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

Chapter 279 The Roasted Ceiling——Roasted Chicken Cake!New side quests! 【Subscribe】

Lin Xu has never heard of soft roast chicken cake.

But when he heard that the tofu was made with chicken breast and pork fat, he immediately realized that this was a high-end Sichuan dish, or even an unpopular high-end Sichuan dish.

This kind of dish may be lost someday, so if you have the opportunity to learn it, you must grasp it.

"Brother, do you want to learn? Welcome, just now we were talking about whether this dish will be lost in the future. It's great that you want to learn."

Dai Jianli greeted warmly, and brought a piece of chicken breast and a piece of pork fat by the way:

"They've all done it, so I'm the only one missing. I just want to demonstrate it to you...you can learn it in one pass, brother? I heard that you can even learn Qingshui Furong in one pass, let alone this dish gone."

Lin Xu smiled helplessly.

This is the fate of random people!
However, with the dish of Qingshui Furong as the base, if the recipe of this chicken cake is very similar to that of Furong Chicken Slices, it will not be too difficult to learn that time.

Thinking of this, he said:

"You can try it later. If you learn it, I will use it in the next Diaoyutai competition and destroy the opponent!"

Dai Jianli quickly put the chicken breast on the chopping board, peeled off the fascia on the surface, then turned the kitchen knife over, and smashed the meat with the thick back of the knife.

This is exactly the same as making hibiscus chicken slices.

Lin Xu could see clearly.

Smashing chicken breasts should follow the principle of slow first, then fast, first light and then heavy.

The whole process was not blindly smashed, but divided several times.

The purpose of the first pass is to loosen the chicken breast, so the force should be lighter when smashing, and there should be about a centimeter between each blow, so that the fibers of the chicken breast will loosen and the smashed chicken will be more fluffy .

The second time is to flatten the chicken breasts to make the fibers more fluffy. When smashing, the force should be slightly increased, and the interval should be shortened by half.

At the beginning of the third time, use the back of the knife to smash in a row, and gradually smash the chicken breasts into a state of pureed meat.

After smashing it several times in this way, the minced chicken becomes delicate and fluffy.

At this time, use the blade of a kitchen knife to scrape the minced meat two to three centimeters wide to the side, so that the delicate minced meat sticks tightly to the chopping board, and the fascia in the meat, which is as thick as a hair, will automatically show its original shape.

Use a bamboo stick to pick out the fascia, scrape up the minced meat and put it in a small basin, then scrape off the minced meat on the chopping board, and continue to pick out the fascia.

After going through this over and over again, all the fascia is picked out, and the minced chicken is ready.

The whole process is complicated and cumbersome, and requires high physical strength, energy, and endurance. In addition, the chopping board must have a high-quality chopping board, otherwise there will be wood slag mixed into the minced meat.

After the minced meat is ready, put half a frying spoon of green onion and ginger water into it to marinate.

Taking advantage of this time, I began to change the knife for pig fat.

"To make this dish, you need to use fresh pork fat, because the fat of fresh meat is elastic, and it will be like jelly after changing the knife. If the pork fat has been frozen, it will not have much elasticity, and the umami taste will not be enough."

Dai Jianli took the pig fat and explained the essentials, then cut the pig fat into slices, and smashed it into a meat paste with the back of a knife.

The reason for smashing is also to make the pig fat more fluffy.

Lin Xu somewhat understood.

These pig fats are smashed into meat paste, and then mixed into the minced chicken. After steaming in this way, it should be a chicken cake trembling like tofu, right?

Not to mention the taste, the level of tossing alone is enough to make people daunting.

Compared with chicken breast meat, pig fat is easier to smash. There is no fascia in the fat meat, so just smash it into a translucent meat paste.

After pounding, according to the amount of minced chicken, take half of it and put it into the minced chicken.

Start seasoning.

Put a teaspoon of salt in the bowl, a teaspoon of soft white sugar for refreshing, and a teaspoon of pepper for removing fishy smell.

Repeatedly grasp and mix with hands, so that the minced chicken and pig fat are completely mixed together.

Due to the presence of salt, the minced meat and pig fat will slightly gel, and the onion and ginger water that was originally marinated with minced chicken will be gradually absorbed.

At this time, grab the minced meat and beat it twice to make the minced meat and pig fat more even.

After stirring thoroughly, add five egg whites and a small handful of potato starch soaked in water.

Continue to grasp and mix, so that the minced meat in the basin becomes a fine white paste.

Seeing that Lin Xu was watching seriously, Dai Jianli said:
"Pig fat should be completely smashed into mud, without particles, otherwise the taste will be bad. Don't mix too much into the minced chicken, it is easy to steam out the lard, and you must grasp it evenly, otherwise the pig fat will clump up and look bad. good."

