Food starts with noodles

If he didn't show off his bone-destroying skills, Wei Junming might doubt Xu Zhuo's attitude or even Xu Zhuo's talent if the spicy chicken overturned later.

But once the skill of deboning the whole chicken is revealed, even if the spicy chicken is useless, Wei Junming can still remember the highlight of deboning.

He even imagined that Xu Zhuo was busy practicing deboning whole chickens in private, so he didn't pay attention to learning new dishes.

This is Xu Zhuo's purpose.

Of course, he also wanted to see if the whole chicken debone skill he got last time worked.

Looking at it now, it's really pretty good.

Although it is a half chicken today, it is easier to remove the bone, but without skills, Xu Zhuo really doesn't know how to do it.

Seeing that Xu Zhuo had taken off the bone from the chicken, Wei Junming followed suit and took off the bone from his half chicken.

His speed should be slightly faster than Xu Zhuo's, and it seems that he is very good at basic skills.

After the chicken has been deboned, it should be chopped into pieces, but now that the chicken has been deboned as a whole, there is no need to chop it again. It only needs to be cut into small pieces of one centimeter square.

Before cutting, Wei Junming took the kitchen paper and wiped the chicken while saying, "Before cutting into pieces, try to clean up the moisture on the surface of the chicken, so that it is easier to marinate and the fried taste will be more crisp."

After finishing speaking, Wei Junming took the kitchen knife and began to cut the chicken pieces. This step was not difficult for Xu Zhuo at first, and the two cut the chicken into small pieces almost at the same time.

Put the chicken in a small pot after it's cut and it's time to marinate.

This is a freshly slaughtered chicken, so there is no need to blanch it. If you buy white striped chicken or three yellow chicken, it is best to add the step of blanching.

Wait for the water to boil before adding seasoning.

For other dishes, marinating is not important, because there will be seasoning later, as long as there is a base flavor when marinating.

But when making spicy chicken, the step of marinating is very important, because after frying, no flavor can enter the chicken.

Moreover, in this step, the chicken must be marinated thoroughly, but the chicken should not be over-marinated, because the meat that has been marinated will be salty and affect the final product.

Wei Junming added a spoonful of salt, a spoonful of sugar, a spoonful of pepper, and a little light soy cooking wine into the basin.

Then put in some shredded green onion and ginger, mix well and put it aside for marinating.

Taking advantage of this time, Wei Junming began to teach Xu Zhuo how to prepare auxiliary materials.

Needless to say, all three kinds of dried chilies are required, and all three kinds of peppers must be soaked in warm water.

In this way, the dust on the surface can be washed away, and a little water can be left in the dried chili, so as not to paste it in the pot.

After soaking, dry it first, then use scissors to cut the new generation and Chaotian peppers into small pieces, and the bell peppers in half.

The proportions of these three kinds of dried peppers are also different, among which Chaotian pepper and bell pepper each account for one-fifth, and the new generation accounts for three-fifths.

And the total amount of all peppers is almost twice that of chicken.

Really? Picking meat from the chili pile.

In addition to dried chili, you have to prepare some minced onion, ginger and garlic, and when you prepare the minced ginger and garlic, you need to pat it with a kitchen knife, so that it will be easier to cook the flavor after it is put into the pot later.

After all these were prepared, the two chatted for a while. After the chicken nuggets were marinated for about ten minutes, they began to prepare for the frying step.

Set up the oil pan, pour oil into the pan and turn on high heat.

When the oil was hot, Wei Junming picked out the shredded green onion and ginger in the pot with chopsticks, and then beat an egg yolk into the pot.

"What does this mean? Aren't they all beating egg whites? Why are they replaced with egg yolks?"

Xu Zhuo's face was full of doubts, middle-aged people have so many tricks.

Wei Junming smiled: "Adding egg yolk can make the fried chicken more golden and make people more appetizing."

Is it so professional?

Xu Zhuo followed suit and beat an egg yolk into his pot of chicken.

After grasping and mixing evenly, Wei Junming took another small handful of flour and put it into the basin, and continued to grasp and mix.

"Adding cornstarch can make the skin of the chicken more crispy, taste better, and better lock the moisture in the chicken."

