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

Chapter 623 All kinds of "deadly doses" come together to form the supreme delicacy-Zhanyi Spicy Chicken! 【Subscribe】

It takes time to make Zhanyi Spicy Chicken.

So after hanging up the phone, Lin Xu went to the kitchen to prepare.

Xie Baomin, Cui Qingyuan and Lao Huang were originally going back, but when they heard that Lin Xu's parents were coming, they all stayed behind, ready to say hello before leaving.

Only Lao Shen was thinking about food, he asked Lao Xie in a low voice:

"Master Xie, what kind of dish is Zhanyi Spicy Chicken? Is it delicious?"

Xie Baomin said:
"It's similar to Guizhou spicy chicken. First, stir-fry the glutinous rice cake chili until fragrant, then pour the marinated chicken pieces into the pan and stir fry. The dish is delicious, especially for those who like spicy food. You can eat a big bowl of rice with just a small spoonful of soup.”

Is it so powerful?
Old Shen became interested all of a sudden, and planned to have a taste of it later.

In the kitchen, Lin Xu took a fat free-range chicken and cleaned it up, then chopped it into pieces slightly smaller than mahjong with a kitchen knife.

The bigger the chicken nuggets, the harder it is to marinate, and it is not easy to stew when cooking, so the nuggets should be smaller, so that they are delicious and enjoyable to eat.

Put the chopped chicken pieces into a basin, put the chopped green onion and ginger into it, then add soy sauce, oyster sauce, salt, pepper, rice wine and other condiments, stir well and put them in the refrigerator freezer to start marinating.

The reason why rice wine is added is to remove the peculiar smell of chicken and make the aroma more intense.

Next, start preparing the glutinous rice cake chili.

Zhanyi spicy chicken has clear requirements for the amount of glutinous rice cake chili.

The first is dried chili, which should reach at least one-fifth of the weight of the chicken, and ginger and garlic, which should reach one-tenth of the chicken each.

Using chicken to measure the amount of ingredients is a major feature of this dish, and it is also the key to the final spicy taste.

Dried chili is not used directly, but it should be boiled in hot water for 10 to [-] minutes, so that the dried chili can be completely rehydrated.

There are two advantages to doing this. The first is to prevent the dried chili from being burnt during cooking, and the second is to remove the dryness of the chili by cooking.

Although such chili tastes very spicy, it is not easy to get angry.

Ciba chili is an important part of the cuisine in Yunnan-Guizhou area. Many delicious dishes are presented by this condiment.

I have used this ingredient in dry pot sauce and spicy brine before.

When cooking peppers, Lin Xu suddenly remembered a delicacy that Chen Meijuan had made when she was a child, so Lin Xu put about a catty of red thread peppers into the pot.

Then cover the pot and cook over low heat.

The kitchen is not busy now, Zhu Yong and Zhuang Yizhou are holding a bowl of yam juice, watching Lin Xu operate while drinking.

When he saw this, Zhu Yong asked curiously:
"Do you need to put pepper in the spicy chicken?"

Lin Xu said:

"I'm going to make some spicy crisps, that is, crispy peppers. I used to eat them when I was a child, but I can't eat them now. Take this opportunity to fry a little."

When he said this, Zhuang Yizhou got excited:

"I know this kind of snack, I used to eat it often, and sometimes it was mixed with some dry stir-fried dishes. It tastes fragrant and crispy, and it is very enjoyable...I didn't expect it to be made with boiled dried chili. Can other chili be used? ?”

Lin Xu said:

"As long as it is dried chili, the method is almost the same. First, boil it to soften and rehydrate, then wrap it with dry starch, and finally put it in an oil pan to fry... If you like spicy food, cook it whole, and if you don't like spicy food, cut it Cut into chili pieces and cook."

The biggest feature of Chinese food is that you can choose different cooking methods according to different people's tastes.

For example, Lin Xu makes spicy crisps. If you like spicy crisps, you can make them spicy. If you like crispy crisps, add some low-gluten flour to the dry starch. You can adjust them according to your own taste.

Zhu Yong is not very interested in spicy crisps, but he really wants to learn spicy chicken, because Lu Lu likes to eat spicy dishes, especially spicy chicken.

Now there is a new version of Chuan’s spicy chicken, so I must learn to try it for my own Daiyu.

He looked at Lin Xu curiously and asked:
"Boss, what is the most important thing to pay attention to in this Zhanyi Spicy Chicken? The amount of pepper? Or the quality of the chicken?"

This question made Zhuang Yizhou also curious, put down the bowl, looked at Lin Xu seriously, and wanted to know what it was.

Lin Xu smiled and said:

"The most important thing is not chili or chicken, but oil. The amount of oil must be more, not less than one-third of the chicken."

