What is the proportion of sugar in smoked chicken? Why am I so miserable, thank you, teachers?

Smoking is a cooking technique in which the smoked material is placed in a pot and the smoke produced when it is not fully burned to ripen, color, and form a special aroma. According to the different smoked materials, it can be divided into: pure sugar smoke, cypress smoke, grain bran smoke, etc.

Smoking is a cooking technique in which the smoked material is placed in a pot and the smoke produced when it is not fully burned to ripen, color, and form a special aroma. According to the different smoked materials, it can be divided into: pure sugar smoke, cypress smoke, grain bran smoke, etc.

According to the degree of liveliness of the ingredients, smoking is divided into raw smoking and cooked smoking. Smoked chicken is generally cooked and smoked, which can not only reduce the moisture in the chicken during the smoking process, improve the taste, but also make the aroma more intense. Here's what it takes to be pure.

Sugar smoke this question.

The ratio of smoked chicken to sugar is similar in my experience, generally smoking 8 to 10 chickens, you need to add sugar.

About 80 grams, in fact, I don't think this ratio is the most important, smoking is also a comprehensive technique, if you want to smoke the chicken to the best state, it also has to do with the method of adding sugar, the size of the pot, the height of the grate from the bottom of the pot, and the thickness of the lid, the amount of smoke from the lid, and even the density of the lattice on the grate.

Why is smoked chicken bitterI think there are about two reasons why smoked chicken is bitter:

1.Too much firepower: Too much firepower.

Two kinds, one is to pour the sugar at the bottom of the pot after it is heated, this method is used by many people, of course, the old driver has many years of experience and may not be bitter in smoking, but there are many friends who do not have so much experience, the temperature of the pot is completely different from that of one minute, at this time the temperature is too high, and the sugar will be bitter when it is immediately browned and smoked.

The other is that the fire will not be controlled:

This is related to our stove, many fierce stoves or hotel-type large stoves have a lot of concentrated fire in the center, and if you don't pay attention to adjusting the size of the fire, you can burn the sugar in just a few seconds, and the smoked chicken will be bitter.

2.Too long: Seeing a lot of people smoke is to look at the time, and in my opinion, time is the most inaccurate.

Others look at the time that is the experience summed up many times, each time the size of the fire, the amount of smoked ingredients and the stove are fixed, so the time can also be fixed, but we are different, and then put other people's time on their own smoking, the time is less than the color, and the long is bitter.

Share my smoking experience in a pig iron pot, the diameter of the grate is about 50 cm, you can smoke 8 10 chickens, with 80 grams of sugar. Spread the sugar about 1 cm thick on the bottom of the pan.

2.Place the chicken on top to control the dry soup and start lighting the fire (keep the chicken hot, control the soup and smoke it while it is hot).

3.The chicken belly is placed upwards and the smoke falls back to make the color more beautiful.

4.Turn off the wind of the fierce stove and use it (the gas fire can be larger).

5.When the white smoke turns to yellow smoke, turn off the heat and simmer for 30 seconds before removing the lid.

6.The smoked chicken skin is brushed with a layer of brine oil before being sold.

Smoking techniques, like sauce and marinade, require a lot of practice, and it should be said that smoking is more difficult than sauce marinade, because the whole process of smoking cannot see the situation inside, it all depends on experience. The above is my answer in this article, I hope to give my friends a reference role, and you are welcome to leave a message in the comment area to correct the deficiencies of the family.

The white sugar smoked chicken rack has a bitter taste because the white sugar will become bitter when exposed to high temperatures, and the white sugar paste is too strong! It's like boiling sugar with white sugar, if it's mushy, the meat will be bitter. The ratio is a whole chicken and 1 pound of sugar. Brine: light soy sauce, dark soy sauce, rock sugar, star anise, water, ginger.

The ratio of sugar is 1:10. Ten grams of sugar are needed for a chicken. Because you've smoked too much fire. Too long. This leads to muscle bitterness.

The ratio of sugar to oil is 1:10, but if there is too much sugar, the color will be too heavy, and the taste will be very bitter, which is not good visually and tastefully.

For smoked chicken with sugar, the proportion of sugar is very important. The bitterness of your smoke should be that you make too much fire, and the sugar is all over the chicken body, and it is evenly spread. That's it. This is what I should do.

2.Spread the bottom of the pot with tin foil, sprinkle with half a catty of -1 catty of sugar, put the chicken on a shelf in the pot, cover the pot, turn on medium heat, smoke for 10 minutes, open the lid, change the direction of the chicken, cover the lid and smoke for 10 minutes, turn off the heat and simmer for half an hour.

