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Chapter 298 Authentic salt-baked chicken, not as complicated as you think!A little surprise at the school entrance banquet! 【Subscribe】

In the Lingnan area, salt-baked chicken is a very homely dish, and the recipe is not complicated.

Clean the bought whole chicken, wipe off the water, then marinate it with salt-baked chicken powder, and then put it in brine for boiling or steaming.

Soaked chicken is called water baked, and steamed chicken is called air baked.

Both methods can make delicious salt-baked chicken, eliminating the steps and troubles of frying salt.

However, in order to talk about the authentic taste, you have to follow the ancient method, stir-fry the salt and bury the chicken. This is the real salt-baked chicken.

People in Lingnan eat chicken, no matter it is cut white or baked with salt, they cannot do without sand ginger.

Sand ginger, also called kaempferum, is a spice and medicinal material with a special aroma.

Putting it in when cooking can not only increase the rich fragrance of the dishes, but also have the effect of eliminating food and relieving pain.

Wash the chicken and hang it up to control the water.

Taking advantage of this time, Lin Xu began to use sand ginger powder to prepare the sauce for salt-baked chicken.

In the traditional method of salt-baked chicken, the whole piece of sand ginger is crushed and minced, and then the whole body of the chicken is used with salt.

However, after smearing ginger powder on the chicken, it is easy to get burnt during the baking process, resulting in black spots on the surface of the salt-baked chicken, which affects the appearance of the dishes.

In order to make the dishes look better, the chefs choose to dry the sand ginger and then grind it into sand ginger powder for use.

This will not only allow the chicken to have the aroma of sand ginger, but also prevent the occurrence of paste spots.

According to the amount of chicken, Lin Xu put a large spoonful of sand ginger powder into the small basin, and then added a large spoonful of salt.

Normally, put peanut oil in it and stir well to make a super invincible and delicious salt-baked chicken.

But today is the school entrance banquet after all, in addition to the taste, the appearance is also very important, so Lin Xu put a little yellow gardenia powder in it.

The yellow gardenia has no taste, it is purely chicken skin to add yellow and bright color.

The reason why chicken dishes such as white-cut chicken and salt-baked chicken in the restaurant are yellow and bright is the effect of yellow gardenia.

After putting the yellow gardenia powder, if you add some chicken powder ground from chicken essence, or flavor powder ground from monosodium glutamate, it will become the common salt-baked chicken powder on the market.

Stir these powders evenly, pour in a tablespoon of peanut oil, and make a thick paste. The salt-baked chicken marinade is officially made.

Among the eight major cuisines, not only Shandong cuisine prefers peanut oil, but Cantonese cuisine also loves this ingredient.

No matter what kind of dishes you make, once you need to spread oil on pickled ingredients, peanut oil is basically the first choice for Cantonese cuisine chefs.

Take the chickens hanging to control the water, and use kitchen paper to dry the moisture on the surface and abdominal cavity one by one.

This step is related to whether the chicken tastes good, so it should be dried as much as possible, and it should not be careless.

There are two kinds of ingredients to make salt-baked chicken, which are young hen and old hen.

The young hen is tender and juicy, while the old hen is crispy and fragrant, with a strong taste.

The two kinds of chickens have their own characteristics, and there is no difference between them. You can choose which kind of ingredients you like.

Today, Lin Xu uses pullets that have been raised for [-] days. The meat is firm and juicy, which is an excellent ingredient for making salt-baked chicken.

After wiping off the moisture on the surface, pour a few teaspoons of the prepared marinade paste into the abdominal cavity first.

Stretch your hand into the abdominal cavity, rub and press it three times repeatedly, so that the marinade full of peanut oil can be evenly applied to the corners of the abdominal cavity.

After the intraperitoneal smearing is completed, then smear the chicken skin outside.

In the process of smearing, it is also necessary to press and rub, so that the marinade can completely penetrate into the pores of the chicken.

Spread evenly and set aside to marinate, then start to smear the next one.

After all the chickens have been painted, hang the chickens in the ventilation room with the position of the root of the chicken wings on the hook.

This step is called hanging chicken.

Hanging the chicken can let the excess water in the chicken body drip out, and this water is actually the source of the chicken's peculiar smell and fishy smell.

The reason why cooking wine or high-grade liquor is not used to remove the peculiar smell when making salt-baked chicken is because the step of hanging chicken is working.

If there is no such step, it is still honestly plastering the bar.

Otherwise, the salt-baked chicken will definitely have a peculiar smell.

In addition, hang the chicken before baking, the chicken will be more dry, fragrant and delicious, and it will be more delicious.

And when the water seeps out, it will also wash down the excess juice to prevent the taste of the chicken from being too salty and heavy.

The process of hanging chickens should not be too short, it will take about two hours.