All the ingredients of Zhanyi Spicy Chicken are determined according to the weight of the chicken, even the amount of cooking oil.

Because in this dish, the glutinous rice cake peppers are very oil-absorbing, and the amount of oil is less, and these peppers will stick to the pot as soon as they are poured into the pot.

The reason why chicken is spicy and delicious is also because there is enough fat.

So much fat not only makes the chicken taste oily, but also makes the chicken completely sealed in the fat, so that the chicken will be more cooked and boneless while keeping warm.

In addition, a lot of fat can also prevent the dishes from going bad.

In the humid and hot environment in some parts of southern Yunnan, leftover dishes can only be thrown away, and the spicy chicken, which is protected by fat, will be re-fried for the second meal. Not only will it not deteriorate, but it will be more delicious.

Zhuang Yizhou grew up in southern Jiangsu, and he was very puzzled by the amount of oil used:
"Hey, three catties of chicken gets one catty of oil, what's the difference between drinking oil?"

Zhu Yong asked curiously:
"Not tired?"

Lin Xu shook his head:

"No, you'll know when you try it when it's ready. Zhanyi Spicy Chicken can become a famous dish in southern Yunnan, it doesn't have to be spicy enough."

While talking, he was not idle, he was always preparing garlic and ginger.

Wash the garlic, peel the ginger, everything is ready, just wait for the peppers to come out of the pan.

After about ten minutes, the dried peppers in the pot swelled several times, especially the crumpled threaded peppers, which seemed to be rejuvenated at the moment, and became like they were just picked.

Lin Xu first picked out these threaded peppers and put them aside, then took out the dried peppers in the pot, drained the water slightly, and put them into the large garlic mortar in the back kitchen.

Then put in the prepared ginger and garlic, and pound them repeatedly with a large garlic pestle.

It didn't take long for the dried chilies inside to be mashed together with the garlic and ginger. It looked a bit like bean paste, but in fact, this Ciba chili was much more overbearing than bean paste.

After finishing these, the chicken has not been marinated yet, so we have to wait.

Taking advantage of this time, Lin Xu took those two vitex twigs, cut them into sections with a knife, put them in a basin, sprinkled a small spoonful of salt and a small spoonful of five-spice powder into it.

Stir well, mix the cornstarch and low-gluten flour according to the ratio of [-]:[-], then pour into the chopped dried chilies, and start to stir.

The dried chili absorbs water during the cooking process, and when it touches the dry powder, it immediately sticks together.

Soon, the surface and inside of the chili segments were covered with dry powder, and some of them even became batter.

Lin Xu shook the pot a few times to mix the dried chili and dry powder inside completely, and started frying when it couldn't stick to it at all.

Put the oil pan on the shelf, pour cooking oil into the pan, and heat it to [-]% heat, then put the chili segments covered with dry powder and batter scattered into the oil pan.

There is a lot of water in the chili, so don't worry about being fried, just fry it on high heat.

When the water is gone after frying, the chili segments in the pot are light and fluffy, and when you stir in the pot with a spoon, you can hear a crackling sound, which means that the peppers have been fried.

Taking it out of the pot, Lin Xu put the dried chilies into a small basket and began to control the oil.

Then start frying the next pot.

Zhuang Yizhou took a pinch and tasted it, the taste was fragrant and crispy, even the innermost part of the pepper was crispy and delicious, coupled with just the right amount of spiciness, it tasted really delicious.

After tasting it, he asked curiously:
"Boss, I remember you used to put peanuts in everything you ate, why didn't you put them?"

Lin Xu smiled:
"If you want to eat it, you can put some drunkard peanuts in it. This kind of pepper is boiled and fried together with the peanuts. The ripening time is inconsistent and it is easy to get mushy."

After finishing speaking, he pinched two pieces and put them in his mouth. They were indeed very crispy.

There is also a unique aroma of dried chilies in the crispy crisps. It is absolutely enjoyable to eat with a can of cold beer.

While the second pot was frying, Lin Xu poured the baskets into a tray lined with oil-absorbing paper, and carried them out of the kitchen:
"I fried some crispy peppers, you guys have a try."

Shen Guofu was waiting to taste the spicy chicken, but he didn't expect that the spicy chicken was not ready yet, and instead he fried some crispy peppers, which forced me to drink.

Lao Huang was very interested in this kind of snack, he said with a smile:

"I used to buy some when I was watching the game at night, and I could drink it with a beer all night."

Actually drinking all night... Are you watching a football game, or hiding from your sister-in-law?
Lin Xu felt that Lao Huang's motivation for watching the game was very problematic.

But think about it seriously, it seems that most middle-aged people have the habit of staying up late to watch football, and they don't know whether they really like football or don't want to go into the bedroom.

