Food starts with Mapo Tofu

Chapter 650 Spicy Chicken
Deboning chicken legs is not a difficult task for aging, as long as the fascia connecting the key parts in the middle is cut open.

Soon after aging, three chicken legs were processed, and then cut into pieces for marinating.

"It's really not prepared in advance, otherwise it would be beautiful to bring back a small bamboo shoot chicken." Chen Nian sighed while talking.

Small bamboo shoot chicken refers to small chickens with a growth cycle of about 7 to 8 weeks. The meat is very tender. It is perfect for making spicy chicken, but there is really no one in the store, so in this case, use chicken legs Meat is a better choice.

After putting it into the pot, add monosodium glutamate, salt, pepper and cooking wine in turn, first grasp it evenly and then add a little rice wine to continue to remove the fishy smell and increase the aroma.

He continued to cook the chicken thigh meat with his hands. Under the skillful technique, the seasoning was evenly massaged into it, and then some umami juice and sesame oil were added to it after aging.

Sesame oil is a good thing to say, umami juice is a kind of seasoning now, which has the effect of reducing salt and increasing freshness. Although it is said to be a technologically hard work in many people, the main ingredients of this stuff are still such as soy sauce and some spices and Normal food additives.

Chen Nian himself studied food, so he is not against these things. He knows that as long as it is used within the normal range, there will be no problem. It can make food taste better, so why not do it?

In the end, some five-spice powder was added to it for aging, and these seasonings were used to marinate, and the bottom flavor will be richer when it comes out, and it will be more fragrant after the entrance.

But when Chen Nian was learning to cook Sichuan cuisine, he didn't actually put five-spice powder in it, but now Chen Nian feels that adding some five-spice powder in it can further increase the fragrance.

After all, the times are developing, and Chen Nian feels that tradition must be followed, but he should not blindly keep it. Since it is cooking, delicious food must be the most important thing.

After mixing for a while, when the seasoning was completely attached to the chicken, the surface of the chicken began to become a little sticky. At this time, Chen Nian added mung bean powder and flour to it.

This is the key to the spicy chicken being crispy when the time comes, but also to keep the outside crispy while leaving the inside extremely tender.

Because the water in the meat will evaporate when it is fried in the pan, so when frying things, there will be a crackling sound in the pot. This is not because the oil itself is tumbling, but because the water in the ingredients is constantly flowing. emerge from below.

The drops of water rise continuously from the oil, and then explode after reaching the top. This is why the oil always flies up when frying or cooking.

But now the outside is covered with flour and starch. When it is fried, the outer layer of flour will become crispy first, but because the meat is wrapped, a large part of the water vapor will be left in the meat, so the chicken will be crispy when eaten. Will be tender.

After it is fully grasped, Chen Nian starts to pour oil into the pot. Since it is frying, it must use wide oil. It is different in restaurants and at home. Even if it is wide oil at home, it will not pour too much oil. Does your family eat fried food every day?

If you can't use it up, you can only put it there, and use it slowly when cooking in the future.

But it is different in restaurants. If there is a dish on the menu that needs to be deep-fried, and this dish is very suitable for the taste of the guests, then the guests will keep ordering it, so the oil needs to be used all the time.

Use your hands to put the chicken evenly coated with a thin layer of flour into the pot, and soon the pot will start to bubble up. Because of the aging and precise control of the heat, the oil in the pot is only Just bubbling.

When the aging puts all the meat into the pot, the white foam in the pot has already occupied the entire oil surface.

The sound of clattering and clattering kept ringing, and it was as lively as setting off firecrackers: "That's it, no firecrackers are allowed during the Chinese New Year, just listen to this in the kitchen."

But when Chen Nian thought about it, he would listen to it here. If he wanted to listen to something louder, the kitchen would be gone after it rang.

During the frying process, Chen Nian kept turning it with a strainer to ensure even heating. Otherwise, if it is left in the pot, there will always be a few sides close to other meat or the bottom of the pot that will be less heated.

After flipping like this for a while, the color of the diced chicken turned golden yellow, and then took it out to control the oil.

But it's not finished, whether it's spicy chicken or sweet and sour pork, or croquettes or anything else, it's best to fry it twice.

After the first frying, raise the oil temperature, and then fry again, so that the fried ingredients will be more crispy.

