The broad salt hand tore the chicken
By VicentaLakin
The hand tore chicken was originally a canadian cold, yellow chicken skin, fine meat, gnawed with no oil, dryer than normal chicken meat and easier to reconcile. And the chicken-addicted Cantonese have incorporated local salt formulas into it, which have made this salty broad salt hand tore chickens. The salty hand tore the chickens not only to preserve the old fragrance of the river, but also to create a more groundbreaking taste of sweet appetites, which is considered to be the end of the meal。
Recipe Recommendations
- chicken in 1
- Salt-roasted chicken powder 40g
- peanut oil 20g
- soy sauce 3 spoons
- onion appropriate amount
- Jiang appropriate amount
- sesame oil 10g
- white sesame 15g
- salty and fresh
- steamed
- an hour
- simple
Steps for The broad salt hand tore the chicken
1
a chicken with a salted chicken sauce of 40g peanut oil of 20ml flucose 10ml was born with 3 tea spoons of white sesame 15g ginger acreage。
2
Ginger slices, little onion slice spare。
3
Wash the chickens and dry the water, and then put onions on it。
4
The square evaporation tank is adjusted to normal vapour mode, preheated to 100°C and placed in the middle layer for 35 minutes。
5
The chicken is taken out and dried cold, the chicken skin is separated from the chicken, the chicken is torn into chicken silk, and the chicken skin is cut into strips。
6
The small fire heats the pot and puts it in white sesame, turns it off, and stays cool。
7
Smelting oil and peanut oil in salt powder should be mixed with well-established sesame。
8
Done。