Food starts with noodles

In order to make the chicken look yellow and bright, Xu Zhuo also threw a few yellow gardenias into it.

After fine air bubbles appeared in the pot, Xu Zhuo turned the heat to low to keep the water temperature in the pot at this level, then put the chicken in and started to soak.

This kind of water with fine bubbles is called shrimp eye water in the cooking industry. The water temperature during this time is about 80 degrees.

Shrimp eye water is not only an indispensable part of making boiled chicken, but also a necessary condition for boiled dishes.

For example, dishes such as boiled cabbage heart, boiled prawns, boiled okra, etc., all need to use shrimp eye water to cook the food, instead of boiling water.

Because boiling water will cause inconsistent temperature, and too high temperature will also affect the overall taste of the dish.

For example, boiled cabbage heart, if you use boiling water, the ripening time of the stems and leaves will be inconsistent, and when the stems are fully cooked, the leaves will have been boiled.

With shrimp eye water, this situation will not happen.

After all the chickens were submerged in the water, Xu Zhuo looked at the time and put the lid on the pot.

Boiled chicken usually needs to be boiled for 10 minutes, but the rooster I bought today is a bit big, it is estimated that it will take 23 minutes.

Making white-cut chicken requires a lot of time.

If it is less than one point, it is not cooked, but if time passes, it will lose the smooth and chewy taste of white-cut chicken.

It takes a lot of operating experience to get it right.

Taking advantage of the time to soak the chicken, Xu Zhuo began to prepare the necessary dipping sauce for white-cut chicken.

Chapter 591 New dishes are online

White-cut chicken has evolved many kinds of dipping sauces in various parts of the south, such as the common onion, ginger, and garlic dipping sauce, scallion oil dipping sauce, garlic paste dipping sauce, sand ginger dipping sauce, and so on.

And the dipping sauce that Xu Zhuo is going to make now is a kind of matching method that everyone doesn't like.

He brought some shallots from the warehouse, washed them and chopped them.

Then peel the ginger and chop it into minced ginger.

Wash a handful of coriander stems and chop them up as well.

Put the chopped ginger and scallions and coriander stems into the bowl according to the ratio of 1:1.5:0.5, then pour a spoonful of salt, and pour in the hot peanut oil to stimulate the aroma, and the main ingredients of the dipping sauce are ready up.

When it's time to eat, take it according to your personal dosage, and then pour in an appropriate amount of light soy sauce according to your personal taste, and then you can dip the white-cut chicken to your heart's content.

In order to highlight the umami taste of the chicken, when making this dipping sauce, you can also use cooled cooked peanut oil instead of hot oil. The dipping sauce made in this way can better highlight the deliciousness of the chicken itself.

"This... looks very good."

Feng Weiguo finished wrapping a tray of dumplings, and when he turned around to take the tray, he noticed that Xu Zhuo had prepared the dipping ingredients.

He picked it up and smelled it, and said with a smile: "This should be the most basic one among the dipping sauces for white-cut chicken, but it suits the taste of us northerners. I'm not used to the taste of sand ginger." .”

Xu Zhuo smiled, this dipping sauce is indeed the most basic one.

However, it is precisely because of the basic model that it has the highest degree of acceptance.

Moreover, there is no garlic in this dipping material, which can also avoid the embarrassing situation of bad breath after eating.

Having nothing to do, Xu Zhuo started to help Feng Weiguo make dumplings.

Although it is a vegetarian dumpling, in the hands of the master of Jin cuisine, it is still played out of tricks.

The first crop of tender leeks is paired with fried golden-brown eggs, plus high-grade unsalted dried shrimps. The smell of the stuffing is quite satisfying.

Dumplings are served with white-cut chicken, and then served with cold skin jelly, served with pickled pepper chicken feet and assorted kimchi, it is a full meal.

In the past few days, the three of them have nothing to do but think about food.

Xu Zhuo felt that he had gained several kilograms.

It is true that I gain three catties during the festive season.

But today is the last day of the holiday, starting tomorrow, Sifang Pavilion will reopen for business.

