Food starts with noodles

Xu Zhuo wiped the sweat off his brow, thinking about who to call for hot pot tomorrow night.

Eating hot pot this time is not just a simple dinner, but to let everyone have a clear understanding of the upcoming hot pot ingredients.

So get as many people involved in the company as possible.

"Recently, there are turmoil in personnel at the restaurant, and there are rumors and gossips at the company because of Yuan Kang's departure, so why don't we just invite the leaders above the middle level to eat at home.

One is to use the family banquet to gather people's hearts, and the other is to let everyone taste their own craftsmanship.

In addition, let the people on the company's side have more contact with the people on the restaurant side, so that they don't have to think about fighting each other every day. "

After making up his mind, Xu Zhuo began to prepare for the hot pot dishes tomorrow night.

Chapter 1265 He Gives Too Much

There are many hot pot dishes, but in order to highlight the advantages of hot pot ingredients, Xu Zhuo naturally had to sort them out.

For example, if he doesn’t want those fatty meats, he just removes them to no avail, and instead chooses some leaner beef and mutton.

In addition, the rest are dishes such as duck feet, goose intestines, yellow throats, venetian leaves, and hairy tripe. feeling bad.

Xu Zhuo chose this kind of dishes to let everyone feel the charm of hot pot ingredients.

In addition to these, dishes such as Flammulina velutipes, tofu skin, yuba, gluten, gluten puff, and wide noodles are the touchstones for testing whether the hot pot bottom material is qualified.

After all, this kind of dishes have no taste in themselves, and all the flavors are supported by the hot pot ingredients. If the hot pot ingredients are not good, the cooked dishes will either be bland or only salty, making it difficult to swallow.

These dishes were not difficult to prepare, and Xu Zhuo prepared them one day in advance. By the next morning, Xu Zhuo had already prepared about twenty kinds of various dishes, and the portions of each dish were large enough for everyone to enjoy.

Xu Zhuo prepared this family dinner very carefully. After all, it was the first time for the employees to eat at home, so it had to be more formal.

And this is taking up people's off-duty time. Although in modern society, taking up employees' off-duty time is already the norm in major companies, and many companies even considerately buy camp beds for employees in the office, but Xu Zhuo really does this kind of thing No, so he prepared with a mentality of compensating everyone.

Not only are all the ingredients purchased with the highest quality, even the beef and mutton are cut by Xu Zhuo himself.

After all, this is the only way to show the sincerity of the boss.

In addition to the dishes, Xu Zhuo also prepared beer, white wine and red wine, all of which are of good quality. For example, the beer is a dark beer imported from Germany, which is completely different from the domestic beer.

Baijiu is simply Feitian Moutai and Wuliangye. After all, it is a small household, so you can't drink very good wine.

And the red wine was the two boxes of Li Peng Winery red wine that Zheng Guangyao sent when he came back from Yangzhou last time. I know Lafite, but this is the only thing I read in movies and TV dramas and some novels that pretend to slap my face.

But after he came back, he checked the price of Lipeng Winery, and was immediately speechless because of Zheng Guangyao's arrogance.

Because a bottle of this wine sold for [-] to [-] yuan, and Zheng Guangyao sold two cases at once.

I have to say that Zheng Guangyao, who almost became the No. 1 Chinese restaurant, is still very proud.

Just these two boxes of red wine can almost be exchanged for Xu Zhuo's car. This is why Xu Zhuo fully supports Zheng Guangyao no matter what video he shoots after he came to the provincial capital.

There is no way, people give too much.

Open this bottle of wine to wake up at dinner, and then inadvertently reveal the retail price of this bottle of wine, it should be able to calm down the young people in the company, right?

Three kinds of wine, together with several kinds of drinks, all the food and drinks are ready, and the company and the restaurant have been notified in place, and everything will wait until the evening after get off work, and then go home to cook hot pot.

The dining table in Xu Zhuo’s house is quite big, it can seat more than a dozen people, and there is also an induction cooker integrated on the dining table, so eating hot pot at Xu Zhuo’s house is a very cool thing, at least those who have eaten it feel that the restaurant seems to be Prepared for eating hot pot.

In fact, when buying furniture, Xu Zhuo was out of his mind. He felt that the black-paneled dining table was very technological, and he was a gamer himself when it was on the shelf, so he placed an order on a whim.

The huge dining table is integrated with a huge induction cooker, as long as the pot is placed on the table, it can be heated no matter where it is. This kind of dining table is definitely the first choice for eating hot pot.

The reason why Lao Meng and Li Hao like to come to Xu Zhuo's house to eat hot pot is because eating hot pot at that table is so refreshing.

In the past, when eating hot pot on a large table, the pot was placed in the middle and out of reach, and it was inconvenient to pick up food when it was placed on the side.

Only the dining table in Xu Zhuo's house can move the pot around casually, and even exchange the bottom of the pot with the person opposite while eating.

