Several methods of roasting vegetables with salt;
First of all, salt roasting
Also known as "ancient baking", it is a kind of raw baking method, that is, the raw materials are slightly marinated with seasoning, wrapped tightly with cotton paper, cellophane or jade buckle paper, and then baked in the fried coarse salt pile until cooked, with excellent flavor. The representative dishes of this practice are:
Salted chicken wrapped in paper
Materials:
A farmer's Sanhuang chicken with a gross weight of about 3 kg and a net weight of about 2 kg, 3-4 packs of coarse salt, one cotton paper, cellophane paper or jade buckle paper each, and a little ginger slices, scallion, raw oil, refined salt and ginger powder.
Exercise:
1. Add some refined salt to a small amount of spiced powder and stir-fry to make Huai salt for later use.
2. Slaughter the chicken, remove the viscera by laparotomy, wash it, wipe the chicken body and cavity with Huai salt after draining water, insert ginger slices and scallion into the chicken belly, insert chicken feet into the belly from the tail, insert the chicken head into the throat incision, and wrap it tightly with paper.
3. Stir-fry the coarse salt, pour it into half of the deep pot, put the paper-packed chicken in, then pour the remaining coarse salt into the deep pot, cover the paper-packed chicken, then cover the pot, and simmer for 30 minutes until cooked (you can also insert the paper-packed chicken into a large pot of hot salt until cooked).
4. Take out the paper, pour out the juice from the chicken cavity, add a little salt, ginger powder and oil to make a bowl of salted chicken juice.
5. Dig out the impurities in the chicken cavity with your fingers, chop the chicken, put it in the shape of a chicken when serving, and keep up with it.
Second, water baking
This is a method of soaking raw materials in salty and hot soup, then removing bones, meat and skin by hand, and then mixing sesame oil and ginger salt into the shape of chicken and serving it on the table. Some chefs will cook directly with white-cut chicken. The representative dishes of this practice are:
Shredded salted chicken by hand
Materials:
2 kg of heavy chicken, salt, ginger powder, sesame oil.
Exercise:
1. Stir-fry refined salt and galangal powder with slow fire to obtain galangal salt, and let it cool for later use.
2. After the chicken is washed, soak it in the salty soup at 80℃ for about 15 minutes until it is cooked. Take it out and cut the head, neck, chicken wings and chicken feet. After a little cooling, put on gloves, carefully tear off the chicken skin (try to keep it intact), put it aside, and then separate the bones from the meat. The bones should be broken and the meat shredded.
3. Put the bone on the bottom of the plate, slice the chicken neck and spread it on the bone. Mix shredded chicken with ginger salt and sesame oil, put it on the neck of the chicken, and then cover it with chicken skin (some chefs will cut the chicken skin into small pieces before laying it). Finally, put the chicken head, chicken feet and chicken wings on it to form the shape of a chicken and serve it (some chefs will sprinkle a handful of fried white sesame seeds on the surface before serving).
However, this does not mean that all "hand-torn salted chicken" use this method. Some chefs will use the first method to cook this dish. This is just an example.
Third, anger.
It is also a cooked method. First, marinate the raw materials with ginger, onion, Huai salt and sesame oil, then steam and chop them. This method is suitable for some guests who want the traditional baking flavor of salt and keep the meat tender and smooth, which is more convenient and quick. Representative dishes are:
Roasted squab with salt
Materials:
20-day-old pigeon, 2 packets of crude salt, ginger slices, onion segments, refined salt, ginger powder and sesame oil.
Exercise:
1. First, add the refined salt into the spiced powder and the galangal powder, stir-fry until fragrant, cool and mix with sesame oil.
2. After the pigeon is washed, dry the internal and external moisture, evenly smear the whole body and cavity with "1", stuff the ginger slices and onion slices into the stomach, and steam them in water.
3. Take out, dig out the ginger and onion in the cavity by hand, chop them up and wrap them in tin foil.
4. Stir-fry the crude salt, pour half of it into the bottom of the pot, add "3", then pour the remaining crude salt into the pot, cover it and serve.
In addition to the above-mentioned practices, with the progress of the times, chefs began to come up with their own ideas, which also led to other practices of salted dishes:
Oven baking
A chef had a whim and came up with such a method of baking salt: mixing egg white with salt and flour, putting the raw materials in after reverse molding, covering them with a layer of salt, baking them in the oven, and breaking the outer salt with a small hammer in front of the guests after serving, thus revealing the food and being more ornamental.
Baked conch with salt
Materials:
One kilo of fresh conch, two kilos of refined salt, two egg whites and two ounces of flour.
Exercise:
1, for small conch drowning.
2. Put a mold on the plate, which can be round, square or of any shape, then mix the salt with egg white and flour, grab a part and put it in the mold, compact it, then put the small conchs one by one in order, spread a layer of protein salt for compaction, smooth the surface, carefully pick up the mold, and put the plate in a preheated oven. 180 degree baking.
3. Take it out, put it on the table, and break the salt on the outer layer with a small hammer in front of the guests to expose the food for the guests to enjoy.
Baked crab with salt
Materials:
Half a catty of crabs 1 each, 2 packets of refined salt, 2 egg whites and 2 Liang of flour.
Exercise:
1, cut a knife at the navel of the meat crab to cause its death, brush it all over the body with a toothbrush, and drain the water for later use.
