Food starts with noodles

After the Dragon Boat Festival, life was back on track again.

On Weibo, people from the Ge family are still arguing with Xu Zhuo.

But I don't know why, but the previous video of He Guoan making the tape to go to court was deleted.

And it was deleted not only on Weibo, but also on other platforms.

Although it can still be found on some pirated video platforms, it can no longer be found on mainstream short video platforms.

This made Xu Zhuo very puzzled.

But doubts are doubts, he didn't care much about it.

After all, the store is quite busy, and Xu Zhuo has an inexplicable resistance to the Internet, so all these things are left to Yuan Kang to take care of.

As for himself, he cooks in the back kitchen with peace of mind, regardless of so many other things.

Xu Zhuo doesn't show his face on the Internet, but Xu Wenhai has become active.

After the Dragon Boat Festival, I even posted a video of making rice cooker braised chicken.

The recipe of this delicacy was naturally taught by Xu Zhuo, and the price was that Xu Wenhai had to teach him the delicacy of bagged chicken within the time specified by Xu Zhuo.

Bag chicken is a famous dish of Shandong cuisine. After the whole chicken is deboned, it is stuffed with various soaked ingredients. Because it looks like a bag, it is named cloth bag chicken.

The bagged chicken is not only found in Shandong cuisine, but also in the Central Plains. However, compared with the bagged chicken, there is an additional restriction in the Central Plains, which is called the eight-treasure bagged chicken.

In fact, there are also eight kinds of ingredients stuffed into the chicken belly in Shandong cuisine, but in order to distinguish the name of Shandong cuisine, the name of Zhongyuan cuisine was specially changed to eight treasure bagged chicken.

This style is also reflected in other dishes.

For example, Shandong cuisine’s famous home dish sea cucumber with scallions is called sea cucumber with scallions in Central Plains cuisine.

Don't look at it, it's just one more word, but it increases the recognition of this dish, and it is also obviously different from the sea cucumber with green onions in Shandong cuisine.

"Mortal wisdom"

If you think that only Central Plains and Shandong cuisines have this dish, then you are wrong.

For example, when making bagged chicken, tie the chicken with a rope or similar ingredients from the chicken wings to make the cooked dish look like a gourd.

This is the eight-treasure gourd chicken that is found in both Sichuan and Fujian cuisines.

In addition, Zhejiang cuisine and Jiangsu cuisine also have similar practices.

Although the specific steps are different, they are roughly the same.

In particular, the whole chicken is deboned and stuffed with soaked ingredients, which is completely the same as the Shandong cuisine.

After the skills he had devoted himself to learning were finally cooled down, Xu Zhuo made an appointment with Xu Wenhai on WeChat, and then began to prepare the ingredients for making the bagged chicken.

The eight-treasure ingredients used in the bagged chicken are not fixed.

Generally, the dry products of the water hair class are used.

Such as dried shrimps, tendons, mushrooms, scallops, ham, scallops, squid, sea cucumbers, magnolia slices, etc.

These dry products are paired with green beans or peas and chopped water chestnuts for the perfect eight-treasure filling.

The main ingredient of eight-treasure stuffing is green beans, but it should not be too much. Once it is too much, it will make people feel tired, so it must be balanced.

The ingredients Xu Zhuo prepared included sea rice, sea cucumber, tendons, shiitake mushrooms, magnolia slices, and Jinhua ham. These are all ready-made ingredients in the store, and no additional preparation is required.

These six ingredients, together with green beans and diced horseshoe, made up eight ingredients.

If you don't have so many dry products, you can actually get some chicken and cut it into cubes, and it will be just as delicious if you mix it in.

There are no strict rules for this kind of dishes, there is not much difference between more and less.

On the appointed day, Xu Zhuo started to prepare in the kitchen early.

All kinds of dry products are soaked in advance, and then they are all cut into dices the size of corn kernels, and each is placed on a plate for later use.

As for the green beans, they are soaked in clear water, and the horseshoes are peeled and cut into cubes.

