Friend, could you please tell me how to bake chicken with salt in your hotel, and chat with QQ? Thank you, 958 10 132 1.

The following practice covers the methods you need to make with salt. In addition, there is no authentic formula that can be operated commercially on the Internet. It is a formula that the merchants themselves have been working hard to innovate on the basic formula for a long time. Experiment by yourself and do it by yourself. I guess no one can give me a comprehensive answer.

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Authentic method of making salted chicken

Author: Anonymous article Source: Off-site hits: updated on 2005- 1 1-26

The secret recipe for making salted chicken, the salted chicken made by this method, feels really extraordinary: golden skin, delicious taste, and a special "salty" taste. It is found that this kind of high-purity "ethyl maltol" is not only resistant to high temperature, but also has low dosage and good deodorization effect. At the same time, it can be used to enhance the flavor of beef, pork and other meat barbecues. "Ethyl maltol" can also be widely used to prepare various spices or directly used in food, beverage, tobacco and alcohol, barbecue, canned food, meat products, feed, medicines and cosmetics. The dosage is small and the effect is remarkable.

The secret recipe is as follows: firstly, dry 1 kg of slaughtered broilers, then dissolve 50g of salted chicken spice, a few drops of high-alcohol liquor and a little "ethyl maltol" in appropriate warm water, evenly spread it on the chicken cavity and body, and marinate for 2h. Then boil 1 kg of water, add 20g of salted chicken spice, add the marinated chicken, turn off the fire after boiling, control the temperature at 85 degrees Celsius, soak for 20 minutes, and serve. According to this formula, the salted chicken tastes smooth and salty, and even the chicken bones have a fresh fragrance. And "authentic Hakka" brine chicken is no different. Teacher Ru told me never to use iron-aluminum kitchenware when making, because iron-aluminum kitchenware will greatly reduce the texture and taste of brine chicken.

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Rice cooker salted chicken

Seasoning: 20g of refined salt, 0/0g of monosodium glutamate/kloc, 5g of galangal powder and 50g of crude oil.

Exercise:

1. Put the refined salt, monosodium glutamate and ginger powder into the chicken cavity and rub them by hand until the salt tastes even, then put the ginger slices into the chicken cavity.

2. Put a little oil in the rice cooker and turn on the electric switch. After the rice cooker trips, put in the braised chicken start switch. When the trip switch is arched, turn the chicken upside down. Repeat the switch several times until the chicken is fully cooked (the process is about 20 minutes), and then cut into pieces to eat.

Note: This is a very homely chicken dish taught by Master Liu Xianchao of the "Mineral Spring Hotel". In fact, I believe many chefs have cooked at home, but Master Liu, who specializes in cooking chicken and won the "Top Ten Chicken in Guangzhou" for his "authentic chicken", added Jiangsha powder to the seasoning to make the chicken more spicy.

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Dongjiang brine chicken

"Baked chicken with salt" is a traditional dish in Huizhou, Dongjiang. Traditional production method: firstly, the marinade is rubbed all over the chicken, then all the remaining ingredients are put into the abdominal cavity for curing again, then a small amount of fried salt particles are put into the bottom of the casserole, and the chicken wrapped in gauze paper is put on it, covered with hot salt, stewed with appropriate amount of water, chopped, put on a plate and dipped in flavor juice for eating. With the development of the times, traditional methods have been replaced by modern methods. Introduction is as follows.

Raw materials:

Smooth envelope and tender hen11.25kg (about 2kg and 52kg) with a little fennel.

A little sesame oil and a little licorice.

5g onion and 5g ginger (1 USD).

Salt 10g (two yuan), monosodium glutamate 5g (one yuan).

Sugar10g (two cents) rose wine10g (two cents)

Method:

Pull the chicken down, cut off its feet, gut it, take out its internal organs and wash it. Mix star anise, licorice, onion, ginger, salt, sugar, monosodium glutamate, rose wine and sesame oil, and rub it on chicken. Put the remaining onion, ginger and other seasonings into the chicken belly, put them into a deep bowl and steam them in a large fire cage (about half an hour).

Take out the chicken, remove the chicken skin, peel off the chicken skin, and cut off the chicken head, chicken wings and chicken bones. Then put the chicken bones on a plate, cut the chicken into strips and put them on the chicken bones, cut the chicken skin into squares and arrange them on the chicken, then put the chicken head and chicken wings to restore the original shape of the chicken, and finally heat the steamed chicken juice and pour it on the chicken noodles.

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Salted roast chicken

Art: In the process of making brine chicken, two kilograms of tender hens are usually used. After slaughter, viscera is removed, washed and dried. Put two green onions and a little ginger slices into the chicken cavity and put some oil on it. The whole chicken was wrapped in clean toilet paper, and the paper was wet. Then put it into the pot, then simmer the chicken with hot salt, and then simmer it with slow fire. Then, take out the pot, remove the bones, tear off the chicken, and then put it on the plate according to the prototype of the chicken. There is a small dish next to the plate, which contains sesame oil, ginger foam and other spices for diners to dip in.

Features: golden color, smooth meat, crisp skin, even brittle bones can be chewed. Salted baked chicken wrapped tightly can best keep the fresh flavor of chicken. Moreover, it is cooked with hot salt, and it will not get hot when eaten, and it also has the effect of clearing heart and moistening lungs.

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Salted roast chicken

Hakka dishes with a long history have been deeply loved by people at home and abroad since ancient times. They are soft and tender, fragrant and delicious, and have the function of warming up.

Materials:

1 chicken (about 3 kg) 3 kg of raw salt.

Yarn paper 1 sheet.

1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.

2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.

3. Cut the tin foil to be larger than the pot used and spread it at the bottom.

4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.

Experience:

1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.

2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.

* * * It takes time and effort to make authentic salted chicken. The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire, separated from water, and then cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.

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Salted roast chicken

Taking tender chicken as raw material, the chicken is slaughtered, eviscerated, washed, dried and not chopped. Then wrap the whole chicken in bamboo paper and simmer it in fried hot salt. The salted chicken is tender, delicious and nourishing.

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Salted roast chicken

Features:

Bright white color, tender and smooth meat.

Raw materials:

Ingredients: A chicken weighs about two and a half pounds.

Ingredients: five catties of refined salt, a piece of white paper, one or two of chicken's monthly work, a little monosodium glutamate, and snow powder water. Pickles: use mustard or ginger and scallion oil.

Production process:

Slaughter the chicken, remove the hair, take out the internal organs, and wrap the chicken with a piece of white paper for use. Stir-fry 5 kg of refined salt in a tripod, put part of the salt at the bottom of the tripod, put the wrapped chicken on the salt, cover the other part of the salt on the chicken, and seal it with a lid. Roast the chicken with low fire for about 30 minutes, shred the chicken, put it on a plate, mix the pickled chicken skin with monosodium glutamate, cooked monthly labor and refined salt, and then pour it on the chicken.

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Baked chicken with salt:

It is a famous Hakka dish and has been deeply loved by people at home and abroad since ancient times. Hakka choose local tender chickens, don't cut them into pieces after slaughter, remove their internal organs and then dry them in the sun. Then they wrapped the whole chicken tightly with toilet paper coated with a little cooking oil, buried it in a pile of fried hot salt and stewed it for about half an hour. After taking it out, they tore it into shredded pork, put it on a plate and seasoned it with ginger oil or sesame oil.