What kind of mud is used in the flower chicken oven?

Ingredient list: 1Ingredients: boy chicken, sliced bamboo shoots, mushrooms, shrimp, pork belly.

2.Excipients: lard oil, lotus grass, yellow mud, fresh lotus leaves, baking paper.

3.Ingredients: green onion, oyster sauce, salt, light soy sauce, ginger, cloves, star anise, Sichuan peppercorns.

Production Steps:1Slice the bamboo shoots, soak the mushrooms and cut them into pieces, wash and shell the shrimp, and line the shrimp; Peel and dice the pork belly and set aside.

2.Wash the chickens, cut off their nails and tails.

3.Use light soy sauce, cooking wine, salt, oyster sauce, green onion and ginger slices, mix well and coat the inside and outside of the chicken.

4.Shrimp, diced pork belly, bamboo shoots, star anise, cloves, mushroom cubes, add light soy sauce and sugar to make a filling.

5.Fill the chicken belly with the filling.

6.Put the chicken in a plastic bag and let it marinate in the refrigerator for an overnight night.

7.Put fresh lotus leaves and horse lotus grass into a pot of boiling water and blanch them slightly, remove and drain them for later use.

8.Add an appropriate amount of water to the loess mud to form a mass.

9.Wrap the chicken tightly in lard.

10.Wrap the lotus leaves tightly with marlotus grass and wrap them with a layer of baking paper.

11.Wrap the mixed yellow mud on the chicken, put the baking tray with oiled paper and put it in the oven, 180 degrees to the middle and lower layer, and bake for an hour.

12.When cooked, take out the mud and remove the lotus leaves, and drizzle with sesame oil.

It's called Flower Chicken. In the oven is yellow mud. The purpose is to make the whole ingredient more delicious, and the color of the roast is particularly beautiful, and the quality is particularly high.

Summary. Hello, if you have yellow mud, it is recommended to bake it in the oven, if you don't have a microwave, you can also use the oven on high heat for 10 minutes, and the microwave on high for about 5 minutes.

How long does it take to heat a chicken called flower (the kind with mud)?

Hello, if you have yellow mud, it is recommended to bake it in the oven, if you don't have a microwave, you can also use the oven on high heat for 10 minutes, and the microwave on high for about 5 minutes.

How many degrees to use in the oven on high heat.

The chicken that has been roasted is called flower chicken, how long does it take to heat it when it is cold, and it is not cold when it is eaten.

If it's cold and then reheated, it won't take a few minutes, just put it in and heat it up a little bit, about a few minutes, and the meat won't be cold when you eat it.

Minutes is the time with or without mud heating.

The soil is heated evenly when baking, so you don't need to bring soil, just find something to put on a plate, bowl, etc.

When the soil is pulled out, there is still a layer of tin foil in the oven can it be hot.

Yes, tin foil has the same function as clay, both for the purpose of heating evenly, remember to wear gloves after heating, to avoid burns.

Heat in the oven with foil for a few minutes.

About the same time.

After heating, you can use chopsticks to plug in and try the temperature inside.

Thank you. It should be, it should be, hehe.

Called Hua Chicken Called Hua Chicken is a famous dish in Changshu, Jiangsu, also known as simmered chicken with yellow mud.

Legend has it that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there was a chicken called at the foot of Yu Mountain in Changshu, there was no cooking utensils and seasonings, helplessly, after slaughtering and removing the dirt, the hair was coated with mud, put it in the firewood pile to simmer and roast, after cooking, knock off the mud shell, the chicken feathers fell off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a bachelor who lived in seclusion in Yushan, passed by, tasted it, felt that its taste was unique, and returned home and ordered his family to season it a little like this, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.

When making, take a hen, shrimp, diced chicken gizzard, lean pork, diced cooked ham, diced shiitake mushrooms, dried shrimp, pork net oil, fresh lotus leaves, wrapping paper, wine jar mud, Shao wine, refined salt, soy sauce, green onions, minced ginger, cloves, star anise, kaempai, sesame oil, cooked lard.

