Technology: frying
Production materials of Babel:
Material: chicken1750g
Accessories: Lentinus edodes (fresh) 15g, scallop 15g, Coicis Semen 15g, Euryale Semen 15g, Lily (dried) 15g, and glutinous rice.
60 grams, 30 grams of lotus seeds, Jinhua ham 18 grams, lettuce 150 grams.
Seasoning: sesame oil 30g, salt 3g, pepper 1g, lard 100g (refined), salt and pepper 50g.
The practice of eight treasures:
1. Remove chicken feathers and internal organs, bone the whole chicken and wash it. Wipe the chicken thoroughly with cooking wine, salt and Jiang Mo, and marinate for about 30 minutes. Soak glutinous rice, coix seed, lily, lotus seed (core removed) and Euryale ferox respectively, wash them, put them in a bowl and steam them in a cage. Ham and mushrooms are cut into grains the same size as barley.
2. Put the above auxiliary materials into a pot, add 60g of lard, 5g of salt 1 .5g and 0g of pepper1g, mix well, put them into the belly of the chicken, seal the opening of the neck and anus with bamboo sticks, put them into the pot, steam them in a cage for 2 hours to 90% rotten, take them out, drain the water, and let them cool. Poke a few air holes in the chicken breast and breast meat with a thin bamboo stick.
3. Put the wok on the fire, cook the lard to 60% heat, fry the chicken until it is light yellow, take out the bamboo stick, cut the chicken breast evenly into 1 inch hypotenuse with a knife, put it in a plate, heat sesame oil, pour it on the edge of the chicken breast, and serve with two plates of sweet and sour lettuce and pepper.
Tips for making Babaoji;
This product needs about1000g lard after deep frying.
Health tips
1. Nourish heart and kidney, moisten lung and strengthen spleen.
2. Suitable for spleen deficiency and dampness, nocturnal emission, impotence and enuresis.
Hen 1 hen, 50 grams of nuts, 50 grams of glutinous rice, 20 grams of mushrooms, 30 grams of euryales, 30 grams of scallops 10, 30 grams of lilies, 30 grams of lotus seed meat, 30 grams of ham, Jiang Mo, refined salt, pepper, sugar and cooking wine.
working methods
1. After the chicken is slaughtered, remove hair, viscera and claws, wash and drain water, and wipe the inside and outside of the chicken evenly with cooking wine, refined salt and Jiang Mo for later use.
2. Soak and wash rice kernels, glutinous rice, lily, lotus seeds (heart removed) and Euryale ferox respectively; Wash and shred ham and mushrooms for later use.
3. Put all the above materials together, add salt, sugar, monosodium glutamate and pepper, mix well, put them in the belly of the chicken, sew them up, and steam the chicken.
Clean the whole chicken and dry it.
2. Add seasoning A (2 tbsps of cooking wine, 2 tbsps of soy sauce, 1/4 tbsps of sea salt, 2 tbsps of spiced powder), evenly spread, and marinate in the refrigerator overnight.
3. Mushrooms and auricularia are soaked in small pieces of Kamikiri, carrots are peeled and cut into small pieces, and mushrooms, sausages and dried tofu are cut into small pieces.
4. Put a little oil in the pot, stir-fry all the ingredients except chicken and glutinous rice, add seasoning B (2 teaspoons of soy sauce and 1 teaspoon of salt), and finally add glutinous rice and stir well to make eight-treasure rice.
5. Stuff the eight-treasure rice into the chicken's stomach
6. Re-put the oil in the pot and fry it in the chicken until the skin is golden.
7. Put the chicken on the plate. Add seasoning C (ginger 1, soy sauce 1 teaspoon, 2 teaspoons of soy sauce, sugar 1 teaspoon) and a little water to the remaining oil and water in the pot, burn until it is slightly thick, and pour it on the chicken.
8. Steam in a steamer for about 1 hour. Depending on the size of the chicken, insert a wooden stick in the thick part of the chicken leg and breast and steam until no blood flows out.