Chicken
By VicentaLakin
THE CHICKEN IS FINE AND TASTEFUL, AND BECAUSE IT TASTES LESS, IT CAN BE USED IN ALL KINDS OF COOKING. THE PROTEIN CONTENT OF CHICKENS IS HIGH, AND AMONG MEATS IT CAN BE SAID TO BE ONE OF THE HIGHEST IN PROTEINS, AND FOODS OF HIGH PROTEIN AND LOW FAT. POTASSIUM SULPHATE AMINO ACID IS ALSO ABUNDANT AND CAN THUS COMPENSATE FOR THE SHORTAGE OF CATTLE AND PORK. IT IS ALSO DUE TO THE HIGHER LEVELS OF VITAMIN A IN CHICKEN THAN IN OTHER MEATS, AND THE FACT THAT THE AMOUNT OF VITAMIN A IS MUCH HIGHER THAN IN VEGETABLES OR LIVERS. THE CHESTNUTS CONTAIN NOT ONLY A LARGE AMOUNT OF STARCH BUT ALSO A VARIETY OF NUTRIENTS, SUCH AS PROTEINS, VITAMINS, AND ARE KNOWN AS THE KING OF DRY FRUITS. CHESTNUTS CAN PROVIDE FOOD FOR THEM, TOGETHER WITH DATES, TOMATOES AND ALSO KNOWN AS “CROP CROPS”, “WOOD FOODS” AS A CHEAP, NUTRITIOUS SUPPLEMENT AND FOOD. (EXTRACT FROM NETWORK)
Recipe Recommendations
- chestnut 300 grams
- chicken half a
- ginger 1 small piece
- garlic head 5-merous
- red pepper one
- chives few
- soy sauce appropriate amount
- liquor appropriate amount
- old brine appropriate amount
- vegetable oil appropriate amount
Steps for Chicken
1
One, the food is ready, the chestnuts are gone, the chickens are purified. I'm a lazy girl, I'm a twat-buyer, and the chicken just makes the hawker a piece. I'm not sure
2
2. Ginger-cleaning slices, garlic slices, red peppers to tits, onions to twirl。
3
3. Chicken is made of raw and white wine。
4
4. Vegetable oil is added to the pot, and the oil is so hot that it is 80% of the time, and the garlic smells。
5
5 and the chicken goes down to the oil。
6
Six and two spoons of old halogen. ♪ If there's no halogen ♪
7
Seven. Join the chestnuts。
8
Water is not available and onions are placed。
9
9. The fire opens the fire until the juice is collected and the onions are removed。
10
10, add a few pints of pepper, and die。
11
Load it up
12
Eat a little bowlChicken Make Tips
1. The chicken has a light taste to begin with, so don't use water for a short while. After marinating it directly with white wine, stir-fry until the oil comes out. The fishy smell of the chicken can also be removed, and the aroma and nutrition of the chicken can be maintained at the same time.
2. Old brine is really easy to use. I suggest that you don't dump the brine after stewing vegetables and put it in the refrigerator for freezing. When you need to stewing vegetables or make meat dishes, put it in a little. It's called a fragrance. If you don't have old stew, add star anise, cinnamon, pepper and other spices during the stewing process.
3. This dish does not need salt, and all the flavors are included in the old stew. It is really simple and convenient.
2. Old brine is really easy to use. I suggest that you don't dump the brine after stewing vegetables and put it in the refrigerator for freezing. When you need to stewing vegetables or make meat dishes, put it in a little. It's called a fragrance. If you don't have old stew, add star anise, cinnamon, pepper and other spices during the stewing process.
3. This dish does not need salt, and all the flavors are included in the old stew. It is really simple and convenient.