Below, the author will be based on their own years of practical experience, talk about a little crispy chicken cooking and skills, in order to communicate with fellow friends.
Crispy chicken ingredients and method
Raw materials: boy rooster 1? About 1500 grams of onion 50 grams of ginger 30 grams of rice wine 50 grams of cloves 5 grams of pepper 3 grams of Angelica dahurica 10 grams of cardamom 15 grams of Pericarp 10 grams of refined salt 6 grams of soy sauce 15 grams of wine 25 grams of sugar 8 grams of pepper 3 grams of refined oil 1000 grams? About 100 grams of sweet flour sauce 15 grams of small sesame oil 10 grams
Method:
1, young roosters slaughtered in addition to the clean hair, in the chicken abdomen across a small opening to pull out the viscera, clean, placed on the chopping board, with the back of the knife will be the chicken wing bone, the chicken thigh bone smashed broken? Can not break the skin, and then open the lower leg bone by hand, and then scissors from the ribs into the chicken ribs on both sides, twisted sternum, and force the chicken chest flattened, after the treatment of the chicken pot, with salt, soy sauce, soy sauce, sugar, pepper, cloves, pepper, dahuric root, cardamom, Chen Pi and other seasoning, vigorously rubbing the chicken inside and outside the body with both hands repeatedly to the taste, and then slag and scallions, ginger, etc. stuffed into the chicken belly!
Marinate the chicken for about 3 hours.
2, the marinated chicken into a steaming plate, on the cage with a high fire steam for about 2 hours, to the chicken thigh bone knuckles present yellow, remove, wipe the rice wine while hot, dry and spare.
3, the net pot on a high flame, into the refined oil to seventy percent of the heat, into the dry boy rooster, deep-fried until the color yellow skin crispy when removed, after the chicken shape into the plate, drizzled with 5 grams of sesame oil, with the sweet noodle sauce and small sesame oil into a flavor plate on the table, that is, into the.
Cooking crispy chicken skills:
1, the correct choice of raw materials, to ensure the quality of crispy chicken dishes is essential. Should choose to use the fast growth rate, tender meat, less fat and castrated rooster for the best.
2, the boy rooster slaughtered in addition to clean velvet and rough skin, is a good premise of the crispy chicken. If you do not get rid of the hair on the chicken, thick skin, will not only affect the beauty of the dish, but also can not talk about this dish. To completely remove the chicken body hair, thick skin, scalding chicken water temperature is particularly important, low water temperature, chicken hair is not easy to pull out; high water temperature, the chicken skin is easy to break, and chicken skin on the hair, thick skin is difficult to remove. Scalding chicken water temperature to control at about 70 ℃ is appropriate.
3, cleaning is the production of crispy chicken to achieve the color and hygiene requirements of the guarantee. If the chicken body blood stains and rough skin is not clean, chicken steamed and fried, the surface of the dish will appear dull color, black spots and other quality problems.
4, son of the cockerel hollowing out the internal organs of the correct method or not, the relationship between the crispy chicken "flavor" of the success or failure. The chicken rifling method has a "big break" and "small break" points: "big break" that is, broken back, "small break" That is, to break the abdomen. Crispy chicken production flavor method is to steam before a variety of seasonings, spices in the chicken body inside and outside the repeated rubbing, steaming, but also a variety of spices must be stuffed into the chicken belly with the steam, therefore, the production of crispy chicken ripping method must be used to "small break" method, otherwise the crispy chicken can not meet the requirements of fresh and tasty.
5, marinade is an important part of the crispy chicken seasoning, although this is only the basic taste, and does not determine the flavor characteristics of the dish, but it plays an important role in the seasoning process. Therefore, marinated rooster must pay attention to the marinade method, grasp the marinade time, but also pay attention to the quality of the seasonings and spices used and the number of input seasonings and spices.
6The tenderness of the chicken meat depends on the selection of raw materials in addition to the tenderness of the old, the key also lies in the method of steaming chicken. Steam chicken, only dry steam method, do not add water. If you add water, the proteins in the chicken after heat will be a large number of free in the soup, and ultimately reduce the nutrients of the chicken, affecting the tenderness of the chicken.
7, frying is the key to success or failure of the production of crispy chicken. In the deep-frying process, first of all, we must choose not to use the refined oil. Secondly, the method of deep-frying should be used in a high-flame rolling oil deep-frying. Boy rooster into the high-temperature frying pan, the oil will enter the chicken body in large quantities, prompting a large number of chicken skin water seepage, when the chicken dehydrated and become crispy. In addition, the skin of the chicken is smeared with rice wine containing sugar, and the skin of the chicken may change color due to the high temperature in the frying pan. Therefore, when applying the rice wine should be even, this is to avoid the chicken skin color shades.
8, frying, the oil temperature should be mastered in about seventy percent, do not too high or too low.