Materials for making braised chicken legs: Ingredients: 6 chicken legs, 25-year-old yellow wine, soy sauce 15g, sugar 2.5g, fennel 4 pieces, cinnamon 1 piece. Teach you how to cook braised chicken legs, how to cook braised chicken legs delicious 1, remove hair and bones from chicken legs (you can't cut meat and bones) and put them in a pot; 2. Boil the water, add the chicken legs, cook for about 2 minutes, and then remove the blood foam; 3. Wash the original pot, put down the chicken legs, add water 150, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, bring to a boil, turn to low heat for about 30 minutes, take out, let cool, slice into the pot, and pour in some original bittern. The method of crispy glutinous rice chicken introduces the cuisine and its function in detail: Shanghai cuisine
Taste: frying and roasting process: crispy fried glutinous rice chicken. Materials: main ingredients: hen 1500g.
Accessories: sausage 25g, glutinous rice 25g, ham 25g, chicken 50g, scallop 15g, bacon 25g (raw), mushroom 10g (dry), dried shrimp 25g, egg yolk 100g, and starch 50g (broad bean).
Seasoning: sugar 5g, peanut oil 120g, monosodium glutamate 1g, pepper 1g, yellow wine 50g, shallot 5g, sesame oil 5g and salt 5g. Characteristics of crispy glutinous rice chicken: crispy skin, crispy meat and dry stuffing. Teach you how to cook crispy glutinous rice chicken, and how to cook crispy glutinous rice chicken is delicious. 1. Cut a knife about 5 cm long on the neck of a naked hen, cut off the neck bone (connected with flesh and blood), gradually pick out the chicken bones and internal organs through the opening, and wash the inside and outside with clear water;
2. Tao Jing glutinous rice;
3. After washing and removing pedicles, the water-soaked mushrooms are cut into particles about 3 cm square with sausages, bacon and ham respectively;
4. Pinch scallops into filaments;
5. Soak the shrimps in yellow wine;
6. When the wok is on fire, put peanut oil in the wok, stir-fry chicken 1 min, then add chopped green onion, bacon, sausage, ham, mushrooms, scallops, shrimp skin, yellow wine 10g, refined salt 3g, sugar, monosodium glutamate, pepper and stock, and stir well;
7. Remove from the fire, add sesame oil and glutinous rice, and stir together to make stuffing;
8. Put the stuffing into the chicken belly, tie the chicken neck skin tightly to block the knife edge, put it into a boiling water pot to shrink the chicken skin, steam it in a cage for about 1 hour, and take it out to cool;
9. Put the egg yolk into a bowl and beat it evenly, then add salt to reconcile, spread it on the chicken and sprinkle with dry starch;
10. Put peanut oil in the pot, fry the chicken until it is 80% hot, then fry it for 5 minutes on medium fire and take it out;
1 1. Fry for 30 seconds until the skin is crisp, and take out and drain the oil;
12. Cut the chicken with a knife while it is hot, take out the stuffing and put it in the middle of a long plate, cut off the breast, and then cut off the chicken head and chicken wings;
13. First cut the chicken back into strips, put it on the stuffing, cut the chicken breast into strips and fold it on it. Cut the chicken head into two pieces, put it on one end of the plate, cut the chicken wings into pieces, put them on both sides of the plate, put them in the shape of a whole chicken and serve. Tips for making crispy glutinous rice chicken: 1. Before putting it into the cage, use a steel needle to evenly pierce some holes around the chicken body to prevent the chicken skin from bursting when it is steamed;
2. Cage steaming is about 1 hour. If the steam is too bad, it is not easy to form when frying;
Because of the frying process, it is necessary to prepare 3000 grams of peanut oil. Pie-food phase grams:
Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.
Starch (broad bean): Broad bean should not be eaten with snails.
The practice of Shanghai style chicken introduces the cuisine and its function in detail: Shanghai cuisine.
Taste: Salty and umami flavor technology: air-dried Shanghai style chicken making material: main ingredient: rooster 1500g.
Seasoning: spring onion 10g, yellow wine 15g, ginger 5g, salt 60g, pepper 15g to teach you how to make Shanghai style chicken, and how to make Shanghai style chicken is delicious. 1. Slaughter the live new rooster, drain the chicken blood, remove the hair, and take it out from the root of the chicken neck.
2. Put salt and pepper 10g in the wok and stir-fry the pepper with low heat.
After the granules are dry and loose, pour them out and crush them with a rolling pin while they are hot, that is, make pepper and salt;
3. Put the pepper into the abdominal cavity of the chicken, dip your fingers in salt and pepper, wipe the abdominal wall of the chicken thoroughly, and put a little salt and pepper into the chicken mouth with your fingers;
4. Then, put the chicken head into the armpit knife edge, and tie the chicken wings and feet with the chicken body with a straw rope, with the knife edge facing upwards;
5. Tie it and hang it in a ventilated place. Turn the chicken in the opposite direction in about 7 days, so that the chicken is completely dry. After about 20 days, it is the wind chicken.
6. pluck the dried chicken, wash it, put it in a long pot, add 5 grams of pepper, onion, ginger slices and yellow wine, and steam it in a cage for about half an hour;
7. Take it out after steaming, let it cool, cut it on the back of the chicken, cut it into four pieces, remove the big bones, cut it into strips and put it on a plate. Tips for making Shanghai flavor chicken: 1. The key to cooking chicken is air drying. Be careful not to put it in direct sunlight. After 20 days, pepper and salt can be eaten, and the chicken is delicious.
2. Wind chicken is a seasonal dish, which should be cooked in early winter and stored for a long time.