Modern family version(jiao hua ji xian dai jia ting ban )

Modern family version

Introduction:

"I feel more and more that I'm a person with a good tune. I've tried such a modern version of Huaji. Really, I don't think it's troublesome. It's delicious, fragrant and tasty. It's true that I have all kinds of ideas, all kinds of promiscuity, and I have a lot of fun. At first, I play it because I think it's fun. Later, I think it's small because of my super ability In the hall, there are lotus leaves for sale. Later, I just thought that playing with dough is OK. Later, I just wanted to change my photo style and play again. I feel like I've been playing with some gadgets mischievously. I'm just like a simple child living a life of self entertainment and self entertainment. In the end, I really want to eat All kinds of Baidu sayings: Huaji is a famous dish in Hangzhou Louwailou, and Louwailou was established in 1848. According to the legend, Changshu shanjingyuan, which is the first one to manage Huaji, was established in 1890. According to the time, this dish should be a famous dish in Hangzhou. In addition, it is said that this dish existed in Hangzhou in the Southern Song Dynasty. It has been mentioned many times in Jigong. In addition, the lotus leaf wrapped by chicken is also mentioned You can see that it's obviously a Hangzhou dish. It is said that a long time ago, there was a beggar who begged along the way to a village in Changshu county. One day, he got a chicken by accident. He wanted to kill and cook it, but there was no cooking utensil or seasoning. He came to the foot of Yushan Mountain and killed the chicken. After removing the internal organs, he coated the chicken with yellow mud and firewood. He roasted the coated chicken in the fire. When the mud was dry and the chicken was cooked, the mud shell was stripped. The chicken feather was also removed with the mud shell, revealing the chicken. About 100 years ago, the "shanjingyuan" restaurant in Yushan resort, northwest of Changshu County, according to this legend, refined and refined the chicken. According to the second legend, Emperor Qianlong went to the south of the Yangtze River in his humble clothes and was accidentally exiled in the wilderness. A beggar looked at him pitifully and gave him the "beggar chicken" he thought was delicious. Qianlong was hungry and sleepy. Naturally, he thought the chicken was delicious. After eating, he asked his name, calling huatou. He was embarrassed to say that the chicken was called "Huaji", but he boasted that the chicken was called "Fugui chicken". Qianlong was full of praise for the chicken. The beggar later learned that the tramp was the emperor. This "flower chicken" also became "rich chicken" because the emperor's golden mouth opened. Today, it has become a famous dish. Main ingredients: 1 native chicken (my one is about 880g), proper amount of salt, lard, 1 fresh lotus leaf, chicken belly stuffing with straw rope: 1 sausage, 5 dried mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 teaspoon of oil, chicken dressing: 1 teaspoon of thirteen spices, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 2 teaspoons of June fresh soy sauce, 1 teaspoon and a half of oyster sauce, 2 onions, 2 ginger Shell material: thin paste: About 200g flour, 5 teaspoons yellow rice wine, 1 teaspoon salt, 1 teaspoon thirteen spices, appropriate amount of water, soft dough: About 200g flour, appropriate amount of water (thin paste and soft dough can be combined into dough and wrapped on lotus leaves) oven temperature: 180 ℃ - 200 ℃ in the middle and lower layers of the oven for about 2 hours

Production steps:

Step 1: remove the feathers from the chicken body, wash the skin and belly, evenly apply proper amount of salt to the skin and belly, and massage;

Step 2: start mixing seasoning, add 1 teaspoon of 13 spices into a small bowl;

Step 3: sugar half spoon;

Step 4: 1 spoon fish sauce;

Step 5: 2 spoons of June fresh soy sauce;

Step 6: 1.5 teaspoon oyster sauce

Step 7: add shredded ginger, chopped garlic and chopped scallion, mix well;

The eighth step: smear the 7 seasoning evenly on the chicken body and the chicken belly. Cover the container with fresh-keeping film and put it in the fridge for about 8 hours.

