"Yan Bao, which of these dishes do you want to eat most?"

Outside the venue, Shen Jiayue looked at everyone's busy figures and the ingredients on the workbench, and was full of expectations for today's lunch.

Chen Yan glanced around and said:

"I think all the dishes are delicious... By the way, have you tried the oil-soaked chicken that my brother-in-law is making? Does it feel like oil-coated squab?"

Shen Jiayue put a telephoto lens on the camera, raised it to adjust the focus, took a shot of Zhang Linxu busy at the workbench, and said with a smile:

"This is the same type of dish, but the ingredients are different. Xu Bao said that there are also similar dishes such as duck in oil, goose in oil, suckling pig in oil, etc. The meat is marinated thoroughly.

Air-dry it, then put it into hot oil and fry it until the meat is cooked, then change the knife and put it on the plate. The process is almost the same."

Chen Yan glanced at her in surprise:

"Hey, you know a lot?"

"It's just so so. After all, I have some talent in cooking. It's normal to know this."

Shen Jiayue looked proud. Fortunately, she asked on the way here, otherwise she would have missed this opportunity to show off in front of Yan Bao.

While she was pretending to be a cooking expert, Lin Xu had already taken out the marinated chicken to dry for a while.

The marinated chicken cannot be fried directly. It must be washed first to remove the marinade and salt particles on the surface, otherwise there will be black spots on the fried chicken skin.

Wash and dry the surface with kitchen paper, then apply a layer of maltose water, use chopsticks to open the belly of the chicken, and hang the chicken to dry.

The dish of oil-glazed chicken does not require blowing the pigeon's skin until it is hard like the oil-glazed squab. Basically, it can be hung up to dry for a while, so that the light soy sauce and rice wine on the surface can evaporate slightly.
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Soon, the skin of the chicken became slightly dry. Lin Xu set up the oil pan, poured in peanut oil, and put the chicken in when the oil was 70% hot.

"Zi La~~~~~"

As soon as the chicken was put into the pot, the peanut oil began to boil violently.

Because of the maltose water, the chicken skin quickly becomes rosy under the action of hot oil. This is because the maltose on the surface is converted into sugar color under high temperature, giving the chicken skin an attractive color.

When making this dish, the oil temperature must be high at the beginning, so that the skin can be quickly fried and the moisture of the meat can be firmly locked. If you use low-temperature immersion frying, not only will the moisture be lost easily, but the fried chicken will also be fried.

It's greasy and doesn't taste good.

However, when the surface of the chicken becomes dry, you cannot continue to fry it at high oil temperature. If you continue to fry it like this, the surface will be fried. You need to turn down the heat to let the oil temperature in the pot drop.

In addition to this method, Lin Xu plans to use the second method.

He did not turn off the heat, but directly added another chicken to the pot. He used this method of adding ingredients to lower the temperature of the oil in the pot, so that the first chicken would not be burnt.

However, this kind of operation requires a lot of experience. If you are not an expert, it is better not to do this. It is easy to get a pot of dark black-bone chicken...

There were five or six chickens today, and Lin Xu took turns putting them all into the pot for frying.

Fry until the surface is rosy, the chicken skin is crispy, and it is light when scooped out with a slotted spoon, which means the heat is almost done. Take it out to control the oil.

All the chickens were fried once, and Lin Xu turned the heat to the maximum, making the oil in the pot reach 80% hot.

After the temperature reaches the temperature, put the chicken into a large colander, hold it over the oil pan, hold a spoon in your other hand, scoop hot oil from the pan and pour it on the chicken.

The so-called oil pouring is this step.

Using ultra-high temperature oil to pour on the chicken can further crispen the chicken skin and make it taste better.

In addition, high oil temperature can also force out the excess fat in the chicken and reduce the greasiness of the chicken. Delicious fried chicken must be fragrant but not greasy, crispy but not sticky. Once these two points are not achieved, it will be a failure.

Lin Xu took a spoon and poured hot oil over the chicken over and over again. After pouring it, he put the chicken on a tray and started cooking the next one.

The step of basting is rather cumbersome. You have to fry them one by one and cannot do them at the same time.

Because if the chicken skin is drenched in oil together, the chicken skin will be easily heated unevenly, which will cause the color of the chicken skin to become different shades, affecting the appearance.

The best way is to fry them one at a time. The surface will be heated more evenly and the color will be more beautiful.

After all the chickens were drizzled with oil, Lin Xu turned off the heat on the stove, poured the sesame oil into a bowl, and applied it to the chickens with a brush.

Applying sesame oil can not only make the aroma stronger, but also make the chicken skin crispy longer, and the oil can also prevent the chicken skin from drying out, which is a common practice in cooking.

When Lin Xu was doing this, Dai Jianli came over and said with a smile:

"In the past, chefs would apply it directly with their hands, without using a brush, because the brush could not apply it as evenly as the palm of their hand. But now hygiene comes first, and generally the prepared ingredients should not be touched directly with your hands."

