Food starts with noodles

After the oil is hot, put the minced green onion and ginger into the pot to burst out the fragrance.

The amount of scallions can be slightly more, so that the finished dish will have a strong fragrance of scallions.

Then, pour the eight-treasure stuffing into the pot one by one.

The ones that are more resistant to frying are poured ahead of time, and the ones that are more crisp and tender, such as horseshoes, are poured last.

Stir-fry the eight-treasure stuffing and add a little salt to it.

Stir fry for another 30 seconds, turn off the heat and take out the pan.

This dish does not require any other ingredients, a little salt is enough.

Because the taste of these dried products is already delicious, but after blanching, the taste is a little lighter, so add some salt when frying to make up for the last shortcoming.

At this time, adding any seasoning will appear to be superfluous.

After the ingredients are fried, put them out and let them dry for a while, so as not to burn the skin and meat of the chicken directly when the temperature is too high.

At the same time, take out the soaked chicken and start to control the water.

When the temperature of the eight-treasure stuffing drops and the moisture in the chicken is almost controlled, it's time to fill it.

In cooking, this operation of stuffing other ingredients is called stuffing.

For example, stuffed bitter gourd, stuffed peppers and other dishes, all use this method.

While Xu Wenhaiyan was talking, he used a spoon to fill the fried eight-treasure stuffing into the chicken's belly along the opening of the chicken's neck.

Xu Zhuo did the same thing.

By this time, he had already learned the skills of the baggy chicken.

So I have been able to keep up with Xu Wenhai's progress.

The stuffing should not be too full, because these ingredients will swell during the cooking process, and if it is too full, it will easily burst the chicken belly.

When it was almost eight minutes full, Xu Wenhai stopped and taught Xu Zhuo to seal the bag chicken.

The so-called sealing is to use the boneless chicken wings to seal the opening of the chicken neck.

This will not only keep the aroma of the eight-treasure stuffing from escaping, but also prevent the soup from entering the chicken belly and destroying the eight-treasure stuffing inside.

But before sealing it again, the chicken head must be broken off first, and then a chopstick should be inserted in to open a passage between the chicken head and the chicken neck.

Only in this way can the sealing be carried out smoothly.

The specific operation is to cross the boneless chicken wings through the opening into the chicken neck, and then pull it out from the position of the chicken head.

When pulled taut, the opening of the chicken's neck is tightened.

The chicken wings will also be firmly stuck in the chicken head and will not loosen.

After everything is done, it's time to tighten the skin.

The so-called tight skin, to put it bluntly, is to blanch the finished bagged chicken in boiling water to make the chicken skin tight and puffy.

This can not only wash away the impurities that have not been removed from the chicken skin, but also make the chicken skin firmer. After the dishes are ready, the taste will be better.

Boil water in a pot, put scallions and ginger slices cooking wine in it.

After boiling, put the finished bagged chicken into it.

Because the bagged chicken is sealed, it will float on the water after entering the water. At this time, you need to hold a spoon and skillfully let the chicken roll on the water.

So that all the chicken skin can be soaked in boiling water.

Wait until all the skin has changed color, and then spoon the whole chicken into the pot.

In this way, boiling water can be used to wash off the dirt on the chicken.

At the same time, it is also an opportunity to pressurize the chicken skin, so that the chicken skin remains elastic under the water pressure.

This step does not take too long, about ten seconds is enough.

Then take the bagged chicken out of the pot and put it in a small pot.

Put sliced ​​scallion and ginger in it again, sprinkle a small spoonful of salt, and then pour half of the clear chicken soup prepared in advance into the pot.

This clear chicken soup can't be cold, it's better to have a temperature of [-] or [-] degrees, so that pouring it in will not cause the chicken skin to become tight and hard.

After the chicken soup is poured in, cover the mouth of the basin with plastic wrap, then put it in the steamer, and steam for an hour and a half.

This is a soup dish. In addition to drinking the soup, you can eat the eight-treasure stuffing in the chicken belly.

As for chicken and chicken skin, it is generally not eaten.

Because the essence is all absorbed by the soup outside and the eight-treasure stuffing inside.

Of course, no one will stop you if you want to eat.

After all, this is meat anyway.

Steam the chicken with chicken broth over water. After steaming, discard the chicken and drink the soup to eat stuffing.

Xu Zhuo really admired the brains of those chefs in the past, they could think about food to such an extent.

Xu Zhuo was actually not curious about the taste of this dish.

Because you can tell with your toes, the taste is absolutely delicious.

It's a pity that it will take an hour and a half to taste it. It's a bit difficult for such a long time...

While Xu Zhuo was anxiously waiting to taste the bagged chicken, Feng Weiguo slowly strolled over with his hands behind his back.

"Xiao Zhuo, is this cloth bag chicken easy to learn? In fact, if you want to make a whole chicken, there is a gourd chicken in Shaanxi cuisine that is good. If you want to learn, I can teach you."

It is probably because Xu Wenhai is teaching here, so Feng Weiguo is also a little bit itchy.

Before Xu Zhuo could speak, Xu Wenhai spoke first: "Gourd chicken? Isn't it the way of boiling the chicken first, then steaming it, and finally deep-frying it, I've learned it before."

Tsk, listening to this, are you planning to rush to teach?