He explained the main points of making chicken cakes in a few simple words.

Hearing this, Lin Xu was very moved. Although there are only a few short sentences, the experience contained in it may take many experiments to find out.

Chef Dai is really a real person!
While feeling emotional, a kitchen helper hurried in:
"Boss, Chef Song from Building [-] asked someone to ask, did you catch two river balls from their aquarium this morning?"

Dai Jianli said without looking back:

"Shit, the Jiang Tuan in his place is thin and small, how can I take that stuff?"

"But... Building No. [-] has brought out the surveillance cameras. You are indeed the one who is in the Laojiang regiment. Boss, why don't you give it to them? Chef Song has gone to the catering department to file a complaint."

Dai Jianli took out his mobile phone and called Song Dahai without saying a word:
"Brother Lin came to Building No. [-] today. I took you two fish to entertain him. Why is it like you have cramps? Believe it or not, I asked Brother Lin to deduct your nephew's salary."

Lin Xu: "..."

Not too bad, just said that Chef Dai is honest, isn't that a bit too much?
Song Dahai's voice came from the phone:

"Dog, don't you have a lot of Jiang Tuan in your pond? Since Master Lin is here, I'll call them to eat in your building No. [-] later. Make the food better, don't lose face of Diaoyutai. "

Lao Song knew very well that if the fish didn't come back, it would be better to take the other chefs to Building [-] for a meal, and he would be a big eater.

Dai Jianli put down his phone helplessly, washed his hands and said:
"Lao Song got wild Jiang Tuan this time, so I got two for you to try out... Who would have thought that he would sue for picking and searching, how stingy! When I came back this morning, I saw that he was There are some small vegetables planted in the yard, and I will call you to eat them when it’s almost grown, this kind of small green vegetables grown by myself are much more delicious than those sold outside.”

It seems that this is a habitual offender.

No wonder everyone is wary of Chef Dai like a thief.

After this little episode, Dai Jianli brought two slightly larger square boxes, cleaned them, wiped them dry, and then brushed a thin layer of cooked lard on the plate.

When you are done, pour the adjusted white meat paste into it.

He said sideways:
"This step must be brushed with lard, not vegetable oil, otherwise the steamed chicken cake will not be white in color."

Lin Xu nodded in agreement:
"It is true that vegetable oil is too easy to color ingredients, so salad oil is better, but the effect is still not as good as lard."

After putting all the meat paste into the tray, tap it lightly to expel the air bubbles inside, so that the steamed chicken cakes will not have air holes.

After finishing these, put the two boxes into the steamer, cover with a layer of plastic wrap, but don't need to cover it tightly, just enough to block the condensed water on the lid and prevent it from dripping down.

Then cover the pot and steam over low heat.

"Brother Lin, did you find out? You steamed this on a low fire, do you know why?"

This question really stumped Lin Xu.

He thought for a while and asked:

"Is it to prevent the chicken cakes in the box from being air-bubbled?"

When the steam is too high, the steamed food tends to have air bubbles. In order to prevent this, when making custard and other dishes, it is necessary to steam it with medium heat to make the egg liquid solidify more gently, so that the custard texture is obtained. better.

This chicken cake should have a similar effect, right?

As soon as Lin Xu finished speaking, Dai Jianli nodded and asked:

"anything else?"

and also?

Why did this suddenly become a graduation defense?

Lin Xu caught a glimpse of some pig fat left on the chopping board, and a sudden idea came to his mind, and he immediately thought of a possibility. He said to Dai Jianli:
"Is it to prevent the lard from steaming?"

"Yes! Brother Lin really deserves to be someone who is hugged and fed by God. This talent is really... When I was learning cooking, it took me a long time to figure it out."

half a day?
This is what God hugs and feeds, right?
Assholes like us are just sneaking into God's kitchen to steal food.

It's all luck to get it.

The steaming time of the chicken cake should not be too long, basically it has to be taken out when it is solidified, otherwise the ingredients will shrink after steaming for a long time, and the appearance will not be good.

Lin Xu asked Dai Jianli and several head chefs in Building [-] in detail.

I learned that these chicken cakes can basically be steamed in eight to ten minutes, but the specifics depend on the amount of minced meat and the depth of the container.

In general, the deeper the meat paste, the harder it is to steam it through, and the longer the steaming time will be.

When steaming, choose metal containers as much as possible, preferably aluminum containers with the fastest heat conduction, followed by stainless steel or iron plates.

However, containers with poor thermal conductivity such as plastics and ceramics should be used as little as possible, which will cause inconsistent raw and cooked chicken cakes.

