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Delicious exciting way, delicious excited how to cook delicious, delicious excited

Stew the lid on the pot for 20 minutes and open the pot to see the soup in the pot lean against the chicken and turn it into excitement. Pour it into a basin and cool it through for 5 hours. Dig it out piece by piece with a spoon and you can eat it. Tips: get excited and put the water in the pot until the chicken comes out of the water and it can be frozen. In addition, the chicken must be blanched with boiling water.

Main ingredients: 1 tender chicken, 1000 grams of meat skin jelly, 15g spring onions, 15g ginger, 4G salt, 2g monosodium glutamate, 20g yellow rice wine. Put a tender chicken in a pot of boiling water to remove the blood stains and fish it out. Smash the spring onions and ginger and set aside. Put the water in the pot and put in the scallions and ginger. After the tender chicken is cooked, fish it out and remove the big bones. Boil the meat skin jelly in a pot and pour in the right amount of yellow rice wine.

Cut the raw materials into small pieces, wash them many times and soak the blood in clean water for 1-2 hours, then add chicken nuggets to 5 times the water, add spring onions, ginger and star anise to cook. In the process of cooking, try to skim off the oil slick, cook for about an hour or so, and you can easily insert it into ok with chopsticks. Then add soy sauce to adjust the color, then add salt, slightly lighter than making soup, add shredded green onions, coriander, turn off the heat.

Practice: sliced chicken is blanched in boiling water, remove and drain, then neatly put into the bottom of the container containing chicken jelly. Wash the pig skin with other ingredients (cabbage powder and water first) and seasonings, cook over low heat for 30 minutes and set aside. Mix the cabbage powder with water, slowly pour it into the pot of method 2 and bring it to a boil again. Filter with a strainer and set aside.

The practice of chicken jelly

The freeze formed after eating the chicken and condensing the rest of the chicken soup. Food attention excitement although delicious but almost no nutrition. Most of the excited nutrients are protein and fat, and eating too much will lead to obesity.

Cut the raw materials into small pieces, wash them many times and soak the blood in clean water for 1-2 hours, then add chicken nuggets to 5 times the water, add spring onions, ginger and star anise to cook. In the process of cooking, try to skim off the oil slick, cook for about an hour or so, and you can easily insert it into ok with chopsticks. Then add soy sauce to adjust the color, then add salt, slightly lighter than making soup, add shredded green onions, coriander, turn off the heat.

The most authentic exciting method is to use chicken breast as raw material, through cooking, seasoning and solidification steps. Prepare raw materials to choose fresh chicken breast, remove excess fat and fascia, and cut into small pieces. At the same time, prepare some chicken soup or water, as well as the necessary seasonings such as salt, pepper, monosodium glutamate and so on. During the cooking process, put the chopped chicken breast into the pot and add enough chicken soup or water to make it completely immersed.

How to make stewed chicken jelly in the north?

1. Halogen excitement is a typical northern delicacy, a memory of many people's childhood. Today, I would like to share with you a complete collection of halogen exciting practices. Blanch the chicken with boiling water and fish it out. Then pour the chicken into the pressure cooker. Add spring onions, ginger, star anise and cinnamon in turn. Then add the right amount of water to the pot and add the salt soy sauce to the monosodium glutamate. Then cover the pot and simmer for 20 minutes.

2. First boil the fire and then turn to a low heat, cover the pot and boil for about 5-3 hours, during which the butter should be skimmed off. If there is too much butter, it will become unclean and greasy after freezing. If you put the orange peel, you should also fish out the spices that can be seen. The purpose is to make sure that the frozen is clean and bright without impurities, and then put the pot in a cool place. When it is cold, it will naturally become brine excitement.

3. First of all, it is necessary to cool the stewed chicken and disperse the hot air. Second, leave it cold outside for a night. Finally, put it in the refrigerator and you can freeze it successfully.

4. Put the stewed chicken in a sealed bag, discharge the air as much as possible, and then store it in the freezer. This can effectively prevent oxidation and discoloration. Spread a layer of cooking oil on the surface of stewed chicken, then wrap it in plastic wrap and store it in the refrigerator. Oil can isolate air and moisture, thus preventing oxidation and discoloration. Put the stewed chicken in a fresh box, then put a fresh Hawthorn leaf or lemon slice in the box, cover and store in the refrigerator.

5. Frozen chicken feet is only one kind of food, and we can make it into a variety of delicious foods after it is unfrozen, such as pickled pepper chicken feet, stewed chicken feet or salt-baked chicken feet and so on. This kind of chicken feet is what everyone likes to eat, so we suggest that we can master the practice of frozen chicken feet, and frozen chicken feet with a lot of collagen powder It is very good to have the actual effect of reducing skin aging and cleaning vascular garbage.

6. It can be frozen, but the stewed eggs can be eaten as early as possible after being cooked. If the freezing time is too long, they will deteriorate if they are not properly preserved.

How to freeze a rooster that has been killed?

Cold storage: store the chicken at minus 3 degrees Celsius to keep it fresh. If there is a power outage, wrap the chicken with plastic wrap and place ice cubes to extend the shelf life. Short-term preservation of chicken: after not washing the viscera, hang it in a cool and ventilated place to dry for three days, or use a fresh box, pour in beer or yellow rice wine and add salt, soak the chicken completely and put it in the refrigerator.

Cold storage: put the chicken into the refrigerator freezer after handling, the cold room temperature can be controlled at minus 3 degrees Celsius; if there is a power outage, you can cover the chicken with cling film, and then prepare some ice cubes to spread around. It can also play a role in keeping fresh. Cryopreservation: after handling the chicken, put the whole chicken in the frozen area of the refrigerator at home, so that it can be kept intact for 3 months.

If the chicken is killed for a while, it is best to put it in a fresh bag and keep it in the refrigerator. It is well preserved, just like the one you just killed, especially fresh. It can be frozen for many days. It is best not to freeze for so long. It is best to eat it while it is fresh. If you want to eat, you can take it out of the refrigerator and cook it, which is very convenient.

Method one, we can keep the whole chicken in the frozen area of the refrigerator at home, so that it can be kept good for 3 months, and the chicken can be packed in a bag when frozen to prevent the smell of the refrigerator. In addition, if there is enough space, it is recommended not to cut into small pieces for cold preservation, otherwise the chicken can also be handled well.

Refrigerated storage: the processed chicken should be put into the freezer and keep the temperature at minus 3 degrees Celsius. In case of power outage, wrap the chicken in plastic wrap and place ice cubes around it to keep it fresh. Cryopreservation: the whole processed chicken should be placed in the freezer and can be kept intact for 3 months. It is recommended to use sealed bags to prevent the taste in the refrigerator from interfering with each other and to avoid cutting and freezing to reduce the loss of nutrients.

Tip 1: refrigerate we can wrap the slaughtered chicken with a layer of plastic wrap and refrigerate it in a refrigerator of minus 3 ℃ to keep it fresh. Trick 2: if you need to keep the slaughtered chicken for a long time, in order to prevent the meat from getting worse, we first wrap it in plastic wrap to prevent the loss of water from the chicken, then remove the fascia from the chicken, and then store it in the freezer for about half a year.