How to preserve air-dried chicken
Save method:
1, air-dried and soaked in vegetable oil, can be stored for one year without deterioration.
2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put it into the tank after air drying, spray a layer of white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or toilet paper. Then mix the mud with salt water and seal it. It can be preserved for one year without leakage.
3. Put the air-dried clay pot into the clay pot, cover it with cloth, cover it with wooden board, spread 6 ~ 7 cm of quicklime in the dry place, and press the cylinder on the lime, which can prolong its drying period to more than 4 months.
4. Wrap it in paper, put it in a laundry basket or a carton, spread a layer of straw ash or wheat straw ash on each floor, cover the basket with a board, and put it in a dry and ventilated place, which can generally keep fresh for more than half a year.
How to pickle air-dried chicken?
Choose a chicken (preferably a rooster) of that year, not too big, just about 4 kg. It won't lose hair after bleeding. Make a small incision through the anus and take out the internal organs. You can't get wet when you kill someone. Take refined salt 100 g (chicken weighs 4 kg) and stir-fry in a clean iron pan. According to your own taste, you can add spices such as pepper and spiced powder and apply them evenly from the inside out. Put (hang) it in a ventilated and dry place and you can eat it in about 20-25 days. Dry steam is better when cooking.
Making steps of air-dried chicken
1. The process from live chicken to air-dried chicken is: selecting live chicken, shaping, rinsing, pickling and air-drying. The amount of salt is very important when curing. The average live chicken weight 1.5 kg to 2 kg, and the salt consumption is 0.035 kg.
2, 0.04 kg, it is required to apply evenly, put more in the place with thick meat and less in the place with thin meat. The public can increase or decrease according to their own tastes; In addition to salt, you can also put Chili powder and pepper according to your taste.
3. seasoning. The curing time is about 12 hour. After that, it is best to choose exposure, two or three days when the weather is good. If it is rainy, it can be placed in a ventilated and cool place. If possible, you can put the pickled air-dried chicken in the freezer for refrigeration.
Manufacturing fraud
Secret trick: Don't choose too big a chicken, and remove some salt with warm water when cooking.
Another trick: pickled and air-dried rabbits and other materials are similar to the above ratio; Air-dried chicken can be used to cook preserved hot pot and other Lai products.