Chapter 711 What does it mean to take off the bones of a whole chicken? Peeling the skin off a whole chicken is hard work - Jiangnan Baihua Chicken! [Please subscribe]
"Uncle Sun, I heard that you caught a crocodile gar in Miyun?"
As soon as I put down my fishing bag, a fisherman I knew well took the initiative to say hello and wanted to know the specific details of fishing for crocodile gar in Miyun Reservoir.
Alligator gar is recognized as the most difficult fish to catch. It is cunning, alert, and powerful. Even if it is caught by chance, it will most likely be detached.
Lao Suntou said with a smile:
"It was just a coincidence. There probably happened to be an alligator gar nearby, so I was attracted to it."
He didn't reveal too many details, not because he was worried that people would learn from his master's skills, but because the whole fishing process was so exaggerated that speaking about it would only make people think he was bragging.
So the best way is not to go into details and just make a haha and prevaricate.
"Uncle, have you started raising cats? Why do you still take cats fishing?"
At this time, Dundun, who was wearing a positioning bow tie, was holding his head high and looking at the surrounding environment carefully. The nearby fishermen took a look and became a little curious.
In the past, Lao Suntou always went fishing alone, why did he suddenly bring a British short blue cat with him today?
"This is Dundun from Lin Xu's family. I have nothing to do in the afternoon. I came here with me to relax. I want to see if I can catch a big fish for dinner."
After saying that, he took out a folding horse tie from his fishing bag. After opening it, he was about to sit on it and organize the fishing gear. Dundun jumped up and squatted on the horse tie like a big boss.
When the fishing guy next to him heard that it was Dundun, he immediately put down his fishing rod and came over to take a photo.
Even those who have not watched the live broadcast have heard of Dundun's name. Its life is more colorful than that of many humans, and it is the envy of countless netizens.
Now that we met suddenly, everyone naturally would not miss this opportunity. They squatted next to Dundun with their mobile phones to take a photo, and then sent it to their circle of friends.
With the group photo, even if we can’t catch any fish today, it’s not considered the Air Force.
After all, a group photo of Dundun is relatively rare. Although you can go to the store and have a chance to take a group photo, the chance is not very high, because the cat uncle always goes to sleep in his hut, and no one will pay attention to it.
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Lao Suntou sat on the grass next to him and sorted out his fishing gear, then hung up a lead weight to test the depth of the fish pond, and then began to make nests, adjust bait, and float.
After everything was done, the fishing guys taking pictures around them also left and started fishing again.
Lao Sun rushed to Dundun and said:
"It's up to you whether you can get a big fish today."
Dundun let out a big yawn, then lay down on the horse and started posing.
In the store, Shen Jiayue sat down facing the camera, picked up a piece of gourd meat and put it into her mouth, tasted it carefully and said:
"Wow, it's really delicious. It's sour, sweet, fresh and tender. It's simply delicious."
Many foreigners' impressions of Chinese food basically come from this sweet and sour meat, which makes Westerners who like sweets feel like they have found the home of their souls.
Shen Jiayue asked while eating:
"Uncle Guo, why is this dish called Sour Pork?"
Guo Jichang said:
"Foreigners like to eat sweet and sour pork ribs, but don't like to spit out the bones, so the chefs use pork tenderloin and cook it according to the recipe of sweet and sour pork ribs. The foreigners liked it very much and asked what the name of this dish was. The chef thought sweet and sour pork ribs
It has a long history. This dish was born out of sweet and sour pork ribs, so it was named ancient meat. The pronunciation of it is not standard for foreigners, and over time it became sweet and sour pork..."
The pronunciation in foreign countries is different from that in China. They cannot pronounce the Chinese characters accurately, so the name is changed.
But no matter what, sweet and sour pork has always been the most popular Chinese dish in the eyes of Westerners.
While Shen Jiayue was trying the food, she was planning to make her own crystal gourd meat.
She asked Lin Xu and Guo Jichang:
"Besides pineapple, what other dishes can be used to make sweet and sour pork?"
Lin Xu knew what she was planning, so he said seriously:
"You can use any sweet or sour fruit, such as strawberries, cherries, oranges, hawthorns, crisp apples... There are no restrictions, you can use whatever you want."
Wow, it sounds so simple.
In this case, I want to make crystal gourd meat.
After the tasting, Lin Xu brought tea for Guo Jichang to drink.
At this time, the lunch rush has passed, and Guo Xinghai is telling everyone how to make some dishes in the kitchen next door.
