Mountain village air-dried chicken
peculiarity:
The sauce is fragrant and bright red.
Ingredients:
(one serving) Free range net old hen 1800 g.
Accessories:
(One serving) 85 grams each of green onion and ginger, and 200 grams of spiced salt.
Ratio of brine:
50 kg of broth, you need to add 25 kg of soy sauce, 2 kg of salt, 2 kg of sweet noodle sauce, and 1.5 kg of sugar, if it is a new brine, you also need to add 750 grams of two pots. Thereafter, about 200 grams of the second pot head can be added before each brine, and other ingredients are added proportionally.
Ratio of spice packets:
A barrel of generally brine 15 chickens, need 30 grams of star anise peppercorns, 30 grams of cinnamon, 30 grams of cumin, 10 grams of cloves, 30 grams of sand kernels, 40 grams of galangal, 5 nutmeg, 5 grass nuts, 8 grass fruits, 5 monk fruit, 15 pieces of fragrant leaves, 5 lemongrasses, 10 grams of cinnamon, 10 grams of white nuts, 5 grams of reeds, 1 thyme, 15 grams of wood incense, 15 grams of schisandra, 10 grams of rolled hammer slices, 20 grams of white root, 15 grams of angelica. This spice bag can generally only be used six to seven times, that is, it needs to be changed about once a week.
The making of five-spice salt:
Sauté 1000 grams of fine salt in a wok over low heat until the aroma changes color, pour out, then add 10 star anise, 5 fragrant leaves, 10 cumin, 30 grams of peppercorns, 3 cloves, add the sautéed salt, and fry until the flavor is mixed.
Production process:
1. Slaughter the old hen, remove the internal organs, treat it clean and set aside.
2, put the chicken into the sautéed spiced salt, marinate for 2 hours, then rinse with water, put the chicken plate well, put it in cool water, boil over low heat (one is to remove dirt, the other is to force out the salt), fish out and set aside.
3: Put the chicken in the brine on high heat and turn to low heat for 3 hours, fish out and air dry naturally for 7 days.
4: Serve with camphor tea, peppercorns, fragrant leaves, lemongrass, sand kernel powder and sugar for 3 minutes.
Production key:
(1) The most important thing is the modulation of brine.
(2) The heat temperature during brine should be grasped. To keep the bucket bubbling, the role of the small fire is to enter the taste, and the second is that the skin is not broken and the chicken is not broken.
(3) Old hens that are more than two years old must be selected. This chicken flavor is fragrant and chewy.
(4) Place in a cool and ventilated place when drying. On average, seven days, blackening, tight skin, hard hair can be.
(5) The last level is smoking:
Take a large pig iron pot (can hold three or four chickens), heat it, put spice powder on the bottom of the pot, and then add some sugar, then the aroma will come out immediately, then take a castor and put it in the pot, put the air-dried chicken on top, cover the lid, and smoke on low heat for 3 minutes. The proportion of spices is: 5 peppercorns, 3 fragrant leaves, 2 lemongrasses, 1 small spoon of sand kernels, 2 spoons of camphor tea, ground into powder.
Tan Chef Miao Ling Pigeon
The 10-12 days old suckling pigeon produced in Zhongshan Shiqi area has not yet been completely calcified, the skin is thin and oily, the meat is delicate and tender, it is the best for raw frying, the finished product is golden and red, the skin is crisp and tender, and the aroma is strong.
Batch prefabrication:
1. Slaughter the clean Shiqi pigeon and spread the marinade powder inside and outside, and put it into the preservation refrigerator for four and a half hours.
2: Put the marinated pigeons in boiling water for about 3 minutes, rinse off the marinade powder while tightening the skin, and use a colander to remove and control the water.
3: Drizzle the pigeons with crispy water in turn, one group of each 3-5, and wear iron sticks from near the eyes.
4. Hang the well-dressed pigeon into the air dryer, first adjust the hot air mode to blow for 60 minutes, then change to the cold air mode to blow for 40 minutes, and then switch to hot air and blow for another 60 minutes to take it out.
Cooking process:
Pour salad oil into the electric fryer, heat up to 180 ° C, soak the dried suckling pigeons for about 3-4 minutes, drain the oil when the skin turns date red, chop the pieces and plate them on the table.
Beef in pepper oil
raw material:
400 grams of beef hind leg meat into 6 cm square slices, regularly marinated for 30 minutes; 100 grams of lotus root peeled and washed, cut into 0.5 cm thick slices.
method:
1: Put in a soup bucket containing 2.5 kg of two soups, 10 grams of salt and a packet (20 grams of parsley, 10 grams of green onion and ginger slices, 5 grams of cumin, 2 grams of peppercorns, 5 peppercorns, and 5 whole dried peppers), cook for 10 minutes on high heat, cook for 25 minutes on low heat, fish out, put them into a bucket, and soak in the original soup.
2: Heat 300 grams of salad oil into the pot to 50%, fry the lotus slices until golden brown, fish out the oil control, and put it into the bottom of the pot in the dry pot.
3, the pot left the bottom oil heat, under the dried pepper segment 8 grams, ginger slices, garlic slices each 3 grams of stir-frying, under the boiling beef original soup 100 grams boiled, fish out the residue, under the beef, medium heat slowly collect the soup juice, add raw soy sauce, mountain pepper oil 5 grams, salt 4 grams, monosodium glutamate, chicken powder 3 grams each, pepper 1 gram seasoning, out of the pot poured on the lotus flakes, beef sprinkled with 5 grams of minced garlic, dried pepper segments 10 grams, green onion 3 grams, poured to 70% hot salad oil 20 grams can be.