In some restaurants, morning tea, afternoon tea or night tea, in the open file, you can see the name of the "fried glutinous rice chicken" or "fried glutinous rice bun" dim sum. Sticky rice is usually mixed with sausage, shrimp, barbecued pork, mushrooms, bamboo shoots and coriander leaves, and seasonings, and then kneaded into a rice ball. The exterior is wrapped with a flower paper or fresh rot skin, placed in the dim sum stall or fried car, when the tea guests want, that is, ordering the fried. The finished product is crispy and golden brown, soft, tough and refreshing, and fragrant to the teeth. Is not a specialty of beauty, the production of this snack, although easy, but still to do a good job, we must pay attention to two links, to be successful. One is to choose a good beautiful glutinous rice clean, add the right amount of boiling water to steam, steamed body cool and cooked through. The second is to wrap the shape of the rice ball should be thin rather than thick. If the thick body, when frying the side of the wafer paper or freshly preserved skin is difficult to heat and frying does not penetrate the body. As a result, the belt is tough and not crispy, which is not good enough. In terms of its practice, the name "fried glutinous rice chicken" seems far-fetched, or called "fried glutinous rice package" more appropriate.
Pan-fried glutinous rice chicken, in fact, is not a recent innovation. Its root is the evolution of the traditional Cantonese specialty glutinous rice chicken, also known as lotus leaf glutinous rice chicken, was created by street vendors. In the beginning, it was just glutinous rice and raw stuffing steamed in a bowl
for sale. Since it was not easy to go out to sell, it was changed to be steamed with glutinous rice and cooked stuffing wrapped in lotus leaves. Later on, through the continuous improvement of successive generations of confectioners, it became a popular and beautiful dish that has never ceased to grow in popularity.
The practice of lotus leaf glutinous rice chicken has three main links: First, the first will be selected beautiful glutinous rice washed with water, put into the plate and add the right amount of boiling water to steam, the ratio of about 1:0.8-1, depending on the degree of glutinous rice and the temperature of the stove, flexible control, steaming cooked through the body and standby.
The second cooking stuffing with chicken pieces, barbecued pork pieces, bamboo shoots, mushrooms, shrimp, etc., plus seasonings and noodles in the gravy and other boiled ready. Face fishing gravy materials and method: six two flour, lard six two, four two old soy sauce, dry onion one or two, sugar six two, salt two money, two pounds of water to two pounds one or two. Preparation (1) first lard boiling, fried dry onions for its flavor, fishing up dry onions. (2) drop flour fried to light golden brown. (3) add water, sugar, soy sauce, salt shovel to pure smooth and cooked can be.
Third is the package of glutinous rice chicken synthesis method: (1) fishing glutinous rice, steamed glutinous rice cooled to warm, with lard, refined salt, flavor powder gravy standby. (2) wash lotus leaves: first dry lotus leaves with large hot water soak about 20 minutes, to the body soft, wash and cool dry water, fried. (3) package glutinous rice chicken: the fried lotus leaf rows on the board, swept on the raw oil, the salted glutinous rice each about 2 two divided into two parts, a flattened cushion bottom, put on the cooked chicken, barbecue pork 1, cooked filling, and then the other part of the rice on the surface, and then wrapped with the lotus leaf, into a flat corner of the quadrilateral. The wrapped up lotus leaf glutinous rice chicken and then steamed through the finished product.
It must be noted that the glutinous rice should be steamed through crisp, soft and tough and not rotten, filling gravy is not too big and not small. Finished product open lotus leaf visible rice color white, soft, tough, rice texture crisp, filling moist, fresh taste, fragrant and delicious, that is to become a popular point of fame and everlasting lotus leaf glutinous rice chicken.
When the practice of fried glutinous rice chicken began, which dim sum master created, is still to be found. In the early seventies, there was a variety of fried glutinous rice chicken, which had been praised by diners and noticed by peers. The method is to steam the lotus leaf glutinous rice chicken peeled off the lotus leaf, dipped in egg batter, fried in hot oil on both sides until cooked, on the plate with greens mixed side. The golden-yellow glutinous rice chicken is mixed with the green and tender rape, which is bright in color, and the eating method is very different from that of the fried glutinous rice chicken. Tasting, the texture is soft and smooth, flavorful and fragrant. The name is also very pleasant to the ear, called "hibiscus fried rice chicken".