He is good at Cantonese food, and the store serves a lot of Cantonese food. Explaining it will help improve the technical level of the employees.
Everyone knows that Lin Kee may open a branch, otherwise it would not have hired so many people, including chefs, waiters and managers, almost all of whom are dual configurations.
For employees, this is an opportunity. Once they seize it, they may gain a foothold in the store.
So everyone is studying hard now, hoping to be transferred to a new store to take charge of their own business in the future.
While Lin Xu and Guo Jichang were drinking tea, Shen Jiayue took out the memory cards from several cameras, copied the materials to the computer one by one, then put them back again, adjusted the camera, and was ready to shoot Jiangnan Baihua Chicken.<
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Putting down the tea cup, Guo Jichang said impatiently:
"Let's start now and make both ways of Baihua Chicken while we have time."
Two approaches?
Shen Jiayue showed an expression of surprise, which was quite unexpected.
She immediately sent a message to Chen Yan:
"Yanbao, remember to come back later to eat Baihua Chicken. Uncle Guo said there are two ways to make it. I'm really looking forward to it. I've never tasted it once."
As soon as I sent it, Chen Yan sent me a photo, which showed Dundun squatting on a horse and watching Lao Suntou fishing.
"Ren Jie and I came to see Uncle Sun fishing, and we happened to see Dundun showing off his power here, sitting on Uncle Sun's horse and letting him sit on the ground."
Shen Jiayue didn't expect that this little guy would be so arrogant after leaving his parents.
Fortunately, Aunt Sun didn't follow her, otherwise she would have been jealous again.
Because no one else can touch Uncle Sun’s mat, even if Aunt Sun uses it when sewing clothes at home, it will still make Old Sun very dissatisfied.
Now Dundun is squatting on it in a swaggering manner. I have to say that this fisherman is really kind to Dundun.
Beside the fish pond, Chen Yan looked at Dundun who was squatting and asked:
"Baby, aunt is pregnant, can you sit down for a while?"
Dundun twisted his face and glanced at her. He didn't want to respond at first, but thinking that his aunt had bought a lot of toys for him, he jumped off the horse and strolled on the grass nearby.
The sun is shining brightly now, spring is in full bloom, and wildflowers are blooming one after another. It is the season that kittens like.
While strolling, a small butterfly flew by, and Dundun immediately started chasing it.
Chen Yan did not sit on the horse, but handed it to Lao Suntou who was sitting on the grass next to her:
"Uncle Sun, it's cold on the ground. You'd better sit on the horse and don't delay fishing."
Why not delay? Dundun has already run away... Just as Lao Suntou was about to call Dundun back, he saw his float move and then sink quickly.
He grabbed the fishing rod and raised it quickly. The fishing line tightened instantly and the tip of the rod immediately bent ninety degrees.
Obviously, it’s a big deal.
Just as Ren Jie, who was watching from the side, was about to come over to help, Lao Suntou said:
"Don't worry about me. Just watch Dundun and don't let him get away."
After saying that, he punched the ground with his fishing rod, struggled to sit up, and began to fight with the big fish in the water.
When the nearby fishermen saw this scene, they took photos and videos. Several familiar neighbors from Yingchun Street came over to help Lao Suntou open the fishing net and fish out the fish as soon as they surfaced.
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"It looks like the fish is quite small."
"Indeed, the fishing rod is bent."
"Before, the boss said that the pond had not been cleaned for several years, and everyone said that the fish pond boss was lying. Now it seems that there is really big stuff."
"The current record for catch is a silver carp weighing six pounds and seven taels, which was caught by the Chaoyang Fishing Association. I wonder if the Haidian Yingchun Street Fishing Association can catch up."
"Looking at the strength, it should be a big fish."
"..."
Not long after, Dundun came back from chasing the little butterfly, and Lao Suntou also pulled the fish out of the water. It was a snakehead weighing more than ten kilograms.
When the fish pond owner saw this fish, he immediately beat his chest and said:
"No wonder I always feel that there are few fish in the past few years. It turns out that there are snakehead fish. Thank you, Uncle Sun, for helping me get rid of the evil."
Uncle Sun is sweating now:
"Let's talk after I drag him up."
The line group he used today was relatively thin. At that time, he thought he would just catch a grass carp or carp weighing four to five kilograms. Who knew he actually caught a big black fish weighing ten kilograms?
Now that Dundun has returned, Ren Jie, who has been following him, also rolls up his sleeves and starts taking action.
Soon, the black fish was dragged to the shore.
