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

Chapter 293 Game: I Can Install Accelerators!Steam Pot Chicken: Coincidentally, I can too! 【Subscribe】

Since we are going to make steam pot chicken, it is natural for everyone in the family to try it.

Although the chicken is not important, the medicinal materials such as Panax notoginseng and astragalus are very friendly to women, especially during the tonic season in autumn, if you eat it a few times, the body's resistance can be significantly enhanced.

In order to prevent not having enough food, Lin Xu deliberately took out the biggest steamer that Lao Huang sent.

The diameter of this pot is nearly forty centimeters. It is very big and can hold a lot of ingredients, even if many people eat together.

The steam pot is not a cooking utensil that can be used alone, but to be used on a soup pot.

In order not to crush the pot, or cause the pot to overturn due to too much condensed water during cooking, Lin Xu specially asked Che Zai to weld an iron frame to match the diameter of the pot.

When cooking, all the pressure of the steam pot acts on the iron frame, and will not exert pressure on the pot below.

After arranging the steam pot, Lin Xu washed his hands and went to the TV station to shoot a video for an afternoon, so that tomorrow he can concentrate on making steam pot chicken in the store.

Early the next morning.

When Lao Huang came to deliver the food, he said to Lin Xu:

"I have a friend who contracted an orchard in the suburbs. He raised a group of pullets. They didn't feed them. They usually ate bugs and wheat grains scattered in the orchard. They didn't grow fat, but their meat was very firm and they had butter in their stomachs. There are so many... What time do you start? I drove to his place in advance and brought the slaughtered chickens over."

The fresher the pullets used for steam pot chicken, the better.

Because the chicken cannot be washed or blanched, the longer the time, the worse the taste and texture of the chicken will be.

Authentic steam pot chicken pays attention to putting the chicken into the pot when it is warm and twitching, so as to ensure that the nutrients and umami substances in the chicken will not be lost.

But now, the slaughter and processing of live poultry is prohibited in all catering workplaces within the urban area of ​​Beijing, and they can only be slaughtered in the suburbs so that they can be brought over.

In order to ensure freshness, the time for slaughter and cooking in the pot should be shortened as much as possible.

Lin Xu thought for a while and said:
"Just deliver it around two o'clock in the afternoon, and cook it directly when it arrives."

"Two o'clock? Is this time enough? A normal steam pot chicken takes more than four hours. If you make it so late, you won't miss your meal at night, right?"

Lao Huang looked worried, for fear that the reserved cooking time would be short.

Lin Xu smiled and said:

"Don't worry, I have a knack for making steam pot chicken, which can cut the cooking time in half."

These words made Lao Huang stunned:
"The trick? My son-in-law in southern Yunnan doesn't even know it. Where did you learn it? It can't be a side trick like adding chicken broth and chicken essence, right? That would be a waste of ingredients, I'll tell you..."

The steam pot chicken that is going to be made today requires at least four figures in terms of medicinal materials.

If it is cooked in the restaurant way of adding chicken broth and chicken essence, it will be completely ruined.

"Don't worry, Lao Huang, we eat by ourselves. How could I do that? This is the method taught by my master, and it is generally not passed on."

As soon as he heard that it was the method taught by Uncle Gao, the doubts in Lao Huang's heart disappeared immediately.

No way, this old man's reputation is too great, he is simply a legend of Diaoyutai.

After finishing the business, Lao Huang winked and asked:
"Brother, are those Moringa seeds okay to use?"

use?
This is really unclear, because neither the senior brother nor the old man can open their mouths to ask.

"I don't know. My friend ate it. The effect should be good, because these two days are not as frowning as before."

Frowning?

Lao Huang's eyes lit up, the word "buzhan" was used too vividly, it was much better than others who could understand the malaise.

Brother Lin deserves to be a graduate of the University of Finance and Economics, he is educated!
He looked around and saw that no one was paying attention, so he whispered:
"A friend of mine asked someone to buy some maca, but it hasn't arrived yet. Let my friend give you some when it arrives. It is said that foreign monks can recite scriptures. Let's see if it is true or not."

