Food starts with noodles

Then take a sip of cold draft beer, or take a sip of ice powder ordered by Yu Coco, this life is really a pleasant one.

After eating and drinking, I took a taxi back to the hotel and took a nap. It was almost evening when I woke up.

After washing my face, I went downstairs to eat an ice cream in a nearby cold drink shop to refresh myself, and then strolled unhurriedly to the subway station.

First take the subway to Huangxing South Road, line up to buy a piece of stinky tofu, and then start shopping nearby or at Wuyi Square.

Take a look when you meet something you are interested in, and try something delicious when you meet it.

Traveling, you have to be so leisurely.

As night falls, we have eaten enough. Find a place to see the night view, such as a night tour on the Xiangjiang River, or go to Juzizhoutou.

When I was tired from playing, it was almost late at night.

At this time, at the night market stalls on the side of the road, if you serve rice noodles with stir-fried snails for a night, or eat some other snacks, your life for this day will be considered complete.

For a few days, the two just went shopping and eating like this, and Xu Zhuo felt that he had gained two catties.

When the two of them finally walked around the whole old Changsha, Xu Zhuo received a call from Yuan Desheng.

"Xiaozhuo, how are you two doing these days? I see that Keke's account hasn't been updated for many days, how about we make a video?"

Xu Zhuo naturally agreed with this matter.

After all, after eating snacks for several days in a row, it's time for a change, and Yuan Desheng's craftsmanship is absolutely nothing to say, after all, he is a master of Hunan cuisine, so if he cooks something casually, it will be delicious.

After agreeing on a time, Xu Zhuo and Yu Keke started to prepare the props needed for shooting the video.

Lighting, DV, tripod, and spare batteries, all must be ready.

The shooting location has been decided, it is at Yuan Desheng's house, the kitchen where Xu Zhuo cooks fried pork.

Reminiscent of the mediocre light there, Yu Keke bought a set of fill lights with his own money.

After all, if you want to shoot a video, you can’t just let it go, and after so many days, the equipment should be updated anyway, and try to make a million-shot effect.

This can somewhat reduce the dissatisfaction of fans.

After the busy work, Yu Keke, who was going to make a preview in Moments and groups, thought of a question: "What kind of food will you shoot today? I will make a preview in advance."

This question really stumped Xu Zhuo.

Because from answering the phone to hanging up the phone, Yuan Desheng never said what to cook, and Xu Zhuo also forgot to ask.

But thinking about Yuan Desheng's stable personality, he probably wouldn't make too fancy dishes...

Right?

At four o'clock in the afternoon, Xu Zhuo and Yu Keke went downstairs with their shooting equipment. They were about to find a taxi when they found Yuan Kang's car parked at the door.

The car window was lowered, Yuan Kang waved to the two of them, Xu Zhuo and Yu Keke approached.

After sitting in the car, Yuan Kangcai said helplessly: "My grandfather said that he wanted to shoot a video, and asked me to pick you up. After sending you two, I have to go with someone. I can't be late."

Xu Zhuo asked casually, "Why can't you be late? Is there anything special about being a follower here?"

Yuan Kang turned the car towards the main road and said, "If you go late, you won't be able to eat anything good, and you won't be able to get your money back..."

Yep, it's the bug again.

When they arrived at Yuan Desheng's house, Yuan Kang helped Xu Zhuo move the equipment up. Just as he was about to leave, Yuan Desheng said suddenly, "Kangkang stay here and help turn on the lights. Don't just think about running out all day."

Seeing Yuan Kang's tangled expression, Xu Zhuo knew that he was feeling sorry for Sui's money.

Then he said with a smile: "Grandpa Yuan, let Yuan Kang go. He has a party tonight, so it's not good if he's late. I'm the one to turn on the light. I also happen to be on camera to increase the number of clicks on your video."

After Yuan Kang left, Yuan Desheng sighed heavily: "This kid is good in everything, but he is too stingy. A person who opens a door to do business, how can he be so stingy? Isn't this doing business to death."

Judging from the meaning of these words, Yuan Desheng should be very optimistic about Yuan Kang.

