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

Lin Xu went to the NO.12 floor several times, but he never ate the big plate chicken.

Originally, he planned to take the time to find Yin Hongbin and use the cooking learning card to learn this dish, but he didn't expect Dai Jianli to take the initiative to teach himself.

So what are you waiting for, learn!

Lao Dai looked around habitually, and realized that Lao Yin was on duty at Diaoyutai and would not suddenly jump out to beat him, so he was relieved.

In a sense, he is also a kind of stealing behavior.

After all, secretly making other people's specialty dishes and teaching them to others, this will let the person concerned know, and it is estimated that he will bravely rush to the NO.18 floor again with a knife in his hand.

But life is all about having fun.

He said:
"Let me see if the ingredients are enough. I need one free-range chicken, three potatoes, one onion, a lot of dried peppers, two or three green peppers, five or six garlic..."

Just as he was talking, Xie Baomin walked into the kitchen from the outside:

"What is this?"

"Teach Lin Brothers how to make big plate chicken."

Xie Baomin was immediately happy when he heard it:
"Two days ago, Lao Yin also said that a place like Ginkgo Garden is suitable for big chicken, and he is going to teach my junior brother. You are so blatantly provocative, are you afraid that Lao Yin will beat you?"

"What are you afraid of? I'll just say it's Lao Yuan and Lao Fan's idea. Anyway, Lao Fan is weak and Lao Yuan is strong. Lao Yin can't beat them both even if he tries his best..."

Lin Xu saw that his brother was so concerned, he thought he wanted to help persuade him, but he reminded him:

"Add Lao Song too. Lao Song has always been bitter about the practice of cold-water fish in the Northwest, which happened to stir up conflicts between the two of them... Looking for an opportunity to fan the flames in front of Lao Song, he said that Lao Yin joked that he didn't hair, a bald man..."

Lin Xu:? ? ? ? ? ? ? ? ?
Aren't you two afraid of being struck by lightning when it's cloudy and rainy?

Simply broken to the core.

And judging by the skillful appearance of the two of them, it must not be the first time they have done this... The senior brother is indeed a person with a villain script.

Lin Xu glanced at Song Dahai, who was sitting at the dining table by the door of the kitchen, holding a wine glass and drinking with Fan Ming, the executive chef on the 11th floor, feeling inexplicably sympathetic.

It is true that people are sitting in the garden, and the pot comes from the sky.

Song Dahai clinked wine glasses with Fan Ming and Yuan Debiao respectively. Seeing that Lao Xie and Lao Dai had disappeared, he looked around only to find that they had gone to the kitchen. He stood up holding the wine glasses and shouted:

"Old Xie, Old Dai, what are you two doing? Run away before finishing your drink?"

Dai Jianli said to him:
"One more dish with Brother Lin, you guys drink first, we'll be there later."

"Okay, don't make us wait too long."

Old Dai said OK to him, as if he was a good brother.

Seeing this scene, Lin Xu was very emotional.

An honest person not only suffers a disadvantage in front of the goddess, but also has no advantage in front of his brothers. If he is not careful, he will be poached.

"Boss, the ingredients that Chef Dai asked for are all ready, do you need to change the knife?"

Just when Dai Jianli reported the ingredients, the assistant chef next to him began to prepare.

Now that the back kitchen has all the ingredients, it is easy to find the ingredients for the big plate chicken.

Dai Jianli looked at it, smiled at the cook and said:

"No, I'll just come. You can learn if you're not busy. The big plate chicken is a home-cooked dish in the northwest region. It's not so particular, but there are some points to pay attention to. It won't hurt you if you learn it."

It's not just that you don't suffer a loss, you simply avoid a lot of detours.

There are a few helpers who are eating around.Put down the bowls and chopsticks and come over.

There are not many opportunities to watch chefs with prefixes in Chinese show their culinary skills, so they should not be missed. As for eating, it is secondary. Once you learn one and a half tricks, you may have the skill of eating for a lifetime.

Xie Baomin took the prepared potatoes and said:

"To make a large plate of chicken, you have to use this kind of yellow potatoes from Northwest China. The taste is soft and glutinous, and the taste of chicken soup can be stewed in. It is better than the crispy white potatoes."

The so-called yellow potatoes and white potatoes refer not to the skin, but the color of the cut potatoes.

Yellow potatoes have a high starch content and are suitable for stewing or processing potato starch, while white potatoes have a crispy taste and are suitable for making hot and sour potato shreds, soy shredded potatoes and other dishes.

