First, the practice of steaming whole chicken.
Making material
Material: chicken1500g.
Accessories: Tricholoma 28g, ham 28g, cuttlefish 70g, rapeseed 100g.
Seasoning: pepper 1g, monosodium glutamate 2g, salt 8g.
Production function
This dish is light yellow, decorated with red, green and yellow ingredients, with harmonious colors and fresh and delicious meat.
manufacturing process
1. Take out the internal organs of the chicken, remove the crop, trachea and esophagus, wash them, and cook them in a soup pot for 3 minutes;
2. Take it out, wash it in cold water, chop off the tip of the mouth and claws, cut off the mandible, cut off the tail, break the thigh bone with the back of a knife, put the whole chicken in a glazed tile bowl, add refined salt (5g), put it in a cage for dry steaming for about 1 hour, and then add clean water (1000g) to steam until it is soft and rotten;
3. Slice ham;
4. Slice Tricholoma and cuttlefish with an oblique knife;
5. Boil the rape heart with clear water and take it out for later use;
6. Put the wok on medium fire, add meat soup and salt to boil, then add mushrooms, cuttlefish and Chinese cabbage to cook, remove and drain;
7. Turn the whole chicken over with a spoon, put cabbage around the whole chicken, put mushrooms and cuttlefish on it, cover the cooked ham slices, add monosodium glutamate and sprinkle with pepper.
Second, the practice of stewing whole chicken
1. Kill the chicken, cut it open from the back, take out its internal organs, wash it, and scald it in a boiling pot.
2. Chicken belly up, head plate to the side, feet cut off claw tips, bent inward, put into a stew pot, put mushrooms on the back, add refined salt, monosodium glutamate, 500 grams of water and a little Shaoxing wine, seal the stew pot with cotton paper or kraft paper, put it on a steamer for 20 minutes, and then take it out and move it into a soup bowl.
Third, stew the whole chicken.
Exercise:
1) Slaughter live hens, blanch them with boiling water, perform laparotomy, take out internal organs, esophagus and trachea, wash them, blanch them in a cold water pot, and take them out to wash blood stains. The ham claws are also boiled in a cold water pot, and then taken out and scraped clean.
2) Take a large casserole, add chicken and ham feet, scoop in 1500g water, add Shaoxing wine, scallion and ginger slices, cover the pot, boil and simmer for about 2 hours until the chicken is crisp and rotten. Remove the pot cover, take out ham feet, chopped green onion slices and ginger slices, add refined salt, bring to a boil, and remove from the fire.
Key operation points:
1) When you stew chicken, you must use a small fire, otherwise the soup will be unclear.
2) If the ingredients don't have ham claws, they can be replaced by raw materials such as winter bamboo shoots, mushrooms and ham.