Food starts with noodles

The white-cut chicken in Cantonese cuisine uses tender hens that have not laid eggs, usually Qingyuan chicken or Ma chicken, which are unique to Guangdong, so that the chicken is tender, refreshing, and full of strength.

There are not so many restrictions on the ingredients for making saliva chicken.

Old chickens, tender chickens, roosters, hens are all fine.

This also proves that Sichuan cuisine is down-to-earth.

There are not so many compromises, but the taste is still not bad, which is why everyone likes Sichuan cuisine.

Xu Zhuo took out two chickens from the refrigerator, but after looking at the people standing outside the window waiting to eat barbecue, he took out two more.

There are four chickens in total, so there is not enough to save one round of robbing.

These chickens are all three yellow chickens, which are relatively fresh.

After Xu Zhuo washed it once, he folded the chicken feet close to the chicken's belly and started to do it.

It is best to use a large pot for soaking chicken. The more water in the pot, the more constant the water temperature will be, and the better the taste of the chicken will be.

He found a large steamer, filled it with half a pot of water, put it on the stove and started to boil.

At the same time, take a few pieces of ginger, beat them with a knife, and put them in the pot.

"Eh? Why didn't you chop it up, but smashed it up? Is there any particularity to this?"

When Xu Zhuo was cooking, Meng Liwei walked in holding his mobile phone and began to take pictures of Xu Zhuo cooking.

Chapter 620 Making Saliva Chicken

When the people in the live broadcast room saw Xu Zhuo, they greeted Xu Zhuo with barrage.

But Xu Zhuo couldn't care less about these things right now, he was organizing his words to explain the question Meng Liwei asked just now.

"The main reason why I chose to break it up instead of chopping it up is... I'm lazy."

This answer almost made Meng Liwei shiver.

Seeing Xu Zhuo's serious face, he thought he was going to talk about cooking methods, so he got closer with his mobile phone.

In the end, he said such a shameless thing.

The fans in the live broadcast room were also speechless for a while.

"I thought I was going to talk about advanced cooking skills."

"That's right, I was going to write it down, but he said this."

"Boss Xu is getting more and more humorous now."

After the joke, Xu Zhuo began to talk about the difference between chopping and patting ginger.

This mainly depends on the actual situation.

For example, if you cook chicken today, if you chop the ginger, the minced ginger will stick to the chicken, and even enter the chicken belly. It will be very troublesome to clean it up later.

And if you use minced ginger, the taste of ginger will soon melt into the soup, and then evaporate with the water vapor, causing the taste of ginger to gradually fade.

The minced ginger without the ginger taste will become sour and smelly after a long time of cooking, which will affect the overall taste of the soup.

Therefore, in cooking such as stew that requires a long time of simmering, it is best to use large pieces of ginger, so as to ensure that the ginger taste is sufficient.

However, the taste of large pieces of ginger is not easy to emit. When using it, it is generally patted twice with a knife to disperse the ginger pieces.

This will not only let the taste of ginger come out, but also make the taste of ginger more intense.

In fact, not only the ginger needs to be patted, but also the garlic should be patted before mincing, and the taste will be more intense.

In the end, Xu Zhuo summed it up and said: "Generally, when making stuffing or cold dishes and stir-fried dishes, ginger should be minced, when cooking soup, ginger should be minced, and stewing meat should use ginger. Ginger slices or minced ginger, depending on the cooking time, the longer the cooking time, the bigger the chunks will be."

After speaking, the water in the pot has boiled slightly.

Xu Zhuo poured two tablespoons of cooking wine into the pot, and when the water boiled completely, he started working left and right, grabbed the heads of two chickens with one hand, lifted all four chickens, and put the chickens into the pot while the pot was boiling. into the pot.

After scalding for more than 20 seconds, Xu Zhuo lifted the chicken out and poured out the water in the abdominal cavity, so that the chicken could be evenly heated inside and out.

When the water in the pot boiled again, Xu Zhuo put the chicken in and boiled it again.

After repeating this three times, Xu Zhuo threw the chicken into the pot, then grabbed a handful of green peppercorns and put it in, covered the pot, turned off the heat, and let the chicken soak in the pot slowly.

That's the beauty of using a large pot to soak your chicken.

There is no need to keep the water in the pot just boiling, and there is no need to worry about the water temperature being too high to scald the chicken skin.

At this time, as long as you sit on the side with peace of mind and wait for four to ten minutes, the chicken in the pot will be cooked through.

"Is this all right?"

Xu Zhuo nodded: "It's okay, just come over and make some food later, let's go, let's go out and see if the roasted pig's trotters are still there. I've been busy for a long time, and I'm a little hungry."

Although the kitchen here is a professional kitchen, it is incomparable with Sifang restaurant, so Xu Zhuo didn't ask Meng Liwei to take more pictures, and it was more interesting to go out to take pictures of the big eater eating roasted pig's feet.

Since they came in, several electric ovens have been working at the same time, roasting more than 100 trotters.

however……

Still not enough to eat.

Couldn't even survive at all.

The other meat skewers were given for nothing, without causing any waves at all.

The waiter in the villa is still very puzzled.

When people come to the villa to play, they either sing songs or play games, and even the worst ones watch movies together.

Everyone had a good time, and the waiters were less laborious.

As a result, the people who came here today don't play games, watch movies, let alone sing, and eat nothing but eat.

Everyone ate several pig's trotters, but still didn't feel enough.

Since the villa home party opened for more than a year, today is the most tiring one!

Xu Zhuo ate two pieces of roasted pig's trotters and a few skewers of meat. When it was almost time, he returned to the kitchen.

First, I took half a basin of water in the basin, took some ice cubes from the refrigerator and put them in, and then started to prepare the sauce.

