Why is the brine of jar chicken so fragrant?

Updated on delicacies 2024-02-09
5 answers
  1. Anonymous users2024-02-06

    I have an authentic jar chicken recipe; This formula contains a full set of formulas and processes;

    It is a recipe that has been recognized by many food practitioners; Buyers are all used to open stores, and most of them have their own stores; In Tao, Bao input, Taurus kitchen equipment (Tao, Bao ID, sunqunxiu1960); You can search, a variety of formulas, all kinds of utensils;

  2. Anonymous users2024-02-05

    Jar chicken is a famous local snack in Tengchong, Yunnan, originated in the late Ming Dynasty, flourished in the early Qing Dynasty, and is said to be related to the last emperor of the Ming Dynasty, Emperor Yongli. It is formulated by the porcelain altar stewing process and the mysterious palace medicine fused with Tengchong's local raw materials. Its color is golden and topaz run, crystal bright and eye-catching, its color is pure and lasting, not stuffy and not greasy, the entrance is fine, the skin is crispy, the flesh is tender, the bones are crispy, and the mouth is full of fragrance.

    The main thing is to have a good pot of brine for braised vegetables, and the three factors of spices, soup and oil are very important.

    In addition, it also needs to be trained over time and carefully cared for.

    Repeated boiling of ingredients, the accumulation of rich fresh and simple flavor substances, each careful blending and subsequent preservation, are the key to the achievement of a good pot of brine.

  3. Anonymous users2024-02-04

    Jar chicken does not belong to braised vegetables because it is processed in a different way than braised vegetables, and the taste is not quite the same as braised vegetables.

  4. Anonymous users2024-02-03

    Hello dear and happy to answer for you. Kiss for you to inquire: jar chicken brine recipe:

    Pour water and lead wax into the pot, add pickled pepper, star anise, green onion, ginger, cinnamon, wild pepper, salt, monosodium glutamate to taste to make brine raw materials: a Zhanjiang tender chicken (about 700 grams of Huai Sui), 50 grams of wild pepper. 10 grams of star anise, cinnamon, pickled pepper, 200 grams of refined salt, 5 grams of monosodium glutamate, green onion and ginger.

    Operation: 1. Slaughter the Zhanjiang chicken, remove the internal organs, and cut it into strips 3 cm long and cm wide; 2. After washing, blanch in hot water for 5 seconds and remove for later use; 3. Pour water into the pot, add pickled pepper, star anise, green onion, ginger, cinnamon, wild pepper, salt, monosodium glutamate to taste to make brine; 4. After boiling, pour it into the jar and cover the altar lid; 5. Put the chicken in the jar and soak it for 2-3 hours while it is hot. The above is all my reply, I hope it can help you, I wish you a happy life

  5. Anonymous users2024-02-02

    Hello, the following is a little sister to solve your doubts for you, I hope the source can help you. Kiss, there are many spices containing melanin, the proportion of star anise, pepper, cinnamon, grass fruit, cloves, etc., there will be a little color fading in the marinating process, but as long as the color is not a particularly high brine, the spice is not a big problem to drop a little color. But if the spices continue to soak in the brine, it will not work, and these spices containing more melanin will lose color seriously after absorbing enough water.

    Especially after crushing, the color fades even more. I really hope I can help you, and I wish you happiness every day!

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