Vinegar pepper bowl of chicken, how flavorful and spicy addictive?

We know, Leshan bowl of chicken belongs to the street food, in the early years, that is just the cooked chicken chopped into small pieces (or sliced into thin slices), and then wear a bamboo skewer into a skewer immersed in chicken broth with the spicy sauce, so that the chicken flavor can be sold to the customer to eat. Later, the raw materials used to make Leshan Pottered Chicken were increased with some scraps, not only boneless chicken claws, chicken skin, chicken wings, chicken intestines, chicken heart, chicken gizzard liver, chicken liver, etc., but also other non-vegetarian raw materials, such as tripe, yellow throats, ham sausage, crispy intestines, boneless duck palms, duck intestines, duck heart, duck gizzard liver, etc., and boiled veggie dishes, such as fresh seaweed, green bamboo shoots, mushrooms, green bamboo shoots, potato slices, slices of lotus roots, gonjang cabbage, etc. Nowadays, many restaurants also offer the dish in their restaurants. Now, a lot of restaurants also have potter's chicken, and click on the table rate is also very high, here to introduce you to the red flavored potter's chicken and garcinia cambogia flavored potter's chicken production methods and technical key.

Red-flavored chicken

Method:

A. Handling spices

Break the cinnamon, gardenia patted, grass nuts and fragrant fruit patted and remove the seeds, rows of grass cut into knots, are to be used.

B. Stir fry red soup

Pot of cooked vegetable oil hot, under the PI County bean stir fry excellent later, into the anise, cinnamon, gardenia, crabapple, grass jelly, fragrant fruit, cardamom, cardamom, etc., etc., wait until stir frying out of the flavor.

And then under the ginger, green onion section and garlic cloves stir fry.

Wait to mix in the chicken broth and bring it to a boil.

Put in the chop suey and reduce the heat to simmer for about 15 minutes.

Remove from the heat and allow to cool, then remove the dregs to get a red broth.

C. To make spicy sauce

Put the filtered red soup into a large pot to cool, add salt, monosodium glutamate (MSG), chicken essence, sugar, and pepper, drizzle with vinegar chili oil and sesame oil, ladle in the red chili pepper, sprinkle with cooked sesame seeds, and then get the spicy sauce.

Technical key:

1. Spices can be beaten into coarse particles, and then drizzle some white wine to go up to soak and moisten, so that the aroma will seep out faster. When frying spices, use a low fire to avoid frying burnt; when simmering red soup flavor sauce, also use a low fire, keep the soup slightly boiling can be. Red potage chicken spices used should not be more to simmer out of the light smell on the line, not to simmer the red soup flavor sauce into a strong flavor of the brine flavor, because that will cover the soaked raw materials of the original flavor.

2. In the simmering red soup flavor sauce used in chicken broth, although they are used to cook the chicken soup left after the soup, but this chicken broth is still relatively thin fresh flavor and aroma, because of the cooking of young cockerel time is relatively short, such as cooking to the chicken is just cooked out of the chicken broth left is certainly not a strong fresh flavor. Therefore, we can put the young rooster into the pot at the same time the old hen (chicken soup, do not pick the chicken), chicken bones and pork bones added to the simmering together, until the young rooster meat is cooked and fished out, and then continue to heat to the chicken broth aroma, so that the chicken broth can be used to get thick chicken broth.

3. In the red sauce potting chicken spicy sauce, hemp flavor in addition to pepper, but also add some vinegar pepper oil, so that the meat can be effectively pressed with the odor. Used for potter's chicken red oil chili, generally refining older, that is the sun-dried chili pepper and two thorns of chili together in the pot kang incense, pounded into a thicker chili pepper noodles Na pot, to be a side of the punch into the higher temperature of the vegetable oil (generally 60% hot) while using a spoon to stir evenly, that is, after the completion of the. Now some Chinese restaurants, in the form of innovative dishes borrowed from the bowl of chicken, has replaced the chicken broth with celery, onions, cilantro, carrots, scallions and other simmering vegetable juice, which adds a vegetable flavor to the finished dish.

4. Potter's chicken flavor sauce is generally limited to the day of use, but the day of soaking more raw materials, but also to the flavor of the sauce from time to time to add cold chicken broth and seasonings. Because of the potter's chicken flavor juice in the protein content is high, so in the case of high temperatures in summer, should pay attention to prevent flavor juice deterioration. The general operation of the bowl of chicken store, are the raw materials soaked in flavor sauce and put in the refrigerator freezer room to save, and so have guests to come, only to take out for diners to choose. In the summer, but also to the flavor of the juice to put edible ice to cool down, or the flavor of the juice to put the emergency freezer room quickly cooled down.