How to make dried preserved chicken delicious?

Question 1: How to pickle preserved chicken;

First, it is best to choose healthy and disease-free, big and plump broilers with well-developed chest and legs and tender meat. You can also use the eliminated 1.5 kg or more fat hens.

2. Slay the chicken upside down, pull the lower beak of the chicken mouth with your left hand, and insert the knife into the chicken mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, it quickly cuts off the blood vessels in the neck, and then obliquely penetrates into the brain and eye in the center of maxillary fissure, destroying the nerve center of feather muscle, making the feather fall off easily and promoting its rapid death. This method has no incision on the chicken neck, which looks good and sells well. Perm your hair as soon as possible after bleeding. Pay attention to keep the chicken intact and don't scratch the skin.

Third, the plastic surgery first cuts off the wings of the chicken from the wrist joint and the feet from the ankle joint. Then the class began, and a long knife cut from the sternum to * * *. It is required that the knife surface is neat and does not produce minced meat. Pull apart the chest muscles on both sides to expose the sternum, then cut the sternum with a knife and take out the viscera, esophagus and trachea. On both sides of the second and third thoracic vertebrae, the ribs and pectoral muscles were cut obliquely upward at an angle of 30 ~ 40. Be careful not to cut off the skin for the convenience of modeling. Wash the inner cavity of the chicken with clear water, and don't tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of the pickled chicken. Wash the chicken and soak it in clean cold water for 4 hours to remove the blood from the body and whiten the muscles. Then cut off the beak and put a rope through the nose of the chicken to drain the water.

Fourth, pickling is the key to determine the quality of preserved chicken.

1 fry salt. Add 1g star anise into 0.5kg of raw salt, pour into the pot, stir-fry until there is no steam, turn the salt to Huang Shi, take out the pot, cool and grind.

2 make salt water. There are new bittern and old bittern. The new brine is prepared by soaking 2.5 kg chicken blood, adding 0.25 kg salt, boiling in a pot, and skimming off blood foam and dirt with a spoon. After the salt is boiled, filter the impurities with multi-layer gauze, add sugar 0. 1 kg, glucose 0.04 kg, mixed spice 0.25 kg (star anise powder 35%, cinnamon powder 25%, pepper 20%, fennel 10%, pepper powder 10%), and pepper powder. Old marinated chicken is made by repeated use and long-term storage of new marinated chicken for more than 20 times. The older the old brine, the better. Compared with new brine, it has the advantages of rich nutrition and thick juice. Skim off the floating foam every time the brine is burned, add salt, sugar and spices appropriately, and filter out impurities with multi-layer gauze to keep the brine clear.

3 wipe the salt. First, Daqu liquor was smeared on chicken skin and inside and outside the cavity for a period of time to remove the fishy smell. Then apply salt to the whole body (the amount of salt is 6% of the chicken's weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, salt should be put in the palm of your hand and rubbed from bottom to top, so that the muscles are compressed and easy to penetrate.

4. Initial pickling. Put the chicken covered with salt, with its back facing up, into a jar filled with fresh brine, sprinkle salt on the surface after filling, and flatten the chicken with a heavy object. Generally, it is marinated for about 24 hours, and can be taken out after the muscles are tightened.

5. Cure again. Add the old bittern into Daqu liquor (5% old bittern), pour it into a bittern pot, put the chicken blank, cover it with a bamboo cover, gently press it with a stone (the chicken blank should be completely immersed in the marinade), marinate for 24 hours, then turn the chicken up and down to make it absorb the marinade evenly, continue marinating for 42-48 hours, take it out and hang it, and drain the marinade.

Six stacks. Fold the marinated chicken blank in the shape of a pipa, straighten the chicken neck, retract the wings and legs, and press a heavy object to keep the chicken blank in the shape of a pipa for about 4 days.

