符离集烧鸡

2024-06-04 09:02:43 128

符离集烧鸡
闻名中外的符离集烧鸡,产于宿州以北30里的符离镇。已有80多年的制作历史,它以独特的风味,享誉遐迩。符离集烧鸡的制作工艺十分精细。选本地当年肥健壮麻鸡,且以公鸡为良。宰杀前需饮清水并洗净鸡身,然后晾干,用饴糖涂抹,香油(麻油)烹炸,再配上砂仁、白芷、肉蔻、丁香、辛夷、元茴等13种名贵香料,放在保留数十年的陈年老汤手里,先用武火高温卤煮,再经文火回酥后捞出。这样制作出来的烧鸡,香气扑鼻,色佳味美,肉质白嫩,肥而不腻,肉烂而丝连,骨酥,嚼之即碎,有余香,如在出锅后趁热,轻轻提起鸡腿一抖,鸡肉便会全部脱落而骨架相连。1956年5月,在北京举办的全国食品展销会上,符离集烧鸡以其色、香、味、形俱佳的特点名列前茅,饮誉于世。1980年在全国食品总公司举办的熟食品内部展销会上又名列第一。(摘自网络)

Details of ingredients

  • 1000克
  • 500克
  • 20克
  • 混合卤料1包
  • 酱油100克

Technique

  • 难度初级
  • 工艺
  • 口味酱香
  • 时间三小时

Steps to make 符离集烧鸡

  • 1.主要材料图。将糖加少量水溶成浆,抹于晾干的鸡的表面。
  • 2.热锅,加入油。
  • 3.放入鸡煎炸。
  • 4.鸡煎炸至黄后取出。
  • 5.放入煮开的卤水中,加入酱油。
  • 6.卤煮一个半小时。
  • 7.取出后斩件,上碟。
  • 8.请来品尝符离集烧鸡。
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