First, the selection of chicken in order to healthy and disease-free, large full-bodied, muscular chest and legs and meat tender broiler chicken is the best, but also can be used to eliminate the weight of 1.5 kilograms or more of the fat hens.
Second, the slaughter of the chicken body hanging upside down, the left hand pulls open the chicken mouth beak, the right hand holding a knife into the chicken mouth, to be the tip of the knife up to the second cervical vertebrae, quickly cut the neck blood vessels, and then in the center of the maxillary fissure, the eye of the inner, diagonal stabbing into the brain to destroy the nerve center of the feather muscles, so that the feathers are easy to fall off, and to promote the speed of its death. This method of slaughtering chicken neck without cuts, good looking and good selling. After the bloodletting, it should be scalded and depilated as soon as possible. Pay attention to keep the chicken body intact, do not rub the skin.
Third, shaping the chicken wings from the wrist joints cut off, two feet from the lying joints chopped off. Then open the hall, from the sternum to *** cut a long knife cut. Requirements of the knife surface neatly, do not produce broken meat. Pull open both sides of the pectoral muscle, exposing the sternum, and then use the knife to open the sternum, pull out the internal organs and esophagus, trachea. And on both sides of the 2nd to 3rd thoracic vertebrae, cut the ribs and pectoral muscles diagonally upward at an angle of 30 to 40. Be careful not to cut through the skin for modeling. Wash the inner cavity of the chicken with clean water, do not tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of preserved chicken. Soak the chicken in clean cold water for 4 hours to remove blood from the body and make the muscles white. Then cut off the lower beak, in the chicken nostrils through the rope to hang up, drained to dry.
Fourth, curing This is the key to determining the quality of preserved chicken.
1 fried salt. According to every 0.5 kilograms of coarse salt plus 1 gram of fennel ratio poured into the pan and fried until no steam, salt turned yellow when the pan, cooled and ground fine.
2 Make brine. There are new brine, old brine points. New brine is 2.5 kilograms of soaked chicken blood, add 0.25 kilograms of salt, into the pot to boil, with a spoon to skim off the blood foam and dirt. To be salt boiling, and then filtered with layers of gauze to remove impurities, put sugar 0.1 kg, glucose 0.04 kg, 0.25 kg of mixed spices (35% fennel powder, 25% cinnamon powder, pepper 20%, 10% cumin, pepper 10% with), ginger 0.25 kg, 0.25 kg of green onions (short), and then into the pot to boil and then poured into the brine tank that is made. The old halogen is the new halogen by pickled chicken more than 20 times of repeated use and long-term storage of the formation. The older the brine the better, it is compared with the new brine, has the advantages of nutritious, juicy flavor heavy. Every time you burn brine skimming foam, appropriate supplement salt, sugar and spices, and multi-layer gauze filtered impurities, to keep the brine clarified.
3 wipe salt. First, use the big wine in the chicken skin, inside and outside the cavity coated for a few moments, to remove the fishy filth. Then wipe the whole body with salt (with the amount of salt for 6% of the weight of the chicken), in the chicken's back, pectoral muscles and abdominal cavity repeatedly rubbed. Especially chicken thighs, wipe salt should be placed in the palm of the hand, from the bottom to the top of the rubbing, so that the muscle pressure, easy to penetrate.
4 initial salting. The chicken will be wiped with salt, back up, into the tank with new brine, filled with salt on the top to cover the surface, and press on the weight, so that the chicken body is flat. General marinade for about 24 hours, to be muscle tightening can be out of the cylinder.
5 double marinated. The old brine to join the Daqu wine (dosage of 5% of the old brine), poured into the marinade cylinder, into the chicken billet, cover the bamboo lid, with a stone light pressure (should make the chicken billet completely immersed in the marinade), re-marinated for 24 hours after the up and down turn the chicken body, so that the absorption of brine uniformly, and then renewed marinade for 42-48 hours, you can take out to hang up and drain the marinade.