Dai Jianli took a look at the chicken and said:

"The chicken is also good. It looks like a free-range chicken sent by Lao Huang. It is more than enough to make a large plate of chicken."

He didn't start to modify the chicken immediately, but put the prepared Northwestern pepper in a basin, then poured some hot water into it, and started to soak.

While he was busy, he said:
"Northwest cuisine cannot do without chili peppers, but the chili peppers can't be cut and used directly. They have to be soaked first, and then put them in the pot after soaking. Not only is the spiciness better, the fragrance is stronger, but also the color of the dishes is more intense. Bright red."

There are many ways to make Dapanji, and each household is different.

In terms of coloring, there are ingredients such as sugar color, dark soy sauce, bean paste, Northwest chili sauce, etc., all of which are to increase the ruddy color and make the dishes more appetizing.

After soaking the dried chili, he rubbed the skin of the chicken with salt, rinsed it, and reminded by the way:

"There is no need to blanch the chicken. All the blanching tutorials are wrong. If you are worried that the chicken will not be fresh and taste good, don't use the whole chicken. Use chicken legs and chicken wing roots instead. Remove the meat from these parts. The chicken is delicious. I have all the meat, if you make a large plate of chicken, it is more delicious than a whole chicken."

The chicken leg root and chicken wing root are all live meat, which tastes fresh and tender, and it is delicious no matter how it is cooked.

Relatively speaking, chicken breast meat is a typical dead meat. No matter how it is cooked, it is easy to dry out and not easy to taste, which is very different from chicken leg meat.

Clean the chicken, hang it in a ventilated place in the kitchen, control the moisture on the surface, and at the same time make the chicken skin slightly tighter, so that the chicken tastes better.

After finishing all this work, he quickly peeled the potatoes, cut them into hob pieces, rinsed them with clean water, and put them aside to control the water.

Then set up the oil pan, add rapeseed oil to it, and burn it on high heat.

Burn oil?

What is this for?
Lin Xu looked a little curious, thinking that when making beef stew, there was a step of frying potatoes. Could it be that Lao Dai is frying potatoes?

Potatoes in goulash would be delicious after being fried and then stewed. Potatoes in big plate chicken should also be delicious, right?
But in the past, no matter eating the large plate chicken in the school cafeteria or outside, it seems that there is no step of frying potatoes, and even the meat is quite small. The promised large plate chicken is finally served with large plate potatoes.

Perhaps seeing Lin Xu's doubts, Dai Jianli said:
"Fry the potatoes, no matter how you stew them, it's delicious, and it's not easy to get mushy. If you haven't eaten such a large plate of chicken, you might as well try it. I guarantee that you won't be able to stop after eating it."

When the oil was [-]% hot, he poured the potato cubes in the basket into the pan and started frying them.

Xie Baomin next to him said seriously:

"Frying the potatoes will make the taste more fragrant and more waxy. At the same time, the moisture in the potatoes will also be reduced, and the broth can be better absorbed when stewing... Therefore, it is best to fry this dish. There is still a big difference between frying and not frying.”

Dai Jian pushed the bottom of the pot with a spoon to prevent potatoes from sticking to the bottom of the pot.

When the potatoes are fried until the surface is slightly burnt, take them out of the pan and set aside to control the oil.

Pour out the oil in the pot, and then take the chicken whose skin is a little tight, cut it into small pieces, and put it in a basket for later use.

Then he changed the onion, ginger, garlic, and onion to a knife in turn, cut the red pepper pepper soaked in hot water into sections, broke the green pepper into pepper pieces by hand, and took some pepper, star anise, bay leaves and other spices to make the ingredients for the big plate chicken Even if it is complete.

Since the development of Dapanji, many practices have been derived.

For example, Han Chinese, Kazak, Hui, Uighur, etc. There are nearly [-] ethnic groups living in the northwest region, and there are many cuisine genres.

The common Northwest hot sauce, Pixian bean paste, glutinous rice cake pepper, etc. are all products of different genres.

Dai Jianli's method is relatively simple, no sauce is used, only soaked dried chili and a few green chilies for color matching can be used to maximize the flavor of the chicken itself.

But the disadvantage is also obvious, that is, if the ingredients are not fresh enough, the big plate chicken made will be almost tasteless.

Restart the pan and heat the oil, and then add a spoonful of cooked chicken oil to the pan.

Chicken oil can maximize the flavor. If the quality of the chicken is average, adding some chicken oil can greatly increase the quality of the dishes.

