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Chapter 730 Dundun: Please put your envy on the public screen!Authentic Kung Pao Chicken recipe! 【Subscribe】

"Cousin, can you take us to the racecourse?"

Since Dundun wanted to go to the racecourse to show off the car, the mother naturally wanted to take it there. At this moment, there happened to be an internal commuter car passing by. Shen Jiayue waved and planned to take a ride.

Most of the staff in the scenic spot are relatives of the Lin family.

Putting other families aside, using one's own relatives on such a large scale can easily lead to conflicts, or such nonsense things happen.

But because of Mrs. Lin's presence, this kind of thing didn't happen in the Lin family.

At the beginning of work, the old lady told them that it is fine to treat this job as a well-paid job. Salary, benefits, and social security will all be provided, but if you want to make a fortune in a short time, you should find another job.

No matter how much the scenic spot pays, the wages will be paid on time, and there will be no arrears if you sell the pot and sell the iron. But the scenic spot is about to make a fortune, so don't be jealous.

Talking about these things in advance can save a lot of trouble.

Relatives also understand that it is only right and proper to get paid as much as you do.

For example, Uncle Chunsheng can receive 4000 yuan a month in the scenic spot. Although it is not much, but in the countryside, he can have this stable income at his age, which is already considered a master.

After all, the teachers in Liancun Primary School are only of such a high standard.

"Is Yueyue taking Dundun to the racecourse?"

Cousin greeted her with a smile. She was about to deliver charcoal and some vegetables to the starry sky base. Someone had booked a bonfire party and barbecue tonight, so they had to make preparations in advance.

Starry Sky Base has now become a paradise for many backpackers. Buy a ticket to come in and stay for only a few tens of dollars a night. You can also book various barbecues and bonfire parties, which is very suitable for holiday relaxation.

Some tourists with cleanliness can also bring their own tents in, with a high degree of freedom.

In the evening, everyone sat in front of the bonfire, ate meat and drank wine, and sang a song with the guitar in their arms to release the pressure in work and life.

Soon, the racecourse will arrive.

Shen Jiayue and Geng Lele jumped out of the car, one held Dundun, the other carried Dundun's car, and walked into the racecourse through the side door.

As soon as he came in, he saw the pony was arguing with the gray horse beside him again.

Although the size is much different, but the momentum is not lost, and even jumped up, wanting to bite Da Ma's head.

When Dundun saw it, he immediately struggled to get down.

Shen Jiayue put it on the ground, and the little guy pawed at the car Geng Lele was carrying. It was obvious that the little guy couldn't wait to show off his new car.

Geng Lele, who is kind to cats, put the car on the ground, looked around, and couldn't help but exclaim:
"It's so spacious, and the layout is very reasonable... It would be great if I could go to school here, ride a horse every day, and feed the pony."

Shen Jiayue drove the car to the side of the pony's stables, smiled and talked about what she saw yesterday:

"That little pony likes to quarrel very much. When we came here yesterday, we were also arguing with the horse next door. If we have a chance, we can bring Xiaobai here to see who is stronger between him and this quarrel king."

Fighting King is what everyone calls this Falabella horse. Like Xiaobai, it has its own name.

Geng Lele looked at Falabella's size, then thought about Xiaobai's appearance, and said with a smile:

"It's a head shorter than Xiaobai, so it can't beat Xiaobai, and maybe Xiaobai will pry his wife away."

Like Xiaobai, these Falabella are also a configuration of one stallion and multiple mares, and the mares are easy to be hooked away.

For example, at the Ginkgo Garden, the second prince, a flirtatious alpaca, has molested the mare. If Xiaobai came over, he would probably do the same thing.

When Dundun came to the horse pen, the quarrel king immediately gave up the quarrel, leaned over, and looked at the small car and the kitten sitting in the small car carefully.

"Meow~~~~~~"

Dundun leaned back on the car seat, staring straight at the quarrel king, like the decisive Mike in "The Godfather". Unfortunately, the little guy's licking of his paws is too cute, making Shen Jiayue start from the fantasy of the second-generation godfather. Come to yourself.

"Call law..."

The quarrel king yelled softly, not as if he was arguing, but as if he was curious about why Dundun had a car.

Dundun made a full gesture before jumping out of the car and onto the table next to the carrot sticks, wanting to feed his pet horse something to eat.

When Shen Jiayue saw it, she hurried over to help. She picked up a pack of carrot sticks, and as soon as she opened it, several other Falabella horses came over, ready to grab some food.

Seeing this, Geng Lele also picked up a bag and started feeding.