6 stacked blanks. The marinated chicken billet according to the "pipa-like" modeling stacked, chicken neck straight placed, wings and legs retracted, and then pressed on the weight of the chicken billet to keep the pipa-like 4 days or so into.
7 Hanging. Formed chicken billet into the water repeatedly rinsed to remove skin impurities, and then drained of water, hanging in a ventilated dry place (can not be placed in the sun exposure), generally by 20 to 30 days of air drying, to be smooth and flat surface, the whole body is dry, the neck bone is exposed to the finished product, can be batch market sales.
Question 2: What seasoning is used for sun-dried chicken (Guangdong wax system method) Slaughtering: when slaughtering, to drain the blood, and then depilated with hot water above 70 degrees Celsius, openings to take out the viscera, chopped off the feet and claws and wings, and rinsed with clean water.
Marinade
The prepared seasoning mix well, coated in the chicken body inside and outside, and should be fully wiped, in the chicken's mouth, bleeding mouth should also be sprinkled with some seasoning, and then into the tank marinated for about 32 hours, in the middle of the tank should be inverted 2 times, in order to marinate through the body of the chicken.
Baking
The marinated chicken billet with twine tied separately, from the abdomen open, twine can be tied to the chicken legs; from the tail open, twine can be tied to the chicken head. This is conducive to the flow of sewage in the chicken cavity. Then hang the chicken blanks in a ventilated place to dry the moisture on the exterior. Finally put into the 55 ℃ about the baking room, baking about 16 ~ 18 hours, to the chicken body is golden brown when the finished product. In some rural areas of Sichuan, people will be cedar tree branches lit with its smoke to smoke preserved chicken, a unique flavor.
Generally placed outside the house in winter, the flavor is better.
Sun-making
In some rural areas, the production of preserved chicken is not baked, but made in the sun. In sunny weather, the whole chicken marinated in brine, with a firm and clean rope tied to the chicken feet or tied to the head of the chicken, the chicken blank hanging in the sun. This sunshine three days (three days), basically can be put away. Of course, one or two more days of sunshine is better.
Sun made good wax chicken, usually hang in a dry ventilated place. If there is a chicken body is still damp, it should be sunbathed again.
Preservation method: preserved chicken should be stored in a dry and ventilated place. If the air is humid, it should be smoked and moxibrated with fine smoke over a gentle fire, so that it can be preserved for 2 to 3 months without deterioration.
Question 3: I bought the salted chicken, how to do delicious Waxed chicken legs fried rice
Ingredients:
Japonica rice 150 grams, 1 egg, 10 grams of green onion, 1 waxed chicken legs, 10 grams of green beans Seasoning 2 grams of monosodium glutamate (MSG), 250 cc of vegetable oil, salt, pepper a little
Practice:
1, waxed chicken legs into the steamer basket steamed for about 20 minutes and then removed. 20 minutes and then take out.
2. Remove the bones from the steamed chicken thighs and cut them into 0.8cm cubes.
3. Heat oil in a pan until 40% hot, then add green beans and drain until cooked.
4. Add 30cc of oil to the pan, add the beaten egg and scramble, then add the diced chicken thighs and stir-fry.
5. Add rice, green beans, salt, monosodium glutamate (MSG), and pepper and stir-fry over high heat.
6, sprinkled with chopped green onion on the plate can be.
Tips:
1, wax chicken thighs should be fried with skin to have flavor.
2, wax chicken legs moisture content to be sufficient, such as insufficient can be used over the oil method.
Fern fried preserved chicken sausage
Ingredients:
Main ingredients: preserved chicken sausage 200 grams, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings: 50 grams of salad oil, 2 grams of monosodium glutamate, 5 grams of salt, cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.
Practice:
1, preserved chicken sausage cut into 3 cm sections, blanch and fish out. Fern cleaned and cut into sections, red pepper shredded.
2, the pot of oil to fifty percent hot, under the waxed chicken sausage stir fry 10 seconds on high heat, cooking wine, glutinous rice vinegar stir fry on high heat.
