CN106616470A - Method for making pungent and spicy spring chicken - Google Patents
Method for making pungent and spicy spring chicken Download PDFInfo
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- CN106616470A CN106616470A CN201710114090.0A CN201710114090A CN106616470A CN 106616470 A CN106616470 A CN 106616470A CN 201710114090 A CN201710114090 A CN 201710114090A CN 106616470 A CN106616470 A CN 106616470A
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- pot
- spring
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- spicy
- chicken
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Abstract
The invention relates to a method for making pungent and spicy spring chicken. The method includes steps of (1), acquiring raw materials; (2), chopping spring chicken to obtain nuggets, adding salt, thirteen-spice powder, cooking wine, ground pepper and oil into the nuggets, uniformly mixing the nuggets, the salt, the thirteen-spice powder, the cooking wine, the ground pepper and the oil with one another by hands and then pickling the nuggets; (3), boiling water in a pot, adding the pickled spring chicken into the pot, scalding the spring chicken, then adding cooking wine into the pot, boiling materials in the pot, and fishing out the spring chicken for standby application; (4), cutting spring onions, ginger, garlic and chili and preparing and thoroughly cleaning bay leaves, pericarpium zanthoxyli, anise and cortex cinnamomi; (5), placing oil in a pot, adding the scalded spring chicken into the pot, fishing out the spring chicken, reserving a little oil in the pot, placing the pericarpium zanthoxyli into the pot, frying the pericarpium zanthoxyli over soft fire until the pericarpium zanthoxyli smokes and then fishing out the pericarpium zanthoxyli; (6), adding the spring onions, the ginger, the garlic, the chili, the bay leaves, the anise and the cortex cinnamomi into the pot and frying the spring onions, the ginger, the garlic, the chili, the bay leaves, the anise and the cortex cinnamomi until the spring onions, the ginger, the garlic, the chili, the bay leaves, the anise and the cortex cinnamomi are aromatic; (7), pouring the spring chicken into the pot, frying the spring chicken, placing monosodium glutamate and ground pepper into the pot, tossing the spring chicken, the monosodium glutamate and the ground pepper and then discharging the pungent and spicy spring chicken out of the pot. The method for making the pungent and spicy spring chicken has the advantages that the pungent and spicy spring chicken is high in protein content, effects of warming middle warmers, tonifying qi, activating blood vessels and strengthening muscles and bones can be realized by chicken, and the method is the optimal method for making the pungent and spicy spring chicken.
Description
Technical field
The present invention relates to culinary area, and in particular to a kind of preparation method of spicy chick.
Background technology
Much like that eating peppery people all likes to do spicy chick, its spicy delicious, rich in nutrition, but in the market
The preparation method process of spicy chick is complicated, high cost, takes long, and taste is not good, and color and luster is bad, and people are unwilling to do.
The content of the invention
To solve the above problems, the technical problem to be solved is to provide a kind of preparation method of spicy chick.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of spicy chick, including it is as follows
The step of：
(1) the following raw material is obtained：Chick, green onion, ginger, garlic, capsicum, Chinese prickly ash, salt, cooking wine, pepper powder, thirteen spice, monosodium glutamate,
Oil；
(2) chick is chopped into block, adds salt, thirteen spice, cooking wine, pepper powder, oil, pickled after being held by hand uniformly；
(3) boil water in pot, add pickled chick, add after scalding out cooking wine it is boiled pull out it is standby；
(4) green onion, ginger, garlic, capsicum, ginger are cut, is prepared and cleaned spiceleaf, Chinese prickly ash, anise, cassia bark；
(5) oil is put in pot, the chick scalded is added, is pulled out, a little oil is stayed in pot, be put into Chinese prickly ash small fire and fry and smolder,
Pull Chinese prickly ash out again；
(6) the fried perfume of green onion, ginger, garlic, capsicum, spiceleaf, anise, cassia bark is added；
(7) pour chick into fry, be put into monosodium glutamate, pepper powder and mix thoroughly and take the dish out of the pot.
Further, it is held by hand uniformly, salting down 30 minutes after chick addition dispensing in step (2).
Further, one spoonful of cooking wine is added in step (4) and is stirred.
Further, chick frying is pulled out to after golden yellow in step (5).
Further, it is 2 points that the every kind of dispensing of green onion, ginger, garlic, capsicum, spiceleaf, anise, cassia bark adds interval time in step (6)
Clock.
The invention has the beneficial effects as follows：The preparation method of a kind of spicy chick that the present invention is provided, the content ratio of protein
Example is higher, and species is more, and digestibility is high, it is easy to which be absorbed by the body utilization, plays the role of to strengthen muscle power, strengthening body, chicken
Meat has functions that middle benefit gas beneficial gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles, is the preparation method of best spicy chick.
