Raw material formula
(
according to
celebrity
Chicken calculation
)
Pepper
50
Gram, spiced powder
50
Gram, spicy powder
50
Gram, cardamom
50
Ke, sha
mercy
50
Gram, kaempferia
50
Gram, cinnamon
150
Gram and angelica dahurica
150
Gram, cinnamon
150
Gram, clove
150
Gram, dried tangerine peel
150
Tsoko Gram
100
Gram, fresh ginger
250
Gram, monosodium glutamate
200
G, sesame oil
1
Kilogram and sugar.
2
Kilogram, the amount of soup.
If there is no stock, the amount of various seasonings will be doubled.
Production method:
1.
Select materials. One-year-old healthy cock is selected, and the chicken body is shaped after slaughter, which is roughly the same as that of roast chicken.
2.
Boiled chicken. After shaping the chicken, soak it in the seasoned soup, then put it in the pot and put it in order. use
Boil gently
2
Add salt when it is half cooked.
(
The amount of salt should be determined according to the season and the taste of local consumers.
)
Cook until the meat is rotten.
When you are silk, take out a hook from the pot.
3.
It's smoking Smoke while it's hot. Brush a layer of sesame oil on the cooked chicken first, and then put it in a pot with a net curtain until the pot is cooked.
When reddish, add sugar and cover the pot tightly.
2
Minutes later, turn the chicken over, cover it tightly and wait.
2
~
three
After a few minutes, the pot can be cooked.
Product features: bright color, fragrant taste, tender meat and even rotten silk.
Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, as early as
1959
Won the first prize of Hebei cuisine in;
1980
Year,
It was also rated as Hebei famous brand meat food. Xingtai's roast chicken originated from Kou Town, Henan Province, which is a crossing.
"
LAY
"
A roast chicken.
Red-Cooked Chicken, Daokou Style
Beautiful and complete appearance, light red with light yellow color, soft and rotten meat, delicious and generally storable.
2
~
five
Ri er se Wei bu
Change, longer storage time in winter.
raw material
chicken (as food)
100
Salt only
2
~
three
Kilogram Amomum villosum
15
Cardamom
15
lilac
three
Kecaoguo
30
Kechenpi
30
Gram cinnamon
90
Keliangjiang
90
Radix Angelicae dahuricae
90
Scold or fight?
manufacturing method
Material selection:
Must grow for more than half a year,
Chickens and fat hens in two years,
weight
1
~
1.25
Kilogram is healthy and disease-free.
Do not use chickens, sick, dead or disabled chickens.
Slaughter: Slaughter the live chicken, drain the blood, and feed the chicken before it gets cold.
58
~
60
Soak and blanch chicken feathers in hot water at 20℃, and the process
Skilled people can clean up every minute.
1
A chicken. Then wash the chicken, cut off the chicken feet, make an incision above the chicken neck, and cut off the esophagus and trachea.
Drive on the chicken's ass.
seven
~
eight
Cm incision, take out the internal organs, pull out the trachea and esophagus, and rinse them clean.
Plastic surgery: firstly, cut and fold the chicken ribs and the spine with a sharp knife, select a section of sorghum stalk, put it in the chicken abdomen, and spread the chicken body;
Then a small round hole is cut at the breast tip of the chicken lower abdomen,
Cross-insert the chicken legs into the holes;
The two wings are inserted into the cavity crosswise,
Cut the whole chicken into two pieces.
Semi-circular, washed and hung, dry the skin thoroughly.
Frying: evenly coat the dried white striped chicken with honey water (the ratio of water to honey is
six
∶
four
), and then enter
150
~
160
℃
Fry in a hot oil pan for about half a minute until the persimmon turns red.
Red-cooked chicken: put the chicken into the pot in order of size, add the cooked chicken soup, add salt water, put it into a medicine bag, and press the chicken with bamboo grates.
Body, so that the soup is soaked in the upper half of the chicken body, first boil the soup with strong fire, add about
12
G nitrate, instead of simmering.
three
~
five
hour
(
Time depends on season and chicken age.
)
, you can go out of the pot.
Fishing for chickens: When fishing for chickens, prepare special tools first, and coordinate your hands and eyes. One hand holds a fork around the neck of the chicken, and the other hand uses a pair of chopsticks.
Live in the belly of the chicken and leave the pot quickly to keep the chicken intact.
Method for making roast chicken
application number
/
Patent number:
2009 10 185233
A preparation method of roast chicken includes the following steps: chicken selection and slaughter: healthy chickens are slaughtered and cleaned at the ratio of 1 ~ 1.5 kg for half a year to two years.
Net; 2. Modeling: Caesarean section stalks support the body cavity, legs are inserted into the knife edge, wings are inserted into the mouth, rinsed and dried into a semicircle with two tips;
3、
Composition:
Take 100 block of soup stock as an example.
