How to air dry chicken naturally, the practice of homemade air dried chicken jerky

1. The whole chicken is about 1500 grams, after slaughtering, the chicken feathers are cleaned after blood, scrubbed and cleaned, and then the internal organs are scooped out from the tail opening (it can also be cut for quick air drying), and scrubbed clean with kitchen paper or dry cloth.

2. Serve with marinade, 60 grams of salt, 100 grams of spicy noodles (can be used), spices.

30 grams of noodles, spices made of star anise 20 grams, cinnamon.

10 grams, 25 grams of Sichuan pepper, 2 grams of licorice, 2 grams of bay leaves, 1 gram of cloves, 3 grams of grass cardamom, 20 grams of green onion powder, 5 grams of ginger powder, tangerine peel.

1 gram and so on ground into powder, use according to the amount. Mix the marinade well, put it in a frying spoon and stir-fry it again, drain the water, soak the whole inside and outside with the marinade, and put it in the chicken breast.

Prick some eyes with a toothpick, and then wrap them in a dry cloth and marinate them for 12 hours.

3. Air drying. Put the marinated chicken with rice.

The plants are wrapped in a wide range of grains and finally hung in a ventilated and dry place before they are ready for consumption in about 20 days.

<> air-dried chicken is a more distinctive delicacy, generally the selection of chicken farm eliminated laying hens, this kind of chicken ** cheap, after marinating and air drying, the fragrance is strong, the meat is chewy, and it is easy to preserve. Air-dried chicken is generally suitable for marinating in early spring, autumn and winter, when there are no flies and it is not easy to spoil. Next, let's talk about the production method and steps of air-dried chicken

Raw material: laying hens.

Seasoning: soybean soy sauce, soy sauce, star anise, Sichuan pepper, cumin.

Angelica, cardamom, bay leaves, cinnamon, grass fruit.

Ginger, grass cardamom, coriander seeds, chicken essence.

Production method: 1. Clean the prepared hens and dry them.

2. Put the soy sauce, Wei Ji Xian, water, chicken essence and all the above ingredients into a bucket and let cool. (The ratio of soy sauce to soy sauce is about 2:1).

3. Put the chicken in a bucket to marinate for about 18 hours and remove it. Use chopsticks to stretch the back of the chicken, make some iron hooks with wire, hang the chicken neck, and put it in a cool and dry place to air dry for about 4 to 7 days. Depending on the weather conditions, you can grasp the degree of air drying.

4. When eating, wash the air-dried chicken to remove the dust on the surface. Put it in a steamer, steam for about 40 minutes, let it cool and tear it into strips by hand before eating.

To air-dry the chicken, hang the muscles in a cool, ventilated place, which can promote the evaporation of the chicken's moisture. But this method can only be done in winter, because the temperature in winter is low, and the chicken is not easy to spoil at room temperature.

Chicken to do natural air drying, in fact, it is very simple, first of all, the chicken should be a good material, marinated, so that it can be well preserved, a chicken, put in some high liquor, add salt, pepper powder, and then marinate for a day, the next day after taking it out, you can directly put it in the vent to dry.

After the chicken thighs are washed, poke a few small holes in the chicken thighs, add light soy sauce, etc., stir well, and put them in a cool place to air dry, so that the dried chicken thighs are delicious.

Flood with appropriate salt, flood the blood out, and drown it for two to three days, then take it out and wash off the surface blood with warm water, and then use something to support the chicken's belly, and hang it in a ventilated place with a hook.

Air-dried chicken is made by selecting high-quality chicken, then salting it, smearing it with a layer of soy sauce, and hanging it in a sunny place to air dry.

Most authentic air-dried chicken is made by washing the chicken, cooking it, and then drying it in the wind.

Here's how to make homemade air-dried chicken jerky:1. Place the chicken breasts.

Remove the grease and rinse five times with water to wash away the blood and blood vessels on the chicken breast.

2. Cut the chicken into long strips that are five centimeters long, one centimeter wide and one centimeter thick.

3. Drain in a perforated container.

4. Prepare a medium-sized container, put the chicken strips and all the seasonings in, stir well, and put in the refrigerator to marinate for eight hours.

5. You need to prepare a dryer, (drying under the sun is unhygienic, the fishy smell is too heavy and easy to attract flies) put the marinated chicken strips neatly on the drying net, the shape of the swing determines the shape of the finished product, the temperature is adjusted to 60 degrees to dry for ten hours, and the drying net is turned in the middle to make the chicken dry even.

6. Bake the dried meat in the oven at 130 degrees for 15 minutes.

Of course, it can be air-dried, you just need to quickly remove the moisture from it, so that it forms a dry block, which can be stored for a long time.

