I have time today to sort out my family's practices and share them with all my friends.
I am in Linyi, Shandong Province, and friends from other places who come to Linyi must eat fried chicken in Linyi, which belongs to Linyi's famous food. There will be fried chicken in all hotels in Linyi, and it is also necessary to serve fried chicken for important relatives and friends.
They all say, "No chicken can escape from Linyi alive". It can be seen that Linyi people love eating chicken.
Before I talk about how to cook fried chicken, let me talk about the choice of raw materials.
The same is fried chicken. Because of the difference of chicken, the practice of fried chicken is completely different from the taste of fried chicken. See the picture.
Figure 1:
Figure 2:
The above two pictures are two different kinds of chickens:
Figure 1: Chicken that can be bought casually in the market. The variety of this chicken is Sanhuang chicken or 579 chicken, which is commonly used for fried chicken in hotels. This kind of chicken is bought in the market for about a catty in 8 yuan, and one in 30 yuan. The hotel makes it and sells it from 50 yuan to 80 yuan, and the expensive one can also be sold for about 100 yuan, which is euphemistically called "Fried Saute Chicken".
Figure 2: This chicken is an old man's chicken, which is free-range in the mountainous area and can be bought in the market. All of them can't be eaten by rural individuals or are unwilling to eat it to sell money. The price for such a chicken to be bought at the door of the mountainous area is about 35 yuan per catty, and a live chicken is about 200 yuan. Going to a chicken shop specializing in frying old men's chickens to eat such a chicken is not lower than that in 250 yuan. In Linyi, such a fried chicken is called "Diguo Laogong Chicken".
Teach you how to tell if it is an old chicken, and the accuracy rate is 100%: just look at the board on the chicken paw, which is the one farthest from the three stops. The longer the board, the older the chicken is, and the place where the ordinary chicken is located is very small or even flat, which is on the chicken paw on the left side of the chicken kidney in Figure 2.
Let's talk about how my family fried my husband's chicken. Because my parents are in their hometown in mountainous areas and rural areas, many cocks are kept in free range every year, so I can eat such cocks at home. If I really buy them, I really don't want to give up. It's too expensive.
Let's get ready to do it:
Preparation of ingredients: the picture is not complete, but I will describe it all here, including onion, ginger, garlic, millet and hot pepper.
Among them, ginger and garlic are sliced, and onion is cut into two parts, one for frying onion oil, and the other for cooking chicken, and Xiaomi spicy is the same. Cut the green pepper into pieces and finally put it in the pot.
Start frying: Heat the oil in the pot. Personally, I feel that the chicken fried with peanut oil is the most fragrant. Because it is a husband's chicken, there is not much oil on it, so when you need to fry the chicken, you should use peanut oil more. It takes about 1 kg of peanut oil to fry a chicken of about 5 kg.
After the peanut oil is put into the pot, add pepper, star anise, angelica dahurica and fragrant leaves to stir-fry until fragrant. (Be careful not to fry it at this time, just fry it with a small fire.)
After frying the fragrance, add in the rural soy sauce (if you don't have it, you can use pepper sauce or sweet noodle sauce instead), stir-fry a little red bean paste, onion, ginger, garlic and millet spicy together, and stir-fry it slowly with low heat to get the fragrance. These steps are very important and relate to whether the final taste is delicious.
Then put the slaughtered, washed and hidden chicken pieces into the pot without blanching, and more than half of the umami flavor of the chicken is removed after blanching.
Stir-fry the chicken in the pot. This process is time-consuming and laborious. Stir-fry until the water of the chicken evaporates, and stir-fry until the chicken begins to explode.
At this time, the fragrance is particularly rich. If it weren't for the husband chicken, it would be a three-yellow chicken. At this time, it would be ready to be cooked, but the fried husband chicken was only half done.
Stir-fry the chicken until it is dry and there is a sound of explosion. Add soy sauce to buy better soy sauce, and the amount added is half of that in the spoon in the picture. Add soy sauce, stir-fry and color until fragrant, then add a little soy sauce and stir-fry.
At this point, add boiling water, and then simmer slowly. Because it is an old chicken, the stewing time is about one hour. If it is too late to join, it can be put into the pressure cooker. Fifteen minutes after the pressure cooker is inflated is almost the same.
Stew until you get into the above picture, and turn to high fire to collect juice. At this time, you need to add a little salt (because some spices are added in advance), soy sauce, chicken essence, millet spicy, onion and green pepper, and stir fry all the time. You can also add some mushroom ingredients if you like.
The juice is thick, pour in sesame oil and turn it evenly. At this point, the fried chicken is ready and it can be cooked perfectly.
The outstanding flavor of fried chicken in Linyi is: umami, spicy and fragrant.
Umami is the choice of ingredients, which refers to the delicious taste of chicken;
The spicy taste is Chili, and Xiaomi's spicy taste plays an important role in making this fried chicken. When you start frying, add millet chili for the first time to stir-fry the spicy taste, and add millet chili again when you collect the juice after stewing to further volatilize the spicy taste;
Aroma refers to the fact that all the ingredients come together and are fried for a long time, and the order is different, so that the ingredients reflect their unique fragrance. This fragrance is irreplaceable. In rural areas, whoever fries a rooster can smell a few streets refers to this fragrance, which is beyond the reach of any additive.
Although this chicken takes an hour and a half from the beginning of frying to the final stewing, it is easy to bite off when eating, but you will definitely feel the teeth when biting the chicken bones, so you should taste it slowly when eating, and the bones will make the teeth uncomfortable if you are a little worried.
Another thing to pay attention to when frying this chicken is the chicken kidney. The chicken kidney should be put in when boiling water is added for stewing, and then cooked in 10 minutes. Take it out first and don't cook it, or it will be cooked.
Whenever all the year round, stir-fry a big plate of old chicken, call on your own buddies, friends and colleagues, pour white wine and beer according to your personal preferences, eat chicken and drink slowly, which is definitely a respect for delicious food and a enjoyment of life.