The authentic practice of Hangzhou cuisine called flower chicken

The practice of calling flower chicken is detailed in the cuisine and efficacy: Zhejiang cuisine.

Ingredients: Ingredients: a hen, shrimp, diced chicken gizzard, lean pork, diced cooked ham, diced shiitake mushrooms, dried shrimp, lard 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.

The characteristics of the chicken called Hua: Roast chicken with wine mud, original flavor, bright and golden skin color, fatty and tender meat, and fresh belly. Teach you how to make a flower chicken, how to make a flower chicken to be delicious, remove the chicken from the claws and ribs, break the legs, wings, and neck bones into the altar with the back of the knife, add soy sauce, Shao wine, and fine salt to marinate for an hour, Take out the chicken, grind the cloves, star anise, and add kaempfera to wipe the chicken body, Wok into the cooked lard, fry the green onions, remove the ginger fragrant, and then remove the shrimp, chicken gizzards, mushrooms, pork ham, shrimp into the wok and stir-fry a few times, add Shao wine, soy sauce, and white sugar until broken, and stuff the chicken belly after cooling, and stuff the chicken head into the knife. Put cloves under the armpits and wrap the chicken body tightly with lard oil, wrap several layers with fresh lotus leaves and tie it 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 tightly and remove the wet cloth, wrap it with wrapping paper, and poke a small hole, 4. Put the chicken into the oven, take it out for about 40 minutes, seal the hole with the mud of the wet wine jar 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, remove the rope, put the lotus leaf on the plate, and pour sesame oil on it.

The practice of calling the flower chicken is detailed.

Cuisine and efficacy:

Zhejiang cuisine. The material for making the flower chicken:

Ingredients: a 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 onion, minced ginger, cloves, star anise, kaempfer, 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 tightly with lard oil, wrap the chicken with fresh lotus leaves and wrap it with a few layers of 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 inventory, put the lotus leaves on the plate, and pour sesame oil on it.

According to legend, in ancient times, there was a man called Huazi, who stole a hen, and in the case of lack of pots and stoves, he wrapped the chicken with mud, put it in the firewood for barbecue, and then peeled off the mud after cooking, and the taste of food was delicious and abnormal. Later, this mud baking technique was introduced to the restaurant, and after continuous development and improvement, it has gradually become a traditional famous dish in Hangzhou. At home, it is not very hygienic to make a chicken with mud, and the kitchen is dirty, so you can use tin foil instead, which is simple and convenient.

1. A tender hen, slaughtered and washed, and the internal organs are removed.

2. Cut the ginger, shallots, garlic, onion and coriander. @美食天下3. Spread the chicken inside and out with salt and five-spice powder, then add ginger, shallots, garlic, onion, coriander, light soy sauce, and honey to marinate the chicken for 4 hours.

4. Wrap the chicken with a lotus leaf, and stuff ginger and onions and other ingredients into the chicken's belly.

5. Wrap the chicken in two layers with tin foil.

6. Put the wrapped chicken in the oven, bake at 250 degrees for 30 minutes, and bake at 180 degrees for 2 hours.

7. Just cut the roasted chicken with tin foil and lotus leaves. @美食天下8. Delicious, juicy and tender chicken.

Wrap the chicken and seasonings in lotus leaves and roast them over the fire.

Features: Roast chicken with wine mud, original flavor, bright and golden skin color, fatty and tender meat, and fresh belly.

Ingredients: a 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.

Preparation method: 1, the bare chicken to the feet and claws of the ribs to take the organs, with the back of the knife to knock off the head, legs, feet, into the altar, add soy sauce, Shao wine, fine salt pickled for one hour, 2, take out the chicken, the cloves, star anise grinding, plus 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, the chicken head into the knife, put cloves under the armpit and wrap the chicken body with lard oil, Externally, wrap several layers of fresh lotus leaves and tie them tightly with fine hemp rope, grind the wine Tan mud into powder and mix it with water, stick it flat on the wet cloth, bundle the mud in the middle with a wet cloth, make the mud stick tightly and remove the wet cloth, wrap it in wrapping paper, and poke a small hole.

4. Put the chicken in the oven, take it out for about 40 minutes, seal the hole with mud in a wet wine jar and bake it for another half an hour, bake it for 80 minutes with a small simmer, and then bake it for 90 minutes on a slight fire.