Lin Xu:? ? ? ? ? ?

Brother, you don't think I'm a depressed person like you, do you?
He wanted to tell the truth, but he felt that it was not good to betray his senior brother. After all, his senior brother was surrounded by enemies every day, and he didn't have many friends of his own.

Still don't sell out.

But I still have to find a way to clarify it later, lest this misunderstanding will get deeper and deeper.

After Lao Huang left, Lin Xu grabbed a small handful of Panax notoginseng and rinsed it twice to wash off the dust on the surface, then put it in clean water and started soaking.

Although the cooking of the steam pot chicken started in the afternoon, the prep work has to be done right now.

Hard medicinal materials like Panax notoginseng need to be soaked for several hours in advance, so that the medicinal effects can be released when they are cooked.

In addition to Panax notoginseng, other ingredients such as astragalus and morels also need to be soaked and raised in advance. Only in this way can they be cooked in the pot at the same time when the chicken comes.

However, ingredients such as astragalus and morels are not as hard as Panax notoginseng, so they don’t need to be soaked too early, about [-] o’clock in the morning, so they won’t delay the use in the afternoon.

After soaking Panax notoginseng, the breakfast in the store is almost ready.

Today's breakfast is hot dry noodles.

The amount of noodles made last night was a bit large, and the pastry chefs practiced more vigorously, and there were about [-] catties of dough left unused.

In order to prevent waste, Ji Minghui directly processed it into round noodles with a noodle machine.

After processing, boil it directly, then mix it with rapeseed oil, let it cool, pack it up, and put it in the refrigerator for storage.

Dough and noodles are easy to ferment after overnight. Even if they are stored in a cold storage, they will have a somewhat sour fermentation smell, so they are directly boiled and processed into semi-finished hot dry noodles.

It's ready to eat in the morning.

In order to get closer to the "premature" that Wuhan people are obsessed with, Ji Minghui and several pastry chefs came an hour earlier today.

Adjust sesame sauce, stir-fry capers, fried noodle nests, fried bean curd, and by the way, some rice wine egg drop soup that goes with it.

Let everyone really feel the joy of Wuhan people eating breakfast.

"Boss, it's time to eat. Would you like to eat a big bowl or a small bowl?"

Lin Xu said:

"Eat first, I'll go and wake up the proprietress."

After speaking, he picked up a fried noodle nest, walked outside while eating, and when he reached the door of the kitchen, he did not forget to take out the dried chicken breast, which was prepared for Dundun's breakfast.

Not long after, the bleary-eyed Baby Shen followed Lin Xu, gnawing on a small half of the dough in his hand.

Obviously, the noodle nest that Lin Xu took when he left was robbed by this girl.

"I ate the bean curd first. I really like the taste of the bean curd. When I went on a trip with my dad last time, we bought a whole one, which ruined the popularity of the line..."

As soon as she saw the food, Shen Jiayue truly "woke up".

Seeing that his baby needs delicious food every day to maintain his vitality, Lin Xu dotingly went to the kitchen to fill her with some sliced ​​bean curds.

This is eaten by our own people, so the appearance of the bean curd is very ordinary.

However, the ingredients are very solid, with a large amount of meat filling inside, and the fried bean curd outside is crispy and crispy, which is enjoyable and delicious to eat.

After receiving the plate, Baby Shen picked up a piece and took a big bite:

"Wow, it's delicious!"

She immediately took out her mobile phone, took a photo and posted it under Lin Kee Food:
"The employee meal of Linji Food has broken through the sky. Who would have thought that eating a employee meal can also experience the premature happiness? I tried it for you. The authentic three fresh bean curd. I lost weight recently, so I ate five big pieces first. Bar!"

It was only seven o'clock in the morning, which was the time when many people were rushing to work.

The photo of Shen Baobao suddenly made many netizens who hadn't had time to eat breakfast break their defenses.

Especially the piece of bean curd with a bite, fully revealing the solid filling inside.

"Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!"

