Food starts with noodles

After turning off the heat, stir fry for a while, pour all the spices into the plate, let it dry for a while, and then pour it into the spice bag.

The reason for drying for a while is mainly to prevent the spices from overheating and scalding the spice packets, and also to prevent the residual temperature of the spices from being too high and burning adjacent spices.

After the spices are fried, it's time to make the stewed soup.

The proportion of the brine is very particular, five catties of soy sauce, three catties of rock sugar, plus ten catties of water, together with the freshly fried spice package, is a complete set of ingredients for soy sauce chicken brine.

However, light soy sauce cannot be added now, but the spices must be boiled first.

Xu Zhuo put the water and ingredients into the soup bucket and boiled it for an hour, about the flavor of the spices had been completely boiled, then poured in the light soy sauce, turned down the heat, and prepared to marinate the soy sauce chicken.

Chapter 1134 Destined to become a popular chicken

In Cantonese cuisine, in order to keep the ingredients fresh and tender, boiling water is often used to cook the ingredients.

For example, white-cut chicken and boiled shrimp are all boiled with hot water at [-] or [-] degrees, so that the ingredients can still retain their tender and juicy taste under the premise of ensuring that they are cooked thoroughly.

The soy sauce chicken that Xu Zhuo is going to make now is actually the same situation.

When marinating soy sauce chicken, the temperature of the brine should be kept at about [-] or [-] degrees, that is, there are bubbles, but not boiling.

Use this temperature of brine to fully soak the chicken, so that the chicken is full of the aroma of soy sauce, while retaining the fresh and tender taste of the chicken.

But if you want to make delicious chicken, there is another very important prerequisite.

That is to use freshly killed live chickens.

Live chicken can keep the moisture and umami substances in the meat from losing, and the chicken is also in the most tender state.

Only using such chicken to make soy sauce chicken tastes good enough.

In Cantonese, it means: "Pretty enough, authentic enough."

When Xu Zhuo was boiling the brine, Guo Xingwang and Jianguo had already started killing chickens.

The chickens were bought by the two of them while driving. They were afraid that they would not be enough to eat, so they bought a dozen chickens in one go, and they were all about three catties.

To make this kind of chicken, you must use tender chicken to be delicious.

After the two slaughtered the chicken, they took off the chicken feathers. They even cleaned up the chicken internal organs and chicken feet, and prepared to cook them in the brine for making braised meat. They would add dinner for everyone at night.

Xu Zhuo sighed slightly when he saw this scene, is it because the work in the store is too limited?

The two employees were still in the mood to give themselves extra meals.

But the stewed chicken gizzards and chicken heart and liver were both good, so Xu Zhuo forgave them for the food.

After putting all the chickens by the sink and cleaning them carefully, Xu Zhuo checked whether the two had cleaned the chickens thoroughly.

For example, the glands on the chicken buttocks are a blind spot, which is easily overlooked by people who don't cook often.

Of course, most people will choose to throw it away directly, or cut off the chicken butt when they kill the chicken, but for some people who love to eat chicken butt, this part is delicious.

Xu Zhuo himself doesn't eat this part, but he has to take care of people who like to eat chicken butts, such as Guo Xingwang. He doesn't know where he heard about eating chicken butts to strengthen his yang. Every time he sees chicken butts, he will eat them in a serious manner.

I don't know why he wants to strengthen his yang as a bachelor. It should be to prepare for meeting a rich woman in the future.

From this point of view, Guo Xingwang has all the qualities and conditions of a handsome boy except that he doesn't look like a handsome boy.

Really, plan ahead, have great ambitions, and make a fool of yourself.

But Xu Zhuo really wanted to remind him that eating chicken butt has no effect other than increasing fat and raising cholesterol.

Relying on a piece of greasy fat to aphrodisiac, think too much?

After cleaning the chicken butt, Xu Zhuo cleaned the chicken inside and out, and soaked it in clean water for half an hour, trying to soak out the blood in the chicken as much as possible.

After soaking, take the chicken out to drain the water.

While controlling the water, boil a pot of water and prepare to blanch the chicken.

