Food starts with noodles

It is not troublesome to debone the chicken leg, just cut a circle around the ankle of the chicken leg, cut off all the chicken skin, chicken tendon, and then use the tip of the knife to hold the chicken bone, and cut it to the other end of the chicken leg until the whole chicken bone is all gone exposed.

Then cut off the fascia and chicken at the root of the chicken leg, and the bone removal of the chicken leg is successfully completed.

This step can also be done with kitchen scissors, which is safer than a kitchen knife.

Xu Zhuo also shaved off the bone from the other chicken leg.

Then cut the chicken into thumb-sized dices.

First wash it with clean water to remove the blood, and then start to code the smell.

Sprinkle salt, light soy sauce, cooking wine and water starch, beat the diced chicken for starching, then pour some cooked peanut oil and stir it, the diced chicken will be more tender and smooth.

Then wash the two scallions, take only the white part of the scallions, cut into sections and put them in a bowl for later use.

Then start to prepare the sauce for Kung Pao Chicken.

Take a small bowl, put soft white sugar, white vinegar, light soy sauce, salt, cooking wine, a little pepper, and then pour a little water starch into it, stir well and set aside.

When he was done here, Xu Zhuo suddenly had a new idea when he saw the chicken being marinated in the bowl next to him.

So marinated and steamed in a steamer, the taste should not be bad, right?

Anyway, chicken is tender and smooth, and the fried chicken is tender and smooth, so the taste of steamed chicken should be better.

Anyway, there are not enough chicken dishes at the moment.

And there is no steamed chicken shop yet.

Xu Zhuo simply cut another chicken leg, diced it, mixed it with cooking wine, Chinese prickly ash, minced ginger, chili millet, salt, sugar, light soy sauce, shredded green onion, and then put it in the steamer.

Regardless of the taste.

Wait until the task is completed.

Then, Xu Zhuo continued to cook Kung Pao Chicken.

He took the bowl and grabbed a handful of prepared peanuts.

After removing the outer skin of the peanuts, put them in a bowl for later use.

After preparing the prickly ash and dried chilli segments to be used, Xu Zhuo began to fry Kung Pao Chicken.

This is a typical stir-fry dish, and the whole frying process is very short.

After sliding the pan, Xu Zhuo poured some peanut oil into the pan, and scooped some lard oil into it.

The purpose of doing this is to increase the fragrance.

Authentic Sichuan-style Kung Pao Chicken uses a mixture of rapeseed oil and lard.

But Sifang Restaurant has always used peanut oil, so Xu Zhuo improved this step.

In fact, when peanut oil is used, lard can be omitted.

But Xu Zhuo felt that it didn't matter if he let it go.

Anyway, it is the first time to do it, and the necessary sense of ritual is still necessary.

After the oil was hot, Xu Zhuo poured the dried chili segments and dried Chinese prickly ash into it, and stir-fried it gently with a spoon.

After the dried prickly ash and dried chili are heated, a tempting spicy aroma soon wafts out.

This taste is the key to Sichuan-style Kung Pao Chicken.

Pour in the marinated diced meat, then hold the pot and stir-fry quickly with a small spoon.

This step is very demanding, and the left hand must keep pulling the pot back, so that the diced meat in the pot will be constantly turned.

At the same time, the spoon in the right hand should keep scraping the bottom of the pot to prevent uneven heating of the diced chicken.

When the diced chicken in the pot gradually turned white, Xu Zhuo poured the scallions into it.

Continue to stir fry.

When the onion scent gradually came out, the chicken in the pot was already seven mature.

At this time, Xu Zhuo poured the prepared sauce into it.

After 1 minute, the soup in the pot gradually became viscous, and at the same time, a sour smell floated out of the pot.

Xu Zhuo poured in the peanuts, stir-fried for another half a minute, and it was out of the pot!

When Xu Zhuo put the kung pao chicken in the pot onto the plate, he found that the progress of the mission had finally progressed further.

Now it's 4/8.

When the steamed chicken in the steamer is ready, the five dishes are completed.

However, there is still a gap in the three courses.

Still have to continue to think of a way.

Now there are fried, fried, stuffed, stewed and steamed.

If you do it again, you have to bypass these cooking methods.

However, other methods seem to be a waste of time.

For example, grilled chicken takes hours to marinate.

It's too late now.

As for chicken with scallion oil or chicken with soy sauce, it’s a little too late right now.

As for other chicken recipes, Mr. Xu is not very familiar with it.

After thinking about it, Xu Zhuo decided to ask the old man for help.

"Grandpa, do you know how to cook chicken quickly?"

The old man froze for a moment, a little confused.

But I still told Boss Xu a few dishes.

