What is the difference between called flower chicken and regular roast chicken?

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.

It's called Flower Chicken. The difference between the two and kiln chicken is that the two have different cuisines and different practices.

Cuisine: Called flower chicken is a Su dish.

It is one of the three chickens of Suzhou, and its practice is similar to that of the Zhou Dynasty.

One of the "Eight Treasures" is similar to the "Cannon Dolphin", the source of the forest leakage is to wrap the chicken or suckling pig and roast it, its color is bright and red, fragrant and fragrant, the meat is tender and crispy, the entrance is crispy and fat, and it has a unique flavor. Kiln chicken belongs to this state of Cantonese cuisine.

The method is to search for dryness: the flower chicken is to take lotus leaves to wrap the chicken and put it on the fire to burn. The practice of kiln chicken is to slaughter and wash the chicken first, then empty the abdominal cavity, stuff garlic, mushrooms and other condiments, and the inside and outside of the chicken body are smeared with refined salt, and then use tin foil.

Tightly wrapped. Build a kiln, or use tiles, extinguish the firewood when the tiles on the kiln are burned to white, put the wrapped chickens into the kiln to collapse the kiln, and cover the kiln with a thick layer of soil or sand to prevent the heat from dissipating.

The differences between kiln chicken and flower chicken are as follows:

The difference between the flower chicken and the kiln chicken is that the two have different cuisines and different practices.

Cuisine: called flower chicken is a Su cuisine, is a famous dish in Changshu, Jiangsu, kiln chicken is a Hakka dish in Guangxi, Huizhou and Shenzhen.

Method: Calling the flower chicken is to take the lotus leaf to wrap the chicken and put it on the fire to fire, and the kiln chicken is fired in the cave.

The introduction of the flower chicken:

Called flower chicken and called simmered chicken, Changshu called Hua chicken, is one of the three chickens in Suzhou, its practice is similar to the "cannon dolphin" of one of the "eight treasures" of the Zhou Dynasty, all need to wrap up the chicken or suckling pig and roast it, its color is bright and jujube-red, fragrant and tangy, the meat is tender and crispy, the entrance is crispy and fat, and has a unique flavor.

According to legend, a long time ago, there was a man named Hanako, who begged for food along the way and went to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or spices.

He came to the foot of Yu Mountain, killed the chicken, removed the internal organs, smeared the yellow mud and firewood with the hair, put the coated chicken in the fire and roasted it, and when the mud dried the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also taken off with the mud shell, revealing the chicken. About 100 years ago, the "Mountain View Garden" restaurant in the Yushan Resort in the northwest of Changshu County was based on this legend, and the fine was extracted from the rough, and the Seiko imitated the creation of this chicken.

Introduction of Kiln Chicken:

Kiln chicken is a delicious and delicious Guangdong Hakka dish, kiln chicken mainly needs to be put in the kiln to roast, the mud must be burned red and boiled thoroughly when roasting, there will be enough temperature to roast the raw chicken, the chicken fragrance comes after roasting, it tastes crispy and delicious, especially delicious.

Its method is to slaughter and wash the chicken, hollow out the abdominal cavity, stuff garlic, mushrooms and other condiments, smear the inside and outside of the chicken with refined salt, and then wrap it tightly with tin foil. Build a kiln, generally yellow mud blocks or tiles, extinguish the firewood when the tiles on the kiln are burned to white, put the wrapped chicken into the kiln and collapse the kiln, and cover the kiln with a thick layer of soil or sand to prevent the heat from dissipating.

Sometimes, in order to ensure that the chicken does not stick to the sand, you can also turn an iron pot upside down on the kiln, and then cover it with sand, and you can open the kiln to take the chicken in about an hour.

Is it called flower chicken with a strong flavor? How does it taste? Let's take a look at this problem**, I hope these contents can help friends in need.

The taste is rich, the taste is fresh and tender, very delicious, the practice is also more exquisite, prepare a three-pound tender hen that has not laid eggs, clean and remove hair, move the knife under the armpit, and remove the internal organs. Chop off the chicken paws, remove the main keel and kneecap of the chicken legs, chop the wings lightly twice with a flower knife, and then cut a vertical knife on the inside of the chicken, crack the end of the neck bone, and the soft skin can not be broken. Take off the chicken, grind the cloves, star anise, add the end of the mountain to wipe the chicken body, put the cooked lard into the stir-fry pot, fry the green onions, and remove the ginger after fragrant, and then remove the fresh shrimp, diced chicken gizzards, diced oyster mushrooms, diced sausages under the raw pork, and dried shrimp ** into the stir-fry pot twice, add Shaoxing wine, light soy sauce.

