The practice of salted chicken x
Baked chicken feet with brine
300 grams of raw chicken feet, 500 grams of clean water, 28 grams of salt, 8 grams of sugar, 4.5 grams of monosodium glutamate, 0.8 grams of turmeric powder, 20 grams of ginger onion slices, 20 grams of rose wine, 0.3 grams of ethyl flavoring agent (available from a treasure), and 0/0 gram of salted chicken feet spice powder. If the production capacity is large, all raw materials and seasonings will be expanded by 10 times in proportion.
Technology of baked chicken feet with salt;
Weighing water → Boiling → Adding seasoning → Boiling → Adding cooked chicken feet → Boiling → Boiling with low heat for 8 to 10 minutes → Turning off the fire → Soaking in brine for 2-3 hours → Taking out chicken feet → Blowing dry with cold air → Packaging.
Making salted chicken feet:
After boiling water, add a few slices of ginger and chicken feet, and let them boil for1-2 minutes (chicken feet 7 are ripe); Take it out and soak it in ice water for 10 minute; Wash both sides with cold boiled water or purified water (cold), and marinate in salted chicken feed water.
Northeast smoked salted chicken and duck;
Method: Half of duck meat was cleaned and dried, then marinated with salted chicken powder, put into an electric cooker, add half a cup of water and bake for half an hour, then put sesame oil and soy sauce on the duck, then put a piece of white paper in the middle of the wok, put a little brown sugar and tea foam in the middle of the paper, add a bracket on it, and smoke the duck on it10-. The roast duck with smoked salt is tender and delicious, and has a strong smoky flavor. The golden skin is like soy sauce duck, which is a delicious family dish.
Preparation of salted chicken with brine
Formula of medicinal materials: 30g of salted chicken spice powder, mixed with turmeric powder and lemon yellow.
Seasoning: 2 kg of salt, 300 g of monosodium glutamate, 50 g of salted chicken powder, 50 g of ethyl flavoring agent (available in a treasure), 20 g of sesame oil and 6 g of pepper.
Production method:
1, 30 kg of clear water.
2. Add a pound of ginger to the clear water and pat it flat. Add the herbal formula and bag it. Boil the seasonings together and cook for 2 minutes on slow fire.
3. Preservation and usage: For long-term use, add 5-10g of seasoning and appropriate amount of salt monosodium glutamate each time, change the bag once a week, add half a catty of ginger to the brine, and skim off the excess oil and sundries.
4. The salted chicken is made of old chicken, and the brine should be salty. Slow fire for 40 minutes and soak for 20 minutes.
Hand-shredded chicken mix:
1, you can add a little salted chicken water and add parsley and onion.
2. Mix the shredded chicken with ginger powder, salt and monosodium glutamate (weight ratio is 4: 2:1); A chicken, add 2 grams of shredded chicken powder, 3 grams of sesame oil, 3 grams of cooked white sesame seeds and 3 grams of cooked peanut oil. Tear the chicken into strips and mix well. Add a little coriander and pepper oil and Chili oil to make the spicy shredded chicken.
Traditional baked chicken with salt
The characteristics of the dishes are unique in preparation, rich in flavor, crisp and smooth in skin, yellowish in color, crisp and tender in skin, fresh and fragrant in flesh and blood and attractive in flavor.
Ingredients: Sanhuang Chicken 1 piece, Alpinia officinarum 1 piece, spice bag 1 bag, coriander, rice wine (1/2 cups), coarse sea salt (3 bags, ***3 kg), kitchen paper for tools (4 pieces), and deep-bottomed tile.
Making:
1, clean galangal, scrape off the skin and chop it into fine powder; Remove the head of coriander, wash and drain for later use.
2. Wash Sanhuang chicken to remove internal organs, remove head, neck and chicken feet, and use kitchen paper to absorb water.
3. Coat the chicken body with rice wine, spice powder10g and ginger powder, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.
4. Wrap the Sanhuang chicken with kitchen paper, and be sure to wrap it tightly.
5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the earthen pot, put the wrapped chicken in, and then pour 1.5 bags of coarse sea salt to cover the chicken.
6, cover the lid of the earthenware pot, spread a wet square towel, and cook on low heat for about 60 minutes.
7. Cook until the wet square towel is dry, indicating that the chicken is cooked, and uncover the coarse sea salt on the chicken.
8. Take out the cooked chicken, tear off the kitchen paper, put the chicken in a dish, add coriander as an ornament, and serve.
Production key:
1, the earthenware pot used for baked chicken with salt should be deeper so that it can hold sea salt; Because the earthenware pot is discarded after being used once, it is not advisable to buy too expensive one.
2. After the salted chicken is cooked, as long as the sea salt that turns black at the bottom of the pot is scraped off, the white sea salt can be kept for next use.
3, Sanhuang chicken, also known as Zhanjiang chicken, the chicken is tender and smooth, the skin is crisp and soft, the fat is full and delicious. You can also buy Qingyuan chicken for food, but it is not advisable to buy feed chicken, otherwise it will not taste strong.
4. The sea salt at the bottom of the earthen pot is higher than two index fingers. If the sea salt is too shallow, the kitchen paper on the chicken will be burnt, and the chicken will be black and unpalatable.
5. Paper for wrapping chicken can be made of grass paper, kraft paper or special baked salt paper. If you can't buy it, you can also use kitchen paper instead.
6. Spread a wet square towel on the tile pot cover. When the square towel becomes dry, it means that the chicken in the pot is cooked.
7. If the weight of the chicken is about 2 kg, baking 10 minute is enough. The amount of salt should also be equal to that of chicken.
8. You can first smear the slaughtered chicken with fine salt inside and outside the chicken, then steam the chicken with open fire and then chop the chicken into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a grand bowl, the chopped chicken pieces are dipped in spice oil juice one by one and placed on a plate.