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What part of chicken can't be eaten? How to cook chicken is the most nutritious?

1. Some people like to eat chicken skin and feel that chicken skin is very fragrant, which is very undesirable, and this is the most abnormal way to take chicken. Chicken skin is one of the largest parts of chicken body fat, only the lump of pig board oil in chicken abdominal cavity, which is the position of high-fat and high-energy chicken breast meat; secondly, there is more lymphoid tissue in the skin tissue under the chicken skin, especially the chicken skin under the chicken neck, it is also not allowed to take.

2. There is a lot of protein. In meat, it can be said that it is one of the meat with the highest protein. It is a food with high protein and low fat. The content of potassium sulfate amino acid is also very rich, so it can make up for the deficiency of beef and pork. At the same time, chicken has more vitamin A than other meats, and although it is worse than vegetables or liver, it has much higher vitamin A content than beef and pork.

3. In addition to chicken heads, heavy metals are also found in the brain tissues of other poultry. For example, ducks and geese, we try not to eat brain tissue when eating. There is a folk saying that chicken heads compete with arsenic for 10 years, which means that older chicken heads will endanger their health. When the chicken lungs were cleaning up the chicken, we opened the chicken's chest and saw that the innards were cleaned by the boss and thought we could cook directly.

4. Friends must understand that rooster sex belongs to yang, which has a strong effect of warming and tonifying, which is suitable for patients with yang deficiency and qi weakness, while hypertension patients and cancer patients are not suitable for eating. Female sex belongs to yin, and the nourishing effect is peaceful and slow. It is suitable for parturients, old and frail, long-term illness and deficiency. In daily life, we must pay attention to personal hygiene and relax. Friends must know that the chicken is tender and suitable for all kinds of cooking.

5, but from the point of view of food safety, because the firewood chicken is stocked for a long time, it can not be traced back to the source, and once it is not well controlled, the safety risk is even greater. Which parts of the chicken body can not eat chicken buttocks in addition to containing a lot of fat, but also gathered countless lymphoid tissue, lymphoid hidden bacteria, viruses, carcinogens and other harmful substances, so it is not recommended to eat. Chicken neck is a concentrated part of the glands, it is best to peel off the chicken skin, remove the small meat bumps that can be seen with the naked eye before processing.

Diet, recipes, chicken.

Home-cooked chicken breast: diced chicken breast on a plate, add ginger and onion sections of cooking wine, salt and chicken essence pickle; pour oil in the pan, add chopped onion and ginger until fragrant, stir-fry diced chicken until white; pour in diced carrots, diced peppers, diced onions, salt, chicken essence, light soy sauce and stir-fry, remove from the pan and serve.

Add chicken nuggets and add cooking wine. Add soy sauce. Add the old draw and color it. Stir-fry well. No more water than chicken. Add salt, chicken essence, bring to the boil and simmer for half an hour. 1 the juice can be collected by the fire. 1 out of the pot to install the plate completed, finished drawing. Cooking skills of home-cooked chicken stew do not add salt too early, or the chicken will become untasty.

Grilled chicken: take a piece of chicken, pat loose and cut into small pieces, marinate with salt, sugar, cooking wine and pepper, beat eggs, mix flour and starch, and deep-fry until golden brown. In another pot, stir ketchup, sugar and boiling water until thick, pour in chicken nuggets and let the juice out of the pot. Chicken nuggets: cut the chicken breast into pieces and mix well with onions, millet spicy, Flammulina velutipes, ginger and garlic onions and other seasonings.

Lentinus edodes chicken soup materials: 500 grams of chicken leg meat, right amount of starch, right amount of white sugar, right amount of vinegar, right amount of ketchup, right amount of water, right amount of ginger and garlic. In another pan, add ginger and garlic to stir-fry. Materials: 500 grams of chicken wings, right amount of spring onion, ginger and garlic, right amount of old smoke, right amount of sugar, right amount of water. Put the fried chicken nuggets into the pan, stir well and serve. Wash the chicken wings and cut them into small pieces.

Fried chicken breast: cut the chicken breast into thin slices and marinate with salt, black pepper, garlic powder, rosemary and other seasonings for 15 minutes. Add olive oil to the hot pot and fry the chicken breast until golden brown on both sides. Steamed chicken breast: cut the chicken breast into thin slices and marinate with salt, ginger powder and cooking wine for 15 minutes. Steam the chicken breast in a steamer for 10 minutes, then sprinkle with chopped onions and parsley.

There are many ways to make chicken. Which one is more tender?

1. Steamed Chicken with Chili Sauce raw materials: black skin native rooster 1000 grams, pepper oil 10 grams, sugar 10 grams, sesame paste 10 grams, ginger and garlic juice 30 grams, sesame oil 30 grams, chopped onions 10 grams, cooking wine 30 grams, cooked white sesame seeds 20 grams, cooked oil pepper 50 grams, red soy sauce 10 grams, cooked peanut powder 25 grams, vinegar 10 grams, monosodium glutamate 25 grams. Kill and wash the live chicken, remove the feet and wing tips, blanch the blood in boiling water, then pick it up and rinse with clean water.

2. White chopped chicken is a simple and delicious dish, focusing on the freshness and tenderness of the chicken. Wash the whole chicken, put it into the pot, add enough water, add sliced ginger, green onions, cooking wine and so on to remove the fishy smell. Bring to a boil, skim off the foam, turn to low heat and cook until the chicken is well done. After being fished out, it is quickly immersed in ice water to tighten the meat and make it taste better. Beer chicken wings is a popular dish among young people.

