Chicken gizzard is the sand sac of chicken, which is also called muscle stomach, so chicken gizzard belongs to a kind of chicken stomach. Also known as chicken gizzard, chicken county liver. In general, the stomach of poultry is divided into muscle stomach and glandular stomach, the glandular stomach is smaller to secrete gastric juice, the muscular stomach is larger and the meat is thicker and responsible for storing and grinding food, so it can be said that chicken gizzard refers to a kind of chicken stomach. Because it is an organ of chickens, it has about the same nutritional value as chickens. Most of the nutrients in chickens are protein and fat. Chicken is deficient in calcium, iron, carotene, thiamine, riboflavin, niacin, and various vitamins and crude fiber, and needs to be eaten with various vegetables and fruits.
It is also said that because of the crispy taste of the chicken gizzard after cooking, we like to eat chicken gizzard. As long as the amount of consumption is controlled, meat and vegetarian collocation, it is not afraid of too many unhealthy factors after eating.
Chicken gizzards are generally washed and cleaned after repeated rinses and treatments in daily consumption, and then stir-fried, spicy or not spicy.
With the formation of the concept of healthy diet, the combination of chicken gizzard and sour soup when cooking, the pressed chicken gizzard is planed into thin slices and immersed in the sour soup, crisp and tough with a rich mellow aroma, a mouthful of chicken gizzard and a spoonful of soup, it is very enjoyable to eat.
[Heart] sour soup chicken gizzard slice [heart]
Ingredients & Ingredients:
Sour soup sauce, fish soup, chicken gizzard, cooking wine, potato flour, enoki mushrooms, lettuce, salt, sugar, monosodium glutamate, white vinegar, green and red pepper shreds, coriander
Cooking Process:
Pour the sour radish, pickled ginger, pickled millet pepper, yellow lantern chili sauce, green onion and garlic into a blender and crush, strain the juice and remove the residue for use. Heat soybean oil, rapeseed oil and butter until 60% hot, pour in the beaten ingredients, simmer over medium-low heat for half an hour, and make a sour soup sauce for later
Wild crucian carp slaughtered to cure net pull oil for later, pot into the bottom oil to heat, under the green onion, ginger slices, down into the small crucian carp, add boiling water and boil for half an hour, turn off the heat and drain, leave the soup for later
Press the chicken gizzard into a cylinder, then planed into thin slices, boil in water, add a little cooking wine, blanch the chicken gizzard slices for 20 seconds, drain and set aside
Wash the mushrooms to the roots, wash and peel the lettuce and change them into slices
100 grams of potato flour, 50 grams of lettuce slices, 30 grams of enoki mushrooms, blanch in boiling water with a bottom flavor, drain and put into the bottom of the dish.
Add 1000 grams of fish soup, add 50 grams of sour soup sauce and stir well, bring to a boil over high heat, add chicken gizzard slices, add 5 grams of salt, 5 grams of sugar, 3 grams of monosodium glutamate, 10 grams of white vinegar, heat for 30 seconds, turn off the heat, scoop the chicken gizzard slices into the dish and cover the bottom vegetables, pour in the soup, garnish with green and red pepper shreds and coriander
Cucumber and chicken gizzards have the characteristics of crispness, the two raw materials are matched, made into dehydrated cucumber fried chicken gizzard, whether it is color matching or post-plating, are pleasing to the eye, and it is crisp and refreshing to eat:
[Heart] dehydrated cucumber fried chicken gizzard [heart]
150 grams of chicken gizzard, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of Donggu soy sauce, 2 grams of pepper water, 4 grams of ginger juice, 1 kg of fruit cucumber, salad oil, 5 grams of cooked lard, 2 grams of minced green onion, minced ginger, 2 grams of minced garlic, and 5 grams of tree pepper segments
make:
Wash the chicken gizzard 150 grams, remove the outer film, change the knife to 2.5 mm flakes, add 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of Donggu soy sauce, 2 grams of pepper water, 4 grams of ginger juice, marinate for 2 hours, blanch water, put into 40% hot salad oil pan and fry slightly, fish out the oil control;
1 kg of fruit cucumber, washed, knife into 4 mm thick slices, add 20 g of salt and marinate for 4 hours, dehydrate in a dehydrator, blanch and fish out.
Heat 5 grams of salad oil and cooked lard, 2 grams of minced green onion, minced ginger and minced garlic, 5 grams of peppercorns, add cucumber slices, chicken gizzards, stir-fry evenly and then put on the pan.
In addition, let's share another assorted crisp chicken gizzard method, chicken gizzard added to the bamboo shoots, broccoli cooked together, meat and vegetarian collocation, the finished product also has a refreshing and non-greasy effect Oh:
[Heart] assorted crispy chicken gizzard [heart]
raw material:
Broccoli and glutinous rice shoot shreds are each 100 grams, water hair fungus is 70 grams, and chicken gizzard slices are 150 grams.
seasoning:
Ingredient A (20 g sliced ginger, 80 g pickled pepper millet ring)
Ingredient B (2 g salt, 5 g each of monosodium glutamate and chicken essence, 70 g of white vinegar)
30 g of cooked lard, 40 g of soybean oil, 15 g of cooked chicken fat.
1. Heat the pot, add 1 kg of water, boil the water and add the glutinous rice shoots, broccoli, chicken gizzard slices, blanch the water and fish out.
2. Wash the pot, put in cooked lard and soybean oil to heat, put in Ingredient A to stir-fry incense, put in bamboo shoots and sauté to make the aroma, add 800 grams of two soups, boil and then adjust to Ingredient B to taste, add cooked chicken fat, add chicken gizzard slices, fungus, broccoli, wait for the soup to boil out of the pot and plate.