Chapter 712 He Guangchang: Lao Guo, have you ever heard of the Law of the Dark Forest? Crispy Baihua Chicken! [Please subscribe]
"Who told you to take the video today?"
Yesterday, everyone was eating, drinking and chatting happily in the store, but no one mentioned filming the video, otherwise Qiu Yaozu would definitely come over.
But Lao Qiu didn't come, but Lao He came here dressed neatly.
Someone obviously leaked the news, otherwise this old man would never come to Linji wearing a formal chef uniform embroidered with the national emblem.
For a time, Guo Jichang's mind turned over and over again, thinking of countless possibilities, and finally couldn't help but ask. If he didn't explain clearly, this matter would never end today!
He Guangchang said with a smile:
"I just came here by chance and didn't expect to take a video."
Pretend, keep pretending!
I didn’t expect to shoot a video, so why did I dress up like an opera singer?
Guo Jichang narrowed his eyes and was about to ask again when He Guangchang suddenly said:
"Lao Guo, I'm fine recently. I read a novel called "The Three-Body Problem". There is a dark forest law in it that is very interesting. It says that the Three-Body People are coming to destroy the earth. In order to protect the earth, the protagonist threatens the other party. You
If you dare to come here, I will announce the coordinates of the solar system to the entire universe, let higher intelligence destroy this place, and we will die together... Isn't this law interesting?"
Guo Jichang:?????????
Damn it, why are you trying to threaten me?
Guo Jichang had never seen The Three-Body Problem, but after hearing these words, he immediately realized that He Guangchang was threatening himself with the laws of the dark forest.
If he didn't agree to his request to shoot a video together, this old guy would probably publicize it in the state banquet planning group.
By then, all the old men in the capital will probably rush over in a swarm.
After all, Lao Qiu has proven with practical actions that he can break into the circle of young people by shooting videos with Xiao Xu. He can lively study cooking and discuss food with young people, and he can become dozens of years younger in minutes.
No one can refuse this kind of temptation!
Looking at Lao He with a proud face, Guo Jichang really wanted to grab Lin Xu's peeled chicken and stuff it into his mouth.
But He Guangchang is still smiling:
"It's too inappropriate for the two of you to make a video. Why don't you add me as well? It just so happens that Lao Guo and I both have the word "chang" in our names. The Shuangchang combination will make the program more prosperous..."
Seeing that this old guy was getting more and more outrageous, Guo Jichang said angrily:
"Come here, I've never seen such a thick-skinned person like you."
"Brothers, how hurtful are you to say this? Okay, okay, smile, show some courage like the executive chairman, and don't act like I'm bullying you."
Damn it, if I really show the courage of the executive chairman, I have to deprive you of your identity as a famous chef. You are a master, you are just a stinking hooligan!
Lin Xu and Shen Jiayue looked at this scene with laughter.
People who have worked together for most of their lives would not quarrel like this like family members.
At this moment, the Baihua chicken in the pot was almost ready to be steamed, and Guo Jichang didn't bother to get angry anymore. When He Guangchang came over, he continued shooting.
"Xiao Xu, it's time to prepare the ingredients for the sauce."
The gravy is the soup that is poured over the Baihua Chicken after it is taken out of the pot and plated.
The ingredients for the sauce are not complicated. In addition to lard, chicken fat and stock, the remaining ingredients are pepper, rice wine, salt and MSG, which are all commonly used condiments in the kitchen.
Lin Xu asked:
"Should we pour the juice now or later?"
Before Guo Jichang could speak, He Guangchang said:
"Don't rush to pour the sauce. You boil some green vegetables first and use them as a rim for the dishes later. This is more important."
Upon hearing this, Lin Xu immediately set up the wok, added half a pot of water, brought it to a boil over high heat, added a little salt and cooking oil to the pot, and then put the prepared cabbage sum in to blanch.
These cabbage sums have been processed, the leaves have been cut in half, and the roots have been cut off. They are green in color and the texture will become extra crispy and tender after blanching.
Put the vegetable leaves in, take them out when they turn completely green, rinse them with cold water first, and then squeeze out as much excess water as possible.
After finishing these tasks, the Baihua chicken in the pot has been steamed for enough time.
This delicacy cannot be steamed for too long. Generally, a professional restaurant stove or professional steaming cabinet can steam it for six or seven minutes.
However, due to the weak firepower of small household stoves, the steam comes up slowly, so it takes more than nine minutes to steam.
Lin Xu turned off the fire on the stove and let the pot steam for more than a minute. This way the air pressure would be reduced and the quality of the dishes would be higher.
When the time was up, he opened the lid of the pot, and a rich aroma wafted out of the pot.
