Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 259 Recipe of Home Version Soy Sauce Chicken!Shen Guofu: Who is in charge of this family? 【Ask monthly ticket】

"I didn't expect that your new store is so grand!"

At the entrance of the kitchen, Guo Xinghai, who walked around the store, was amazed and full of admiration for this place.

The newly renovated Linji Gourmet is not only magnificent, but more importantly, the chefs, Wei Gan, Zhuang Yizhou, and Zhu Yong, are all masters who have participated in cooking competitions.

Although Qin Wei and Ji Minghui did not participate in the competition, they are also well-known in Diaoyutai, where there are many talents.

Looking back now, the first two cooking competitions were nothing compared to culinary skills. They were just two job fairs for Lin Xu.

"Hello Xinghai, welcome to our Linji, what do you want to eat tonight, I will cook for you myself."

Seeing Guo Xinghai, Wei Qian stopped stealing from Xie Baomin, but ran out to say hello.

"Today I'm here for a feast, I'll eat whatever I prepare."

Qin Wei handed Guo Xinghai a cup of sour plum soup, he took a sip and chatted with Wei Gan with a smile.

In the kitchen, Guo Weidong acted as if he was convinced of Xie Baomin:

"Old Xie, if you hesitate with me again, I will immediately post a message in our Diaoyutai group, so that everyone can taste your soft-shelled turtle cooking skills."

Xie Baomin suddenly lost his temper.

Those bastards snatched up those pork loins last night. If they were notified to come here today, there might not even be a mouthful of soup left for these turtles.

Thinking of this, Lao Xie immediately changed his smiling face, and bumped Guo Weidong with his shoulder:
"Dongdong, what do you think of this kind of braised sauce? Do you need to add other ingredients? You can't leave tonight, my good brother has a few more drinks."

Guo Weidong: "..."

Your dog is too lively, right?

Is this my buddy again?
He looked at the fried turtle in the pot and said:
"It's time to add the ingredients. After the ingredients are fried, you have to cook the rice wine. If you fry the soft-shelled turtle like this, it will be completely ruined!"

Upon hearing this, Xie Baomin quickly poured the ingredients into the pot and continued to stir fry.

When the frying was almost done, he didn't cook the rice wine, but poured more than half of the frying spoon high-grade white wine into the pot.

After the wine was poured in, he deliberately turned the frying pan so that the flame from the stove topped the pot mouth, and the white wine in the pot was instantly ignited, and the whole pot of soft-shelled turtle and chicken nuggets was completely engulfed in flames.

"Hey! This move is not bad!"

Guo Weidong was still curious at first, so he didn't hurry to cook rice wine to dissipate the peculiar smell in the ingredients and increase the aroma of the dishes by the way, but Xie Baomin did not expect that Xie Baomin immediately used this fire technique.

Compared with rice wine, the burning white wine can increase the mellow aroma, and the effect of removing fishy smell will be better.

This trick is not complicated, and all master chefs and above in Diaoyutai can easily do it.

But being able to do it doesn't mean being able to use it.

Cooking has reached a certain level, and it has changed from a simple display of techniques to an arrangement and combination of techniques.

How to use the cooking techniques you have learned to better display the taste and taste of ingredients is a challenge that every chef will face.

But Xie Baomin never seemed to have such confusion.

Every time he cooks, he can flexibly adjust the cooking techniques according to the ingredients.

This is probably talent.

"Dongdong, what do you think is more appropriate to put in this dish?"

There are quite a few people eating together tonight, the three members of the Lin family and the three members of the Shen family, plus the uncle and nephew of the Guo family, the original plan of a chicken and a soft-shelled turtle is somewhat insufficient.

Guo Weidong said:
"You must have an idea, just do it directly, and I'm not picky."

As soon as Xie Baomin heard this, he rushed to Wei Gan at the door and said:

"Xiao Wei, get some iron stick yam and black fungus. Since there are ingredients in the dish, let's add some warming."

