Authentic practice of calling flower chickens If you want to learn where to call flower chickens, it

Ingredient breakdown. Ingredients.

A boy chicken.

Appropriate amount of winter bamboo shoot slices.

Mushrooms to taste. Shrimp to taste.

Pork belly to taste.

Accessories. Appropriate amount of lard oil.

Appropriate amount of marlene.

Appropriate amount of yellow mud. Appropriate amount of fresh lotus leaves.

Appropriate amount of baking paper.

Ingredient. Green onions to taste.

Appropriate amount of oyster sauce. Salt to taste.

Light soy sauce to taste. Ginger to taste.

Cloves to taste. Star anise to taste.

Sichuan peppercorns to taste. Salty and umami taste.

Baking process. Hours of time-consuming.

Advanced difficulty. The steps of the practice of calling the flower chicken.

Slice the bamboo shoots, soak the mushrooms and cut them into pieces, wash and shell the shrimp, and line the shrimp; Peel and dice the pork belly and set aside.

Wash the chickens, cut off their nails and tails.

Use light soy sauce, cooking wine, salt, oyster sauce, green onion and ginger slices, mix well and coat the inside and outside of the chicken.

Shrimp, diced pork belly, bamboo shoots, star anise, cloves, mushroom cubes, add light soy sauce and sugar to make a filling.

Fill the chicken belly with the filling.

Put the chicken in a plastic bag and let it marinate in the refrigerator for an overnight night.

Put fresh lotus leaves and horse lotus grass into a pot of boiling water and blanch them slightly, remove and drain them for later use.

Add an appropriate amount of water to the loess mud to form a mass.

Wrap the chicken tightly in lard.

Wrap the lotus leaves tightly with marlotus grass and wrap them with a layer of baking paper.

Wrap the mixed yellow mud on the chicken, put the baking tray with oiled paper and put it in the oven, 180 degrees to the middle and lower layer, and bake for an hour.

When cooked, take out the mud and remove the lotus leaves, and drizzle with sesame oil.

You can visit a professional cooking school to consult and refer to more.

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Called flower chicken, also known as Changshu round bump called Hua chicken, is a famous dish of the Han nationality in Changshu, Jiangsu, with a long history. It is a special dish made by wrapping the processed chicken with soil and lotus leaves, and baking it. Its color jujube is red and bright, fragrant and fragrant, the plate is crispy and the meat is tender, the entrance is crispy and fat, the flavor is unique, it is a picnic in the Ludong banquet, and the gift is the top product of relatives and friends.

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Ingredients: 1 boy chicken. Excipients: 20 grams of sand ginger, appropriate amount of tin foil, 5 grams of dried shrimp, 20 grams of shiitake mushrooms, appropriate amount of raw garlic, 2 grams of five-spice powder, 5 garlic heads, 1 head cabbage, light soy sauce, oyster sauce, sesame oil, 3 bay leaves.

1. Prepare two boy chickens, about 2 catties each.

2. The ingredients are ready, and the warm water of the mushrooms is soaked in the air.

3. Cut the ingredients into cubes, pat the sand ginger and cut it again.

4. Put some light soy sauce, oyster sauce, five-spice powder, sesame oil and a little salt in the cut ingredients, stir well.

5. Brush the chicken with soy sauce.

6. Bend your feet into the belly of the chicken.

7. Put the stirred ingredients into the belly of the chicken.

8. Put the ingredients and brush the soy sauce again.

9. Put a layer of garlic leaves in tin foil.

10. Wrap the bag and turn it over every 20 minutes.

11. Go to the field or open space to build a kiln with dry soil.

12. Set it up and start burning for an hour and a half.

13. After about two hours of firing the kiln, take out all the charcoal fire in the kiln and then put the chicken inside.

14. Break the kiln and cover the chicken. The mud on it is not smiling Kai to hit it too hard with a loss, and be careful to break the chicken.

15. For about 30 minutes, dig out the chickens.

16. Open the tin foil and serve.

Ingredients: 1 white chicken, 400 grams of flour.

Seasoning: 80 ml water, 50 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of butter, 5 grams of sesame oil, 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 5 grams of chopped green onion, 15 grams of ginger, 15 grams of garlic cloves, appropriate amount of onion, appropriate amount of shiitake mushrooms, 50 grams of white wine.

