Food starts with noodles

Because of Xu Zhuo's reputation, and during the previous live broadcasts, Xu Zhuo had already posted some food samples to pretend to go out.

So after the Spicy Crisp was launched this time, it was quickly sold out.

When Spicy Crisp was on the market, the decoration of the courtyard house was almost coming to an end.

Although the yard is big enough and there are enough rooms, but after all it is just renovation, so it is done very quickly.

However, after the decoration is completed, it is not possible to move in, at least until autumn and winter.

So Xu Zhuo still can't receive the reward of the courtyard, so he can only look forward to it slowly.

During this renovation, floor heating was installed in all the rooms, and wooden floors were laid on top of the floor heating, so when winter comes, bear cubs can be brought over.

This little guy likes floor heating very much, and he should have a good time here.

Xu Zhuo, who has nothing to do and only wants to make money, devotes all his attention to making money.

I either do live broadcasts or shoot videos every day, and sometimes attend some commercial activities. Anyway, as long as I give money, I can participate in everything.

In July, Zheng Guangyao, who had been in Yangzhou, was thinking about moving, and suddenly came to the capital to take pictures of some dishes with Xu Zhuo.

The first dish that the two agreed upon was a particularly famous dish in the southeast region.

Three cups of chicken.

Chapter 1594 Three Cup Chicken

Three Cup Chicken is a famous dish in Jiangxi, and it was selected as one of the top ten famous dishes in Jiangxi before.

This dish has a mellow taste, sweet and salty, salty and fresh, with a strong taste, which makes people never get tired of eating it for a long time.

The creation of this dish is said to be related to Wen Tianxiang.

After Wen Tianxiang was captured, he was held in a prison in Jiangxi.

An old woman in the local area was grateful for Wen Tianxiang's loyalty, bought a chicken specially, and brought rice wine to the prison.

Originally, she heard that Wen Tianxiang had died, so she planned to use chicken and rice wine to pay homage to Wen Tianxiang in the prison.

But when she laid out the chicken and poured three cups of rice wine, she found out that Wen Tianxiang was not dead and was still in prison.

The chicken brought was raw and could not be eaten. A jailer from the prison helped to bring an earthen pot, and the old woman put the chicken into the earthen pot, poured three cups of rice wine into it, and then burned it in the pot.

Wen Tianxiang in prison exclaimed that the cooked chicken was delicious.

After Wen Tianxiang died heroically, the locals named this way of cooking chicken as Three Cup Chicken to commemorate his loyalty.

And in the process of spreading, the three times the rice wine that was originally added has also become a cup of rice wine, a cup of soy sauce, and a cup of lard or sesame oil.

This is the origin of Three Cup Chicken.

Xu Zhuo didn't know if it was true or not, but Zheng Guangyao was quite involved in what he said, so he didn't have the nerve to interrupt.

There are many legends about this kind of food in various places, and it is difficult to distinguish the true from the false.

But according to Xu Zhuo's experience, anything that has nothing to do with Qianlong and Cixi may be true.

The delicacies that these two people brought with them were too much, so much that even the foreigners expressed their complete disbelief, let alone the Chinese.

However, although the legends that are not related to the two of them are false, there will be more or less evidence.

The delicacy of Three Cup Chicken has been developed to the present, and it has already gone out of Jiangxi, and is popular in Guangdong, Guangxi, Fujian, Taiwan and even Southeast Asian countries.

In the process of development, dishes such as four-cup chicken, five-cup chicken, three-cup duck, four-cup duck, and five-cup duck were derived.

In different regions, the condiments used are also different.

It can be said to be very rich.

Today, I took a picture of this Three Cup Chicken with Zheng Guangyao. Xu Zhuo originally thought that this old man would cook it in Cantonese style.

After all, Cantonese cuisine is a growing cuisine. After the dishes of other cuisines are absorbed by Cantonese cuisine, they will be improved to a limited extent in order to make the taste and texture better, and more in line with the requirements of Cantonese cuisine for freshness and pot gas.

The ingredients used to make Sancup Chicken are actually very simple. Except for a whole chicken, the rest is soy sauce, rice wine and lard.

Well, as a veteran Cantonese chef, Zheng Guangyao is naturally very aware of the status and role of lard in dishes.

