The real secret of the big-pane chickens People say that every person who is outside is flowing into the stomach with a deep homesickness. When it comes to their hometowns, the deep-rooted taste of their hometown is emitted from the stomach. The strange thing is that after leaving Xinjiang for ten years, the taste of his hometown has slowly disappeared. I can’t remember clearly. I always thought that I had forgotten this book, but I found out that it was because there were too many people around me. The hypocritical taste slowly made me lose the ability to distinguish, from inseparable to indifferent. The stupid big Beijing city says that there are thousands of Xinjiang restaurants, and the "string" stores made up of cheap neon lights all over the streets are countless. In the middle of the night, I don’t know whether it’s a light box or a cigarette. I always Compare it to the direction card that I am going home, but every visit will be asked in the purest hometown deep in my stomach, so I slowly forget it. Suddenly there was a crazy idea to eat the most authentic big chicken. I began to look for large and small Xinjiang restaurants in the capital, ordering a large plate of chicken, a belt surface, each has a different taste, but the real delicious has never been encountered, most of them are emitted The perfunctory breath, some even used a variety of uncoordinated seasonings to cover the taste of the chicken, which made me completely disappointed with the Xinjiang cuisine in Beijing. Therefore, I returned to my hometown, which is the birthplace of the large-scale chicken, Shawan, Xinjiang. A street full of one-kilometre large and small chicken restaurants has increased many flavors, such as the sour beans, the lotus roots, and so on. It took a few days to try it again. It has a slightly better taste than the capital, but it can't be said to be amazing. It can't be compared with the taste of childhood. Is it because my taste buds are too rough or missing? What? Since I can't eat the most authentic big-name chicken in my heart, I occasionally try to make my own hometown food, but the taste is also unsatisfactory. It is not that the craft is not refined, but it is found that it is wrong from the "fundamental". I suddenly understood it. Let me tell you what the secrets of the real authentic chicken are. Raw materials, most hotels in order to save costs, 100% of the use of broilers, and not new, including most of the broilers now bought from the supermarket, so basically no choice of ingredients, no matter how to do it is not good eat. So I started looking for the most suitable chicken, bought the chickens and chickens of various samples from the Internet, visited dozens of professional breeding factories to buy farmed chickens, and went to the so-called dozens of farmhouses to buy chickens. The whole poultry market is clearly understood and clear. For example, the so-called farmer's chickens are grown from farms and then grown in their own yards to become expensive and expensive chickens; for example, to make chickens heavier, use large needles before slaughter. The chicken claws push the half-liter dirty water; for example, dead chickens are live chickens, live chickens are not blood-slung, etc., and these chickens are not only found in the market, but also many large supermarkets exist, and the quarantine procedures are ineffective. However, I think that although the market is in chaos, as long as you look for it, you will still have a conscience business, and you will pay attention to it. After a series of screenings, you finally choose a Muslim-sponsored business, and have more than 20 years of chicken experience. I saw the big cock in the courtyard, the sprouting hen, every corner of the courtyard was very clean, the workers were carefully disinfecting the work, and the intuition told me that it was him. When the sample was slaughtered, the workers The cock whispered, the chicken was screaming, but after the workers said a bunch of whispers to it, they suddenly quieted down, as if accepting their own destiny, I curiously asked the merchants, the merchant told me that they were slaughtering each When a chicken is in the name of Islam, the chicken will be very slack, so the meat will be more delicate, the blood will be cleaner, the pores will not tighten, and the hair removal will be cleaner. Maybe you will say this is 瞎Edited, but I saw it with my own eyes. After trying so many chickens, this is indeed the most perfect one. The main material is like this, the same is also the auxiliary material. Potatoes and onions should be selected locally in Xinjiang. Because the local temperature difference between day and night in Xinjiang is large and the sunshine time is long, the vegetation grown here is more abundant and the taste is more pure and pure. The most important thing to say is the spicy skin produced in Xinjiang. I tried many varieties of dried chili in Sichuan and tried many dried peppers from Xinjiang. I found that each dried chili has different tastes. The variety of peppers, the method of drying, and the sunshine time are all related. In the end, I tried to choose the combination of two kinds of peppers in Sichuan and Xinjiang. The sweetness is spicy and spicy. The belt surface I tried all the flour in the supermarket. However, they all feel that they are not so delicious. In the end, they chose Xinjiang flour. In addition to the sunshine time, the temperature difference between day and night, and the Xinjiang flour is a variety of seasons, the addition of soil eggs during the production of the belt surface enhances the protein content. Full of scent, slightly sweet, more powerful, only satisfied with empty mouth. The so-called fundamentally wrong is the choice of raw materials, why not eat the taste of childhood, because in that era there are not so many "high-tech" means like water-filled chicken. Heart, there is a feeling in Hong Kong, that is, I am not afraid to enter the wrong restaurant, because every time I enter a small restaurant, I am very careful. They are old shops for decades. I randomly found a porridge shop and ordered a bowl of shrimp porridge. The decoration is simple but the taste is really amazing. In the beginning of the "God of Food", the star god told us that we can make real food with our heart, so in order to make a truly authentic large-scale chicken, we have inquired about the practice of all the large-scale chickens, and have eaten all the famous markets in Xinjiang. Chicken shop, learn from each other's strengths, no less than a hundred attempts, leading me to have an absolutely powerful taste buds, I can accurately taste the amount of each flavor in the large chicken. The so-called authenticity is actually to please the taste buds of most people to continue to promote, there is no absolute authentic large-scale chicken, but I am sure that I am careful, I also believe that all people who have tried can feel it. END
Add peanut oil to the pan, more than usual, add sugar or rock sugar, stir fry
Add chicken and ginger to stir fry, chicken is not drowning, but need to be fired for 20 minutes. This step is very important, you can't omit it, then add pepper, star anise and continue to stir for 5 minutes.
Put in spicy skin and stir fry for 2 minutes.
Put in ketchup, soy sauce and stir fry for 2 minutes.
Adding stewed old hen soup can 'seduce' the taste of chicken better
Add a whole bottle of beer, cover the lid and simmer for 30-40 minutes. Keep looking at it in the middle. Don't cook it.
Add the hob block potatoes, do not stir fry, just lay on the chicken, the soup is half the best of the potatoes, then cover the pot and simmer for 5-10 minutes.
Add onion, pepper stir fry
It is very important to add raw garlic and stir fry when you are out of the pan. The raw garlic smell will better stimulate the chicken flavor.
Start to prepare the belt surface, the water must not be more when it is mixed with water. Use pure water and noodles, add salt, and increase the protein content of the egg.
Boil the water in a skillet, add a little salt, knead the dough into a 2cm cake, divide it into 5cm wide, and stretch it into the pot. After 2 minutes, it can be fished out.
If the chicken is not good, you must remember to fry it. This step must not be omitted. In addition, too many broilers can't be stewed at the moment. Also pay attention to mastering the time. If there are conditions, you can add ham and dried abalone to make honey juice. Out of color