What is the method of salt baked chicken, which looks delicious with golden skin and golden skin?

Introduction: Many people prefer to eat Yanju chicken, we know that this method will make you look particularly golden, and it is also a more delicious method, so what are its specific steps? Let's find out.

First, the specific practice of salt bureau chicken

We know that this kind of chicken is very tender to make, and we have to prepare a three-yellow chicken, its main raw ingredient, so blanch it in advance and soak it in the marinade, it will be more flavorful. So we just bought the three yellow chicken, clean it in advance, and use a toothpick to prick some small holes in the muscle, so that it will be more flavorful when pickled, so we pour in a little yellow cheese and some water, soak it, ** is also very reasonable, we can also prepare some green onions, ginger, garlic and shallots, chop them into it and marinate at the same time, so as to make it taste better. Next, we will make the chicken stained with some yellow gardenias, because this will make the color of the chicken more beautiful and golden, so we rub it with our hands.

Second, the preparation method of food

You'll find that the overall feeling is particularly good, we put the salt in at the end and then put it on the baking tray to marinate for another two hours, at which point we put it in the oven and roast it for about 30 minutes, and we can eat the delicious salt chicken. Therefore, the production method of food is very simple, as long as we master some specific steps and follow the steps step by step, so that we can make delicious food, and we can make it cleaner and more hygienic, so we can try to make food by ourselves at home. So usually, we only need to prepare some ingredients, prepare these materials in advance, and then marinate our chicken into the flavor, put it in the oven or there is no oven at home, and put it in the steamer to steam out the taste is more trusting, which will make the food more flavorful.

Buy a chicken and clean it and drain the water, prepare salt baking powder, smear the chicken inside and out, let the flavor fully absorb, wrap it in plastic wrap and marinate it at room temperature for two hours, spread ginger slices and green onions on the bottom of the rice cooker, sprinkle a few peppercorns, scoop a small spoon of cooking oil, put the marinated chicken face up, cover the pot, start the normal cooking program for 35 minutes, wait until the time is up to open the lid and turn it over, and then press the cooking button to cook for about 8 minutes.

Wipe the chicken with salt, put the green onion and ginger slices into the abdominal cavity of the chicken, cover with plastic wrap and let it sit for two hours, brush the surface with another layer of oil, and put it in the air fryer.

Once the chicken is ready, marinate it, then coat it with a thick layer of coarse salt and bake it in the oven for an hour.

What is the method of salt-baked chicken with golden skin and delicious appearance?

First, the practice of salt-baked chicken:

Ingredients: 1 3-yellow chicken;

Ingredients: sea salt (preferably coarse sea salt), sand ginger, turmeric powder, peanut oil, Hakka rice wine, lard, two green onions, refined salt, sesame oil, chicken essence, two sheets of tin foil, coriander;

Production Steps:1The first step is to prepare the ingredients, wash the sand ginger, scrape off the skin, and cut it into pieces;

2.Remove the roots of the coriander, wash and drain;

3.Wash the three yellow chickens with clean water. (I bought a three-yellow chicken that had been killed.) You don't have to cut it into small pieces. To make salt-baked chicken must be whole chicken)

4.Wipe the water off the chicken and blot it dry with kitchen paper. Spread the Hakka rice wine and turmeric powder evenly on the whole chicken and marinate for 15-20 minutes.

5.Take some Hakka rice wine, mix the Hakka rice wine and sand ginger powder together and mix well, then bundle the green onion leaves together and stuff them into the chicken belly, and then chop the chicken feet into the chicken belly.

6.Take another sheet of tin foil and brush it with peanut oil. Wrap the whole chicken in unpainted foil, then wrap the oiled foil, and use a toothpick to run it through the neck and tail to secure the foil to prevent it from falling apart.

7.Gently pour the coarse sea salt into the pan and stir-fry slowly, turning off the heat when the coarse sea salt crackles.

8.Take a casserole with a deep bottom, place the sautéed coarse sea salt into the bottom of the casserole, and bury the foil-wrapped chicken in the coarse sea salt. Cover and simmer for about 6 minutes. Flip the chicken in sea salt and bake for another 6 minutes (you can also add some eggs to the salted chicken).

9.Turn off the heat, grill the chicken with sea salt for two minutes, remove the foil, cut the chicken into pieces, and mix with the juice made of coriander, lard, sesame oil, refined salt, and chicken essence and enjoy.

2. Precautions for salt-baked chicken:

1.The quality of the chicken affects the taste of the roast salt. Roasting salt with farmhouse chicken has the strongest flavor, and there is no comparison with other chickens. If you don't choose three yellow chickens, 3-4 catties of the kind is more suitable, don't choose feed chicken, the meat is very firewood, and the marinade is not fragrant enough.

