Get down to business. Boiled chicken. Cooking chicken The most I cook is roast chicken. Because it is often used in hotel wedding banquets.

I once walked into such a misunderstanding. I think expensive seasoning is good seasoning. Add all the spices to the brine, and the more the better. As a result, it can be imagined that the braised chicken is not only ugly in color, but also bad in taste, and the cost is still extremely high, and it can never meet the requirements it wants.

For this reason, I began to study brine. After I really put into brine research, especially after consulting some information of famous chickens in China, I found that there were really not so many seasonings for braised chickens, and they were not so expensive. Only then did I suddenly understand that famous chickens in China were handed down after hundreds of years of precipitation, and there were no complicated seasonings, which were commonly used at ordinary times.

Usually just a few kinds: salt, ginger, spices or color-adjusted soy sauce (which is rarely used), it is nothing more than that people have grasped the usage law and proportion of seasonings, so that seasonings can play a role in determining taste and make them fragrant and delicious.

Let's first introduce the role and proportion of seasonings to make boiled chicken fragrant and delicious. Salt: Salt is the first of all flavors, which mainly plays the role of seasoning and deodorizing in braised chicken brine. According to different regions, the amount of salt accounts for 1.6%-2% of raw materials.

Ginger: Ginger not only endows dishes with spicy taste in brine, but also makes people have more appetite. In braised chicken, it also has the functions of removing fishy smell, enhancing fragrance and refreshing.

Spices: In bittern, it mainly has the functions of enhancing fragrance and removing fishy smell, and has the effect of increasing flavor. Among the spices, cinnamon bark, angelica dahurica and star anise can give chicken a front fragrance. Adding them can make us smell the fragrance at first. The chewing fragrance when eaten in the mouth generally comes from Amomum tsaoko or Zanthoxylum bungeanum. There are: cloves and fennel to increase the back fragrance. The total amount of spices accounts for about 1.5% of raw materials.

Soy sauce: In the recipes of famous chickens in China, many local soy sauces are added to enhance the color and enhance the fragrance.

In order to make the cooked chicken delicious, it is far from enough to have the above seasonings in my experience, and more efforts should be made in the whole process of cooking chicken, such as the selection of raw materials, the degree of heat and the length of cooking time, which are inseparable from the fragrance. Selection of raw materials: the choice of chicken varieties determines the taste and taste of braised chicken products, as well as cost control. Cock and eliminated layers are suitable for roast chicken, and "8 17" white striped chicken is suitable for braised chicken.

The size of the heat: this is the key to the fragrance of finished products. Boiling in a big fire can remove fishy smell and has the function of coloring and fixing color. Small fire and slow stew can make the fragrance taste good.

The length of cooking time: this is the decisive factor of the taste of the product. If you want something chewy, you can cook for less time. It takes a long time to be soft and rotten.

Now it's my sharing time to share a roast chicken that is sold well in our hotel. Starting from the above points, I will give you a detailed introduction to the whole process of cooking chicken, hoping that the topic can be used as a reference.

~ ~ ~ braised chicken ~ ~ raw materials and seasonings:

Daguanzi layer, salt, sugar color, honey, white vinegar, salad oil.

Proportion of spices: 60g of cinnamon, 60g of angelica dahurica, 60g of star anise, 30g of rhizoma kaempferiae, 30g of cardamom, 20g of nutmeg, 20g of tsaoko, 20g of Amomum tsaoko, 20g of dried tangerine peel, 20g of fennel, 20g of pepper, 0g of clove10g, and 0g of Amomum villosum10g.

Start cooking:

Step 1: Pre-treatment. Buy fifteen laying hens (about 30 Jin), burn down the fluff with a musket, remove the residual dirt in esophagus and viscera, and put them in running water for half an hour.

Step 2: dish the chicken. We adopt the shape of Dezhou braised chicken "with a feather in its mouth and a duck floating on the water". Move the joints of the chicken first to prevent the bones from breaking when you dish the chicken. Take off the chicken's back with the left hand, put two claws into the chicken's belly with the right hand, and then cross and buckle the elbows of the two chicken claws. This is very strong, and it is not easy to lose your claws when cooked.

