Fried eight pieces, also known as eight pieces of chicken, is a traditional famous dish in Henan Province, belonging to the Yu cuisine system. It is made with chicken, chicken gizzards, chicken liver, starch (broad beans) and other ingredients. The local restaurant's rather charming "dry fried sauce do not be lettuce, a chicken chop eight cloves" of the loud hall newspaper, the second half of the sentence refers to this dish. According to legend, the Qianlong Emperor of the Qing Dynasty once experienced its flavor when he inspected the river in Kaifeng, which became famous all over the world and has a history of nearly 200 years.
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The nutritional content of chicken is mainly protein, followed by fats, microorganisms and minerals. The meat of the baby chicken contains more protein, and the meat of the old chicken contains less protein. This is because chicken meat accounts for about 60% of body weight, and the main component of chicken is protein, so the meat of chicken has high nutritional value. In addition, the meat of the chicken contains very little elastic connective tissue, so it is easily absorbed by the digestive organs of the human body. After the chicken is steamed, the chicken fibers are separated and become tender, soft and palatable, while the chicken meat of the old chicken only accounts for about 40% of the body weight, most of the fat and elastic connective tissue. Elastic connective tissue is an insoluble water elastic protein, the texture is tough and not easy to chew, after cooking at a high temperature of 160 degrees, it will become an insoluble gum, which can only be absorbed by the human body in a small part.
< h2 class="title-text" > production steps</h2>
material:
3 young chickens 2000 g, cooking wine 50 g, salt 5 g, peanut rice 100 g, monosodium glutamate 2 g, 2 eggs, 10 g sugar, 100 g coriander, 25 g sesame oil, 1000 g peanut oil (allowed to consume 100 g), 20 peppercorns, 15 g ginger, 2 g peppercorn powder, 50 g wet starch, 15 g green onion
1: Sauté the peanuts with salt, peel and chop, cut the green onion in half into flowers, and beat the green onion and ginger together.
2, after the chicken is deboned, beat loose with the back of a knife, cut into 4.5 cm square pieces of meat, marinate with cooking wine, salt, sugar, green onion ginger, peppercorns, MSG for about an hour, pick off the peppercorns, green onions and ginger, and then use egg whites, wet starch syrup, and stick crushed peanuts.
3, put peanut oil in the pot to boil, one by one into the oil pan frying a little fished out, to the oil pot in the water boiled dry, and then into the oil pan fried crispy golden brown, decanting the oil, sprinkle pepper powder, green onion, drizzle sesame oil, put into the plate, coriander platter is ready.
<h2 class="title-text" > recipe:</h2>
Chicken deboning
1, chicken slaughter to exhaust the hair, open the chamber to remove the internal organs and wash, the left hand to hold the chicken wings, head to the right front, placed on the cutting board, the right hand knife to the chicken back from the neck to the tail of a knife, cut the skin and meat.
2. Use a knife to cut off the wing tendons and bones, and then cut the chicken breast, and the knife should cut the sternum. The right hand presses the chicken bone with a knife, and the left hand squeezes the severed wing and pulls it backwards, peeling off one side of the chicken. Peel off the chicken on the other side according to the method described above, so that the chicken on both sides is detached from the bone.
3, after the chicken body bone is removed, the leg bone is still in the chicken meat, and then the knife is cut and scraped on the bone of the chicken leg meat, so that the chicken bone is exposed, then the middle joint of the large and small leg is cut, and the joint bone of the chicken leg and the chicken foot rod are cut at the joint joint, the left hand holds the chicken leg, flips it over, the right hand holds the knife to the bone, the left hand pulls the chicken leg meat backwards, and the two leg bones are removed (chicken head neck, wings, and chicken foot claws for other purposes), becoming chicken meat that exhausts the bones.
Pay attention to the heat when frying, after frying until it is colored, it should be fried with a low heat, so that the chicken nuggets are cooked thoroughly, and then fished out with the chicken nuggets with the wang cooked, and the net pumping plate is ready. Bring pepper salt to the table.
<h3 class="title-text" > a suitable eater</h3>
It can be consumed by the general population, and it is more suitable for the elderly, the sick and the infirm.
<h3 class= "title-text" > taboo people</h3>
1. People with colds and fevers, internal fires, heavy phlegm, obesity, people with heat poison boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat;
2. Chicken is warm, fire-boosting, hyperactive liver and yang, oral erosion, skin boils, constipation knots should not be consumed;
3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; people with colds accompanied by headaches, fatigue and fever should avoid eating chicken and chicken soup.