[How to make chestnut braised chicken]_ Li chestnut _ how to make

5月 - 15

[How to make chestnut braised chicken]_ Li chestnut _ how to make

[How to make chestnut braised chicken]_ Li chestnut _ how to make

Chestnut braised chicken is a relatively famous special dish. It belongs to the practice of Jiangsu cuisine. This dish tastes very delicious and has high nutritional value. We know that the nutritional value of chicken goes without saying. There is also chestnut in it., Chestnut not only has a delicious taste, but also plays a very good role in strengthening the bones and strengthening the stomach and digesting food. It is a very good health food.

The method of chestnut braised chicken ingredients ingredients main ingredients auxiliary chestnuts chicken legs onion section ginger slices wine soy sauce white sugar sugar salt spiced chicken essence making method actual one material: tender chicken 1 about 500 grams, raw chestnut 250 grams, cooking spoon 1 sugar, sugar1 tablespoon, the amount of raw flour, soy sauce, and soup.

Production: ① Cut the chicken and cut it into 3 cm square pieces, rinse it in water and filter it for later use.

② Split the chestnut into two pieces, put it in a boiling water pot, cook until the shell and meat can be peeled off, peel the chestnuts and remove the clothes after removing.

③ Heat the pan and add oil. When it reaches the seventh stage of maturity, oil the chicken pieces. When the skin is golden brown, remove it and pour off the remaining oil.

Then pour the chestnuts and chicken into the pot, add wine, soy sauce, salt, sugar, and the right amount of soup, cover the pot and boil over high heat, then simmer with low heat.

④ Add crispy chicken pieces, chestnuts and monosodium glutamate, boil slightly over high heat, thicken with raw flour and water, stir fry in the pot for a while.

Method 2 Main Ingredients: Tofu (South) 250g Auxiliary materials: Magnolia slices 50g Agaric (water) 50g Chestnuts (fresh) 15g Oil peel 50g Starch (broad bean) 20g Seasoning: Salt 5g MSG 1g Pepper powder 1g 15 grams of white sugar, 15 grams of soy sauce, 15 grams of cooking wine, 15 grams of ginger, 2 grams of peppercorns, 1 gram of peanut oil, 30 grams of shallots, 3 grams of sesame oil, and 3 grams of each amount of vegetarian braised chestnut chicken.

Cut the tender tofu into small pieces, blanch it with boiling water, drain the water, and grind it into mud; 2.

2. Shuifa magnolia pieces, washed with water fungus, cut into silk; 3.

Soak the starch with water; 4.

Add the above ingredients to refined salt, cooking wine, monosodium glutamate, scallion white, ginger shred, peanut oil, clear soup, mix well to make fillings; 5.

6. Wash the burlap with boiling water to squeeze out the moisture and flatten it in the large dish; 6.

6. Spread the tofu skin on the burlap, put the prepared filling and spread it on the tofu skin, and steam it with the drawer on the large dish; 7.

8. After steaming and removing, flip it over, lift off the platter and burlap, and become white “chicken”, then cut into diamond-shaped pieces; 8.

Cut the outer skin of the chestnut into a small mouth and cook it. After the small mouth is cracked, peel the skin and underwear to cook the chestnut; 9.

Put chestnuts and “chicken” in separate bowls; 10.

11. Blend the clear soup, refined salt, soy sauce, sugar, monosodium glutamate, and pepper powder into juice; 11.

1. Pour the blended juice into a bowl, steam it in a drawer, and buckle it in the sea bowl; 12.

Take an iron pot, wash it on the fire, add peanut oil, and heat the peppercorns to fry the aroma and remove the peppercorns; 13.

Then pour the original “chicken” soup into the pot, adjust the taste, and pour it on the “chestnut chicken” in the sea bowl.