gourmet food

Chapter 691: Roast Chicken

After the dark outer shell was scraped off, a layer of golden cowhide was revealed. The color was very bright, and the condition was very good, without even the slightest bit of damage.

"Brother Chu, I am convinced by your craftsmanship.

By the way, have you ever been a welder before? Are you quite comfortable using this spray gun? "

Master Lin asked jokingly. It was obvious that he was shocked by Chu Yunfenglu's hand from the beginning.

"To be honest, I really haven't. I used to be a fool. I can't do the high-level work of a welder."

Chu Yunfeng told the truth, but after Master Lin and the other three heard it, they thought he must be joking.

When will Dunzi become so powerful?Could it be that if you master your knife skills, you can do anything?

"Okay, okay, don't be modest, hurry up and blanch, I'm ready to roast the chicken."

Master Lin said with a smile, and then pointed to the small grilling pool newly built with bricks in the corner. It seems that this morning he is preparing to cook the dish of Bao Roast Chicken.

“Bao roast chicken?

It is said that this dish is also called roasted chicken wrapped in oil. When this dish was first invented, it was also called barbecued pork?
This seems to be Sichuan cuisine imitating Cantonese cuisine to innovate and improve, right? "

Chu Yunfeng had heard from Mr. Li before that there weren't many people who knew how to cook this dish, and the production process was cumbersome and time-consuming. It's almost impossible to see it now.

"You're right, this dish is really rare in the market now, I didn't expect you to know it so well.

Although it is said to have learned from the practice of Cantonese barbecued pork, there are many innovations and improvements, and it has completely gone beyond the scope of "barbecued pork".

In addition, this dish is similar to the ancient method of steaming rock balls. They both use net oil to wrap the ingredients, so that the quality and taste of the ingredients are sublimated.

It is a pity that the ancient dish of steamed rock balls has been lost now, and it is almost impossible to see its elegance.

It is said that this dish is very beautiful when finished, and its taste is outstanding and its texture is very delicate, but it is a pity that it has become extinct."

When Master Lin said this, he felt very sorry and had a look of disappointment on his face.

Judging from his description, this dish can definitely be regarded as the best among the best. Is this dish really lost?

Contrary to Master Lin's disappointment, Chu Yunfeng felt a little excited. It seemed that he had vaguely heard Mr. Li mention this dish before.

When I am usually with Mr. Li, I like to ask him about some old traditional Sichuan dishes and the stories behind each dish.

The last time I was talking about Doubanjiang with Mr. Li, I seemed to have heard him mention this dish when talking about the Sichuan dish Doubanjiang.

Since the old man knows about it, maybe he will do it too?

I must ask carefully when I go back. It would be great if I could learn this dish. Then I guess no one can cook fish in Sichuan cuisine better than me.

Chicken, duck and fish, these three common ingredients, were also common dishes at banquets in the past.

There are a lot of dishes that can be made with these three ingredients, but the preparation of the whole dish still seems to be a bit lacking.

And the only dish I can get at the moment is crispy chicken, which is relatively common.

Although the quality of the chicken is very good and the taste is delicious, the cooking method is not so "high-end".

Because there are too many people who can cook this dish, for boutiques, this dish actually has a low sense of existence.

As for duck, although I have just learned a five-star three sets of duck, it is indeed a high-quality dish that can be used.

It’s a pity that this is a Huaiyang dish, not a Sichuan dish!
It's fine as a backup dish for yourself, but if you really want to make a banquet of traditional Sichuan cuisine, this dish will actually not be served.

The most famous duck recipe in Sichuan cuisine is called Fairy Duck!

It is said that this dish is so delicious that people can't stop eating it. It is definitely a high-quality duck meat dish in Sichuan cuisine.

There are many ways to cook chicken, but they are all made using different parts of the chicken. The real dish still depends on the Bao Roast Chicken that Master Lin will make in a while.

This dish is quite representative of the production level of whole chicken in Sichuan cuisine. It is unparalleled in terms of production techniques and ingredients.

Therefore, the whole dishes made of chicken, duck and fish in Sichuan cuisine are different from the fine dishes that I can learn at present.

Roast chicken and traditional steamed rock balls!
As for the Fairy Duck, he didn’t know who would do it again, so he had no choice but to go back to Rongcheng and ask Mr. Li.

Anyway, I haven't seen any restaurant offering this dish. I guess some high-end private restaurants will have this dish, right?
However, it is definitely impossible to learn this dish from others. Chu Yunfeng can only think of other things.