Hold the chicken's left wing with your left hand, hold the chicken head with your right hand and open your mouth. Put the chicken wings into your mouth from the throat knife edge and hold them firmly with your left hand. Repeat the same action with your right hand and put your right wing out of your mouth. After wearing it, the tips of the two chicken wings are in opposite directions.

Step 3: Coloring. Warm water melts honey into honey water, about 2 Jin (ratio 10: 1), and add two or two white vinegar and mix well. Wipe the surface moisture of the chicken with a clean towel and evenly spread the honey water one by one. Then let it dry for about half an hour.

Put wide oil into the pan, and the oil temperature is 70% hot. Hook the chicken neck with a colander or an iron hook and put it into the oil. Fry until the color is golden, and then drain the oil. (Pay attention to safety at this time, it is easy to spill oil)

Step 4: Mix the brine. The pig is ten catties big, and two old hens wash away the blood and chop it into big pieces. Boil in a stainless steel barrel for about four or five hours, and filter the residue into broth. (Please refer to the Q&A at the back for the details of making broth, so I won't repeat them here).

Clean the above spices and pack them. The prepared broth is 40 Jin. Add the package, 400 grams of salt, and a catty of fried gardenia with sugar color (for the method of frying sugar color, please refer to the following question and answer). Cook on low heat for about half an hour, and the marinated soup will serve.

Step 5: Officially marinate. Boil the marinated soup again with high fire, flatten a catty of ginger and put it into the brine. Add the fried chickens one by one, keep the fire boiling, add the salt (1.6%-2% of the total weight), continue to heat the fire for 20 minutes, then change it into a boy, press the pot grate, press it down with a hand spoon against the grate, then lift it, press it down again, and repeat it two or three times. Keep simmering for an hour, and turn off the heat. Take out the package before turning off the fire, add a handful of monosodium glutamate and stew for eight hours.

Step 6: Take out the pot. When the time is up, take down the pot grate and carefully take out the chicken. Tear into strips and serve.

~ Q&A session of braised chicken ~ 1. Q: What is the function of putting white vinegar in honey water?

A: The main function of white vinegar is to remove fishy smell.

2. Q: Don't you need water to remove fishy smell in chicken pre-processing?

A: This roast chicken doesn't need water in the early stage, but it will play a role in removing fishy smell after being oiled. If there is water in the early stage, the color will not be fried.

3. Q: What is the function of repeatedly pressing the boiler grate?

Answer: The flavor of salt and spices can be fully integrated, and the chicken can also be filled with soup to make it tasty inside.

4. Q: What's particular about the change of cooked chicken heat?

A: The fire in the first 20 minutes can make the fishy smell of chicken evaporate with the boiling water. After more than an hour of stewing, the main thing is the smell of chicken.

5. Why do you take out the package when stewing?

A: The first pot of new brine will have a heavy spicy taste and will not be soft. In order to prevent the finished product from eating a strong smell of Chinese herbal medicine, it is necessary to remove the material package when stewing.

6. Don't put other soy sauce seasonings to make it fresh and fragrant?

A: I think soy sauce will easily cause oxidation, discoloration and blackening of chicken skin. So I only use sugar color in this roast chicken. The umami flavor of the chicken itself is already sufficient, and there is a combination of the monarch and the minister in the spices. Finally, a handful of monosodium glutamate is added, so no other condiments are needed.

7. Q: Is it too long to cook and stew?

Answer: This kind of laying hens just taste a little lighter. This time was summed up by me after a lot of experiments. This kind of laying hens can be boiled for one and a half hours and stewed for eight hours.

8. Didn't you say that the sugar color is four taels per ten catties? Why did you only put a catty this time?

Answer: The main function of frying chicken in oil is to color, and then to remove fishy smell, so it is good that the brine is light brown when we modulate the color of brine, and the color does not need to be too heavy.

~ Tips for making braised chicken ~ 1. When adding salt, you must add salt after the soup boils, and sprinkle salt on the place where the soup boils, so that it can melt quickly. If the chicken is not boiled and added with salt, it will not be crisp enough to eat.

2. the honey water on the chicken should be evenly spread, so as to prevent the fried chicken from blooming.

