Chapter 741 Slothing (please give me a monthly ticket～)

They appeared here, and some people naturally inevitably wanted to take photos with them.

And Ke Jie basically did not refuse.

1. Generally speaking, as long as there is no important thing to do or some people have bad attitudes, Ke Jie and the others will rarely refuse to take photos with their fans.

Only after being pulled here and taking a few photos, Ke Jie and the other two were able to escape.

Chen Nian brought them into the private room.

Ke Jie first introduced to the people around him: "I will introduce you to you. This is the boss Chen I mentioned in the afternoon. This restaurant is run by their own family."

After the two quickly greeted Chen Nian, Ke Jie introduced the people around Chen Nian again, but even if there was no need to introduce them, Chen Nian knew about them.

After a few greetings in the private room, Chen Nian went back to prepare the ingredients.

The three of them came today, Agedan prepared a total of six dishes, so the three of them must have a lot of food for six dishes, but after all, they were treating them themselves, so they had to fill the table.

Otherwise, there would be three dishes on such a large table, which would be terrible no matter how you look at it.

My mother does the work of tea in between.

The first dish that Chen Nian planned to serve them was salivating chicken, which was not available in this dish, but Chen Nian did, and it was done well.

There are generally two ways to say that salivating chickens are called this name.

The first saying is that this dish was originally called Baishou Chicken, which is somewhat similar to Baishou Chicken, but Guo Moruo likes to eat this dish, so people take it out of Guo Moruo's name in order to gain popularity, one mouth and one three dots

Water, that's what it means to be a saliva.

There is another more popular saying that because there are a lot of peppercorns in this dish, it will make your mouth paralyzed and you will involuntarily drool.

Chen Nian thinks that the second statement is more reliable.

After all, the first statement is like the short story of Kangxi and Qianlong’s delicious food that you can see and hear everywhere.

This is a relatively home-cooked dish, and it doesn't pay much attention to the ingredients themselves.

Just a fresh chicken leg.

The most in the old shop is chicken legs.

When making spicy chicken, you need to use a little rooster. After the little rooster's body is used to make spicy chicken, your legs can naturally be used to make saliva chicken.

Of course, under normal circumstances, the chicken legs will be made into the spicy chicken.

The chicken legs I want to use were soaked in the afternoon. The purpose is to remove some blood from it first. At the same time, he also added some seasoning spices when soaking, which can increase the base flavor while removing a little more

The effect of fishyness.

After taking out the chicken legs, Chen Nian first used a special fork to pierce some small holes in the chicken legs, so that the chicken can be more flavorful while waiting for the production.

Moreover, after the hole is pierced, the chicken is no longer a whole, so it will cook faster.

However, although it has been soaked before, the aged ones still have to be cooked. On the one hand, it is to cook the chicken, and on the other hand, it is to further remove the blood inside.

Since returning from Yong'an County, Aged has mastered the ability to handle ingredients and increase the low taste of ingredients themselves.

At the same time, he put some spices in it.

Onion knots, peppercorns, ginger slices, bay leaves, yamna, star anise and cooking wine.

These are seasonings that are more flavorful with poultry meat such as chicken, duck, and geese.

After the water boils, Aged only puts the chicken legs in it.

After a while, he added two more spoonfuls of salt.

Originally, according to normal steps, after boiling, it was necessary to soak it on low heat for about 20 minutes, but Aged Nian was not sure when Ke Jie and the others would come, so he had soaked it with seasoning water long ago, so it was also to make it easier.

The time of this step is reduced a bit.

Otherwise, it would be too long to cook the first cold dish for half an hour.

In half an hour, people were full of water.

After the chicken is cooked, the soup for the chicken is also turned into a rich and golden color, with oil beads floating on it.

For Chen Nian, he could tell whether the chicken was cooked by looking at the time and looking at the state of domestic chicken. But now he teaches his apprentices while cooking, so after taking out the chicken, he ticked it with chopsticks:

Look, the chopsticks can be easily pierced through now, and there is no blood in the chicken, so that's it. The chicken will grow old if it takes longer to cook."

After taking it out, Aged Inn soaks the chicken in cold water.

After boiling first and soaking in cold water, the skin will become crisper and more elastic.

