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

Carefully recalling the steam pot chicken he had eaten in Chuncheng, Xie Tingfeng remembered that the local steam pot chicken in Spring City is not deboned.

After thinking of this, he couldn't help secretly heaving a sigh of relief.

He almost thought he had made a mistake.

But seeing Li Yi's action of removing chicken bones, he hesitated.

It will be more convenient to eat if you can remove the chicken bones.

Too bad he can't pick.

After looking at it twice, he withdrew his gaze and didn't look any further.

Although deboned chicken is more convenient to eat, it is definitely not as fresh and sweet as bone-in meat.

No one knows how to eat chicken better than the people of Xiangjiang. After the deboned meat is cooked, the meat will definitely fall apart. It is not as delicious as this kind of bone-in chicken nuggets.

Thinking of this, he confidently put the lid on the boiler.

After taking a few fresh shiitake mushrooms, he quickly washed them and threw them into the steamer.

He took the wok and put it on the stove, added water and put it on the steam rack, he brought the steamer over and put it on the steam rack.

He leaned over to fire, and after adjusting to a high fire, he turned around and looked at Li Yi.

Li Yi's side was still processing the chicken.

"Chicken wings need to be unloaded from the root of the wing, first cut a knife at the root of the wing, there is a joint here.

After cutting off the joint, use the root of the knife to hold the chicken bone, so that the breast meat and skin can be torn off together. "

Watching Li Yi's skillful movements, the audience in the live broadcast chatted enthusiastically.

"I feel that chicken bones are much easier to pick than duck bones!"

"I see! This is not the same difficulty as Calabash Duck!"

"Brother Yi, how can you find bones and joints with just one knife? It's like having an X-ray."

"Brother Yi: The first chapter of "My Eyes Can See Through", the skinny chicken is beautiful."

And in the barrage, there are still some yin and yang strange barrage.

"It's too barbaric, Chinese chefs are like this, bloody, violent, can't you learn from Brother Feng? Be more professional."

"The real God of Cooking is Brother Feng, this kind of bloody mess is at best a cook."

Seeing such barrage, the old viewers in the live broadcast room complained one after another.

"Are these fans deliberately blackmailing the idol?"

"I like Brother Feng too, but it's not that exaggerated!"

"They're all minors, right? They don't understand anything."

"Leave them alone, let them speak for themselves."

While watching Li Yi pick the chicken bones, Liu Yifei would raise her eyes to watch the barrage in the live broadcast room from time to time.

Seeing those yin and yang barrages, she really wanted to say something, but she couldn't speak, she could only look at the barrages angrily, frowning slightly.

Li Yi had already removed the bones of another silky chicken, leaving only the chicken legs, chicken wings, chicken breasts, chicken sprouts and other clean meat.

Ignoring the barrage of bullets, Li Yi brought the cut meat over, turned the skin side down to expose the chicken, and explained: "These meats need to be cut with a row knife, just like a flower knife, cut diagonally. Two rows of X-shaped lines.

When blanching in this way for a while, the chicken will be rolled into a ball and look better. "

As he spoke, he quickly chopped the chicken thigh with a row of knives.

"The chicken is not cut, it is chopped, because it has more tendons in it and the skin is tougher."

While chopping, Li Yi explained: "When the meat is tender, the interval between the knives can be cut wider, such as leg meat and wing meat.

Where the meat is thick, you can chop it thinner, such as breast meat.

Where there are many fascia, you can chop it with a knife to cut off the fascia. It is also convenient to eat and will not clog your teeth. "

Xie Tingfeng listened to Li Yi's words, thoughtful.

Li Yi's words did have his reasons. Where the chicken is connected to the bone, there is indeed more fascia.

But the fascia also plays a role of connection. If the fascia is cut off, the meat will be looser. Will that be delicious?

Certainly not.

A smile appeared on the corner of Xie Tingfeng's mouth, he was more confident in his steam pot chicken.

"Let's baste the chicken next."

After deboning, Li Yi chopped the chicken into small pieces the size of mahjong pieces and put them in a basin.

Then, he added salt, mung bean starch, egg white, and pepper to the pot in turn, and stirred vigorously with his hands.

"Our steam pot chicken is a soup dish, so the best starches for starching are mung bean starch and corn starch."

While stirring, Li Yi explained: "These two kinds of starch are relatively pure, and the effect of sizing is better.

Others, such as sweet potato starch and potato starch, are too sticky to use and the effect is not good.

Also, the amount of egg white must be appropriate, whether it is for sizing or stir-frying, if you put too much egg white, the soup will either be muddy or stick to the pan. "

Soon, Li Yi had a good paste for the chicken.

Afterwards, he told Wu Lei, "Go and bring over my clear chicken soup."

"good."

Wu Lei had just finished mopping the water that Xie Tingfeng spilled when he picked up the water. Hearing this, he put the mop aside, went to the storage room, and came back with a soup bucket.

Instructing him to put the soup bucket on the stove, Li Yi turned on the fire to heat it up.

Soon, a seductive aroma wafted from the cracks in the soup bucket.

Smelling this fragrance, Cai Shaofen couldn't help sniffing it a few times, and asked in surprise, "Wow! What is this? It smells so strong of chicken soup!"

"This is chicken soup."

Zhao Jinmai on the side explained to her: "This is the clear chicken soup that Brother Yi used 20 chickens yesterday, it is very fresh."

Lifting the lid of the soup bucket, Li Yi took the spoon and put it in to stir.

The soup bucket is full of clear chicken soup, like clear water.

This barrel of broth is specially used to make steam pot chicken and [chicken bean curd].

Although steam pot chicken is also a state banquet-level dish, it is not luxurious enough to be steamed with this kind of broth.

Li Yi just used it to make water slides for chicken nuggets.

He scooped out a few spoonfuls of it and poured them into the soup pot. Li Yi added some Huadiao, sprinkled a spoonful of salt and a spoonful of pepper.

The process of making the chicken watery is also the process of removing the fishy smell, so the taste must be enough.

After the soup boiled, Li Yi put the chicken pieces into the pot one by one.

Seeing Li Yi's operation, Xie Tingfeng raised his eyebrows slightly, and suddenly realized.

It turned out that what Li Yi said about watering was to use this method to water the chicken.

And before the water, but also for sizing.

He also knows the principle of sizing, which is to cover the surface of the ingredients with a layer of starch slurry to lock the moisture inside the ingredients.

Li Yi obviously did the same.

In this way, the moisture in the chicken will not be lost due to overwatering, but will be locked in the chicken to keep the meat fresh and tender.

No wonder Li Yi chose to go through the water. It turned out that he didn't understand, but he already knew how to solve the problem of aging meat after being submerged.

Seeing Li Yi's action of laying down his flesh, Xie Tingfeng was a little surprised.

No wonder others say that he is the God of Cooking, and he really has two brushes.

Li Yi didn't know the surprise in Xie Tingfeng's heart.

But even if he knew, it would only make him speechless.

Sizing and water slide itself is a basic cooking skill, no matter where you learn to cook, you will learn it.

If you don't even know this, it can only mean that you are a layman.

Hearing the sound of water in the pot, Xie Tingfeng turned his head to look at the blazing fire at the bottom of the pot.

Seeing the water vapor gushing out from the crack of the pot lid, the corners of his mouth raised slightly.

Although Li Yi's cooking skills are strong, he is not bad either.

He is still full of confidence in his steam pot chicken.

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