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

Chapter 834 The skill of frying chicken with oil!The first banquet of the founding of the country really lived up to its reputation! 【Subscribe】

"Yan Bao, which of these dishes do you want to eat the most?"

Off the court, Shen Jiayue looked at everyone's busy figures and the ingredients on the workbench, and was full of anticipation for today's lunch.

Chen Yan glanced around and said:
"I think any dish is delicious...By the way, have you tried the oil-dried chicken that my brother-in-law makes? Why does it feel like oil-dried squab?"

Shen Jiayue replaced the camera with a telephoto lens, lifted it up to adjust the focus, took a shot of Zhang Linxu busy in front of the workbench, and said with a smile:

"This is the same type of dish, but the ingredients are different. Xu Bao said that there are also similar dishes such as oiled duck, oiled goose, and oiled suckling pig. They all marinate the meat thoroughly before cooking. Air-dry it, then fry it in hot oil, keep frying the meat, and then change the knife and put it on the plate, the process is almost the same.”

Chen Yan glanced at her in surprise:
"Hey, you know a lot?"

"So-so. After all, I'm a little talented in cooking. It's normal to know this."

Shen Jiayue looked smug, fortunately she asked on the way here, otherwise she would have missed this opportunity to show off in front of Yan Bao.

When she pretended to be a culinary expert, Lin Xu had already taken out the marinated broiler chicken to dry for a while.

The marinated broiler chicken cannot be fried directly, it must be washed first to wash off the marinade and the salt grains on the surface, otherwise there will be black spots on the fried chicken skin.

Wash and dry the surface with kitchen paper, then apply a layer of maltose water, use chopsticks to open the chicken's abdominal cavity, and hang the chicken to dry.

You don't need to blow the pigeon's skin hard like you do with the oil-dried chicken. Basically, hang it up to dry for a while, and let the light soy sauce and rice wine on the surface evaporate for a while.

Soon, the skin of the chicken was a little dry. Lin Xu set up an oil pan, poured in peanut oil, and put the chicken in when the oil was [-]% hot.

"Zi la~~~~~"

As soon as the chicken was put into the pot, the peanut oil boiled violently.

Because of the maltose water, the chicken skin quickly becomes rosy under the action of hot oil. This is because the caramel on the surface is transformed into sugar color under high temperature, which gives the chicken skin an attractive color.

To make this dish, the oil temperature must be high at the beginning, so that the skin can be quickly dried and the moisture of the meat can be firmly locked. If the method of deep-frying at low temperature is used, not only is it easy to cause moisture loss, but the fried chicken will also lose its moisture. It is greasy and tastes unpleasant.

But when the surface of the chicken becomes dry, you can’t continue to fry it at such a high temperature. If you continue to fry it like this, the surface will be burnt. You have to turn down the heat to lower the temperature of the oil in the pot.

In addition to this method, Lin Xu plans to use the second method.

He didn't turn off the fire, but directly put another chicken into the pot, using this method of adding ingredients to reduce the oil temperature in the pot, so that the first chicken wouldn't get mushy.

However, this kind of operation requires relatively high experience. If you are not a master, it is better not to do this, it is easy to get a pot of black-bone chicken...

There are five or six young chickens today, and Lin Xu took turns putting them all into the pot for frying.

Fry until the surface is rosy, the chicken skin is crispy, and when you use a colander to pick it up, it means that the heat is almost ready, take it out to control the oil.

After frying all the chickens, Lin Xu turned up the heat to the maximum, so that the oil in the pot was [-]% hot.

After the temperature is reached, put the chicken in a large colander and place it on top of the oil pan. With the spoon in the other hand, scoop hot oil from the pan and pour it over the chicken.

The so-called oil shower is this step.

Drizzle the chicken with ultra-high oil temperature, which can further crisp the chicken skin and taste better.

In addition, the high oil temperature can also force out the excess fat in the chicken and reduce the greasy feeling of the chicken. Delicious fried chicken must be fragrant but not greasy, crispy but not sticky. Once these two points are not achieved, it will be a failure.

Lin Xu took a spoon and poured hot oil over the chicken over and over again. After pouring, he put the chicken on a tray and started to cook the next one.

The steps of oil rinsing are cumbersome, and you have to fry them one by one, not at the same time.

Because if they are oiled together, the chicken skin will be easily heated unevenly, which will cause the color of the chicken skin to become different, which will affect the appearance.

The best way is to fry one at a time, the surface is heated more evenly and the color is more beautiful.

