Next, comes the highlight, paper-wrapped fried chicken.
The most important thing in this dish is naturally "paper".
In the winter, of course, you can’t find the fresh spring bamboo shoots used in the original version, so you can only make do with dried bamboo shoots that have been dried in water. To make “paper”, the bamboo shoots used should not be too tender, because if they are too tender, they will have no fiber and will not be easy to shape.
After picking the bamboo shoots, cut them into strips along the direction of growth, smash them into pieces with the back of a knife, and then come the hard work: chop them into puree.
After that, a small amount of glutinous rice pulp is added to make "paper" pulp, and the paper is scooped out according to the papermaking process.
After taking out the "paper", dry it in the shade; when using it, wet it with water...
After fishing out the "paper", Zhou Yan handed the paper to the cook on the side: "Find a cool place and put it up. Do not bake, steam, or bake..."
"Why?"
Zhou Yan glanced at the eight-treasure braised duck that was being cooked and smiled: "After the paper is cooked and then fried, the bamboo shoots flavor will no longer be on the paper!"
It was still early for the Babao Braised Duck, so Zhou Yan walked up to Qin Fangyuan with a smile: "Mr. Qin, do you have anything else to explain? If not, I will find a place to rest first..."
"Um..." Qin Fangyuan felt a little embarrassed to speak, but he still had the courage to ask, "Xiao Zhou, when you were studying, did your master teach you any more difficult dishes?"
"Double-crispy fried in oil, non-stick, boiled cabbage, and nine-turn large intestine count?" Zhou Yan casually reported a few.
"Is there anything more troublesome?" Qin Fangyuan seemed a little dissatisfied, "For example, Buddha jumped over the wall..."
Are you planning to find trouble?
Zhou Yan thought for a while and reported a bunch of perverted dishes: "Bean sprouts stuffed with meat, eggplant, Jiangnan Baihua chicken, sweet-scented osmanthus..."
"Then tell me how to make these dishes..."
As soon as he heard about the method, Zhou Yan was sure that his cheap father-in-law was planning to retaliate in the same way.
"Bean sprouts stuffed with meat, it's relatively simple. Just punch a hole in the bean sprouts, stuff the meat stuffing inside, and then fry it..."
The chefs at Ruiyang Restaurant are all serious chefs, but this was the first time they heard about such a perverted dish recipe. Their eyes widened: Is this called relatively simple?
"What a long posture!"
"What about Qie Yu?"
"Eggplant?" Zhou Yan smiled, "This dish was originally from the Red House. It doesn't have high requirements for ingredients, but it is very troublesome to make. After peeling the eggplant, fry it with chicken, and then add it with the chicken. It's fragrant.
Bacteria, new bamboo shoots, dried tofu and other supporting characters are simmered together with the stock..."
After only half of listening, my father-in-law was already overjoyed: "This is good, this dish is interesting..."
Next, Zhou Yan introduced several other dishes that can be called "smoking with immorality".
After the introduction, the chefs in the back kitchen looked at Zhou Yan with an inexplicable meaning in their eyes...
After cooking for more than four hours, the eight-treasure braised duck, which had been cooked at around eight o'clock in the morning, was finally out of the pan.
At noon, Qin Fangyuan kept Zhou Yan here, not because of any conscience, but because he planned to keep Zhou Yan until the afternoon and asked him to help the kitchen cook a pot of "boiling water" soup.
The next day, Zhou Yan got up early and rushed to Ruiyang to confirm the preparation of the ingredients: the dried bamboo shoots and glutinous rice paper fried the day before had been dried in the shade and could be used; chickens and ducks had been prepared as required.
alright……
After walking around in a circle, Zhou Yan went into the breakfast department and had a piece of breakfast. The chefs in the breakfast department were quite conscientious and knew that Zhou Yan was the leader of everyone, so they picked the most expensive ones and put them on Zhou Yan's plate.
plug.
There is no such thing as a free breakfast.
After enjoying it, you have to suffer.
Yesterday's deboning process was repeated, and three or four of them were fried together, fried, and put into the soup. After that, Zhou Yan finally had some time to spare.
There were many young people in the breakfast department. When they saw "Teacher Zhou" was free, they quickly snatched him over.
"Teacher Zhou, can you make bread?"
