Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 833: The skill of basting chicken! The first banquet of the founding of the People’s Republic of China is indeed well-deserved!
Chapter 833: The skill of basting chicken! The first banquet of the founding of the People’s Republic of China is indeed well-deserved!
"Yan Bao, which of these dishes do you want to eat most?"
Outside the venue, Shen Jiayue looked at everyone's busy figures and the ingredients on the workbench, and was full of expectations for today's lunch.
Chen Yan glanced around and said:
"I think all the dishes are delicious... By the way, have you tried the oil-soaked chicken that my brother-in-law is making? Does it feel like oil-coated squab?"
Shen Jiayue put a telephoto lens on the camera, raised it to adjust the focus, took a shot of Zhang Linxu busy at the workbench, and said with a smile:
"This is the same type of dish, but the ingredients are different. Xu Bao said that there are also similar dishes such as duck in oil, goose in oil, suckling pig in oil, etc. The meat is marinated thoroughly.
Air-dry it, then put it into hot oil and fry it until the meat is cooked, then change the knife and put it on the plate. The process is almost the same."
Chen Yan glanced at her in surprise:
"Hey, you know a lot?"
"It's just so so. After all, I have some talent in cooking. It's normal to know this."
Shen Jiayue looked proud. Fortunately, she asked on the way here, otherwise she would have missed this opportunity to show off in front of Yan Bao.
While she was pretending to be a cooking expert, Lin Xu had already taken out the marinated chicken to dry for a while.
The marinated chicken cannot be fried directly. It must be washed first to remove the marinade and salt particles on the surface, otherwise there will be black spots on the fried chicken skin.
Wash and dry the surface with kitchen paper, then apply a layer of maltose water, use chopsticks to open the belly of the chicken, and hang the chicken to dry.
The dish of oil-glazed chicken does not require blowing the pigeon's skin until it is hard like the oil-glazed squab. Basically, it can be hung up to dry for a while, so that the light soy sauce and rice wine on the surface can evaporate slightly. p>
Soon, the skin of the chicken became slightly dry. Lin Xu set up the oil pan, poured in peanut oil, and put the chicken in when the oil was 70% hot.
"Zi La~~~~~"
As soon as the chicken was put into the pot, the peanut oil began to boil violently.
Because of the maltose water, the chicken skin quickly becomes rosy under the action of hot oil. This is because the maltose on the surface is converted into sugar color under high temperature, giving the chicken skin an attractive color.
When making this dish, the oil temperature must be high at the beginning, so that the skin can be quickly fried and the moisture of the meat can be firmly locked. If you use low-temperature immersion frying, not only will the moisture be lost easily, but the fried chicken will also be fried.
It's greasy and doesn't taste good.
However, when the surface of the chicken becomes dry, you cannot continue to fry it at high oil temperature. If you continue to fry it like this, the surface will be fried. You need to turn down the heat to let the oil temperature in the pot drop.
In addition to this method, Lin Xu plans to use the second method.
He did not turn off the heat, but directly added another chicken to the pot. He used this method of adding ingredients to lower the temperature of the oil in the pot, so that the first chicken would not be burnt.
However, this kind of operation requires a lot of experience. If you are not an expert, it is better not to do this. It is easy to get a pot of dark black-bone chicken...
There were five or six chickens today, and Lin Xu took turns putting them all into the pot for frying.
Fry until the surface is rosy, the chicken skin is crispy, and it is light when scooped out with a slotted spoon, which means the heat is almost done. Take it out to control the oil.
All the chickens were fried once, and Lin Xu turned the heat to the maximum, making the oil in the pot reach 80% hot.
After the temperature reaches the temperature, put the chicken into a large colander, hold it over the oil pan, hold a spoon in your other hand, scoop hot oil from the pan and pour it on the chicken.
The so-called oil pouring is this step.
Using ultra-high temperature oil to pour on the chicken can further crispen the chicken skin and make it taste better.
In addition, high oil temperature can also force out the excess fat in the chicken and reduce the greasiness of the chicken. Delicious fried chicken must be fragrant but not greasy, crispy but not sticky. Once these two points are not achieved, it will be a failure. Lin Xu took a spoon and poured hot oil over the chicken over and over again. After pouring it, he put the chicken on a tray and started cooking the next one.
The step of basting is rather cumbersome. You have to fry them one by one and cannot do them at the same time.
Because if the chicken skin is drenched in oil together, the chicken skin will be easily heated unevenly, which will cause the color of the chicken skin to become different shades, affecting the appearance.