"Cold shredded chicken, boil the chicken breast with water, tear it apart and use it as a cold dish, it can be done in 10 minutes at most. There is also a chicken meatball soup, chop the chicken into water and boil it into meatballs , the time is shorter than cold chicken shreds. As for other things... you can't do anything else!"

After the old man finished speaking, he was busy with other things.

Boss Xu was left alone in a daze.

I'm just asking a question.

As for stabbing like this?

There was no time to think about this right now, so Xu Zhuo went to the cold storage to get a few pieces of chicken breast, threw two pieces into the pot, put a few slices of ginger and cooking wine, and started cooking.

Then take a kitchen knife and start chopping up the rest of the chicken breast.

While he was busy working, he was thinking, what is the last dish for?

Chapter 532 Is it about to fail?

Xu Zhuo deftly chopped the chicken breast into minced meat, then added a little water and whipped it.

After the chicken is beaten to gel, start seasoning.

Add salt, cooking wine, pepper, scallion and ginger, soy sauce, oyster sauce, and starch water in turn.

After stirring well, put it aside and let it stand while boiling water in a pot.

When the water in the pot is about to boil, turn off the fire, and then Xu Zhuo brought over the pot with the chicken stuffing, and grasped the meat stuffing with his left hand twice first.

Then the tiger's mouth is loosened, and the index finger, middle finger, ring finger and little finger are pressed hard at the same time, so that the meat stuffed in the hand will flow out from the tiger's mouth, forming a round bulge.

Then scrape along the tiger's mouth with a spoon in the right hand, and the bulge formed by the meat filling just turned into a ball shape and fell into the spoon.

Finally, throw the balls in the spoon into the pot and let the water in the pot boil slowly.

When the old man makes meatballs, he can make them round and even with his hands.

But Boss Xu doesn't have this skill.

Even with the help of a spoon, the meatballs came out uneven in size.

A few are even triangles.

But after he put all the meatballs into the pot, he felt pretty good watching the pot of white meatballs floating in the pot, and exuding a tempting aroma.

Xu Zhuo brought a soup pot, sprinkled some seaweed on it, and added some salt and pepper to taste.

Then turn up the heat, and when the chicken meatballs are boiling, pour a spoonful of water for boiling the meatballs into the basin, and soak the seasoning and seaweed.

Then put the meatballs in the pot into it, put some meatball soup, and finally sprinkle the shrimp skin and coriander powder.

A pot of delicious chicken meatball soup is ready.

Mission Progress: 5/8.

Looking at the time, there are only twelve minutes left.

Gotta keep trying.

The chicken breasts for the shredded chicken salad were still cooking in the pot.

Xu Zhuo pricked it with chopsticks, and it was almost done.

Chicken breast is better cooked.

And when cooking, he deliberately cut the whole piece of chicken breast.

After taking out the chicken breast with a strainer, Xu Zhuo threw it directly into the ice water.

This will help cool the meat and keep the chicken chewy.

After the chicken had cooled down, Xu Zhuo took it out, followed the movement of the shredded meat with his hands, and tore the chicken breast into thin strips.

When it was almost enough for a plate, Xu Zhuo began to mix the shredded chicken in the same way as Lizhuang white meat, poured chili oil on it, and sprinkled some cooked sesame seeds on it.

After loading, the task progress is updated again.

Now that six dishes have been completed, the chicken in the steamer should still be steamed for a few more minutes.

But what kind of dish should I cook now?

In a few minutes, it seems a little too late to cook.

And it has to be done differently from the others.

Now Xu Zhuo regrets it a bit. When he first entered the kitchen, he should have marinated two pieces of chicken breasts, and now they are just cooked enough to make fried meat.

But if you do it now, there is not enough time to marinate the meat.

Could it be that this time-limited mission is doomed to fail?

Now Xu Zhuo remembered a lot of chicken recipes.

But there is simply not enough time.

For a few minutes, you can only choose to cook.

But the stir fry already has Kung Pao Chicken.

Fuck!

But if you fail, you fail.

It doesn't matter what overseas Chinese cuisine is, or General Tso's chicken.

Boss Xu comforted himself a few words, then went to the steaming cabinet to pay money to see how the steamed chicken was doing.

Opening the steamer, Xu Zhuo took out the chicken.

The chicken exudes a fragrance and is already cooked.

Xu Zhuo tasted the chicken, and found that the chicken was tender and smooth, and the taste was mild and salty.

I didn't expect that my unintentional move would lead to a new dish.

It's a pity that there is still a lot of room for improvement in this dish, because Xu Zhuo didn't hear the system's notification sound.

When the old man made salt-fried pork before, there were two beeps in a row.