This year is the best year to eat chicken, because these two months there is nothing to do at home, let's exercise at home and make food. Everyone has eaten the flower chicken bar, its color is bright red, fragrant, the plate crispy meat is tender, the entrance is crisp and fat, and the flavor is unique. But the name of this chicken that I share with you today is that the familiar delicacy is paper-wrapped chicken, wrapped in jade buckle paper, and then dipped in vegetable oil. The original paper-soaked cooking method locks in the original taste of chicken and seasonings, so it can keep the chicken tender and smooth, mellow and not greasy, golden in color and aromatic. Delicious is even more delicious than chicken, now less nonsense directly on the dry goods to go up!
Ingredients: Two free-range chickens are slaughtered and washed, the chicken head and chicken feet are chopped off, and then the chicken is chopped into multiple pieces and then washed here to control the dry water and set aside.
Seasoning: Wang Shouyi 6 grams each of thirteen spices, 6 grams of white pepper powder, 6 grams of barbecue powder, 4 grams of cumin powder, 10 grams of Hai Tian Sheng Pump, 8 grams of oyster sauce, 7 grams of spicy fresh.
Cooked production process:
1. Pour water into the net pot on the heat to be wide, boil on high heat and then pour in all the chicken nuggets, then pour in 20 grams of rare cooking wine, 20 grams of seaweed mushroom soy sauce, 8 grams of refined salt, 5 grams of white vinegar on high heat, skim the foam and cook until it is broken, you can fish it out, control the dry water and pour it into the basin for later.
2. Pour all the spices into the pot and stir well with the chicken pieces, marinate for about 30 minutes.
3. Put the jade buckle paper into soybean oil and soak it thoroughly, then drain the oil, lay it flat on the board and stretch it flat. Place the chicken nuggets evenly on the paper and wrap them up.
4. Pour soybean oil on the heat of the net pot, and put in the wrapped chicken nugget paper package when the medium heat is 30%. Fry for about 8 minutes, then fish it out with a tool, cut off a corner of the paper bag with scissors, control the oil inside, and then you can sell it.