Dai Jianli smiled and said:

"In fact, chicken oil should be used to fry the potatoes just now, but that is too extravagant, and a good home-cooked dish is made to look unaffordable, which deviates from the original intention of home-cooked dishes."

Lin Xu thinks that fried potatoes are not very common. Now cooking at home, because of pots and stoves and the concept of health, he seldom cooks oily dishes.

Sometimes even if I want to make it, I use a Western-style frying pan at home, and I can't fry it.

When the oil is hot, Dai Jianli grabs a handful of old rock sugar and throws it into the pot, and starts to fry the sugar color. Since no bean paste or chili sauce is added, some sugar color should be added to increase the color of the chicken.

It tastes better that way too.

The sugar in the pot was fried, and before it turned into sugar color, he poured the re-cut chicken into the pot and started to stir-fry.

The firepower of a professional stove is strong enough to cook fried chicken with sugar and sugar together. If it is a family stove, it is better to separate it, because the firepower is too slow, and the surface of the chicken has not waited for it to dry, and the water in the meat will come out first. up.

Stir-fry the chicken in the pot, and keep the fire on to the maximum. Be patient in this process, and fry the chicken dry until there is no moisture.

The most important sign that the chicken has no moisture is that the oil in the pot becomes clear again.

At this moment, the chicken shrinks slightly, and the surface of the chicken skin is slightly burnt. If it is stewed again, the aroma and taste will be outstanding.

But it's not time to stew yet, Dai Jianli poured the chopped dried chili into it and continued to stir fry, letting the fat in the pot stir-fry the spicy flavor of chili and capsaicin.

The thread chili has a strong fragrance and moderate spiciness, so you can add more.

In fact, when Northwesterners cook, although thread chili is an ingredient, it is almost as important as the main ingredient—Northwesterners also eat spicy food very vigorously.

Because the red pepper is soaked soft, it needs to be fried for a while, otherwise the fragrance will not come out.

When the spicy taste comes out, add pepper, star anise, fragrant leaves and other spices, stir fry slightly, and finally add the chopped green onion, ginger and garlic.

All these ingredients are fried and fragrant, and the chicken is actually almost raw.

But at this time, the chicken can’t be eaten because the meat is too firm and it’s hard to eat. It needs to be stewed for a while, so that the aroma of the meat can be stewed into the soup, and the chicken will be deboned.

Dai Jianli cooked some rice wine along the side of the pot, using the volatility of alcohol to take away the peculiar smell in the pot.

Then add light soy sauce, dark soy sauce, salt and other condiments to increase the color and aroma of the dishes, then add the fried potatoes, stir evenly and add boiling water, cover the pot and start to simmer.

Xie Baomin said to the onlookers:
"The potatoes are fried, so you can stir them like this. If the potatoes have not been oiled, it is best to add boiling water and place them scattered on the top to prevent the potatoes from being cooked through."

Potatoes that have been fried, even if they are cooked through, are not mushy, and they can still maintain their integrity.

If it is not fried, this kind of yellow potato can be easily stewed until crispy.

Wait for the soup in the pot to boil again, cover the pot, turn to medium-low heat, and start to simmer.

Lin Xu asked:

"Is it okay to stew it next?"

Dai Jianli nodded:
"Yes, but there are also skills in stewing. If you want more flavor, you can replace it with high broth. If you want the meat to be more rotten, you can add a bottle of big Wusu. If you want the chicken to be more delicious, just add some chicken broth."

Just as he was talking, Song Dahai walked in:

"What the hell are you doing? Make it look like a seminar."

"Da Panji, Lao Song, please help me check it out later, and let that bastard, Lao Yin, see that our chefs in the south of the Yangtze River can also make this dish well."

Lao Dai's words immediately aroused Song Dahai's regional emotions:
"You don't have to taste it to know that it will definitely not be worse than Lao Yin's. Last time he boasted that Northwesterners are the number one fish in the world. Isn't that ridiculous? He didn't pay attention to us Hubei people at all!"

Well, that stoked the fire.

As long as you wear this virtue all the time, it is not a loss at all to be beaten with a sap.

Lao Xie gave a dry cough, and tried to persuade Song Dahai in a pretentious manner:
"Old Song, don't say that, pay attention to unity. Lao Yin is actually a good person. Last time, he didn't ask you about Northwest's hair growth recipe."

It's okay not to mention the hair, but when it comes to this crop, Song Dahai is even more angry:
"It's useless at all. It's a three-no product. He is purely worried that it will be harmful to the body, so he wants me to try it first, and then apply it if it works."

