The origin of roast chicken belongs to Shandong cuisine, which is the first of the eight cuisines. The northeast roast chicken, which is famous in the three northeastern provinces, absorbs the essence of Shandong cooking methods on the basis of the northern cuisine and has its own characteristics, forming a northeast roast chicken with strong local flavor!
Raw materials: old hen, soup stock, ginger, fragrant leaves, aniseed, pepper, fennel, clove, cardamom, Amomum villosum, Amomum tsaoko, nutmeg, long pepper, galangal, dried tangerine peel, angelica dahurica, Amomum tsaoko, cinnamon, sugar, cedar powder, green tea, edible salt, etc.
Proportion: most of them are the strengths of each family, and their roast chicken practices and tastes are different! In terms of the proportion of ingredients, most of them are fictitious on the Internet, so attention should be paid to screening during use! So as not to waste ingredients!
Features: Thyme is fragrant, fragrant and fleshy, full of saliva, with endless aftertaste, fragrant but not greasy, and attractive color.
How to eat: Instant cooked food tastes better in cold storage, and it is not recommended to eat it by heating after freezing (it is easy to deodorize); Tear the plate by hand, the food style is more beautiful and the taste is better;
Pharmacological effects: As more than ten kinds of spices in the cooking process are mostly Chinese herbal medicines, they have the effects of invigorating spleen and appetizing, nourishing yin and nourishing the body! At the same time, it has a good auxiliary effect on anorexia!
Production process:
First, adult old hens are slaughtered and molted; Open a small mouth in the crotch of the hind leg (2-3 inches is appropriate, not too big to avoid getting stuck in the chicken leg later! ) make a small incision on the upper part of the neck and shoulder and take out the crop; Take out the internal organs of the whole chicken, wash the blood, put the whole chicken in melted paraffin, hang it evenly and let it cool, and peel off the solid paraffin to remove the fluff! Put it in clear water and let it stand for 24 hours before taking it out! Carry out the whole chicken modeling, put the chicken wing on the back of the neck, insert the other chicken wing from the bleeding side, pull it out of the mouth and nail it on the back of the neck! Knock the root and sternum of the chicken leg short, put your leg into the chicken's stomach, and don't support your elbow any more. The shape is complete, like a swan drowning!
2. Boil clear water, sprinkle with appropriate amount of refined salt, add ingredients in proportion (so as to disperse slowly), then add appropriate amount of old soup (never add raw water to the old soup), boil, add the whole chicken, and boil over high fire. After half an hour, the slow fire slows down and boils without boiling; Take it out and drain it in four hours!