I work as a chef in the university cafeteria

Chapter 224

After dealing with the launch of the "Jiang Daqi Canteen Restaurant Reservation App", Jiang Yu didn't worry about it any more. Hua Xiaoling and Duan Yiming could take care of the rest of the follow-up work.

After greeting the two of them, he came to the kitchen and continued to work on lunch.

The visiting group from the university that never sets in the sun will leave in the afternoon, which means that they will have another meal at noon today, plus the four guests who have booked in advance, the workload will suddenly increase a lot .

Therefore, Jiang Yu, Du Guangning and others had to hurry up and make preparations in advance.

Du Guangning and Pei Guofu were busy preparing dishes according to the menus ordered by the diners in advance, while the two young apprentices were occupying a vegetable sink, cleaning all kinds of ingredients carefully.

Naturally, Jiang Yu wasn't idle either. He looked at what Du Guangning and the others were doing, then looked back at the menu, and then took out a three-pot marinated with Shaoxing wine and soy sauce from the refrigerator. Yellow tender chicken.

This three-yellow chicken was delivered by Boss Zhao from the Fresh Side Vegetable Center last night. At that time, the chicken was still alive and kicking.

After Jiang Yu finished his work in the kitchen, he went down to the first floor, butchered the chicken himself, chopped off two chicken feet, covered the inside and outside of the chicken with Shaoxing wine and soy sauce, and finally put it in the Marinated overnight in the refrigerator.

Now, this three-yellow chicken has long been marinated to taste. Jiang Yu took the kitchen paper to dry the chicken body, and then stuffed the washed and drained shallots into the chicken belly to support the whole chicken belly. Full.

Afterwards, he fetched a needle and thread, and carefully sewed up the opening of the chicken belly stuffed with chives one by one.

"Huh? Boss, are you... suturing a chicken?"

Du Guangning just finished his work at the moment, and inadvertently turned around to see Jiang Yu carrying out the "suture operation" on the three yellow chicken with a needle and thread, and he used the "continuous overlock suture method" in surgery, so he couldn't help it Surprised, he asked,
"What kind of food are you going to cook?"

“Cantonese chicken with scallion and sesame oil.”

Jiang Yu didn't raise his head, and continued to be busy with the sewing work, and ordered,
"If you're done with your work now, help me cook the oil and pour five catties of peanut oil."

"So much oil?"

Du Guangning looked back at Jiang Yu, saw that Jiang Yu hadn't said a word, and was still busy sewing, so he didn't ask any more questions, and when he came to the stove, he started to light a pot, and brought a large bucket of peanut oil from the side , "Dong Dong Dong" poured five or six catties into the pot.

When he looked back after finishing these things, he found that Jiang Yu had already stitched up the wound on the belly of the three yellow chicken. The belly of the chicken looked bulging, and he didn't know what was inside.

Jiang Yu checked for a while, and felt that the chives in the three-yellow chicken's abdominal cavity would not fall out, so he hooked the chicken's neck with an iron hook, fixed the chicken's head, and then hung the whole three-yellow chicken's body on the oil pan superior.

At this time, the peanut oil in the pot was already smoking slightly, and it was almost seven or eight years old. Jiang Yu didn't hesitate any longer. He reached out to pick up a spoon to scoop up the hot oil from the pot, and poured it slowly and evenly on the chicken.

"Zi La~"

Accompanied by the sizzling sound of hot oil being poured on the chicken, a strong smell of meat filled the entire kitchen, whether it was Du Guangning who was watching from the side, or Pei Guofu and the two who were busy preparing the dishes. The little apprentices couldn't help turning their heads to look at each of them.

Jiang Yu didn't have time to pay attention to them. After pouring the hot oil in the spoon, he continued to scoop up a spoonful and poured it slowly.

During this process, the chicken skin, which was originally slightly loose, was tightened by the hot oil, and the white and yellowish color gradually began to darken, revealing a faint burnt yellow.

As Jiang Yu continued to pour hot oil, the skin of the whole Three Yellow Chicken finally turned brown and translucent. The rich aroma of fried chicken, mixed with a faint scent of green onion, penetrated into the nostrils, making Du Guangning and others couldn't help but sigh. Swallow.

Seeing that the chicken body was drenched, Jiang Yu took the colander to cover the chicken body again, and poured the chicken head and neck part of the chicken that had not been drenched in hot oil with hot oil repeatedly until it became as close as the chicken body. The same, showing a burnt yellow translucent color to give up.

Afterwards, he put the whole chicken drenched in oil aside to control the oil for later use, and set up a clean pot again. He poured the marinade of the three-yellow chicken into the pot, and then added half a bowl of ginger juice to boil. Then add a little rock sugar to melt it, and then pour in an appropriate amount of balsamic vinegar to make a sauce.

After finishing the seasoning, Jiang Yu put the oil-drenched chicken that had been oil-controlled into the clay bowl, poured the boiled sauce over the chicken, then put the clay bowl on the stove, and heated it over medium-low heat. Cover and braise.

The three-yellow chicken still needs to be stewed for a while. Jiang Yu was just about to take a breather. When he turned his head to look, he found that Du Guangning, Pei Guofu and others had stopped their work at some point and stared blankly at it. Clay bowl on the hearth.

