Wenzhou Braised Chicken
(including detailed formula of ingredients, spices, old soup, soy sauce chicken soup, etc.)
preparation of ingredient water:
ingredient package spices: Angelica 50 grams, Koxiang 50 grams, Kaempferia 50 grams , nutmeg 50 g, strawberry 50 g, white mustard seed 50 g, galangal 40 g, dried ginger 40 g, Biba 40 g, Yizhiren 50 g, 40 grams of grass fruit, 40 grams of white cardamom, 30 grams of angelica, 30 grams of tangerine peel, 60 grams of Amomum villosum, 70 grams of cinnamon, 70 grams of cloves, 100 grams of bay leaves, 100 grams of pepper, large 100 grams of ingredients.
Ingredients and water production:
1. The above is a set of medicinal ingredients, which can boil 75 kilograms of water. Boil it in three times, and finally mix it together before use.
2. Boil for 40 minutes for the first time and 20-30 minutes for the second time. Wrap the medicinal ingredients with gauze.
3. The input ratio is reduced by percentage, for example, it is reduced by 100 times.
4. Break the whole medicine into pieces before cooking, otherwise it will not be easy to cook out the flavor. Preparation of old soup (also called base material and first soup): 15 jins of cold water, 3 jins of cooking water, 5.4 jins of chicken skeleton, 5.4 jins of pig bones, 1 old hen, 2.7 jins of meat skin, 0.77 jins of salt, and the four treasures of the chef Xianxiangbao 0.14 catties, Chef's Four Treasures Flavor 0·08 catties, Huadiao wine 1.8 catties, 4.5 grams of pepper, 9 grams of shiitake mushrooms, 0.13 catties of ginger, Chef's Four Treasures HD-6 flavor enhancer 20 grams, Chef's Sibao Premium American Meat King 15g, Chef Sibao Meat King 15g.
Description:
1, this is the basic old soup, such as pork soup, you can add 0.1% of Chef Si Bao pork soup powder, 0.4% of Chef Si Bao pig flavor bone marrow dip, 0.1% of Chef Si Bao pig flavor meat essence; if it is Chicken flavor old soup can be added with 0.1% of Chef Si Bao chicken bone soup powder, 0.1% of Chef Si Bao chicken flavored meat essence, and 0.4% of chicken flavor bone marrow extract.
2. It takes 3-4 hours to cook the old soup until the meat on the bones falls off on its own.
3. Add 4.3% salt to the soup.
4, Chef's Four Treasures Flavor and Chef's Four Treasures Fresh Fragrance Add 20-30 minutes before the fire ceases. Recipe for making soy chicken soup: 6 pounds of old chicken soup, 0.5 bottles of oyster sauce, 1.2 pounds of syrup ( maltose ), 24 grams of Chef’s Four Treasures Xianxiangbao, 4.5 grams of Chef’s Four Treasures Flavors, and Chef’s Four Treasures Chicken Bones 2.4 grams of soup powder, 1.5 grams of pepper, 6 grams of aniseed, 1.5 grams of sesame oil, 5 grams of Chef Si Bao HD-6 flavor enhancer, dark soy sauce, caramel coloring appropriate amount.
key:
1, cook the above miso soup for 40 minutes, then add the ingredients and cook for 20 minutes. The ingredients refer to the Chef's Four Treasures Xianxiangbao, Chef's Four Treasures flavor and spices, aniseed, etc.
2. During normal cooking, 3-5 chickens can be put in and cooked for 5-10 minutes for coloring.
3. If the product is bright, you can put some oil from chicken soup. The depth of the color can be adjusted by oil consumption and melanin.
4. If the cooked chicken is put into the sauce pot to lose color, it will lose 10% of its weight. Therefore, there are two ways to solve the problem: one is to cook it for 5 minutes less during cooking, and the other is to increase the price proportionally.
5. Keep the original volume of the miso soup. If it is too little or too light, add chicken soup, oil and sugar; if it is too salty, add water.