3. I usually put a pair of spices in the pig's head brine when I make soup. When the goods are re-marinated, the next pair. But the roast chicken didn't do this, because the roast chicken was very fresh and had a small smell, so it didn't need so much spices.

4. Try to use laying hens. I didn't add fried oil to this marinated soup, and the laying hens have a lot of oil. If you cook more pots, the oil will be more and more.

At the end, the secret of delicious braised chicken should not only be entangled in the addition of seasoning, sometimes putting too much seasoning will be counterproductive. I think the pure natural food is better. Reasonable use of spices, strict technological process, and experiment according to my method, I believe you can also marinate good roast chicken flavor.

That's a good question. There are many spices in brine, and the flavors produced by different spices are also very different. How can it be fragrant when it is marinated? This also depends on the choice of raw chicken. Some people like to eat something slightly tender, such as braised Sanhuang chicken. The marinating time is short, and the meat is very tender. Some people like to eat old hens. They marinate for a little longer, but they are tough and delicious. The time of brine is different, and the taste is different. My braised chicken here is usually a stewed old hen. This will make the taste richer and more memorable. Therefore, raw materials are also important carriers, and raw materials and spices complement each other. Ok, let's talk about how to make it.

Brine spices. Spices can be divided into three types: smell, taste and look. Smell is the smell of the spice itself, which can cover the fishy smell of the real thing, and taste is also the taste. Spices can increase the flavor of food and soup. Look is color, and the color of spice itself can change the color of food and make it look better. Chicken with spices is also relatively simple. It needs star anise, cinnamon and galangal to increase the flavor of meat, and then add angelica dahurica, tsaoko and dried tangerine peel to remove the fishy smell. Color, sugar and yellow gardenia can deduce attractive colors.

It's delicious and delicious, so the chicken is what we call delicious food. Therefore, it is necessary to understand the various steps, and I will simply say it. Blanch the chicken in cold water, put it in the pot, add ginger cooking wine, boil for 2 minutes, and clean the pot for later use. Color, 4 gardenia jasminoides Ellis, add 500 ml of water, and simmer for 10 minute. Boil the gardenia water for later use, stir-fry the sugar color, prepare 200 grams of rock sugar, put 50 grams of water in the pot, put the rock sugar into it for boiling, stir-fry until the color is purplish red, and then add the gardenia water and stir it evenly for later use. Then medicinal materials: 20 grams of star anise, 20 grams of cinnamon, 20 grams of galangal, 20 grams of angelica dahurica, 20 grams of tsaoko 10, 20 grams of dried tangerine peel, 20 grams of pepper 10, and 20 grams of fennel. Soak these in clean water for more than 1 hour. Amomum tsao-ko can break the shell and remove the seeds, because the seeds of Amomum tsao-ko are bitter. Then drain the water for later use.

Heat 300 grams of oil in a pot, add ginger and onion knots, stir-fry until fragrant, and add herbs and stir-fry for one minute. Take the pot to the marinated soup pot, and add appropriate amount of water over the chicken. Add a proper amount of sugar to the pot, and then add salt to taste. When it is adjusted, you can enter the chicken. Old hen, simmer for 45 minutes, insert it with chopsticks, and it will be fine if there is no water coming out.

Chicken is nutritious, delicious, fresh and tender, and very delicious. Chicken is also the meat we often eat in our lives. We will buy some chickens here for the New Year. Generally, the brine for cooking chicken is indispensable, such as star anise, angelica dahurica, Amomum Tsaoko, Alpinia officinarum, dried tangerine peel and cinnamon, but everyone cooks braised chicken with different seasonings.

I believe many people like to eat chicken, and I also like to eat chicken very much. I just cooked one to eat a few days ago. During the Chinese New Year, we will kill several chickens here, marinate them well, and eat them when we add guests after the New Year. Before, our family raised chickens, which are more delicious and taste better. Now they are all outside, and we will buy some Chai chickens to eat when we come back. Let's share what seasoning is the best for cooking chicken brine.

