Gourmets of the Heavens

It didn't take long for Zhao Youqian to come back from his own thoughts. As a human again, he would rarely think of the past, but the recipe he made this time was something he had learned back then because he was curious, so he naturally remembered it fresh. There is also a bit of unforgettable meaning.

A little rooster weighing about one and a half catties and less than a year old.

Hen can’t do it, the hen will be too oily, and the most important chicken skin will be too tough, while the rooster’s chicken skin will be tighter and more crispy due to regular exercise.

Some good fresh prawns, some eggs, onion and ginger, pepper, salt, sugar.

The seasonings and ingredients are really not much, and at the end there is the white and tender daisy in the pot, all the things are here, it looks not complicated, but only after handling it can I understand that this "Jiangnan Hundred Flowers Chicken" Definitely a real kung fu dish.

As the most famous four main dishes in Cantonese cuisine in the past, it definitely deserves its name.

Fresh roosters, fresh shrimp, and several uncomplicated materials, under the skillful hands of those chefs, made Jiangnan Baihua, which is like chicken but not chicken, with chicken flavor and strong seafood flavor. chicken.

It can be said that Zhao Youqian is also full of familiarity with this.

He remembered how he learned this dish clumsily at that time, and used up the ingredients many times before finally succeeding, reaching the level of a master chef at 50 to 60%, which already made him very happy.

Now the cooking skills have long surpassed the master chefs at that time, but when Zhao Youqian made this dish again, he was also very emotional.

It is very fresh, choose the shrimp that you have been looking for for a long time, first peel the shell, remove the head and the shrimp line, and then chop it slowly with the back of the knife, because the wide blade part of the back will not cut the shrimp completely There is no fiber when it is shredded, and the shrimp meat can be completely chopped into a state similar to minced meat.

And what kind of state is the most suitable level. It is a perfect situation when it is slightly chopped to the degree of gelatinization. When the shrimp gelatin is put into the bowl.

At this time, Zhao Youqian started to clean up the chopping board, and then slaughtered the little rooster. The blood and internal organs of the chicken were cleaned, processed and preserved. It was also possible to make fried chicken offal at night. The head, neck, and buttocks are all chopped off.

It's not particularly wasteful, except for the chicken buttocks, everything else can be cleaned up, and after Zhao Yougan removes all the chicken skins, the remaining chicken skeletons can be used to make soup with the chicken heads and necks to make soup. The dashi sauce on the dishes.

Of course, after killing the chicken, Zhao Youqian did not continue to break open the skin of the whole chicken, but let the chicken rest for a while to relax the skin and flesh, and then to condition it first, wrapping it under the chicken skin, which represents the shrimp gelatin of seafood.

This Jiangnan Baihua Chicken is famous for eating chicken is not chicken. The most important thing is to peel off the chicken skin, then fill it with shrimp paste, steam it, and finally thicken it.

It can be said that it is not difficult to make this dish. The problem is that it needs enough care and patience, and it must be cautious in all links without any shaking of hands.

This is the reason why this dish is enough to become a test question for a super chef even if it is put in the gourmet world.

But for Zhao Youqian, who has already mastered basic cooking skills, these are not troublesome things.

After the little rooster was slaughtered and put aside for later use, Zhao Youqian had already focused his attention on the prepared shrimp paste.

For the viscous shrimp meat, you only need to add a spoonful of starch, a small spoonful of salt, an egg white, and some pepper to get rid of the little fishy smell, and the rest is just to get started The whirl whipped up.

You must know that the shrimp gelatin needed by Jiangnan Baihua Chicken is not the kind that is particularly springy and crispy. Instead, it is similar to the shrimp paste used in ordinary hot pots. It has a slight texture, but it is more soft and tender, as if it is tender. Tastes like chicken.

Put the ingredients into the shrimp meat, and stir continuously in one direction, so that all the ingredients are completely integrated, and the rest of the effort is to grab a ball of soft and slippery shrimp gelatin that is somewhat fluffy, like oiled dough. beat.

There was a 'crack, bang, bang' sound similar to continuous beatings on the skin. You don't need to beat too many times, just beat out most of the air inside, so that the shrimp gelatin is extra strong and forms a ball.

As long as all the shrimp meat has a vague feeling of forming, it can be kept fresh by refrigeration and preserved.

In Yangshen's world, it is naturally not as convenient as in Zhutian Xiaoguan. Zhao Youqian simply used some cooling talismans, but it has the same effect as a refrigerator.

Then he turned around and began to process the chicken. The whole chicken had been slaughtered for a while, and it had completely relaxed at this time. Zhao Youqian took out a small knife and cut it directly from the breast part to the tail of the chicken. The tight chicken skin was completely split into two halves, and then slowly moved towards the back along the bottom of the loose chicken skin.

The knife lightly avoided the part of the chicken leg, but took off the part of the chicken wing connected to the wing root, and then peeled off the chicken skin on the back completely.

There are only two chicken legs left on the whole chicken, and there are still some chicken skins left on it. Of course, the chicken breast and chicken skeleton are naturally visible to the naked eye.

Gently unload a pair of chicken legs, and then peel off the last bit of chicken skin that is still attached to the back. What Zhao Youqian needs, the chicken skin used to wrap the beaten shrimp glue has appeared.

Leaving a pair of chicken wings is also to show the integrity of the chicken skin, so that the deliciousness of the chicken can be added to the shrimp gelatin when the pair of chicken wings are steamed for a while.

Of course, the parts of the chicken legs are left for cooking at night, and even the chicken breasts are removed separately to prepare for other uses. Get on the fire and start cooking the chicken broth.

For the sake of pure deliciousness, even green onions and cooking wine can’t be added, just some ginger slices to remove the fishy smell and enhance the flavor, and then start to simmer in a pot on low heat.

Just the aroma of the broth starting to boil has already made people salivate, which means that the small courtyard where Hong Yi lives is quite independent, otherwise there must be neighbors knocking on the door.

Even so, Hong Yi stared at the dish in Zhao Youqian's hands with great anticipation. The sacrifice specially made for his mother's grave sweeping was not of ordinary cooking level. In Hong Yi's heart, it might be a compliment to his mother The greatest gift ever.

It took half an hour to boil the chicken soup in the pot. At this time, Zhao Youqian took out the refrigerated shrimp gelatin, without any seasoning, the shrimp gelatin itself has good adhesion, and covered the skin of the peeled chicken skin. On the back, wrap the whole shrimp gelatin with the chicken skin on both sides, and then turn it over again.

It seemed to be a little thinner, and the image of the chicken body with its wings upturned stood on the plate.

When the plate was placed on the boiled chicken soup and started to cook for about 20 minutes, a seductive aroma began to spread unstoppably, and even engulfed the people who were about to enter the alley. All the sons of princes and nobles have been attracted!