7 cranes. Rinse the formed chicken embryo repeatedly in clear water to remove impurities from the epidermis, then drain the water and hang it in a ventilated and dry place (do not expose it to the sun). Generally, it will be air-dried for 20 ~ 30 days until the surface is smooth and flat, the whole body is dry, and the neck bone is exposed, which is the finished product and can be put on the market in batches.

Question 2: Excuse me, what seasoning is used to cut and sun-dried chicken (Guangdong wax method): when slaughtering, all the blood should be released, then the hair should be soaked in hot water above 70℃, the internal organs should be taken out, the claws and wings should be cut off, and then washed with clear water.

pickled vegetables

Mix the prepared seasonings evenly, apply them inside and outside the chicken and rub them thoroughly. Sprinkle some seasoning on the chicken mouth and bleeding mouth, then marinate in the tank for about 32 hours, and turn the tank twice in the middle to make the chicken fully marinate.

toast

Bind the pickled chicken embryos with hemp rope respectively. If you open your stomach, you can tie hemp rope to the chicken leg; Cut it from the tail, and the hemp rope can be tied to the chicken head. This is beneficial to the clean flow of sewage in the chicken cavity. Then hang the chicken blank in a ventilated place to dry the water outside. Finally, put it into a drying room at about 55℃ and bake it for 16 ~ 18 hours until the chicken is golden yellow. In some rural areas of Sichuan, people light branches of Chinese fir and smoke cured chicken with their cigarettes, which has a unique taste.

Generally put outside in winter, it tastes better.

dry in the sun

In some rural areas, preserved chicken is not roasted, but dried. When the weather is fine, marinate the whole pickled chicken, tie it to the chicken feet or the chicken head with a strong and clean string, and hang the chicken blank in the sun. After three days of sun exposure, it can basically be put away. Of course, a day or two in the sun would be better.

Dried preserved chicken is usually hung in a dry and ventilated place. If the chicken is still wet, it should be dried again.

Preservation method: Preserved chicken should be stored in a dry and ventilated place. If the air is humid, it can be moxibustion with small fire and fine smoke, which can be preserved for 2 ~ 3 months without deterioration.

Question 3: The preserved chicken I bought is salty to death. How to cook fried rice with chicken breast?

Materials:

Japonica rice 1 50g, egg 1 each, chopped green onion10g, preserved chicken leg1each, green beans 2g, seasoned monosodium glutamate 2g, vegetable oil 250cc, and a little salt and pepper.

Exercise:

1. Put the chicken legs in a steamer and steam for about 20 minutes before taking them out.

2. Boned the steamed chicken leg and cut it into 0.8cm cubes.

3. After the oil in the pot is heated to 40%, add the green beans until the oil is cooked and drain.

4. Leave 30 ml of oil in the pot, add the beaten egg liquid and stir well. Add diced chicken legs and stir fry slightly.

5. Add rice, green beans, salt, monosodium glutamate and pepper and stir fry.

6. Sprinkle with chopped green onion and serve.

Tips:

1, preserved chicken legs need to be fried with skin to have a taste.

2. The water content of the pickled chicken legs should be sufficient. If it is insufficient, you can use oil.

Fried chicken sausage with bracken

Materials:

Ingredients: 200g of preserved chicken sausage, 200g of wild bracken and 50g of red pepper. Seasoning: 50g salad oil, 2g monosodium glutamate, 5g salt and cooking wine, 2g soy sauce, 3g white sugar, 2g dried pepper, 2g sesame oil, 5g onion 10g, and 5g glutinous rice vinegar.

Exercise:

1. Cut the marinated chicken sausage into 3cm long sections and blanch. Wash bracken and cut into sections, and shred red pepper.

2. Heat the oil in the pot to 50% heat, stir-fry the marinated chicken intestines for 10 second, and add wine and glutinous rice vinegar.

3. Leave the bottom oil in the pot, stir-fry dried pepper powder, stir-fry bracken and shredded red pepper, add monosodium glutamate, salt, soy sauce and white sugar to taste, stir-fry chicken intestines evenly, sprinkle with sesame oil and sprinkle with onion.

