In addition to venison, the Finns' favorite food is also the snowcock, which resembles a quail and is slightly larger, making it the largest of the quail birds.

There are five species of snowcocks, among which the most valuable ones are light-bellied snowcock and dark-bellied snowcock, which are similar in size and taste. Adult males have a short and obtuse distance, while females are slightly smaller, with no distance on their feet, and their plumage is earthy brown or reddish-brown with black-brown beetle markings. The head and neck are brownish-gray with large white spots on the wings, which are very beautiful, while the lower breast and ventral surface of the light-bellied snowcock are stained white and black, which is similar to the color of the bare rock area in the high mountains where it lives, which is a protective color.

Snowcocks are also not uncommon in the alpine regions of western China, where they are known locally as Tibetan snowcocks or Himalayan snowcocks. During the winter months, local residents wander the upper reaches of the forest belt or valleys, using the footprints of ungulates in search of food.

Snowcocks like to flock in groups, often forming small groups of more than 10 to more than 20 birds, and sometimes even integrating large groups of more than 30 birds. Daytime activities, long day activities, usually start activities at dawn, do not stop activities until the night, especially in the early morning and dusk and sunny days are the most frequent, rainy days rarely active, and rarely chirp.

Although the meat of the snow pheasant is delicate and delicious, it is very easy to remind people of the free-range chicken in Qingyuan, but the snow chicken is timid, the wings are strong, and unlike the poultry, they are even good at flying, but when they are killed by the enemy, they often run to escape, and when they have to take off, they will take off with their wings as a last resort, and when they escape, they sway, slightly like the goose walking posture, showing white tail feathers.

Snowcocks that live in groups while foraging. The old bird will stand on the high rock, and when it finds an enemy, it will make a long and loud sound.

Because the meat of the snowcock is black and delicious, sweet and delicate, and has the unique flavor of pheasants, but the breeding conditions are not harsh, so it has also begun to be widely bred in captivity. According to the determination, the content of various amino acids and trace elements in the meat quality of snow chicken is higher than that of the base chicken breed under the same feeding conditions, which is a high-protein, low-fat treasure, and is a delicacy for the banquet.

Artificially bred and domesticated snowcocks have lost their wings and ability to fly, and do not need a purse seine to prevent flying and escaping. It can be kept in captivity or captivity. Since snowcocks prefer to live in groups, they can be raised on a large scale. Generally speaking, the cost of raising a commercial snowcock does not exceed 8 yuan, but the market price can be as high as 100 yuan. One labor can raise and manage 2,000 animals. It can be raised in 3 batches in 1 year. The economic benefits are considerable. Sum up. Raising snowcock is a new breed that develops high-yield, high-quality and high-efficiency poultry industry with low investment, low cost and high income.

Chinese people have always done their best for ingredients. Whole chickens can be cooked, but foreigners prefer chicken breasts and thighs, and the offal is not touched at all.

Chicken is tender and delicious, and because of its mild flavor, it can be used in a variety of dishes. There is a lot of protein, and it can be said that it is one of the most protein-rich meats among meats, and it is a high-protein and low-fat food. The content of potassium sulfate amino acids is quite high, so it can make up for the deficiency of beef and pork. At the same time, because chicken contains more vitamin A than other meats, and although it is inferior to vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

Chicken thighs refer to the meat from the feet to the legs and the roots of the legs, and the meat is quite hard, and when ingested together with the skin, the fat content is more, and it is also the part with the highest iron content in the whole chicken.

In contrast, chicken breast is the easiest part to cook, no need to debone or change the knife, a whole piece of chicken can be used by the chef to show his talents, although the meat texture of the chicken breast is not as tender as the chicken thigh, because it is rich in protein, so it is also a favorite of many fitness people, and as long as the chef cooks it properly, the chicken breast can also become very delicious.

No matter which part of the meat you want to cook, you must first soak the chicken in salted water for half an hour before cooking.

The specific operation method is to put the chicken in a bowl of salted water and put it in the refrigerator, and after 30 minutes, take it out to dry the chicken skin, or use paper to absorb the water, and then cook. After the chicken is soaked in brine, it will dialysis a large amount of high-calorie subcutaneous fat, which will also make the meat juice more delicate.

The taste of chicken is different from the domineering of beef, it is a fine umami, and the brine can bring out this delicate taste, whether it is Chinese or Western cooking, will not use a rich sauce for chicken, people who can really eat it, just thicken it with creamy white sauce, it is enough to taste the deliciousness of chicken.

There are several types of white sauce, but the most common and most recommended recipe is usually to use an undiluted Campbell mushroom cream soup, which is mainly made with cream, butter and cheese.