Wrap the chicken in tin foil, and then all the raw materials for the chicken are ready. There should be a hole at the bottom, and as much indoor space as possible in the middle, so that it is convenient to put the wrapped flower chicken in. After the tiles are laid, the belly of the chicken is sewn up with bamboo skewers, and the surface layer of the chicken is foamed with a layer of pure honey and a small amount of salt, and the half hour is wrapped in tin foil to reserve, which is also to find yellow mud and water mixed to thicken, wrap the wrapped chicken in a very thick layer of mud, put it in the prepared bonfire, and be sure to let the fire prepare sesame oil, green onion roots, and sweet noodle sauce for dipping.

The color of this chicken is golden yellow and orange, the meat texture is delicate and soft, the aroma is strong, the original ecology, the nutrition is rich, and the taste is different.

It is called flower chicken, which is made of whole chicken and various spices wrapped in lotus leaves, and baked in a layer of sandy soil. After cooking, open the mud shell, the house is full of fragrance, the passage is soft and tender, and the taste is different. If it is served with green onion root and sweet noodle sauce, the taste is better.

Cut shallots and oyster mushrooms into shreds, put them into the remaining juice of the pickled chicken, mix them completely, then mix them with ginger, garlic, etc., put in fresh shrimp, oyster mushrooms, bamboo shoots and other condiments into the chicken belly, put the stuffed chicken into the blanched lotus leaves, wrap the whole chicken with lotus leaves, tie it firmly with hemp cotton thread, roll out the batter to the size that can wrap the lotus leaf chicken, wrap the lotus leaf chicken, put it in a roast plate brushed with bright oil, and bake it in a small oven to 200 degrees for 90 minutes.

The taste of the flower chicken is very strong, the aroma is tangy, and it is particularly delicious. The taste is great and the chicken is extra tender.

The process of making the chicken is very complicated, and the chicken is also a very unique chicken. The taste is soft and glutinous, sweet and very delicious.

The difference between the kiln chicken and the orange chicken is that the cuisine is different and the method is different. Kiln chicken is a Cantonese cuisine, which is a Hakka delicacy dish spread in Shenzhen, Huizhou, Guangxi and other areas, and called flower chicken is a Su cuisine, which is a traditional food in Changshu, Jiangsu; The kiln chicken is fired from the cave by the people of northern Shaanxi, and the flower chicken is wrapped in lotus leaves and then burned on the fire.

So in general, the kiln chicken and the flower chicken are very different in the production of the first place, the kiln chicken will use tin foil to lock the moisture and nutrition of the chicken, the chicken produced is also fragrant and tender, the taste is relatively light, the elderly and children can eat. The lotus leaves and soil used in the production of the chicken will absorb the original nutrients and water of the chicken, and the dry hall will lead to more firewood when eating. This is the obvious difference between the kiln chicken and the flower chicken, but who can refuse the tender and delicious kiln chicken?

Summary. Dear, hello, there is actually a little difference between a flower chicken and a steamed chicken. The flower chicken is actually still steamed chicken, but it is wrapped in a layer of lotus leaves, which smells a little more fragrant.

Dear, hello, there is actually a little difference between the flower chicken and the steamed chicken. In fact, it is still a steamed chicken next to the eggplant, but it is wrapped in a layer of lotus leaves, which smells a little more fragrant.

Steamed chicken is a kind of meat with high nutritional value, chicken contains rich protein components, and the proportion of protein is very moderate, this protein can be fully absorbed and utilized by the human body, and has a very good effect on enhancing physical strength and strengthening the body. <>

It is also a kind of steamed chicken, but the sauce called Huabasun chicken will seep into the chicken, and it is filled with wolfberry, ginger and angelica and other very complementary ingredients, and it is soft and glutinous to eat.

The difference between kiln chicken and flower chicken is that the cuisine is different and the method is different. Kiln chicken is a Cantonese cuisine, which is a Hakka delicacy dish spread in Shenzhen, Huizhou, Guangxi and other areas, and called flower chicken is a Su cuisine, which is a traditional food in Changshu, Jiangsu; In addition, the kiln chicken loss auction is made by the people of northern Shaanxi from the kiln to burn the pin, and the flower chicken is wrapped in lotus leaves and then put on the fire to fire. <

The difference between kiln chicken and flower chicken is that the cuisine is different and the method is different. Kiln chicken is a Cantonese cuisine, which is a Hakka delicacy dish spread in Shenzhen, Huizhou, Guangxi and other areas, and called flower chicken is a Su cuisine, which is a traditional food in Changshu, Jiangsu; In addition, the kiln chicken is fired from the cave by the people of northern Shaanxi, and the Sotan called flower chicken is wrapped in lotus leaves and then burned on the fire.