Food starts with noodles

Not only in Zaozhuang, but almost in the whole of the north, chickens like to eat roosters, while hens keep their eggs.

This is completely opposite to the habit of eating white-cut chicken and exclusively eating pullets in Guangdong.

In addition to the small roosters from the farm, the Zaozhuang spicy chicken also uses the famous local thin-skinned peppers.

Thin-skinned peppers are small in size, but they are quite spicy, and not only spicy, but also very fragrant. It is the best choice for making Zaozhuang spicy chicken.

Sifang Restaurant definitely does not have thin-skinned peppers now, so it can only be replaced by the more popular green and red vitex in the market.

As for other ingredients, it is simple, onion, ginger, garlic, pepper, star anise, bay leaf, cinnamon, if you want to add potatoes and fungus, you can add it, or you can just eat chicken if you don’t want to add it.

In terms of seasoning, in addition to salt, light soy sauce and rice vinegar are generally used. Some people use sweet noodle sauce, but the old man does not plan to use it today.

"The more ingredients you put in, the easier it is to suppress the umami taste of the chicken. If the chicken is freshly killed, don't put too much seasoning."

Cooking is a science, not necessarily the more cumbersome the better, but to put seasoning around the purpose of stimulating the original flavor of the ingredients.

Put the chopped chicken pieces into clean water and wash them again, then take them out and dry them, and put them in a basket for later use.

After everything was ready, the old man began to prepare for the production.

Regarding his sudden visit to the shop to make spicy chicken, the back kitchen took it very seriously. Not only Xu Zhuo and Guan Junjie were there, but even the chefs who had no work at the moment also came over.

Give the old man enough face.

Heat the pan, then slide the pan, then pour a little more peanut oil into the hot pan.

After the oil is hot, put pepper star anise and ginger slices in the pan, and after frying the aroma, pour the chicken nuggets into it and stir fry.

This step is very critical. The water in the chicken must be fried out, so that the chicken tastes better.

To achieve this, stir-fry vigorously and for a long enough time.

While frying, the old man explained to the chefs around him.

"Don't blanch freshly killed chickens, just soak them in clean water. Once blanched, not only will the taste of the chicken become weak, but the meat will also become dry and lose its elasticity, which will affect the final taste."

This is actually a cliché, but Zaozhuang Spicy Chicken is especially particular about the freshness of the ingredients, and it is not too much to emphasize.

It can be said that using blanched chicken to make this dish is not a star.

In addition to blanching, it is also very important to put pepper in the pot before the chicken is put into the pot, because the numbness can not only bring out the deliciousness of the chicken, but also remove the fishy smell and increase the aroma, making the chicken more delicious.

In fact, not only this dish, but almost all dishes, including fried chili oil, are put in the peppercorns first, and then other ingredients are added after the peppercorns are fried.

And there is another advantage to doing this. After frying, the peppercorns in the pot can be completely fished out.

In this way, when eating, you don’t have to worry about eating peppers and be afraid of your hands and feet. You can eat them with great pleasure and wanton.

The old man babbled a lot. From this point, it can be seen that he has no one to talk to at home, and he is really holding back.

Although the old lady has been at home recently, the topic of the two never stays on cooking, which makes the old man unable to pour out his knowledge.

This feeling of being forced and unable to pretend is really tormenting.

So now, when he catches someone who listens carefully, he talks like beans.

When there is a crackling sound in the pot, it means that the chicken is almost fried, and all the moisture inside has been fried out. The sound in the pot now is the hot oil frying the chicken skin.

The old man calmly picked up half a bowl of rice vinegar, poured it into the pot along the side, and immediately a sour smell rose from the pot.

The purpose of adding vinegar is mainly to remove the peculiar smell in the chicken. In fact, adding vinegar, like cooking wine, removes the peculiar smell in the meat through volatilization.

The reason why vinegar is added instead of cooking wine is mainly because the vinegar smell will make the meat more mellow.

In addition, putting vinegar in the meat can also separate the chicken from the bones, making it easier to eat.

As for whether the chicken will become sour after the vinegar is added, there is no need to worry about it, because the vinegar is very volatile, and the temperature in the pot is so high, most of it will evaporate immediately.

When you eat it, there is only fragrance, but no sour taste.

After pouring the vinegar, Xu Zhuo then poured a large spoonful of light soy sauce and half a spoonful of dark soy sauce into the pot.