Guo Weidong couldn't help being happy:

"Be careful to make your nose bleed, turn around and go to Building No. [-]. Let me teach you how to make some soup, so that you don't have to look for a doctor every day. If you don't know it, you will think that you are terminally ill."

"Dongdong, you say that again, I put chili, a big bowl of dried chili!"

"Then I'll post on Moments to help you promote this soft-shelled turtle roast chicken."

Xie Baomin suddenly lost his temper as if he had been pinched seven inches.

While he was busy, he asked:
"My wife has a fitness card and asks me to exercise at least three times a week. Dongdong, do you think exercise is effective or food supplements are effective?"

"Although food supplements are effective, they must be based on exercise."

Xie Baomin felt that he had failed.

Among the three masters and apprentices, let alone the younger brother, he was twenty years old, just the age at which he could make a hole in the ground if he stumbled, while the master was nearly seventy years old, but he was full of tendons and in good health. Go to the pier to carry the big bag.

Only he, Xie Baomin, was a little weak. He didn't feel it at first, but when his wife took the initiative recently, he suddenly felt a little overwhelmed.

Drinking wolfberry water all day can't hold up your waist.

It's really "I have no choice but to be middle-aged, and the joke is actually myself"!

After the baijiu is burned, add light soy sauce, add sugar and pepper, and finally add a little oyster sauce for freshness, and the seasoning of this dish is over.

Stir-fry a few times to let the seasoning spread evenly in the pot, then add boiling water, cover the pot, turn down the heat, and start to simmer.

Braised dishes are inseparable from braised stew.

This is not only to make the ingredients thoroughly cooked, but also to let the flavor soak into the depth of the ingredients.

As for this dish, stewing has another function, which is to stew out the gelatin of the soft-shelled turtle skin, so that the taste and taste of the dish are better.

The soft-shelled turtle is not only rich in colloid, but also the bottom shell, limbs, and even the entire outer skin.

This kind of ingredient needs to be simmered for a while, so that it tastes the best.

When Wei Gan came in, Guo Xinghai and Lin Xu didn't continue chatting, but came in to clean up those small turtles. This kind of small turtle is most suitable for the whole stew.

Guo Xinghai is very comfortable with this kind of small turtle.

While speaking, the turtle had been slaughtered, and a kitchen knife was cut from the tail of the turtle, and the upper cover and body of the turtle were cut about one-third.

Such a large opening can not only clean out the internal organs, but also make the turtle look complete.

And in the process of marinating, the taste can be better immersed.

After cleaning it, Zhu Yong went downstairs to find Xu Xinhua to make it.

After cleaning up the small turtles, Guo Xinghai got excited and wanted to show off.

Seeing that there were still a few free-range chickens sent by Lao Huang, he said:

"Since there are a lot of people eating tonight, let me add another dish, and I'll give you a taste of my soy sauce chicken."

Soy sauce chicken?
Lin Xu ate at Building No. [-] during the last engagement.

Although he was caught in the bliss of being engaged at the time, he didn't pay much attention to the taste of the dishes, but he was still deeply impressed by the rich flavor of soy sauce chicken and the crispy skin and meaty taste.

But if you want to make soy sauce chicken, shouldn't you boil soy sauce with various spices and ingredients first?

He asked curiously:

"Is there enough time?"

"Of course it won't work with the hotel version. The soy sauce chicken light soy sauce in the hotel has to be boiled for several hours. I make the home version, and I can learn it soon."

The hotel's practices are cumbersome and complicated, and it is impossible to learn them in a while.

But as soon as Lin Xu heard that it was a home version, Lin Xu became interested.

Someday the father-in-law or baby Shen wants to eat it, so he can show his hand.

And once you learn it, if Shen Baobao and his sister-in-law suddenly have the idea of ​​learning to cook, this dish will naturally be displayed.

Thinking of this, he smiled and said:

"It just so happens that I don't know how to make soy sauce chicken yet, so take advantage of this time to learn."

