Q&A today: How to cook Qingyang fried chicken?
Chicken meat is tender, delicious, suitable for many cooking methods, rich in nutrition, and has the effects of benefiting qi, nourishing blood and nourishing the body. Different places, customs have different tastes, so there are many ways to cook chicken. Today, this fried chicken in Qingyang belongs to Shandong cuisine. The taste of Shandong cuisine is salty, fresh and crisp. Qingyang fried chicken perfectly embodies the characteristics of Shandong cuisine, but also integrates the characteristics of Sichuan cuisine, such as spicy and oily. It is also an authentic farm dish with simple materials, uncomplicated operation and little seasoning. I think we should pay attention to the following points to make this dish well.
1. Selection of raw materials. This dish still has some requirements for chicken. It is best to choose a year-old chicken on the ground, because such a big chicken is just tender and has the characteristics of tight muscles. The meat is tender and delicious, and it won't stick to teeth.
2. Less seasoning, Qingyang fried chicken should reflect the original flavor and authentic local flavor. Too much spice will affect the mellow flavor of chicken. Only two spices are needed, star anise and angelica dahurica. Illicium verum is the main spice for flavoring, and Angelica dahurica is the main spice for flavoring. The two complement each other and will not usurp the role of master. These two spices are the favorite spices of chicken, so they can only be added.
Green pepper and red pepper, this dish is characterized by spicy and refreshing, and the two kinds of peppers have their own advantages and can complement each other. The hemp taste of red pepper is not as good as that of green pepper, but its fragrance is mellow and its oil yield is high. Green pepper (also called pepper) has better hemp taste and durability than red pepper, and also has a unique fragrance, but the fragrance and oil yield are not as good as red pepper.
4. The taste of sauce is very strong, and chicken is mainly colored with soy sauce to enhance its flavor, without too many condiments. The cooked chicken turns purple with soy sauce, and the salt is not given in an authentic way, so it has a strong sauce flavor and a strong peasant flavor.
After introducing the essentials of Qingyang fried chicken, let's enter the practical part today! Absorb knowledge in practice.
~ ~ Qingyang fried chicken ~ ~ Features: rosy color, mellow taste and spicy sauce.
Step 1: Prepare the ingredients.
Ingredients: 1 pheasant.
Accessories: pepper 8g, red pepper 5g, green pepper 5g, ginger 4g, onion.
Seasoning: light soy sauce 10g, light soy sauce 12g, monosodium glutamate 3g, sugar 1g, and a little black pepper.
Seasoning: 2 Illicium verum and 3 Angelica dahurica.
Step 2: Deal with the ingredients.
Chop the chicken into pieces of uniform size, take out the neck organs of the chicken, wash and drain the water for later use.
Slice ginger and cut onion.
Step 3: Start production.
1. Put a little lard and 300g cooking oil in the pan, saute ginger and green pepper until the chicken is slightly brown and dry.
2. Add spices, stir-fry peppers, then add soy sauce, stir-fry soy sauce and color it.
3. Add the right amount of water to drown the chicken pieces. A big fire boils and a small fire simmers.
4. When the soup is slightly thick, add green onion, chicken essence, sugar and black pepper, stir-fry until the soup becomes thick, evenly wrap it on the chicken, and then take it out of the pot and put it on the plate.
Summary of Qingyang fried chicken technology
1. It's best to kill and cook the chicken now to keep the flavor of the chicken. If you don't walk on the ground, you can also use chickens about 1 year old. The key is to need fresh chicken.
2. Wash the chicken without blanching and stir fry directly. 1 year or so, the chicken will not be suppressed much, and some nutrition and umami will be lost after blanching, and the blanching time is too long, and the meat is easy to get firewood.
3. The internal organs and lymph nodes of chickens must be cleaned, otherwise the smell is heavy and unhealthy. If you like to eat fresh chicken offal, you can clean it and burn it together.
4. Green and red peppers must be fried with oil to stimulate the fragrance.
5. If you are afraid of pulling, you can choose peppers that are not spicy. If you like spicy, you can add Chili king peppers. Pepper and spices are fried with pepper in some ways, but the chicken is fried for a long time and the heat is not well controlled. Peppers and spices are easy to fry and taste bitter.
6. Finally, collect natural juice, and do not thicken it. The soup is thick and the oil is wrapped in thick juice, which makes the dish not thick but smooth, which is also a highlight of the dish.
Final summary
Qingyang fried chicken is ruddy and bright in color, spicy and delicious in taste, mellow and tender in taste and rich in sauce flavor. The key to making this dish well lies in the fresh raw materials, spicy and tender, simple materials and local peasant flavor. The above practice is not authentic, and my personal thoughts, cooking habits and tastes have been integrated in the medium term.