For example, the meat paste in the middle still has a runny heart and has not solidified, while the surrounding meat paste has been steamed until the oil is full of air bubbles.

These are not only the essentials of steamed chicken cakes, but also the matters needing attention for all steamed dishes.

While chatting about these topics, Lin Xu suddenly looked at Dai Jianli and asked:
"Chef Dai, chicken breast can be made into chicken cakes, so can fish be made into fish cakes?"

Dai Jianli smiled at the chefs next to him and said:

"See, chicken cakes are directly associated with fish cakes. This is called talent... Brother, the method of fish cakes is similar to this. In fact, in Hubei, fish cakes are very common delicacy, whether it is stewed or cooked. It’s a steamed vegetable, and putting a few slices of fish cake in it can make the taste even more delicious.”

When he said this, Lin Xu had a general understanding.

It probably tastes like fish balls or something.

If you have a chance later, you can try it. After all, compared with pigs, beef and sheep, fish meat has a lot of calories, and you don’t need to put lard when cooking, just put some fish oil in it, and the effect should be good.

Not long after, the chicken cakes in the pot have been steamed.

Dai Jian took out the two boxes containing the chicken cakes from the pot with the pan clamp, removed the plastic wrap covering the surface, and a strong fresh fragrance wafted out of the boxes.

At this time, the meat paste inside has solidified, and the surface is white and delicate. Coupled with the rich fresh fragrance, Lin Xu has the urge to pour it out, slice it and dip it in garlic juice.

"It is steamed, but it is not recommended to take it out of the container immediately, because some parts may not be fully mature, so the correct way is to take it out and let it cool for a while, let the remaining temperature simmer the unfamiliar parts, and do this The chicken cakes came out with a better texture.”

Lin Xu nodded, and finally understood the doorway.

Taking advantage of the time when the chicken cakes were drying, Dai Jianli cut up all the green onions and prepared them for soft roasting.

The so-called soft roast is a cooking method to keep the ingredients soft and tender, which is different from braised and dry roasted.

Not long after, when the chicken cake was almost dry, Dai Jianli carefully poured it out of the box.

The chicken cake was trembling. From the perspective of visual effect, it was no different from tofu, even more delicate and attractive than tofu.

The chicken cakes can't be cut right now, the temperature has to be lowered so that when cutting, the chicken cakes won't fall into a pile.

"There are many ways to make chicken cakes. You can fry them in the pot like Furong chicken slices, stew them in chicken broth, or make fresh chicken cakes, soft fried chicken cakes, clear soup chicken cakes, etc. Just treat this thing as tofu, don’t be limited by your thinking.”

Don't be limited by thinking?
Lin Xu felt that this was quite right.

The more powerful the chef, the easier it is to fall into a rut of rigid thinking.

For example, this chicken cake, since it is used as tofu, why not just make it into mapo chicken cake?Oh yes, mapo chicken cake.

Make chicken cakes in the same way as mapo tofu, the taste must be very delicious, right?
As soon as he thought of this, a system prompt sounded in Lin Xu's mind:

"The host's mind is expanded, and the side task [dish innovation] is triggered. The host is asked to make a Mapo Chicken Cake using Mapo Tofu within 12 hours. After completion, the perfect-level unpopular Sichuan cuisine will be rewarded with a lucky draw. "

Side quests?

Dishes innovation?

Lin Xu didn't expect the system to come up with a task in such a way that he just let his mind wander.

If it's 12 hours, then today.

For him, it is not difficult to make chicken cakes. The key is that the recipe of Mapo Tofu has not yet been mastered. His only choice is to exchange points for the recipe of this dish.

After the exchange is in hand, cook Mapo Chicken Cake with Mapo Tofu.

The points accumulated so hard will be consumed again.

Lin Xu muttered, and then entered the points mall to exchange for Mapo Tofu.

However, when he dug out this dish, his eyes widened involuntarily.

[Qualified mapo tofu: 350000 points]

[Excellent Mapo Tofu: 700000 points]

[Excellent Mapo Tofu: 1200000 points (with skill tasks)]

[Perfect Mapo Tofu: 2000000 points (with trial tasks)]

what's the situation?
Isn't it just a tofu dish?Why is the starting price only 35 points?

Is there any mistake?
Is the dog system raising prices on the ground?
However, there are missions, so you have to redeem them.

He originally wanted to exchange for the cooking method of the excellence level, but considering that the requirements for making Mapo Chicken Cake are not lower than the excellence level, it is better to exchange the cooking method of the perfect level.

Thinking of this, he exchanged for the perfect recipe of Mapo Tofu without hesitation.

Two million points were deducted in an instant, and there was no room for Lin Xu to repent.