Although the smell is very strong, it is not overpowering at all. Instead, it gives people a very soft and comfortable feeling.
Not only Lin Xu and Shen Jiayue were surprised when they smelled this smell, but Guo Jichang, who was used to seeing this dish, couldn't help but praise:
"High-quality ingredients create high-quality dishes... If we use ordinary frozen chicken and frozen shrimp today, I'm afraid we won't be able to make such a delicious taste."
He Guangchang is no stranger to this dish. He smiled and said:
"My master had eaten this dish back then and said it was comparable to dragon meat. I always thought it was a bit exaggerated. But when I smelled it today, I thought what my master said might be true."
In the past, the level of freshness preservation was limited, so the ingredients used were always the freshest.
The chickens are live chickens that are killed, and the shrimps are big shrimps caught from the sea that day. Even the pork is raised on farm-raised pigs that eat grain and are only sold once a year.
When these ingredients are put together, the taste of the dish can be imagined.
Guo Jichang said:
"During the Republic of China, those who could eat this dish in Yangcheng were either celebrities, tycoons, or executives, all of whom had high social status. Such a dish is naturally not simple."
The Baihua Chicken was steamed on the bamboo strips. Lin Xu carefully lifted out the bamboo strips, placed it on a plate, and casually pulled out the bamboo skewers from the bamboo strips.
Then put a plate on it, flip it over, take away the plate and bamboo strips, and the Baihua chicken is placed on the plate with the chicken skin facing up.
The chicken skin is intact and white in color, making it look very appetizing.
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Lin Xu held the plate and carefully placed the whole piece of hundred-flower chicken on the chopping board, then picked up the kitchen knife and began to change it.
First use a kitchen knife to cut off any irregularities on the four sides, then divide the remaining chicken into three equal parts, and cut each part into eight pieces crosswise.
After cutting, bring a hot plate and use a kitchen knife to hold the cut Baihua chicken and place it in one by one.
Arrange the cooked chicken head directly in front of the Baihua chicken, then place the two chicken wings on both sides, and use chopsticks to hold the cabbage and arrange it in a circle.
Even if the whole dish is plated, all that's left is the sauce.
Lin Xu set up the wok, moistened it first, then put in a little lard, heated it up, poured some rice wine along the side of the pot, and then added a bowl of broth.
Add a small spoonful of salt and a small spoonful of pepper.
At this time, the broth in the pot has been boiled, and water starch is added to make the soup thicker.
Then sprinkle a little bit of MSG, pour some chicken oil, and stir it in the pot with the back of a spoon to moisten the fat.
"Okay, it's time to pour the juice."
Guo Ji looked at the quality of the juice in the pot and reminded Lin Xu.
Lin Xu turned off the fire on the stove as instructed, then carried the wok to the Baihua chicken, and used a spoon to scoop out the soup in the pot and pour it evenly over the chicken.
The soup is suitable for thinness and consistency. When poured on top of the Baihua chicken, the already beautiful chicken skin suddenly becomes crystal clear.
At this point, the entire dish is completely finished.
Lin Xu put the pot back on the stove and cleaned it carefully, while Shen Jiayue came over with a camera to take a close-up.
She felt that static photography was not satisfying, so she specially brought over the automatically rotating plate rack and placed the plate on it. While the plate was slowly rotating, she raised the camera and carefully took pictures of the Baihua Chicken.
After taking the photo, the girl swallowed and said:
"I never thought chicken could be so beautiful. It looks so tempting and has a rich aroma... Can I try it now?"
Guo Jichang smiled and said:
"Shoot, don't eat too much, there will be a crispy recipe later, it's also very delicious."
Upon hearing this, Shen Jiayue immediately expressed that she wanted to save some food.
This kind of steamed version is super delicious. If it is made into crispy skin, it would be even more delicious!
Lin Xu cleaned up the stove, and Shen Jiayue was also ready to try the food.
She was very full at lunch, and she ate sweet-sour pork not long ago. Although she couldn't eat anymore, she still stretched out her chopsticks without any hesitation when facing Baihua Chicken.
Pick up a piece of Baihua chicken wrapped in soup. From the outside, it is indeed a piece of chicken, and the beautiful chicken skin is clearly visible.
But the moment I took it into my mouth, the first thing I felt was not the taste of chicken, but the rich aroma of gelatin and the delicious taste of shrimp paste.
The taste of shrimp paste is very delicious, especially after it is eaten into the mouth, the texture of shrimp paste is like shrimp paste, delicious and very smooth.
Inside the shrimp paste, there are pieces of minced ham, diced fat meat, crab paste, crab powder and other ingredients.
Every time I eat one, my brain feels an inexplicable sense of surprise.
As you chew, the fresh flavors of the various ingredients begin to gather in your mouth.
