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What is the authentic practice of Weifang mustard chicken?

1. Boiled chicken: add enough water to the pot, add a few slices of ginger and some cooking wine, put the chicken nuggets into the pot, boil the chicken over high heat and skim off the floating foam, turn to low heat and boil until the chicken is done, remove and drain. Prepare seasoning: mix the mustard powder with a small amount of warm water and set aside. Shred ginger and scallions, slice garlic and cut coriander.

2. cold mustard chicken fungus, seaweed and vermicelli respectively soak the spare chicken legs in hot water and boil them in a water pan, cool and break them into meat strips. If you use chicken breast, you can cut it into long strips and cook them and set aside.

3. The method of making mustard chicken: soak the cooked chicken in a boiling water bowl, slowly cool, remove the water, remove the bones, cut into square slices and put them neatly on the plate. Wash green onions and cut them into shredded onions; rinse and cut coriander. Stand by.

4. First of all, from the point of view of the word "fresh", Weifang mustard chicken chooses the local free-range Sanhuang chicken, which has delicate meat, rich muscle fiber and delicious meat. In the cooking process, chefs will use carefully cooked stock to stew the chicken, so that the chicken fully absorbs the essence of the soup, making the meat more fresh and tender. At the same time, the spicy taste of mustard can also enhance the delicacy of the chicken and make it memorable.

5. Mustard chicken is a traditional famous dish in Weifang, Shandong Province. it is a kind of cold dish made with chicken and mustard.

6. Fuguozhuang Zhenxin mustard chicken is the most authentic. Fuguozhuang Zhenxin mustard chicken is the most authentic, traditional, unique taste. Mustard chicken is a food made from mustard and chicken. Mustard chicken is produced in Zhuli Town, Hanting District, Weifang, Shandong Province.

This is the authentic practice of mustard chicken. Don't miss it if you like it.

Slaughter the rooster, remove the hair, remove the internal organs, soak the blood in clean water, rinse and set aside.

Mustard chicken is a dish made with chicken as the main ingredient and mustard sauce.

The authentic practice of mustard chicken: cut the chicken into pieces, add salt, pepper, cooking wine and starch and marinate for 10 minutes. Mix mustard, honey, soy sauce, cooking wine, white pepper, ginger and garlic into a sauce. Pour the right amount of oil into the pan and heat it to 60%. Deep-fry the chicken nuggets until golden brown, remove and drain. Leave the bottom oil in the pan, stir-fry the onions, green peppers and red peppers until discolored, add the sauce and stir well.

Prepare the chicken: remove the hair and viscera after the Sanhuang chicken is slaughtered, wash it, and chop it into pieces. Boiled chicken: add enough water to the pot, add a few slices of ginger and some cooking wine, put the chicken nuggets into the pot, boil the chicken over high heat, skim off the floating foam, turn to low heat and cook until the chicken is done, remove and drain. Prepare seasoning: mix the mustard powder with a small amount of warm water and set aside. Shred ginger and scallions, slice garlic and cut coriander.

Soak the cooked chicken in a boiled water bowl, slowly cool, remove the water, remove the bones, cut into square slices, and put them neatly on the plate. Wash green onions and cut them into shredded onions; rinse and cut coriander. Stand by.

How do you make mustard chicken?

Materials: 1000 grams of rooster, mustard, refined salt, monosodium glutamate, vinegar, sesame oil. Open the chicken, remove the internal organs, boil it in a cold water pan, remove it when cooked, soak it in boiling water, and then fish it out after cooling through. Wipe dry and apply sesame oil to avoid drying and cracking. Wet the mustard with boiling water, then seal it with wet paper to cool. Use the above seasoning to make juice. Change the chicken from bone to knife on a plate, pour over the mixed juice and mix well when eating.

2. Soak the cooked chicken in a boiled water bowl, slowly cool, remove the water, remove the bones, cut into square slices, and put them neatly on the plate. Wash green onions and cut them into shredded onions; rinse and cut coriander. Stand by.

In the first step, put the mustard and hot water together, stir into a paste and leave for 10 minutes. Rip the chicken into pieces and set aside. Shred onions and sliced parsley. Put shredded green onions and parsley in the grilled chicken. Add salt, sugar, sesame oil, monosodium glutamate and vinegar to mustard and mix well. Then pour the mustard soup into the grilled chicken and mix it well and put it on a plate so that the mustard chicken is ready.

What should I do with the family version of mustard chicken?

Fried chicken nuggets: pour an appropriate amount of cooking oil into the pan, heat to 50% heat, put in the chicken nuggets wrapped in paste one by one, deep-fry until golden brown over medium heat, remove and drain oil. Stir-fry spices: leave a small amount of oil in the pan, add green onions, sliced ginger and minced garlic to stir-fry for fragrance. Add mustard: push the fried spring onions, ginger and garlic to the edge of the pot, add the right amount of mustard and stir well.