Steps:1Step 1: Add 600ml of water to 1 white chicken, wash and drain.

2.Step 2: Add 80ml of water, 50g of light soy sauce, 5g of oyster sauce, 10g of butter, 5g of sesame oil, 5g of salt, 2g of monosodium glutamate, 2g of sugar, stir well.

3.Step 3: Pour in 5 grams of chopped green onions, 15 grams of ginger slices, 15 grams of garlic cloves, drizzle with seasonings, massage for 5 minutes, cover with plastic wrap, refrigerate for 2 hours, take out and turn in the middle.

4.Step 4: Shred the onion, slice the mushrooms, take out the marinated chicken, add the mushroom slices and onion shreds, stir and marinate, stuff the chicken belly, and wrap it in tin foil.

5.Step 5: Prepare 400 grams of flour, 160 grams of water, 50 grams of white wine, knead into dough, roll out into a large dough, wrap in tin foil, bake at 220 degrees for 30 minutes, and then bake at 180 degrees for 90 minutes.

What comes out of this way is called flower chicken, and the taste is fat and tender.

The authentic method of calling the flower chicken is as follows:

Ingredients: chicken, soy sauce, rice wine, salt, cloves, star anise, jade fruit foam, chopped green onion, ginger, diced chicken, lean pork, shrimp, diced cooked ham, diced shiitake mushrooms, lard net oil, lotus leaves, wrapping paper, fine hemp rope, wine jar mud, wet cloth, sesame oil.

1 Remove the feathers, entrails and wash the chicken. Then add soy sauce, rice wine, and salt to the washed chicken, marinate for 1 hour, grind the cloves and star anise into fine foam, add jade fruit foam and mix evenly, and rub it on the chicken body;

2 Put the pot on high heat, add lard and cook until it is hot, add chopped green onion and ginger and stir-fry until fragrant, then fry the diced chicken, lean pork, shrimp, cooked ham and diced mushrooms in the auxiliary ingredients into the pot respectively, and let it cool for later use;

3 Put a clove in each armpit of the chicken, wrap the chicken body tightly with lard fat, wrap a layer with lotus leaves, wrap a layer with wrapping paper, wrap a layer of lotus leaves on the outside, and then tie it firmly with a fine hemp rope;

4 Grind the mud into powder, mix with water, spread it on a damp cloth (about 1 5 cm thick), then put the bundled chicken in the middle of the mud, lift the four corners of the damp cloth and wrap the chicken tightly so that the mud sticks tightly, then remove the wet cloth and wrap it in wrapping paper;

5 Put the wrapped chicken in the oven and bake it over a high fire for 40 minutes, if the mud is dry and cracked, you can use the mud to plug the cracks, then bake it over a high fire for 30 minutes, then change to low heat for 90 minutes, and finally change to a low heat for 90 minutes;

6 Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaf, cellophane, and drizzle with sesame oil.

Ingredients: three yellow chicken, shiitake mushrooms, onions, lotus leaves, flour.

Excipients: cooking wine.

Light soy sauce, salt, pepper, wine, green onion, ginger, oyster sauce.

Steps: 1. Break the bones of the chicken thighs with the back of a knife, and add onions, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken. Massage the seasoning into the chicken.

2. Stir-fry the peppercorns to bring out the fragrance, crush the fragrant peppercorns with a rolling pin, then add them to the chicken and marinate them together, cover them with plastic wrap, and put them in the refrigerator to marinate for more than an hour. Take it out in the middle and flip it, then spread a layer of allspice powder and pepper on top of the marinated chicken.

3. Cut the onion and shiitake mushrooms into shreds and set aside, add the remaining juice of the marinated chicken and mix thoroughly. Stuff the mixed shredded shiitake mushrooms and other seasonings such as shredded onion, ginger, garlic into the belly of the chicken, and fix the belly with a toothpick.

4. Soak the dried lotus leaves in cold water for a while, and wait for them to soak if time permits. Place the chicken in a lotus leaf soaked in water and wrap it.

5. Mix the dough with cold water and white wine, mix the dough into a dough with moderate softness and hardness, remember not to let it stand too thin for a period of time to ferment, and roll out the dough into round slices of appropriate size.