3. Tip 1: the old chicken is stewed over a high heat, and the meat is hard and not delicious. If you can soak it in cold water and a small amount of vinegar for about 2 hours, the meat will become fresh and tender. In addition, the old chicken is most suitable for cooking with beer, which can not only make the old chicken more fresh and tender, but also make the finished product taste pure, tender and delicious. With these two methods, no matter how old the chicken is, you can make it easy.

4. Chicken meat is tender, and it has to be done simply, that is, fried chicken steak. Medium's chicken steak happens to be clearly textured and tasteless, fresh and tender. The practice is as follows. Materials: 200g chicken breast, 10g black pepper, 5 spring onions, 3 sliced ginger, 5g chicken essence, 5g salt, 1 tablespoon of oil consumption, 1 spoonful of light soy sauce, 1 spoon of wine, 15 grams of starch.

5. How to make the homemade chicken more tender and delicious? first of all, the treatment of the chicken leg. First draw a circle in the root of the chicken leg with a knife, cut the fascia, then debone the chicken along the leg bone, and then cut the chicken into small pieces. Cut green onions and shred ginger and set aside. The pickling of chicken ahead of time is the key to locking in moisture. Put the chopped chicken legs into a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 spoonful of starch, 1 spoonful of cooking oil, stir well and marinate for 10 minutes.

6. There are many ways to cook yellow chicken, among which deep-frying and high-pressure cooking are two common cooking methods. There are the following differences between them: fried braised chicken is a traditional practice, which usually includes the following steps: wrap the chicken nuggets in starch or flour, then deep-fry them in oil until golden and crisp. This method can make the chicken crisp on the outside, keep it tender and smooth on the inside, and make the chicken more tasty at the same time.

I would like to ask Kunming, Yunnan halal cold chicken, soy sauce chicken how to do?

Kill and wash the live chicken, remove the feet and wing tips, blanch the blood in boiling water, then pick it up and rinse with clean water. When the pot is mixed with water and boiled to 70 degrees Celsius, put in the chicken, add green onions, ginger slices, pepper, cooking wine, refined salt, boil until fresh, soak in cold soup, remove after cold, cut into strips and put into concave containers.

Ingredients: 2 chicken legs, 5-6 slices of ginger, 1 bundle of onions, 1 large piece of brown rock sugar, right amount of water, 1 large bowl of soy sauce, 1 small bowl of rice wine (James water), right amount of oil. Wash the chicken. The chicken should be boiled in cold water and blanched in a small bowl of yellow rice wine to remove fishy taste. Boil the water for another 3 minutes to boil the blood foam of the chicken. Remove the drumsticks and wash the foam with clean water.

Soy sauce chicken step 1 after the chicken is cleaned, wipe dry with kitchen paper towels as far as possible, then spread a thin layer of salt on the inside and outside of the chicken, marinate for half an hour, and taste. Step 2 heat the wok, heat the same amount of cooking oil as the stir-fry, fry the chicken until golden brown and set aside.

Chicken direct James water is a big taboo, how to do it thoroughly?

1. The duration should be comprehensive. According to the same basic principle, soaking meat ingredients cannot be solved in a very eight-minute time. The time should be comprehensive, at least 1-2 hours, and more than 4 hours when there are too many meat grains. The fish tank needs to change water right in the middle. After soaking for a period of time, the cold water turns into red blood. Be sure to change the new cold water and maintain a good positive ion osmotic concentration to ensure the actual effect of soaking.

2. You can blanch the chicken in water, which can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear without turbidity, fresh fragrance without peculiar smell. Most of the fishy substances in chicken can be dissolved in water and are volatile at high temperatures. After the chicken skin is heated, the pores open, which can remove some epidermal fat oil and achieve the purpose of removing fishy smell.

Step 2, put the chicken into the basin, add the right amount of salt, light soy sauce, soy sauce, oyster sauce and sugar, then add some onion and ginger slices, grasp and mix well with your hands and marinate for 30 minutes. If you want the chicken to be tender and tasty, you can't taste it directly. You should first marinate it with seasoning. If you can get rid of the fishy meat and increase the flavor, it will shorten the time of the chicken and taste it ahead of time. In the third step, rinse the potatoes after peeling and cut into large pieces.

Hurry! Introduce me to some cold dishes that can be cooked in a hotel.

Celery is a common dish, which is mostly fried with meat or wax, but its nutrients can be lost a lot. Why don't I teach you a simple and appetizing method: just a handful of celery, a little peanut oil, a little sesame oil, a little salt, one in the refrigerator, one in the pot, pick the leaves of the celery, put it in the pot, boil it in peanut oil, put it in it, and you don't have to cook it for too long. It will take three or four minutes.

In the method of cooking, cold dishes must not only meet the requirements of dry fragrance, crisp and tender, refreshing, but also require that they taste through the muscle, and the product has an aftertaste. (2) according to the requirements of different varieties of cold dishes, it is necessary to be crisp, tender and fragrant or refreshing without soup without greasy. (3) knife work is the main process to determine the shape of cold dishes. The operation must be careful and meticulous, neat and beautiful, equal in size and uniform in thickness, so that the shape of the cold dishes after changing the knife can meet the requirements of the quality of dishes.

Of course, it is good to learn to stir-fry, as long as you learn to stir-fry well, then you can cook cold dishes. In every department of the kitchen, you should learn more, don't give up halfway, see more, do more, learn more, and ask more questions, so that you can be independent for three or five years.

Cold dishes: depending on the number of people, it can be 3, 4, 6, 8, 10 or 12, usually even, in the form of platters. Hot dishes: usually about 5 courses, including a seafood, a beef or mutton, a poultry, a fish, a vegetarian dish. Soup: according to the request of the guests, you can have either meat or vegetarian. if the specification is high, it will be one for each person.