When Jiang Yu saw this, he couldn't laugh or cry. He clapped his hands, woke everyone up, and said:
"Don't just think about eating, why don't you hurry up and go to work? Don't worry about this chicken. This is a dish specially ordered by the guests at noon! What are you thinking about!"

"Boss, you are wrong. We don't particularly want to eat chicken, mainly because we have never seen this way of cooking chicken before."

Du Guangning said with a smile on his face,
"I used to only know deep frying, but this is the first time I've heard of hanging a whole chicken and drenching it in oil.

Speaking of which, what is the difference between the two? Isn't it all oily? "

"Of course there is a difference. Put the whole chicken into the oil pan and fry it. The hot oil will go into the abdominal cavity, and the tender meat in the chicken belly will be fried together and become crispy."

Jiang Yu knew that Du Guangning had only learned Jiangzhou's home cooking, and knew little about other local cuisines.

It is also because of this that when Du Guangning has any doubts when he is cooking, he will patiently explain to him, whether it is the technique of cooking this dish or the tricks that need to be mastered, he will tell him without reservation.

Moreover, while explaining this dish, he will also operate it himself, which is equivalent to teaching Du Guangning by hand.

Strictly speaking, Jiang Yu's approach was more attentive than taking his apprentice.

Du Guangning is well aware of this, so, despite his playful smile when talking to Jiang Yu, in fact, he respects Jiang Yu very much in his heart, saying that he regards him as his master. Not too much.

It's just that he was five or six years older than Jiang Yu, so he couldn't speak for a while.

But no matter what, Du Guangning has already made up his mind in his heart, to learn cooking skills from Jiang Yu with all his heart, and together make Restaurant No. [-] bigger and stronger, making it the most famous restaurant in China!

Of course, Jiang Yu didn't know what Du Guangning was thinking.

Now, he continued,

"Moreover, if the whole chicken is deep-fried to the point where the chicken skin is browned, the moisture in the chicken will be lost a lot, and the taste will become hard and woody. This is why many fried chicken shops will wrap the chicken legs and wings in advance. The reason for the last layer of bread crumbs.

With the method of pouring, the hot oil flows along the skin of the chicken and falls directly back into the pot without seeping into the abdominal cavity. Even if the chicken is poured until the skin is browned, the chicken is still tender and juicy. "

After a pause, Jiang Yu added,
"Dishes made with hot oil, besides the chicken with scallion and sesame oil I am making now, there is also a dish called crispy duck, which is also made in the same way. Crispy duck is also popular in Cantonese and Xiangjiang regions. Special traditional famous dish, crispy on the outside and tender on the inside, it will leave your mouth full of fragrance after taking a bite.”

"Crispy Duck..."

Du Guangning couldn't help swallowing as he listened, he said with a "hehe" smile,
"This crispy duck sounds delicious. It would be great if I had a chance to try it."

Jiang Yu smiled, didn't speak, turned around and walked over to the stove.

The recipe of crispy duck is much more complicated than the current dish of scallion-scented chicken. He didn't bother to do it just to satisfy his gluttony. If one day the interest came, he might satisfy Du Guangning's appetite desire.

As for now, let's first satisfy the appetite of the guests in the six boxes at noon.

When he got to the stove, Jiang Yu lifted the lid of the clay bowl, and a strong aroma rushed to his face instantly, and he couldn't help but take a deep breath. The smell is really fresh and fragrant!

Freshly killed three yellow chickens are indeed much more delicious than frozen chickens.

Turning over the whole chicken in the clay bowl to ensure even coloring, Jiang Yu covered the lid and continued to simmer until the chicken was cooked through, then turned off the fire.

Afterwards, he placed the well-cooked shallot chicken on the chopping board, used scissors to cut off the previously stitched needles and threads, and cleaned up all the shallots stuffed in the chicken belly.

Immediately afterwards, Jiang Yu picked up the kitchen knife, chopped the whole chicken with scallion and put it on a plate, then put the sauce left in the clay bowl into a small plate, and placed it on the side of the large white plate.

After the dish is served, diners can dip the chicken into the sauce.

Du Guangning looked up at the time hung on his phone. It was only early ten o'clock. This chicken dish with scallion and sesame oil was ready so early. When the guests arrived at 11:30, wouldn't it be completely cold? ?

He asked with some doubts: "Boss, why is this fried chicken with scallion and sesame oil ready now? Is this... a cold dish?"

"Yes, this is a cold dish, otherwise why should I prepare it so early?"

Jiang Yu turned his head and glanced at him, seeing his dazed face, couldn't help being a little funny, and said to him,
"Don't be in a daze, come and help me, we are busy at noon today!"

After finishing speaking, he turned his head away and started busy preparing the next cold dish.

Seeing this, Du Guangning hurried over to help fight.

For a while, the kitchen became quiet and silent, everyone was concentrating on their own affairs, everything seemed so busy and fulfilling...

　Today's 6000 words have been updated... Hey, it's hard to write...

　　ps: Did you find anything interesting?Today is February 2, and I happened to post Chapter 22, is this implying that I am very 222?
　　It's a fixed number in the dark, this is...for my poor sake, please give me a monthly pass, thank you!

　　
　
(End of this chapter)