A list of the contents of this article:

How to chop chicken neatly

1. Put the chicken on the board with the breast facing up. Cut between the thigh and the body of the chicken and cut to the hip joint. Bend the chicken leg slightly backward and the hip joint will detach from the acetabulum. Cut off the hip and remove the chicken leg. Remove the other chicken leg in the same way. Put the drumstick on the board with the skinned side down. Twist the chicken thigh repeatedly with one hand and hold the chicken calf with the other hand to find the joints. Cut open the joint completely.

2. Chop the chicken, buy the best white-striped chicken, sharpen the kitchen knife, find a better stump, chop the chicken bone with the heel, chop the chicken meat in the middle of the knife, and chop the chicken skin with the sword. Chicken legs, chicken feet, first of all, cut off the chicken legs and feet directly, and chop the chicken legs and feet separately. Chicken head, chicken neck, if you like to eat chicken head, then directly chop off the chicken head, if you like to eat chicken neck, you can only take the chicken neck.

3. In the process of chopping chicken, we need to pay attention to the use of knife. Use the heel to chop the chicken bone, the center of the knife to chop the chicken, and the sword to chop the chicken skin. This knife method can make the chicken more evenly chopped and maintain the integrity of the chicken. In addition, it can be further segmented according to individual taste. If you like to eat chicken head, you can directly chop off the chicken head, if you like to eat chicken neck, you can only take the chicken neck.

4. Make water and put in the chicken (legs and wings are the same). Light the fire in another pot, put the chicken over the water in the oil, stir-fry the chicken, then add soy sauce and sugar to stir until the chicken is colored. At this time, add enough water at one time, put onions, ginger, pepper, big ingredients and cover the pot, then take a look at it for a while, and the chicken will be ready when the water is dry.

How are chickens slaughtered?

1. Slaughter: after fixing the chicken, find a cut in the aorta and bleed. Plucking: wet the chicken feathers with warm water, and then put the chicken on the ground, constantly watering the chicken body with hot water, constantly turning the chicken feathers to ensure that the feathers are ironed evenly everywhere, after scalding, you can start plucking, if the plucking is not thorough, use bright fire to burn.

2. Slaughter and bloodletting: hold the root of the chicken's wings and head with the left hand, expose the neck, and remove the feathers from the knife. Finally, use a kitchen knife to quickly draw a knife on the neck and lift the bloodletting. Depilation: soak the chicken in 75-80 ℃ hot water for 1-2 minutes, then depilate. Deal with the viscera: cut the chicken open along the midline, remove the internal organs, and finally rinse clean.

3. After the chicken is slaughtered, remove the feathers and rinse the outer surface. The kitchen knife is cut off from the anus of the chicken, cut along the middle to the bottom of the neck, and the chicken is cut open. Put the ripped chicken in a basin, fill it with water and remove the internal organs from the belly of the chicken (the water is to rinse your hands while picking them, otherwise your hands are full of sundries). This is the plan of the chicken after all the internal organs have been removed.

The right way to cut raw chicken

1, chicken legs, chicken feet first directly cut off the chicken legs and chicken feet, after dividing the chicken legs and chicken feet and chopped separately. Chicken head, chicken neck like to eat chicken head, then directly chop off the chicken head, like to eat chicken neck, then only take one of the chicken neck. Chicken wings cut off the whole chicken wings from the chicken body, and then cut off the chicken wing root and the middle wing and tip of the chicken separately. The torso of the chicken breast can be cut to the size you like.

2. The way to cut the whole chicken is to cut the chicken leg first, find the bone connection between the chicken leg and the chicken body, and then cut off the whole chicken leg. Then cut the chicken breast, find the connection between the chicken breast and the vertebra, cut it from the ribs, and cut it from back to front. Finally, cut the chicken wings, find the connection between the shoulder and the wings, and then cut off the wings.

3, it is not impossible, it should be the head where the hand can be pressed, ah, the left hand to hold down the chicken head, the right hand to start with the knife, convenient! If you have to start from scratch with a chicken leg in your hand, you can do it habitually.

4. Opening: the method of opening depends on the needs of cooking. The whole chicken can be divided into three types: open, flanked and ridged, but they should all be kept in their original shape. Open: first make a cut between the neck of the chicken and the vertebrae of the back, take out the food bag (crop), then open a knife about 7cm long between the anus and the abdomen, gently pull out the internal organs and rinse. Open: it is opened under the wings of the chicken, pulled out the internal organs and washed.

What if you haven't cut the chicken with a knife? make your own chicken for the first time.

