Why can I eat the "extreme bacteria" in Yunnan in the oil chicken?

Oil chicken

Yunnan people's "good heart"

The deliciousness of the world is delicious

Chu Xiong wild chicken

Dian cuisine master proof

The fragrance of bacteria is rich, fat and tender

One sip into the soul

The crystal oil, the delicate chicken sturgeon, the instant of the bottle cap is full of aroma, but the stimulus from the tip of the nose has already been secreted crazy; clamping a chopstick into the mouth, the fragrance of the bacteria and the salty fresh dance "Waltz" "Between lips and teeth.

The chicken silk is not only hard or not, but also sweet in the fresh, and there will be a trace of sweetness after eating; in chewing, you can slowly feel the chicken filament, fragrant, tender, and the fragrant fungus, the more fragrant it is!

The root is clear, the oily seductive

If you have eaten the authentic Yunnan oil chicken pheasant and hear the three words "oil chicken", you can't help but shed the water. Yes, the oil chicken is so magical. After the newly on the small museum, many people feedback with Feng Caijun, and finally ate the authentic oil chicken!

It has a unique texture, with animal fatness with strong fresh and sweetness. The body is rich in glutamic acid and metongine umami -flavored substances and protein content, which is also higher than ordinary fungi, with outstanding nutritional value.

Fresh wild chicken bang bacteria are only available in July and August each year. In order to seal this season's limited deliciousness, Yunnan people found the trick to stay with the umami flavor of the Tibetan chicken, making it into oil chicken.

Everyone who loves bacteria can not resist the oil chicken.

Fresh chicken is refined, and the umami substances are all turned into a clear rapeseed oil. What kind of rice noodles, as long as they dip the chopstick chicken oil, they will be reborn and Nirvana becomes a treasure.

After the entrance, the fragrance and salty taste are released on the lips and teeth. Don't swallow it first. Slowly feel the chicken's fresh, fragrant, tender, and the fragrant fungus.

It's going to be drooling when you look at it

In the past two years, because the reputation of oil chicken is getting bigger and bigger, many mixed products of fish and dragons have begun to appear on the market. In order to let everyone eat authentic mountain treasures, we have found this one of the famous kitchen of Dian cuisine Dong Chaoyu. The authentic Yunnan oil chicken cricket with the Chu Xiong wild chicken in Yunnan core production area.

The incense that can be smelled across the screen

It is now available every day without adding preservatives and flavors. Sitting at home to open a can to enjoy the deliciousness of Yunnan. Come to a chopstick oil chicken, the entrance is tender and moist, the meat is thick and chewy, and the bacteria are full of fragrance.

Chu Xiong's wild chicken, now picking up

Every bite is "fresh" dropped eyebrows

Our oil chicken pupae uses the wild chicken molcines in Chuxiong, Yunnan, in the core producing area. The purchase price of the local fresh bacteria is hundreds of yuan per kilogram. The precious quantity of chickens is small, and it is time to make complex costs. It belongs to the limited fresh objects of the year and one season.

The tip of the tongue has memories, and this tough and fragrant oil chicken is eaten once, and it is unforgettable again.

The tough and fragrant oil chicken sturgeon is unforgettable

The high requirements for the growth environment determine that the yield of chicken ravioli is very small, and it is difficult for artificially cultivated chicken ravioli to reach the same environment, and protein will be greatly reduced. At present, artificially grown chicken crickets on the market are generally black -skinned chicken. Whether from nutritional value or taste, it is not comparable to wild chicken.

Choose a wild chicken

Wild chicken gangsus is rich in glutamic acid and citizen. These two substances have a vital impact on umami.

"Si Township and Proteinase" once exaggeratedly exaggerated: "When it comes to fresh, eat all over the world, it must be chicken germinated in Yunnan, China. It is very dangerous to make soup with this bacteria because you will be greedy and drink. To "to death. "

High -quality ingredients famous chef

Achieve the delicious enjoyment on the tip of the tongue

Fresh sesame oil chicken crickets, in addition to good raw materials,, of course, are also indispensable for the superb production of technology.