If the time is too short, the moisture in the meat will not seep out thoroughly, and there will be no effect of drying the fragrance. If the time is too long, the chicken will lose its tender taste.

An hour later, Lin Xu put the large iron pot on the stove, poured the large sea salt used before through a sieve.

Although the used sea salt can be used repeatedly, it is best to sift out the blackened bits and leave only large particles, so as to avoid the burnt smell during the baking process.

After putting these table salts in, add ten packs of new sea salt.

When making salt-baked chicken, the more salt you use, the better the taste, and the salt can be used repeatedly, so don't worry about wasting it.

Pour in the sea salt and start to stir fry.

To make other salt-baked dishes, you can put some spices such as star anise pepper in it.

But it’s not necessary to make salt-baked chicken. What this dish wants is the savory taste of sea salt. If it is replaced by the aroma of spices, it will be a waste of money.

Frying salt is more time-consuming and labor-intensive.

It is necessary to fry the water in the salt until the large grains of sea salt crackle in the pan.

At this time, the temperature of the sea salt was more than [-] degrees, and the chicken was almost hung up, but it could not be removed yet, because the paper wrapping the chicken had to be prepared first.

The paper used for salt-baked chicken is called gauze paper or jade button paper, which is a translucent thin paper made of bamboo.

Because it will not foam and dregs after repeated kneading, and it has good air permeability, it is used in the cooking of meals.

Using this paper to make salt-baked chicken, the umami taste of sea salt can penetrate into the chicken, and the excess water in the chicken can also be absorbed by the sea salt.

If you use baking paper or silicone oil paper, you will not have this effect.

As for the completely airtight tin foil, the chicken made is exactly the same as the one baked in the oven, completely losing the meaning of salt baking.

It took so much effort to buy salt and fried salt, and finally made an oven version of roast chicken.

Might as well bake it directly in the oven.

Take three pieces of jade button paper and place them on the workbench, and apply a thin layer of lard with a brush to prevent the glue in the chicken skin from sticking the paper.

Many people are obviously very careful when making salt-baked chicken, but the skin of the chicken is still broken after peeling off, which is caused by glue sticking to the paper.

A little grease on the paper will prevent this from happening.

The reason why I choose lard is because lard is fragrant enough, and it can also make the chicken skin more delicious.

After the lard is brushed, take a hanging chicken and place it on the chopping board, stuffing a few chopped shallots and ginger into it.

The sweetness of dried shallots makes the chicken more delicious.

Ginger can effectively remove the peculiar smell in chicken.

In order to prevent the chicken body from twisting and deforming due to fascia twitching during the maturation process, this step needs to break the joints at the root of the chicken leg.

It is said to be broken, but in fact it is just pressing the chicken leg and flipping it to both sides, and hearing a slight click sound, it is all right.

Then fold the chicken feet into the abdominal cavity of the chicken, and tuck the chicken head under the root of the wing, so that the chicken forms a beautiful whole, and then put it on the jade buckle paper smeared with lard, and start wrapping.

When wrapping, put the chicken on the corner of the jade button paper, with the back of the chicken facing down, wrap it with the paper and roll it towards the middle of the paper, so that the belly of the chicken faces down, and at the same time, the back of the chicken and the jade button paper are folded to the top.

Then fold the paper on both sides to the middle, so that the stack of paper on both sides is pressed against the back of the chicken.

The back meat of the chicken is relatively thin, so the paper must be folded thicker so that the chicken skin will not be burnt.

With both sides of the paper fully folded up, roll the chicken forward.

Finally tuck the remaining corner into the slit of the paper to form a small square packet and the chicken is wrapped.

Once all the chicken is wrapped, start adding it to the pan.

Shovel out most of the hot sea salt, spread the rest flat, and then put the wrapped chickens in one by one, leaving enough space between the chickens.

Cover with the shoveled sea salt and start baking.

The steps to make salt-baked chicken are not cumbersome. The cleaned chicken is smeared with marinade, hung two small spoons, wrapped in paper with lard, and then buried in sizzling sea salt. That's it.

The sea salt stir-fry doesn't need any seasoning, and the marinade doesn't have a standout ingredient.

After baking for half an hour, carefully remove the chicken with a spatula.

At this time, the salt around the chicken has been agglomerated due to the evaporation of water. It needs to be crushed, and then the salt is re-fried until fragrant, and then more than half of it is filled, and the chicken is turned over and put into the pot again.

If it's just a chicken, you don't have to work so hard.

But if you do a lot today, you need to consider the adsorption limit of table salt, so there is a step of turning over and frying salt in the middle.

This will allow the chicken to be thoroughly cooked, and at the same time make the taste of dry fragrance more full.