When I was young, I didn't understand at all!

Xie Baomin pinched a piece of crispy chili and put it into his mouth to taste, then said with a smile:

"Junior brother can always come up with new tricks. I thought you went in to make spicy chicken, but I didn't expect to make this kind of snack. Tonight, your father and your father-in-law will have something to eat."

Old Shen Yile immediately covered up and said:
"It's not important to eat and drink. My in-laws finally come to the capital once, so we have to sit and chat..."

Han Shuzhen, who was watching the video, gave her husband a blank look.

I am so happy that the back molars are all exposed, so it doesn't matter if I leave it here.

But the husband can also relax in front of his family and drink as much as he wants, as long as he doesn't drink too much and doesn't drink too much.

She tasted Lin Xu's crispy chili and was very pleasantly surprised:

"This is not bad, Xiaoxu remember to pack some later, I will eat it when I am watching the drama."

Lin Xu agreed, worried that the crispy peppers on the stove would be burnt, and then returned to the kitchen.

All the crispy peppers are fried, and the chicken is almost marinated. Let's start to make Zhanyi Spicy Chicken.

Lin Xu brought out the chicken, prepared the glutinous rice cakes and peppers, and put them on the frying pan.

According to the amount of chicken, half a catty of lard and about one catty of rapeseed oil were added to the pot.

Rapeseed oil is used for coloring and lard for flavoring. This is the most common oil combination for cooking dishes in Southwest China.

When he started cooking, Zhu Yong, Wei Qian, Qin Wei, Zhuang Yizhou and other chefs all surrounded him. In the eyes of some people, this was flattery and flattery to the boss, but they themselves did not have such thoughts and ideas, but completely embraced learning. attitude to observe.

The more powerful the chef, the more he will not miss any opportunity to learn.

Every time Lao Xie and Lao Dai came to Lin Kee's kitchen, everyone would rush to ask some cooking questions. Even Qin Wei, who never liked to talk too much, tried to communicate with these chefs as much as possible.

The reason is very simple, learning is skill, the more skill you have, the stronger your ability to cash out.

These are the foundation of one's life and the guarantee of creating a happy life.

Qi Siliang, who was on the side, saw that the lard in the pot had melted, and Lin Xu hadn't poured the glutinous rice cake chili into it, so he asked:
"When do you put the peppers?"

Wei Qian said:

"Wait a little longer, wait until the oil temperature reaches [-]% or more... The glutinous rice cake chili itself is easy to stick to the pan. This time, we added sticky garlic, so we have to raise the temperature even more."

The crushed garlic is very viscous, it will stick to the pan and have a burnt smell, so when making garlic sauce, the minced garlic will be used in water.

This time, Lin Xu didn't pass the water, so he had to raise the oil temperature a bit, and deep-fry the chili peppers at the moment of entering the pot, so as to prevent the pot from sticking.

Zhu Yong added:
"Rapeseed oil has a peculiar smell. Raising the temperature first can also dissipate the peculiar smell in the oil, and the dishes produced in this way are more delicious."

Soon, the temperature of the oil in the pot rose.

Lin Xu poured the glutinous rice cake peppers he made earlier into the pot.

Don't move when you just pour it in, so as not to stick these peppers to the pan, fry them on high heat first, and then stir fry with a spoon to get the aroma of peppers and red oil.

Chili contains a lot of water. During the frying process, capsaicin will also be fried into the hot oil along with the water.

Stir fry until the glutinous rice cake pepper is a little crispy, pour in the chicken nuggets, and stir fry on high heat.

Use high-temperature hot oil to quickly lock the moisture in the chicken, so that the chicken is more tender and tastes better.

After the chicken pieces are put into the pot, the rice wine put in during marinating will evaporate automatically, taking away the peculiar smell in the meat, and adding a layer of mellow aroma to the chicken.

Pour the chicken nuggets into the pot, stir-fry on high heat first, then turn it to medium-low heat, and use the rich fat in the pot and the moisture of the chicken itself to stew the meat until cooked.

No water is added during the cooking process, and it is made entirely by the glutinous rice cake chili and a lot of fat in the pot, so it is more delicious and chewy.

Lin Xu stir-fried for a while, added a spoonful of sugar to the pot, and started to simmer over low heat.

Seeing everyone watching around, he said:

"If you want to put some potatoes, you can put them now, but you have to add some water to put the potatoes, otherwise it will burn."

Zhuang Yizhou said:
"If you put potatoes in it, it will be the same as a large plate of chicken."

It is indeed the same, but this is the charm of Chinese food. You can freely adjust the addition or subtraction of ingredients, and there are no strict and rigid regulations.

However, although the potatoes are the same as the big plate chicken, there are actually differences.

