Abstain chicken of polished glutinous rice
Be in Wuhan so ” premature ” (Wuhan person makes eat breakfast to be ” premature ” ) , eat at most ought to be chicken of polished glutinous rice. Because heat up dry face and beef pink,need to hit a dormitory to eat slowly. The time in the morning is so valuable, often be so chicken of a polished glutinous rice is bought to be being wrapped with paper in the dining room eat. Wait to take education floor all the way, also eat, only regret is issueing a class always is buccal doing, must go rapidly buffet buys water to drink.
2 Switzerland franc sees in Vietnam inn today after a packet polished glutinous rice, remembered chicken of polished glutinous rice suddenly, come home was modelled on bout, unexpectedly pretty good still.
The method is as follows:
The 1st pace: The process pursues 1, send good Xianggu mushroom, cut Cheng Xiaoding, ham cuts Xiaoding.
The 2nd pace: The process pursues 2, abluent polished glutinous rice, mix Xianggu mushroom man and polished glutinous rice of ham Ding Yu next divide evenly, add salt to flavor, add the water that just has done not have polished glutinous rice finally, evaporate of medium baking temperature a hour. Mix after evaporate is good fine chopped green onion and pepper.
The 3rd pace: The process pursues 3, good evaporate glutinous rice is put cool, exert oneself to do sth. rub becomes strong small group a bit.
The 4th pace: The process pursues 4, burn hot pot, enter oil, medium baking temperature reachs group of polished glutinous rice to decoct the surface is crisp yellow can. The method that uses deepfry is best, but I use oil to save, used the means of decoct, give or take a lot of trouble dot, but the effect is not poor also.
Finished product tastes sweet sweet, be delicious! This can compare the quality of chicken of polished glutinous rice that sells in college dining room a lot of. The sort of polished glutinous rice has a bit chopped green onion and salt only in chicken, some moment put bit of crackling. I do this ought to be Aldine!
Result a bit:
- Salt wants to be put before polished glutinous rice still does not have evaporate, mix divide evenly. Or evaporate of polished glutinous rice became good stick together, salt cannot smooth.
- The water when evaporate polished glutinous rice need not too much, did not cross rice face little can, because polished glutinous rice is not very bibulous, if put water and cooking water are same, so boil a polished glutinous rice to be not held shaped. Master bad that this water is measured if, can immerse polished glutinous rice in clear water pass the night. Sift drop to drop moisture with net of fine key point next, it is OK that the polished glutinous rice that goes up dip goes up dip enters boiler evaporate directly. Recommend use this kind of method. Just expended time to stopped.
- When rub polished glutinous rice is round, can will last layer of velar surface Tu Yi is oily, be in the package of meal of polished glutinous rice with nice evaporate next last the rice group that squashs to bear fruit in film is OK. Rice group does not want too loose, or scamper when come loose easily.
Fill write down (2005-4-26) : Acknowledgment YESHUILAN found the source of name of chicken of polished glutinous rice to me, “Chicken of polished glutinous rice. The deepfry food of an extraneous of any a fraction with chicken. Polished glutinous rice wraps a doughboy, silk of bit of hot pickled mustard tuber is added inside the little taste burden of what, the blast in be being put to oily boiler next comes golden. The appearance of chicken of polished glutinous rice after scamper is good is golden the face is scraggly, form if gallinaceous skin, so from this abbreviation. ” man of hot pickled mustard tuber also can be put to become burden inside when so everybody is done, but when wanting to add salt, be about take into consideration the circumstances was put less.
The process pursues 1, 2, 3, 4
Finished product graph
