A list of the contents of this article:

The practice of salt chicken, how to make it delicious, and the common practice of steamed salt chicken.

How to steam salted chicken is as follows: for example, the chicken is about 3 jin, using 23 g salt, spread salt evenly inside and outside, put 6 dates in the cavity, 6 slices of ginger (you can put more ginger slices), put into the bottom of the bowl and chicken body. Seal the cling film and refrigerate for about 2 hours. put enough water in the steamer and put the bowl into the water directly.

Ingredients: 3 jin of chicken, 30 grams of shredded ginger, 6 pieces of coriander, 4 grams of yellow gardenia, 1 packet of salt _ chicken powder, right amount of sesame oil. Put the chicken in the pot after boiling water, each side is hot for about 20 seconds, the scalded chicken is easier to taste when pickled later, and the chicken skin will be more Q.

The first step is to wash the chicken with clean water and remove the head and claws, as shown in the following picture. Then boil the chicken in boiling water for about three minutes, as shown in the picture below. The meat turns white and the blood floats. Remove the chicken and rinse the blood, as shown in the following picture.

What can salty chicken do to make salty fragrance?

Wipe dry the chicken body, spread the crude sea salt evenly on the chicken and wipe it evenly in the belly. Wrap the whole chicken in cling paper, put it in the freezer and marinate for 10 hours. After the chicken is pickled, take it out, rinse the salt and wipe dry the chicken.

Wet the chicken with yellow rice wine and sprinkle with refined salt. Here, add salt to your taste. Stuff the chicken belly with spices such as ginger, star anise and onion, then wrap them in tin foil and taste.

The first step: the chicken used by Baked Chicken in Salt is not recommended to be too big, about 3 jin of chicken, must be dried after killing.

The authentic practice of salt _ chicken is as follows: half a chicken, sesame oil, peanut oil, salt _ chicken powder a bag. Wash half of the chicken and put it on the plate. Coat the chicken with salt _ chicken powder. Then add the remaining salt _ chicken powder to the sesame oil. Add some peanut oil. Add a little light soy sauce. Stir into a paste.

Baked Chicken in Salt, Baked Chicken in Salt's salty tips, wants to be more tasty, and it is very important to choose chickens that are not too old or too tender. Choose chickens that are old, tender and suitable. The chicken baked for half a year or so tastes more delicious and slippery, and the chicken cannot be too big. The chicken is too big to taste and not easy to cook.

First of all, prepare a three-yellow chicken, 50 grams of salt baked chicken powder, two tablespoons of oil, 5 pieces of ginger, two pieces of incense leaves, a small piece of cinnamon, one grain of star anise, three spring onions, and then prepare a tablespoon of salt. In terms of ingredients, this delicacy is actually not difficult, and the ingredients used are very few, so it is easy to master.

How to make hairy salt chicken?

1. The chicken should first clean up and remove the hair, internal organs and other sundries. It is best to put a few knives in advance to facilitate the taste, and put the chicken in the basin. Add two tablespoons of salt, one tablespoon of sugar, two tablespoons of pepper, one tablespoon of cooking wine, half tablespoon of sesame oil, one tablespoon of oyster sauce and one spoonful of soy sauce.

2. Stop eating the night before making pickled chicken, so you don't have to give live chicken everything to eat. In order to avoid excessive residual weight the next day, it is not easy to remove internal organs. Concoct edible salt.

3. Stop eating the night before making pickled chicken. Don't give live chicken anything to eat. In order to prevent too much residue in the bag the next day, it is not easy to clean the internal organs; stir-fry salt. Put salt, star anise, fennel, dried pepper, pepper and so on in the pan and stir-fry until the crude salt changes color and gives a fragrance.

4. The practice of pickled chicken: first put the cured chicken in a bowl and set it up. Add soy sauce, monosodium glutamate and salt. Add Lao Gan Ma flavor Douchi, according to personal taste. Add dried chili peppers. Sprinkle a little Lao Gan Ma flavor Douchi oil, according to personal taste, add.

The authentic practice of Zhangzhou salt chicken?