Dapanji is more like a fusion of different regions.

It uses Sichuan bean paste, plus the common peppers and onions in the Northwest. It is cooked in the way of Shandong fried chicken, and then it is served with the trouser belt noodles that Lao Shan loves. It is eaten in the same way as the Central Plains. ...

This is a complete hodgepodge. It is rumored that the big plate chicken was invented on the construction site, but there are reasons for it.

Because only the migrant workers who came to the Northwest to reclaim wasteland in the past can make this kind of dish that is not very particular but extremely delicious, so that it has become the business card of the Northwest region, and it has also become the lingering nostalgia of many Northwesters.

While muttering, Che Zai, who likes surfing the Internet, suddenly said:
"If this dish is photographed and posted on the Internet, there will definitely be a lot of people who will take the fatal dose?"

Qin Wei continued:
"Also... and... Mom sees it."

Although the chili is one-fifth of the chicken, it is dried chili, and the weight after rehydration is almost equal to that of chicken.

At this moment, the pot is brightly red, and it is indeed not an exaggeration to say that the lethal dose.

As for Mom Jianda, it used too much oil, so much that it looked like a dish fried in oil.

But should I say it or not, there are really dishes made with oil alone in the Southwest, and the famous oil brine in Sichuan cuisine is the representative of them.

The chicken nuggets in the pot gurgled for a while, Lin Xu lifted the lid of the pot and put a small spoonful of sugar in it.

White sugar is added to soften the spiciness and make the chicken taste more fresh.

This dish has been marinated with condiments, so there is no need to put anything at the moment, just continue to simmer over low heat.

When the dishes in the pot were almost ready, a big white G stopped steadily at the entrance of Lin Kee Food.

Chen Meiliang put on the handbrake and said:
"It's really not used to running such a long distance suddenly."

On the way here, he and Lin Hongqi had been switching lanes. Even so, he still felt a little tired. When he was approaching the checkpoint, he even had to use the Red Bull to refresh himself.

Lin Hongqi said:
"I'll pick up the things in the car later, go upstairs to eat something, I don't usually feel like driving long distances, why are you so hungry?"

The three of them just got out of the car and walked into the store, when Chen Meijuan saw that the service desk was empty, she asked Shuyun:

"Where's my eldest grandson?"

"Dundun and Yueyue went to pick up Grandma Shen... Are you tired all the way? The boss is upstairs preparing meals, I will accompany you up."

She came out of the service desk and accompanied Chen Meijuan and the others upstairs.

Old Shen was eating crispy peppers, thinking about what wine to drink at night, when he saw his in-laws coming, he quickly got up to say hello, Xie Baomin and the others also stood up.

Everyone greeted each other for a while, Che Zai brought out a plate of crispy steamed chicken feet in black bean sauce and a plate of pork ribs in black bean sauce, and Qi Siliang brought a small pot of rice.

"Aunt Chen, please put it on first, the food will be ready soon."

Chen Meijuan asked curiously:

"What kind of food does Xiaoxu cook in there?"

"Spicy Chicken, Zhanyi Spicy Chicken!"

After everyone exchanged greetings, washed their hands and started eating, Han Shuzhen stuffed the tablet into her bag, and talked to Chen Meijuan about Dundun's recent abduction of two kittens from the Forbidden City.

And Shen Guofu chatted with Chen Meiliang and Lin Hongqi about his experience in driving long-distance vehicles.

Just as he was talking, Lin Xu came out of the kitchen with a pot of red chicken. Before it was put on the dining table, everyone couldn't help but swallow their saliva due to the spicy smell.

Mrs. Huang's eyes lit up when she saw it:
"Oops, this spicy chicken is exactly the same as Zhanyi's. I thought that the southern Yunnan cuisine at noon today had already given Brother Lin ten successes, but I didn't expect to have reservations."

Lin Xu smiled:
"It's something I've learned since I didn't feel satisfied after cooking the lunch table."

After finishing speaking, he said to his parents and second uncle:
"There are no outsiders, so you can eat quickly. I asked Yueyue to come over. When I found out that you were coming, she went back to clean up the house in the morning."

Upon hearing this, Chen Meijuan couldn't help but praise:

"My daughter-in-law is really hardworking. Xiaoxu, you should do more housework. Yueyue doesn't touch the spring water at her mother's house, but she works instead at our house. That's not okay."

Han Shuzhen hurriedly said:
"Let her do some work, otherwise she will be like a child all day long, and she doesn't know when she will grow up."

While the elders were chatting, Lin Xu took a mobile phone, took a picture of the crispy peppers and spicy chicken on the table, and sent it to Shen Jiayue:

"Caixiang, Miduo, come quickly!"

--------

This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)