Roast chicken
By VicentaLakin
“KOMBO FOOD-GRADE CASSEROLES, DRY AND COLD,” WITH 4.6 L CAPACITY, WITH NO PROBLEM WITH A SINGLE CHICKEN OF TWO POUNDS OR SO, JUST FOR A FAMILY OF THREE. FOR THE WHOLE CHICKEN, I HAVE A DIFFERENT PLOT. THERE IS A CUSTOM AT HOME THAT WHEN A CHILD REACHES THE AGE OF 18, HE EATS A WHOLE CHICKEN, A POUND OR SO, AND HE EATS ONE PERSON, A SIGN THAT YOU HAVE GROWN UP AND GROWN UP. THIS DAY IS GREAT, AND SINCE THE DAY OF WRITING, WHEN I WAS 18, I HAVE WAITED LONG. BECAUSE FROM THAT DAY ON, IT MEANS YOU'RE REALLY GROWING UP. WHATEVER IT TAKES. AND I'VE GOT ONE THING FOR SALT CHICKENS. OPEN A LAYER OF WRAPPER, A DELICIOUS SPLEEN OF CHICKEN. IT WAS LATER KNOWN THAT THIS PARTICULAR COOKING TECHNIQUE RETAINS THE NUTRITIONAL VALUE OF CHICKENS RICH IN CHICKEN, WITH BRIGHT ORANGE BUTTER, VENOM, AND IS NOT GREASY AND SMOOTH. THE EFFECTS OF COLD BLOOD AND DRYING ARE FREQUENTLY CONSUMED, WITH RENAL PERFUNCTATION AND WARM STOMACHS. EVERY TIME I GO HOME, MY MOTHER MAKES A CHICKEN FOR ME. PACKING THE LEAVES IN THE POND, THROUGH THE UNIQUE REFRESHMENT. THE BIG CASSEROLE OF KUNBO CAN MAKE ME MEET THE NEEDS OF A TASTE BUD IN MY OWN HOUSE. KUMBO'S FRAGRANCE CHICKEN。
Recipe Recommendations
- MA chicken 1200g
- coarse salt 1500g
- pepper 30 capsules
- octagonal of 2
- cinnamon 3g
- curry powder 1 teaspoon
- white pepper 2 tablespoons
- refined salt 2 tablespoons
- ginger 3 tablets
- high-alcohol liquor 1 tablespoon
- lotus leaf 1 bunk
Steps for Roast chicken
1
The new casserole should be cleaned with a dry cloth。
2
Roast chicken wash clean leach. Get ready for food。
3
It's white on the chicken, and it's flattened inside and outside。
4
Curry powder, salt, pepper powder, and small dishes mixed into chicken powder. The salted chicken powder is painted on the chicken and a layer is painted on the stomach。
5
Ginger slices are placed in the abdomen of the chicken, salted for more than half an hour and dried。
6
Pack the chicken with a clean leaf。
7
There's another layer of tin paper outside。
8
The boiler is filled with prepared salt, and with large materials, peppers, guacamole, and the scent of fire。
9
Put a piece of salt on the bottom of the casserole, spread it evenly
10
Put it in the bag
11
And pour all the salt in and put the whole chicken on。
12
Put the lid on the stove
13
Put the salt on it and turn the chicken over
14
It's 10 minutes to burn in salt again。
15
Crush the salt shells and take out the good pheasant
16
Open it and eat it。Roast chicken Make Tips
Salted chickens are best made using coarse sea salt, so that the heat is more evenly distributed and cannot be replaced by refined salt. 2. Pickled spices can buy salt chicken powder or be set up by themselves. Ginger yellow powder can make chicken skin yellow and smell uniquely, without which it can be replaced with curry powder, and curry is also the main raw material. 3. Used rough salt is not wasted. It can be reused, and salt chickens, salt chicken wings, chicken legs, salt pigeons, etc. can be used, or used to make peanut rice, melons, walnuts, etc. In order to avoid the spilling of oil and soup from the pot, the chicken itself produces a lot of oil and soup, so a layer of tin paper is added. And no more gas. 5. Tea for 1-2 sheets, depending on the size of the chicken。