Is there a big difference in the practice of calling flower chickens in different regions?

I think there are still differences in the practices of various regions, but the production process is basically the same, but the seasoning or cooking method is a little different, I have a classmate from Sichuan, their chicken called Huazi will put some pepper and chili pepper when making it, and then put it into the special soil to roast, while we in the south like to wrap the chicken with lotus leaves and then add some light seasonings and finally steam it.

In fact, the difference between the practice of the watering machine in various places is not very big, the basic way is still the same, that is, the materials used are different, and the other point is that the sauce and the way of marinating chicken are completely different, such as Sichuan people are so spicy, and Northeast people like to eat, the taste is fragrant, and a lot of spices will be added, that is, there will be a big difference in the seasoning of pickling, each place has the taste of each place, but the basic practice is still about the same.

Chicken is a famous dish in the Jiangnan region, of course, there may be some slight differences in each region, but the difference is not big. Basically, the chicken is washed first, then marinated with ingredients, and then wrapped in lotus leaves and roasted in mud. Basically, this is the practice, and there may be differences in the ingredients.

Speaking of called flower chicken, I like this famous dish very much, it belongs to the specialty of Jiangnan, but I have eaten it a few times outside of Jiangnan, and the taste is slightly different. In general, the chicken is washed first, then pickled, wrapped in lotus leaves, wrapped in soil and then roasted, but the difference is in the choice of materials, as the saying goes, one side of the soil raises one person. The taste of pickling is also different depending on the water and soil.

In the south, it is called flower chicken, the taste is sweeter, and in the north, it is salty, and the flower chicken in Chongqing, Sichuan has a spicy fragrance.

The practice of calling the flower chicken is not very different in various regions, all of them use a few fresh and tender lotus leaves, a sufficient amount of yellow mud, a live local chicken, cotton thread, and then wrap the processed called flower chicken and roast, maybe the only difference is the pickling of the chicken, each has its own advantages.

I think the method of calling flower chicken should be roughly the same in each region, it is nothing more than pickling, wrapping leaves, and roasting in soil, but when marinating, it will definitely be based on local tastes; Moreover, even if the ingredients are exactly the same, the taste of the soil and water in different regions will not be the same.

There are differences in the practices of each region, and the difference is basically small, that is, the difference in seasonings. In general, the chicken is wrapped in lotus leaves, then wrapped in mud, and then released to burn, and you can eat delicious chicken called flowers.

I think most of the chickens are wrapped in soil and edible tin foil, roasted in fire, the most important thing is the submerged material of the chicken, maybe the region is different, the materials used are also different, as for the method is not much different, the taste has its own fragrance. There are also differences in people's tastes, and regions also have regional tastes.

There are many differences in each place, such as food, culture, and some traditions, especially the differences in food in various places, just like Chongqing, just like Chongqing, he likes to eat spicy, if they make a chicken called Hua, they may add chili peppers to it, and you see, many people in the Northeast do not eat spicy, I think it may be sweet in the chicken.

The way of making called flower chicken is still different in each place, I remember once when I went to Sichuan, I felt that they were making called flower chicken.

The taste is more spicy. When Shanghai makes flower chicken, it focuses on sweet taste. There is still a certain gap in practice.

Smoked chicken refers to the chicken that has been edified by the smell of food five flavors and five spices, mainly on the smell of smoking, the taste of skin and meat are fragrant, and the fragrance is not greasy. It's called Flower Chicken.

It is created by beggars, also known as rich chicken, which is to wrap the processed chicken with soil and lotus leaves and then roast, with a crispy and salty taste. The common little stupid chicken stewed mushroom in the Northeast is a kind of young laying hen, its meat is not so loose, the growth cycle is almost 3-5 months, stronger than the broiler chicken, the skeleton is also large, and the meat is thicker. This chicken is called a wandering chicken.

It is a combination of eggs and meat. Hazelnut mushrooms.

It is more fragrant and intoxicating. Stewed with chicken, this fragrance can highlight the deliciousness of the chicken.

About the call flower chicken, salt-baked chicken.

Practices such as roast chicken are subject to regional restrictions. First of all, chickens grow in different places in different environments, different feeds make the characteristics of chicken different, and then there are different breeds of chickens, such as Luhua chicken, three yellow chickens.

The meat quality and taste of chai chicken are different, so people make delicious oil temperature according to different ingredients, and the marinated chicken is fried in a pot with dry water until the chicken is golden and fished out, and then put in the dry chili segment (not afraid of spicy more, afraid of spicy less), red pepper stir-fry, add ginger, onion and garlic to fry fragrant, pour the chicken into it and continue to fry, stir-fry for a while and add water (not too much), because the chicken is cut small, it is cooked quickly, add salt to taste, like chicken essence.

Add a little MSG, don't add what you don't like, and then reduce the juice on high heat.

