Steam pot chicken is a unique delicacy in southern Yunnan.

Put the chicken and ingredients into the steam pot, steam it on the soup pot without adding any water, and use the condensed water of the steam to steam out the fresh flavor of the ingredients little by little.

This cooking method preserves most of the flavor and nutrients of the chicken.

But if it’s not cooked properly, it does have a fishy smell.

After Lin Xu exchanged his points for the Excellent-level recipe, he discovered that the recipe for this dish was not ordinary.

For example, you need to use pullets that have never laid eggs, and they must be free-range chickens with yellow fat in their bellies. Such chickens will be delicious when making steam pot chicken.

In addition, when cooking, you cannot blanch the water, add soup, or even add seasonings.

When cooking, add a small piece of ham and the seasoning will be complete.

In addition to the ham used as condiment, steam pot chicken usually contains rare ingredients such as gallinobacteria, morels or matsutake mushrooms, as well as medicinal herbs such as Panax notoginseng and astragalus.

After making it, scoop a bowl of soup and drink it hot, and your pores will feel refreshed.

Taking advantage of this feeling of comfort, I dipped it in Yunnan style and ate two pieces of chicken. The feeling was really incredible.

Unfortunately, this authentic method is very time-consuming, especially for small family stoves. The firepower is weak and the steam is small, making it difficult to accumulate a large amount of condensed water in the pot.

In order to save time and cost, most restaurants add chicken soup to the steamer during steaming.

There are even some chicken-flavored additives to artificially increase the umami flavor of the dishes.

Mrs. Huang also thought that the steam pot chicken in restaurants was getting worse and worse, so she came up with the idea of ​​​​making her own.

But because of my poor craftsmanship, I failed to make it several times, so steam pot chicken became more and more of an obsession.

Now when she heard Lin Xu said that she could do it and it was guaranteed not to be fishy, ​​she quickly said:

"Then let our Lao Huang bring the pot tomorrow. I'll give you a few pots. In addition, morels, gallinobacteria, matsutake, cordyceps, panax notoginseng...these ingredients are all available at home. Just ask for anything you need.

”

As the wife of a high-end food supplier, Mrs. Huang is very particular and immediately named a bunch of ingredients that cost far more than chicken for Lin Xu to choose from.

What ingredients to use...

Lin Xu glanced at Shen Baobao, his mother-in-law and the weight loss team, and said with a smile:

"Just grab some morels and panax notoginseng."

As the saying goes, "Ginseng replenishes qi, and Panax notoginseng replenishes blood." Since there are many women around me, I would like to order Panax notoginseng to give everyone a try and study the medicinal diet.

Upon hearing this, Mrs. Huang said:

"Let Lao Huang bring some when he delivers the food tomorrow morning."

It’s open enough!

Lin Xu felt that Mrs. Huang was much better than the picky old Huang. He smiled and said:

"Thank you sister-in-law, but I probably won't have time to make them before the Mid-Autumn Festival. I have to make some mooncakes in the next two days."

The mooncakes haven't gone on sale yet, but one or two hundred copies have already been reserved.

Although the Shen Group where my father-in-law works did not reserve Lin Kee’s mooncakes, it did issue a Lin Kee Gourmet membership card to every employee and deposited a thousand yuan in it.

Let employees take advantage of the holiday to bring their families to Lin Kee for dinner.

This is a good starting point, but my father-in-law doesn’t want to think about how many people in his company will come to eat in a swarm. It’s probably not enough to add the banquet hall that is being expanded.

Back in the kitchen, he continued to make the filling.

You need to make this and freeze it tonight. Freeze it overnight before using it, so that it won’t melt easily.

There are not many ingredients required for the filling, except for the sifted salted egg yolk, the remaining ingredients are condensed milk, butter, milk powder and white chocolate.

There are several recipes for this type of stuffing.

For example, you can use gelatine chips instead of white chocolate.

You can also use cream and sugar instead of condensed milk.

You can also reduce the amount of condensed milk by half and use coconut milk instead, so that the liquid center will taste more flavorful.

But no matter how you substitute it, the caloric content of the filling is off the charts.

Lin Xu poured the condensed milk, butter, white chocolate and one-third of the sifted salted egg yolk into the milk pot and simmered over low heat, stirring evenly with a spoon.