Xu Zhuo was very clear about this, and he also picked up the flour and put it into the basin and started to mix it.

Finally, Wei Junming poured half a teaspoon of oil into the basin, and asked Xu Zhuo, "Little Zhuo, do you know the reason for adding cooking oil?"

"I know, it's to make the chicken spread out quickly after being put into the pot, so that it doesn't stick together."

After finishing speaking, Xu Zhuo also added half a teaspoon of cooking oil to his own pot.

Just grasp and mix evenly, the oil in the pan is also heated to [-]% heat, and it can be fried in the pan.

Wei Junming took a spoon and stirred the hot oil in the pot. After the oil turned, he turned the heat to the maximum.

Then he picked up the small pot containing the chicken, and poured the chicken in the pot into the pot.

Stir the chicken with a spoon quickly after it is put into the pot, and take it out with a large colander when the surface of the chicken turns yellow.

The chicken should not be fried for too long, so as not to fry the moisture inside.

Therefore, in order to make the chicken crispy on the outside and tender on the inside, it is necessary to shorten the frying time, and the way to shorten it is to re-fry it.

When the chicken is first fished out, the residual temperature is still high, and the residual temperature can basically make the chicken thoroughly cooked.

The re-frying is mainly to increase the color, and by the way, the chicken has that crispy taste.

Another point is to force out the excess fat on the surface of the chicken, so that the chicken tastes dry and fragrant but not greasy.

After the chicken is taken out, use a fine strainer to scoop it in the pot a few times to prevent any debris from being left in the pot and being fried, which will cause the whole pot of oil to be full of bitterness.

When the oil is [-]% hot, pour the chicken into it again, and stir it a few times with a spoon to fully expose the chicken pieces to the hot oil.

After 20 seconds, put the colander on the oil drum, then pick up the oil pan and pour all the oil and chicken pieces in the pan into the colander.

The chicken nuggets fried in this way are crispy on the outside and tender on the inside, even without frying, Xu Zhuo doesn't think it's unpalatable.

But Wei Junming obviously didn't think so. He put the frying pan on the stove, poured a spoonful of rapeseed oil into the pan, and set it on medium heat.

Xu Zhuo didn't follow up on this step, because he wanted to see the whole process, so as not to forget the steps in a hurry later.

This kind of behavior fell into Wei Junming's eyes, but it became...

steady.

He had no idea that although his tall and handsome godson was calm on the surface, he was already panicking inside.

Because the next steps, every step is very important, and the heat is also very important. If you are not careful, this famous spicy chicken will be made...

Rubbish.

The oil temperature was [-]% hot. Wei Junming grabbed two handfuls of dried green peppercorns and put them into the pot while turning down the heat, so that the numbness in the peppercorns could be fried to the maximum extent.

In order to prevent forgetting the steps, Boss Xu quietly took out his mobile phone, aimed at Wei Junming's pot, and pressed the video button.

"What are you doing?"

"Oh, it's nothing, I'll take a video and send it to Ke Ke, to tempt her, so that she won't eat snacks all the time..."

Chapter 913 Accidents Will Happen When People Get Frightened

After the prickly ash was fragrant, Wei Junming poured the prepared minced green onion, ginger and garlic into the pot.

When the fragrance is fried again, it's time to put the chili slices.

This is the most important step in making spicy chicken. If it is not done properly, all the previous work will be useless.

Stir-fried peppers are very skillful. First of all, the fire should not be too high. You must fry the peppers dry and fragrant on low heat until the peppers turn over in the pot and make a whirring sound.

In addition, you must pay attention to the turning process, and you must turn it evenly. There are more dried chili segments, and the bright red ones are almost half the pot, so it is easy to miss when turning.

The dried chili section is an ingredient that is easier to fry. It can be said that the temperature is slightly higher, and the color of the dried chili will start to turn black, and the spicy taste will also become a paste.

In this way, a pot of spicy chicken will be useless, so we must pay attention to it.

While Wei Junming was telling Xu Zhuo, he skillfully turned the dried chili segments in the pot with a spoon.

When the peppers were bright red and made a dry sound, Wei Junming took the freshly fried chicken and poured it into the pot.