After everything was ready, Xu Wenhai also drove Shi Shiran.

When he came, he didn't know whether it was to show off that he had a better channel to buy chickens or what, but he actually brought two pullets over and claimed that they were free-range chickens.

It's not big, but it's true that you can't use a chicken that is too big to make a bag chicken.

After all, this is a steamed dish of whole chicken.

If you want to get a big cock that weighs about ten kilograms, how long will it have to be steamed?

Freshly killed chickens must be used to make cloth bag chickens, so these two chickens are still alive, Xu Wenhai did not start ahead of time.

After arriving at the kitchen of Sifang Restaurant, he started looking for tools to kill chickens.

The pullet used to make cloth bag chicken is different from other dishes. When the pullet is slaughtered, the knife can only be cut from the neck. Not only must the blood be bled from here, but the bones and internal organs must also be removed from here.

Therefore, when slaughtering, the knife edge must be in the right position.

You can neither cut off the neck in one go, nor ignore the blood vessels that were to be cut because of the consideration of the incision.

Anyway, when cutting the blood vessels, draw a little downward on the neck to make the incision on the neck bigger.

After all, the bone needs to be extracted from this part. If the opening is too small, the chicken frame cannot be removed.

Moreover, when the chicken wings and legs are deboned, they should be slowly protruded from this part. If the opening is too small, it is easy to cause the leg bones or chicken wing bones to pierce the chicken skin, resulting in deboning and overturning.

Xu Wenhai explained very seriously, for fear that Xu Zhuo didn't know how to operate.

After he finished speaking and drained the chicken blood, he found that Xu Zhuo had already started to burn the chicken feathers and began to lose their feathers.

"You know it all?"

"Yes, I know. I have learned to remove the bone before, and I have also practiced removing the bone from the neck, so you don't need to explain it in detail, just go to the next step later."

As Xu Zhuo spoke, he quickly pulled the feathers off the chicken.

There's no way, those with bone removal skills can do whatever they want.

Xu Wenhai was quite happy that he behaved so against the heavens.

"It's good to be able to take off the bone. You can cook a lot of dishes in the future. By the way, do you know how to take off the eel's bone?"

Xu Zhuo: "..."

This day is really talking to death, right?

"I can take off the bones of poultry right now, and I haven't learned anything else yet. Hurry up, my chicken feathers are all gone, why did you start?"

After secretly yelling at his father, Xu Zhuo began to clean up the chicken feathers seriously.

Xu Wenhai also stopped talking, and began to shed his chicken feathers wholeheartedly.

Xu Wenhai has rich experience in making whole chickens.

Back then, he didn't know how to kill chickens, so he was kicked by the old man to a roast chicken shop, where he worked as a chicken butcher for two months. Since then, killing chickens has not been difficult for him at all.

It can even be said that a chicken can be clearly arranged with eyes closed.

After the father and son cleaned up the chicken in their hands, they began to prepare for the step of deboning.

When removing the bones and viscera from the neck, don't rush to pull the viscera in the stomach, but first pull out the bones in the chicken's neck completely.

Only by pulling out this bone can the opening be enlarged, and both the chicken rack and the internal organs can be pulled out calmly.

Otherwise, if the opening is too small, it is easy to tear the chicken skin.

Xu Zhuo put the fledged hen on the chopping board, and first pulled the bleeding opening to both sides with his hands, exposing the neck bone inside.

Then grope down the neck bone to find the part where the neck bone connects to the chicken frame, pull it up hard, and cut it off with a kitchen knife when you can see it.

After breaking, the entire chicken neck and head become very flexible.

Xu Zhuo grabbed the broken part of the bone and gently pulled it out. As he pulled the bone, the skin on the chicken's neck began to wrinkle slowly, and finally it was all piled up under the chicken's head.

Taking advantage of this time, grab the kitchen knife and cut off the neck bone of the chicken.

At this point, it should be noted that the underside of the chicken head should not be chopped, and a little bit of chicken neck bone should be left, so that it is easier to shape the dish when it is out of the pan.