After turning over and then simmering for [-] minutes, the chicken is completely ready.

There was still a while before the school entrance banquet, Lin Xu deliberately pulled out a chicken from it in order to verify the excellent method and to satisfy his greed.

The yukou paper that wraps the chicken has been completely soaked in oil.

Carefully tear it apart, and a strong fresh fragrance will waft out.

This taste is super delicious, not only has the unique flavor of chicken, but also has a faint seafood flavor. Obviously, the umami flavor of sea salt has penetrated into it.

Peel off the wrapping paper, tear the chicken apart with his hands, and put it on a plate. Lin Xu said to Wei Gan and the others who had been peeping around for a long time:
"Come, come and taste how it tastes."

After speaking, he first picked up a piece of chicken thigh with chopsticks and tasted it.

Well, the chicken skin exudes a strong fragrance, with a slightly crispy texture in the mouth, while the chicken is tender and chewy, and you can clearly feel the umami taste of sea salt in the meat.

good to eat!

Salt baked chicken has to be eaten like this.

Lin Xu feels that the step of hanging the chicken before cooking is very necessary. This step completely allows the excess water in the chicken to seep out, making it dry and delicious.

If this kind of chicken can do it, so should other chickens.

When cooking other chickens next time, if there is a process of marinating chicken, hang it up and try it.

Maybe it will make the taste even better.

"Wow! This taste is really fresh!"

"It is worthy of using such a large pot of salt, the umami taste is strong."

"It's the first time to taste seafood from chicken."

"Oh my god, this chicken is really amazing, and it has a good taste, very chewy."

"The marinade is so well marinated that even the chicken breast is full of flavor, which is really rare."

"..."

Wei Gan and the others leaned over, except for Qin Wei, the others sighed while eating, feeling like they had rediscovered the ingredient of chicken.

They didn't taste it when they made steam pot chicken before, and the soup was not their dish.

But today, this salt-baked chicken really satisfied everyone.

The salty taste and strong texture make everyone unable to stop eating.

"Lin Xu, what do you think of our new salt-baked chicken?"

What Wei Gan said was exactly what Lin Xu was thinking about just now.

The chicken is delicious, so it would be a waste to just enjoy it for your own people.

For a chef, the most fulfilling thing is not raising family and friends to be fat and strong, but realizing the craftsmanship.

It is the real ability to earn money from customers and be sought after by them.

It will only make family and friends fat and suitable for farming, not opening a restaurant.

But people in the Yanjing area are really not sure how interested they are in salt-baked chicken.

Open Meituan and other apps and check the chicken rankings. The most popular ones are always Dapan Chicken, Shandong Fried Chicken, Spicy Chicken, all kinds of fried chicken and...roasted chicken.

Yes, the northern region loves roasted chicken very much. Almost every city or county has a time-honored roasted chicken restaurant, which basically tastes salty, fresh and crispy.

If you rashly serve salt-baked chicken, will customers buy it?
Others were also a little apprehensive.

From a professional point of view, this salt-baked chicken is very delicious, even if you go to the Hakka residence in Meizhou to eat it, it can be at most this level.

But delicious doesn't mean popular.

Roasted goose and duck are cold in the north, which shows that the food has strong soil and water factors.

Serving a dish rashly may not only lead to embarrassing situations where it cannot be sold, but may even affect the reputation of the entire store.

After thinking about it, Lin Xu said:

"The cost of this salt-baked chicken is not high, and the salt can be used repeatedly. Let's try it out to see how regular customers react. If it works, we will sell it in limited quantities."

At this point, I have to admire my brother.

The surprise menu he made at Diaoyutai is really interesting.

If you can't sell it, you can withdraw it, and if you can sell it, you can continue to surprise. The initiative is completely in your own hands.

Zhu Yong held a piece of chicken wing and said while gnawing:

"Anyway, no matter what we serve, it's time to serve a whole chicken dish in our store. Summer is over, and more and more people are posting autumn fat. It's time for customers to experience the feeling of eating chicken."

Whole chicken dishes should definitely be served.

But you can't pin your hopes on salt-baked chicken.

Since roasted chicken is so popular in Beijing, let's just have roasted chicken too.

Thinking of this, Lin Xu's "uncomfortable without spending money" gene in his bones was ready to move again.

When he was excited, he exchanged for the perfect level roast chicken at a high price of 300 million points from the points mall.

"The host consumes 3000000 points to obtain the perfect-level lo-mei technique-five-spice roasted chicken, and triggers the trial task: ask the host to successfully sell [-] roasted chickens within a week of making the roasted chicken. After completion, the host will permanently obtain If the cooking technique of the perfect-level five-spice roast chicken is not completed, the skill will be downgraded to the excellent level."

Tsk tsk tsk, two thousand roast chickens were sold in a week.

