Making materials of crispy chicken:
Material: chicken1000g. Salt 7.5g, onion10g, clove 5g, ginger10g, star anise 5g, soy sauce10g, sugar 30g, Shaoxing wine 20g, pepper 3g, salt and pepper 5g, peanut oil150g (actual use)
Features of crispy chicken:
Golden color, crisp chicken, delicious carrion, fresh and fragrant.
Teach you how to cook crispy chicken, and how to cook crispy chicken is delicious.
Wash the chicken, split it from the back to remove the bones and muscles, break the big horn of the chicken wings with the back of a knife, chop off the chicken feet, mouth and eyes, remove the bones of the big legs and legs, then marinate and mix the chicken body with pepper and refined salt, pat the onion and ginger loose, put them in the chicken belly together with clove and star anise, marinate for 2 hours, put them in a plate, add soy sauce, sugar, Shaoxing wine and clear soup, steam them in a cage, and take them out.
The practice of Shanghai crispy chicken introduces the cuisine and its effects in detail: Shanghai cuisine with both qi and blood, adolescent recipes with spleen strengthening and appetizing, and irregular menstruation recipes.
Taste: salty and delicious. Technology: frying
Materials for making Shanghai crispy chicken:
Material: chicken1000g.
Seasoning: salt 50g, onion 12g, ginger 12g, cinnamon 12g, yellow wine 12g, fennel 24g and peanut oil 50g.
Characteristics of Shanghai crispy chicken;
Whole chicken, yellow in color, crispy in skin and fragrant in meat.
Teach you how to make Shanghai crispy chicken, and how to make Shanghai crispy chicken is delicious.
1. Hold the wings of the live chicken with your left hand, and hook the right leg of the chicken with your little finger so that the chicken can't kick;
2. Take a knife in the right hand and cut the jugular vein, esophagus and trachea at the throat of the chicken, so that the chicken can lean forward to control the blood;
3. Blanch the drained chicken in hot water at 60℃ and turn it with a wooden stick;
4. Heat the chicken evenly, take it out for about half a minute, put it in cold water, and pluck it quickly while it is hot;
5. Put the washed chicken on the chopping board, cut a small mouth at the front neck and waist of the right wing of the chicken with a knife, and take out the crop;
6. Then cut a small mouth near the anus of the chicken abdomen, put in two fingers, gently pull out the internal organs, and don't tear the chicken liver;
7. Rinse the chicken with clear water, and then rub it with salt and fennel;
8. Focus on abdomen, chest, mouth, etc. Put it in a container after smearing 12 hours;
9. Put the salted chicken in a container with the chicken back facing up, add seasonings such as scallion, fresh ginger, cinnamon and yellow wine, and steam in a pot for 4 hours until cooked.
10. fry the steamed chicken in hot oil until the skin is yellow and crisp, and take it out to get the finished product.
Tips for making Shanghai crispy chicken;
This product has a frying process, which requires about 500 grams of peanut oil.
The method of crispy chicken (1) introduces the cuisines and their functions in detail: home cooking recipes and fattening recipes.
Taste: salty and delicious. Technology: frying
Preparation materials of crispy chicken (1):
Ingredients: hen1000g
Seasoning: 50g vegetable oil, onion 15g, ginger 10g, 8g salt, cooking wine 15g, 2g pepper and 5g spicy soy sauce.
Characteristics of crispy chicken (1);
Golden color, crispy skin and delicious carrion.
Teach you how to make crispy chicken (1) and how to make crispy chicken (1) delicious.
1. Chicken slaughter, evisceration, evisceration and washing;
2. Chop the chicken's head, feet and calves into 2 or 4 pieces;
3. Put the wok on low fire, add pepper and refined salt, stir fry, rub the chicken inside and outside while it is hot, and marinate for two days;
4. Wash the chicken, remove salt and pepper, put the chicken in a bowl, add onion, ginger and cooking wine, and steam in a steamer for 1 hour (or steam in a pressure cooker for half an hour);
5. When the chicken is rotten, remove it and drain it;
6. Set the wok on fire, add vegetable oil, after the oil is hot, put the chicken into the wok and fry it on both sides;
7. After frying until golden brown, take it out, cut it into pieces and put it in a plate;
8. Take two side dishes and dip them in spicy soy sauce and salt and pepper.
Tips for making crispy chicken (1);
This product has frying technology, so it needs to prepare about 150g vegetable oil.
The method of crispy chicken (2) introduces the cuisine and its functions in detail: home cooking recipes, working people's recipes in low temperature environment and fattening recipes.
Taste: salty and delicious. Technology: frying
Preparation materials of crispy chicken (2);
Material: 500g hen.
Accessories: egg white 100g
Seasoning: sesame oil 15g, soy sauce 75g, yellow wine 50g, monosodium glutamate 10g, cinnamon 10g, pepper 2g, Amomum villosum 5g, star anise 3g, fennel 1g, onion 15g, ginger 5g and vegetable oil 75g.
Characteristics of crispy chicken (2);
The chicken is crispy and boneless, and it tastes delicious and mellow.
Teach you how to make crispy chicken (2) and how to make crispy chicken (2) delicious.
1. Slaughter the chicken, gut it from the back, remove its internal organs, and chop off its mouth and claws;
2. Cut the chicken breast and abdominal cavity several times with a knife root, and then wash it with water;
3. Mix sesame oil, soy sauce, Shaoxing wine, monosodium glutamate, cinnamon, pepper, Amomum villosum, aniseed, fennel, onion and ginger;
4. Coat the chicken with seasoning, marinate for 2-3 hours, steam on the drawer, and take out the clean soup;
5. Make a paste with egg white and starch and spread it evenly on the chicken;
6. Pour the oil into a tablespoon. When it is 80% hot, add the chicken and take it out when it is fried to golden brown;
7. Tap it with a spoon a few times, or put it on a clean release pad, loosen it by hand and put it on a plate.
Tips for making crispy chicken (2);
This product has an oil process, which requires about 750 grams of vegetable oil.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.