"No, I'm afraid this is a dream..."

in the store.

The oil in the pot has been heated.

Lin Xu took the dried chickens and put them into the pot one by one for frying.

In this step, the oil temperature should be slightly higher, and the chicken skin should be fried as dry and thorough as possible. This way, after being put into the brine, the chicken skin will appear on the surface, and the chicken skin will not break easily during braising.

However, before putting the chicken in, the moisture on the chicken must be controlled dry.

Especially in the abdominal cavity, if there is moisture, the hot oil in the pot will easily splash around.

Because there is maltose on the chicken skin, not long after you put it in, the skin was browned and rosy.

"When I was an apprentice, the chicken could be fished out after it was fried to this degree."

When Xu Xinhua saw that his boss had no intention of fishing out, he couldn't help but sigh.

Everyone has a different way of doing it. Some people make roast chicken and deep-fry it to tighten the skin before removing it from the pan. Others fry it a little bit and then braise it.

Everyone has a different understanding of cooking and has different taste requirements for roast chicken, so there will be obvious differences when frying.

After frying for a while, when the chicken skin turned completely red from the golden color at the beginning, Lin Xu took a colander and took out the chickens one by one from the oil pan.

Take out the chicken and put it aside to control the oil, and then start frying it in the next pot.

Do not put the freshly fried chicken into the pot, otherwise the chicken skin will easily rot. You have to wait until the temperature drops slightly before putting it into the pot for marinating.

The previously cooked stew also needs to be turned off and left to stand. The temperature should also be slightly lower to prevent the high-temperature stew from scalding the chicken skin when the chicken is put into the pot.

After all the chicken was fried, Lin Xu moved his shoulders and slowly put the first pot of fried chicken into the stew.

The most cost-effective way to make roast chicken is to use a large soup bucket, place a bamboo grate on the bottom of the bucket to prevent sticking to the pot, and then place the fried chicken neatly in circles.

Pour in the stewed soup after everything is stacked. This can maximize space utilization, and the heat in the soup bucket will be more concentrated, saving energy.

But Lin Xu didn't do that. Today was an experiment after all, and the large soup bucket was not as easy to use as the jacketed pot.

The jacketed pot is fully heated, and the temperature in the pot is basically the same. The bottom of the soup bucket is heated, and the temperature in the pot is different from bottom to top.

The difference between the two containers results in different quality of roasted chicken.

After all the chickens were put into the stewed soup, Lin Xu added a pot of stewed soup for tiger skin chicken feet and half a pot of stewed duck stew.

Making braised food is inseparable from the old soup, and the timing of placing the old soup is also very important.

The best way is to pour it on top after everything is ready, so that the flavor of the old soup can penetrate into the braised ingredients from top to bottom.

At the same time, it can also form a thermal insulation layer on the surface of the stewed soup to make the temperature of the stewed soup more constant.

After pouring in the old soup, pour in a big spoonful of white wine, and it's all ready!

Bring the stew to a boil over high heat and simmer for fifteen minutes. Let the boiling stew cook the chicken thoroughly, cook out the blood and impurities in the chicken, and allow the odor in the meat to be taken away as the alcohol evaporates.

Next, reduce the heat to the minimum and keep the stew in the pot at a slight boil.

The so-called slight boiling means that occasionally there are small bubbles rising up. At other times, there is a layer of fat floating on the surface of the stewed soup.

They say you can’t cover the pot when making braised pork.

In fact, this layer of grease is the best pot lid.

Oil can retain heat, regulate temperature, and also make meat tender and oily.

If it is boiled over high heat, no matter how good the braised meat is, it will taste like firewood.

"Just keep the fire going like this, turn off the heat after two hours, and let it soak for more than three hours. The roasted chicken will be considered ready."

The so-called three-quarter stewing and seven-minute soaking means that the stewing time can be shorter, but the soaking time should be as long as possible, so that the aroma of the stewing soup can be completely immersed in the chicken.

Good roast chicken pays attention to "shaking it up and falling apart", which refers to this kind of roast chicken that is braised over low heat and soaked for several hours.

Only this kind of roasted chicken can reach the point where the bones are crispy and the meat is rotten.

After marinating the chicken, Lin Xu looked at his watch. It was already past nine in the morning, so he quickly went upstairs to make peppercorn chicken.

Pepper chicken is a popular chicken dish in the northwest region. It is as famous as the large plate chicken. There are different derivatives in different places.

Unlike roast chicken which is made from young roosters, pepper chicken needs laying hens that are about one year old.

