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

Chapter 711 What is the boneless whole chicken?Peeling the whole chicken is hard work-Jiangnan Baihua Chicken! 【Subscribe】

"Uncle Sun, I heard that you caught an alligator gar in Miyun?"

As soon as he put down the fishing bag, the fisherman he was familiar with greeted him, wanting to know the details of fishing alligator gar in Miyun Reservoir at that time.

Alligator gar is recognized as the most difficult fish to catch. It is cunning, alert, and powerful. Even if it is caught by chance, it is likely to be unhooked.

The old grandson smiled and said:

"It was a coincidence. I guess there happened to be an alligator gar nearby, so I was attracted to it."

He didn't reveal too many details, not because he was worried that everyone would learn the craft by stealing a teacher, but the whole process of fishing at that time was really exaggerated, and talking about it would only make people feel bragging.

So the best way is not to say so detailed, just make a fuss and prevaricate.

"Master, have you started raising cats? Why are you still taking cats to fish?"

At this time, Dundun, who was wearing a positioning bow tie, was holding his head up and looking at the surrounding environment seriously. The nearby fishermen looked a little curious.

In the past, Lao Suntou used to go fishing alone, why did he suddenly bring a British short-haired blue cat with him today?

"This is Dundun from Lin Xu's family. He's fine this afternoon. He came with me to relax. By the way, I'll see if I can catch a big fish for dinner."

After speaking, he took out a folding horse from the fishing bag, and just about to sit on it to adjust the fishing tackle after opening it, Dundun jumped on it with a stride, squatted on the horse, like a big guy.

The fishing guy next to him immediately put down his fishing rod and came over to take a group photo when he heard that it was Dundun.

Even those who don't watch the live broadcast have heard of the name of Dundun. Its life is more colorful than that of many human beings, and it is the envy of countless netizens.

Now that they meet suddenly, everyone will naturally not let go of this opportunity, holding a mobile phone and squatting next to Dundun to take a group photo, and then send it to Moments.

With the group photo, even if you can't catch fish today, you are not considered an air force.

After all, a group photo of Dundun is relatively rare. Although you can go to the store to buy and have a chance to take a group photo, the chances are not very high, because this uncle cat sleeps in his hut every now and then, and no one will take care of him.

Lao Suntou sat on the grass next to him and sorted out the fishing tackle, then hung a lead pendant to test the depth of the fish pond, and then began to make nests, adjust bait, and adjust drift.

After everything was done, the anglers who took photos with each other left and started fishing again.

The old grandson punched his head and said:

"It's up to you whether you can eat big fish today."

Dundun yawned big, then lay down on the mat, and began to rot.

In the store, Shen Jiayue sat down facing the camera, picked up a piece of sweet and sour meat and put it into her mouth, savored it carefully and said:

"Wow, it's really delicious, sour and sweet, fresh and tender, it's simply delicious."

Many foreigners' impressions of Chinese food basically come from the sweet and sour taste of this sweet and sour meat, which makes Westerners who like sweets feel like they have found their soul home.

Shen Jiayue asked while eating:

"Uncle Guo, why is this dish called sweet and sour pork?"

Guo Jichang said:
"Foreigners like to eat sweet and sour pork ribs, but they don't like to spit out bones, so the chefs use pork tenderloin and cook it according to the recipe of sweet and sour pork ribs. Foreigners like it very much. I asked what the name of this dish is. It has a long history. This dish was born out of sweet and sour pork ribs, so it is called ancient meat. The pronunciation of foreigners is not standard, and over time it becomes sweet and sour pork..."

The tones in foreign countries are different from those in China, and they cannot pronounce the accurate pronunciation of Chinese characters, so there is a change in the name.

But in any case, sweet and sour pork has always been the most popular Chinese dish in the eyes of Westerners.

While trying to eat, Shen Jiayue was planning to make her own crystal sweet-and-mortar meat.

She asked Lin Xu and Guo Jichang:

"Besides using pineapple, what other dishes can you use to make sweet and sour pork?"

Lin Xu knew what she was planning, so he said seriously:
"Sweet and sour fruits are fine, such as strawberries, cherries, oranges, hawthorns, crisp apples... There are no restrictions, you can use whatever you want."

Wow, that sounds so simple.

That being the case, I'm going to make crystal soft-and-dried meat even more.

After the tasting, Lin Xu brought tea for Guo Jichang to drink.

At this moment, the noon rush hour has passed, and Guo Xinghai is in the kitchen next door telling everyone how to make some dishes.

