In some restaurants, in the morning tea, afternoon tea or evening tea, you can see snacks called "fried glutinous rice chicken" or "fried glutinous rice buns" in bright booths. Usually, glutinous rice is mixed with fried sausage, shrimp, barbecued pork, mushrooms and bamboo shoots. , cut into granules and coriander leaves, and add seasonings. , and knead into rice balls. Wrap the surface with wafer paper or fresh tofu, put it in a food stall or a frying car, and fry it when the tea drinker wants it. The skin of the finished product is crisp and golden, soft, tough and refreshing, and the teeth and cheeks are fragrant. Although it is easy to make this snack, it still needs to be done well, and two links must be paid attention to in order to succeed. First, clean the selected glutinous rice, add appropriate amount of boiling water and steam until it is cooked. Secondly, the shape of rice balls should be thin but not thick. If the body is thick, the wafer paper or fresh rotten skin on the side is hard to get hot and cannot be fried thoroughly. It causes the belt to be tough but not brittle, which is a fly in the ointment. As far as its practice is concerned, the name "fried glutinous rice chicken" seems far-fetched, and it is more appropriate to call it "fried glutinous rice bag"
Fried glutinous rice chicken is not an innovative variety in recent years. The fundamental reason is the evolution of Guangdong traditional glutinous rice chicken, also known as lotus leaf glutinous rice chicken, which was created by street vendors. At first, glutinous rice and raw stuffing were steamed in bowls.
Sell. Because this method is not convenient to sell outside, glutinous rice is wrapped in lotus leaves and steamed with cooked stuffing for sale. Through the continuous improvement of pastry chefs in past dynasties, it has become a popular beauty and will last forever.
There are three main steps to make glutinous rice chicken with lotus leaves: first, wash the selected glutinous rice with clear water, put it in a plate and steam it with appropriate amount of boiling water, with the ratio of about 1: 0.8- 1, depending on the degree of water reception of the glutinous rice and the furnace temperature, master it flexibly and steam it until it is cooked and cooled for use.
Secondly, the stuffing is cooked with chicken nuggets, barbecued pork nuggets, bamboo shoots, mushrooms and shrimps. Add seasoning and noodles. Ingredients and production method of noodle sauce: flour, lard, soy sauce, dried onion, sugar, refined salt and water. Method (1): Boil lard, stir-fry dried shallots for fragrance, and pick up dried shallots. (2) Fry the flour until it is light golden yellow. (3) Add water, sugar, soy sauce and salt, and shovel until smooth and cooked.
The third method is the synthesis of glutinous rice chicken: (1) pick up glutinous rice, cool the steamed glutinous rice to warm, and use lard, refined salt and glutinous rice juice for later use. (2) Wash the lotus leaves: soak the dried lotus leaves in hot water for about 20 minutes until they become soft, then wash them in cold water and fry them. (3) Wrapping glutinous rice chicken: spread the fried lotus leaf row on the chopping board, sweep the raw oil, divide the fished glutinous rice into two parts, flatten one part at the bottom, then add the cooked chicken pieces, barbecued pork 1 pieces and cooked stuffing, then put the other part of rice on the surface, and then wrap the lotus leaf to form a flat square with corners. Steaming the wrapped glutinous rice chicken with lotus leaves to get the finished product.
It must be noted that the glutinous rice should be steamed thoroughly, tasty, soft and tough, and the stuffing should not be too big or too small. When the finished product opens the lotus leaf, it can be seen that it is cream-white, soft and tough, the rice is refreshing, the stuffing is moist, delicious, fragrant and delicious, and it has become a popular and enduring lotus leaf glutinous rice chicken.
When fried glutinous rice chicken began and which pastry chef initiated it remains to be verified. In the early 1970s, a kind of fried glutinous rice chicken was praised by diners and concerned by colleagues. The production method is to peel the steamed glutinous rice chicken with lotus leaves, coat it with egg paste, fry it in hot oil until cooked, and serve it with rapeseed. Golden glutinous rice chicken mixed with turquoise crisp rape is bright in color, and its eating method is completely different from that of fried glutinous rice chicken. During the tasting, the taste is soft, waxy, smooth and fresh. The name is also very nice, called "Furong fried rice chicken".
