Making Zhanyi Spicy Chicken takes time.
So after hanging up the phone, Lin Xu went to the kitchen to prepare.
Xie Baomin, Cui Qingyuan and Lao Huang originally wanted to go back, but when they heard that Lin Xu's parents were coming, they all stayed and prepared to say hello before leaving.
Only Lao Chen was thinking about food, and he asked Lao Xie in a low voice:
"Thank you, Master, what kind of dish is Zhanyi Spicy Chicken? Is it delicious?"
Xie Baomin said:
"It's similar to Guizhou Spicy Chicken. First stir-fry the glutinous rice cake peppers into red oil and stir-fry until fragrant, then pour the marinated chicken pieces into the pot and stir-fry. The dish is very delicious, especially for those who like spicy food.
, just scoop out a small spoonful of soup and you can eat a big bowl of rice."
Is it so powerful?
Lao Shen suddenly became interested and planned to taste it when it was ready.
In the kitchen, Lin Xu took a fatter free-range chicken and cleaned it up, then chopped it into pieces slightly smaller than mahjong with a kitchen knife.
The bigger the chicken pieces are, the harder it is to marinate them thoroughly, and it's also harder to stew them during cooking, so the pieces should be smaller to make them more delicious.
Put the chopped chicken pieces into a basin, add chopped green onion and ginger, then add light soy sauce, oyster sauce, salt, pepper, rice wine and other condiments, stir evenly and put it in the refrigerator to start marinating.
The reason why rice wine is added is to remove the peculiar smell of chicken and make the aroma stronger.
Then, start preparing the glutinous rice cake and chili pepper.
Zhanyi Spicy Chicken has clear requirements for the dosage of glutinous rice cake pepper.
The first is dry chili, which should be at least one-fifth of the weight of the chicken, while ginger and garlic should each be one-tenth of the weight of the chicken.
Using chicken to measure the amount of ingredients is a major feature of this dish, and it is also the key to the final spicy flavor.
Dried chili peppers are not used directly, but must be boiled in hot water for ten or twenty minutes to allow the dried chili peppers to completely rehydrate.
There are two advantages to doing this. The first is to prevent the dried chili from falling off during cooking, and the second is to remove the dryness of the chili by cooking it.
Although this kind of chili tastes very spicy, it is not easy to get angry.
Glutinous rice cake and pepper are an important part of the cuisine in the Yunnan-Guizhou region. Many delicious dishes are presented by this condiment.
I have used this ingredient in making dry pot sauce and spicy brine before.
While cooking the peppers, he suddenly remembered a delicacy that Chen Meijuan once made when she was a child, so Lin Xu put about a pound of red peppers into the pot.
Then cover the pot and cook over low heat.
The kitchen was not busy now. Zhu Yong and Zhuang Yizhou each held a bowl of yam juice and watched Lin Xu operate while drinking.
When he saw this, Zhu Yong asked curiously:
“Does chili pepper need to be added to spicy chicken?”
Lin Xu said:
"I plan to make some spicy crisps, which are crispy peppers. I used to eat them when I was a kid, but now I can't eat them. I'll take this opportunity to fry some and try them."
When he mentioned this, Zhuang Yizhou got excited:
"I know this kind of snack. I used to eat it often, and sometimes it was mixed into some dry stir-fry dishes. It tastes fragrant and crispy, and is very enjoyable... I didn't expect it to be made with boiled dried chili peppers. Can other chili peppers be used?
?"
Lin Xu said:
"Any dried chili pepper can be used, and the method is almost the same. Boil it until soft and rehydrate it, then coat it with dry starch, and finally put it into a pan and fry it... If you like it spicy, just boil it whole, if you don't like it, just cut it into pieces.
Cut into pepper segments and cook."
The biggest feature of Chinese food is that you can choose different cooking methods according to different people's tastes.
For example, if Lin Xu makes spicy cakes, if you like it spicy, make it spicier. If you like cakes, add some low-gluten flour to the dry starch. You can adjust it according to your own taste.
Zhu Yong is not very interested in spicy cakes, but he really wants to learn spicy chicken, because Lu Lu likes spicy dishes, especially spicy chicken.
Now that there is a new version of spicy chicken, you must learn how to give it to your own Daiyu.
He looked at Lin Xu and asked curiously:
"Boss, what should we pay attention to most with this Zhanyi Spicy Chicken? The amount of chili? Or the quality of the chicken?"
This question made Zhuang Yizhou also curious. He put down the bowl and looked at Lin Xu seriously, wondering what it was.
Lin Xu smiled and said:
"The most important thing is not the chili or the chicken, but the oil. The amount of oil must be large and cannot be less than one-third of the chicken."
