Old-fashioned casserole chicken
By VicentaLakin
Like salt chickens, all kinds of practices have been tried, and they are thought to be the best. Electro-cooked chickens, steamed roasted chickens and roasted chickens are less fragrances than those of deep-divad chickens. All my friends who watch my recipe know that our whole family likes casseroles, most often cooking hot and cold. No, I saw this series with a nice orange casserole. When the casserole arrives, I can't wait to make the classic casserole chicken with it. And what's deep in my heart is that when it's hot, it releases a lot of infrared, and when energy is saved, chicken tastes better. Uncovering the pan, the smell of salted chickens, the colours, the fineness of meat, the juicyness, and the satisfaction of eating。
Recipe Recommendations
- sanhuang chicken in 1
- yellow orange 3-5 one
- Salt-roasted chicken powder 30g
- coarse salt
- sesame oil appropriate amount
- salty fragrance
- 焗
- half an hour
- ordinary
Steps for Old-fashioned casserole chicken
1
Preparation of food products
2
Cleaning chickens with boiling water
3
Crush the oranges and flaunt the water
4
The water immersed in oranges is painted all over the chicken
5
And the whole body of the chicken is painted with salt powder
6
Finally, some perfume
7
(a) Be static for more than four hours
8
The chickens are wrapped in gauze
9
Two to three floors
10
An additional layer of paper on the outer layer
11
(b) Slurry salt is burned repeatedly
12
(a) Paper in tin in sandpots
13
part of the salt is laid at the bottom of the pot, not less than 3 cm thick
14
Put it in the chicken
15
Cover the remaining crude salt
16
Cover the lid, burn 20 minutes, turn 20 minutes。
17
Cover。
18
Pull out the salt。
19
Ripping off the outer layer of paper, it smells so good。
20
Try your legs。
21
Smell。
22
You too。
23
Perfect。
24
The finished product。
25
The finished product。
26
The finished product。
27
The finished product。Old-fashioned casserole chicken Make Tips
You're gonna have to use a dry, cold casserole。