This delicious food is characterized by crispy outside and soft inside, which is really delicious in the mouth. Below I will share with you how to make this dish.
Composition:
More than a kilo of Sanhuang chicken, two eggs, moderate starch, two slices of onion, three slices of ginger, two slices of fragrant leaves, moderate pepper, a little salt and pepper, moderate aniseed, moderate cooking wine, two spoonfuls of soy sauce, moderate salt, a little sesame oil and a little chopped green onion (because cooking at home is simple, these seasonings are basically available at home).
Practice steps:
1. Wash the inside and outside of Sanhuang chicken, and remove the head and feet of the chicken.
2. Put water, onion, ginger, fragrant leaves, pepper, star anise, cooking wine, soy sauce and salt into the pot, and finally put the Sanhuang chicken into the fire.
3. After boiling, skim the floating foam and turn to low heat for 40 minutes (don't cook it too badly, otherwise it won't solidify easily when frying).
4. After the chicken is cooked, take it out and control the moisture.
5, take the utensils, break the eggs, add the right amount of starch, a little salt, the right amount of water, and stir evenly into a paste (not too thick).
6. Put the chicken with dry water into the egg paste and paste it evenly.
7. Fire from another pot and loosen the oil. When the oil temperature rises to 80%, fry the chicken in the oil pan until the skin is golden, take it out and put it on the chopping board.
Tips:
What I did was the easiest way. Chicken can also be boiled without water. After washing the raw chicken, marinate it with various spices for two or three hours, then steam it in a cage, then hang it in an oil pan and fry it until golden. This practice is time-consuming, but the effect is not bad. What I do is to save time, and it's not bad.
Crispy chicken belongs to Shandong cuisine and is a famous dish in Shandong. It tastes crispy outside and soft inside, fragrant and delicious. I think I can eat a whole piece at a time.
How to make crispy chicken? Crispy chicken is made by selecting tender hens, stewing or steaming them, and then frying them in oil.
-Let's share with you the crispy chicken with crispy outside and tender inside:
Ingredients: bamboo shoots and chicken.
Accessories: onion, ginger, yellow wine, fragrant leaves 1, star anise 1, pepper 1, cinnamon 1, edible oil.
Seasoning: edible salt, soy sauce, pepper, cumin.
-Hint:
I don't understand the details: first, why has the chicken been marinated for so long?
Reason: In order to taste better, it takes a long time to marinate. The chicken itself is not cut, so it needs to be marinated for a long time.
Second, why should the steamed chicken be slightly cooled? Do you want the old spices?
Reason: Let the steamed chicken cool, so that the spice residue before cleaning will not burn itself, and let it discharge a little water from the chicken. In the past, spices and juice were useless, and salted eggs could be made, which was regarded as waste utilization.
Third, why should the oil temperature be 80% hot when frying chicken?
Reason: Because the oil temperature is too low, the frying time will be too long, and the water in the chicken will be fried dry, thus making it unpalatable, while the oil temperature is too high, it is easy to fry.
A chicken with crispy outside and tender inside is ready. This dish will be a little troublesome, because it needs to be cooked or steamed first, but it will be fine if it is skillfully operated. Friends who are pursuing food can try it. If it's a home-cooked dish, it's still a little troublesome.
Taiyuan crispy chicken is fried.
Raw materials: broiler 1 piece, about1200g, pepper 10, 20g of onion, 20g of ginger slices, 20g of cooking wine, 20g of refined salt, 2g of coriander10g, 2 pieces and 45g of sweet noodle sauce.
Making:
1. Cut the chicken from the armpit, take out the internal organs, wash and drain the water, put it on a plate, add pepper, onion, ginger, salt and cooking wine, rub and marinate the chicken 1 hour, put the chicken in a cage and steam it 1 hour until the chicken becomes brittle and rotten, and take out the onion, ginger and pepper.
2. Heat the wok, add cooked lard to 70% heat, add chicken, fry until slightly yellow, and take it out with a colander. When the oil temperature rises to 70%, fry the chicken until golden brown, remove and drain, change the knife and put it in the waist basin. Put coriander on both sides of the waist basin, and sweet noodle sauce and tomato sauce on both ends of the waist plate.