He dug out a large stone garlic mortar from the kitchen cabinet. After washing it, he began to put the ingredients he needed into it.

Throw in a handful of washed millet peppers, then a peeled garlic clove and a piece of ginger, and finally a small handful of washed fresh peppers.

Then mash it all up.

After it is done, dig it out and put it in a small basin, and start seasoning.

Two spoons of table salt, two spoons of white sugar, one tablespoon of light soy sauce, one tablespoon of mature vinegar, and then a spoonful of chicken soup for soaking chicken.

After stirring well, pour in an equal amount of chili oil.

The sauce for the saliva chicken is ready.

At this time, it was time for the chicken in the pot, Xu Zhuo lifted the lid of the pot, took the chicken out of the pot and put it in the ice water basin.

After it cools completely, cut into pieces and place on a plate.

Finally, pour the ready-made red oil sauce, sprinkle some chopped coriander, and an authentic Sichuan-flavored saliva chicken is ready.

Xu Zhuo made a total of eight dishes of four chickens. After serving them all, Li Hao took the lead in eating them before Xu Zhuo had time to introduce them.

"It's delicious, it's so delicious! Where can I buy this kind of saliva chicken? I haven't eaten it at all!"

Li Hao said with a smile: "Just wait, when Sifang Restaurant moves back, you can eat it every day. In the future, everyone will support Boss Xu's business more. Without him, we would not exist. "

The purpose of establishing the group last year was to have a platform to communicate with the big eaters in Linping City.

Unexpectedly, by now, the radiation range of the Big Stomach King Group has already exceeded Linping City, and there are even members from other provinces.

Now Li Hao has also become a man who controls hundreds of foodies.

Rather arrogant.

After eating the slobbering chicken, everyone started chatting about Sifang Restaurant.

The elderly in the group have basically eaten at the noodle shop many times.

But the newcomer and the big eater from the provincial capital didn't try it. After Li Hao's suggestion, they soon agreed to go to Sifang Pavilion together next weekend.

Try the delicacies in the store, and experience the must-have staple food for the big eater in the store-big bowl of noodles.

At around eight o'clock in the evening, Xu Zhuo, Li Hao and Meng Liwei declined everyone's proposal to stay overnight, boarded the car and left, and returned to Linping City.

It's really comfortable to play around, but there are still things to do over there, so you can't play around like this.

And staying with a group of people with a super appetite, Xu Zhuo was infected as if he had a big appetite, and wanted to have a bite of the delicacies provided by the villa from time to time.

The consequence is... I'm overwhelmed.

He felt that if he didn't leave, he might have to go to the emergency department of the hospital for an IV drip...

Chapter 621 Grouping

"Grandpa, Grandpa Sun... How is the situation today?"

Back in the shop, the shop was about to close, Xu Zhuo saw the old man sitting watching Zheng Guangyao's cooking video, so he leaned over to ask Sun Lisong how he was doing.

The old man put down his phone, and sighed slightly: "It's still the same, your mind is quite clear, and you still keep asking Grandpa Yu and Grandma Yu to go back to Yangzhou... But at this time, who will leave!"

That's right, the family relationship that has been cut off for decades has just been contacted, but this situation occurs, no one will let go and leave.

But my mission is to drive them away...

No matter how I think about it, I feel a little tangled.

"However, Old Man Sun is right. You and Grandpa Yu and his wife did go back. There is still a lot of trouble in Yangzhou, and their bodies can't take it all the time. I'll talk about them tomorrow. Even if you go back and rest first."

Indeed, they are all in their [-]s and [-]s. If they take care of the patients day and night, their iron bodies will not be able to bear it.

The thoughts of the grandpa and grandson coincided with each other, Xu Zhuo thought for a while and said: "Grandpa, you can group everyone, for example, this week, let me and my godfather serve, and next week, I will change someone to accompany my godmother .”

Xu Zhuo was on the side, and said the "bad idea" he conceived for the journey.

Now this is the only way to get Yu Peiyong and his wife to go back.

And if they are divided into groups, the work of the pickle garden and the Sichuan restaurant will not be stagnant.

Especially on the side of the pickle garden, although Li Sifu is in charge, there will be no troubles.

But all the pickles and kimchi recipes are in Yao Meixiang's mind, no matter how hard they work, it's useless.

Yao Meixiang must be present to make delicious dishes.

So Xu Zhuo thinks it's best for everyone to divide into groups, so that they can fulfill their filial piety without delaying work.

The old man nodded: "It's a good idea. It's true that we should be divided into groups, and I'm very pleased that you can participate. Old man Sun gave you his yard. You really have to do your filial piety."

The next day, the old man and Xu Zhuo made a big pot of porridge and steamed several kinds of steamed buns, and then took the porridge and steamed buns to Sun Lisong's house.

I haven't seen Peiyong for a few days, he looks haggard and sleepy, obviously he hasn't rested well.

And the old lady Yu is not much better, although there is still a silk scarf around her neck, she is dressed like an old beauty, but her eyes are full of exhaustion.

Because Wei Junming and Yao Meixiang are young, they are much better.

But still a little haggard.

"Go wash your face and get ready for dinner. Xiao Zhuo and I got up at five o'clock and made it for you. After dinner, I have something to tell you."

After everyone washed up, they sat at the dining table in the yard and began to eat.

Xu Zhuo couldn't speak at all, so he took two buns stuffed with pork and shiitake mushrooms, and went into the room to accompany Sun Lisong who had already woken up.

Now Sun Lisong can no longer eat indigestible food and can only drink porridge.

When he came back from Yangcheng, Xu Zhuo accompanied Yu Peiyong to see Sun Lisong. At that time, he felt that Sun Lisong was a little slow and didn't notice any changes in his body.

But now, the words "drain and oil" are almost written on his face.