He is good at Cantonese cuisine, and there are many Cantonese dishes in the store. Explaining it will help improve the technical level of the employees.

Everyone knew that Lin Kee might open a branch, otherwise it would not have recruited so many people. Chefs, waiters, and management staff were almost all dual configurations.

For employees, this is an opportunity, and if seized, it may gain a firm foothold in the store.

So everyone is studying hard now, and strive to be transferred to the new store in the future.

While Lin Xu and Guo Jichang were drinking tea, Shen Jiayue took out the memory cards in several cameras, copied the materials to the computer one by one, then put them back in again, adjusted the cameras, and was ready to shoot Jiangnan Hundred Flowers Chicken.

Putting down the teacup, Guo Jichang said impatiently:
"Let's start now, and while we have time, we'll do the two methods of the Hundred Flower Chicken."

Two ways?

Shen Jiayue showed a surprised expression, which was quite unexpected.

She immediately sent a message to Chen Yan:
"Yan Bao, remember to come back later to eat Baihua chicken. Guo Bo said there are two ways to make it. I'm looking forward to it. I haven't tried it once."

As soon as it was sent, Chen Yan sent a photo, which was a scene of Dundun squatting on the horseback watching Lao Suntou fishing.

"Ren Jie and I came to see Uncle Sun fishing, and happened to meet Dundun showing off his power here, sitting on Uncle Sun's horse, and letting Uncle Sun sit on the ground."

Shen Jiayue didn't expect this little guy to be so arrogant after leaving his parents.

Fortunately, Aunt Sun didn't follow, otherwise she would be jealous again.

Because no one else can touch Uncle Sun's Mazha, even if Aunt Sun uses it when she sews clothes at home, it can still make Old Sun very dissatisfied.

Now Dundun is actually squatting on it swaggeringly. I have to say that this fisherman is really kind to Dundun.

By the fish pond, Chen Yan looked at Dundun who was squatting and asked:
"Baby, auntie is pregnant, can you sit down for a while?"

Dundun turned his face and glanced at her. He didn't want to respond at first, but thinking that his aunt had bought a lot of toys for him, he jumped off the saddle and strolled on the grass next to him.

Now the sun is shining, the spring is full, and the wildflowers are blooming one after another, which is the season that kittens like.

While strolling, a small butterfly flew by, and Dundun immediately started chasing it.

Chen Yan didn't sit on the horse, but handed it to the old grandson who was sitting on the grass next to him:
"Uncle Sun, it's cold on the ground, you'd better sit on the Maza, and don't delay fishing."

Why not delay this, Dundun has run away... Just as Old Sun was about to call Dundun back, he saw his fish float and then sink quickly.

He grabbed the fishing rod and lifted it up quickly. The fishing line was instantly tightened, and the tip of the rod was immediately bent ninety degrees.

Obviously, it's a big deal.

Just as Ren Jie, who was watching, was about to come over to help, Old Sun said:

"Don't worry about me, just watch Dundun, don't let it get lost."

After speaking, he hit the ground with his fishing rod, struggled to sit up, and began to fight with the big monsters in the water.

The nearby fishermen saw this scene, took photos and videos, and a few acquainted neighbors on Yingchun Street came to help Lao Suntou open the net, and as long as the fish surfaced, they would copy it out of the water.

"It looks like the fish is not small."

"Indeed, the fishing rod is bent."

"Before the boss said that there was no clear pond for several years, everyone also said that the owner of the fish pond was lying. Now it seems that there are really big goods."

"The current record for the highest catch is a silver carp weighing six catties and seven taels. It was caught by the Chaoyang Fishing Association. I don't know if the Haidian Yingchun Street Fishing Association can catch up."

"Looking at this strength, it should be a big fish."

"..."

Not long after, Dundun came back after chasing the little butterfly, and Old Suntou also pulled the fish out of the water, it was a black fish weighing about ten kilograms.

When the fish pond owner saw the fish, he beat his chest and said:
"No wonder I always feel that there are few fish in the past few years. It turns out that there are black fish. Thank you, Uncle Sun, for helping me get rid of the evil."

Uncle Sun is sweating now:
"Let's talk about it after I pull it up."

The line set he used today is relatively thin. At that time, he thought it would be enough to catch a grass carp or carp weighing four to five catties.

Now that Dundun has returned, Ren Jie, who has been following it, also rolled up his sleeves and started to attack.

Soon, the black fish was dragged to the shore.

Everyone circled around the fish, and Dundun also squeezed in, circling around the black fish on the ground.