However, the skills that I have devoted myself to learn have already been used today, and I can't learn them even if I want to.

So he decided to...

Learn in half a month.

Of course, the reasons given are also very substantial.

"Now I have to quickly consolidate this baggy chicken, and it won't be too late to learn gourd chicken after I have mastered it thoroughly."

Xu Wenhai and Feng Weiguo nodded at the same time.

Don't be arrogant or impetuous, this kid is really good.

Xu Zhuo heaved a sigh of relief. Fortunately, I was smart enough to prevaricate the matter.

But compared to gourd chicken, what Xu Zhuo wants to learn most now is...

Eight treasure gourd duck!

Chapter 1052 Lao Meng's Smelly Food Challenge

Eight-treasure gourd duck has many similarities with cloth bag chicken.

They are all stuffed with eight treasures stuffing in the belly after the bone is removed.

But the difference is that the cloth bag chicken is a soup dish, while the eight-treasure gourd duck is a dish that is first fried and then stewed with bamboo strips.

Although the taste of the bag chicken is very delicious, it is a soup dish.

Just like the fire-heel fairy duck that was served in the store before, everyone commented on that dish very well and thought it was delicious, but the order rate was not high.

The reason is that soup dishes are not very popular.

At least in the Central Plains area, everyone prefers to eat real dishes.

It is too easy to adulterate and cut corners in soup, soup, water, etc., coupled with the endless food and beverage exposure incidents, customers have long lost the trust in restaurants they used to have.

However, dishes with no or very little soup, such as Babao Gourd Duck, are very popular.

There is less soup, which means that soup and water cannot be faked to make up for it.

The whole duck means that there will be no lack of parts "for no reason" in terms of ingredients.

For example, I ordered a stewed chicken that weighed several catties, and when it was served, it was only half a pot with side dishes, which was not enough at all.

For example, I picked the largest soft-shelled turtle in the store, but after serving it, I didn’t eat a few pieces of the skirt, and even the top cover was not complete.

Such cheating routines in restaurants emerge in endlessly, causing customers to prefer dishes with complete ingredients when ordering food.

For example, the eight-treasure gourd duck is one of the representatives.

This kind of dish without bones, which can be eaten from the inside out from the beginning to the end, is the favorite of customers.

After all, it's a good deal.

Moreover, the taste of this kind of stewed dishes is relatively tender and relatively tasty, whether it is drinking or eating, it will not affect it.

It's a pity that Xu Zhuo can't learn now.

In addition to using their hard-earned skills, Feng Weiguo and Xu Wenhai are also not good at making eight-treasure gourd ducks.

The old man is definitely fine, but relatively speaking, Xu Zhuo is more willing to learn from Yu Peiyong.

There are two reasons for this.

First, Yu Peiyong speaks more attentively, and the eight-treasure gourd duck is also a representative of Su cuisine, so it is most appropriate for Yu Peiyong to teach.

As for the second reason, it was because Xu Zhuo had learned too much and too quickly during this time.

Going on like this might make people suspicious.

So find a few more people to study and distract everyone's attention.

Of course, gourd chicken Xu Zhuo definitely wants to learn, so he just took this opportunity to do a live broadcast with Feng Weiguo and Li Hao, to raise his reputation.

If you don't want to be an educated person, you must at least get rid of the title of a scumbag.

As for the method, it is also very simple. There are many allusions about gourd chicken. At that time, I will casually tell two related celebrity anecdotes, and show that I am well-read.

Then let Yuan Kang explain it, and the matter of the scumbag will basically be over.

Although the Internet has a memory, most people forget it quickly.

Otherwise, how did those scandal-ridden celebrities turn around now?

An hour and a half passed quickly.

Xu Zhuo put on thick heat-insulating gloves, opened the door of the steamer, and brought out the bagged chicken inside.

Because of the plastic wrap, the chicken soup in the pot was not less, but more, with a layer of yellow chicken oil floating on it, which looked very appetizing.

Xu Zhuo put the small basin on the workbench, and carefully tore off the plastic wrap.

Immediately, a strong fresh fragrance wafted out of the basin, and the people standing around couldn't help but cheer up.

This fresh fragrance is much stronger than the taste when the kitchen cooks the chicken soup.

The smell is not only strong, but also very pleasant to smell.

It's not like the kind of thick soup prepared with chemical materials such as thick soup treasure. Although the taste is quite strong, it smells very strong.

And this smell, it smells like being in a mysterious world.

Not only is it comfortable, but it also makes you feel refreshed.

"Good! This dish is really good!"

Feng Weiguo was used to complimenting others, but when he met Xu Wenhai cooking, the compliments came naturally.

But his praise is really from the heart, because the taste of this ordinary bagged chicken is really eye-catching.

Xu Wenhai used chopsticks to pick out all the ginger slices and scallions in the chicken soup.

Then use chopsticks to carefully adjust the position of the cloth bag chicken inside, so that the chicken head is exposed a little.

Then put a few slices of sliced ​​ham on the chicken, and put a few cabbage hearts in the soup.

The ham slices are bright red, the cabbage heart is tender green, the chicken is yellow and bright, and with the yellow chicken soup, the appearance of this cloth bag chicken has been improved a lot unconsciously.