Salt chicken

By VicentaLakin

Salt chicken
In the next few years, there are not many big foods that can be used to contain the scenes, which are not necessarily complex and time-consuming, such as the salt chicken, which is one of the sauerkraut's foods, which is very good for sale and taste, and which is not just a delicious one, which is much more succulent and powerful. It's very simple, in short, to wrap a pickled whole chicken in paper and burn it for about an hour. So to do this, just prepare a dry-burned casserole and sea salt in advance, bearing in mind that there is no ordinary casserole, otherwise there is a risk of bursting。

Recipe Recommendations

  • sanhuang chicken a
  • Salt-roasted chicken powder appropriate amount
  • sea salt 6 pounds
  • Gardenia powder a little
  • Nailanshao casserole a
  • baking paper

Steps for Salt chicken

  • 1
    Fresh three yellow chickens go to the insides, wash clean and hang the tardy water. Chicken is about two and a half pounds。
  • 2
    Take a little pick-up of the green bean size and a little warm watering. The platinum powder is extracted from the fragrance, which is often used by family members to colour their food and make natural spices。
  • 3
    Put on a disposable glove and put a tweezer on the chicken with the dry moisture。
  • 4
    The salt chicken powder is evenly painted on the chicken, as well as on the stomach. A pickle is made for one hour, not more than four hours, or the chicken will age. Salted chicken powder contains salt and water when it's salted. It can be placed in a container on a shelf like mine。
  • 5
    Packed the pickled chickens with high-temperature baked oil paper, and the connection can be placed on a stapler
  • 6
    Two more floors。
  • 7
    Prepare a clean black-coloured casserole without touching water, wipe it with paper towels, and save your hands and feet。
  • 8
    Sea salt is made of a grinding iron pan, and the salt is heated, which cannot be replaced by the salt that is eaten。
  • 9
    Put some salt in the casserole, two to three centimeters thick
  • 10
    Put in a pack of chickens。
  • 11
    Pour the rest of the salt into the sandpot and cover the whole chicken。
  • 12
    Cover it, burn it for 10 minutes, then turn it down and burn it for 50 minutes。
  • 13
    Open the lid, tear the paper, the smell of salt chicken comes out
  • 14
    The plate will be loaded, and if it does not last at a time, the next time the microwave is clinked or the oven is heating 100 degrees for a few minutes。
  • 15
    Done
  • 16
    Done
  • 17
    Done

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