Specific embodiment
The principle and feature of the present invention are described below in conjunction with instantiation, example is served only for explaining this
It is bright, it is not intended to limit the scope of the present invention.
A kind of preparation method of spicy chick, including the steps：
(1) the following raw material is obtained：Chick, green onion, ginger, garlic, capsicum, Chinese prickly ash, salt, cooking wine, pepper powder, thirteen spice, monosodium glutamate,
Oil；
(2) chick is chopped into block, adds salt, thirteen spice, cooking wine, pepper powder, oil, after being held by hand uniformly 30 points are pickled
Clock；
(3) boil water in pot, add pickled chick, add one spoonful of cooking wine to stir after scalding out, it is boiled pull out it is standby；
(4) green onion, ginger, garlic, capsicum, ginger are cut, is prepared and cleaned spiceleaf, Chinese prickly ash, anise, cassia bark；
(5) oil is put in pot, the chick scalded is added, is pulled out after chick frying to golden yellow, a little oil is stayed in pot, be put into
Chinese prickly ash small fire is fried and is smoldered, then pulls Chinese prickly ash out；
(6) the fried perfume of green onion, ginger, garlic, capsicum, spiceleaf, anise, cassia bark is added, it is 2 minutes that every kind of dispensing adds interval time；
(7) pour chick into fry, be put into monosodium glutamate, pepper powder and mix thoroughly and take the dish out of the pot.
The preparation method of a kind of spicy chick that the present invention is provided, the content ratio of protein is higher, and species is more, and disappears
Rate is high, it is easy to which be absorbed by the body utilization, plays the role of to strengthen muscle power, strengthening body, and chicken has middle benefit gas beneficial gas, qi-restoratives to fill out
Essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, effect of strengthening the bones and muscles, are the preparation methods of best spicy chick.
The foregoing is only presently preferred embodiments of the present invention, not to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (5)
1. a kind of preparation method of spicy chick, it is characterised in that including the steps：
(1) the following raw material is obtained：Chick, green onion, ginger, garlic, capsicum, Chinese prickly ash, salt, cooking wine, pepper powder, thirteen spice, monosodium glutamate, oil；
(2) chick is chopped into block, adds salt, thirteen spice, cooking wine, pepper powder, oil, pickled after being held by hand uniformly；
(3) boil water in pot, add pickled chick, add after scalding out cooking wine it is boiled pull out it is standby；
(4) green onion, ginger, garlic, capsicum, ginger are cut, is prepared and cleaned spiceleaf, Chinese prickly ash, anise, cassia bark；
(5) oil is put in pot, the chick scalded is added, is pulled out, a little oil is stayed in pot, be put into Chinese prickly ash small fire and fry and smolder, then dragged for
Go out Chinese prickly ash；
(6) the fried perfume of green onion, ginger, garlic, capsicum, spiceleaf, anise, cassia bark is added；
(7) pour chick into fry, be put into monosodium glutamate, pepper powder and mix thoroughly and take the dish out of the pot.
2. the preparation method of a kind of spicy chick according to claim 1, it is characterised in that chick is added in step (2)
It is held by hand uniformly, salting down 30 minutes after dispensing.
3. the preparation method of a kind of spicy chick according to claim 1, it is characterised in that a spoonful is added in step (4)
Cooking wine and stir.
4. a kind of preparation method of spicy chick according to claim 1, it is characterised in that chick frying in step (5)
Pull out to after golden yellow.
5. the preparation method of a kind of spicy chick according to claim 1, it is characterised in that green onion in step (6), ginger, garlic,
It is 2 minutes that the every kind of dispensing of capsicum, spiceleaf, anise, cassia bark adds interval time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114090.0A CN106616470A (en) | 2017-02-28 | 2017-02-28 | Method for making pungent and spicy spring chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114090.0A CN106616470A (en) | 2017-02-28 | 2017-02-28 | Method for making pungent and spicy spring chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616470A true CN106616470A (en) | 2017-05-10 |
Family
ID=58848367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710114090.0A Pending CN106616470A (en) | 2017-02-28 | 2017-02-28 | Method for making pungent and spicy spring chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616470A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN105231310A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of chick stewed with Chinese chestnut |
-
2017
- 2017-02-28 CN CN201710114090.0A patent/CN106616470A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN105231310A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of chick stewed with Chinese chestnut |
Non-Patent Citations (1)
| Title |
|---|
| 好豆网: "《民间经典湖南菜》", 31 October 2012 * |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |