Food starts with noodles

People have a herd mentality, it doesn't matter if it tastes good or not, anyway, if others eat it, we have to taste it too.

Under such circumstances, Xu Zhuo only took three days to complete this time-limited task.

"Ding, the host used an excellent business strategy to complete the time-limited task ahead of schedule. The original reward C-level signature Sichuan spicy chicken was upgraded to a B-level signature dish. Congratulations to the host."

Xu Zhuo, who was busy in the kitchen, heaved a sigh of relief when the notification sound came.

In the past three days, he has been really busy from start to night. As soon as he came to the store in the morning, he began to debone the chicken, then cut it into cubes, marinate it and fry it out.

Next, start cutting peppers and preparing various ingredients.

After all the preparations were done in advance, at noon they were busy making spicy chicken.

The process of making it is not very difficult, the difficult thing is to keep making the same dish repeatedly.

Just like eating the same dish consecutively, no matter how delicious the dish is, you will feel like vomiting at the end, and this is almost the same situation when Boss Xu cooks.

He cooks about forty servings of spicy chicken every day, not only amazed the back kitchen staff, but even Chen Guifang came here to see if he was stimulated in any way.

Of course, Chen Guifang also had another purpose for coming here.

Sifang Restaurant has suddenly increased the purchase of dried chili and dried Chinese prickly ash. As the owner's mother, she naturally has to come over to check if the employees have been stealing in private.

As a businessman, Chen Guifang is very clear about the purchase volume of each restaurant, so once the figures change, she will be alerted.

Xu Zhuo wiped off the sweat from his face with a towel. The skill rewarded this time is really the same as what Wei Junming said, all the ingredients are made in one pot, instead of fried chicken nuggets as before.

But it can't be used today, because the fried chicken nuggets haven't been used up yet, so I can only try it out tomorrow to see what's so special about the new skill.

Early the next morning, Xu Zhuo came to the store, and instead of making chicken directly as usual, he first...

He slumped on a chair and rested for a while.

The new method does not need to be painstakingly prepared in advance, but correspondingly, the method is more tossing.

The only thing that can make Xu Zhuo feel relieved now is that he can finally leave the previous preparation work to the assistant chef in the shop.

He just needs to feel at ease as a chef.

After explaining all the ingredients to be prepared to Guo Xingwang, and asking him to arrange someone to do it, Xu Zhuo collapsed on the sofa in the lobby and played games happily for several hours.

When it was almost eleven o'clock, we started to eat lunch, and then it was time to meet the peak passenger flow at noon.

Standing in front of the stove again, Xu Zhuo looked at the ingredients prepared by Guo Xingwang.

The diced chicken has been cut and marinated by the way, and the dried chili segments have been prepared, even the chili seeds inside have been sifted out.

Various other ingredients are also ready, waiting for Xu Zhuo to operate.

"Why did you change the method and not blow it up in advance? Are you busy?"

Guo Xingwang came over and didn't quite understand Xu Zhuo's arrangement today.

"Changed to a simpler method, and a customer happened to order this spicy chicken, so I will show you the professional way of spicy chicken."

After finishing speaking, Xu Zhuo set up the oil pan and poured a small pot of peanut oil into the pan.

After firing, he stood aside, quietly waiting for the oil to warm up.

But Guo Xingwang beside him was a little... not sure why.

"What's the situation? Is this the beginning?"

Chapter 916 The old man can't help but pretend again

When the oil in the pot was [-]% hot, Xu Zhuo put star anise leaves and cinnamon into the pot, and when the oil temperature rose, the fragrance of these spices would be released along the way.

When the oil temperature rises to [-]% hot, take it out with a colander. This can't be fried for too long, it is easy to have a bitter taste.

After taking it out, put the ginger slices and scallions directly into the pot, and at the same time reduce the heat to a low level.

At this time, the temperature of the oil in the pot is actually quite high, and then the whole process will be operated on a low fire. The fire should not be too high, otherwise the ingredients in the pot will be destroyed.

After the scallions and ginger are put in, pour the prepared dried peppers directly into it.

Using the professional version, the total amount of dried chili segments only increased but not decreased. Xu Zhuo poured half a pot of chili segments at a time, and Guo Xingwang next to him was taken aback.

"Okay, okay?"

