This kind of food is characterized by crispy outside and soft inside, which is really delicious when eaten in the mouth. Let me share with you how to make this dish.
Composition:
More than a kilo of Sanhuang chicken, two eggs, appropriate amount of starch, two slices of onion, three slices of ginger, two slices of fragrant leaves, an appropriate amount of pepper, a little salt and pepper, an appropriate amount of aniseed, an appropriate amount of cooking wine, two tablespoons of soy sauce, an appropriate amount of salt, a little sesame oil and a little chopped green onion (because cooking at home is simple, these seasonings are basically available at home).
Practice steps:
1. Wash the inside and outside of Sanhuang chicken, and remove the head and feet of the chicken.
2. Put water, onion, ginger, fragrant leaves, pepper, aniseed, cooking wine, soy sauce and salt into the pot, and finally put Sanhuang chicken into the fire.
3. After boiling, skim off the floating foam and turn to low heat for 40 minutes (don't cook it too badly, otherwise it will be difficult to decide when frying).
4. After the chicken is cooked, take it out and control the moisture.
5, take the utensils, break the eggs, add the right amount of starch, a little salt, and the right amount of water, and stir evenly into a paste (not too thick).
6. Put the chicken with dry water into the egg paste and paste evenly.
7. Fire from another pot and loosen the oil. When the oil temperature rises to 80%, fry the chicken in the oil pan until the skin is golden yellow, take it out and put it on the chopping board.
Tips:
What I did was the easiest way. Chicken can also be boiled without water. After washing the raw chicken, marinate it with various seasonings for two or three hours, then steam it in a cage, and then hang it in an oil pan and fry it until golden. This practice is time-consuming, but the effect is not bad. What I do is to save time, which is not bad.
Crispy chicken belongs to Shandong cuisine and is a famous dish in Shandong. It tastes crisp outside and tender inside, and it tastes fragrant and delicious. I feel like I can eat a whole one at a time.
How to make crispy chicken? Crispy chicken is made by selecting tender hens, stewing or steaming, and then frying in oil.
-Let's share with you how to make crispy chicken with tender inside and tender outside:
Ingredients: bamboo shoots and chicken.
Accessories: onion, ginger, yellow wine, fragrant leaves 1, star anise 1, pepper 1, cinnamon 1, edible oil.
Seasoning: edible salt, soy sauce, pepper, cumin.
-Hint:
I don't understand the details: first, why did the chicken take so long to marinate?
Reason: the curing time is long and the taste is better. The chicken itself has not been cut and needs to be marinated for a long time.
Second, why should the steamed chicken be slightly cold? Do you want the old spices?
Reason: let the steamed chicken cool down, so that the spice residue before cleaning will not burn itself, and let it drain a little water from the chicken. In the past, spices and juice were useless, and salted eggs could be made, which was regarded as waste utilization.
Third, why does the fried chicken have to be 80% hot?
Reason: Because the oil temperature is too low, the frying time will be too long, and the water in the chicken will be fried dry, which is not delicious, while the oil temperature is too high and it is easy to fry.
A chicken with crispy outside and tender inside is ready. This dish will be a little troublesome, because it needs to be cooked or steamed first, but it will be fine if it is skillfully operated. Friends who are pursuing food can try it. If it's a home-cooked dish, it's still a little troublesome.
Taiyuan crispy chicken is fried.
Ingredients: Broiler 1 chicken, about 1200g, Zanthoxylum bungeanum 10, onion 20g, ginger 20g, cooking wine 20g, refined salt 20g, coriander 10g, 2 trees and sweet noodle sauce 45g.
Making:
1. Cut the chicken from the armpit, take out the internal organs, wash and drain the water, put it on a plate, add pepper, onion, ginger, salt and cooking wine, rub and marinate 1 hour, steam in a cage 1 hour until it is crispy, and take out the onion, ginger and pepper.
