gourmet food

Chapter 533 The Sichuan cook in Hainan

“Plain cut dipping sauce or coconut chicken dipping sauce?”

Chu Yunfeng was a little eager to try it after receiving the invitation. He could see the authentic Sichuan red oil in Hainan and wanted to improve the taste.

The food here is a bit too light, but there is still a bit of pepper to make it appetizing.

"Let's make two. Chicken with jackfruit and coconut sauce can be used to shabu-shabu, so let's use one as a dipping sauce for white-cut chicken and one as a dipping sauce for shabu-shabu."

Jackfruit and coconut chicken?

This was the first time Chu Yunfeng had seen such a method. It sounded like dark cuisine, and he didn't know what the soup tasted like.

But since Chen Haiquan admires it so much, I guess it shouldn't be too bad.

Making dipping sauces is Chu Yunfeng's specialty, and it is also the specialty of all Sichuan chefs. Boiled, stewed, and hot pot dishes are soulless without a plate of dipping sauces.

Chu Yunfeng and Chen Haiquan each had a cutting board and began to prepare the side dishes for dipping.

As soon as I got started, I immediately noticed the difference between the two.

Chu Yunfeng's must-have side dishes for dipping are green onions and coriander, so he is now starting to cut these two ingredients.

But Chen Haiquan's side is interesting. The first thing he cuts is spicy millet.

Yes, it was Xiaomi Spicy. Chu Yunfeng glanced at it twice to confirm it was correct.

After cutting it, Chen Haiquan started to chop the garlic, and Chu Yunfeng also started to chop the garlic, which is an indispensable thing for dipping the plain chicken.

After the two of them had prepared their respective dipping sauces and side dishes, Chu Yunfeng began to mix them.

Dip the boiled chicken in water with green onions and minced garlic, then heat the oil in a pan and pour 8% of the hot oil over it.

Then start to adjust the red oil flavor, add a little sugar, salt, soy sauce, sesame oil, and then drizzle a little red oil.

Finally, add two drops of balsamic vinegar to neutralize the taste and make the jealousy disappear. After sprinkling a few sesame seeds, a white-cut chicken dipping sauce with full color, flavor and flavor is ready.

"Huh~?

Why didn't you do it? "

After Chu Yunfeng finished dipping, he realized that Chen Quanhai was standing there motionless, his eyes staring at the movements of his hands without blinking.

"Wow, I've learned, I've learned. It turns out that the dipping water for this white-cut chicken can be made like this. This is definitely the most authentic Sichuan white-cut chicken dipping sauce, right?"

Chen Quanhai turned out to be stealing from Chu Yunfeng's dipping secrets, but he learned all of them.

However, Chu Yunfeng didn't care too much. Just knowing how to make it is actually of little use. If you don't control the amount well, the sauce won't be very delicious.

It's a pity that there are no fried white sesame seeds here. If you add a little more, it will taste better.

"Let me see what the white-cut chicken dip you make looks like."

Chu Yunfeng looked at the side dishes in front of Chen Quanhai with great interest, and was curious about how he made the dipping sauce.

"Okay, I'd like to ask Master Chu for some advice."

Chen Quanhai did as he was told. He first put spicy millet, minced garlic, soy sauce and sesame oil on the plate.

Then add a spoonful of red oil to one of the dishes.

Then, Chen Quanhai stopped moving and looked at Chu Yunfeng with his eyes.

"This is the end?"

Chu Yunfeng asked in surprise. If he hadn't seen Chen Quanhai smile, he wouldn't have known that the dipping sauce had been prepared.

"Yes, it's done."

Chen Quanhai nodded and replied with a smile on his face.

"Well, okay, it's very unique, but can you stand this spicy millet?
Why is only one dish filled with red oil? "

Chu Yunfeng was very curious about the meaning of adding only one plate of red oil.

"That's no problem. People in our family eat chili very much. I usually use a lot of chili in cooking.

This one with red oil alone is what I eat myself. I am not inferior to Sichuan people in eating chili. "

Chen Haiquan seemed to have his own fanatical pursuit of chili peppers. When Chu Yunfeng saw him talking about chili peppers, his eyes lit up.

"Then do you usually put chili pepper in the dishes you cook for your guests?"

The locals here eat very light food. Will anyone eat it if there is chili pepper in it?
"Put it in, why don't you put it in? Many people like to come to my restaurant to eat. It's because I put the chili pepper in. They all think the food here tastes delicious!"

Chen Haiquan excitedly told Chu Yunfeng that the chili pepper is the specialty of this store.

Chu Yunfeng suddenly thought of what Bage had said before, that his nephew was called the Sichuan chef of Hainan, and now he finally understood.

The dipping sauce for hot pot is very simple, divided into dry dishes and oil dishes. Chen Haiquan once again saw the authentic cooking method and stood there rubbing his hands excitedly.

I secretly lamented that this time was really worth it. In the future, I can serve authentic Sichuan dishes for dinner at home.

"The chicken is ready, we're ready to serve."

Chen Haiquan brought out the steamed fish, as well as some sliced ​​fish fillets and vegetables, which he would use to heat the hot pot later.

The water-soaked dishes were also pushed out, and everyone could choose at will. After everyone had taken them, Chu Yunfeng found that there was still one person who hadn't moved.

That was Ba Ge. He stretched out his hand twice, but retracted it. This made Chu Yunfeng a little puzzled.

"Oops, I forgot!

Uncle Eight doesn't like spicy food. All the dips today are spicy. It doesn't matter, I'll get another one for you. "

Chen Haiquan saw the depressed look on Ba Ge's face, and immediately thought of how troubled this non-spicy person would be when he saw the dipping water filled with chili peppers.

"Let me go, Bago, how about I get you a Sichuan-flavored dipping sauce that's not spicy?"

Chu Yunfeng also wanted to let myna taste a different dipping taste.

"That's great, thank you so much. My nephew is becoming less and less respectful of his elders. He must want to give me a good kick. It will hurt even if I go to the toilet tomorrow."

Lao Ba shook his head and said with great pain on purpose.

As soon as Bage finished speaking, everyone at the table laughed, and Chen Quanhai quickly apologized with a smile.

The side dishes and seasonings remained unchanged. Chu Yunfeng removed the chilies and got two for Lao Ba to dip in water.

After adding a little hot chicken soup, Lao Ba tasted it and said it was very good. He said that he would not be afraid of traveling to Sichuan in the future. With this kind of dipping water, he would feel at ease while eating.

Everyone laughed again and began to taste the food.

The first thing Chu Yunfeng ate was jackfruit, and a refreshing and sweet taste came from his mouth.

It's very delicious and doesn't feel like dark cuisine at all.

Then I ate a piece of chicken directly and found that the meat was very tender and the skin was very elastic. It was very delicious even without dipping it in water.

Ke Xin, in particular, liked the cooked jackfruit very much. Chen Quanhai returned to the kitchen, made two plates and placed them in front of Ke Xin, letting her do it herself.

The white-cut chicken tastes better. In addition to being tender and chewy, the juice is also very rich.

Especially its subcutaneous fat, not only is it not greasy at all, but you can also taste the richness of the chicken fat, making the taste richer.

It is indeed the number one famous dish in Hainan. It does have its own uniqueness, otherwise it would not be popular among so many people.

Wenchang chicken is so delicious, which makes Chu Yunfeng look forward to Dongyang goat and Jiaji duck.

(End of this chapter)