Lin Xu has never heard of soft roast chicken cake.

But as soon as he heard that these tofu were made from chicken breast and pork fat, he immediately realized that this was a high-end Sichuan dish, or even an unpopular high-end Sichuan dish.

This kind of dish may be lost one day, so if you have the opportunity to learn it, you must seize it.

"Brother, do you want to learn? Welcome. Just now we were talking about whether this dish will be lost in the future. It's great that you want to learn."

Dai Jianli greeted him warmly and brought a piece of chicken breast and a piece of pig fat:

"They've all done it, and I'm the only one left to show it to you...you can learn it in one try, right? Brother? I heard that you can even learn water hibiscus in one go, so it's no big deal to learn this dish.

”

Lin Xu smiled helplessly.

This is the result of randomly setting up characters!

However, with the dish of Clear Water Hibiscus as a base, if the preparation of this chicken cake is very similar to the Hibiscus Chicken Slices, then it really won’t be too difficult to learn in one go.

Thinking of this, he said:

"I can try it later. If I learn it, I will use it next time we compete on Diaoyutai and destroy the opponent!"

Dai Jianli quickly placed the chicken breast on the eucalyptus board, peeled off the fascia on the surface, then turned the kitchen knife over and smashed the meat with the thick back of the knife.

This is exactly the same as making hibiscus chicken slices.

Lin Xu saw it very clearly.

When smashing chicken breasts, follow the principle of slow first and then fast, light first and then heavy.

The whole process was not blindly smashed, but divided several times.

The purpose of the first pass is to smash the chicken breasts loosely, so the force should be lighter when smashing, and there should be a gap of about one centimeter between each hit, so that the fibers of the chicken breasts will be loosened, making the minced chicken meat more fluffy.

.

The second time is to smash the chicken breasts flat to further fluff the fibers. When smashing, the force should be slightly increased and the interval should be shortened by half.

Starting from the third time, use the back of the knife to smash the chicken breasts in rows, and gradually smash the chicken breasts into pureed meat.

After smashing it several times, the minced chicken will become fine and fluffy.

At this time, use the blade of a kitchen knife to scrape the meat paste two to three centimeters wide to the side, so that the delicate meat paste is tightly attached to the eucalyptus board, and the fascia in the meat that is as thick as a hair will automatically reveal its original shape.<

/p>

Use a bamboo skewer to pick out the fascia, scrape up the minced meat and put it into a small basin, then scrape the minced meat on the eucalyptus board flat, and continue to pick out the fascia.

Repeat this over and over again until all the fascia is picked out, and the minced chicken is ready.

The whole process is complex and tedious, requiring high physical strength, energy, and endurance. In addition, the eucalyptus boards must be of high quality, otherwise wood residue will be mixed into the meat paste.

After the minced meat is ready, add half a spoon of green onion and ginger water and marinate it.

Taking advantage of this time, I started to change the knife for pig fat.

"You need to use fresh pork fat to make this dish, because the fat of fresh meat is elastic and looks like jelly after cutting. If the pig fat is frozen, it will not be elastic and the flavor will not be enough."

Dai Jianli took the pig fat and explained the essentials, then cut the pig fat into slices and smashed it into minced meat with the back of a knife.

The reason for smashing is to make the pig fat more fluffy.

Lin Xu understood it somewhat.

These pig fats are smashed into minced meat, then mixed into minced chicken, and steamed like this, it should be a chicken cake that looks like tofu, right?

Not to mention the taste, the level of tossing alone is enough to put people off.

Compared with chicken breast, pork fat is easier to smash. There is no fascia in the fat inside, so it can be smashed directly into a translucent meat paste.

After smashing, according to the amount of chicken mince, take half and put it into the chicken mince.

Start seasoning.

In the bowl, add a small spoonful of salt, a small spoonful of sugar for freshness, and a small spoonful of pepper for removing fishy smell.

Use your hands to mix repeatedly until the minced chicken and pork fat are completely mixed together.

