Food starts with noodles

Chen Guifang felt that a bowl of rice today might not be enough.

"The taste of this shiitake mushroom is really similar to shredded eel. It's not bad. It's really surprising that vegetarian dishes can do this. It's much better than your dad's."

After finishing speaking, she took two mouthfuls of rice and continued to eat.

The old lady of the Yu family looked at the kang chili on the table, and asked the old lady hesitantly: "Is this the kang chili we ate in the capital before?"

The old lady nodded: "It's just kang chili, taste it, it should be very good. Xiao Zhuo has been cooking this dish since he was a child, and he has loved it since he was a child."

Pick up a piece and put it in your mouth. The first thing you feel is the burnt aroma of the batter being fried, and then the spicy taste.

The taste is not strong, but rather mild.

Even the old lady of the Yu family, who is used to the light food of Yangzhou, did not feel any discomfort, especially when she bit into the batter, she could immediately feel the tenderness of the pepper rings inside.

This taste and texture makes people want to eat more and more.

Yu Ke was so cute, while eating, she complained that Xu Zhuo didn't make it for her before.

The two most popular dishes today are fish-flavored eel and noodles with hot pepper.

Although the two dishes are both vegetarian dishes, their recipes are completely different.

One is a vegetarian dish made with meat. The method is cumbersome and requires high skills. The whole dish relies on a lot of seasoning to enhance the taste of the dish. Although it is a vegetarian dish, it tastes like eating meat.

And because it is a vegetarian dish, you don’t feel the guilt of eating meat when you eat it, and you will feel more happy psychologically.

But the method of another dish is different. Not only is the method simple, but the seasoning is so simple that it cannot be added. Except for salt, no other seasonings are used.

As for technique, the requirements are outrageously low.

It can be said that anyone who is not ignorant of the use of kitchen utensils can make all of them.

After the meal, the women in the family continued to chat about travel, Xu Zhuo had nothing to do, so he went back early.

The store is so busy and there are so many things to do, it is fundamental to work hard to make money.

If you don't have money, let alone traveling, you can't even afford to raise a cat.

And only if you have money, you can let the old people sit together and talk about travel, gourmet food, talk about what you have seen and heard from various places, and share photos taken with each other.

This kind of time is quiet and good, but it needs money to make up for it.

The old people have worked hard all their lives, so it is up to the young people to make money.

When Xu Zhuo returned to the store, the lunch in the private room was still going on.

The old man Yu Peiyong became the object of everyone's toast, and the atmosphere was very harmonious.

When Xu Zhuo opened the door and came in, everyone's topic turned to the shooting of the video.

The quality of the videos I have taken recently is very high, especially the Qianzhang crisps I took today, which are very beautiful after being wrapped, so everyone is looking forward to tomorrow's dishes.

Tomorrow was originally going to be a honey sauce fire party, but the return of the old man broke the plan.

Tomorrow’s dish will be Guangxi’s famous paper-wrapped chicken. This dish is relatively small for northerners, and the method is very bold, because the marinated chicken is wrapped in paper and put into the oil pan. deep fried.

Use high-temperature hot oil to let the chicken mature quickly, making the chicken tender and tender without losing any moisture.

And because of the paper, the hot oil in the pot cannot directly contact the chicken, which makes the chicken not greasy at all.

In this way, the chicken not only maintains its fresh and tender taste, but also does not have the greasy taste of fried chicken.

But what Xu Zhuo was more curious about was what kind of paper would keep it from rotting in the frying pan.

Is there such a magic paper?

Guo Shuying said with a smile: "There is this kind of paper, this kind of paper is called Yukou paper, it is very thin, and the words on the newspaper can be read clearly when it is covered with newspapers.

The flexibility is very good, and it is also lint-free. Not only is it used to make paper-wrapped chicken, but the authentic method of beggar's chicken in Zhejiang cuisine and salt-baked chicken in Cantonese cuisine is all wrapped in jade buckle paper. "

Is jade button paper so magical?

Xu Zhuo suddenly became interested, and planned to have a good time seeing it tomorrow, and by the way, try this famous dish in Guangdong and Guangxi——paper-wrapped chicken.

Chapter 1184 The Secret of Paper Wrapped Chicken

Early in the morning, Xu Zhuo drove to the store, ready to watch the old man make paper-wrapped chicken, and by the way, see the jade buckle paper that Guo Shuying said.

If paper-wrapped chicken can be made, then paper-wrapped duck should not be difficult, right?

Looking back, you can think about how to do it. If you can create it, the system should reward you.