Guo Xinghai picked out a chicken with relatively tender meat, took it, put it in a basin, sprinkled two handfuls of salt, and then carefully scrubbed the chicken skin with his hands.

Although these chickens have been slaughtered clean, there are still some dirty things on the surface.

Such as chicken wings and yellow mucous membranes in other parts.

In addition, there are some tiny dirt in the pores of the chicken, which can only be washed away by scrubbing carefully with salt grains.

After scrubbing with salt, the chicken skin looks a lot cleaner.

Put it into clean water, wash off the salt particles on the chicken, and tear off the lymph nodes in the chicken's neck by the way.

After finishing these, start a pot to boil water, and put green onion and ginger in the water.

When the water in the pot is about to boil, pour half a spoonful of cooking wine, then hold the neck of the chicken and place the chicken on top of the pot, and use a spoon to scoop up the water in the pot and pour it over the chicken.

The chicken skin was visibly taut as soon as it was poured on.

Drench the whole chicken once, lift the neck of the chicken and sink all the chicken into the pot, and press it with the back of a spoon to fill the belly of the chicken with hot water.

After it was soaked in water, it was lifted out, and some bloody water was evident in the abdominal cavity.

Seeing this, Lin Xu asked curiously:

"Is there a similar procedure for white-cut chicken?"

"Yes, this is done to make the chicken skin firm, and at the same time, it can also wash away the blood in the abdominal cavity as much as possible, so that the umami taste of the chicken is stronger."

Soak the chicken in the pot repeatedly three times, take it out to drain the water, and put it in clear water with ice cubes to cool it.

"After processing in this way, the crispiness of the chicken skin is fixed, and no matter how you cook it later, the chicken skin will taste smooth and crisp."

When Lin Xu heard this, he couldn't help being shocked.

Both father and father-in-law like to eat this kind of dish with smooth and crispy chicken skin, and think it is super good for wine.

Go back and practice for a while, let the in-laws who have almost chopped off chicken heads and burnt yellow paper to become brothers in double digits taste the taste. If it is delicious, wouldn’t it be an extra reserved dish for family dinners in the future.

While the chicken was cooling down, Guo Xinghai began to prepare the ingredients for the soy sauce chicken.

Dried shallots, ginger, scallion knots, two star anises, a large piece of rock sugar, a small bowl of light soy sauce, half a small bowl of dark soy sauce, half a bowl of rose wine, and two large bowls of water.

The ingredients are simple.

After getting ready, Guo Xinghai took a frying pan and put it on the stove.

Drizzle a little peanut oil into the bottom of the pot. After the oil is hot, put the dried shallots and ginger slices that have been cut in half into it to burst out the fragrance, then pour in clean water and pour in all the ingredients.

Bring to a boil and stir with a spoon for a while. When all the sorbet sugar melts, a pleasant smell of soy sauce floats out of the pot.

Guo Xinghai put the cooled chicken on top of the pot, poured the soup on the surface of the chicken skin with a spoon, and then put the whole chicken into the pot.

Then use a spoon to scoop the soup in the pot and pour it into the abdominal cavity of the chicken, then turn down the heat and cover the pot.

There is very little soup in the pot, and there is no way to submerge the whole chicken.

"How long will it take?"

Lin Xu looked at the iceberg-like chicken body under the transparent pot cover, which was half taller than the soup, and always felt that the chicken was difficult to taste.

"Boil for [-] minutes and turn over, then cook for another [-] minutes, and it's almost ready to eat."

Soy sauce chicken cannot be eaten immediately after it is out of the pan. It needs to be dried for a while to make the meat firm again, so that it tastes better.

And let it dry, the color of the chicken will be more beautiful.

Here, the chicken is cooked on low heat, and Wei Gan next to him has already packed the iron stick yam and soaked some black fungus.

"Thank you, Chef, everything is ready."

Xie Baomin lifted the lid of the pot, and there was a nice fresh fragrance coming out of it, and the rosy pieces of meat made people crave.