2. Heat the wok, add the cooked lard to 70% heat, add the chicken, fry until light yellow, and take it out with a colander. When the oil temperature rises to 70%, fry the chicken until golden brown, take it out and drain it, change the knife and put it in the waist basin. Put coriander on both sides of the waist basin, and sweet noodle sauce and tomato sauce on both ends of the waist plate.
Flavor characteristics:
Golden color, complete chicken shape, crisp and tender, and fragrant.
Operation key:
1. When the chicken is ready, it should be rubbed repeatedly.
2. The curing time varies with seasons, which should be longer in winter and shorter in summer.
3. Chicken must be steamed.
When frying, put a little soy sauce on the chicken to make the color golden. The oil temperature of fried chicken should be slightly higher and the oil should be as much as possible.
Crispy chicken is a traditional dish in Shandong cuisine. As the name implies, this dish is crisp and tender, with rosy color and delicious carrion.
Crispy fried chicken
(1) Choose a hen with bamboo shoots, which is not too big, wash it, cut it from the back of the chicken, eviscerate it, rinse it, smear the chicken with soy sauce, cooking wine, salt and sugar, rub it constantly with your hands, put star anise, pepper, fragrant leaves, cinnamon, Amomum tsao-ko, cardamom, onion and ginger into the chicken cavity, wrap it with plastic wrap, and marinate it in the fresh-keeping layer of the refrigerator for 5 hours.
(2) After curing, put the whole chicken into a steamer and steam it for 30 minutes. After steaming, let it cool, and remove the spices, onions and ginger.
(3) Heat the oil pan to 80% to 90% heat. Put the steamed chicken in a colander and fry in oil until the skin is golden yellow. Turn it over and fry it a little, then take it out. Sprinkle a layer of Chili powder or cumin powder on the skin and serve.
Crispy chicken is a famous dish in Qingdao, Shandong Province, and one of the top ten famous dishes in Qingdao. The color is red and bright, the meat is rotten and delicious, the outside is crisp and the inside is tender, delicious and delicious, which is deeply loved by everyone. The choice of ingredients, the production of brine, the time and temperature of marinating are very important.
It is estimated that many people have eaten crispy chicken. Its color is bright red, the meat is rotten and delicious, the outside is crisp and tender, and it is delicious. Deeply loved by everyone. Crispy chicken is also one of the top ten famous dishes in Qingdao. The method of making crispy chicken is also very simple. Delicious and affordable, mainly made by myself. I also cook crispy chicken at home, and everyone likes it. Let's share the making process of crispy chicken.
1. Steps to make crispy chicken 1. Prepare ingredients: chicken, onion, ginger, pepper, fennel, star anise, gardenia, Amomum villosum, clove, salt 35g, soy sauce, sugar,
2. To make crispy chicken, you can use native chicken and Sanhuang chicken. No matter what kind of chicken you use, you should choose fresh, old, tender and suitable chicken, and clean the chicken, especially the stomach, set fire to it and clean it.
3. Drain the water on the surface of the chicken, cut it from the back of the chicken with a knife, cut it three times at the spine, cut it on both sides, cut it at the chicken wings with the back of the knife, and cut it at the leg bones.
4. Add the right amount of water to the pot. The water is boiling, put down the chicken skin and cook it. Cook for two minutes and turn over. Continue to cook for three minutes. Take it out and clean it. Wash onion and ginger, cut onion into sections and slice ginger.
5. Wash the seasoning above and put it in the seasoning bag. Add minced onion and ginger, add water to the pot to boil, add chicken, add seasoning bag, add salt, sugar and soy sauce and mix well.
6. Put the chicken in the pressure cooker, put the seasoning bag, pour the soup, cover it and press it for 20 minutes. If the pressure cooker is not used, the marinating time will be longer. After the time is up, take it out quickly and let the chicken soak in the soup for two hours.
7. After soaking, remove the chicken and put it on a plate. Brush a layer of soy sauce on the surface of chicken, prepare a bowl, add starch to the bowl, add a little water and mix well, then add a little oil and mix well.
8. Pour the stirred starch paste evenly on the chicken, evenly wrap the paste on both sides, and add oil to the pot. The oil temperature is 50% hot. Put the chicken in and fry it. Spoon up the oil and pour it on the chicken.