Everyone gathered around the fish, and Dundun also squeezed in, swirling around the black fish on the ground.
"I thought only humans liked to join in the fun, but I didn't expect cats to be so nosy."
Chen Yan took a photo and held Dundun in her arms to prevent the little one from being stepped on.
Lao Sun caught a big fish and his mood immediately changed. He changed the line group and said with a smile:
"Keep going, it's still far from dark, everyone, please work hard."
When he didn't catch a fish before, Lao Suntou kept staring at the water, even skipping the analysis before fishing, just for fear that he wouldn't be able to catch a fish and would be slapped in the face.
Now that we have caught a fish, it’s time to analyze the fish situation in this pond.
He took out his cigarette and was about to light it when he suddenly remembered that Chen Yan was pregnant, so he put the cigarette back, replaced it with chewing gum, and started analyzing it with the fishing friends around him.
In the store, the filming of Baihua Chicken has begun.
Guo Jichang said to the camera:
"Traditionally, there is only one way to make Baihua Chicken, which is to stuff the Baihua stuffing made of shrimps and pig fat onto the chicken skin, steam it in a pot for ten minutes, cut it into pieces and put it on a plate, and then pour the chicken on it.
Pour the sauce made from oil and stock... But now, there is another way to make crispy skin. Xiaoxu and I will make it again later to fully demonstrate the method."
After hearing the two methods, Lin Xu asked the kitchen to bring another chicken.
But when you first start cooking, you can’t start with the chicken, but prepare the shrimp and lard stuffing first.
For fresh shrimps, first peel off the shrimp lines inside, then flatten them one by one with a kitchen knife and make them into a paste.
"When using fresh shrimp paste as a filling, you must pat it to get out the gelatin of the shrimp so that it can be stuffed on the chicken skin and not fall off... In addition to this dish, if you make shrimp paste at home, you should also pat it, and
It’s not about chopping, the stickier the shrimp paste is, the smoother it will be after it’s cooked.”
There are actually quite a few such dishes. The pot stickers and eel back made by Lin Xu before also used shrimp paste as a binder.
Shrimp paste is rich in flavor, but the fragrance and richness are not interesting, so when making shrimp paste, you need to add some lard to increase the fragrance and taste.
Flatten the shrimp paste, pile it up, and smash it with the back of a knife to completely stimulate the colloid.
Put the shrimp paste into a basin, then take the pig fat and cut it into soybean-sized particles.
There should not be too much fat on the pig, otherwise the taste will be too greasy and it will taste overwhelming.
Put the pig fat into the shrimp paste and bring over the prepared ham.
This piece of ham is the most essential part of the ham. It has just been steamed and has a rich flavor.
Following Guo Jichang's instructions, Lin Xu cut the ham into thin slices, then into thin strips, and finally trimmed it and cut it into small particles the size of sesame seeds.
Ham is mixed into shrimp paste to enhance the flavor. The finer it is chopped, the better.
Guo Jichang looked at the ham cut out by Lin Xu and couldn't help but admire:
"It's amazing, Xiaoxu. Even when I was young, I might not be able to do this skill. No wonder Xinghai lost to you at that time. His basic skills are far less solid than yours."
Lin Xu said politely:
"Xinghai is more comprehensive than me, and I am more scientific... Uncle Guo, is the Jiangnan of Jiangnan Baihuaji south of the Yangtze River in the Yangtze River Delta, or south of the Pearl River?"
This question really stumped Guo Jichang:
"Although many famous experts in Guangdong say that Jiangnan here refers to the south of the Pearl River, I don't agree with this view. I think it is a dish from the Yangtze River. The most intuitive evidence is that this dish is seasoned with ham and crab roe.
Increase the taste, crab powder increases the aroma... This is the cooking concept of Zhejiang cuisine and Huaiyang cuisine."
Using ham as salt to season is a typical practice in the Yangtze River Delta region.
Guo Jichang said:
"I think it was during the late Qing Dynasty that a large number of people from the Yangtze River Delta came to Yangcheng to make a living, bringing with them rich culinary concepts and laying the foundation for Cantonese cuisine."
This view is not a conclusion that Guo Jichang takes for granted, but there is a lot of evidence.
For example, a large number of Cantonese dishes emphasize the use of Jinhua ham, red Zhejiang vinegar, and sweet and sour seasonings. These are all shadows of the Yangtze River Delta region.
In addition to customary habits, there are also dishes that are directly copied.