"In the past, poisoning was only done at meals, but I didn't expect it to be earlier."

"The poison released has reached full coverage in the morning, evening and night. What else can we do besides surrender?"

"When I saw the Sanxian Doupi, I suddenly felt homesick. I didn't have time to go home during the Mid-Autumn Festival. When I went back during the National Day holiday, I went to show off two bowls of hot dry noodles first when I got off the high-speed train."

"Wow, fellow upstairs, I'm also ready to go home during the National Day holiday."

"Curious question, does the store recruit interns? The staff meals that change every day really make me hungry."

"Every time I go to the store to eat, I remind you that you can't order dishes that are not on the menu, but the employees themselves eat so richly and fancyly, you really don't regard customers as gods at all!"

"..."

Lin Xu came over with two bowls of mixed hot dry noodles, handed one bowl to Shen Baobao, and began to eat the other bowl by himself.

I have to say that the sesame sauce and chili oil wrapped in the noodles taste really good, and it is really satisfying to take such a big bite.

The noodles are mixed with diced mustard and capers, which also play a role in relieving greasiness.

After eating the noodles, have a big mouthful of noodle nests.

Carbon water plus carbon water, double the happiness, double the surprise!
This is the breakfast that men eat, eat it solidly, and don't know what it feels like to be hungry all morning.

"Xubao, do you want steam pot chicken for lunch today?"

"No, eat it in the afternoon, our parents can come to taste it after get off work in the afternoon, and if we eat it at noon, there will be too little time."

"Then I'll have lunch in the afternoon."

At eleven o'clock in the morning, Lin Xu grabbed a handful of dried morels and rinsed them to remove the dust on the surface.

The roots of these extra-grade morels have been removed, so there is not much to clean up.

If it is not removed, it cannot be rinsed. Instead, scald the morel mushrooms with slightly hot water, remove the roots, and wash the sand inside.

After rinsing, put morel mushrooms into warm water at about [-] degrees Celsius, then put a handful of sugar, and start to rise.

The umami substances in morel mushrooms will volatilize when heated, so the water temperature should not be too high when rising, and the effect of cold water rising is not good, so the water temperature of about [-] degrees is just right.

As for the white sugar, it is to make the umami of morel more intense.

Then soak astragalus, dried jujube, wild black wolfberry, sand ginseng and other ingredients and medicinal materials separately to prepare for the steam pot chicken in the afternoon.

At [-]:[-] in the afternoon, Lao Huang's car stopped at the entrance of Lin Kee Gourmet Store on time.

Carrying two plastic bags, he trotted into the store.

"Brother, there are six in total. They are all fat and strong pullets. They have just been slaughtered for an hour or so, and they are still warm."

In order to let his wife eat authentic steam pot chicken, Lao Huang didn't even bother to eat lunch.

After placing the chicken at the door of the kitchen, he asked Che Zai to order a few sesame seed biscuits, and was going to add some beef toast.

"Thank you, Old Huang!"

Lin Xu took the chicken to the kitchen and began to prepare the steam pot chicken.

Although the chicken for steam pot chicken cannot be cleaned, it still needs to be treated, at least the skin of the chicken needs to be treated.

Put the chicken in a basin, grab a handful of salt and rub it vigorously on the chicken. The salt can clean the dirt in the pores of the chicken skin and the dirt and impurities on the surface of the chicken skin.

For chefs, there are two concepts that cannot be washed with water and cannot be washed.

It cannot be washed with water, you can wash it with salt, you can also use starch, flour, buckwheat husk, etc. As long as you want to wash, there are many ways to wash the chicken skin.

Soon, the white salt was rubbed dirty.

The chicken body has obviously become much whiter and tenderer.

After cleaning all six chickens, Lin Xu cleaned the chicken feet and chopped off the toenails of the chicken feet.

Then cut off the chicken butt and throw it away. This part cannot be stewed in the steam pot, otherwise the soup in the steam pot will be stained with fishy smell.

After cutting it off, skim the chicken leg vigorously, and cut off the chicken leg and the lower half of the chicken with the chicken skin, just like the pistol leg cutting method in a fast food restaurant.

