Lin Xu has been to Building No. 12 several times, but has never eaten the chicken.

I originally planned to take the time to find Yin Hongbin and use the cooking learning cards to learn this dish, but I didn’t expect Dai Jianli to take the initiative to teach himself.

So what are you waiting for? Let’s learn!

Lao Dai looked around habitually and realized that Lao Yin was on duty at Diaoyutai and would not suddenly come out to beat him, so he felt relieved.

In a sense, this can be considered a form of stealing.

After all, secretly making someone else's specialty dish and teaching it to others will let the person involved know that he will probably have to bravely enter Building 18 again with a knife.

But in life, you have to have some fun.

He said:

"I'll first check if there are enough ingredients. I need one free-range chicken, three potatoes, one onion, a handful of dry peppers, two or three green peppers, and five or six pieces of garlic..."

Just as he was talking, Xie Baomin walked into the kitchen from outside:

"What are you doing?"

"Teaching Brother Lin how to cook chicken."

Xie Baomin was immediately happy when he heard this:

"Two days ago, Lao Yin said that a place like Ginkgo Garden is suitable for chickens. He is going to teach my junior brother. You are so blatantly provocative. Aren't you afraid that Lao Yin will beat you?"

"What are you afraid of? I'll just say it was Lao Yuan and Lao Fan's idea. Anyway, Lao Fan is weak, Lao Yuan is strong, and Lao Yin can't beat them even if he tries his best..."

When Lin Xu saw that his senior brother was so concerned, he thought he would give some advice, but who knew that he reminded him:

"Including Lao Song, Lao Song has always been resentful about the practice of cold-water fish in the northwest, which just provoked a conflict between them... I will find an opportunity to fan myself in front of Lao Song later, and say that Lao Yin is laughing at him.

His hair is bald..."

Lin Xu:?????????

Aren't you two afraid of being struck by thunder when it's cloudy and rainy?

It’s simply bad to the core.

And judging from the skillful looks of the two of them, this is definitely not the first time they have done this... Senior brother is indeed a person who takes the villain script.

Lin Xu glanced at Song Dahai, who was sitting at the dining table at the door of the kitchen, holding a wine glass and drinking with Fan Ming, the executive chef of Building 11, and felt inexplicably sympathetic.

It’s like a man is sitting in the garden, and the pot is coming from heaven.

Song Dahai, Fan Ming and Yuan Debiao each clinked their wine glasses. Seeing that Lao Xie and Lao Dai were missing, he looked around and found that they had gone to the kitchen. He stood up with the wine glasses and shouted:

"Lao Xie, Lao Dai, what are you two doing? Running away before finishing the wine?"

Dai Jianli said to him:

"Brother Lin will add another dish. You drink it first, and we will arrive later."

"Okay, don't make us wait too long."

Lao Dai gestured OK to him, acting like a good brother.

This scene made Lin Xu very emotional.

An honest person not only suffers in front of the goddess, but also cannot take advantage in front of his brothers. If he is not careful, he will be dug into a trap.

"Boss, the ingredients Chef Dai asked for are all ready. Do you need to change the knife?"

When Dai Jianli reported the ingredients, the chef next to him started preparing.

Now that the kitchen has all the ingredients, it is easy to find the ingredients for making a large plate of chicken.

Dai Jianli looked at it, smiled at the cook and said:

"No, I'll do it. If you're not busy, you can learn how to make it. Dapanji is a home-cooked dish in the northwest. It's not that elaborate, but there are some points that you should pay attention to. You won't suffer any disadvantage if you learn it."<

/p>

Not only do you not suffer any losses, you also avoid many detours.

Several kitchen helpers who were eating around them put down their bowls and quickly came over.

There are not many opportunities to watch chefs with the prefix Guo demonstrate their cooking skills, so don’t miss it. As for eating, everything is secondary. Once you learn one and a half tricks, you may have the skill of eating for a lifetime.

Xie Baomin took the prepared potatoes and said:

"To make a large plate of chicken, you must use this kind of yellow potato from the northwest. It has a soft and glutinous texture, and the flavor of the chicken soup can be stewed in. It is more delicious than the crispy white potatoes."

so-called

The yellow potatoes and white potatoes do not refer to the skin, but the color of the potatoes when they are cut.

Yellow potatoes have a high starch content and are suitable for stewing or processing potato starch, while white potatoes have a crispy texture and are suitable for making spicy and sour potato shreds, stir-fried potato shreds and other dishes.

Dai Jianli looked at the chicken and said:

"The chickens are also good. It looks like free-range chickens sent by Lao Huang. They are more than enough to make a large plate of chickens."

