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首页 道口烧鸡的做法(Red-Cooked Chicken, Daokou Style practic…

道口烧鸡的做法(Red-Cooked Chicken, Daokou Style practices).doc

道口烧鸡的做法(Red-Cooked Chicken, Dao…

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简介:本文档为《道口烧鸡的做法(Red-Cooked Chicken, Daokou Style practices)doc》,可适用于社会民生领域

道口烧鸡的做法(RedCookedChicken,DaokouStylepractices)道口烧鸡的做法(RedCookedChicken,DaokouStylepractices)RedCookedChicken,DaokouStylepracticesRedCookedChicken,DaokouStylepracticesRedCookedChicken,DaokouStyleisHenanHuaxianRoadtownof"YiXingZhang"RoastedChickenshop,alongwithBeijingRoastDuck,Jinhuaham,knownas"theworld(rightclickonmoresnackstechnologycanviewmorerelevantdocuments)thefirstchicken",istheHenanprovincefamousproducts,hasmorethanyearsofhistoryThefounderofRedCookedChicken,DaokouStyleapproachcalledZhangBingTheoriginalZhangBingRoadTown,alargesetofStreetopenedasmallshopRoastedChicken,becauseofnotmakinglaw,businessdepressionOnedayaoncebustlingchefintheQingimperialkitchenoldfriendsvisitinghisstuntTwopeopletalkaboutdrinkingafterbeingapartalongtimeZhangBingtoaskhimforadvice,hetoldhimasecret:"toRedCookedChicken,DaokouStylepracticesRoastedChickenincense,eightmaterialsplussoupTheeightmaterialisdriedtangerinepeel,cinnamon,cardamom,galangal,clove,AmomumTsaoko,angelicaeightkindsofcondimentsandsoupisboiledchickenChenTangEverycookapotofchicken,mustbeaddedtothefirstpotLaotang,soold,theolderthebetterZhangBingruprocessedthechickenandmadeitsmellgoodSincethen,thebusinessthriving,ZhangBingputhisRoastedChickenshopnamed"YiXingzhang""AfterthecardXiaoZiYiXingZhang"play,ZhangBingrepeatedpractice,intheselectionofchicken,slaughtered,hangtype,cooking,soup,cookingandotheraspects,exploreasetofexperienceHechooseschickenstrictly,andchoosestenderchickenwithintwoyearstoensurethequalityofchickenPicktothechickenslaughterwaitingtoleaveforsometime,letthechickentoeliminatetension,physiologicalfunctionrecoverypathRoastedChickenpracticesoftenexport,isconducivetofullybreakbloodletting,doesnotaffectthecolorofchickenIngredientsandcookingarethemostcriticalprocessesThefriedchickeninthepot,thesoup,withagoodseasoning,Wuhuoboil,andthensimmerTheotherisRoastedChickenchickenbodyhalveshavegreatoriginality,afteraperiodofRedCookedChicken,DaokouStylepracticesofsorghumstalktothechickenoutformasemicircletwosharpnoise,beautifulandunique"YiXingZhang"hasopenednearlythreehundredyears,ZhangBingRoastedChickentechnologyofancientlegend,andalwaysmaintaintheuniqueflavor,color,flavorandtaste,knownasthe"four"TheQingDynastyduringthereignofemperorJiaqingapatrolroadcrossing,suddenlyheheardQixiangup,asked:"whataboutthehumanitarianissuethisfragrance"AboutRoastedChickenreplied""AftertheRoastedChickenoffer,said:"goodtasteincolor,aroma,tasteandRoastedChickenpracticesact"Fromthenon,RedCookedChicken,DaokouStylebecametheimperialtributeGenerationsofZhangBing,inheritedanddevelopedthevirtuosityofancestors,the"YiXingDian"RoastedChickenhasmaintainedhisuniqueflavorSinces,foreigndiplomatsandforeigngueststoeatthe"RedCookedChicken,DaokouStyle",allsaidthejunctionallpraiseCanadianPrimeMinisterTrudeauandPresidentKaundaofZambia,theDanishPrimeMinisterandotherpreciousRedCookedChicken,DaokouStyledoFabienRedCookedChicken,DaokouStylegreatlyaftertasteRedCookedChicken,DaokouStylehasthecharacteristicsoffivekindsofgood,crispandsoftrotten,brackishpalatability,fatbutnotgreasyDon'tneedaknifetocutfood,withahandshake,fleshisautomaticallyseparated,bothcoolandhotfood,arefulloffragranceItsbeautifulshape,colorlightredandyellow,softrottenmeat,tastedelicious,andcanbestoredfor~daysandtastethesamecolor,winterstoredlongerRedCookedChicken,DaokouStylepractices:DINRawmaterial:FatChicksAmomumgramsCaoguogramsofcinnamongramsHoneyRightEtcgramsTangerinepeelgramsofclovesgramsAngelicadahurica:gramsofbeanKou,gramsNitrategramsofrefinedsaltgramsMakingmethod:Materialselection:mustusethegrowthofmorethanhalfayear,withintwoyearsoftenderchicksandfathens,weightin~kgofhealthynondiseasechicken,sick,dead,disabledchickensarenotusedSlaughtersection:Slaughterchickens,putcleanblood,whilethechickenisnotcoolin~DEGChotwaterscald,hamnetfeather,skilledperminutehamnetchickensThenwashthechickenbodytochopchicken,Cutthemouthabovetheneckofthechickentocuttheesophagusandtrachea,opena~cmincisionatthebuttocksofthechicken,removetheviscera,pulloutthetrachea,esophagusrinseInteger:firstwithaknifecut,chickenribs,vertebraeatthemiddlefold,chooseasorghumstalk,putchickenbelly,thechickeninthechickentodistractionabdomenpreservedtipcutasmallhole,thechickencrossintothecavetwowingscrossintothecavity,thewholechickenintotwoThetipoftheheadishalfround,cleanedandhungtodrytheepidermisFried:putthegoodchickenevenlycoatedwithhoneywater(waterandhoneyratioofto),andthenintothetoDEGChotwokandfryforabouthalfaminute,deepfryredpersimmonLuzhuchicken:accordingtothesequenceofputinthepot,addboiledchickensoup,inbrine,addspicesbag,withbamboograteonchickensoup,thechickendippedthetophalfofthebody,firstwiththefiretoboilthesoup,addaboutgramsofnitrate,Gaixiaosimmerfor(timetohoursdependingontheseason,chickenage),youcanpanFishing:Fishingchickenchickentopreparespecialtools,handeyecoordination,ahandgripforkchickenneck,ontheotherhandapairofchopstickssideabdominalShujielivechickensquicklyputawayfromthepot,inordertomaintaintheintegrityofchickentypeRedCookedChicken,DaokouStylekeypractices:slaughterhamhair,ensurethetechniquefast,cleanandbrightwhenstewed,boiledupfromabouthourstocook,butwithstewedsoupaftercancontinuetousethecall

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