"Xiao Zhuo, do you have anything to do this afternoon?"

When Xu Zhuo was busy preparing for the hot pot feast in the evening, Feng Weiguo came over and wanted to ask Xu Zhuo if he was interested in making a video.

"Grandpa Feng, what kind of video are you shooting? It's too late, I'm going to invite the staff to dinner tonight."

Feng Weiguo said: "Didn't I tell you yesterday, it is the crispy chicken, a famous dish in our Shanxi area, almost all the banquets of weddings and weddings, and the appearance is also good, if you are interested, let me Just take a photo in the afternoon, it's very simple, and it will be done in a maximum of two hours."

When Xu Zhuo heard that the time was short, he agreed.

In addition, this crispy chicken is not only found in Shanxi, it can be seen in all places in the Central Plains, Shandong, Hebei and other places. When Xu Zhuo was young, he followed Chen Guifang to a relative's house for a banquet, and he had eaten crispy chicken.

But now, because crispy chicken is troublesome to make, and everyone is not interested in deep-fried dishes, crispy chicken has declined a bit.

Anyway, the whole chickens used in banquets are either stewed or roasted. Few people will take the trouble to fry crispy chicken for guests to taste.

Since Feng Weiguo wants to do it today, let's take a picture to see the effect.

If it works, let Feng Weiguo do it again after the skills that he has devoted himself to learn have cooled down, and steal a lesson. If the dishes are mediocre, then just satisfy the old man's wish to make videos.

There was a ready-made three-yellow chicken in the back kitchen, Feng Weiguo picked one, and then took some ingredients to be used, then got into Xu Zhuo's car and went to the company.

After arriving at the company, several cameramen were already in place, and Li Hao ran over to join in the fun when he had nothing to do.

Originally, he didn't want to get involved in this matter. After all, he was going to eat hot pot tonight, and Xu Zhuo had prepared so many dishes, it would be a lie to say he wasn't tempted.

After all, it was necessary to test the new hot pot base. As a good friend of Boss Xu, I naturally had to give my full support.

But when he heard that Feng Weiguo was going to make crispy chicken today, Li Hao became a little moved.

He really can't stand the food like fried chicken on the takeaway. He always thinks that Chinese food should be more delicious. In addition, he also ate this dish at some banquets when he was a child, so he looks forward to it very much. Try the fried chicken made in Chinese food, and what is the difference between it and the Western method.

Feng Weiguo was very happy that the tasters were already in place before the dishes were cooked.

As a chef, the happiest thing is that the dishes I cook are popular.

So I didn't say anything, this crispy chicken must be done today!

Chapter 1266 Crispy Chicken

The delicacy of crispy chicken is actually not suitable for making alone.

This dish is made for big banquets. It is best to cook thirty or fifty at a time. This is actually efficient, and every step can be well connected.

But the reality is that even if the efficiency is improved, the method of cooking the crispy chicken first and then frying it is still too troublesome compared to other dishes.

So this dish, which was supposed to shine, was gradually replaced by other simpler dishes at the banquet.

And when you want to eat fried chicken at home, there is a high probability that you will not think of this dish. After all, you can buy a Western-style fried chicken for [-] yuan, which is much easier and faster than making crispy chicken yourself.

The crispy chicken gradually faded out of the sight of many people, including Xu Zhuo. Recalling the banquets he attended since he was in college, it seemed that he had rarely seen the crispy chicken dish.

Speaking of the crispy chicken, Feng Weiguo felt a little sad, and still didn't understand why no one wanted to eat this dish suddenly.

Xu Zhuo said with a smile on the side: "It's not that no one eats it, it's that no one cooks it. Compared with stewed chicken, this dish has too many requirements, and no matter when you eat it, you have to cook it fresh, which is not in line with modern people's taste." dietary needs."

In fact, this crispy chicken is the same as sliced ​​noodles. It is only delicious when it is made fresh. Once it is left, the taste, texture and aroma are all gone, and it tastes like a different chicken.

This is also the reason for the decline of crispy chicken. Everyone in modern society is so busy, and the chefs who make banquets are also busy. How can they have time to cook this kind of dish?

Aren't those finished dishes that can be served on the table just by changing the knife, aren't they more delicious?

But Feng Weiguo is sad that when Chinese fried chicken is declining, Western fried chicken has suddenly emerged. While he feels disappointed, he also wants young people to experience the charm of Chinese fried chicken.

That's why he wants to shoot this dish so eagerly, and also hopes that the company can upload it on the Internet as soon as possible.

Xu Zhuo understood Feng Weiguo's mood. As a chef, he naturally hoped that more people would pay attention to Chinese dishes instead of eating those foreign junk fast food all the time.

But then again, the reason why those burgers, fries and fried chicken are popular is because they are convenient and fast.

After the opening remarks, it entered the shooting session.

The ingredients have been prepared, a slaughtered and cleaned three-yellow chicken, some spices for braised chicken, such as star anise, bay leaves, cinnamon, green onion, ginger, and dried chili.