6. Put the lotus leaf-wrapped chicken in the middle and wrap it in dough.

7. Brush the baking tray with oil, preferably a piece of tin foil, put the dough in the oven or microwave, preheat it to 160 degrees, middle and lower layers, and bake for 80 minutes. If the chicken is larger, the roasting time needs to be extended.

8. Knock open the dough and remove the lotus leaves.

What comes out of this way is called flower chicken, and the taste is fat and tender.

Dress yourself up as a beggar and take the chicken to bake.

It's called Flower Chicken.

The procedure is detailed.

Cuisine and efficacy:

Zhejiang cuisine is called the production material of flower chicken:

Ingredients: a special hen, shrimp, diced chicken gizzard, lean pork, diced cooked ham, diced shiitake mushrooms, dried prawns, pork net oil, fresh lotus leaves, wrapping paper, wine jar mud, Shao wine, refined salt, soy sauce, green onions, minced ginger, cloves, star anise, kaempai, sesame oil, cooked lard.

Characteristics of called Flower Chicken:

Roast chicken with wine mud, original flavor, bright and golden skin, fat and tender meat, and fresh belly.

Teach you how to call the flower chicken, how to make the flower chicken to be delicious 1, the light chicken to the feet and claws under the ribs to take the organs, with the back of the knife to break the legs, wings, neck bones into the altar, add soy sauce, Shao wine, fine salt pickled for an hour, 2, take out the chicken, the cloves, star anise, add the end of the mountain to wipe the chicken body, 3, the wok into the cooked lard, fried onions, ginger fragrant and then take off, and then the shrimp, chicken gizzard, mushrooms, pork ham dice, dried shrimp into the wok stir-fry a few times, add Shao wine, soy sauce, white sugar fried until broken, after cooling, stuffed into the chicken belly, chicken head stuffed into the knifePut cloves under the armpits and wrap the chicken body with lard oil, wrap several layers with fresh lotus leaves and tie them tightly with fine hemp rope, grind the wine Tan mud into powder and mix it with water to stick it flat on the wet cloth, bundle the mud in the middle with a wet cloth, make the mud stick and remove the wet cloth, wrap it with wrapping paper, poke a small hole, 4, put the chicken into the oven, take it out for about 40 minutes, seal the hole with wet wine jar mud and bake it for half an hour, bake it for 80 minutes with a small simmer, and then bake it for 90 minutes with a slight fire, take out and knock off the mud, go to the rope, put the lotus leaves on the plate, and pour sesame oil on it.

Clause. First, the chicken is cleaned, the internal organs and other holes are all cleaned up, some people like to use hens to make flower chickens, in fact, I personally think that it is better to eat a small tender rooster to eat a trembling friend. After washing, rub it with salt inside and out.

Take some honey and apply it to the chicken with a brush or by hand, so that it is evenly spread.

Clause. 2. Take some chili powder, five-spice powder, light soy sauce, raw fiber wheel wine and some minced green onion and ginger and stir them together, and then evenly spread them on the chicken, and the chicken belly should also be smeared.

Clause. 3. You can't use mud to make a chicken at home, wrap it in a whole lotus leaf first, and then find a piece of tin foil for the oven, wrap all the chickens, and then put them in a baking tray.

Clause. Fourth, the oven set the temperature and time, generally the temperature of the second one is baked in about an hour, after baking, open the tin foil and lotus leaves to eat.

Materials:

1 chicken, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of shallots, appropriate amount of dried chili, appropriate amount of seasoning, appropriate amount of black pepper, appropriate amount of olive oil, appropriate amount of rattan pepper oil, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of honey, 1 lotus leaf.

Method

1.Wash the chicken and the ingredients are ready to chop.

2.Mix the ingredients well and coat the inside and outside of the chicken.

3.Cover the chicken with plastic wrap and marinate in the refrigerator overnight.

4.With a piece of fresh lotus leaf, wrap the chicken and ingredients together.

5.There is a bag of spontaneous flour at home to call potatoes, which is just used with the agitator, making noodles and waking up noodles.

6.After wrapping the chicken in lotus leaves, spread out the noodles and wrap the chicken inside.

7.Wrap the chicken on a tray and bake in the oven at 180 degrees for 1 hour and 20 minutes.

8.It's baked, it's so cute.