This paper introduces the making method of fried chicken with hibiscus.
The preparation method is as follows:
Materials:
Lotus-leaf glutinous rice chicken 10, low-gluten flour100g, eggs 250g, crude oil15g, refined salt1.5g and a little pepper.
Method:
1. Remove the lotus leaves from the steamed glutinous rice chicken (pay attention to keep the glutinous rice chicken intact) for later use.
2. Eggs are shelled and scattered, flour is sieved and put on a plate. First, a small amount of egg liquid is added and mixed into thick slurry, then the remaining eggs are added and mixed evenly, and finally salt is added to generate oil.
Mix well with pepper to make egg paste.
3. Heat the wok with medium fire, add a small amount of cooking oil, wrap the glutinous rice chicken with egg paste, put it in the wok and fry until both sides are golden, then take the pan and put it on a plate, and mix with rapeseed to get the fried glutinous rice chicken with hibiscus.
The characteristics of the finished product are also described above. The key to making this snack is to choose steamed glutinous rice chicken. Self-made products can be purchased directly from shopping malls, steamed and fried. Some practices are to wrap glutinous rice with cooked stuffing and fry it directly with egg paste in order to save trouble. In this way, the soft and smooth taste and rich lotus flavor of glutinous rice chicken are lost. At present, the color of quick-frozen egg yolk is light, and appropriate amount of edible yellow pigment or custard powder can be added to make the finished product have better color. When frying glutinous rice chicken, quick freezing is easy to cook, and the number of times of frying in each wok should not be too much, so it is better to control it. The function of flour and the adjustment of egg consistency can be flexibly mastered as needed. But not too thick, otherwise the skin is thick and hard, and the effect is not good. Another method is to stir the egg paste without adding flour and replace it with raw flour. The fried skin of the finished product is crisp and has good effect.
The varieties introduced above are inseparable from "glutinous rice chicken".
Guangzhou dim sum is a part of Chinese national art, which has a long history and embodies the essence of the nation. As the tide of history continues to extend, it has the reputation of "eating in Guangzhou", because it has fine traditions and deep springs, and generations of dim sum chefs work hard, so it is colorful and full of vitality, and its mind is broad, including various genres. If the glutinous rice chicken you ask is Cantonese, it is very tolerant.
1, soak the glutinous rice in water every other night ~ ~ If you want to make the glutinous rice taste better, you can wash the rice first, drain the water, keep the silk moist, put some oil and salt ~ and then leave it overnight.
2. Cut the chicken into small pieces, add cooking wine, sugar (sugar used in Cantonese cuisine can bring out the salty taste of salt), salt ~ chicken essence ~ soy sauce ~ a little pepper, and marinate for two or three hours.
3. salted duck eggs are cooked, and one egg can be cut into 4 pieces for later use.
4. Cut the squid, mushrooms, hair water, (don't use fresh mushrooms, they will be fragrant when they are dry) and set aside.
5. Cut the cured duck and sausage into small pieces for later use.
6. After all the materials are ready, start to wrap glutinous rice chicken ~ ~ ~ Put the prepared glutinous rice on the lotus leaf, put chicken, salted duck eggs, squid, mushrooms, sausages and bacon flat on the glutinous rice, and finally cover it with a layer of glutinous rice and wrap it into a rectangle or square (can you understand? Just like jiaozi)
Finally, put the wrapped glutinous rice chicken into a pot and steam it in water.
Ps: Although I have loved glutinous rice chicken since I was a child, it is really the first time to write it. I hope it can help you ... actually, there is no fixed material in it, so you can put it in if you like. To put it bluntly, glutinous rice chicken is actually similar to zongzi in the north ~ ~ except that glutinous rice chicken is wrapped in meat.