Chu Lao fragrant pot belly wrapped chicken
In Hubei, there is a saying that there is no soup and no feast, which also reflects the characteristics of Hubei cuisine. Hubei people love to drink soup and are also very good at making soup, and simmering soup is a delicacy all year round. A bowl of hot, fragrant soup shows the host's enthusiasm for the guests. The dish is served in a clay pot and has a unique taste. The finished belly bun chicken soup is golden, the taste is strangely fragrant, the taste is slightly sour and spicy, and it has appetizing, nourishing and health effects. The new dish "Chu Lao Xiang Pot Belly Wrapped Chicken" has undergone three improvements, making this dish quickly popular in the three towns of Wuhan.
Improvements:
1. The main ingredient is changed to Zhejiang Sanhuang chicken. Traditional belly chicken is made from local chicken, but also 1 kg of pork belly, 1,250 grams of chicken neck and 100 grams of glutinous rice (soaked overnight in advance) to be cooked. After repeated trials, Director Wu switched to the use of three yellow chickens (origin of Xianju County, Taizhou City, Zhejiang Province, refers to yellow feathers, yellow mouths, yellow feet of chicken, in addition to the skin is also required to be yellow, this kind of chicken is tender, crispy skin and soft bones, fat plump and delicious, is Zhu Yuanzhang's favorite tribute to Qinci "China's first chicken", replacing chicken neck and glutinous rice, making its taste and fragrance better.
2. The ingredients are changed to Chongqing pickled bamboo shoots, pork belly, and three yellow chickens are all high-protein raw materials, in order to make the nutrients contained in the belly chicken more comprehensive, Director Wu changed to use pickled bamboo shoots as ingredients, supplemented with dietary fiber, and played a variety of roles such as understanding greasy, appetizing, and helping digestion to increase the amount of food.
3. The taste was changed to the salty and fresh with a slight sour and spicy flavor that Hubei Yankees liked. The traditional belly bun chicken is mostly salty and umami, and Director Wu switched to pickled chili, ginger, spice oil, red oil and other seasonings, so that the fragrant pot belly bun chicken has been recognized by the locals with golden color, strange taste, and slightly spicy and slightly sour.
Raw material:
1 chilled pork belly, 1 chilled three yellow chicken
Seasoning:
Chu Lao belly chicken special material package (350 grams / bag, the ingredients are soaked bamboo shoots, pickled peppers, pickled ginger, spice oil, red oil, etc., no need to add salt, monosodium glutamate, chicken essence and other seasonings again,), 8 grams of cooked lard (can also be omitted), 6 bell peppers (or red dates).
Directions:
1. Knead the mucus on the surface of the pork belly by hand, rinse it with water, rinse it outside and then rinse the inside of the pork belly, add 15 grams of salt and 30 grams of cooking wine after washing, and then knead it by hand to remove the dirt on the pork belly and wash it again.
2. Turn the cleaned pork belly out of it, scrape off the white grease with a knife after the turned pork belly, then clean it with water, and then turn it over to restore it for later use.
3. Pluck out some parts of the head of the whole chicken that have not been cleaned, rinse with water, and clean the internal organs of the chicken belly. Cut off the chicken butt and chicken toes, cut the chicken thigh joint in half (can not be cut off), stuff the chicken feet into the chicken belly, coil the chicken wings back, and stuff the chicken head into the coiled chicken wings and clamp it for later use.
4. Put water on the heat in a wok and bring to a boil, add 15 grams of ginger slices and shallots. Put in the whole chicken on the plate, cook over high heat for about 3 minutes, and remove the shaped whole chicken from the pot; Then put the whole pork belly into the pot of water and blanch it with boiling water for 20 seconds, immediately remove it, wash the surface of the pork belly with water, turn the pork belly over, and rinse the inside and out: stuff the shallots and ginger slices into the whole chicken belly, and then stuff the whole chicken into the whole pork belly (the wrapped belly chicken looks whole and does not need to be bundled).
5. Put the belly chicken into boiling water and boil it for 2 minutes, then rinse it with water for the final rinse, put the belly chicken into the clay pot, pour in a bag of special soup for the belly bag of the chicken in the Chu Lao Xiang Pot, add boiling water, cover the pot and cover the fire, first boil the soup over high heat, then turn the fire to the minimum, and simmer for 4 hours (the whole finished product is on the table, and the waiter will share the food with each customer, drink the soup first, and then take out the belly chicken dishes and cut them into pieces, so that customers can eat them).
