deep fried chicken pieces(zha ba kuai )

Method of frying eight pieces:

Raw materials for frying eight pieces:

Three young chickens (2000g), 50g cooking wine, 5g salt, 100g peanuts, 2G monosodium glutamate, 2 eggs, 10g sugar, 100g coriander, 25g sesame oil, 1000g peanut oil (about 100g consumption), 20g prickly ash, 15g ginger, 2G prickly ash powder, 50g wet starch and 15g green onion.

Processing steps of fried eight pieces:

1. Stir fry the peanuts with salt, peel and chop them, cut half of the green onion into flowers, and smash the remaining green onion and ginger together.

2. After the chicken is boneless, beat it loose with the back of the knife, cut it into 4.5cm square pieces of meat, marinate it with cooking wine, salt, sugar, onion, ginger, pepper and monosodium glutamate for about an hour, remove the pepper, onion and ginger, then use egg white and wet starch to paste it, and stick it with crushed peanut.

3. Put the peanut oil in the pot and boil it. Put it into the oil pot one by one and fry it. Then take it out. When the water in the oil pot is dry, put it into the oil pot and fry it until it is golden. Decant the oil, sprinkle the pepper powder and scallion, pour the sesame oil, put it into the plate and make the coriander side by side.

Characteristics of fried eight pieces:

This dish is a traditional famous dish, which is fried into eight pieces with chicken. Golden color, crisp outside and tender inside, salty and delicious, wine is the best.

Attention should be paid to when making eight pieces

After the chicken is slaughtered and cleaned, take the chicken wings in your left hand, put them on the chopping board with your head to the front right, and cut the back of the chicken from the neck to the tail with your right hand. Cut the wings and bones with a knife, and then cut the chicken breast. The knife should be cut to the sternum. With the right hand, press the chicken bone with a knife, and with the left hand, pinch the wing that cuts the muscle and bone and pull it backward to remove the chicken. Turn over the edge and peel off the chicken on the other side according to the above method to separate the chicken on both sides from the bone. After the chicken body bone is taken out, the leg bone is still in the chicken, and then cut the knife on the chicken leg near the bone to expose the chicken bone. At this time, cut off the joint muscle and bone in the middle of the big leg, and make sure that it is broken at the joint between the chicken leg and the chicken foot bar. Hold the chicken leg with the left hand, turn it over, press the knife on the bone with the right hand, and pull the chicken leg back with the left hand to remove the two leg bones (chicken leg)

deep fried chicken pieces

Fried eight pieces, also known as eight pieces of chicken, is a traditional famous dish in Henan Province, belonging to Henan cuisine. It is made of chicken, chicken gizzard, chicken liver, starch (broad bean) and other ingredients. The second half of the sentence of "don't thicken the fried sauce, chop eight pieces with one chicken" in local restaurants refers to this dish. It is said that Emperor Qianlong had experienced its flavor when he visited Kaifeng, which has a history of nearly 200 years. In the 1920s, with the improvement of Liu Gengling, a chef of another new restaurant in Kaifeng, the flavor was better.

On September 10, 2018, "Chinese food" was officially released, and "fried eight pieces" was rated as one of the top ten classic dishes of "Chinese food" in Henan Province.

raw material

Three young chickens, 2000g, 50g cooking wine, 5g salt, 100g peanuts, 2G monosodium glutamate, 2 eggs, 10g sugar, 100g coriander, 25g sesame oil, 1000g peanut oil (100g allowance), 20g pepper, 15g ginger, 2G pepper powder, 50g wet starch and 15g green onion

Production steps

1. Stir fry the peanuts with salt, peel and chop them. Cut half of the green onion into flowers. Break the remaining green onion and ginger together.

2. After removing the bone of the chicken, beat it with the back of the knife, cut it into 4.5cm square pieces, marinate it with cooking wine, salt, sugar, onion, ginger, Chinese prickly ash and monosodium glutamate for about an hour, remove the Chinese prickly ash, onion and ginger, then use egg white and wet starch to paste it, and stick it with crushed peanut.

3. Put the peanut oil in the pot and boil it. Put it into the oil pot one by one and fry it. Then take it out. When the water in the oil pot is dry, put it into the oil pot and fry it. The crisp is golden. Decant the oil, sprinkle pepper powder, scallion, pour sesame oil, put it into the plate and make the coriander side by side.

matters needing attention

1. When frying, pay attention to the heat. After frying until coloring, squat and fry the chicken with low heat. After the chicken is cooked thoroughly, fry it with high heat until it is tender inside and scorched outside. If the heat is not properly controlled, it is easy to fry and paste or not cooked inside;

2. Due to the frying process, we need to prepare 1000 grams of peanut oil.

Characteristics of dishes

It's easy to cook

practice

Food preparation

Two jingsun chickens, 500g, 5g sugar, 1g gizzard liver, 5g sesame oil, 2G salt, 10g cooking wine and 1g monosodium glutamate

G, wet starch 40g, peanut oil 1000g, soy sauce 10g (net consumption 50g)

Production steps

1. Cut off the mouth and claws of the bamboo shoot chicken (the chicks of that year), and then cut it into eight pieces according to the head and neck, two wings, two breast, two legs and one buttock. Remove sandbags and chicken viscera from gizzards, wash them together with face and liver, and use boiled water to clean them.

