How to make preserved chicken too salty?
When you eat pickled chicken, if you think it tastes salty, you can cook it first and then start cooking. The best way to eat preserved chicken is steaming, which is not only delicious, but also very fragrant. In fact, preserved chicken can be eaten directly as long as it is steamed. If the taste is simple, preserved chicken is delicious as a hot pot. First, you can chop the frozen chicken into pieces, and then prepare the side dishes to be put under the hot pot, such as potatoes or wax gourd, and cut them into pieces. First, add bean paste and Chili sauce, stir-fry red oil, then add boiling water, then pour the frozen chicken pieces into the side dish and cook for about 20 minutes, then add seasoning, ginger and garlic. There is no salt because the frozen chicken is a little salty. Just sprinkle some garlic sprouts after boiling.
The practice of salted chicken daquan 1. Spiced chicken legs:
Ingredients: chicken thigh, pepper, salt, sugar, cooking wine, soy sauce, onion, ginger, spiced powder;
working methods
1, wash the chicken legs, cut off the fat and excess skin, and drain.
2. Wipe the salt and pepper clean, put them in a basin and press them with heavy objects for a day (put heavy objects to press the water out).
2. Pour off the water, add the cooking wine, soy sauce, sugar, onion, ginger and spiced powder, knead them evenly, and put them in the refrigerator for two or three days, turning them over twice.
Hang it in a cool and ventilated place to dry, and put it away when it is 80% dry.
4. Wash, steam for 30 minutes, remove and cut into pieces.
Tip: I can't hang it outside in winter. I hung the chicken leg upstairs and blew it with a fan for a few days, and the effect was just as good. After air drying, you can wrap it in kitchen paper and put it in the refrigerator for a few days. If you don't eat it for a long time, you can freeze it
Second, steamed rice with preserved chicken sausage and cabbage:
Ingredients: Chinese cabbage, glutinous rice, preserved chicken, sausage, oyster sauce and soy sauce;
Exercise:
1. Boil water;
2. Tear off the bottom of the cabbage pad;
3. Before going out in the morning, put the soaked glutinous rice in and add some water;
4. Chop the chicken, chop the sausage and code it;
5. Mix a little oyster sauce, soy sauce and chicken juice and pour it on; Eat!
Third, steamed chicken with yellow lanterns:
Ingredients: preserved chicken, tea oil, lobster sauce, yellow bell pepper, water and chicken essence;
Exercise:
1. Cut the marinated chicken into pieces and boil it in water to decompose the salty taste;
2. Stir-fry spicy chicken pieces with tea oil, sprinkle with lobster sauce and a spoonful of yellow lanterns, stir well, and add half a bowl of water to boil;
3. Pour into a bowl and steam on a high pressure pot for 10 minute;
4. Sprinkle chicken essence and mix well before eating.
Fourth, stir-fried chicken sausage with bracken:
Ingredients: 200g of chicken sausage, 200g of wild bracken and 50g of red pepper. Seasoning: 50g of salad oil, 2g of monosodium glutamate, 5g of salt and cooking wine, 2g of soy sauce, 3g of sugar, 2g of dried pepper, 2g of sesame oil, 0g of onion10g, 5g of glutinous rice vinegar.
Exercise:
1. Cut the marinated chicken sausage into 3cm-long sections and blanch it out. Wash bracken and cut into sections, and shred red pepper.
2. Heat the oil in the pot to 50% heat, add the marinated chicken intestines and stir fry for 10 second, and cook the wine and glutinous rice vinegar.
3. Leave the bottom oil in the pot, stir-fry the dried Chili powder, stir-fry the bracken and shredded red pepper, add monosodium glutamate, salt, soy sauce and white sugar to taste, stir-fry the chicken intestines evenly, sprinkle with sesame oil and sprinkle with chopped green onion.
Features: spicy and refreshing, smoky.
Method for curing preserved chicken
1, bacon is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Waxed chicken: Cut the cleaned chicken from the back, remove the food bag and internal organs, and cut a knife on the thick leg to make the seasoning tasty. The curing method is the same as that in bacon.
2. The dried chicken should be boned first, and then the leg bones. It must be close to the bone and enter the knife, taking care to keep the shape of the chicken intact. Scale the salted fish, remove the back bone and sternum, and keep the shape of the fish. Bacon is in the middle, preserved fish is on the left, preserved chicken is on the right, and it is neatly discharged into the bowl.
3. Add dried red pepper and lobster sauce and steam it to make it taste better.
There are various varieties of bacon, and the varieties can also be changed.
5. Cover the steamer tightly and steam on medium fire 1 hour.