Apply by hand?

Lin Xu looked at the chickens on the tray. These chickens, which had just been fried in oil at a temperature of 200 degrees, were now at least around 130 to 40 degrees.

If you use your hands directly, are you not afraid of getting burned?

But consider that when the roast duck is freshly baked, the surface is almost at this temperature, but the duck chef cannot hesitate to change the knife. It must be said that the ruthless iron hand is really a standard equipment for chefs.

Lin Xu looked at Dai Jianli and asked:

"Is your crispy grilled crucian carp not ready yet?"

"No, I have to continue, so that the bones will be crispy and the food will taste better... Last time I came to Yanjing Hotel, I saw that the kitchen has very high-end insulated lunch boxes. I will ask them to prepare some later. This

The next time Yanjing Hotel left the venue, it was also one of the organizers, so I had to gather some wool."

Lin Xu: "..."

Is Lao Daiqian so fussy?

Besides, I'm the director of the catering department here. Do you really think it's appropriate for us to discuss this topic?

At this time, Dai Jianli also remembered that Lin Xu was the director, and quickly tried to smooth things over:

"I was just joking. By the way, Brother Lin, can you, the director, issue a ticket to the kitchen?"

"Yes, if there are serious violations, employees can even be dismissed or fired. The authority is quite high."

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Upon hearing this, Lao Dai strolled away.

Just when Lin Xu thought this guy was just chatting, he came next to Qi Zhentao:

"Lao Qi, I heard that the Maojian in your hometown is quite famous. Please get me two cans later... As long as you give me the tea, if you make a mistake later, I can help you stop Brother Lin from giving you a ticket."

Qi Zhentao: "..."

Are you so expecting me to make another mistake?

But the tea in his hometown is really good, he said with a smile:

"Okay, then I'll go back and get two boxes of top tip for you to try."

Just when everyone thought this guy's fun was over, he walked up to Ye Lixin, who was coming over to get some food:

"Mr. Ye, I want to report it. Lao Qi just tried to bribe me with tea..."

Before he could finish speaking, he was kicked by Liao Jinming who just came in:

"Gungungun, it's not enough to make noise in Diaoyutai. It's embarrassing to come here, isn't it?"

Dai Jianli went back to shoot the video with a playful smile. Ye Lixin looked at Liao Jinming and said:

"I really envy your skills. You have managed to keep these thorns in check. If it were me, I would have been tortured by them."

Liao Jinming smiled and said:

"We can divide and win over each other, join together vertically and horizontally, and just play tricks with them. Xie Baomin has superb cooking skills and Dai Jianli has a perverse personality. These two are the source of Diaoyutai's vitality."

Without these two living bandits, Diaoyutai’s kitchen would probably become a backwater.

In front of the workbench, Lin Xu chopped up the sesame-oiled baby chicken into pieces, and then reassembled it into the shape of a chicken on the plate. The chicken's skin was facing up, and its ruddy color and rich fragrance made people greedy as soon as they smelled it.
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After the plating is finished, put a stick of clover in the chicken's mouth, a touch of green, and the whole dish suddenly becomes full of life.

By the time the plating was over, Dai Jianli’s crispy grilled crucian carp had also finished cooking the soup.

After hearing the sizzling sound in the pot, he opened the lid and saw that there was no soup in the pot. He carefully took out a piece of fish, carefully placed it on the plate, and then cut some green onions, ginger and

Place red pepper shreds on the fish, and the grilled crucian carp is officially completed.

Not far away, Xie Baomin was arranging a plate of drunken shrimps. The river shrimps marinated in white wine and shredded ginger were evenly placed on the plate, and some green onions were sprinkled on top.

Set it up and start adjusting the marinade.

Put the bean curd into a bowl, pour some soup on it, then pour in sesame oil, balsamic vinegar, and sugar, stir well, then pour the bowl on top of the drunken shrimps on the plate, cover it with a plate, let it simmer for a while, and wait to eat

When you open it, the drunken shrimp becomes.

Since the shrimp has been marinated in white wine, the wine flavor is relatively strong. The volatility of alcohol can be used to bring out the flavor of the marinade. When the lid is closed and stuffed, the flavor is combined with the shrimp meat, which is particularly delicious.

Then, the dishes in charge of the other head chefs were also ready one after another. Everyone loaded the plates and placed them on the prepared dining table. Then they put on the tableware and put two bottles of old Fenjiu in the middle. The first banquet of the founding of the People's Republic of China was officially prepared.

.

Sixteen dishes, eight cold and eight hot, are not nutritionally balanced from the perspective of modern diet, but given the material conditions at that time, they were already very rare.

It is the efforts of our ancestors that have created a country full of peace. Only then have people had the opportunity to discuss whether nutrition is balanced and can they truly straighten their lives.

However, there are also regrets at the first banquet of the founding of the People's Republic of China. The most regrettable thing is the classic white-robed shrimp dish.
To be continued...