"I just realized that scraping coconut meat relieves stress!"

Shen Jiayue sat next to the monitor and saw Lin Xu reaching into the coconut shell with a spatula and scraping out the coconut meat in strips. This strengthened her determination to learn coconut steamed chicken.

Let’s leave aside whether we can learn how to do it. Let’s have fun scraping a few coconuts.

In front of the camera, Lin Xu placed the milky white coconut meat on a plate. Although it looked soft, it was soft and smooth to the touch, and it should taste good.

After scraping out the coconut meat, Lin Xu cleaned the coconut shell to make sure there were no debris inside.

At this time, the coconut in the pot was almost cooked through. He carefully took it out and placed it on the chopping board to dry.

Different from the usual roast chicken and other dishes, the rooster used today is cut from the back, and the breast and abdomen of the chicken are intact, which is more suitable for deboning the chicken.

Deboning a cooked chicken is different from deboning a whole chicken. Deboning a whole chicken basically involves taking out a set of chicken racks from the opening below the chicken neck. The chicken skin is intact and most of the chicken will remain on the chicken.

When deboning a cooked chicken, you usually start from the back and remove all the bones through the abdominal cavity.

When it is completely disassembled, cut it into pieces again and put it into coconut for steaming.

Lin Xu first removed the spine, then the wing roots and ribs. There is a difficulty here, which is the chicken wishbone inside the chicken breast. When removing this part, be careful not to damage the surrounding meat, and at the same time, leave the cartilage at the top.

Come down.

Once this is dismantled, the rest will be easy.

Lin Xu removed the chicken feet, pulled out the chicken bones and thigh bones, and then cleaned some fine joints and other parts, and the entire bone removal work came to an end.

Cut the chicken into long strips, not too big, so it is easier to pick up and eat.

Put the meat into the coconut shell, then add a few pieces of raw coconut meat, a few slices of ginger, two green onions, a tablespoon of rice wine, and half a teaspoon of salt.

When everything is ready, put the coconuts filled with chicken into the steamer one by one and start steaming.

This dish of coconut steamed chicken needs to be seasoned twice.

The first time is before steaming. Just put about half a teaspoon of salt to let the chicken taste. Don't add too much salt at this time, otherwise the soup will be salty and the chicken will be hard.

After the chicken is steamed, season it with large grains of sea salt again.

Sea salt has a stronger umami flavor, which not only adds freshness, but also makes chicken and coconut soup more delicious.

Lin Xu steamed the chicken, took out a few pieces of chicken breast, quickly removed the fascia, and then started to pound the minced chicken with the back of a knife to prepare the hibiscus and bamboo fungus soup.

Furong refers to a cooking method in which meat is smashed into minced meat and then reshaped.

Common dishes such as hibiscus chicken fillet, hibiscus fish fillet, hibiscus bean curd, and Uncle Gao’s original clear water hibiscus, the hibiscus preparations are almost the same.

While Lin Xu was busy doing this, Xie Baomin next to him was packing up the prawns.

The super large prawns from Shandong are cooked in two ways: dry-fried in batter and braised in oil. When presented on the plate, the braised prawns are piled in the middle of the plate, while the batter-fried prawns are arranged around them in the shape of petals.

Circle.

Dry-fried prawns in batter are made with egg liquid and bread crumbs, a combination that is familiar to Westerners.

The braised oil in the middle is a classic oriental cooking method. The prawns are cooked using superb cooking skills. The shrimp shells are all crispy. When eaten with shrimp meat, they are crispy and delicious.

This combination of Chinese and Western cooking methods can not only show the beauty of Eastern cooking, but also take into account the eating habits of Western friends, which is a great innovation.

In fact, the two prawns that night not only left a deep impression on the guests, but also left a deep impression on many people in China.

So much so that two prawns made with vegetarian dishes appeared in the capital.

At that time, the common people wanted to try the two-piece prawns served to entertain the President of the United States, but conditions did not allow it. They had to find a way to use water chestnuts, cooked yam and fresh lotus root as the main ingredients to make simulated shrimp heads and bodies.

The shrimp heads are fried, the shrimp body is poured with sauce, and then plated to make a poor man's version of two-person prawns.

This kind of dish was very popular in the past, but now with the improvement of people's living standards, not many people are willing to bother with it.

On the other side, Uncle Gao is busy making one of the main dishes of the hot dishes - three shredded shark's fins.

Three-threaded shark's fin is a traditional high-end Shandong dish. Soak the shark's fin in cold water until soft, then clean it, remove the fin bones and impurities, and blanch it in broth several times to remove the fishy smell of the shark's fin.

Then simmer it with the same golden top soup as Buddha Jumps Over the Wall. When simmering, add shredded cooked chicken, shredded mushrooms, and shredded magnolia slices. When it's almost ready, add some coriander stalks. This will not only add a touch of flavor to the dish.

It is fresh and fresh, and it also makes the color of the dishes richer.

White chicken shreds, black mushroom shreds, yellow magnolia slices, light golden shark fins, and green coriander stalks, the color alone will make people salivate.

Shark's fin has been a treasure in Chinese cooking since ancient times, and there are endless ways to make shark's fin in various places.

However, generally speaking, people in the South like to add ham to their cooking methods to increase the fresh flavor of the dishes, while those in the North like to rely on mushrooms, magnolia slices and various broths to highlight the rarity of shark fins.