After all the chickens were drizzled with oil, Lin Xu turned off the fire on the stove, poured a small amount of sesame oil into a bowl, and dipped a brush into the chickens.

Applying sesame oil can not only make the fragrance more intense, but also make the chicken skin crispy for a longer time, and the oil can also prevent the chicken skin from drying out, which is a common practice in cooking.

When Lin Xu was doing this, Dai Jianli came over and said with a smile:

"In the past, the masters used to apply directly with their hands, without using a brush, because the brush is not as uniform as the palm of the hand, but now hygiene is the first priority. Generally, the ingredients that are prepared should not be touched directly with hands as much as possible."

Apply by hand?

Lin Xu looked at the chickens on the tray. These chickens have just been fried at a temperature of [-] degrees, and the temperature at this moment is at least [-] degrees.

If you use your hands directly, are you afraid of getting burned?
But when you think about it, when the roast duck is just out of the oven, the surface is almost at this temperature, but the chef of the sliced ​​duck can’t change the knife without any hesitation. I have to say that the ruthless iron hand is really a standard for chefs.

Lin Xu looked at Dai Jianli and asked:
"Is your crispy crucian carp not ready yet?"

"No, we have to continue, so that the bones will be crispy and taste better... Last time I came to the Yanjing Hotel, I saw that the kitchen has a very high-end insulated lunch box, and I will ask them to prepare some later. This time, Yanjing Hotel is just out of the venue, and it is also one of the organizers, so we need to get some cash."

Lin Xu: "..."

Is Lao Daiyou so fussy?

Besides, I'm the director of the catering department here, do you really think it's appropriate for us to discuss this topic?

At this time, Dai Jianli also remembered that Lin Xu was the director, so he quickly smoothed things over:
"I'm just joking. By the way, Brother Lin, can you, the director, issue a ticket to the back kitchen?"

"Yes, in case of serious violations, employees can even be dismissed or fired. The authority is quite high."

Upon hearing this, Lao Dai strolled away.

Just when Lin Xu thought this guy was just chatting, he leaned over to Qi Zhentao:
"Old Qi, I heard that Maojian from your hometown is very famous, so get me two cans later... As long as you give me tea, if you make a mistake later, I can help you stop Brother Lin from issuing you a ticket."

Qi Zhentao: "..."

You expect me to make another mistake so much?
But the tea in his hometown is really good, he said with a smile:

"Okay, then I'll get you two boxes of top-notch Maojian later."

Just when everyone thought the joke was over, he strolled up to Ye Lixin who was about to have dinner:
"Mr. Ye, I want to report. Lao Qi just tried to bribe me with tea..."

Before he finished speaking, he was kicked by Liao Jinming who just came in:
"Rolling, it's not enough to make a fuss at Diaoyutai, it's embarrassing to run here, isn't it?"

Dai Jianli went back with a hippie smile and continued to shoot videos. Ye Lixin looked at Liao Jinming and said:
"I'm really envious of your methods. You managed to deal with these thorns subduedly. If it were me, I would have been tormented by them."

Liao Jinming smiled and said:

"Divide up and draw together, join forces, just play with them. Xie Baomin is a superb cook, and Dai Jianli has a perverse personality. These two are the source of Diaoyutai's vitality."

If it weren't for these two living bandits, Diaoyutai's back kitchen would probably become a stagnant pool.

In front of the workbench, Lin Xu cut the chicken chicken that had been smeared with sesame oil into pieces, and then reassembled it into the shape of a chicken on a plate, with the skin facing upwards.

After the plate is finished, put a clover in the chicken's mouth, a touch of emerald green, and the whole dish suddenly becomes full of vitality.

After the plate was finished, Dai Jianli's crispy roasted crucian carp had boiled the soup dry.

After hearing the sound of sizzling in the pot, he lifted the lid of the pot and saw that there was no soup in the pot, so he carefully took out a piece of fish, carefully placed it on a plate, and cut some green onion, ginger and The shredded red pepper is placed on the fish, and the crispy roasted crucian carp is officially completed.

Not far away, Xie Baomin was arranging a plate for the drunken prawns. The river prawns marinated with white wine and shredded ginger were evenly placed on the plate, and some scallions were sprinkled on top.

Set it up and start making the marinade.

Put fermented bean curd into a bowl, drizzle with some soup, then drizzle with sesame oil, balsamic vinegar, and sugar, stir well, then hold the bowl and pour it on the drunk shrimp that has been placed on the plate, and then cover it with a plate to suffocate it for a while, and wait for it to eat When it is opened, it becomes a drunken shrimp.