After adding water to the pot, add scallion and ginger slices, a little more, this will remove the peculiar smell from the chicken, and also give the chicken a light onion and ginger flavor.

In addition, put a few gardenias into the pot.

This thing is mainly to make the color of the chicken skin yellow and bright, so that the color of the chicken after blanching is more beautiful.

In a sense, it’s like adding a filter to the chicken.

After the water boils, don't rush to put the chicken in, let the water in the pot boil for a while.

Taking advantage of this time, you can find a rope and tie it under the chicken head, so that it can be blanched more thoroughly when blanching, and it can also prevent hot hands.

Xu Zhuo tied the heads of all the chickens with ropes, then carried the ropes and put the chickens into the boiling pot.

After the chicken is fully submerged in the boiling water, lift the chicken out and put it back in.

Repeat this three times, and use hot water to scald the chicken skin until it is firm and elastic and the color is bright yellow, which can be marinated.

To put it bluntly, this step is very similar to the three ups and downs of the white-cut chicken.

The difference is that the white-cut chicken is soaked in a blanching pot after three ups and downs, while the soy sauce chicken is put into soy sauce brine after three ups and downs.

The difference between the two is here, and the taste, color and texture of the finished dish are also different because of the pot of brine.

The freshly blanched chicken is bright yellow in color, the skin is smooth and firm, and its appearance is very high.

Xu Zhuo first blanched all the chickens, and then put them into the brine boiled over low heat.

It is said to be stewed, but it is actually soaked in brine to cook the chicken.

Same as white chicken.

Since it is soaked, the brine should not be boiled, and the brine should be kept at about [-] degrees, so that the chicken will be very tender and juicy.

The brine of soy sauce chicken can be used repeatedly, but in order to ensure that the brine will not go bad, after the first boil, the brine chicken should not be boiled every time.

Even re-adding soy sauce and spices will not work.

Xu Zhuo told this to the people in the stewed food department to let them remember this, because Xu Zhuo felt that the soy sauce chicken might be the hottest item in the store in the future.

This kind of stewed soup gets better the more you use it. If the people in the stewed food department treat this thing as broth and boil it once a day, then the pot of stewed soup will be over.

Not only because the brine soup is easy to deteriorate when boiled, but also it is not friendly to soy sauce after boiling, and the salt is easy to precipitate out.

The chicken in soy sauce needs to be simmered in the pot for 10 minutes, so taking advantage of this time, Xu Zhuo explained the precautions of this dish to the stewed food department.

Explosives, you have to take them seriously.

From Xu Zhuo's attitude, the people in the brine department began to pay attention to this delicacy. From the slaughter of chickens to the preparation of brine, they asked Xu Zhuo all over the place, for fear of being fined if they made mistakes in the future.

Four or ten minutes later, Xu Zhuo took the chickens out of the brine one by one.

Be careful when lifting, because the chicken is already cooked through, and if you use too much force, the chicken head may be pulled off.

After the marinated chicken is left to dry for a while, it's time to change the knife.

Cutting this kind of chicken pays attention to restoring its original shape, that is, the cut chicken should be re-arranged in the shape of a chicken on the plate, and all parts of the chicken should be clear.

To do this, it will be a test of chopping skills.

And when cutting the chicken, you must pay attention to the fact that there is a lot of juice under the chicken skin and in the chicken, so be careful when chopping, so as not to waste the soup.

For example, the soup at the root of the chicken wing and the root of the chicken leg, when cutting, put the chicken on the plate first, and cut a hole with a knife to let the soup of the chicken flow out.

This is the essence of chicken and cannot be thrown away.

After chopping the chicken into pieces and putting it on a plate, Guo Xingwang came over and casually pinched a piece of chicken neck and put it to his mouth and slowly gnawed: "Is this all right?"

Xu Zhuo smiled and shook his head: "It's not enough, we still have to pour some juice."

"Pour the juice? What kind of juice are you pouring?"

Xu Zhuo imitated Cantonese and said, "Of course it's a flag oil machine..."

Chapter 1135 "Subtraction" in Cantonese Cuisine

Generally, sauces are added to dishes to increase the taste, such as aroma, salty taste, umami taste, etc., to make the taste more intense, so that the ingredients can appear fresher and tenderer.