"By the way, one thing you must pay attention to in the future is that when cooking many dishes, you must use cold water, but don't just use the water from the water pipe, do you know? Prepare more cold water in advance and use it at that time.

If so, just use it, it will be cleaner and hygienic.

Moreover, the taste of raw water will destroy the taste of the food. Although most people cannot eat it, those who really know the problem are those who know the knowledge."

"I know Master."

Several apprentices nodded together.

In fact, when I was learning to cook, Chen Nian would not only teach Xie Yu in terms of the Red Case, and He Hai in terms of the Bai Case. When he was talking, he would not avoid anyone, as long as he wanted to learn.

Can listen.

As for whether they can learn it, it depends on their luck.

Of course, based on the meticulousness of Chen Nian's explanation, as long as you have a little talent, you will not be stupid or lazy, and you will not be able to learn it.

During the process of soaking the chicken legs, Chen Nian took out the washed bean sprouts and put them in another pot of hot water and blanched them. The bean sprouts will be placed as side dishes at the bottom of the bowl later.

He began to prepare the ingredients for the sauce again.

I took a bowl and added a little sesame paste, about a spoonful of salt, and half a spoonful of white sugar. In addition, there were soy sauce, vinegar, red oil, pepper noodles, and minced ginger and garlic.

Among them, the pepper noodles are a little more aged. After all, this is not a dish that is mainly spicy. The main feature of this saliva is the numbness.

First remove the sesame paste with sesame oil, and after it is even texture, put other seasonings into it.

Stir well!

For a moment, white sesame seeds and tiny chopped chili were floating on the red sauce, which made people's appetites bloom.

After tasting the taste lightly, Chen Nian nodded.

"not bad."

At this time, the other apprentices followed suit and said, Chen Nian scooped a spoonful of soup from it and put it into a small plate for the apprentices to taste it too.

Even if the apprentices try again after they go back, at least there is a standard.

Seeing that the saliva chicken soaked in cold water was almost done, Chen Nian then took it out and placed it on the chopping board, took a big kitchen knife, and Bangbang took a few strokes to the saliva chicken, along with the leather and meat belt.

All bones are cut open.

The cut chicken is flakes, with a thickness of about one chopstick.

"There is nothing to say about placing the plate. Put it neatly, so it will definitely look good." As he said, Chen Nian placed the chicken in the original order and placed it on the bean sprouts on the bottom of the plate in advance.

From a distance, it is still the shape of a chicken leg.

Then Chen Nian picked up the bowl of sauce that had just been prepared and stirred it with chopsticks. After all, after putting it for a while, some solid objects sank to the bottom. It was also to stir it to make it more even.

Finally, sprinkle the sauce evenly on the chicken.

However, this dish is different from the white meat of garlic and the white meat of Lizhuang. The bowl of saliva chicken should be more sauce. After pouring all of them, in addition to the sauce poured on the chicken, soup also spread around it.

.

To describe it in one word, that is, water floods the mountains of gold, but not completely clouds.

It only spread to one-third.

When coding noodles, the soup appears more, so only a small part of the noodles needs to be exposed because they can look better.

But the main feature of saliva chicken is chicken, so most of the chicken naturally needs to be exposed.

Afterwards, Chen Nian looked at it again and felt that the color was still not very good. He scooped some red oil from the basin containing red oil and spicy food on it, which made the color was enough.

Next, the last step was to sprinkle the previously pressed peanuts on it, and then sprinkle some of the remaining green onions on it.

"alright."

Chen Nian was very satisfied with this slutty chicken he made himself.

But after he finished it, he remembered that he didn't seem to leave it for others.

"We will have a sip of chicken for the employee meal tomorrow at noon, and I will make another serving for you." Chen Nian can only use this method to compensate everyone.

After all, in the past, a small portion of the new dishes I made in the old age would be left for everyone to taste.

After the preparation was made, Chen Nian brought the squid into the private room.

"Go geniuses, the first dish is here, salivating chicken."

"This is a cold dish. Everyone should eat it first, and I will then make other things. If you have any questions, you can tell me or tell my mother."

After Chen Nian finished speaking, everyone quickly apologized.
To be continued...