This can not only add sauce flavor to the meat, but also give the chicken a bottom flavor, and more importantly, it can also color the chicken.

This is the origin of Zaozhuang spicy chicken.

Next, it's time to add water.

The old man, who was eager to pretend to be aggressive, entered the preaching mode again...

Chapter 918 I wanted to say something, but I was robbed

Adding water is the easiest part of cooking, even people who know nothing about cooking can do it.

However, if the water added is wrong or the amount is not accurate, it may also ruin a good pot of food.

For example, Zaozhuang spicy chicken is like this. Although it is just a simple addition of water, it is also very particular.

"It's best to add boiling water to make Zaozhuang spicy chicken. Hot water is also fine. Try not to add cold water. Cold water will make the chicken shrink and harden, and it will be unpalatable to eat."

As the old man spoke, he poured a small pot of hot water into the pot.

"The amount of water is also important. If it is too much, the juice will not be collected in the end. If it is too little, it will boil dry. The standard amount of water is to make the water cover the chicken nuggets by about one centimeter."

After the old man poured boiling water, he pinched a few bay leaves and put a piece of cinnamon into the pot.

The reason for adding bay leaves and cinnamon at this time is that the chicken will be bitter if it is put early.

Especially cinnamon, if it is put together with peppercorns, the bitterness will be gradually stimulated, and finally soaked into the meat, affecting the taste of the meat.

Moreover, the chicken used in this dish is very tender and does not need much spices to enhance the flavor, so it is just right to put it in the pot at this time.

Next, add a spoonful of salt, stir it, cover the pot, and start to simmer.

This method is actually not much different from fried chicken, stewed chicken and large plate chicken in various places, but the details and the final product are still different.

The old man wiped his hands, turned around and said, "This dish is a typical home-cooked recipe, and there is no rigid procedure.

For example, when you put green onions, some people will put them with ginger, some people will put them in the pot after adding soy sauce, and I choose to put them before adding peppers. "

The morning and evening of putting shallots are different, and the taste of the final product is also different. If put together with ginger, the fragrance of shallots will be fried into the oil.

The fragrance is very strong, but if it is done in the end, the scallions will be stewed rotten, which will affect the beauty of the whole dish.

If you leave the soy sauce and then put the scallions, the flavor of the scallions may be suppressed by the soy sauce, and after stewing, the scallions will become very mushy.

Therefore, for the sake of aesthetics, the old man chose to put scallions in front of the peppers, so that the scallions are relatively complete and look very beautiful.

This is the difference between professional chefs and housewives. Generally, housewives don't think much about aesthetics when cooking, as long as they are delicious.

But professional chefs have to consider the aesthetics. After all, this is to be sold for money.

After simmering for about 10 minutes, when there is only about a third of the soup in the pot, you can proceed to the next step.

The old man put the scallions cut with an oblique knife into the pot, and then pulled them a few times with a spoon to suffocate the scallions at the bottom of the pot, so as to stimulate the fragrance of the scallions as soon as possible.

In fact, at this time, the soup in the pot is already very thick, and it also presents a kind of oily golden yellow, which smells very good.

If you scoop out some soup at this moment, no matter bibimbap or bibimbap, it will be super delicious.

But it's all the essence of the spicy chicken, and I have to further collect the juice later, and the soup is almost gone.

This rich aroma will completely wrap the meat, making the chicken more delicious and delicious.

In the process of collecting the juice, you have to put in the chopped green and red vitex, first melt the spicy taste into the soup, and then put it into the chicken nuggets to achieve the perfect fusion of aroma and spicy taste.

After the onion scent wafted out, the old man poured the prepared peppers into the pot, and then started turning the pot.

Because the pot was not covered just now, the water vapor in the pot evaporated quickly, and within a few minutes, the soup was further reduced, and the rest became more viscous.

Guo Xingwang, who was standing beside Xu Zhuo, swallowed his saliva hopelessly: "Grandpa Xu, can I make some rice with this soup later? The smell is too craving..."

These words made the old man regain the feeling of being a king, and he smiled lightly: "Don't worry, I'll have something for you later."

When this step is done, the spicy chicken is actually only left with juice.

However, the more ordinary the dish, the more experience you need. If the juice is not collected well, it will also affect the final product of this dish.

