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

Chapter 712 He Guangchang: Lao Guo, have you heard of the law of the dark forest?Crispy Pork Chicken! 【Subscribe】

"Who told you to shoot the video today?"

Everyone ate and drank in the store yesterday, chatting happily, but they didn't mention the shooting of the video, otherwise Qiu Yaozu would definitely come over.

But Lao Qiu didn't come, but Lao He came here fully dressed.

Obviously someone leaked the news, otherwise the old man would never have come to Lin Kee wearing a formal chef uniform embroidered with the national emblem.

For a while, Guo Jichang's mind was turning a thousand times, thinking of countless possibilities, and finally couldn't help but ask out, don't make it clear, today's matter is endless!
He Guangchang said with a smile:
"I just came here by accident, and I didn't expect to make a video at all."

Put it on, put it on!
I didn't expect to make a video, why did I dress up like a singer?
Guo Jichang squinted his eyes, and just about to ask again, He Guangchang said suddenly:
"Old Guo, I'm fine now. I read a novel called "Three-Body Problem", which contains a very interesting law of the dark forest. It says that the Three-Body Problem is coming to destroy the earth. The protagonist threatens the other party in order to protect the earth. You If you dare to come here, I will announce the coordinates of the solar system to the whole universe, let the higher intelligence destroy this place, and we will die together... Isn’t it interesting that you say this law?”

Guo Jichang:? ? ? ? ? ? ? ?
Damn it, why are you trying to threaten me?
Guo Jichang had never seen the Three-Body Problem, but he immediately realized that He Guangchang was threatening himself with the law of the dark forest.

If he doesn't agree to his request to shoot a video together, this old guy will probably publicize it in the state banquet preparation group.

At that time, all the old men in the capital will rush over in a swarm.

After all, Lao Qiu has already proved with practical actions that shooting videos with Xiao Xu can break into the circle of young people, study cooking and discuss food with young people lively, and make him look decades younger in minutes.

This kind of temptation, no one can refuse!

Looking at the proud old He, Guo Jichang really wanted to grab Lin Xu's skinned chicken and stuff it into his mouth.

But He Guangchang is still smiling like that:
"It's too inappropriate for the two of you to make a video. Why don't you add me as another one. It just so happens that Lao Guo and I both have the word Chang in their names. The combination of Shuangchang will make the show more prosperous..."

Seeing this old thing getting more and more outrageous, Guo Jichang said angrily:

"Get over here, I've never seen a thick-skinned person like you."

"My brother, how hurtful is it to say that? Come on, laugh, and show some courage as the executive director, and don't act like I bullied you."

Dog, if I really show the courage of the executive chairman, I must deprive you of your celebrity chef status, what kind of master, you are just a stinky hooligan!
Lin Xu and Shen Jiayue watched this scene with a smile.

It's not someone who has worked with them for most of their lives, and they don't bicker like family members.

At this moment, the Baihua chicken in the pot was almost ready to be steamed, and Guo Jichang didn't bother to raise the air any more. When He Guangchang came over, he continued to shoot.

"Xiaoxu, it's time to prepare the sauce."

The sauce is the soup that is poured after the hundred flower chicken is out of the pot and put on the plate.

The ingredients for the sauce are not complicated. Apart from lard, chicken oil and broth, the rest are pepper, rice wine, salt and monosodium glutamate, which are commonly used condiments in the back kitchen.

Lin Xu asked:

"Should I make the sauce now, or later?"

Before Guo Jichang could speak, He Guangchang said:

"There's no rush to pour the sauce. You should blanch some green vegetables first, which will be used as a side for the dishes later. This is more important."

Upon hearing this, Lin Xu immediately set up the wok, added half a pot of water, brought it to a boil, added a little salt and cooking oil to the pot, and then put the prepared choy sum into it for blanching.

These cabbage hearts have been processed, the leaves have been cut in half, and the roots have also been cut off. The color is green, and the taste will become extra crisp and tender after blanching.

Put the vegetable leaves in, and take them out when they are completely green. Rinse them with cold water first, and then squeeze out as much excess water as possible.

After all this work, the Baihua chicken in the pot has been steamed for enough time.

This delicacy cannot be steamed for too long. Generally, it can be steamed for 7 to [-] minutes on professional stoves or professional steam cabinets in restaurants.

However, because the firepower of small household stoves is weak, the steam comes up slowly, so it needs to be steamed for more than 9 minutes.

Lin Xu turned off the fire on the stove and let the pot steam for more than a minute, so that the air pressure will be reduced and the quality of the dishes will be higher.

When the time was up, he lifted the lid of the pot, and a strong fresh fragrance wafted out of the pot.

Although the smell is very strong, it is not offensive at all, but gives people a very soft and comfortable feeling.