In fact, if you think about it, the stricter the parents are to whom, the more it means that they have high expectations for the child.

But this is a family matter, so Xu Zhuo didn't want to say much, but cleverly brought the topic to the dishes he was going to cook today.

"Grandpa Yuan, what dish do you want to show everyone today?"

As soon as he mentioned this, Yuan Desheng immediately became energetic.

He pointed to the kitchen and said, "Today we cook a very famous dish in Hunan, called three-layer chicken."

Three-layer chicken?

Yu Keke responded quickly: "Ah, is it the same as the three sets of ducks in Huaiyang cuisine?"

Yuan Desheng nodded and said: "Three-layer chicken is really similar to three-layer duck. The set of four treasures in the Central Plains is also this kind of dish. Several ingredients are cooked together without bones, and the taste is blended with each other. The taste is very good. .”

Xu Zhuo didn't expect Yuan Desheng to cook this dish today. When he checked the recipe of three sets of ducks, he had seen the introduction of this three-layer chicken dish.

Three-layer set chicken is a famous traditional Han dish in Changsha, Hunan. The meat of this dish is tender and delicious. It was one of the dishes that Changsha famous chef Liu Sanhe was good at in the early Republic of China.

Strictly speaking, this is a medicinal dish.

Because when making it, there are very few seasonings, not even the pepper that Hunan people love most.

Only eat the umami of the three types of poultry to achieve the effects of replenishing qi and tonifying deficiency.

Thinking of this, Xu Zhuo felt a little hopeful.

All I ate these past few days was spicy food, so I really should eat some light food for adjustment.

Moreover, this kind of delicacy is relatively unpopular. If it is made into a video and sent out, it should get unexpected results.

Coupled with the blessing of Yuan Desheng's fame and status in the world, it is definitely a popular dish.

The only pity is that the skill that has been devoted to learning is still unusable while cooling down, and this dish is destined to be impossible to learn.

I'm sorry...

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娭毑: It is the name for grandmother in northern Hunan, and it is also a respectful name for old women.

Chapter 989

According to records, the ingredients used for the three-layer chicken are hens, turtledoves and sparrows, but now in order to protect wild animals, hens, broilers and pigeons are generally used to make these three types of birds.

The three ingredients are deboned as a whole, then blanched separately, put them together, put them in a casserole, simmer for one hour on medium heat, and then simmer for two hours.

It is not successful until the meat is crisp and the soup is rich.

In the past, eating three-layer chicken was a sign of the upper class.

Up to now, this famous dish, known as the signature of Hunan cuisine, is not very popular.

Not only restaurants don't like to make it, but customers don't like to eat it very much.

The famous dishes of the Republic of China have been reduced to the present, and the situation has gradually become very embarrassing.

According to Yuan Desheng's introduction, there are various reasons for this dish to fall into the current state.

The first is that the method is too cumbersome.

Just deboning a whole chicken can stump many chefs, and it is even more difficult to remove the bones of three types of poultry.

Especially for the deboning of pigeons, chefs with average knife skills are not very good at it, let alone those apprentices.

Moreover, Hunan cuisine is particular about serving meals, which requires fireworks, so Hunan cuisine masters are really not suitable for such delicate dishes.

The second is that it takes too long.

Not counting the time for bone removal, it takes three hours to cook and stuff, which is really unacceptable to modern people who pay attention to efficiency.

The third point, and the most important point, is that it does not match the overall temperament of Hunan cuisine.

Due to the geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and get rid of dampness.Therefore, in the Hunan cuisine system, spiciness is a very important part, which can be said to be the main axis running through the entire cuisine.

Especially now, Hunan cuisine gives people the feeling of hot and sour, spicy and appetizing, and every dish can be called a magic weapon and rice killer.

Everyone likes to eat, and restaurants also like to cook.

This cycle has led to the fact that the Hunan cuisine that survived in the restaurant is almost all spicy.

Even Mao’s braised pork, which is a table dish of Hunan cuisine, will put some dried chili into it during the production process, making the whole dish taste slightly spicy.

In this case, a bland three-layer chicken without any chili would seem out of place.