3, the pot to stay in the bottom of the oil, under the dry pepper powder stir-fry incense, under the fern, red pepper shredded stir fry, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir fry, drizzle sesame oil, sprinkle green onion is complete.
Tips:
Spicy, crisp, smoky flavor.
Steamed lily pads with preserved chicken thighs
Ingredients:
One preserved chicken thigh, one thick lily pad, 1 tablespoon of cooking wine, 1-2 tablespoons of soy sauce (according to your taste), 3-4 slices of ginger.
Directions:
First, cut the leaves into strips and put them on the bottom of the plate, then remove the bones of the chicken leg and cut it into pieces, and evenly distribute them on the leaves. Add the ingredients. Steam for about 30 minutes over water (cold water).
Tips:
It's better to buy boneless preserved chicken thighs from the supermarket, otherwise it's a bit troublesome to remove the bones.
Stewed lettuce with preserved chicken
Ingredients:
1 preserved chicken, 2 pieces of lettuce.
Seasonings:
Peppercorns, dashi, soy sauce, cooking wine, green onion, ginger and garlic.
Method:
1, wax chicken chopped into small pieces, soaked in cool water for 12 hours, remove the salty taste;
2, lettuce peeled and cut into pieces to be used;
3, the pot into the oil, bursting incense onion, ginger, garlic, peppercorns, dashi, add the wax chicken pieces, adjusted to the soy sauce, cooking wine sautéed wax chicken out of the oil;
4, the pressure cooker filled with cool water, pouring Stir-fried chicken, steam pressure for 15 minutes;
5, pressure cooker cooled down and opened the lid, poured into the casserole, add lettuce pieces, stewed over low heat for 20 minutes.
Lapis gizzard congee
Ingredients:
gizzard, congee
Seasonings: high degree of wine, white pepper grains, cumin grains, soy sauce
Practice:
1. Buy a box of gizzards, pick some of the more intact chunks of the
2. Use salt hand to clean, and then filtered dry water, put a high degree of wine (I use brandy), a few White pepper grains, cumin grains, soy sauce (not to do bacon, there is no need to put the old soy sauce) in the gizzard in a large pot, mixed by hand, tied with cotton rope into a string, and then placed in the refrigerator overnight, the next day hung up in the sun, about sunshine for about a week or so.
3. Cut the rope after the sun, and put it in the refrigerator in a sealed bag. This is after the sun;
4. A few gizzards will be washed, dropped under the porridge pot in the pot, boiled until the porridge sheep, gizzards fished out sliced back into the porridge, and then sprinkled with chopped green onions, pepper and sesame oil on the porridge.
Question 4: waxed chicken sunshine 3 days how to have the smell of pickled too light
Question 5: waxed fish, waxed chicken, bacon, and sausage are good sunshine, can not be placed in the refrigerator at the bottom of the frozen inside? How to be conducive to preservation. 5 points Yes, and a very good way.
First, frozen preservation
The bacon clean and then drained water, wrapped in plastic wrap into the refrigerator freezer to freeze, this preservation method applies to all the bacon, and preserved for the longest time, even if you save the three to five years is not a problem, and if then sealed up to save the effect is even better. You can also put it in the freezer to save bacon, so you can save it for at least a year without spoilage.
Second, hanging preservation
If the local room temperature is lower than 20 degrees Celsius, and the humidity in the indoor air is less than 60%, you can hang the bacon in the cool and ventilated indoor sunlight, which can be preserved for about 3 months, the lower the room temperature and humidity, the longer the preservation time.
This method of preserving bacon has a drawback, that is, it is easy to ooze out the grease over time, which makes the bacon firewood and affects the taste, so it is only suitable for short-term preservation of bacon in the colder time.
Third, buried soil preservation
The bacon cleaned and then drained water, wrapped in edible plastic film wrapped tightly, it is best to wrap a few layers of plastic film, and then wrapped in a thick layer of viscous good yellow mud, and finally buried it into the ground to save, this preservation method can be preserved for a long time 3 years, and take out the flavor will be more delicious. In fact, this method of preserving bacon is very popular in Yunnan, the local people called incense meat.
