The difference between preserved chicken and air-dried chicken. Can the preserved chicken taste a little musty?

There are air-dried chickens for sale outside now. This kind of air-dried chicken looks similar to preserved chicken. If you compare two kinds of preserved chicken, which is better? Can the preserved chicken still be eaten because it is a little moldy?

Difference between preserved chicken and air-dried chicken

Air-dried chicken and spicy chicken are two different flavors of food. Different production methods, different tastes and great differences.

Can the preserved chicken taste a little musty?

Generally, if the pickled chicken legs are left for too long, especially when the weather is wet, it is easy to grow long hair, which is a process of mold breeding. If it is confirmed that it belongs to mold breeding, don't eat it, because it will easily affect your health.

How to preserve preserved chicken?

1, pickled chicken legs, don't leave them for too long. In winter, the temperature is low and the humidity is moderate. If you plan to eat chicken legs in a short time, such as two weeks, the room temperature is lower than 20℃ and the humidity is lower than 60℃, you don't need to put them in the refrigerator, just put them in a ventilated and cool place. If long-term preservation is needed, the preserved chicken legs should be further baked and dried, put into fresh-keeping bags according to the disposable edible weight, and stored in the freezer of the refrigerator, which can generally be stored for 6 months. But I still suggest that everyone finish eating quickly.

2. If it is a pickled chicken leg, it should also follow the two environmental principles of low temperature and dryness, so the shelf life is generally 3-6 months.

How long does it take to steam the chicken?

Steam for 25-35 minutes.

Material: 1 air-dried chicken.

Accessories: oil, onion and garlic.

Practice of steaming and air-drying chicken

1. Soak the air-dried chicken in warm water for 4-6 hours, and then wash it several times to remove excess salt.

2, washed air-dried chicken does not go to the head and tail, and the rest is cut into pieces.

3. Loading.

4. After 4.SAIC, steam in a steamer for 25-35 minutes.

5. Shred onion and mince garlic for later use.

6. Take out the steamed chicken pieces.

7. Sprinkle with shredded onion and minced garlic.

8, put a little oil in the pot, burn it until it smokes slightly and then pour it on the chicken.