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What is Weng'an Spicy Chicken Powder? Authentic Guizhou Weng'an specialty: Weng'an spicy chicken powder
Content summary:Do you want to know what Weng'an spicy chicken powder is? This article is a detailed introduction toGuizhou Weng'an specialty - Weng'an Spicy Chicken Powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weng'an Spicy Chicken Powder. The full text takes about 4 minutes to read, mainly including the basic introduction of Weng'an Spicy Chicken Powder and the product characteristics of Weng'an Spicy Chicken Powder? The production method of Weng'an spicy chicken powder, etc
Basic Introduction to Weng'an Spicy Chicken Noodles; It tastes spicy, fragrant, and refreshing. Weng'an spicy chicken powder is a classic snack in Guizhou cuisineSpicy chicken powder is a unique Guizhou cuisine, which means using spicy chicken as a sauce to eat noodles. It is both delicious and convenient, and can be eaten for three to five days after cooking once. The spicy chicken sauce will not spoil even after ten and a half days. Since Guizhou people, unlike northerners, often use porridge, deep-fried dough sticks, Mantou and steamed buns as breakfast in the morning, it is most common to eat Rice noodles and noodles for breakfast
The production method of Weng'an spicy chicken powder
The production process of Weng'an spicy chicken powder is very delicate. Divided into three parts: the production of flour (called "rice skin" in Weng'an) and spicy chicken, as well as the synthesis of the two
1. Pink. Select high-quality glutinous rice, soak it in warm water for 20-24 hours, and then thicken it by adding cooked rice and soaking it until 80% swollen. The amount should be in a certain ratio to ensure that the gluten of the rice is good. When adding it to the pot, the standard is to keep it from melting. Next, evenly scoop the rice with water and spoon by spoon into a stone mill to grind it into rice slurry, and steam it immediately while it is fresh. When steaming rice bran, first add water to the pot, scoop the ground rice slurry into a rectangular iron steaming tray, shake well, then place it flat in the pot or steaming compartment for steaming. After cooking, take it out and cool for a moment, then lift it up and stack it up for later use
2. Spicy chicken (whistle). Wash the slaughtered local chickens thoroughly, chop them into 1.5-2cm square chicken pieces, filter dry and set aside for later use. Heat the vegetable oil in a pot until cooked, add some washed ginger for seasoning, then stir fry the chicken chunks in the cooked oil until they are golden and fragrant. Filter them out with a strainer, then add the spring glutinous rice cake chili peppers and stir fry until they are golden and fragrant. Pour in the filtered cooked chicken chunks and add salt and other seasonings to stir fry for 5-10 minutes. The amount of chicken and oil is generally 500 grams. Chicken has 1500 grams of oil
3. Spicy chicken powder. The first step is to make soup. Boil a certain amount of water as needed, then add a certain amount of stir fried spicy chicken into the mixture. Add salt, monosodium glutamate, Sichuan peppercorns and other seasonings to boil, then boil another pot of hot water. Cut the rice husks into 0.5-1.5 cm wide pieces and put them into the boiling water to cook. Transfer them into a bowl with prepared red oil spicy chicken, and add a certain amount of spicy chicken and scallions on top of the noodles before serving. Of course, whether the spicy chicken powder produced tastes good or not depends on the grasp of the entire production process, and the seasoning used in Weng'an spicy chicken powder is very particular, which is mostly unknown to outsiders
Spicy chicken powder is a unique Guizhou cuisine, which means using spicy chicken as a sauce to eat noodles. It is both delicious and convenient, and can be eaten for three to five days after cooking once. The spicy chicken sauce will not spoil even after ten and a half days. Since Guizhou people, unlike northerners, often use porridge, deep-fried dough sticks, Mantou and steamed buns as breakfast in the morning, it is most common to eat Rice noodles and noodles for breakfast
The production method of Weng'an spicy chicken powder
The production process of Weng'an spicy chicken powder is very delicate. Divided into three parts: the production of flour (called "rice skin" in Weng'an) and spicy chicken, as well as the synthesis of the two
1. Pink. Select high-quality glutinous rice, soak it in warm water for 20-24 hours, and then thicken it by adding cooked rice and soaking it until 80% swollen. The amount should be in a certain ratio to ensure that the gluten of the rice is good. When adding it to the pot, the standard is to keep it from melting. Next, evenly scoop the rice with water and spoon by spoon into a stone mill to grind it into rice slurry, and steam it immediately while it is fresh. When steaming rice bran, first add water to the pot, scoop the ground rice slurry into a rectangular iron steaming tray, shake well, then place it flat in the pot or steaming compartment for steaming. After cooking, take it out and cool for a moment, then lift it up and stack it up for later use
2. Spicy chicken (whistle). Wash the slaughtered local chickens thoroughly, chop them into 1.5-2cm square chicken pieces, filter dry and set aside for later use. Heat the vegetable oil in a pot until cooked, add some washed ginger for seasoning, then stir fry the chicken chunks in the cooked oil until they are golden and fragrant. Filter them out with a strainer, then add the spring glutinous rice cake chili peppers and stir fry until they are golden and fragrant. Pour in the filtered cooked chicken chunks and add salt and other seasonings to stir fry for 5-10 minutes. The amount of chicken and oil is generally 500 grams. Chicken has 1500 grams of oil
3. Spicy chicken powder. The first step is to make soup. Boil a certain amount of water as needed, then add a certain amount of stir fried spicy chicken into the mixture. Add salt, monosodium glutamate, Sichuan peppercorns and other seasonings to boil, then boil another pot of hot water. Cut the rice husks into 0.5-1.5 cm wide pieces and put them into the boiling water to cook. Transfer them into a bowl with prepared red oil spicy chicken, and add a certain amount of spicy chicken and scallions on top of the noodles before serving. Of course, whether the spicy chicken powder produced tastes good or not depends on the grasp of the entire production process, and the seasoning used in Weng'an spicy chicken powder is very particular, which is mostly unknown to outsiders