It can be kept separately, commonly known as chicken jerky, but is it necessary? Now, can it work? Is there any need for me to air dry it on call?

I only know that I can, but I don't know how to do it, because I just bought air-dried chicken to eat two days ago, hahaha, air-dried chicken is a unique preservation method, I remember that China on the tip of the tongue has an introduction.

Storage method: 1. After air drying, immerse in vegetable oil, which can be stored for one year without breaking;

2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried one into the tank, spray a layer of white limb wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud, do not leak, and can be stored for one year;

3. Put the air-dried ones into the pottery, cover them with cloth, cover them with wooden boards, find a dry place and spread six to seven centimeters of quicklime, press the jar on the lime, and make it ridiculous to extend the drying period to more than four months;

4. Wrap it in paper, put it in a basket or carton, put a layer of straw ash or wheat straw ash on each layer, cover the basket with a wooden board, and put it in a dry and ventilated place, which can generally be kept fresh for more than half a year.

Air-dried chicken stewed pork belly.

Ingredients: 1 wind chicken (weighing about 500 grams), 200 grams of pork belly. 40 grams of Shao wine, 25 grams of green onion, 25 grams of ginger, 15 grams of soy sauce, 10 grams of sugar, 5 grams of salt.

Method: 1. Cut off the head and claws of the air-dried chicken and soak it in cold water for 2 hours. Clean, cut into large cubes, soak in cold water for 1 hour, and then pour into a pot of boiling water to soak.

2. Put the wok on the fire, put the oil, put in the wind chicken pieces and stir-fry, cook the Shao wine, green onion and ginger juice, pour it into the casserole, add soy sauce, sugar, water, enlarge the fire and boil, move to low heat and simmer.

3. Finely chop the pork belly into a puree, add Shao wine, green onion and ginger juice, soy sauce, refined salt, sugar, and water, stir vigorously, make meatballs and fry them in an oil pan until golden on both sides, then put them in a wind chicken casserole, and simmer for 2 hours.

Air-dried chicken stewed in a variety of ways.

1. The air-dried chicken must be soaked well to make the chicken fluffy. Soak it overnight, and wash it after soaking. Then chop it, and then be sure to cook the chicken pieces in an iron pot with happiness. Go for some oil and gas, and it will taste much better if you do it.

2. Cook for about 2 minutes, and after boiling in an iron pot, remove and dry. It's time to prepare some side dishes, and this time I have lettuce and baby mushrooms, which are fresh ingredients, and air-dried chicken is the best.

3. After the side dishes are ready, put the salad oil in the iron pot at this time, and then put in the air-dried chicken after cleaning. Stir-fry in a pan. Then add the lettuce and small mushrooms and stir-fry together.

4. At this time, you can put in the condiments, add sugar, raw oil, red soy sauce, and stir evenly. After adding boiling water, cook for about 20 minutes, remember to add a little more water, otherwise it will boil dry.

5. At this time, you can use chopsticks to try whether the chicken is cooked, remember to be sure to have enough time, if 20 minutes is not enough, you can cook it for a while. At this time, put in star anise, and you must smell the fragrance.

Summary. Air-dried chicken stew, air-dried chicken is very salty, soak in cold water for 5 hours in advance and blanch the chicken. Put oil, ginger and chicken in a pot and stir-fry, stir-fry until fragrant, add water, spread over the chicken, and simmer for 1 hour. Until the chicken is soft and fragrant. <>

Air-dried chicken stew, air-dried chicken is very salty, soak it in cold water for 5 Xiaochun in advance, blanch the chicken with a smile. Put oil, ginger and chicken in the pot and stir-fry, add water after stir-frying, spread over the chicken, and simmer for 1 hour. Until the chicken is soft and fragrant. <>

1. Steamed air-dried chicken, soak the air-dried chicken in warm water for 4-6 hours, wash it several times to dig lead to remove excess salt chain loose oranges, cut it into pieces and put it in the steamer, steam it for 25-35 minutes, then sprinkle with shredded green onions and minced garlic. 2. Air-dry the chicken with chili peppers, chop the ginger and shallots, put the shed dough into the cooking wine, mix well, marinate for 10 minutes, and filter out the juice to make ginger and scallion water. 3. After the ginger and scallion water, refined salt and thirteen spice powder are prepared, the chicken is marinated for 3 hours, steamed for 30 minutes on the basket, and the glutinous pepper and chopped pepper are chopped respectively, and monosodium glutamate, scallion oil and pepper powder are added to make a dipping sauce for later use.