1. What is the best seasoning for cooking chicken brine 1? Chicken is rich in nutrition, delicious in meat, and very delicious. There are many kinds of chicken practices, such as soy sauce chicken, salted chicken, rose brine chicken, etc., all of which are very delicious. The brine is different in different practices, and the spices and seasonings are different. The eating habits of each place are different, and everyone's preferences and tastes are different.

2. Generally, the bittern for cooking chicken is indispensable with star anise, angelica dahurica, Amomum Tsaoko, Alpinia officinarum, dried tangerine peel, cinnamon, etc. Star anise has a strong aroma and sweet fennel flavor, and it is also the soul of braised chicken marinated soup. Angelica dahurica can mainly remove the fishy smell, while cinnamon, Amomum Tsaoko and Amomum Tsaoko can remove the fishy smell and relieve the greasy taste, and increase the appetite. Alpinia officinarum can increase the fragrance of chicken and dried tangerine peel can enhance the fragrance.

2. Preparation steps of braised chicken 1. Prepare ingredients: chicken, onion, ginger, onion, cooking wine, Amomum tsaoko10g, Amomum villosum 30g, Radix Angelicae Dahuricae10g, dried pepper 40g, star anise 60g, cinnamon 3g, rhizoma kaempferiae 3g and pepper 20g. Kloc-0/0g, clove 2g, sugar color140g, salt160g, chicken essence 60g, monosodium glutamate 70g, crystal sugar 50g and soup stock.

2. Clean the chicken viscera, rinse it several times, rinse off the blood, put it into the basin, add the onion, ginger, onion slices, cooking wine, thirteen spices and salt, evenly wipe it inside and outside, and marinate it for 2 hours.

3. Soak the above spices in water for one hour to remove odors and impurities. The spices can also be selected according to your own preferences. After soaking, wash them and put them in a spice bag.

4. Add two pounds of chicken oil and two pounds of salad oil to the wok, fry the chicken dry, remove the oil residue, add coriander, onion, ginger slices, garlic and onion to fry the fragrance, drain it and remove it. The chicken oil is put aside.

5. Prepare the cooked soup stock 10 kg, that is, the soup stock cooked in advance with pig bones, chicken racks, etc., add salt, chicken essence, monosodium glutamate, rock sugar and fried sugar to taste and color, and then put the spice bag in.

6. Pour the boiled chicken oil into it, stir it evenly and boil it. After boiling, simmer it for half an hour. After the chicken is marinated, wash it, blanch it in cold water, add ginger slices and cooking wine, boil it over high fire, skim off the floating foam, blanch it and rinse it off.

7. Put the chicken in the brine, marinate it for half an hour on low fire, and turn off the fire for 2 hours, so that the chicken will be more tasty and taste better, and the marinated chicken will be ready, with beautiful color, soft and rotten taste and very delicious.

Summary: The method of making braised chicken is very simple. You can make it at home, which is simple and delicious. You can marinate a few more pieces at a time, keep them in the refrigerator and heat them when you want to eat. However, the method of making braised chicken is different in every place, and the spices and spices used in making braised soup are also different. You can put spices and spices according to your own taste.

Hello, I'm glad to answer your question. Let me introduce myself briefly first. I have been engaged in Lanzhou beef noodle industry for many years, not only for the production of pasta, but also for the production of braised dishes.

In fact, braised chicken is very simple in the production of many braised dishes, because poultry ingredients are easy to taste. Generally, the ingredients that are easy to taste can make a good taste by adding less spices and seasonings. Just pay attention to the characteristics of braised chicken ingredients, and keep the fresh and fragrant taste of chicken to the greatest extent.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles.

The key point of braised chicken production also said that the key point of braised chicken production is to ensure the fresh and fragrant characteristics of chicken, and the frozen chicken is generally used for making braised dishes. Like this kind of frozen goods, there are generally many odors, so if you want to make a braised chicken without odor, you should add some spices to remove the odor in chicken, and also use some auxiliary methods to remove the odor.

The first method: soaking in water.

Soak the chicken in cold water for more than 4 hours, and soak the blood in the chicken through the soaking process, because the odor in the chicken mainly comes from the blood in the chicken.

The second method: pickling treatment.

