地锅鸡

2024-05-01 12:04:32 957

地锅鸡
地锅鸡是我们这里一道很受欢迎的土菜,一般到饭店是常点的,有菜有饭的热热乎乎的一锅经济实惠。北方人对吃不是太讲究,一般就是大鱼大肉的乱炖,解馋管饱。最爱里面的贴饼子,特别是经过汤汁浸泡的,烙的焦黄的饼子再经汤汁一泡鲜美无比。

    不知道何时起我也喜欢上了这个庄户菜,休闲了,我们一般会约上几个好友到农家菜馆里点上几道家常的菜,坐在绿树掩映的小院里,大块吃肉,大碗喝酒。呵呵,很惬意。




地锅菜起源于苏北和鲁南交界处的微山湖地区。以前,在微山湖上作息的渔民,因船上条件所限,往往取一小泥炉,炉上坐一口铁锅,下面支几块干柴生火,然后按家常的做法煮上一锅菜,锅边还要贴满面饼,于是便产生了这种饭菜合一的烹调方法。
地锅菜的汤汁较少,口味鲜醇,饼借菜味,菜借饼香,具有软滑与干香并存的特点。如今,有厨师将传统地锅菜的制法加以改良,从而推出了地锅鸡、地锅鱼、地锅牛肉、地锅三鲜、地锅豆腐、地锅小龙虾等地锅佳肴

Details of ingredients

  • 小鸡1000g

Technique

  • 难度中级
  • 工艺
  • 口味中辣
  • 时间一小时

Steps to make 地锅鸡

  • 1.散养鸡宰杀洗净后剁成大块。
  • 2.散养鸡肉颜色暗红,肉质紧致,骨头坚硬不易剁断。
  • 3.把玉米面、小米面,黄豆面,按照2:1:0.5的比例倒入干净容器里,用开水烫面,晾凉后和成面团备用。
  • 4.锅里倒入植物油(油可适当多倒一些),油热后放入姜片,红干椒段爆香。
  • 5.倒进鸡肉块,翻炒至变色。
  • 6.调入两汤匙酱油,大火翻炒均匀。
  • 7.把和好的面团成小面饼趁热贴在锅边。
  • 8.锅里放入八角、桂皮、香叶,倒入没过鸡肉的清水,水最好淹过1/2面饼,这样贴饼可以吸收汤汁。
  • 9.大火煮开后改小火,细火慢炖。
  • 10.鲜青红椒洗净后切段。
  • 11.细火炖制40分钟等锅里的汤汁浓稠后,用铲子起出面饼。
  • 12.倒入切好的青红椒段,大火翻炒。
  • 13.调入适当精盐,翻炒均匀。
  • 14.倒入拍好的蒜瓣翻炒,收汁即可出锅。
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