Fourth, sealed altar preservation
Wash and drain the water of the bacon into small pieces, and then into the ceramic altar. Then the cooking oil cooked and cooled and poured into the altar, the amount of oil to be able to submerge the bacon, and finally sealed the mouth of the altar can be, this method of preservation of bacon can be preserved for a year.
Fifth, other methods
After the smoked bacon itself has a strong anticorrosive ability, just how to save is no problem, especially with the cypress branches smoked bacon, three days hanging in the shade in a cool ventilated place is not bad. But now a lot of smoked bacon is using fast smoking method, so it is recommended that you still use the above methods to save more insurance.
Supplementary note:
1, preservation of bacon must be kept away from light, because bacon in the sunshine is easier to oil and firewood, more hateful is easy to produce a strange flavor.
2, bacon if not properly preserved will be very easy to grow mold, in fact, as long as the hot water to clean up or can eat.
Question 6: I want to make preserved chicken and duck kidneys to eat, but how to pickle the kidneys to make them numb and spicy? Last pickled once, put the chili and salt together pickled, hang up the sun Eat according to personal taste into a small amount of salt, because the waxed duck kidneys themselves have been salty
Salt on the less put a little bit of chili pepper on the main spices on the good
If you solve your problem please adopt Oh pro! The refrigerator can not one, salmon, salted chicken, bacon and sausage are good after the sun, can be placed in the refrigerator frozen layer of preservation, it is best to be placed in the refrigerator insulation, and will be adjusted to the temperature of 4 degrees Celsius or so, so that about half a year of storage does not deteriorate.
Second, extended knowledge
If you plan to eat bacon, preserved fish, preserved chicken and preserved sausage in 2 weeks, and the indoor temperature is lower than 20 degrees Celsius, humidity is less than 60%, you can not be put into the refrigerator, as long as it is placed in the ventilation, dry, and not directly exposed to the sun can be. Otherwise, it is necessary to wrap the bacon with a plastic bag, placed in the refrigerator insulation, and will be adjusted to the temperature of about 4 degrees Celsius, so that about half a year of storage does not deteriorate.
Question 8: What does it mean to dream of sun bacon bacon fish and chicken in the house proves that you have not eaten for a long time.
Question 9: There are still a lot of fish in the house, the refrigerator can not put, can not pickle slurping or processing later to eat, like the meat into bacon, cabbage pickle slurping, 5 points put some salt, pickle for three or four days, and then put it outside to dry on the drying.
Question 10: What is the best way to make a pickled product more reddish Waxed Pheasant
Sunbaked
In some rural areas, waxed chicken is not baked, but made in the sun. In sunny weather, the marinated whole chicken is brined, tied to the chicken's feet or tied to the chicken's head with a firm, clean, thin rope, and hung in the sun. This sunshine three days (three days), basically ready. Of course, one or two more days of sunshine is better.
Sun made good wax chicken, usually hang in a dry ventilated place. If there is a chicken body is still damp, it should be sunbathed again.
Preservation method: preserved chicken should be stored in a dry and ventilated place. If the air is humid, it should be smoked and moxibrated with fine smoke, so that it can be kept for 2 to 3 months without deterioration.
Product Features
Golden color, beautiful shape, delicate meat, oil, sweet flavor, wax fragrance, steamed, boiled are delicious.
Serving Methods
Before consuming, the preserved chicken should be washed and soaked for 8~12 hours, so that it will be soft, and part of the salt will be removed to reduce the salinity. Then into the steamer, add ginger, green onion, yellow wine or beer, steam about 2~3 hours, remove and cool, slice, can be eaten.
Cooking method
Fried rice with preserved chicken thighs
Ingredients:
150g of round-grained rice, 1 egg, 10g of green onion, 1 preserved chicken thigh, 10g of green peas Seasoning seasoning monosodium glutamate (MSG) 2g, 250cc of vegetable oil, a little salt and pepper
Methods:
1, preserved chicken thighs are put into steamer and steamed for about 20 minutes and then removed.
