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Chapter 803 Delicious Coconut Steamed Chicken!After the filming of the reception state banquet, the fierce cat shed tears! 【Subscribe】

"I just found out that scraping coconut meat is so decompressive!"

Sitting next to the monitor, Shen Jiayue saw Lin Xu reaching into the coconut shell with a spatula in the picture, and scraping out the coconut meat inside, which strengthened her determination to learn coconut steamed chicken.

Can you learn not to mention it for the time being, first scrape a few coconuts to enjoy yourself.

In front of the camera, Lin Xu placed the milky white coconut meat on a plate. Although it looked soft, it was constantly flowing. It was soft and smooth to the touch, and the taste should be good.

After the coconut meat was scraped out, Lin Xu cleaned the coconut shell to make sure there were no debris inside.

At this moment, the coconut in the pot was almost cooked through, so he carefully fished it out and put it on the chopping board to dry.

Different from the usual dishes such as roast chicken, the rooster used today is cut from the back, and the breast and abdomen of the chicken are complete, which is more suitable for deboning the chicken.

Deboning cooked chicken is different from deboning whole chicken. Deboning whole chicken basically takes out a whole set of chicken racks from the opening under the neck of the chicken. The chicken skin is intact, and most of the chicken will stay on the chicken.

When deboning a cooked chicken, it usually starts from the back and removes all the bones through the abdominal cavity.

After it is completely disassembled, it is cut into pieces again and put into coconuts for steaming.

Lin Xu first removed the spine, followed by the wing root and ribs. There is a difficulty here, which is the wishbone inside the chicken breast. When removing this part, be careful not to damage the surrounding meat, and at the same time leave the cartilage at the top down.

Once this is disassembled, the rest is easy.

Lin Xu removed the chicken feet, pulled out the chicken bones and thigh bones, and then cleaned up some fine joints and other parts, and the whole bone removal work came to an end.

Cut the chicken into long strips, not too big, so it is easy to eat.

Put the meat into the coconut shell, then add a few sticks of white raw coconut meat, along with a few slices of ginger, two slices of scallion white, a tablespoon of rice wine, and half a teaspoon of salt.

When everything is ready, put the coconuts filled with chicken into the steamer one by one and start steaming.

Coconut steamed chicken is a dish that needs to be seasoned twice.

The first time is before steaming, put about half a teaspoon of salt to let the chicken have a base flavor. Don’t put too much salt at this time, otherwise the soup will be salty and the chicken will be hard.

Once the chicken is steamed, season again with large grains of sea salt.

The umami taste of sea salt is stronger, which not only enhances freshness, but also makes chicken and coconut soup more delicious.

Lin Xu steamed the chicken, took out a few chicken breasts, quickly removed the fascia, and began to smash the minced chicken with the back of a knife to prepare for the hibiscus bamboo fungus soup.

Furong refers to a cooking method in which meat is smashed into meat paste and then reshaped.

The common Furong chicken slices, Furong fish fillets, Furong bean curd, and Gao's original Qingshui Furong dishes, Furong's recipe is almost the same.

While Lin Xu was busy with these tasks, Xie Baomin next to him was packing up the prawns.

The extra-grade prawns from Shandong are cooked in two ways: fried with batter and stewed in oil. When arranging the plate, the braised prawns are piled up in the middle of the plate, and the deep-fried prawns are placed around them in the shape of petals. lock up.

The fried prawns with batter are made of egg liquid and bread crumbs, a combination that Westerners are more familiar with.

The braised oil in the middle is a classic oriental cooking method. The prawns are made with superb cooking skills. The prawn shells are crispy. When eaten with prawn meat, it is crispy and delicious.

This combination of Chinese and Western cooking methods can not only show the beauty of oriental cooking, but also take care of the eating habits of Western friends, which is a great innovation.

In fact, the two meals of prawns that night not only left a deep impression on the guests, but also impressed many people in China on this dish.

So much so that two-eating prawns made of vegetarian dishes appeared in the capital.

At that time, the common people wanted to try the double-eating prawns served to entertain the President of the United States, but conditions did not permit, so they had to find a way to use water chestnuts, cooked yam and fresh lotus root as the main ingredients to make simulated shrimp heads and shrimp bodies.

Shrimp heads are deep-fried, the shrimp body is poured with sauce, and then put on a plate to make a poor man's version of two-eat prawns.

This kind of dish was very popular in the past, but now with the improvement of people's living standards, not many people are willing to make such a fuss.

On the other side, Uncle Gao is busy making one of the main dishes in the hot dishes - three shredded shark's fin.