After the dried chili pieces were put in, Xu Zhuo used a colander to keep flipping them, fully frying the chili peppers in the pot to release their fragrance.

This is a very meticulous process, and it has to be turned over continuously.

The reason why the chili is added first is actually very simple, that is, first fry the oil in the pan into spicy oil, and then fry the chicken nuggets in spicy oil. In this way, can the chicken nuggets not taste good?

After the hot peppers in the pot had a spicy taste, Xu Zhuo poured a large bowl of marinated chicken nuggets into the pot.

Start stir frying.

At this time, you don’t have to worry too much about the peppers getting burnt, because almost all the heat in the pot is absorbed by the chicken pieces, and even the oil temperature has dropped a lot.

So you only need to stir fry slowly, so that the spicy taste in the oil can penetrate into the chicken, and at the same time, the moisture in the chicken is fully fried.

This process may seem slow, but in fact it only takes a few minutes.

Because the chicken pieces are small and the moisture on the surface has been fully wiped before cutting, there is not much moisture in the meat.

So as long as you slide the chicken quickly after leaving the pan, you can quickly fry the chicken to a light yellow color.

At this time, Xu Zhuo poured half a bowl of peppercorns into the pot.

The hot oil in the pan was cooled down again.

In fact, this one-pot method is itself a process of continuously heating and cooling the oil and then heating it again.

Only by keeping the oil temperature within a certain range, coupled with the skill and experience of stir-frying, can this spicy chicken be cooked well.

Continue to stir-fry with a colander. This time, not only the peppers must be turned, but also the chicken nuggets and peppercorns must be mixed evenly.

When the smell of prickly ash wafted out of the pot and the color of the chicken nuggets deepened to golden yellow again, Xu Zhuo scooped half a spoonful of soy sauce and poured it into the pot.

Another drop in temperature.

This is to add a base flavor to chicken nuggets, chili peppers and other ingredients.

The reason why soy sauce is used instead of salt is not only for the sake of cooling down, but also for other reasons.

After being cooked in hot oil, the fermented flavor in the soy sauce will be released, and what remains is a strong sauce flavor and salty flavor.

These two flavors will be attached to the chicken chili and peppercorns, adding a complex aroma to the dish.

In addition, when the soy sauce is poured into the pot to volatilize, it will also take away the hot taste of pepper and the bitter taste of peppercorns, forming the characteristics of spicy but not dry, numb but not bitter.

In short, adding light soy sauce is a necessary step in making spicy chicken.

Of course, it is limited to this high-end method, the homely method that Wei Junming taught Xu Zhuo, and there is no step of adding light soy sauce.

After the pot was filled with the aroma of soy sauce, Xu Zhuo turned off the fire, then sprinkled a spoonful of sugar, a handful of cooked sesame seeds and a handful of cooked peanuts into the pot.

After a couple of stirs, put a large fine mesh sieve over a clean basin, hold the pan, and pour all the oily scallops into it.

Then shake it twice with a fine-mesh sieve, and pour the vegetables inside into the prepared white porcelain plate.

Modify the shape a little bit, sprinkle some chives for decoration, and a professional version of spicy chicken is ready.

"Damn it! Isn't this way too good? Xu Zhuo, can you teach me? Let me play a good role in Lao Meng's live broadcast room..."

Guo Xingwang's every move is to attract rich women. This kind of unswerving pursuit is really admirable.

But with that kind of renewal and perseverance, why not try to be rich?

"My stomach is not very good, the doctor suggested to eat more soft rice, Xu Zhuo, you have to help me."

Xu Zhuo mentioned the matter of pasta again: "Many rich women in the north came from hard times and have a different feeling for pasta.

So if you want to attract the attention of the rich woman, you should try your best to study snacks, maybe you can get unexpected results. "

"I've been practicing every day recently, and Grandpa Feng also gives me pointers from time to time. Since you say so now, then I will continue to work hard."

After the spicy chicken was served, the oil drained from the basin was not wasted, and Guo Xingwang sent it to the front desk for the waiter to use when processing the chili oil.

After all, this is the oil used to fry chicken and chili. It has a very strong aroma and spicy taste, which is a perfect match with chili oil.

As soon as the new spicy chicken recipe came out, customers were surprised to find that this delicacy, which had mixed reviews, suddenly became much more delicious.

