As we know, Leshan Boji is a street snack. In the early years, it was just to cut the cooked chicken into small pieces (or slices), then string bamboo sticks and soak them in the spicy sauce made with chicken soup, and then sell the chicken to customers. Later, some scraps were added to the raw materials for making Leshan Ji Bo, not only boneless chicken feet, chicken skin, chicken wings, chicken intestines, chicken hearts, chicken gizzards and chicken livers, but also other meat raw materials, such as beef omasum, yellow throat, ham sausage, crispy sausage, boneless duck feet, duck intestines, duck hearts and duck gizzards. Now many restaurants also have alms chicken, and the click-through rate is still very high. Here, we will introduce the production methods and technical points of red crispy chicken and rattan crispy chicken.
Hongwei bobo chicken
Method:
A. Treating spices
Break cinnamon, break gardenia, break tsaoko and fragrant fruit, remove seeds, row grass and cut into sections for later use.
B. stir-fry red soup
Heat vegetable oil in a pan, stir-fry Pixian watercress, and then add star anise, cinnamon, gardenia, kaempferia kaempferia, Amomum tsaoko, fragrant fruit, cardamom, cardamom and so on. Until it becomes fragrant.
Add ginger slices, onion slices and garlic cloves and stir-fry until fragrant.
After the chicken soup is mixed and boiled.
Add the weeding section and simmer 15 minutes.
When the fragrance overflows, cool off the fire and remove the residue to get red soup.
C. Pairs of spicy juices
Put the filtered red soup into a large pot and let it cool. Add salt, monosodium glutamate, chicken essence, white sugar and pepper noodles, pour in rattan pepper oil and sesame oil, scoop in red pepper and sprinkle with cooked sesame seeds to get chili pepper juice.
Technical key:
1. Spices can be crushed into coarse particles and then soaked in some white wine, so that the fragrance will seep out faster. When frying spices, use a small fire to avoid burning; When cooking red soup, also use a small fire to keep the soup slightly boiling. Braised finless porpoise chicken should not use too much spices, as long as it can smell faint fragrance after cooking. Never boil the red soup into a thick brine flavor, because it will mask the original flavor of the soaked raw materials.
2. Although the chicken soup used to cook the red soup flavor juice is all the soup left after the chicken is cooked, the flavor and fragrance of this chicken soup are still relatively weak, because the time for cooking the cock is relatively short, and when the chicken is cooked and fished out, the fresh flavor of the remaining chicken soup is definitely not strong. Therefore, when we put the cock in the pot, we can add the old hen (specially cooking chicken soup, not picking chickens), chicken skeleton and pig bones to cook together. After the cock is cooked and fished out, we can continue to heat it with low fire until the chicken soup is rich and tasty, so that the thick chicken soup can be used.
3. When adjusting the spicy sauce of braised crispy chicken, in addition to Chili noodles, some rattan pepper oil should be added to increase the spicy taste, thus effectively inhibiting the odor of meat. Generally, the red oil peppers used for chicken handouts are all aged, that is, the dried peppers and Erjing peppers are put into a pot and sauté ed, then boiled into thick Chili noodles and put into a pot, then stirred evenly with a spoon, and at the same time, the vegetable oil with higher oil temperature (generally 60% hot) is poured in. At present, some restaurants in China have changed chicken soup into vegetable juice made of celery, onion, coriander, carrot and onion. , adding fresh fragrance to the finished dishes.
4. Generally, the flavor juice of Huayuan chicken is only used on the same day, but there are many raw materials soaked on that day. It is necessary to add cold chicken soup and seasonings to the flavor juice from time to time. Because of the high content of protein in Hongbo chicken flavor juice, attention should be paid to prevent the flavor juice from deteriorating when the temperature is high in summer. Generally, the shops that operate giving chicken are to soak the raw materials in the flavor juice, store them in the refrigerator, and then take them out for diners to choose when the guests come. In summer, you should put the edible ice cubes in the flavored juice to cool down, or put the flavored juice in the quick-freezing room to cool down quickly.