These veteran chefs are different from the young chefs who are always innovating now. They have a deeper understanding of dishes and more flexible use of ingredients.

Although there are many dishes, they will make different adjustments according to local conditions.

For example, when cooking at home, it is completely different from the back kitchen of a restaurant. After all, the firepower of the two stoves is quite different, and the seasonings and spices at home are not as complete as those in the back kitchen of a restaurant.

But no matter at home or in a restaurant, they have the ability to make the dishes taste good.

This is actually not easy.

Because many chefs cook delicious dishes, it is entirely caused by seasoning and professional stoves and kitchen utensils.

In the "system" of restaurant back kitchens, they may be able to cook delicious dishes, but outside this system, the dishes they make may be mediocre.

But Zheng Guangyao and the others are different. With their understanding of cooking and their control over the ingredients, Xu Zhuo feels that even if they light a fire and make a crock pot, they can still cook very tempting delicacies.

"In the dish of Three Cup Chicken, the soy sauce used is neither light soy sauce nor dark soy sauce, it should be regarded as a combination of the two.

The soy sauce brewed in the past has not decolorized, so there is no difference between light soy sauce and dark soy sauce.

But now soy sauce has been subdivided, and there are even braised soy sauce, seafood soy sauce, etc. How to choose these soy sauces?Before starting today, let me chat with you. "

Zheng Guangyao did not cook directly, but started to introduce the soy sauce used in Three Cups of Chicken.

In the dish of Three Cup Chicken, except for the three cups of seasoning, no other salt, monosodium glutamate, pepper, star anise and the like are required.

Seasoning is all about soy sauce.

The choice of soy sauce is also quite confusing. If you put all light soy sauce, the taste is enough, because light soy sauce is saltier than dark soy sauce.

But if all the soy sauce is used, the color of the dishes will not be very good.

It does not have the rosy and attractive color of Three Cup Chicken.

If all the dark soy sauce is used, it is not very good, because the salty taste of the dark soy sauce is not enough, and if there is too much dark soy sauce, the color of the finished product will not be rosy, but black and black.

It was totally unbearable.

Therefore, the soy sauce used in this dish needs to be adjusted.

Under normal circumstances, three-quarters of the light soy sauce is matched with one-quarter of the dark soy sauce, so that it can just make up a cup.

The size of the cup is determined by the amount of chicken.

For a whole chicken, it is usually a disposable cup with a capacity of three or two, and a cup of soy sauce is prepared to determine the taste and color of the dish.

A glass of rice wine, remove the difference and increase the aroma.

A cup of lard increases the flavor of the dishes, and at the same time makes the cooked chicken more oily, more fragrant and more suitable for rice.

Put nothing but the chicken and three cups of dressing.

However, old cousins ​​in Jiangxi like spicy food, so they usually put some fresh peppers in the pot before serving.

This can not only increase the spiciness of the dishes, but also increase the moisture in the dishes and prevent the dishes from sticking to the pan.

Today is Zheng Guangyao, a master of Cantonese cuisine. Naturally, he will not put chili.

The bought chicken was freshly killed. Xu Zhuo cut it into small pieces with a knife and washed them in clean water.

Although before the filming started, Zheng Guangyao repeatedly stated that he wanted to do it himself, but after the filming actually started, Xu Zhuo did all the physical work for him.

This is not only a respect for Zheng Guangyao, but also to avoid being criticized by some netizens for not knowing how to respect the elderly.

These days, many people are not going well in life, so they find faults on the Internet, using their own standards and superficial social experience to demand others.

When Xu Zhuo and Dai Zhenting were cooking together, someone said in the barrage that Xu Zhuo didn't know how to respect the elderly, which made Xu Zhuo dumbfounded.

After the chicken pieces are chopped, wash them in clean water and soak them for another ten minutes to soak out the blood in the meat as much as possible.

When soaking the chicken nuggets, adjust the soy sauce to be used. After the chicken nuggets are soaked, Zheng Guangyao puts the cleaned casserole on and starts making.

To be precise, it should be made in a pot.

Pot is a common cooking method, and it is widely used in Cantonese cuisine.

For example, the famous Cantonese-style claypot rice, such as the unique jelly pot in Cantonese cuisine, as well as dishes such as yuba beef brisket pot, tomato beef brisket pot, etc., are all in the form of pot.

