The big guy who wears fast always supports me

Chapter 500 Has the actor been kicked out of the house again (47)

Cen Su was taken aback, Shao Yaya bit her lip, closed the door with her hand, and entered the room.

"Tonight, I have time..." She winked like silk, "I have a cameo scene, I don't know if I can play it with you?"

Looking at Shao Yaya's pretty face, and thinking of her father as an investor, Cen Su suddenly felt that he saw a bright avenue to reach the sky.

"...Okay, come to my house tonight?"

He was a little excited, and his voice was a little hoarse. He clearly heard the sound of his heart beating violently in his chest.

dong dong!

Boom boom boom!
Boom!
Tong Su chopped it onto the chopping board.

The barrage quickly swiped through several bars.

【Que: Miss Sister is a bit murderous...】

[Chen Liyuan: Give the anchor a rose! 】

[Moran: I am more concerned about that chicken, how many prizes can it be divided into? 】

【FALLEM: I want to eat chicken legs (﹃)】

The white-striped chicken after primary hair removal was lying naked on the chopping board. Tong Su washed his hands, picked up the knife, and cut it from the back with a stroke of his wrist.

"The gourd chicken is very different from the whole chicken we usually make. For example, when the final gourd chicken is placed on the plate, the belly is up. In order to keep its shape and skin intact, we have to cut on the back."

Remove the viscera, clean it, bring a pot of water to boil, she puts the whole chicken into the blanch, and as the boiling water rolls, slowly, some foam gradually seeps from the chicken, and Tong Su skims off one by one with a spoon.

"Cook until I can easily poke through the back of the chicken with a chopstick, then I can fish it out - this means the chicken is fully cooked, which really removes the bloody smell and makes the chicken whiter .”

After the cooked chicken was cooled in cold water, she drained it and took it out for use, and began to prepare the brine.

"In Chinese food, soy sauce and sugar are usually used to color food. For this kind of chicken, golden skin color is the most suitable. I want to make a five-spice, salty and fresh brine."

While taking out the prepared spices, Tong Su explained to everyone in front of the camera:

"The book "Taste of Spring and Autumn" mentioned that if you don't want the skin of the gourd chicken to be dark, you can't add a drop of dark soy sauce in the brine, only light soy sauce and rock sugar. The role of rock sugar is to "golden". , the marinated chicken is only yellow.”

Spices such as cumin, pepper, star anise, cinnamon, etc. are roasted in the oven for a while, then taken out and wrapped in a spice bag, then put into a crock, add water, salt, light soy sauce and rock sugar, and stir to prepare.

She put the chicken that had been cooked to control the moisture into the brine, put pork belly slices and stick bones on the chicken, and put it in the steamer.

[Ye Baixi: Hey, what's in the jar?Meat, and bones? 】

[sicko: It seems to be meat and bones! 】

[You Lan Enchanting: Fairy, why did you put meat and bones? 】

Seeing the barrage that had been played, Tongsu explained with a smile: "I learned it from a book. The book said, 'This can allow the chicken to absorb the fat and gum that the two seep out during steaming, so that the chicken's The taste is smoother and the taste is more fragrant.”

"Moreover, the rich fat can also protect the chicken, making it less likely to lose its meat quality when it is dipped and fried at high temperature in the next step."

"Gourd chicken has to go through three processes of boiling, steaming, and frying until it becomes crispy and boneless, and the skin is crispy and tender, but the product needs to be intact and whole, so naturally a lot of thought has to be put into it."

[Oh, oh, it's okay, I learned it! 】

【Important, I want to do it at home! 】

　【Four more】

　　
　
(End of this chapter)