Sansi Shark's Fin is a traditional high-end Shandong dish. The shark's fin is soaked in cold water to soften it, then cleaned, the bones and impurities are removed, and it is put into the broth and scalded several times to remove the fishy smell of the shark's fin.

Then stew it with the golden top soup of the same style as Buddha Tiaoqiang. When stewing, add shredded cooked chicken, shredded shiitake mushrooms, and shredded magnolia slices. When it is almost ready, add some coriander stalks. It is fresh and fresh, and it can also enrich the color of the dishes.

White shredded chicken, black shredded shiitake mushrooms, yellow magnolia slices, light golden shark's fin, and green coriander stalks, just looking at the color makes people salivate.

Shark's fin has been a treasure in Chinese cooking since ancient times, and there are endless ways to make shark's fin in various places.

However, under normal circumstances, the southern method likes to add ham to increase the freshness of the dishes, while the northern ones like to rely on mushrooms, magnolia slices and various broths to set off the rarity of shark fin.

For Uncle Gao, it is not difficult at all to cook three silk shark fins. If it is not for the strict restrictions on the dishes of the state banquet, he even wants to make five silk shark fins, colorful shark fins and other dishes.

As long as you master the combination of various ingredients, you can make shark fin more delicious.

Among the precious ingredients, shark’s fin, abalone, sea cucumber, fish maw, etc. are all tasteless dishes, and the cooking concept is also “make it tasteless”, so as long as you pay attention to the ratio, the more ingredients you mix, the more perfect the shark’s fin will be tasty.

Because there is one more ingredient, shark's fin will have more taste. This kind of ingredient is naturally prepared for high-end banquets. The more ingredients, the more it can hold the venue.

Since ancient times, there have been many dishes that can be used as the main course. During the Tang and Song Dynasties, sheep must be eaten at every big banquet.

People in the Ming Dynasty were more fond of goose meat. In the novel "Jin Ping Mei" based on the history of the mid-Ming Dynasty, it was described in detail that Ximen Qing had the habit of serving goose as the main course, whether he was entrusting people to do business or inviting people to dinner.

But after the Qing Dynasty, the upper limit of the main course of the banquet has been extended from the land to the sea.

All kinds of raw seafood, sea cucumber, abalone, isinglass, shark fin and other ingredients have become the favorites of nobles, and these ingredients have been enduring until now.

In addition to good taste, the most important thing is that this kind of dishes can play a colorful effect.

It can not only be matched with each other, but also can be in harmony with ingredients such as ham and mushrooms, and the more ingredients are matched, the better the taste.

In this case, everyone is naturally willing to use this kind of ingredients as the main course.

After all, if you don't overturn your car, you can still get a lot of money, and you can use a high price to set off your own identity.

When Uncle Gao was doing it, in the rest area not far away, Dai Yuefeng looked at it for a while with a small telescope, and said with emotion:

"Shark fin dishes have to be cooked by Lao Gao. I remember that not long after Lao Gao came to Diaoyutai, he used a shark fin dish to conquer the leaders, and even defeated the golden soup shark fin soup made by others...Old Guo, do you still remember this? son?"

Guo Jichang glared at him angrily:
"I was the one he defeated. Do you think I can't remember?"

Dai Yuefeng laughed awkwardly:
"Oh, I forgot, I really didn't expect to expose your scars again, don't be angry, Lao Guo... By the way, there are about ten dishes for this state banquet, what is left?"

Guo Jichang ignored him, and Qiu Yaozu on the side said:
"There is still one dish covered with straw mushrooms, which is kale with mushrooms. After these few dishes are finished, add another dish of boiled water, and the banquet is basically over."

Although there were still desserts, they were just almond cheese and pastries. There was no pressure at all for the three of them.

Even Xie Baomin, who is the least proficient in white cases among the three, can do it easily.

Ning Shoubang held Dai Yuefeng's binoculars and looked at Lin Xu, who was smashing minced chicken, and couldn't help saying:
"I knew there was such a talent in Yingchun Street. I retired and stayed there. It's a pity that such a good young man is not my apprentice."

People who have reached their stage have no personal pursuits. The only thing they care about now is the inheritance of craftsmanship and the continuation of glory.

Human life is limited, but inheritance can be passed down forever.

Qiu Yaozu smiled:

"Ask who doesn't regret it. When Lao Gao just retired, he bought a storefront on Yingchun Street. Everyone laughed at him as a fool and advised him to buy stocks... Now it's all right. Everyone who bought stocks was locked up, so Lao Gaobai picked it up. A master."

Although they were all annoyed that they didn't start earlier, but thinking about it, when Lao Gao recruited apprentices, Lin Xu was just a small noodle shop owner.