1. The pickled chicken can be eaten directly, or preheated to 180 degrees in the oven. Put the chicken on a baking pan and bake for 15-20 minutes until the appearance is golden and crispy. Zhangzhou salt chicken can be used as a main course or side dish, taste fresh and juicy, fragrant, is a delicious traditional delicacy.

2. Salt method: it is an authentic traditional method. As mentioned in this book, the color and taste of the finished product has all the advantages of salt chicken, but it has the special smell of chlorine. Qi method: mix the sand ginger, refined salt and sesame oil inside and outside the chicken cavity. Steam for 15 to 20 minutes, this method is fast and convenient, the meat smell is also slippery, but not refreshing enough.

3. The first step is to wash the chicken with clean water and remove the head and claws, as shown in the following picture. Then boil the chicken in boiling water for about three minutes, as shown in the picture below. The meat turns white and the blood floats. Remove the chicken and rinse the blood, as shown in the following picture.

4. The authentic practice of salt _ chicken is as follows: half chicken, sesame oil, peanut oil, salt _ chicken powder. Wash half of the chicken and put it on the plate. Coat the chicken with salt _ chicken powder. Then add the remaining salt _ chicken powder to the sesame oil. Add some peanut oil. Add a little light soy sauce. Stir into a paste.

5. [Hakka Salted Chicken] [Food preparation] A Tujia chicken, if there is no free-range farm chicken, you can replace it with some chicken that has been kept for a long time. Right amount of salt, some peanut oil.

Curing method of authentic Zhangzhou Salt Chicken

When the chicken is completely cooled, put it in a fresh bag, add the right amount of salt and white pepper, mix well and marinate for 30 minutes to 1 hour to taste. The pickled chicken can be eaten directly, or preheated to 180 degrees in the oven, put the chicken on a baking pan and bake for 15-20 minutes until golden and crispy.

Salt method: is an authentic traditional method, as shown in this book, the color and taste of the finished product has all the advantages of salt chicken, but with the special smell of chlorine. Qi method: mix the sand ginger, refined salt and sesame oil inside and outside the chicken cavity. Steam for 15 to 20 minutes, this method is fast and convenient, the meat smell is also slippery, but not refreshing enough.

Wash Sanhuang chicken and use kitchen paper to absorb moisture. Slice the ginger and set aside. Put the three-yellow chicken in a large bowl, pour in the salt baking powder and salt, wipe well and marinate for 1 hour. Pour a little oil into the rice cooker, brush the whole rice cooker with a brush, pour in sliced ginger, and put in the pickled Sanhuang chicken.

Salted chicken?

1. [Hakka salted chicken] Foods: main ingredient: 1 chicken; seasoning: right amount of ginger, right amount of salt [detailed explanation] A live chicken freshly slaughtered, clean up, chicken feet and viscera are used separately.

2. Wash off the head and claws of salted chicken. Put it in boiling water and cook for about three minutes. The flesh turns white and the blood floats. Rinse the blood. Sprinkle salt on the chicken and spread salt evenly on the surface. Turn over and spread salt evenly. Hang it with a rope for 24 hours. Wash off the salt and brush with peanut oil the next day.

3. The first step is to wash the chicken with clean water and remove the head and claws, as shown in the following picture. Then boil the chicken in boiling water for about three minutes, as shown in the picture below. The meat turns white and the blood floats. Remove the chicken and rinse the blood, as shown in the following picture.

4. The production of crispy salted chicken includes two main aspects: food list and production steps. With regard to the list of ingredients, the following ingredients need to be prepared: * half a chicken * ginger * salt and the steps are as follows: prepare the ingredients. Cut the ginger into thick slices or smash it. Put the right amount of water in the electric cooker and boil the sliced ginger with cold water.

5. the steps are as follows: (1) wash the tender chicken. (2) spread the salt evenly on the chicken with a brush. (3) the salt should also be spread evenly in the chicken belly with a brush. (4) wrap the chicken in plastic wrap and put it in the refrigerator and marinate for 10 hours. (5) take out the pickled chicken, wash the excess salt with water and drain.

6. Wash the salted chicken, drain the water, spread the salt evenly inside and outside the chicken, and marinate for more than 5 hours.