When you usually make chicken, it is inevitable that you will encounter a lot of chicken fat.
Some people like to cut the chicken and throw it away.
I do not advocate this practice, remove all the oil, make the chicken, taste chai, taste dull, not fragrant.
But consuming too much oil is not good for health.
Usually, I wait for the chicken to be stewed and then skim off the oil slick on it.
Some people say that it is not easy to skim, in fact, it is very simple, after the chicken soup is cooled, put it in the refrigerator for a period of time, the surface of the grease will solidify, then it is very convenient to remove the grease.
Don't throw away the grease you take out, it would be a pity.
Chicken fat can be used for stir-frying, and the best use is for flapjacks.
The cake baked with chicken fat is particularly crispy, crispy and fragrant.
See how I do it.
Ingredients: 200 grams of flour, 80 grams of hot water, a little cold water, 20 grams of spring onions, 40 grams of chicken fat
method:
1, add hot water to the flour, while adding, while using chopsticks to stir into wet flour;
2. Use your fist to dip the noodles in cold water;
3: Then knead into a smooth dough and cover with a damp cloth for 20 minutes;
4、Finely chop the shallots;
5、 Mix the green onion with salt;
6: Take two spoonfuls of chicken fat, add an appropriate amount of flour and stir well;
7, then add the salted chopped green onion into the puff pastry, stir well;
8、 Take out the dough and knead well;
9. Roll out into thick and uniform dough sheets;
10. Spread the good shallot puff pastry evenly on the dough sheet;
11: Sprinkle with a layer of black pepper;
12, and then roll up from the long side of the end;
13, rolled noodles reverse twist on the flowers;
14, and then from both ends to the middle disk;
15, the final superposition;
16. Flatten with the palm of your hand first, and then gently roll flatten with a rolling pin;
17, the oil pan is hot, put into the cake embryo;
18、Cover and fry over medium heat;
19: After the bottom surface is fried, turn over, continue to fry until the bottom surface is golden brown and you can take it out.
Tips:
1, black pepper powder can be replaced by pepper powder, five-spice powder, cumin powder, etc., according to their own taste preferences;
2, the flapjack should be used on medium heat, the small fire is too slow, the burning time is too long, the water evaporates too much, and the taste of the cake will become hard;
3, the noodles of the flapjack should be softer, the earlobes can be soft; the hot noodles are softer and stickier than the cold water;
4, before the oil cake comes out of the pan, you can shovel the cake up, throw it into the pot a few times, or squeeze the cake from both sides to the middle a few times, which will help the pie to start.
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