Over the years, pier worship has become popular in the culinary circle. The purpose of accepting apprentices is not to teach skills, but to expand the network of both parties.

The other party does not have a certain wealth and status, so it is impossible to become a teacher.

In a situation like Lin Xu's before, it is estimated that those present would not take a second look if they actually encountered it.

But Uncle Gao never had this kind of thought. The two apprentices he recruited were based on talent. As long as the talent is passable, other qualifications are bullshit.

It is because of his undivided attention that the big apprentice he cultivated can beat his peers, and Lin Xu, a young apprentice, can even beat monsters by leapfrogging.

Dai Yuefeng sighed, carefully put away the binoculars, and concluded with a sigh:

"It's another day of envying Lao Gao!"

At the shooting scene, Lin Xu smashed the minced chicken, and then added egg whites and other ingredients to stir and season.

The excess minced meat is used to sweep the soup prepared in advance.

After finishing this, he changed the prepared bamboo fungus into a knife, blanched it briefly with broth to remove impurities and peculiar smell, and then fished it out to control the water.

Clean the pot, add lard, and start frying hibiscus slices when it is [-]% hot.

Put the prepared minced chicken evenly into the pan and fry it in warm oil. After forming, take it out and put it in water to wash off the excess fat.

After all the frying, take out the minced chicken and cut it into even slices.

Furong Bamboo Sun Soup pays attention to appearance, and both Furong slices and bamboo fungus are required to be beautiful and elegant, so those Furong slices of different sizes need to be changed into a uniform appearance.

Generally, they are triangular or diamond-shaped, which can complement the shape of the cylindrical bamboo fungus.

After changing the knife, pour the broth into the pot, first use the minced chicken to sweep it over and over again to make a clear soup, then add the bamboo fungus and hibiscus slices, and then put two pieces of rock sugar, stew it for a while, and put it in the pot.

This soup dish is the most trouble-free in terms of seasoning. The ham and various seafood in the soup form the most perfect taste. When cooking, the chef only needs to add some sugar to enhance the freshness, and nothing else needs to be taken care of.

Lin Xu poured the hibiscus and bamboo fungus soup into a basin and covered it with a lid.

At this moment, the coconut steamed chicken was almost done. He opened the steamer and carefully brought out the coconuts that exuded a strong umami taste one by one.

The chicken inside has been steamed deliciously, and there are golden oil flowers floating on the surface, which looks very attractive.

Carefully pick out the onion and ginger, add half a teaspoon of large grains of sea salt for simple seasoning, cover the top of the coconut, and wait for the table.

At this moment, Xie Baomin had already prepared two large prawns and was making straw mushroom topped vegetables. Seeing this, Lin Xu brought a big herring over, first removed the scales, gills and viscera, and cleaned the fish.

Then cut off the fish tail, after a simple change of the knife, start cooking and cooking.

Outside the Yanjing Hotel, Shi Wenqing drove her polo, walked around for a while before finally finding a parking space, and drove in quickly.

Then put on the backpack containing her daughter's milk powder, diapers and other supplies, then hugged Luo Yulin, who was sleeping soundly, from the child seat, put a princess hat for sun protection on her head, and then walked towards the gate of Yanjing Hotel .

As soon as he arrived at the door, he happened to bump into Luo Jiayao who came out to see off the leader.

"Why are you here? My daughter is still sleeping?"

Seeing his wife and children, Luo Jiayao's voice became softer.

"There's nothing to eat or drink at home, I'm here to eat..."

"Okay, it just so happens that the dishes I cooked today are all in line with your taste. Come and let me hug Yulin, take a rest, my wife."

He took Luo Yulin, suddenly thought of something, and took out a small golden bowl from the bag he was carrying. The whole bowl was not big, but the bottom and rim of the bowl were golden in color, and the middle was made of dark wood.

This exquisite shape of gold-clad wood immediately attracted Shi Wenqing, but thinking of her husband's identity, she couldn't help asking:
"Who gave it to you? You wouldn't openly accept bribes, would you?"

"How can it be? This is a gift specially brought by Sister Yan to our little Yulin when she came back from the plateau. She said that the child will have a golden rice bowl from an early age, so that he will not go hungry for the rest of his life."

Upon hearing this, Shi Wenqing was relieved.

Since it was given by a relative, it's fine.

But starvation probably won't be the daughter's turn. When she grows up, she will go to Lin Ji to eat, let alone starving, there is a high probability that she will grow up to be a chubby boy.

The couple walked into the shooting scene with the sleeping Luo Yulin in their arms.

Dundun, who was sitting behind the monitor and followed Zeng Xiaoqi as the director, took a look, and trotted over immediately, and Luo Yulin also woke up at this time, screaming excitedly.