Cut the chicken pieces and wash them, cut the potatoes into pieces for later use, heat the pan with cold oil, add the peppercorns, star anise, green onions, ginger and garlic and stir-fry until fragrant, pour the chicken pieces into it and stir-fry, add a little sugar, cooking wine, salt, light soy sauce, oil consumption, add the potato pieces and stir-fry evenly, add an appropriate amount of water, stew until the potatoes are soft and rotten, add the dark soy sauce, collect the soup, get out of the pot, sprinkle with coriander or green onions, and the braised chicken nuggets with delicious rice are made called the lotus leaf fragrance of the flower chicken, and the meat wrapped in soil is particularly soft and glutinous. White-cut chicken.

Reflected in the sauce, the chicken has no special taste.

Most of the salt used is coarse salt or sea salt. Dispose of the chicken whole, without guts. Traditionally, lotus leaves or plantain leaves are used.

Wrap, then add a certain condiment, wrap tightly, and then put it into hot coarse salt, and heat it out by high temperature.

The production method is different, the flower chicken is wrapped in lotus leaves and then roasted on the fire, and the roast chicken is directly roasted on the fire; The taste is different, the flower chicken has a fragrance of lotus leaves and retains the soup, while the roast chicken is more fragrant and dry.

Roast chicken is made by deep-frying chicken coated with starch sugar and then boiling it in a brine made of spices, giving it a crispy and soft texture.

Called flower chicken is created by beggars, also known as rich chicken, is to wrap the processed chicken with soil and lotus leaves and then roast, the taste is crispy and salty.

The difference is that there is a fragrance of lotus leaves. The chicken is usually braised with a layer of lotus leaves in the soil, and the chicken will have a unique fragrance of lotus leaves.

Ingredients: 1 tender hen (1000 grams), with a small head and a large body, fat and delicate three yellow (yellow mouth, yellow feet, yellow hair) hen is preferred.

Excipients: 50 grams of diced chicken, 100 grams of lean pork, 50 grams of shrimp, 30 grams of diced cooked ham, 400 grams of lard, 20 grams of diced mushrooms, 4 fresh lotus leaves, 3000 grams of wine jar puree.

Seasoning: 50 grams of Shao wine, 5 grams of salt, 100 grams of oil, 20 grams of sugar, 25 grams of chopped green onions, 10 grams of minced ginger, 4 cloves, 2 star anise, 0 5 grams of minced jade fruit, 50 grams of green onion white segments, 50 grams of sweet paste, 50 grams of sesame oil, 50 grams of cooked lard.

Method: 1 Remove the feathers of the chicken, remove the internal organs, and wash it. Add soy sauce, rice wine, salt, marinate for 1 hour and take it out, grind the cloves and star anise into fine powder, add the minced jade fruit and mix evenly, and rub it on the chicken body;

2 Put the pot on the high heat, add lard and cook until it is 50% hot, add chopped green onion and ginger and stir-fry until fragrant, then fry the diced chicken, lean pork, shrimp, cooked ham and diced mushrooms in the auxiliary ingredients into the pot respectively, and let it cool for later use; ；

3 Put a clove on each armpit of the chicken, then wrap the chicken body tightly with a pig net, wrap a layer with lotus leaves, wrap a layer with cellophane, wrap a layer of lotus leaves on the outside, and then tie it firmly with a fine hemp rope;

4 Grind the mud of the wine jar into powder, mix it with water, spread it on a damp cloth (about 1 5 cm thick), then put the bundled chicken in the middle of the mud, lift the four corners of the wet cloth and wrap the chicken tightly to make the mud stick tightly, then remove the wet cloth and wrap it in wrapping paper;

5 Put the wrapped chicken in the oven and bake it over a high fire for 40 minutes, if the mud is dry and cracked, you can use the mud to plug the cracks, then bake it over a high fire for 30 minutes, then change to low heat for 90 minutes, and finally change to a low heat for 90 minutes; Stuffy.

6 Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaf, cellophane, and drizzle with sesame oil.

Tips: You can also prepare sesame oil, green onion white, and sweet noodle sauce for dipping. The skin of this chicken is golden and orange bright, the meat is tender and soft, the fragrance is rich, the original flavor is rich, the nutrition is rich, and the flavor is unique.

Materials:

1 chicken, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of shallots, appropriate amount of dried chili, appropriate amount of seasoning, appropriate amount of black pepper, appropriate amount of olive oil, appropriate amount of rattan pepper oil, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of honey, 1 lotus leaf.

Method

1.Wash the chicken and the ingredients are ready to chop.

2.Mix the ingredients well and coat the inside and outside of the chicken.

3.Cover the chicken with plastic wrap and marinate in the refrigerator overnight.

4.With a piece of fresh lotus leaf, wrap the chicken and ingredients together.