2.The pot or pot for boiling salted chicken should be a little deeper, and the coarse salt at the bottom of the pot should be spread a little more, otherwise the chicken will be easy to burn. The thickness on top should completely envelop the whole chicken. If the coarse salt is not completely wrapped, the grilled chicken will have an uneven color and will not look good.

3.After salt-baking the chicken, scoop out the white coarse salt, the salt at the bottom of the pot turns black, and the blackened salt has no effect, so throw it away. The white coarse salt on top is still useful. Salt sauté dry, seal and store in a dry place for baking next time.

That's all about salt-baked chicken with golden skin and what the recipe is, I hope it will be helpful to you.

Prepare a chicken to be cleaned, then put in salt, put in pepper, ginger slices, green onions, garlic cooking wine and marinate for about an hour, then brush the oil at the bottom of the casserole, then put in ginger slices, and green onion segments to spread the marinated chicken in the casserole, then cover the pot and simmer for about 20 minutes, then pour oil into another pot at home, and pour the oil into the chicken after the oil is hot, and then pour some black bean sauce, sprinkle with chopped green onions, and then chop the chicken into small pieces to eat, and the salt chicken is very fragrant。

Choose chicken with good quality, then clean it, add water and boil it in the pot for about 30 minutes, then prepare salt baking powder, spread evenly on the surface of the chicken, wrap it in plastic wrap and marinate for about two hours, heat the oil in the pot, put in the auxiliary materials and fry until fragrant, then pour in a little water, and finally put in the marinated chicken, and stew for about 30 minutes.

Wash each tender chicken and add water to dry, evenly smear the salt baking powder on the inside and outside of the chicken, massage it again, let it fully absorb, apply plastic wrap to marinate, put green onions, ginger, peppercorns and oil in the rice cooker, put the marinated chicken in it and simmer for about 35 minutes, then open it and add muscle to turn over and stuff it for 8 minutes, you can eat.

The salt-baked chicken has a golden skin and tender meat, making it very delicious. This classic Cantonese dish is a bit complicated and requires everyone to master each step of production.

Salt-baked chicken, we need to use a high-quality chai chicken or three yellow chicken, as well as green onions, ginger and peppercorns, a bag of coarse salt, but also to prepare a casserole, but also to use a piece of gauze paper, and then we wash the chicken first and then chop off the head and feet, cut open the chicken belly, and then put ginger slices and a few green onions into the chicken belly, and then put some peppercorns, and then slightly seal the chicken belly. Then we're going to use a casserole, and then put coarse salt in it, about how much?The coarse salt should be passed through two knuckles, then turn on a low heat, heat the coarse salt slightly, and then put some gauze paper on the outside of the chicken, remember to wrap it tightly, but this paper may break, so we must blot the chicken dry in advance.

Bake the chicken on low heat for an hour or an hour and a half, after taking it out, the gravy will be very full, and the chicken will also be flavorful, the salt-baked chicken that comes out of this way, the skin is slightly yellow, and it is not greasy at all, break a leg, you will feel full of tenderness. The taste of salt-baked chicken is completely different from that of roast chicken and soy sauce chicken, and what you eat is the smell of salt.

The above is the most authentic salt-baked chicken method in Guangdong, so now there is a simple method on the Internet, you can quickly make salt-baked chicken, this is made of salt-baked chicken powder, we also have to wash the chicken and then put some green onion and ginger in the stomach, and then coat the surface with some soy sauce or light soy sauce, so that the salt-baked chicken powder is evenly smeared on it, and then smeared with a layer of salt, marinated for about an afternoon, so that the chicken can be completely flavored, We put the marinated chicken in the rice cooker, cover and simmer for 40 minutes, and the salt-baked chicken is ready. The salt-baked chicken produced in this way is also delicious, but it is not as authentic as the Cantonese version.

The salt-baked chicken is rich in juice and tastes very tender, but when you bake the chicken or stew the chicken, you must pay attention to marinating the chicken thoroughly, if you don't marinate it for time, then the chicken will be a little unflavorful, so you must master the method.

First of all, you need to prepare one, then pour in green onions, ginger, garlic, cooking oil, oyster sauce, vinegar, chili noodles, pepper noodles, etc., stir well, and then grind until it is smeared on the chicken and marinated for about two hours, and be sure to wrap it in plastic wrap, and then take it out and fry it in an oil pan until the surface is golden brown. Sprinkle with a layer of salt.

