confit cuisine The French eat chicken gizzards
This is a French dish, I don’t know how to translate it in Chinese, in short, this is a low-temperature confit dish that can greatly improve the taste and texture of the ingredients. The ingredients can be very diverse, not only chicken gizzards, but also seafood and meat can be used in this cooking method, today I will use chicken gizzards, which are very easy to get started and relatively cheap and are loved by everyone.
How to cook chicken gizzards
Step 1
After washing the fresh chicken gizzards, cut off the fascia-like part on both sides of the chicken gizzards, and if you like its crispy texture, you can keep it without cutting it off.
Step 2
How to remove the fascia
Step 3
Next, put all the cut garlic slices, salt and pepper into a closed storage bag with a zipper according to the ratio, seal it evenly, seal it evenly, put it in the refrigerator refrigerator and marinate overnight.
Step 4
The next day, take out all the garlic slices and spices in the chicken gizzards that have been marinated overnight and put them in the pot until they add salad oil, until the oil is not more than the chicken gizzards, use the weakest low heat, do not let the oil exceed 90 degrees for 3 and a half hours before it is ready.
Step 5
If you use an electric pressure cooker, it is much more convenient, you don’t have to look at the fire all the time, set it to 90 degrees for 3 and a half hours, and the low-temperature confit cooking is good! !
Step 6
Cooked chicken gizzards
Step 7
The oil for cooking chicken gizzards must not be thrown away, and stored in a closed storage box or glass bottle with the chicken gizzards, or let the oil be better than the chicken gizzards, so that it can be stored in the refrigerator for more than a month! !
Step 8
When eating, take it out and put it in the pot, fry until it is a little fragrant on both sides, then take it out and sprinkle with black pepper foam to finish, and serve with a glass of beer…… Cheers!!
Cooking techniques for chicken gizzard dishes
I learned this dish when I was at a restaurant because of my work, so the amount of seasoning mentioned above is when I need to make one kilogram at a time, if I make this dish at home, I can reduce it by half or a quarter, and I can reduce it by half or four according to the seasoning! !