All ingredients for Zhanyi Spicy Chicken are determined based on the weight of the chicken, including the amount of cooking oil.
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Because the glutinous rice peppers in this dish are very oil-absorbent, if there is less oil, the peppers will stick to the pot as soon as they are poured into the pot.
The reason why chicken is spicy and delicious is because it has enough fat.
Such a large amount of fat not only makes the chicken taste oily, but also completely seals the chicken in the fat, making the chicken more cooked and fall off the bones while keeping it warm.
In addition, more fat can prevent dishes from spoiling.
In the humid and hot environment in some areas of southern Yunnan, leftover dishes can only be thrown away. However, the spicy chicken protected by fat can be re-fried for the second meal. Not only will it not spoil, but it will become more delicious.
Zhuang Yizhou grew up in southern Jiangsu and was very puzzled by this amount of oil:
"Hey, darling, three pounds of chicken requires one pound of oil. What's the difference between this and drinking oil?"
Zhu Yong asked curiously:
"Aren't you tired of it?"
Lin Xu shook his head:
"No, you will know after you try it when it is ready. Zhanyi Spicy Chicken can become a famous dish in southern Yunnan, but it does not have to be spicy enough."
While talking, he was busy preparing garlic and ginger.
Wash the garlic, peel the ginger, everything is ready, just wait for the chili to come out of the pot.
After about ten minutes, the dried chili peppers in the pot expanded several times, especially the wrinkled chili peppers, which seemed to have rejuvenated and looked like they had just been picked.
Lin Xu first picked out these string chili peppers and set them aside. Then he took out the dried chili peppers from the pot, drained a little of the water, and put them into the large garlic mortar in the kitchen.
Then add the prepared ginger and garlic and pound them repeatedly with a large garlic pestle.
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Soon, the dried chilies inside were mashed together with garlic and ginger. It looked a bit like bean paste, but in fact, this glutinous rice cake chili was much more domineering than bean paste.
After doing this, the chicken has not been marinated yet, so we have to wait.
Taking advantage of this time, Lin Xu took the two vitex branches, cut them into sections with a knife, put them in a basin, and sprinkled a small spoonful of salt and a small spoonful of five-spice powder into it.
Stir evenly, mix the corn starch and low-gluten flour in a ratio of two to one, then pour it into the chopped dried chili peppers and start to stir.
The dried chili peppers absorbed moisture during the cooking process, and when they came into contact with the dry powder, they immediately stuck together.
Soon, the surface and inside of the pepper segments were covered with dry powder, and some of them even looked like a lake.
Lin Xu bumped the basin a few times to completely mix the dried chili peppers and dry powder inside. When they no longer stick together, he started frying.
Set up the oil pan, pour cooking oil into the pan, and heat it until it is 50% hot. Then put the pepper segments covered with dry powder and flour into the oil pan.
There is a lot of water in the peppers, so you don’t have to worry about them being fried, just fry them over high heat.
When the water in the frying is gone, the pepper segments in the pot are light and fluffy, and you can hear a crackling sound when stirring in the pot with a spoon, which means the pepper has been fried.
Taking it out of the pot, Lin Xu put these dried chili peppers into a small basket and started to control the oil.
Then start frying the next pot.
Zhuang Yizhou pinched one and tasted it. It tasted fragrant and crispy. Even the inside of the chili pepper was crispy and fragrant. With just the right amount of spiciness, it tasted really delicious.
After tasting it, he asked curiously:
"Boss, I remember that peanuts were put in everything I ate in the past. Why didn't you put them in?"
Lin Xu smiled:
"If you want to eat it, you can put some alcoholic peanuts in it. This kind of pepper is boiled and fried together with the peanuts. The ripening time is inconsistent and it is easy to lose."
After saying that, he pinched two pieces and put them into his mouth. They were indeed very crispy.
The crispy cake also has the unique aroma of dried chili peppers. It will definitely taste very enjoyable with a can of cold beer.
While the second pot was frying, Lin Xu poured the contents from the basket into a tray lined with absorbent paper and carried it outside the kitchen:
"I fried some crispy peppers, you guys can try them."
Shen Guofu was waiting to try the spicy chicken. Unexpectedly, the spicy chicken was not ready yet, so instead he fried some crispy chili peppers. Wasn't this forcing me to drink?
Lao Huang was very interested in this kind of snack. He smiled and said:
"I used to buy some when watching football games at night and drink them with beer all night long."
You actually drank all night...Are you watching the football game or hiding from your sister-in-law?
Lin Xu felt that Lao Huang’s motivation for watching football games was very problematic.
But if you think about it seriously, it seems that most middle-aged people have the habit of staying up late to watch football. I don’t know if they really like football or if they don’t want to enter the bedroom.
When I was young, I didn’t understand it at all!
