Flavor: Salty and fresh Craftsmanship: Roasted chicken Preparation Materials: Main Ingredients: hen 1200 grams
Auxiliary Ingredients: onion (white skin) 150 grams, potatoes (yellow skin) 200 grams, 100 grams of tomatoes
Seasoning: 50 grams of vegetable oil, salt 10 grams, 15 grams of soy sauce, ginger 2 grams, 15 grams of cooking wine to teach you how to do roast chicken, how to do roast chicken is delicious 1. chicken gutted and washed, chopped into 5 to 6 pieces, smeared with refined salt and ginger powder, put in a large bowl with cooking wine to feed half a day, on the pot steamed standby;
2. onions peeled and washed and cut into strips;
3. potatoes boiled and peeled, cut into rectangular strips;
4. Wash the tomatoes, cut into slices or petals;
5. Use the aluminum lunch box and lid to share the steamed chicken pieces, chicken skin side up yards;
6. Sprinkle the onion strips on the top and bottom of the chicken pieces, in the chicken leftover broth with a little soy sauce, and then poured over the chicken pieces, and smeared with veggie oil on the chicken;
7. Potato strips on the edge of the side, at this time, there should be a layer of oil broth in the bottom of the lunch box and suitable;
8.
8. into the oven, first with high heat baking 7 to 8 minutes, and then with low heat baking 7 to 8 minutes that is good;
9. with the original lunch box table can also be, on the table before the chopped tomatoes in the appropriate position on the code. Roasted chicken preparation tips: 1. if you have washed celery leaves put on 1 to 2 pieces of better color;
2. this product needs ginger powder moderate. Tips - Food Compatibility:
Tomatoes: tomatoes and pomegranates should not be eaten together.
Roasted duck practice details Vegetable family and efficacy: home-cooked recipes nourish the body recipes nourishing Yin recipes malnutrition recipes
Flavor: sweet Craft: roasted roasted duck preparation materials: Main Ingredients: Beijing stuffed duck 1500 grams
Seasoning: 200 grams of sugar to teach you how to roast duck, how to do the roasted duck is delicious 1. duck in the head and neck with a knife between the esophageal tube and the trachea to cut the blood control. Trachea, control the blood, placed in 60 ℃ ~ 70 ℃ water soaked in fading clean hair (fading to follow the hair, the force should be uniform);
2. and then put in cold water with tweezers to remove the fine hair, remove the following several processing and finishing;
1 ① pumping: from the neck of the knife pull out the gas pipe, with a pump slowly into the gas, filled with the duck body ministries, so that the skin and the meat is basically separate;
② The purpose of the duck after baking crispy meat;
③ hollowing: with a sharp knife in the neck under the right wing cut 4 cm crescent-shaped cut, with the index finger and middle finger from the mouth of the knife into the chamber, take out the viscera and chopped bladder tip and feet, and then 7 cm and 0.6 cm in diameter of the stick (or sorghum rod) into the duck belly, support the top of the trident bone to support the tight skin, so that the baked return to keep the original shape;
5 Then the iron hook, hooked at the neck of the duck 3.3 cm from the shoulder, from the neck bone of the left side of the skin into the right side of the skin through the flesh;
6 hot skin, hanging sugar juice: The duck will hang a good hook with boiling water after the duck body, so that the duck skin shrinkage, and then soup on the sugar sauce 2 to 3 spoons, pouring all over the body;
⑦ drying skin: hot skin hanging sugar sauce fertilizer duck hanging through the negative place to cool and dry;
⑧ Irrigation: the first with a cork will be the duck anus stuffed, and then from the right bladder incision into the boiling water, inside the cooking outside the baked cook fast, and crispy and tender inside;
3. After the above six procedures After the above six procedures, you can hang the duck into the temperature has been adjusted in the oven roasting;
4. Roasting should be based on the different parts of the duck body old and tender and coloring, the duck will be shifted to hang baking position such as the duck breast meat is the most tender, into the oven need to pay attention to the breast of the duck towards the furnace wall, inconvenient to directly on the fire to consider, otherwise easy to roast scorched;
5. leg meat is thick, not easy to cook, to be baked some time, the baking time should be based on the size of duck, fat or thin, male or female and the climate and the weather;
6. Fatty, male or female and the climate to decide, generally baked 50-40 minutes;
6. Duck body baked into a uniform brown color, the weight of about 300 grams lighter than just into the oven for the baked good.
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