Preparation method of fat-reducing beauty-maintaining smoked chicken

Abstract

The invention discloses a preparation method of a fat-reducing beauty-maintaining smoked chicken, relating to the technical field of foods. The preparation method comprises the following steps: (1) quickly boiling the slaughtered whole chicken in water, and washing for later use; (2) preparing brine which comprises 20g of light soy sauce, 15g of dark soy sauce, 10g of rock candy, 4g of anise, 8g of ginger, 20g of hawthorns, 5g of semen cassiae, 10g of coix seeds, 5g of lotus leaf powder and 2000g of water; (3) after boiling the brine, boiling the chicken in the brine for 15-20 minutes, turning off the fire, and soaking for a night; (4) taking out the chicken from the brine in the next day, and draining for later use; and (5) laying tin foil at the bottom of a pan, sprinkling 250g-500g of white sugar, arranging a shelf in the pan, putting the chicken onto the shelf, closing a pan cover, smoking with medium fire for 10 minutes, opening the pan cover, turning the chicken in another direction, closing the pan cover, smoking for 10 minutes, turning off the fire, and braising for half an hour, wherein after the whole chicken is put into the frying pan which is not used often at ordinary times, the chicken can be covered by the pan cover completely. According to the preparation method, the white sugar is mainly used for baking and fumigating in a smoking process; traditional Chinese medicine ingredients are added, so that the health-care function is improved; the smoked chicken is excellent in color, aroma and taste, is unique in fumigation flavor, has a fat-reducing function and is suitable for middle-aged and elderly people to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of smoked chicken for reducing fat and nourishing skin. Background technique [0002] Smoked chicken refers to the chicken that has been influenced by the smell of five flavors and five spices of food. The material used in smoked chicken is whole chicken, that is, a whole chicken. The difference between smoked chicken and roasted chicken is that most of the traditional roasted chicken is in direct contact with the barbecue props when grilling, so that the chicken is easy to be heated unevenly. Smell edification, to put it bluntly, is hot air, which is evenly heated during edification, and ensures that the original smell of the chicken is not exposed. It also preserves a whole chicken, which is very artistic and more popular with diners. The existing smoked chicken has fewer seasonings, has a single taste, and has no therapeutic effect. Contents of the invent...

AI Technical Summary

Problems solved by technology

The existing smoked chicken has less condiments, the taste is relatively simple, and it has no therapeutic effect