I have been cooking Cantonese food for a few days, including steamed, stir-fried, boiled, braised, grilled, soups, and stir-fried dishes, but I am missing a fried dish!
Among Cantonese cuisine, some fried dishes are impractical to make at home. They are both wasteful and expendable. Today, we will make a dish that is small and big, called "Huaiyan Golden Medal Crispy Fin".
"Huaiyan" is not the salt produced in the Jianghuai area, but a name in Cantonese cuisine. It is similar to the salt and pepper used in Shandong cuisine, but the preparation method is different. "Pepper and pepper salt" is made by frying pepper and rolling it into powder, and then adding a certain proportion of fine salt to mix, without frying the salt. "Huaiyan" is different. When making, the salt is stir-fried until it is slightly yellow, then add a proper amount of five-spice powder and pepper powder, and use preheating in the pan to stir-fry it until fragrant. The production process is slightly more refined and tastes better.
"Huai salt" can be used for stir-frying or dipping. It is a homemade condiment with a strong aroma. For example, in Cantonese cuisine, fried chicken, fried pigeon, fried duck, etc. are all served with a plate of Huai salt and a plate of plum sauce as above. You can dip it according to your own taste, salty, sweet and sour. The one I made today is fried fin with "Huai Salt". It is a good dish with wine, so it is called "Huai Salt Golden Crispy Fin". As long as the following practices are done;
Huaiyan Gold Medal Crispy Fin
By ReyesKuphal
Recipe Recommendations
- chicken wings 500 grams
- onion 50 grams
- ginger slices 30 grams
- octagonal 5 grams
- cumin 1 grams
- pepper 2 grams
- salt 5 grams
- sugar 3 grams
- maltose 15 grams
- balsamic vinegar 或大红浙醋10 grams
- qingshui 50 grams
- fine salt 15 grams
- spiced powder 2 grams
- pepper powder 3 grams
Steps for Huaiyan Gold Medal Crispy Fin
1
Mix onion, ginger, star anise, pepper, cumin and other chicken wings in a basin and mix well.
2
Add salt, sugar and Shaoxing wine into it and mix well.
3
Wrap in plastic wrap and marinate for 2 hours.
4
To blend sweet and sour juice, first add Shaoxing wine into the maltose.
5
Then add the balsamic vinegar.
6
Dilute with five times more water.
7
Stir together the sugar water and set aside.
8
Put salt in the pan and stir-fry over low heat.
9
When the salt is stir-fried and turns slightly yellow, turn off the heat, wait for a moment, and add the five-spice powder and pepper powder when the temperature drops slightly.
10
Since the temperature in the pan is still very high, you should move quickly when frying, stir until the aroma is fragrant, mix well, and then cool.
11
Pour the stir-fried Huai salt into the flavored plate for later use.
12
After the chicken wings are marinated, pick out the marinade.
13
Boil the water in the pot and pour in the chicken wings to tighten the skin.
14
After the chicken wings are put into the pan, stir quickly twice and remove them immediately.
15
The scalded chicken skin is dry and oil-free on the surface. Pour in sweet and sour water while it is hot and mix well.
16
Dip the chicken wings in sweet and sour water, remove them, and place them on the drying rack.
17
Place the drying rack in a ventilated place to dry.
18
Allow the skin to dry until dry before frying.
19
Deep-fry the chicken wings until red, remove them from the plate, and serve with Huai salt. Operation complete.Huaiyan Gold Medal Crispy Fin Make Tips
The characteristics of this raw fried dish: the appearance is red and oily, the aroma is tempting, the skin is crisp, the meat is tender and delicious, and the aroma is enhanced when dipped in Huai salt. Warm tips: 1. Salting should not be too salty, as long as you use spices to enhance the aroma, because you must also dip it in Huaiyan salt to eat. 2. When scalding the skin, you should move quickly. Never cook the skin. After cooking it, the skin will become sticky. If you roll it out in hot water, the skin will feel dry and oil-free. Sugar water is the easiest to adhere to the surface at this time. The effect of air drying is also the best. This process is the same as making duck blanks for roast duck. 3. After wrapping the crispy skin with sweet and sour water, be sure to dry it in a ventilated place. It is best that the surface of the skin is dry and free of moisture. 4. When frying, the oil temperature should not be too low. It can be heated to 50 to 60%. In this way, the chicken wings will be quickly shaped when placed in the pan. After shaping, the temperature will be lowered and fried until done. Then the oil temperature will be increased to color. The fried chicken wings will float on the oil surface. If you don't control the heat well, the chicken wings will sink to the bottom of the pot for a long time. At this time, the skin will break, and the fried chicken wings will not be beautiful! 5. It is best to make it with whole wings, but it is not easy to buy in supermarkets in Beijing, so you can also use middle wings instead. This Cantonese food raw and fried "Huaiyan Gold Medal Crispy Fin" is ready. The principle is the same as that of crispy fried chicken. It tastes crispy on the outside and tender on the inside. Coupled with Huai salt, it can be said to be fragrant and fragrant, haha! For friends 'reference!