9. Fry the chicken until it is slightly yellow, raise the oil temperature to 70% heat, add the chicken and fry it again until it is golden and crisp on both sides, and then take it out. Divide the chicken into small pieces and put them on a plate. Crispy chicken is ready. You can sprinkle with seasoning or dip it in. Very delicious.
Second, the crispy chicken tips 1, the choice of crispy chicken is very important, you must choose fresh, old and suitable chicken, the chicken should be cleaned, the brine is very important, and the proportion of seasonings should be mastered. The crispy chicken made in this way is delicious and delicious.
2. When marinating, we should master the marinating time. Too long or too short curing time will affect the taste. After marinating, it will be more delicious to soak the chicken in salt water for two hours.
3. It is also important to make crispy chicken paste. When frying, the oil temperature should be well controlled. Fry first with low fire, and then fry again with high fire. The crispy chicken made in this way is golden in color, crisp outside and tender inside, which is very crisp and delicious.
Summary: Crispy chicken is ready, with bright red color, delicious carrion, crisp outside and tender inside, delicious and delicious, and it is also very simple to make. Cooking at home is delicious and affordable. As long as you master the skills, crispy chicken is crispy outside and tender inside, crispy and delicious, and you can try it if you like.
A:
The specific method of crispy chicken is as follows:
Ingredients: 1 chicken (weight about 1500g).
50g of shallot, 30g of ginger, material A (50g of rice wine, 6g of salt, 5g of soy sauce15g, 20g of rice wine, 8g of sugar and 3g of pepper), material B (5g of clove, 3g of pepper, 10g of angelica dahurica10g, 10g of cardamom15g, and 3g of pepper). Flour 15g), sweet noodle sauce 15g, sesame oil 10g, refined oil 100g, salt and pepper 3g.
Make 1. After the cock is slaughtered, it is cleaned, scalded with warm water, and a small incision is made in the abdomen of the chicken to take out the internal organs. After cleaning, put it on the chopping board, break the chicken wing bone and chicken thigh bone with the back of a knife (the skin can't be broken), then stagger the calf bone by hand, and then insert scissors into the sides of chicken ribs from the opening, twist the sternum, flatten the chicken breast hard, and then put it into the basin. 2. Put the marinated chicken in a steamer, steam it in a cage for about 2 hours until the thigh joints of the chicken turn yellow, take it out, spread rice wine evenly while it is hot, and dry it for later use. 3. Mix the material C into egg white paste, wrap the chicken, put it in a clean pot, add refined oil and heat it to 70%, add a rooster, fry it until it is yellow and crisp, take it out, change the knife and put it in a plate according to the shape of the chicken, pour 5 grams of sesame oil on it, and put it on a sweet noodle sauce, 5 grams of sesame oil and a seasoning plate with salt and pepper.
After a long period of pickling, the chicken was fried crispy and rotten, which was very tasty. Show your family something! "
Spices are boiled in water.
Chicken knife
Cooking wine, salt, pepper, mushrooms, onions and ginger.
Pour the spice water into the chicken and marinate for 12 hours.
The marinated chicken is steamed in a pot for 2 hours.
Put the fried chicken in the pot.
Take it out and put it on a plate.
Hello, everyone, I am an aunt, a chef who likes food, loves cooking and learns to cook. This is my 284th original answer about food. Today, let's talk about how to make crispy chicken. Crispy chicken, crispy outside and tender inside. In order to achieve these two characteristics, we have to operate in two steps in the production process.
A Qian said before that the key to keeping meat tender is to keep moisture. Meat has a high water content, so it will be smooth and tender after cooking. This is why we need to add water when curing meat and preparing meat stuffing.
The simplest method of crispy skin is frying at high oil temperature. When the oil temperature is high, the skin loses water quickly, and the skin becomes tight, the moisture is reduced, and the skin becomes tight. The final effect is that the skin becomes crisp.