Tips:

Spicy, refreshing and smoky.

Steamed louver with chicken legs

Materials:

One pickled chicken leg, one thick louver, cooking wine 1 tablespoon, fresh soy sauce 1-2 tablespoons (according to their respective tastes), and 3-4 slices of ginger.

Exercise:

First, cut the thick venetian blinds into strips and spread them on the bottom of the tray. Then, cut the dried chicken legs into pieces and distribute them evenly on the venetian blinds. Add seasoning. Steam in water for about 30 minutes (cold water).

Tips:

It's best to buy boneless pickled chicken legs in the supermarket, otherwise boneless is a bit troublesome.

Stewed lettuce with preserved chicken

Raw materials:

1 pickled chicken 2 lettuce.

Seasoning:

Zanthoxylum bungeanum, aniseed, soy sauce, cooking wine, onion, ginger and garlic.

Exercise:

1. Cut the marinated chicken into small pieces and soak it in cold water 12 hours to remove the salty taste;

2, lettuce peeled and cut into pieces for use;

3. Pour the oil into a pot, stir-fry shallots, ginger, garlic, pepper and aniseed, add chicken pieces, and stir-fry the chicken with soy sauce and cooking wine to get oil;

4. Inject cold water into the pressure cooker, pour the fried chicken, press 15 minutes after SAIC;

5. After the pressure cooker cools, open the lid, pour into the casserole, add the lettuce slices, and simmer for 20 minutes.

Braised porridge with preserved chicken

Raw materials:

Chicken gizzard, porridge

Seasoning: white wine, white pepper, fennel, soy sauce.

Exercise:

1. Buy a box of chicken gizzards and select some relatively complete chunks;

2. Wash it with salt hands, then drain the water, put high-alcohol (I use brandy), a little white pepper, fennel and soy sauce (not bacon, so soy sauce is not needed) in a large bowl of chicken gizzards, mix them well by hands, tie them into strings with cotton ropes, then put them in the refrigerator for the night, and hang them up for about a week the next day.

3. After drying, cut the rope and put it in the refrigerator with dense bags. This is sun-dried;

4. Wash a few preserved fruits, drop them into the porridge pot and cook until the porridge is soft. Pick up the dice and put them back in the porridge, then sprinkle chopped green onion, pepper and sesame oil on the porridge.

Question 4: Why does pickled chicken smell after three days in the sun? It's too light.

Question 5: Preserved fish, preserved chicken, preserved meat and sausage are all dry. Can they be placed at the frozen bottom of the refrigerator? How to save. 5 points is ok, and it is a very good method.

First, cryopreservation.

After the bacon is washed and drained, it is wrapped with plastic wrap and frozen in the freezer. This storage method is suitable for all bacon and has the longest storage time. Even if you keep it for three or five years, it's no problem. If you seal it again, the effect will be better. You can also put bacon in the refrigerator, so it can be kept for at least one year without spoilage.

Second, hanging preservation.

If the local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is lower than 60%, the bacon can be hung indoors in a cool and ventilated place without sunlight and can be stored for about 3 months. The lower the indoor temperature and humidity, the longer the duration.

This method of preserving bacon has a disadvantage, that is, it is easy to leak oil after a long time, which will turn bacon into firewood and affect the taste, so it is only suitable for short-term preservation when bacon is cold.

Third, buried soil preservation.

After the bacon is washed and drained, it is wrapped tightly with food-grade plastic film, preferably with more layers of plastic film, and then wrapped with a thick sticky yellow mud, and finally buried underground for preservation. This preservation method can be preserved for 3 years, and the taste will be more delicious after taking it out. In fact, this method of curing bacon is very popular in Yunnan, and the locals call it fragrant meat.

Fourth, seal the altar for preservation.

