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

Chapter 369 The two most suitable side dishes for cold weather-stir-fried chicken offal and boiled chicken liver! 【Subscribe】

"Oh, this soy milk tastes really good."

Lin Xu asked Che Zai to bring astragalus and oatmeal, and remade a pot of astragalus healthy soy milk according to the ratio taught by his brother. After a taste, he felt that the texture and taste had indeed been improved.

As for the whitening effect, he didn't pay much attention to it, but Dou Wenjing was a little excited, took a photo and sent it to the group, all kinds of embarrassment.

In the fat reduction team, Sister Jing is a relatively stable person.

But at this moment, as if Director Zeng possessed him, he kept introducing the benefits of astragalus health-preserving soy milk and whitening in the group, and made the teeth itch for several other people, wishing to come over and fill a big pot to take it away.

After teaching Wang Ziqiang the recipe of soy milk, Lin Xu also tried the recipes of pumpkin soup and yam juice, both of which were also very good.

"Since there is no problem, let's try it in each store tomorrow. Sister Jing, you should communicate with the front-line staff more, and solve any problems as soon as possible."

"Good boss!"

Several kinds of hot drinks were ready, Lin Xu put them together, took a photo and posted it under the topic of Lin Kee Food:
"As the weather turns cold, I wake up early and go to work feeling cold and hungry. It's time for a cup of hot drink. The company's [Ziqiangsheng Fried] will officially serve pumpkin soup, yam juice and astragalus soybean milk tomorrow. Friends nearby can buy and taste it. In addition, starting next week, the Haidian No. [-] Middle School branch will officially open, so stay tuned.”

As soon as the news was sent out, all kinds of replies flooded in.

"Why are all the branches in Haidian? Come to Chaoyang, offending our Chaoyang people will not end well, I warn you!"

"How can eight branches be enough? Let's have eighty, so that foreigners don't make fun of us."

"Outsiders shed tears of envy."

"Don't go out, I'm a Fengtai person who has cried to the point of tears. I don't know if the Fengtai branch will open when my grandson gets married."

"I've already decided on the route. As long as I get up for an extra hour in the morning, I can buy delicious fried rice and hot drinks by taking the subway four times, and then go to the company three more times. The plan is perfect!"

"Can you get up an hour earlier upstairs?"

"No, so I said this plan is perfect, too perfect to be implemented."

After posting the news, just as Lin Xu was about to go back, a system notification sounded in his mind:

"The host puts up a new hot drink within the specified time, completes the side task [Refilling Hot Drinks], and gets a perfect-level memory exchange card, congratulations to the host."

Ouch?

Rewarded so soon?

It is equivalent to having an extra perfect-level cooking learning card, and it is the kind that ignores restrictions, which is very good.

For the next two days, Lin Xu kept busy in the store, occasionally pointing out Baby Shen to edit the video.

When the video editing required by the task was completed, Director Shen's editing techniques improved by leaps and bounds. With a few simple shots, he was able to cut suspense and ups and downs, which made Lin Xu envious.

However, Lin Xu also gained something. Through the lottery, he got the basic cooking techniques of dry frying and red stewing, which is not in vain.

On Friday morning, Xie Baomin came to the store:

"Junior Brother, did Lao Huang bring the tender rooster?"

"Here they are. There are twenty of them in total. He said he hasn't tasted the fried chicken you made yet. He is going to try it tonight and see if it's any different from the ones from Golden Arches and KFC."

Xie Baomin smiled and said:

"Old Huang is a dog who can watch people through the cracks of the door. Can the fried chicken in fast food restaurants be compared with Chinese fried chicken? It's not of the same grade."

Lao Xie is a typical supporter of Chinese food, and he looks down on all dishes other than Chinese food.

This is different from Uncle Gao, who does not reject any method, as long as it can make the dishes delicious, it is a good method worth learning from.

Probably because of his cold and unscrupulous personality, he has such high cooking skills.

"Brother, don't Yuhang and Yufei only come back in the evening? Are you going to start doing it now?"

"You have to marinate it first. The longer you marinate, the more delicious it will be. Brother, don't you want to learn how to make crispy chicken? Today I will teach you a crispy chicken."

Crispy chicken is a delicacy that can be found all over the country. The cooking method basically follows the principle of marinating or steaming first, and then frying. This method makes the chicken extra tender and tasty, and the skin is crispy, making people feel more delicious as you eat it.

"Lao Shan's gourd chicken, your Central Plains fried eight pieces, and other methods of first cooking and then frying, almost all of which come from the same source of crispy chicken."