Not only Lin Xu and Shen Jiayue were surprised by the smell, but Guo Jichang, who was used to this dish, couldn't help admiring:
"High-quality ingredients make high-quality dishes... If you use ordinary frozen chicken and frozen shrimp today, I'm afraid you won't be able to produce such a delicious taste."

He Guangchang is no stranger to this dish, he said with a smile:

"My master had eaten this dish back then, and said that it was comparable to dragon meat. I always thought it was a bit exaggerated, but after smelling the taste today, I think what the master said may be true."

In the past, the level of freshness preservation was limited, so the ingredients used were the freshest.

Chickens are freshly killed live chickens, prawns are prawns caught from the sea that day, and even pork is a farm-raised pig that grows up on grain and is only slaughtered in a year.

When these ingredients are put together, the taste of the dishes can be imagined.

Guo Jichang said:
"During the period of the Republic of China, people who could eat this dish in Yangcheng were either celebrities, tycoons, or executives, and they all had high social status. Such a dish is naturally not easy."

The Hundred Flowers Chicken was steamed on a bamboo strip net. Lin Xu carefully lifted the bamboo strip net, put it on a plate, and pulled out the bamboo skewers from the bamboo strip net.

Then put a plate on it, turn it over, remove the plate and the bamboo net, and put the Baihua chicken on the plate with the skin facing up.

The chicken skin is intact and white in color, which looks very appetizing.

Holding the plate, Lin Xu carefully placed the whole piece of Hundred Flowers Chicken on the chopping board, then picked up the kitchen knife and began to modify the knife.

First use a kitchen knife to cut off the irregular parts on the four sides, then divide the remaining chicken into three equal parts, and cut each part into eight pieces horizontally.

After cutting it, take a hot plate, and use a kitchen knife to hold the chopped chickens and put them in one by one.

Place the cooked chicken head directly in front of the Baihua chicken, then place the two chicken wings on both sides, and place the cabbage heart with chopsticks in a circle.

Even if the whole dish is finished on the plate, the rest is the sauce.

Lin Xu set up the frying pan, moistened the pan first, then put in a little lard, heated it up, cooked some rice wine along the side of the pan, and then added a bowl of broth.

Add a teaspoon of fresh salt and a teaspoon of pepper.

At this moment, the broth in the pot has boiled, and the water and starch are added to make the soup thicker.

Then sprinkle a little monosodium glutamate, pour some chicken oil, and push the back of the spoon to stir in the pot to moisten the fat.

"Okay, it's time to pour the juice."

Guo Ji looked at the quality of the juice in the pot and reminded Lin Xu.

Lin Xu turned off the fire on the stove according to his words, and then moved to the side of the chicken with a frying pan, scooped up the soup in the pan with a spoon and poured it evenly on the chicken.

The soup is thick enough to be poured on the Hundred Flowers Chicken, making the already beautiful chicken skin immediately crystal clear.

At this point, the whole dish is completely done.

Lin Xu put the pot back on the stove and cleaned it carefully, while Shen Jiayue came over with a camera to take close-ups.

Feeling that static shooting is not enough, she deliberately took the auto-rotating plate rack and placed the plate on it. When the plate was slowly rotating, she raised the camera and took pictures of the chicken.

After the filming, the girl swallowed and said:
"I never thought that chicken could be so beautiful. It looks so tempting and has a strong fragrance... Can I take pictures and try it now?"

Guo Jichang smiled and said:

"Let's take a picture, don't eat too much, there will be a crispy recipe later, it's also very delicious."

Upon hearing this, Shen Jiayue immediately said that she would keep her stomach full.

This kind of steamed one is super delicious. If it is made into a crispy skin, it will be even more delicious!
Lin Xu cleaned up the stove, and Shen Jiayue was also ready to taste it.

She was very full at noon, and she ate sweet and sour meat not long ago. Although she couldn't eat it now, she still stretched out her chopsticks without any hesitation when facing the Baihua chicken.

Pick up a piece of Baihua chicken wrapped in soup. From the outside surface, this is indeed a piece of chicken, and the beautiful chicken skin is clearly visible.

But the moment you eat it in your mouth, the first thing you feel is not the taste of chicken, but the strong aroma of gelatin and the deliciousness of shrimp paste.

The taste of the shrimp paste is very delicious, especially after eating it in the mouth, the taste of the shrimp paste is like shrimp slippery, delicious and very creamy.

Inside the shrimp paste, there are pieces of minced ham, diced fat meat, crab paste, crab powder and other ingredients.

Every time I eat one, my brain inexplicably gives birth to a sense of surprise.

With chewing, the fresh aroma of various ingredients also began to gather in the mouth.