So, don't take it too lightly.

And when collecting the juice, you can neither keep turning it nor leave it alone.

Turning it too frequently will make the chicken crumble, but if you don’t turn it all the time, it’s easy to stick to the pan, so you must grasp the degree in the middle.

After a few minutes, when there is a fresh and spicy taste of chili peppers in the pot, it means that the chili peppers are already six or seven mature, and it is time to get out of the pot.

Although the spicy chicken in Zaozhuang is not as strong as the spicy chicken in Sichuan and Chongqing, the fresh and spicy taste is quite powerful.

For green peppers, the spicy taste of boiling in water is stronger than that of frying in oil.

In addition, the juice of this dish is collected very hard, and all the aroma, spicy taste and umami taste are received on the chicken, which started the reputation of Zaozhuang Spicy Chicken.

Because the salt has been put before, so there is no need to season it now, just turn off the fire and put it on the plate.

Sprinkle some coriander pieces on the chicken after serving it out, and a delicious Zaozhuang spicy chicken is perfect.

The color of this dish is ruddy, and the combination of green and red Vitex is perfect. In addition, there is less soup, so the ingredients on the plate look oily regardless of meat or vegetables.

The attractive color and the spicy aroma are really perfect.

Guan Junjie tasted it with chopsticks, and immediately gave the old man a thumbs up: "Spicy and fragrant, this taste is very good, it's too fragrant! Master's craftsmanship is really amazing, just doing it casually is peerless and delicious."

He couldn't think of any good words for a while, so he insisted on boasting, but the old man still liked this.

But Guan Junjie's boast made Xu Zhuo a little passive, he didn't know what to say.

Just at this moment, Guo Xingwang brought a bowl of rice over, and started to eat it unceremoniously, Xu Zhuo had an idea, and started eating with a bowl of rice too.

The coquettish words were finished by Guan Junjie, so let's show it with actions. Anyway, I'm a little hungry after watching it for a long time, which is quite appropriate.

Moreover, this spicy chicken is tender and chewy, with a strong spicy taste and strong fragrance, which is really good for rice.

Xu Zhuo felt no pressure to eat three big steamed buns at once, even if he just ate them with steamed buns.

This is the charm of food, and it is also the goal pursued by chefs.

The old man was quite relieved. Seeing how eagerly they were eating, he couldn't help feeling elated.

But today I was a little upset, because Guan Junjie didn't get enough praise, and Xu Zhuo didn't open his mouth at all, so he was always a little dissatisfied.

Relatively speaking, Feng Weiguo is more likely to praise others, especially at this time, his flattery will probably pour out in clusters.

It's a pity...Feng Weiguo is not here at the moment.

"Xiao Zhuo, where is your Grandpa Feng? He is obviously the consultant of the restaurant, why did he leave his post without authorization?"

Xu Zhuo was stunned for a moment, and also realized that Feng Weiguo hadn't come over in the past two days.

He called with his mobile phone, wanting to ask Feng Weiguo why he didn't come to the store.

As a result, this question turned out to be a job that Boss Xu pretended to be...

Chapter 919

"Grandpa Feng, what are you messing with Grandpa Zhao again? I haven't seen you coming to the restaurant for two days."

In fact, Xu Zhuo didn't take much care of the federation's affairs. It was Zhao Jinma and Feng Weiguo who were in charge.

Zhao Jinma turned out to be the president of the Central Plains Branch of the Culinary Association, while Feng Weiguo was the president of the Shanxi Branch of the Culinary Association. The two were familiar with managing the Federation.

Moreover, when the two were managing the branch of the Culinary Association, because of bureaucratic issues and other issues, they had been unable to let go, and were even constrained in some aspects.

So now it's hard to manage a brand new association, and there are no more bad things like before, so both of them are very motivated.

From rules and regulations to various codes, everything is clearly planned.

Even the rights and obligations of member units are clearly written.

So Feng Weiguo often didn't come to the restaurant because of the association. Xu Zhuo called today because he was asking the old man to see if the two of them were making any big moves.

result……

"I was thinking about how to cook sea cucumbers with scallions at home. Some people in the federation said that I couldn't even cook sea cucumbers with scallions, and I wasn't qualified to be the vice president. I just practiced it and showed them."

This group of old people is sometimes like children, and others will get on top of them if they say anything casually.