The best way is to fry them one at a time. The surface will be heated more evenly and the color will be more beautiful.
After all the chickens were drizzled with oil, Lin Xu turned off the heat on the stove, poured the sesame oil into a bowl, and applied it to the chickens with a brush.
Applying sesame oil can not only make the aroma stronger, but also make the chicken skin crispy longer, and the oil can also prevent the chicken skin from drying out, which is a common practice in cooking.
When Lin Xu was doing this, Dai Jianli came over and said with a smile:
"In the past, chefs would apply it directly with their hands, without using a brush, because the brush could not apply it as evenly as the palm of their hand. But now hygiene comes first, and generally the prepared ingredients should not be touched directly with your hands."
Apply by hand?
Lin Xu looked at the chickens on the tray. These chickens, which had just been fried in oil at a temperature of 200 degrees, were now at least around 130 to 40 degrees.
If you use your hands directly, are you not afraid of getting burned?
But consider that when the roast duck is freshly baked, the surface is almost at this temperature, but the duck chef cannot hesitate to change the knife. It must be said that the ruthless iron hand is really a standard equipment for chefs.
Lin Xu looked at Dai Jianli and asked:
"Is your crispy grilled crucian carp not ready yet?"
"No, I have to continue, so that the bones will be crispy and the food will taste better... Last time I came to Yanjing Hotel, I saw that the kitchen has very high-end insulated lunch boxes. I will ask them to prepare some later. This
The next time Yanjing Hotel left the venue, it was also one of the organizers, so I had to gather some wool."
Lin Xu: "..."
Is Lao Daiqian so fussy?
Besides, I'm the director of the catering department here. Do you really think it's appropriate for us to discuss this topic?
At this time, Dai Jianli also remembered that Lin Xu was the director, and quickly tried to smooth things over:
"I was just joking. By the way, Brother Lin, can you, the director, issue a ticket to the kitchen?"
"Yes, if there are serious violations, employees can even be dismissed or fired. The authority is quite high."
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Upon hearing this, Lao Dai strolled away.
Just when Lin Xu thought this guy was just chatting, he came next to Qi Zhentao:
"Lao Qi, I heard that the Maojian in your hometown is quite famous. Please get me two cans later... As long as you give me the tea, if you make a mistake later, I can help you stop Brother Lin from giving you a ticket." Qi Zhentao: "..."
Are you so expecting me to make another mistake?
But the tea in his hometown is really good, he said with a smile:
"Okay, then I'll go back and get two boxes of top tip for you to try."
Just when everyone thought this guy's fun was over, he walked up to Ye Lixin, who was coming over to get some food:
"Mr. Ye, I want to report it. Lao Qi just tried to bribe me with tea..."
Before he could finish speaking, he was kicked by Liao Jinming who just came in:
"Gungungun, it's not enough to make noise in Diaoyutai. It's embarrassing to come here, isn't it?"
Dai Jianli went back to shoot the video with a playful smile. Ye Lixin looked at Liao Jinming and said:
"I really envy your skills. You have managed to keep these thorns in check. If it were me, I would have been tortured by them."
Liao Jinming smiled and said:
"We can divide and win over each other, join together vertically and horizontally, and just play tricks with them. Xie Baomin has superb cooking skills and Dai Jianli has a perverse personality. These two are the source of Diaoyutai's vitality."
Without these two living bandits, Diaoyutai’s kitchen would probably become a backwater.
In front of the workbench, Lin Xu chopped up the sesame-oiled baby chicken into pieces, and then reassembled it into the shape of a chicken on the plate. The chicken's skin was facing up, and its ruddy color and rich fragrance made people greedy as soon as they smelled it. p>
After the plating is finished, put a stick of clover in the chicken's mouth, a touch of green, and the whole dish suddenly becomes full of life.
By the time the plating was over, Dai Jianli’s crispy grilled crucian carp had also finished cooking the soup.
After hearing the sizzling sound in the pot, he opened the lid and saw that there was no soup in the pot. He carefully took out a piece of fish, carefully placed it on the plate, and then cut some green onions, ginger and
Place red pepper shreds on the fish, and the grilled crucian carp is officially completed.
Not far away, Xie Baomin was arranging a plate of drunken shrimps. The river shrimps marinated in white wine and shredded ginger were evenly placed on the plate, and some green onions were sprinkled on top.
Set it up and start adjusting the marinade.
Put the bean curd into a bowl, pour some soup on it, then pour in sesame oil, balsamic vinegar, and sugar, stir well, then pour the bowl on top of the drunken shrimps on the plate, cover it with a plate, let it simmer for a while, and wait to eat
When you open it, the drunken shrimp becomes.