In the production of pot-stewed vegetables, there are two purposes of curing meat ingredients. One is to remove the odor of meat ingredients, and the other is to make pot-stewed vegetables tasty. Here, our main purpose is to remove the odor in chicken, so we can evenly smear the chicken with onion Jiang Shui and appropriate cooking wine and marinate it for several hours.

The third method: blanching treatment

Personally, I don't think it is necessary to blanch all the ingredients in the marinating of meat ingredients. Many people habitually blanch all the ingredients, which can remove some blood from the meat ingredients, but lose the meat flavor of the meat ingredients. If the odor of the meat ingredients is not very strong, I don't recommend blanching. If the odor is very strong, it must be blanched. For example, the internal organs of some animals.

Regularly share some methods of making pot-stewed vegetables and the recipe of pot-stewed spices.

Fresh and fragrant chicken and fragrant brine are the best match. Although there are many kinds of brines for making chicken, there are also many different types of marinated chicken practices, personally, the brines prepared according to the characteristics of meat ingredients are the most attractive. Therefore, among many brines, the brines with both fresh and fragrant characteristics are the most suitable for cooking chicken.

Key Tip: A good brine does not need to put a lot of spices. In some formulas with dozens of spices, the main taste source is only those spices, while many other spices are just a few. The combination of too many spices often suppresses the meat flavor of the ingredients, and the braised dishes made in this way are not good in taste.

It is better to choose the spices for braised chicken in this way.

In order to highlight the fresh and fragrant characteristics of chicken, fewer combinations of spices are selected in the compatibility of spices.

20g of Radix Angelicae Dahuricae, 20g of dried tangerine peel, 20g of cinnamon, 20g of star anise, 20g of licorice, 50g of dried ginger, 20g of vanilla, half of gecko, 5g of clove, 5g of fennel 1 5g, 0g of tsaoko10g, 5g of pepper15g, and 5g of clove.

The collocation of the above spices has several characteristics in the selection of monarch materials, such as deodorizing, deodorizing, giving chicken spices a taste and refreshing.

Share the practical skills of dry food, and explain the use skills of spices and the preparation methods of various foods.

The seasoning part in brine is selected as follows

Most people focus on spices when learning to make braised dishes, but in fact, the spices and seasonings of a braised dish are equally important. Only those who have really done braised dishes know that choosing the right seasonings can improve the taste of braised dishes qualitatively, while many people who have not actually operated braised dishes generally only talk about some theories of spices, but these theories can't make a good taste at all. Generally, a lot of fresh seasonings are put into the pot-stewed dishes made by pot-stewed shops. These fresh seasonings can not only add fresh flavor to the ingredients, but also remove the peculiar smell from the meat ingredients, so it is impossible to make a good taste of pot-stewed dishes by using unfamiliar seasonings.

Salt150g, light soy sauce 500g, fish sauce 250g, chicken essence 70g, sugar color 70g, crystal sugar 50g, carved wine 70g, delicious king "Add1-2g to each catty of meat."

The personal homepage has detailed video tutorials and recipes for Lanzhou Lamian Noodles, and you can go and see them if you are interested.

Preparation of brine broth

The finished pot-stewed food wants to be delicious, first of all, the flavor should be enough. There are four sources of flavor in pot-stewed food: the meat flavor of meat ingredients, the spice flavor of spices, the fresh flavor of seasonings and the mellow flavor of broth. A large part of the reason why the pot-stewed dishes cooked at the pot-stewed restaurant are delicious is that the meat flavor in the brine is strong enough, and the pot-stewed dishes made at home are not good enough in broth or brine, so even if the same formula is used, the taste of the pot-stewed restaurant can not be made. Therefore, if the pot-stewed vegetables are delicious, the production of broth must be willing to cut the material.

One stick bone, half old hen "can also be replaced by chicken skeleton", 50g of ginger, 50g of dried tangerine peel15g, 50g of green onion.

Soak the bones and old hens in water for more than 4 hours, then wash them, put them in 20 kg of cold water, skim off the floating foam after boiling with high fire, turn to low heat, then add ginger, green onions and dried tangerine peel and boil them for about 4 hours, then take out all the ingredients and keep the broth for later use. At this time, the broth is less than 20 kg, and then add some water.

