How to fry crispy chicken without bending, why does the fried crispy chicken skin soften

Ingredients: 5 free-range chickens slaughtered and washed (about kilograms in total).

Spice ratio: 15 grams of pepper, 20 grams of sand ginger powder, phoenix balls.

Mark 25 grams of five-spice powder, 40 grams of Wang Shouyi's thirteen incense.

Vegetable recipe: 50 grams of parsley, 100 grams of onion, 50 grams of pepper, 100 grams of carrots, 250 grams of garlic, 100 grams of ginger, 70 grams of chives, 75 grams of coriander.

Seasoning ratio: 500 grams of beer, 80 grams of monosodium glutamate, 200 grams of refined salt, 50 ml of Huadiao wine.

Crispy water: 250 ml of red Zhejiang vinegar, 25 ml of liquor, 350 grams of maltose, a slice of bergamot, 3 liters of water poured into a stainless steel basin, fully stirred evenly and heated on the fire, boiled and removed from the fire, that is, crispy water.

Pickling process: Stir the vegetable material into a puree with a seasoning machine, pour it into a basin, then pour in spices and seasonings and stir it well, and then put the cleaned chicken into the basin to marinate, marinate for 6 hours, during which the purpose is to turn back and forth several times to fully absorb the flavor.

Cooked processing process:

1) Rinse the marinated chicken with tap water, then drain the water, put the chicken in a tray and steam it in a steamer for 13 minutes, then take it out and put the chicken in the crispy water while it is hot and evenly spread the crispy water. Then put it in a tray to cool, and when the chicken is about to cool, use a tool to evenly spread the chicken with crispy water. Then place the chicken in a cool and ventilated place to air dry.

2) Put the pot on the fire, pour in 3 catties of salad oil and burn 5 into heat, put the processed chicken into the oil and fry, fry the chicken skin until it is slightly colored, and then put the chicken into the oil when the oil temperature rises to 6 into the heat and fry it until the meat skin is golden brown, remove the oil control, change the knife and go to the dish.

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The secret of making crispy chicken, fresh meat, fragrant bones, and endless aftertaste is the welcome dish of the family hotel.

This is the restaurant popular for decades to recruit Lai, crispy skin, fresh meat, bones have a fragrant special dish, now introduce its production secrets as follows:

1 Ingredients: 1 fresh chicken, weighing about 1000 grams, 25 grams of wafer, 2000 grams of peanut oil (150 grams of oil), 40 grams of maltose, 50 grams of corn starch, 100 grams of white vinegar, white brine (for soaking chicken).

2 production methods:

1) Take out the eyeballs of the shaved chicken, (because it will explode when fried) and soak it in boiling white brine (to hit the side soak, soak one side, and then soak the other side) for about 20 minutes, take it out, then use a cloth to absorb the water, and then pour the maltose, corn starch, and white vinegar into syrup, and pour it on the body. This process is called sizing.

When sizing, the chicken wings should be removed from the chicken body to prevent uneven starching, and then the chicken should be hung up and dried for about 2 hours with a hook, and the chicken body can be fried when it is dry.

2) Put oil in the pot and boil until it is hot, put the chicken breast up into the fence, pour the oil into the chicken cavity, put the chicken on the side when it changes color, pour the oil on the other side of the chicken cavity, and then pour it again. The other side of the rest. Pour it three times in this way (the oil temperature should be kept at seven or eight percent hot, which is the key point of fried chicken) until the chicken skin is bright red, take it out, and fry it into a wafer.

3) Chop the chicken immediately after it is fried (do not stick the cutting board on the chicken skin side up, otherwise it will affect the crispness of the skin). Shape it into a chicken shape on a plate, with a wafer-like edge, and serve it with sauce and salt.

The secret lies in the use of hot oil to pour the chicken body, in the cavity, which is different from the traditional frying method, with fresh meat, bone aroma: wafer characteristics and longevity.

Summary. Hello dear is happy to answer for you because the water vapor of the air enters the chicken skin, so the shell is soft, if you want not to be soft, you have to re-fry it and wrap it in tin foil, in fact, the best way is to fry it in the oil pan, and fry it on both sides.

Hello dear is happy to answer for you because the water vapor of the air enters the chicken skin, so the shell is soft, if you want not to be soft, you have to re-fry the pants and wrap them in tin foil, in fact, the best way to fry the beard is to fry it in the oil pan, and fry it on both sides. Annihilation of Lee.

Fried chicken is a favorite delicacy for many people, especially our female handicraftsmen and children. The crispy skin and the tender chicken inside, when you bite into it, it's so delicious that you can't stop it. Every time I watch a Korean drama and see that the protagonist eats fried chicken so deliciously, I want to order a takeout.

However, not to mention the high price of the fried chicken sold outside, the oil used also makes the potato waiter feel uneasy, so I will make it myself when I want to eat it. In fact, it is not difficult to make fried chicken by yourself, master the correct methods and skills, and the fried chicken is even more delicious than the one you bought, and you can eat it with peace of mind. There are also skills in making fried chicken delicious, and adjusting the batter and heat are very important, which is the key to the crispiness of fried chicken.

Ingredients: fresh chicken thighs, flour, eggs, salt, pepper, starch, soy sauce, oyster sauce, five-spice powder, chives.

Practice steps: First, prick the purchased chicken thighs with a toothpick a few times to make it more flavorful, and then put them in a bowl.

In a bowl: 1 tablespoon garlic powder, 1 tablespoon chives, 1 tablespoon salt, 1 tablespoon five-spice powder, 1 tablespoon pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.

Then mix well and put in the refrigerator and marinate for about four hours.

Use the maturation time to start making the batter: Place 2 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper in a bowl and stir well for later use.

Prepare an empty bowl and beat an egg, put a spoonful of flour in it, pour in a small half bottle of pure milk and stir well.

Put the marinated chicken thighs in the batter, wrap one layer, then a layer of flour, and shake off any excess flour.

Pour the oil into the pan, to 60% oil temperature, fry until the surface is slightly yellow, then remove it, then increase the oil temperature, and fry again until the surface is golden.

To summarize a few points to note::

The chicken thighs you buy must be pricked with a toothpick a few times, and the taste will be better.

Be careful not to wrap too much flour when wrapping it, otherwise it will be easy to fry. Shaking it can control the amount of flour on the surface of the chicken thighs.

How to judge the temperature of sixty percent of the oil: Put the chopsticks into the oil pan and see the chopsticks bubbling slightly, indicating that the temperature has been reached.

In order to ensure the crispy skin of the fried chicken, be sure to fry it again, not again to save trouble.

Recently, life has been particularly depressing, so I made myself a crispy fried chicken.

Brush with a layer of maltose water and you're good to go!

Ingredients: 250 grams of chicken skin, 150 grams of flour, 50 grams of white powder.

1. Use a hair clamp to remove the residual dirt from the pores of the chicken skin and wash it.

2. Scrape the oil slick with a knife.

3. Cut the chicken skin into 5 cm long and 5 cm wide slices.

4. Mix the white flour and flour in a one-to-three ratio to make fried flour.

5. Wrap each piece of chicken skin in fried powder.

6. Add an appropriate amount of peanut oil to the pot and cook until it is 60% hot.

7. Fry the wrapped chicken skin in an oil pan until golden brown, and immediately remove it, which can make the chicken skin crispy and crispy.

8. Place it on the napkin blotting paper to remove the excess oil.

9. Put it on a plate and use it smartly.