For example, soy sauce chicken in Cantonese cuisine is made exactly the same as soy sauce chicken in Huaiyang cuisine. In addition, Yangzhou fried rice, which is famous at home and abroad, also became famous in Yangcheng and went global.
Guo Jichang said:
"In terms of history, Cantonese cuisine should have the shortest history. It combines the characteristics of Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Anhui cuisine, Sichuan cuisine, etc., and also absorbed the quick-fire stir-frying in Hunan cuisine. There is a saying of "pot gas"...
The fusion of all kinds not only gives Cantonese cuisine a variety of flavors, but also injects the genes of learning and growth into Cantonese cuisine from the source."
Cantonese cuisine is the only growing cuisine in China. From the late Qing Dynasty to the present, it has been absorbing excellent cooking concepts and practices at home and abroad, forming the unique cooking tone of Cantonese cuisine.
This is the soul of Cantonese cuisine and the charm of Cantonese cuisine.
Lin Xu put the cut ham into the shrimp paste, then added some chopped crab powder, some sugar, two egg whites, and started beating it with his hands.
Speaking of which, this Baihua stuffing is quite simple. No seasoning or water is needed. Just use egg whites to mix the shrimp paste and various ingredients.
While stirring, keep beating to make the shrimp paste as sticky as possible.
Guo Jichang said:
"This flower stuffing is very useful. Netizens can try making it at home. It can be used in many dishes."
Lin Xu smiled:
"If you remind me again, everyone will just put it in your favorites and eat dust."
Beat the filling, cover it with plastic wrap, and put it in the refrigerator to marinate.
Next, the most important thing in cooking this Baihua Chicken is peeling the whole chicken.
Many people think that skinning a chicken is not difficult, at least not as difficult as deboning a whole chicken.
However, in fact, taking off the skin of a chicken is not as easy as taking off the bones of a whole chicken, it is even more difficult than taking off the bones.
Because the bone is removed from the bottom of the neck, just turn the chicken body outwards and remove the bones during the turning process.
When peeling a whole chicken, you need to be careful to peel off the chicken skin completely. During this process, it is easy to damage the chicken skin, and the chicken may overturn if you are not careful.
What's more, this dish requires peeling fresh chicken, which is relatively difficult.
Bringing the prepared chicken over, Lin Xu did not peel it off in a hurry. Instead, he carefully rubbed the surface of the chicken skin with salt and scrubbed it clean.
The chicken skin that has been taken off cannot be cleaned like this, so it needs to be processed in advance.
And after washing it like this, the chicken skin will be crisper and more tender, and it will taste more delicious.
After rubbing, rinse with clean water, then dry the chicken and start peeling it.
First cut the chicken skin at the base of the neck, then cut the whole chicken from the chest cavity to the abdominal cavity, then switch to a knife and peel the skin off the chicken bit by bit.
When peeling, you should keep the subcutaneous fat of the chicken, but not the meat.
In addition, you should bring chicken wings. This is an important sign that eating chicken is not chicken.
In addition to the chicken wings, the chicken heads are also cut off and cooked separately, and are placed on the plate for decoration when served.
After peeling off the chicken skin, Guo Jichang looked at it and praised Lin Xu's craftsmanship:
"Yes, it's peeled off very cleanly. This kind of chicken skin is most suitable for making Baihua chicken."
After saying that, he picked up the bamboo strips he had prepared in advance, spread the chicken skin on it, spread it out thoroughly, and fixed the chicken skin on it with slender bamboo skewers.
The chicken skin will curl and shrink when heated. If it is not stuffed with flower fillings and steamed directly, the steamed chicken skin will probably shrink into a ball.
Therefore, fixation is necessary, which is a key step in the production process of Baihua Chicken.
After fixing it properly, Lin Xu brought over the flower stuffing from the refrigerator.
First spread a thin layer of starch on the chicken skin to increase the stickiness, then pick up the marinated stuffing and beat it a few times to further increase the stickiness.
Finally, apply it evenly on the chicken skin, about one centimeter thick.
After spreading evenly, beat another egg white and smear it on the filling with your hands to make the flower filling smoother, neater and more attractive.
Everything is ready, put it in the steamer and start steaming.
As soon as it was steamed, He Guangchang popped his head in at the door of the small kitchen:
"Oh, what a coincidence, I caught up with you guys to shoot a video. What are you cooking? Can I participate?"
He was asking on the surface, but he even put on the chef uniform with the national emblem, so he was obviously well prepared.
Guo Jichang narrowed his eyes:
There is a mole, stop filming!
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