A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

"Yes, vinegar chicken."

Xiao Zhang patted his head and remembered: "It is written in the brochure that this seems to be the oldest Hunan cuisine."

While talking, he secretly glanced at Liao Wendong behind him.

The brochure he was talking about was an informative brochure issued by the hotel to the waiters in the restaurant, which recorded some knowledge points related to local culture and food in Hunan Province.

The hotel requires the restaurant waiters to memorize all the knowledge points in the booklet so that they can introduce it to the guests.

After Liao Wendong saw the booklet, he asked for a few copies, and asked Xiao Zhang and the others to memorize all the knowledge points in it.

Looking at Xiao Zhang, Liao Wendong glared at him with a straight face.

[Dong'an Chicken] is one of the most traditional Hunan dishes, with a history of thousands of years.

This kid can't even remember this dish, which means he didn't care at all.

Seeing Liao Wendong hating iron for nothing, Xiao Guo and the others also averted their eyes with guilt.

Brother Jin looked at their guilty looks, scratched his head, and couldn't help asking: "Is it okay if you can do it? Why do you have to know its origin?"

Liao Wendong was furious when he heard the words: "Nonsense! You don't know your origin, how can you be sure that your surname is Jin?"

Brother Jin was stunned, and was a little embarrassed for a while, with an embarrassing expression on his face.

Seeing this, Li Yi said with a smile: "In fact, knowing its origin can also help you learn this dish faster.

There must be a reason for a dish to be passed down for thousands of years.

But people's tastes will change, and the taste of dishes will also change.

If you can know its original taste, it's like building a house with a solid foundation, no matter what tricks are changed on the top, its interior is still stable. "

Hearing Li Yi's words, Brother Jin's complexion softened a bit, but he was still a little unhappy, feeling embarrassed.

Seeing this, Li Yi joked with a smile: "In the future, you will definitely start your own business, be in charge, and lead the team.

But if you cook this dish when you apply for a job in a hotel, the manager insists that you did something wrong. If you don’t know, then you really have no way to refute it.

But if you know its origin and its original taste, then you can confidently point to the manager's nose and tell him, how much do you know! "

Xiao Zhang and the others were immediately amused when they heard the words, and laughed.

Brother Jin couldn't help showing a smile, and grinned.

The oil in the pot was hot, Li Yi turned around and added shredded ginger and minced chili to stir-fry together, while stirring, he explained: "To make [Dong'an chicken], five points should be emphasized, sour, spicy, salty, fresh, and tender.

But this spiciness is not the spiciness of chili, but the spiciness of ginger, so there must be enough ginger here.

This dish began to rise in the Tang Dynasty, but there is a recipe for this dish on the bamboo slips unearthed in Mawangdui more than 2,000 years ago.

At that time, there was no chili in China, and the main source of spiciness was ginger. "

While speaking, Li Yi added two spoonfuls of salt to the pot: "We need to add enough salt here, so that the ginger juice and chili juice can be precipitated as soon as possible.

After the precipitated juice is mixed with salt, the penetrating power will be stronger, so when the chicken is added at this time, the taste can be penetrated quickly. "

Listening to Li Yi's explanation, Xiao Zhang and the others carefully remembered it.

Li Yi's explanation was similar to what Liao Wendong said when he taught them this dish, but it was more detailed.

And will give the principle, so that they can better understand.

After frying the ginger juice from the ginger in the pot, and frying the red chili peppers, Li Yi put the sliced ​​chicken into the pot and started to stir-fry.

While frying, he explained: "This dish is made locally in Dong'an without bone removal.

But when it was introduced to Xingcheng and introduced into the official cuisine system, it had to be boneless. "

Under his stir-fry, the chicken was soon stained with a layer of reddish ginger sauce, and the color became more and more attractive.

After turning down the heat a bit, Li Yi reminded: "This chicken is made of Dong'an baby hens, that is, young hens that haven't laid eggs. This kind of chicken is more tender.

However, you need to give enough salt to the stir-fry just now, and you can’t add more salt when the chicken is put in, otherwise it will not be tender. "

Listening to Li Yi's explanation, Xiao Guo raised his eyebrows, as if realizing something.

When Liao Wendong taught them this dish, he also said that salt should be added first, but he didn't tell them why.

So after hearing Li Yi's explanation, he immediately connected the previously vague knowledge points together and was deeply impressed.

After stirring for a few seconds, Li Yi cooked some rice wine into the pot, then scooped up a spoonful of jade and rice vinegar, and threw them into the pot.

Just like the question he asked Xiao Zhang, in the seasoning of [Dongan Chicken], vinegar is the absolute key.

The quality of the vinegar will directly affect the taste of the dish.

The vinegar Li Yi used was called Yuhe vinegar, and it was the vinegar most commonly eaten by the locals in Star City.

Although common, the origin of this vinegar is not small.

It was founded in the sixth year of Shunzhi and has a history of more than 300 years.

It was opened in Hunan Province by a Suzhou brewing technician named Dong Yuhe, and its name comes from Dong Yuhe.

At that time, Yuhe Sauce Garden was originally located in Xiaoximen, the ancient city of Xingcheng.

Today's Yuheyuan Lane in Star City is also named after it.

Since the reign of Kangxi, jade and vinegar have been listed as court tributes, and there is also a saying that "the old vinegar is fragrant on the altar, and the jade is sealed with mud and travels everywhere".

After throwing the vinegar into the pot, Li Yi shook the wok to avoid sticking, and reminded: "When adding vinegar, throw it to the side of the pot, so that the sour taste of the vinegar can evaporate quickly, leaving only slightly sour and Vinegar scent."

After a few quick stir-fries, Li Yi came to the counter, grabbed a handful of peppercorns, and placed them on the counter.

Pick up the kitchen knife and slap it sideways.

when!

The kitchen knife made a crisp sound, and when it was lifted again, the peppercorns had turned into pepper powder.

Seeing this scene, Liao Wendong's eyes widened with shock.

how did you do that?

Even dried Zanthoxylum bungeanum is resilient!

Seeing him shocked, Brother Jin smiled and explained: "This is fried in advance, and it is already crisp."

When Liao Wendong heard the words, he suddenly realized.

I see!

The operation of making pepper powder with this knife was too scary, he almost thought that Li Yi had the legendary internal strength.

But the fried pepper is indeed more fragrant. Li Yi scooped up the pepper powder with a knife and put it into the pot together with the shallots, a strong peppery aroma rose.

After briefly stir-frying it a few times, Li Yi hooked up some water starch, poured it into the pot, and simply hooked up a thin layer of cornstarch.

"Thickening the sauce is to make the oil taste better on the meat.

However, the thickening should not be too thick, and the thickening must be even, so that the finished dish will look better. "

While Li Yi was explaining, he quickly stir-fried a few times, and then turned off the fire.

Xiao Zhang has already brought the plate over.

Scooped up a full spoon and put it directly on the plate.

After a little stabilization, Li Yi picked up the frying spoon.

The oily chicken nuggets on the plate were steaming hot, exuding an extremely attractive aroma.

Looking at the leftovers in the pot, Xiao Zhang swallowed, and signaled to Xiao Guo: "I have served the food several times, this time it's your turn."

"I……"

Xiao Guo hesitated, but he couldn't refuse. He could only look at the chicken in the pot eagerly, picked up the plate, and quickly sent it to the food delivery port.

When he came back, the chicken in the pot had entered the mouths of Liao Wendong and Xiao Zhang, who were chewing carefully.

3