Gourd chicken, the traditional famous dish of Huaiyang cuisine, how to make the family version?

Cucurbit chicken is a traditional famous dish in Xi, Shaanxi Province, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. When making, first rinse the chicken with clear water to remove blood. When cooking, tie the chicken with hemp to keep its shape. After the cold water in the pot is boiled, put the chicken in the pot and cook for half an hour before taking it out. When frying, put 80% rapeseed oil into the whole steamed chicken, stir with a spoon until the chicken turns golden brown, take it out with a colander, drain the oil, then put it on a plate and eat it with small iris pepper and salt. The color is golden red, the meat is crisp and tender, the wine is fresh and rotten, and the chopsticks are boneless. It is rich in protein and saturated fatty acids.

Cucurbit chicken in Tang Dynasty was made by Japanese chicken in the south of the city. This variety can't be found now. Most Dalao Sam Sanhuang chickens, weighing about 2 kg, have to go through three processes: intestines, chicken feet, boiling water, cage cooking and frying. Take out the finished toothpick when it touches the bone, and then add some diving materials. Huaiyang kitchen began in the Spring and Autumn Period. Liu An, King of Huainan in Han Dynasty, invented tofu in Bagongshan. It was first introduced to Jiangsu and Anhui, and flourished in Sui and Tang Dynasties and Ming and Qing Dynasties. Huaiyang cuisine is known as "the best in southeast China and the most beautiful in the world", adhering to the concept of "never getting tired of eating", strictly selecting materials and teaching students in accordance with their aptitude.

The practice of gourd chicken is basically the same. Programming for cold rice noodles, Chinese hamburger, Page. It is divided into three processes: steaming, steaming and frying. The dishes are golden in color, crispy in skin and tender in meat, fragrant and rotten, flat in taste, and chopsticks are in the bone and bloom in the shell, which is the characteristic culture of Shaanxi! There is a dish, eight-treasure gourd duck and gourd chicken. Bone the whole chicken, then add the stuffing fried with mushrooms, shrimps, coarse rice, eight-treasure rice and glutinous rice. Sew the mouth with a needle and thread, and tie the belly with a rope. As soon as the boiling water is hot, the chicken turns into a gourd, stained with soy sauce, and almost everyone knows that it should be honey.

Bamboo slip gourd chicken, broken sugar potatoes, three fresh boiled meatballs and other home-cooked dishes taste good! I have been to Shannan Chicken Village. If I don't want to use gourd, it's a good environment for Xi people. If I don't want to eat Japanese chicken in Shannan Village, it's also a BOM for me. This kind of chicken is raised for one year, with a net weight of about one kilogram and tender and soft meat. In the process of cooking, it goes through three basic processes: first, light cooking, then cage cooking, and then frying.