CN105192741A - Braising method for pot chicken - Google Patents
Braising method for pot chicken Download PDFInfo
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- CN105192741A CN105192741A CN201510773720.6A CN201510773720A CN105192741A CN 105192741 A CN105192741 A CN 105192741A CN 201510773720 A CN201510773720 A CN 201510773720A CN 105192741 A CN105192741 A CN 105192741A
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Abstract
The invention discloses a braising method for pot chicken. The pot chicken is prepared from the following raw materials in parts by weight: 500 to 800 parts of chicken meat, 80 to 150 parts of eggplants, 0 to 25 parts of fresh chilli, 5 to 15 parts of dried chilli, 3 to 8 parts of peppers, 3 to 5 parts of anise, 3 to 5 parts of pericarpium citri reticulatae, 2 to 3 parts of amomum tsao-ko, 5 to 10 parts of very light blue, 10 to 15 parts of gingers, 10 to 15 parts of garlic, 10 to 15 parts of dark soy sauce, 10 to 15 parts of cooking wine, 8 to 15 parts of salt, 8 to 15 parts of sugar, 120 to 200 parts of edible oil and 300 to 500 parts of water. The braising method comprises the following steps: 1, material preparation; 2, material frying; 3, braising; and 4, traying. The chicken meat prepared by the braising method is tasty; the meat is fresh, smells good and is not burnt; the eggplants are soft and are compatible with the flavor of the chicken meat, so that the color, the fragrance and the taste are good; the braising method is a traditional method for preparing the pot chicken, so that the pot chicken has a dual effect of dietetic invigoration.
Description
Technical field
The present invention relates to the method for cooking of a kind of ground pot chicken, belong to food processing technology field.
Background technology
Pot chicken is one local famous dish on ground, and ground pot chicken originates from the rural area of North-Anhui district, and the raw material sources of ground pot chicken are native chicken in this locality, with propping up native stove, setting up iron pan above, using firewood or stalk to light a fire below, by about 1-2 hour fire, time off the pot, chicken flavor is aromatic, and due to simmering of long period, the soup juice of ground pot chicken is less, the fresh alcohol of taste, but the preparation method that prior art is ununified, although have his own strong points, dragons and fishes jumbled together, is badly in need of a kind of ground pot chicken method for cooking of tunnel.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of ground pot chicken method for cooking of tunnel good in color, smell and taste.
For achieving the above object, the technical solution adopted in the present invention is: the method for cooking of a kind of ground pot chicken, and raw material is made up of by weight chicken 500 ~ 800, eggplant 80 ~ 150, fresh capsicum 0 ~ 25, chilli 5 ~ 15, Chinese prickly ash 3 ~ 8, anise 3 ~ 5, dried orange peel 3 ~ 5, tsaoko 2 ~ 3, Bulbus Allii Fistulosi 5 ~ 10, ginger 10 ~ 15, garlic 10 ~ 15, dark soy sauce 10 ~ 15, cooking wine 10 ~ 15, salt 8 ~ 15, sugar 8 ~ 15, edible oil 120 ~ 200, water 300 ~ 500.
Further, described method for cooking, step is as follows:
One, get the raw materials ready: chicken stripping and slicing, chilli shreds, Bulbus Allii Fistulosi segment, and ginger is cut into bruised ginger, and garlic is cut into slices, eggplant stripping and slicing;
Two, fried material: use iron pan, charcoal or firewood are as fuel, iron pan is burnt heat by little fire, add edible oil, clean a pot edible oil inner surface surrounding, then the chilli of chopping, Bulbus Allii Fistulosi section, bruised ginger, garlic pieces, Chinese prickly ash, anise are put into together when iron pan frying goes out fragrant flavescence and add chicken block, stir-fry 1 ~ 2min;
Three, fire: cooking wine, dark soy sauce are added, stir-fry 2 ~ 3min, then adds water, eggplant, salt, sugar, dried orange peel, tsaoko, cover pot cover, and large baked wheaten cake is boiled to pot, then changes little fire and simmers 40 ~ 80min;
Four, sabot: by fresh capsicum stripping and slicing, add step 3 simmer after pot in, stir-fry 1 ~ 2min, then ceases fire, and by ready-made dish sabot, drenches a little sesame oil.
Further, described fresh capsicum is fruit capsicum, and multiple color collocation.
Further, in the process that described step 3 is fired, at the inner surface soup juice top veneer cake of iron pan.
Further, the raw material of described cake is wheat flour, and the one of corn flour and mung bean flour or sweet potato powder forms, wherein wheat flour: corn flour: the weight ratio of mung bean flour or sweet potato powder is 1:1:0.5.