Flavor characteristics:
Golden color, complete chicken shape, crisp, tender and fat, and rich flavor.
Operation key:
1. When the chicken is marinated, it should be rubbed repeatedly.
2. The curing time varies with seasons, which should be longer in winter and shorter in summer.
3. Chicken must be steamed.
When frying, put a little soy sauce on the chicken to make the color golden. The oil temperature of fried chicken should be a little higher and the oil should be as much as possible.
Crispy chicken is a traditional dish in Shandong cuisine. As the name implies, this dish is crisp and tender, with rosy color and delicious carrion.
Crispy fried chicken
① Choose a hen with bamboo shoots, not too big, clean it, cut it from the chicken's back, remove its internal organs, rinse it, smear the chicken with soy sauce, cooking wine, salt and sugar, rub it with your hands constantly, put star anise, pepper, fragrant leaves, cinnamon, Amomum tsaoko, cardamom, onion and ginger into the chicken cavity, wrap it with plastic wrap, and marinate it in the fresh-keeping layer of the refrigerator for 5 hours.
(2) After curing, put the whole chicken into a steamer and steam it for 30 minutes. Let it cool after steaming, and remove spices, onions and ginger.
(3) Heat the oil pan to 890% heat. Put the steamed chicken in a colander and fry in oil until the skin is golden yellow. Turn it over and fry it a little, then take it out. Sprinkle a layer of Chili powder or cumin powder on the skin and serve.
Crispy chicken is a famous dish in Qingdao, Shandong Province, and one of the top ten famous dishes in Qingdao. It is red and bright in color, rotten and delicious, crisp outside and tender inside, delicious and delicious, and is deeply loved by everyone. The selection of ingredients, the production of brine, and the time and temperature of marinating are very important.
It is estimated that many people have eaten crispy chicken. Its color is bright red, the meat is rotten and delicious, the outside is crisp and tender, and the taste is delicious. It is deeply loved by everyone. Crispy chicken is also one of the top ten famous dishes in Qingdao. The method of making crispy chicken is also very simple. Delicious and affordable, mainly made by myself. I will also cook crispy chicken at home, and everyone likes it. Let's share with you the making process of crispy chicken.
1. Steps to make crispy chicken 1. Prepare ingredients: chicken, onion, ginger, pepper, fennel, star anise, gardenia, Amomum villosum, clove, 35g of salt, soy sauce, sugar,
2. To make crispy chicken, you can use native chicken and Sanhuang chicken. No matter what kind of chicken you use, you should choose fresh, old, tender and suitable chicken, and clean the chicken, especially the stomach, set fire to it and clean it.
3. Drain the water on the surface of the chicken, cut it from the back of the chicken with a knife, chop it at the spine for three times, chop it on both sides, chop it at the chicken wings with the back of the knife, and chop it at the leg bones.
4. Add the right amount of water to the pot. When the water boils, put the chicken skin down and cook it. Cook for two minutes and turn over. Continue to cook for three minutes. Take it out and clean it. Wash onion and ginger, cut onion into sections and slice ginger.
5. Wash the spices above and put them in a spice bag. Add onion and ginger, add water to boil, add chicken, add spice bag, add salt, sugar and soy sauce and mix well.
6. Put the chicken in the pressure cooker, put the spice bag on it, pour the soup, cover it and press it for 20 minutes. If the pressure cooker is not used, the marinating time will be longer. When the time is up, don't take it out in a hurry. Let the chicken soak in the soup for two hours.
7. After soaking, remove the chicken and put it on a plate. Brush a layer of soy sauce on the surface of chicken, prepare a bowl, add starch to the bowl, add a little water and stir well, then add a little oil and stir well.
8. Pour the stirred starch paste evenly on the chicken, evenly wrap the paste on both sides, and add oil to the pot. The oil temperature is 50% hot. Fry the chicken, scoop up the oil with a spoon and pour it on the chicken.