Continue to simmer and stir fry.

"After the chili pieces are put into the pot, the fire on the stove has to be kept on a low fire. Now the chicken is cooked, and the chili is also cooked. It is only necessary to let the spicy taste penetrate into the chicken."

After the chicken was put into the pot, Wei Junming began to use a small spoon to turn the pot, so that the chicken and chili peppers could be mixed together more evenly, and the infiltration of the flavor became easier.

After stirring for 1 minute, Wei Junming added a spoonful of salt, a spoonful of sugar and a drop of white vinegar to the pot.

Adding salt and sugar Xu Zhuo knew very well that it was to give the pepper a base flavor and make the spicy taste more prominent.

But what is the operation of adding white vinegar?

"This is the same as making chili peppers. The main thing is to let the vinegar and chili oil react chemically to produce a more intense fragrance."

With Wei Junming's explanation, Xu Zhuo understood that it was the esterification reaction.

When he brought up the skill of oily spicy peppers before, he specifically studied the principle of adding vinegar to chili oil.

After stirring for another 2 minutes, Wei Junming also poured the prepared cooked sesame seeds and cooked peanuts into the pot and continued to stir fry.

At this time, the aroma in the pot became more intense, and the aromas of various ingredients were all stimulated, and Xu Zhuo felt that he could eat a large bowl of rice just by smelling it.

However, Wei Junming was still not satisfied with the taste, so he added some prickly ash oil and sesame oil to the pot, stirred it evenly, and put it on a plate.

Xu Zhuo swallowed unconsciously as he looked at the plate full of dried chili segments and chicken nuggets adorning it.

There is an internal taste, this is the case when I used to eat spicy chicken.

However, the spicy chicken and chili peppers eaten at that time were all recycled, but today’s chili peppers are fresh after all, and the taste is really incomparable.

For this dish, Xu Zhuo felt that if it was less than fifty, he would be sorry for the portion of so many dried peppers.

Wei Junming said to Xu Zhuo: "The method I taught you today is a common practice, but in fact, the spicy chicken in the shop is made in one pot.

Just like the sugar on the bottom of the oil in Shandong cuisine, pour oil into the pan and start frying the chicken pieces. When the frying is about the same, add chili and peppercorns, and drain the oil and put it on the plate when it is fragrant. "

This……

Xu Zhuo felt dizzy when he heard it, but fortunately Wei Junming didn't teach him that, otherwise he would have escaped with excuses.

However, this also aroused Boss Xu's curiosity, and he had to practice it when he was free, and he couldn't just wait for the system to give it to him.

Such a powerful method, if used in the future, will definitely make your jaw drop.

This feeling is like making peony jelly dishes in front of a group of Central Plains chefs that day. It feels so good to think about it.

While he was watching the amazed scene, he suddenly heard a system prompt.

"Ding, there is a new time-limited task, please click on the task panel for details."

Ok?

what's the situation?

Boss Xu immediately woke up as if he had been poured with cold water.

It's just yy, the dog system won't... really arrange it?

This feeling is very bad, just like when in high school, Boss Xu just casually said that he would work hard to get into Tsinghua University and Peking University, but Xu Wenhai immediately bought back twenty sets of Huanggang secret scrolls.

Ugh!

Once again suffered the loss of talking big.

Xu Zhuo took a bite of Wei Junming's spicy chicken with chopsticks. It was spicy and delicious, and the chicken was crispy on the outside and tender on the inside.

After eating, not only did the spicy taste not fade away, but it had a stronger feeling, which made people want to eat another piece.

It tastes so good!

Taking advantage of Wei Junming's disciples coming to compliment him, Xu Zhuo entered the system to check the specific situation of this time-limited task.

Time-limited task: make spicy chicken.

Task details: Ask the host to make [-] servings of spicy chicken that satisfy customers within a week.

Mission rewards and punishments: If the mission is successful, the host will get the c-level signature Sichuan cuisine spicy chicken; if the mission fails, the host will lose the skills related to obtaining spicy chicken forever.

Task time limit: one week.

Task reminder: cost-effectiveness is the first factor considered by customers, please ask the host to consider the pricing.