Xie Baomin pinched a piece of crispy chili and put it into his mouth to taste, and said with a smile:
"Junior brother can always come up with new tricks. I thought you were going in to make spicy chicken, but I didn't expect to come up with this kind of snack. Won't your dad and your father-in-law have something to go with the wine tonight?"
Old Shen Yile immediately covered up and said:
"It doesn't matter what the food and drinks are. It's hard for the in-laws to come to the capital once, so they have to sit down and chat together..."
Han Shuzhen, who was watching the video, rolled her eyes at her husband.
I'm so happy that my back molars are exposed, so it doesn't matter if I leave them here.
However, the husband can relax in front of his family and drink as much as he wants, as long as he doesn't drink too much and doesn't drink too much.
She tasted Lin Xu's fried crispy peppers and was very pleasantly surprised:
"This is good. Xiaoxu remember to pack some later so I can eat them while watching dramas."
Lin Xu agreed, worried that the crispy chili peppers on the stove would fry, and then returned to the kitchen.
All the crispy peppers are fried and the chicken is almost marinated. Let’s start making Zhanyi Spicy Chicken.
Lin Xu took out the chicken, prepared the glutinous rice cake and chili pepper, and set up the wok.
According to the amount of chicken, add half a pound of lard and about a pound of rapeseed oil to the pot.
Rapeseed oil adds color and lard adds flavor. This is the most common fat combination method for cooking dishes in the southwest.
When he started cooking, Zhu Yong, Wei Qian, Qin Wei, Zhuang Yizhou and other chefs all gathered around. In the eyes of some people, this was flattering to the boss, but they themselves had no such thoughts and ideas, and were completely focused on learning. Come and observe with attitude.
The more powerful a chef is, the less he misses any opportunity to learn.
Every time Lao Xie and Lao Dai came to Lin Ji's kitchen, everyone would ask some cooking questions. Even Qin Wei, who never liked to talk too much, tried his best to communicate with these head chefs.
The reason is very simple. Learning is a skill. The more skill you have, the stronger your ability to monetize.
These are the foundation of one’s life and the guarantee for creating a happy life.
Qi Siliang on the side saw that the lard in the pot had melted, but Lin Xu had not yet poured the glutinous rice cake and pepper into it, so he asked:
"When do you put the chili pepper in?"
Wei Gan said:
"Wait a little longer until the oil temperature reaches over 70%... This glutinous rice cake itself is easy to stick to the pot. This time, sticky garlic is added, so the temperature has to be raised even more."
Pounded garlic is very sticky and will stick to the pan and give off a lake smell, so when making garlic sauce, the minced garlic is soaked in water.
This time, Lin Xu didn't have any water, so he had to raise the oil temperature and fry the glutinous rice peppers thoroughly the moment they were put into the pot, so as to prevent them from being boiled.
Zhu Yong added:
"Rapeseed oil has a peculiar smell. Raising the temperature first will also allow the peculiar smell in the oil to dissipate. This will make the dishes more delicious."
Soon, the temperature of the oil in the pot increased.
Lin Xu poured the glutinous rice cake and chili that he had made before into the pot.
Don't move it when you first pour it in, so as not to stick the peppers to the pan, fry them over high heat first, and then stir-fry them with a spoon to bring out the aroma of the peppers and the red oil.
Chili peppers contain a lot of water. During the frying process, capsaicin will also be stir-fried into the hot oil along with the water.
Keep frying until the glutinous rice cake and chili are slightly crispy, then pour the chicken pieces in and stir-fry over high heat.
Use high-temperature hot oil to quickly lock in the moisture of the chicken, making the chicken more tender and tasting better.
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After the chicken pieces are put into the pot, the rice wine put in during marinating will evaporate automatically, taking away the peculiar smell from the meat and giving the chicken an extra layer of mellow aroma.
Pour the chicken pieces into the pot, stir-fry over high heat first, then reduce to medium-low heat, using the rich fat in the pot and the moisture of the chicken itself to stew the meat.
No water is added during the cooking process, and the glutinous rice cake is made entirely from chili peppers and a large amount of fat in the pot, so it is more delicious and chewy.
Lin Xu stir-fried for a while, added a spoonful of sugar to the pot, and started to simmer over low heat.
Seeing everyone gathered around to watch, he said:
"If you want to put some potatoes in, you can put them in now, but you have to add some water to put the potatoes in, otherwise the pot will be boiled."
Zhuang Yizhou said:
"If you put potatoes in this, wouldn't it be the same as a big plate of chicken?"
It is indeed the same, but this is the charm of Chinese food. You can freely adjust the addition or subtraction of ingredients, and there are no strict and rigid rules.
However, although the potatoes are the same as the chicken, there are actually differences.
