Food starts with noodles

This dish only uses more parts of chicken, which makes it more enjoyable to eat.

After changing the knife, wash it in clean water to soak out the excess blood, then dry the chicken body with kitchen paper, and start chopping.

The so-called chopping is to chop the chicken, which is convenient for marinating and frying.

When it comes to chopping pieces, the old man muttered and said: "In the past, paper-wrapped chicken was usually cut into four pieces and fried, but now, the so-called paper-wrapped chicken is chopped into small pieces.

And some places are not deep-fried, just soak the paper in oil, and then put it in the oven to bake, completely losing the flavor of paper-wrapped chicken. "

When he said this, Xu Zhuo knew that the old man must have mastered the skill of frying large pieces of chicken, otherwise he would not be so pretentious.

The old man picked up the kitchen knife, first cut the whole chicken into two parts along the spine, and then divided the half-cut chicken into two evenly sized pieces with gallop and chicken legs as the boundary.

In this way, a chicken is broken into four parts.

After all the chickens are parted, start to marinate.

The old man brought a pot to prepare the marinade, and after the marinade was ready, he put the divided chicken pieces into it for marinating. The purpose of this was to allow the seasoning to be fully stirred in the pot.

In addition, marinating in this way will not cause the embarrassing situation of uneven application of seasoning.

Put the prepared seasonings and spices into the basin in turn, and then add the chopped shallots.

You can put more shallots, so that the onion flavor will be more intense and taste better.

After all the seasonings were prepared, the old man put all the chopped chicken pieces in, then covered with a layer of plastic wrap, and started to marinate.

If you want this dish to be delicious, you must marinate the chicken thoroughly.

After finishing this step, the old man took out the jade buckle paper.

Xu Zhuo asked with anticipation, "Grandpa, what's the next step?"

The old man sorted out these jade button papers, and said two words slowly: "Fried paper."

Xu Zhuo was stunned for a moment: "Fried paper?"

Although I already knew it when I was in the car, I still have to perform it when it's time to perform. This is to highlight the shocking effect.

The old man took a paper cutter and cut these jade button papers into squares with a length of [-] centimeters.

After cutting, he set the big pot on the stove, heated it first, and then poured half a pot of cold oil.

The next step is to wait for the oil temperature to rise.

Dai Zhenting next to him was a little surprised: "When he said fried paper before, I thought he was fooling Feng Weiguo. I didn't expect this step? The oil temperature of this thing is too high, will the paper just ignite?"

They have been busy in the back kitchen for most of their lives, so they naturally know that it is normal for the oil in the pot to burn when cooking, so when seeing these jade buckle papers, Dai Zhenting unconsciously remembered the oil that came out of the pot when stir-frying the dishes. flames.

Yu Peiyong said in a low voice: "This is deep-fried at low temperature, it cannot be burned."

When the oil temperature was almost [-]% hot, the old man put the cut jade button paper into the pan and started frying.

At first, Xu Zhuo was really worried that the paper would become powdery in the oil pan.

He doesn't regret the paper, but this big pot of oil is really a pity.

However, to Xu Zhuo's surprise, after the paper was put into the oil pan, there was no obvious change except some bubbles appeared at the corners.

The only difference is that the color has darkened, which is the natural reaction of the paper to absorb oil.

The frying time does not need to be too long, and it can be out of the pan when there are basically no bubbles.

The old man used a special flat-bottomed colander to fish out these papers one by one and put them on the bamboo grate to control the oil.

After taking them all out, he turned off the fire, wiped the sweat from his brow, and prepared to rest for a while.

"If I don't cook for a while, my body really can't take it anymore." He beat his waist, and Xie Hailong and Xu Wenhai hurriedly got up and gave up their seats on the sofa next to him.

Everyone drank tea and chatted, and an hour passed quickly.

Next, it's time to wrap the chicken and fry it in the pan. Xu Zhuo is a little nervous. If the old man overturns his car, how can he save him?

Chapter 1186 Paper Wrapped Chicken

The fried paper is shiny and slightly slippery to the touch.

