This dish is a common "protein supplement", healthy spleen and blood nourishing, and qi, into the autumn "arrangement"

Original: This dish is a common "protein supplement", healthy spleen and blood nourishing and qi, into the autumn "arrangement"

This dish is a common "protein supplement", healthy spleen and blood nourishing, and qi, into the autumn "arrangement"

In the blink of an eye, it has passed the autumn, the summer is hot, people often pursue a cool diet often do not pay attention to the balanced diet structure, nor pay much attention to the nutrition of the diet, so the harm to the body is still very large

I don't know if you've heard it or not

''Paste Autumn Fat''

This old saying, into the autumn means that the cold winter is not far away, naturally to eat some good to resist the cold, but just after the autumn does not need to blindly eat big fish and meat, simply eat some meat to supplement the lost nutrition in summer

Of course, the meat suitable for autumn supplements is indispensable to chicken, the meat of chicken is tender and delicate, the price is not expensive, the cooking methods are diverse, and the cold mix, stir-fry, and stew can play its role

Chicken is warm and sweet, contains a lot of protein, is a good protein supplement, fat reduction period people eat chicken breast low fat and healthy

In addition to protein and fat, there are vitamins and mineral elements that are beneficial to the body, which can

Tonify the kidneys and spleen, nourish the blood and qi, and the rich phospholipids are more conducive to the growth and development of the body

【Dish name】: Chicken leg roast potatoes

【Ingredients required】:

Two chicken thighs, 480 grams of small potatoes, a piece of ginger, a handful of spring onions, coriander leaves, star anise, cinnamon, five dried red peppers, soy sauce, cooking wine, cooking oil, purified water, 2 grams of chicken powder, 25 grams of sugar, salt

【Cooking process】:

1, buy two whole chicken legs in the market, go home and rinse them with running water, put them on the raw food cutting board and chop them into pieces of meat, if not, you can let the store handle it

2: Pour a large amount of pure water into the pot, put the chopped chicken nuggets in, turn on the heat and wait for the water to boil

3: Remove the blanched chicken nuggets, rinse again, drain the excess water and put them aside

4: Wash the ginger, spring onion and dried red pepper, cut off the green onion root and knot the remaining part, slice the ginger, cut the dried red pepper into sections, and then take two star anise, cinnamon and fragrant leaves

5: Prepare a clean pot to heat, pour in an appropriate amount of cooking oil, add about 25 grams of sugar, start sautéing the sugar color on low heat, and see the color become brown

6: After the sugar color is fried, put in the chicken nuggets, adjust to medium heat and quickly stir-fry evenly

7: Put the previously processed stir-fry into the pot and stir-fry continuously to bring out the aroma

8: Add three spoons of light soy sauce to season, stir-fry until the chicken nuggets are evenly colored, and the chicken nuggets are cooked relatively quickly, so the preparation work should be done

9: Pour pure water until the amount of water is not more than all the ingredients, add salt to taste

10: Wash the small potatoes and use a peeling knife to cut off the outer skin

11: Cut into hob pieces of similar size on the cutting board, cut well, wash off the starch in pure water and
set aside.

12: Stew the chicken nuggets in the pot for about half an hour to taste good, pick out the shallot knots and throw them away
.
Add small potato chunks and continue simmering over high heat, adding more
if there is not enough water.

13, add two grams of chicken powder can be a good way to increase the taste, but do not put too much
.
Switch from high heat to medium heat and continue simmering for 10 minutes
.

14, use chopsticks to poke the potatoes, if the poke is open, the potatoes have been stewed, then the fire can dry
the soup.

15: Finally, turn off the heat, put the chicken thigh stew potatoes on the plate, you can add a little coriander garnish
.

【Cooking Tips】:

1.
If you are in the fat reduction period, you can remove the chicken skin when handling the chicken thigh meat, because although the chicken fat is small, you can't underestimate the fat of the chicken skin
.

2.
When blanching the chicken nuggets, be sure to boil them in cold water so that the raw meat will not shrink
due to hot water.

3.
Stews must not be stingy to put water, more water is one can make the dish more flavorful when stewing, and the other is to prevent the fire from burning easily
.

【Copywriter】The sea is light

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