Question 2: What brands of salt H chicken powder are there? Total has dozens of brands.
Question 3: What brand of salt H chicken powder is good for eating salt H chicken?
1 Dry the slaughtered Sanhuang chicken with kitchen paper towels, and then evenly spread the salted chicken powder on the chicken body surface (outside and inside) until it feels pickled and tasty.
2 Take two pieces of oiled paper (larger than wrapping the whole chicken), first brush a layer of oil evenly on one piece of oiled paper, and then wrap chopped green onion, ginger slices, star anise and salted three-yellow chicken. Wrap another piece of oil paper outside and seal your mouth.
3. Put the crude salt into the wok, stir-fry for 10 minute with low fire, and heat it completely. Pour 1/3 parts of hot coarse salt into a small iron pot, then put the wrapped Sanhuang chicken in, and pour the remaining hot coarse salt on the surface, so that the whole wrapped chicken is completely covered.
4. Heat the whole wok on low heat for 20 minutes.
Question 4: Which brand of malt powder Xinghu is used for salt H chicken?
Question 5: Do you have any friends in the cooked food business? I want to ask you which brand of salt H powder is used to make salt H chicken? Do you have any good brand recommendations? We all use Haitian.
Question 6: What kind of salt chicken powder is a good gauze paper (also called cotton paper, cotton paper and leather paper)? This is what people use, and it is hard to buy in the market. use
Tin foil can also be used, and the practice of salt H chicken is for your reference!
Salt h chicken practice
Materials:
1 chicken (about 3 kg)
3 kg of crude salt
Yarn paper 1 sheet
1 sheet
Making:
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 worker 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 scattering.
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 the pot with slow fire and stew for h6 minutes, turn the chicken over and stew for h6 minutes, and finally turn off the fire for h 12 minutes.
Experience:
1. Pottery pot has a better effect, because the technology of H will make the chicken skin brittle, and there is no need to lay the bottom with tin foil.
2. If the weight of the chicken is about 2 kg, h 10 minutes is enough. The amount of salt should also be equal to the amount of chicken.
It takes time and effort to make authentic salt H chicken. The following also introduces the improved H 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.
Brine chicken's "Three Methods"
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Everyone knows that the salted chicken in Guangzhou is delicious, but the "three methods" of salted chicken are not so clear. Therefore, the "three methods" are three methods of making and eating a kind of salt H chicken, namely, salt H method, water H method and gas H method. Different production methods have different characteristics, but they still maintain the basic flavor of salted chicken, just making it more suitable for diners with different tastes.
Salt h method
That is, wrap the seasoned slippery chicken in paper, put it in the fried casserole salt pile and leave it for a few hours. The skin is smooth and tender, and the bone flavor is rich.
Water h method
It is said that there is a story:
It is said that in the 1940s before liberation, a man in Xingning County of Dongjiang opened a small restaurant named Ningchang near the Chenghuang Temple in Zhongshan 4th Road, Guangzhou (renamed Dongjiang Hotel after liberation), which specialized in producing and selling salty H chicken and was very popular with diners. Once, a police chief ordered the salty H chicken he ate that night, but he didn't come to eat it, so the store has lost money many times. After 10 that night, the boss sold the prepared salted chicken to another customer in order not to lose money. When the market was about to close, the police chief came to eat chicken. It's too late to make it according to the traditional method. If there is no chicken, it will definitely make a big noise. The chefs had a brainwave and came up with a quick new method ―― soaking the chicken in hot soup, tearing off the bones, meat and skin, mixing it with sesame oil, refined salt and other seasonings, and then serving it in the shape of a chicken, that is, the "water H method". As a result, although the flavor is slightly inferior to the traditional salt H method, it can not only cope with the past, but also win with smooth meat and skin, which has been well received. Since then, a new variety of salt H chicken has been added and passed down to this day.
Gas h method
Ginger flavor, refined salt, sesame oil and other ingredients are mixed, chicken breast is coated inside and outside, steamed in water, and the meat is smooth, but not refreshing enough. It is said that it was later innovated to meet the needs of some customers who prefer to eat traditional salt H, which can not only keep the rich bone fragrance but also keep the meat tender and delicious.
The origin of brine chicken
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The earliest salt H chicken was invented by accident by salt workers in Huizhou Dongjiang seaside saltworks more than 300 years ago for the convenience of storing food. Later, the chef in Huizhou changed the pickling to braised chicken with fried salt, and the dish became purulent, delicious and tender, so it was called salt H chicken. Later, after continuous processing and improvement, many new varieties of salt H chicken were produced.
On the basis of inheriting the traditional production process of salted chicken, the invention cancels the production process of salted chicken, organically combines various scattered production processes, various Chinese herbal medicines and four self-made formulas, just like connecting scattered metals and ceramics with a shovel, thus retaining the rich nutritional value of chicken, and the chicken is clear in appearance, mellow in butter, fragrant but not greasy, smooth and tender, and suitable for all ages. Regular consumption has the effects of cooling blood, moistening dryness, tonifying kidney, relaxing bowels and warming spleen and stomach. Because of the perfect combination of these techniques and ingredients, the salted chicken is not only unique in taste, but also rich in nutrition, memorable and unforgettable.
Salt h >>
Question 7: What brand of salt H chicken is delicious? The paving is delicious, and the town is not bad. Don't buy Hakka king, it tastes much worse.
Question 8: What brand of coarse sea salt is better for making salt H chicken? Huaipai feels good.
Question 9: Main ingredients of authentic Hakka salt H chicken powder formula
One Sanhuang chicken, 2 pieces of pepper salt 0.5~ 1 teaspoon, dried basil leaves, a little rice wine 1 teaspoon, sesame oil 1 teaspoon, salt (rose salt) 1~2 teaspoons (please use according to the size of chicken legs), and 2 pieces of ginger.
working methods
Methods/steps
1
Pour the white wine on the chicken and wipe it evenly inside and outside.
2
Put turmeric powder, salt, pepper and monosodium glutamate into a dish and stir well to become salt H chicken powder.
three
Salt h chicken powder is applied to the chicken, and the chicken abdomen is coated with a layer. Put ginger slices into the belly of chicken and marinate 1 hour.
Method/Step 2
Tie the chicken with a rope and hang it to dry for 3-4 hours.
Spread a piece of tin foil, brush the surface with oil, add Sanhuang chicken and wrap it in tin foil.
three
Put the chicken in a casserole, and then eat coarse salt, which completely covers the surface of the chicken.
four
Cover the casserole and put it on the stove, simmer for h 10 minute, turn the chicken over and bury it in salt again, bake for h 10 minute and turn off the heat.