Ingredients: Guangdong Qingyuan chicken 1 (net weight about 800g).
Seasoning: 20 kg of light soy sauce, 5 kg of rock sugar, 2 bottles of Huadiao wine, rose wine 100 g, star anise 30 g, clove 5 g, pepper 20 g, Amomum tsaoko 30 g, geranium 10 g, cinnamon 30 g, fennel 20 g, dried tangerine peel 20 g, galangal 30 g, licorice 250 g. Spread the chest and abdomen wall with bamboo pieces, take out the internal organs, dry the blood with a cloth (water washing is not allowed), then spread the limbs, straighten the tail, dry it with slow fire, and tie up the two with the same size to get the commodity "dried gecko". It is best to have a big body, a thick and long tail, and no insects and dryness. ]2 tablets, 400g salt, 20g monosodium glutamate, 20g soy sauce, 50g maltose, 50g onion and 50g ginger.
Output: 1. Wash the chicken and control the water for later use. 2. Put star anise, clove, pepper, tsaoko, fragrant leaves, cinnamon, fennel, dried tangerine peel, galangal, licorice and citronella into a cloth bag, and tie it with a rope to make a seasoning bag. 3. Take a earthenware pot, add seasoning bag, soy sauce, crystal sugar, carved wine, rose wine, red yeast, dried gecko and salt, cover the earthenware pot with a wooden cover, put it on a charcoal stove, cook it slowly over medium heat, and then check whether the crystal sugar melts. If it melts, cover it and simmer for 2 hours. Finally, add monosodium glutamate to taste and use. 4. Cool the boiled brine, take out1000g of brine and put it in another crock, put the crock on a charcoal stove and boil it with strong fire, put the washed chicken, onion and ginger in the crock, keep it at 90- 100℃ for about 30 minutes, then take out the cooked chicken and control the brine on the chicken. 5. Spread maltose evenly on the outer surface of the chicken and put it in a plate. 6. Before eating, the waiter will cut the chicken into 30 grams, put it on a plate and pour hot salt water on it. Generally speaking, it takes 1 000 grams of brine to pickle 800 grams of chicken.
Features: Chicken is fresh and tender, golden in color, salty and sweet in taste. In addition, many foodies will serve a bowl of rice after eating chicken and mix it with hot salt water, which is even more delicious.
Note: 1. When boiling brine, don't heat it too hard at first, otherwise the rock sugar that sinks to the bottom of the tank will react chemically and produce a burnt taste. In addition, it is best not to use sugar or soft candy instead of rock sugar. When mixing colors with soy sauce, we must pay attention to the color change, and the color should not be adjusted too deep, otherwise the brine will be used deeper and deeper after being used many times. 2. Chicken breeds should be excellent. It must be a farmed chicken, and the net weight must be kept at about 800 grams. Otherwise, the chicken is too small, tender but not fragrant. If it is too big, the meat will be old. 3, chicken should pay attention to grasp the time, chicken should have heat when eating. 4, brine must be boiled after each use, because brine can be used many times, so every time to eliminate the bacteria produced when soaking chicken, so as to avoid deterioration, 5, brine must be stored in a crock, so as to maintain the old flavor of brine for a long time. 6. In the whole cooking process, never switch to pressure cooker or gas stove for processing because it takes too long, which will make the cooked chicken mature prematurely, but the taste of brine is not completely immersed. 7. Southerners generally require tender meat when eating chicken, so a lot of meat can be cooked just now. When cooking, northern chefs can appropriately increase the marinating time of chicken to meet the taste requirements of northerners.
Manufacture of flat-bottomed shovel duck;
Ingredients: meat duck 1, green pepper 200g, flour cake 13, dried pepper 100g.
Seasoning: beer 1 bottle (about 500ml), red oil 100g, sesame 50g, onion 200g, coriander 50g, fragrant powder 10g, onion ginger garlic 15g, salt 10g and sugar 8g.
Tableware: 1 farmer's pot, 1 shovel, 1 alcohol stove.
