How to mix the old soup of boiling Daokou roast chicken?

Daokou roast chicken is a very famous dish in our country, deeply liked, but there is a certain degree of difficulty in making, I also learned for a long time to make a dish, it takes 8 courses to learn, raw material selection, soup stock production, spice processing, sugar color boiling, brine production, raw product processing, raw pickling, leather surface treatment, fried chicken, marinated, soaking and other processes need to be learned, I will share it with you to learn.

Old soup refers to the stew that has been used for many years.

The broth of poultry meat, the old soup is the marinade. The longer the old soup is stored, the richer the variety of ingredients, the stronger the flavor of the soup, the stronger the aroma of the marinated meat, and the greater the umami!

Marinade recipe cheats.

Ginger, star anise, cumin, samani, cinnamon, sand kernels, angelica.

Pepper (not grated), grass fruit, white cardamom, ginger, cloves, herbs.

Tangerine peel, Sichuan pepper, bay leaves, red yeast rice, light soy sauce, cooking wine, salt, rock sugar.

3. Production method.

Any old soup starts with the first pot of soup and accumulates over time.

1. The first pot of soup: the soup obtained by marinating chicken, pork ribs or pork. Wash the meat, cut it into pieces of appropriate size and put it in the pan; Wrap the ingredients in gauze and put them in the pot. Add to the pot.

Add water to one-third more than the usual amount of stewed soup. Once the water is boiling, skim off the foam and simmer over low heat.

After the meat is marinated, take out the meat and material packets, filter out the impurities in the marinated soup, and get the "ancestor" of the old soup! Store the soup in a ceramic or glassware, let it cool and store it in the refrigerator. If it is used at home, take about 2-3 catties of braised soup.

2. The second pot of soup: when marinating for the second time, the steps are the same as the first time. However, it should be noted that the amount of large ingredients should be halved compared with the first time.

Add a little more water than you would normally simmer. After the meat is stewed, follow the method of the first time and take the soup. So repeatedly, you get old soup!

Storage of old soups.

The old soup is stored in the refrigerator and will not spoil for 5-7 days. Do not use plastic, metal or lids for old soup. It is easy to store tightly sealed. If you don't use the old soup for a long time, you can freeze it in the freezer.

This old soup. How to ingredient? Accurate.

I want to put the machine. Domineering. I had to control it.

Barbecue water. Well. Amplification.

Ginger shallots. Friends. Friends.

The taste is extremely fresh. This is done out of the way. Well.

Old peach skin. It's better.

Hello, the specific recipe of Daokou roast chicken is eight ingredients: tangerine peel, cinnamon, cardamom, angelica, cloves, grass fruit, sand kernels and good ginger, all of which are indispensable.

How to make Daokou roast chicken.

Buy a bag, seal the spices, and boil them in water for about 6 minutes, then pour out the water and put the bag in cold water. The purpose of this is to remove some of the flavor of the spices first, in order to make the soup taste pure. Then put the cleaned fresh chicken in cold water and start to stew, pour cooking wine, a little sesame oil, and salt into the pot.

If you prefer a heavier color, add some dark soy sauce. The heat is very important because this is the family version of braised chicken, if you want to quickly absorb the flavor, you can change the chicken thighs, chicken breast, slightly change the knife and pull a few times. After the brine boils, remove the white foam, adjust the medium heat for 10 minutes, adjust the low heat for 10 minutes, and then simmer for 30 minutes to 1 hour.

Summary. Hello, you can take a look at the next steps.

Hello, you can take a look at the next steps.

Ingredients: 4 chicken thighs, a little spice seasoning of green onion and ginger, 8 shiitake mushrooms, 2 spoons of dark soy sauce, 3 spoons of cooking wine, 1 spoon of noodle sauce, a little salt, about 5 grams of sugar. Hail swimming.

The practice of homemade roast chicken is washed into the dust.

1. Green onion: 2 pieces, ginger: 4 pieces, star anise: 1, bay leaf: 1 piece, cloves: 3 pieces, small meat: 1 pinch, nutmeg: half, tangerine peel: 2-3 pieces.

2. Soak dried shiitake mushrooms.

3. Wash the chicken thighs to control the moisture, apply dark soy sauce and let them dry for 20 minutes.

4. Put oil in the pan, heat 6 times, add the chicken thighs, and fry until golden brown.

5. Fry until golden brown.

6. Put green onions, ginger and spices in the electric pressure cooker.

7. Add chicken legs, shiitake mushrooms, dark soy sauce, rice wine, noodle sauce, sugar, salt, and water to make it better than chicken legs.