Modern life is full of pressure. After eating, everyone rushes to do other things. There is not much time to serve a bland dish.

And in the past, the three-layer chicken was made mainly for tonic.

But now, there are too many tonic ingredients to choose from. Chicken and pigeon meat, which are home-cooked ingredients, seem somewhat mediocre.

Rich people look down on it, ordinary people find it troublesome, this is the status quo of the three-tier chicken.

The reason why Yuan Desheng chose this dish today is also to revitalize the tonic dishes of Hunan cuisine.

Through this dish, we would like to publicize that Hunan cuisine is not only good for eating, but also has its own research on diet therapy and food supplements.

After chatting about the three-layer chicken set, I started to prepare to shoot the video.

The first is to put all the ingredients on the table, use the mirror to take a close-up, and use it as a material.

Then, Yuan Desheng reappeared, introduced the past and present of this dish, and began to make it.

The ingredients used in this dish are hen, broiler chicken, and meat pigeon. The ingredients include: ginger, scallion knots, salt, and cooking wine.

After introducing the video, Yuan Desheng said: "The dish made today belongs to the basic version of the three-layer chicken. According to the physical condition of the eater, red dates, wolfberry, ginseng, astragalus and other tonic ingredients or Chinese herbal medicines can be added as appropriate. Eating chicken and pigeon meat has a very good tonic effect.”

After the prologue, the deboning of the three species of birds began.

The three ingredients are all freshly slaughtered, have been thoroughly cleaned, and are just waiting to be deboned before being made.

The first to be deboned is the hen.

This is relatively simple, because the skeleton is big enough, as long as you have strength and certain skills, you can pull out the chicken bones.

As long as the bones on the two legs and wings are removed, the remaining spine and ribs are easy to handle, because as long as the skin is not broken during disassembly, the bones and part of the meat can be cut off together.

After the spine is removed, the whole hen is like a deflated ball. Except for the chicken head and chicken neck, other parts can't see the appearance of a chicken at all.

Carefully pull out the trachea on the chicken's neck, and then remove the lower half of the chicken's neck from the bone, and at the same time make an opening at the crop.

This is not only convenient for the heat flow to be balanced when blanching, but also allows the heads of broilers and pigeons to protrude from here when the chicken is set, achieving the effect of three heads in one body.

After the deboning is completed, soak the hen in clean water.

But broiler chickens are more difficult, because the bones of broiler chickens are small and finely divided, and they are easily left in the chicken's body.

In addition, the meat of broiler chicken is immature, so pay attention when deboning, because if you are not careful, the whole chicken leg or chicken wing may be pulled off.

Broilers are the same as hens, and the lower half of the chicken neck is deboned, and the crop part is opened.

After the broiler chicken is deboned, it's time for the meat pigeon.

Compared with chicken, pigeon meat is more tender and firmer, the bones are harder, and the connective tissue on the bones is more firmly adhered.

In addition, pigeons are small in size, and the kitchen knife cannot go deep into the abdominal cavity to remove the spine, so only a small boning knife can be used.

When Yuan Desheng deboned the chicken, Xu Zhuo didn't pay much attention to it, because he knew how to do it himself.

But when the pigeon was deboned, Xu Zhuo got excited.

After all, this is a brand new field for him. Although he can't fully learn it, he can at least learn more.

For an old man in his 70s, it is indeed a bit difficult to debone a pigeon, especially when he does not cook this dish often, it is even more difficult.

So after the pigeon was deboned, fine beads of sweat appeared on Yuan Desheng's head.

He held the pigeon's two boneless wings with both hands and moved them in front of the camera, showing off his superb knife skills.

After the camera paused, Yuan Desheng said to Xu Zhuo: "Just wait and see, your grandpa will definitely respond to me with similar dishes later."

Xu Zhuo was a little puzzled: "Why?"

"He'll think I'm challenging his knife skills."

Among the eight major cuisines, Hunan cuisine should be the one that dislikes knife skills the least. Therefore, in the eyes of a Lu cuisine chef, if a master of Hunan cuisine shows off his knife skills, is this not a provocation?

Xu Zhuo: ...

I don't really understand what you old people think.