Frozen chicken

It's a good day to cook the whole chicken

In the New Year's table, there will always be no less stew, no less chicken, no more stew or steam or fried or red fever, no less than chickens in the new year. It's not so hard to cook a chicken that's a traditional dish in our home country, and it's always seen in our home country's red and white feasts, but it's just a little bit longer, and it's very good for children and pregnant women。

The lazy ones

There are three key points for cooking a white chicken: first, a chicken: because it tastes like a chicken, it has to choose fresh, live chickens, usually with three yellow chickens at its best; second years of fire: the fire must be fine, the chicken must be cooked until it has just died, there is not enough heat, the chicken has a heavy taste and a hard taste; the fire is too long, the taste is lost and the taste is much less colourful; and third, the juice: the white pheasant/white chicken can be distinguished by the taste of the onion chicken, the strange chicken, the scavenging chicken, the scavenger chicken, the pepper chicken, etc。

Mouth chicken

Party chicken soup

The “triple yellow” of the “triple yellow chickens” (yellow feathers, claws, yellow beaks) and the three yellow chickens are thin, so they taste softly when boiled with water. The platinum supplements the liver, the kidneys, and the chickens combine to replete the flesh and blood. The party's participation in Gyanping has the advantage of retrieving it, providing it with a healthy temperament, is not warm and peaceful。

Chestnut chicken

Chestnut pheasant is the traditional Shanxi fragrance, using not only a simple operation but also a corky, juicy smell。

Chicken soup

IT WAS BROUGHT BACK BY MY HUSBAND AND SON ON THEIR OWN TRIP TO TIBET DURING THE SUMMER, WHEN THEY OPENED THE BAG AND SMELLED A STRONG NATURAL SCENT THAT THEY LOVED. I WAS SO WORRIED ABOUT THE TIME THAT LG TOOK HIS SON TO TIBET. BECAUSE OF THE SON ' S NASAL INFLAMMATION AND THE LONG AND LONG JOURNEY, AND ALTHOUGH TWO OTHER UNCLES AND NEPHEWS WERE TRAVELLING IN A GROUP OF HALF SIZES, NONE OF THEM HAD ANY EXPERIENCE, THE TIBETAN WEATHER WAS CHANGING RAPIDLY AND THE PLATEAU WAS VERY RESPONSIVE, AND IT WAS A REAL FEAR THAT THE HALFWAY POINT WOULD BE UNBEARABLE. IT TURNS OUT THAT THE HIGHLANDS HAVE A STRONG REACTION, FIRST THE NEPHEW HAS A FEVER, BUT AFTER A DAY OF MEDICATION, IT HAS IMPROVED. THEN HIS SON CALLED AND CRIED AND SAID THAT HIS HEAD WAS SORE AND HE THREW UP AND COULDN'T EAT. AFTER A DAY OR TWO, THEY SLOWLY ADAPTED, AND SAW THE BLUE CLOUDS THAT THEY HAD TANNED, SO THEIR HEARTS GRADUALLY EASED. THIS MAY BE THE DIFFERENCE BETWEEN FATHER AND MOTHER. IF I WERE TO DECIDE WHETHER OR NOT TO GO TO TIBET, I WOULD HAVE BEEN UNSURE TO LET HIM GO, BUT THE LG TOOK HIM OUT AND GAVE HIM A RARE EXPERIENCE. TO SAY THAT THE IMAGES OF THEM ON THEIR WAY EATING FRESH TURPENTINE POTS ARE REALLY SALIVATING, AND IT WOULD BE NICE IF THAT POT COULD FLY RIGHT INTO THE OPEN. WITHOUT EXTRA FLAVOURING, COOKING CHICKENS WITH TUMBLED WATER, AND LAST SOUP AND MEAT WITH A NATURAL SCENT OF FUNGS AND MUSHROOMS, AND WITH THE SMELL OF NATURAL FOOD, IT TASTES GOOD。

Curry chicken

Curry chickens are typical South-East Asian curry, with sticky curry wrapped around chicken and potatoes, and salty fragrances with sweet and spicy tastes that are most suitable for cooking. This dish is made of juice, which fully integrates the taste of chicken, potatoes and curry, and is fed into the food, and the curry juice collects sticky, absolutely normal taste。

Old pickle chicken

It's a typical raspberry dish that picks up the salt of old pickles and cooks with chickens, and after almost two hours of cooking, the “automated juice” program fully integrates the taste of old pickles with chicken, which is delicious。

Big chicken

Xinjiang Chiang chickens originated in the early 1990s, and Xinjiang chickens were originally located in Xinjiang Bay County, allegedly from a local cleaning restaurant. However, it soon became popular across the Xinjiang border, with almost all households having access to it, as in Sichuan, where there is generally universal access to cooking. More than a decade later, the rooster remains alive and widely recognized。