How to do too salty preserved chicken
The preserved chicken itself is salty and heavy, you can put more water in the chicken soup, and after cooking, divide it into two parts, one to cook the winter melon soup, and the other one to freeze it and turn it under the sky to make noodles or something, it tastes so good. Of course, you can also soak the chicken in water beforehand to remove some of the salty flavor.
What to do with salted preserved chicken
The best way to salted preserved chicken is to make soup. Drinking some soup in winter can be a good way to replenish the water lost in the body. Green beans, lotus seeds and winter melon are heat-clearing and fire-eliminating ingredients for weight loss and slimming, coupled with free-range local chicken made of preserved chicken together in soup, flavorful and nutritious. The marinated chicken itself is full of flavor, without the need for tedious seasoning and cooking, you can simply make a variety of food. In the fast-paced life, the refrigerator to prepare a preserved chicken, minutes to become a chef to make delicious fast food.
Mung bean, lotus seed and winter melon preserved chicken soup
Mung bean and lotus seed are stewed crispy, the chicken is just the right amount of crispy but not rotten, the color of the skin is very nice. The wax fragrance of the nose, green beans, lotus seeds, winter melon are flavored, chicken is more delicious. Cut two chicken wings, two chicken claws and a chicken leg, enough to make a pot of soup.
Ingredients: mung beans, lotus seeds, winter melon, wax chicken, ginger, scallions, cooking wine, water
Practice:
1. mung beans and lotus seeds each a small, washed into the voltage pot of water soaking. Soak mung beans when the chicken cut, ginger peeled and washed sliced, and put into the voltage pot, add water, wax chicken itself has a salty flavor, the amount of water can be a little more. Cover the voltage pot to start cooking soup, steam and then cook for about 15 to 20 minutes.
2. When cooking chicken soup to cut winter melon and chopped scallions. The thickness of the winter melon pieces of two centimeters, not too thin easily boiled.
3. Cooked chicken broth to remove the foam into the casserole. Put the winter melon pieces also into the casserole. Add two spoons of cooking wine, cover with a lid and boil over high heat to low heat and simmer for about five minutes, the winter melon becomes transparent can be.
The production method of preserved chicken
1, will be bacon, preserved chicken, preserved fish with warm water to wash, into the bowl of tile inside the cage steamed out. Preserved chicken boneless, preserved meat peeled, preserved fish scaled; preserved meat cut 4 cm long, 0.7 cm thick slices, preserved chicken, preserved fish cut into strips of slightly the same size.
2, take a porcelain bowl, the bacon, preserved chicken, preserved fish, respectively, skin down neatly discharged in the bowl, and then into the cooked lard, sugar and flavored meat broth on the cage steam rotten, removed from the buckle in the large porcelain plate into.
Precautions for pickling preserved chicken
1, preserved flavor is one of the main features of Hunan it has a variety of raw materials, mainly pigs, cows, chickens, fish, ducks and other varieties. The system of bacon: 5000 grams of pork with this, wash and filter the water, cut into 5 large strips, plus 250 grams of refined salt, 10 grams of pepper, 1.5 grams of fire nitrate, 50 grams of sugar, marinated for 4 days after turning once, and then marinated for 3 days out of the wash with water, in the strip of meat at the end of the rope, hanging in the sun for 2 days, and then hung in the smoky room, with sawdust, dried fruit shells or chaff shells for smoke, continuous smoking for 36 hours, each strip of pork was smoked yellow, and the smoke was not a good thing. Each strip of pork was smoky yellow, that is, into bacon. The system of wax chicken: the net chicken from the back of the spine part of the split, remove the food bag and internal organs, in the thigh meat thick parts of a knife, so that the ingredients into the flavor, curing methods with bacon. System salmon: 500 grams of fresh fish, each fish from the back of the spine cut open to remove gills and internal organs, wash and filter the water, with 250 grams of refined salt, pepper 10 grams of nitrous oxide 1.5 grams of sugar 50 grams of mixing, pickling 3 days after the wash, hanging in the sun for 2 days, and then hung in the smoky room to continue to smoked for 36 hours, that is, into the preserved fish.
2, preserved chicken first body bones, and then go to the leg bone, must be close to the bone into the knife, pay attention to keep the chicken shape intact. The preserved fish scales, backbone, sternum, and keep the shape of the fish. Bacon in the center, preserved fish in the left, preserved chicken put right neatly into the bowl.
3, add dry red pepper, bean drums and steamed flavor more fragrant.
4, the varieties of preserved meat, can also be replaced varieties.
5, steamer cover tightly, medium heat steaming for about 1 hour hand is complete.