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The originator of the hinge long dragon bus was introduced in China in the 70s, and the Hungarian production line was moved to Moscow
78 years ago, in the small town of Corbin, Kentucky, Harland David Sanders, a white-haired colonel wearing glasses, sold fried chicken food for the first time in his gas station bistro.
For decades, KFC's main product was "finger sucking" original fried chicken, a secret blend of 11 herbs and spices that is covered before cooking. Colonel Sanders later invented pressure cookers to fry chicken, and these innovative pressure cookers made delicious fried foods faster and helped Sanders expand his fried chicken business faster.
Today, this fried chicken shop has evolved into an empire of more than 20,000 fast food restaurants in 125 countries.
Colonel's nephew, Joe Ledington, is a retired teacher.
His home is only about 300 yards (270 meters) from his uncle, Colonel Sanders' first KFC restaurant, pictured below.
The sign reads: KFC was born and became a local attraction.
The Colonel's nephew showed the Chicago Tribune pictures of his aunt's home and his will.
Claudia Sanders, aunt and wife of Colonel Sanders, left a notebook with her will and a recipe for spices after her death in Chinese New Year's Eve, 1996.
At the top of the page, the blue ink is displayed as "11 Spices - Mixed with 2 Cups of White Fl", where "FI" refers to flour.
The table below lists eleven seasonings and the dosage of each. Can't see the handwriting of my aunt to see the following one,
The Colonel's nephew also mentioned his aunt's assignment of the will: "My father, Robert Leddington, was the first person [mentioned in the will]. He got $209,888. ”
Yum Restaurant Group replied with an email: "Today, we do everything in our power to protect this sacred mixture of herbs and spices. In fact, the formula is one of the most valuable trade secrets in the United States. ”
Louisville, Kentucky-based KFC said the recipes reporters saw were not real. Colonel Sanders' handwritten original 1940 recipe is locked in a digital safe wrapped in 2-foot-long concrete that is monitored 24 hours a day via video and motion detection surveillance systems.
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The Colonel's nephew said, "I don't want to argue with Yum Catering, I'm pretty sure it's very close to the original. ”
All ingredients and ingredients (red font is a translation of the Colonel's Aunt Formula Sheet):
2 cups plain flour
2/3 tbsp salt
1/2 tbsp dried thyme leaves
1/2 tbsp dry basil leaves
1/3 tbsp oregano leaves
1 tbsp parsley salt
1 tbsp ground black pepper
1 tablespoon dried mustard
3 tbsp paprika (4 tablespoons for original recipe)
2 Tbs. garlic salt
1 tbsp ginger powder
3 tablespoons ground white pepper
2 tablespoons flavored seasoning, optional (omitted)
Below you are taught to do sucking finger soul original chicken
Kitchen utensils: water scoop, wrap basin, fry basket, as shown in the image below. Deep bottom fryer - KFC uses a pressure fryer (constant temperature, timing, pressure curve), the home pressure cooker can not be replaced, with an ordinary fryer can be.
<h1 class="pgc-h-arrow-right" >1. Chicken cut into chunks</h1>
40-60 days of tender chicken, hair removal, head and tail removal, chicken feet, internal organs, cut into 2x thighs, 2x calves, 2x chicken wings, 2x side ribs, 1x chicken breasts for a total of 9 pieces.
9 chicken nuggets to dry the blood water, put in a colander in the basin 3 times, shake a few times in the air to remove most of the water.
<h1 class= "pgc-h-arrow-right" >2</h1>
Pour flour and all the spices into the basin and stir until even.
All 9 chicken nuggets are poured into the basin, buried in the flour, pressed, pulled out, re-buried with flour on both sides, pressed, made 20 times, to ensure that the chicken nuggets are deeply stuck to the flour, (unlike the Chinese marinade). After finishing the chicken nuggets wrapped in powder, lightly placed on the fried basket, the wings are more beautiful like KFC in a triangular shape, twist hard if you can't move, don't worry about chicken wing fractures, I often twist the wing joints to pin them.
<h1 class= "pgc-h-arrow-right" >3</h1>
Pour vegetable oil into the fryer (KFC uses high melting point vegetable oil, which solidifies at about 5 degrees Celsius), uses at least 12 cm, and does not pass the chicken nuggets, and cannot be turned like Chinese food when frying.
Heat the oil to 350 degrees Celsius (when a small bubble just appears), put the frying basket in, turn off the heat after half a minute, so that the oil temperature is always at 350 degrees (no smoke), if there is a constant temperature fryer at home, of course, it is best. After frying for 18 minutes, turn off the heat and drain the oil from the basket.
Wait until 65 degrees, you can eat. Chicken nuggets will become more and more greasy, be sure to fry within 20 minutes, fried and eaten. The fried chicken starting in the 3rd pot will be more fragrant.
Unlike KFC, the KFC pressure cooker is 10 minutes and 12 pounds of pressure. The pressure is then released. In this way, even the chicken bones are crispy.
The mixed flour and vegetable oil can be reused at least 10 times or more until there is too much residue in the flour and the oil cannot be seen 5 cm deep on the wall of the pot.