Smoked chicken with white sugar is one of the dishes that are prepared and eaten in the family every day, and this dish can be cooked in many ways and is nutritious. Nowadays, this dish also appears in the recipes of various festival foods, the key to making this dish lies in the proportion and method of adding sugar, generally smoked a chicken to add 50 grams of sugar, special attention should be paid to the timing and proportion of sugar should be carried out in accordance with the regulations, otherwise the sugar is wasted, and the smoked chicken is not burned cleanly.

How to make smoked chicken with white sugar

Step 1: Prepare a whole chicken, 50g sugar, light soy sauce, dark soy sauce, rock sugar, star anise, ginger slices.

Step 2: Boil the brine, bring the light soy sauce, dark soy sauce, star anise, water, ginger slices, and boil into the whole chicken, turn off the heat and soak overnight after 15 to 20 minutes.

Step 3: Drain the whole chicken that has been soaked overnight and set aside.

Step 4: Place the chicken in a well-sized pot. Spread tin foil on the bottom of the pot, sprinkle with 50g of sugar, put a rack in the pot to put the chicken on it, cover the pot tightly, turn on medium heat and smoke for ten minutes, then turn off the heat and simmer for another half hour.

Precautions for making sugar-smoked chicken

The steps of making white sugar smoked chicken are not complicated, as long as you pay attention to the following points in the process of making, I believe that no matter who can succeed at one time. First of all, when smoking, the chicken belly should be placed upwards, so that the color of the smoked chicken is more attractive, and secondly, when the white smoke turns into yellow smoke, you can turn off the fire, simmer for 30 seconds and then uncover, and finally pay attention to the fire should not be too large, the fire will be too large and the sugar will be burned, which will cause the smoked chicken to be bitter and affect the taste.

The nutritional value of smoked chicken with white sugar

Chicken itself has the effect of warming and nourishing qi, coupled with a special production method, especially suitable for the elderly and the frail and disabled people to eat, regular consumption of white sugar smoked chicken can strengthen the body, protect cardiovascular health, but cold, people with strong internal fire should not eat. As the saying goes, "one side of the water and soil nurtures one side of the people" Sugar smoked chicken is the most common home-cooked dish, which will be adjusted due to the living habits and tastes of people in different regions, but if you learn to make this delicacy yourself, you can not only make it according to your own taste, but also save money, so we might as well learn it.

Generally speaking, the proportion of sugar should be about 50 grams, in fact, there is no need for too much sugar, because if there is too much sugar, there may only be a sweet taste, and there is no other taste.

A chicken needs to put 40 to 50 grams of sugar in it, you can put some tea leaves, you can also put some millet, and finally stir and put it at the bottom of the pot.

When making smoked chicken with sugar, the ratio of chicken to sugar is 100:1, for example, 2 kg of chicken only needs to put 20 grams of sugar.

The fire is big and a little mushy.

Try it with sugar, tea and a little rice or millet, just add some sugar to sawdust, add a little water, and then control the time, put the chicken in when the smoke comes up, and cover it tightly for three or four minutes.

I think the fried sugar color of smoked chicken is also too long, the sugar color is to be fried over low heat, and the stirring should be even, smoke for 1 minute before turning off the heat - no bitter is strange. As soon as the stir-fry melts and bubbles, quickly put the chicken in.

There are about two reasons why smoked chicken is bitter:

1. Too much fire: There are two kinds of too much firepower, one is to pour the sugar into the bottom of the pot after heating, this method is used by many people, of course, the old driver has many years of experience and may not be bitter in smoking, but there are many friends who do not have so much experience, the temperature is completely different from that of a minute when the pot is heated for half a minute and a minute, at this time the temperature is too high, and the sugar will be bitter when it is immediately browned and smoked.

The other is that the fire will not be controlled: this is related to our stove, many fierce stoves or hotel-type large stoves have a very concentrated fire in the center, and if you don't pay attention to adjusting the size of the fire, you can burn the sugar in just a few seconds, and the smoked chicken will be bitter.

2. Time is too long: I see a lot of people smoke to look at time, and in my opinion, time is the most unreliable. Others look at the time that is the experience summed up many times, each time the size of the fire, the amount of smoked ingredients and the stove are fixed, so the time can also be fixed, but we are different, and then put other people's time on their own smoking, the time is less than the color, and the long is bitter.

Smoked chicken and sugar ratio.

In my experience, generally smoking 8 10 chickens, you need to add about 80 grams of sugar, in fact, I don't think this ratio is the most important, smoking is also a comprehensive technique, want to smoke the chicken to the best state.