At first Xu Zhuo didn't plan to have a holiday, because most of the restaurants are not closed now, because the more the holidays, the more busy they are to make money.

But he saw that everyone was in a very strong mood for the New Year, so he decided to take a few days off for everyone to relax.

After all, from the opening to the present, the store has never stopped, and everyone keeps turning around every day.

Now that it's the end of the year, I have to take a few days off, so that everyone can spend time with their families and take a breather.

But for those who are used to being busy, let him be idle and don't know what to do.

For example, Jianguo, who is usually busy in the store, is on vacation now, so it is logical that he should relax, but he can't stay idle.

From the second day of the Lunar New Year, he would come to the store every day to tidy up the kitchen, or readjust the table arrangement with Shi Lei.

Probably this is the legendary toil life.

While Xu Zhuo and Feng Weiguo were making dumplings, Jianguo Shi Lei and several other helpers who were idle at home came to the back kitchen one after another.

"Hey, making dumplings, we won't go back later, and try Grandpa Feng's craftsmanship."

Feng Weiguo likes to be lively, he pointed to the direction of the pool and said: "Don't just talk about it, wash your hands and pack it together, don't just think about eating ready-made ones."

In this way, everyone washed their hands, put on aprons, and started making dumplings together.

Xu Zhuo regretted while packing: "If I had known you were so busy, I wouldn't have taken the vacation. I lost at least 5 yuan in net profit this Spring Festival."

Everyone knew that he was joking, and they couldn't stop laughing.

Guessing that it was about the same time, Xu Zhuo got up and came to the stove. Only then did Jianguo notice that there was still something cooking in the pot: "Are you cooking other dishes today?"

Xu Zhuo lifted the lid of the pot, looked at the chicken in the pot and said, "I made white-cut chicken, let's eat it later."

He turned off the fire, took some ice cubes from the freezer, put them in a basin, poured some cold water, stirred them and placed them by the side of the pan.

Then, Xu Zhuo took two chopsticks, stretched them under the chicken wings, picked the chicken out of the pot, and put the chicken directly into a basin of cold water filled with ice cubes.

The purpose of this is to let the chicken cool down quickly and prevent the chicken from losing moisture.

And after the cold water, the chicken will taste stronger.

Because the yellow gardenia was added to the freshly soaked soup, the color of the chicken skin was a beautiful golden yellow, which looked very attractive.

"Yo, this chicken looks pretty good, new dish?"

Jianguo leaned over, looked at the chicken in the basin, and swallowed his saliva.

Xu Zhuo nodded: "New dishes, you guys can try them later, if you can, we will introduce them tomorrow. The price of pork is so high, so we can only add more chicken dishes."

Jianguo is in charge of buying vegetables every day, and he has a good understanding of chicken procurement: "This stuff needs to use good three-yellow chickens. The quality of three-yellow chickens in our market is average, so it is better to buy them from outside."

If you want to buy from outside, you have to ask Chen Guifang to come forward.

But she is still in Maldives and has not come back yet.

"You buy some at the market first, and we'll talk about it when my mother comes back from a trip."

Jianguo nodded, walked aside with his mobile phone, and began to practice the owner of the shop where he often buys meat, asking him to prepare the three yellow chickens tomorrow morning.

After the chicken was cooled, Xu Zhuo took a kitchen knife and began to cut the chicken.

For Cantonese who are particular about eating chicken, white-cut chicken is not just a matter of cutting the chicken casually. The shape of the chicken is also very important.

Xu Zhuo chopped off the head of the chicken with a kitchen knife and put it on one end of the plate so that the head of the chicken stood up high.

Then cut off the chicken neck and cut the skin with a knife to separate the skin from the neck.

Scrape off the subcutaneous lymph nodes and discard, then cut off the chicken neck and put it in the middle of the plate for the bottom, cut off the chicken skin and cover it.

Then cut off the chicken wings with a knife from the root of the chicken wings, and then cut off the chicken legs with a knife from the root of the chicken legs.

Cut the chicken body, cut the back of the chicken into small pieces and put it on the neck of the chicken, then put the same cut chicken breast.

