Food starts with noodles

At such an advanced age, he is still very brave and ruthless. Is it because the square dance is not good, or is the mahjong not good?

Don't rush to make the three ingredients after deboning. Soak them for half an hour first to soak out the blood in the meat as much as possible, and then blanch them to clean out the impurities in the skin.

However, it should be noted that because the meat quality of the three ingredients is different, they should be blanched separately.

"Separate the water? This is too troublesome, isn't it Grandpa Yuan?"

Yuan Desheng looked at Xu Zhuo and replied with a smile: "If you don't bother, can this dish go down?"

Chapter 990

This made Xu Zhuo lose his temper.

Originally, he thought that the three-layered chicken was the same as the three-layered duck. After the bone was removed, it was directly put on and then blanched.

The result is to blanch the water first and then cover it, and it has to be blanched separately.

This is not only troublesome, but also more difficult, because the meat will harden after blanching, and the skin of the meat is easy to rot, and it will overturn if you are not careful.

But looking at Yuan Desheng's determined face, it shouldn't be a big problem.

After all, he is a master of Hunan cuisine, not to mention that it is easy to cook this kind of cuisine, at least he can finish it smoothly.

"Blanching hens should be boiled for five to six minutes after the water is boiled, broilers should be boiled for two to three minutes after the water is boiled, and meat pigeons can be taken out after the water is boiled to skim off the foam."

Because the three ingredients are different in size, the blanching time is also different.

After Yuan Desheng finished talking about this shot, he began to prepare for blanching.

First blanch the hen, put it in a basket with the abdominal cavity facing down to control the water, followed by broiler chickens and meat pigeons.

When the three ingredients were all blanched and the temperature dropped to the point where they were not hot to the touch, Yuan Desheng began to set the chicken.

He opened the abdominal cavity of the broiler chicken as much as possible, and carefully put the meat pigeon in with his hands.

This step requires ingenuity, because the abdominal cavity of a broiler chicken can just fit the meat pigeon, and there is not much space.

In addition, the wings of meat pigeons should be stuffed into the wings of broilers, and the legs of meat pigeons should also be stuffed into the drumsticks of broilers. It is really difficult to support the body of broilers with pigeon meat.

Moreover, the skin must not be broken, the structure of the broiler chicken must not be damaged, and at the same time, the pigeon head must protrude from the broiler chicken's crop.

Seeing these steps, Xu Zhuo was a little confused.

I didn't expect a dish to be tossed to such an extent.

No wonder no one eats the three-layer chicken now. With this method, how many restaurant chefs can make it?

Even if it can be made, how much should it be priced so as not to lose money?

Can't count, can't count, the more you count, the more you lose.

At the beginning, Xu Zhuo was still regretting that the skills he had devoted himself to learning hadn't cooled down, so he couldn't learn this legendary dish.

Now it seems that even if you learn it, it is difficult to learn it in Sifang Restaurant.

Just watch this kind of dish being lively, don't think about anything else.

After harnessing the pigeons, Yuan Desheng wiped the grease from his hands, took the bulging broiler chicken, and began stuffing it into the hen's abdominal cavity.

This step is more difficult than just setting meat pigeons.

Because when the meat pigeon is set, the abdominal cavity of the meat pigeon is empty, and it can be squeezed into the abdominal cavity of the chicken.

But now that there is a pigeon in the broiler chicken, it is not so easy to stuff it into the hen.

Fortunately, the hen is relatively fat, and there is a lot of fat in the abdominal cavity. It has just been cooked on the rack for a while, so the entire abdominal cavity and chicken skin look very oily.

Only then did Yuan Desheng successfully put the broiler chicken into the hen's abdominal cavity.

After setting it up, fine-tune it, trying to restore the hen to the state before it was deboned, and at the same time, pull the heads of broilers and meat pigeons out of the hen's crop.

