Where is the cuisine of carved chicken?

1 Where did the carved chicken come from?

2 What is the cuisine of Carved Chicken?

The practice of carving chicken has such high nutritional value.

4 how to make steamed carved chicken?

1 Where did the carved chicken come from?

How to make carved chicken mainly belongs to Cantonese cuisine. Here is a brief introduction to the raw materials and seasonings needed for carved chicken, which is also very simple. We can also cook at home and taste authentic Cantonese food.

Cantonese cuisine, referred to as Cantonese cuisine for short, is one of the four major cuisines in China and has the reputation of "eating in Guangzhou". Guangdong is located in the subtropical zone, bordering the South China Sea, with evergreen seasons, rich products, various delicacies and fresh fruits and vegetables in different seasons. Zhi Zhu in Qing Dynasty said: "Snails are neither crisp nor fresh. Eating fish in February is the best, eating fish in winter is the best, and having dogs in summer is the best. Delicious and delicious every year. " Vividly describes the rich and diverse cooking resources in Guangdong. As a famous dish in Cantonese cuisine, Carved Chicken is deeply loved by the masses for its unique taste and taste.

1. Slaughter the chicken, blanch it in a boiling water pot for about 2 minutes, take it out to remove fluff and dirt, then roll it again, take it out and dry it until the skin is dry. Apply oyster sauce first, then apply bee skin. Slice pork fat, put the remaining oyster sauce, honey, monosodium glutamate and two bowls of soup into a bowl to make a sauce.

2. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion, that is, put the eggs on the meat noodles. Fry until both sides are slightly yellow, add ginger and onion, mix well, add Huadiao wine, fry slightly, add juice, cover with high fire and boil, that is, leave the fire and leave the tail; Wait until the temperature drops slightly before returning to the furnace. Repeat this for 8 times, and the sheep turns over the chicken for 3 times, that is, each side needs to leave the fire mouth twice; It takes about 12 minutes to stew the fire repeatedly, and finally 1 time leaves the burner. After 3 minutes, remove the lid, remove the ginger, onion and oil residue, take out the chicken, cut into pieces, assemble it into chicken shape when serving, and sprinkle with the original juice. Note: Carving a chicken is the opposite.

2 What is the cuisine of Carved Chicken?

Carved chicken is nutritious and not difficult to make. Sick people are best suited to drink chicken soup to nourish their bodies. However, many people don't know about the carved chicken. Let's take a look at the story and history of this famous Cantonese dish.

The secret carved chicken is a private dish that warms the body and stomach. This kind of food can be used as both a dish and a soup. Carving chicken is very happy, with a rich old soup, a soft and rotten chicken and some addictive oil pepper. In addition, this kind of food is also very suitable for lunch dishes, with good meat quality and reasonable nutrition.

When the carved chicken is steamed, the whole kitchen is filled with charming fragrance. The mellow carved chicken and fresh and sweet chicken are combined to produce a wonderful fragrance. When cooking this dish, please try to use local chicken legs, because frozen chicken legs will taste much worse. In fact, the material doesn't have to be chicken legs, but chicken pieces can also be used. I am used to drinking cuttlefish chicken soup simmered on low fire, and it is also good to try carved chicken juice steamed on high fire.

Carved wine originated in Dawenkou culture period 6000 years ago, which represents the long-standing wine culture in China. Among the huadiao wines in various places, the oldest brand is Shaoxing huadiao wine in Zhejiang.