Lin Xu looked at his senior brother and Lao Dai, and felt that fortunately this was not the world of fairy tales.

Otherwise, the Dao of Heaven will definitely bring down a peerless catastrophe and blast these two scum in the world of cultivating immortals into scum.

The chicken in the pot was simmered for about twenty minutes. When Lao Dai lifted the lid of the pot, the inside was full of fresh fragrance, and the soup was reduced by half and became much thicker.

Pour in the green peppers and onions, stir-fry carefully, and simmer for a few minutes, and this delicious big-plate chicken is ready to come out of the pan.

In terms of method, it is indeed quite simple, but there are also matters that need attention, such as the selection of materials, the potatoes should be deep-fried, and the chicken should be thoroughly fried and so on.

Dai Jianli put the big plate chicken in a large round tray, and put some coriander as a garnish, the whole dish is ready to be served.

And Lin Xu also used the perfect level cooking learning card to learn this dish.

At this moment, most of the people outside had eaten, only Shen Guofu, Lin Hongqi, Chen Meiliang, Chen Yuejin, Han Shuyu, Cui Qingyuan and others were still drinking.

Seeing the large plate of chicken served, Lao Shen immediately said:

"Oh, is there an extra surprise? You have to try this, I haven't eaten a large plate of chicken for several years."

When he said this, the other elders also said to try it.

Lin Xu saw the situation and asked:

"Would you like some panty noodles?"

"That's for sure, the big plate chicken has to be served with belt noodles, otherwise it won't feel like eating."

Now that the father-in-law had spoken, he went to the kitchen to make noodles with trousers.

This is actually very easy to make, because there is ready-made dough in the kitchen, which is left over from making handmade noodles. Qin Wei and the others were worried about what to do with it. Lin Xu directly picked up the rolling pin and rolled it into dough sheets, then cut them into one-inch wide noodles , into boiling water for cooking.

When it is almost ready, grab a handful of vegetables and put them in the pot, then take them out together with the noodles, rinse them with hot water to prevent sticking, and then serve them with a large plate of chicken.

When you eat a large plate of chicken, you usually eat meat. The meat and potatoes are almost eaten. Pour in the cooked noodles and mix it with the soup of the large plate of chicken. The taste is really amazing.

When the belt noodles came out, more than half of the chicken and potatoes on the plate were gone.

Chen Meijuan, Han Shuzhen, Shen Jiayue and others who had stopped eating originally sat down to eat again. Lin Xu asked curiously:
"How about this big plate of chicken?"

Shen Jiayue immediately said:
"Delicious, super delicious, especially the potatoes, which are full of soup, and taste soft and glutinous, very delicious."

Han Shuzhen and Chen Meijuan also said that the potatoes are better than the potatoes in the general large plate chicken.

Lin Xu sat down, picked up a piece and tasted it. The potatoes were indeed fragrant and waxy, especially after biting off the charred crust on the outside, one could clearly feel the texture of the potatoes being soft and waxy.

I have to say, the potatoes are delicious, even better than the chicken.

Pour the cooked trouser belt noodles onto the tray of the big plate chicken, and stir evenly. After Lin Xu took two bites, he felt that the big plate chicken was more and more delicious. The chicken was delicious and chewy, the noodles were smooth and fragrant, and the potatoes were soft and sticky. Can't eat enough.

No wonder this home-cooked delicacy has become popular in Northwest China in just 30 to [-] years, and it has become the number one delicacy in Northwest China. It is hard not to be popular because of its delicious taste, texture, and simple recipe.

After everyone had enough food and drink, the tourists in the morning gradually dispersed, while the tourists in the afternoon flooded in again.

Many people came in and began to look for Dundun's figure, wanting to take a photo with this chubby little guy, but it has already gone to the pond, lying on the old sun's fishing chair leisurely basking in the sun .

The old grandson was squatting on the open space beside him, changing the hook and line for his fishing tackle.

After fishing crucian carp all morning, the addiction is over, and I have to challenge the big fish in the afternoon.

The sun is quite bright at the moment, and the surface of the water is warm and warm. If you can catch a big fish, you can brag about it in the group of the Fishing Association.

What's more, with Dundun, the lucky star, by his side, the chances of catching a big fish are very high.

Soon, the fishing gear was arranged, and he sprinkled some nest materials into the pond, then hung a twisted big fat worm on the hook, and then threw the pole into the water and started fishing.

"Dundun, it's up to you..."

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