CN102948775A

CN102948775A - Making method of chicken dish having seafood taste

Info

Publication number: CN102948775A
Application number: CN201110242785XA
Authority: CN
Inventors: 唐德利
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-08-23
Filing date: 2011-08-23
Publication date: 2013-03-06

Abstract

The invention relates to a making method of a chicken dish having a seafood taste. The method is characterized in that chicken dish having a seafood taste is obtained through cooking raw materials, wherein the raw materials comprise a main material, soup ingredients and seasonings; the main material is a whole chicken; the soup ingredients comprise scallops, dried shrimp, flatfishes, licorice, tsaoko fruits, Chinese angelica pieces, cassia, anise, white pepper, Corsvenor Momordica Fruit, ginger, scallion, pericarp and Mosla chinensis Maxim; and the seasonings comprise rock sugar, salt, chicken powder, ginger and scallion. The dish made in the invention has the characteristics of extremely-thick seafood taste, crisp skin, tender meat, maintenance of the original taste and flavor of chicken, and extremely-delicious taste, and is very popular with clients, and the chicken has the efficacies of middle warmer warming, qi tonifying, deficiency supplementing, essence replenishing, spleen and stomach tonifying, blood vessel quickening and muscle and bone strengthening, so the chicken dish having a seafood taste is widely used as an first-class dish in families and restaurants.

Description

A kind of preparation method of extra large delicous chicken dish

Technical field

The present invention relates to a kind of cooking food, relate in particular to a kind of preparation method of extra large delicous chicken dish.

Background technology

The chicken fine and tender taste, flavour is delicious, elastic connective tissue is few in the meat of chicken, so easily absorbed by the digestive organs of human body, and has the effect that strengthens muscle power, strengthening body, so be deeply loved by the public, different local people different local tastes are arranged, the dish kind made from chicken also is varied, along with the continuous lifting of living standard, people also require more and more higher to food taste, in order to satisfy popular different demand, release new dish kind, it is very necessary making everybody that more selection be arranged.

Summary of the invention

In order to overcome the above-mentioned shortcoming of prior art, the invention provides that a kind of to have a seafood flavor strong, and skin is sharp and clear, sliding tender, the taste of the meat preparation method of delicious a kind of extra large delicous chicken dish extremely.

The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of extra large delicous chicken dish, it is characterized in that, and cooked by the raw material that comprises the following weight proportioning and form:

Major ingredient: 1 of the whole chicken of chicken item (approximately 1300 grams);

Soup batching: 2 of first shellfish 100 grams, dried shrimp 150 grams, DADIYU 150 grams, Radix Glycyrrhizae 50 grams, tsaoko, Radix Angelicae Sinensis Tabellae 12 grams, cassia bark 12 grams, anistree 12 grams, white pepper 9 grams, Momordica grosvenori half, ginger 150 grams, green onion 150 grams, pericarp 12 grams, 1 in lemongrass;

Condiment: rock sugar 50, each is an amount of for salt, chicken powder, Shaoxing rice wine, ginger 150 grams, green onion 150 grams;

Its preparation method is as follows:

1, it is good selecting the chicken of 1 of chicken item (approximately 1300 gram) gross weight, whole chicken is unwatered clean internal organ and cleans, and does not cut open the chest or breaks apart by chopping pin, and in chicken pin plug chicken belly, chicken must ZOUDIJI, prepares 2 pots in water (can soak whole chicken as suitable after inserting chicken); 2, first shellfish is macerated first, and dried shrimp need be fried perfume (or spice), and DADIYU will cook, the Momordica grosvenori crushing, and ginger is slightly clapped, and all the other materials are cleaned, and all put in one pot of water again, endure 3 hours with slow fire, wait fragrance to overflow, and add rock sugar, salt and chicken powder, stop working to put and warm up; 3, with another pot water boil, water is opened at once flame-out and add an amount of Shaoxing rice wine, utilizes the heating power of water that chicken is soaked ripe, inserts the leg place with chopsticks and looks it and do not have " watery blood " for just ripe; 4, chicken is taken out, put into again in the well-done upper soup and soaked 60 minutes, treat that chicken sucks elite in the soup fully, can cut dish on the part; 5, with bruised ginger, the green onion end, salt, sesame oil, soy sauce is mixing in little china bowl.Pouring into after peanut rusting to eighty per cant heat in the ginger green onion mixture condiment, make the ginger scallion oil.