9. Fry the chicken until it is slightly yellow, raise the oil temperature to 70%, put the chicken in and fry it again until it is golden and crisp on both sides, and then take it out. Divide the chicken into small pieces and put them on a plate. Crispy chicken is ready. You can sprinkle seasoning on it or dip it in it. Very delicious.
Second, the crispy chicken tips 1, the choice of crispy chicken is very important, it is necessary to choose fresh, old and suitable chicken, the chicken should be cleaned, the brine is very important, and the proportion of seasonings should also be mastered. The crispy chicken made in this way is delicious and delicious.
2. When marinating, we should master the marinating time. Too long or too short curing time will affect the taste. After salting, let the chicken soak in salt water for two hours, which will be more delicious.
3. It is also important to make crispy chicken paste. When frying, the oil temperature should be well controlled. Fry it with low fire first, and then fry it with high fire again. The crispy chicken made in this way is golden in color, crisp outside and tender inside, which is very crisp and delicious.
Summary: Crispy chicken is ready, with bright red color, delicious and rotten meat, crisp outside and tender inside, fresh and tender, very delicious and simple to make. Cooking at home is delicious and affordable. As long as you master the skills, crispy chicken is crispy outside and tender inside, crispy and delicious. You can try it if you like.
A:
The specific method of crispy chicken is as follows:
Ingredients: 1 chicken (weight about1500g).
50g of shallot, 30g of ginger, material A (50g of rice wine, 6g of salt,15g of soy sauce, 20g of rice wine, 8g of sugar and 3g of pepper) and material B (5g of clove, 3g of pepper, 10g of angelica dahurica10g, 65438 of cardamom and 65438+ of dried tangerine peel). Flour 15g), sweet noodle sauce 15g, sesame oil 10g, refined oil 100g, salt and pepper 3g.
Make 1. After the cock is slaughtered, it is cleaned, scalded with warm water, and a small incision is made in the chicken's abdomen to take out its internal organs. After cleaning, put it on the chopping board, break the chicken wing bone and thigh bone with the back of the knife (the skin can't be broken), then stagger the calf bone by hand, then insert scissors into both sides of the chicken rib from the opening, twist the sternum, crush the chicken breast hard, and then put it into the basin. 2. Put the marinated chicken in a steamer, steam it in a cage for about 2 hours, take it out when the chicken thigh joints turn yellow, sprinkle rice wine evenly while it is hot, and dry it for later use. 3. Mix the material C into egg white paste, wrap it in chicken, put it in a clean pot and heat it over high fire, add refined oil and heat it to 70%, add a rooster, fry it until it is yellow and crisp, take it out, change the knife and put it in a plate according to the shape of chicken, pour 5 grams of sesame oil on it, and put it in a seasoning plate made of sweet noodle sauce, 5 grams of sesame oil and salt and pepper.
After a long period of pickling, the chicken was fried, crisp and rotten, and it was very tasty. Show your family something! "
Spices are boiled in water.
Chicken to knife
Cooking wine, salt, pepper, mushrooms, onions and ginger.
Pour the spice water into the chicken and marinate 12 hours.
The marinated chicken is steamed in a pot for 2 hours.
Put the fried chicken in the pot.
Take it out and put it on a plate.
Hello, everyone, I am an aunt, a chef who likes food, loves cooking and studies cooking. This is my 284th original answer about food. Today, let's talk about how to cook crispy chicken. Crispy chicken with crisp appearance and tender meat. In order to realize these two characteristics, we must operate in two steps in the production process.
A Qian said before that the key to keeping meat tender is to keep moisture. Meat has a high water content, so it will be smooth and tender after cooking. This is why we need to add water when curing meat and preparing meat stuffing.
The simplest method of pastry is frying at high oil temperature. When frying at high oil temperature, the skin loses water quickly, and the skin becomes tight, moisture decreases and the skin becomes tight. The final effect is that the skin becomes crisp.
