First, steam pot harrier
(1) Raw materials:
Fat baby hen (weighs 3 pounds) 1 pc, MSG 1 1 5 minutes, refined salt 4 cents, pepper
1 point
(2) Production method: 1. After the hen is slaughtered, blanch it with hot water of 60 to 70 ° C, pluck out the feathers, and then cut out the internal organs (chicken gizzards and chicken livers are picked out for other purposes), and rinsed with clean water to remove blood and dirt. Then cut off the neck of the chicken, and then cut the neck into three pieces, the head of the chicken is cut in half, the wings are cut into two pieces, the legs are cut from the knee joint, and the calves are cut off so that the thighs are still attached to the chicken. The chicken body is split in half, each half is then cut twice, and the horizontal knife is cut horizontally, and cut into six large pieces evenly. Cut the whole chicken into twenty-three pieces, rinse them with dripping water, drain and set aside.
2. Take a special steam pot (Picture 1), put the drained chicken head and neck into the bottom layer of the steam pot, the second layer puts the chicken backbone and chicken nuggets with more bones, the upper layer puts the chicken breast pieces, the chicken breast meat is plump and neatly arranged on the surface, it looks very fat, and then sprinkle with fine salt, cover the pot lid, and coat the edge of the steam pot with cotton paper to seal the edge of the steam pot mouth green, so that there is no air leakage.
3. Take a large sand pot with a small belly, put in ten pounds of boiling water, surround the tank mouth with a new rag, put the steam pot on the top of the tank mouth, put it on the high fire and burn it for four hours (be sure to use the high fire, so that the water in the tank always maintains a large boiling degree, if the water vapor is insufficient, the chicken is not easy to cook, the soup is also less), after the chicken is cooked, the soup increases, that is, open the lid, sprinkle pepper and MSG, use a clean rag to remove the paste paper on the side of the steam pot, cover the lid and put it on the plate.
(3) Features: This dish is original, the soup color is clear, the taste is fresh and tender, and the nutrition is rich.
The seasonings and ingredients of the cooking steam pot chicken can be appropriately increased or decreased according to the taste of the eater, such as using cordyceps (which is a valuable medicine), which can be made into cordyceps steam pot chicken; using three seven powder ("three seven" is also a kind of precious Traditional Chinese medicine, fried with raw three seven in boiling chicken fat, and then crushed into a fine powder to form three seven powder) instead of cordyceps, it is made of three seven steam pot chicken. Steam pot chicken made of cordyceps and three seven powder has the effect of replenishing blood and nourishing qi. In addition, slices of ham and shiitake mushrooms are cut into slices, placed on top of chicken, and arranged in various patterns to increase the beauty of this dish.
Steamed chicken is a famous dish in Yunnan, has a history of more than 200 years, in the Qianlong years of the Qing Dynasty with the method of steaming chicken with Yanghao, which is the predecessor of the steamed chicken. Later, Jianshui County Kiln Industry changed the Yanghao iron to a steam pot, which became the current shape. In 1947, Kunming opened a "cultivating righteous qi" food shop, selling a large number of steam pot pigeons, and the well imitated this practice to cook steam pot duck, steam pot pigeon and other honors, and the taste was equally delicious.
The above recipes can be found in the "Chinese Famous Recipes" published by the Young Industry Publishing House in 1965, Chinese food culture has a long history, steam cooking, that is, through water vapor to transmit heat energy to cooking raw materials in the form of hot convection, the ancients put zèng on top of the kettle or bristle into a pottery (yǎn), plus pottery grate, so that the steam through the grate and the hole into the koshina to steam the food. This steam cooking method has become one of the six steaming techniques of Chinese food after steaming, steaming, sealing steaming, buckle steaming, and steaming, using steam pots to cook ingredients, which seems simple, but preserves the original taste of ingredients to the greatest extent. The steamed copper pot excavated from the tomb of the woman in Anyang, Henan Province, the bronze steam column reel, has been more than 3,000 years ago, and it is the earliest and only Shang Dynasty steam pot discovered so far.
Bronze steam column shaper needs to be used with bristles or kettle cooking utensils, the upper part is tightly covered, and the water vapor enters the koshiki through the hollow inner column of the utensils, and is emitted by the perforation of the column head, and the steam cannot be leaked out to steam the food around the middle column.
Fig. 1 Steam pot
Filming scene of "Gourmet China"
"Gourmet China" filmed Master Guan Yunfeng preparing steam pot chicken
Yunnan steam pot is famous for a Dian dish, steam pot chicken. Steam pot chicken has been rated as "the first famous dish in Yunnan" by Southeast Asian countries, and when US President Nixon visited China in 1972, Premier Zhou personally ordered steam pot chicken for the state banquet.
Yunnan steam pot chicken is made of Jianshui purple pottery, one of the "four famous potteries" in China, and the purple pottery firing technology was also included in the second batch of national intangible cultural heritage list in 2008.
4 side steam out of the Guizhou Miao steam pot