Food starts with noodles

Although it may cause dissatisfaction among the students, Xu Zhuo also has to guarantee his own profits.

Now that the price of chicken is relatively stable, we will use chicken for the time being.

In addition to Lizhuang white meat, boiled pork slices and steamed pork, other pork dishes in the store are made as little as possible or temporarily removed from the shelves to deal with the current pork crisis.

"Zhu Bajie would never have imagined that his meat is now more popular than Tang Seng's meat."

Xu Zhuo was feeling emotional when a car horn sounded outside.

The delivery truck is here.

Today in the provincial capital, Xu Zhuo reported to Chen Guifang thirty boxes of chicken legs, one hundred catties of dried shiitake mushrooms and fifty catties of high-quality fungus.

These are the raw materials for making braised chicken. I didn't expect it to be delivered so soon.

"You really know how to cook braised chicken?"

Feng Weiguo couldn't believe it, didn't he go to Rongcheng for a funeral?Why did you learn a craft by the way?

Xu Zhuo smiled and said, "I'll make a pot later, and I'll treat it as dinner tonight. You guys have a taste. By the way, Jianguo, I'll buy more green and red peppers tomorrow, and I'll also buy some Erjingtiao. It's mildly spicy. Spicy and extra spicy, we have to cater for students with all tastes.”

"Are you trying to ruin the braised chicken and rice shop at the back door of the school?" Zheng Jia said with a smile. The last time he made hot dry noodles, Hu Dabao's shop closed down.

This time, I don't know if the braised chicken and rice can hold up.

"Extraordinary, from tomorrow, the Sifangguan takeaway platform will launch braised chicken and rice, so stay tuned!"

After sending the message, Zheng Jia logged into Wang Tiezhu's account.

If someone finds fault in the group, just open it up!

Chapter 495 Cooking Braised Chicken

The crowd was boiling.

"Ahhhhhhhhhhhh, finally there is braised chicken and rice to eat!"

"When can I place an order? I can't wait."

"Me too, I really want to eat!"

"I was still talking about braised chicken and rice in the morning. Boss Xu and I really have a good understanding!"

"Duck you, duck, stay away from the stinky man, don't tarnish my male god!"

"Pseudo-girl upstairs, the appraisal is complete!"

The group was very lively, but there were no voices of doubt.

Probably because Wang Tiezhu, who turned out last time, was too powerful in combat, which made everyone still have lingering fears.

Or the influence of the time-honored brand in Hubu Lane is still there, so no one makes sarcastic remarks, and no one keeps the rhythm in the group.

This made Zheng Jia, who was well prepared, a little bored.

She then sent a message to Yu Keke and the others in their small group: "Today's dinner is braised chicken, come back early to eat if you have time."

Li Hao sent an OK expression: "There are only two classes in the afternoon, and I will be there on time before four o'clock."

The little girl and Sun Panpan also sent messages respectively, saying that they would go back in the delivery man's electric car.

As for Zhou Wen, she asked for leave to go to Yunnan with Meng Liwei two days ago to participate in a live broadcast of the opening of the flower garden, and she probably won't be back until tomorrow.

Xu Zhuo found some dried shiitake mushrooms from the utility room, washed them and soaked them in warm water.

You must put more water for soaking mushrooms, because when you cook braised chicken later, the water you add to the pot will be the water for soaking mushrooms. This will make the chicken taste more delicious and the soup richer.

After soaking the shiitake mushrooms, Xu Zhuo soaked some fungus in cold water.

These two are essential ingredients to make braised chicken.

Without mushrooms and fungus, the taste of braised chicken would be greatly reduced.

After preparing these, Xu Zhuo drove to the vegetable market and bought a whole box of chicken legs back.

These chicken drumsticks weigh about twenty catties, and there must be more than enough to eat in one meal.

The rest can be put in the cold storage and used for takeaway tomorrow.

After buying the chicken legs, Xu Zhuo went to the department store again and bought some shallow casserole pots specially made for braised chicken.

Normally, braised chicken must be made in a casserole.

That's how it tastes.

But nowadays, in those braised chicken and rice restaurants, they usually use a pressure cooker to press the chicken directly. When a customer orders it, he scoops it out of the pot, heats it on the stove, and then grabs some onions and green peppers.

Then pretend that it is freshly made and serve it to customers.

Xu Zhuo didn't plan to use a pressure cooker.

Because the braised chicken made in a pressure cooker saves trouble, but it will make the chicken crispy and lose the unique chewy texture of chicken.

So he was going to stuff it out with a big pot, and then use a small casserole to collect the juice.

One serving per person, so that customers like it more, and it is more convenient to make it in the store.

As for takeout, it's easy.

Tomorrow, I will directly make a big pot and put it directly in the lunch box.

The sales volume of takeaway is huge, so it is really necessary to do it alone, not to mention whether the conditions allow it or not, and the time alone is too late.

He bought dozens of these black casserole pots.

After returning to the store, I saw that the time was almost up, and I planned to start making braised chicken.

Ever since he mastered the skill of boredom, Xu Zhuo hasn't used it yet.

Stuffing is a technique commonly used in cooking.

Regardless of whether it is braised in red or braised in yellow, the dishes made are full of flavor and the soup is thick, which is very suitable for rice.