Then cut the chicken wings and chicken legs twice.

The chicken feet are placed on the back half.

Finally, put the chicken butt in the last position, and a chicken is finished.

This way of arranging the plate with a head and a tail is the most common among white-cut chickens.

In addition to this whole chicken arrangement, there are also half chicken arrangements and chicken leg arrangements.

Bringing out the white-cut chicken and putting it on the table, Xu Zhuo made a few more dipping sauces, poured light soy sauce on it and put it next to the white-cut chicken.

He took a piece with chopsticks and tasted it, and it tasted pretty good.

However, there is still a gap with what I ate at Zheng Yuelou last time.

No way, what I learned is entry-level.

And Zheng Yuelou's dishes are at least D-level signature dishes, which are incomparable!

Chapter 592 News about demolition

Next, Xu Zhuo made a large plate of crystal jelly, a large plate of chicken feet with pickled peppers and a plate of assorted kimchi.

If you eat dumplings, you have to eat this kind of cold dish, which tastes better when paired with dumplings.

After the dumplings were cooked, Xu Zhuo took out the unfinished Wuliangye on New Year's Eve, and poured a glass for everyone except Feng Weiguo: "Come, come, come, after eating and drinking, go home and have a good sleep, starting tomorrow , but you can't sleep late."

Several people nodded, that is indeed the case.

However, the busy days are the most fulfilling, unlike the past few days, the joints of the bones are itchy, and sitting at home is not sitting or lying down, which is really annoying.

After eating, Jianguo and the others left one after another. Xu Zhuo was free and went to a nearby canteen to buy some red envelopes.

Starting work tomorrow, each employee in the store will be given a red envelope.

After all, it's New Year's Day, so it's auspicious.

When it was getting dark, Xu Zhuo checked the inside and outside of the store. He was about to go to Wanda to watch a movie, but Fatty stopped in front of the store in a taxi.

"Eh? Xu Zhuo, why are you going to lock the door? Are you going out?"

Xu Zhuo was a little curious: "Is there something wrong, Brother Fat?"

Fat Brother said with a smile: "Hu Dabao said he would treat us to dinner with you, didn't he tell you?"

It seems that he didn't say anything.

But let’s not say anything, everything is ready-made in the store, so it’s no problem to clean up a table of dishes.

Soon, Cui Yong and Da Jiang also came.

Two days ago, the two of them planned to meet Xu Zhuo in the store, but they really couldn't spare the time.

Visiting relatives, gatherings with friends, and various class reunions kept the two of them busy.

Today, on the fifth day of the Lunar New Year, there was still a venue, but they were pushed away by the two in the name of receiving the God of Wealth at home.

"This Hu Dabao called us over, but he didn't even have a shadow. Could it be that he wants to release our pigeons?"

Cui Yong brought a bottle of deer blood wine to Xu Zhuo: "Give the old man a taste later, one of my buddies built a sika deer breeding garden, and made the deer blood wine from deer blood himself. If the old man likes it, I will give him more later. Get some."

This thing is for invigorating the kidneys, Xu Zhuo felt that the old man might not need it.

However, Meng Liwei, who returned from Sanya, should be in great need.

In the past few days during the Chinese New Year, this guy has been getting tired of being with Zheng Jia every day, and I don't know if he has been squeezed dry.

As soon as Xu Zhuo put the bottle of deer blood wine behind the counter, Ma Zhiqiang opened the door and walked in.

"What's the situation? Hu Dabao even invited you?"

Xu Zhuo was a little curious. It stands to reason that Hu Dabao shouldn't know Ma Zhiqiang, so why did Ma Zhiqiang call over?

Ma Zhiqiang shook his head: "I just came back from my hometown. I have nothing to do and came to visit. Who is Hu Dabao?"

Da Jiang gave up his seat for him: "No matter who it is, you can't escape today's drink. I wanted to visit you on the first day of the new year, but you went back to your hometown."

We are all acquaintances, sitting together and chatting happily.

Xu Zhuo called Hu Dabao and learned that he was still in the vegetable market, and asked him to buy a three-yellow chicken when he came.