1 chicken (about 2kg), 200 pieces of winter bamboo shoots and 500g of mushrooms.
Roasted chicken chafing dish formula seasoning:
Self-made spice 15g, nourishing medicinal materials 70g, salt 5g, Pixian bean paste 25g, pepper 50g, pepper 10g, sugar 2g, pepper 2g, monosodium glutamate 5g, cooking wine 20g, ginger and garlic rice 10g, and fresh soup 1kg.
Roast chicken hot pot formula nourishing medicinal materials;
20g of Codonopsis pilosula, 30g of Adenophora adenophora and 20g of Angelica sinensis.
The proportion of self-made spices in the formula of roast chicken hot pot;
3g of star anise, 4g of tsaoko, 2g of clove 1 g, 2g of kaempferia kaempferia, 2g of fennel 1 g, 2g of fragrant leaves and 2g of citronella.
Making method of roast chicken chafing dish formula;
(1) Soak dried peppers in boiling water for two hours and grind them into Ciba peppers with a meat grinder.
(2) Wash all kinds of nourishing herbs and homemade spices, soak them in cold water, wash the native chicken after slaughter, and cut it into pieces 5 cm square.
(3) Put a clean pot into medium fire, add salad oil and melted lard to 60% heat, stir-fry chicken pieces for 5 minutes, add salt, Pixian bean paste, pepper and Zanthoxylum bungeanum, stir-fry until the oil turns red, and add ginger rice, garlic rice, sugar, pepper and monosodium glutamate. You can scald all kinds of vegetarian dishes after eating.
Operation essentials of roast chicken hot pot formula;
1. When choosing ingredients, you must use a rooster first, and it will be delicious and tender when cooked.
2. Chicken should be cut evenly, not soaked in water or greased. Fry the chicken directly, or the chicken will taste bland, tender and not fragrant.
3. According to different taste requirements, the dosage of Bazin Pepper can be increased or decreased as appropriate.
All kinds of herbs and spices must be soaked in water first.
After eating chicken, you can add fresh soup appropriately, and then eat all kinds of vegetarian dishes on the table.
6. Oil dishes can be prepared according to the taste of the guests for them to dip in. They are a mixture of crispy soybeans, Sichuan mustard tuber (diced), chopped green onion, flavoring essence, coriander and a small pot of original soup.