Food starts with noodles
Page 675
As a result of this question, the old man eloquently sent a long paragraph.
At first Xu Zhuo thought that the old man was the same as usual, and he despised him when talking about other cuisines.
As a result, this time, he did not despise Hunan cuisine, but asked Xu Zhuo to learn from Yuan Desheng.
"Xiao Zhuo, this dish is Yuan Desheng's famous work in the kitchen of the state banquet. Several leaders like it very much. You must learn it hard, learn, master, and thoroughly learn this dish!"
Ok?
Why did you suddenly praise Yuan Desheng?
Shouldn't they be despised?
Xu Zhuo didn't reply to the old man's words, but slowly sent a question mark.
Soon, the old man sent another message.
This passage explained the reason why Xu Zhuo studied Dong'an chicken well.
I talked a lot, but I can sum it up in four words: To pretend!
The old man's point of view is very interesting. No one in the Yuan family inherited Yuan Desheng's craftsmanship, but the Xu family's craftsmanship has not been lost.
If Xu Zhuo can learn the dishes that Yuan Desheng is famous for now, when he sees Yuan Desheng next time, the old man can make fun of him.
The old man was very close to Tian Chengrun back then, and he looked down on the old man a bit.
Therefore, taking advantage of this opportunity, the old man will naturally take a good look at it.
Xu Zhuo didn't really understand the grievances between these old men, and he didn't know what kind of bloody storm was in the back kitchen of the state banquet. He always felt that they all had stories.
Perhaps, this is the world of adults, right?
At about three o'clock in the afternoon the next day, Xu Zhuo and Yu Keke went downstairs to Yuan Desheng's house with their filming equipment.
But today is different from the last time I went to shoot a video. Last time I went to shoot a video, there was Big G sitting and Yuan Kang running errands.
But now, because Yuan Kang was worried about being scolded by Yuan Desheng, he hadn't shown up these days.
Now that he went to Yuan Desheng's house to shoot a video, he wouldn't move forward, and even deliberately told Xu Zhuo not to mention his name when shooting the video, so as not to deepen Yuan Desheng's impression.
Xu Zhuo called an online car-hailing car, and went to Yuan Desheng's house with Yu Keke.
Seeing Yuan Desheng again, Xu Zhuo found that the old man had changed a lot from the last time he took the video.
When shooting the video last time, although Yuan Desheng was in a good mood and quite cheerful, he always felt that he had a knot in his heart.
But now, it was obvious that he was much more relaxed.
Probably because the three-layer chicken is very popular, and I feel that I have saved Hunan cuisine?
Xu Zhuo doesn't really understand the minds of the elderly, but as long as he is in a good mood, it's fine.
Xu Zhuo really doesn't understand the minds of the elderly, so he hasn't done the task of enlightening Yuan Desheng until now.
If you want to put other tasks aside, Xu Zhuo will definitely try, after all, there are rewards to get.
But he really didn't know how to start enlightening the elderly.
Talk about some empty talk that you want to see more?
Xu Zhuo himself knew that it must be useless, and if it was useful, it would not be his turn to say it.
The health-preserving articles that middle-aged and elderly people repost every day on WeChat are more beautiful than what I said.
There was no clue about this task, so Xu Zhuo had no choice but to let it go. There was no punishment anyway, and it was over when the date passed.
Seeing Xu Zhuo, Yuan Desheng repeatedly expressed his thanks.
"Xiao Zhuo, thank you for your help in publicizing.
Now Xiangmanlou's three-layer chicken is sold out early every day, and the three-layer chicken in other Hunan restaurants is also very popular, which is really unexpected.
We are currently formulating the judging criteria for this dish, and it will be announced at that time, so as to save some unscrupulous merchants from shoddy. "
The angle of the station is different, and the problems considered will be different.
Ordinary restaurant owners would probably only want to take advantage of the heat to make a good profit, but Yuan Desheng and his Hunan cuisine masters are thinking about how to make their business last for a long time, and even regain the signature of traditional Hunan cuisine.
Of course, the formulation of judging criteria will not be perfect, and there must be some people who can take advantage of the loopholes.
But it's an effort anyway.
After finishing the equipment, Yuan Desheng began to teach Xu Zhuo how to make Dong'an chicken.
As a dish widely spread in Hunan, Dong'an chicken is actually not too difficult to make.
