Casserole Huadiao Chicken
Preparation:
Select 1 young chicken (net weight 1kg) that has been free-range for 3 months, slaughter and clean it, put it into 5kg of boiling water, add 200g each of green onion and ginger slices, shao 4200 grams of wine html, blanch it thoroughly over high heat. Put 2 kilograms of secret soup into the bucket, bring to a boil over high heat, add local chicken, bring to a boil over high heat, then simmer over low heat for 10 minutes, soak in the residual heat and simmer for 10-15 minutes. Remove the chicken, put it into a casserole, add 200 grams of chicken stew soup, bring to a boil over high heat, simmer over low heat for 5 minutes, add 6 quail eggs that have been cooked and shelled in advance, reduce the juice over high heat, sprinkle with coriander, and serve table; must go through three steps to complete.
Step 1: Prepare the concentrated sauce
First, take 450 grams of rock sugar and beat it into small pieces, put it into a stainless steel basin, then pour in 1 kilogram of stock that has been boiled in advance, 500 grams each of chicken juice and Shaoxing rice wine, and 750 grams of dark soy sauce. , 300 grams of light soy sauce, 250 grams each of Maggi umami juice, white sugar, and Lee Kum Kee Spare Ribs Sauce. When the rock sugar and white sugar are completely dissolved, finally add 100 grams of salt, 250 grams of chicken essence, and 30 grams of pepper to taste. This is a concentrated sauce. The material is finished.
Step 2 Prepare the soup
The sauce itself has a very strong flavor, so before use, be sure to add broth to blend. Generally speaking, when the concentrated sauce is 2 kilograms, 5 kilograms of broth need to be added.
Step 3 Add umami flavor
Although the prepared soup already has a good flavor, the aroma is still a little lacking, so 300 grams of onion cubes, 500 grams of celery segments, and 250 grams of green onions will be added to cook together. , increase the vegetable flavor of the soup.
With sauce, more than 80% of the dishes can be cooked. So what is the other 20%? technical details. Although this dish is particularly simple to make, you should not underestimate the technical details of cooking.
Difficulty point 1: Choosing chicken. Neither native chicken nor three-yellow chicken are suitable.
Choosing chicken is very important when making this dish, but the most important thing is that you cannot choose native chicken or three-yellow chicken. The meat of native chicken is generally firm. If it is made according to the method introduced earlier, the finished product will be hard and taste bad. The characteristic of Sanhuang chicken is that the meat has a high moisture content and the meat is less elastic. Although the chicken skin of Sanhuang Chicken is also very thin, it has more subcutaneous fat and will taste greasy. Therefore, it is recommended that you choose young chickens that have been raised for three months. The skin of this kind of chicken is also relatively thin, but there is less subcutaneous fat, so it will not give diners a greasy feeling. The meat is rich in flavor and elasticity is better than that of Sanhuang Chicken.
Difficulty point 2: Chicken skin is easy to break
After mastering the sauce preparation method, there will basically be no problem with the taste of the dishes. When cooking, the biggest problem is making sure the chicken is cooked but the skin doesn't break. Put the chicken into the soup and bring to a boil. Be sure to heat it slowly over low heat for 10 minutes. The time should not exceed 15 minutes. The heat should be small and just keep the chrysanthemum fire heating. After heating for 10 minutes, turn off the heat and use the residual heat of the soup to continue soaking the chicken until it is cooked. The time is also controlled to 15 minutes.
Difficulty point 3: Uneven skin color
In order to shorten the serving time, the whole chicken is boiled in large batches. The most common problem at this time is uneven coloring of the chicken skin. Why does this happen? That's because the amount of batch soaking is not controlled properly, resulting in some chickens having part of their skin exposed outside the soup. Therefore, the amount of whole chickens that can be soaked at one time should not be too much, 10 chickens per bucket, and it is best to always keep the chicken body immersed in the soup.
Pan-fried and baked lemongrass sea clam
Ingredients:
1 piece of swimming clam (about 750 grams).
Accessories:
100 grams of fresh lemongrass, 1 green and red pepper, 20 grams of ginger, and 20 grams of garlic.
seasoning:
3 grams of salt, 5 grams of light soy sauce, a little sugar, 5 grams of cornstarch, 20 grams of peanut oil, 30 grams of Huadiao, appropriate amount of sesame oil and pepper.
Production:
1. First clean the shuangyu, cut it into 1.5cm thick, add salt, light soy sauce, sugar, cornstarch, sesame oil and pepper, stir evenly and marinate for 10 minutes.
2. Cut 20 grams of lemongrass into cubes. Cut green and red peppers, ginger, and garlic into cubes. Cut another 20 grams of lemongrass into shreds and fry until fragrant. Beat the remaining lemongrass into flat pieces and set aside.
3. Fry the fish in peanut oil until both sides are golden brown and half-cooked. Set aside.
4. Heat another casserole, put in the flattened lemongrass, then put the fried squid into the casserole, then sprinkle in various chopped accessories, cover and bake for 3 minutes.
5. Finally, add the fried lemongrass shreds, then sprinkle Huadiao wine and cover it.
Old sweet and sour lotus root balls
Lotus root puree is mixed with glutinous rice flour and cornstarch and squeezed into balls. After being fried, the outer shell is crispy, the inside is soft and glutinous, and it also has the graininess of lotus root. It is wrapped in sweet and sour sweet and sour syrup to remove greasy and appetizing. It is a magical tool to relieve spicy food.
Batch pre-production:
1. Select crispy lotus roots with white color and sufficient moisture, wash and scrape off the skin, cut into pieces with a knife, put into a food processor and beat into fine powder, soak in water for 2 hours, remove and drain, every 500 Add 10 grams of cornstarch and 30 grams of glutinous rice flour to the minced lotus root. Pour in 100 grams of water in batches and beat vigorously. Add 5 grams of salt and mix well. Squeeze into balls of about 40 grams each. Add 60% of hot oil. Slowly fry over low heat for 5 minutes until cooked, remove and set aside.
2. Clean the pan and sauté until thoroughly cooked. Add 500g of white sugar, 200g of brown sugar and 450g of purified water. Stir-fry until brown in color. Pour 450g of rice vinegar and 150g of purified water along the wall of the pot. Thinly thicken the gravy. Simmer over low heat until thickened. , when it turns into a brown sweet and sour syrup, pour it into a container and set aside.
Dish-taking process:
Take 15 lotus root balls and fry them in 70% hot oil until crispy. Pour into a basin filled with sweet and sour slurry. Shake until evenly coated. Place on a plate and garnish with a few cooked white sesame seeds. Take away food.
Q: Why use brown sugar?
A: Brown sugar has a low sweetness, but it has a burnt aroma, which can enrich the taste of sweet and sour syrup without making it too sweet and greasy.