When it's almost out of the pot, pour some milk powder into the pot.

Milk powder can not only increase the flavor of milk, but also make the liquid slightly viscous, preventing it from bursting with milk after one bite.

Stir the milk powder evenly and pour it out to dry.

Taking advantage of this time, I took out the silicone molds I bought online, cleaned them and placed them neatly on the workbench.

"This thing is really troublesome, can't you rub it with your hands?"

Zhuang Yizhou looked at the silicone molds on the workbench and felt that mooncakes with this kind of filling were too troublesome.

If it is filled with double yolk lotus paste or the five-nut filling that is common in the north, it will be much simpler than this. Even the Su-style thousand-layer pastry mooncake has a simpler production process than the custard mooncake.

Lin Xu said:

"Trouble is trouble. Let's just set the price higher. Besides, mass production is not as complicated as imagined."

This mooncake seems to have many steps and is a complicated process, but in fact it is not as difficult as imagined as long as you follow it step by step. You can even make it during work breaks without taking up a lot of time.

When it is almost dry, pour the boiled slurry into the pattern bag, and then pour it into the mold one by one.

The molds are small balls with a diameter of 2.2 cm. When converted into weight, it is exactly 5 grams, which is exactly the amount of a mooncake.

The weight of the custard mooncake is relatively strict. The custard filling weighs 5 grams, the custard filling weighs 25 grams, and the cake skin weighs 25 grams. The entire mooncake weighs 55 grams, which is just over a tael.

Although this small mooncake only weighs an inconspicuous one or two, the calories contained in it far exceed two bowls of rice.

The name Thermal Bomb is no joke.

After injecting into the mold, place the plate-shaped mold into the freezer for freezing.

The firmer the filling is frozen, the better, so as to effectively prevent it from melting during the making process.

After finishing these tasks, Lin Xu walked out of the kitchen, holding a glass of water. Just as he was about to sit down and take a break for a drink of water, Shen Baobao, who had eaten and drank enough, came over:

"Xubao, I want to solemnly announce something to you."

Lin Xu asked curiously with a serious expression:

"What's wrong?"

"I'm taking a day off tomorrow to make custard mooncakes in the kitchen of the villa. Please don't call me if you have nothing to do, so as not to distract me while making them."

What?

Do you want to make custard mooncakes?

Lin Xu almost choked on a mouthful of water. This was so unexpected.

He coughed dryly and said insinuatingly:

"It's best to have a helper when making this kind of dim sum. Who are you going to ask to help you? Aunt Liu?"

As a nanny for a wealthy family, even if Aunt Liu doesn't know how to make this kind of snack, she should be able to get started quickly. With her help, the custard mooncakes made with heart-shaped custard may not look pretty, but at least they are edible.<

/p>

As a result, Shen Baobao pointed at Chen Yan, who was chatting with Zeng Xiaoqi about autumn skin care not far away:

"Yan Bao, she will do something for me tomorrow."

She?

Although he didn't want to use the word "crouching dragon and phoenix chick" to describe his baby and sister-in-law, the only thing that Lin Xu could think of in this situation was this combination.

A few minutes ago, Zhuang Yizhou, a senior chef from Yanjing Hotel, found it troublesome to make custard and liquid mooncakes. As a result, he had to challenge Wolong Fengxiao, who only knows how to make fruit dumplings and egg custards.

He also looked confident that he could succeed.

Sure enough, newborn calves are not afraid of tigers.

He put down the teacup, took Shen Baobao's weak and boneless hand and asked:

"If you don't call or send messages...then what if I miss you?"

These words directly touched Shen’s heart:

"Ah, you're flirting with me again, Stinky Xubao. We'll come back for dinner tomorrow at noon. Don't worry, Mua~ be good, I won't run away."

She happily kissed Lin Xu on the face.

Hee hee, I like Xu Bao’s inadvertent teasing best.

Lin Xu originally planned to persuade this girl not to do it, and just stay in the store and be the boss's wife comfortably, but seeing her confident look, he held back what he wanted to say.

Just do it if you want to, just think of it as playing a game.

Call Aunt Liu tomorrow morning and ask her to pay attention to what's going on in the kitchen.

As long as it doesn't cause a fire, let the sisters do whatever they want.
To be continued...