"Ok, the beef head is done, but we still need to beat the foam. How about we make the roasted chicken buns later?"

Chu Yunfeng put the cow head and all the ingredients into the pot, lit the fire and started cooking.

"You go ahead, I'll take care of the foam!"

Shen Wengang volunteered to take the pot and spoon from Chu Yunfeng's hand, and then stood in front of the big pot, expressing a hint of goodwill.

"This is not good, should I do it myself?"

Chu Yunfeng understood Shen Wengang's intention, which was to apologize for questioning him before, but Chu Yunfeng didn't care.

For these older generation chefs, the concept of seniority has already penetrated into their hearts.

So at first glance when I saw such a young chef dictating to me, I would have had some ideas.

But I can only blame Master Lin. Who told him not to tell them earlier?
But even if Master Lin had said it in advance, his immature face would probably still be questioned.

As soon as the expert makes a move, you will know if there is any!

Chu Yunfeng has always used actions to demonstrate his strength. In other words, he "conquers people with virtue."

"It's okay, it's okay. I was tired from standing yesterday. It's good to sit here and rest for a while today."

After speaking, Shen Wengang brought a stool over and sat directly on it, making his words appear more real.

"Then thank you, Master Shen."

Chu Yunfeng accepted the kindness conveyed by Shen Wengang, then nodded to Master Lin, and came to the kitchen table, ready to watch Master Lin handle the ingredients.

There are many ingredients and ingredients on the kitchen table, the most important ones are hen, sprouts and lard oil.

Among these three ingredients, bean sprouts are the most distinctive.

The most famous and delicious bean sprouts in Sichuan are Yibin bean sprouts, commonly known as Xufu bean sprouts and also called Yibin bean sprouts.

It is known as one of the four famous dishes in Sichuan.

It is one of the four famous pickled dishes.
The four famous pickled dishes are:

Fuling mustard!

Xufu sprouts!

Sichuan winter vegetables!

Pickled kohlrabi!

The old name of Yibin is Xuzhou. According to the available information, "Xuzhou Prefecture and Products" of Jiaqing in the Qing Dynasty records: "Onions, garlic, cabbage, green vegetables, and vines are found in every department and county annals."

This shows that green vegetables, the raw material of bean sprouts, were already widely cultivated at that time.

Yibin is also the production base of Wuliangye. Winemaking requires microbial fermentation, and the same is true for bean sprouts.

There are abundant microorganisms suitable for pickling and fermentation in the air and soil environment of Yibin.These a large number of beneficial microorganisms produce the unique flavor of Yibin sprouts during the pickling and fermentation of sprouts.

The reason why Sichuan braised pork is so delicious has a lot to do with the use of Yibin sprouts.

Many people must be very unfamiliar with lard oil. I believe that many people have never eaten dishes made with lard oil.

This thing is called reticular oil for short, but it is actually the fat accumulated in the pig's mesentery and omentum, forming a reticular fat in the pig's abdomen.

After opening, it looks like a spider web, which can effectively wrap the ingredients, not only lock the taste, but also lock the moisture of the ingredients.

In fact, when making beggar's chicken, especially when making it with rooster, coating the outside with a layer of net oil can make the meat taste more tender and plump.

Because roosters are relatively hot, after adding net oil, the oil can not only enhance the flavor, but when the oil is soaked into the meat, it can make the chicken taste better.

"I already prepared this chicken last night to taste it. Ingredients for grilling generally need to be marinated in advance, so that the finished product will taste better."

Master Lin pointed to the seasonings on the side, which generally included soy sauce, onion, ginger, cooking wine, salt, etc.

In fact, there is no need to explain the method of marinating the food to create a delicious flavor. Chefs like Chu Yunfeng have their own techniques, and the marinating taste can be varied.

Chu Yunfeng nodded and saw that the chicken only had a small opening at the tail, through which all the internal organs were taken out.

It seems that the rest of the side dishes will need to be stuffed in later to increase the flavor.

Then Master Lin started to handle the pork belly.

Cut the pork belly into slices first, then cut into shreds and set aside.

Wash the bean sprouts and cut them into thin sections, and cut the pickled peppers into thin strips.

Put lard in the pot, put the pork belly in and stir-fry. After most of the fat in the shredded pork is fried out, it will become a little bit golden.

Then add the pickled peppers and stir-fry until the flavor of the pickled peppers is completely sublimated. Then add the peppercorns, ginger, scallions and a little soy sauce, and finally add the bean sprouts for stir-frying.