High oil temperature frying can only keep the chicken skin crisp, and it is impossible to make the chicken fully mature. Fried chicken with high oil temperature will not mature if the skin is fried properly and the chicken is not heated for enough time; After the chicken is completely fried, the skin will be very black, as black as carbon, completely burnt and inedible. Therefore, when making crispy chicken, we should first process the chicken until it is mature and then fry it to achieve the goal of "crispy outside and tender inside".
Through the above explanation, the general steps of making crispy chicken are divided into three steps: pickling, cooking and frying.
Then, let's talk about the specific method of crispy chicken. pickled vegetables
There are two common pickling methods: the first method is to evenly coat the chicken with seasonings and spices, and then let it stand for 4 hours; The second method is to boil spices and spices in water to make salt water, and then soak chickens in salt water for 3 hours. We use the second method today.
raw material
Broiler 1 (about1.5kg) onion 20g ginger15g star anise, 2 cinnamon, 5 fragrant leaves, 3 pepper, 5g salt, 8g soy sauce10g cooking wine, 20g angelica dahurica, 2 nutmeg.
working methods
1. Remove viscera and blood stains from broilers, cut off nails, and wash chicken wings for later use.
2. Boil water in a pot, add spices, soy sauce, salt, cooking wine, onion and ginger to boil, and add the washed broiler to soak for 3 hours.
boil
There are generally two cooking methods for crispy chicken: one is to marinate the broiler directly in salt water; Another method is to steam broilers in cages. We use the second steaming method today.
working methods
1. Pin the pickled chicken head on the chicken wings and stuff the chicken feet into the chicken belly.
2. Put the processed chicken on a steamer, steam for 30 minutes on medium heat, and then simmer for 20 minutes after turning off the heat.
deep-fry
working methods
1. Drain the steamed broiler for later use.
2, the oil temperature is about 70%, and the broiler can be fried.
Finally, fried chicken can be put on a plate and dipped in some salt and pepper powder. Crispy and crisp, suitable for all ages ~!
The practice of crispy chicken is here, let's talk about some precautions ~!
1, because our broilers have not gone through the step of flying water to remove blood stains, they must be washed when cleaning.
2. When the broiler is marinated and soaked, it is advisable that the water does not cross the surface of the chicken. The whole chicken should be completely soaked in salt water for 3 hours, so that the crispy chicken will taste.
3. In order to make the skin of crispy chicken more crisp and highlight the crispy taste, we can beat the surface of chicken evenly with a layer of starch before frying, so that fried crispy chicken will have some crispy feeling of starch.
4. When frying crispy chicken, the oil temperature is about 70%, and chopsticks are almost soaked in oil. If there is a thermometer, you can test it with it. The ignition point of oil is 300, and the 70% oil temperature is 2 10.
Because the water drops will fry in the oil pan, we should drain the water as much as possible when frying the steamed chicken.
According to personal experience, share some dry goods with you ~! -Why did you choose broiler? -
A: Crispy chicken is crispy outside and tender inside, which determines that the meat quality of chicken must be tender. Therefore, when we choose, we should try to choose younger broilers (also called bamboo shoot chickens). Broiler itself is tender, so our crispy chicken will be tender. Chicken eats meat, and old chicken stews soup. For older chickens, we should make great efforts to stew when cooking. It takes a long time to stew the chicken, otherwise the chicken is too old to bite. After a long time of stewing, the chicken is soft and rotten, but it has a lot of meat and is not suitable for crispy chicken.
-Why should spices and spices be burned into a pot of salt water when curing chicken, instead of being directly applied to the chicken surface? -
A: As for the method of braised chicken, the general operation is the seasoning daubing method and soaking method I mentioned above. It is very simple to apply seasonings and spices directly to chickens and then marinate them, which is also the most commonly used method. However, this method takes a long time to marinate and is not easy to taste evenly. When chicken is completely soaked in feed water, the curing time will be shorter, and it will be easy to taste, and the taste of chicken will be more uniform. This can also make the chicken absorb water, and the crispy chicken will be more tender and smooth.