It is also related to the method of adding sugar, the size of the pot, the height of the grate from the bottom of the pot, the thickness of the lid, the amount of smoke from the lid, and even the density of the lattice on the grate.

Is it too hot, a little mushy, try it with sugar, tea and a little rice or millet, mainly I can't find sawdust... If you have sawdust, just add some sugar, add a little water, and then control the time, when the smoke comes up, put the chicken in, and cover it tightly for three or four minutes.

Because there is saccharin in white sugar, too much saccharin will cause a bitter taste.

1. Smoked chicken is a famous dish with full color and flavor, belonging to Shandong cuisine, Sichuan cuisine or Hunan cuisine. World digging.

2. It refers to the chicken that has been edified by the smell of food with five flavors and five spices.

3. The material used in smoked chicken is a whole chicken, that is, a whole chicken.

4. Scientific investigation believes that compared with chicken and beef, pork, chicken lacks vitamin B16, vitamin C, vitamin D, and may also contain hormone residues, and long-term consumption is easy to cause pregnant women to return to milk.

5. Smoked chicken, also known as roast chicken, is mainly known in Northeast China and Shandong. Branching nucleus.

If you put too much sugar, it will be bitter when it burns.

The practice of smoked chicken with white sugar.

Preparation materials: three yellow chicken, marinade (marinated ingredients: cloves, angelica, cardamom, licorice, kaempfera, ginger, bay leaves, cinnamon, star anise, cloves, cumin, sand kernels, pepper:

1 small pinch each, 1 green onion, 1 piece of ginger, rock sugar

1 handful, salt: 20g, cooking wine: 90ml, soy sauce:

90ml), green onion, smoked ingredients (smoked ingredients: 1 handful of tea, 1 handful of sugar, 2 3 pieces of cabbage leaves), ginger, rock sugar, salt, cooking wine, soy sauce, cabbage leaves.

Steps: 1. After cleaning the chicken, soak it in cold water for at least half an hour.

2. Prepare the smoked ingredients.

3. Blanch the soaked chicken.

4. Pour oil and rock sugar into the pot and stir-fry over medium-low heat.

5. Stir constantly with a shovel, and turn off the heat when the sugar is brownish-red and there are large bubbles.

6. Pour the fried sugar into the chicken.

7. Add all the spices, green onions, ginger, soy sauce, cooking wine and warm water, and the amount of water is just level with the chicken.

8. After steam pressure, it can be matured for 12 minutes, add salt to the soup after maturity, and the chicken should be marinated in the soup for at least half a day.

9. Prepare an old pot that was replaced when the home was replaced, the pot used for smoking is not very beautiful, so you must use the old pot for smoking. Place the tea leaves in the pot.

10. Spread a piece of tin foil on the tea leaves, and put sugar on the tin foil.

11. Put the grate and spread the vegetable leaves on the grate, the purpose of this is to prevent the chicken skin from sticking to the grate and affecting the appearance.

12. Put the chicken with the soup on top of the leaves.

13. Cover the pot and smoke over high heat.

14. When the white smoke in the pot is full, turn to low heat and start timing for 1 minute to turn off the heat, and the smoking is completed. At this time, do not rush to lift the lid of the pot, let it stand for 2 to 3 minutes before opening the lid and taking out the finished product.

The bitter taste of white sugar smoked chicken rack is because white sugar becomes bitter when exposed to high temperatures.

The reason why white sugar will become bitter when it is burned: the sugar will react with oxygen under the condition of adding reamin to turn into carbon and water. Accompany the wilderness.

White sugar becomes bitter after being burned because when it is heated, the hydroxyl group in the white sugar combines with hydrogen atoms and becomes water, and the water evaporates, leaving carbon. In this way, the color changes from white to black, and the taste changes from sweet to bitter.

Smoked chicken is a traditional dish with full color and flavor, belonging to Shandong cuisine, Sichuan cuisine or Hunan cuisine. It refers to the chicken that has been edified by the smell of food, five flavors and five spices. The ingredient used in smoked chicken is whole chicken, i.e., a whole chicken.

The difference between smoked chicken and roast chicken is: most of the traditional roast chicken is in direct contact with the barbecue props when grilling, which makes it easy to heat the chicken unevenly; The smoked chicken is different, the smoked chicken is edified by the smell of spices and five flavors, to put it bluntly, it is hot, even when heated during edification, and ensures that the original smell of the chicken is not exposed, and also preserves a complete chicken, which is very artistic and more popular with diners.

If it's fried, it will have a bitter taste after caramel carbonization.

The white sugar is seriously caramelized, and the fire is too big, hehe.