"I thought only people like to join in the fun, but I didn't expect cats to gossip like this."

Chen Yan took a photo and hugged Dundun in her arms to prevent the little guy from being stepped on.

Lao Sun had a big fish on his head, and his mood changed immediately. He changed the thread group and said with a smile:

"Keep going, it's still far from dark, everyone, come on."

When he didn't catch a fish before, Lao Suntou kept staring at the water surface, even saving the analysis link before fishing, fearing that if he didn't catch a fish, he would be beaten in the face.

Now that there is a catch, it is time to analyze the fish situation in this pond.

He took out his cigarette and was about to light it when he suddenly remembered that Chen Yan was pregnant, so he put the cigarette back and replaced it with chewing gum, and began to analyze it with the fishing friends around him.

In the store, the shooting of the Hundred Flower Chicken has already started.

Guo Jichang said to the camera:

"Traditionally, there is only one way to make Baihua Chicken, which is to stuff the Baihua stuffing made of shrimp and pig fat on the chicken skin, steam it in the pot for about ten minutes, cut it into pieces and put it on a plate, and then pour it on the chicken. Drizzle the sauce made of oil and broth... But now, there is another method of crispy skin, and Xiao Xu and I will do it again later to show the method in its entirety."

After hearing the two methods, Lin Xu asked the back kitchen to send another chicken.

But when you first started making it, you can't start with the chicken, but you have to prepare the shrimp and lard filling first.

The fresh shrimps are first peeled off the shrimp line inside, and then flattened one by one with a kitchen knife, and patted into mud.

"Fresh shrimp paste is used as stuffing, you must take pictures, and take out the jelly of the shrimp, so that it will not fall off when stuffed on the chicken skin... Except for this dish, if you make shrimp slippery at home, you should also take pictures, and It’s not chopping, the more sticky the shrimp paste, the smoother it will be when cooked.”

In fact, there are quite a lot of such dishes. The pot stickers and eel backs made by Lin Xu before also use shrimp paste as an adhesive.

Shrimp paste is rich in umami, but the fragrance and plumpness are almost meaningless, so when making shrimp paste, you should put some lard in it to increase the aroma and taste.

Shrimp paste is flattened, piled up again, and smashed with the back of a knife to completely excite the gelatin.

Put the shrimp paste into a basin, then take the pig fat and cut it into soybean-sized particles.

The fat of the pig should not be too much, otherwise the taste will be too greasy, and the taste will be overwhelming.

Put the pig fat into the shrimp paste, and bring the prepared ham.

This piece of ham is the most quintessential upper part. It has just been steamed and has a strong fresh fragrance.

According to Guo Jichang's instructions, Lin Xu cut the ham into thin slices, then cut it into thin shreds, and finally tidied it up and cut it into small particles the size of sesame seeds.

The ham is mixed into the shrimp paste to enhance the flavor, the finer the cut the better.

Guo Jichang looked at the minced ham that Lin Xu cut out, and couldn't help admiring:
"Excellent Xiao Xu, this skill, even when I was young, I might not be able to do it, no wonder Xinghai lost to you at that time, his basic skills are far less solid than yours."

Lin Xu said politely:
"Xinghai is more comprehensive than me, and I'm more scientific... Uncle Guo, the Jiangnan of Jiangnan Baihuaji is the south of the Yangtze River in the Yangtze River Delta, or the south of the Pearl River?"

This question really caught Guo Jichang:
"Although many famous scholars in Guangdong say that Jiangnan here refers to the south of the Pearl River, but I don't agree with this point of view. I think it is a dish from the Yangtze River. The most intuitive evidence is that this dish is seasoned with ham and crab roe. Add taste, crab powder add flavor... This is the culinary philosophy of Zhejiang and Huaiyang cuisine."

Seasoning ham as salt is a typical practice in the Yangtze River Delta region.

Guo Jichang said:
"I think it was during the late Qing Dynasty that a large number of people from the Yangtze River Delta region came to Yangcheng to seek a living. They brought a wealth of culinary concepts, and at the same time laid the foundation for Cantonese cuisine."

This view is not the conclusion that Guo Jichang took for granted, but has a lot of evidence.

For example, a large number of Cantonese dishes pay attention to the use of Jinhua ham, red Zhejiang vinegar, and sweet and sour seasoning. These are the shadows of the Yangtze River Delta region.

In addition to habits, there are also dishes that are directly copied.

