The previous two issues of the uncle introduced the pickled salt and sauce pickling, this issue talks about smoking this cooking method, in fact, smoking can be divided into cold smoking and hot smoking, in short, is to adjust the flavor of the ingredients on the smoker, heating to create smoke, so that the ingredients smoked into a sauce yellow cooking method. When to use cold smoke and when to use hot smoke?
It depends on the ingredients and dishes, if you want to smoke the ingredients with a unique aroma, you must choose the hot smoking method, the method is to smoke the ingredients at high temperatures, especially suitable for raw meat or recipes that need to be partially smoked. As for cold smoking, the tradition is to increase the shelf life of ingredients, generally smoking ingredients at a low temperature of no higher than 25 degrees Celsius for many consecutive days, adding incense without destroying the protein of the ingredients, such as smoked salmon.
And used for smoking fumigation materials are mostly wood-based, such as cherry blossom wood, apple wood, pecan wood, etc. (can also be replaced by wood chips), but of course it is difficult to find these woods and stoves for household use, but often use tea, rice, etc. to smoke, today's tea smoked chicken, you can use tea (black tea or green tea, if you are greedy, you can directly open the black tea bag to take out the tea leaves), fragrant leaves, white rice (or brown rice or even rice), sugar (white sugar or brown sugar can be).
As for the smoked chicken of the domestic version of the tea, it is mainly colored and flavored, so the chicken must be pre-steamed. Smoked dishes have a special flavor, which can be extended in addition to increasing the taste of the food. Brown sugar plus black tea heating, caramel aroma and tea, the aroma is evenly attached to the surface of the whole chicken, the color is golden and the meat is tender.
Making your own Chinese smoked tea chicken is easy to play at home, which is economical and affordable. Tea smoked chicken is not cheap to buy outside, making it at home is very simple, very simple, super simple (because it is too simple, so I want to say three times) In addition to chicken, the others are generally prepared ingredients at home, less than an hour, there is a mouth-watering tea smoked chicken, not ready to start?
Ingredients: 2 large chicken thighs with bones
Marinade: 2 tbsp Shaoxing wine, 2 tsp salt, 1 green onion, 2 slices of ginger
Smoking: 1 tbsp flour, 1 tbsp sugar, 1 tbsp tea leaves
Other: About 2 tsp of soy sauce
1, rinse the chicken thighs slightly, wipe dry with kitchen paper towels and pour into Shaoxing wine, press the chicken legs to make the taste easy to penetrate, each chicken leg 1 tsp each, spread evenly, green onion, ginger slices on the bottom and upper layer covered with plastic wrap, put in the refrigerator refrigerated marinade for 20 minutes;
2, in the electric pot or on the gas stove steaming can be added about 2 meters cup of water in the outer pot, cover the pot lid, press the switch, wait for the water to roll, put in the chicken leg, steam for about 15 minutes, and then simmer for about 20 minutes, in the thickest part of the chicken leg, insert the thermometer, if the temperature has reached 74 degrees Celsius, it means that the cooked can be through, if there is no thermometer at hand, you can also use bamboo skewers to insert the thickest place of the chicken leg, if the outflow of soup is clear without blood, you can.
3, steamed chicken thigh soup is a delicious essence, retained to cook noodles or stir-fry dishes are very good, prepare smoke to take a wok, but can not be not dipped in the pot, because the fear of high temperature will release the substances that have an impact on health The pot is covered with aluminum foil, the flour, sugar, and tea leaves of the smoked material are put here There is no special requirement to use any tea, but still try to choose tea leaves that maintain the aroma of tea, in order to smoke a full aroma, and wrap the chicken legs with soy sauce with a thin layer of sauce.
4, put a steaming rack on the smoker, put the chicken thigh on the lid, smoke on medium heat for about 15 minutes, remember to turn on the range hood, so as not to fill the whole kitchen with smoke, 15 minutes later, open the pot lid Wow ~ the color is beautiful, so tempting Oh, a bite down, the teeth and cheeks leave incense ~ definitely not lost to the outside famous shop! The chicken is juicy and not dry, and the aroma of smoked tea flows through the mouth... It is really very happy.
Uncle tips
1: Be sure to warm the whole chicken completely before steaming.
2, tea can be selected according to their own preferences.
3, sugar can use caster sugar or brown sugar can be.
4, the smoking process lid should be selected slightly higher, the smoking effect is better, if not, you can also use a deep stainless steel pot inverted buckle instead.
5, smoking because there is no water, is an empty pot dry burning, the use of pig iron pot will not be damaged, other pots such as stainless steel pot can also be, but easy to cause stainless steel discoloration, anti-dip pot is not recommended to use in this way.
6, room temperature pickled chicken on the one hand to make the chicken completely warm, but also relatively easy to taste, the whole chicken must be completely warmed before steaming, otherwise the steaming can not be penetrated. Steaming for too long is easy to break the skin and affect the appearance.