This is indeed possible!
Seeing Zhou Yan's proud face, everyone cheered: "Show me your hands?!"
"That's right! Anyway, idle time is idle!"
"Aren't you just thinking about the skills in my head?" Zhou Yan rolled his eyes, "I'll compile a guide for you later..."
After playing in the breakfast department until about ten o'clock, Zhou Yan was taken back again to prepare eight-treasure braised duck and paper-wrapped fried chicken.
At half past ten, the customer who caused the trouble arrived as promised, and brought five or six friends with him.
Maybe he was worried that the ingredients prepared by Ruiyang were wasted, so he added a few more dishes to the menu: ginger chicken, peony fish fillets, bamboo shoots and liver paste soup, snowflake chicken soup and fried double crisp in oil.
When he saw the order menu, Qin Fangyuan was frightened and broke into a cold sweat: Fortunately, there were several dishes that Zhou Yan had introduced yesterday.
"Take it to the kitchen!"
Zhou Yan originally planned to watch the excitement, but seeing the artistic dishes on the menu, he had to go back to the drawing board.
"These little old men are so disgusting, they only choose these dishes that require a lot of work from the chef!" Comrade Lao Yang, the head chef, smiled awkwardly at Zhou Yan, "Xiao Zhou, I have to trouble you again!"
Fortunately, the "perverted" customer ordered only cooked dishes with ordinary ingredients, which can be used to test the chef's ability to control the cooking.
Ginger Chicken: Chicken is soaked in old ginger paste, steamed, and then sprinkled with fried ginger paste. Ginger paste relieves oil, and chicken dispels coldness and warms the stomach. It is very suitable for eating in winter.
Snowflake Chicken Soup is similar to scrambled eggs, except that the main ingredient is chicken. The finished product must be cooked but not burnt, not greasy, and "as white as clouds". "It is called chicken but there is no chicken."
Although the customer did not order any more boiled cabbage, the recipe of the bamboo shoots and liver paste soup was not at all simpler than boiling cabbage.
As one of the four major clear soups in Sichuan cuisine, the method of bamboo fungus and liver paste soup is also quite special: crush the raw foie gras, filter out the liver paste and make the soup. When making the soup, you can only cook it over low heat; finally add the clear soup and
Cooking bamboo fungus together. It can be said that it is a combination of boiled cabbage and state banquet lion head, and it is more difficult...
It was a rare opportunity to hone his cooking skills, so Zhou Yan naturally had to cherish it. He looked around at the chefs assigned by Qin Fangyuan to help him, put his chef's hat on his head, and smiled slightly: "Please help me today!"
"
“Make ginger chicken first!”
The second chef on the side quickly picked up a bunch of old ginger, peeled it, sliced it, and minced it...
Ginger Chicken is like a lubricant that speeds up the slow cook.
As soon as Zhou Yan became serious, he even refused to recognize his relatives. He was a little dissatisfied. At least he would give him a look, or at most he would throw it to the ground with contempt...
"Is Ruiyang's Qi Dun'er at this level?!"
Fortunately, the most time-consuming part, the eight-treasure braised duck, has already been cooked, and the rest is just related to the cooking skills.
These temporary "employees" under Zhou Yan did not dare to breathe when they saw Zhou Yan's expressionless face, and served them carefully; every time a dish was finished, everyone would breathe a sigh of relief...
There are two left!
The last one left!
After the bamboo fungus liver ointment soup was sent away, everyone breathed a sigh of relief: It's finally over!
Seeing his subordinates looking like they were surviving the disaster, Zhou Yan smiled, took off his chef's hat, took off his apron, and threw it aside: "I'm going back first, and I'll ask Mr. Qin to give you more money later!"
When it's over, brush off your clothes and go away, hiding your merit and fame!
Originally, Zhou Yan thought that his father-in-law Qin Fangyuan might take people to find a venue. But what he didn't expect was that just two days later, Ruiyang had reached a "united front" with several major five-star hotels in the city: communicating with each other.
, whether there is mutual exchange...
Of course, these have nothing to do with Zhou Yan. After his little cousin went on winter vacation, his replacement work ended: he said hello to his uncle and grandma, and boarded the bus home under Miss Qin's reluctant gaze.