Since the shrimp has been marinated in white wine, the wine flavor is relatively strong. The volatility of alcohol can be used to bring out the flavor of the marinade. When the lid is closed and stuffed, the flavor is combined with the shrimp meat, which is particularly delicious.
Then, the dishes in charge of the other head chefs were also ready one after another. Everyone loaded the plates and placed them on the prepared dining table. Then they put on the tableware and put two bottles of old Fenjiu in the middle. The first banquet of the founding of the People's Republic of China was officially prepared.
.
Sixteen dishes, eight cold and eight hot, are not nutritionally balanced from the perspective of modern diet, but given the material conditions at that time, they were already very rare.
It is the efforts of our ancestors that have created a country full of peace. Only then have people had the opportunity to discuss whether nutrition is balanced and can they truly straighten their lives.
However, there are also regrets at the first banquet of the founding of the People's Republic of China. The most regrettable thing is the classic white-robed shrimp dish.
Due to transportation restrictions, most of the large green shrimps rushed from Taihu Lake to Beijing died on the way, resulting in insufficient shrimp ingredients, so the white-robed shrimps were unfortunately not selected for the banquet.
Although white-robed shrimps appeared many times in later state banquets, relatively speaking, they were not as dazzling as the honor of the first banquet at the founding of the People's Republic of China.
Lin Xu stood in front of the dining table and looked at the dishes on the table, feeling quite touched.
This is the most sumptuous meal since the start of the state banquet. There are many dishes, large portions, and simple presentation, but the fragrance goes straight into the nostrils.
The photographers came over and started taking close-ups. Qi Zhentao went to help Lin Xu get a packed lunch box.
"Director Lin, are all these dishes packaged?"
His question made Lin Xu feel like he was taking advantage of the public:
"I'll just come. Master Qi, just leave it alone."
Qi Zhentao smiled nonchalantly:
"We are all our own people. Pack more and let your relatives have a try."
The amount of food today is very large, because we originally planned to finish filming the first banquet of the founding of the People’s Republic of China at noon, and then have a celebration banquet and final banquet in the afternoon to reward the staff behind the scenes.
At this moment, many people have begun to think about what to eat in the afternoon. After eating so many state banquets, they are somewhat tired of aesthetics.
Lin Xu took the insulated lunch box and, with the help of Qi Zhentao, packed the prepared dishes one by one.
They were all packed up and carried outside with Shen Jiayue, Chen Yan and Luo Jiayao, then got in the car and went to grandma's house for dinner.
Arriving at the parking lot, Dai Jianli trotted all the way and delivered a box of vintage high-end Fenjiu wine:
"The food at the state banquet must be paired with the state banquet wine. Brother Lin, drink less wine. Don't forget that we will have a celebration banquet and a closing banquet in the afternoon. Don't you still plan to take pictures?"
Lin Xu put the wine in the trunk:
"Don't worry, I won't drink a sip of wine today."
I drove away from the Yanjing Hotel, turned onto Wangfujing Street, then turned a few more alleys, and arrived at the Han Family Courtyard.
As soon as Lin Xuda turned in, he saw the cars of Shi Wenqing, Shi Wenshan and others.
Obviously, the whole family is here today, and maybe they are all waiting to eat and drink in the restaurant right now.
Shen Jiayue said with a smile:
"If we just drive away without going in, will they be angry?"
Luo Jiayao looked at the message sent by Master Wenqing on his mobile phone and couldn't help but said:
"I don't know if I'm angry with you or not. Anyway, Wenqing will tear me to pieces... At 10:30, he sent a message saying that she was hungry and asked her to eat something else. She didn't listen. She just wanted to eat today's meal.
State banquet dish."
After parking the car, everyone started to take the packed meals home.
Chen Yan and Shen Jiayue used to play together a lot, so she was very familiar with the Han family's courtyard house. As soon as she entered with her lunch box in hand, she saw Dundun standing on the rockery, carefully studying the gurgling fountain next to it, her little head filled with excitement.
Full of curiosity, I am probably guessing how the water came out of the stone.
"Little fat cat, come down quickly! Don't you know it's dangerous to climb up and down?"
As soon as Chen Yan saw Dundun's position, she couldn't help but start teaching her a lesson.
At such a high position, the stone above has been washed away by water, so it must be very slippery. If it falls, the little guy may have to wear a plaster and a bandage, and become a little wounded cat.