Fighting King was eating carrots, looking at Dundun with envy, but soon, when Shen Jiayue went to feed the big gray horse, it was dissatisfied again.

"You are so cute. There will definitely be many people feeding carrots at the opening tomorrow, so you don't have to worry about eating them, but Xiao Hui is not necessarily the case. There should not be many people feeding it."

The little pony is cute and has no attack power. It is definitely the favorite of children.

And those tall horses, no matter Akhal Teke or other types of horses, look very handsome, much stronger than Xiaohui, children will naturally choose these horses when they feed them carrots.

Shen Jiayue fed Xiao Hui a whole pack of carrot sticks, and fed a few ponies, picked up another pack, and went to visit Xiao Xia with Dundun.

In the farm restaurant, Lin Xu and Jia Xingwang even received a few tables of tourists while urging the youngsters to tear up the meat.

Everyone came here attracted by the name, but they were very excited to meet Lin Xu, and they were a little more generous when ordering. Originally, they could just eat spicy chicken, but it was directly upgraded to flame drunk goose.

The stir-fried wild vegetables are also upgraded to bacon wild vegetables. After all, it is Lin Xu who cooks. The opportunity is rare, the more you eat, the more you earn.

Naturally, Lin Xu didn't disappoint everyone. He returned to the kitchen and started to work. It didn't take long for the dishes to be cooked one by one, making the tourists eat a round belly before they had time to climb the mountain.

"Boss Lin, what are they doing?"

A few tourists were full and did not leave immediately. Instead, they drank tea and watched Chen Shaokang and the others tearing the meat seriously.

"My cousin's school cafeteria has mediocre food. They make some shredded pork, which can be eaten with bibimbap at school."

"Bibimbap? Then can we buy this?"

When the tourists heard that it was food, they immediately regained their spirits.

Lin Xu smiled and said:

"They still don't have enough points to sell... I'll make a tutorial later, you can do it at home, it's very simple."

Hearing this, several tourists gave up the idea of ​​buying.

Having nothing to do, Lin Xu soaked some dried chilies in warm water, soaked them until soft, and began to shred the peppers with scissors.

This is an essential ingredient of Dengying beef shreds, and it is the main source of the spicy taste. The reason why it is soaked in warm water is to prevent it from getting mushy when stir-frying, and it is also to better stimulate the spicy taste.

Everything was ready and he started making.

In order to make the cousins ​​eat more oily and watery, all the shredded pork is deep-fried with lard.

In terms of taste, it is also divided into different flavor types such as spicy, five-flavored, cumin, and sweet and spicy.

While he was busy, Chen Shaokang and others rolled up their sleeves and carefully cleaned the glass jars bought in the morning in front of the pool outside.

After washing and drying, you can put all kinds of shredded pork into it.

In the kitchen, Lin Xu fried the shredded pork, then set up another frying pan, put lard in the pan, heat it up first, then pour the sliced ​​shallots into it for frying.

"What is this for, Xiao Xu?"

Jia Xingwang took a look, a little curious.

"Boil some scallion oil and let Shaokang and the others bring some to school. You can mix it with noodles or rice."

This is the procedure for boiling scallion oil in Shanghai. First boil the scallions with lard, boil the scallions until they are dry and crispy, and then add light soy sauce and sugar to cook.

Boil until the sugar melts and the aroma of the light soy sauce becomes richer, then it is ready to serve.

Let it cool and put it in a jar. If you want to eat it, scoop a spoonful and stir it into the rice. The aroma produced by the hot rice fumigated lard can make people cry.

While busy, Shi Wenming came back.

By the way, he also helped Cui Qingyuan get an expedited courier.

Cui Qingyuan opened it and took a look. The processors are all complete, and there are several super-capacity solid-state drives, which can be combined with the existing mechanical hard drives to form a data warehouse, which is convenient for scheduling and writing.

He had just been fishing with Geng Lishan at the edge of the reservoir, and when the equipment came back, he immediately started working.

Lin Xu said to Chen Shaokang and Xiaoxun:
"You two follow Professor Cui to fight. In Tsinghua University, not everyone can have this kind of opportunity."

When the two heard this, they immediately washed their hands and followed Cui Qingyuan to work.

The whole afternoon, Lin Xu was busy making shredded pork and boiling lard in the kitchen. By the way, he also used the method of boiling sheep oil to make some chili oil with lard.

In terms of oil and water, it is directly filled.

After finishing his work, he checked the time, took the chicken legs bought by Shi Wenming and soaked them. By the way, he soaked a small bowl of peanuts and prepared to make Kung Pao Chicken.