It would be great if this could be exchanged before the Mid-Autumn Festival.

Many areas in the north have the tradition of eating roast chicken during the Mid-Autumn Festival. Before the Mid-Autumn Festival, those roast chicken shops sell thousands of roast chickens every day. If you want to exchange this technique at that time, two thousand roast chickens can be eaten with your eyes closed. Finish.

But now the Mid-Autumn Festival has just passed.

The sales of roast chicken will not be too high.

He carefully read the content of the trial mission.

I noticed a sentence in it, "Within a week of making the roast chicken..."

In other words, as long as I don't cook roast chicken in the near future, the time for this task will not start counting. In this case, I can wait.

When the heat of the Mid-Autumn Festival is completely over, it will not be too late for everyone to eat up the leftovers from the festival at home, and then serve the roast chicken.

At [-]:[-] in the afternoon, the people who participated in the school entrance banquet arrived one after another.

As Geng Lele's future teacher, Cui Qingyuan, who specially changed into a new suit, arrived early.

After giving out his red envelopes on the ceremony table in the banquet hall, this gourmet-loving professor also went to the kitchen door to taste two mouthfuls of salt-baked chicken, and spoke highly of Lin Xu's craftsmanship.

Not long after, others arrived one after another.

Everyone basically sends red envelopes, simple and straightforward.

Some people also took other gifts, such as Zeng Xiaoqi, who gave an inkstone from the Ming Dynasty, along with authentication certificates from several antique experts.

What Chen Yan held was a pure gold pen, which brought out her rich woman attributes to the extreme.

And Shen Guofu gave a sailboat made of pure gold.

There is an old saying that a nephew is like an uncle. Judging from the types of presents Shen Guofu and Chen Yan gave to their uncles and nephews, the attitudes of gift giving are quite similar.

What Lin Xu and Shen Baobao presented was an imperial gold medal, to be precise, it should be called a cat bestowed gold medal.

The gold medal looks very similar to the imperial gold medal sold in the Forbidden City, but instead of the big "望" character on the front, it is "喵", and on the back is a line of official script:
"From now on, Geng Lele is officially appointed as the high priest of the Miaomiao Sect."

Below the word is a big cat paw print, which is made from the mold of Dundun's right paw, a genuine hand stamp of the Holy Lord of Meow Meow.

Geng Lele smiled politely for the other gifts, and said a few words of thanks by the way.

But when he saw this gold medal, Little Mushroom Head was overjoyed with joy:

"Hahahahaha, I finally got the approval of Lord Holy Master. The cat's paw print on the back is still real. I have to keep it and pass it on as a family heirloom!"

When giving gifts, Lin Xu also met Geng Lele's parents.

A couple who seem to often swim in the ocean of knowledge, wearing thick-bottomed glasses, smile when they see people, and greet each other with a few words of greeting.

It seems that these things are not interesting to do research.

When everyone was assembled, Geng Lishan stood on the stage and expressed his thanks to all the guests, the teachers and staff leaders of Haidian Middle School, Professor Cui and others one by one.

After the speech, Geng Lele's parents also expressed their gratitude.

The head teacher who had been signed by Geng Lele in the past, as a representative of Haidian Middle School, expressed his blessings to Geng Lele, and also implicitly stated that Tsinghua University does not need a fake slip, and no longer needs to imitate the teacher's handwriting.

After these links are over, the dishes begin.

The appetizers were all cold dishes, and after a few dishes, the salt-baked chicken was brought to the table.

"Oh, this chicken is really delicious."

"That's right, no matter the taste or taste, it's absolutely perfect."

"Brother Lin, is this the new dish you mentioned? When will it be available in the store?"

"Xiaoxu, isn't the salt-baked chicken high in calories? Can your mother-in-law and I eat it often?"

"Brother-in-law, I want to learn this, so take the time to teach me."

"I also learn and I also learn. It's time for the executive chef to master a signature dish that can be sold."

"Brother Xu really made this chicken absolutely perfect, I like it so much!"

"..."

Everyone's interest in salt-baked chicken is very high, which further strengthened Lin Xu's idea of ​​trying it in the store.

If the response from customers is good, then try a new one.

While thinking about it, Zeng Xiaoqi said to Lin Xu:

"Boss Lin, the station is going to change the twice-a-week Taste of the World to a daily broadcast, and the time is still at [-]:[-] pm, and the videos we save will bottom out all of a sudden. Do you have so much time to record the show?"

Daily broadcast?

I've been very busy recently, so I may not be able to spare so much recording time.

Just because you don't have time, doesn't mean others don't have time.

Lin Xu's brother flashed in his mind.

Well, it's time for the audience to meet the villain of Diaoyutai!

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(End of this chapter)