After Chen Nian fished out the chicken, he continued to increase the fire to raise the oil temperature, and when there was no more crackling sound of water inside, the oil temperature had almost risen, and Chen Nian put the chicken back into the pot again.

After a certain amount of cooling, the chicken was put into the pot again, and the sound of crackling sounded again, and the color of the exterior began to deepen to a degree visible to the naked eye. After Chen Nian counted silently for seven or eight seconds, he immediately fished it out.

When picking it up, Chen Nian also weighed the spoon up and down to quickly control the oil, and at the same time, the crisp sound made by the fried chicken colliding with the strainer is also very pleasant.

It can make such a sound, which means that the outer skin has been fried enough and crispy.

At this time, Chen Nian picked up a piece with chopsticks and threw it into his mouth.

There is a crisp crunching sound coming from the mouth between chewing. No seasoning has been added yet, but even the faint undertone that infiltrated into the meat during marinating before makes people nod again and again.

In fact, sometimes cooking does not require too complicated procedures. This dish is eaten as it is now. If you can sprinkle some salt and pepper or barbecue ingredients on it, it will be even better.

It's just that this dish can only be regarded as a semi-finished product now.

Then Chen Nian pinched two pieces of chicken and threw it into his mouth: "Don't say it, it's quite delicious."

After eating it, Chen Nian hurriedly stopped. Fortunately, he discovered it in time, otherwise he would have finished eating these fried chicken before making the spicy chicken.

Just when these fried chickens were oil-controlled, Chen Nian began to cut the dried peppers again. After cutting them, Chen Nian removed all the seeds. Generally speaking, the seeds are removed when cooking with peppers, otherwise the seeds will be removed when frying. It is easy to fry the paste and become bitter, affecting the taste.

However, just frying the chili will also make it burnt. In the past, Chen Nian would put some sesame oil in it in advance when making oil chili, so this time, Chen Nian also put some sesame oil in it, but besides that, he poured some white wine.

Baijiu is brewed from grains, so it will be more fragrant after soaking in white wine and then frying chili peppers.

After stirring evenly, Chen Nian picked up a pot and poured sesame oil and vegetable oil into it.

While turning on the medium-low heat, add the peppercorns.

Chen Nian directly grabbed a lot of peppercorns, which in the eyes of many people is the lethal dose, but to make spicy chicken, you have to put more peppercorns and peppers in this way.

And the really delicious spicy chicken can't put too much meat in it, it has to be the kind of feeling of looking for meat in the pepper.

Chilli chicken that was eaten out before the age usually comes on a larger plate than the rest.

After the prickly ash is fragrant, pour the peppers that have been soaked in sesame oil and white wine into the pot and start to stir fry.

During the flipping, the spicy aroma began to echo in the kitchen. Although the Sichuan peppercorns and chili peppers were already half the size of the pot, they were not choking, only fragrant.

If you want to fry the chili, you can't turn on the fire.

Stir fry slowly over low heat. If you feel that the pot is hot, you can lift the pot away from the stove for a while.

In this way, the spicy aroma became stronger and stronger, and when it was about to reach its peak, Chen Nian quickly poured the chicken that had been completely dried out into the pot, and then added a handful of minced garlic. Spoonful of fresh soy sauce and sesame oil.

During the stir-frying, the diced chicken with chili and pepper was flying in the air, quickly merging together, and the seasonings added before were also changing rapidly under the action of temperature, constantly attaching to the chicken with spicy.

In the process of aging, a handful of white sesame seeds were sprinkled to further enhance the aroma.

When it was almost done, Chen Nian turned off the fire directly, then lifted the pot and used a spoon to put the spicy chicken into the plate.

The oily chili is particularly appetizing under the light. Although it is not the main course, it will also bring people the urge to taste it.

The skin of the chicken is deep-fried and crispy. Although it doesn't look as oily as chili after being briefly oiled, there are some sesame seeds hanging on it.

He is not a big drinker, but if he meets the right dish, Chen Nian doesn't mind having a drink or two.

When Chen Nian was surfing the Internet before, he saw someone adding hot pot oil to the spicy chicken. Every time he saw this operation, Chen Nian would frown.

Because whether it is making spicy chicken or other spicy things, they themselves need to have the aroma of chili, but this aroma does not come from this way.

