[Core Tips]
"Baked chicken with salt" is a famous dish in Guangdong. It was first created in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the coast of Dongjiang, some people wrapped cooked chicken in gauze paper and put it in salt piles for salting and storage. This kind of chicken is delicious and has a unique flavor. Later, the salt industry in Dongjiang, the capital of Dongjiang, developed, and local restaurants competed for the best dishes to entertain their guests, so they created a method of baking fresh chicken with hot salt, so the dishes began in Dongjiang Yu, and Dongjiang was the location of Hakka, so they called this kind of chicken "Hakka Salt Baked Chicken".
[Features]
The preparation method is unique, the flavor is rich, the skin is refreshing and the meat is smooth, and it is accompanied by ginger oil and salt, and the flavor is excellent. The color is yellowish, the skin is crisp and tender, the flesh and blood are fresh and fragrant, and the flavor is attractive. It is a common delicacy at banquets.
[raw materials]
Weight 1 500g: fat and tender neck chicken 1 only (yellow hair, yellow mouth, yellow feet and hens that have laid eggs are called neck chicken), ginger slices, onion strips10g each, coriander 25g, coarse salt 2500g, refined salt13g.
[practice]
1, put a small amount of water in a wok, add 4g of refined salt, heat it, add minced galangal, mix well, take it out, and divide it into 3 small plates, and add lard15g to each plate for serving. 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice. Brush one piece of reverse gauze paper with peanut oil for later use.
2. Slaughter the live chicken, remove the hair and viscera, hang it to dry, remove the hard shell on the toe tip and mouth, cut a knife on both sides of the wing, chop a knife on the neck bone, then wipe the chicken cavity evenly with 3.5 grams of refined salt, and put in ginger, onion and star anise powder, first wrap it with unpolished gauze paper, and then wrap it with oiled gauze paper.
3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out 1/4, put the chicken in the casserole, cover the chicken with the remaining salt, cover the lid tightly, and bake with low fire for about 20 minutes until cooked.
4. Take the chicken out, remove the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it), and put it into the shape of a chicken. Put the coriander on both sides of the chicken, and serve with Shajiang oil and salt sauce.
Yong Tau Foo
[Core Tips]
Hakka bean curd is one of the three famous dishes of Hakka. This dish is based on the evolution of jiaozi brewed in the north. Because there are more rice and less wheat in the south, and there are abundant soybeans, people cook tofu as dumpling skin into meat stuffing and find it particularly delicious, so it becomes a famous Hakka dish. Meizhou, a thousand-year-old ancient city, is known as the "guest capital". People from the Central Plains moved here "dressed in clothes", which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious.
[materials]
Board tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper, etc.
[practice]
1, respectively, chop lean meat and fish, soak shrimps and cut them into small pieces, cut salted fish into small pieces, and dice onions. Put all the materials in an enlarged bowl, add seasoning and stir until it is gummed for later use;
2. Pick and wash the cabbage, put it in oil, salt and boiling water, and cook it.
3. Rinse the tofu and drip dry, and open four pieces at a time. Use chopsticks for tofu, insert a hole in the middle of the tofu to brew the meat stuffing, and fry it in a wok until it is slightly yellow.
4. Heat the earthen pot, add a tablespoon of oil and saute the ginger slices, add the soup and bring to a boil. Add the cabbage and tofu and roll for a while. Stir-fry the sauce and roll to serve.
Note: The brewed tofu is fried in a pan and then boiled in a earthen pot. Some Hakkas also like to add some lettuce or garlic sprouts to the bottom of the earthen pot and then put the tofu pot so that the tofu will not burn.
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