What is the practice of saltwater chicken? Authentic practice of brine chicken

Preparation of saltwater chicken:

1.Spread the plastic wrap flat on the cutting board.

2.Sprinkle evenly with fine salt and peppercorns.

3.Wash the chicken and put it on plastic wrap and sprinkle it with salt and peppercorns.

4.Wrap in plastic wrap, refrigerate for 4 hours, and freeze.

5.Put the chicken into the steamer, belly down, steam for about 25 minutes until cooked, let it cool and then chop it and put it on a plate.

Another way to do brine chicken:

1.The live chicken is slaughtered, the chicken feathers are cleaned, the inner chamber is washed, and the chicken is split in half and put in half, and the chicken must be soaked in water.

2.Put a little more salt, add cooking wine and simmer slowly, and put in peppercorns when you are left at the bottom of the soup.

3.By the time it finally came out of the pot, there wasn't much soup left. But don't let the chicken go too bad, or it will lose its flavor.

4.Cool and mix with condiment sauce and some coriander to start eating (condiment juice method: ginger and shallot foam, chili foam, sesame seeds, soy sauce, cooking wine, pepper and salt, pour hot oil and chicken essence to mix evenly, only take the juice to remove the slag).

Delicious local dishes, the authentic recipe of saltwater chicken is shared, and the recipe is simple and delicious.

Learn how to make salted chicken, never get tired of eating and eat, it's delicious!

Ingredients: 3 chickens, 9 teaspoons of salt, 2 teaspoons of Sichuan peppercorns, 6 slices of ginger, 10 teaspoons of cooking wine, 1 onion, 3 star anise, 5 celery, 1 2 teaspoons of five-spice powder, 4 teaspoons of sugar, 4 teaspoons of monosodium glutamate, ice water.

1. The first step is to put 3 old chickens into the pot, add an appropriate amount of water, and cook for about 35 minutes.

2. After 35 minutes, immediately pick it up and soak it in the prepared ice water for about 30 minutes.

3. Put salt, peppercorns, ginger, cooking wine, onion, star anise, celery, five-spice powder, sugar, and monosodium glutamate into the pot. Add an appropriate amount of water to boil, as shown in the picture below.

4. Pour the boiled ingredients into ice water, cover the chicken, and then put it in the refrigerator for 2 days, as shown in the figure below.

5. Two days later, take out the chicken from the refrigerator and cut it into pieces and put it on a plate, so that the brine chicken is ready.

Ingredients: 1 chicken, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt, sesame oil.

2. Boil an appropriate amount of water in a pot, add ginger slices and 3 grams of salt (outside the amount), and put the chicken in the water to blanch it slightly.

3. Lift the chicken, cool it for about 3 minutes, and repeat 2-3 times.

4. Put the chicken back into the pot and cook over low heat for 20 minutes, opening the lid and flipping it halfway.

After a few minutes, open the lid and soak the chicken in salted water until cooling.

6. Mix all the ingredients in the seasoning together.

7. Chop the ginger, garlic and green onion.

8. Soak ginger and garlic in seasoning water for 10 minutes.

9. Sprinkle chopped green onions, soak for 30 minutes, and pour sesame oil on them when eating.

Ingredients: 1 chicken, 10 grams of ginger, 5 grams of garlic, 5 grams of green onion, 10 grams of sesame oil, 5 grams of salt, 3 grams of pepper, 10 grams of rice wine, half a bowl of cold boiled water, and grams of chicken powder.

1. First of all, prepare the required materials;

2. Boil an appropriate amount of water in a pot, add ginger slices and 3 grams of salt (outside the amount), and put the chicken in the water to blanch it slightly.

3. Lift the chicken, cool it for about 3 minutes, and repeat 2-3 times.

4. Put the chicken back into the pot and cook over low heat for 20 minutes, opening the lid and flipping it halfway.

After a few minutes, open the lid and soak the chicken in salted water until cooling.

6. Mix all the ingredients in the seasoning together.

7. Chop the ginger, garlic and green onion.

8. Soak ginger and garlic in seasoning water for 10 minutes.

9. Cut the chicken into large pieces and pour the sauce into the chicken;

10. Sprinkle chopped green onions, soak for 30 minutes, and pour sesame oil when eating.

I'm a chef.

I will give you the most authentic and easiest way to do it.

The main thing is to pick a good chicken.

Native chicken from the countryside is the best ingredient.

Egulate the chicken, wash it and rub it with salt.

Let it sit for one hour and wrap it in white gauze.

Put it in the refrigerator at a temperature of about 3 degrees Celsius, not too low.

After 5 hours, take it out and put it on the steamer Remember to steam it on the highest heat for about 20 minutes Simple, authentic, and delicious salted water chicken was born.

Delicious... I will definitely learn to do it tomorrow.

Preparation of saltwater chicken:

Ingredients: grass chicken, ginger, shallots, peppercorns, white wine, salt, water.

