#头条创作挑战赛#
Salt-baked chicken is a delicious food for all ages
In the past, there was a quaint village nestled in the distant mountains. The annual village banquet came as scheduled, and Zhang Laohan, who was a superb cook, always used his specialty dish - salt-baked chicken to quietly stir the taste buds of everyone present. Legend has it that this dish originated in ancient times, when wars were frequent, and the chefs sealed the chicken with clay and salt to make it easier for the soldiers to carry it, and the outer layer locked in the umami, and the moment the salt crust was untied, the overflowing aroma was irresistible. Since then, salt-baked chicken has gradually spread and become a famous Chinese dish.
The time-honored brand "Nanhai No. 1" in Guangdong Province has gained a great reputation for making salt-baked chicken. Walking into this historic restaurant, it is like traveling back to that prosperous era full of friends. According to the chef of the restaurant, their salt-baked chicken is made from local free-range chicken, which is firm and pure, and at the same time, special emphasis is placed on using pure and unadulterated sea salt to ensure the original taste of the chicken.
There are also many posts on the Internet about the "Breeze Courtyard", which has successfully attracted diners with a modern and improved version of salt-baked chicken. They use the method of slow roasting at low temperature for a long time to make the salt-baked chicken more tender.
To cook salt-baked chicken, you first need to prepare a chicken, sea salt, vegetable oil, Sichuan pepper, star anise, bay leaves, ginger slices and other seasonings. The production process is as follows:
- Wash the chicken, remove the internal organs and marinate in wine and ginger slices for 30 minutes.
- Take a pot of sea salt, add star anise, Sichuan pepper, and bay leaves and stir-fry until the salt is slightly yellowed and the temperature is uniform.
- Coat the marinated chicken in a thin layer of oil, then evenly coat it with the hot salt and wrap it tightly.
- Spread a layer of hot salt in a pot, top the wrapped chicken, cover with a layer of salt, cover and simmer for about 1 hour.
- Turn off the heat and let the chicken sit in salt for 15 minutes, then take it out, knock off the salt shell on its surface, and serve.
The dish can really be optimized during cooking. First of all, the choice of chicken is extremely important, the more tender the meat, the better the taste of the chicken. Secondly, the degree of heating of the salt needs to be mastered, too hot will burn, and low temperature will not be able to fully steam the chicken. In addition, the use of modern cooking tools, such as the temperature control function of the oven, can make the chicken heat more evenly.
The unique feature of the salt-baked chicken dish is that it has a crispy and hard salt crust on the surface, and once broken, it is greeted with a hot and fragrant steam and a hint of spices, while the meat is tender, juicy, and salty, and still has an endless aftertaste today. The golden sentence concludes: "The fragrance of salt baking, hidden in the shell, once released, has an endless aftertaste." ”
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.