Primitive practice
Ingredients: a few fresh lotus leaves, enough yellow mud, a live native chicken, and N meters of cotton thread.
Exercise:
1. A live chicken broke its neck-no bleeding, no plucking;
2. Open a mouth as small as possible from the back door, take out the internal organs and clean the inner cavity;
3. Apply spices in the cavity according to personal taste, and you can also put spices, but generally don't put them, because the taste of spices is easy to take away the fragrance of lotus leaves;
4. Add water to yellow mud to make thick mud, and cover the chicken with mud. The mud must penetrate into the hair roots and the surface is evenly spread into an ellipsoid;
5. Wrap the ball with lotus leaves, wrap it tightly, and tie it with cotton thread;
6. Dig a hole in the ground, bury the ball, and then fill the hole. The surface of the chicken ball is10cm from the ground;
7. Build a bonfire on it. Not too big to avoid uneven heating. When the fire is naturally extinguished and cooled, dig out the chicken balls. When you hit the mud on the surface of the chicken ball with a stone, it will break. As soon as you pull it out, even the hair is taken off and you can eat it.
Disadvantages: not hygienic enough. ? [5]?
Su cooking practice
Ingredients: Sanhuang chicken? [6]? , lotus leaf, pig net oil, diced meat, shrimp, mushrooms, bamboo shoots, flour, cooking wine, soy sauce, sugar, oyster sauce, salt, onion, ginger, clove powder and star anise powder.
Exercise:
1. The main raw materials for making beggar chicken.
2. Add cooking wine to flour to make dough.
3. Knead dough instead of mud.
4. Wash Sanhuang chicken, add salt, sugar, cooking wine, soy sauce, oyster sauce, onion ginger, clove and star anise powder for curing 1 hour.
5. Stir-fry shrimps, diced meat, mushrooms and bamboo shoots into stuffing and stuff them into the chicken belly.
Beggar's chicken
6. Wrap the chicken in pure oil.
7. Wrap it in cooked lotus leaves.
8. Finally, roll out the dough, wrap the lotus leaf chicken and bake in the oven at 200℃ 1.5 ~ 2 hours.
skill
1. The stuffing in the chicken belly can be changed, and it is also good to put some pork belly, bamboo shoots and shrimps;
2. Thin batter and soft dough can be directly kneaded into dough and wrapped in lotus leaves, so there is no need to mix thin batter;
3. Tin foil can be wrapped;
4. Dough and lotus leaves are easy to separate, so don't worry too much, but when you open them, you should pay attention to burning your hands, which is really hot inside;
5. Using yellow rice wine to make noodles will be a bit wine aroma, so it will be used as jar mud;
6. Finally, put all the onions, ginger and garlic in the chicken essence into the chicken belly.
Begging chicken practice
material
Materials: One tender hen (1000g), especially the big and tender Sanhuang (yellow mouth, yellow feet and yellow hair) hen.
Accessories: 50g diced chicken, lean meat 100g, 50g shrimp, 30g diced cooked ham, 400g lard, 20g diced mushrooms, 4 fresh lotus leaves and 3000mg jar mud.
Seasoning: 50 grams of Shaoxing wine, 5 grams of salt, 0/00 grams of oil/kloc, 20 grams of sugar, 25 grams of chopped green onion, 0/0 gram of Jiang Mo/kloc, 4 cloves of clove, 2 star anise, 0.5 grams of jade fruit powder, 50 grams of chopped green onion, 50 grams of sweet noodle sauce, 50 grams of sesame oil and 50 grams of cooked lard.
Specific practices:
Beggar chickens (4)
1. Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding Jade Fruit powder, and smearing on chicken;
2. Put the pot on a big fire, add lard and cook for five times, add chopped green onion and ginger slices and stir-fry until fragrant, then add diced chicken, lean meat, diced shrimp, diced cooked ham and diced mushrooms into the pot and stir-fry until cooked. Cool after taking out the pot;
3. Clip a flap on each side of the chicken's armpit, then wrap the chicken tightly with pig net oil, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside, and tie it tightly with fine wool rope;
4. Grind the jar mud into powder, mix it with clear water, spread it evenly on a wet cloth (about 1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap it tightly to make the mud stick firmly, then take off the wet cloth and wrap it with wrapping paper;
5. Put the wrapped chicken in the oven and bake it for 40 minutes with high fire. If the mud cracks, you can plug the cracks with mud, then bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes;
6. Take out the tested chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf, cellophane and pour sesame oil.
Process key
1. To be a beggar chicken, you should choose Sanhuang chicken, which is a specialty of Yushan, with a big head, fat and tender, that is, yellow mouth, yellow feet and yellow hair. 1 only weighs about1500g.
2. When breaking chicken wings, leg bones and tibia with the back of a knife, the chicken skin should not be damaged, and it should be intact.
3. The lotus leaf is wrapped outside the pure oil to prevent the chicken from burning and increase the fragrance of the lotus leaf.
4. When the chicken is bound with jar mud, spread the mud on a wet cloth with a thickness of about 1.7 cm, then put the chicken in the middle of the mud, tighten the four corners of the wet cloth to make the mud stick firmly, and then take off the wet cloth and wrap it with wrapping paper.
When baking, some people use the oven, while others use charcoal fire to bake. Generally, the chicken is put on the shelf and roasted close to charcoal fire, turning 1 time every half hour, and it takes about 4 hours to roast thoroughly. ?
Tips:
You can also prepare sesame oil, scallion and sweet noodle sauce to dip in. This kind of chicken skin is golden yellow and orange bright, with tender meat, rich flavor, original flavor, rich nutrition and unique flavor.
1. The method of making beggar chicken and the "cannon dolphin", one of the "eight treasures" of the Zhou Dynasty, are a dish made by wrapping suckling pigs in soil and roasting them before further processing.
2. When eating this dish, open the mud shell, the house is full of fragrance, the entrance is crisp and tender, and the flavor is unique. It will taste better if it is eaten with scallion and sweet noodle sauce.