One body, three heads, maybe this was the fun of the upper class during the Republic of China period, but Xu Zhuo only felt a little creepy looking at it, and he didn't have any appetite to speak of.

After the chicken was set, Yuan Desheng took a casserole, put the chicken in it, then put star anise, ginger, scallion, salt and cooking wine, and then poured in the prepared chicken broth.

Yes, if you want this dish to be delicious, you have to stew the chicken in chicken broth.

Xu Zhuo didn't know how to complain about this kind of tossing dishes.

After the chicken soup is poured in, cover the mouth of the casserole with a layer of gauze, then cover the lid, and start cooking on the stove.

"Grandpa Yuan, why did you put a layer of gauze on it? What does this mean?"

Xu Zhuo didn't understand this step. He had also cooked dishes similar to those made in casserole, but he had never covered them with gauze.

Is there something wrong with it?

Yuan Desheng waved his hand: "It's nothing special, I'm just worried that when the fire is high, the chicken soup in the pot will rush out, and if there are impurities in the chicken soup, it will also be absorbed on the gauze."

After explaining, Yuan Desheng turned on the gas stove, first boiled the casserole on high heat, and then turned it to medium heat to cook.

An hour later, Yuan Desheng opened the lid, added some hot chicken broth to it, covered it with gauze again, closed the lid, and started simmering with low heat.

This dish is very time-consuming, starting at four o'clock in the afternoon until the sun goes down.

When night fell, the chicken that had been simmering on the stove for more than two hours was finally ready to be cooked.

During this period, Yuan Desheng was not idle, and cooked a table of dishes in a hurry.

After all, it is to make him famous, so Xu Zhuo and Yu Keke should be treated to a good meal.

For Yuan Desheng's cooking, Yu Keke still likes it very much, because Yuan Desheng's dishes are generally spicy, and they are very down-to-earth, eating like farm meals.

Yu Keke, who was used to fine meals since childhood, fell in love with her immediately.

But I can't eat it right now, I have to finish shooting the video.

Yuan Desheng took the casserole off the stove, opened the lid, and removed the layer of gauze on it, and a strong fragrance wafted out of the pot.

Yuan Desheng carefully took the chicken out of the casserole and put it in a basin, then poured it with rich chicken broth and garnished with a few goji berries.

The chicken is golden yellow, the soup is rich, and the heads of broiler chickens and meat pigeons appear and disappear in the soup, which really looks special.

After the close-up shooting is completed, it enters the tasting session.

Today's taster is Xu Zhuo.

After all, it's for Yuan Desheng's platform, so the food taster should have some weight.

In addition, Yu Keke is not very interested in this kind of soup. Now she just wants to hurry up and finish the filming, and serve two big bowls of rice with fried pork with chili.

In the past, when eating rice, Yu Keke would take a bite of vegetables and eat another bite of rice.

But after I came into contact with Hunan cuisine in Changsha, I discovered that mixing vegetable soup with rice would make it more enjoyable to eat.

In particular, the soup with chili fried pork is not only fragrant, but also very spicy. It is an excellent partner with rice.

But the heat is...

Cough, it's not important, the important thing is that it tastes good.

While smelling the aroma of the dishes on the table, Yu Keke adjusted the camera distractedly to film Xu Zhuo trying the three-layer chicken.

He took a sip of the soup with a spoon first, and a very shocked expression appeared on his face.

All of a sudden, Yu Keke's curiosity was aroused.

Is this soup delicious?

Then Xu Zhuo picked up a piece of chicken with chopsticks and put it into his mouth. His expression was also very exciting. He showed a sighing expression while eating, but he didn't say a word, making Yu Keke very anxious.

When the material was almost finished shooting, the girl immediately pressed the pause button, looked at Xu Zhuo and asked, "Would you like to say something, are you acting in pantomime with winking eyes?"

Xu Zhuo put down the spoon, and said with some emotion, "This taste is so good, come and taste it."

After speaking, he scooped up a spoonful of chicken soup, got up and fed it into Yu Keke's mouth.

