He's got a blood chicken
By VicentaLakin
The nutrients of chicken are mainly proteins, followed by fats, microbes and minerals. And chickens have more protein, and chickens have less protein. This is because chickens make up about 60 per cent of the weight of chickens, which are mainly proteins and therefore have a high nutritional value. Moreover, chickens have very few flexible tissues and are easily absorbed by the digestive organs of the human body. When chicken meat is evaporated, it separates and becomes thin and soft, while chicken meat is only about 40 per cent of body weight, with most fats and flexible bonding tissues. Resilient bonding is an insoluble water elastic protein, which is resistant to chewing and which becomes insoluble after a high temperature of 160 degrees of evaporation, with only a fraction of it absorbed by the human body. Video link address: http://v.youku.com/v show/id XMTU4MTY4NTcwOA=.html ?from=y1.9-3.1 may also search directly for `the name' or `the food you want' in Yoku
Recipe Recommendations
- broilers in 1
- Lianhuanlaojiu appropriate amount
- Xiaohongjiao Duan appropriate amount
- Green pepper section appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for He's got a blood chicken
1
The old lotus is in the bowl, and the chicken (the chicken of the day) is cut with a knife to the neck, and the chicken blood is dripped into the bowl, and the wine is in the bowl and the chicken blood is not condensed。
2
The chickens cut their stomachs, cut their chickens open, cut their cribs off, cut out their internal organs, cut off their ass, take out their food bags, pull out their edibles and trachea, and pull out their lungs。
3
After cleaning the chicken, cut off the chicken neck, cut open the chicken head, finished it for decoration, slashed the pine chicken bone with a knife and cut it into small pieces. The chickens go in and add a proper amount of salt to stick it with their hands and pick it up for 15 minutes. Carpenter, pepper, garlic, ginger。
4
After cleaning the chicken, cut off the chicken neck, cut open the chicken head, finished it for decoration, slashed the pine chicken bone with a knife and cut it into small pieces. The chickens go in and add a proper amount of salt to stick it with their hands and pick it up for 15 minutes. Carpenter, pepper, garlic, ginger。
5
The boiler is hot, the pan is light, the chicken is boiled into the fire, and many times during the course of the fire a proper amount of water is to be boiled to prevent the drying of the chicken, when the chicken is fragrance, when the appropriate amount of the water is poured into garlic and ginger, when the garlic and ginger are fragrances, and when the proper amount of lush is added, 15 seconds。
6
The boiler is hot, the pan is light, the chicken is boiled into the fire, and many times during the course of the fire a proper amount of water is to be boiled to prevent the drying of the chicken, when the chicken is fragrance, when the appropriate amount of the water is poured into garlic and ginger, when the garlic and ginger are fragrances, and when the proper amount of lush is added, 15 seconds。
7
In 15 seconds, the pan cap will be opened, with appropriate levels to the chickens, with old and average pumping and pulling, with a pancap, a boiled fire, an emergency fire for 10 minutes, and a small fire for 20 minutes。
8
In 15 seconds, the pan cap will be opened, with appropriate levels to the chickens, with old and average pumping and pulling, with a pancap, a boiled fire, an emergency fire for 10 minutes, and a small fire for 20 minutes。
9
Thirty minutes later, when the paprika section and the paprika section fire is turned on, the soup juice is properly received, with a proper amount of chicken concentrate, a flat amount of poaching, a flat amount of chicken blood mixed up, while the roasting is in the pot, when the soup is sticky, the chicken blood is all glued to the chicken, and the fire boils。
10
Thirty minutes later, when the paprika section and the paprika section fire is turned on, the soup juice is properly received, with a proper amount of chicken concentrate, a flat amount of poaching, a flat amount of chicken blood mixed up, while the roasting is in the pot, when the soup is sticky, the chicken blood is all glued to the chicken, and the fire boils。
11
Completed Chart
12
Completed ChartHe's got a blood chicken Make Tips
Video link address: http://v.youku.com/v show/id XMTU4MTY4NTcwOA=.html ?from=y1.9-3.1 may also search directly for `the name' or `the food you want' in Yoku