But it's not the time to eat it yet, so we have to continue to simmer until the meat is rotten and boneless.

He poured the yams cut into hob pieces into the pot, stirred them twice to mix the meat and yams together, then covered the pot and continued to simmer.

Forty minutes later.

After getting off work, Han Shuzhen tasted the fruit vinegar delivered by Shu Yun in the lobby on the first floor. At this time, the roasted turtle chicken upstairs was almost ready to be cooked.

Xie Baomin chopped some green and red peppers, poured them into the pot, and stir-fried them for ten seconds.

This is not only to tighten the soup in the pot, but also to break the green and red peppers used for color matching.

During the frying process, the fresh and spicy taste of green and red peppers will be stained on the meat, giving this dish a light and fresh taste.

Soon, the green and red peppers were broken, and the black fungus put in ten minutes ago was already ripe, not to mention the yam. At this time, the iron stick yam was full of broth, and the original white color also became The ruddy color of soft-shelled turtle and chicken nuggets.

After pouring some sesame oil, start to cook.

Before turning off the fire, he used chopsticks to clamp out the shell, limbs and head of the turtle.

Put the vegetables on a plate, put the head and limbs on it, and finally put the turtle shells cut into four pieces together on the top, and this braised version of Farewell My Concubine is officially out of the pot.

"Well, this fruit vinegar tastes really good."

After drinking a cup of sweet and sour fruit vinegar, Han Shuzhen felt that most of the fatigue from work disappeared immediately.

Shu Yun took the empty cup she finished drinking and said with a smile:

"There is still plenty of fruit vinegar. When you leave later, just take a big jar with you. Mr. Lin said that we will brew some more in a few days."

Brew some more?
That would be great, just let the group of old sisters try these beautifying and complexion-enhancing fruit vinegars, and add some high-end customers to the store by the way.

Just as he was talking, Lin Hongqi and his wife, Shen Guofu and his daughter opened the door and came to the store.

"Shuzhen, you're off work, and you look better than last time."

As soon as Chen Meijuan entered the door, she greeted her mother-in-law.

Han Shuzhen said with a smile:

"I just drank a cup of fruit vinegar. It tastes really good. After drinking it, I feel comfortable. Xiaoxu's craftsmanship is really comprehensive."

Baby Shen pouted:
"Just praise your son-in-law but not your daughter. I wanted to make a steamed egg, but now you don't have Director Han in your steamed egg."

Han Shuzhen glanced at her daughter:
"I heard that the dipping sauce for skin jelly is salty?"

Shen Jiayue: "..."

There will be no more steamed eggs tomorrow.

Shen Guofu glanced at the message on the phone and said:

"Walk around, let's go upstairs for dinner, the fried turtle chicken is ready, and the soft-shelled turtle soup will be ready in more than ten minutes, shall we go to the private room and wait?"

The few dishes he missed the most have been prepared.

Now I just wait for the dishes to be served and have a drink with my father-in-law.

When going upstairs, Han Shuzhen pulled her daughter and asked in a low voice:

"Are steamed eggs and skin jelly easy to learn?"

"It's okay, maybe I graduated from Central Finance and Economics, I don't think it's difficult, but some Fudan graduates need to be taught twice by the teacher... Why do you ask this? Want to learn too?"

"It's not your grandma's birthday in two months. I haven't cooked a few meals for her in these years. If you are eager to learn..."

Speaking of these, Director Han felt ashamed of his parents.

However, just as her feelings of guilt arose, she was ruthlessly interrupted by her daughter:

"Is it because grandma finds it unpalatable? I heard that when you and my dad were about to get married, grandma voluntarily gave up her vacation opportunity to stay in Xiehe and work overtime in order to hide from your cooking, and she was rewarded for it... Ouch, I made a mistake, mom." , I will teach you tomorrow, okay?"

After receiving a slap on the back, Baby Shen immediately took his mother's arm obediently.

Han Shuzhen chuckled lightly, and couldn't help feeling a sigh in her heart.

