"Oh, this soy milk tastes so good."

Lin Xu asked Chezi to bring astragalus and oatmeal, and made a pot of astragalus health soy milk according to the ratio taught by his senior brother. After tasting it, he felt that the texture and taste had indeed been improved.

As for the whitening effect, he didn't pay much attention to it, but Dou Wenjing got a little excited. She took a photo and sent it to the small group, and she was all excited.

Among the fat reduction team, Sister Jing is a relatively stable person.

But at this moment, as if he was possessed by Director Zeng, he kept introducing the whitening benefits of astragalus health-preserving soy milk in the group, which made several other people itchy and wanted to run over to fill a big pot and take it away.

After teaching Wang Ziqiang how to make soy milk, Lin Xu tried making pumpkin soup and yam juice, and they were also very good.

"Since there is no problem, let's try the new ones in each store tomorrow. Sister Jing, please communicate with the front-line employees more and solve any problems as soon as possible."

"Okay boss!"

Several hot drinks were prepared, Lin Xu put them together, took a photo and sent it to Lin Ji's food topic:

"As the weather turns colder, I feel cold and hungry when I get up early to go to work. It's time for a hot drink. The company's [Ziqiang Shengjian] will officially serve pumpkin soup, yam juice and astragalus soy milk from tomorrow. Friends nearby can buy and taste it.

In addition, starting next week, the Haidian No. 4 Middle School branch will officially open, so stay tuned."

As soon as the message was sent out, all kinds of replies came flooding in.

"Why are all the branches in Haidian? Come to Chaoyang. If you offend us Chaoyang people, you will not end well. I warn you!"

"How can eight branches be enough? Let's have eighty, so that foreigners won't laugh at us."

"Outlanders shed tears of envy."

"Don't go out of town. I'm from Fengtai and I've cried so much that my tears have dried up. I don't know if the Fengtai branch will be able to open when my grandson gets married."

"I've already figured out the route. As long as I get up an extra hour in the morning, take four subway rides, I can buy delicious pancakes and hot drinks, and then take three more trains to go to the company. The plan is perfect!"

"Can you get up an hour earlier upstairs?"

"No, so I said this plan is perfect, too perfect to be implemented."

After posting the update, Lin Xuda was just about to go back when the system prompt sounded in his mind:

"The host served new hot drinks within the specified time, completed the side task [New Hot Drinks], and obtained a perfect memory exchange card. Congratulations to the host."

Ouch?

Are you giving rewards so soon?

It's equivalent to having one more perfect-level cooking learning card, and it's the kind that ignores restrictions, which is pretty good.

In the next two days, Lin Xu has been busy in the store, occasionally giving guidance to Shen Baobao in editing videos.

When the video editing required by the task was completed, Director Shen's editing techniques improved by leaps and bounds. With just a few simple shots, he was able to edit suspenseful and ups and downs, which made even Lin Xu envious.

However, Lin Xu also gained something. Through the lottery, he got the basic cooking techniques of dry frying and braising, so his hard work was not in vain.

On Friday morning, Xie Baomin came to the store:

"Junior brother, has Lao Huang sent the tender rooster?"

"Here they come, about twenty in total. He said he hasn't tried the fried chicken you made yet. He plans to taste it tonight to see if it's any different from the ones at Golden Arches or KFC."

Xie Baomin smiled and said:

"This bitch like Lao Huang knows how to look at people through the cracks in the door. Can the fried chicken in a fast food restaurant compare with Chinese fried chicken? These are not on the same level."

Lao Xie is a typical supporter of Chinese food and looks down upon all dishes other than Chinese food.

This is different from Uncle Gao. Uncle Gao does not exclude any method. As long as it can make the dishes delicious, it is a good method worth learning.

Perhaps it's because of his cold-blooded personality that he has such high cooking skills.

"Brother, won't Yuhang and Yufei come back in the evening? Should we start doing it now?"

"You have to marinate it first. The longer you marinate it, the more delicious it will be. Junior brother, don't you want to learn how to make crispy chicken? Today I will teach you a crispy chicken dish."

Crispy chicken is a delicacy found all over the country. The cooking method basically follows the principle of brazing or steaming first, and then frying. This method makes the chicken extra tender and tasty, and the skin has a crispy texture. The more you eat, the more delicious it becomes.

"Lao Shaan's gourd chicken, your Zhongyuan's fried eight pieces, and other methods of cooking first and then frying, almost all of them come from the same source of crispy chicken."

Lin Xu took over the tender rooster that Lao Huang had delivered in the morning.

This kind of tender rooster is not the kind of baby chicken used in fried chicken restaurants, but an adult rooster. At this time, the bones of the chicken have been fully developed and fat has begun to grow in the abdominal cavity. It is most suitable for making crispy chicken.
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Different from other chicken methods, crispy chicken needs to be cut open from the back of the chicken, and the back of the chicken is completely cut open from beginning to end, and then the abdominal cavity and internal organs are cleaned.

