What are the practices of salted chicken in the hotel?

Boil the clear water 15kg in the barrel, put the barrel bone, lean meat and seasoning bag, cover and cook for 20 minutes, then add 200g of Dufengxuan fragrant bone marrow essence, 0/000 mg of salt/kloc-400g of monosodium glutamate and 250g of chicken powder, then burn thoroughly, turn off the fire and put it on overnight for use. Soak for one night before use, because the lower the taste temperature, the easier it is to soak in meat. When the temperature is high, the taste is not easy to enter and only stays on the surface. This is also the reason why those marinated vegetables need to be soaked. After soaking chicken all night, even the bones are fragrant. If you need it urgently, you can also cook it, remove it and put it in ice water for later use.

Soak spices in water for 20 minutes, remove odor and impurities, clean them, put them into spice bags, put pork bones, chicken racks, chicken feet and pig skins into a pot, add enough water, put the spice bags in, boil them with strong fire, skim the floating foam, simmer for 3 hours, add salt, put them on a plate, let them cool, wrap them in plastic bags or plastic wrap them and put them in the refrigerator for 5-6 hours. It tastes delicious, the chicken is crispy outside and tender inside, salty and delicious. Be careful not to choose the old man's chicken when choosing the chicken, because his meat is old and tastes bad.

Pour a little corn oil into the pressure cooker liner, put ginger slices and onion slices at the bottom, put chicken wings and chicken legs marinated with a thin layer of oil into the pot, and turn on the anhydrous baking function for 30 minutes! I like crispy chicken skin and fry it slightly in the pot 1 min. Crispy skin makes the chicken skin shrink and tighten, thus achieving the purpose of crispy skin. Then put it into a salt bucket, boil it with high fire and cook it slowly with low fire.

Besides, it takes a lot of time to cook chicken. The salty flavor of the chicken is already in the brine. After being processed, chicken can be made directly in brine. When the chicken is soaked in the brine, the chicken will slowly absorb the salty flavor in the brine, so that the salted chicken will taste better. Keep the water boiling as little as possible. Hens should be marinated for 30 minutes, turned off the fire and soaked for more than three hours. Other chickens must be soaked flexibly and in time.