The effect and effect of chicken oil
Chicken oil, which is the fat that is cooked in the abdominal cavity of chickens. Its color is light yellow and transparent, and it usually plays a role in flavoring and brightening in cooking.
Chicken oil nutrition analysis:
In cooking, it usually plays a role in aroma enhancement.
Chicken oil supplement information:
The fat inside the chicken's abdomen is particularly soft and delicate, so the oil is easy to dissolve. There are three main methods for the traditional refining of chicken fat:
1. First, put the chicken fat in a boiling water pan to remove some of the water and odor. Then, put the pan in the pot and put it under the chicken fat, ginger, and onion sections. After the chicken oil, the slag is served. When refining in this way, attention must be paid to the heat. If the temperature is too high, the chicken oil will become dark and turbid, reddish-brown in colour, and greatly reduced in flavour.
2. In order to reduce these deficiencies, many chefs have made some improvements to the first chicken oil refining method - putting the chicken fat in the water after being put into the pot, adding the appropriate amount of water and putting it into the green onion, Ginger is refined together. After refining to the oil and the moisture is slightly dry, the filter residue is ready. The chicken oil produced by this method is light in color and resembles salad oil. Cooking the leek is better, but the disadvantage is that the flavor is not enough.
3. Put the chicken fat in the water and place it in the bowl. Add the ginger block and seal it. Steam it on the cage and take it out to dry. Take the above grease and serve it. The chicken oil distilled out in this way has heavy moisture content. The umami is thicker but slightly offensive. In the past, many masters used this method to make chicken oil.
The method of refining the Cantonese chicken fat was different from the previous three because it added a lot of salad oil and aromatic ingredients to the pan. The most important feature of this method is that it has sufficient aroma and no oily flavor of chicken fat, whether it is used for high-grade Baowei dishes, ordinary soups, leeks, or used as a clear oil (or oil) or used as a cleanser. Fried, fresh oyster sauce, and steamed, boiled dishes of hot oil, the effect is very good.
Chicken fat for the crowd:
suitable for majority of the people
1. Patients with biliary tract disease, cholecystitis, and gallstone disease are often the authors and should be avoided. Because the digestion of chicken fat requires bile participation, excessive chicken oil stimulates gallbladder contraction and can easily cause the onset of cholecystitis.
2. People with hyperacidity should not eat more. Because chicken oil has the effect of stimulating gastric acid secretion, patients with stomach ulcers, hyperacidity, or stomach hemorrhage should generally not eat more;
3. Renal insufficiency should not eat more. Because chicken oil contains some small-molecule proteins, patients with acute nephritis, acute or chronic renal insufficiency, or uremia may not be able to deal with the protein breakdown products in their livers and kidneys in time. If they eat more chicken oil, they may cause hyperammonemia. ,Worse.
Chicken oil therapeutic effect:
Chicken fat can be used to treat baldness, alopecia embolism.
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