For Uncle Gao, cooking three-threaded shark's fin is not difficult at all. If the state banquet dishes were not too restrictive, he would even want to make five-threaded shark's fin, colorful shark's fin and other dishes.

As long as you master the combination of various ingredients, you can make shark fin more delicious.

Among the precious ingredients, shark's fin, abalone, sea cucumber, fish maw and other categories are all tasteless dishes. The cooking concept is also "tasteless to make it in", so as long as you pay attention to the proportion, the more ingredients you mix, the more perfect the shark's fin will be.

Delicious.

Because there is one more ingredient, the shark's fin will have more flavor. This ingredient is naturally prepared for high-end banquets. The more ingredients, the more it can overwhelm the venue.

Since ancient times, there have been many dishes that can be used as main dishes. During the Tang and Song Dynasties, sheep was always eaten at every big banquet.

People in the Ming Dynasty were more fond of goose meat. In "Jin Ping Mei", a work based on the history of the mid-Ming Dynasty, it was described in detail that Ximen Qing had the habit of treating goose as the main dish, whether he was entrusting people with errands or inviting people to dinner.

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But after the Qing Dynasty, the upper limit of main dishes for banquets has extended from land to sea.

A variety of fresh seafood as well as sea cucumber, abalone, isinglass, shark's fin and other ingredients have become the favorites of the nobles, and even today, these ingredients have endured for a long time.

In addition to the good taste, the most important thing is that this kind of dishes can have the effect of a colorful flower arrangement.

It can not only match each other, but also get along harmoniously with ingredients such as ham, mushrooms, and more. The more ingredients you match, the better the taste.

In this case, everyone is naturally willing to use such ingredients as the main course.

After all, you can still get lucky without overturning the car, and you can also use the high price to highlight your identity. You can achieve multiple things with one stone.

While Uncle Gao was doing it, in the rest area not far away, Dai Yuefeng looked at it for a while with a small telescope and said with emotion:

"Dishes like shark's fin have to be made by Lao Gao. I remember that not long after Lao Gao came to Diaoyutai, he conquered the leaders with a shark's fin dish and even beat others' golden soup shark fin soup... Lao Guo, do you still remember this?

Isn’t it good?”

Guo Jichang glared at him angrily:

"The one he defeated was me. Do you think I can't remember it?"

Dai Yuefeng laughed twice:

"Oh, I forgot. I really didn't expect to expose your scars again. Don't be angry, Lao Guo... By the way, this state banquet only has about ten dishes, what's one left?"

Guo Jichang ignored him, Qiu Yaozu on the side said:

"There is still one more mushroom cap dish, which is mushroom kale. Once these dishes are finished, add another dish of boiled water, and the banquet will basically be over."

Although there are desserts, they are just almond cheese and pastries. For the three masters and apprentices, Lao Gao, there is no pressure at all.

Even Xie Baomin, the least proficient in white cases among the three, can still do it easily.

Ning Shoubang took Dai Yuefeng's telescope and looked at Lin Xu, who was smashing chicken meat, and couldn't help but said:

"If I had known there was such a talented person in Yingchun Street, I would have stayed there after I retired. It's a pity that such a good young man is not my apprentice."

People at this stage have no personal pursuits. The only thing they care about now is the inheritance of craftsmanship and the continuation of glory.

Human life is limited, but inheritance can be passed on forever.

Qiu Yaozu smiled:

"Ask anyone who doesn't regret it. When Lao Gao first retired, he bought a shop on Yingchun Street. Everyone laughed at him for being stupid and advised him to buy stocks... It's better now. All those who bought stocks were stuck, so Lao Gao picked it up for free.

A great disciple."

Although they were all annoyed that they had not taken the initiative earlier, they thought that when Lao Gao recruited apprentices, Lin Xu was just a small noodle shop owner. If it had been someone else, he probably would not have accepted apprentices directly even if he saw his talent.

In recent years, there has been a popular trend in the cooking circle called pier-based apprenticeship. The purpose of recruiting apprentices is not to teach the craftsmanship, but to expand the connections between both parties.

If the other party doesn’t have a certain financial status, there’s no way he can even think of becoming a disciple.

If a situation like Lin Xu's happened before, those here probably wouldn't take a second look if they encountered it.

But Uncle Gao has never had this idea. The two apprentices he accepted are based on talent. As long as the talent is decent, other qualifications are bullshit.

It is precisely because of his undivided attention that he has trained a great disciple who can defeat his peers, and Lin Xu, a young disciple, can even leapfrog his level and defeat monsters.

Dai Yuefeng sighed, carefully put away the telescope, and concluded with a sigh:

"Another day of envy for Lao Gao!"

At the shooting scene, Lin Xu pounded the minced chicken, then added egg whites and other ingredients to mix and season.

The excess minced meat is used to sweep the stock prepared in advance.

After doing this, he cut the prepared bamboo fungus into a knife, briefly blanched it in broth to remove impurities and odor, and then fished it out to control the water.

Clean the pot, add lard, and when it is 30% hot, start frying the hibiscus slices.

Evenly put the prepared minced chicken into the pot and fry it in a warm temperature. After it is formed, take it out and put it into water to wash off the excess fat.

After frying everything, take out the minced chicken and cut it into even slices.
To be continued...