How to pickle salted chicken?

Baked chicken with salt is not only salty, but also fragrant. Secondly, it needs to pay attention to the taste of chicken. The most important thing to cook this dish is a pot of salted chicken brine, and the main cooking method is actually "soaking".

Salted chicken sauce is made by adding various spices and seasonings. Salt water has a strong salty taste. The chicken is soaked in the brine, and the chicken slowly absorbs the flavor in the brine, so the pickled chicken tastes first-class and top-notch. Here are two ways to share salted chicken. Welcome to forward the collection if necessary.

The first kind:

The production method of brine chicken:

1, ingredients: a hen (net weight about 3 kg).

2. Flavor formula: fragrant leaves 3g, Amomum tsaoko 5g, dried tangerine peel 5g, cinnamon 8g, Alpinia officinarum 10g, star anise 5g, clove 2g, pepper 3g, licorice 8g, garlic 100g, ginger 10g, and dried pepper 10g.

3. Seasoning: 400g of salt, 50g of monosodium glutamate150g, 50g of salted chicken powder, 200mg of soy sauce, 0g of sugar100g of liquor100g.

4. Pigment: Gardenia 80g.

(The above is 15 kg of water. )

5. Related steps of production:

A. Related treatment of perfume formula:

Clean the seasoning, remove the dust on the surface, drain the water, and then fry it in a pot. Stir the spices slowly. In the process of frying, control the fire to a small fire. Don't fry them. After frying, put it in a cloth bag and tie it tightly for use.

B, making salted chicken brine:

Add about 15kg of clean water to a stainless steel pot, boil it with strong fire, then put it into a seasoning bag, cook it with low fire for 60 minutes to make the flavor of the seasoning taste, then add all the seasonings mentioned above, add the coloring material Gardenia, and put it into a cloth bag separately. When it reaches the required color, it needs to be taken out and salted water is reserved.

(Note: If you are a friend engaged in catering, if you have some extra bones, leftovers, chicken skeletons, etc. You can also add them to the brine and cook them together, so that the brine will taste better and the salted chicken will taste more fragrant. )

C, chicken processing:

Wash a hen with a net weight of about 3 kg, then fold the chicken feet back and stuff them into the inner cavity of the chicken for later use, add water to the pot to boil, then put the chicken into the pot for three times of leaching and soaking in water for three times, and then take it out and put it in clear water for later use.

D, making salted chicken:

After the salt water is boiled, put the hen and the chicken head into the salt water three times and three times, and then soak the chicken in the salt water for 25 minutes.

E, after the production is completed:

After 25 minutes, fish out the chicken, air-cool, cut into pieces and put it on a plate, and a salty chicken with thick salty taste, smooth skin, yellow color, crisp skin and tender meat is ready.

The second production method:

Ingredients: chicken.

Accessories: salt, onion, ginger, sesame oil.

Exercise:

1, first buy a chicken, wash it, add onion and ginger, boil it in boiling water for a few minutes, and skim off the foam.

2. Rinse the blanched chicken again, tie it with a rope, and then hang it on it to drain.

3. Dry the chicken, wipe it with salt and spread it evenly on the chicken, including the stomach.

4. After wiping evenly, put it on a hollow shelf and put it into a fresh-keeping bag. Marinate for 2 days and drain the water at the same time. If the weather is hot, it is recommended to put it in the refrigerator.

5. Wash the marinated chicken, apply sesame oil and steam for half an hour.

6, you can use Jiangsha powder, shredded onion, add a little sesame oil and stir evenly to make a dip, and cut the cooked salted chicken before eating.

Production skills:

1, brine chicken, the choice of chicken is also very important. Of course, the chicken should not be too old or too tender. It is best to use chicken for about 180 days. The weight of chicken is not recommended to be too large, and the net weight is 2.5-3 kg. If the chicken is too big and soaked for too long, it is easy to make the chicken look rotten and immature inside. Too old chicken will also affect the taste of brine chicken.

2. Chickens have to go through the process of three extractions and three soaks before being marinated. The purpose of this process is to keep the internal and external temperatures of chickens consistent, so that chickens are more likely to be soaked in salt water.

3. During the soaking process, the chicken should be turned off and soaked, and no fire is allowed. After the brine is cooked, the chicken will be put into the pot, because the net weight of the chicken is about 3 kg, which is not very big. Just turn off the fire and soak. If the brine is soaked in fire and the temperature is too high, it is easy to cook the chicken in a short time, and it is not easy to make the chicken taste.

4. Seasoning package should not be soaked in salt water for a long time. When the flavor of seasoning packets is completely separated, they need to be fished out. Seasoning bags are easy to stink or even bitter when soaked for a long time.

When the brine is not fragrant enough, add a new spice bag for blending; Similarly, gardenia can't be soaked in salt water for a long time, which will make it bitter. When the color is enough, it will be fished out.