Eight Treasures Preserved Food Recipe
One, add 10 kg of clean water to the stainless steel barrel, 30g of peppercorns, 100g of ginger, 160g of yellow wine, 200g of salt, 100g of chicken essence, 2 jin of soybean oil, a package of spices, and load them into a muslin bag, and repeatedly boil for 2 hours until the medicinal ingredients in the bag are very light in the broth, then remove the muslin bag. After the above broth cools down, pour it into the brine barrel, and immerse the cleaned pig intestines and chicken in this broth. Let the broth permeate the chicken meat for 2-3 hours, so that the flavor of the broth can penetrate into the chicken meat.
Three, eight treasures preserved food filling: remove the soaked pig intestines, put fragrant mushrooms, ginger, etc. inside the lower abdomen of the chicken, and mix 40-60g of salt and 1-4g of MSG evenly. Apply it evenly to the surface of the chicken and the cavity, and then marinate for 20 minutes. Let the salt and MSG penetrate into the chicken.
Four, Eight Treasures Roasted Chicken: Turn on the power, preheat to 250℃ first, then close the switch, put the shaped chicken on the oven hook, close the oven door, turn on the switch, wait for the temperature to reach 250℃, bake for 30 minutes, then pull open the vent, 5 minutes later close the vent, so that the moisture and smoke are discharged from the oven, then bake for 20 minutes and close the switch, take out the roasted chicken.
Five, broth preservation
1, preserved dishes broth, should pay attention to preservation, leave for next use. The more times the broth is used, the longer the preservation time, the better the quality, the more beautiful the taste. This is because the soluble protein and other ingredients in the broth are increasingly dissolved.
2, Broth preservation, pay attention to the following points: remove floating oil and foam. The floating oil and foam in the broth should be removed frequently, and frequently filtered and slag removed. It should be timed for sterilization.
3, In summer and autumn, boil and sterilize 1 time early and late every day, in spring and winter, boil and sterilize 1 time daily or every other day, boiling the broth and then put into a toxic container, the container must be used in ceramic or white enamel pot. It is absolutely not to use iron, tin, aluminum, copper pot, otherwise the salt and other ingredients in the broth will react with the metal, causing the broth to discolor, change taste, and even rot, so it cannot be used. Pay attention to the storage location.
4, Broth should be stored in a cool, ventilated, dust-free place, with a gauze cover to prevent flies and insects from falling into the broth. Use spice bags only 3-5 times and replace them. Other seasonings should be added to the raw materials when frying. Note: After making old broth, when making broth, you don't have to use bone broth, you can use clean water, or you can not add oil.
5, Raw material preparation before cooking. Animal raw materials must be cleaned of the remaining hair and dirt after slaughtering. Initial knife cutting processing. Meat, intestines, and liver should be cut into pieces. Poultry and tofu skin do not need to be cut. Blanching treatment. All animal ingredients that need to be preserved should first be blanched before being used for preservation.
Six, key to cooking raw materials
1, The selection of brine pot. It is best to use a cast iron pot, if the amount of ingredients cooked is not much, it is better to use a sand pot. These two pots have thick walls and poor heat conduction, so the broth will not evaporate easily. Food and this pot will not cause chemical changes. It is not recommended to use copper or aluminum pot, so the pot has strong heat conduction and the broth evaporates quickly. Copper pot is also easy to react with the salt in the broth, thus affecting the color, taste and quality of the product, and hygiene.
2, Master the firepower. Generally, it is adopted to use medium or small fire, so that the broth maintains a small opening or small opening state. It is not allowed to use a strong fire, otherwise the broth will boil, constantly splash on the pot wall, forming a film, finally carbonized and dropped into the broth, forming black powder, which is attached to the raw material, affecting the color, taste and quality of the product and the broth. Strong fire cooking will make the raw material difficult to soften, and the broth will evaporate rapidly.
3, Master the maturity of the raw material. Whether the raw material is old or tender, the maturity time is long or short, it must master the softening stage or the stage before taking out the raw material. The method of identification is to use your hand to pinch the preserved raw material. If it feels very hard, it means that the fire is not enough; if it crumbles when pinched, it is too much; when pinched, it is slightly soft and has a slight elasticity, and it does not crumble, it indicates that the temperature is just right, it is the softening stage.