This taste coupled with the fresh and crispy chicken skin is simply perfect. It is too perfect to be expressed in words. Even the brain seems to be fascinated by the taste.
"Wow, this tastes really great. I have eaten chicken and shrimp sliders before, but I never thought that shrimp sliders wrapped in chicken skin could taste like this. It's perfect."
Shen Jiayue was amazed again and again. The taste of this Baihua chicken was really beyond her expectation.
Originally she was thinking about the Crispy Skin Baihua Chicken and planned to eat a piece to taste it, but after eating one piece, she couldn't stop at all and picked up the second piece before swallowing it in her mouth.
"This tastes great. I recommend everyone to try it. Although I can't make it look like this, you can buy some chicken skin and finished shrimp paste and add the ingredients to make it. The taste should not be bad. I plan to try it, everyone.
Deduct 1 to cheer me up!"
Shen Jiayue ate three pieces of Baihua Chicken in a row, and then reluctantly put down her chopsticks.
After the tasting recording was completed, Lin Xu picked up a piece with chopsticks and tasted it, and couldn't help but say:
"It is indeed a famous dish of the Republic of China. The texture and taste are simply amazing."
Those delicious minced hams not only add to the umami flavor, but are also salty, which just adds to the flavor of the shrimp paste. Other ingredients also play their respective roles.
Especially for pig fat, due to the short steaming time, the pig fat does not produce oil, but it has stopped growing.
So when chewing, every time you bite, the plump texture of lard suddenly fills your mouth, which makes it super enjoyable to eat.
He Guangchang looked at the two people's reactions and said with a smile:
"The same reaction I had when I first tasted it at Diaoyutai, this dish is really amazing."
When he first tasted it, the head chef of Diaoyutai was Guo Jichang's second uncle.
That year, each family brought their most talented nephews to Diaoyutai for training. In order to show off these young people, the head chef made this Baihua Chicken for everyone to taste, which left a deep impression on those young people.
Guo Jichang glanced at He Guangchang:
"If I had known your current behavior, I should have asked my second uncle to kick you out."
"Look at you, why are you as stingy as Lao Qiu? You are so narrow-minded and don't have the broad mind of the executive chairman. Lao Qiu will laugh out loud if word gets out."
After He Guangchang finished speaking, he looked at Lin Xu and asked:
"Is it time to make Crispy-Skinned Hundred-Flower Chicken? I'll do it later. Lao Guo is the leader and can watch. I have to do it to prevent netizens from saying that we old guys are just trying to gain fame."<
/p>
After saying that, he began to prepare the ingredients needed to make crispy hundred-flower chicken.
In fact, there is nothing to prepare. It is almost exactly the same as Jiangnan Baihua Chicken.
It just so happens that the shrimp paste has just been used up, so we can skip the preparation step now.
Lin Xu brought the Baihua Chicken outside and let Shu Yun and the others taste it.
Returning to the small kitchen again, He Guangchang completed the preparations for the shooting, as enthusiastic as an apprentice.
Originally it was Lin Xu who took the steps to take action, but now he can only stand aside and watch.
"Let's get started, Girl Yue. Let's finish recording the show early. I have to go back to pick up my grandson from school later."
When Guo Jichang heard this, he urged him and said:
"How about you go now and don't have to do this."
He Guangchang glanced at him:
"If I go, I'll just talk about it in the group."
Guo Jichang was completely fooled and couldn't help but roar in his heart:
"This law of the dark forest is really a headache!"
Shen Jiayue pressed the record button on the camera, and the shooting officially started.
"Hello everyone, I am He Guangchang, the one with the lowest cooking skills in Diaoyutai. Now I will show you how to make crispy hundred-flower chicken. If there is anything wrong, please correct me."
After saying that, he first washed the prepared whole chicken with salt, then washed it, then wiped the water on the surface, and then took a kitchen knife and started peeling it.
The steps are exactly the same as Lin Xu's, but the difference is that He Guangchang's approach looks like Tai Chi. Although the whole process is slow and urgent, it looks very pleasing to the eye.
After the chicken skin was completely removed, he fixed the chicken skin on the bamboo strips.
Then boil water in a pot, add maltose, red vinegar, rose wine and other condiments for crispy water into the water.
Use a spoon to stir continuously in the pot until the maltose melts, then turn off the heat.
Let the temperature of the crispy water drop a little, then take the chicken skin over, scoop up the crispy water from the pot and pour it on the chicken skin. Pour it a few more times until the chicken skin is completely coated with the crispy water.
After hanging it, put it aside and start blowing it with a fan.
After drying like this, the chicken skin becomes crispy, and the whole dish is half done.