The most difficult thing is to control the heat and taste. This is the most important thing in this dish, and it is also the standard for judging a Hunan cuisine master.
In addition to the tender hen as the main ingredient, the ingredients of Dong'an chicken are ginger, pepper, scallion, red pepper, millet pepper, chicken oil, chicken broth, salt and sugar and other condiments.
When introducing the ingredients, Yuan Desheng focused on young ginger and chicken oil.
"The spiciness of fried ginger is better than that of old ginger, and it is easier to penetrate into the chicken, and it tastes more spicy and refreshing, which makes people have endless aftertaste.
The use of chicken oil is to increase the umami and aroma of the chicken, and the dishes made will be more delicious. "
After a pause, he said again: "Of course, if you don't have young ginger, you can use old ginger. After all, there are not too strict regulations on dishes. As for chicken oil, you can also use lard instead."
Chinese food is not as strict as Western food. Chinese food is more flexible and changeable, so if you want to do it well, in addition to ingredients, experience is also very important.
The practice of Dong'an chicken is divided into two parts: boiling and stuffing.
Xu Zhuo is very familiar with the step of cooking Dongan chicken, because it is very similar to the white-cut chicken in Cantonese cuisine, and there are ups and downs in steps and requirements.
Boil water in a pot, put some prickly ash, scallion, ginger slices in it.
After the water is boiled, boil it for 5 minutes to let the flavor of the spices soak into the water.
Then pour some cooking wine into the pot, and when the wine was steaming, Yuan Desheng grabbed the tender hen's neck and put it into the pot.
After pausing for a few seconds, bring it up again, pour out the water in the abdominal cavity, and then repeat this three times, then put the whole chicken into the pot, and at the same time turn down the heat and cook for five to eight minutes.
The cooking time should not be too long, otherwise the meat will be overcooked, and the chicken will not be tender and delicious when it is stir-fried again.
Basically cook the meat until it is seven ripe.
The so-called "seven maturity" means that the thickest part of the chicken thigh is inserted with chopsticks, and it is considered successful if there is no blood seeping out of it.
After the chicken in the pot is cooked to seven maturity, take it out of the pot and put it in cold water.
Then, Yuan Desheng put another bowl of ice cubes into the water.
He said to Xu Zhuo: "If the chicken wants to be tender and delicious, the cooling step is indispensable, and the faster it is cooled, the better the taste of the chicken, so now restaurants basically use ice cubes to cool down."
Speaking of cooling down with ice cubes, Yuan Desheng told Xu Zhuo that this matter was actually related to Zheng Guangyao.
When Yuan Desheng was making Dong'an chicken in the back kitchen of the state banquet, Zheng Guangyao thought that Yuan Desheng was making white-cut chicken, so after the chicken was out of the pot, he took a small basin of ice cubes and poured it into the basin.
Yuan Desheng was a little angry, but Zheng Guangyao was the head chef at that time, so he endured it and used the iced hen to make Dong'an chicken.
Unexpectedly, the taste of the cooked chicken was more tender, so this method was retained.
After recalling the past, Yuan Desheng encouraged Xu Zhuo and said: "Cooking is actually a process of collision and integration of various cuisines.
So if you want to be a good chef, you have to dabble in various cuisines, and you must not work behind closed doors.
Take us as an example, say that we are the leader of a certain cuisine, but in fact, we basically know a lot about the dishes of other cuisines.
This is the result of our collision and integration in the kitchen of the state banquet.
However, the one who did the best in this aspect is your grandfather Yu. He has almost learned all the eight major cuisines. Unfortunately, he only pursued the original flavor of the cuisines and did not integrate them into his own style.
Children, we are all optimistic about your further progress, don't let us down! "
As soon as he finished speaking, the system's notification tone came immediately.
"Ding, the host's excellent performance has been sincerely blessed and taught by the seniors, and a special reward for the D-level signature cooking skill-cooking peppers, congratulations to the host."
Xu Zhuo: ...
Why is the dog system giving rewards more and more unreasonable now?
I just got the reward of chopped pepper fish head and haven't used it yet, but I also got the skill of chopping pepper.
Is this just in time for the anniversary?
But this skill is really good, not only can you cook with chopped peppers in the store, but you can also sell them in the online store.
It's the best of both worlds.