Add mustard: add mustard to the pan, adjust the amount according to your taste, and stir well so that the mustard fully releases its spicy aroma. Mix seasoning: add soy sauce and sugar to the pan and stir well. Return the chicken to the pan: pour the fried chicken back into the pan and stir quickly so that the chicken is evenly wrapped in mustard and seasoning. Add green onions: add chopped green onions and stir-fry a few times to blend the fragrance of green onions into the dishes.

Prepare the chicken: remove the hair and viscera after the Sanhuang chicken is slaughtered, wash it, and chop it into pieces. Boiled chicken: add enough water to the pot, add a few slices of ginger and some cooking wine, put the chicken nuggets into the pot, boil the chicken over high heat, skim off the floating foam, turn to low heat and cook until the chicken is done, remove and drain. Prepare seasoning: mix the mustard powder with a small amount of warm water and set aside. Shred ginger and scallions, slice garlic and cut coriander.

How to make mustard chicken nuggets with rich nutrition, color, smell and taste?

Fried chicken nuggets: pour enough vegetable oil into the pan and cook until 50% hot (about 150 ℃). Put the chicken nuggets wrapped in starch and breadcrumbs into the oil one by one, deep-fry over medium heat until golden brown, remove and drain oil. Make mustard juice: in a small bowl, add the right amount of mustard according to your taste, you can add a small amount of water or broth to dilute. The mustard juice should be spicy and palatable, not too thick.

Cut the chicken into pieces, add salt, pepper, cooking wine and starch and marinate for 10 minutes. Mix mustard, honey, soy sauce, cooking wine, white pepper, ginger and garlic into a sauce. Pour the right amount of oil into the pan and heat it to 60%. Deep-fry the chicken nuggets until golden brown, remove and drain. Leave the bottom oil in the pan, stir-fry the onions, green peppers and red peppers until discolored, add the sauce and stir well.

First cut the chicken into pieces of appropriate size. Marinate the cut chicken pieces with salt, white pepper, chicken essence, cooking wine and light soy sauce for 15-20 minutes. Heat the right amount of oil in the pan and fry the pickled chicken pieces in the pan until golden on both sides. Remove the fried chicken pieces and set aside. Heat the right amount of oil in the pan and add spring onions, ginger and garlic to stir-fry to taste. Pour the mustard into the pan and stir well.

Put the chicken in a bowl and make sure each piece is evenly wrapped in seasoning. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, preferably overnight, to fully absorb the spices. Make honey mustard: mix honey, mustard and lemon juice in a small bowl. Try the taste and adjust the ratio of honey to mustard according to your taste. Set aside the mixed honey mustard.

Sliced meat mixed with mustard is a cold dish with both color and flavor, which is not only rich in taste, but also of high nutritional value. To make more nutritious and delicious mustard slices, we can start from the following aspects: choose fresh lean meat, such as pork tenderloin or chicken breast, which is delicate, low in fat and high in protein.

The practice of mustard chicken

Materials: 1000 grams of rooster, mustard, refined salt, monosodium glutamate, vinegar, sesame oil. Open the chicken, remove the internal organs, boil it in a cold water pan, remove it when cooked, soak it in boiling water, and then fish it out after cooling through. Wipe dry and apply sesame oil to avoid drying and cracking. Wet the mustard with boiling water, then seal it with wet paper to cool. Use the above seasoning to make juice. Change the chicken from bone to knife on a plate, pour over the mixed juice and mix well when eating.

The first step is to put the mustard and hot water together, stir into a paste and set aside for 10 minutes. Rip the chicken into pieces and set aside. Shred onions and sliced parsley. Put shredded green onions and parsley in the grilled chicken. Add salt, sugar, sesame oil, monosodium glutamate and vinegar to mustard and mix well. Then pour the mustard soup into the grilled chicken and mix it well and put it on a plate so that the mustard chicken is ready.

Mustard chicken is a dish made with chicken as the main ingredient and mustard sauce.

Soak the cooked chicken in a boiled water bowl, slowly cool, remove the water, remove the bones, cut into square slices, and put them neatly on the plate. Wash green onions and cut them into shredded onions; rinse and cut coriander. Stand by.

Note: if you use Sanhuang chicken, cook for about 10 minutes and simmer for less than 15 minutes. Or put the Sanhuang chicken in, turn off the heat directly, and soak for 25-30 minutes. When putting boiling water into the ironing step, we can also take the method of pouring once boiling water and once ice water, and the effect is better. The soaking time depends on the size of the chicken. There is a saying in the industry: raw chicken and cooked duck. Chicken well-done is fine, this kind of chicken is more fresh and tender.