8. 18 minutes after the sound of gas, the boneless and crispy chicken thighs are out of the pot.

Ingredients: Old hen |1 pc.

Excipients Hericium erinaceus |Two flowers.

Bamboo sunflower |Amount.

Cordyceps flower |Amount.

Lotus Seed |Amount.

Chicken leg mushroom |Amount.

Shallot |Amount.

Ginger slices |3 tablets.

Cooking wine |2 scoops.

Salt |Crumb.

Procedure ·1Lion's mane mushrooms are soaked three hours in advance, preferably with rice washing water. After the mushroom body swells, squeeze it repeatedly, wash it with water, and change the water frequently to remove the yellow impurities of Lion's Mane mushroom.

2.Soak the bamboo sunflower in salt water. After a slight expansion, remove the white impurities on the surface of the bamboo sunflower. Care should be taken when peeling off impurities to avoid damage to the bamboo.

3.Cordyceps flowers and lotus seeds are washed with water and soaked for five minutes.

4.Wash the chicken leg mushrooms and cut them into cubes for later use.

5.After washing, squeeze out the water and tear it into small pieces; Remove the tail and cut it into sections.

6.Fresh chicken is frozen for three hours after being bought, and after thawing naturally, it is cleaned and the skin on the neck of the chicken is torn off.

7.In order to ensure that the stewed soup is cool and not cloudy, and that it is fragrant and odorless, the whole chicken needs to be splashed with water first. It is not advisable to pot under cold water, the whole chicken is best put into the pot when it is warm water, add a little cooking wine, and then cook for seven to eight minutes.

8.After the flying water is finished, you need to immediately rinse the meat pieces with cold water, and then put them in the casserole to stew the soup. At the same time, put in the adjuncts lion's mane mushroom, bamboo sunflower and cordyceps flowers.

9.It is best to use a casserole to boil chicken soup, put in ginger slices, green onions, first boil over high heat for 10 minutes, skim off the white floating powder with a spoon, and then turn to low heat. In the process of boiling the soup, try not to open the lid, it is easy to "run away", so that the soup will not have the original flavor.

10.After boiling for an hour or two, add the chicken leg mushrooms and bamboo sunflower and continue to simmer. Put salt and other condiments in the soup when it is almost ready, and do not stir after adding the salt, as this will leave a raw salt smell.

After adding salt, turn to high heat for another 10 minutes, and do not remove the lid halfway, so that the chicken soup will have a stronger flavor.

Ingredients: Live chicken....10pcs, cinnamon....10 grams, sugar....15 grams, tangerine peel....10 grams, star anise....10 grams, spicy sprout....2 grams, cumin....2 grams, refined salt....150 grams, ginger....20 grams, caramel syrup....200 grams, nutmeg....3 grams, Kaempfera tablets....3 grams, sand kernels....2 grams, cloves....3 grams, Angelica dahurica....5 grams, grass fruit....3 grams, Sichuan peppercorns....5 grams, sesame oil....1500 grams.

Taking the strong fragrance as an example, Daokou roast chicken needs to use tangerine peel, cinnamon, bean camp, angelica, cloves, grass fruit, sand kernels and ginger eight flavor condiments, all of which are indispensable. One of the most popular reasons for the crispy and soft sauce is that the process of boiling the chicken alone takes 3 to 5 hours, plus the adjustment of the heat, and the production technology is very demanding.

The cooked roast chicken does not need to be cut with a knife, and the bone and chicken are automatically separated with a gentle shake of the hand. Needless to say, when you're hungry, even after you've had enough to eat, it's mouthwatering.

Daokou roast chicken has the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy. Eating does not need to be cut with a knife, shake it with your hand, and the flesh and bone will be separated by itself, whether it is hot or cold, and the food is full of fragrance.

I don't think anyone will tell you. Even if someone says. Some will be kept as well.

You might as well go to the crossing and learn it yourself. Worship a master. Teaching fees.

Want to make money. Be sincere. I learned to make tofu brains.

I've all apprenticed. The master will teach me without reservation. Now I make two or three hundred a day!

Teach you the whole process of making authentic Daokou roast chicken, which is soft and rotten and has an endless aftertaste, which should not be missed.

Daokou roast chicken is a very famous dish in our country, deeply liked, but there is a certain degree of difficulty in making, I also learned for a long time to make a dish, it takes 8 courses to learn, raw material selection, soup stock production, spice processing, sugar color boiling, brine production, raw product processing, raw pickling, leather surface treatment, fried chicken, marinated, soaking and other processes need to be learned, I will share it with you to learn.