CN105876467A - Method for preparing soy sauce braised chicken - Google Patents
Method for preparing soy sauce braised chicken Download PDFInfo
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- CN105876467A CN105876467A CN201410642751.3A CN201410642751A CN105876467A CN 105876467 A CN105876467 A CN 105876467A CN 201410642751 A CN201410642751 A CN 201410642751A CN 105876467 A CN105876467 A CN 105876467A
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- grams
- soy sauce
- chicken
- pot
- chicken nugget
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Abstract
The invention discloses a method for preparing a soy-sauce braised chicken; the soy sauce braised chicken is prepared from 1500 grams of a Sanhuang chicken, 100 grams of vegetable oil, 6 grams of refined salt, 10 grams of soy sauce, 20 grams of dark soy sauce, 10 grams of Baijiu, 6 grams of a seed powder of Chinese prickly ash, 20 grams of garlic flakes, 20 grams of ginger, 20 grams of onion, 10 grams of a five-spice powder, and 15 grams of brown sugar according to certain processes. The soy sauce braised chicken prepared by the method is high in nutritional value, red bright in color, delicious in meat, and attractive in fragrance.
Description
Technical field
The present invention relates to food processing field, the preparation method of a kind of Carnis Gallus domesticus braised in soy sauce.
Background technology
Carnis Gallus domesticus contains injection Vitamin B_6 etc., and the content ratio of protein is higher, and the meat of Carnis Gallus domesticus is thin
Tender, flavour is delicious, and digestibility is high, it is easy to be absorbed by the body utilization, to malnutrition, fear
Cold be afraid of cold, weak fatigue, menoxenia, anemia, weakness etc. have good dietary function.Ancestral
State's medical science is thought, Carnis Gallus domesticus has warming middle-JIAO QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, bone and muscle strengthening
Effect.It is an object of the invention to overcome existing Carnis Gallus domesticus cooking method, mouthfeel, taste single
Problem.
Summary of the invention
The present invention provides the preparation method of a kind of Carnis Gallus domesticus braised in soy sauce.
Technical solution of the present invention comprises the following steps:
The material using following weight proportion is made: Sanhuang chicken one 1500 grams, vegetable oil 100
Gram, refined salt 6 grams, 10 grams of soy sauce, dark soy sauce 20 grams, Chinese liquor 10 grams, Zanthoxyli Bungeani powder 6 grams, Bulbus Allii
Lobe 20 grams, Rhizoma Zingiberis Recens 20 grams, Bulbus Allii Cepae 20 grams, five spice powder 10 grams, 15 grams of brown sugar.According to following
Operation make: first by whole Sanhuang chicken clean after cut in bulk, chicken nugget sabot and add Chinese liquor,
Dark soy sauce, five spice powder, after grabbing uniformly, seal with preservative film and put refrigerator cold-storage into more than 1 hour；
Chicken nugget after refrigerator takes out defrosting, non-stick pan is cleaned big fire burn-out, pours vegetable oil into, put
Enter Rhizoma Zingiberis, Bulbus Allii Cepae sheet, garlic clove are boiled in water for a while, then dress with soy, vinegar, etc. pot and are gone out fragrance, then put in pot by the chicken nugget pickled,
Big fire stir-fries, and when the change of obvious color has all been played on the surface of chicken nugget, puts into brown sugar and soy sauce,
Continue to stir-fry uniformly, be subsequently poured into and can not cross the clear water of chicken nugget in pot, add salt, turn down fire
Juice is received after 25-30 minute；Spread Zanthoxyli Bungeani powder before off the pot to stir-fry uniform sabot.
The Carnis Gallus domesticus braised in soy sauce that the present invention makes is of high nutritive value, color and luster glow, delicious meat, fragrance
Tempting.
