Chicken jelly
Introduction:
"In Jiaodong, we have to get frozen, or chicken frozen, or pig kick frozen, or ribs frozen, no matter what kind of frozen, every family has to get frozen, ready before the new year, play a big pot, when there are guests, come to a plate, save time, and eat too much greasy, it's refreshing to eat some cold frozen."
Production steps:
Step 1: clean the chicken
Step 2: chop into small pieces
Step 3: cut scallion into sections and ginger into slices
Step 4: wrap Zanthoxylum bungeanum, aniseed, cinnamon and fragrant leaves in sand cloth
Step 5: add water and bring to a boil, add chicken and blanch the foam
Step 6: take it out and put it into the boiler. Pour water on it. More water and longer stewing time are needed
Step 7: put scallion, ginger and seasoning bag into the pot
Step 8: simmer slowly after boiling the pot, stew out the gum inside, then the soup can solidify
Step 9: nearly an hour later, the soup is almost left, pour on the old style, look at the color is almost OK
Step 10: frozen food must be a little salty than usual, otherwise it tastes tasteless, so I need to add salt, I add four to five small spoons
Step 11: skim the foam
Step 12: add MSG
Step 13: add scallion and coriander
Step 14: stir it a little and you can cool it in a cool place. The next day you can eat frozen food
Step 15: what do you think
Step 16: this amber crystal clear, delicious
Materials required:
Rooster: 1
Cooking wine: moderate
Vinegar: right amount
Old style: moderate
Salt: right amount
Scallion: right amount
Ginger: right amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Fragrant leaves: appropriate amount
Cinnamon: moderate
MSG: right amount
Coriander: moderate
Precautions: 1. If you are afraid that it can't solidify, you can use a small bowl to hold so much at the bottom of a bowl, and put it outside for a while to solidify. If it can't, you need to dry up the water. 2. Frozen chicken is not as good as frozen pig kick. It can also be frozen together. You can also add a little pig skin when cooking chicken. Or the drier the water consumption is, the harder the solidification is. But it's too hard and it's not delicious.
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Nian Ye Bi Bei Cai Ji Dong
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