The grilled chicken gizzard is not pickled, and it is baked with what brand of salt and monosodium g

Coat the whole chicken with the ingredients (oil, salt, soy sauce, vinegar, sugar, sesame oil, ginger, etc.) and put it in the microwave. It is best to cut some small holes on the chicken with a knife, and the juice is especially flavorful under the skin.

Microwave grilled chicken

A lean chicken, barbecue sauce + soy sauce + aged vinegar + old wine + sugar + pepper + Chaotian pepper, marinate for 2 hours. Waiting for impatience, it only took an hour and a half :)

Wrap the garlic and chicken in tin foil and microwave on high heat for 13 minutes. My microwave has a high heat + barbecue setting, which is the best.

Flip after 13 minutes and another 13 minutes.

Finally sprinkle with parsley and another 3 minutes.

Orleans roast chicken.

Ingredients: 10 chicken wings, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red chilli, five-spice powder, black pepper.

Instructions: 1If it's quick-frozen chicken wings, thaw them first. Place 10 fresh chicken wings in a microwaveable utensil.

2.Add a small amount of soy sauce and put 2 tablespoons of soy sauce to suffice.

3.Add cooking wine or red wine, about 2 tablespoons, mainly to remove the fishy smell of the chicken wings.

4.Add salt, a pinch of ginger foam, a pinch of chili seeds, a pinch of five-spice powder (usually sold in supermarkets), and a pinch of black pepper.

5.Stir the chicken wings and seasoning well to fully absorb the seasoning.

6.Cover the lid and marinate the chicken wings in the refrigerator, which is best served overnight on TV (so be sure to prepare in advance, not eat and cook freshly). If it is really urgent, it should also be marinated for 2-3 hours to fully absorb the flavor).

7.Remove the marinated chicken wings and coat them with honey (so that the color and taste are right!). The amount of honey spread can be increased according to taste.

8.Put the honey-coated chicken wings in the microwave and heat them over medium-high heat (usually 3 flames) for 11 minutes.

Method: Add a little refined salt to the above ingredients and mix well into the belly of the raw chicken, fill the opening until it is filled, and a small amount of light soy sauce (if you are worried about saltiness, add water appropriately, you can also add spices first) completely smear the surface of the whole chicken, place it to absorb, and wait for the light soy sauce to dry and apply it again, as above two or three times.

Place the whole chicken in an open container and bake in the microwave. Setting: Grill button for 30 minutes. Lightly pounded with chopsticks when baked, it can be worn.

Salt-baked chicken, you can't just use salt-baked chicken powder! Add 1 more ingredient, the color and luster are brighter and the taste is stronger, more fragrant than buying, every friend who likes to eat chicken, will be full of praise for the meat of the traditional Hakka cuisine salt-baked chicken, salty and delicious, the chicken is easy to debon, gently tear the meat bucket and burst open, the dripping chicken fat is as translucent as **, taste the mouth full of fragrance, very delicious.

Usually we want to eat salt-baked chicken, are directly roast meat shop to buy ready-made, after all, everyone is working in a tight time, but you can buy a random one is nearly 100 yuan, not long-term affordable, now because of the epidemic, we are all staying at home, will try our best to try the dishes that are usually less made, and salt-baked chicken is also one of the research delicacies of Xiaolu.

To make salt-baked chicken at home, in order to save time and convenience, salt-baked chicken powder is directly added, and then simmered in an iron pot or rice cooker.

In fact, salt-baked chicken, you can't just use salt-baked chicken powder! Add 1 more ingredient, the color and luster are brighter and the flavor is stronger, and it is more fragrant than buying, this material is the yellow mast.

Yellow mast is a natural spice with coloring effect, usually used in braised vegetables, the unique natural yellow pigment can make the stewed dishes brighter and golden, but also make the dishes more fragrant and rich, outside the roast shop braised vegetable shop, the production of salt-baked chicken will add yellow mast for color and fragrance.

In this issue, Xiaolu teaches you how to secretly make salt-baked chicken, grasp the timing of adding yellow masts, and the salt-baked chicken tastes more fragrant than buying, let's see how to make it.

Secret salt-baked chicken].

Ingredients]: Half a three-yellow chicken, green onion ginger, onion.

Seasoning]: 2 packets of salt-baked chicken powder, salt, sesame oil, yellow mast.

Steps] Step 1: First crush the yellow mast into the milk pot, add a small bowl of water, boil slowly over low heat to bring out the yellow color, after leaving the fire to cool, pour in 1 bag of salt-baked chicken powder, ginger and green onion bundle and stir well to mix the flavor.

Step 2: Wash half of the three yellow chickens and remove the excess oil, absorb the surface moisture, pour the prepared yellow mast juice evenly on the chicken, pour some sesame oil and wipe evenly, seal with plastic wrap, and refrigerate and marinate for two hours.