Share some spice recipes of pot-stewed vegetables regularly, and explain the skills of making various soups and using spices.

Chicken marinated with such brine is the best to eat, and the selection of ingredients and the matters needing attention in handling it.

Generally, it is best to choose laying hens as the chicken for braised dishes, because the meat is fragrant and chewy, and it is boiled and soaked. Moreover, when cleaning the chicken, it should be noted that the head of the chicken should be cleaned, because there will be many dirty things inside the head of the chicken, including blood in the nostrils, so you can squeeze out the remaining blood by squeezing both sides of the nostrils with your fingers when cleaning, and remember to clean the inside of the chicken's mouth.

Marinating process

1, stir-fry the above spices with salad oil, and add a proper amount of onion and ginger at the same time, and stir-fry until the spices are fragrant.

2. Pour the fried spices and oil into the broth, and then add all seasonings to flavor and color the broth.

3. Add chicken, simmer for 40 minutes after the fire boils, and choose whether to continue marinating according to the maturity of the chicken.

4, marinated chicken soaked in brine for one night, the taste is even more.

Prompt; The production of pot-stewed vegetables pays attention to three points of brine and seven points of soaking, so the key to delicious pot-stewed vegetables lies in the brewing of pot-stewed vegetables.

To sum up, if you want to cook braised dishes delicious, it is not because you put a certain spice or a certain seasoning. The formation of a good taste should be the result of the fusion of various flavors. Whether it is braised chicken or other meat ingredients, the use of spices should be based on a premise, and the flavor of some spices and seasonings should be appropriately increased on the premise of ensuring the meat flavor of meat ingredients. The use of spices is only a part of the formation of the taste of braised dishes, so don't exaggerate the effect of the use of spices, and the use of spices is equally important.

The personal homepage has a series of video tutorials on Lanzhou Lamian Noodles's production and the sharing of various recipes in Lamian Noodles. I regularly share the production and recipes of some marinated vegetables, explain the skills of using spices, share the skills of dry food in actual combat, and explain the professional food production.

1. Seasoning: star anise 75 ginger100g, tsaoko 25g, licorice 40g, cinnamon100g, clove 25g, galangal 25g, dried tangerine peel 25g, Siraitia grosvenorii one, peanut oil 40g, ginger100g.

2. Blending: put the spices in a nerd, tie them up, and put the red yeast rice in a belt. Heat the casserole with medium heat, add peanut oil, add onion and ginger, stir-fry until fragrant, add seasoning, red yeast rice and medicine belt, boil for 30 minutes, and take out onion, ginger and foam.

3. Special features: dark brown color, rich aroma, making a general pot-stewed taste.

If you want to make a good braised chicken, the key lies in its bottom material. Finding spices has its unique taste. How to grasp spices is the most important thing. There is also the need to fully integrate the bottom material with chicken, and control whether the chicken is soft and hard, so that the braised chicken will be full of color, flavor and flavor.

"Braised chicken ingredients" chicken (it is best not to choose old chicken), pepper, cinnamon, fennel, thirteen spices, soy sauce, vinegar, oyster sauce and salt.

"Braised chicken practice" 1. First, put ginger in the pot, then pour water into the chicken and filter it again.

2. Take out the filtered chicken, cut off the head and bottom of the chicken, cut the breast of the chicken, put cinnamon, fennel and thirteen spices into the chicken and marinate for 30 minutes.

3. Put 4 pieces of rock sugar in the pot and stir-fry it until it is brown.

4. Add soy sauce, oyster sauce and vinegar to Anhui, then pour in the fried sugar and stir well together.

5. Take out the spices inside the chicken, put pepper, cinnamon, fennel and thirteen spices into a small bag, and tie them with a rope. Simply put, make these spices into a package.

6. put the chicken in the rice cooker, put the bag in, and put the previously stirred sauce in.

7. Simmer for about an hour, then add the salt, and finally simmer for half an hour. At this time, the braised chicken is completely cooked.

Secret Food Tips: 1. Edible salt must not be put too early, which will only make the chicken more firewood, because it will make the chicken mature in advance.