Soon, the chicken skin was dried. He Guangchang took off the chicken skin and placed it on the plate with the skin side down. He first brushed a layer of starch water, then brought over the remaining flower stuffing and carefully spread it on the chicken skin.
Spread the flower filling evenly, and finally apply a layer of lard to finish.
After doing this, he put a large frying pan on the stove, heated it over high heat, put in lard to slide the pan, then poured out the oil, heated it again, and slid it again.
Pour out the lard, hold the chicken skin stuffed with flower fillings, carefully place it in the pot, and fry over medium-low heat.
When frying, keep shaking the wok so that the Baihua Chicken is heated evenly.
Shen Jiayue came over to take a close-up, and couldn't help but say after seeing this scene:
"This seems to be the same way as Wuhan's three-fresh bean curd skin. The skin is wrapped with soft and glutinous fillings and fried in a pan."
He Guangchang said with a smile:
"Yue Yatou has good eyesight. This method is really a bit like bean curd. It is fried like this with shaking... Crispy Baihua Chicken is an innovative method. The step of shaking the pan and frying is based on the method of bean curd. Wait a minute
There is also a recipe for crispy squab. Cantonese cuisine always likes to learn from others, and by borrowing, they become their own."
Guo Jichang glanced at him:
"Have any comments?"
"No, I'm not a member of the eight major cuisines, so I'm too lazy to argue with you."
Building No. 1 has always focused on home-cooked dishes, which has nothing to do with the eight major cuisines, but it can cook any dish from the eight major cuisines. Like Building No. 2, it has a special status.
But Building 2 is basically all about a variety of high-end dishes, while Building 1 rarely cooks high-end dishes, and basically the more homely the better.
That's why when Xie Baomin replaced the pastry chefs with Qin Wei and He Baoqing, who were good at home cooking, He Baoqing was so quick to change.
But he didn't expect that what awaited him would be a doomed outcome - Qin Wei was lured by Wei Gan to find another job in Linji.
After about a minute, the shrimp will have a unique umami flavor in the pot, which means the shrimp is cooked.
He Guangchang held the wok and poured the rich and fragrant Baihua Chicken into a large colander. Then he put the wok back on the stove, turned on the high heat, and added some peanut oil to the wok.
When the oil was hot, he held a large colander over the pot and held a spoon in his other hand. He scooped up a spoonful of hot oil from the pot and poured it on the chicken skin. The chicken skin immediately began to turn red.
This is the role of maltose.
He Guangchang showered a few more times and said while doing so:
"This is originally a recipe for crispy squab, but I didn't expect that these Cantonese chefs would apply it to Baihua chicken. This is quite admirable."
After a few spoonfuls of hot oil went down, the chicken skin turned into a ruddy color and even made a clicking sound when the spoon touched it.
"It sounds good, right? If it sounds good, it tastes good!"
He Guangchang turned off the fire on the stove, controlled the oil with a colander, and then placed the red-colored Baihua Chicken on the chopping board.
First cut off the excess edges, then cut the whole piece into nine pieces, place them on the plate, and this delicious crispy chicken is officially ready.
He Guangchang wiped his hands, looked at Lin Xu and Shen Jiayue and said:
"I haven't cooked this kind of dish for several years. Let's see how it tastes. Lao Guo will also try it and help me find faults. I'll chat with them in the group for a while."
Guo Jichang: "!!!!!!!!"
Do you want me to find fault with your stupidity?
Are you going to tell everyone about today's video shoot if I just mention a few flaws?
How did the loyal elder with thick eyebrows and big eyes suddenly become like this?
Who taught this!
While he was distressed, on the other side, in an airport in southwest Yunnan, Luo Shan looked at Uncle Gao and asked curiously:
"You are so old, why are you still messing around like a child? Mr. Guo will hate you again later."
Uncle Gao smiled and said:
"When I was away, it was okay for everyone to be calm. Now when I go back, I will definitely have to stir things up with everyone. After all, we are all old friends for decades. It is not easy to get together to do things, so it must be lively and lively."
Luo Shan glanced at him helplessly:
"What you call lively is to have a group of retired head chefs beat your brains out for making a video with Xiaoxu. Aren't you afraid that they will beat you up?"
Uncle Gao said leisurely:
"Fighting against the sky is endless fun; fighting against the earth is endless fun; fighting against old friends is even more fun!"
"What about your fight with Lucy?"
Uncle Gao: "!!!!!!!!!!!!"
This is definitely a gift...
Don’t answer! Don’t answer! Don’t answer!
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The two chapters will be updated together, so you don’t have to wait any longer after reading them. I will update again after I finish things tomorrow. This chapter has 5,500 words and it’s the end of the month. Please vote for me, brothers!
This chapter has been completed!