Question 2: Can you make beggar chicken without fresh lotus leaves and dried lotus leaves? How to deal with dried lotus leaf materials
1 chicken, ginger, onion, garlic, onion, dried pepper, aniseed, black pepper, olive oil, rattan pepper oil, soy sauce, salt, honey, 1 lotus leaf.
working methods
1. Wash the chicken and prepare the chopped ingredients.
2. Mix the ingredients evenly and apply them inside and outside the chicken.
3. Cover the chicken with plastic wrap and marinate it in the refrigerator for one night.
4. Wrap chicken and ingredients with a fresh lotus leaf.
5. There is a bag of spontaneous flour at home, which is just right to use, kneading dough and waking up.
6. After the chicken is wrapped in lotus leaves, spread out the noodles and wrap the chicken inside.
7. Put the wrapped chicken into the tray and bake in the oven 180 degrees 1 hour for 20 minutes.
8. It's baked. It's so cute.
Question 3: How to make a beggar chicken without lotus leaves and tin foil?
Main ingredients Sanhuang chicken 1.
Accessories: Lentinus edodes 1 red onion 1 wheat flour 300g.
Seasoning salt amount onion amount ginger amount cooking wine amount soy sauce amount oyster sauce 2 white wine amount lotus leaf 1 pepper amount.
The practice of calling chicken
1. First, break off the bones of the chicken leg with the back of a knife and fold it for molding.
2. Add seasonings such as onion, ginger, garlic, salt, oyster sauce, cooking wine and pepper to the chicken.
3. Rub the seasoning on the chicken.
4. Stir-fry the pepper.
5. Crush the fried pepper with a rolling pin.
6. Add chicken and marinate together, cover with plastic wrap, put it in the refrigerator, marinate for more than an hour, take it out and turn it over.
7. Soak dried lotus leaves in cold water for a while.
8. Mix the dough with cold water and white wine.
9. Make the dough into a dough with moderate hardness.
10. Coat the marinated chicken with spiced powder and pepper.
1 1. Shred onion and mushroom for later use.
12. Add shredded mushrooms and onion into the remaining sauce of salted chicken and mix well.
13. Stuff the shredded mushrooms with seasonings such as onion, ginger and garlic into the chicken belly.
14. Put it in the soaked lotus leaf.
15. Wrap it up.
16. Roll the dough into a big round block.
17. "Roll it into a disc of appropriate size"
18. Put the chicken wrapped in lotus leaves in the middle.
19. Wrap it in dough and put it in an oiled baking tray.
20./kloc-preheat the middle and lower layers at 0/60℃ and bake for 80 minutes.
2 1. Break the dough and remove the lotus leaves, and the delicious beggar chicken will be in front of you.
22. Knock the dough
23. Take out the lotus leaf
24. There was a knife cut in the middle and there were many contents in the abdomen.
25. The delicious beggar chicken is just around the corner.
Cooking tips
1, first break off the bones of the chicken leg with the back of the knife to facilitate wrapping and molding.
2. The chicken is marinated for a long time, and it is often turned in the middle to help it taste.
3. Put a layer of spice mixed with spiced powder and pepper on it before baking.
4, the lotus leaf is summer, relatively dry, first soak in water for 30 minutes.
5, wrapped in flour is more hygienic, and the aroma is inside.
6. Adding proper amount of liquor and flour can make the roast chicken give off a unique fragrance.
7. Seasoning after pickling Mix mushrooms and onions together, which not only seasoning, but also makes the chicken more fragrant.
If there are no lotus leaves, just big leaves will do. Fresh.
As long as it can wrap the whole chicken.
Question 4: What can replace the lotus leaf in the beggar chicken? ? Many, such as lotus leaf, lotus leaf, lotus leaf, lotus leaf, lotus leaf can also be used. You can use any one.
Question 5: What about beggar chicken and lotus leaf? Just ask for big leaves. Fresh.
As long as it can wrap the whole chicken.
Question 6: The beggar chicken is ripe. Why does the chicken skin stick to the lotus leaf when it is opened?
Ingredients: 800g chicken, 30g lotus leaf.
Accessories: 70g mushroom, onion 10g, ginger 30g, sea salt 10g, and 20ml cooking wine.
The practice of lotus leaf beggar chicken
1. Soak the lotus leaves in clear water until soft.
2. Take out the whole chicken * * *
3. Spread the yellow wine evenly on the chicken.
4. Put salt on the chicken.
5. Slice the onion and ginger, tear the mushrooms by hand and put them into the chicken's stomach.
6. Put the chicken in a food bag and marinate it in the refrigerator for two hours.
7. Put the chicken in the center of the lotus leaf and brush the chicken with soy sauce.
8. Fold the lotus leaf in half in the order of top, left, bottom and right, and tie it tightly with cotton thread.
9. Lotus leaf chicken is wrapped in oil paper and then tin paper, and finally compacted.
10. 160 degrees for 90 minutes. Cooking skills: Lotus leaves are too frivolous on the water, so you can put other ingredients and hold them down.
Tie the beggar chicken: fold the lotus leaf in half in the order of top, left, bottom and right, and tie it tightly with cotton thread.
Question 7: How to keep the roasted beggar chicken from sticking to the lotus leaves? Roasted beggar chicken does not stick to lotus leaves, and tea leaves do not stick first.
Question 8: The lotus leaf of a beggar chicken can be fresh, but as far as I know, there was a beggar chicken in ancient times who got a raw chicken, but there was no pot to cook it, so he wrapped it in mud and then raised the fire to roast it. After the chicken is cooked, the mud dries and the chicken feathers fall off with the mud. This is a beggar chicken.
Question 9: What professionals can make a beggar chicken without lotus leaves? Just ask for big leaves. Fresh.
As long as it can wrap the whole chicken.
Question 10: Why do lotus leaves stick to chicken skin when chickens crow less? Lotus leaf and chicken skin are brought down together when cooking 10.
Materials: One tender hen (1000g), especially the big and tender Sanhuang (yellow mouth, yellow feet and yellow hair) hen.
Accessories: 50g diced chicken, lean meat 100g, 50g shrimp, 30g diced cooked ham, 400g lard, 20g diced mushrooms, 4 fresh lotus leaves and 3000mg jar mud.
Seasoning: 50g cooking wine, 5g salt, 20g oil100g sugar, 20g chopped green onion, 4g Jiang Mo10g star anise, 0.5g jade fruit powder, 50g chopped green onion, 50g sweet noodle sauce, 50g sesame oil and 50g cooked lard.
Specific practices:
1, unhairing, eviscerating and washing the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding Jade Fruit powder, and smearing on chicken;
2. Put the pot on a big fire, add lard and cook for five times, add chopped green onion and ginger slices and stir-fry until fragrant, then add diced chicken, lean meat, diced shrimp, diced cooked ham and diced mushrooms into the pot and stir-fry until cooked. Cool after taking out the pot;
3. Hold a flap on each side of the armpit of the chicken, then wrap the chicken tightly with pig net oil, then wrap it with lotus leaf, then wrap it with cellophane, wrap it with lotus leaf outside, and tie it with fine wool rope;
4. Grind the jar mud into powder, mix it evenly with clear water, spread it evenly on a wet cloth (about 1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap it tightly to make the mud stick firmly, then take off the wet cloth and wrap it with wrapping paper;
5. Put the wrapped chicken in the oven and bake it for 40 minutes with high fire. If the mud cracks, you can plug the cracks with mud, then bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes.
6. Take out the tested chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaf, cellophane and pour sesame oil.