Traditional Culture Encyclopedia - Traditional festivals - Composition of brine chicken's traditional management methods
Composition of brine chicken's traditional management methods
There are three ways to roast chicken with salt, water and air. Different cooking methods have their own characteristics, but they still maintain the basic flavor of salted chicken, but only make different tastes suitable for diners. The following is the most traditional method of baking salt.
Ingredients: Sanhuang chicken 800g, coarse sea salt1500g.
Accessories: 2 tablespoons turmeric powder, refined salt 1 tsp, pepper 1 tsp, high-alcohol liquor 1 tsp, ginger 15g, monosodium glutamate 1 4 tsp, sesame oil1tsp.
1. Wash and drain Sanhuang chicken.
2. pour the chicken with white wine and wipe it evenly inside and outside.
3. Put turmeric powder, salt, pepper and monosodium glutamate into a dish and stir evenly to become salted chicken powder. There is also salted chicken powder on the market. )
4. Coat the salted chicken powder on the chicken and coat the chicken belly with a layer.
5. Slice ginger into chicken belly and marinate 1 hour.
6. Tie the chicken with a rope and hang it to dry for 3-4 hours.
7. Spread a piece of tin foil, brush a layer of oil on the surface, and add Sanhuang chicken.
8. Wrap the tin foil, cover the surface with another piece of tin foil and wrap it.
9. Put the coarse sea salt into a wok and stir-fry the salt particles over medium heat until they are hot.
10. Heat the casserole in advance and add 1/3 sea salt first.
1 1. Add the wrapped Sanhuang chicken.
12. Finally, pour all the hot salt into the casserole and let the salt completely cover the chicken surface.
13. Cover the casserole and simmer for 10 minute, then turn over the chicken and bake it in salt 10 minute, then turn off the heat.
14. break the salt shell and take out the finished chicken.
15. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.
Tips:
1. Brush some oil on the tin foil before wrapping the chicken, so that the roasted chicken skin will not stick to the tin foil.
2, the power of baking should not be large, so as not to burn the chicken skin.
3, Sanhuang chicken, also known as Zhanjiang chicken, the chicken is tender and smooth, the skin is crisp and soft, the fat is full, and the taste is delicious. Of course, Qingyuan chicken can also be used as a dish, but it is recommended not to use feed chicken because it is not strong.
There should be more sea salt at the bottom of the clay pot. Too shallow sea salt will scorch the chicken.
The above is the introduction of brine chicken's practice, which is not difficult. Friends who like it can make their own after studying, and maybe the result will be very pleasant.
If you are interested in making salted chicken, and want to systematically learn the practice of professional salted chicken, and then start your own business, you can come to Guangzhou Wang Chi Snack Training School to study. Guangzhou Wang Chi was founded more than 10 years ago, and has rich catering training, experience in opening stores and professional snack making technology. If you want to know more, welcome to consult and visit.
Teacher Kong:13711039503.
QQ:227 100 18 19
Address: Floor 3, Wang Chi Building, Tang Ling New Village, Tianhe District, Guangzhou.
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