Hunan specialties are evolved from hanging roast ducks. The production method used about 1 kilogram of fat-strong hens (when the black-bone chicken could not be used), slaughtered and depilated, washed, and laid flat on the chopping board. The chicken head was turned inside, the left hand raised the right wing, grabbed together with the chicken neck, and held in the right hand. With a sharp knife, open a small hole from the right fin rib (knife first horizontal, then straight up), about 2.6 cm wide, knife edge toward the wings, cut off the wings and feet from the second joint. Insert the right thumb into the opening, press the heart and liver, then use the index finger to bring the food bag (the sac) and the gas hose out, then insert the index finger into the hole, press the liver backwards, touch the anus and put the chicken in the mouth. Go forward. Then take out the sputum, liver, heart and intestines, control the net lobe, rinse and drain the water. Insert 6.7 cm long and 1.7 cm wide wood chips into the chest cavity, hold the thoracodorsal back up, put it in a boiling water pot, spread the chicken skin, dry the chicken body with a rag, and take a little dilute sugar in the palm of the hand, from top to bottom, On both sides, rub the chicken. (cut oblique mouth) Use a fine bamboo tube, insert the chicken legs into the air, and then put the chicken roast into the roasting room to dry it. Wrinkle the skin. Use a 5 cm bamboo stick to hold the two wings up. Use a small cork to jam the chicken's anus. Use a small hook to hang the chicken neck in a circle. Prepare a wok. The tea oil boiled, the left pick up the chicken with a hook, the right hand with a small spoon to dip oil, repeatedly poured to the chicken body, first dripping chicken breast, chicken legs, sub-chicken back, chicken head, flesh thick parts to be more Spoon oil. The oil temperature is controlled at about 90°C (the oil temperature is too high, it will make the chicken skin from the shell, the skin is unpalatable and the inside is difficult to ripen), and it takes about 8 to 10 minutes to shower. The chicken body is bright and golden with wrinkles, indicating that the chicken is cooked. . Remove bamboo and cork. If the belly of clear water, proved to be cooked, such as flowing water, proved unfamiliar, must be leached several times, only as a finished product. How to eat cold food: slice the chicken, cut into pieces, make a platter, add ginger, add onions, topped with sesame oil and soy sauce. Fried food: Pot 100 grams of lard is boiled, and a chicken is cut into 1.3-1.7 cm wide and 3.3 cm long bars, fried with 100 g of peanuts, and baked with ginger (25 g). Wine (50 g), high-quality soy sauce (50 g), green pepper (100 g), a little MSG, garlic, etc., are stirred in the pot, and the sesame oil is poured out of the pot.
Origin in Xinjiang,
the largest origin of raisins in China.
Raisins can contain up to 72% sugars by
weight, most of which is fructose and glucose.
They also contain about 3% protein and 3.7%–6.8% dietary fiber. Raisins
like prunes and apricots are
also high in certain antioxidants,
but have a lower Vitamin C content
than fresh grapes. Raisins are low in sodium and
contain no cholesterol. Among individuals with mild increases in
blood pressure, the routine consumption of raisins (three times a day) may
significantly lower blood pressure, especially when compared to eating other
common snacks.
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