Advantageous Effects of the present invention is: tasty in chicken, the fresh perfume (or spice) of meat and not bavin, and eggplant is soft rotten, and compatible with chicken taste, good in color, smell and taste, is the preparation method of genuine ground pot chicken, has the double effects of tonic concurrently.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A method for cooking for ground pot chicken, raw material is made up of by weight chicken 750, eggplant 120, chilli 10, Chinese prickly ash 5, anise 4, dried orange peel 4, tsaoko 2.5, Bulbus Allii Fistulosi 8, ginger 11, garlic 12, dark soy sauce 13, cooking wine 13, salt 11, sugar 10, edible oil 170, water 400.
Further, described method for cooking, step is as follows:
One, get the raw materials ready: chicken stripping and slicing, chilli shreds, Bulbus Allii Fistulosi segment, and ginger is cut into bruised ginger, and garlic is cut into slices, eggplant stripping and slicing;
Two, fried material: use iron pan, charcoal or firewood are as fuel, iron pan is burnt heat by little fire, add edible oil, clean a pot edible oil inner surface surrounding, then the chilli of chopping, Bulbus Allii Fistulosi section, bruised ginger, garlic pieces, Chinese prickly ash, anise are put into together when iron pan frying goes out fragrant flavescence and add chicken block, stir-fry 1 ~ 2min;
Three, fire: cooking wine, dark soy sauce are added, stir-fry 2 ~ 3min, then adds water, eggplant, salt, sugar, dried orange peel, tsaoko, cover pot cover, and large baked wheaten cake is boiled to pot, then changes little fire and simmers 40 ~ 80min;
Four, sabot: by fresh capsicum stripping and slicing, add step 3 simmer after pot in, stir-fry 1 ~ 2min, then ceases fire, and by ready-made dish sabot, drenches a little sesame oil.
Described fresh capsicum is fruit capsicum, and multiple color collocation.
In the process that described step 3 is fired, at the inner surface soup juice top veneer cake of iron pan.
The raw material of described cake is wheat flour, and the one of corn flour and mung bean flour or sweet potato powder forms, wherein wheat flour: corn flour: the weight ratio of mung bean flour or sweet potato powder is 1:1:0.5.Wheat flour is to make corn flour be bonded together, and adjust certain mouthfeel, although perfume (or spice) heard by pure corn flour, but taste and be difficult to swallow, add mung bean flour or sweet potato powder can have additional nutrients, also can the taste of adjusting range cake and mouthfeel, face cake absorbs the taste of chicken soup, crisp, fragrant and pleasant to taste, be a characteristic configuration of ground pot chicken.
Bulbus Allii Fistulosi is that green onion is removed bottom greenery and only retains the white bar in top.Fresh capsicum is used for garnishing food, and do not add fresh capsicum in traditional preparation method, the making of ground pot chicken is divided into summer and winter, does not use eggplant in the winter time, and adds mushroom, mushroom, pastes cake and then uses sweet potato powder, and summer then uses mung bean flour.
This method is traditional and the ground pot process for making chicken in tunnel, and its materials and consumption directly determine the quality firing taste, and the present embodiment is most preferred embodiment.
embodiment 2
A method for cooking for ground pot chicken, raw material is made up of by weight chicken 500, eggplant 80, fresh capsicum 10, chilli 5, Chinese prickly ash 3, anise 3, dried orange peel 3, tsaoko 2, Bulbus Allii Fistulosi 5, ginger 10, garlic 10, dark soy sauce 10, cooking wine 10, salt 8, sugar 8, edible oil 120, water 300; Its making step is identical with embodiment 1.The use of fresh capsicum, particularly use fruit capsicum, object is to match colors, and gives the good visual effect of people, can increase vitamin content again after sabot.
embodiment 3
A method for cooking for ground pot chicken, raw material is made up of by weight chicken 800, eggplant 150, fresh capsicum 25, chilli 15, Chinese prickly ash 8, anise 5, dried orange peel 5, tsaoko 3, Bulbus Allii Fistulosi 10, ginger 15, garlic 15, dark soy sauce 15, cooking wine 15, salt 15, sugar 15, edible oil 200, water 500; Its making step is identical with embodiment 1.
Chicken: taste is sweet, slightly warm in nature, enters spleen, stomach warp; Tonifying spleen in energy temperature, nourishing qi and blood, tonifying kidney and benefiting sperm.Chicken protein content is higher, and is easily absorbed by the body into utilization, has and strengthens muscle power, the effect of strengthening body.In addition, chicken is also containing compositions such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and nicotinic acid.The content of chicken potassium aqc amino acid is also very abundant.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.There is effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Eggplant: taste is sweet, cool in nature; Enter spleen, stomach, large intestine channel.Containing abundant citrin in eggplant, be a kind of flavone compound, have the effect of softening blood vessel, can be hypotensive.Reduce cholesterol.Eggplant contains trigonelline and choline, can be combined, excrete in small intestine with too much cholesterol, normal with body blood circulation of making life secure, and reduces cholesterol.Fat-reducing.Eggplant can also absorb fat, plays the effect of fat-reducing.Clearing away summerheat.In summer, eggplant can clearing away summerheat, for summer easy long prickly heat, raw sore furuncle people, particularly suitable.