"The special scent of fungi is unable to describe the language. As soon as the jar of oil chicken is opened, people can't wait to eat." Mr. Dong Chaoyu, a master of Chinese Dian cuisine, described the special taste of oil chicken.

It was the urgent and happy mood when you tasted the oil chicken cricket made by grandma when he was a child, which inspired him to concentrate on restore the traditional oil chicken cricket formula in Yuxi and Chuxiong in Yunnan during the Republic of China, and inherited the old craftsmanship made by slow heat, doing the old craftsmanship, doing it. Come out a pot of golden and shiny oil chicken.

Golden and shiny oil chicken

This season is the busy moment of Brother Dong. Early in the morning, he had to wait for the freshly picked chicken gangsters to get, and then produced the entire process. Getting the time to pick chicken gangsters, the chickens are tender and delicious when the top fungus is opened. If the umbrella cover is completely dispersed, the oil chicken crickets made of the oil chicken are old and the taste is poor.

Brother Dong chose chicken gangsters and chose a half -opened wild chicken cricket.

The delicate chicken crickets with clay and forest rain dew need to be careful in all steps before the pot. Because the chicken ravioli is easy to adsorb the odor, try to reduce contact with items such as kitchen knives and cutting boards throughout the process. It has its own magical methods for cleaning and tearing. , Small dirt will not be let go; then tore into a uniform strip along the rhizomes of the chicken's rhizomes.

The oil chicken is clear, and every step is excellent

A good oil chicken cricket on a can is the sound of fresh chicken crickets and lung oil. There is no standard ratio of the production of oil chicken, and it depends on Dong's grasp of the fire.

As for the cooking process, Dong Chaoyu's preference for Dian cuisine is: heating first, let the chicken sturgeon release the water, and then refine it. As the oil temperature rises, every trace of chicken flavor is tightly locked in the hot oil.

Wenhuo 5 hours patiently refining

In other raw materials in production, my brother also chose the local high -quality ingredients in Yunnan: Yunnan's unique Luoping rapeseed oil, the refined salt of Pinglang Town, Chuxiong, Qiu Beihong pepper, Wenshan grass fruit and unity of pepper to combine the refining Essence The oil chicken cricket made in this way is not only delicious, but also the oil soup is clear and shiny. After a bite, full of freshness, the muscles are easy to chew.

Bright rapeseed oil, which is too beautiful

For decades of experience in Yunnan cuisine, my brother Dong spent his thoughts on this bottle of oil chicken.

With rice, noodles, and side dishes with oil chicken, everything is delicious

How to eat oil chicken? Don't ask Yunnan people, because they can tell you a hundred ways of eating.

Open the lid immediately

To tell the truth, if it was not stopped by a colleague, the wind style can eat a whole bottle of oil chicken, the fresh flavor will be completely unable to stop!

Eating directly is a delicious side dish

Oil chicken bibimbap

Eating oil chicken is too luxurious, and the life of strokes in life prefer to use the "good helper" of oil chicken as a meal.

The essence of pouring rice

The hot white rice, when encountering a crystal oil chicken, when the rice fragrant encounters the fresh aroma of chicken, the saliva starts to secrete it crazy. I do n’t need any food at all, chicken ravioli with rice, dried three bowls, and addiction!

Oil chicken noodles

Breaking the monotonous vegetarian boundary

Clear soup noodles, clamp a chopstick chicken, drip three or five drops of oil, vegetarian food to eat amaranth, a bowl of hot noodles warming the spleen and stomach, a sip of chicken sip to wake up the taste buds, this bowl of noodles, do not change!

Oil chicken

After eating the chicken, don't throw the oil. The oil fried with chicken is naturally extraordinary. Mix and stir -fry, put a few drops, more fragrant than sesame oil. Because the oil is really delicious, even many people have asked Feng Caijun if there are oil orders.

Ideal seasoning bag

Oil chicken cricket is a strong fragrance that overflows between lips and teeth;

It ordered the rarity in the usual meals;

Make all kinds of ingredients live and fragrant;

It is also a simple and solid confession,

The kitchen Xiaobai dishes can also be like "chef's kitchen"!

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