Many foods that many chefs can make, Jinhua jade chicken, colorful meat and fragrant

Adhering to tradition and continuous innovation is the essence of Chinese cuisine. In the past, the chefs made from the choice of raw materials, such as chickens, not only had to loose chickens, but also paid attention to the place of origin, such as Qingyuan and Wenchang.

It is also particular about workmanship. It still takes chicken as an example. There are strict requirements from slaughtering, hot hair, and internal organs. Hold the chicken wings with one hand, tighten a chicken feet with the tail, freeze the thumb, pinch the chicken neck, and wipe the knife with the other hand, put down the knife, hold the chicken head, lift the chicken butt, let the blood of the chicken drip into the chicken blood dripping into In the salt water bowl, "chicken red".

The hot water with hot hair is better at 70 degrees. Put the chicken feet in the hand and soak the chicken head for ten seconds, and then put it in the whole chicken, turn left and right, so that it can be heated evenly. That's right.

Proposed chicken, pressed the chicken neck, wiped the chicken head in reverse, and immediately exposed the yellow chicken skin, and then wiped the back, chest, wings, legs and feet, and cleaned it, especially the hair of the chicken head. Like to eat, it is indispensable for it.

Take the internal organs, the chicken buttocks do not see the sky, draw a knife, reach into the index finger and middle finger, explore the fascia, dig out the lungs, and slowly pull out the whole part of the water. If the technology is poor, first cut the small holes in the wing roots, pull out the throat, plain sac, and then remove the water after cutting.

Jinhua Jade Tree Chicken

Ingredients: 1 750 light chickens, 300 grams of suburban dishes (cut off the head and tail), 60 grams of clean ham, 150 grams of soup, 0.05 grams of pepper, 0.5 grams of sesame oil, 2.5 grams of salt, yan soup 15 Grand, 0.5 grams of flavors, 5 grams of cooking wine, 75 grams of lard, 7.5 grams of wet powder.

Method: 烧 Boil the pan and pour in water, add ginger, green onion, cooking wine to boil, turn to low heat, put the chicken for 20 minutes, and get in the ice water for cooling. Then the meat and bone, the oblique pieces are divided into 24 pieces, leaving the head, buttocks, and wings, and the chicken is divided into three lines in the plate, and the head, buttocks, and wings are built back to the chicken shape.

切 Cut the cooked ham into a Japanese shape, with a total of 24 pieces, the same length as the chicken. It is placed beside the chicken in 3 lines (that is, the scales of fish).

(3) Boil the oil in the pan and put it in the oil, put it in the suburban dish, add 1.5 grams of salt to stir -fry the raw and prosper. Swipe the pan, heat the oil, stir -fry the suburban dishes, soup, add wet raw powder, remove it, remove it, and arrange them on the chicken. Add the soup to the seasoning, tail oil, sesame oil, and drizzle with the chicken body.

postscript

The older generation of chefs, in addition to the technology, is even more persistent in the name of the dish. This dish is called Jinhua Yushu Chicken. Jinhua is Jinhua ham. If it is called ham Caicin heart chicken, is it that people feel vulgar today, and there is not enough artistic conception?

Of course, the predecessors did not make mystery. For example, the soup with a few pieces of La Ye was called "Green Dragon Cross the Sea", the white sugar tomato called "Snow Mountain Flame", and the corn fried celery is "Golden Yumantang" and the like. Instead, according to the nature of the dishes, it is a little artistic processing, and then has become a classic famous dish, which has been passed down to this day.

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