Step 3: Take it out after marinating, then rub salt and baked chicken powder and salt on the chicken to make it more flavorful, spread fresh onion bundles and ginger slices and onion pieces on the bottom of the rice cooker, put the marinated three-yellow chicken side chicken skin down into the rice cooker, press the cooking button until the skip button.

Step 4: About 30 minutes, after the rice cooker is simmered to the point jump button, turn over the chicken inside and press the cooking button, simmer for another 8 10 minutes, and then pick it up and dry it after the point, let it cool and cut the pieces on the plate, with the remaining soy sauce at the bottom of the rice cooker, pour it on the chicken pieces to enhance the flavor and freshness, and then you can taste it on the table.

Hello, when it comes to salt-baked chicken, I believe everyone is no stranger, it is a characteristic traditional Hakka dish, generally Hakka people do banquets or when guests come to the house, there will be a must-have food, the salt-baked chicken is fragrant and fragrant, the color is slightly yellow, the skin is crispy and the meat is tender, super enjoyable. Moreover, in addition to being delicious, salt-baked chicken also has a very high nutritional value, which contains a large amount of calcium, magnesium and other trace elements, which has the effect of warming and benefiting qi, replenishing essence and marrow, and replenishing deficiency and intelligence.

Salt-baked chicken home-cooked method [prepare ingredients]: a whole chicken, ginger, green onions, salt, white pepper, turmeric powder, appropriate amount of edible oil [production method]: The first step is to choose a small tender chicken, and then chop off the chicken feet with a knife and break the chicken belly, which will be more convenient for cleaning and chicken flavor, and then use a toothpick to prick the chicken hard, especially where the chicken is thicker, you need to prick it for a while, so that it can be more conducive to the outside seasoning into the chicken. It tastes even better when eaten.

The second step, then smear a layer of salt on the chicken, whether it is the outer skin or the inner wall, you need to sprinkle salt, so that the chicken will taste better, after smearing the salt, gently massage the muscles with your hands, so that the salt can better penetrate into the chicken, sprinkle with an appropriate amount of white pepper, also apply evenly according to the salt, and finally touch a little turmeric powder on the chicken skin, and then wrap the whole chicken in plastic wrap, put it aside, and marinate for 30 minutes.

The third step is to slice the ginger, cut the green onion into sections, brush the marinated chicken with a thin layer of cooking oil, and then brush a layer of oil on the inner liner of the rice cooker, the bottom and inner wall of the rice cooker, spread the chopped green onion segments and ginger slices on the bottom of the pot, put the marinated chicken into the inner tank, cover the lid of the rice cooker, press the cooking mode, wait until the rice cooker trips, take out the chicken, and prick the chicken leg part with chopsticks, if there is no blood flowing out, then it proves that the chicken is baked.

So if you want to eat salt-baked chicken, you don't have to go to Guangdong to eat it, you can make it at home, and the practice of making salt-baked chicken at home is very simple, only 3 simple steps are needed to make salty, fragrant and tender salt-baked chicken, and it is really super enjoyable to eat! Have you learned? If you like it, you might as well follow the above methods and try it yourself at home!

Introduction to Hakka salt-baked chicken.

Hakka salt-baked chicken generally refers to Dongjiang salt-baked chicken.

Dongjiang salt-baked chicken is a traditional Guangdong dish. The main ingredient is Xiang chicken, and the main cooking process is salt baking. The salt-baked chicken is unique, the flavor is rich, the skin is smooth and the meat is smooth, and it is eaten with sand ginger oil and salt, and the flavor is excellent.

The color is slightly yellow, the skin is crispy and the meat is tender, the bone and meat are fresh and fragrant, the flavor is attractive, and it is a commonly used delicacy at the banquet.

What seasonings to put in the guest salt-baked chicken.

1 fat and tender chicken weighing about 1500 grams (hairy yellow, mouth yellow, feet yellow, hen that has laid eggs is called Xiang chicken), 10 grams of ginger, 10 grams of green onion strips, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of monosodium glutamate, star anise, minced sand ginger, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, 2 pieces of sandpaper.

A common practice of Hakka salt-baked chicken.

Method 1. 1. Heat a small water on a wok, add 4 grams of refined salt, add minced sand ginger and mix well, divide into 3 small dishes, and add 15 grams of lard to each dish for accompaniment. Mix 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate into a sauce. Brush a piece of yarn paper with peanut oil and set aside.

2. Slaughter the live chicken, remove the hair and internal organs, wash it, hang it to dry, remove the hard shell on the tip of the toe and the mouth, draw a knife on both sides of the wings, chop a knife on the neck bone, and then wipe the chicken cavity with refined salt, and put in ginger, green onions, and star anise, wrap it in unoiled gauze paper first, and then wrap it with oiled gauze paper.

3. Heat the wok with a strong fire, fry with coarse salt until high temperature, take out 1 4 and put it in the clay pot, put the chicken in the clay pot, cover the chicken with the remaining salt, cover the pot tightly, and bake over low heat for about 20 minutes until cooked.