Fish-headed frogs
Raw material:
Big-flowered silver carp head (about 1000 grams).
Distribution:
500 grams of dough cubes.
Seasoning:
6 grams of salt, 4 grams of monosodium glutamate, 6 grams of chicken juice, 2 grams of pepper, 6 grams of soy sauce, 6 grams of Maggi umami juice, 15 grams of fresh and spicy sauce, 10 grams of dried green peppercorns, 10 grams of ginger rice, 10 grams of garlic rice, 20 grams of millet spicy section, 10 grams of Erjingtiao chili section, 20 grams of chopped green onion.
Production:
1. Clean the head of the silver carp (about 900 grams) and cut it into large pieces for later use;
2. Bullfrogs (about 400 grams) are slaughtered, washed, chopped into pieces, and marinated in a basin with ginger and shallots, cooking wine and pepper for 20 minutes;
3. Take 300 grams of high-gluten flour, add egg white, a little salt and salad oil, whip in one direction, then make small pieces into a pot of boiling water and cook for later use;
4. Heat rapeseed oil and lard in a clean pot, add dried green peppercorns, ginger rice, garlic, millet spicy section and Erjingtiao chili pepper section and stir-fry until fragrant, add fresh soup, add salt, monosodium glutamate, chicken juice, pepper, soy sauce, Maggi umami juice and fresh spicy sauce, put in fish head pieces and bullfrogs, cover and burn until cooked, sprinkle salt, monosodium glutamate, chicken juice, pepper, soy sauce, Maggi umami juice and fresh and spicy juice on a plate, and pour hot oil to stimulate the fragrance.
Tangerine peel river prawns
This dish is made by deep-frying river prawns and then cooking them with nine seasonings such as tangerine peel, dried chili peppers, and garlic slices. After the dish is cooked, the color is bright, the shrimp meat is fresh and tender, spicy and sweet, and has the aroma of tangerine peel.
Raw material:
250 grams of live river shrimp, 10 grams of nine-made tangerine peel shreds.
Seasoning:
5 grams of chives, 2 grams of ginger, 5 grams of garlic, 5 grams of dried chili peppers, 1 teaspoon of refined salt, 2 teaspoons of wine juice, 1 teaspoon of sugar, 3 teaspoons of Huadiao wine, 1 teaspoon of balsamic vinegar, a little monosodium glutamate and Sichuan pepper powder, 5 grams of sesame oil, 500 grams of vegetable oil (consume 40 grams).
Operation:
1. Cut off the whiskers of the river shrimp, rinse it with water, drain the water, put it in a bowl, add 2 grams of refined salt, 10 grams of Huadiao wine, mix well, pour it into a colander and set aside.
2. Cut the nine tangerine peel shreds into sections and soak them in warm water to soften; Rinse the dried chili peppers with water and cut them into sections; Remove the roots, wash the chives and chop them into minced pieces; Peel and wash the ginger and chop it into minced pieces; Peel the garlic and cut it into slices with a knife.
3. Wash the pot and put it on the fire, scoop in the vegetable oil and burn it until it is hot, sprinkle the river shrimp into the oil pan and fry it, and drain the oil with a colander spoon.
4. Leave 5 grams of vegetable oil in the original pot, heat it on medium heat, stir-fry the dried chili peppers to brown color, then add garlic slices, minced ginger and chopped green onion and stir-fry well, then pour in the river shrimp and cook into the Huadiao wine.
5. Then, add refined salt, Sichuan pepper powder, sugar, monosodium glutamate and tangerine peel (the juice of soaking tangerine peel).
6. After boiling, turn to high heat to reduce the juice, pour in the wine juice and balsamic vinegar, pour in sesame oil, sprinkle with chopped green onions, stir-fry and put on a plate.
Production keys:
1. Be sure to choose live river shrimp, and it is best to choose large river shrimp with seeds. Male shrimp should be cut off the whiskers and legs.
2. When frying river shrimp, the hot pot should be hot and explode quickly.
3. Avoid using animal fat and soy sauce.