When the girl tasted it, her eyes widened immediately: "Wow, this soup tastes too fresh?"

Xu Zhuo nodded. Not only is the soup fresh, but the chicken is also tender and juicy.

Although there is no seasoning, you can taste the most authentic taste and texture of the ingredients, giving people a feeling of returning to nature.

This is probably the charm of food.

As long as you put in the time and effort, even the most common ingredients can make a heart-warming delicacy.

It's a pity that such a good dish is not suitable for modern society.

Maybe there is a chance to improve it in the future, maybe this dish can be rejuvenated.

Otherwise, it would be a pity if this dish was lost.

Thinking of this, Xu Zhuo was just about to taste the taste of the young chicken and pigeon meat, when suddenly the system's prompt sounded.

"There is a new mission to save endangered dishes, please click on the mission panel for details."

Chapter 991 Xu·Plan Master·Clumsy

Mission Name: Save Endangered Dishes ([-])

Task details: The host is asked to use his influence to help Xiangmanlou sell [-] sets of three-layer chicken, so that everyone pays attention to this legendary Hunan dish that is on the verge of disappearing.

Task rewards and punishments: sell [-] copies within a month, and reward the C-level cooking method of three-layer chicken;

Sell ​​[-] copies within half a month, and reward the D-level tutorial of the three-layer chicken set;

Sell ​​[-] copies within a week, and reward D-level general dish cooking skills-poultry deboning.

If the task fails, the host will randomly lose a cooking skill, and the legendary three-layer chicken will also die faster.

Task reminder: The timing of this task will start from the new three-story chicken set in Xiangman Building.

After watching this task, Xu Zhuo was a little disappointed, not because he thought it was not too difficult, but because he felt that there was no A-level dish in this reward.

He used to think that the tasks with the highest rewards for this kind of endangered dishes were all A-level dishes.

result……

It is actually a common skill for deboning poultry.

There are actually quite a few dishes that need to be boned off as a whole, such as Sichuan Cuisine's Babao Gourd Chicken and Lantern Chicken, Huaiyang Cuisine's Babao Gourd Duck and Three Sets of Duck, Shandong Cuisine's Bag Chicken, and Central Plains Cuisine's Set of Four Treasures...

There are many kinds of this kind of dish, but unfortunately, Xu Zhuo can't know any of them.

So I feel that there is a feeling that it is useless to learn.

But no matter what the reward is, you have to finish the task before talking about it.

Otherwise, it will really fail, but you will lose a cooking skill at random.

If the system crossed out more important skills, the loss would be too great.

Xu Zhuo didn't dare to take this risk, so he went all out to complete the task.

While drinking the delicious chicken soup and eating the fresh and tender chicken, Xu Zhuo began to bring the topic to the three-layer chicken.

"Grandpa Yuan, why don't I help you spread the word, how about you let Xiangmanlou serve this dish again? It would be a pity that such a delicious dish would be lost."

This dish is Yuan Desheng's pain point, because he also wants to revive this dish, but the feedback from the market is relatively cold, so he has to think carefully.

The reputation accumulated by Xiangmanlou cannot be ruined in order to let the dishes be passed on.

Xiangmanlou is a benchmark restaurant for Hunan cuisine in Changsha. Every new dish is very popular with customers, and almost every dish has a group of fans.

But the more this happened, the less Yuan Desheng dared to use the new three-layer chicken.

Because once the word-of-mouth of this dish collapses, it will affect the overall reputation of Xiangmanlou, and customers will not be satisfied if the price is high, and there will be no profit if the price is low.

So he struggled with this dish for a long time.

Now Xu Zhuo brought up this issue again, making Yuan Desheng pour out the distress in his heart like a bean.

Xu Zhuo also knew the disadvantages of this dish, after all, when Yuan Desheng made it, he complained a lot in his heart.

However, the disadvantages are disadvantages. If it can be sold, it would be good.