We have to prepare the three yellow chicken, then we have to prepare ginger, peanut oil, prepare the ingredients, process all the ingredients in advance, heat the oil, put in the salt, and then put the chicken in, simmer over low heat, sprinkle with chopped green onions after stewing, and then sprinkle with salt, and that's it.

The method is to clean the chicken, first boil it in clean water, add green onions, ginger and garlic to remove the smell, cook it and marinate it with a lot of salt, and then put it in the oven to bake.

Everyone must have eaten salt-baked chicken, but everyone's taste is different, so the love for salt-baked chicken is also different, but the skin color of salt-baked chicken is golden, giving people a particularly delicious feeling, and it is also a delicacy that everyone likes. <>

There are a lot of people who like salt-baked chicken

As we all know, the taste of chicken is still relatively good, and the protein in chicken is also very rich, which can be said to be excellent sail protein, not to mention the benefits for the human body. In addition, although chicken is also a kind of meat food, but there is not so much fat, but there are still a lot of chicken practices, among many practices, the most popular is salt-baked chicken, salt-baked chicken is particularly simple, first buy a relatively fresh chicken, clean up the internal organs of the chicken, drain the water, and in addition, buy some salt-baked powder in advance on the outer skin of the chicken to smear, be sure to apply it several times, so that the salt powder can be fully absorbed, so that it can. <>

Second, the practice of salt-baked chicken

After everything is done, take out the plastic wrap prepared in advance, wrap it, marinate for two hours, take the plastic wrap away, take out a rice cooker, spread some seasonings on the bottom, that is, ginger slices, green onions, peppercorns, oil, etc., according to the ratio of 1:1, spread from the bottom layer to the top layer, put the marinated chicken on it, cover the pot tightly, plug in the electricity, cook for 30 minutes, open the lid, turn the original chicken over a side, and cook again for about 5 minutes, The salt-baked chicken with all the color and flavor is ready. <>

III. Conclusion

The salt-baked chicken that comes out of this way not only does not have any oil, but also tastes very good, and it can also be said to be very light, for children, it is a special favorite way to eat, so if you come to the house, you can also fully display this dish, and it will definitely gain the reputation and praise of everyone.

I like it very much, because I am very interested in food in my life, and I like to eat Yanju chicken very much. The golden color looks very tasty. It looks like I want to eat it. Very hungry Sun Dan has a wide desire to write.

Yanju chicken is very tasty, and the process of making Yanju chicken is also very simple, I like to eat this food very much. And the nutritional value is also very high.

Yes, of course. The salt-baked chicken has a very crispy taste, charred on the outside and tender on the inside, which is particularly delicious, and it is also very easy to eat, not greasy at all.

I like it very much, I like to eat salt-baked chicken very much, the taste is very good, the taste is also very good, especially with rice.

Salt-baked chicken is one of the dishes of Cantonese cuisine, because its unique cooking method ensures that the nutrients of the chicken do not flow out at all, and preserves the purity of the raw materials.

Casserole salt baked chicken main materials: three yellow chicken 1 Fuqing 5 catties of sand ginger paste appropriate auxiliary materials: a small amount of rice wine, a small amount of refined salt, a small amount of sesame oil, a small amount of green onions, 2 slices of ginger, 2 pieces of salt-baked chicken, special sanding paper, 3 pieces of black music casserole, 1 processing technology:

Remove the head, neck, internal organs and claws of the chicken, wash them and absorb the water with kitchen paper. After baking, remove the three yellow chickens, brush the surface with a layer of sesame oil, and you can have it. The taste is delicious and delicious.

First, add an appropriate amount of rice wine and spread the whole body of the chicken up and down; Add minced sand ginger and salt, wipe the chicken inside and out again, cover it in a plastic bag, and marinate it in the refrigerator for 2 hours.

Remove the marinated chicken, wipe the surface with kitchen paper, knot the green onions, remove two-thirds of the fried Fuqing, and spread the other third in the casserole and put in the packed chicken. Pour in the excess fuqing and stuff the chicken with the ginger slices into the belly of the chicken. Wipe the surface of the chicken with kitchen paper.

Take 3 pieces of sandpaper and brush them with vegetable oil and wrap them in chicken.

Put the Fuqing into the black music casserole and stir-fry to a boil. Remove two-thirds of the fried Fuqing, spread the other third in a casserole, and put in the packed chicken. Pour in the excess Fuqing and cover the chicken.

Cover the lid, first go red and bake for about 10 minutes, then turn to a simmer and bake for 50min. Remove two-thirds of the fried Fuqing, spread the other third in a casserole, and put in the packed chicken. Pour the excess Fuqing in, cover the chicken, and after baking, remove the three yellow chickens, brush the surface with a layer of sesame oil, and you can have it.

The taste is delicious and delicious.