First remove the chicken from the claws and ribs to take the organs, put the legs, wings, and neck bones into the altar, add soy sauce, Shao wine, and fine salt to marinate for one hour, take it out, grind the cloves, star anise, add Shannai to wipe the chicken body, put the cooked lard into the wok, fry the green onions, ginger and remove it, and then put the shrimp, diced chicken gizzards, diced mushrooms, pork, diced ham, and dried shrimp into the wok and stir-fry a few times, add Shao wine, soy sauce, and sugar until they are broken, and stuff them into the chicken belly after cooling, put the cloves and wrap the chicken body tightly with lard oil, and wrap several layers with fresh lotus leaves and tie them tightly with fine hemp rope, Grind the wine jar mud into powder and add water to mix it on the sticky flat spread on the wet cloth, put the chicken in the middle of the mud with a wet cloth, make the mud stick tightly and remove the wet cloth, wrap it with wrapping paper, poke a small hole again, put the chicken into the oven, take it out for about 40 minutes, seal the hole with the wet wine jar mud and bake it for half an hour, bake it for 80 minutes with a small simmer, and then bake it for 90 minutes with a slight fire, take it out and knock off the mud, go to the strong, put the lotus leaves on the plate, and pour sesame oil on it.

The whole dish is original, the skin color is bright and golden, the meat is fat and tender, and the belly is fresh.

Open categories: diet, life, specialties, chicken, Changshu.

It's yellow mud.

Yellow mud does not need to be deliberately bought, it can be found in the field or in the mountains. However, when looking for mud, it should be noted that good mud has few impurities, uniform color, and no large stones.

Yellow mud is widely distributed, but the composition varies from place to place. The taste of the package is also different, and the taste preference varies from person to person.

Generally speaking, to find a puree that suits your own taste, you have to go through long-term trials and comparisons.

It's yellow mud, but now the bigger and higher-end restaurants are using bread outside.

Educate chickens, not call them flower chickens.

Called flower chicken material.

Chicken, soy sauce, rice wine, salt.

Method 1Remove the contents of the chicken and wash it. Remove the bones from the drumsticks and wings2Add soy sauce, rice wine, salt, and marinate.

3.Wrap tightly in plastic wrap and place in the refrigerator to taste. Remove 1 hour after 4

Wrap it in tin foil (the home luxury version can be fried in a wok, shrimp, diced chicken, diced mushrooms, diced pork, diced ham, dried shrimp, stir-fried with wine, soy sauce and sugar until broken, and then stuffed into the chicken belly to make a filling and stuffed into the chicken belly).

5.Knead the dough with water or wine (generally need to use 3 bowls of flour and an appropriate amount of water) 6Roll out the dough into a dough.

7.Chicken wrapped tightly in tin foil.

8.Place in a preheated oven. Bake at 220 degrees for 20 minutes, then cool down to 180 degrees for 1 hour and a half. (Depending on the size of the chicken and the actual power and temperature of your own oven, you may decide whether to extend the roasting time.) )

9.Baked. 10.Use a hammer to break open the dough.

1. Break the bones of the chicken thighs with the back of a knife so that they can be folded and formed2Add seasonings such as green onion, ginger, garlic, salt, oyster sauce, cooking wine, pepper to the chicken3Massage the seasoning into the chicken.

4.Stir-fry the peppercorns until fragrant.

5.Crush the fragrant peppercorns with a rolling pin.

6.Add it to the chicken and marinate it together, cover it with plastic wrap, put it in the refrigerator, marinate for more than an hour, and take it out and turn it in the middle.

7.Soak the dried lotus leaves in cold water for a while.

8.Mix the noodles with cold water and white wine.

9.Mix the dough into a dough that is moderately soft and firm.

10.Then spread the five-spice powder and pepper on the marinated chicken.

11.Slice the onion and shiitake mushrooms into shreds and set aside.

12.Add the shredded shiitake mushrooms and onions to the remaining juice of the marinated chicken and mix thoroughly13Stuff the mixture of shredded shiitake mushrooms, shredded onions, ginger, garlic and other seasonings into the belly of the chicken14Place in a lotus leaf that has been soaked in water.

15.Wrap it up.

16.Roll out the dough into a large round sheet.

17.Roll out into discs of the right size.

18.Place the lotus leaf-wrapped chicken in the middle.

19.Wrap it in dough and place it in a greased baking dish.20Preheat to 160 degrees, medium to low, bake for 80 minutes 21Knock open the dough, peel off the lotus leaves, and the delicious flower chicken is placed in front of you22Crack open the dough.

23.Remove the lotus leaves.

24.A knife is broken in the middle, and there are many contents in the abdomen.

25.The delicious flower chicken is placed in front of you.