How to make a flower chicken? How to make a chicken called a flower

Method: 1 Twist the neck of the live chicken - no bloodletting, no plucking;

2. Make a small opening through the back door and take out the internal organs and wash the inner cavity;

3. Apply ingredients in the cavity according to personal taste, and you can also put spices, but generally do not put them, because the taste of spices is easy to rob the fragrance of lotus leaves;

4 Yellow mud add a little water to make a viscous mud, use the mud to coat the chicken all over, be sure to penetrate into the root of the hair, the surface is evenly smeared into an ellipsoidal shape;

5 Wrap the ball with lotus leaves, wrap it tightly, and tie it with cotton thread;

6. Dig a pit in the ground and bury the ball in it, fill the pit with the surface of the chicken ball 10 cm from the ground;

7 Make a bonfire on it, not too big, so that it will not be heated unevenly, and when the fire is naturally extinguished and naturally cooled, dig out the chicken balls, and knock the clay on the surface of the chicken balls with a stone, and they will break up, and when they pull it out, even the hair will be brought down, and there will be no one left, and it will be eaten.

The method of making the flower chicken is as follows:

Ingredients: one yellow chicken.

Marinade: 30 grams of salt, 8 grams of dried peppercorns, 5 grams of angelica, 3 grams of star anise, 3 grams of cinnamon, 3 bay leaves.

Ingredients: 40 grams of ginger slices, 40 grams of apple slices, 30 grams of chives, 30 grams of shallots, 20 grams of garlic slices, 20 grams of orange peel, 20 grams of Huadiao wine, 20 grams of oyster sauce, 15 grams of light soy sauce, 8 grams of chicken essence, 5 grams of curry powder, 3 grams of sand ginger powder, 3 grams of pepper powder, 3 grams of thirteen spices.

1. Remove the internal organs of the three yellow chickens, remove the chicken feet from the bottom of the joint between the chicken feet and the chicken legs, then remove the chicken tip, remove the chicken esophagus, and then put it in clean water to clean it, remove and drain the water, and then use a toothpick to prick a few holes to facilitate the flavor, and set aside.

2. Soak a piece of dried lotus leaf in water in advance, drain the water, and set aside.

3. Add 30 grams of salt, 5 grams of angelica, 3 grams of star anise, and 3 grams of cinnamon to a dry pot, fry over low heat for two or three minutes, then add 8 grams of hail pepper and 3 bay leaves, and then continue to fry over low heat for about 1 minute, then take it out, put it in a stone mortar or a food processor to break it, and set aside.

4. Put the processed chicken into the basin, and then use 20 grams of broken pepper and salt, 20 grams of Huadiao wine, 20 grams of oyster sauce, 15 grams of light soy sauce, 8 grams of chicken essence, 3 grams of pepper, and 3 grams of thirteen spices to evenly rub the chicken body including the abdominal cavity, and then add 3 grams of sand ginger powder and 5 grams of curry powder to knead the chicken evenly, and finally put in 40 grams of ginger slices, 40 grams of apple slices, 30 grams of chives, 30 grams of shallots, 20 grams of garlic slices, and 20 grams of orange peel. Then after rubbing the chicken for a while, stuff these ingredients into the abdominal cavity of the chicken, seal it with plastic wrap, refrigerate and marinate, 2 hours, and set aside.

5. Take out the marinated chicken, wrap it with soaked lotus leaves, then tie it tightly with cotton rope, then wrap it with tin foil, and then smear it with a good mud bar. The thickness of the coating is about 3, and finally sprinkle a little water, smooth the mud, put it in the oven, and bake it at 250° for 3 hours.

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 better.

Accessories. 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 shiitake mushrooms, 4 fresh lotus leaves, and 3000 grams of wine jar mud.

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, minced jade fruit, 50 grams of green onion white segments, 50 grams of sweet noodle sauce, 50 grams of sesame oil, 50 grams of cooked lard.

Called the flower chicken method:

1 Remove the feathers, entrails and wash the chicken. 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, and 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 use3 Put a clove in each armpit of the chicken, then wrap the chicken body tightly with lard oil, wrap a layer with lotus leaves, wrap a layer with cellophane, wrap another layer of lotus leaves on the outside, and then tie it firmly with fine hemp rope; It's called Flower Chicken.

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; 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.

The ones on the Internet are not very reliable.,It's recommended to find someone to learn it.。。。 I know that near the hanging garden on Zhaiying Street in Shijiazhuang, Changshu is called Huaji, which is very delicious there, and you can join the study.

Summary. Hello dear! How to do it is as follows; 1.To prepare the live chicken that has been cleaned all the time, add cooking wine, light soy sauce, salt, ginger, pepper, thirteen spices, and chives.

What to do when you call the flower chicken.

Hello dear! How to do it is as follows; 1.To prepare the live chicken that has been cleaned all the time, add cooking wine, light soy sauce, salt, ginger, pepper, thirteen spices, and chives.

2.Dip the green onion in the juice and knead each part.

3.Put the chicken and juice together in a crisper bag and refrigerate overnight, remembering to turn it over halfway.

4.The lotus leaf bubble is soft.

5.Prepare shiitake mushrooms and bacon.

6.Stuff shiitake mushrooms and bacon into the belly of the chicken.

7.Wrap the chicken in lotus leaves and tie it with a cotton rope.

8.Prepare the yellow clay.

9.Wrap in yellow clay. If there is no yellow mud, wrap it in flour and dough, or wrap it in tin foil.

10.Bake in the oven at 200 degrees for 2 hours and 3 hours.

11.It's already in a state of deboning

12.It's done!

Summary. The method of calling the flower chicken is: first brush the processed chicken with sauce, and then use lotus leaves, (if there are no lotus leaves, wrap them in tin foil.)

Wrapped in layers of pork fat and yellow clay, they are finally thrown into the firewood pile to simmer. Dig it out when it's cooked. Dig it out and eat it hot.

What to do when you call the flower chicken.

The method of calling the flower chicken is: first brush the processed chicken with sauce, and then use lotus leaves, (if there are no lotus leaves, wrap them in tin foil.) Wrapped in layers of pork fat and yellow clay, they are finally thrown into the firewood pile to simmer. Dig it out when it's cooked. Dig it out and eat it hot.

** called Flower Chicken: The preparation method of called Flower Chicken is similar to the "Cannon Dolphin", one of the "Eight Treasures" of the Zhou Dynasty, and the "Cannon Dolphin" is a dish that first wraps the suckling pig with clay, grills it, and then further processes it. Its color is bright red and bright, fragrant and tangy, the plate is crispy and the meat is tender, the entrance is crispy and fat, and the flavor is unique.

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 Yushan Mountain, killed the chicken, removed the internal organs, painted the yellow mud with hair, firewood and grass, put the coated chicken in the fire and roasted, and when the mud dried and the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also taken off with the mud shell, revealing the cooked chicken.