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How to save white chicken?

How to save white chicken?

Company News
2016/06/14 14:36
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Old soup refers to the soup used for years of roasting poultry and meat, also known as marinade. The longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the more delicious the meat flavor is cooked. If you want to burn chicken, eight ingredients plus old soup, this is the ancestral cross of the 300-year-old Henan Daokou Yixing Zhangji chicken. First, the production method: any old soup is accumulated over time, and all from the first pot of soup, family-made soup is no exception. 1, the first pot of soup, that is, stewed chicken soup, in addition to the main ingredients, should also add pepper, aniseed, pepper, cinnamon, sand kernel, beans, cloves, dried tangerine peel, grass fruit, cumin, Shannai, white Blue, cinnamon, fresh ginger, salt, sugar and other spices. It is best not to add onions, garlic, soy sauce, brown sugar and other spices to facilitate the preservation of the soup. The varieties of the above seasonings may not be indispensable according to the market conditions, but the commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of the main ingredient, which is the same as the general stewed meat. The seasonings that are difficult to pick out should be wrapped in gauze. Cut the main ingredient into small, wash, put it into the pot, add seasoning, add water (slightly more than normal), cook the main ingredient, remove the meat, eat it, pick out the seasoning, and clean the broth It is the ancestor of the old soup. Place the soup in an enamel jar, ceramic or glass jar, let it cool and store in a refrigerator. 2. When stewing chicken, meat or pork ribs for the second time, take it out and put it in the pot, put the main ingredient and add the above seasoning (half the amount), then add the appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount is slightly more than Normal amount). After stewing the main ingredient, you can leave the soup according to the previous method. Repeatedly, you can get the old soup. This old soup can be stewed or stewed. After repeated use, the meat is very delicious. The stewed chicken is meaty and the stew is chicken-flavored. Second, the production method of marinated vegetables 1. Place the prepared (or preserved) braised soup in a large pot, then add some water, salt, onion, and ginger. 2. Raw materials (chicken) to be marinated should be boiled in boiling water first, remove the washed blood foam, put in the braised soup, boil on the fire, smash the foam, and switch to a small fire to cook (not sure that the halogen is too bad, otherwise it will not Good change), after the fire is turned off, marinate in the marinated soup for 6-8 hours (not long bubble, it will be meaty rot), remove and let cool. Apply sesame oil to avoid drying. Third, the preservation method: the amount of old soup stored in the family depends on the population, each time you get 5001000 grams of old soup. When storing the old soup, be sure to remove the impurities in the soup (onion ginger, etc.), cool and put in the refrigerator. It is best to use a large enamel cup (glass or ceramic), do not use plastic, aluminum or stainless steel containers to ensure that the soup does not chemically react with the container. The container should be covered, and then put on a plastic bag outside, placed in the refrigerator, and will not deteriorate within 5 days. If you eat stewed chicken or stew once a week, you don't have to boil the old soup. If the old soup is not used for a long time, it can be stored in the freezer, otherwise it should be boiled and sterilized before continuing to save. Fourth, the tips: 1. Each time the halogen food should be added ginger, and to check the color and taste of the soup, the amount of soup, the weight of the fragrance and so on. If you owe a certain taste, you can add some kind of seasoning at any time to ensure the quality. 2. More than ten drugs such as Amomum villosum, soybean meal, grass fruit, dried tangerine peel, cinnamon, clove, ginger, magnolia, and fennel are added during the baking process. They are not only delicious but also nutritious, with stomach, smoothness and promotion. Appetite function. Fifth, the classification of professional brine soup: marinade is generally divided into red halogen and white halogen. 1. In the red brine, because of the addition of soy sauce, sugar color, red yeast rice and other colored materials, the finished product has a brownish red color and is suitable for the halogen of livestock meat, livestock and poultry, ducks and soy products. 2. White halogen Only the non-toning material is added, so the finished product is light and elegant, suitable for the halogenation of aquatic products, chickens and vegetables. Of course, there are also many raw materials that can be both red and white. And as the seasons change, the dishes also need to use different halogen methods. For example, in the hot summer, people need light halogen products with light color and refreshing taste. Therefore, white halogen is used in summer and red halogen is used in autumn and winter. However, in general, the application range of red halogen is wider than that of white halogen, and there are many varieties, and it can be used all year round. Six, professional red halogen formula cheats: ginger 500 grams octagonal 60 grams three 40 grams of fennel 40 grams cinnamon 40 grams of Amomum 50 grams of grass fruit 50 grams of white peony 50 grams of galangal 30 grams of cloves 50 grams of musk 30 grams of dried tangerine peel 30 Kehua pepper 20 grams of fragrant leaves 20 grams of red yeast rice 30 grams of soy sauce 40 grams of salt, cooking wine, rock sugar, MSG, bone soup, the right amount. Ginger = Ginger