Detailed description of the invention
The preparation method of a kind of Carnis Gallus domesticus braised in soy sauce, it is characterised in that it is the material using following weight proportion
Material is made: Sanhuang chicken one 1500 grams, vegetable oil 100 grams, refined salt 6 grams, 10 grams of soy sauce,
Dark soy sauce 20 grams, Chinese liquor 10 grams, Zanthoxyli Bungeani powder 6 grams, garlic clove 20 grams, Rhizoma Zingiberis Recens 20 grams, Bulbus Allii Cepae 20
Gram, five spice powder 10 grams, 15 grams of brown sugar.Make according to following procedures: first by whole Sanhuang chicken
In bulk is cut after Xi Jinging, chicken nugget sabot and add Chinese liquor, dark soy sauce, five spice powder, after grabbing uniformly,
Seal with preservative film and put refrigerator cold-storage into more than 1 hour；Chicken nugget after refrigerator takes out defrosting,
Non-stick pan is cleaned big fire burn-out, pours vegetable oil into, put into Rhizoma Zingiberis, Bulbus Allii Cepae sheet, garlic clove boil in water for a while, then dress with soy, vinegar, etc. pot
Going out fragrance, then put in pot by the chicken nugget pickled, big fire stir-fries, and the surface of chicken nugget is all risen
During the change of obvious color, putting into brown sugar and soy sauce, continue to stir-fry uniformly, be subsequently poured into can
Not have the clear water of chicken nugget in pot, add salt, turn down fire and after 25-30 minute, receive juice；Before off the pot
Spread Zanthoxyli Bungeani powder to stir-fry uniform sabot.
By the present embodiment, made Carnis Gallus domesticus braised in soy sauce is nutritious, color and luster glow, and meat is fresh
U.S., fragrance is tempting, belongs to health-care food, and the most edible have the highest nutritive value.
Claims (1)
1. the preparation method of a Carnis Gallus domesticus braised in soy sauce, it is characterised in that it is to use following weight proportion
Material make: Sanhuang chicken one 1500 grams, vegetable oil 100 grams, refined salt 6 grams, soy sauce
10 grams, dark soy sauce 20 grams, Chinese liquor 10 grams, Zanthoxyli Bungeani powder 6 grams, garlic clove 20 grams, Rhizoma Zingiberis Recens 20 grams,
Bulbus Allii Cepae 20 grams, five spice powder 10 grams, 15 grams of brown sugar, make according to following procedures: first by whole
Sanhuang chicken cuts in bulk after cleaning, and chicken nugget sabot and add Chinese liquor, dark soy sauce, five spice powder, grabs equal
After even, seal with preservative film and put refrigerator cold-storage into more than 1 hour；Chicken nugget is taken out solution from refrigerator
After freezing, non-stick pan is cleaned big fire burn-out, pours vegetable oil into, put into Rhizoma Zingiberis, Bulbus Allii Cepae sheet, Bulbus Allii
Lobe is boiled in water for a while, then dress with soy, vinegar, etc. pot and is gone out fragrance, then puts in pot by the chicken nugget pickled, and big fire stir-fries, the table of chicken nugget
When the change of obvious color has all been played in face, put into brown sugar and soy sauce, continue to stir-fry uniformly, then
Pour into and can not cross the clear water of chicken nugget in pot, add salt, turn down fire and after 25-30 minute, receive juice；
Spread Zanthoxyli Bungeani powder before off the pot to stir-fry uniform sabot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410642751.3A CN105876467A (en) | 2014-11-14 | 2014-11-14 | Method for preparing soy sauce braised chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410642751.3A CN105876467A (en) | 2014-11-14 | 2014-11-14 | Method for preparing soy sauce braised chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876467A true CN105876467A (en) | 2016-08-24 |
Family
ID=56698297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410642751.3A Pending CN105876467A (en) | 2014-11-14 | 2014-11-14 | Method for preparing soy sauce braised chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876467A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616448A (en) * | 2016-10-08 | 2017-05-10 | 徐永兰 | Preparation method of local chicken braised in brown sauce |
| CN110637991A (en) * | 2019-11-06 | 2020-01-03 | 云南双馨文化传播有限公司 | Tasty chicken processing technology |
-
2014
- 2014-11-14 CN CN201410642751.3A patent/CN105876467A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616448A (en) * | 2016-10-08 | 2017-05-10 | 徐永兰 | Preparation method of local chicken braised in brown sauce |
| CN110637991A (en) * | 2019-11-06 | 2020-01-03 | 云南双馨文化传播有限公司 | Tasty chicken processing technology |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
|
| WD01 | Invention patent application deemed withdrawn after publication |