Step 9: prepare chicken belly stuffing, dry Lentinus edodes and dried clams, and soak them in warm water;

Step 10: cut the soaked mushrooms into strips, slice the sausage, and remove the sand from the clam meat;

Step 11: add a little oil in the hot pot, sausages, mushrooms and clams, stir fry until 8 mature, add steamed fish and soy sauce, and stir well;

Step 12: take the fried stuffing out of the pot and let it cool. At this moment, wash the fresh lotus leaves and drain the water;

Step 13: put the cold stuffing into the chicken belly, cut half of the cartilage of the knees of the two chicken feet, put the chicken feet into the chicken belly, and seal the chicken belly with a toothpick;

Step 14: scoop a spoonful of lard and evenly spread a layer of lard on the chicken skin;

Step 15: put the chicken in the lotus leaf, roll it up and wrap it well;

Step 16: tie it with straw rope, both horizontally and vertically;

Step 17: add the thin batter material into the large basin, add appropriate amount of water, adjust to a relatively viscous state (this step can be skipped);

Step 18: wrap the lotus leaf of chicken and apply the thin batter evenly, which is viscous. Take disposable gloves and apply some oil (you can still skip this step);

Step 19: there is still some sticky batter in the basin, add some flour, add a little water and make a non stick dough;

Step 20: sprinkle a little flour on the dough and roll it into a big cake, which is about the size of the lotus leaf chicken;

Step 21: put the chicken in the lotus leaf bag and wrap it in the dough so that it can be put into the oven;

Step 22: wrap a layer of tin foil on the outside, because your oven coloring will be more powerful, so wrap the tin foil and put it into the oven to bake;

Step 23: bake at 185 ℃ for 2 hours, then come out of the oven, peel off the tin foil, be careful, it's hot;

Step 24: remove the dough wrapped in the lotus leaf, expose the lotus leaf, and pick up the lotus leaf is called Huaji.

Materials required:

Native chicken: 1

Salt: right amount

Lard: right amount

Fresh lotus leaf: 1

Straw rope: appropriate amount

Sausage: right amount

Dried Lentinus edodes: appropriate amount

Clam meat: moderate

Steamed fish soy sauce: right amount

Oil: right amount

About 400g flour

Yellow rice wine: right amount

Thirteen spices: appropriate amount

Water: moderate

Sugar: right amount

Fish sauce: moderate

June fresh soy sauce: right amount

Oyster sauce: right amount

Onion, ginger and garlic: right amount

Note: 1, chicken belly stuffing can be changed, put some pork, bamboo shoots, shrimp and so on is also very good; 2, thin paste and soft dough can be directly kneaded into dough, wrapped in the lotus leaf, you can not mix thin paste; 3, tin foil can not be wrapped, I am purely because my oven is abnormal, so I have to do some of this extra work; 4, dough and soft dough Lotus leaf is very easy to separate, don't worry too much, but when you open it, you should pay attention to the hot hands. It's really very hot inside. 5. If the dough with yellow rice wine has a little wine flavor, it can be used as wine jar mud. Of course, it's hard to find good soil in today's cities. 6. I put the onion, ginger and garlic in the seasoning of chicken into the stomach of chicken, ha ha. Ingredients: main ingredients: 1 native chicken (my one is about 880g), appropriate amount of salt, lard, 1 fresh lotus leaf, chicken belly stuffing with straw rope: 1 sausage, 5 dried mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 teaspoon of oil, chicken dressing: 1 teaspoon of thirteen spices, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 2 teaspoons of June fresh soy sauce, 1 teaspoon and a half of oyster sauce, 2 onions, ginger 2 pieces, garlic 3 pieces shell material: thin batter: About 200g flour, 5 spoons of yellow rice wine, 1 spoonful of salt, 1 spoonful of thirteen spices, appropriate amount of water soft dough: About 200g flour, appropriate amount of water (thin batter and soft dough can be combined into dough and wrapped on Lotus leaves) oven temperature: 180 ℃ - 200 ℃ oven in the lower layer for about 2 hours

Production difficulty: simple

Process: Baking

Production time: one day

Taste: light

Chinese PinYin : Jiao Hua Ji Xian Dai Jia Ting Ban