Lin Xu took over the tender rooster that Lao Huang had sent in the morning.

This kind of tender rooster is not the kind of chicken used in fried chicken shops, but an adult rooster. At this time, the bones of the chicken have been fully developed, and the abdominal cavity has begun to grow fat. It is most suitable for making crispy chicken.

Different from other chicken methods, crispy chicken needs to be cut from the back of the chicken, and the back of the chicken is completely cut open from head to tail, and then the abdominal cavity and internal organs are cleaned.

Xie Baomin held a kitchen knife and taught Lin Xu how to cut the back of the chicken.

First, put the chicken on its side on the chopping board, press the body of the chicken with one hand, and use the other hand to cut the knife flat on the back, and cut it in hard, and the back will be cut open.

"Although the roosters in this period are well developed, their bone density has not yet increased. The bones are relatively brittle, and the back can be broken with a slightly sharper knife."

The reason why the back of the chicken is cut in a horizontal way is because it is not easy to grasp the force when splitting vertically. A little force may accidentally injure the internal organs.

Moreover, if the hand is slippery when chopping, it is easy to hurt the hand.

Relatively speaking, crosscutting is much safer.

The chicken is firmly pressed, and the edge of the knife will not slide due to unstable placement, and the force of the blade will not be so strong that it will directly break into the inner side of the abdominal cavity.

Lin Xu took a chicken and put it sideways on the chopping board. Following the method of the senior brother, he cut the back of the chicken with a kitchen knife, cutting the top to the root of the chicken neck, and the bottom to the chicken buttocks.

Once all are cut open, carefully remove the guts from the chicken.

These internal organs include chicken liver, chicken heart, chicken kidney, chicken gizzard, chicken intestines and so on.

Carefully remove the bitter gall that is close to the chicken liver, then put the chicken liver in an extra place, then the chicken kidney, and finally put the chicken intestines and gizzards together.

When Che Zai saw the guts that had been taken out, he asked curiously:

"Boss, is this chicken liver delivered downstairs?"

There is a dish of braised chicken livers in the stewed food department downstairs, but Lin Xu felt that the chicken livers of these little roosters were quite tender, so he didn't agree, but said:

"Keep it, let's make some hot dishes for lunch."

As the temperature drops day by day, the weather is getting colder and colder. Lin Xu plans to use the method of boiling fish to make these chicken livers into boiling chicken livers.

Not to mention whether it tastes good or not, as long as it is hot enough to sweat.

When he heard that there was a new dish at noon, Che Zai immediately changed the topic:

"Are these chicken livers enough? Do you want to get some from downstairs?"

"Let me take a look first, let's talk if there is not enough... Che Zai, why don't you clean up these chicken intestines and gizzards, open the chicken intestines and clean them, I'm going to make a stir-fried chicken offal at noon."

It has been a long time to get stir-fried chicken offal, but because the store uses only slaughtered and cleaned chilled chicken, and Lin Xu doesn't want to buy that kind of frozen chicken offal, so this technique has never been used.

But today, since we caught up with fresh chicken offal, we have to play it anyway.

Stir-fried chicken offal requires marinated capers and chopped chili, which is indispensable to Hunanese, so that the stir-fried chicken offal is full of flavor and delicious.

Break open all the chickens and clean the internal organs, and start the second knife modification.

Remove the chicken neck from the heel, cut off the chicken buttocks, and fully open the chicken body.

After unfolding, put the abdominal cavity upside down on the chopping board, and tap the chicken with a rolling pin to spread out the chicken breast and loosen the joints of the chicken.

When knocking, try to hit with the horizontal surface of the rolling pin to prevent the head of the rolling pin from smashing the skin of the chicken.

Beat it several times in this way, and the whole chicken seems to have lost its bones.

Lin Xu asked:

"Did it break all the fascia at the joints of the chicken, so the chicken is like this?"

"Yes, breaking the fascia not only makes it more convenient to marinate and taste, but also when steaming, the chicken will not twitch due to the heat of the fascia."

Xie Baomin smashed all the chickens one by one.

Then I picked up the scissors and carefully cut off the backbone of the chicken.

"There's no meat on it, and it's not easy to steam through when steaming, so take it off first while cleaning out the chicken lungs on both sides of the spine."

Almost the whole body of the chicken can be eaten, but the lungs need to be cleaned out.

Because it is full of dirty things that chickens breathe, eating it is not good for your health.

While he was busy, he told Lin Xu:

"It's not done in restaurants, because the spine will look more fleshy, but if you want to keep it, you have to cut a few times on both sides of the spine, otherwise the chicken will cramp and deform."

