Proportion: most of them are the strengths of each family, and the roast chicken practices and tastes of each family are different. On the other hand, most of the ingredients given online are fictitious, so we should pay attention to distinguish them during use. So as not to waste ingredients.
Features: Thyme is fragrant, fragrant and fleshy, full of saliva, with endless aftertaste, fragrant but not greasy, and attractive color.
How to eat: Instant cooked food tastes better in cold storage, and it is not recommended to eat it by heating after freezing (it is easy to deodorize); Tear the plate by hand, the food style is more beautiful and the taste is better;
Pharmacological effects: As more than ten kinds of spices in the cooking process are mostly Chinese herbal medicines, they have the effects of invigorating spleen and appetizing, nourishing yin and nourishing the body. At the same time, it has a good auxiliary effect on anorexia.
Production technology: [4]
First, adult old hens are slaughtered and molted; Make a small opening (2-3 inches) in the crotch of the hind leg, and don't open it too wide, so as to avoid the chicken leg from being stuck in the later stage. ) make a small incision on the upper part of the neck and shoulder and take out the crop; Eviscerate the whole chicken, wash the blood, put the whole chicken in melted paraffin, hang it evenly, let it cool, remove the solid paraffin and fluff. Put it in clear water and let it stand for 24 hours before taking it out. Carry out the whole chicken modeling, put the chicken wing on the back of the neck, insert the other chicken wing from the bleeding incision, pull it out of the mouth and nail it on the back of the neck. Knock the root and sternum of the chicken leg short, push the leg into the chicken's stomach, and stop supporting the elbow, and the shape will be complete, like a swan splashing in the water.
2. Boil clear water, sprinkle with appropriate amount of salt, put the ingredients in (so as to disperse slowly), then add appropriate amount of old soup (never add raw water to the old soup), boil, put the whole chicken in, and boil over high fire. After half an hour, the slow fire will slow down and boil without boiling; Take it out and drain it after four hours.
Third, the dry pot is red, sprinkle with sugar, put the whole chicken in the pot with a grate, cover the pot, and smoke for 5 minutes.
Kaifeng roast chicken editor
Kaifeng heshifu red-cooked chicken
Kaifeng heshifu red-cooked chicken
Raw materials: chicken, cinnamon, monosodium glutamate, sugar, dried tangerine peel, star anise, refined salt, ginger, nutmeg, kaempferia kaempferia, Amomum villosum, clove, etc.
Features: fresh and delicious, crisp and boneless, bright in color and fragrant.
Nutritional efficacy: it has the effects of strengthening spleen, strengthening stomach, enriching blood and preserving health.
Finally, a unique flavor formula containing more than 20 kinds of precious Chinese medicines was developed. The roast chicken made with this formula not only has the magical health-care effects of strengthening the spleen, strengthening the stomach, enriching the blood and strengthening the body based on the theory of traditional Chinese medicine, but also has the same smell in midsummer, making people not tired of eating for a long time.
Qijia roast chicken editor
Qijia roast chicken is a local feature of guanxian, which is suitable for all ages.
Heshifu red-cooked chicken
Heshifu red-cooked chicken
Ingredients: Choose local stupid chickens that have been satisfied for more than one year, cook them on the same day of slaughter, ensure the freshness from the source, and add dried tangerine peel, star anise, magnolia flower, fennel, salt, maltose, nutmeg, dried tangerine peel, Amomum villosum, clove, angelica dahurica, Amomum tsaoko, mountain pepper, fragrant leaves, hawthorn, galangal, aniseed, Sanbao and so on. Ancestral formula, keep improving.
Nutritional components and taste: It contains a lot of protein, which can replenish blood and qi and nourish the body. Spiced and salty, it is a good gift for friends and relatives.
Guojia roast chicken editor
A century-old shop, China is a must, the best in the world, with a long history and first-class taste.
Composition:
One chicken 10 healthy for more than one year, one wild ginseng, dried tangerine peel … 10g, star anise … 10g, Flos Magnoliae … 2g, fennel … 2g, salt … 50g, maltose … 300g, nutmeg … 5g, dried tangerine peel …
Production technology: selection of raw chicken, slaughtering and processing, modeling, oiling, coloring and slow fire cooking.
roast chicken
roast chicken
Precautions: Kill healthy and high-quality live chickens and keep them fresh.
Product features: unique formula, delicious meat, fat but not greasy, rotten but not scattered. It has the advantages of pure color, fragrance and taste. It is the best choice for entertaining relatives and friends when traveling! Suitable for all ages, self-feeding and self-delivery, healthy and fashionable.
Fuliji roast chicken editor
condiments
Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.
manufacturing method
1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash the anal bone with water. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife and let the tip of the wing emerge from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method.
2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.
3. Put enough water into the cauldron, put all the seasonings into gauze bags, tie the bags tightly, put them into the cauldron, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in order, bring it to a boil with strong fire, skim the floating foam, cook for 5 minutes, turn the chicken in the cauldron up and down once, cover the pot, and cook with slow fire for 4-6 hours to remove bones and rotten meat. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.
pay attention to
1. "Bie" chicken technology is indispensable, which is convenient for batch stewing and has a complete and beautiful shape.
2. It is best not to use chickens slaughtered on the same day. Chicken, like pork, needs a natural acid excretion process (usually at 0-4℃) after slaughter.