It doesn't look like paper anymore, but it looks like the kind of wax paper used for packaging food or mimeographs, and it also looks like a thin plastic film.

After the jade button paper is fried, it should become denser, because the flexibility of the paper has been significantly improved, and even when it is torn by hand, it will take a little effort.

In addition, the paper became smoother after frying, and it should be that the tiny pores were blocked by grease, so it became what it is now.

The old man took these papers and looked at them one by one.

After frying, although it can make the paper more dense, it can also expose some problems.

For example, some small holes or small air bubbles on the original paper will become larger or burst during frying, causing holes to appear on the paper.

This kind of paper cannot be used because it will leak air and oil, so it has to be picked out.

After the old man sorted out the papers, he found two with holes.

After choosing, he brought some cotton thread.

Everyone was a little surprised when they saw this. Could it be that the paper-wrapped chicken was wrapped with cotton thread?Isn't this the same as zongzi?

The old man smiled and said: "The traditional method is to wrap the paper with thread, but it is not cotton thread, but the kind of very thin bamboo strips split from young bamboo.

The chicken fried in this way has the fragrance of bamboo.

But we don't have bamboo here, so we use cotton thread to make do.By the way, why are you so shocked?Don't you know that everything in Guangxi can be made into dumplings? "

This made everyone nod their heads, it was indeed the case.

Anything can be wrapped in zongzi over there. Maybe this paper-wrapped chicken was inspired by making zongzi.

After the cotton thread was ready, the old man brought the marinated chicken over and started wrapping the chicken.

Tear off the plastic wrap, take these chickens out of the pot, and wipe off the spices and marinade such as scallion and ginger on the surface.

After doing this, he put the chicken nuggets in the middle of one side of the jade button paper.

Then roll the chicken nuggets forward with the paper, and let the paper roll the chicken nuggets.

Then fold the excess paper on both sides towards the middle, overlapping with the chicken nugget.

Roll the chicken piece at the end and continue to roll it forward until it reaches the very head.

The paper-wrapped chicken has been wrapped, and then just wrap the two ends with cotton thread a little bit.

The fried jade button paper is very flat, and it is easy to stick together, even if it is not tied with a rope, it will not be separated.

So you only need to wrap it a little bit, instead of wrapping the whole body like making zongzi.

After wrapping it up, the old man said: "The reason why I chose to wrap it up is actually because I was worried that the chicken nuggets would be too big to be fried through.

If the chicken nuggets are small, just wrap them in the way of wrapping traditional Chinese medicine, and you don’t have to worry about them cracking. "

The chicken nuggets made in the traditional way are relatively large. For the sake of safety, the paper must be wrapped with a rope to prevent it from cracking.

If the chicken nuggets are small, then there is no need for this, because the frying time is very short, and the chicken nuggets mature quickly, just wrap them in the way of wrapping Chinese medicine.

After wrapping all the chicken pieces, the old man turned on the stove again and started to burn the oil pan that had just fried the paper.

When it comes to the step of frying, it is time for the final test whether this dish will work or not.

For a dish, no matter how many tricks there are, no matter how good the presentation is, if the taste is not good, everything is useless.

The quality of the taste is the only criterion to test whether a dish passes the test.

When the oil temperature was about [-]%, the old man put the wrapped chicken pieces into the pot along the side of the pot, and at the same time, turned the heat down a little, so as not to raise the oil temperature too fast, causing the dishes to be cooked outside and raw inside.

Turning the heat down a bit will slow down the rate at which the oil in the pan heats up.

In this way, the heat will be more evenly immersed in the chicken, allowing the chicken to mature gradually.

And the meat is matured at low temperature, the juice in the meat will not be lost, and even the water on the surface will not evaporate. This kind of chicken will taste very delicious.

From this point of view, this paper-wrapped chicken has mastered the essence of low-temperature barbecue in Western food.

As the temperature of the oil gradually rises, the air in the paper bags also gradually expands, and each paper bag is bulging and floating on the oil surface, which looks very interesting.

The old man took a spoon, scooped up a spoonful of hot oil from time to time and poured it on these paper bags to let them be heated evenly.