Profitable effect of the present invention is: the dish characteristics that the present invention makes are that the seafood flavor is extremely dense, and skin is sharp and clear, meat is sliding tender, the genuineness that has kept chicken, taste is extremely delicious, be subjected to liking very much of client, chicken has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles, the present invention can be extensively as the first-class dish of family, restaurant.

The specific embodiment

The present invention is further described below in conjunction with embodiment: a kind of preparation method of extra large delicous chicken dish: described component and weight proportion thereof are: major ingredient: 1 of the whole chicken of chicken item (approximately 1300 grams); Soup batching: 2 of first shellfish 100 grams, dried shrimp 150 grams, DADIYU 150 grams, Radix Glycyrrhizae 50 grams, tsaoko, Radix Angelicae Sinensis Tabellae 12 grams, cassia bark 12 grams, anistree 12 grams, white pepper 9 grams, Momordica grosvenori half, ginger 150 grams, green onion 150 grams, pericarp 12 grams, 1 in lemongrass; Condiment: rock sugar 50, each is an amount of for salt, chicken powder, Shaoxing rice wine, ginger 150 grams, green onion 150 grams; Its preparation method is as follows: it is good 1, selecting the chicken of 1 of chicken item (approximately 1300 grams) gross weight, and whole chicken is unwatered clean internal organ and cleans, do not cut open the chest or break apart by chopping pin, in chicken pin plug chicken belly, chicken must ZOUDIJI, prepares 2 pots in water (can soak whole chicken as suitable after inserting chicken); 2, first shellfish is macerated first, and dried shrimp need be fried perfume (or spice), and DADIYU will cook, the Momordica grosvenori crushing, and ginger is slightly clapped, and all the other materials are cleaned, and all put in one pot of water again, endure 3 hours with slow fire, wait fragrance to overflow, and add rock sugar, salt and chicken powder, stop working to put and warm up; 3, with another pot water boil, water is opened at once flame-out and add an amount of Shaoxing rice wine, utilizes the heating power of water that chicken is soaked ripe, inserts the leg place with chopsticks and looks it and do not have " watery blood " for just ripe; 4, chicken is taken out, put into again in the well-done upper soup and soaked 60 minutes, treat that chicken sucks elite in the soup fully, can cut dish on the part; 5, with bruised ginger, the green onion end, salt, sesame oil, soy sauce is mixing in little china bowl, pouring into after peanut rusting to eighty per cant heat in the ginger green onion mixture condiment, makes the ginger scallion oil; When eating chicken nugget is dipped in edible in the ginger scallion oil,, meat sharp and clear by the cock skin that the present invention makes is sliding tender, has kept the genuineness of chicken, and taste is extremely delicious, is very first-class dish.

Claims

1. the preparation method of an extra large delicous chicken dish is characterized in that: cooked by the raw material that comprises the following weight proportioning and form:

Condiment: rock sugar 50, each is an amount of for salt, chicken powder, Shaoxing rice wine, ginger 150 grams, green onion 150 grams.

2. the preparation method of a kind of extra large delicous chicken dish as claimed in claim 1, its preparation method is as follows:

1, it is good selecting the chicken of 1 of chicken item (approximately 1300 gram) gross weight, whole chicken is unwatered clean internal organ and cleans, and does not cut open the chest or breaks apart by chopping pin, and in chicken pin plug chicken belly, chicken must ZOUDIJI, prepares 2 pots in water (can soak whole chicken as suitable after inserting chicken);

2, first shellfish is macerated first, and dried shrimp need be fried perfume (or spice), and DADIYU will cook, the Momordica grosvenori crushing, and ginger is slightly clapped, and all the other materials are cleaned, and all put in one pot of water again, endure 3 hours with slow fire, wait fragrance to overflow, and add rock sugar, salt and chicken powder, stop working to put and warm up;

With another pot water boil, water is opened at once flame-out and add an amount of Shaoxing rice wine, utilizes the heating power of water that chicken is soaked ripe, inserts the leg place with chopsticks and looks it and do not have " watery blood " for just ripe;

3, chicken is taken out, put into again in the well-done upper soup and soaked 60 minutes, treat that chicken sucks elite in the soup fully, can cut dish on the part;

4, with bruised ginger, the green onion end, salt, sesame oil, soy sauce is mixing in little china bowl;

5, pouring into after peanut rusting to eighty per cant heat in the ginger green onion mixture condiment, make the ginger scallion oil.