2. Remove the bones from the steamed chicken thighs and cut into 0.8cm cubes.
3. Heat oil in a pan until 40% hot, then add green beans and drain until cooked.
4. Add 30cc of oil to the pan, add the beaten egg and scramble well, then add the diced chicken thighs and stir-fry briefly.
5. Add rice, green beans, salt, monosodium glutamate (MSG), and pepper and stir-fry over high heat.
6, sprinkled with chopped green onion on the plate can be.
Tips:
1, wax chicken thighs should be fried with skin to have flavor.
2, wax chicken legs moisture content should be enough, such as insufficient can be used over the oil method.
Fern fried preserved chicken sausage
Ingredients:
Main ingredients: preserved chicken sausage 200 grams, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings: 50 grams of salad oil, 2 grams of monosodium glutamate, 5 grams of salt, cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.
Practice:
1, preserved chicken sausage cut into 3 cm sections, blanch and fish out. Fern cleaned and cut into sections, red pepper shredded.
2, the pot of oil to fifty percent hot, under the waxed chicken sausage stir fry 10 seconds, cooking wine, glutinous rice vinegar stir fry on high heat.
3, the pot to stay in the bottom of the oil, under the dry pepper powder stir-fry incense, under the fern, red pepper shredded stir fry, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir fry, drizzle sesame oil, sprinkle green onion is complete.
Tips:
Features
Spicy, refreshing, smoky flavor.
Steamed lily pads with preserved chicken thighs
Ingredients:
One preserved chicken thigh, one thick lily pad, 1 tablespoon of cooking wine, 1-2 tablespoons of soy sauce (according to your taste), 3-4 slices of ginger.
Directions:
First, cut the leaves into strips and put them on the bottom of the plate, then remove the bones of the chicken leg and cut it into pieces, and evenly distribute them on the leaves. Add the ingredients. Steam for about 30 minutes over water (cold water).
Tips:
It's better to buy boneless preserved chicken thighs from the supermarket, otherwise it's a bit troublesome to remove the bones.
Stewed lettuce with preserved chicken
Ingredients:
1 preserved chicken, 2 pieces of lettuce.
Seasonings:
Peppercorns, dashi, soy sauce, cooking wine, green onion, ginger and garlic.
Method:
1, wax chicken chopped into small pieces, soaked in cool water for 12 hours, remove the salty taste;
2, lettuce peeled and cut into pieces to be used;
3, the pot into the oil, bursting incense onion, ginger, garlic, peppercorns, dashi, add the wax chicken pieces, adjusted to the soy sauce, cooking wine sautéed wax chicken out of the oil;
4, the pressure cooker filled with cool water, pouring Stir-fried chicken, steam pressure for 15 minutes;
5, pressure cooker cooled down and opened the lid, poured into the casserole, add lettuce pieces, stewed over low heat for 20 minutes.
Lapis gizzard congee
Ingredients:
gizzard, congee
Seasonings: high degree of wine, white pepper grains, cumin grains, soy sauce
Practice:
1. Buy a box of gizzards, pick some of the more intact chunks of the
2. Use salt hand to clean, and then filtered dry water, put a high degree of wine (I use brandy), a few White pepper grains, cumin grains, soy sauce (not to do bacon, there is no need to put the old soy sauce) in the gizzard in a large pot, mixed by hand, tied with cotton rope into a string, and then placed in the refrigerator overnight, the next day hung up in the sun, about sunshine for about a week or so.
3. Cut the rope after the sun, and put it in the refrigerator in a sealed bag. This is after the sun;
4. A few gizzards washed, dropped under the congee pot pot, boiled until the congee sheep, gizzard fishing up slices back into the congee, and then sprinkled with chopped green onions, pepper and sesame oil on the congee. Food Suggestions
According to modern food knowledge, pickled wax products containing nitrites should not be consumed for a long time, a large number of people. Preserved chicken flavor flavor, good taste, easy to cause more food, it is recommended not to eat often, the amount of a meal should not be too much. ... >>