"Meow~~~~~"
When Dundun saw Chen Yan coming over, she called out curiously.
This isn’t my aunt’s grandma’s house. Why did she come here?
The little guy jumped down from the rockery nimbly. After jumping to the ground, he shook his head a few times to shake off the water droplets dripping from his body.
Chen Yan sent the food to the kitchen and saw Shi Wenqing and Luo Yulin sunbathing, so she walked over and held the little girl in her arms, and asked Shi Wenqing a few pregnancy questions.
When the elders saw that the food had finally arrived, they all hurried out. Some went to the kitchen to help, some served fruits, and some went to the restaurant to prepare the meal.
When Shen Guofu saw Luo Jiayao walking in with a box of Fenjiu, his eyes widened:
"This is... vintage Fenjiu wine?"
"Yes, it's almost unavailable on the market. Yanjing Hotel used its connections to get it. Today, thanks to Lin Xu's credit, everyone can try it."
Lao Shen rubbed his hands excitedly:
"That's necessary. Such a good wine, I won't even dream of pardoning myself if I don't taste it twice."
The more you don't drink alcohol, the more excited you will be when you see alcohol.
Han Shuyu and Shen Jiayue's uncles also gathered around the wine and looked at it. They even opened the box and took out a bottle, holding it in their hands and looking at it carefully.
In the kitchen, Shi Wenshan and the nanny helped Lin Xu put all the packaged dishes on the plate.
After all, it’s a big family meal, so you can’t put packed lunch boxes directly on the dining table. That would look too informal, and food requires beautiful utensils. In the field of Chinese food, utensils are also very important.
There are very clear regulations on what kind of tableware, soup bowls, soup basins, hot vegetable plates, cold vegetable plates, bone dishes, etc. should go with what kind of banquet. They are not random combinations.
Soon, dishes were brought to the restaurant one after another.
Everyone sat down around the big dining table. The ladies drank red wine, the men drank Fenjiu, and Shen Jiayue, Chen Yan, and Shi Wenqing drank the juice freshly squeezed by the nanny.
Lin Xu took a bottle of Coke from the refrigerator, sat next to Shen Jiayue, raised his chopsticks and tasted it.
After all, it was the first banquet of the founding of the People's Republic of China, and it was cooked by the most powerful chefs on the job, so the taste was nothing to say.
Shen Jiayue took a piece of chicken, dipped it in sweet soy sauce, put it in her mouth and took a bite:
"Wow, I thought it wouldn't be crispy at this point, but I didn't expect it to be so delicious. Grandma, please try this fried chicken, it's super delicious."
Mrs. Han smiled, picked up a piece, tasted it, nodded and said:
"It's really delicious. Who made this? Xiaoxu?"
"Grandma, you are so awesome. You guessed it as soon as you tasted it. This is made by Xubao. I was afraid that it would not be enough to eat, so I just brought two of them."
Aunt Han Shufen said:
"You posted several posts in Moments, including close-ups, can you not guess it?"
Mrs. Han: "..."
Damn it, who are you trying to tear down here?
In order to change the topic, Han Jitong looked at Lin Xu and asked:
"The last state banquet has been filmed. Is Xiaoxu okay this afternoon?"
"There will be a celebration banquet and a wrap-up banquet in the afternoon, and the leaders will also come over. When the banquet is over, this matter will be completely over."
After the shooting is over, editing begins in the post-production process.
CCTV and Happy Media will also simultaneously conduct publicity and promotion on television, the Internet and other platforms.
But this has nothing to do with Lin Xu. Now he just wants to go out and relax with Shen Jiayue and Dundun for a few days.
When we come back, it will be almost time to start the seasoning production. At that time, we will have to redeem some teaching and training tasks and teach the seasoning techniques to the engineers who have been recruited.
After the "State Banquet" documentary is broadcast, there will be several interviews on CCTV, and Lin Xu will have to participate.
In addition, the cooking school is expected to start construction, and the ginkgo garden will also need to be planned in advance... I will also have to take the time to go back to my hometown to check the construction progress of the scenic spot and shoot a new video for Maisha Rui.
Dundun also has three car shows to attend this year. By the end of the year, the cash in his account is estimated to reach 10 million, making him a proper little rich cat...
Just as he was thinking about it, Xie Baomin suddenly sent a message:
"Master came over just now, and those old guys kept insisting on making him a dish that was not available on the market. Master agreed... Come over as soon as you finish eating, don't miss the opportunity to watch."
A dish that is not available on the market? Is this forcing Master to innovate?
Lin Xu's curiosity was aroused...
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