The production method of fried rice chicken with hibiscus is introduced.
The method is:
Materials:
Leaf glutinous rice chicken 10, 100 grams of low gluten flour, 250 grams of eggs, 15 grams of oil, 1.5 grams of salt, a little pepper.
Method:
1. Steam the glutinous rice chicken to remove the lotus leaf (pay attention to keep the glutinous rice chicken intact), standby.
2. Beat the eggs, sieve the flour and put it on a plate, add a little egg mixture to make a thick paste, then add the remaining eggs and mix well, finally add salt, oil
and pepper and mix well to make the egg paste.
3. Heat a wok over medium heat, add a small amount of oil, dip the glutinous rice chicken into the egg paste, and fry until both sides are cooked to a golden brown color, then remove from the wok and serve on a plate.
The characteristics of the finished product have also been described earlier, to make this snack, the key is to use steamed glutinous rice chicken. Home production can be directly to the mall to buy frozen, steamed and then fried. Some practices are to wrap the glutinous rice with cooked filling and directly dip it into the egg batter and fry it to save time. This loses the soft and smooth texture and rich lotus flavor of glutinous rice chicken. Nowadays, the color of frozen egg yolks is lighter. When mixing the batter, you can add appropriate edible yellow pigment or custard powder to adjust the color, so that the finished product will have a better color. When frying glutinous rice chicken, frozen is easy to cook and grab the fire to scorch, the number of frying in each wok should not be too much in order to control. The role of flour and adjust the consistency of the egg, the amount can be flexible depending on the need. However, it should not be too thick, otherwise the skin will be thick and hard, and the result will not be good. There is another way to adjust the egg paste without flour, instead of using cornstarch, the finished product is more crispy fried skin, the effect is also good.
The above introduced several varieties are inseparable from the "glutinous rice chicken".
Guangzhou dim sum is part of the art of our Chinese nation, it has a long history, reflecting the essence of the nation, with the waves of history to stretch forward, so he was able to "food in Guangzhou," the reputation is because it has its excellent traditions and a wide range of springs, generation after generation of dim sum masters efforts, and therefore it is Colorful, dynamic, it is vast, accommodating a variety of genres, it is tolerant if you ask the glutinous rice chicken is out of Cantonese cuisine, in fact, glutinous rice chicken is only Cantonese and Hong Kong-style teahouse breakfast, and not really with chicken to do, the main practice is:
1, the glutinous rice every other night with the water soaked ~~ if you want to glutinous rice is more tasty, then you can first wash the rice, drain the water away, to maintain the silk moist, put some oil put some salt ~ put a night
2, the chicken cut into small pieces with cooking wine, sugar (Cantonese cuisine are put sugar, sugar can bring out the salt salty taste) salt ~ chicken essence ~ soy sauce ~ pepper small amount, marinate on two or three hours
3, the salted duck eggs cooked, an egg can be cut into four flaps, to be used
4, the squid, mushrooms hair good water, (do not use fresh mushrooms, dry (do not use fresh mushrooms, dry) are cut into cubes, to be used
5, the preserved duck, preserved sausage also cut into small pieces, to be used
6, the materials are ready to start wrapping the glutinous rice chicken ~ ~ ~ ~ in the lotus leaf on the prepared glutinous rice, flattened in the chicken, salted duck eggs, squid, mushrooms, preserved sausage, preserved meat on the glutinous rice, and then finally covered with a layer of glutinous rice, wrapped in it into a rectangle or a square can be (can you read?), and so on. Can you read it? (like wrapping dumplings like)
Lastly, put the wrapped glutinous rice chicken in a pot of water to steam on the line
ps : Although I grew up loving to eat glutinous rice chicken, but it is really the first time to write it out, I hope to be able to help you a little bit ...... In fact, inside the put what materials are not fixed, you like to put it can be put ~~~~. ~The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it.