High oil temperature frying can only keep the skin crisp, and it is impossible to make the chicken fully mature. Fried chicken with high oil temperature will not mature if the skin is fried properly and the chicken is not heated for enough time; When the chicken is completely fried, the skin will be very black, as black as charcoal, completely burnt and can't be eaten at all. Therefore, when we make crispy chicken, we should first process the chicken until it is mature and then fry it, so as to achieve the goal of "crispy outside and tender inside".
Through the above explanation, the general steps of making crispy chicken are divided into three steps: pickling, steaming and frying.
Then, let's talk about the specific method of crispy chicken. pickled vegetables
There are two common pickling methods: the first is to evenly coat the chicken with seasonings and spices, and then let it stand for 4 hours; The second method is to boil spices and seasonings with water to make brine, and then soak chicken in brine for 3 hours. We use the second method today.
raw material
Broiler 1 (about1.5kg) onion 20g ginger 15g star anise 2 cinnamon 5g fragrant leaves 3 pepper 5g salt 8g soy sauce 10g cooking wine 20g angelica dahurica 2 nutmeg 2.
working methods
1. Remove internal organs and blood stains from broilers, cut off nails and wash chicken wings for later use.
2. Boil water in a pot, add spices, soy sauce, salt, cooking wine, onion and ginger to boil, and soak in the washed broilers for 3 hours.
boil
There are generally two cooking methods for crispy chicken: one is to marinate the broiler directly with salt water; Another method is to steam broilers in cages. We use the second steaming method today.
working methods
1. Pin the head of the marinated chicken on the chicken wings and stuff the chicken feet into the chicken belly.
2. Put the processed chicken on a steamer, steam for 30 minutes on medium fire, and then stew for 20 minutes after turning off the fire.
deep-fry
working methods
1. Drain the steamed chicken for later use.
2, the oil temperature is about 70%, and the broiler can be fried crispy.
Finally, you can put the fried chicken on a plate and dip it in some salt and pepper powder. Crispy and crisp, suitable for all ages ~!
So much for crispy chicken, let's talk about some precautions ~!
1, because our broilers have not gone through the step of flying water to remove blood stains, they must be washed when cleaning.
2. When the broiler is marinated and soaked, it is advisable that the water does not cross the surface of the chicken. The whole chicken should be completely soaked in salt water for 3 hours, so that the crispy chicken will have a taste.
3. In order to make the skin of crispy chicken more crisp and highlight the crispy taste, we can evenly pat a layer of starch on the surface of chicken before frying, so that the fried crispy chicken will have some crispy feeling of starch.
4, fried crispy chicken, the oil temperature is about 70%, chopsticks are almost soaked in oil, if there is a thermometer, you can use a thermometer to test. The ignition point of oil is 300, and 70% oil temperature is 2 10.
Because the water drops will fry in the oil pan, drain the water as much as possible when frying the steamed chicken.
According to personal experience, let's share some dry goods ~! -Why did you choose broiler? -
A: Crispy chicken is crispy outside and tender inside, which determines that the meat quality of chicken must be tender. Therefore, when we choose, we should try to choose younger broilers (also called bamboo shoot chickens). Broiler itself is tender, so our crispy chicken will be tender. Chicken eats meat and old chicken stews soup. For older chickens, make great efforts to stew when cooking. Stew the chicken for a long time, or it will be too old to bite. Stewed for a long time, the chicken is soft and rotten, but there is much meat, which is not suitable for crispy chicken.
-Why do you burn spices and spices into a pot of brine when curing chicken, instead of directly smearing it on the chicken surface? -
A: As for the method of marinating chicken, the general operation is the seasoning daubing method and soaking method I mentioned above. It is very simple to apply seasonings and spices directly to the chicken and then marinate it. This is also the most commonly used method. However, this method takes a long time to marinate and it is not easy to taste evenly. When the chicken is completely soaked in feed water, the curing time will be shorter, it will be easier to taste, and the taste of the chicken will be more uniform. This will also allow the chicken to absorb water, and the crispy chicken will be more tender and smooth.
