Recipes tagged "Fresh three-yellow chicken"
4 recipes found
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Braised chicken with chestnuts, king oyster mushrooms
I roasted sweet chestnuts last time, and my family and friends said they were delicious. My sister-in-law said it was delicious after eating it, so she baked some more and asked her to take it home to her little nephew. The little guy liked it very much. After finishing the meal, he called me: "Auntie will bake more next time. I want to give it to the children. The children are so greedy that they are drooling after I eat it." My daughter overheard and said that I turned my elbows outward and baked so much for my brother, leaving too little for me. Ha, my daughter was jealous, and my husband said the same to her. I bought chicken yesterday and was thinking about how to cook it. I looked in the refrigerator and saw some raw chestnuts and king oyster mushrooms, so I simmered them together. It was the first time I did this. My daughter and husband always praised this combination as very good, novel and tastes good. I just want to add more chestnuts and king oyster mushrooms next time, because chestnuts and king oyster mushrooms are more delicious than chicken. It seems that this combination has achieved good results, and there is a new combination of chestnuts. Pleurotus eryngii has thick flesh and a crisp texture, especially the stipe, which is dense, strong, and milky white. It can be eaten in its entirety. The stipe is more crispy, smooth, and refreshing than the cap. It is called the king of oyster mushrooms and scallop mushrooms. It has a pleasant almond aroma and a taste like abalone. Pleurotus eryngii can remove fat, lower blood pressure, lower cholesterol, digest food, and improve immunity.
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Steamed Chicken with Mushrooms
Use three-yellow chicken as the main ingredient to make a steamed chicken with mushrooms - as the name suggests, mushrooms are used as ingredients. Shiitake mushrooms are rich in aroma, thick in texture, and have a smooth texture, making them a perfect match with chicken. As for steaming, it is of course the healthiest cooking method, and it can also maintain the original flavor of the chicken to the greatest extent. The skill of steaming is to put it into the pot after turning on the steam, and then steam it over high heat so that the chicken will be tender. The most important thing is smoothness, which of course means tenderness. If you want the steamed chicken to be smooth and tender, there are tips for marinating it before steaming - 1. If you want a beautiful color, color it first and then add the flavor; 2. If you want a good taste, it is necessary to add some starch; 3. If you want a rich flavor, a spoonful of chicken fat is essential.
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Braised Chicken
Nowadays, braised chicken and rice shops can be seen everywhere on the streets, but not many are really delicious. From Qin Yi's point of view, the lack of delicious food is not due to poor cooking skills, but the key is the wrong ingredients. Just imagine, which roadside shop with a small business will use the best, tender and plump three-yellow chicken to make a plate of braised chicken for you? The so-called browning is actually very simple. It means browning the chicken first, then frying and then stewing. The process of frying the chicken until it is browned is firstly to release the fat from the chicken, making the chicken more fragrant. Secondly, the chicken oil is moistened during the stewing process, so that the chicken will be not hard, plump and fragrant. Therefore, a free-range chicken is a good choice. Another feature of braised chicken is that it is paired with fungus, mushrooms, bamboo shoots and other ingredients. It not only tastes more delicious and rich, but also has a reasonable combination and balanced nutrition. The recipe is simple and can be said to be a delicious and nutritious way to cook chicken at home. Therefore, if you want to eat braised chicken, you don’t have to go out to the streets. You can just cook it at home——
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Chicken nuggets with chopped pepper
Since I made the chopped peppers, I haven’t eaten much of them and kept them in the refrigerator to keep them fresh. In addition, I was diagnosed with gastritis, so I didn’t dare to eat it. Every time my daughter and husband go to the refrigerator to get food, they always talk about why they don’t eat chopped peppers. This episode of gastritis has returned to normal, and I can eat a small amount of chili peppers, so I thought about eating chopped chili peppers. I also put some in every time I stir-fry. Fortunately, I didn’t use sharp peppers when making chopped peppers. It’s not that spicy, but it just adds spiciness to the dishes. My daughter likes to eat chicken very much. Every time she makes a big plate of chicken, her husband always objects, saying that she is tired of eating it and wants me to change the method. Let’s make it with chopped peppers. Anyway, I just want to finish the chopped peppers so that I can free up the refrigerator to keep vegetables and food fresh during the Chinese New Year. Once it was ready, my husband and daughter just mixed the belt noodles with the chopped pepper soup and ate it. It was really a happy and appetizing meal. Chili peppers contain a special substance that can accelerate metabolism, promote hormone secretion, and protect skin. Rich in vitamin C, it can control heart disease and coronary arteriosclerosis and lower cholesterol. Contains more antioxidants, which can prevent cancer and other chronic diseases. It can clear the respiratory tract and treat coughs and colds. Chili peppers can also kill parasites in the stomach and abdomen.
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