4. Take out the chicken, remove the gauze paper, peel off the chicken skin (set aside), tear the chicken into pieces, dismantle the chicken bones and bake the chicken with Dongjiang salt, add the sauce and mix well, and then put it on a plate (the bone is at the bottom, the meat is in the middle, and the skin is covered on the top), put it together into the shape of a chicken, and put the coriander on both sides of the chicken. Serve with ginger oil and salt to taste.

Practice 2. 1. Wipe all the inside and outside of the chicken with salt and sand ginger powder, or wipe all over the chicken powder baked with salt, a total of 3 times.

2. Then put the chicken in the refrigerator for 1-3 hours, if you are not in a hurry, you can marinate it one day in advance and bake it the next day.

3. Spread sea salt in an iron wok, then apply a small amount of mixed oil of peanut oil and sesame oil to the whole body of the chicken with your hands or brush.

4. Wrap the chicken with gauze paper, I usually use 2 sheets.

5. Put some quail eggs around the chicken, you can also put eggs, I just don't want to waste space.

6. Spread sea salt on top of the chicken wrapped in gauze paper, cover all the chickens, and use about 8 packets of sea salt for each one.

7. High heat for 5 minutes, then medium heat for 40 minutes, low heat for 5 minutes, if the chicken is relatively large, automatically increase the time.

8. Pay attention to the fire, if it is too strong, it should be a little smaller.

9. When baking is done, remove the gauze paper, then put the hot salt on a plate or clay pot and put the chicken on top. Hot salt keeps chickens warm.

10. Tear the chicken open with your hands when eating.

Method three. 1. Prepare materials.

2. Wash the chicken and hang it for about two hours to dry the water (the drier the better), then evenly spread the salt on the whole chicken, and then put it on.

When marinating chicken, use a fork to fork some small holes on the inner and outer surfaces of the chicken to help absorb the flavor.

Ingredients: 1 triple yellow chicken.

Excipients: appropriate amount of lettuce, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper powder, appropriate amount of barbecued pork sauce, appropriate amount of Korean chili sauce, appropriate amount of soy sauce, appropriate amount of five-spice powder, appropriate amount of cooking wine, appropriate amount of pepper.

1. Put ginger, garlic, soy sauce, barbecued pork sauce, Korean chili sauce and other seasonings into a basin;

2. Mix the seasoning and spread it on the chicken;

3. Then use a fork to fork some small holes on the inner and outer surfaces of the chicken;

4. After continuing to massage the chicken, cover it with plastic wrap and put it in the refrigerator for more than three hours, turning it several times in the middle;

5. Put the marinated chicken on the chicken grill, and there is a baking tray below;

6. Put it in a preheated 180 degree oven, and the chicken will be baked in the hanging oven after 30 minutes;

7. Put some lettuce leaves on a plate and put the chicken on top;

8. The delicious roast chicken is done.

Roast chicken is a Chinese dish. The main raw materials are chicken, salt, monosodium glutamate, etc. Producers can add different seasonings according to their own tastes to make various flavors of roast chicken. However, roast chicken is more greasy and should be eaten in moderation.

<> it can be grilled in a traditional oven, a modern oven, or on a wooden frame. The simple method of the average household is the oven method. Prepare the required materials first:

Three yellow chicken, green onion, ginger, honey, pepper, cooking wine, light soy sauce, dark soy sauce, oil consumption, sugar, salt, wash and marinate the whole chicken and apply these seasonings, use a toothpick to insert a few holes in the chicken, so that he tastes more thorough, and brush the chicken with a brush dipped in honey.

It makes the roast more flavorful and the honey more fragrant. Stuff the seasoning into the chicken belly, arrange the shape of the chicken, cover with plastic wrap and marinate for 4 hours, when the chicken belly seasoning is taken out, and the baking sheet is lined with tin foil. Put in the oven 180 over the heat, 30 minutes, remove the brush oil, put in it to bake, repeat three times.

In this way, the tasteless roast chicken is baked. Do your own hygiene and sprinkle with sesame seeds.

Material. 4 teaspoons salt, 2 teaspoons chili powder, 1 teaspoon dried thyme, 1 teaspoon white pepper, 1/2 teaspoon red pepper powder, 1/2 teaspoon ground black pepper, 2 onions, cut into 4 pieces each, 2 whole chickens.

Method. 1.In a small bowl, whisk all the seasonings together.

2.Wash the chicken inside and out, pat it dry with a paper towel, and mix the seasoning mixture to flavor the chicken inside and out. Put an onion in each chicken. Place the chicken in a large crisper bag or wrap it in tin foil. Place in the refrigerator overnight, or at least 4-6 hours.

3.Preheat the oven to 120 degrees.

4.Place the chicken in a baking dish, remove the wrapping paper and bake for 5 hours until the temperature inside the chicken reaches 85 degrees. Let the chicken sit for 10 minutes before serving.