And it is not easy to cut off the chicken skin.

After completing this step, Xu Zhuo let out a long breath of relief.

It's not that he's tired, but that he's going to pull out the internal organs next, and he's somewhat uncomfortable.

Even though he was a chef, he had slaughtered chickens and ducks many times, but Xu Zhuo couldn't bear to pull the internal organs from the neck.

The first thing to pull is naturally the trachea attached to the chicken's neck.

Xu Zhuo carefully pulled it out from the chicken skin, and along the way cleaned up the lymphatic tissue on the chicken skin on the neck.

After all, it is something to eat. It is better to remove some miscellaneous and useless tissues as soon as possible, so as not to affect the overall taste and taste.

And there is no benefit for people to eat these things, so it is better to be diligent when cleaning up.

After cleaning the chicken's neck, Xu Zhuo pulled in along the trachea and severed blood vessels.

At the same time, break off the two most front ribs in the chicken belly, so as not to block the passage when pulling later, and also prevent the ribs from directly piercing the chicken skin when the force is too strong later.

The first thing Xu Zhuo pulled out was the chicken's crop.

It feels like there are still some grain seeds in it.

Xu Zhuo didn't dare to think about it. After all, if you think about this part too much, it will be too smelly. It's better not to diverge your thinking.

After the crops come out, there are clusters of digestive organs.

Internal organs such as heart and liver were also carried out.

But when the intestines are slowly coming out, you have to be careful.

The intestines cannot be broken, and when the abdominal cavity is empty, you have to stop and take off the bones first.

Because the chicken intestines are connected to the chicken butt, if you pull it out violently at this moment, it might break the intestines.

At that time, the chicken is almost useless.

When the internal organs were almost out, Xu Zhuo pulled the chicken skin from the opening down, and cut off the joint connecting the root of the chicken wing with the cervical vertebrae with a kitchen knife.

Then push the chicken wing bone out and carefully remove the chicken wing bone.

After finishing the two chicken wings, Xu Zhuo carefully pulled the chicken skin down. Be careful not to tear the chicken skin when pulling it. Be careful so that the chicken frame will be exposed slowly.

It's a bit like undressing, but scarier than undressing.

Because when the skin and flesh of the chicken are pulled down, all the chicken bones are exposed.

In fact, it is easier to take off the chicken rack, as long as you are careful about the connective tissue in the joints.

When the joint of the chicken leg bone is exposed, cut it off with a knife, and then take the chicken rack out of it.

At this time, you can turn the chicken butt up, and carefully remove the chicken intestines, chicken anus and the glands on the chicken butt.

After these are processed, the chicken leg bones are pulled out, and you're done.

As for the chicken feet, there is no need to remove the bone.

One is that the operation is not feasible, and the other is that it has to be kept for posing.

After the chicken bones are removed, soak the chicken in clean water.

This can not only soak the blood in the chicken, but also allow the deformed chicken body to recover a little in the water to prepare for the next stuffing.

The eight-treasure stuffing is the key to this dish. If you want it to be delicious, you need to blanch it and then choke it with hot oil before stuffing it into the chicken belly.

In this way, the aroma in the ingredients can be stimulated, and the ingredients can also be blended more evenly.

Another point is to give these ingredients a base flavor.

The reason for blanching is to awaken the umami substances in the ingredients.

For example, ham, when making this kind of ingredients, it often needs to be blanched, which can not only remove the peculiar smell, but also make the ham more delicious.

The blanching time does not need to be too long. After about 1 minute, the ingredients can be taken out of the pot to control the water.

After the ingredients were drained, Xu Wenhai put the frying pan on and started frying.

Stir-fried eight-treasure stuffing needs lard.

It’s more fragrant, and these dry hair ingredients will have a better texture and taste when they are fried with lard.

In addition to lard, chicken fat can also be used.

If there is no lard and chicken oil at home, vegetable oil is the first choice at this time.