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White striped chicken practice

White striped chicken practice

Company News
2016/06/14 14:25
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Monkey poly chicken
Hericium, green bird, chestnut, corn, salt, chicken
1. Chestnuts are peeled in advance and boiled for 5 minutes.
2, corn can be cooked.
3, chicken with a variety of stews, water into the pot cooked.
4, open the pot into the chestnuts, mushrooms, simmer, and then stew for 5 minutes.
5, finally add salt, chicken seasoning out of the pot.
Spinach kebab
Spinach, chicken breast, sesame sauce, salt, monosodium glutamate, garlic powder
1. Cook the chicken breast in water, let it cool, tear it into silk, wash the spinach, cut into sections, cook in hot water, and then put it in cool water for a shower.
2. Then add the right amount of salt and MSG, and garlic powder to taste, and finally add a lot of sesame sauce mix and mix. Oh, oh! It’s fragrant, really fragrant!
Drunk chicken
Introduction to the recipe
The chicken is tender and oily, and the fragrant smell is fragrant.
Ingredients: three yellow chicken one
Seasoning: 80 grams of rice wine, 10 grams of shallots, 10 grams of ginger, 60 grams of salt, 20 grams of incense, 3 grams of cinnamon, 2 grams of octagonal
1. After slaughtering the tender three yellow chicken, immerse the mane, remove the internal organs, cut the chicken skin with a knife around the joints of the chicken feet, wash and wash;
2. Set the wok on the fire, and 2,000 ml of water. After boiling, put the chicken in. When the chicken skin is tight, remove it and rinse it with water.
3. The soup in the pot is poured into the pot for use;
4. Change the water in the pot to another 4000 ml, put the chicken, stir it with a fire, and then cook it on a small fire for about half an hour. After the chicken is cooked, take it out and put it in the container;
5. Pour in the chicken soup to submerge the chicken body and let it cool.
6. Put the cinnamon, star anise, ginger, onion, and 20 grams of salt in the wok, pour in the hot soup of the previously cooked chicken, and boil;
7. After cooling, add the savory and mix well, put it for a while, use a fine cloth bag to drain the dregs, cinnamon, star anise, ginger, onion, into a bad halves, into the container;
8. Remove the chicken, remove the claws, head and tail, cut two pieces, then pry open from the ribs and cut into four pieces;
9. Using fine salt, rub the chicken all over, sprinkle with the yellow wine, and put it in a covered bowl for about 1 hour.
10. Dip the chicken in a bad halogen container and put it in the refrigerator for about 3 hours.
11. When eating, cut the chicken into pieces 10 cm long and 6 cm wide, and then cut into strips 6 cm long and 1 cm wide;
12. When loading the plate, first put the chicken, the head and neck, etc. on the bottom, then cover the chicken strips on top, and pour the raw slag to serve;
13. The number of each disc is flexibly controlled as needed.
White pheasant
One chicken leg, one parsley, 10 grams of ginger, 10 grams of onion, 30 grams of cooking wine, 1 gram of pepper, 5 grams of salt
1. The chicken legs are soaked in water and soaked several times. Remove the blood of the chicken
2. Then pour in clear water, ginger, 5 grams of onion, cooking wine and pepper, add chicken, water has not passed the chicken, cook for 8 minutes on medium heat and then suffocate for about 10 minutes
3. 5 grams of onion cut into sections and add a little oil and salt to heat, drenched on the chicken.
Called chicken
Chicken, soy sauce, rice wine, salt
1. Remove the white chicken into the internal organs and wash it. Remove the bones from the chicken legs and the chicken wings
2. Add soy sauce, rice wine, salt, marinated
3. Wrap the plastic wrap in the refrigerator. Take out after 1 hour
4. Wrapped in tin foil (family luxury version can be fried in a wok with fragrant shrimp, chicken, mushrooms, pork, diced ham, shrimp, plus Shao wine, soy sauce, sugar to fry until the cold, stuffed into the chicken belly Stuffing the stuffing into the chicken belly)
5. Use water or wine to knead the noodles (usually use 3 bowls of flour, water amount)
6. Put the face into a dough
7. Wrap the dough wrapped in tin foil
8. Put in a preheated oven. Bake for 20 minutes at 220 degrees, then cool to 180 degrees for one and a half hours. (Please decide whether to extend the baking time according to the size of the chicken and the actual power and temperature of the oven.)
9. Released
10. Open the dough with a hammer