Method: I prefer to eat grass chicken, because its meat is firmer and chewy, and it tastes more fragrant than broiler chickens such as three-yellow chicken.

Clean the internal organs of the chicken's belly and cut off the chicken feet a little below the chicken feet, so that the chicken thighs will not break the skin after cooking.

Slice the ginger and chop the shallots into small pieces.

Heat the empty pot, pour in salt and peppercorns and stir-fry, stir-fry until the peppercorns are fragrant, the salt is slightly yellow, and then turn off the heat.

After the salt has cooled slightly, spread the salt on top of the chicken, smearing every part of the chicken's belly and skin.

Fill the salted chicken in a plastic bag and refrigerate it for at least 4 hours.

Take out the refrigerated chicken, boil a pot of boiling water in the pot, carry the chicken neck in one hand and a spoon in the other, and scoop the hot water in the pot on the surface of the chicken skin.

After all the hot water is drenched, the chicken skin will tighten slightly. Then put the whole chicken in and blanch it.

Blanch for 20 seconds and then put it in ice water to chill.

Put the chopped ginger and shallots into the pot, add a little white wine, remove the chicken soaked in ice water, put it in the pot, cook the chicken over medium heat, and cook for 15 minutes. (If there is enough salt on the chicken, there is no need to add more salt.) If the salt is not too much, you can add some salt in moderation. )

When the time is up, turn off the heat, cover the pot and simmer, simmer the chicken for half an hour, and prick the thick meat with chopsticks, so that no blood flows out.

Take it out, chop it into small pieces and put it on a plate, and a simple home-style version of salted chicken is ready.

The production method of salt water bath is actually relatively simple.,It's not convenient to say here.,You can be the kind of Douyin or Kuaishou to search for this related method.,Then you search directly and there will be a lot of ways to see.。

Main material: two catties of three yellow chickens. Spice Recipe:

5 grams of Sichuan pepper, 5 grams of white cardamom, 3 grams of cinnamon, 2 grams of tangerine peel, 2 grams of licorice, 1 grass fruit (pat cracked). Seasoning formula: salt, monosodium glutamate, rice wine, green onion knots, ginger.

Pepper and salt recipe: 500 grams of refined salt, 15 grams of star anise, 10 grams of Sichuan pepper.

Specific production methods: 1. Food processing: clean up the internal organs of the three yellow chickens, remove the fluff, rinse them with water, and set aside.

2. Stir-fry with salt and pepper: Put 500 grams of edible salt, 10 grams of star anise and 10 grams of Sichuan pepper in a clean wok, fry the fragrance over medium heat, fry until the salt is slightly yellow, turn off the heat, let it cool, sieve the star anise and pepper with a sieve, and set aside. 3. Marinating of ingredients:

Spread the processed Sanhuang chicken with salt and pepper evenly, especially in the thick areas of the internal organs and meat, about 80 grams of salt for each one. After evenly spreading, marinate for no less than 4 hours in summer and no less than 8 hours in winter. It can also be marinated overnight in any season, and if it's hot, you can cover it with plastic wrap and put it in the refrigerator.

4. Brine production: add 20 kg of water to the pot, put a spice bag, boil over medium-low heat, and marinate the brine chicken after two hours. 5. Marinated chicken in salted water:

1) Rinse the marinated chicken embryo with water and set aside. (2) Put a green onion knot, 15 grams of ginger slices, 150 grams of salt, 50 grams of monosodium glutamate, and 300 grams of rice wine in the boiling pot of the boiled brine. Then take out the chicken head with your hands in the boiling state, put the chicken body into the brine, wait for the brine to fill the abdominal cavity and then take it out to control the moisture, and so on 3 5 times, and then put both chickens into the brine, press a grate, change to a slight fire after boiling (always keep the soup in the pot as if it is not open), and keep this fire for 60-70 minutes before it can be out of the pot.

Ask Ge Yong. Eating method: After the pot is cooled and cut into pieces, you can eat it directly, or you can mix the brine with cold boiled water to dilute the salt and then mix it with garlic, chili oil, sesame oil, sesame oil, etc., and then pour it on the brine chicken nuggets.

Dear, this is the specific production method of saltwater chicken, you can refer to it

Ask a question for commercial use. Commercial? Does it mean to open a restaurant dear?

Ask the deli.

If you want to make a signboard, you need to study it over and over again, how to make a different saltwater chicken, and create your own signboard.

Thank you for your question.

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The live chicken is slaughtered, the chicken feathers are cleaned, the inner chamber is washed, and the two halves are put into the pot.

2.Put water to soak the chicken, put a little more salt, add cooking wine and simmer slowly, put in peppercorns when the soup is left at the bottom of a pot, and finally out of the pot.

1.Prepare a prepared chicken, wash it with water, cut it in the middle, and then put it in a casserole to boil until the water level overflows the chicken. 2.

