The history of bowl chicken has a long history, and it is said that since the Qing Dynasty, people have used pottery bowls to hold chicken slices, with spicy seasonings, which is the only artifact for cooking. Now, with the delicacy of the diet, the exquisite ingredients, and the current cooking methods, the taste of the bowl chicken now has the characteristics of crispy meat, spicy and fragrant, sweet and salty.
Today I will teach you this commercial version of the bowl chicken.
First, the boiling of old soup
In a large pot of 10 liters of cold water, add 2 large pork bones and a chicken, add 30 grams of ginger, bring to a boil and skim off the foam. Put 30 grams of Yamana, 20 grams of star anise, 10 grams of peppercorns, 10 grams of cumin grains, 10 grams of cinnamon, 10 grams of tangerine peel, 10 grams of cloves in a sealable cloth bag and put them in a pot, then add 10 grams of white pepper, 10 grams of salt, 10 ml of cooking wine, and 5 ml of white vinegar to the soup. After the water boils 20 minutes to fish out, tear off the chicken by hand, put the chicken bones back in the pot to continue boiling, after the chicken is salvaged, change the high heat to low heat and slowly boil for about 4 hours.
Second, the preparation of chili oil
1. Seasoning: 10 grams of grass fruits, 3 grams of white buckle, 4 grams of cumin, 5 grams of star anise, 4 grams of cinnamon, 5 grams of peppercorns, 30 grams of green onion, 30 grams of ginger.
2. Ingredients: 1000 grams of vegetable oil, 100 grams of Chaotian pepper (crushed pepper), 100 grams of erjing (crushed chili pepper), 50 grams of millet spicy (crushed chili pepper), 30 grams of white sesame seeds.
3. Preparation steps: (1) Add vegetable oil to the pot and heat the vegetable oil until eight ripe.
(2) Then turn off the heat to remove the pan, cool the oil, when the oil is reduced to five ripe, first add white buckle, cumin, grass fruit, star anise, cinnamon, peppercorns, use the residual temperature of the oil to fry the above spices for 2 minutes.
(3) Then add the onion and ginger to continue frying, then the oil temperature is low, you can use low heat to heat it again, until the water of the onion and ginger is all fried, pour out all the oil, do not want various raw materials.
(4) Then pour the oil into the pot again, heat the oil again until it is five ripe,
(5) Pour in the white sesame seeds, fry them over low heat, and stir continuously, until the white sesame seeds turn golden brown, and then you can start cooking.
(6) Then pour the oil spoonful into the pot of crushed peppers, and keep stirring, stop heating the oil after seeing the slight discoloration of the crushed peppers, and continue to stir until all the crushed peppers are golden brown, and then pour all the remaining oil into the broken pots.
Third, the production of rattan pepper oil
Prepare 250 g of fresh rattan pepper and 1,000 g of vegetable oil. After 10 seconds of smoke from heating the vegetable oil, it is poured directly into the pot containing rattan peppers without cooling. After pouring the oil into a pot filled with rattan peppers, cover with a lid and close for more than 4 hours. Then use a sieve to filter out the vine peppers, leaving only the vine pepper oil to use.
Fourth, the production of pepper oil
The preparation of peppercorn oil is the same as that of rattan pepper oil, prepare 100 grams of dried peppercorns and 1000 grams of vegetable oil
After 10 seconds of heating the vegetable oil and smoking, it is directly poured into the pot containing the peppercorns, without the need to cool down. After pouring the oil into a pot filled with peppercorns, cover it with a lid and close it for more than 4 hours. Then use a sieve to filter out the peppercorns, leaving only the peppercorns oil to use.
5. Preparation of chives oil
Cut 250 grams of chives, chop them, and let 500 grams of vegetable oil smoke for 10 seconds before turning off the heat. Immediately pour the oil into the chopped chives, airtight for 5 minutes, and strain out the chopped chives.
6. Allocation
After a variety of sesame oil is done is mixed, a pot of broth about 3 liters, first add 5 ml of raw soy sauce, and then add the right amount of salt, and then the rock sugar into water, add to the broth, and then add a few spoons of chili oil in turn (add a spoon before the layered chili pepper and oil stir well) Chili oil to seal the soup noodles, half a cup of pepper oil, half a cup of vine pepper oil, half a spoon of shallot oil, half a spoon of sesame oil. After all the ingredients are prepared, add 2 tablespoons of chicken essence and 1 spoonful of monosodium glutamate.
7. Preparation and preservation method of vegetarian dishes
Commonly used vegetarian dishes are: potatoes, cauliflower, kelp, oyster mushrooms, lotus chips, fungus, bamboo shoots, lettuce leaves, broccoli, dried tofu, tribute vegetables and so on.
1. Vegetarian dishes should be prepared to maintain a crisp and refreshing taste. Such as potatoes, lotus these water after boiling into the water, the water can be slightly opened again after the pot, mushrooms and other difficult to cook to cook more.
2. Vegetarian dishes can be boiled in water, after cooking, soaked in cold water and soaked in strings, after wearing, put into light salt water and soaked for 10 minutes.
3. Summer preservation method: add gluconolactone or potassium sorbate to the brine to keep fresh, overnight need to be put into the refrigerator together with brine.
Commonly used meat dishes are: duck intestines, county liver, chicken wings, chicken feet, hairy belly, yellow throat, duck claws, chicken hearts, ham sausages, crispy sausages, pork skin, duck tongue and so on.
1. Meat dishes need to be marinated with salt, cooking wine, and ginger to remove the fishy taste, and then boiled in water or brine.
2. After the meat dish is cooked, put it in a large basin, rinse it with cold water, and then put some ice cubes in the water to make the meat shrink, so that the meat is full of elasticity. When the ice water is not cold, put the meat on skewers and soak in salt water for 10 minutes.
2. How to store in summer: Add gluconolactone or potassium sorbate to the brine to keep it fresh, and overnight you just need to put the meat in your pocket and refrigerate it.