Due to the presence of salt, the minced meat and pig fat will gel slightly, and the onion and ginger water originally used to marinate the minced chicken will be gradually absorbed.

At this time, grab the minced meat and beat it twice to make the minced meat and pig fat more even.

After it is completely beaten, add five egg whites and a small handful of potato starch soaked in water.

Continue to stir until the minced meat in the basin turns into a delicate white lake.

Seeing that Lin Xu was looking seriously, Dai Jianli said:

"The pig fat must be completely smashed into puree. There should be no particles, otherwise the taste will be bad. Don't mix too much into the chicken mince, as the lard will easily steam out. In addition, you must grasp it evenly, otherwise the pig fat will clump together and the appearance will not look good. Good."

He explained the key points of making chicken cakes in just a few words.

Lin Xu was very emotional. Even though it was only a few sentences, the experience contained in it would probably take many experiments to figure out.

Chef Dai is such a real person!

While I was sighing, a cook hurried in:

"Boss, Chef Song from Building No. 15 asked someone to ask, did you catch two river dumplings from their aquarium this morning?"

Dai Jianli said without looking back:

"Shit, his Jiang Tuan is so thin and small, how can I take that thing?"

"But...Building No. 15 has called out the surveillance cameras. The person from the Laojiang Group is indeed you, boss. Why don't you give it to them? Chef Song went to the catering department to file a complaint."

Dai Jianli took out his mobile phone and called Song Dahai without saying anything:

"Brother Lin came to Building No. 18 today. I went to get you two fish to entertain him. Is it like cramping your tendons? Believe it or not, I asked Brother Lin to deduct your nephew's salary."

Lin Xu: "..."

No, no, I just said that Chef Dai is honest. Isn’t this a bit too much?

Song Dahai's voice came from the phone:

"Damn it, aren't there a lot of Jiang Tuan in your pond? Now that Master Lin is here, I'll call them to go to your building on the 15th to have dinner together. The food should be better, so we don't lose the face of our Diaoyutai.

”

Lao Song knew very well that if the fish would never come back, it would be better to take the other chefs to have a meal in Building 18 and become a big dog eater.

Dai Jianli put down his mobile phone helplessly and said while washing his hands:

"What Lao Song got this time was wild river dumplings, so I got two for you to try... Who would have thought that he would go so far as to file a complaint? How stingy! When I came back this morning, I saw that he was

I’ve planted some vegetables in the yard, and I’ll ask you to come and eat them when they’re almost done. The vegetables I grew myself are much more delicious than those sold outside.”

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It seems that this is a habitual offender.

No wonder everyone is wary of Chef Dai like a thief.

After this little episode, Dai Jianli took two slightly larger square boxes, cleaned them, wiped them dry, and then brushed a thin layer of cooked lard on the plates.

After it's done, pour the prepared white meat into it.

He said while pouring:

"This step must be done with lard, not vegetable oil, otherwise the steamed chicken cake will not be white in color."

Lin Xu nodded in agreement:

"It is true that vegetable oil colors ingredients too easily, so salad oil is better, but the effect is still not as good as lard."

After putting all the meat into the tray, tap it gently to expel the air bubbles inside, so that there will be no air holes in the steamed chicken cake.

After doing this, put the two boxes into the steamer and cover them with a layer of plastic wrap, but you don’t need to cover them tightly, as long as it can block the condensation water on the lid and prevent it from dripping.

Then cover the pot and steam over low heat.

"Brother Lin, have you noticed? You use a low fire to steam this. Do you know the reason?"

This question really stupefied Lin Xu.

He thought for a while and asked:

"Is it to prevent the chicken cakes in the box from having air bubbles and not looking good?"

When there is too much steam, the steamed food will easily have bubbles. In order to prevent this, when making dishes such as egg custard, it is necessary to steam over medium heat to make the egg liquid coagulation process gentler. This will give the custard texture.

Better.

This chicken cake should have a similar effect, right?

As soon as Lin Xu finished speaking, Dai Jianli nodded and then asked:

"What else?"

And?

Why is this suddenly a graduation defense?
To be continued...