Put an appropriate amount of salt and cooking wine in centimeters and simmer over low heat, and then put some peppercorns in it when the water is almost dry. 3.By the time it finally came out of the pot, there wasn't much soup left.

But don't let the chicken go too bad, or it will lose its flavor. 4.Cool and mix with condiment juice and some coriander to start eating (the condiment sauce method is to use ginger and onion foam, chili foam, sesame seeds, soy sauce, cooking wine, pepper and salt, pour hot oil and chicken essence and mix evenly, only take the juice to remove the slag).

First, rub the whole body of the chicken with salt and leave it for 10 minutes; Start boiling water, put green onion and ginger, grab the chicken neck to soak, and then put it in ice water to soak, repeat the action three times, remember not to exceed half a minute each time; Then put the chicken into a pot of boiling water, soak on low heat for 15 minutes, without covering, then take out and soak in ice water for three or four minutes, cut into pieces; Add a small amount of boiling water to the pot, add sugar, salt, starch water, salt baking powder, oil, mix into a thick juice, and pour it on top of the chicken.

Brine chicken is a very tasty chicken, the specific method is to clean the chicken, smear the whole body with salt, marinate for 1 hour, then put it in a pot to cook, and finally remove it and add sauce.

A piece of plastic wrap, sprinkle with salt and peppercorns, wash the processed chicken thighs and put them on top, evenly dip them with peppercorns and salt, put them in the refrigerator for 2 days, cook them in a pot, and let them cool and cut into pieces.

1. Prepare ingredients: 20g of green onion, ginger and salt, 10g of Sichuan pepper and star anise, 30g of cooking wine, and a chicken.

2. Put the salt in cold boiled water and mix it into salt water (300g of salt, 5kg of water).

3. Slice the green onion, slice the ginger, wash the chicken and put it in cooking wine, add water to the pot, add the green onion, ginger, salt, pepper and star anise.

4. Then put the chicken into boiling water and boil for 5 minutes, take it out, take out the water in the chicken's stomach, and then put the chicken into the water again, turn off the heat, cover the lid and soak for 25 minutes.

5. Take it out and put it in ice water to cool it quickly, and the brine Yusou chicken is ready.

Brine chicken is a dish made of chicken, chili peppers, brine, etc., which can be eaten hot or cold, and has a salty and spicy taste. The preparation of saltwater chicken is simple. Here is the authentic recipe of saltwater chicken that I share with you, I hope you like it.

Preparation of ingredients. 500 grams of clean chicken, 15 grams of green onions, 10 grams of ginger, 1 teaspoon of refined salt and sesame oil, 1 2 teaspoons of monosodium glutamate, Sichuan pepper and pepper, 100 grams of fresh soup.

Methodological steps. 1.Mix the green onions, ginger slices, Sichuan peppercorns, pepper and refined salt, spread on the chicken, and taste for about 1 hour.

2.Put the chicken in a container, add the fresh soup and mix well, then put it in a steamer, steam it for about 40 minutes, take it out and let it cool, use an oblique blade to form a thin slice, and put it on a plate.

3.Add monosodium glutamate and sesame oil to the original soup of the steamed chicken, mix thoroughly, and pour it on the chicken slices.

Preparation of ingredients. 500 grams of chicken breast, 75 grams of cucumber, 10 grams of sesame oil, 15 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, 10 grams of ginger.

Methodological steps. 1.Wash the chicken breast, put it in a pot of boiling water and blanch it slightly, so that the meat is slightly tightened and taken out; Peel and cut the ginger into cubes and pat it slightly with a knife to loosen its texture.

2.Put 1500 grams of water in the pot, add refined salt, monosodium glutamate, cooking wine, ginger pieces, put the chicken in, boil over high heat, turn to low heat to cook, take out and let cool.

3.Tear the chicken into thin strips, add sesame oil and mix well; Wash the cucumbers, cut them in the middle, cut them into semi-circular slices thick, and set aside.

4.Place the shredded chicken in the middle of the plate and wrap the sides with cucumbers.

5.If the meat of the chicken breast is old, you can pour a little chicken broth on top when eating.

Preparation of ingredients. 1000 grams of light rooster, 8 grams of Sichuan salt, 1 gram of pepper, monosodium glutamate, 1 gram of Sichuan pepper, 5 grams of ginger slices, 5 grams of sesame oil, 15 grams of green onions, and 500 grams of fresh soup.

Methodological steps. 1.Wash the whole chicken, evenly smear the inside and outside of the chicken with Sichuan salt, monosodium glutamate, ginger slices, green onions, peppercorns, pepper, wrap the code flavor with a white cloth, put it in the refrigerator for 2 hours to taste and take it out, remove the white cloth, and remove the seasoning.

2.Place the chicken belly side down, put it in a container, add the fresh soup, put it in a steamer, steam it on high heat for 40 minutes, take it out and let it cool.

3.Cut into 5 cm long and 1 cm wide strips and pour the broth over (can garnish with coriander leaves).