How to roast chicken and meat?

Hehe, it's quite complete upstairs. Looks like I'm going to make a secret recipe!

Red-Cooked Chicken, Daokou Style

Daokou roast chicken has a long history and is famous at home and abroad for its unique flavor. The famous technology of Fuliji roast chicken and Dezhou roast chicken originated from Daokou Town, Anyang, Henan Province.

Raw material formula chicken 100 (weight 100 ~ 150kg) refined salt 2 ~ 3kg mirabilite 12 ~ 18g Amomum villosum 5g cardamom 15g clove 5g tsaoko 30g cinnamon 90g fresh ginger 90g dried tangerine peel 30g angelica dahurica 90g.

Production method: 1. Material selection: Select tender chickens or fat hens that have grown for 7-24 months and weigh 1- 1.25 kg.

2. Slaughter and skinning: After slaughter, drain the blood and soak the chicken in hot water at 58 ~ 60℃ while it is still warm. Clean the feathers, wash the floating hairs and skins with cold water, and cut off the chicken feet. Cut a small mouth above the neck of the chicken to expose the esophagus and trachea, then cut a 7-8 cm long mouth between the buttocks and legs, cut off the food and trachea, take out the internal organs, cut off the anus, and wash away the blood and dirt left in the abdomen with clear water.

3. Modeling fried chicken: place the washed white striped chicken with its abdomen facing upward on the chopping board, hold the chicken body with its left hand, cut off the middle of the ribs and spine with a scraper with its right hand, and fold it up by hand. According to the size of the chicken, select a section of sorghum stalk, put it in the abdomen to spread the chicken, then cut a small mouth at the tip of the lower abdomen breast, insert the legs into the cavity, and insert the wings into the mouth to form a semicircle with two tips. Then rinse with clear water, hang dry, and get fried chicken after the skin moisture is dry. Evenly coat the air-dried white striped chicken with honey water, with the ratio of 60% water and 40% honey. Heat the oil (soybean oil or peanut oil) to 150 ~ 160℃, fry the chicken in the oil for half a minute until it turns persimmon red, and then take it out.

4. Boiled chicken: Put the fried chicken horizontally in the pot in order. After adding the aged soup stock and boiled salt water, add eight kinds of ingredients such as Amomum villosum, and press the chicken body with a bamboo grate to make the soup stock soak the top half of the chicken body. Boil the soup with high fire first, and then put12 ~18g of saltpeter into the boiling place of chicken soup to melt. Bring the soup to the boil, and then simmer it until it is cooked. Generally, it takes 3 ~ 5 hours to cook from the beginning of boiling. Take it out and pay attention to keep it beautiful.

The product is characterized by light red chicken body, complete chicken skin, complete chicken meat, delicious chicken meat, fat but not greasy.

Guandegong red-cooked chicken

Guandegong roast chicken, also known as Guanji roast chicken, is a traditional famous food in Zhoukou City, Henan Province, with a history of 100 years.

Raw material formula chicken 100 fresh lotus root 500g sugar 400g star anise 400g clove 25g tangerine peel 50g soy sauce 250g cinnamon 150g angelica dahurica 100g galangal 200g pepper 50g fennel 25g.

Production method Guan Degong's main experience in cooking roast chicken is to pay attention to the cultivation of roast chicken broth, pay attention to ingredients and fine processing. His chicken soup has been preserved for more than ten years.

When it is made, it must go through seven processes: chicken selection, slaughter, hair grooming, evisceration, shaping and frying. Before cooking, add seasoning in proportion, spread the chicken layer by layer, put it into the broth, press it with a grate, boil it over high fire, and cook it slowly over low fire, so that the chicken can fully absorb the essence of the soup. It's completely fragrant. It takes five or six hours to cook a chicken and two or three hours to cook a chicken. Let it dry for a while after taking out the pot, and apply a layer of sesame oil while it is hot. You can eat it.

The product has beautiful appearance, fresh and fragrant taste, strong meat flavor, refreshing but not greasy, boneless and plastic, soft and rotten, and unique flavor.

Shanghai Guangdong style barbecue

Barbecue is also called barbecue, roast pork, hanging stove barbecue and so on. The finished product is golden in color, smooth and hairless, with small bubbles, crisp white, crispy and delicious, lean red and appropriate salinity. After changing the knife and cutting into pieces, the skin and meat are separated, which is a cooked meat product popular with consumers.

Raw material formula pork 100 kg refined salt 2.5 kg white soy sauce 2.5 kg maltose 0. 13 kg spiced powder 0.06 kg edible red pigment.

Production method 1. Selection of raw materials: Choose fresh pig's semi-meat pork, which is thin and tender, headless and without hind legs, commonly known as cutting meat or single knife, or fresh rib meat. The thickness of pig fat is preferably about 1.5 ~ 2 cm, and it is easy to lose fat when roasting.