This kind of taste is paired with the fresh and crisp chicken skin, it is so perfect that it cannot be expressed in words, even the brain seems to be fascinated by this taste.

"Wow, this taste is amazing. I have eaten both chicken and shrimp slippery, but I never thought that chicken skin wrapped in shrimp slippery can have such a taste. It is perfect."

Shen Jiayue was amazed again and again, the taste of this Hundred Flower Chicken was really beyond her expectation.

Originally thinking about the crispy chicken, she planned to eat a piece and taste the taste, but after eating one piece, she couldn't stop at all, and picked up the second piece before swallowing it in her mouth.

"This taste is super good. I suggest everyone to try it. Although you can't make this kind of presentation, you can buy some chicken skin and finished shrimp smoothies and add ingredients to make it. The taste should not be bad. I plan to try it, everyone Deduct 1 to cheer me up!"

Shen Jiayue ate three pieces of Baihua chicken in a row, and then reluctantly put down her chopsticks.

After the tasting recording was finished, Lin Xu picked up a piece of chopsticks and tasted it, and couldn't help but said:

"It is indeed a famous dish in the Republic of China. The texture and taste are simply amazing."

The delicious minced ham not only increases the umami taste, but also has a hint of saltiness, which just adds to the taste of the shrimp paste, and other ingredients also play their own roles.

Especially pig fat, due to the short steaming time, the pig fat has no oil, but it has been broken.

So when chewing, every time you bite, you will suddenly have the rich taste of lard in your mouth, which is super enjoyable to eat.

He Guangchang looked at the reactions of the two, and said with a smile:

"It's the same as my first reaction at Diaoyutai, this dish is amazing."

When he ate it for the first time, the head chef of Diaoyutai was Guo Jichang's second uncle.

That year, each family brought their most talented nephews to Diaoyutai for training. In order to impress these young people, the head chef made this Baihua Chicken for everyone to taste, which left a deep impression on those young people.

Guo Jichang glanced at He Guangchang:
"If I had known about your current virtues, I should have asked my second uncle to kick you out."

"Look at you, why are you so stingy like Lao Qiu? You are so narrow-minded, and you don't have the broad mind of the executive director at all. If word spreads, Lao Qiu can't help laughing his ass off."

After He Guangchang finished speaking, he looked at Lin Xu and asked:

"Shouldn't it be time to make crispy chicken? I'll come later. Lao Guo is the leader, so he can watch it. I have to do it, lest netizens say that we old guys are trying to gain fame."

After speaking, he began to prepare the ingredients needed to make crispy chicken.

In fact, there is nothing to prepare. It is almost exactly the same as the Jiangnan Baihua Chicken.

It just so happens that the shrimp paste is not used up just now, so the preparation steps are omitted now.

Lin Xu came outside with a hundred-flower chicken for Shu Yun and the others to taste.

Back in the small kitchen again, He Guangchang finished the preparations for the shooting, as active as an apprentice.

Originally, it was Lin Xu who did the hands-on steps, but now he can only stand aside and watch.

"Let's get started, Yue girl, let's finish recording the show early, and I have to go back to pick up my grandson from school later."

Upon hearing this, Guo Jichang urged him to say:
"Why don't you just go now and don't have to do this with your hands."

He Guangchang glanced at him:
"If I go, I can just talk about it in the group."

Guo Jichang was completely manipulated, and couldn't help roaring in his heart:
"This Laoshizi dark forest law is really a headache!"

Shen Jiayue pressed the camera's record button, and the shooting officially started.

"Hello everyone, I am He Guangchang, who is the last one in Diaoyutai's cooking skills. Now I will show you the recipe of crispy chicken. If there is something wrong, please correct me."

After finishing speaking, he first rubbed the prepared whole chicken with salt, then cleaned it, then wiped off the moisture on the surface, and then took the kitchen knife and began to peel the skin.

The steps are exactly the same as Lin Xu's, but the difference is that He Guangchang's method looks like Taijiquan. Although the whole process is slow and fast, it looks very pleasing to the eye.

After the chicken skin was completely removed, he fixed the chicken skin on the bamboo net.

Then boil water in a pot, put maltose, red vinegar, rose wine and other seasonings for crispy water into the water.

Stir the pot constantly with a spoon until the maltose melts and turn off the heat.

Let the temperature of the crispy skin water drop a bit, then take the chicken skin over, scoop up the crispy skin water from the pot and pour it on the chicken skin, and pour it several times, so that the chicken skin is completely covered with the crispy skin water.

After hanging it, put it aside and start blowing with a fan.

Dried in this way, the chicken skin becomes crispy and the whole dish is half done.