In addition, there are batter ingredients for fried chicken, mainly flour, starch, eggs, and egg custard, generally these three, but today it will be a little more complicated, because some seasonings must be added to the egg custard.

After showing the ingredients to be used, Feng Weiguo started to make.

The first is to process the chicken.

Chop off the chicken feet, remove the glands on the chicken neck and buttocks, and clean up the chicken head and the miscellaneous hairs on the chicken body.

After doing this, wash the chicken carefully with clean water, and then start to marinate.

Because it will be marinated later, in fact, there is no need to marinate it, but it is better to marinate some thick meat, such as chicken legs and chicken breasts.

And after wiping the marinade, it is best to pierce these thick meat parts with an iron stick a few times, so that it is more convenient to taste.

The seasonings for marinating are also very simple, salt, light soy sauce, cooking wine, pepper, and scallions and ginger slices are enough.

While Feng Weiguo was doing it, he was talking about the steps of making crispy chicken. To be honest, it is really not difficult, but it is a bit troublesome.

For example, now, after marinating the chicken, Feng Weiguo began to prepare the brine for cooking the chicken later.

The method of this brine is very simple, pepper, aniseed, fragrant leaves and cinnamon bark, salt and a little dark soy sauce, then topped with some high-grade white wine, and then boiled for five to six minutes, basically the brine is ready.

The reason why the brine is made in advance, instead of adding spices when cooking the chicken, is mainly to allow the taste of the brine to penetrate into the chicken as soon as possible.

To make dishes such as crispy chicken, the first thing is to ensure that the chicken is cooked, because the frying step is actually to coat the chicken with a layer of puff pastry, and it will not fry the chicken thoroughly. This is obviously different from Western-style fried chicken.

But when the chicken is cooked, it cannot be boiled.

The whole chicken that is crispy and boneless cannot be fried in an oil pan, because the boiling hot oil can make the whole chicken fall apart in the pan at once.

Crispy chicken requires the chicken to be well-cooked, but not mushy, so when cooking, it has to be cooked in the same way as white-cut chicken and soy sauce chicken.

The so-called soaking is to put the chicken in the stewed soup, turn on a low heat to keep the stewed soup in a state of boiling, the chicken is not only tender and juicy, but also the skin is intact, and it will not be overcooked, which is very suitable for Do a second fry.

After the stewed soup is cooked, turn off the heat, continue to put it on the stove, and lift the lid to let the temperature in the pot drop a little.

When the marinated soup drops to about eighty or ninety degrees, the chicken is almost marinated.

After wiping off the marinade on the surface of the chicken, Feng Weiguo lifted the chicken head, put the whole chicken into the stewed soup, completely submerged the chicken body in the stewed soup, and then lifted it up again.

In this way, the chicken skin can adapt to the temperature of the stewed soup and will not burst directly.

However, making crispy chicken is different from white-cut chicken. You don’t have to lift it up and down to prevent the chicken skin from cracking.

Feng Weiguo put the chicken into the marinated soup, then covered it, and boiled it over low heat.

For this dish, cooking is not the key, as long as the chicken is cooked and the chicken is not too mushy.

The key to this dish is the preparation and final frying of the crispy paste, especially during the frying process, if the operation is improper or the oil temperature is wrong, it will cause the crispy paste to be fried or the crispy paste in the abdominal cavity will not be fried in place, resulting in After the chicken was torn open, the raw batter inside could still be seen.

For chefs, this is typical turn-over behavior.

Today's chefs are reluctant to make this dish because the turnover rate is relatively high, because it is really easy to pour too much crispy paste into the dead corner of the chicken's abdominal cavity.

The batter in this part is difficult to fry, so when hanging the batter, you have to prevent this.

Feng Weiguo carefully explained the precautions for this dish to Xu Zhuo. Although Sifang Restaurant may not be able to serve this dish, it is still right to learn more.

In particular, the frying technique is widely used, even if it is not used in crispy chicken, these steps are also used in other dishes.

Xu Zhuo listened carefully to Feng Weiguo's explanation, imagining that he could trigger the skill of inference by analogy.

As a result, I didn't hear the system beep from the beginning to the end.

Sure enough, the status of the local cuisine is not as good as that of the eight major cuisines. If Dai Zhenting or Zheng Guangyao were to explain it, maybe they can get the technique of hanging paste now.

Tsk, Grandpa Feng, you have to work hard!

If you don't work hard, I won't even be able to use cheats, you say you don't worry about others...

Chapter 1267 I want to twist the chicken legs, but I feel lonely

The chicken in the pot was soaked for about 10 minutes, and Feng Weiguo opened the lid.

If it is stewed, it will not take long at all, half an hour is enough to make the chicken crispy.

But the firepower of the soaking method is relatively small, the brine will not boil, and the chicken is not so easy to cook, and even if it is cooked, if the chicken is not rotten at all, it will not taste good after frying.