-Why should broilers be steamed in cages instead of pickled directly? -
Answer: Steamed chicken can keep enough water when the chicken is ripe, so that the chicken will be tender. Pickled directly, the chicken will be tight, the meat will dry, and it is firewood in the mouth. Braised chicken will make the chicken spicy, but if steamed, the chicken will be slightly spicy.
-Why is the water for curing chicken boiled? -
A: Spices can stimulate the fragrance of spices after boiling in water. The chicken is soaked in boiling water, and the crispy chicken exudes the fragrance of spices. The word "fragrance" of crispy chicken is not only reflected in the burnt fragrance after frying, but also in the fragrance of spices.
-Why do chickens cut their nails, cut the tips of their wings and pose? -
A: When restaurants cook chicken, they usually cut off their nails and wing tips. First, nails are too dirty to wash clean; Second, nails are easy to scratch the mouth of diners. So is cutting off the wing tip. One is for safety, and the other is that the wing tips are less fleshy and hairy. When the whole chicken is cooking, it usually puts its legs in its stomach and nails its neck to its wings. The purpose of this is to look good when cooking. And it is more convenient to group the chicken into a whole in the subsequent cooking process. Just like this crispy chicken, in order to make the dishes look good and easy to fry, the chicken is made into a shape.
Well, the method of crispy chicken is here. Different steps have different methods. You can match your own practices according to your personal preferences and cooking environment! Finally, I wish everyone can make delicious crispy chicken ~!
Food has no definite taste, palatable people are precious, there is no authenticity, only tradition, endless cooking, Excellence @ famerxu
Hello, let me talk about the simple method of crispy chicken.
Prepare ingredients: salt, soy sauce, soy sauce, onion, ginger, star anise, barbecue sauce, carved wine and sugar.
Ingredients: one Sanhuang chicken.
Exercise 1. Wash the Sanhuang chicken and control the water.
2. Put the chicken feet into the chicken belly and chop off the chicken head.
3. Put the chicken in a fresh-keeping bag and pour in a proper amount of Korean barbecue sauce.
4. Add onion, ginger and star anise
Add soy sauce
Add soy sauce
7. add carved wine
8. Add sugar
9. add salt
10. Stir well, put into bags, bind them firmly, put them in the refrigerator for curing, and turn the noodles every four hours.
1 1. After marinating for 24 hours, put the marinated chicken and your soup in the pot.
12. Turn on the rice cooker, press the work button, scoop up the liquid with a spoon after boiling, and pour it on the chicken. After the rice cooker jumps off, press it again and pour the juice several times in the middle to make the chicken color even.
13. Take out the chicken, control the moisture, put the oil in another pot, heat it to 50%, and add the chicken to fry until the skin is golden and crisp.
14. Take out the dry oil.
The practice of Taiyuan crispy chicken;
Ingredients: a clean-bore Sanhuang chicken.
Accessories: spices, soy sauce, salt, sugar, onion, ginger and yellow.
Wine, eggs, starch, edible oil.
Production method:
1. Cut the chicken's back, remove the residual chicken lungs, blood clots and fat, then rinse, add soy sauce, spices, salt, sugar, onion, ginger and yellow wine, massage the chicken by hand and rub the seasoning evenly;
2. After rubbing evenly, put the onion and ginger spices into the chicken, wrap it with plastic wrap outside, and put it in the refrigerator for 8 hours to season;
3. Take another steamer, add water to boil, take out the salted chicken and steam it in the steamer for about 40 minutes until the chicken is cooked;
4. Take out the steamed chicken and let it cool, and evenly spread the prepared egg powder paste on the whole body of the chicken;
5. Fry the chicken and batter together in a 70% hot oil pan. In the process of frying, hot oil should be poured on the surface of chicken constantly with a spoon to make it evenly heated and solidify as soon as possible;
6. Fry the chicken skin on both sides after fixing the plate. Fry the chicken skin until it is crisp and ruddy, and then remove the oil;
7. Cut the dry fried chicken into small pieces while it is hot, and then plate it. The delicious crispy chicken is ready.