2. Put the chopped eight pieces into the basin, add 10g cooking wine, 10g soy sauce, 2G salt, 1g monosodium glutamate, 5g sesame oil and 5g sugar to marinate and taste, about half an hour.

Practice 2

Food preparation

3. Put 1000g peanut oil (50g) on the fire of the frying spoon. When it's 60-70% hot, hang a thin layer of paste on 40g wet starch, spoon the chicken one by one, fry until it's colored, move the spoon to low heat and squat for about 1 minute to make the chicken well cooked. Spoon back to the fire, deep fry to the outside coke inside tender, into the gizzards and liver with fried. Fry well and take out the chicken pieces together, control the net and then fill the plate. Bring pepper and salt to the table.

matters needing attention

When frying, pay attention to the heat. After the color is applied, squat and fry the chicken with low heat. After the chicken is well cooked, remove the chicken with high heat and clean the plate. Bring pepper and salt to the table.

nutritive value

The main nutritional component of chicken is protein, followed by fat, microorganisms and minerals. The meat of young chicken contains more protein, while that of old chicken contains less protein. This is because the weight of chicken is about 60%, and the main component of chicken is protein, so the nutritional value of chicken meat is high. In addition, chicken meat contains very little elastic connective tissue, so it is easy to be absorbed by human digestive organs. After cooking, the chicken fiber of children's chicken will be separated and become tender, soft and palatable, while the chicken of old chicken only accounts for about 40% of the body weight, and most of the fat and elastic connective tissue. Elastic connective tissue is a kind of elastic protein insoluble in water. It is tough and not easy to chew. After cooking at 160 ℃, it will turn into insoluble colloid and can only be absorbed by human body.

Chicken gizzard is also called "chicken stomach". Commonly known as "chicken gizzard". One of the chicken offal. It is oblate in shape, with fascia outside, skin inside and gizzard meat on both sides. Its meat is purplish red, tough, crisp and tender after ripening. It is suitable for cold and hot dishes. Medium tough and crisp, good taste. It is often used for frying, exploding and stewing. Such as: fried gizzard kernel, fire by chrysanthemum gizzard, fried gizzard flower, stewed chicken gizzard.

Chicken liver is the liver of pheasants. One of the chicken offal. The leaves are big and small, with gall and tendons on the surface (to be removed during processing). Its color is purplish red and its quality is delicate. It is suitable for stewing and frying. Such as: stewed chicken liver, fried chicken liver. Because of its rich nutrition and special effects, chicken liver has become the best food for nourishing blood and health. Liver is an important organ for storing nutrients and detoxification in animals. It is rich in nutrients and has the function of nutrition and health care. It is one of the most ideal blood tonic products.

Food Guide

Cannibalism

It can be eaten by the general population, especially for the elderly, the sick and the weak.

Avoid cannibalism

1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxin and furuncle, hypertension, high blood lipid, cholecystitis and cholelithiasis should not eat;

2. Chicken should not be eaten if it is warm, helpful to fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation;

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; those with cold, headache, fatigue and fever should not eat chicken soup.

The food is mutual restraint

1. It is not suitable to eat with rabbit meat.

2. It is not suitable to eat with carp.

Making tips

Boneless chicken

1. After the chicken is slaughtered and cleaned, take the chicken wings in your left hand, put them on the chopping board with your head to the front right, and cut the back of the chicken from the neck to the tail with your right hand.

2. Cut the wings and bones with a knife, and then cut the chicken breast. The knife should be cut to the sternum. With the right hand, press the chicken bone with a knife, and with the left hand, pinch the wing that cuts the muscle and bone and pull it back to peel off one side of the chicken. Turn over the edge and peel off the chicken on the other side according to the above method to separate the chicken on both sides from the bone.

3. After the chicken body bone is taken out, the leg bone is still in the chicken. Then cut the knife on the chicken leg near the bone to expose the chicken bone. At this time, cut off the joint muscle and bone in the middle of the big leg, and cut off the joint between the chicken leg and the joint bone of the chicken leg rod. Hold the chicken leg with the left hand, turn it over, press the knife on the bone with the right hand, and pull the chicken leg back with the left hand to remove the two leg bones (chicken head and neck) It can be used as a chicken without bones.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Ba Kuai