2. Put a mold (bigger than the crab) on the plate, then mix the salt with egg white and flour, grab a part and put it into the mold, compact it, then put the meat crab in, spread a layer of protein salt and compact it, smooth the surface, carefully pick up the mold, put the plate into a preheated oven, and bake it at 180 degrees for 20-25 minutes.
3. Take it out, put it on the table, and break the salt on the outer layer with a small hammer in front of the guests to expose the food for the guests to enjoy.
Tips:
The baking time should be adjusted according to the size of raw materials and the thickness of protein salt, because after being put into the oven, the heat is to dry and harden the outer protein salt before entering the raw materials.
Bake with salt
Inspired by Return to Taro. Since sugar can be changed into sugar, so can salt.
Baked crab with salt
Materials:
Number of young crabs, salt and rose dew.
Exercise:
1, kill crabs, brush the whole body with a toothbrush, and drain the water for later use.
2. Heat the oil to 80% heat, stir-fry the crab slightly, and then remove and filter out the oil.
3. Put a small amount of rose dew in the pot, scoop a few spoonfuls of refined salt, turn the salt into strong brine, then pour it into the crab and stir fry slowly with low fire until the brine dries up and the salt sticks to the crab.
4, out of the pot, the crab can be served twice.
Fried baking
Many kitchens can see this practice, and the utilization rate is very high. In fact, it is also a cooked baking method, similar to gas baking.
Baked bamboo chicken with salt
Baked bamboo chicken with salt
Materials:
A live bamboo chicken, 2 packets of coarse salt, a little crispy fried powder and a little Huai salt.
Exercise:
1. Slaughter live bamboo chicken, gut it, wash it, and chop it into several large pieces for later use.
2. Mix the chicken pieces with Huai salt, dip them in crispy fried powder, fry them until golden, remove the oil and wrap them in tin foil.
3. Stir-fry the crude salt, pour half of it into the bottom of the pot, add "2", then pour the remaining crude salt into the pot, cover the pot, take it out and heat it for 5 minutes, then serve.
Saltwater snake
Materials:
A catty of water snake, 2 packets of coarse salt, a little raw flour, salt, seasoning powder, ginger slices and onion segments.
Exercise:
1, the water snake is slaughtered, eviscerated, cut into sections and washed for later use.
2. Put the snake block into the pressure cooker, pour the ginger and onion water (seasoning) and press for 5-6 minutes, then take it out, pat the raw powder and fry it, pour it out and drain it, and wrap it with tin foil.
4. Stir-fry the crude salt, pour half of it into the bottom of the pot, add "2", then pour the remaining crude salt into the pot, cover the pot, and heat for 5 minutes to serve.
Another method is the quickest and simplest, which is to stir the salted chicken powder with oil and mix it with the cooked raw materials evenly.
Baked pork tripe with salt
Materials:
400g pork tripe, 2 packets of coarse salt, salted chicken powder 1 packet, a little green and red pepper, ginger slices and salad oil.
Exercise:
1, pork belly is cut into wide strips, coated with pepper slices and ginger slices, and drained.
2. Mix the salted chicken powder with oil into salted chicken material, return "2" to the pot, scoop a little salted chicken material into the pot, stir fry evenly, and then wrap it with tin foil.
3. Stir-fry the crude salt, pour half of it into the bottom of the pot, put "2" in it, then pour the remaining crude salt into the pot, and cover the pot to serve.
Baked snail with salt
Materials:
A catty of snail, 2 packets of coarse salt, salted chicken powder 1 packet, and a little salad oil.
Exercise:
1. Blanch the snail, pick it up and let it cool. Pick out the meat with a toothpick and wash it for later use.
2. Add salted chicken powder into salad oil to make salted chicken material for later use.
3, the snail shell is soaked in water; Put the snail meat in the pot, scoop a little salt chicken material and stir well, then put the meat back in the shell and wrap it in tin foil.
4. Stir-fry the coarse salt, pour half of it into the bottom of the pot, add the salted chicken juice prepared in the second step, then pour the remaining coarse salt into the pot, and cover the pot to serve.
In fact, making baked goods with salt is not only the patent of chefs, but also many baked snacks made with salt can be seen everywhere, such as salted chicken eggs, salted quail eggs and salted chicken feet. And their practices can be changed at will.
Several key points of curing roasted vegetables;
1. Because salt roasting uses the waste heat after heating the salt pile to cook raw materials, it is best to choose soft raw materials, otherwise the cooked dishes will taste dull. But you can't choose too tender raw materials, otherwise the finished product will be difficult to shape.
2. Salted baked vegetables are almost isolated from the outside world when heated, and the loss of seasoning is very small, so the salty taste should not be too heavy.
3. The paper wrapping the raw materials should be resistant to high temperature, and the raw materials should be wrapped tightly enough to prevent salt from entering the raw materials, otherwise it will affect the flavor.
4, the amount of salt should be enough, generally three times that of raw materials, and the temperature should be hot enough. When you sprinkle salt, you'd better spread more under it, and you'd better use a deeper casserole.
5, slowly heat with a small fire, if you want to maintain a relatively fixed temperature, you can put it in the oven.
According to the size, texture and salt thickness of raw materials, the roasting time is adjusted. Generally, a light chicken weighing 2 kg should be roasted for at least 30 minutes.