Chop the cleaned and drained bacon into small pieces and put them in a ceramic jar. Then cook the cooking oil, cool it, and put it into the tank. The amount of oil should be enough to immerse the bacon. Finally, just seal the jar. This method of preserving bacon can be preserved for one year.

Verb (abbreviation for verb) other methods

Smoked bacon itself has a strong anti-corrosion ability, and it is no problem to store it at will, especially the bacon smoked by cypress branches, which will not be bad if it is hung in a cool and ventilated place in dog days. But now a lot of smoked bacon is smoked faster, so it is safer to keep it in the above way.

Supplementary explanation:

1, when preserving bacon, be sure to avoid light, because bacon is easy to produce oil and turn into firewood under the sunlight, and what is more hateful is that it is easy to produce a strange smell.

2. Bacon is easy to grow mildew if it is not properly preserved. In fact, you can still eat it as long as you wash it with hot water.

Question 6: I want to make preserved chicken and duck kidneys, but how can I pickle chicken kidneys so hemp and spicy? Last time, it was pickled with pepper and salt, so when it was hung up and eaten in the sun, Jamlom salt was added according to personal taste, because the salted duck kidney itself was salty.

Just put less salt. Pepper will be the main seasoning.

If you solve your problem, please adopt it, dear! o(RvQ)o~~

Question 7: Preserved meat and preserved fish should not be put into the refrigerator after drying. First, preserved fish, chicken, bacon and sausage can be placed in the frozen layer of the refrigerator, preferably in the heat insulation layer of the refrigerator, and the temperature is adjusted to about 4 degrees Celsius, so that it can be preserved for about half a year without deterioration.

Second, expand knowledge.

If you plan to finish eating bacon, preserved fish, preserved chicken and sausage in two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is lower than 60%, you don't need to put it in the refrigerator, just put it in a ventilated and dry place without direct sunlight. Otherwise, you must wrap the bacon in a fresh-keeping bag, put it in the insulation layer of the refrigerator, and adjust the temperature to about 4 degrees Celsius, so that it can be preserved for about half a year without deterioration.

Question 8: What does it mean to dream of drying bacon, fish and chicken at home? Prove that you haven't eaten for a long time.

Question 9: There are many fish at home, which can't be stored in the refrigerator. Can you marinate or treat it before eating, just like marinating meat into bacon cabbage? Put some salt in 5 minutes, marinate for three or four days, and then dry outside.

Question 10: Is there any way to make pickled products more colorful?

dry in the sun

In some rural areas, preserved chicken is not roasted, but dried. When the weather is fine, marinate the whole pickled chicken, tie it to the chicken feet or the chicken head with a strong and clean string, and hang the chicken blank in the sun. So sunbathing for three days is basically enough. Of course, a day or two in the sun would be better.

Dried preserved chicken is usually hung in a dry and ventilated place. If the chicken is still wet, it should be dried again.

Preservation method: Preserved chicken should be stored in a dry and ventilated place. If the air is humid, it can be moxibustion with small fire and fine smoke, which can be preserved for 2 ~ 3 months without deterioration.

Product characteristics

Golden color, beautiful appearance, tender meat, fresh and sweet oil, rich wax fragrance and suitable for steaming.

Edible method

Pickled chicken should be washed and soaked for 8~ 12 hours before eating to soften it, and some salt should be removed to reduce the salt. Then put in a steamer, add ginger, onion, yellow wine or beer, steam for about 2-3 hours, take out, cool, slice and eat.

Cooking method

Fried rice with bacon and chicken legs

Materials:

Japonica rice 1 50g, egg 1 each, chopped green onion10g, preserved chicken leg1each, green beans 2g, seasoned monosodium glutamate 2g, vegetable oil 250cc, and a little salt and pepper.