The chicken legs and the meat around the chicken legs are live meat, which is smooth and chewy when cooked in a steamer.

The meat of chicken breasts and other parts is dead meat. It tastes dry and dry when cooked in a steam pot, so it cannot be put in it.

After removing the two chicken legs, Lin Xu cut off the chicken wings and the meat around the root of the chicken wings, leaving only three parts of the whole chicken: the head, the frame, and the breast.

The chicken neck has only skin but no meat, and the inside is full of lymphatic tissue, so it cannot be put into the steamer.

But the chicken body, head and neck are not wasted. In the afternoon, let Wei Gan or Zhuang Yizhou add a few potatoes to make stewed chicken nuggets with potatoes. It is still delicious when served with rice or steamed buns.

Remove all the chicken legs and wings of the six chickens, and the main ingredients for making steam pot chicken are ready.

It is said to be the main ingredient, but it is actually the cheapest ingredient in the whole steam pot chicken.

Chop the chicken into pieces that are slightly smaller than mahjong. After chopping, bring all the ingredients to be used, and then bring the steam pot that was cleaned yesterday, and start to fill the pot.

The shape of the steam pot is very unique, with a conical air hole in the middle, a bit like a copper pot for shabu-shabu.

Lin Xu spread the chopped chicken evenly in the steamer.

Then, put some sliced ​​Xuanwei ham on the wall of the pot. The lower half of the ham should be used for dripping oil. The salt taste is stronger here, which can effectively add salt to the soup.

The ham has a strong aroma, and in this dish, the aroma of the ham cannot overwhelm the umami of the chicken, so the amount of ham should be as little as possible.

Since it is less, it is natural to use the saltiest part.

In order not to make the taste of the ham too strong, the ham slices should be stuffed into the gaps at the very edges.

Stuff the ham well, then put the soaked notoginseng, morel, astragalus, caterpillar fungus, black wolfberry, and sand ginseng into it respectively, and the medicinal materials with strong flavor should be appropriate.

As for the jujube, it needs to be cut open, and the jujube core is taken out, and only the skin and meat of the jujube are used.

After these are put in, put a small handful of Cordyceps flowers.

Cordyceps flower can make the color of the soup golden and make it look better.

These ingredients are full, almost full of a pot.

After closing the lid, Lin Xu brought over a large pressure cooker, and filled the pot with enough water, about two-thirds full.

When making steam pot chicken, it must be done in one go, and there should be no pause in the middle to add water.

Although the steam pot chicken eats the ingredients in the steam pot, the pot for boiling water below also needs to be adjusted. In the past, people who paid attention to it used to cook it with chicken soup.

Let the umami taste of the chicken soup gradually penetrate into the steam pot along with the water vapor, and the umami taste of the soup is more intense.

If you think the chicken is greasy, you can also use the water soaked in morels to cook the soup, so that the umami taste will be stronger.

But today, there is a lot of ingredients and there is no need to be so extravagant.

Lin Xu added a few pieces of Angelica dahurica, which has a better effect of removing fishy smell, into the pot, and then added a tablespoon of onion and ginger water and a tablespoon of rice wine.

Onion, ginger and wine cannot be added to the steam pot, but they can be added to the soup below, which also has a good effect of removing fishy smell and foreign matter.

But for scallion and ginger, you can only put scallion and ginger water, not scallion and ginger, because scallions and ginger will have a bad smell if they are stewed for a long time.

Relatively speaking, green onion and ginger water is more suitable, and it will disappear after evaporation.

After adding all the ingredients, Lin Xu covered the lid of the pressure cooker, removed the air valve of the pressure cooker, and brought it to a boil.

The trick he told Lao Huang in the morning was to use a pressure cooker.

Compared with ordinary cooking utensils, the steam in the pressure cooker is more concentrated and the amount is more sufficient. As long as the valve is unplugged, there is no need to worry about the pressure in the cooking pot being too high.

Not long after, the water in the pot boiled.

