#聚光创作大赛#
Ingredients: A free-range rooster that year.
Spices: 30 grams of red pepper, 15 grams of angelica.
Ingredients: appropriate amount of refined salt, 100 grams of green onions, 100 grams of cooking wine, 30 grams of ginger slices.
Ingredients for mustard dipping sauce: 20 grams of mustard, 10 grams of oyster sauce, 80 grams of sesame paste, 3 grams of sugar, 10 grams of Weidamei soy sauce, appropriate amount of water.
Here's how:
1. Slaughter the little rooster, remove the hair, remove the internal organs, soak the bleeding water in water, clean it, and set it aside.
2. Add an appropriate amount of water to the pot, which can submerge the chicken, put in 30 grams of peppercorn, 20 grams of angelica, 100 grams of green onions, 30 grams of ginger slices, and an appropriate amount of refined salt. The goal is to heat the chicken evenly inside and out. After this step, put the chicken in boiling water, change the heat to simmer for 10 minutes, turn off the heat, soak for about 30 minutes, remove and put in the ice water prepared in advance, the purpose of this step is to prevent the residual temperature to overcook the chicken, which is also the key to making the chicken skin crispy. There is no ice water to shower with tap water.
Note: If you use three yellow chicken, cook for about 10 minutes and simmer for less than 15 minutes. Or put the three yellow chickens in, turn off the heat directly, and soak for 25-30 minutes.
When putting boiling water into the scalding step, you can also take the method of pouring boiling water once and ice water once, the effect is better.
The soaking time depends on the size of the chicken, and there is a saying in the industry: raw chicken and cooked duck. The chicken can be ripe for nine years, so that the chicken is more tender.
Mustard dipping sauce preparation:
Put 20 grams of mustard, 10 grams of oyster sauce, 80 grams of sesame paste, 3 grams of sugar, and 10 grams of Weidarmei soy sauce in a bowl. Add an appropriate amount of water to dilute into a paste.
Note: The mustard should be prepared in advance, and it is best to seal it with plastic wrap after the preparation is completed, and give it natural proofing time, at least half an hour in advance.
Directions:
Drain the soaked chicken in cold water, chop it into pieces, or tear it by hand into shredded meat and serve on a plate.
Serve with some vegetables that can be eaten raw, such as cucumbers, lettuce, carrots, shallots, green onions, coriander, fungus and other side dishes with a dip in mustard sauce. It is also possible to mix the mustard with the chicken side dish.
Attached: Mustard juice recipe for authentic Weifang mustard chicken
Whether the taste of Weifang mustard chicken is authentic or not, the key is not the chicken and side dishes, but whether the mustard is authentic and whether the mustard juice is made correctly.
Wasabi from mainland China and Japanese wasabi are both good at detoxifying the poison of fish and crabs, but the raw materials, taste and appearance are very different. The mustard of the continent is made by grinding mustard seeds, which is yellow in color and is called yellow mustard; Japanese wasabi is made by grinding wasabi root, which is green in color and is called green wasabi.
To make the mustard juice of mustard chicken, you must choose domestic yellow mustard (see "Who is the real body of the three mustards, we have been deceived by mustard for many years"), with yellow mustard seed mustard as the best choice, and the yellow mustard seed mustard produced in Dalian is the most pure, and the commonly used production methods are as follows: 1. Cool first and then heat method: first stir the mustard into a paste with an appropriate amount of cold water, and then put it in the steamer and steam it for about 5 minutes, and then take it out.
2. Hot first and then cool method: first blanch the mustard with an appropriate amount of boiling water, stir evenly and let it stand for about 10 minutes, then add an appropriate amount of cool boiled water and mix thoroughly, and soak it for a period of time.
3. Blanching and simmering method: After blanching the mustard with an appropriate amount of boiling water and stirring evenly, cover the container tightly and put it in a warm place to simmer slightly.
The above three mustard juice production methods are very commonly used, but according to the old Chinese medicine practitioners, different preparation methods have different conditioning effects, and are suitable for people with different temperaments: the first method is suitable for people with acute temperament, the second method is suitable for people with a weak temperament, and the third method is suitable for people with slow temperament.
How to mix mustard sauce for mustard chicken in the restaurant
In fact, the mustard juice of mustard chicken is usually made in restaurants only in the following method - 1. Take an appropriate amount of yellow mustard powder and pour it into a small basin, according to the ratio of 3 taels of boiling water per catty of mustard powder (boiling water of about 100 degrees should be used), pour the boiling water in a circle in the mustard powder, stir it with chopsticks while watering, and the mustard powder can be completely wet, and you can add some boiling water when the water is insufficient.
2. After the mustard powder and boiling water are fully stirred, cover with a layer of plastic wrap while it is hot, press it by hand to make the plastic wrap clinging to the wet mustard, and then pour enough boiling water on top of the plastic wrap and continue to heat.
3. Take another large basin, pour enough boiling water, and then sit the small basin containing mustard in a large basin, so that the upper and lower sides of the mustard are heated at the same time, so that the mustard can be heated more evenly.
4. After about 15 minutes of heating up and down the wet mustard, the ironing of the mustard paste is completed. Take the small basin out of the large basin, pour out the water on the plastic wrap, remove the plastic wrap, and then stir well with chopsticks.
5. Take out the scalded mustard paste and put it on a plate, put on a plastic glove, and apply some cooking oil on the gloves to prevent adhesion, press the mustard paste flat, arrange it into a square plate shape, and then divide it into several small pieces with a knife, each piece is just enough for a plate of mustard chicken.
6. Wrap each small piece separately with plastic wrap to prevent hair drying and spicy volatilization, and then take it out and use it directly when you need to use it.
The mustard paste made in this way has a special mustard flavor, and the cold dishes prepared with it have a better taste and taste, and can be used not only to make mustard chicken, but also to make mustard duck paws, mustard spinach, mustard hoof tendons or mustard conch and other mustard cold dishes.
Say a few more words:
1. Sesame oil can dilute the spicy smell of mustard, so try not to put sesame oil in making mustard chicken. However, if you feel that the mustard is too spicy, adding some sesame oil can also play a role in relieving the spiciness, which is a good thing.
2. In real life, many people like to use mustard oil instead of scalding mustard paste, which is only spicy but has no fragrance.
3. The mustard juice used to prepare cold vegetables should be called mustard paste more precisely, because it is usually mixed into a paste, not a thick that can flow