Flower carving chicken(hua diao ji )

Method of carving chicken with flowers:

Raw materials for making flower carving chicken:

1 hen 1250g, 75 g pig fat, 35 g ginger, 35 g scallion, 5 g monosodium glutamate, 30 g honey, 50 g oyster sauce, 100 g Huadiao wine and 125 g daner soup.

The production steps of Huadiao chicken are as follows:

1. Slaughter the chicken, put it in a boiling water pan for about 2 minutes, remove the fluff and dirt, then add the weight and roll, take it out, and let it dry. First apply oyster sauce, then honey on the skin. Cut pork fat into thin slices, put the remaining oyster sauce, honey, monosodium glutamate and two soup in a bowl, and mix them into sauce.

2. Heat the frying pan with high heat, stick pig fat slices on the bottom of the pan, fry until there is oil secretion, that is, put the eggs on the meat side. Fry both sides of the leg and side slightly yellow, add ginger and scallion, add Huadiao wine, fry slightly, add juice, cover and bring to a boil over high heat, then remove from the fire; when the temperature drops slightly, return to the stove. Repeat 8 times, turn the chicken 3 times, that is to say, each side of the chicken needs to be stewed twice; repeat this way, it takes about 12 minutes, and the last time, it takes 3 minutes to remove the cover, remove the ginger, green onion and oil residue, and remove the meat

Characteristics of Huadiao chicken:

Huadiao chicken is one of the eight chicken in Guangzhou. It is a famous dish of Beiyuan restaurant in Guangzhou. It uses a casserole as a cooking utensil, uses the fat secreted by the fried pig fat to transfer heat, adds a small amount of juice and Huadiao wine to help cook, and stews a whole chicken. It is famous for its unique making method, such as amber, delicious and delicious.

Attention should be paid to when making flower carving chicken

It takes about 12 minutes to stew and roast Huadiao chicken for 8 times. The meat is crisp and tender.

Flower carving chicken

Huadiao chicken is a famous local traditional dish in Guangdong Province. It belongs to the Department of Cantonese cuisine. When steaming Huadiao chicken, the whole kitchen is full of charming fragrance. The mellow of Huadiao chicken is combined with the fresh and sweet of chicken to produce a wonderful fragrance. With its unique taste and taste, it is deeply loved by the masses.

Cantonese cuisine is one of the four major cuisines in China, with the reputation of "eating in Guangzhou". Guangdong is located in the subtropical zone, bordering on the South China Sea. It is evergreen all the year round. It is rich in natural products and has all kinds of delicacies. Vegetables and fruits are fresh in different seasons. It's best to have fish in February, fish in the winter solstice and dogs in the summer solstice. There are several delicious feasts a year. " The rich and diverse cooking resources in Guangdong are vividly depicted.

Characteristics of dishes

The secret Huadiao chicken is a private dish to warm the body and stomach. This food can be used as both vegetable and soup, with two for each. It's very happy to have a mouthful of rich old soup, a mouthful of soft rotten chicken, and some delicious spicy oil. In addition, this food is also suitable for making Bento dishes. It has meat and vegetables, and the nutrition is reasonable.

When steaming Huadiao chicken, the whole kitchen is full of charming fragrance. The mellow of Huadiao is combined with the fresh and sweet of chicken to produce a wonderful fragrance. When you make this dish, please try to choose the local chicken leg, because the frozen chicken leg will taste much worse. In fact, the material does not have to be chicken legs, chicken nuggets can also be. I'm used to slow simmering cuttlefish chicken soup over low heat, and try Huadiao chicken juice steamed over high heat.

