Hakka salty fragrant chicken, Dongjiang hand-torn chicken, Dongjiang white cut chicken, Baiyun chicken claw production method

Hakka salty chicken

　　First, the selection of materials:

If used to make salty chicken, use three yellow chicken and chicken items. Such as choosing to do salt bureau chicken selection and old hens.

　　Second, the recipe for salted chicken water:

35 kg of water, 2.5 kg of salt, 100 g of chicken essence, 1/2 kg of ginger, 1 kg of monosodium glutamate, 3 grass fruits, 5 g of fragrant leaves, 10 g of tangerine peel, 10 g of cinnamon, 25 g of casserole. After bringing to a boil and bringing to a boil for 25 minutes, add 30 g of mylamine.

　　Third, cleaning and styling such as white cut chicken.

　　4. Soaking:

If made into salty chicken cook with white cut chicken. If the old hen is soaked in soaking water (slow medium heat) for 40-60 minutes; the old hen is also soaked for 30 minutes; the old hen legs are soaked for 40 minutes; the three yellow chicken feet are fired (slow heat) for 5 minutes, turn off the heat for 15 minutes.

　　Dongjiang hand tear chicken

　　Hand-torn chicken powder recipe:

Sand ginger powder: salt: monosodium glutamate 4:2:1 (stir well)

First, the selection of ingredients: good white cut chicken, salty chicken

Second, the shape: tear into strips by hand (with disposable gloves)

　　3. Tear your hands into strips of meat with hand-torn chicken powder, sautéed white sesame seeds, authentic peanut oil (cooked), sesame oil. Stir well.

　　Salty chicken with salt bureau chicken dipping ingredients

　　Hand-torn chicken powder ten peanut oil ten sesame drizzle oil ten coriander

　　It is recommended that you first buy hand-torn chicken and salt baked chicken and compare this person's products, salt baked chicken can not be compared with the store.

　　The salt-baked chicken should be slightly boiled in brine for 30 minutes from the heat for 30 minutes, and then fished out and blown cold by a fan to reflect the crispy skin, tight meat and bite.

Authentic Teochew brine

1. Medicinal materials: half a catty of southern ginger, 40 grams of lemongrass, 10 grams of star anise, 10 grams of sand ginger, 10 grams of grass fruit, 20 grams of licorice, 15 grams of cinnamon, 5 grams of cloves, 10 grams of cumin, 10 grams of tangerine peel, 5 grams of fragrant leaves, 10 grams of peppercorns, 1 luo han guo (no matter how much water is put only one)

2. Ingredients: 50 grams of kai ginger, 50 grams of garlic kernels, 5 grams of white onion, 50 grams of coriander, 50 grams of celery, 50 grams of shallots

3. Flavor: 1.5 kg of rock sugar, 250-300 g of salt 150 g of monosodium glutamate, 150 g of chicken essence, 150 g of shao wine, 40 g of rose dew wine, 40 g of fish sauce, 100 g of oil.

　　4. Half a pound of chicken fat

　　Directions: 10 kg of water, add half a kg of raw soy sauce ten pig bones 1 kg of ten recipes 1 wrap well with sandbags Ten recipes 2 use oil to fry incense bags. Bring the fire to a boil, then set ten recipes 4 slow for two hours to make the herbs and pork bones smell. Then remove Recipe 2 and Recipe 4 with pork bones, add Recipe 3 and slow down until the rock sugar dissolves with salt.

　　Dongjiang white cut chicken

　　First, the selection of materials: beautiful chicken, three yellow chicken, chicken items, do not choose black chicken, old hen, old rooster two, cleaning: cleaning internal organs, remove yellow skin, hair remove the lungs.

　　Third, the shape: directly bend the foot into the chicken belly.

　　Fourth, soaking: hold the head and neck of the chicken with your hand and do not let go, put the chicken into the boiled soaked chicken water for 2 seconds to lift, slightly drizzle the water and then put in the soaked chicken water for about 3 seconds to lift. After soaking in chicken water again for about 5 seconds, lift a slight drip of dry water. Then let go and put all the chickens into the soaked water, cover, turn off the fire and soak for 15-25 minutes (depending on the size of the chicken) (the beautiful chicken autumn ten minutes, and then turn off the fire and cover for ten to fifteen minutes) (Note: If the chicken is put into the chicken water after the chicken is immersed in the chicken water, do not cover the boiling and soak the chicken water) (each step in the future should pay attention to hygiene) Fifth, over cold water: the chicken that has been soaked is fished out and directly put into the clean water, the soaking time is ten minutes.

　　Sixth, over the ice water: the chicken that has crossed the cold bridge is fished up by hand (wearing disposable gloves) and put into the ice water, and the soaking time is 10---30 minutes before it can be listed.

7. Practice of soaking chicken water and ice water (change once a week)

　　35 kg of water, 1/2 kg of fresh ginger, 3 grass fruits, 5 g of fragrant leaves, 10 g of tangerine peel, 10 g of cinnamon, 1 kg of salt, 200 g of monosodium glutamate. Bring to a boil. If you make ice water, wait until the water temperature drops and put it in the freezer for refrigeration. If the color can be added more fragrant leaves and tangerine peel.

　　Dipping ingredients: 1 kg of ginger peeled, 1/2 kg of green onion, 200 g of salt, 150 g of monosodium glutamate, 100 g of chicken essence, 10 g of pepper, 10 g of sesame oil 20 g of American fresh soy sauce Mix the top ingredients Evenly mix the oil about 750 g, boil to 85 ° C and pour into the seven ingredients and stir evenly.

　　White cloud claw production method

　　1. Thaw the claws and cut off the tip of the toe (drain)

　　2. 3 grams of licorice, 2 grains of grass fruits, 5 grams of sand ginger, 4 grains of garlic, 4 red dried shallots, 30 grams of dried shrimp, 20 grams of crushed yaozhu. Bring the above ingredients to a boil in a pot of 2.5 kg of water and then slow heat for 45 minutes, add 50 g of salt, 150 g of rock sugar, 30 g of monosodium glutamate, 25 g of chicken essence, and 50 g of rose dew wine. (Note: Rose dew wine should be put in water after cooling) Set aside.

　　Third, put in the claw with cool water, boil and then turn off the heat and soak for 25 minutes (you can also slow down for 15 minutes, turn off the heat for 15 minutes) Take out the stele water, open the edge as two, pack it in white with a plate, and soak it with white vinegar for 30 minutes. Remove and water for two hours to drain. Then soak in the soup water prepared by the gang fang until the next day.

　　Ingredients: 25 g of fish sauce with oil 15 g and mix well

　　Dipping ingredients: white vinegar 25 g sugar 20 g salt 0.5 g big red fold 2.5 g beautiful extremely fresh 2.5 g garlic minced 1.5 g red pepper chopped 1.5 g brine: three days in advance, the fourth day opened. Supply, three days in advance to find a good.