As for stewing in oil, it is more suitable for making some ingredients that have no taste in themselves.

Such as braised prawns, braised bamboo shoots, braised eggplant and so on.

The yellow stewed chicken that I am going to make now is the representative of the yellow stewed cuisine.

It is best to use chicken drumsticks as the raw material for stewed chicken.

Firstly, the meat of the chicken leg meat is tender and chewy, with a good taste and a fragrant taste.

The second is that the chicken for making braised yellow chicken cannot be blanched, so try not to make whole chicken for braised yellow chicken, because it is easy to produce meaty smell.

Xu Zhuo first took out the chicken legs from the box and cleaned them.

Then chop the washed chicken legs into chicken pieces with a kitchen knife.

The chicken nuggets should not be too small, if they are too small, they will easily fall apart during the simmering process.

Worried about not having enough food, Xu Zhuo chopped up almost a whole pot of chicken legs.

Next, pour the chicken into a large basin and soak it with clean water.

This will remove the blood and make the chicken more tender.

While the chicken pieces were soaking in water, Xu Zhuo started to pack the soaked mushrooms.

Remove the soaked shiitake mushrooms from the pot, wash them again with clean water, then put them back into the pot, and sprinkle some flour or starch on the shiitake mushrooms.

Rub it several times, then wash it off with water.

In this way, the dust on the surface of the shiitake mushrooms can be thoroughly washed.

After the mushrooms were rinsed, Xu Zhuo cut the mushrooms into thick slices with a kitchen knife.

Then he cut some green and red peppers and two vitex.

The green and red peppers are for color matching, and the two vitex will increase the spiciness.

Of course, if the whole dish is to be delicious, dried chili segments are an essential ingredient.

After cutting the peppers, Xu Zhuo prepared ginger slices, star anise leaves and other spices for frying chicken nuggets.

Jianguo looked at the ingredients that Xu Zhuo had prepared, and asked curiously, "Don't you put potato cubes in the braised chicken?"

Xu Zhuo smiled: "There are no potatoes in the authentic braised chicken."

Jianguo was a little puzzled: "Why did you put those braised chicken and rice?"

"In order to save costs, the authentic braised chicken not only does not include potatoes, but also does not include onions and other vegetables. It is only made with green peppers and mushrooms and chicken drumsticks."

Jianguo opened his mouth: "Fuck! I have eaten authentic braised chicken and rice for several years, but it turns out that it is not authentic..."

Xu Zhuo smiled: "It's normal, after all, people also want to make money."

The reputation of Sifang Restaurant has already started, so the price can be set high, and the profit of the store can be guaranteed while ensuring the portion.

But other stores are not.

Being exploited by food delivery, being competed by peers, and having to face higher and higher rents.

So you can only add some vegetables, onions or potatoes to increase the weight.

Let the yellow braised chicken in the store look less shabby.

If Xu Zhuo didn't have the backing of the medical school, he would probably add ingredients to it to reduce the use of chicken.

After Xu Zhuo finished speaking, he took out the chicken nuggets soaking in the pot, and prepared to start making braised chicken.

First, fry the sugar color.

Frying sugar color is an essential skill for chefs.

A qualified chef must not only skillfully fry the color of sugar, but also choose different sugars for frying according to different dishes.

Fried sugar color is generally fried with three kinds of sugar, rock sugar, white sugar, soft white sugar.

The colors of the three fried sugars are different. The reddest and brightest color is soft white sugar, followed by white granulated sugar, and the lightest color is fried with rock sugar.

However, soft white sugar has a disadvantage. If the heat is not in place or the experience is insufficient, the color of the fried sugar will be sandy, so chefs prefer to use white sugar or rock sugar to fry the color of sugar.

Xu Zhuo also chose to use rock sugar for frying sugar.

One is that I am used to making stewed pork rice.

In addition, the yellow stewed chicken does not need to be ruddy in color, and the sugar color of rock sugar is just right.

Chapter 496 I just eat a little bit

Pour oil into the pot, heat it up, turn off the heat, grab a handful of rock sugar and put it in.

Then start stir frying with a spoon.

You have to be patient when frying sugar, and don't be impatient.

The hot oil has to be allowed to slowly melt the sugar into a syrup, which makes the meat easier to color.

When frying, the fire should not be too high to avoid uneven heating.

Slowly stir-fry over medium-low heat. When the syrup in the pot appears maroon and fine bubbles appear continuously, the sugar color is ready.

There are two ways to use sugar color. The first one is to pour the meat directly into it and stir-fry, so that the sugar color and meat can be better combined.

However, if there is less moisture and less fat in the meat, it is easy to make the outer layer of syrup stale.

It causes the phenomenon of blackening and bitterness in the stir-fried meat.

The other is to pour a bowl of water into the pot when the sugar color is fried, then pour out the sugar color, then start the pan again, heat the oil and stir-fry the meat pieces, and then pour in the sugar color that has just been scooped out after the stir-fry is complete.

The meat produced in this way tastes better, but the color will be slightly lighter, and the color is not as beautiful as the meat that is directly put into the sugar and stir-fried.

When making stewed pork rice, Xu Zhuo used the first method because the pork belly used was rich in fat.

But this time when making yellow stewed chicken, it is easier to overturn if you use the first type.