Edible processing method for rivers
Slaughter the raw chicken, bleed and depilate it, rinse it, make a small incision from the anus at the rear end of the abdomen, take out the internal organs and thoroughly wash the blood stains.
1, Baiduo River
1, raw materials: Hehe 1 (the rooster that has reached the 30th year is the best, followed by the chicken that has not laid eggs in that year, weighing about 25kg, and the rooster weighs about 5kg to 75kg), 25g of onion and ginger (purple ginger is the best), and appropriate amount of sesame oil and refined salt.
2. Process: Slaughter the raw chicken, bleed it to remove its hair, rinse it, make a small incision from the anus at the rear end of the abdomen, take out the internal organs, and thoroughly wash the blood.
3, scallion, onion, purple ginger and a little salt, chopped into juice, add sesame oil and boiling water to make ginger and onion juice (or cook ginger and onion juice in a pot), and set aside.
4. Put the whole chicken into a large pot, fill it with water, cook it slowly for one to two hours (depending on the quality of the chicken, it takes a short time for hens and a long time for roosters) until the skin turns yellow and tender (pay attention to the heat during cooking, and the chicken turns over, preferably the skin is not broken), take it out and cool it, cut it into pieces and put it on a plate neatly.
5. Pour the ginger and onion juice on the chicken (or put the ginger and onion juice on a small dish and dip it in the juice before eating), and serve.
6, characteristics: golden luster, meat fragrance, very attractive, original flavor, crisp and tender.
2. Zuihe River
This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan and Hunan cuisine have swept across the country, this drunken river can still be said to last forever. Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inner side and tail) and three forks (crown and two claws), but the most distinctive feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.
Matters needing attention in rivers
1, who can't eat rivers?
River river can be eaten by the general population.
2. Rivers are suitable for people.
River river can be eaten by the general population.
3, Hejiang's dietary taboos.
There are generally no special food taboos.
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