Lin Xu took the iron frame that Che Zai welded yesterday, and put it on top of the pressure cooker.

Five minutes later, after the impurities in the water vapor evaporated, Lin Xu put the steamer up, so that the steamer was facing the gas nozzle of the pressure cooker.

Soon, billowing steam entered the boiler, and the condensed water on the lid began to drip down.

"Damn it, no wonder you asked Che Zai to weld an iron frame yesterday, so it was prepared for the steam pot chicken."

Zhu Yong and Zhuang Yizhou came over with their mobile phones and took a photo.

The two really didn't expect that the steam boiler can do this. The steam in the pressure cooker is much more concentrated than the ordinary water boiler. No wonder they started making steam boilers at this point. It turns out that the boss has mastered the steam boiler accelerator technology!
Lin Xu said:

"Today's steam pot is big, so I specially made an iron shelf. If it's a small steam pot, just put it on the lid of the pressure cooker."

"Damn, I have to memorize it and learn another trick."

"Let me also remember, buy a steam pot and try it at the place where I live. If it works, it will be much more convenient to eat steam pot chicken in the future."

While the two of them were talking, Lin Xu turned down the heat on the stove so that the steam would not be so powerful that it would push the lid off the pot.

After finishing this, he went outside. Lao Huang, who was still eating sesame seed cakes just now, was holding a bowl of tomato and egg noodles, and was pulling the bottom of the bowl into his mouth.

After eating, he gave Lin Xu a thumbs up:

"Brother, the hand-rolled noodles in your store are really amazing!"

"Eat as much as you like."

Lao Huang put down the bowl and said:
"No, no, I'm going to eat steam pot chicken in the afternoon, so I have to save some stomach. By the way, brother, I'm going to hold a group meal for the company people in your banquet hall. Who is better to talk to about this? "

Who to talk to?
Lin Xu pointed to the downstairs:
"Just ask Mr. Shu, she can arrange it properly."

"Okay, then I'll go down and find her."

Lao Huang got up and strode downstairs.

At this moment, Shu Yun was playing with Dundun in his arms at the top of the stairs. The little guy liked the feeling of the steps of the stairs so much, he turned his face and meowed at Shu Yun after running halfway, signaling to keep up and not to fall behind.

"Mr. Shu, I'm going to book a group meal for about [-] or [-] people. I'm going to make it bigger. How much will it cost?"

As soon as he heard that there was business, Shu Yun immediately picked up Dundun and carried it on his shoulders, and asked as he walked towards the service desk:
"Can you confirm the exact date?"

"Yes, let's just go out on Wednesday night. We're not scheduled to go out on Wednesday night, right? If we are scheduled to go out, we can do it on Thursday. We are all on our own, so we can come to the store as convenient as possible."

Shu Yun said with a smile:

"If you are like Mr. Huang, our work will be much easier."

Lao Huang smiled and waved his hands:

"You have purchased so many high-end ingredients in your store, we should reciprocate."

The two of them were summing up, when Dundun on the service desk suddenly saw a bright light, and then the store door was pushed open, and Ren Jie, who was wearing a tracksuit, walked in:
"Excuse me... is your chef Chen here?"

Shu Yun looked up, and a series of exclamation marks appeared on his head:

"!!!!!!!!!!!!"

Mr. Chen actually hooked up with a handsome guy quietly!
If it weren't for the fact that I don't have a sports car, I would have to cut it off.

She cleared her throat, and just as she was about to say that Chef Chen was busy preparing the dishes for the evening upstairs, Lao Huang, who was idle by the side, suddenly said with a shy stomach:

"Young man, did you find the wrong place? From the opening to the present, I go to the back kitchen several times a day, and there is only Brother Wei as the head chef. How can there be any..."

Just as he was talking, Lao Huang saw Shu Yun winking at him frantically, only to realize that he had spoken the wrong accent, and quickly coughed twice to cover up his embarrassment.

"what's the situation?"

Ren Jie frowned, a trace of vigilance flashed across his face...

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(End of this chapter)