Almost everyone knows the story of this traditional dish. When Ding Baozhen, an official from Guizhou, was the governor of Shandong, the chef tried to improve the fried chicken in sauce, using dried chili festival instead of sweet noodle sauce, served with crispy peanuts and Shandong green onions, and fried the chicken When cooked, it becomes the Kung Pao Chicken that everyone loves.

Soon after Ding Baozhen became the governor of Sichuan, he brought this dish into Sichuan and Sichuan. Because of the sweetness and spicyness, the spicyness is sweet, and it quickly spread in the local area.

Ding Baozhen served as an official in Sichuan and Shu for many years, and finally died of illness in office, and was posthumously named Prince Taibao by the Qing court.

In the past, the East Palace was generally used to refer to the prince, so the East Palace Taibao was referred to as Kung Pao for short. Ding Baozhen’s favorite stir-fried chicken was also called Kung Pao Chicken.

There are many ways to cook Kung Pao Chicken, including Shandong cuisine, Sichuan cuisine, Guizhou cuisine, and even Huaiyang cuisine and local cuisine.

Even in foreign countries, Kung Pao Chicken is also very famous. It is almost a must-order dish in Chinese restaurants everywhere.

China has a vast territory, and the customs vary greatly from place to place, and the tastes are even more different.

But no matter where people are, they will not resist Kung Pao Chicken.

Although it has a spicy taste, it is not strong, and even Cantonese who can't eat spicy food can adapt to it. Although it has a sweet taste, it is also not outstanding. It is far from the amazing amount of sugar in local dishes.

With the addition of fresh and tender chicken thigh meat and crispy peanuts, it includes the tastes of all parts of the country and even the world.

Although this dish has only one taste type, it seems weak, but in terms of spread, it is like Ip Man in Chinese food, it can rub many flavor types on the ground.

The red coating of peanuts is soaked and peeled off.

It doesn't matter whether the fried peanuts are coated or not, but if you make Kung Pao Chicken, this step is indispensable.

Especially the orthodox Kung Pao Chicken, if the peanuts are coated, they will be ridiculed by those who know how to do it.

When the peanuts were ready, Lin Xu fished out the chicken leg, cut the thinnest part of the meat vertically, and took out all the bones and small bones of the chicken leg.

Then tear off the skin of the chicken legs, and cut off the excess fascia, only the lean meat on the chicken legs.

Compared with chicken breasts, chicken legs have more fascia. In order not to affect the taste, it is necessary to cut the fascia in the chicken legs with a cross knife on the inside and outside.

At noon, Shi Wenming heard that Chen Shaokang and the others wanted to eat Kung Pao Chicken, and he muttered, if he wants to eat this kind of dish, I can make it, and Xiao Xu needs to do it?

It's not easy for him to come back and order some big dishes that he can't usually eat.

However, seeing Lin Xu's operation now, Shi Wenming, who has been a country chef for nearly ten years at any rate, suddenly doesn't understand Kung Pao Chicken.

It doesn't matter if the chicken legs are peeled, but you have to change the knife?

When did Kung Pao Chicken serve 31 servings in the restaurant so much trouble?

After Lin Xu finished the flower knife, he picked up the next chicken leg, deboned, peeled, and changed the knife together.

All the chicken legs were processed, and then the chicken leg meat was taken over, and cut into cubes of [-] cm square with a kitchen knife.

This dish of Kung Pao Chicken is particularly particular about presentation. The four ingredients that appear, whether diced chicken, scallion, or dried chili festival, are required to be slightly larger than peanuts, but not too much.

Under normal circumstances, the peanuts are processed first, and then the size of the diced meat, green onion, and dried chili joints is determined according to the size of the peanuts.

After the diced meat is cut, Lin Xu puts it in a basin, puts scallions, ginger slices, rice wine, and sugar in order and mixes it, then adds egg whites and potato starch, mixes them evenly, and starts to marinate.

"Sugar color? Xiaoxu, is this dish pickled with sugar color?"

Seeing this, Shi Wenming finally couldn't help asking.

Generally, Kung Pao Chicken is made in restaurants. If you are lazy and save trouble, you will put some bean paste or sweet noodle sauce, and if you are more particular, you will pour some dark soy sauce.

Shi Wenming has never seen the practice of putting sugar on it.

Lin Xu said:

"If you want a good color, you have to use sugar color. Of course, if you don't pay so much attention to it, dark soy sauce is fine. More than 90.00% of chefs can put dark soy sauce in the marinating step."

If he usually eats by himself, Lin Xu would not be so troublesome.

But the cousins ​​want to try the most authentic Kung Pao Chicken, and the brother must satisfy them.

I just don’t know if these young people can still eat this version of Kung Pao Chicken, and then eat the version with thin soup and less water when they go back to school.

