Food Circle Plug-in Emperor

Liu Yunong personally demonstrated how to debone a whole chicken.

The picked out skeletons were neatly placed on the tray next to them.

Fast and skillful.

Even talking and doing it didn't affect her hand speed when operating.

"Xiao Fu, come and try."

Shangshi private kitchen restaurant sells high-priced dishes, and the ingredients used are the most expensive and the best.

Unlike the grass chickens collected by the farmers used in the music restaurant, the chickens used here are all authentic woodland free-range chickens.

The most important feature of woodland free-range chicken is that the subcutaneous fat is evenly distributed. The skin of the chicken is thin and firm, with fine pores arranged in a net shape. After cooking, the broth is transparent and clear, and the fat gathers on the surface of the soup, which is fragrant.

This kind of chicken is fresh, tender and plump, and will not dry out after frying. It is far from the quality of ordinary chicken.

As soon as Fu Yu touched it, he knew that the hen was indeed genuine and of high quality.

He has split duck bones before, but now he can replace them with hens, which is quite handy.

Follow Professor Liu Yunong's instructions step by step.

Using the spine as a reference, use a knife to cut a cut in the epidermis as a starting point, and remove the wishbone with the knife.

Liu Yunong taught: "At this time, the movement should be slow, try to use the pressure of the hand to separate the meat from the ribs. The incision should be as small as possible, and be careful not to cut the skin on the other side. When touching the leg bone and wing bone joint , stop the splitting process."

Fu Yu nodded, and dropped the knife sharply. The boning knife is very sharp, but in all honesty, it's not as easy to use as a kitchen knife with the property of cutting iron like mud.

When Fu Yu was operating, Liu Yunong warned carefully: "Be sure to pay attention. When you encounter obstacles from the wings and leg joints, you need to be more careful to separate the meat from them. Pay attention, don't worry."

Fu Yu followed his advice.

After one side is cut, turn the direction and continue to cut the wing bone and leg bone on the other side.

Liu Yunong explained again: "In operation, you can actually separate the joints of the legs and wings before removing the bones on the other side, so that you can preserve the shape of the bones to be removed as completely as possible until you can completely separate the ribs from the chicken. Separate. In this case, it will be more convenient to cut."

Fu Yu paused when he cut the knife, and hurriedly tried it once according to Liu Yunong's statement.

It works really well.

Remove the wing bone and leg bone, and find the bone flap carefully.

Because the bone flap is cartilage, it needs to be removed with great care to avoid puncturing the skin.

During the operation, Fu Yu realized why Liu Yunong asked him to remove the bone on the other side in advance.

Because if the bone is not completely removed, then when operating now, it is necessary to keep the knife very close to the meat, and the gap between the two is very small.

Before that, Fu Yu didn't pay attention to this matter at all.

It can be seen that Liu Yunong has a complete understanding of the structure of whole chickens.

Although Fu Yu didn't like studying when he was studying, but now that he has experienced the subtle training and habit formation in the teaching practice classroom, he can still concentrate on learning one thing.

In Liu Yunong's view, Fu Yu is a good apprentice, not only diligent and studious, but also extremely intelligent.

It is very easy for her to guide, as long as the words are in place, the rest of Fu Yu can follow the example of the gourd painting.

The preparatory work is completed, and the three key processes of cooking gourd chicken are next.

Boiled, steamed, fried.

Remove the bone-destroyed hen and put it in a boiling water pot for cooking.

Take it out after half an hour, put it into a steamer, and pour broth into it to cover the chicken body.

Add rice wine, soy sauce, refined salt.

Put onion, ginger, cinnamon and star anise on the chicken.

Then put it into the cage and steam it with high heat.

Shangshi private kitchen restaurant uses authentic firewood pots for steaming and has a special steaming room.

The small workers are all experienced, from lighting the stove to watching the fire, all of them have rich experience, and the operation is easy to do.

The only troublesome thing is the final frying.

The finished product of gourd chicken is characterized by golden red color, crispy skin and tender meat, fragrant and mellow taste.

In order to achieve this level, it is particularly critical to control the temperature and time when frying.

Liu Yunong taught Fu Yu a little trick.

"Before frying chicken, in addition to draining the water, remember to pierce the eyes, which can effectively prevent the oil from exploding. And when you start frying, you must heat the oil in the pan to keep the main ingredients intact. Then use warm oil to fry, so that the oil gradually penetrates into the main ingredients, and fry until the outside is charred and the inside is tender."

Fu Yu did as he did, taking out the steamed chicken, removing the shallots, ginger, cinnamon and star anise, and draining the water.

And after this is done, it can be bundled and fried.

In front of everyone in the back kitchen, Liu Yunong held the hemp silk and instructed Fu Yu while operating it with his own hands: "First cross the hemp silk, wrap the two ends together, then cross again, and wind it again above the cross. At this time , if the winding direction is wrong, the result will become a layman's flat knot, so you must be very careful. Look carefully, hold the ends of the rope at both ends like this and pull it tightly."

"Once the winding method is wrong, the result may become an incomplete slipknot, and the knot will fall apart when pulled hard. If the knot is pulled too tightly, it will not be easy to untie, but if you hold the end of the rope with both hands, It's easy to untie with a tug on both sides."

"After being tied in this way, the chicken is not easy to disperse during the frying process, which is convenient for defining the shape, and when the dishes are served, customers can easily untie them, and the shape of the whole chicken will not be affected."

Fu Yu listened carefully, keeping all the operations in mind.

When Liu Yunong tied the hemp silk, he used the chicken he had disassembled before.

So when it was Fu Yu and Liu Zhangpeng's turn, they could only use the hen that they had split.

Fu Yu has already begun to quickly try to operate.

Liu Zhangpeng's brow was sweating anxiously, and asked Wang Yulong for help in a low voice: "Master, what should I do, I haven't finished dismantling this yet!"

"Then why don't you hurry up." Wang Yulong looked at him and asked in a low voice, "Is it time to check the broken bones?"

Liu Zhangpeng nodded.

Wang Yulong was silent.

So, a Chengshou who had split dozens of hens in private was actually compared to a newcomer who was making calabash chicken for the first time.

He was a little helpless.

As my apprentice, he is good at everything, he is hard-working and hard-working, just a little bit inferior in talent.

It's not that stupid, and it's actually quite clever compared to ordinary people, but when it comes to Fu Yu's talent, it must be scum every minute.

Liu Zhangpeng looked at his expression and quickly said, "Well, it will be finished soon."

Wang Yulong said in a voice that can only be heard between the two of them: "The cooking process of gourd chicken is the same. Now you just need to complete all the operations step by step. I don't have time to learn the details of the specific operations now. There will be more in the future." Chance."

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