-Why should broilers be steamed in cages instead of pickled directly? -
Answer: Steamed chicken can keep the chicken full of water when it matures, so the chicken will be tender. Pickled directly, the chicken will be firm, the meat will be dry and melt in the mouth. Braised chicken will make the chicken spicy, but if steamed, the chicken will have a slight spicy taste.
-Why is the water for curing chicken boiled? -
A: Boiling spices in water can stimulate the fragrance of spices. When the chicken is soaked in boiling water, the crispy chicken has the fragrance of spices. The word "fragrance" of crispy chicken is not only reflected in the burnt fragrance after frying, but also in the fragrance of spices.
-Why do chickens cut off their nails, wing tips and pose? -
When cooking chicken, hotels usually cut off their nails and wing tips. First, nails are too dirty to clean; Second, nails are easy to scratch the mouth of diners. So is cutting off the wing tip. One is for safety, and the other is that the wing tip is less fleshy and hairy. When the whole chicken is cooking, it usually puts its legs in its stomach and nails its neck to its wings. The purpose of this is to look beautiful when cooking. Moreover, it is more convenient to group the chicken into a whole in the subsequent cooking process. Just like this crispy chicken, the chicken is made into a shape to make the dish beautiful and easy to fry.
Well, that's it for crispy chicken. Different steps have different methods. Everyone can match their own practices according to their personal preferences and cooking environment! Finally, I wish everyone can make delicious crispy chicken ~!
Food has no definite taste, delicacy is precious, there is no authenticity, only tradition, cooking is endless, striving for perfection @ Farmer Xu
Hello, let me talk about the simple method of crispy chicken.
Prepare ingredients: salt, light soy sauce, dark soy sauce, onion, ginger, star anise, barbecue sauce, carved wine and sugar.
Ingredients: one Sanhuang chicken.
Exercise 1. Wash Sanhuang chicken and control dry water.
2. Put the chicken feet into the chicken belly and chop off the chicken head.
3. Put the chicken in a fresh-keeping bag and pour in a proper amount of Korean barbecue sauce.
Step 4 add onion, ginger and star anise
Add soy sauce
Add soy sauce
Step 7 add carved wine
8. Add sugar
9. add salt
10. Stir well, put into bags, bind them firmly, put them in the refrigerator for curing, and turn the noodles every four hours.
1 1. After marinating for 24 hours, put the marinated chicken and your soup into the pot.
12. Turn on the rice cooker, press the work button, and after boiling, scoop up the liquid with a spoon and pour it on the chicken. After the rice cooker jumps off, press it again and pour the juice several times in the middle to make the chicken evenly colored.
13. Take out the chicken, control the moisture, put the oil in another pot, heat it to 50%, add the chicken and fry until the skin is golden, dry and crisp.
14. Take out the dry oil.
The practice of Taiyuan crispy chicken;
Ingredients: a eviscerated Sanhuang chicken.
Accessories: spices, soy sauce, salt, sugar, onion, ginger and yellow.
Wine, eggs, starch, edible oil.
Production method:
1. Cut the chicken's back, remove the residual chicken lungs, blood clots and fat, then rinse, add soy sauce, spices, salt, sugar, onion, ginger and yellow wine, massage the chicken by hand and rub the seasoning evenly;
2. After kneading, put the onion and ginger spices into the chicken, wrap it with plastic wrap, and put it in the refrigerator for 8 hours to taste;
3. Take another steamer, add water to boil, take out the marinated chicken and steam it in the steamer for about 40 minutes until the chicken is cooked;
4. Take out the steamed chicken and let it cool, and evenly spread the egg paste prepared in advance on the whole body of the chicken;
5. Fry chicken and batter in a 70% hot oil pan. In the frying process, it is necessary to pour hot oil on the surface of chicken with a spoon to make it evenly heated and solidify as soon as possible;
6. After the chicken skin is shaped, fry it on both sides until it is crisp and ruddy, and then remove the oil;
7. Cut the chicken with dry oil into small pieces while it is hot, and then code the plates. The delicious crispy chicken is finished.
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