Ingredients for rose smoked chicken wings: 300g chicken wing roots, 400ml rose water, 5g salt, 50g sugar, 15g rose tea, 20g fragrant rice Method: 1. Wash the chicken wing roots and use the back of a knife Gently pat it apart, then add salt and rose water and marinate for about 10 hours, or best in the refrigerator overnight. 2. Take out the marinated wing roots, use paper towels to absorb the juice on the surface and set aside. 3. Place a layer of tin foil in the wok, add sugar, tea leaves, and fragrant rice to the bottom of the casserole, and mix evenly. 4. Place the iron rack on, add the chicken wing roots, and then cover the pot. 5. Slowly heat the wok over low heat and smoke for 10 minutes. When white smoke appears around the lid, it is ready. Tips: 1. For this dish, it is recommended to use tender wing roots and wings. . Chicken leg meat is thicker, and it takes a long time to cook with smoked methods, which is relatively difficult to taste; 2. Rose water can be bought in wholesale markets and large supermarkets, the price is not expensive, and it has a light rose flavor. Fragrance, the longer the pickling time, the richer the flavor; 3. In this dish, the white sugar will produce a burnt aroma after heating, and it is also the main color enhancer for smoked dishes. Both fragrant rice and tea can enhance the aroma. However, the amount of tea should not be too much, otherwise the taste will be bitter; 4. Sugar and tea will produce a lot of smoke when heated. It is recommended to wrap the wok and pot lid with tin foil in advance for easy cleaning. Detailed introduction to the materials used for the exquisite marinated duck neck
1. Traditional Chinese Medicine Pack:
Composed of 18 kinds of Chinese herbal medicine, each pack is 270-300 grams and can be used to marinate 18-24 kilograms of product. These traditional Chinese medicines play a role in extracting the flavor of the stewed soup and removing the fishy smell in the old soup and products.
Star anise: 25 grams can remove the fishy smell from meat and has a strong aromatic smell.
Hawthorn: 8 grams can increase appetite, taste sour and sweet, and can assist the taste.
Kaempferia japonica: 12 grams, also known as sand ginger, has a brownish-grey outer skin and a spicy taste, with a strong ginger-spicy flavor.
Licorice: 12 grams, also known as sweet grass, has a sweet and special taste. The stewed product has a sweet aftertaste, which can make the product have a long aftertaste.
Red cardamom: 8 grams. It has a spicy and slightly bitter smell. It can remove odors and is the best quality for being full and bright.
White cardamom: 6 grams. It smells bitter and can remove odor and add spiciness.
Grass fruit: 3 pieces. It has a strong spicy smell, can remove fishy smell and remove greasiness, and has a strong fragrance. The best quality is that it is large, dry, uniform and plump, and has a tan skin.
Jade fruit: 3 pieces. It has a strong spicy smell and can get rid of the fishy smell. It is round or oval in shape and has a gray-brown surface.
Tangerine peel: 30 grams. It has an orange aroma and a slightly bitter taste. It blends well with other flavors to form a unique flavor.
Cinnamon bark: 30 grams, pungent and sweet, can remove fishiness, relieve greasiness, and increase appetite.
Prucifolia aurantium: 10 grams. It has a refreshing aroma and a bitter and slightly sour taste.
Piper pepper: 10g, pungent in taste, increases appetite.
Dahurian Angelicae: 30g It is fragrant, slightly spicy and bitter, and can remove the fishy smell. Both Angelica dahurica tablets and Angelica dahurica root are acceptable.
Clove: 8 grams. A commonly used spice with a rich and strong aroma. When selecting ingredients, it is better to choose those with flower cores.
Ginger: 20 grams has a strong pungent taste and can remove the fishy smell.
Amomum villosum: 5 grams has a spicy smell, appetizer and increases appetite.
Woody aroma: 15 grams. It has a unique aroma and a bitter herbal taste.
Cumin: 25g. It has uniform particles, full texture, yellow-green color, rich aroma and unique taste.
2. Dried chili pepper: Fujian Gutian Chaotian chili pepper, which has small fruit, high spiciness, and a special chili flavor. We can't buy this kind of chili here, so I used bullet dried chili instead, which is spicy enough.
3. Zanthoxylum bungeanum: Plum prickly ash has a rich aroma, few impurities, and no black seeds; green prickly ash, also known as peppercorns, has a high numbness. : Plum pepper is Dahongpao Zanthoxylum bungeanum. It is dark red in color and is a better variety among Zanthoxylum bungeanum. It has a strong aroma. Ma pepper is dried green peppercorns, which are yellow in color and have a high numbness. If local diners like to eat spicy food, they can add some Ma pepper, otherwise just use Dahongpao.
4. Chef’s Four Treasures Meat King: Concentrated essence, used to make food with a special aroma, which can increase the aftertaste and enhance the aroma.
5. Sodium iso-VC: a food additive that plays an antioxidant and antiseptic role, and also has a color-protecting effect (that is, it keeps the good red color of the raw materials from darkening or turning black).
6. Capsicum essence (divided into two types): water-based - soluble in water, can be added directly to the soup; oil-soluble - soluble in oil, needs to be added together with edible oil. : The cost of chili pepper essence is very high (50 yuan per bottle, about 1 kilogram), and it is easy to cause waste if you don’t know how to use it. Water-based chili essence is water-like, with high spiciness but not resistant to high temperatures. The general usage is to marinate the duck neck, take it out, put out part of the original soup, let it cool, add the water-soluble chili essence, and then soak the duck neck in this way. The duck neck is spicy on the outside but not spicy on the inside. The spicy effect inside and outside is achieved by oil-soluble chili essence. This chili essence is in the form of oil and is soluble in cooking oil. When the duck neck is marinated, the oil is marinated into the bone marrow, and the chili essence dissolved in the oil is also marinated, so It can achieve the effect of being spicy both inside and outside.
7. Flavor: It is recommended to use powdered duck meat flavor for meat flavor, which can enrich the meat flavor of the product; the main component of the flavor enhancer is ethyl maltol, which can increase the aroma. : The two flavors have different uses. Duck flavor is to add flavor to the meat of the product, that is, it tastes good, while the main purpose of the flavor enhancer is to increase the aroma effect, that is, it smells good.
8. Food coloring: There are two types of food coloring used here. One is edible carmine, which is bright in color (red) and easy to color. It can be added directly during marinating; the other is Monascus red in color. Natural (purple red), not easy to color, but not easy to change color, added during pickling.
: Most people are only familiar with carmine pigment, but the color of the duck neck produced by adding only this pigment is too red and unnatural. Monascus red is a natural food pigment. It is made from red yeast rice through alcohol extraction and purification. The key to using it is to add it during pickling. Although it is only one word different from red yeast rice, you cannot put red yeast rice in the brine instead, otherwise the brine will become darker. This pigment is in the form of a very fine powder and needs to be dissolved in cold water before use, otherwise the color will be uneven.
Preparation of old soup
Bring 45 kilograms of water to boil, add 8 chicken racks, cook over low heat for 1 hour (no seasoning is added during this process), and cook out fresh soup (white soup) ) Take out the chicken rack, and add 3 packets of Chinese medicine packets, 4 jins of dried chili peppers, and 0.5-1 jins of Sichuan peppercorns to the pot (according to local conditions