Current location - Recipe Complete Network - Complete vegetarian recipes - How to pickle salted chicken?
How to pickle salted chicken?
Salted chicken is not only salty, but also fragrant. Secondly, it needs to pay attention to the taste of chicken. The most important thing to make this dish is a pot of salty chicken brine, and the main cooking method is actually "soaking".

Salty chicken brine is made by adding various spices and seasonings. The brine has a strong salty flavor. When the chicken is soaked in the brine, the chicken slowly absorbs the flavor in the brine, so the pickled chicken tastes first-class and top-notch. Here are two ways to share salty chicken. Welcome to forward the collection if necessary.

The first kind:

Making method of salted chicken:

1, ingredients: a hen (net weight about 3 kg).

2. Flavor formula: fragrant leaves 3g, Amomum tsaoko 5g (removed from the core), dried tangerine peel 5g, cinnamon 8g, galangal 10g, star anise 5g, clove 2g, pepper 3g, licorice 8g, garlic 100g, ginger 150g, and dried pepper 10g.

3. Seasoning: salt 400g, monosodium glutamate 150g, salted chicken powder 50g, soy sauce 200g, sugar 100g, liquor 100g.

4. Pigment: Gardenia jasminoides Ellis 80g.

(The above is the weight of 15 kg of water.)

5. Related steps of production:

A. Relevant treatment of perfume formula:

Clean the spices, remove the dust on the surface, drain the water, and then fry them in a pan. Stir-fry the spices slowly. During the frying process, control the fire to a small fire. Do not fry them. After frying, put them in a cloth bag and tie them up for use.

B, making salted chicken brine:

Add clean water 15 kg to a stainless steel pot, boil it with strong fire, then add the spice bag, cook it with low fire for 60 minutes to make the flavor of the spice taste, then add all the seasonings introduced above, add the coloring material Gardenia jasminoides Ellis, and pack it in a cloth bag alone. When it reaches the required color, it needs to be fished out, and the brine is prepared for later use.

(Note: If you are a friend who is engaged in catering, if you have some extra bones, scraps, chicken skeletons, etc., you can also add them to the brine and boil them together, which will make the brine taste better and the salted chicken taste more fragrant.)

C, chicken processing:

A hen with a net weight of about 3 kg is cleaned, then the chicken feet are folded back and stuffed into the inner cavity of the chicken for later use, water is added to the pot to boil, then the chicken is added to the pot for three times to extract and three times to soak in water, and then the chicken is taken out and put into the clear water for cooling for later use.

D, making salted chicken:

After the brine is boiled, then put the hen into the brine with the chicken head in hand for three times and three times, and then put the chicken into the brine and soak it for 25 minutes.

E, the production is completed:

After 25 minutes, fish out the chicken, cool it, cut it into pieces and put it on a plate, so that a salty chicken with strong salty flavor, smooth skin, yellowish color, crisp skin and tender meat is made.

The second production method:

Ingredients: chicken.

Accessories: salt, onion, ginger, sesame oil.

Practice:

1, buy a chicken first, clean it, add onion and ginger, boil it in boiling water for a few minutes, and skim off the foam.

2. Rinse the blanched chicken again, tie it with a rope, and then hang it on it to drain.

3, dry the chicken, rub it with salt and evenly spread it on the chicken, including the stomach.

4. After wiping evenly, put it on a hollow shelf and put it in a fresh-keeping bag. Marinate it for 2 days and drain the water at the same time. If the weather is hot, it is recommended to put it in the refrigerator.

5. The marinated chicken is cleaned, smeared with sesame oil and steamed for half an hour.

6, you can use Shajiang powder, shredded onion, plus a little sesame oil to stir evenly to make a dip, and the cooked salted chicken can be cut before eating.

Making tips:

1, making salted chicken, the choice of chicken is also very important. The chicken should not be too old, of course, and it should not be too tender. It is best to have a chicken about 180 days old. The weight of the chicken is not recommended to be too big, and the net weight of 2.5-3 kg is the best. If the chicken is too big, it will be soaked for too long, which will easily lead to the situation that the outside of the chicken is rotten and the inside is not ripe. Too old will also affect the salted chicken.

2. Chickens should go through the process of three extractions and three soaks before entering the brine. The purpose of this process is to keep the internal and external temperatures of chickens consistent, so that chickens can be soaked more easily when they are soaked in brine.

3. During the soaking process, the chicken should be soaked with flameout, and it is not allowed to fire. After the brine is boiled, the chicken will be put into the pot, because the net weight of the chicken is about 3 kg, which is not very large. It is only necessary to soak with flameout. If the temperature of the brine is soaked with fire, it will be too high, and it will be easy to cook the chicken in a short time, and it will not be easy for the chicken to taste.

4. Spice bags should not be soaked in brine for a long time. When the fragrance of spice bags is completely separated out, they need to be fished out. Spice bags are easy to smell or even bitter when soaked for a long time.

When the fragrance of brine is not enough, add a new spice bag for blending; Similarly, gardenia jasminoides Ellis can't be soaked in brine for a long time, and it will give off bitter taste if it is soaked for a long time. After the color is enough, it should be fished out.