After the bean sprouts are put into the pot, they will absorb a lot of oil and aroma. At this time, you need to stir-fry slowly over medium heat so that the bean sprouts can emit their own aroma and neutralize the rest of the aroma.

After a while, a strong fragrance came from the pot, which contained both the warm and fatty fragrance of lard and the unique fragrance of sprouts.

The aroma of bean sprouts is a little hard to describe, with a hint of pickles in it, but after being "modified" with lard, it can really arouse appetite.

After taking it out of the pot, set it aside to cool. While waiting, Master Lin started to prepare another ingredient.

Egg white paste!
This is a batter made from egg whites, flour and starch. It is usually used to make soft-fried dishes. It tastes crispy on the outside and tender on the inside.

Master Lin beat 4 eggs, separated the egg whites, added a certain proportion of flour and starch, and started stirring.

Soon, a small bowl of sticky egg white paste was ready.

Stuff all the cooled sprouts and pork belly into the chicken belly, close the mouth, and then prepare to wrap it with net oil.

This chicken has already had its head, wing tips, feet and shins removed.

So it can be easily wrapped and shaped with mesh oil. After wrapping the first layer of mesh oil, you need to brush it with a layer of egg white paste.

Especially the intersection of netting oil must be evenly applied, and then wrapped in three layers of netting oil in sequence, then skewered with a baking fork, and finally a layer of egg white batter.

The charcoal had already been made, so Master Lin put the barbecue fork on it. There was an automatic rotating machine next to it, which saved a lot of effort.

In the past, when Chu Yunfeng saw whole sheep roasted in the wild, each roast took more than 6 hours, and the chef had to keep turning it with his hands. He felt tired just thinking about it.

"Let it bake slowly on its own. Let's drink tea and chat first."

After it was baked, Master Lin felt relaxed. It took more than an hour to bake, so there was no need to keep an eye on it. He could just come over and take a look after a while and handle the rest of the steps.

Chu Yue found it very strange, so she stayed there to watch slowly, listening with interest to the sizzling sound made by the falling grease.

Mu Qing also stayed where she was, wondering if she was ready to smell the unique fragrance more, muttering to Chu Yue over there.

At this time, the blood foam from the boiled cow head was almost beaten, and Shen Wengang also came over to sit down and drink tea and chat together.

"Brother Chu, has the news about Kimchi been confirmed?"

Master Lin took a few sips of tea to relieve his thirst before he started to ask.

"Not yet. President Xiong is helping to investigate. There should be news today."

Chu Yunfeng couldn't help but feel grateful when he saw that Master Lin was still very concerned about this matter. It seemed that Master Lin was still very concerned about his own affairs.

"That's good, but it's been 10 years, and it still takes a lot of effort to check it out. Thanks to President Xiong, I believe there should be no problem."

Master Lin knew that Chu Yunfeng had a good relationship with President Hou and President Xiong. Now that President Xiong has taken action on such a matter, it should be a sure thing.

If you can't even find President Xiong, then there's probably nothing you can do.

Not to mention Chu Yunfeng, he was a little interested in this ancient method of making kimchi.

It's just that in this capital, everyone likes to eat pickles and pickles, but has little interest in pickles, so this craft is a bit useless to me.

But for Chu Yunfeng, it definitely has an even more powerful effect. The kimchi at the Gugu Banquet is not only used as an appetizer, but can also be used for the banquet even if it is taken out alone.

During the roasting process, Master Lin would poke it with a toothpick from time to time, firstly to remove the bloody smell from the chicken.

Secondly, it can also allow more of the fat from the grilled oil to penetrate into the chicken, making the meat more tender and smooth.

When the roasted chicken was about to be baked, Master Lin made a sweet and sour sauce, then mixed the lettuce into a serving of sweet and sour lettuce.

After it was roasted, Master Lin took the chicken off the spit.

Then he took off two layers of the net oil wrapped around the chicken and said: "The earliest way to eat it was to not use the three outer layers of net oil.

And even the bean sprouts and pork belly inside the chicken belly are not eaten, but the innermost layer of net oil will taste more delicious on top.

So I won’t take this layer, and everyone will have a taste later.

Also, the bean sprouts and pork belly bibimbap inside the chicken belly are delicious. Let’s try it again during lunch. "

When Master Lin was talking, Chu Yue on the side was already getting ready to make a move.

When the bean sprouts inside the chicken belly were just presented in a bowl, Chu Yue couldn't wait to taste a little with her hands.

But what he didn't expect was that Chu Yue just put it in his mouth and bit it, and then spit it out immediately.
(End of this chapter)