"Gastronomic Hidden Head Poem"
Ancient temple pillow Bixi,
Dharma Starlight Candle Sea Thing,
Salt plum tune Ding Meritorious In,
Baked Ge suspension arc ambition is low,
Chicken And pork community wine neighbors have.
——No.1 Gourmet Mansion
In our daily lives,
I believe that many people should like a variety of meat delicacies very much.
And there are many ways to cook meat,
With the help of modern high-tech cooking utensils,
I want to make the meat delicious and beautiful,
It's not that hard.
But if you want to make meat antique,
That requires a little knowledge of the gastronomic steps of the ancient operation.
And for this ancient salt baked chicken shared today,
I believe that many people can see almost delicious dishes in large restaurants or large restaurants.
Compared to those century-old stores,
But where you can push out the signature dish,
Let alone have a history of decades.
They do not resort to modern high-tech cooking techniques,
Rather, it is a continuation of the ancient cooking left by the ancestors,
Just to give you a taste of the antiques of decades ago.
If you are also interested in today's ancient salt-baked chicken,
Let's take a look at how he cooks.
【Food name】: Ancient salt baked chicken
【Preparation ingredients】: 3 yellow chickens, 2 sheets of cooking paper for wrapping (you can also replace them with 2 lotus leaves), 3 packets of coarse salt for pickling pickles, 10 cloves of garlic, 5 slices of ginger, 5 fragrant leaves, 3 star anise, 2 cinnamon, 30 peppercorns, 20g of rock sugar, 3g of table salt, 3 spoons of cooking wine.
Step 1: First prepare a wall-breaking machine, add garlic cloves, ginger slices, fragrant leaves, star anise, cinnamon, peppercorns, rock sugar, salt, beat and set aside.
Step 2: Then wash the prepared three yellow chicken first, use absorbent paper to dry the surface and inner water, then put on disposable gloves, first smear a layer of cooking wine on the surface of the three yellow chicken, and then evenly spread the prepared ginger and garlic marinade on the surface, put it into a container, cover a lid, and let it sit for an hour.
Step 3: Prepare a saucepan that can be completely put into a whole chicken, pour 3 packs of coarse salt into it, turn on the medium heat and stir-fry non-stop until about 120-150 degrees, if the temperature is not controlled well, then strictly follow the time operation, stir-fry for 5 minutes and turn off the heat.
Step 4: Finally take out half of the coarse salt, wrap the marinated three yellow chickens in the prepared baking paper, then put it in the pot, cover the surface with the coarse salt that comes out, then cover the lid, simmer for about 30 minutes on low heat, and then take it out and taste.
Generally speaking
The melting point of the salt is at 801 degrees,
So you don't have to worry about whether the salt will be roasted or not.
If the salt appears to melt during heating,
That only means that the quality of the salt bought is not good,
Too much moisture.
If you are also interested in today's cuisine,
Try it yourself at home.
Then today's cuisine will be shared here, if there is still something you don't understand, you can also chat privately with the author. This article is personally original by No. 1 Food Mansion, welcome to like, collect, pay attention to, comment Oh, we will not see tomorrow.