Waxed chicken is too hard to do
waxed chicken is too hard to eat, wash the surface with water before eating, remove dust and impurities, if you are ready to eat fried vegetables, you can soak 20 minutes of water before eating, so that the meat will become a lot of good food, but also can be directly steamed to eat, so that the meat is not too hard.
How to make the preserved chicken too hard to eat
The preserved chicken should be washed before consumption of impurities, soak for 8 to 12 hours, so that it will be soft, will take off some of the salt, reduce the salinity. Then into the steamer, add ginger, green onion, yellow wine or beer, steam about 2~3 hours, remove and cool, slice, can be eaten.
Authentic preserved chicken marinade
Preserved chicken is a traditional food in the south of China, and is produced in Hunan, Hubei and Sichuan. Like bacon, it is delicious and has a very delicate taste and strong flavor, although it is relatively low in moisture. The following is the salted chicken marinade:
1. Material ratio: the proportion of ingredients for salted chicken marinade should be in accordance with the chicken: salt: sugar: nitrate: soy sauce: white wine is equal to 1000:50:15:2:10:15, so that the proportion of salted chicken out of it is the most delicious.
2. Selection: choose only weighs more than 1.5 kilograms of fat hen or broiler, requires healthy and disease-free.
3. Slaughtering: The selected chicken should stop eating for 12 hours before slaughtering to ensure the quality of the finished product and easy to store. Slaughter, to drain the blood, and then hot water at 70 ℃ or more scalding depilation, openings to take out the viscera, chopping off the feet and claws and wings, rinse with water.
4. marinade: the prepared seasoning mix, coated in the chicken body inside and outside, and should be fully rubbed, in the chicken's mouth, bleeding mouth should be sprinkled with some seasoning, and then into the jar marinated for about 32 hours, in the middle of the jar to be inverted 2 times, in order to fully marinate through the body of the chicken.
5. Baking: the marinated chicken billet with twine tied separately, from the abdomen open, twine can be tied to the chicken legs, from the tail open, twine can be tied to the chicken head. This is conducive to the flow of sewage in the chicken cavity. Then hang the chicken blanks in a ventilated place to dry the exterior. Finally, put into the 55 ℃ about the baking room, baking about 16 ~ 18 hours, until the chicken body is golden yellow is the finished product.
6. Preservation methods: preserved chicken should be stored in a dry and ventilated place. If the air is humid, the fire should be fine smoke moxibustion, which can be preserved for 2 to 3 months without deterioration.