Dried orange peel: temperature; Pungent, bitter; Return spleen, lung channel.There is strengthening the spleen and stomach, during promoting the circulation of qi is wide, effect of lowering the adverse-rising QI and eliminating phlegm.
Tsaoko: taste is pungent, warm in nature, nontoxic.Enter the spleen channel, stomach warp.Have drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria.Cure mainly abdominal fullness and distention, gastric disorder causing nausea is vomitted, the diseases such as dyspepsia malaria.
Tsaoko, dried orange peel, eggplant and chicken are used simultaneously, contribute to effect of chicken strengthening the spleen and stomach, can whet the appetite to help again helps digestion, and has the double effects of tonic concurrently, tasty in chicken, the fresh perfume (or spice) of meat and not bavin, eggplant is soft rotten, and compatible with chicken taste, good in color, smell and taste, be the preparation method of genuine ground pot chicken.
Above-described embodiment is explanation of the invention, can not as limitation of the present invention, on the open basis of the present invention without creationary change all in protection scope of the present invention.
Claims (5)
1. a method for cooking for ground pot chicken, is characterized in that: raw material is made up of by weight chicken 500 ~ 800, eggplant 80 ~ 150, fresh capsicum 0 ~ 25, chilli 5 ~ 15, Chinese prickly ash 3 ~ 8, anise 3 ~ 5, dried orange peel 3 ~ 5, tsaoko 2 ~ 3, Bulbus Allii Fistulosi 5 ~ 10, ginger 10 ~ 15, garlic 10 ~ 15, dark soy sauce 10 ~ 15, cooking wine 10 ~ 15, salt 8 ~ 15, sugar 8 ~ 15, edible oil 120 ~ 200, water 300 ~ 500.
2. the method for cooking of pot chicken, is characterized in that according to claim 1ly, and step is as follows:
One, get the raw materials ready: chicken stripping and slicing, chilli shreds, Bulbus Allii Fistulosi segment, and ginger is cut into bruised ginger, and garlic is cut into slices, eggplant stripping and slicing;
Two, fried material: use iron pan, charcoal or firewood are as fuel, iron pan is burnt heat by little fire, add edible oil, clean a pot edible oil inner surface surrounding, then the chilli of chopping, Bulbus Allii Fistulosi section, bruised ginger, garlic pieces, Chinese prickly ash, anise are put into together when iron pan frying goes out fragrant flavescence and add chicken block, stir-fry 1 ~ 2min;
Three, fire: cooking wine, dark soy sauce are added, stir-fry 2 ~ 3min, then adds water, eggplant, salt, sugar, dried orange peel, tsaoko, cover pot cover, and large baked wheaten cake is boiled to pot, then changes little fire and simmers 40 ~ 80min;
Four, sabot: by fresh capsicum stripping and slicing, add step 3 simmer after pot in, stir-fry 1 ~ 2min, then ceases fire, and by ready-made dish sabot, drenches a little sesame oil.
3. the method for cooking of pot chicken according to claim 2ly, is characterized in that: described fresh capsicum is fruit capsicum, and multiple color collocation.
4. the method for cooking of pot chicken according to claim 2ly, is characterized in that: in the process that described step 3 is fired, at the inner surface soup juice top veneer cake of iron pan.
5. the method for cooking of pot chicken according to claim 4ly, is characterized in that: the raw material of described cake is wheat flour, and the one of corn flour and mung bean flour or sweet potato powder forms, wherein wheat flour: corn flour: the weight ratio of mung bean flour or sweet potato powder is 1:1:0.5.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773720.6A CN105192741A (en) | 2015-11-13 | 2015-11-13 | Braising method for pot chicken |
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| CN201510773720.6A CN105192741A (en) | 2015-11-13 | 2015-11-13 | Braising method for pot chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901218A (en) * | 2017-01-16 | 2017-06-30 | 柳培健 | A kind of preparation method of local flavor ground pot chicken |
| CN106993764A (en) * | 2017-05-16 | 2017-08-01 | 张阳康 | A kind of local flavor pot chicken method for cooking |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
-
2015
- 2015-11-13 CN CN201510773720.6A patent/CN105192741A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
Non-Patent Citations (2)
| Title |
|---|
| 江苏省高等学校伙食管理委员会: "《江苏省高校学生食堂食品制作业务指导手册》", 31 December 2014, 江苏大学出版社 * |
| 第2版: "《家庭厨艺》", 31 January 2006, 山东科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901218A (en) * | 2017-01-16 | 2017-06-30 | 柳培健 | A kind of preparation method of local flavor ground pot chicken |
| CN106993764A (en) * | 2017-05-16 | 2017-08-01 | 张阳康 | A kind of local flavor pot chicken method for cooking |
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Application publication date: 20151230 |