Luo Jiayao had no choice but to open a room next to him which was reserved as an office.

As soon as he put his daughter on the sofa, Dundun jumped up, first he had a moo moo with his little cousin, and then they had an exclusive communication between the two.

"Yahahah~~~"

"Meow meow meow meow~~~"

Shi Wenqing looked at Luo Jiayao in a low voice and asked:

"Where is Sister Yan? I have to express my thanks in person."

He gave his daughter a golden bowl, so he had to say thank you.

"After lunch, I drove back with brother-in-law Ren. They needed to take a good rest and went to see their parents. This time they went to no-man's land. I heard that the elders on both sides were in a hurry."

In the eyes of the elders, it is very dangerous to act like this while pregnant.

Not long after, all the dishes outside were ready, and the filming of the serving of the state banquet began. Luo Jiayao hurried out. At this time, he had to keep an eye on it so as not to make mistakes.

Lin Xu had never participated in the filming of a state banquet before, so he thought it was enough to prepare the dishes one by one, but he didn't expect to put all the dishes on the table in the end.

Put five appetizers and five hot dishes on the table, with the main course three shredded shark fin in the middle, and boiled water next to it.

After all the dishes were arranged, the cameramen began to gather around to take close-ups.

From the ingredients to the utensils, and even the layout of the venue, the whole table of dishes has restored the scene of Nixon's state banquet as much as possible.

"Master, is the Moutai on the table real?"

When the photographers were shooting, Lao Xie knew that the audio would not work, so he stared at the Moutai on the table and asked curiously.

Uncle Gao said:
"It's true, but it's not opened, and I have to continue using it tomorrow."

The reason why Maotai is placed is not only to respect historical facts, but also because he is one of the advertisers.

Since it is the sponsor, it is natural to give more shots. Zeng Xiaoqi picked up the walkie-talkie and told the cameramen:
"Don't forget the close-up shots of Moutai. You have to edit them into a film later. This is written in the contract."

After all the close-ups were finished, Lin Xu and Xie Baomin stood on both sides of Mr. Gao, took this state banquet as the foreground, and took a group of photos for the program group's publicity.

Zeng Xiaoqi looked at the shooting effect, took the walkie-talkie and said:
"Good, call it a day!"

After the entire state banquet was filmed, the photographers began to collect their things one after another, while others gathered around the round table and began to taste the dishes on the table.

Hao Qingfeng held a loudspeaker and said:
"Except for the wine that cannot be moved, everything else can be tasted, but be careful not to waste it."

Moutai wine will still be used as a prop tomorrow, so we can’t serve wine today.

But after filming the first banquet of the founding of the country, that is, the last state banquet, you can open the Maotai wine on the scene to celebrate the completion of the state banquet series of documentaries.

"Wow, this chicken soup is so delicious!"

Shen Jiayue squeezed in and grabbed a coconut. She took a sip of the soup with a spoon and put it in her mouth. She felt the taste was fresh and sweet, full of coconut and chicken flavors, very tempting.

Shi Wenqing served a small bowl of hibiscus and bamboo fungus soup. After taking a sip, he also felt that the taste was super good.

"It's delicious. It's worth it. It took me a long time to find a parking space."

At first, I thought that the state banquets in the past could be more exquisite, but after tasting it, I realized that a state banquet is a state banquet. Even the simplest straw mushroom dish tastes very good.

Zeng Xiaoqi put a few slices of egg rolls and a marinated egg on a plate, and asked everyone to have a taste while eating.

After every state banquet filming, this kind of scene will be staged, Shi Wenqing almost cried:
"You guys are doing a great job, aren't you? Do you need temporary workers? The kind that just take care of the meals. I'll bring my daughter to eat with me. It's much better than eating at home!"

Think about being able to eat the state banquet of the year every time the work is over. This kind of work will not be boring for ten years.

Zeng Xiaoqi smiled and said:

"It's not like this every day. Today, it's mainly because Chef Gao Xie and Boss Lin are quick to master and apprentice, so it ended earlier. Before we filmed the Olympic state banquet, we were busy until almost ten o'clock in the evening."

Behind every excellent program, there is a group of silently dedicated staff, and the state banquet series of documentaries is no exception.

Originally, Zeng Xiaoqi was trying to persuade Shi Wenqing to quit, but unexpectedly, it aroused the interest of this precious mother:
"This is just right, so that my daughter can experience the blessings of 996 since she was a child, so that she won't be able to enter the state of working as a worker when she grows up..."

On the sofa in the office, Dundun, who was playing with Luo Yulin, couldn't help but shed tears of sympathy for the little girl:

Cousin, your mother betrayed you just to eat and drink!
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