Then, they become the tap water of this dish.

"When you go to Sifang Restaurant, you must try their spicy chicken. It's so delicious, and it's [-]% off this week, and the leftover dried chili is processed into chili oil for free. It's so affordable!"

The Amway of these customers made Xu Zhuo busier.

However, the business in the store has improved a lot, because the spicy chicken does not have much weight if it is just meat. Generally speaking, after customers finish eating the spicy chicken, they can eat as much as they should normally eat.

This invisibly increases the sales of dishes in the store.

Moreover, Sifang Restaurant's practice of processing chili oil for free shows its determination to refuse to use dried chili twice, and its reputation has also improved a bit.

The appearance of a dish of spicy chicken made the restaurant's performance higher and its reputation better, which made many people very happy.

But there are also people who don't like it very much.

"Hmph! Shandong cuisine obviously has spicy chicken, so why use Sichuan cuisine? This kid really... can't, I have to teach him the Shandong cuisine's spicy chicken recipe, so as not to be laughed at by those old guys."

The old man couldn't sit still at home when he saw someone in the group mentioning that Xu Zhuo's spicy chicken was delicious.

But his muttering made the old lady a little unhappy: "My good grandson has already said that he can learn all eight major cuisines. What kind of vinegar do you eat? If you want to go to the restaurant to show off your prestige, go there, don't just look for excuses."

The old man smiled mischievously, changed his body and asked the driver to take him to the restaurant.

Being bored at home every day, shaking his prestige and really not being able to shake it really made him very depressed.

Just taking advantage of this reason, I have a good sense of presence in the back kitchen of the restaurant, and by the way, I will rectify the name of Shandong cuisine, so as not to keep everyone saying that Shandong cuisine has already sunk into the sky.

Just like that, the old man came to the back kitchen of the restaurant and wanted to show everyone the Shandong style spicy chicken...

That is the famous - Zaozhuang spicy chicken!

Chapter 917 Zaozhuang Spicy Chicken

Zaozhuang, the name sounds a bit rustic, but don’t laugh, because they have also been literary, even more literary than most place names.

Its past name was Lanling.

This is an ancient place name full of romance, so romantic that even Li Bai, a great poet of the Tang Dynasty, wrote poems praising it:

Lanling wine tulips, jade bowls filled with amber light.

But so that the owner can be drunk, I don't know where it is.

In addition to the blessings of poets, there are also "Lanling King Entering the Battle", the ancient poem "Entering Lanling", and the realist writer Lanling Xiaoxiaosheng of the Ming Dynasty...

Up to now, this romantic place name has been changed to the revolutionary Zaozhuang, and the people here have become more pragmatic and simple.

This characteristic is not only reflected in the awareness of people in the old revolutionary base areas, but also in the diet, such as Zaozhuang spicy chicken, which is a true portrayal of Zaozhuang's simplicity and pragmatism.

Zaozhuang is located at the junction of Shandong and Jiangsu, and is also very close to northern Anhui and eastern Henan. Therefore, in terms of food, it naturally integrates the characteristics of these places.

The food in Zaozhuang is not as elegant and luxurious as the traditional Shandong cuisine, but more home-cooked, good at using simple ingredients to make different delicacies.

Zaozhuang spicy chicken is a master in this respect.

Different from the way of eating diced meat in chili peppers in Sichuan and Chongqing, Zaozhuang spicy chicken is actually more like stewed chicken or fried chicken.

However, until now, it has formed its own school and formed its own flavor. In 2016, it also won the title of the hometown of Chinese spicy chicken.

While introducing the past of Zaozhuang spicy chicken in a proud tone, the old man grabbed the kitchen knife and quickly chopped the cleaned rooster into medium-sized chicken pieces.

The so-called medium size is a relative term.

Chopped chicken nuggets are roughly divided into three types, one is the large pieces of Dapan chicken, and the other is the small pieces of spicy chicken in Sichuan and Chongqing.

In between, is the medium block.

Zaozhuang spicy chicken only uses a small rooster. According to folklore, it can supplement masculinity.

Of course, this is just a rhetoric. The reason why small roosters are used is that the meat is tender and firm. In addition, roosters do not lay eggs, and if they are fed again, food is wasted. Therefore, local farmers improve their lives by picking up roosters to eat.