Exercise 1:
Ingredients: chicken gizzards
Marinade: a handful of coarse salt, a tablespoon of pepper, a tablespoon of garlic and a teaspoon of ginger, all of which are put into a dry pan and stir-fried until the aroma is overflowing.
Ingredients: a chicken weighs about 2 kg, a teaspoon of ginger powder,/cooking wine.
Dip: chopped green onion/ginger/garlic/salt-pour in oil and mix well.
Appliance: a pot that can be sealed, preferably with a lid. A large piece of tin foil.
Production process:
(1) Wrap chicken chives/ginger slices/garlic/cooking wine inside and outside, then sprinkle with salt and pepper and marinate for about one and a half hours.
(2) Rinse the chicken with clear water, dry the water, sprinkle ginger powder evenly, and wrap it tightly with multi-layer tin foil.
(3) Spread a thick layer of coarse salt on the bottom of the wok, heat it on the stove with high fire, add chicken, and add enough coarse salt to cover it completely.
(4) Seal the upper cover of the wok, simmer the wok for 25 minutes with high fire, then simmer the wok for 10 minute with low fire, and then simmer the wok for 10 minute after the flameout.
(5) Open the tin foil package, that is, apply a little (salt, soy sauce, sugar, cooking wine, sesame oil, edible sesame oil) on the surface, cool slightly and cut into pieces. Dip in the sauce and eat.
Brine chicken's seasoning formula:
Radix Curcumae, Rhizoma Curcumae powder 6, salt 26, monosodium glutamate 10, special wheat flour 38, and sugar 12.
Exercise 2:
1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.
2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.
3. Cut the tin foil to be larger than the pot used and spread it at the bottom.
4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.
Experience:
1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.
2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.
It takes time and effort to make authentic salted chicken. The following also introduces the improved baking method:
First, the slaughtered chicken is coated with fine salt inside and outside the chicken, then steamed with open fire, separated from water, and then cut into pieces.
In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.
The essence of roasted salted chicken gizzards lies in the word "roast", so people who want to try cooking at home must pay attention to the method, and it is easy to burn if they are not careful. In addition, when choosing chicken gizzards, you should choose something that looks delicious and tender, so it is easy to cook at home. Of course, any fast food has certain side effects. Eating too much is bad for their health, so