Xie Baomin took a kitchen knife and taught Lin Xu the secret of cutting the back of a chicken.

First, place the chicken on its side on the eucalyptus board, press the body of the chicken with one hand, and use the other hand to make a flat knife on the back of the crest, and cut in hard, so that the back of the crest can be cut.

"Although roosters at this period have developed well, their bone density has not yet increased. The bones are relatively brittle, and the back of the crest can be broken open with a slightly sharper knife."

The reason why the back of the chicken is cut horizontally is because it is difficult to control the strength when cracking it vertically. If you use a little force, you may accidentally injure the internal organs.

Moreover, if your hand slips when chopping, it is easy to hurt your hand.

Relatively speaking, cross-cutting is much safer.

The chicken is pressed firmly, and the knife edge will not slip due to unstable placement, and the force of the knife blade will not be so strong that it directly breaks into the inside of the abdominal cavity.

Lin Xu took a chicken and placed it sideways on the eucalyptus board. Following the method of his senior brother, he used a kitchen knife to cut into the back of the chicken, cutting up to the root of the neck and the buttocks below.

After cutting them all, carefully take out the internal organs of the chicken.

These internal organs include chicken liver, chicken heart, chicken kidney, chicken gizzard, chicken intestine, etc.

Carefully remove the gall that is close to the chicken liver, then put the chicken liver in an extra place, followed by the chicken kidneys, and finally put the chicken intestines and chicken gizzards together.

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When Che Zai saw the internal organs that were taken out, he curiously asked:

"Boss, can you send this chicken liver downstairs?"

The braised food department downstairs has the dish of braised chicken livers, but Lin Xu thought the chicken livers of these little roosters were quite tender, so he did not agree, but said:

"Keep it, let's make some spicy dishes for lunch."

As the temperature drops day by day and the weather becomes colder, Lin Xu plans to use the method of boiling fish to make these chicken livers into boiled chicken livers.

It doesn’t matter whether it tastes good or not, as long as it’s spicy enough to make you sweat.

As soon as he heard that there was a new dish for lunch, Che immediately changed the subject:

"Are these chicken livers enough? Do you want to get some more from downstairs?"

"I'll take a look first, and then I'll tell you if it's not enough... Che, why don't you hurry up and clean up these chicken intestines and gizzards? Just pierce the chicken intestines and clean them. I'm going to make stir-fried chicken offal at noon."

It took a long time to get stir-fried chicken offal, but because the store uses slaughtered and cleaned fresh chicken, Lin Xu didn't want to buy that kind of frozen chicken offal, so this technique has never been used.

But today, since I caught up with fresh chicken offal, I have to give it a try.

Stir-fried chicken offal requires pickled pickled beans and chopped chili peppers that Hunan people cannot live without, so that the stir-fried chicken offal is flavorful and delicious.

Cut open all the chickens and clean out the internal organs, and then start the second cut.

Remove the chicken neck directly from the neck, then cut off the chicken butt, and completely open the chicken body.

After unfolding, place the belly side down on a eucalyptus board, and tap the chicken with a rolling pin to spread the chicken breasts and loosen the joints of the chicken.

When knocking, try to hit with the horizontal side of the rolling pin to prevent the head of the rolling pin from breaking the skin of the chicken.

Beat it several times in this way, and the whole chicken will feel like it has no bones.

Lin Xu asked:

"Did all the fascia at the chicken's joints be broken, that's why the chicken is like this?"

"Yes, breaking the fascia will not only make it easier to marinate and taste, but also the chicken will not twitch due to the heat of the fascia during steaming."

Xie Baomin smashed all the chickens one by one.

Then he picked up the scissors and carefully cut off the chicken's spine.

"There's not much meat on it, and it's not easy to steam it through during steaming, so take it off now and clean out the chicken lungs on both sides of the spine."

Almost the whole body of a chicken can be eaten, but only the chicken lungs need to be cleaned out.

Because it is full of dirty things that chickens breathe, and eating it is not good for your health.

While he was busy working, he told Lin Xu:

"Restaurants don't do this, because the spine bones appear to be more meaty, but if you want to leave them, you have to cut the spines on both sides several times, otherwise the chicken will cramp and deform."

"Brother, don't you remove the bones in the traditional way?"

"No, didn't I just tell you that they can't even take off the ridge bones, let alone other bones. That's why in foreign-related restaurants, because foreigners are uncomfortable eating bones and they also think it's not elegant, they steam them

There is an additional process of bone removal, and the chicken produced in this way can be cut into pieces and plated, making it easier to eat."

The two brothers took scissors and cut off the chicken's spine bones one by one, then took out some small bones in the abdominal cavity, and then started cleaning.

When I first smashed it, some thick meat parts were already bleeding, so I need to clean it now and rub the chicken skin aside.

After washing, use kitchen paper to dry the surface moisture and start marinating.
To be continued...