2. Arrangement of raw materials: cut off the claws and hooves of the head meat, cut off the grass ribs (4 thoracic vertebrae) at the sandwich (front legs), remove the shoulder blades and humerus, keep the appearance intact, cut off the sandwich skin, cut off the neck meat (groove head) and breast milk, and cut off the protruding bones and meat on the back ribs, otherwise, no fat can be cut.

3. Pickling: First, mix the refined salt with the five-spice powder, lay the blank flat with the skin facing down and the lean meat facing up, carefully rub the auxiliary materials on the surface and inside of all the lean meat, pour white soy sauce on it, and rub it evenly by hand, so that the auxiliary materials can penetrate into the lean meat, and make sure that the salt and soy sauce do not touch the skin. If there are ingredients on the skin, the skin will turn black when baking, which will affect the quality. Will be pickled, with a special long iron string from the front leg (humerus) through the chest, through the opposite side of the lean meat, you can. 19996/9997 In order to prevent fat from losing oil when roasting, iron skewers should not be worn on fat. Hook with double hooks (upper hook 65,438+0 and lower hook 3) on the iron skewer in the middle of the chest of the blank, and hang the blank firmly on the wooden frame. The solution should not be too sweet, because it tends to turn black when baked.

4. Hanging the oven for barbecue: hang the bad materials into the oven with lean meat facing the flame and pigskin facing the furnace wall. The temperature in the oven is from low to high, and the highest temperature can reach 260℃. Barbecue 1 ~ 5 hours, there are small bubbles on the epidermis, and the lean meat is basically cooked. Take out the blank and hang it on the wooden frame. If there are scorched spots on the skin, use an iron comb (like a comb with a comb on it), cut it off with a knife, stick wet paper on it and hang it in the furnace. Hanging is the opposite of the first time. The skin is facing the flame and the lean meat is facing the furnace wall. When the oven temperature is raised to 208℃ and roasted for about half an hour, the meat turns into jujube red and the skin is golden yellow, and the small bubbles are filtered out to obtain the finished product.

Tianjin barbecue

Raw material formula: pork belly 100 kg refined salt 1.2 kg spiced noodles 0. 1 kg syrup 0.5 kg.

Production method: 1. Material preparation: Wash pork belly with skin, cut into 1.2 ~ 2kg cubes, and cut pork ribs into diamond-shaped blocks.

2. Cook: Cook the meat for about 20 minutes. When the skin is soft, take out the meat and string it diagonally with No.8 iron wire to keep it flat.

3. Pickling: Mix salt and spiced noodles evenly and spread on lean meat. At the same time, make water with syrup, apply it on the skin (50g syrup, 1kg water), air-dry for 4-5min, and then bake.

4. Baking: after stringing kebabs on both sides of the oven, bake them in the oven at 70 ~ 80℃ for about 30 minutes, then take the meat out of the oven, evenly prick the skin with 1 steel needle to promote foaming, then put the meat back in the oven, and gradually raise the oven temperature to100 ~150.

Boshan barbecue

Boshan barbecue originated in Boshan area, which is a unique traditional food with a long history, with a history of 100 years. Today, Boshan BBQ is famous both inside and outside the province, and it has become a welcome dish and a good gift for friends and relatives.

After liberation, Boshan Food Company brought Boshan barbecue into normal production as an important cooked variety, and further developed the formula and improved the operation technology. Regulation: each small piece of barbecue is 15 ~ 30 cm long and about 5 cm wide. 1972, the original deboning after baking was changed to deboning before baking. In recent years, the relevant departments have paid more attention to the production and development of this traditional famous food, which has improved the product quality and processing technology and won the title of high-quality product of the Ministry of Commerce and Shandong Province.

Raw material formula pork 100 kg salt 2000 g pepper skin 200 g.

Production method: Slaughter live pigs (preferably weighing 60kg), unhairing them with hot water, cutting them in half, drying the skins in a cool and ventilated place, then removing bones, cutting off four legs and the bottom of the stomach, taking out suet, cutting into strips with a length of 30cm and a width of 5cm, adding salt and pepper skins, soaking in water for about 40 minutes, and taking out. Hang each piece of meat with a barbecue hook and air it for 4-5 hours, then put it in the oven and smoke it with smokeless fruit wood, such as apple wood, persimmon wood, soft jujube wood, jujube wood, Toona sinensis wood and pepper wood. (Smoked wood and Xingwei wood are prohibited), and the smoking time is 3.5-4 hours.

Product features This unique famous food is delicious in color and healthy in spirit. Trinity of three colors: golden yellow (pigskin), milky white (fat) and brownish red (lean). The skin is crisp and tender, the entrance is not greasy, the taste is delicious, and the fragrance of woody is unique. Add sugar to the hot barbecue and wrap it with fresh lotus leaves before eating. The meat is crisp and tender and delicious. The cold salad is made of mung bean powder skin and eggs, which tastes more delicious; In addition, you can also make all kinds of hot and cold platters, stew vegetables and so on.