Output: 1. Slaughter the meat duck, drain the blood, blanch it with boiling water, cut open the duck's belly with a knife, take out the internal organs, wash the blood, chop the duck into small pieces, weighing 12g, and then wash the blood; Wash the green pepper and cut it into 3 cm segments; Wash the dried peppers and cut them into 3 cm pieces. Ginger pats loose; Garlic slices; Cut coriander into 3 cm segments; Onion is cut into filaments with the width of 1 cm; Clean sesame, air dry, fry in a dry pan, or bake in an oven 180℃ for 3 minutes. 2. Put 80g of red oil into the pot, heat it to 70% heat, add the duck pieces and stir-fry until the water overflows. When the dry fat oil overflows, add the dried pepper, ginger and garlic and stir-fry for 2 minutes until fragrant, then pour the beer to boil. After boiling, simmer for 40 minutes. 3. While stewing duck meat, put the flour cake into a steamer and steam it for 8 minutes (before putting it into the steamer, insert a few small holes on the surface of the flour cake with a toothpick to make the gas in the cake convection). 4. Season the stewed duck with salt and monosodium glutamate, then add the onion, green pepper and fragrant powder, stir-fry evenly, and take the juice out of the pot after the fire. 5. Wash the pan, add the remaining red oil and heat it to 70%, then add180g shredded onion and stir-fry until fragrant, then add the stewed duck, sprinkle 20g shredded onion, coriander segments and sesame seeds, and surround it with noodles. 6. An alcohol stove that is lit under the pot when serving.
Features: economical and practical, noodles and dishes are integrated, spicy and delicious.
Remarks:
Preparation of fragrant powder: 5 grams of star anise, 5 grams of Amomum tsaoko, 3 grams of cinnamon, 3 grams of Amomum villosum, 3 grams of cardamom, 2 grams of clove and 8 grams of Alpinia officinarum are respectively ground into fine powders, and then evenly mixed.
Preparation of red oil: 500 grams of salad oil is heated to 70% heat, 25 grams of dried Chili powder is added, heated until the Chili powder turns orange, and filtered to obtain red oil.
Production key: 1. The duck feather used in this dish should be kept at about 2000g or the net weight should be kept at about1500g. Duck meat should be tender, and it is best to choose ducks raised by farmers. In addition, it is best not to choose processed duck meat, because duck meat may be watered and its meat quality is not fragrant. It is best to buy live ducks and slaughter them now. 2. The slaughtered ducks can be washed with running water without soaking. Be sure to wait for the duck to dry thoroughly before adding beer. This can not only ensure the maximum removal of the fishy smell of ducks, but also play a role in tenderizing the meat quality and reducing the cooking time. 4, dried peppers must be bright red, yellow and insect peppers can not guarantee the flavor of peppers. 5, onions, ginger, garlic should be placed neatly, and the amount must be large, which can play a role in enhancing fragrance and inhibiting odor. 6. The powder must be placed in the middle. If it is put too early, the fragrance will volatilize. 7. The cooked duck meat is rotten, so it must be drained by fire, so as to ensure that the duck meat has enough fragrance. Before the duck comes out of the pot, the bottom of the pot must be sprinkled with shredded onion, and the onion at the bottom must be sauteed with red oil.
Production of "Stewed Goose with Peasant Rice Noodles";
Ingredients: 1 Dameng Goose (a black goose rich in Chaozhou, with plump and tender meat, little cartilage and smooth skin) 2000 grams of farm flour taro (a kind of taro, which can be replaced by Lipu taro).
Seasoning: garlic 300g, ginger 200g, soy sauce100g, soy sauce 200g, Jiujiang double steamed rice wine 50g, South milk100g, seafood sauce 20g, flour sauce 20g, sufu sauce 20g, sour plum sauce 20g and salad oil 300m.
Output: 1. South milk, seafood sauce, flour sauce, sufu sauce and sour plum sauce were put into salad oil (about 60g oil) heated to 50%, and stirred evenly with low fire to make stewed goose sauce. 2. Wash the Dameng Goose, rinse the blood in the inner cavity of the Goose with running water, and after controlling the moisture, spread the soy sauce evenly on the outer skin of the Dameng Goose. 3. Add salad oil to the pot and heat it to 40% heat. Add the whole Mongolian goose, soak in low fire for 10 minute, and then take out the oil control. 4. Leave 40 grams of oil in the pot. When it is 70% hot, add garlic and stir-fry until fragrant. Add Mongolian goose, ginger, soy sauce, rice wine and red roasted goose sauce, cover and stew. 5. While stewing Dameng Goose, wash the taro powder, peel it, cut it into large pieces with a thickness of 2 cm and a weight of about 50 g, then wash it and put it in the pot for stewing Dameng Goose (it has been stewing for about 40 minutes at this time), stew it for about 20 minutes, and then take it out of the pot and put it on a plate.
Features: The meat of Dameng Goose is delicious, the taro is soft and rotten, and the taste is mellow and natural.
Note: 1. When the goose paste is stirred, the timing of adding seasonings such as fermented bean curd should be accurate. The seasoning is not fragrant when it is added too early. If the oil temperature is too high, the seasoning will stick to the pot. 2. Dameng Goose must be fried first and then braised, so that the meat taste of Dameng Goose will be more intense. 3. If you can't buy a big goose, you can use other big geese instead. Goose hair should be controlled between 3500 and 4000 grams.