Huadiao liquor originated in Dawenkou Culture period of Shandong province six thousand years ago, which represents the Chinese liquor culture with a long history. Among the Huadiao liquor in various places, the oldest one is Shaoxing Huadiao liquor in Zhejiang Province. Huadiao is brewed by the ancient method with top-quality glutinous rice, high-quality wheat koji and clear spring water. It also contains a variety of amino acids and vitamins beneficial to human body. According to the storage time, Huadiao wine has three years old, five years old, eight years old, ten years old, and even decades old, and so on. In general, Huadiao wine is soft, orange and clear, fragrant and mellow. Huadiao wine can be drunk directly or when it is hot to 38 or 40 degrees. After heating, the alcohol content of Huadiao wine is reduced, so it becomes more mellow and thick. In addition to the side dishes, many famous dishes are made of Huadiao wine, such as Huadiao chicken, Huadiao chicken, Huadiao meat and so on. The best way to eat crab is to drink Huadiao wine. The crab is cool and Huadiao wine warms the stomach. This is the best match.

practice

Practice 1

Food preparation

1 hen 1250g, honey 30g, pig fat 75g, oyster sauce 50g, ginger 35g, Huadiao wine 100g, scallion 35g, daner soup 125g, monosodium glutamate 5g

Production steps

1. Slaughter the chicken, put it in a boiling water pan for about 2 minutes, remove the fluff and dirt, then add the weight and roll, take it out, and let it dry. Apply oyster sauce first, then honey on the skin. Cut pork fat into thin slices, put the remaining oyster sauce, honey, monosodium glutamate and two soup in a bowl, and mix them into sauce.

2. Heat the frying pan with high heat, stick pig fat slices on the bottom of the pan, fry until there is oil secretion, that is, put the eggs on the meat side. Fry both sides of the leg and side slightly yellow, add ginger and scallion, mix well.

3. Add Huadiao wine, fry slightly, add juice, cover and bring to a boil over high heat, then remove from the fire; return to the stove when the temperature drops slightly. The sheep turn the chicken for 3 times after 8 times, that is to say, it needs to be removed from the fire twice for each side of the stew; it takes about 12 minutes for such repeated stewing, and it takes 3 minutes for the last time to remove the cover.

4. Remove ginger, green onion and oil residue, take out chicken, cut it into pieces, put it on a plate, and pour the juice on the surface.

matters needing attention

It takes about 12 minutes to stew and roast Huadiao chicken for 8 times. The meat is crisp and tender.

Practice 2

Food preparation

Main ingredient: chicken leg

Accessories: fresh bamboo shoots, mushrooms

Seasoning: onion, ginger and garlic powder, cooking wine, soy sauce, raw powder, flower carving, salt, tiantianxian, sugar, white pepper, water lake powder, olive oil

Production steps

1. Add cooking wine, soy sauce, tiantianxian, onion, ginger, garlic powder and raw powder to marinate chicken leg;

2. Pot into the oil, chicken oil out, with oil absorption cloth oil absorption;

3. Stir fry the bamboo shoots and mushrooms. Add water, salt, tiantiantianxian, sugar and Huadiao. Pour in the chicken, cover and bring to a boil;

4. Bring to a boil, add white pepper and stir fry for a while, then serve.

nutritive value

Chicken protein content ratio is high, many kinds, and high digestibility, it is easy to be absorbed by the human body, has the function of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the effects of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Chicken liver is sweet and slightly warm in nature. It can nourish the blood and nourish the liver. People with blood deficiency, dark eyes and night blindness can eat more of it. Chicken liver is sweet and smooth in nature. It can nourish the heart, calm the nerves, nourish yin and moisten the skin. If you have too much hair loss or spermatorrhea, leucorrhea, you can use two eggs with Shouwu boiled. Egg yolk oil has the functions of clearing away heat and toxin, astringency and muscle growth. External application can treat eczema, chapped nipple, chilblain ulceration, water and fire scald, oral ulcer, etc.

Food Guide

Cannibalism

The elderly, the sick and the weak are more suitable for eating.

Avoid cannibalism

1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxic 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 swelling 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.

Making tips

1. Identify watered chicken: the watered chicken usually has red needle spots or black under its wings, its cortex is slippery, and its meat quality is especially elastic. If you tap it with your hand, it will make a "poop poop" sound. The quickest way to identify is to use your fingers to gently pick on the inner membrane of the chicken cavity. If it is a chicken injected with water, it will flow water from the meat.

2. If the surface of chicken is glossy and elastic, it means it is still fresh. When it loses freshness, it secretes gravy and becomes softer. In supermarkets, because they are sealed with packaging, so as long as you look backwards, if there is juice, it means that the freshness is not good and you should not buy it

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Chinese PinYin : Hua Diao Ji