"Consume 2000000 points to obtain the perfect classic Sichuan dish - Mapo Tofu, and trigger the trial task: Ask the host to cook a similar dish using the cooking method of Mapo Tofu within [-] hours. Only after completion can you officially obtain Mapo Tofu A classic take on tofu that would otherwise be relegated to excellence."

(Note: After downgrading the perfect level cooking method to the excellent level, the skill task will not be triggered, please know)
After reading the mission introduction, Lin Xu was somewhat relieved.

The two tasks can be combined, which is the only good news in this side task.

After returning home in the afternoon, I started to prepare this dish.

There are more and more rice killers in the store, so let's add a mapo tofu.

If things go on like this, sooner or later, these rice killers will make their debut in Linji Gourmet.

While he was muttering to himself, Dai Jianli next to him set up an oil pan, put half of the salad oil in the pan, then put in half of the lard, turned the heat to low, and started cutting the chicken cakes.

The texture of the cooled chicken cake will be slightly harder, which is relatively easier to cut.

Use a kitchen knife to cut the chicken cake into diamond-shaped slices with a thickness of seven or eight millimeters. After cutting, put it in a large colander.

At this moment, the temperature of the oil in the pot has also risen a little bit, almost [-]% hot. Dai Jianli immersed the colander in the oil pot, and some dense small bubbles gradually appeared on the surface of the chicken cake.

Like Furong Chicken Slices, these chicken cakes must be fried in warm oil to keep the chicken cakes as tender as possible.

Lin Xu remembered that when my mother made soft-boiled tofu in the past, there was also a step of oiling.

Unexpectedly, this soft roasted chicken cake is also operated in the same way.

I really think of chicken cakes as tofu.

The time for the chicken cake to be oiled does not need to be too long, the main thing is to tighten the surface a little so that it will not easily fall apart during the firing process.

Take out the fried chicken cake and soak it in warm water directly to remove excess fat.

Pour out the oil in the pot, add a small piece of lard again, fry the oil and fry it with a few peppercorns, remove it after the fragrance comes out, add shredded green onion, then remove the chicken cake and put it into the pot .

Instead of stir-frying, pour a large spoonful of thick chicken soup directly along the side of the pot, and then start seasoning, adding salt, sugar, pepper and a little white soy sauce.

Bring to a boil over high heat, then simmer over low heat to allow the soup to fully soak into the chicken cake.

Finally, hook a little water starch, pour a little chicken oil, and put it on a plate.

The whole firing process is not complicated, but you must be careful enough, because these chicken cakes are very tender, and if you move them a little too much, they may fall apart and become a pile of mush.

After it was cooked, Dai Jianli looked at Lin Xu and asked:

"How about brother? Have you learned it?"

"It's almost there. Today I'm going back to practice hard. If there's anything I don't understand, I'll ask you for advice, Chef Dai."

"You're welcome brother, if you have anything to ask directly, don't see each other between us brothers."

Dai Jianli pointed to the dishes on the plate and said to Lin Xu:
"Try it and see how it tastes."

Do you need to taste it?
This taste is absolutely delicious.

But the muttering was the same, Lin Xu immediately picked up a pair of chopsticks and a small plate.

To eat this kind of dish, there must be a small plate to follow, otherwise it will be too easy to pinch.

He carefully picked up a piece of chicken cake and put it in the plate. After blowing it a bit, he couldn't wait to pick it up and taste it.

Just like tofu, don't look at it before eating, but the entrance is still scalded a little.

The first thing you taste in the mouth is the umami of chicken, followed by the rich aroma of lard.

In addition to the taste, the delicateness of minced chicken and the richness of lard are intertwined, which makes people feel infinite happiness from the bottom of their hearts.

Fantastic.

Lin Xu resisted the burning in his mouth, and gave Dai Jianli a thumbs up:
"Master Dai, your craftsmanship is amazing!"

Dai Jianli waved his hand modestly:

"That's all we have, but as far as Diaoyutai is concerned, my chicken cakes are still of a certain standard. If you want to put Lao Song aside, you can't make him even if you tear his bones apart..."

Before he finished speaking, Song Dahai's voice came from outside:

"You dog thing, tell me again and try?"

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I'm sorry that it's late again. I looked at the update records. Except for one chapter missing on the 2nd of last month because of a cold, the book has been updated for nearly [-] days. Such a heavy update has made me physically and mentally I'm very tired, but I will try my best to adjust and strive to achieve [-] consecutive daily [-]D changes. Although this is not an achievement, at least it must be worthy of everyone's money.

This chapter is 5500 words, ask for a monthly ticket, brothers, it is still updated today, don’t worry!

(End of this chapter)