How to make salt baked chicken, how to make salt baked chicken

1. Buy a three-yellow chicken, after processing the internal organs, drain the water and set aside.

2. Peel the ginger and cut it into minced ginger for later use.

3. Put the minced sand ginger into the rice wine, smear the sand ginger and rice wine on the chicken, wet the chicken body, and then apply the salt-baked chicken powder, and apply it evenly inside.

4. Wrap the whole chicken in oiled paper and be sure to seal it well.

5. Get out of the pot, put in 5 catties of sea salt after boiling the pot, fry until the sea salt becomes yellow in color, put out two-thirds of the hot sea salt, immediately put the marinated chicken into the pot, the bottom layer is about 2 cm thick hot sea salt, and the upper layer covers the whole chicken with the remaining two-thirds of the sea salt, be sure to completely wrap the whole chicken in the sea salt, and then bake on medium heat for 10 minutes. Finally, change the heat to low and bake slowly for 40 minutes.

6. After baking for 50 minutes, turn off the fire, don't rush to take out the chicken, turn off the heat and bake for another 10 minutes, take it out, turn off all the sea salt, and the golden salty salt-baked chicken will be ready. Chop the chicken into pieces and enjoy! It's so easy!

Foodies are meant to be able to eat and cook, this time it's the oven version, you can bake it after marinating, isn't it very simple. Eat chicken today, good luck.

How do you cook steamed salt-baked chicken? After washing the chicken, pour in a packet of salted baking powder, add ginger slices and green onions to the rice cooker, put in the salt-baked chicken, and start the machine for 30 minutes.

How to cook salt-baked chicken? Handle the chicken cleanly, dry it with paper in the kitchen, marinate for ten minutes, pour in salty baking powder, marinate for half an hour, add ginger slices and green onions to the pot, and then add salt-baked chicken.

The salt-baked chicken that the guy did this is fragrant and tender, which makes ** saliva.

A salt-baked chicken that can be done with a rice cooker.

If you like salt-baked chicken, you must try this method.

Mouth-watering rice cooker salt-baked chicken.

Remove the chicken thigh bones, cut them into small pieces, put them in a bowl, marinate them for 20 minutes with salt, baking powder and other seasonings, heat the oil, put the chicken thighs down to fry and cook, and then pour a sauce on top.

How to make salt-baked chicken, hello. Step 1: Wash the chicken and remove the chicken*** Then poke a small hole in the chicken with a fork to facilitate the taste of home-cooked salt-baked chicken**2 Step 2 Shallot and ginger are scattered, rub the whole body of the chicken and stuff it into the belly of the chicken**3 Step 3 Then dry the water, which can be naturally air-dried, or you can use a hair dryer to dry until the surface of the chicken skin is dryHome-style salt-baked chicken**4 Step 4 Then we pour the salt-baked chicken powder into a bowl, add 2 grams of edible salt, 30 grams of cooking oil, and stir evenly The practice of home-style salt-baked chicken** 5 Step 5 Evenly coat the salt-baked chicken powder on the chicken, and the outside and the inside should be home-cooked salt-baked chicken**6 Step 6 Then continue to let the chicken air dry once The home-cooked salt-baked chicken is the practice**7 Step 7 Then take a few pieces of tin foil, wrap the chicken tightly. (It is best to use oiled paper) the practice of baking chicken with home-cooked salt**8 Step 8 Then we fry the coarse salt, fry the coarse salt to dry the water, and let the temperature of the coarse salt rise.

The practice of home-cooked salt-baked chicken**9 step 9 After stir-frying, add star anise, bay leaves, and cinnamon to fry the fragrance and remove from the fire. How to make a home-cooked salt-baked chicken**10 Step 10, then pour half of the coarse salt to the bottom. How to bake chicken with home-cooked salt**11Step 11Put in the wrapped chicken, continue to pour in coarse salt, cover with a lid and bake on low heat for 40 minutesHow to bake with home-cooked salt-baked chicken**12Step 12 The fragrant salt-baked chicken is out of the oven, and it is still very tender

Dongjiang salt-baked chicken.

"Salt-baked chicken" is a traditional dish of Dongjiang Huizhou.

Traditional preparation method: first rub the marinade outside the chicken, then stuff all the remaining ingredients into the abdominal cavity for another pickling, use a small part of the fried hot salt grains into the bottom of the casserole, put the chicken wrapped in gauze paper on it, cover the chicken with hot salt, add an appropriate amount of water to simmer, chop the pieces on the plate, dip the sauce and eat.

With the development of the times, the above-mentioned traditional manufacturing methods have been replaced by modern manufacturing methods.

It is introduced below. Ingredients:

Envelope light tender hen 1 kilogram (about two catties and five taels) a little anise.

A pinch of sesame oil and a pinch of licorice.

Green onion and ginger 5 grams each (one penny).

Refined salt 10 grams (two coins) Monosodium glutamate 5 grams (one coin).

10 grams of sugar (two coins) 10 grams of rose wine (two coins).

Method: Pluck the fluff of the chicken, cut off the chicken feet, disembowel, remove the internal organs, and wash.

Mix anise, licorice, green onion, ginger, salt, sugar, monosodium glutamate, rose wine, and sesame oil on the chicken, and stuff the remaining green onions, ginger and other spices into the belly of the chicken, put it in a deep bowl, and steam it over high heat (about half an hour).

Take out the chicken, remove the chicken, peel off the skin, and cut off the head, wings, and bones.

Then cut the chicken bones and put them on the plate, put the chicken on the chicken bones, cut the chicken skin into squares and arrange them on the chicken, then put on the chicken head and wings to restore the shape of the original chicken, and finally heat the original juice of the steamed chicken and pour it on the chicken noodles.

Or. Ingredients: 1 chicken (about 3 catties), 3 catties of coarse salt, 1 piece of yarn paper, 1 piece of tin paper.

Production: 1Wash and wipe the chickens dry, hang them and air dry them until they are as dry as possible.

2.Insert two chicken feet into the belly from the tail, wrap them in gauze paper, and use a toothpick to pass them through the neck and tail to prevent the yarn from falling apart.

3.Cut the foil to a larger pot than the pot used and spread it on the bottom.

4.Heat a wok and add coarse salt until brown.

Spread about 1 3 coarse salt evenly on the bottom of the pot, put in the chicken and spread the remaining coarse salt on the surface.

Bake the pot on low heat for 6 minutes, reverse the chicken, bake for another 6 minutes, and finally turn off for 12 minutes.

Takeaways: 1It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you can not use tin foil to lay the bottom.

2.If the weight of the chicken is about 2 catties, it is enough to bake for 10 minutes.

The amount of salt should also be equal to that of chickens.

The authentic salt-baked chicken method is more time-consuming and cumbersome.

The following is also an introduction to the modified baking method: first coat the inside and outside of the chicken with fine salt, then steam the chicken over an open flame and water, and then chop the chicken into pieces.

In addition, use lard or peanut oil, seasoning powder and mix with the juice of the original steamed chicken to boil into thick juice, put it in a large bowl, dip the chopped chicken pieces into spice oil juice one by one, and put it on the plate.

Lite**.

Hope it helps.