Shaanxi cuisine love (22) ‖ the great significance of making a good gourd chicken to the Shaanxi cuisine storefront

The great significance of making a good gourd chicken to the Shaanxi cuisine storefront

Gourd chicken is the head dish of the top ten famous dishes of the new and old Shaanxi, and has always been known as the "first taste of Chang'an" and the wonderful title of its dishes, which is known to women and children. It can be said that it is the founding father of the real Shaanxi cuisine to the outside world. Hulu chicken has been about 1300 years since the beginning of the Tang Dynasty and Tang Xuanzong, and this dish has been continuously interpreted by successive generations of famous chefs, and has been continuously improved day by day.

Although Shaanxi cuisine did not enter the "eight major cuisines" in the selection of the former cuisines, it revisited the historical interpretation, the thirteen emperors of the thirteen dynasties will not tire of the exquisite food and delicacies, profound cultural heritage, profound skill inheritance, four seasons are distinct, one dish and one grid, one dish and one taste, thick and light, the shape is rotten, the outside is crisp and tender, the taste is pure, the aftertaste is long, the vulgar elegance does not lose its ultimate craftsman's extraordinary production process, as well as the knife cutting meat shreds, light work cutting meat shreds, huada four flying fire stir-frying dishes, can be called China's "mother cuisine" It is also reasonable, not an empty word.

In the hearts of people in other places, the synonym of Shaanxi cuisine is nothing more than cold skin meat sandwich steamed buns, lamb bubbles, oil splashing biangbiang, Qishan zizi noodles, golden thread oil tower, bubble oil cake, huanggui thick wine, persimmon cake, Xi'an dumpling feast, gourd head, powder soup sheep blood, paste spicy soup, mirror cake, fried cold powder, syrup water fish and fish, Chang'an jiawa churn dough and so on.

In fact, there are many famous dishes in Shaanxi that have been recorded in the register, about 600 dishes. In 2012, Zheng Xinmin edited the book "Chinese Shaanxi Cuisine. There are nearly 100 records in the book "Official Cuisine". In the single calendar of Shaanxi cuisine and official cuisine, there is no shortage of rough and bold belt elbows, Ziyang steamed pots, and there are also warm mixed waist silk, three skin silk, crystal fish in the official cuisine, smoked peony fish, sea rice braised celery kernels, oil braised shiitake mushrooms, nine-hole lotus, bright shrimp moxibustion, health three silks, and the regular appearance of hot dishes five whales, on the basis of gourd chicken, the whole chicken bone filled with eight treasure fillings made of eight treasure gourd chicken, sheep arm stick, lotus puff fish belly, pan shrimp cake, money stuffed hair dish, camel hoof soup, pearl combination, caotang eight vegetarian, Qianzhou chicken noodles, etc. In addition to the knowledge of official cuisine from teacher Zheng Xinmin, this morning also specially called to consult Teacher Xu Chang'an, he enthusiastically gave me an answer to the relevant knowledge in this regard, about the official cuisine does not need to say that it is very mysterious, but in the past, the official and noble people of the yamen did not tire of eating delicacies, with a certain production process and distinguish the production of local ordinary dishes, can be summarized into the category of official cuisine. In Chinese Shaanxi cuisine, there are no wonder that the official cuisine can produce the following kinds of store marketing economic benefits: gourd chicken, stewed lotus vegetables, boiled fatty meat, small crispy meat, yellow stuffy chicken, sixi balls, Guanzhong strip meat, eight treasure sweet plate, fine sand fried eight treasures, lotus vegetable fried meat slices, sweet and sour meat slices, sweet and sour tenderloin, braised fish, fried liver tip, golden edge cabbage, celery rotten bamboo, roasted three fresh, braised three fresh, double sea braised pork, small onion mixed with tofu, honey sauce gourd, with elbows, milk soup pot fish, chicken rice roasted gold skin, cabbage braised loin slices, alfalfa meat, colorful chicken cubes, bad meat , Ziyang steaming pots, etc. In these well-known Shaanxi cuisine, the gourd chicken is undoubtedly the pioneer in many Shaanxi cuisines, and has become a signboard and symbol symbol of many Shaanxi cuisine stores, and it can be concluded that for a Shaanxi cuisine storefront, the quality of the gourd chicken production directly affects the gold content and industry reputation of the Shaanxi cuisine store. Warm mixed waist silk, three skin silk, money stuffed hair dish, lotus fish belly, crystal fish, raw simmered squid shredded, eight treasure gourd duck, phoenix swallow shark fin, Qianzhou Yi noodles, etc. are called a shining point of Shaanxi cuisine's superb skill display, and the market demand is relatively low.

Hulu chicken, which has always been known as the "first taste of Chang'an", the first dish of Shaanxi's top ten famous dishes, although it is not known for its fine knife skills, but its color is silver and red, the shape is rotten, the outside is crisp and tender (the author has been practicing for a long time to pursue a transcendent texture), the touch of chopsticks falls, the taste is pure, and the inner quality characteristics of the long aftertaste contain 10 aspects of the wonderful divine skill of fire:

First, the chicken breed is selected correctly, remove the three tips, and thoroughly clean the chicken inner hall before and after cooking,

Second, steaming or brine time must be sufficient, and it is best to soak for half an hour with a simmer, three, when steaming for a long time, put two fatter slices of raw pork belly into the abdominal cavity of each chicken, which is the first key point to solve the taste of chicken crisp and tender.

Fourth, when the chicken is very rotten, there are special techniques for catching chickens,

Fifth, although the gourd chicken high oil temperature frying is divided into two ways of frying and hanging paste frying, the chicken is very rotten (but the shape is) when using the latter hanging thin paste frying effect is very better, the time is generally 10 seconds just right,

Sixth, the preparation of crisp paste has secrets and thin thickness should be appropriate,

Seven, high oil temperature frying has two skills, generally high oil temperature once fried into the effect will not be very ideal, the first step of five seconds of skin setting, and then the oil temperature rises to eighty percent hot and then five seconds light and fast frying, and then control the net chicken cavity grease,

Nine, before the high-oil temperature fried chicken, the temperature of the chicken itself should be hot (this detail is very important), ten, homemade pretzels make the inner quality of the gourd chicken perfect harmony, complement each other, and insert the ideal wings for the longevity of this dish.

If the production of gourd chicken can meet the above technical requirements, I believe that it will not only win the reputation of many diners and become a veritable delicacy of Zhendian, but also gradually surpass the classic.

2021.6.8.Morning First Draft

2021.613.The fourth revision in "Qin Fu Lou"