Today's breakfast is pumpkin and millet porridge, beef patties, dough cakes and deep-fried steamed buns. The dishes include mixed vegetables and several refreshing pickles.

It's relatively simple, but it's delicious to eat.

Xu Zhuo served himself a bowl of rice porridge, and when he sat down to eat, he found a stack of beautifully wrapped paper on the table next to him.

"This is jade button paper. It is made of young bamboo, so it is very flexible." Dai Zhenting and Guo Shuying also came early, and they had already had breakfast and were picking their teeth.

When the old man was away, Dai Zhenting began to mutter again: "Paper-wrapped chicken is such a difficult dish that not many people even cook it in Guangxi. Now that I have to make this dish, is it to show off my high skills or is Mai Tai's craftsmanship lost?

I really don't understand what Xu Jimin is thinking, so what if that dish is made?Can Xiaozhuo learn it right away?Is it famous enough?Are there any customers coming to eat?

In the final analysis, the honey sauce fire recipe is better, as long as it is famous, there will definitely be a lot of people to taste it. After all, this dish is well-known at home and abroad, and it is not comparable to ordinary dishes. "

Guo Shuying glanced at him: "If you have the ability, you can say it in front of Lao Xu, why are you nagging me in front of me?"

Dai Zhenting patted the table with incompetence and fury: "If I want to beat him, why am I still as useless as I am now? We in Huizhou, Jiangnan are all in the same spirit, but you are lucky. Instead of helping, you are still standing aside Talk nonsense!"

As he was talking, Feng Weiguo entered, and Dai Zhenting quickly brought up the topic of the weather.

It's very cowardly.

In fact, no matter whether Dai Zhenting swears or fights, he is worthy of Feng Weiguo. He is famous and can stabilize Feng Weiguo.

But Feng Weiguo is the number one fan of the old man, if he dares to speak ill of the old man in this situation, Feng Weiguo will never end with him.

Don't look at Feng Weiguo is usually like a good gentleman, he doesn't get angry when he taunts him.

But you dare to blame the old man in front of him, I'm sorry, my old Feng will turn your face on you immediately!

Xu Zhuo was completely used to the bickering of these old people, and he would not respond at all. He finished his breakfast on his own, then tore off the jade button paper package, and looked at it carefully.

Because there is no bleaching process in the production of this jade buckle paper, the paper looks slightly yellowish, but the paper is very delicate and thin.

Knead a piece of paper into a ball with your hands. After opening, there is no powder floating out, and there is no sign of cracking or tearing on the paper.

Xu Zhuo is no stranger to this kind of paper. He used this kind of jade buckle paper for the kind of hard-tipped copybooks he bought when he was a child.

In addition, according to Guo Shuying, in the early years, many business people liked to use ledgers made of jade buckle paper to keep accounts.

In addition, jade buckle paper is used to keep accounts, and the writing brush is dry on it. In addition, the paper is very thin, and it is impossible to fake and alter it. Therefore, businessmen choose to use jade buckle paper account books to show that they operate with integrity.

The chefs discovered the advantages of jade button paper, which is thin, heat-permeable, and non-perishable, and used it in dishes.

The most famous of these is naturally the very popular salt-baked chicken in Guangdong and Guangxi.

Using jade button paper to make this dish, the fragrance of salt can penetrate into the chicken body through the jade button paper, making the chicken taste delicious and delicious, leaving a fragrance on the lips and teeth.

This approach is incomparable to delicacies made with tin foil.

However, tin foil is more convenient to use than jade button paper, so now almost all salt-baked chickens are made of tin foil.

Xu Zhuo put down the paper in his hand, looked at Dai Zhenting, Guo Shuying and Feng Weiguo and asked, "I understand paper wrapped chicken, but when frying, how does this stuff wrap the chicken perfectly?"

After going back last night, Xu Zhuo looked up the relevant information about the paper-wrapped chicken. Although he was vague, he found the main point of this dish.

First of all, the paper should completely wrap the chicken so that there is no air leakage.

But this thing can neither be used with a stapler nor can be used for glue. Xu Zhuo tried to fold it a few times, and he knew it without trying it. When it was put into the frying pan, it would leak air, causing hot oil to pour into the paper bag. Chicken interior.

This question made several old men who were bickering suddenly speechless.

They naturally also know the requirement that the paper-wrapped chicken must not leak air or oil, but they don't know how to do it.

It would be easy to do with salt-baked chicken, because the salt-baked chicken only needs to wrap the chicken completely, and it doesn't matter whether it will leak air or not.

Because salt-baked chicken is made by burying the wrapped chicken in salt, the requirements for the wrapping technique are relatively low.