With Amomum villosum 15g,
Cardamom 15g,
Clove 3g,
30 grams of Amomum tsaoko,
90g of cinnamon, 90g of galangal, 30g of dried tangerine peel, 90g of angelica dahurica, 2-3kg of salt,18g; Nitrous; 4、
Frying:
Draining water, coating sugar or honey on the body surface,
Syrup or honey: water = 2: 3;
Frying at 150 ~ 160℃
30
″
Take the persimmon out of Huangshi and let it cool thoroughly, so as not to break the chicken skin; 5. Boiling: After frying, put it into the pot and quickly submerge the old soup ingredients.
Chicken body, boil with strong fire and stew with slow fire until cooked; Young chickens are about 2s, and old chickens are about 4 ~ 5 s, depending on the age and weight of chickens; 6、
Out of the pan: skim the oil slick to catch the chicken and keep it intact.
"
Wangshazi red-cooked chicken
"
produce
Hu
"
Wangshazi red-cooked chicken
"
It is a traditional dish in Bijie, Guizhou. According to legend, Wang Weirang, a roast chicken technician in hua county, Henan.
(
Man is king, fool.
)
Because of the war, I am now in Bijie. In order to make a living, I opened a roast chicken shop in Bijie.
Unique and highly praised,
"
Wangshazi red-cooked chicken
"
The key to becoming a famous food lies in its strict selection of materials, fine production, reasonable ingredients and fine cooking.
The system technology is exquisite. The main production methods are as follows
(
along with
50
Take roast chicken as an example.
)
Raw materials:
Chickens born that year
50
only
(
Each one weighs about.
1250g)
, rock sugar color
1000g
villous amomum fruit
8 grams
, cardamom
8 grams
, lilac
2 grams
Amomum tsao-ko
15g
, cinnamon
45 grams
galangal
50 grams
, tangerine peel
15g
root of Dahurian angelica
45 grams
Appropriate amount of refined salt and clear oil
1000g
roast chicken
Appropriate amount of soup stock and salad oil.
2 500 grams
Method:
1
Kill the chicken, bleed it and put it in while it is hot.
60
Soak in hot water at 30℃, wash the feathers and rinse with cold water.
Wash the whole body of the chicken,
Thoroughly remove floating skin and floating hair,
Cut off the chicken feet,
Then cut a small mouth on the neck of the chicken.
Expose esophagus and qi
Tube, and then pull the chicken's hips and legs apart.
seven
~
8 cm
Cut off the food and trachea, take out the abdominal viscera, cut off the anus, and then
Rinse thoroughly with clean water.
2
Put the washed chicken on the chopping board, belly up, hold the chicken with your left hand and press the ribs and chicken spine with your right hand.
Cut it off and fold it by hand. Then according to the size of the chicken, select a sorghum stalk, put it in the abdomen, spread the chicken out, and then put it in the chicken.
Make a small incision at the top of the lower abdomen breast,
Put your legs crossed in your mouth,
The tips of the two wings are relatively inserted into the chicken's mouth,
Both ends of the shape are pointed.
Semicircular. Finally, rinse it with clean water and hang it on the hook to dry the water.
three
Wrap the dried chicken in the color of rock sugar, then pour the salad oil on the built-in fire in the pot, heat the oil to 70%, and then
Fry the chicken in the oil pan.
40
Seconds, deep-fried persimmon red can be fished out.
four
Put the pot on fire, put bamboo mats on it, arrange the fried chickens in the pot in order, add the soup stock, and then add a proper amount of salt to the water.
Pour into a pot, and add spices such as Amomum villosum, Amomum Cardamom, Clove, Amomum Tsaoko, Cinnamomum cassia, Alpinia officinarum, Pericarpium Citri Tangerinae and Radix Angelicae Dahuricae in turn.
five
After the soup and ingredients are mixed,
Press the chicken with bamboo grates,
This soup can soak half of the top layer of chicken.
First, use fire
The soup is boiling, put it in.
six
~
9 grams
Put the saltpeter in the boiling place of chicken soup, so that the chicken will be brightly colored when cooked and the soup will boil.
1
A few minutes later,
Then cook it slowly over low heat until it is done.
six
Ordinary chicken cooking
three
~
five
After hours, it is fully mature. Then use it accurately.
Prepare a special chicken fishing tool, fish out the chicken completely, and rinse the chicken with a layer of clear oil.
Production key
：
1
The chicken selected for roast chicken must be more than half a year and less than two years, weighing about.
1
~
1.25 kg
A cockerel or a fat hen.
2
When slaughtering chickens, pay attention to clean feathers and floating skins and rinse them repeatedly with clear water; Pay attention to the method when modeling chickens.
three
When coating the chicken with sugar, it is best to scald it with boiling water, dry it with a rag, and then coat it with sugar; Be careful not to overdo it when frying chicken.
When frying, fry until the persimmon is red.
four
Pay attention to the amount of spices. Before the pot is lit, be sure to put bamboo mats on it to avoid burning it. In order to heat the chicken evenly, wait for the soup to come.
After the chicken is mixed with the ingredients, it must be pressed with bamboo grates. Generally, a pot of roast chicken is made of salt.
0.5
~
1 kg
According to local people, it is nearby.
The taste increases or decreases.
five
Pay attention to keep the shape intact and beautiful when fishing chickens, and never break the chicken skin; After the chicken is fished out, it must be coated with clear oil.
To ensure bright colors.