6. Every time you cook chicken, add ingredients (seasonings, spices) according to the weight of the chicken.
7. If the miso soup is too dark, part of it can be thrown away.
8. Add less oyster sauce and sugar syrup, not every time.
Preparation of braised soup : (chicken, pig and other raw materials, finished soup) 4.5 jins of salt, 0.4 jins of Chef’s Four Treasures Xian Xiangbao, 0.4 jins of Chef’s Four Treasures chicken bone soup powder or pork bone soup powder, 10 catties of cooking water , Huadiao wine 2 bottles, 0.7 jins of fresh ginger, 0.1 jins of shiitake mushrooms, 0.05 jins of pepper, 0.2 g of nitrite (sunset yellow, red yeast powder), 20 g of Chef Si Bao HD-6 flavor enhancer, Chef Sibao Best American Meat King 15g, Chef Sibao Meat King 15g (the main ingredient is based on 100 kilograms).
Precautions when cooking:
1. Temperature: Put boiling water in the pot. After the pot is boiled, cool down to about 70-80℃.
2. Time: 1. Chicken: Cook laying hens for 2 hours (with curtains on top and bottom), broiler chicken, meat duck , cook for 40 minutes. Meat duck can also be cooked for 1 hour, and the above products are simmered for 40 minutes.
3. Boil the thighs for 40 minutes and the calves, neck, claws and skeleton for 30 minutes.
4. Boil large wings, middle wings, root of wings, tips of wings, chicken gizzards for 20 minutes and simmer for 30 minutes.
5. Boil heart, liver and bean skin for 5 minutes and simmer for 30 minutes.
6. Cook the thighs for 40 minutes, boil the pot for 5 minutes to cook the shanks, cook for 30 minutes, boil for another 5 minutes to cook the large wings, cook for 20 minutes, boil for another 5 minutes to cook the heart and liver, cook for 5 minutes, then stop the heat and simmer for 30 minutes.
Spicy burdock shreds
Burdock is generally used to stew soup, make burdock tea, or shred it for cold dressing. Chef Wang Miao combines two methods of stewing soup and shredding to fully immerse the flavor of the stock into the burdock shreds and at the same time give it its flavor. The spicy taste makes it a "heavy" dish and more edible. Production of
:
1. Peel 500 grams of burdock and cut into 5 cm long filaments. Blanch it in boiling water and set aside.
2. Heat 50 grams of red oil in a pot until it is 60% hot. Add 20 grams of green onions, 20 grams of ginger, 30 grams of Thai pepper, 10 grams of dried chili peppers, 2 star anise, 5 grams of cinnamon, 3 grams of Sichuan peppercorns, and 3 small pieces of html. Stir 42 grams of fennel html until fragrant, pour in 500 grams of stock, bring to a boil over high heat, then simmer over low heat for about 5 minutes, remove the residue and add shredded burdock, add 30 grams of Knorr Spicy Fresh Sauce, 20 grams of chicken juice, and 10 grams of oyster sauce g, 10 g of pepper oil, simmer over low heat for about 10 minutes, turn off the heat and put the soup into a crisper for later use.
3. When serving, take out about 200 grams of shredded burdock, heat it in the microwave, and then plate it into the shape as shown in the picture.
Tofu Rolls
Reason for recommending: Because modern people eat big fish and meat almost every day, and are tired of meat-filled buns and dumplings, we introduced this tofu-filled pasta, which makes people feel nostalgic when eating it. a feeling of.
features: golden color, burnt on the outside and tender on the inside, with a strong local flavor.
raw materials: 400g of special powder, 4500g of homemade braised tofu html, 3g of chopped green onion.
seasoning: 2 grams of salt, 2 grams of MSG, 1 gram of sesame oil, 1 gram of chicken powder, 2 grams of pepper noodles, 60 grams of soybean oil (15 grams practical), 200 grams of warm water (30 degrees). Production of
:
1. Pour the flour into a bowl, add warm water, mix well and set aside.
2. Cut the marinated tofu into pea-sized pieces, add chopped green onion, salt, MSG, chicken powder, sesame oil, and peppercorns, mix well and set aside.
3. Roll the dough into a rectangular sheet about 40 cm wide, 20 cm wide and 0.3 cm thick.
4. Evenly cover the mixed tofu filling on the rolled out dough, then roll up the dough from bottom to top and press it slightly (it must be rolled tightly when rolling, otherwise it will be easily deformed when cutting), and cut into pieces about 3 cm high. Flat green body.
5. Put the dough into an electric baking pan with the upper setting set to 180 degrees and the lower setting set to 200 degrees. Fry until both sides are golden brown and serve on a plate. The key to making
: When frying, be sure to add water twice to prevent it from burning.