Big plate chicken is more like a fusion of delicacies from multiple regions.
It uses bean paste from Sichuan, plus hot peppers and onions that are common in the northwest. It is cooked according to the Shandong fried chicken method, and is paired with Lao Shaanxi’s favorite trouser belt noodles. It is eaten in a way that combines the meals of the Central Plains.
……
This is a complete hodgepodge. It is said that the chicken was invented on a construction site, which is quite reasonable.
Because only the migrant workers who came to the northwest to reclaim wasteland could make this kind of unsophisticated but particularly delicious dishes, which have become the business card of the northwest region and the lingering nostalgia of many northwest people.
While I was talking, Che Zi, who likes surfing the Internet, suddenly said:
"If this dish is photographed and posted online, there will definitely be a lot of people trying to kill it, right?"
Qin Wei answered:
"And... and... I'll beat you when I see you."
Although the chili pepper is one-fifth of the chicken, it is dried chili pepper, and the weight after rehydration is almost equal to that of chicken.
At this moment, the pot is filled with bright red, and it is not an exaggeration to say that it is lethal.
But Ma Jian Da uses too much oil, so much that it looks like a deep-fried dish.
However, it should be said that there are indeed dishes made with fat alone in Southwest China. The famous oil brine in Sichuan cuisine is one of the representatives.
The chicken nuggets in the pot simmered for a while, then Lin Xu opened the lid and put a small spoonful of sugar inside.
The purpose of adding sugar is to soften the spiciness and make the chicken taste fresher.
This dish has already been marinated with condiments, so you don’t need to add anything now, just continue to simmer over low heat.
When the food in the pot was almost ready, a big white trolley stopped steadily at the door of Linji Food.
Chen Meiliang pulled on the handbrake and said:
“I’m really not used to running such a long distance all of a sudden.”
He and Lin Hongqi had been switching sides on the way here. Despite this, he still felt a little tired. When he was approaching the checkpoint, he even had to use Red Bull to refresh himself.
Lin Hongqi said:
"I'll get the things in the car later. Let's go upstairs to eat something. I don't usually drive long distances and I don't feel it. Why are you so hungry?"
The three of them just got out of the car and walked into the store. Chen Meijuan saw that the service counter was empty and asked Shu Yun:
"Where is my eldest grandson?"
"Dundun and Yueyue went to pick up Grandma Shen... Are you tired from the journey? The boss is preparing meals upstairs. I will go up with you."
She walked out of the service desk and accompanied Chen Meijuan and the three of them upstairs.
Lao Shen was eating crispy chili peppers and thinking about what kind of wine he should drink in the evening. When he saw his in-laws coming over, he quickly stood up to say hello. Xie Baomin and the others also stood up.
Everyone exchanged pleasantries for a while, then the driver brought out a plate of crispy steamed chicken feet with black bean sauce and a plate of pork ribs with black bean sauce, while Qi Siliang brought a small pot of rice.
"Aunt Chen, please give me some extra food first. The food will be ready soon."
Chen Meijuan asked curiously:
"What is Xiaoxu cooking in there?"
“Spicy chicken, Zhanyi spicy chicken!”
After everyone finished greetings, washed their hands and started eating, Han Shuzhen stuffed the tablet into her bag and told Chen Meijuan about Dundun's recent abduction of two kittens from the Forbidden City.
Shen Guofu, on the other hand, chatted with Chen Meiliang and Lin Hongqi about their experiences of driving long distances.
Just as he was talking, Lin Xu came out of the kitchen with a pot of red chicken. Before it was placed on the dining table, the spicy smell made everyone swallow their saliva.
Mrs. Huang's eyes lit up when she saw it:
"Oh, this spicy chicken is exactly the same as Zhanyi's. I originally thought that Brother Lin would have done his best with this southern Yunnan dish at noon today, but I didn't expect that he still had reservations."
Lin Xu smiled:
"This is what I learned now after I felt that the lunch dish was not satisfying."
After finishing speaking, he said to his parents and second uncle:
"There are no outsiders here, so just hurry up and eat. I asked Yueyue to come over. When she learned that you were coming, she went back to tidy up the house in the morning."
When Chen Meijuan heard this, she couldn't help but praise:
"My daughter-in-law is really hard-working. Xiaoxu, you should do more housework. Yueyue stayed away from her mother's family, but she works hard when she comes to our house. This is not okay."
Han Shuzhen said quickly:
"Let her do some work, otherwise she will be like a child all day long, and she doesn't know when she will grow up."
While the elders were chatting, Lin Xu took a cell phone, took a photo of the crispy peppers and spicy chicken on the table, and sent it to Shen Jiayue:
"The vegetables are fragrant and the rice is abundant, come quickly!"
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