Food starts with Mapo Tofu

Chapter 456 Hibiscus Chicken Slices
But these things can’t be figured out on your own, and you can’t ask them. It doesn’t seem appropriate to ask around. After all, most of the martial arts gyms are Shen San’s apprentices. It would be embarrassing for the sound of the wind to reach the ears of the Lord.

"Forget it, it's useless to know these things, anyway, as long as I live a good life, Shen San's monthly salary here is twice as much as outside."

Thinking of this, Chen Nian no longer thinks carefully about where Shen San's funds come from.

Then he continued to cook.

In the past few days, Chen Nian has been practicing making Furong Chicken Slices. This dish was made by Master Sun at the banquet, and after Chen Nian thought about it, it seems that Sichuan cuisine and Huaiyang cuisine also have this dish. Dishes of dishes.

But according to Master Sun, this dish actually originated from the Shandong cuisine, so Chen Nian mainly focused on this dish, and planned to take it out to practice

And in Chen Nian's memory, it seems that this dish was also selected for the state banquet, which can be said to be a dish at the level of a state banquet, so Chen Nian became interested in this dish.

After a few days of pondering and research, Chen Nian probably found some tricks. After the dish of Furong Chicken Slices is cooked, the meat should be white in color, and the taste should be soft, tender and fragrant. As for the shape, it should be like hibiscus. .

The main raw materials are chicken, fish and water chestnut.

Although this dish does not seem difficult just by listening to the name and the description of its taste, it seems that the chicken breast is cut into slices first, then marinated with green onion and ginger water, and finally watered continuously Grab and mix the starch and seal it with oil.

But in fact, this is not the case at all. This dish can be said to be one of the earliest molecular cuisines in China.

The first step in aging this dish, besides washing and preparing them, is to use two kitchen knives to chop them all into mud with the back of the knife.

And when chopping, add green onion, ginger, rice and salt.

And on the way of chopping them into puree, chicken soup has to be added slowly to make the puree more hydrated and thicker.

It took more than an hour for this step of aging alone, and it took him longer in the previous few times, that is, he found a little trick on the third day.

Watching these ingredients being chopped into light pink and milky white meat paste, the texture is uniform, and you can feel its delicateness at a glance.

When Master Sun made this dish earlier, he also told me that the reason why a dish named after chicken is to add fish is because the umami flavors of fish and chicken can be fused together, resulting in a qualitative change.

This can be understood by the old age, as it was the case with the fresh fish and sheep that he made back then.

And I know that there is another reason why fish is added to the dish. If only chicken is used, it may be a bit woody.

Of course, this is compared with adding fish, otherwise, if a layman eats it, even if no fish is added when cooking, the final dish will feel very soft and delicious when it comes out.

The meat paste made by mixing chicken and fish meat is also called minced chicken.

Chen Nian put the minced chicken that had been prepared with great difficulty into the bowl, and at this moment he felt his shoulders began to ache again.

This feeling has appeared since he first tried this dish, but fortunately, most of the people in the martial arts gym know how to massage, and Chen Nian would ask other people to massage his shoulders and necks every morning .

Of course, it has the function of recipes. Even if it is not according to the high probability, it will recover on its own at night, but after all, you have to be busy cooking during the day. If you cook with pain, the cooking process that was originally very enjoyable will become The torment is incomparable.

After putting the minced chicken into the bowl, Chen Nian cracked a few eggs in another bowl, slowly poured their egg whites into the minced chicken, and stirred in the same direction with chopsticks.

At the same time, in the process of stirring, Chen Nian still thought that the development of science and technology is quite necessary. If you put it in 100 years, how can you beat it repeatedly with the back of a knife for more than an hour?

Just put all the ingredients in the molecular cooking machine, press the switch and it takes only a few seconds to make the minced chicken.

And the result in just a few seconds is even more effective than this more than an hour.

But who told me this was in a dream, just work harder.

Constantly pour the egg whites into the minced chicken, and stir gently without using much effort, as long as the chicken and egg whites are evenly blended together.

If you pour the egg whites in too hard or all at once, the two will clump together.

If that happens, this dish can be declared a failure directly.

Until all the egg whites were evenly beaten into the minced chicken, and the color of the minced chicken changed from the original light pink to light yellow.

At this time, Chen Nian grabbed a little water starch and mixed it into it.

Chen Nian accidentally added more water starch yesterday, mainly because he wanted to test whether adding a little more water starch would make the dish more tender and elastic.

As a result, the meat skin of the final dish was old and hard, and it was not even as good as the one made on the first day.

And after adding the water starch, stir it slowly and evenly, otherwise the air will enter after beating fast.

After the air enters the egg white, the egg white will be sent, which becomes one of the steps in whipping the cream.

After slowly stirring the water and starch evenly, Chen Nian picked up a basket made of fine cloth mesh next to it, put it on top of a small basin, and poured the minced chicken that had been beaten before. .

The purpose of this step is to filter.

Filter out the small particles inside and some fascia on the meat, and the minced chicken will become more delicate after filtering.

Sure enough, after filtering, there was a bit left on the basket that did not flow down through the pores, and the old man stirred it with chopsticks, and finally the remaining minced chicken flowed down, which originally existed in the minced chicken. The inconspicuous fascia is also highlighted at this moment.

After filtering the minced chicken, the next step is to adjust a sauce.

About five grams of ginger juice and rice wine, about two taels of clear chicken soup, a little monosodium glutamate and a small half bowl of water starch.

It is worth mentioning that MSG already existed in this period, and it has been introduced into China. Although no one has opened a factory for mass production, you can still buy it if you want to.

But the price will be slightly more expensive.

But it's not a problem at all that these seasonings are a little more expensive in Jinwumen.

But even so, Master Sun rarely puts MSG when cooking.

After making these preparations, Chen Nian began to pour oil into the pot, and then he was ready to start hanging chicken slices.

(End of this chapter)