Practice of roast chicken at Daokou
900 grams of broiler with ingredients.
The auxiliary materials are Fructus Amomi 15g, Fructus Tsaoko 10g, Cortex Cinnamomi 10g, Pericarpium Citri Tangerinae 15g, Flos Caryophylli 4g, Radix Angelicae Dahuricae 10g, Fructus Amomi Rotundus 15g, salt 20g, honey 20g and Rhizoma Alpiniae Officinalis 99.
working methods
1. Kill the chicken, drain the blood, put it in hot water at 60 ~ 70℃ for about 5 minutes while it is still warm, and then remove the hair, which can make the chicken clean, white and beautiful.
2. Cut off the chicken feet, make a small incision above the chicken neck with a knife to expose the esophagus and trachea, then cut a 7-8 cm long incision between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the remaining blood and dirt with clear water;
3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife and fold it by hand;
4. Put a small wooden stick into the stomach to support it, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth to make a semicircle with both ends pointed, and then dry the surface water;
5. Dry the chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern and add it, press the bamboo grates on the chicken so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it, and cook over high fire.
6. Continue to simmer with slow fire until the chicken is cooked and rotten, and take it out of the pot;
7. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.
Tips:
(1) When marinating, it takes about 4 hours from boiling to now, and the soup used for marinating can be used again in the future, which is called old brine;
② The proportion of honey water is 60% water and 40% honey.
Daokou roast chicken is rich in flavor, crisp and fragrant, soft and rotten, salty and palatable, fat but not greasy. It is really a must-eat specialty food in Henan.
Knife face:
The broadsword surface is made by hand with traditional techniques, and it is thin and tough. Using high-gluten flour and egg white as raw materials, dough blocks are made by hand, and then rolled, pushed and pressed with a large rolling pin nearly one person high, so that the dough is as thin and transparent as white silk, and newspapers can be seen on the other side. Grasp the broadsword nearly one meter long with the right hand, press the noodles with the left hand, and the noodles as thin as hair will come out.
After the water is boiled, it takes only ten seconds for the noodles to float and cook, and you can eat them after pouring the juice. Garlic juice, balsamic vinegar, sesame sauce, gutter oil, Jiang Mo, chopped green onion and sesame oil are used for cold salad in summer, which are nutritious, refreshing and delicious. In winter, soup is made of fish, shrimp, onion and ginger. Delicious and delicious.