He did not immediately start cutting the chicken, but put the prepared northwest peppers in a basin, poured some hot water into it, and started soaking.

He said while busy:

"Northwestern cuisine is indispensable for string peppers, but string peppers cannot be cut directly and used. They must be soaked first and softened before adding them to the pot. Not only are they spicier and more fragrant, but they can also make the dishes more colorful.

Red and bright."

There are many ways to make large plate chicken, and every household is different.

In terms of coloring, there are ingredients such as sugar color, dark soy sauce, bean paste, northwest hot sauce, etc., all of which are to increase the ruddy color and make the dishes more appetizing.

After soaking the dried chilies, he rubbed the chicken skin with salt, rinsed it, and reminded:

"You don't need to blanch the chicken. All the blanching instructions are wrong. If you are worried that the chicken will not be fresh and taste good, don't use the whole chicken. Use chicken legs and wings instead. Remove the meat from these parts. The chicken will taste better on the body.

All the meat is available. If you make a large plate of chicken, it will be more delicious than a whole chicken."

The roots of chicken legs and wings are all live meat, with a fresh and tender texture, and they are delicious no matter how you cook them.

Relatively speaking, chicken breast is a typical dead meat. No matter how it is cooked, it is easy to become dry and dry, and it is not easy to taste. It is very different from chicken leg meat.

Clean the chicken and hang it in a ventilated place in the kitchen. Control the moisture on the surface and tighten the chicken skin slightly. This will make the chicken taste better.

After finishing this work, he quickly peeled the potatoes, cut them into hob pieces, rinsed them with water, and set them aside to control the water.

Then set up the oil pan, add rapeseed oil to it, and heat it over high heat.

Burning oil?

What is this going to do?

Lin Xu looked a little curious, thinking that when making beef stew before, there was a step of frying potatoes. Could it be that Lao Dai was frying potatoes?

The potatoes in the beef stew are delicious if fried and then stewed. The potatoes in the chicken should be delicious too, right?

But in the past, no matter whether we ate a large plate of chicken in the school cafeteria or eaten out, there seemed to be no step in frying the potatoes, and there was even very little meat. What we said was a large plate of chicken was actually a large plate of potatoes.

Perhaps seeing Lin Xu’s doubts, Dai Jianli said:

"Fried potatoes will taste delicious no matter how you stew them, and they won't rot easily. If you haven't eaten such a large plate of chicken, you might as well try it. I guarantee you won't be able to stop eating it."

When the oil was 60% hot, he poured the potato pieces from the basket into the pot and began to fry them.

Xie Baomin next to him said seriously:

"Frying the potatoes will make them more fragrant and glutinous. At the same time, the moisture in the potatoes will be reduced, and they can better absorb the broth when stewing... Therefore, when making this dish, it is best to fry them.

There is still a big difference between fried and not fried."

[The problem of slow update of new chapters can be solved

There are nearly fifty ethnic groups in the population, there are many schools of food, and the cooking methods are also in a state of blooming.

Commonly used Northwest chili sauce, Pixian bean paste, glutinous rice cake pepper, etc., are all products of different schools.

Dai Jianli's method is relatively simple. No sauce is used, only soaked dried chili peppers and a few matching green chilies are used, so as to maximize the fresh flavor of the chicken itself.

But the disadvantage is also obvious, that is, if the ingredients are not fresh enough, the large plate of chicken will be unsatisfactory.

Heat the oil in the pot again, and add a spoonful of cooked chicken fat to the pot.

Chicken fat can maximize the fresh flavor. If the quality of the chicken is average, adding some chicken fat can greatly increase the quality of the dish.

Dai Jianli said with a smile:

"The fried potatoes should actually have been fried in chicken fat, but that was too extravagant. A good home-cooked dish was made to look unpalatable. This deviates from the original intention of home-cooked food."

Lin Xu feels that fried potatoes are not very homely. Nowadays, when cooking at home, due to the lack of pots and stoves and the concept of health, oil dishes are rarely cooked.

Sometimes even if you want to do it, the Western-style flat-bottomed wok at home cannot be used for deep-frying.

Heat the oil, Dai Jianli grabs a handful of rock sugar and throws it into the pot, and starts to stir-fry the sugar color. Since there is no bean paste or chili sauce, some sugar color should be added to increase the color of the chicken.

It tastes more delicious this way.

The sugar in the pot melted and before it turned into sugar color, he poured the chopped chicken into the pot and started to stir-fry.

The firepower of a professional stove is strong enough, so you can cook the fried sugar-fried chicken together. If it is a home stove, it is better to separate it, because the firepower comes up too slowly, and the moisture in the meat will come out before the surface of the chicken is dry.
To be continued...