"Senior brother, don't the bones be removed in the traditional way?"

"No, didn't I tell you just now that they don't even want to remove the spine, let alone other bones. In foreign-related restaurants, because foreigners don't feel good eating bones, and at the same time they think it's not elegant, so after steaming There is an additional bone-removing process, and the chicken produced in this way can be cut into pieces and served on a plate, which is more convenient to eat.”

The two brothers took scissors and cut off the backbone of the chicken one by one, and then removed some small bones in the abdominal cavity, and then began to clean.

When it was smashed just now, some thick meaty places were already bleeding, so it needs to be cleaned now, and the chicken skin is also rubbed aside.

After washing, dry the surface with kitchen paper and start marinating.

The ingredients for marinating the chicken are very simple. Xie Baomin took a small pot and began to pour the marinade into it with a spoon.

One tablespoon of five-spice powder, one tablespoon of dried ginger powder, half tablespoon of pepper, two tablespoons of salt, half teaspoon of sugar, and half teaspoon of prickly ash noodles. Stir well and apply to the chicken, both inside and out.

After smearing, find a deeper pot, put the chicken covered with marinade, and use sliced ​​ginger and scallion leaves to separate it, so that the fragrance of scallion and ginger can also penetrate into the chicken.

Put it all in, cover with plastic wrap, and put it in the refrigerator for marinating.

"If you want to eat this kind of chicken, marinating for three hours is a pass line, five hours is considered good, and the fried chicken will be delicious only if it is more than six hours."

Xie Baomin wiped his hands, looked at the chicken livers specially placed in the basin and asked:
"Are you going to play it today?"

"I'm going to use the method of boiling fish to make some boiled chicken livers. Chicken gizzards and chicken intestines will be stir-fried with capers and pickled peppers later to make a stir-fried chicken offal."

"Okay, put more chili, try to be as spicy as possible."

Put more peppers?

"Is Chef Dai coming?"

"No, Guo Weidong is coming, he is not very good at spicy food."

Lin Xu:? ? ? ? ? ?

Brother, why are you so bad?

You should really thank the law and society for not being beaten to death.

Before the founding of the country is put aside, it may be how many rounds of being beaten to death.

However, Chef Guo really knows how to choose the time. He wants to come when he wants to make two spicy dishes today. It is no wonder that the senior brother played tricks on such an occasion.

At this moment, Che Zai was still cleaning the chicken offal, so Lin Xu took the chicken liver and began to modify the knife.

It stands to reason that to make chicken liver, it is best to soak it in clean water for a few hours to completely soak the blood inside, so that the chicken liver is more delicious.

But it was almost ten o'clock now, and he had to prepare lunch quickly, so Lin Xu planned to change the knife first, and wash the chicken liver later.

Put the chicken liver on the chopping board, first remove the fascia, then press the flat piece with your hands, and slice the chicken liver as large as possible.

Twenty chicken liver slices actually made a whole small pot of liver slices. I have to say that this method is really good.

Add water to the chicken liver, and the water in the basin suddenly turns into bloody water.

Pour it out, first wash it twice, then wash it with flour, then put the kitchen paper on the tray, and then cover it with a few kitchen papers to absorb the moisture on the surface of the liver slices as much as possible.

Start marinating.

Put green onion and ginger water, light soy sauce, pepper, and dried ginger powder into the basin in turn, mix them well, and put them aside to start marinating.

"Boss, the chicken giblets have been washed clean. I rubbed them with salt once and washed them twice with flour."

Lin Xu took it over, cut the chicken intestines into five or six centimeter long sections, and then cut the chicken gizzards into thin slices that are easy to cook, and then put a few spoonfuls of chopped pepper sauce into the two ingredients to marinate.

Both chicken intestines and chicken gizzards are ingredients with strong odor, so they are directly marinated with chopped pepper sauce, which can effectively remove the odor, and at the same time allow the aroma of chopped pepper to penetrate into it.

Then add salt, sugar, and light soy sauce, and put the condiments in advance so that you don't need to put them in again.

The production of stir-fried dishes is a race against time. This kind of dish cannot be put in the same condiments. Either mix the condiments into a bowl of juice, or put them directly with the ingredients.

Once done, give the dressing a stir.

Then Lin Xu chopped some red pickled peppers, young ginger, spicy millet, and capers.

In this way, the auxiliary materials for making stir-fried chicken offal are ready.

Taking advantage of the time between marinating ingredients, Lin Xu blanched some fungus, yuba, tofu skin and blood clots and placed them on the bottom of three small basins, and then placed the marinated chicken livers one by one on top.

