In spring, eat less spinach and shepherd's purse. It is the most important thing to eat. It is rich in protein, delicious and nutritious.

In spring, many people like to eat beef and mutton. My family loves to eat this meat. It is tender and nutritious, and the elderly and children love it! Chicken is one of the first choices in spring. Chicken is highly nutritious. Chicken is rich in high-quality protein and trace elements, which can promote blood cell production, regulate immunity, enhance physical fitness, and improve kidney and liver system functions. Appropriate consumption of deficiency-cold patients can warm the middle and nourish the stomach. Today, I will share with you the specific method of stewing potatoes with chicken, let's take a look!

[The specific practice of chicken stewed eggplant]

The ingredients prepared are: chicken, eggplant,

The required seasonings are: star anise, cinnamon, bay leaves, onion, ginger, extremely fresh, salt, cooking oil, soy sauce

The specific methods are as follows:

1. Wash the chicken you bought several times, wash it clean, put chicken pieces in a pot of cold water, add onion and ginger to remove the fishy smell, and blanch the water, so that the floating foam is skimmed out during the blanching process, and cook for about 5 minutes. Drain in warm water to wash off the scum on the surface.

2. Put an appropriate amount of cooking oil in the hot pot, add 1 tablespoon of white sugar, boil the sugar to melt, add the chicken pieces, stir-fry for a while to make the chicken color up and down, put in an appropriate amount of extremely fresh and soy sauce Stir fry for a while, then add an appropriate amount of boiling water, add star anise, bay leaves, cinnamon, green onion, ginger, so cover the pot and boil over high heat, turn to medium-low heat and simmer slowly.

3. After simmering on medium and low heat for 30 minutes, add a peeled eggplant, cut the eggplant into a diamond shape with a hob, add an appropriate amount of salt, and simmer for another 10 minutes. Finally, the juice can be collected on high heat. Conditions are available before serving. Sprinkle some coriander, if not, sprinkle some minced garlic. The chicken stewed in this way is tender and nutritious, and three bowls of rice are not enough, so delicious.

Cooking Tips:

1. First of all, I will tell you that the most important reason for the simmering chicken is that the salt is put early. If you put salt at the beginning of the stew, it will cause the chicken to have a salty taste and a special chai taste. We should add an appropriate amount in the middle. The salt is just right, so that the stewed chicken will not burn wood.

2. Many people add cooking wine to remove the fishy smell when simmering chicken, whether it is stewing chicken or pork ribs. This is actually wrong. We only add onion and ginger to boil water, so that the effect of removing fishy smell is particularly good.

3. Whether it is chicken blanching or pork ribs blanching, it must be boiled in cold water. Boiled in hot water will affect the taste of chicken and will leave a heavy raw fishy smell. Boiled in cold water can also reduce the loss of chicken nutrients. It can also effectively remove dirt from chicken.