Because the shrimp has been marinated in white wine, the taste of the shrimp is relatively strong. Using the volatility of the alcohol can stimulate the taste of the marinade. When the lid is covered and stuffed, the taste is combined with the shrimp, which is very delicious.

Then, the dishes in charge of the other chefs were ready one after another. Everyone put the plates on the prepared table, put the tableware, put two bottles of old-fashioned Fen wine in the middle, and the first banquet of the founding of the country was officially ready. .

Sixteen dishes, eight cold and eight hot, were not well-balanced in nutrition from the perspective of modern diet, but it was already very rare for the material conditions at that time.

It is the dedication of the ancestors that created a country full of peace, so that people have the opportunity to discuss whether nutrition is balanced, and they can truly stand up straight.

However, the first banquet of the founding of the People's Republic of China also had regrets, and the most regrettable one was the classic white robe shrimp.

Back then, due to transportation restrictions, most of the big green prawns urgently sent from Taihu Lake to Beijing died on the way, resulting in insufficient shrimp ingredients, so the white robe shrimp was unfortunately not selected for the banquet.

Although white-robed shrimps appeared many times in the subsequent state banquets, relatively speaking, they did not have the special glory of the first banquet of the founding of the country.

Lin Xu stood in front of the dining table, looking at the dishes on the table, feeling very touched.

This is the most sumptuous meal since the filming of the state banquet began. There are many dishes, large portions, and simple appearance, but the aroma is directly drilled into the nostrils.

The photographers came over and started to shoot close-ups. Qi Zhentao went to help Lin Xu get a packed lunch box.

"Director Lin, are all these dishes packed?"

His question made Lin Xu feel like he was taking advantage of the public:
"I'll do as long as I come, Master Qi, just leave it alone."

Qi Zhentao smiled indifferently:
"They're all from your own family, pack more and let your relatives taste it."

Today's dishes are very large, because it was originally planned to finish filming the first banquet of the founding of the People's Republic of China at noon, and then hold a celebration banquet and wrap-up banquet in the afternoon to reward the staff behind the scenes.

At this moment, many people have already started to think about what to eat in the afternoon. After eating so many state banquets, they are somewhat fatigued.

Lin Xu took the insulated lunch box, and with the help of Qi Zhentao, packed the prepared dishes one by one.

After packing everything, Shen Jiayue, Chen Yan, and Luo Jiayao carried them outside, got in the car and went to grandma's house for dinner.

When he came to the parking lot, Dai Jianli trotted all the way to deliver a box of vintage high-end Fenjiu:
"Eating state banquet dishes should be accompanied by state banquet wine. Brother Lin, drink less alcohol. Don't forget that we will have a celebration banquet and a finale banquet in the afternoon. Aren't you still planning to shoot?"

Lin Xu put the wine in the trunk:

"Don't worry, I won't drink a sip of wine today."

After driving away from Yanjing Hotel, turn to Wangfujing Street, turn a few more alleys, and you will arrive at Han's courtyard.

As soon as Lin Xu turned in, he saw the cars of Shi Wenqing, Shi Wenshan and others.

Obviously, the whole family is here today, maybe they are all waiting to eat and drink in the restaurant right now.

Shen Jiayue said with a smile:
"Will they be angry if we just drive away and don't go in?"

Luo Jiayao looked at the message sent by Shi Wenqing on his mobile phone, and couldn't help but say:

"I don't know if I'm angry with you or not, but Wenqing will tear me up anyway... At 10:30, I sent a message saying that I was hungry, and asked her to eat something else. She didn't even listen, but wanted to eat today's State banquet dishes."

After parking the car, everyone started to take home packed meals.

Chen Yan and Shen Jiayue used to come to play frequently, so she was very familiar with Han's courtyard house. As soon as she entered with the lunch box, she saw Dundun standing on the rockery, carefully studying the bubbling fountain beside her. Full of curiosity, probably guessing how the water came out of the stone.

"Little fat cat, come down quickly! Don't you know that climbing up and down is dangerous?"

When Chen Yan saw Dundun's position, she couldn't help giving a lesson.

Such a high position, and the rocks on it have been washed by water all the time, so it must be very slippery. If it fell, the little guy might have to be cast and bandaged, and become a little injured cat.

"Meow~~~~~"

When Dundun saw Chen Yan coming, he called out curiously.