Put the oil pan on the shelf, put a large bowl of rapeseed oil, a large bowl of cooking oil, and a large bowl of lard in it.

Mix the three kinds of fats and heat them up, add peppercorns and dried chilis to fry the aroma, then pour them into a small pot with chicken livers while they are still hot.

As soon as it was poured in, the spicy smell began to spread around.

"Hey, what is this delicious?"

Guo Weidong was holding an Audi car key, and was about to enter the kitchen. He smelled the spicy smell coming out of it, so he wisely didn't move forward.

"Welcome Chef Guo, I made boiled chicken liver in the same way as boiled fish, and I will ask Chef Guo to check it later."

"It tastes so strong, did Lao Xie ask you to put so much chili?"

Guo Weidong took a look at Xie Baomin, although the pair of senior brothers didn't speak, but this kind of bad move, only the old Xie can remember it.

After finishing the boiling chicken liver, Lin Xu put the oil pan back on and started to make stir-fried chicken offal.

Compared with boiling chicken liver, this dish is not so difficult. To make this dish, not only does it need a full fire, but also it is necessary to control the maturity of the ingredients when changing the knife.

For example, chicken intestines are cut into sections, and chicken gizzards are cut into slices. This is to allow the ingredients to be cooked at the same time in the pot.

If the chicken gizzards are cut into strips or cubes and the ingredients are not mature at the same time, then this dish will fail.

Pour half of the rapeseed oil and lard into the pot, heat it to [-]% heat, pour the chicken gizzards and intestines into it, stir fry quickly, and let the chicken gizzards and chicken intestines quickly break in the hot oil.

Stir-fry until the chicken intestines are curled, and at the same time the aroma and spiciness of the chopped peppers are fried out, add capers, millet pepper, ginger, red pickled peppers, and continue to stir-fry over high heat.

This step is to let the aromas of various ingredients blend together.

At the same time, the sourness in the three ingredients of capers, red pickled peppers, and chopped pepper sauce is also evaporated.

While the sour taste is volatilized, it will also take away the peculiar smell in the chicken giblets, making the ingredients more delicious.

When the water vapor in the pot becomes smaller and the volatile sour taste becomes lighter, it means that the dish has been fried and ready to be taken out of the pot.

When it comes out of the pot at this time, all the ingredients are crispy, with a strong sour aroma and just the right amount of spiciness.

If you stir fry for a few more seconds, the texture and taste of the ingredients will be compromised.

After serving the dishes, Lin Xu told everyone:

"Let's start eating."

After speaking, he was just about to say hello to Guo Weidong, only to find that the head chef had left the kitchen door and sat outside.

Apparently, the smell of stir-fried chicken giblets hurt the head chef.

Xie Baomin smiled happily.

He came outside with a piece of boiling chicken liver, and said to Guo Weidong:

"Dongdong, come and try this dish. It's very spicy, and the bottom dish inside is also very delicious. This should be the dish you want to eat."

Guo Weidong glanced at him, but ignored him.

At this moment, Baby Shen came back from the audit office, and when he saw the dish full of red oil on the table, he immediately got hungry:
"Brother, what kind of dish is this?"

"The boiling chicken liver made by junior brother, you can try it later and see if it surprises you."

"Since Xu Bao made it, there is no need to taste it at all!"

The girl picked up her phone, took a picture of the dishes on the table, and sent it to the group.

Since Dou Wenjing used astragalus soymilk to poison the last time, everyone has developed the habit of poisoning the group when they eat something good.

As soon as it was posted, Chen Yan, who was sitting in the office looking at Ren Jie's photo, erupted:
"Has lunch started? Xiaodoudou and I will be there soon, wait for me."

After finishing speaking, she was just about to put away her mobile phone when she saw some movement in the group. Brother Qiang, who had been silent since joining the new company, suddenly sent a message:
"Brothers, I have a question for you. Manager Qi said that the computer is broken and asked me to go to her place to repair the computer. Should I bring a graphics card or a CPU? What do girls usually use computers for?"

When Chen Yan saw this question, the counselor gene in his bones was ready to move.

It seems that it's time for me, Zhuge Yan, to make suggestions again!

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This chapter says that I can’t reply. Let’s reply to everyone’s message. The reader who makes astragalus healthy soy milk needs to soak the ingredients for more than four hours, so that they can be soaked thoroughly. Generally, the amount of water added is more than three times that of the ingredients.In addition, astragalus has entered the food list in 2019, it can be used, and there is no fine for this.I have a little cold today, the update is late, everyone forgive me, this chapter is 5100, please ask for a monthly pass!

(End of this chapter)