If you want the chicken to be tender, you'd better choose smaller ones. If you want to taste better, you can choose some old chickens.

3. If you are stewing in a pot, you have to control the heat, and it is best to choose medium and small fire to maintain the toughness of the meat.

If the stewed chicken is black, it means that you should put less sugar, because sugar will reduce its blackness and make it brighter.

The secret food king will expand the effect of braised chicken: warming the middle warmer, benefiting qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles.

Advantages: This dish contains vitamins, which greatly speeds up digestion.

Eat instant noodles! Instant noodles are made of bread and sauce, and so is brine. If you already have brine, you don't need other seasonings. If you don't have brine, you should make it from scratch. Here's how to make it (to my taste).

First of all, stir-fry the sauce. Material: Pixian bean paste, sweet noodles, rock sugar, onion, ginger, garlic and lobster sauce. Oil consumption, soy sauce, soy sauce, spice powder (anise pepper, cinnamon, fragrant leaves, kaempferia galanga, dried tangerine peel, etc.)

Steps:

Add oil to the pot, add onion, ginger and garlic on low heat, and when the onion, ginger and garlic are dry and yellow, remove them, add spice powder slightly, stir constantly, add bean paste to disperse the flavor, stir-fry until it turns red, add sweet noodle sauce, add water one minute later, turn to high heat and bring to a boil.

Next, we put lobster sauce in the soup, using oil, soy sauce and rock sugar.

Boil the soup for a while, add the chicken, turn to low heat, add salt, and cover the pot for 20 minutes before serving.

The ingredients of the brine are: star anise 1 5g, rhizoma anemarrhenae10g, cinnamon10g, fennel 8g, clove 5g, dried tangerine peel10g, licorice10g and gecko/kloc. The whole package is put in soy sauce and good water at a ratio of 2 to 1. There are two Jin of soy sauce and one Jin of water. You don't need to put salt or monosodium glutamate, just put the chicken in it and cook it.

A. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of galangal, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced ripe fresh hawthorn to dry), 35 grams of fragrant leaves, 25 grams of licorice 10, and dried tangerine peel10.

B. 200g of light soy sauce, 50g of Nestle Meiji fresh soy sauce, 200g of oyster sauce, 750g of rock sugar1500g of salt, 350g of monosodium glutamate and 500g of cooking wine.

C. Chicken skeleton1500g, 25kg of clean water.

D ginger slices150g, raw onion100g, coriander, celery, green pepper and onion 50g each.

E. salad oil100g.

Making:

1, put salad oil in the pot, stir-fry material D for 30 minutes until fragrant when it is 70% hot, boil material C for 20 minutes, and take out material D..

2. Wrap the material A in gauze to make a package, put it into the soup cooked in step 1 and simmer for 2 hours, take out the package and chicken bone with a strainer, and add the material B to taste.

Features:

The color is red and bright, and the taste is salty and slightly sweet. Scope of application: it can be used to marinate duck head, duck neck, pig's trotters, pig's belly, squab and rabbit. Don't forget to put onions when cooking, so a plate of spicy chicken with brine is born. Chicken nuggets are cooked but not rotten, easy to eat, bright and red in color, tender in texture, thick and fragrant in taste, fresh in spicy taste, and sweet in taste. It is really a delicacy to accompany wine with meals! No wonder it is famous and fragrant!

Materials:

Fresh chicken, a bittern juice, soy sauce, soy sauce, crushed rock sugar, octagonal orange peel, licorice, ginger, onion and garlic.

Practice:

1. Boil the ginger and onion with chicken for about 15 minutes (half-cooked), pour out and drain for 5 minutes.

2. Boil the oil (Jamlom) until fragrant. Put the above materials and seasonings under the garlic and cook the chicken for more than 20 minutes. (Do not cover) When cooking,

Be patient and pour the juice back and forth on the chicken with soup.

3. Finally, it can be served.

This is what I learned from the owner of the braised food shop! 2 star anise, cinnamon 1 small piece, fennel 1 small pinch, pepper 10 grain, 2 cardamom nuts, tsaoko 1 piece, 3-5 fragrant leaves and 5- 10 dried peppers. The above seasonings can also be used directly.