Exercise:

1. Put the chicken legs in a steamer and steam for about 20 minutes before taking them out.

2. Boned the steamed chicken leg and cut it into 0.8cm cubes.

3. After the oil in the pot is heated to 40%, add the green beans until the oil is cooked and drain.

4. Leave 30 ml of oil in the pot, add the beaten egg liquid and stir well. Add diced chicken legs and stir fry slightly.

5. Add rice, green beans, salt, monosodium glutamate and pepper and stir fry.

6. Sprinkle with chopped green onion and serve.

Tips:

1, preserved chicken legs need to be fried with skin to have a taste.

2. The water content of the pickled chicken legs should be sufficient. If it is insufficient, you can use oil.

Fried chicken sausage with bracken

Materials:

Ingredients: 200g of preserved chicken sausage, 200g of wild bracken and 50g of red pepper. Seasoning: 50g salad oil, 2g monosodium glutamate, 5g salt and cooking wine, 2g soy sauce, 3g white sugar, 2g dried pepper, 2g sesame oil, 5g onion 10g, and 5g glutinous rice vinegar.

Exercise:

1. Cut the marinated chicken sausage into 3cm long sections and blanch. Wash bracken and cut into sections, and shred red pepper.

2. Heat the oil in the pot to 50% heat, stir-fry the marinated chicken intestines for 10 second, and add wine and glutinous rice vinegar.

3. Leave the bottom oil in the pot, stir-fry dried pepper powder, stir-fry bracken and shredded red pepper, add monosodium glutamate, salt, soy sauce and white sugar to taste, stir-fry chicken intestines evenly, sprinkle with sesame oil and sprinkle with onion.

Tips:

trait

Spicy, refreshing and smoky.

Steamed louver with chicken legs

Materials:

One pickled chicken leg, one thick louver, cooking wine 1 tablespoon, fresh soy sauce 1-2 tablespoons (according to their respective tastes), and 3-4 slices of ginger.

Exercise:

First, cut the thick venetian blinds into strips and spread them on the bottom of the tray. Then, cut the dried chicken legs into pieces and distribute them evenly on the venetian blinds. Add seasoning. Steam in water for about 30 minutes (cold water).

Tips:

It's best to buy boneless pickled chicken legs in the supermarket, otherwise boneless is a bit troublesome.

Stewed lettuce with preserved chicken

Raw materials:

1 pickled chicken 2 lettuce.

Seasoning:

Zanthoxylum bungeanum, aniseed, soy sauce, cooking wine, onion, ginger and garlic.

Exercise:

1. Cut the marinated chicken into small pieces and soak it in cold water 12 hours to remove the salty taste;

2, lettuce peeled and cut into pieces for use;

3. Pour the oil into a pot, stir-fry shallots, ginger, garlic, pepper and aniseed, add chicken pieces, and stir-fry the chicken with soy sauce and cooking wine to get oil;

4. Inject cold water into the pressure cooker, pour the fried chicken, press 15 minutes after SAIC;

5. After the pressure cooker cools, open the lid, pour into the casserole, add the lettuce slices, and simmer for 20 minutes.

Braised porridge with preserved chicken

Raw materials:

Chicken gizzard, porridge

Seasoning: white wine, white pepper, fennel, soy sauce.

Exercise:

1. Buy a box of chicken gizzards and select some relatively complete chunks;

2. Wash it with salt hands, then drain the water, put high-alcohol (I use brandy), a little white pepper, fennel and soy sauce (not bacon, so soy sauce is not needed) in a large bowl of chicken gizzards, mix them well by hands, tie them into strings with cotton ropes, then put them in the refrigerator for the night, and hang them up for about a week the next day.

3. After drying, cut the rope and put it in the refrigerator with dense bags. This is sun-dried;

4. Wash a few preserved fruits, drop them into the porridge pot and cook until the porridge is soft. Pick up the dice and put them back in the porridge, then sprinkle chopped green onion, pepper and sesame oil on the porridge. Edible suggestion

According to modern food knowledge, pickled products contain nitrite and should not be eaten in large quantities for a long time. Preserved chicken is delicious and easy to cause overeating. It is recommended not to eat often and not to eat too much at one time. ...& gt& gt