Osmanthus osmanthus processing method
The osmanthus osmanthus has a long history and originated in the Hongwu period of the Ming Dynasty. The founding emperor of the Ming Dynasty, Zhu Yuanzhang, wanted to prolong life and live forever in his later years. After killing the live broilers for 2-3 months, he ordered more than 20 kinds of Chinese herbal medicines that can regulate body functions and soaked in the chicken for 12 hours. In the pottery jar with the words "Osmanthus fragrans" written in it, he cooked it with low heat. The broiled chicken has a delicious taste and unique flavor. It has the effects of clearing the heart, nourishing the yin and strengthening the yang, and prolonging longevity. It is especially useful for elderly people who have a beauty and health care function.
First, the processing process.
Select chicken → slaughter → picking hair → to dirty → rinse → soaked with Chinese herbal medicine → picking → finished product.
Second, formula.
For processing 20 chickens, the following ingredients are required.
1, brewing materials: amount of water (better with the old brewing solution), 6 grams of Polygonatum, Angelica 10 grams, 2 grams of Magnolia, wax gourd seeds 10 grams (fine research), Artemisia 10 grams, white stiff 6 grams, When taking 6 grams, 6 grams of eucommia, 10 grams of lily, 10 grams of cinnamon, 6 grams of saffron, 4 grams of geraniol, 4 grams of Cistanche, 4 grams of gardenia, 4 grams of woody, 10 grams of ginger (crashed), galangal 10 grams, light blue 10 grams, 10 grams of sweet-scented osmanthus, 200 grams of salt, 20 grams of sugar, 10 grams of honey.
The preparation method is to remove salt, sugar, and honey, and the rest of the above materials are packed in seasoning bags and put into a pot, add water or old foam solution and salt, and then use a small fire to boil and keep the micro-boiling system. About a minute or so, add honey and sugar, and measure the saltiness of the soup after it is cool. It must be maintained at around 10. Take out the bag of foam and use it for foaming 10 times per bubble.
2. Preparation of alfalfa preparation: 10 grams of aniseed (star anise), 10 grams of pepper, 10 grams of Amomum villosum, 5 grams of basil leaves, 5 grams of laurel, 10 grams of sweet-scented osmanthus, 5 grams of cinnamon, 3 grams of cloves, 6 grams of mushrooms , Hawthorn 3 grams, 3 grams of pepper, dried tangerine peel 6 grams, 100 grams of salt, onion, ginger 50 grams, MSG and chicken or chicken flavor and red yeast rice in the right amount.
The preparation method is to remove salt, monosodium glutamate, chicken essence, or chicken essence and red yeast rice powder. The rest of the ingredients are put into a mash bag, put into the altar and cook with the chicken, and the mash is changed every time it is cooked 5 times.
3, operation method
(1) Choosing chickens: Choose 2-3 months of about 0.5 kilograms of well-developed, obese healthy broiler chicken for processing.
(2) slaughter, armpit hair, to the dirty: Take the neck cutting method to blood, require the location of the next knife, knife edge size is appropriate, to ensure good bloodletting. After putting blood into the body, when it is still a little warm, put it in water of 60°C for 1 minute to scald and remove the hair. The old skin on the shell and feet must be cleaned. Then remove the viscera from the back of the abdomen. Tweezers, esophagus, and trachea should also be removed. Be careful not to break your intestines.
(3) Rinse: After soaking the broiler body with Chinese herbal liquid, rinse immediately with clean water, and then put it into the brewing tank containing the Chinese herbal medicine (better with the old brewing solution). About 12 hours in the system, the middle and top should be flipped twice, and the bubble solution must be soaked in the body of the chicken. It is better to brew the cylinder in an environment of 0-4°C.
After the broiled chicken is fished out, the broth is boiled and filtered immediately, and stored at 0-5°C until next time. Soaking the chicken with the old bubble liquid has better taste and health care functions.
(4) Tanning: Put the chickens out of the jar into pottery jars that can be fireproofed, boiled, heat-resistant, and easy to heat transfer. Add boiling cooking materials and proper amount of water. ), With a large fire, boil as soon as possible after adding salt, monosodium glutamate, chicken or chicken flavor, red yeast powder, taste the salty soup, watch its color. After adjusting the salty and colory flavor of the soup, switch to a low heat for 30 minutes. The only bubbles in the altar will not boil until it is crushed and then removed.
When the chicken is drained, the soup is immediately filtered and the filtered soup is stored at 0-5°C for repeated use. Chickens are made from the old soup and their chicken tastes more delicious.
4, the finished product specifications. The surface is bright pink, white and soft meat, the entrance is rotten. Rich in flavor, fragrant, unique flavor, long aftertaste.
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