It's good to do what you do now.

Although it was only done on a temporary basis, it is definitely much better than those random teaching methods on the Internet.

A dish should be exquisite in color, fragrance, and color, and if you don’t mention anything else, you must not choose the color and aroma.

Because of the addition of sesame oil, the color of the chili is bright red, the luster is attractive, and the aroma is not to mention, just now, even if you don’t put in the fried chicken, wrap the slippers in the batter and fry them before throwing them in. Zanthoxylum bungeanum is as fragrant as fried peppers.

The only downside might be that it can't be chewed.

Immediately afterwards, Chen Nian arranged the plate again, put a piece of grass next to it, and then placed it in the center of the table where the light was better, and began to pick up the phone to find an angle to shoot.

It took two to three minutes for Chen Nian to take a photo he was satisfied with.

Only then did he come outside with the spicy chicken.

No one came to ask me for dinner tonight, and Chen Nian didn't ask about it before making it. It's obviously too late to ask now, and the food will be cold when they come over.

But it doesn't matter even if you are alone, Chen Nian went to the counter and got a flat Xiaojianzhuang, which is a direct brand of Wuliangye, and the taste is still good, a small bottle of two liang, Chen Nian is enough for one person to drink.

In the end, Chen Nian took another small wine cup, and sat on the stool like this. One person, one chopsticks, one wine cup and a plate of spicy chicken.

Poured a full glass for himself, took a sip first, the soft and spicy taste stimulated the taste buds in his mouth, after a little warming in his mouth, he swallowed it into his stomach.

Feeling the spiciness of the white wine, Aged Nian put a piece of chicken into his mouth. Although the spicy chicken is also spicy, it is more fragrant. Soon the tastes of the two are combined with each other, and the feeling in the mouth is much relieved.

"It's really good, it's really good!"

"It's a pretty little day." Chen Nian couldn't help feeling elated.

The chicken nuggets are crispy and not hard at the entrance. Although not too much seasoning was added during the post-frying, due to the previous marinating, pepper, chili and even white wine and sesame oil added, a special compound aroma has been formed.

There is absolutely no need to add more spices.

With a light bite, the outer layer of crispy shell is opened, and then the chicken inside begins to release a little juice.

Spicy, crispy, fragrant and tender is exactly the taste that a qualified spicy chicken should have, and it is also the most intuitive taste change that a person can feel after eating.

Obviously this dish is not difficult to make, but Chen Nian doesn’t know why many restaurants just don’t cook it well, blindly pursuing spicy and spicy, and can’t taste any compound taste, and he claims that Sichuan cuisine is just like this.

Chen Nian is not a moralist, it’s not that a dish is not allowed to be prepared differently, after all, food has no fixed taste, and the palatable one is precious, as long as it tastes good, you can do whatever you want.

But the problem is that it doesn't taste good.

And it is very expensive. Although a lot of chili and peppercorns are used, it is completely unnecessary cost. In the end, consumers still pay for it. As a result, the store touts it and transforms itself into an Internet celebrity.

"Forget it, I'm still beautiful alone." Chen Nianxin thought.

I also own a restaurant, and I don’t need to go online to talk about others for no reason, and I don’t earn that kind of money, so there is no need to comment on others.

And offend people, this is the most important thing, if you report others, won't others report you?
I am not a master of the chef world.

If Chen Nian has really achieved a very powerful role after decades, and his apprentices bring it out again, maybe he will learn from Lao Tang, who came to his side a while ago, to eat, drink, and eat everywhere every day. After finishing, make an evaluation according to your own inner thoughts.

Because at that time, I don't lack fame and money, and I can act according to my own preferences.

However, while Chen Nian was eating like this, he started to open the phone software to edit pictures, adding filters to the picture of spicy chicken he took earlier.

He seldom did this kind of thing before, but now that he has Hongdou, Chen Nian feels that he should get in touch with this kind of thing appropriately, otherwise he won't even be able to edit pictures for Hongdou.

After eating and repairing the picture, Chen Nian thought about it, first posted a copy in Moments, and then posted it on the Internet.

"Honghong Restaurant will have a new dish tomorrow—Spicy Chicken. I will try it for everyone first. It tastes very good."

(End of this chapter)