A halogen chicken
By VicentaLakin
It's a halogened chicken, not a greasy chicken, but there's a difference in soup juice. You can shut up when you see some friends on the Internet making greasy chickens with a lot of groceries, such as eight horns, aromatics, herbs, cinnamon, leaf and so on. Roast chickens should be primarily oiled and cooked. And the halogen is just made of a lot of materials, so let's talk about halogen chicken. It was halogenated just a while ago, and is now used to make the gall, to add a proper amount of water and a percentage of the fabric. To make it clear, frozen chickens in rice country are without head and feet unless you go to the farm and get a live chicken。
Recipe Recommendations
- chicken
- refined salt 1/2 tablespoon
- old brine 2 cups
- red onion 2 capsules
- chives 2 trees
- ginger 5 pieces
- soy sauce appropriate amount
- rock sugar 15 grams
- qingshui appropriate amount
- sesame oil 1/2 tablespoon
- brine 1 cup
- oyster sauce 1/2 tablespoon
- cornflour 1/2 tablespoon
Steps for A halogen chicken
1
The chicken is room-temperatured and then immersed in a large bowl, watered without chicken noodles, salted 1/2 large spoons, evenly mixed and immersed for about 20 minutes。
2
When the time comes, dry water with kitchen paper, put it in the oven, dry it for about 30 minutes, dry it without a dryer, dry it with the wind and blow it with a fan, and dry skin for the benefit of the soup。
3
Prepare halogenated soup juice for drying, with two cups of old halogenated water, two onions, two onions, five slices of ginger, a proper raw extraction, and 15 grams of glucose, so that the amount of fresh water does not exceed the depth of the chicken。
4
We'll turn it into a fire and make it smell。
5
TURNING SOUP JUICE INTO SHRIMP EYEBALLS, PUTTING IT INTO CHICKENS, SWINGING IT DOWN A FEW TIMES, TURNING IT DOWN A LITTLE BIT, SEEING ONLY A LITTLE BIT OF OIL FLOATING ON THE SIDE OF THE SOUP, NOT A BIG ROLL OF SOUP JUICE, ABOUT 90°C, PERMEATING FOR ABOUT 10 MINUTES。
6
Turn the chicken over and make it for about 10 minutes。
7
From time to time pour soup on the top of the chicken。
8
Put the chicken's tail up, let the soup dip into the chicken's chest for about 10 minutes。
9
The tail is then down, immersed in the tail for about 10 minutes, all four sides of the chicken are immersed, and the four sides are cyclically immersed, so that the colour and cormorance are even。
10
IN THE THICKEST PART OF THE BODY, A NEEDLE IS PLACED EQUAL TO OR GREATER THAN 165°F, BUT WITHOUT PERMEATING THE BLOOD, IT IS TAKEN UP, IT IS COOLED AND THE SURFACE IS COATED WITH SESAME OIL。
11
A cup of halogenated water in a small pot, a spoonful of cerium oil, and a drop of starch water made of two spoons of fresh water and one-two spoons of powder, mix it evenly, try it if it's not salty enough to add a proper amount of raw smoke, mix it constantly, and burn it to a big bubble, and then make a juice or pour it on a piece of chicken。A halogen chicken Make Tips
ONE, A LOT OF PEOPLE LIKE TO TALK ABOUT IT, SAY THAT A WHITE AND WHITE CHICKEN WITH 80-90 °C IS SOAKED, BUT IT DOESN'T HAVE TO BE TOO PRECISE AT HOME, SO IT'LL BE A LITTLE LIGHT IN THE COLDEST PART OF THE SHRIMP EYE. IF THE CHICKEN IS BIG, IT'S JUST 80 °C, IT'LL BE LONGER, AND IF IT'S FRESH, IT'LL BE REALLY EASY, IF IT'S FROZEN, AND THE TEMPERATURE IS AROUND 90 °C. TWO, THE OLD HALOGEN IS TOO MUCH, AND THE HALO IS THICKER THAN THE HALO, BUT IF IT'S NECESSARY TO PUT SOME WATER IN THE HOTTEST PART OF THE BOTTLE OR BOX, IT'S NOT EASY TO COOK; SOME FRIENDS PREFER TO USE THE LAST HALOGEN ICE TO KEEP IT, AND THEY PREFER THE FIRST TYPE; THREE, HALO AND WHITE CHICKENS ARE SOAKING UP AT HOME, ALTHOUGH THEY DON'T HAVE THE SAME AMOUNT OF FOOD, THEY DON'T NEED TO BE WARMED UP, SO MUCH AS TO MAKE THEM。