It will not be divided, first cut off the head and claws, and then cut along the inside of the legs and wings, gently break the head and gently break the connected position and chop it into several pieces, the chicken rack hollowed out the internal organs and chopped into large pieces. That's it. Boil a pot of water and blanch it, remove the blood and wash it, then stir-fry or stew it.

Cut the chicken into pieces with a knife. Put the chicken in the pot and add water. No chicken will be fine. Be careful not to put too much water, or it will dilute the delicious taste of the chicken soup. Cutting a few slices of ginger. Put the cut ginger in, and the ginger can remove the fishy smell of the chicken and increase the flavor of the chicken soup. Then season with salt. Then cook it in a pressure cooker and let it out. Drink delicious chicken soup in just a few steps.

There are two ways, one is called hand-torn chicken porridge rice, the other is called knife-chopped chicken porridge rice. The production method is unique. Fresh and tender black-bone chicken is cut and boiled with new millet in a pot, then add fennel leaf, green pepper, spicy sauce, coriander, spring onion, garlic, spice, mint and other seasonings to cook slightly. Its bright color, taste glutinous slippery fresh fragrance, unique.

First cut off the head and wings and the chicken leg and chop the rest of the body into two pieces in the middle and chop it four times evenly, because when cooked, the muscle will shrink the chicken leg, chop three wings, chop the chicken neck from the middle, soak the chopped muscle in clean water for half an hour, and then boil the blood in it (boil it), because it is cleaner.

Method / step 1: cut the chicken into pieces with a knife. Method / step 2: put the chicken into the pot and add water. No chicken will be fine. Be careful not to put too much water, or it will dilute the delicious taste of the chicken soup. Method / step 3: cut a few slices of ginger. Method / step 4: put the chopped ginger in, the ginger can remove the fishy smell of chicken and increase the freshness of chicken soup. Then season with salt. Method / step 5: then cook it in a pressure cooker and let it out.

Making chicken rotten rice, according to the way of processing chicken, is mainly divided into two methods: hand-torn and knife-chopped. Although the taste is similar, hand-torn chicken rice is more delicate and exquisite. The steps of hand-torn chicken rotten rice are as follows: first, wash the chicken and boil it in boiling water until done, then fish out the chicken. Then, add the washed rice to the chicken soup and cook slowly. When the soup is slightly thick, add sour bamboo shoots.

The chopping method of whole chicken in deli

1. When dealing with the chicken body, the deli will first chop off the chicken feet. Then chop off the chicken buttocks, there are a lot of residual dirt in the chicken buttocks, deli is not recommended for people to eat. After handling the chicken buttocks, chop off the chicken wings as well. After chopping the chicken wings, you will cut the chicken neck. Usually, the deli will cut it into two pieces for you.

2. How to cut it? To put it simply, it is the "three-knife method": one is to split the chicken from the chest into two; the second is to cut the skin along the position of the left wing, cut off the whole wing with meat, and then cut the rest into small pieces; the third is to use the second knife to deal with the right half of the chicken. The specific method can watch the video of Brother Zongheng. A good chop can be placed in the original shape of a chicken. Make ingredients. The most common ones are light soy sauce, garlic and peanut oil.

3. First, remove the feathers and cut off the prepared chicken (you can ask the shopkeeper to help you do it), and then wash the chicken repeatedly until it is clean. At the same time, clean the gizzards, livers and hearts, and then remove a large chunk of chicken oil from the body. It can be used when cooking other dishes. Cut the chicken in half as shown in the picture, cut off the chicken leg, wings and neck respectively, and cut the ginger into slices. Prepare a large cauldron and pour water to bring to the boil.

What do white-chopped chicken do to have an appetite?

Cut into pieces and set the plate: cut the drained chicken pieces into pieces of appropriate size and place them on the plate. You can put chicken skin and chicken separately according to your personal preference to increase the visual effect. Sauce: pour the sauce evenly over the chicken nuggets so that each piece of chicken can be touched with seasoning. Decoration: sprinkle the chicken with chopped onions, coriander or sesame to add color and aroma.

Pour the seasoning over the black pepper chicken nuggets, or dip the black pepper chicken nuggets in it. Raw materials: oil 50-100 grams (more people put more) garlic 6 cloves (cut into the end) small red pepper 3-5 (like spicy can put more) sugar a small amount of Li Kam Kee steamed fish bean branch oil pepper (like black and white self match).

Of course, the most difficult to master is the size of the fire, so when cooking must choose gas, do not choose induction cooker, induction cooker can not control the size of the fire.

If the dip is too salty, add some boiled chicken soup to balance the taste.