How time flies, I remember that when I secretly fell in love with Lao Shen, I was not yet [-] years old, and my daughter was already in her [-]s in a blink of an eye.

There were a lot of people today, so I didn't eat in the booth area on the second floor, but went to a private room with a table for ten on the third floor.

Some cold dishes have been placed in the private room.

In the middle of the table were two bottles of old Luzhou, Lin Hongqi's favorite wine.

in the kitchen.

The skin of the chicken in soy sauce that has been pulled out of the pot is ruddy and exudes a strong aroma of soy sauce.

Guo Xinghai took a kitchen knife and cut the whole chicken quickly and ruthlessly. When cutting into pieces, he also removed the excess fat and lymphatic tissue under the skin, making the meat as clean and tidy as possible.

Once you've placed the chicken on a plate, hand it over to the waiter for serving.

Soon.

The stew pot in the steamer was also brought out.

Open the lid, the originally clear mountain spring water inside has turned into a thick soup, exuding a mixture of fresh fragrance and Chinese herbal medicine.

Xie Baomin took a deep breath:

"Well, this tastes really good. I'll drink two more bowls later."

All the dishes are ready, and everyone goes upstairs to eat together.

In the private room.

As soon as Lin Hongqi sat down, he opened a bottle of wine, filled everyone up one by one, raised their glasses and said:
"Thank you for taking care of my Xiaoxu, I'll finish this glass of wine, you can do whatever you want."

After speaking, he took a drink from his glass.

The son's great achievements are inseparable from the help of these people around him. As a parent, what we can do is to express our gratitude to these people as much as possible.

Everyone raised their glasses one after another, finished the white wine in the glasses, and began to eat vegetables.

Shen Baobao picked up a chicken paw and gave it to Han Shuzhen:
"Mom, eat this, it's rich in colloids, beautifies and nourishes the skin, it's more effective than beauty injections."

Han Shuzhen smiled.

Although the daughter is a little naughty, she still has filial piety.

As soon as she picked up the chicken feet and took a bite, she saw her daughter holding a skirt and putting it in Chen Meijuan's bowl:
"I gave this skirt to your mother, try it quickly, Bazhen, it's so rare."

Han Shuzhen: "..."

It's better to treat my mother-in-law than my own mother, you are really my own daughter!

While gnawing chicken feet, Lin Xu handed over a bowl of soft-shelled turtle soup:

"Mom, try it. This is the soft-shelled turtle soup made by my brother himself. It contains Angelica Cordyceps and other Chinese herbal medicines that are good for the body. Drinking it can nourish qi and nourish the skin, and it is good for the body."

Well, it's better to be a son-in-law.

After taking the soup, Han Shuzhen looked at Lin Xu and asked:

"Just now Shu Yun said that you are going to make some fruit vinegar?"

"Yes, I think everyone likes to drink, and I plan to make some on the second floor of the villa."

Han Shuzhen was even happier when she heard that it was going to be done in the villa.

In addition to the garage on the second floor, there is also a cigar room specially used by Shen Guofu for smoking cigars. Han Shuzhen said to her husband without thinking:

"From tomorrow, the cigar room on the second floor will be vacated to make fruit vinegar. You can sit in the yard and smoke cigars from now on."

Shen Guofu, who was drinking with his in-laws, was full of question marks.

what's the situation?
My hot cigar room is occupied if it is said to be occupied?

Is there any king law?
Are there any laws?
"Where can I make fruit vinegar? There are too many empty spaces in the garage..."

When he was muttering, he suddenly noticed that his wife's eyes were getting colder, and he said quickly:
"My wife, your suggestion is really good. The cigar room has constant temperature and humidity, and it is really suitable for making fruit vinegar. This idea is really great. I will vacate the contents when I go back..."

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Today I fiddled with the Qidian account for a long time, and my author account can finally log in to the Qidian APP. This chapter is 5400 words, please ask for a monthly ticket, brothers!
(End of this chapter)