Method for stewing native chicken

A technology of native chicken and eggs, applied in the fields of application, food preparation, food science, etc., can solve the problems of flat taste, lack of delicious taste, tender meat, etc., and achieve the effect of delicious taste, easy digestion, and tender meat

Inactive Publication Date: 2008-07-09
郭淑云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste is relatively flat, lacking

Method used

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Examples

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Embodiment Construction

[0006] Below in conjunction with specific embodiment the present invention is further described:

[0007] It is characterized in that 800 grams of native chickens are slaughtered, washed, trimmed, and cut into pieces for later use; 500 grams of flour and 6 eggs are put into a container and mixed well, and the cut chicken pieces are put into stirring; 25-30 grams of Heat the oil in a pan, add chicken nuggets, fry until dark yellow on both sides, take out; boil water in another pan, add fried chicken nuggets, add 5-10 grams of green onions, 5-10 grams of ginger , 3-6 grams of aniseed ingredients, 3-8 grams of cooking wine, put them in the pot and boil for 2 hours, then cut 500 grams of peeled yam into pieces and put them in the pot, add 5-8 grams of refined salt and boil for 30 minutes, Put the right amount of soy sauce and vinegar to start the pot.

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PUM

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Abstract

The invention discloses a method of stewing native chicken, which is characterized in that: killing 800g of a native chicken ; cleaning the chicken; removing luderick; cutting the chicken into blocks for the reservation; putting 500g of powder and six eggs in a vessel to stir uniformly; putting the cut chicken blocks in the vessel to be stirred; putting 25-30g of oil into a pot for heating; adding the chicken blocks in the pot and frying the chicken blocks; taking the chicken blocks out until the double sides change into dark yellow; boiling another pot of water; putting the fried chicken blocks in the pot; adding 5-10g of green onion, 5-10g of ginger, 3-6g of aniseed and 3-8g of cooking wine in the pot to boil for 2 hours; cutting 500g of peeled yam into blocks; putting the blocks in the pot; adding 5-8g of white salt and decocting for 30 minutes; adding proper amount of soy sauce and vinegar to obtain the product. The invention has the advantages of delicious taste, tender meat, appetite increasing, appetizing performance, easy digestion, etc.

Description

Technical field [0001] The invention relates to a cooking method of dishes, in particular to a method of stewing native chicken. Background technique [0002] With the development of society, people's living standards have also been improved, and the requirements for the taste of dishes are also getting higher and higher. At present, there are various ways to make chicken, such as: fried chicken, grilled chicken, smoked chicken, etc. As far as stewed chicken is concerned, there are many ways to make it. If it is stewed for a long time, it will rot in the pot, and if it is relatively short, it will not be able to enter It is hard to get rid of the smell of chicken offal, and it is too greasy, so people don't like to eat it. The mouthfeel is relatively flat, lacking the flavor of savory and tender meat. Contents of the invention [0003] In order to overcome the existing deficiencies, the invention provides a method for stewing chicken with delicious taste and tender meat....

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 郭淑云
Owner 郭淑云
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