How to make tea smoked chicken? Delicious and delicious, better than selling outside. It depends on the ingredients and dishes. If you want to smoke the ingredients with special flavor, you need to bake them with high fire, which is especially suitable for raw food or recipes that need to smoke some ingredients. For cold smoking, the traditional practice is to improve the shelf life of ingredients. Generally, ingredients will be smoked for many days at the ultra-low temperature of no more than 25 degrees Celsius, and aromatherapy, such as smoked salmon, will be added without damaging the protein of ingredients.

Most of the smoking materials used for smoking are wood, such as cherry wood, apple wood and walnut wood. (It can also be replaced by wood), but naturally it is impossible to call this kind of wood and stove domestic, and it is common to smoke tea and rice. Now, like the all-tea smoked chicken taught today, take tea (oolong tea or green tea can be used, and the tea bag can be removed directly if it is convenient), galangal and rice (or black rice).

For the family version of tea smoked chicken, it is usually colored and seasoned, so the chicken must be cooked in advance. Smoked food has a special taste, which can not only enhance the delicacy of ingredients, but also extend the shelf life. Brown sugar is heated with green tea, caramel is fragrant with tea, and the fragrance is evenly attached to the surface of the whole chicken, with golden color and tender meat.

Ingredients: 2 chicken legs with pickled peppers with bones: 2 tbsps of Shaoxing wine, 2 tbsps of salt, 2 slices of ginger 1 branch, 2 slices of smoked ginger: wheat flour 1 tbsps, sugar 1 tbsps, and tea 1 tbsps. Others: about 2 tablespoons of light soy sauce.

Step 1: Wash the chicken legs slightly, dry them with kitchen blotting paper and pour them into Shao wine. Gently press the chicken leg to make the taste very easy to penetrate. Each chicken leg has 1 teaspoon, wipe it evenly, spread green and ginger slices on the bottom and top, cover it with a fresh-keeping bag and put it in the refrigerator for about 20 minutes.

Step 2, steam the chicken legs on the gas stove with a rice cooker. You can add about 2 meters of water to the outer pot, cover the pot, press and hold the power switch, add the chicken legs after the water boils, steam 1520min, stew for about 20 minutes, and insert the thermometer in the thickest part of the chicken legs. If the ambient temperature reaches 74 degrees Celsius, it will show ripe. If you don't have a thermometer at hand, you can also insert a bamboo stick in the thickest part of the chicken leg.

Step 3: The soup base of steamed chicken legs is the essence of food, which is especially useful when it is stored for cooking noodles or cooking. Prepare a wok for smoking in advance, but be sure to dip it in, for fear that the continuous high temperature will release chemicals that have a great impact on health. Put tin foil paper on the wok and put the smoked flour, sugar and tea here. There is no special requirement for the use of tea, but try to choose tea that enjoys the taste of tea, so that the chicken legs can be smoked very thin.

Step 4, put a steamer on the smoked material, put the chicken legs on the pot cover, and smoke for about 15 minutes on medium fire. Remember to turn on the range hood, so that smoke will not fill all restaurants and kitchens. /kloc-After 0/5 minutes, open the lid. Wow, the color is beautiful and attractive. A bite, endless aftertaste ~ certainly not inferior to the famous shops outside! There is not much firewood in the chicken breast gravy, and the smell of smoked tea is really too happy to escape in your mouth.