\”Japanese -style salt burn is a dark fire burning in Japanese cuisine. The most important thing is the matching of ingredients. Use firewood broth and soy sauce to make basic seasonings. It is different with soy sauce. Generally, a small amount of direct drinking water must be added to season.
The taste of roasting is very much like the taste that will be baked in the oven, but there will be more juice in the ingredients, and the surface is not on the surface. It will be put in the oven as color, and more retaining the nutrition of the food and the original flavor of the ingredients. \”
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Hot Chilis -A Food Review Blog
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How to make Japanese -style foil grilled chicken
The details of the ingredients
The main ingredients
Chicken Fan
- The practice of Japanese -style tin foil grilled chicken
[ 123] 1
The tin foil is paved on the table.
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2
Put the onion shreds at the bottom of the tin foil, the green onion head, the minced garlic, and then the chicken.
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3 Put the slices on the chicken.
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4
Put the black fungus at the top two more sills (this layer is to make different different ones The fragrance of the ingredients can absorb each other’s fragrance under properly). -
5
Add the concentrated chanfish broth 300ml to 100ml of water, add 6 spoons of Japanese soy sauce and stir well for seasoning. On ingredients (soy sauce can be appropriately increased or decreased according to your salty taste, but the proportion of concentrated broth and water cannot be increased or decreased). -
6
Sprinkle with chicken powder on average. -
7
Relieve tin foil. -
8
The extra sides of the two sides are folded up and wrapped. -
9
Put salt in the pot and fry until evenly heated. -
10
Put the ingredients wrapped in tin foil into the salt as much as possible. -
11
Cover the pot and bake for 20 minutes.Tips
- 1 pack of ingredients must be reserved, because preheating will swell.
2 Bake with salt, moderate temperature, uniform heating, and a small difference from the oven.
3 tin foil pairs of foil and then put ingredients to avoid leakage.4 Chicken leg meat is the most suitable.
5 The starch with starch is more easily soft (the other is more crispy, and it will not become soft for a long time, it is crispy).