Although the chicken is dry and stale, it should not be mixed and eaten like this, but smart northwest people have made this chicken taste crispy, chewy, spicy and refreshing.

Ordinary tender chicken cannot achieve this kind of texture.

Early in the morning, when Lao Huang was delivering food, he specially sent a few discarded laying hens. After weighing the chickens, he chopped off the toenails on the chicken's feet, tore off the throat and lymphatic tissue in the chicken's neck, and also cut off the chicken's neck.

The down on the body was carefully cleaned, and the inedible chicken lungs and other parts of the abdominal cavity were also cleaned.

After cleaning up, place the basin under the faucet, put the chicken in the basin, turn on the faucet, and when the basin is full of water, turn the faucet to the minimum, so that the water in the faucet can drip into the basin in a streamlined manner.

This not only saves water, but also keeps living water in the basin.

The blood soaked in the chicken will be washed out by the flowing water immediately.

Now that these chickens have been soaked for several hours, Lin Xu took them out of the basin. The skin of the chickens has become completely tender and white, much cleaner than when they were first bought.

"This chicken looks so beautiful, boss, is this the same way for the white pepper chicken sold in restaurants outside? I think it's whiter than our chicken."

Che Zi asked curiously.

The restaurant where he worked before didn't have peppercorn chicken, so he was a little unfamiliar with this dish.

Before Lin Xu could answer, Ma Zhiqiang said:

"Bullshit, those restaurants only wash vegetables once. How can they wash them with water like this? They usually soak the chicken in formalin, so that the chicken will naturally be white and tender."

Upon hearing the formalin, Che Zai showed an indescribable expression on his face:

"Brother, you might as well lie. Two nights ago, Niu Chuang and I ate pepper-and-money chicken downstairs in the dormitory. At that time, he stretched out his hand to show that the chicken skin was much whiter and tenderer than his arm."

Lin Xu: "..."

You guys are really busy.

Set up the soup pot, put the chicken into the pot, and add half the pot of water.

We have a lot of chicken to cook today, so we need to add a little more water, because the soup used to mix the chicken in the end is made from the original chicken soup.

After adding water, turn on the fire.

Don't be idle while waiting for the water to boil. You have to pack up the spices used to cook the chicken.

Star anise, baiko, angelica, bay leaves, a small piece of cinnamon, and finally a large handful of green peppercorns, wash them in clean water and put them in a bowl, then add scallions and ginger slices, and the ingredients for cooking the chicken are complete.

After the water boils, skim off the foam, put the washed spices into the pot, then add two tablespoons of salt, and cook over medium-low heat for one hour.

This kind of older hen is very resistant to cooking.

If it were a normal three-yellow chicken or a small tender chicken, it would probably be cooked even to the bones after one hour of cooking.

Just after cooking the chicken and going back to take a nap, Baby Shen came over.

Lin Xu put the roasted chestnuts buried in the rocks last night into a bamboo basket and handed them to the girl to peel and eat.

"It actually didn't get cold all night. These stones are so magical."

Shen Jiayue peeled a chestnut and put it in her mouth, saying vaguely:

"Sister Yan met Master in Hulun Grassland. He and Aunt Luo had just transferred from the northeast to Inner Mongolia. At this rate, they will encounter heavy snowfall when they reach the northwest."

"It's a trip, so you don't have to rush it. If I were to do it, it would probably take longer than this."

After all, the three northeastern provinces cover more than one million square kilometers of land, and there are several mountain ranges and several large rivers. How can it be easily covered?

Shen Baobao pinched a chestnut and put it into Lin Xu's mouth:

"How about we drive around in an RV like this after we get married?"

"Okay... The premise is that we have to stabilize our home first."

"Yeah, don't worry, Xu Bao, I will work hard to make money."

How can a family of two people only rely on one person to make money? Although I, Shen Jiayue, may inherit hundreds of millions of family assets in the future, I cannot lose my fighting spirit.

"Xubao, I see that the Internet and the group are urging you to shoot Dundun's video again. Since you are so busy, I plan to take up this responsibility."

you?

Lin Xugang wanted to say why don't you just eat snacks, but he felt that he shouldn't dampen this girl's enthusiasm, so he asked:

"How are you going to shoot?"

"I just went back and took a short nap, and then I formed a filming team of my own."

team?

Lin Xu subconsciously thought of his sister-in-law.

But at the moment, my sister-in-law should be having fun on the Hulun grassland like a madman. She is thousands of miles away from the capital and should not be able to join Shen Baobao's team.

His curiosity was piqued:

"Who is on your team?"
To be continued...