Shi Wenming watched Lin Xu's operation, and felt that the clown was actually me.

At first, I thought that these little guys had never seen the world, ordering such a home-cooked dish, but now after watching Lin Xu's operation, I realized that I was the one who didn't see the world.

Lin Xu marinated the meat, and cut some dried peppers according to the length of the peanuts.

Remove the chili seeds, and then wash it with hot water to wash away the dryness of the chili itself, so that the spicy taste will be softer and more delicious.

Now that the diced chicken, peanuts, and peppers are all ready, it's time to prepare the scallions.

The green onions are naturally Shandong green onions, but they can’t be too big, preferably about one centimeter in diameter, so that they can be cut into sections, so that they can be comparable to diced chicken and peanuts, and they won’t be obtrusive in size.

Lin Xu peeled off the skin of the scallion, removed the head and tail, only the white top half of the scallion was needed.

This part of the onion grows relatively solid, with a light spicy taste and a touch of sweetness. It is most suitable for cooking with meat.

The white scallion used for fried lamb with scallion is also the upper half of the scallion, which is the half next to the root of the scallion. This is the essence of the scallion and is a favorite part of many dishes.

Cut the scallions into slices according to the length of the peanuts, and put them on a plate for later use.

Finally, start to prepare the soul of Kung Pao Chicken... the small lychee sauce, which is put in this dish, is also called Kung Pao sauce.

Take a small bowl, put sugar, balsamic vinegar, salt, light soy sauce, pepper, pepper oil, water starch, add a little broth, mix well, and make a sauce.

Zanthoxylum bungeanum oil is used instead of Zanthoxylum bungeanum. In this high-end banquet, you can’t put Zanthoxylum bungeanum directly, so you should use Zanthoxylum bungeanum oil instead when seasoning.

In addition to pepper oil, you can also use pepper water instead of water and stock in the seasoning, and the effect is also good.

After everything was ready, Lin Xu set up the oil pan and started making.

Pour peanut oil into the pot, pour in the peanuts before it is hot, and start to stir-fry over low heat.

For this dish, you need to make peanuts first, because the freshly made peanuts are not crisp enough and need to be dried, so you have to start in advance.

Stir-fry until the peanuts crackle, take out the peanuts, spread them on the tray, and start to dry.

At this time, pour out the oil in the pot, replace it with lard, heat it up on high heat, and take advantage of the oil burning time to pick out the onion and ginger in the diced chicken.

At this moment, the oil has also been heated, pour in the diced meat, and stir-fry over high heat.

When the diced chicken is in pieces and the sugar color on the surface turns red, take it out with a colander and put it aside to control the oil.

This process only takes a few seconds, and the time should not be too long, otherwise the fried chicken will not taste good.

The reason why lard is used is to add flavor to the chicken, so that it tastes more delicious.

Shi Wenming asked curiously:

"It looks so troublesome, can't it be cooked in one pot?"

Lin Xu poured out the lard in the pot and said with a smile:

"It's okay, but first fry the chili until it turns brown and then fry the diced chicken. The temperature in the pot has already dropped, so the chicken can't be fried right away, and the taste will be almost tasteless."

The reason why cooking in a restaurant separates the steps is not only to increase efficiency, but also to ensure the freshness of the ingredients.

The lard was poured out, and Lin Xu added half a spoonful of rapeseed oil into the pot, and then put a little lard, heated it up on high heat, poured the chili slices in and stir-fried.

Don't rush this step, you have to take your time, so that the spicy flavor can be fried out, and at the same time, the dried chili is fried until it is spicy but not dry in the mouth, which is very comfortable.

When the peppers in the pan turn into burnt brown, pour in the diced chicken and stir-fry a few times, then add the scallions.

Stir-fry a few times first, pour in the seasoned sauce, let the sauce tightly wrap the surface of the diced chicken, wait for the juice to thicken, pour in the dried peanuts, stir-fry evenly, and put it on a plate.

Shi Wenming on the side smelled the spicy, sour and sweet taste, looked at the ruddy chicken cubes and the thick soup hanging on the surface, and felt like re-acquainted with this dish.

I never thought that Kung Pao Chicken could be so high-end.

The aroma of peanuts, diced chicken, chili, scallions, etc., a dish can have so many layers of aromas permeating, making people drool when they smell it.

Lin Xu smiled and handed a pair of chopsticks to Shi Wenming:
"Taste it, Uncle, and see how it tastes."

"It's worth trying..."

While talking, Shi Wenming hurriedly took the chopsticks and reached for the diced chicken on the plate...

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(End of this chapter)