Compared with boiling, the method of stewing uses less water, and there is almost no soup in the finished dish.

The taste is rich and mellow, which makes people have endless aftertaste.

The dish of Three Cup Chicken also continues the cooking method of Cantonese dishes. It is best to cook this dish in a crock pot or casserole, so that the taste will be more mellow.

Moreover, crock pots and casserole pots heat up relatively slowly, unlike woks that will burn if you don't pay attention to them.

Put the chicken pieces into the casserole after controlling the water, then pour the prepared lard rice wine and soy sauce into the pot, stir with a spoon, so that the soy sauce and rice wine are evenly attached to the chicken.

After finishing these, Zheng Guangyao covered the pot and turned on the fire.

The ingredients of this dish are simple and the method is simple, but the requirements for the heat are quite high.

At least in Xu Zhuo's view, the biggest difficulty of this dish is the control of the heat.

There are only three cups of seasoning in the pot, one cup of which is still fat, so there is very little water in the pot. If the fire is too high, it is easy to dry out the pot, causing the chicken to stick to the bottom of the pot.

And if the fire is too small, the chicken will be uneven, making it more uncomfortable to eat.

Therefore, whether this dish is delicious or not depends on the heat.

When the fire was just started, Zheng Guangyao turned up the fire of the stove to the maximum all of a sudden.

In this way, the pot can be heated up as soon as possible, and the seasoning and rice wine can be volatilized as soon as possible, so that the taste can penetrate into the meat.

After white steam came out of the pot, Zheng Guangyao turned the fire to a low heat, and took a kitchen towel to wet with water, and covered the lid of the casserole.

Especially the pot cover is tightly surrounded.

"There is little water in the pot, so make full use of the water vapor in the pot, let the water vapor condense and drip to the bottom of the pot again, and at the same time, when the water vapor in the pot rises to the top, the water vapor will also seep into the chicken, so that It tastes more tender and juicy, and it tastes more delicious."

Facing Xu Zhuo, Zheng Guangyao didn't hide his secrets at all, and told all the knowledge points.

Sometimes, for fear that Xu Zhuo would not understand, he deliberately explained it twice.

At this time, Xu Zhuo already knew how to do it.

After all, it has been a long time since I have been working hard to learn, and this time I am faced with such a famous dish, it will naturally play a role immediately.

When this was captured, Xu Zhuo waved to the cameraman and paused for a rest.

The chicken nuggets in the pot continued to simmer, anyway, it was on a low heat, and the lid of the pot was covered tightly with a wet towel, so there was no need to worry about the pot boiling.

In fact, when cooking in a casserole, when the pot is almost dry, there will be a sizzling sound inside, and the sound is very loud, which is easy to distinguish.

So when making three cups of chicken, you don't need to frequently lift the lid to check the remaining soup in the pot, just listen to the sound.

When there is a sizzling sound in the pot, it is not too late to lift the lid.

The whole cooking process takes about 10 to 10 minutes. During these [-] to [-] minutes, it is impossible for everyone to shoot with a camera, so take a break in the middle, and then start shooting when the time is approaching.

During the break, Zheng Guangyao drank tea, tasted the spicy crisps Xu Zhuo had recently launched and several other snacks.

Ten minutes later, the two got up again and continued filming.

After the filming started, Xu Zhuo took a green pepper and a red pepper and washed them twice under the tap, and then put them on the chopping board.

First cut with a kitchen knife, remove the chili seeds, then cut into diamond-shaped pieces, and put them in a bowl for later use.

After doing this, the pot almost started to sizzle.

Dai Zhenting carefully removed the wet towel from the lid of the pot, opened the lid, and a strong fragrance immediately wafted out of the pot.

Xu Zhuo couldn't help but sniffed.

It smells so good.

It tastes so good.

When he first did it, he was actually a little apprehensive.

Because when he decided to make Three Cup Chicken, Xu Zhuo deliberately found a lot of tutorials on how to make Three Cup Chicken on the Internet.

In those tutorials, almost all of them used spices, such as pepper, star anise, bay leaves, cinnamon, and many people even added condiments such as chicken essence and monosodium glutamate.

Anyway, in addition to three cups of seasoning, a bunch of things are put in it.