For example, the soy sauce chicken in Cantonese cuisine is exactly the same as the soy sauce chicken in Huaiyang cuisine. In addition, Yangzhou fried rice, which is famous both at home and abroad, also became famous in Yangcheng and went to the world.

Guo Jichang said:
"In terms of history, the history of Cantonese cuisine should be the shortest. It combines the characteristics of Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Anhui cuisine, Sichuan cuisine, etc., and also absorbs the rapid fire and quick frying in Hunan cuisine. This kind of integration not only endows Cantonese cuisine with a variety of tastes, but also allows Cantonese cuisine to inject the genes of learning and growth from the source."

Cantonese cuisine is the only growing cuisine in China. From the end of the Qing Dynasty to the present, it has been absorbing excellent cooking concepts and practices at home and abroad, forming the unique cooking tone of Cantonese cuisine.

This is the soul and charm of Cantonese cuisine.

Lin Xu put the chopped ham into the shrimp paste, then put some chopped crab powder in the same way, added some soft white sugar, and two egg whites, and began to beat it with his hands.

Speaking of which, the Baihua stuffing is quite simple, without seasoning or adding water, just mix the shrimp puree and various ingredients with egg whites.

When stirring, keep beating to make the shrimp paste sticky as much as possible.

Guo Jichang said:
"This hundred flower stuffing is very useful. Netizens can try making it at home. It can be used in many dishes."

Lin Xu smiled:
"If you remind me again, everyone will just put it in the favorites and eat ashes."

Make the filling, cover with plastic wrap, and put it in the refrigerator for marinating.

Next, it is the most important thing in the cooking of this hundred-flower chicken dish-peeling the whole chicken.

Many people think that skinning a chicken is easy, at least not as difficult as deboning a whole chicken.

However, in fact, taking off the skin of a chicken is not as difficult as taking off the bones of a whole chicken, and it is even more difficult than taking off the bones.

Because the deboning is from the lower part of the neck, turn the chicken's body outwards, and remove the bones during the turning process.

When peeling a whole chicken, it is necessary to carefully peel off the skin of the chicken. In this process, the skin of the chicken is easy to be damaged, and the car will overturn if you are not careful.

What's more, this dish requires fresh chicken to be peeled, which is relatively more difficult.

Bringing the prepared chicken over, Lin Xu didn't worry about peeling off the skin. Instead, he carefully scrubbed the surface of the chicken skin with salt to clean the chicken skin.

The chicken skin that comes off cannot be cleaned in this way, so it must be processed in advance.

And after scrubbing like this, the taste of the chicken skin will be more crisp and tender, and it will taste more delicious.

After rubbing, rinse with water again, then dry the chicken and start peeling.

First cut the chicken skin at the base of the neck, then cut the whole chicken from the chest cavity to the abdominal cavity, and then change to a small knife to peel off the chicken skin little by little.

When peeling, you should carry the subcutaneous fat of the chicken, but not the meat.

In addition, chicken wings should be brought, which is an important sign that eating chicken is not chicken.

In addition to the chicken wings, the chicken heads are also cut off and cooked separately, and will be placed on a plate for decoration when served.

After the chicken skin was peeled off, Guo Jichang looked at it and was full of praise for Lin Xu's craftsmanship:

"That's right, it's peeled very cleanly. This kind of chicken skin is most suitable for making Baihua chicken."

After speaking, he picked up the bamboo strip net prepared in advance, spread the chicken skin on it, spread it out thoroughly, and fixed the chicken skin on it with a slender bamboo stick.

The chicken skin will curl and shrink when heated. If the stuffing is not fixed and directly steamed in a cage, the steamed chicken skin is likely to shrink into a ball.

Therefore, fixing is a key step in the production process of Baihua chicken.

After fixing it properly, Lin Xu brought over the Baihua stuffing from the refrigerator.

First spread a thin layer of starch on the chicken skin to increase the viscosity, then grab the marinated filling and beat it a few times to further increase the viscosity.

Finally, spread it evenly on the chicken skin, about one centimeter thick.

After smearing evenly, beat another egg white, dip your hands and smear it on the filling to make the stuffing more smooth and tidy, and more attractive.

Everything is ready, put it in the steamer and start steaming.

As soon as it was steamed, He Guangchang showed his head at the door of the small kitchen:
"Oh, what a coincidence, I caught up with you guys to shoot a video, what are you cooking? Can I participate?"

On the surface, he was asking, but he even changed into the chef's uniform with the national emblem, obviously coming prepared.

Guo Jichang squinted his eyes:
There is a ghost inside, stop shooting!

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(End of this chapter)