Soon, the chicken skin was dried. He Guangchang took off the chicken skin and placed it on a plate with the skin facing down. First, he brushed it with a layer of starch water, then brought over the leftover stuffing and carefully spread it on the chicken skin.

Spread the hundred flower stuffing evenly, and finish with a layer of lard at the end.

After finishing this, he put a large frying pan on the stove, heated it up on high heat, put in lard to slide the pan, then poured out the oil, heated it up again, and slide it again.

Pour out the lard, hold the chicken skin stuffed with flowers stuffing, carefully buckle it in the pot, and fry it over medium-low heat.

When frying, shake the wok constantly so that the chicken can be heated evenly.

Shen Jiayue leaned over to take a close-up, seeing this scene couldn't help but said:

"This seems to be the same as the three fresh bean curds in Wuhan. They are all wrapped in soft and glutinous fillings and fried in a pan."

He Guangchang smiled and said:

"Yue girl has good eyesight. This method really has the meaning of tofu skin. It is fried by shaking it like this... The crispy chicken is an innovative method. The step of shaking the pan to fry is borrowed from the method of tofu skin. Wait a moment There is also the recipe of crispy squab, Cantonese cuisine, I always like to learn from it, and by borrowing it, it becomes their own."

Guo Jichang glanced at him:
"have opinions?"

"No, I'm not a member of the eight major cuisines, so I don't bother to argue with you."

Building No. [-] has always been focusing on home cooking, which has nothing to do with the eight major cuisines, but it can cook any dish from the eight major cuisines. Like building No. [-], it has a special status.

But Building No. [-] is basically all kinds of high-end dishes that are integrated, while Building No. [-] rarely cooks high-end dishes, and basically the more homely the better.

That's why when Xie Baomin traded Qin Wei, who was good at home cooking, with He Baoqing as pastry chefs, He Baoqing made the switch so readily.

But he didn't expect that what was waiting for him was the ending of chicken and egg - Qin Wei was abducted by Wei Qian and jumped to Linji.

After about a minute or so, the pot has the unique umami taste of shrimp, which means that the shrimp is cooked.

He Guangchang held the frying pan, and put the Hundred Flowers Chicken exuding a strong and fresh fragrance into a large colander, then put the frying pan back on the stove, turned on the fire, and added some peanut oil into the pan.

When the oil was hot, he leaned over the pot with a large colander, and with the spoon in his other hand, scooped up a spoonful of hot oil from the pot and poured it on the chicken skin, and the chicken skin immediately became rosy.

This is where maltose comes into play.

He Guangchang showered a few more times, and said while showering:
"This is originally a recipe for crispy squab. I didn't expect it to be used by these Cantonese chefs for Baihua chicken. This is quite admirable."

After a few spoonfuls of hot oil, the skin of the chicken turned ruddy, and it even made a crackling sound when the spoon touched it.

"Does it sound good? It sounds delicious!"

He Guangchang turned off the fire on the stove, controlled the oil with a colander, and then put the ruddy chicken inside on the chopping board.

First cut off the excess sides, then cut the whole piece into nine pieces, put them on the plate, and this delicious crispy chicken is officially ready.

He Guangchang wiped his hands, looked at Lin Xu and Shen Jiayue and said:

"I haven't made this kind of dish for several years. Try it and see how it tastes. Lao Guo will also try it. Help me to pick and choose. I will chat with them in the group first."

Guo Jichang: "!!!!!!!!!"

Are you being a bitch to make me pick a thorn?
Is it because I said something flawed, and you are going to tell everyone about the video shooting today?
Why did the loyal elder with thick eyebrows and big eyes suddenly become like this?
Who taught this!

When he was distressed, on the other side, in an airport in southwest Yunnan, Luo Shan looked at Uncle Gao and asked curiously:

"You are so old, why are you still messing around like a child? Mr. Guo should hate you again later."

Uncle Gao smiled and said:

"When I was away, it was fine for everyone to be calm. Now that I go back, I must disturb everyone. After all, we are old buddies for decades. It must be lively and lively when we finally get together to do things."

Roseanne looked at him helplessly:
"What you call bustling is to let a group of retired chief chefs beat you up because of making videos with Xiaoxu. Aren't you afraid that they will beat you up?"

Uncle Gao leisurely said:
"Fighting against the sky is a joy; fighting against the earth is a joy; fighting an old man is a joy!"

"Then what about you fighting Lucy?"

Uncle Gao: "!!!!!!!!!!!!!"

This is definitely a proposition...

Don't answer!Don't answer!Don't answer!

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The two chapters will be updated at the same time, so you don’t have to wait any longer after reading it. I’ll release another update after finishing the matter tomorrow.This chapter is 5500 words, it’s the end of the month, ask for a monthly pass, brothers!
(End of this chapter)