I. Production and production
Preparation: Wash the shaved clavicle, sprinkle salt on the surface, gently soften the salt by hand, add some ginger paste, marinate for 30 minutes, and wash off the surface salt.
Making batter: Mix glutinous rice flour and common flour at the ratio of 65,438+0: 65,438+0,5, add 65,438+0 tsp baking powder, add soy sauce, cooking wine and water to make batter, and finally add 2-3 tsp oil and vegetable oil.
Put the chicken collarbone in the batter and dip both sides in the batter.
Heat the oil pan, put the chicken clavicle into 60% heat, fry it at low temperature, and take it out.
Heat the oil pan to 90% heat, put the chicken collarbone again, fry it at high temperature and take it out.
Prepare seasoning: 3 tablespoons of red oil, 0.5 tablespoons of 65438+ soy sauce, a little monosodium glutamate, 0 tablespoon of 65438+ cooked sesame seeds and 0.5 tablespoons of sesame oil.
Brush the fried chicken clavicle with a small brush while it is hot, and sprinkle with cooked sesame and cumin.
Second, the way of preservation
Pickled chicken clavicle is mainly cured by quick freezing and layering (weight). Chicken clavicle in quick freezing can be preserved for 15 days without corruption as long as it has not been thawed. Even if the chicken breast used every day is not sold out on the same day (if it is not sold out, it should be frozen), and it will not go bad if it is sold again the next day.
Moreover, when thawing, only the amount needed for the day needs to be thawed, and it is not necessary to thaw it all. On the one hand, it thaws quickly, on the other hand, it will not affect the chicken clavicle of other layers, thus ensuring that the chicken clavicle of other layers will be preserved for a longer time and will not deteriorate.
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