Hand made private dish with heart blue(xin lan shou zhi si fang cai gu fa xian peng ji tui bu neng xie dai de ji zhi wei jiao )

Hand made private dish with heart blue

Introduction:

"Old J, the phone. Since he decided to immigrate in August, old J's biggest interest is the party at the dinner table. In his words, this is to concentrate the memory of his motherland in the delicious food, to linger on the tip of his tongue for his brother, to turn it into a part of his life and to take it to a foreign country "Brother, go downstairs quickly, find a unique flavor, bring some bacon down!" J's old voice line shows unprecedented excitement. Come downstairs, Hummer s and K nap, heart blue sat on the co pilot: "old J, what's so hot?" "The descendants of imperial food in the palace, unlike Li family dishes, don't pay attention to the shape of utensils. They pay attention to the delicacy of coarse dishes and the skill of cooking. They all use ordinary ingredients. The teacher Fu has no children. You can go into the kitchen and ask the teacher Fu for further advice. He is the third uncle of my sixth aunt's seventh cousin... " If there is no last sentence, heart blue will feel apathetic. Heart blue has a sharp tongue, a pair of tricky eyes, and a sky high cerebellar bag melon. Most dishes are on the table. Heart blue can basically guess the seasonings and cooking techniques by seeing, smelling and tasting. When you go home and make a trial production, you can get seven or eight points of other famous dishes three or five times. However, to fully grasp the essence, not to communicate with the chef, is purely a tiger painting skin, not a separate idea. So heart blue generally adds its own idea elements to innovate. For this taste journey, heart blue is full of expectations. Two hours by car, the party came to a small courtyard beside Chaohu Lake. In the fence, local chickens pecked at millet leisurely, and the gate of firewood was half covered. A young old man with crane hair was shaking a PU fan leisurely under the flower rack. "Fifth uncle, I come to see you old." Old J grabs the bacon that Xin Lan is carrying and presents it with both hands. At a glance, the old man picked up a piece and smelled it. He tore a piece of it with his teeth and took a few mouthfuls of it: "well, it's good. It's smoked with fresh pine branches and the smell of orange peel and vanilla. It's five to six minutes dry. It's local pork. It's smoked for at least a whole day. It's fragrant and long. It's not overbearing! It is estimated that it is salted with large grains of salt and spiced, with moderate salinity and the fragrance of Zanthoxylum, cinnamon and citronella. Where did you come from? " Old J patted me on the shoulder: "my little brother smoked a few days ago. Ha ha, fortunately, he entered your old eyes and didn't lose my face." The old man looked at me in surprise: "I'm not very old. How do you know that big grain salt, spiced salting and medium smoke are ancient methods?" Xinlan saluted: "uncle, I was taught by Uncle yuan. He specializes in Hunan cuisine. " "It's no wonder that this method has been rarely used. It's too troublesome. There are strict requirements on the amount of salt and five spices, the degree of dryness and wetness of pine branches, and the size of Yin fire. We have to keep an eye on fumigation for a moment, so we can't mass produce. It's not easy for you to be patient. How about ten jin at a time? " "Uncle, I pickle eight to ten catties each time. No matter how much, I'm worried about too much water, diluting the salt, turning over every day to replenish salt and wine. It's not easy to control the amount." After listening, the old man took a deep look at me and turned to the kitchen: "young man, take some firewood and come in to help me. The old man's waist is not very good. You help me to burn the fire." Heart blue holding a pile of firewood into the small kitchen, surprised in front of everything. Earth stove, raw iron pot, pottery pot, mud sealed wine, bamboo juice, ham hanging on the beam, firewood and bacon hanging on the stove The old kitchen in the movie is amazing. The old man took two chickens from the yard, blooded them, shed their hair, cut them into pieces, put half a bowl of water into the pond, and started cooking on a half overcast stove fire. Witnessing the ancient interpretation of this fire and water, Xinlan was stunned. Lard, coarse salt, spice powder, dry and wet sauce, old brine, clear soup, chili oil, old wine Simple seasoning, simple cooking techniques, almost genius of the fire control, the achievement of a double repair of color and art of food. "Boy, next time you marinate 20 jin of meat, add salt every time, according to the size of your hand, five palms of salt. Every time you do more, you'll have to do a lot of work... " Local chicken, bacon, live fish, green vegetables, delicious food. After three rounds of wine, the old man looked at me and said, "boy, do you remember what the chicken did?" "Remember, uncle, prick hole, fly water, spicy oil, half dry sauce, two bowls of old brine, slow fire, turn over in three minutes, keep pouring juice for a while, collect the thick oily soup and start cooking. It's half a minute when it's concentrated. " "Hehe, ruzikejiao, this is a very concentrated method. The brine is low salt brine, and half of chili oil and lard are suitable for tight local meat. Remember, concentrate on a meat and your hands can't be lazy. " Yes, the essence is concentrated in one, half halogen and half oil cooking. A simple combination of taste can perfect the flavor of chicken so that it can finish the cooking of local chicken in forty minutes. Seemingly simple, but not half of the slack, otherwise it will not be cooked or paste pot. In fact, life is the same, persistent pursuit can realize the dream, slack will only make you feel that the vision is more and more distant, unattainable. Life is like a cooking, most of us are barren, there is no luxury kitchen, only a small earth stove; there is no strong support, only a few simple seasonings. However, unremittingly, patience and hard work can help us overcome difficulties and turn bad into good magic. We can create a brilliant life with the essence of life. Chu people's heart blue late night essays

Production steps:

Step 1: 1. Clean the chicken legs, and use a fork to pierce the dense holes in the legs

Step 2: 2. Boil water in a pan, add ginger slices, rice wine, chicken legs and fly water, take out the water for later use

Step 3: 3. Take the oil from the pan, add ginger slices and saute until fragrant

Step 4: 4. Add chili oil and beef sauce, stir fry and stir fry

Step 5: 5. Remove the drumsticks and stir fry for one minute

Step 6: 6. Add the old brine, boil it over a high fire, and turn to a medium fire

Step 7: 7. Turn over the drumsticks every three minutes. During this period, the juice will be continuously drenched on the drumsticks for 30 minutes

Step 8: 8. When the soup is concentrated, turn over the drumsticks in half a minute, collect the thick oily soup and start the pot

Materials required:

Chicken leg: 500g

Ginger: a little

Rice wine: a little

Old brine: 400ml

Chili oil: right amount

Whole meat beef sauce: right amount

Lard: right amount

Note: 1. Local chicken leg is more compact and tastes better than frozen chicken leg. If frozen chicken leg is used, the cooking time can be shortened to 25 minutes. 2. Old brine should be kept low in salt. This kind of brine is more delicious, but it is relatively troublesome to keep. It needs to be boiled every day to kill bacteria. 3. Pricking holes on chicken leg can make chicken leg more tasty and prevent uneven contraction of chicken skin when firing This dish needs to receive a very thick oily soup, and concentrate the mellow flavor of brine, the spicy flavor of chili oil, and the fresh flavor of beef sauce in the chicken leg. At the same time, the quality of the three also determines the final taste of the chicken leg. 5. The brine, chili oil, and whole meat beef sauce all have a slight salty taste. Because the juice is very thick, there is no need to add extra salt, and the salty taste is just moderate The essence of Daocai cooking lies in the diligent turning over and the juice pouring on the chicken legs for a moment. It is a Kung Fu dish

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Gu Fa Xian Peng Ji Tui Bu Neng Xie Dai De Ji Zhi Wei Jiao