In addition, these paper bags will also be turned over, so as not to only fry one side, these papers can't stand it.

Don't worry about fried paper-wrapped chicken, you have to take your time. Only in this way can the dishes be made better.

When the old man was busy, Yu Peiyong asked Xu Zhuo a question: "Little Zhuo, tell me how these chickens are mature."

When Xu Zhuo heard it, he immediately said it was fried.

But after thinking about it, no, the meat did not touch the fat, and there was not only a layer of jade button paper in between, but also some air.

This probably is……

He said uncertainly, "Grandpa Yu, these meats are actually steamed, right?"

Yu Peiyong smiled and nodded: "Yes, this is actually a method of steaming, but compared with the conventional steaming, this method can make the temperature of the air rise higher, and the dishes produced in this way are also delicious. It will be more delicious."

Xu Wenhai next to him heard this, and asked curiously: "Then, isn't it the same principle as the air fryer?"

Yu Peiyong said: "It's somewhat similar, but it's still different. The air fryer heats the air and blows it continuously towards the ingredients, so that the surface of the ingredients loses water severely, forming a frying effect.

And this kind of water-proof steaming, the air inside is not circulated, and the ingredients are not dry on the inside or on the surface, so it will taste better. "

This way of frying is actually not fast, at least it is much slower than putting the chicken directly into the frying pan.

But the advantage is that you can put a lot of paper bags in the pot, and then fry it slowly, without worrying about the lack of space in the pot or the ingredients sticking together.

After frying for more than ten minutes, the temperature of the oil has completely risen, and it is almost [-]% to [-]% high at the moment.

Just when Xu Zhuo thought the paper bags were about to burst, the old man turned off the fire, then used a colander to fish out all the paper-wrapped chickens in the pot, and put them in a bamboo basket to control the oil.

Xu Zhuo asked curiously, "Grandpa, are these chickens cooked?"

The old man shook his head: "Not yet, almost."

These words almost made Xu Zhuo's waist flash, what do you mean by a little bit?

Doesn't this mean that the car overturned?

As a result, the old man went on to say: "Now these chickens are still a little undercooked, and we have to wait. When the paper is not hot, these chickens can be eaten."

Xu Zhuo instantly understood the meaning of these words: "You mean, you need to rely on the residual temperature to make these chickens fully mature, right? Then the requirements for experience are too high, and the car will overturn if you are not careful."

The old man smiled, and said a classic quote from "The Oil Seller" in a very aggressive manner:

"Without him, only familiar with you!"

Chapter 1187 Zheng Guangyao: I feel like someone sold me out

While talking, the cameraman has already started to shoot close-ups around the bamboo basket.

Because we have to wait for a while before we can try it, everyone decided to take a rest.

The old man had been busy around the frying pan for ten minutes just now, his forehead was covered with sweat, he wiped off the sweat, sat on the sofa beside him and drank two sips of tea, and then he recovered.

"Huh, I haven't exploded like this before, I'm afraid the paper will explode, and I feel a little tired after relaxing now."

After all, everyone was watching, and it was filming on the spot. It would be a lie to say that the old man is not nervous. He is just in a good mood and has not shown it.

After all, he is a king, and he has an extraordinary bearing.

At this moment, everyone is gearing up to taste the paper-wrapped chicken, and Xu Zhuo is also waiting to eat.

But the old man muttered and said: "I have prepared a bit too much paper, Xiao Zhuo, do you want to learn salt-baked chicken? If you want to learn, you can learn it now.

It just so happens that everyone is here, we can help you answer any questions you have, and we can show you a few more demonstrations.

Strictly speaking, this paper-wrapped chicken is very similar to salt-baked chicken. The chicken is marinated first, then wrapped in paper, and the chicken is matured through indirect heating. "

As soon as the old man finished speaking, Yu Peiyong echoed and said, "Yes, this paper-wrapped chicken indeed has many similarities with salt-baked chicken. It won't hurt me to learn it while the iron is hot."

Everyone agreed with the old man's proposal, only Xu Zhuo was helpless.