5.There is a bag of spontaneous flour at home to call potatoes, which is just used with the agitator, making noodles and waking up noodles.

6.After wrapping the chicken in lotus leaves, spread out the noodles and wrap the chicken inside.

7.Wrap the chicken on a tray and bake in the oven at 180 degrees for 1 hour and 20 minutes.

8.It's baked, it's so cute.

Ingredients: 1 boy chicken. Excipients: 20 grams of sand ginger, appropriate amount of tin foil, 5 grams of dried shrimp, 20 grams of shiitake mushrooms, appropriate amount of raw garlic, 2 grams of five-spice powder, 5 garlic heads, 1 head cabbage, light soy sauce, oyster sauce, sesame oil, 3 bay leaves.

1. Prepare two boy chickens, about 2 catties each.

2. Prepare the ingredients and soak the mushrooms in warm water.

3. Cut the ingredients into cubes, pat the sand ginger and cut it again.

4. Put some light soy sauce, oyster sauce, five-spice powder, sesame oil and a little salt in the cut ingredients, stir well.

5. Brush the chicken with soy sauce.

6. Bend your feet into the belly of the chicken.

7. Put the stirred ingredients into the belly of the chicken.

8. Put the ingredients and brush the soy sauce again.

9. Put a layer of garlic leaves in tin foil.

10. Wrap the bag and turn it over every 20 minutes.

11. Go to the field or open space to build a kiln with dry soil.

12. Set it up and start burning for an hour and a half.

13. After about two hours of firing the kiln, take out all the charcoal fire in the kiln and then put the chicken inside.

14. Break the kiln and cover the chicken. Don't hit the mud on it too hard, and be careful to break the chicken.

15. For about 30 minutes, dig out the chickens.

16. Open the tin foil and serve.

Ingredients: 1 white chicken, 400 grams of flour.

Seasoning: 80 ml water, 50 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of butter, 5 grams of sesame oil, 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 5 grams of chopped green onion, 15 grams of ginger, 15 grams of garlic cloves, appropriate amount of onion, appropriate amount of shiitake mushrooms, 50 grams of white wine.

Steps:1Step 1: Add 600ml of water to 1 white chicken, wash and drain.

2.Step 2: Add 80ml of water, 50g of light soy sauce, 5g of oyster sauce, 10g of butter, 5g of sesame oil, 5g of salt, 2g of monosodium glutamate, 2g of sugar, stir well.

3.Step 3: Pour in 5 grams of chopped green onions, 15 grams of ginger slices, 15 grams of garlic cloves, drizzle with seasonings, massage for 5 minutes, cover with plastic wrap, refrigerate for 2 hours, take out and turn in the middle.

4.Step 4: Shred the onion, slice the mushrooms, take out the marinated chicken, add the mushroom slices and onion shreds, stir and marinate, stuff the chicken belly, and wrap it in tin foil.

5.Step 5: Prepare 400 grams of flour, 160 grams of water, 50 grams of white wine, knead into dough, roll out into a large dough, wrap in tin foil, bake at 220 degrees for 30 minutes, and then bake at 180 degrees for 90 minutes.

What comes out of this way is called flower chicken, and the taste is fat and tender.

Ingredients: three yellow chicken, shiitake mushrooms, onions, lotus leaves, flour.

Excipients: cooking wine.

Light soy sauce, salt, pepper, wine, green onion, ginger, oyster sauce.

Steps: 1. Break the bones of the chicken thighs with the back of a knife, and add onions, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken. Massage the seasoning into the chicken.

2. Stir-fry the peppercorns to bring out the fragrance, crush the fragrant peppercorns with a rolling pin, then add them to the chicken and marinate them together, cover them with plastic wrap, and put them in the refrigerator to marinate for more than an hour. Take it out in the middle and flip it, then spread a layer of allspice powder and pepper on top of the marinated chicken.

3. Cut the onion and shiitake mushrooms into shreds and set aside, add the remaining juice of the marinated chicken and mix thoroughly. Stuff the mixed shredded shiitake mushrooms and other seasonings such as shredded onion, ginger, garlic into the belly of the chicken, and fix the belly with a toothpick.

4. Soak the dried lotus leaves in cold water for a while, and wait for them to soak if time permits. Place the chicken in a lotus leaf soaked in water and wrap it.

5. Mix the dough with cold water and white wine, mix the dough into a dough with moderate softness and hardness, remember not to let it stand too thin for a period of time to ferment, and roll out the dough into round slices of appropriate size.

6. Put the lotus leaf-wrapped chicken in the middle and wrap it in dough.

7. Brush the baking tray with oil, preferably a piece of tin foil, put the dough in the oven or microwave, preheat it to 160 degrees, middle and lower layers, and bake for 80 minutes. If the chicken is larger, the roasting time needs to be extended.

8. Knock open the dough and remove the lotus leaves.