In order to achieve this purpose, the pouring juice is generally concentrated, so as to make the taste stronger.

But the gravy of soy sauce chicken is different. The gravy of soy sauce chicken needs to dilute the taste of soy sauce juice, so that it can reflect the soy sauce flavor in the chicken.

In other words, in order to make the chicken look very tasty.

In addition, after pouring the sauce, the chicken can also be kept warm for a long time.

Neither cold nor hot, this is the most comfortable temperature when eating in an air-conditioned room.

Of course, Xu Zhuo judged that the soy sauce chicken is not only because of this, but because the soy sauce chicken is warm and nourishes Qi. If you eat too much, not only will you not get angry, but it can also drive away those things brought about by the cold wind of the air conditioner. clammy.

No matter in terms of taste or therapeutic effect, soy sauce chicken is especially suitable for this season.

As long as it is accompanied by reasonable and appropriate publicity, it is difficult for this chicken to become popular.

Now it is different from the past. In the past, the publicity in restaurants was usually hyped around affordable, delicious, novelty, etc., to attract curious diners.

But now, no matter what the dish is, even if it is braised pork, it has to be linked to health.

For example, our family uses free-range black-haired pigs raised in the mountains, which only grow a hundred catties a year. The meat is firm and nutritious, and eating more is good for your health.

Many people hear that it is good for their health and eat healthy.

No matter how he makes it, no matter how much oil and sugar he uses, just order one and taste the taste first.

This can be regarded as enjoying the addiction of eating braised pork in the name of health.

Not only braised pork, but also many dishes with high calorie fat and repeated deep-frying are now packaged as green and healthy dishes, and they are rejuvenated.

So as long as Yuan Kang does a good job of publicizing it, it is a certainty that soy sauce chicken will become popular.

After all, compared to those dishes that are advertised under the banner of health, this soy sauce chicken is really healthy for the body.

In this case, many people will naturally buy it.

It was almost time for dinner, Xu Zhuo chopped up all the chicken and put them on the plate, and then started to thicken the soy sauce chicken.

The method of thickening the soy sauce chicken is very simple. The soy sauce brine used for marinating the chicken is mixed with the same amount of clear chicken broth, boiled and thickened.

There is no need to put any seasoning, nor do you need to put any flavor-enhancing seasoning.

Just use soy sauce brine and an equal amount of clear chicken broth.

From this point, we can see that Cantonese cuisine is fresh but not bland.

If it is a northern dish, not to mention adding spices such as pepper in the step of thickening the corn, it must be topped with some scallion oil anyway.

But Cantonese cuisine does not. Cantonese cuisine pursues the ultimate simplicity and the original taste of ingredients.

Northern cuisine, especially Shandong cuisine, is made by addition. As long as the steps and ingredients do not take away the taste of the dish, it is hard to use it.

Cantonese cuisine is done by subtraction, and all the methods and ingredients that affect the original taste of the ingredients are all subtracted.

This addition and subtraction reflect the different understandings of cooking by the two cuisines.

Xu Zhuo didn't intend to comment on the quality of the cuisine, and he didn't think that addition or subtraction is better. He just thought that cooking is really good as long as it tastes good.

To put it simply: it’s delicious.

The stewed soy sauce and clear chicken soup in the pot boiled quickly. Because of the addition of clear chicken soup, the color of the soy sauce juice seemed to be much lighter.

But the umami taste of the chicken is tangy.

Especially after boiling, the taste is simply intoxicating.

It's not just because of the fragrance, but because the taste is just right.

The umami taste of the chicken, the sauce and sweetness of the black bean sauce, and even a slight brine taste, all blended together.

After boiling, Xu Zhuo poured the adjusted Gorgon juice into the pot in circles, and then stirred it a few times with a spoon.

When the soy sauce in the pot became thick, Xu Zhuo picked up the pot, walked to the side of the cut chickens, and poured the soy sauce in the pot over the chickens with a spoon.

After all the chicken was poured with sauce, Xu Zhuo pinched a pinch of coriander and sprinkled it on, and put some red pepper rings for decoration.

Soy sauce chicken is ready.