While cooling the chicken, Yuan Desheng began to modify the ingredients.
The first is the young ginger, which should be cut into long thin shreds, so that it can not only produce a flavor when frying, but also can be easily picked out of the dish for those who don't like ginger.
As for the red pepper used as an ingredient, Yuan Desheng also cut it into filaments after removing the seeds.
This red pepper is used for color matching. It doesn’t matter if it’s spicy or not, so most chefs will choose beautiful red peppers or red peppers.
As a native of Hunan, Yuan Desheng naturally wouldn't buy such flashy peppers. He chose Hunan's red two vitex, the kind that can make people cry.
After cutting the ginger and red pepper, Yuan Desheng cut the cleaned millet pepper into small pieces.
The spiciness of this dish mainly comes from the millet pepper, so prepare more.
In addition to millet pepper, Yuan Desheng also prepared some crushed chili peppers made from roasted dried chili peppers in order to increase the aroma of chili peppers.
This kind of crushed pepper is not very spicy, but full of burnt aroma. Putting it into Dong'an chicken can not only increase the aroma, but also increase the color and appearance of the dishes.
As for the chicken soup, under normal circumstances, just use the freshly boiled chicken soup, but Yuan Desheng, as a famous chef of Hunan cuisine and state banquet, naturally won't make it so easy.
He used several old hens to boil a pot of chicken soup in advance.
The soup is golden in color, not to mention Dong'an chicken, Xu Zhuo thinks that just cooking some noodles in it will taste delicious.
As for the chicken fat, Yuan Desheng also bought some chicken fat in advance, and boiled a large bowl in the way of lard.
By the time the ingredients were prepped, the chicken had cooled more or less.
Yuan Desheng took the chicken out of the water basin, drained the water and began to cut it into pieces.
Strictly speaking, the step of cutting into pieces is also very particular, and the whole chicken needs to be cut into 16 yuan.
But now cooking is all about efficiency, the faster the better, so under normal circumstances you only need to chop the chicken into slightly larger chicken pieces, and there is no strict requirement of 16 yuan.
After the chicken pieces were chopped, Yuan Desheng set up a wok and put chicken oil in it.
After the chicken oil melted, Yuan Desheng grabbed a handful of peppercorns and threw it in.
This dish of Dong'an chicken can only be enjoyed with the aroma of pepper, but you can't see the pepper when you eat it.
Therefore, after the prickly ash is fried, it must be fished out with a fine mesh sieve, so as not to affect the overall senses when eating it in the mouth.
This is the style of state banquet dishes. Not only the taste of the dishes must be considered, but also the senses of the diners.
After the prickly ash was fried and fragrant, Yuan Desheng poured the chopped ginger into the pot and stir-fried. When the aroma of the ginger wafted from the pot, he poured the chicken pieces in and stir-fried.
"Use hot oil to force out the aroma of the young ginger first, and then stir-fry the chicken nuggets. The aroma of the young ginger will penetrate into the chicken, making people want to eat more."
Yuan Desheng explained to Xu Zhuo in detail while cooking, for fear that Xu Zhuo would not be able to learn it.
In fact, when he was just cooking the chicken, Boss Xu had already mastered the Dong'an chicken dish with his dedicated and studious skills.
However, in order to show respect for the old man and to understand this dish more comprehensively, Xu Zhuo has always been very humble.
Even when Yuan Desheng took the initiative to give advice, he pretended to listen carefully.
The impression points are fully pulled.
But the more he behaved like this, the more Yuan Desheng's mind kept popping up the scene of Yuan Kang carrying a bag of steamed buns that day.
They are also grandsons, so why is Xu Jimin's grandson so well-behaved, but his own grandson is so useless?
Ugh……
Melancholy!
"Grandpa Yuan, what's wrong with you?"
Xu Zhuo noticed that Yuan Desheng, who was turning over the chicken nuggets in the pot, was a little distracted, so he couldn't help asking a few questions.
After all, I'm still shooting videos right now, so I can't overturn the car.
Xu Zhuo's words brought Yuan Desheng back to his senses immediately, and he said with a dry smile, "It's nothing, people like to think wildly when they are old... Let's continue."
After frying the chicken pieces for a few minutes, Yuan Desheng put the millet pepper into the pot.
Stir-fry for another half minute, ready to pour the chicken broth into the pot.
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