But paper-wrapped chicken is different. This dish is fried in an oil pan. If you are not careful, air will leak into the oil, resulting in the failure of the dish.

"That's right, I really haven't studied this stuff."

The old men are not embarrassed, they don't know, the old man must understand, otherwise he wouldn't be clamoring to make this paper-wrapped chicken.

Not only the old man understands, but Yu Peiyong must also know how to do it. After all, he is a person who has mastered all eight major cuisines. It should not be difficult for him to make paper-wrapped chicken.

After the old man came over, he had a quick breakfast and headed to the shooting site with the prepared paper and a few hens that had just been slaughtered.

On the way, Feng Weiguo, who was more curious, asked the question in his heart: "Brother Xu, how did you wrap this paper? Aren't you worried that it will split?"

The old man smiled and said: "You'll find out later, this thing sounds mysterious, but you'll understand everything once you read it.

In this trip, we originally planned to come back after seeing Huangguoshu, but we were a little bit unsatisfied, so we went to Guangxi, where there are also many beautiful scenery.

In Guangxi, we met a famous local chef who was about our size. He entertained us with chicken wrapped in paper. By the way, Pei Yong and I also learned how to make this dish. "

Feng Weiguo said with some fascination: "The exchanges and discussions among peers are the most anticipated. If I had known this, I would have gone with you."

The old man gave him a blank look: "What are you going to do? Be a light bulb?"

Feng Weiguo: "..."

You will lose powder like this, let me tell you.

But because Feng Weiguo is his fanboy, the old man still told him the secret of making paper-wrapped chicken.

"Before cooking, put the paper into the oil pan and fry it for a while, then make it into oil paper, and then wrap it casually, so that the chicken can be tightly wrapped... This process is hard to explain in a few words, and you will see me later. knew."

Feng Weiguo opened his mouth wide: "What? The paper needs to be deep-fried first?"

Chapter 1185 Fried Paper

This dish of paper-wrapped chicken is a specialty of Wuzhou, Guangxi, and is known as "a must in China".

The biggest feature of this dish is to use the thin and tough jade button paper to dip the marinated chicken into the oil pan for frying, so that the juice in the chicken will not flow out and the fragrance will not dissipate.

It tastes not only tender and juicy, but also has a strong aroma, which is fascinating.

The dish that the old man is going to cook today is relatively unpopular, so there are a lot of onlookers, not only a few old people, but even Xu Wenhai, Xie Hailong and others came, and the entire filming site is full of people.

Although there are too many people, it is a bit chaotic, but the on-site sound reception will not be affected much. After all, I have filmed in the back kitchen before, so it is okay to have more people in this professional studio.

The ingredients used in this dish are very simple, that is, young hens that have not laid eggs, which are the same as those used in Cantonese cuisine.

From this point, it can be seen that the Guangdong and Guangxi regions have high requirements for eating chickens, and people are completely indifferent to big roosters. Only this kind of small hen that has never laid eggs is the favorite.

Because at this time, the pullet is tender and juicy, with a rich and delicious aroma, and it is well-proportioned, moderately fat and thin, and it is delicious no matter how it is cooked.

In addition to the chicken, the rest is the jade button paper and various seasonings and spices.

There are mainly salt, honey, sugar, light soy sauce, dark soy sauce, white wine, ginger juice, star anise, fennel, tangerine peel, grass fruit, cumin, shallots, pepper and other condiments.

These are all used for marinating chicken, and the amount is not large, this is to prevent the delicious flavor of the chicken from being suppressed.

After all the ingredients and seasonings are prepared, the filming begins.

It was still Xu Zhuo and the old man who appeared on the scene. Xu Zhuo first read out a series of titles of the old man, and then flaunted the identity of the Xu family's culinary family.

In fact, if this kind of shame is very strong, Xu Zhuo is unwilling to say it.

But the old man and Xu Wenhai liked these things. Before the filming started, the two of them explained in various ways, especially the old man, who even forced Xu Zhuo to answer the words.

This made Xu Zhuo feel powerless.

At the same time, I also complained secretly in my heart, what kind of culinary family is almost the same as the royal family.

After shamelessly introducing the old man, Xu Zhuo began to talk about the dish he was going to make today: Wuzhou paper-wrapped chicken.

The materials were all ready, after Xu Zhuo said briefly, he started cooking.

The old man first introduced all the ingredients, seasonings and spices, and then he took the slaughtered hens and began to clean the knife.

The so-called knife modification is to remove some unnecessary or uncookable parts, such as chicken feet, chicken wing tips, chicken heads and necks, all of which must be removed.