Butter white sauce roast is the French make good use of chicken, first heat the chicken stock to a hot hand, melt the butter over low heat, add flour and stir into a butter dough, add half of the stock to the dough and mix thoroughly, then add the rest of the stock for the second time, stir well and heat over medium heat, stir while heating until boiling, sprinkle in a touch of French bay leaves, turn to low heat and cook for 10-15 minutes, when it becomes a thick paste, turn off the heat, add salt and pepper to taste.

Dishes cooked in white sauce are made by intersecting black pepper juice and tomato sauce to bring out the flavor of the ingredients, and are often used for mild meats such as seafood and chicken, but it is a bit abrupt if it is beef.

Finns like a slightly different kind of white sauce, they will use a lot of butter to fry shredded onions and garlic, then add bay leaves and stir-fry until fragrant, they will also cook brandy to light it, and when the alcohol is burned out, add flour and stir-fry it, and add an appropriate amount of flour in multiple times, because the thicker the flour is, the more viscous the white juice will become, and adding flour several times can make the sauce more deep. When the white juice is cooked until there is no raw flour flavor, add meat and milk and stir constantly, and after preparing the desired concentration, season with a little salt and pepper.

In Chinese cuisine, this technique refers to the cooking method of adding an appropriate amount of soup and seasoning to the pre-cooked raw materials by frying or boiling them, first boiling them over high heat, and then slowly heating them over low to medium heat until they are about to ripen until they are about to be ripe. Generally, the food is first stir-fried, fried, and fried, seasoned and colored, and then added human medicine and soup or water, boiled with fire, simmered thoroughly, and burned until the soup is thick, and the food juice prepared by this method is thick and fresh, which makes people feel very satisfied.

However, in Western cuisine, yaki is a method in which ingredients are fried or otherwise shaped or colored, and then heated and matured in a small amount of broth, and are mostly used for large ingredients, especially meat ingredients.

First, the breast of the snow chicken is processed with a knife, fried and colored in a pan, and then the white juice reached half the thickness of the snow chicken is poured in, so that the heating area of the raw materials is increased and the heating is more even. When the soup is almost dry, it is placed in the oven to fully heat to ensure that the heat is evenly distributed to every inch of the chicken.

Despite its nutritional richness, the biggest headache for chefs is that it doesn't taste good, and once it's cooked for a long time and the temperature drops, it becomes very dry and tough.

However, Sikong Yao was surprised to find that the chefs in this restaurant were very qualified, and if you looked closely, you would find that the chicken steak presented was not actually a whole piece of chicken breast, but was stacked by several layers of chicken slices.

The sizzling white juice sprays the aroma of cream, and the tempting chicken breast is actually drooling with mouth-watering gravy, and it is hard to believe that chicken breast can have such a rich fat.

It turns out that the roast chicken steak served in white sauce served by this restaurant is to first cut the chicken into thin slices, add an appropriate amount of water, beat it with your hands to let the water enter the chicken, beat it until it is sticky, and then add an egg white to wrap the water in the chicken, and then stir constantly with your hands to let the egg white wrap the chicken slices, and then add an appropriate amount of starch to let the egg white and moisture wrap in the chicken.

Before cooking, boil water and oil in a pot, put in the batted chicken slices, gently pull it away with a colander, scatter the chicken that sticks together, take out the blanched or oiled chicken, drain the water, and knead the meat chicken with a little water, so the chicken absorbs full of water, due to the addition of egg whites, wrap the chicken that absorbs the water, and when the chicken is blanched or oiled, the water will precipitate, and the starch will make the taste of the chicken more smooth and tender, so that the water is more firmly locked in the chicken.

In this way, the few fats of the chicken breast are not lost during cooking, ensuring the deliciousness of the gravy.

However, this is not enough, the reason why chicken breast is sought after is that it is low in calories and low in fat, and it is impossible to make chicken breast have the same rich gravy as chicken thigh, so if you dig deeper, you will find that in fact, there is an unexpected layer of pork net in every two layers of chicken flakes.

Instead of simply stacking the chicken breasts, the two layers of chicken are combined using a lard net, and during the cooking process, the fat that penetrates from the pork net coats the surface of the chicken, giving it a rich and plump juice, making the chicken breasts tender and refreshing.

The delicate snow chicken, the ingenuity of the method, and the rich garlic white sauce that is different from the French cuisine, the unique flavor of Finnish cuisine really made Sikong Yao addicted, and as a carnivore, such a dish is definitely not to be missed. (To be continued......)