This is not my aunt's grandma's house, what is my aunt doing here?
The little guy dexterously jumped down from the rockery. After jumping to the ground, he shook his head a few times to shake off the drops of water dripping from his body.

Chen Yan sent the food to the kitchen. Seeing Shi Wenqing and Luo Yulin basking in the sun, she walked over to hold the little girl in her arms, and asked Shi Wenqing a few questions about her pregnancy.

When the elders saw that the food finally arrived, they all hurried out. Some went to help in the kitchen, some brought fruit, and some went to the restaurant to prepare the meal.

When Shen Guofu saw Luo Jiayao walking in with a box of Fenjiu, his eyes straightened:

"This is... vintage Fenjiu?"

"Yes, it's almost impossible to buy in the market. Yanjing Hotel used its connections to get it. Today, under Lin Xu's favor, everyone can try it."

Old Shen rubbed his hands excitedly:
"That must be, such a good wine, I will never forgive myself in my dreams without tasting two sips."

The more you don't drink alcohol, the more excited you are when you see alcohol.

Han Shuyu and Shen Jiayue's uncles also looked around the wine, opened the case and took out a bottle, and put it in their hands to look at it carefully.

In the kitchen, Shi Wenshan and the nanny helped Lin Xu put all the packed dishes on the plates.

After all, it’s a big family meal, so you can’t just put packed lunch boxes on the dining table, it’s too informal, and food requires beautiful utensils. In the field of Chinese food, utensils are also very important.

What kind of banquet should be matched with what kind of tableware and utensils, such as soup bowls, soup basins, hot dishes, cold dishes, bone dishes, etc., are all clearly regulated, and they are not randomly matched.

Soon, the dishes were brought to the restaurant one by one.

Everyone sat around the big dining table, the ladies drank red wine, the gentlemen drank Fenjiu, and Shen Jiayue, Chen Yan, and Shi Wenqing drank the fruit juice freshly squeezed by the nanny.

Lin Xu took a bottle of Coke from the refrigerator, sat next to Shen Jiayue, and raised his chopsticks to taste it.

After all, it was the first banquet of the founding of the People's Republic of China, and it was made by the group of the most powerful chefs on the job, so the taste is naturally not to mention.

Shen Jiayue dipped a piece of chicken in the sweet soy sauce, put it in her mouth and took a sip:
"Wow, I thought it wouldn't be crispy after a while, but I didn't expect it to be so delicious. Grandma, try this oil-dried chicken. It's super delicious."

The old lady Han smiled and picked up a piece, tasted it, nodded and said:
"It's really delicious. Who made this? Xiao Xu?"

"Grandma, you are so amazing, you guessed it as soon as you tasted it. This is made by Xu Bao. I was afraid that it would not be enough to eat, so I brought two specially just now."

Aunt Han Shufen said:
"You posted several in Moments, and there are close-ups, can you guess it?"

Old lady Han: "..."

Damn girl, whose platform are you tearing down here?
In order to change the subject, Han Jitong looked at Lin Xu and asked:

"The filming of the last state banquet is over, is Xiaoxu okay this afternoon?"

"There will be a celebration banquet and finale banquet in the afternoon, and the leaders will also come. After the banquet is over, this matter will be completely changed."

After the shooting is over, the post-production process begins with editing.

CCTV and Joy Media will also simultaneously carry out publicity and promotion on platforms such as TV and the Internet.

But these have nothing to do with Lin Xu, he just wants to go out with Shen Jiayue and Dundun to relax for a few days.

When I come back, it's almost time to start the production of seasonings. At that time, I have to exchange some teaching and training tasks to teach the techniques of seasoning to the engineers who have been dug over.

And after the "State Banquet" documentary is broadcast, there will be several interviews on CCTV, and Lin Xu will have to participate at that time.

In addition, the culinary school is expected to start construction, and the ginkgo garden also needs to be planned in advance... I have to take time to go back to my hometown to see the construction progress of the scenic spot and take a new film for Maisha Rui.

Dundun also needs to participate in three auto shows this year. By the end of the year, the cash in its account is estimated to reach 1000 million. A proper little rich cat...

Just as he was thinking, Xie Baomin suddenly sent a message:
"Master came over just now, and those old guys kept pestering him, insisting on forcing him to cook a dish that is not available in the market, and Master agreed... Come here quickly after eating, don't miss the opportunity to watch."

Dishes not on the market?Is this forcing Master to innovate?
Lin Xu's curiosity was aroused...

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