Food Circle Plug-in Emperor

Liu Yunong pointed to the hen on the chopping board.

"The production of gourd chicken is divided into three processes: boiling, steaming, and frying. When making it, it is first rinsed in clean water to remove blood stains. When cooking, the chicken is tied with hemp silk to keep the shape of the chicken."

Speaking of this, Liu Yunong couldn't help but say a few more words: "The common method of gourd chicken does not need to remove the bones. After cooking, it needs to reach the level where the chopsticks are off the bones. When cooking Liu's dishes, It has been improved, and the deboned chicken is easier to taste, and the taste will be better."

When Fu Yu heard that Liu Yunong was going to teach by example, he became more energetic and focused on listening.

Seeing Fu Yu's serious attitude, Liu Yunong felt relieved and explained more carefully.

"In fact, splitting chicken bones is very similar to splitting duck bones, but I have developed a faster and faster method."

"Under the premise of maintaining the overall shape of the hen, removing the chicken bone is far simpler than it sounds. As long as you can find the point where the bone is separated, you can easily keep the hen intact throughout the cooking process. "

Speaking of this, Liu Yunong thought of something and said with a smile: "When I practiced splitting chicken bones, I set myself to operate according to the time. In the specified time, try to complete as many splitting steps as possible. This is very easy to operate. There is pressure and a sense of urgency, but at the same time, every time I make progress, I can get a very strong sense of joy."

The operation of cooking is often boring and tedious.

Being able to have some fun for yourself in the repeated cycle of operation exercises can better relieve mental fatigue.

Fu Yu nodded in agreement.

The reason why he can practice tirelessly and repeatedly in the teaching practice classroom is that he regards the task of classroom teaching practice as a game to break through.

This can indeed relieve the irritability and depression caused by the monotonous and rigid practice.

Liu Zhangpeng, who was also standing beside him, was also full of admiration.

When Liu Yunong spoke, Liu Zhangpeng listened very seriously.

Although Liu Yunong is not very old, as a direct descendant of Mrs. Liu, she must have rich cooking skills and related knowledge.

It is very likely that just a casual sentence or a certain operation technique can benefit a lot.

After Liu Yunong finished speaking, he turned around and gave way to Fu Yu and Liu Zhangpeng to practice splitting the chicken bones.

Just as Fu Yu was about to step forward, an electronic notification sounded in his ear:

【Ding! Reward for the title of kitchen craftsman: Congratulations to the NPC famous chef Liu Yunong for his ardent guidance: Cook three dishes of gourd chicken]

Fu Yu: "!"

The next second, Liu Yunong suddenly turned back and looked at Liu Zhangpeng who was standing in front of the kitchen counter next to him.

Liu Zhangpeng inexplicably felt a shudder down his back, and his sixth sense made him feel that this glance was quite meaningful.

"Then what, Chef Liu, you have mastered the recipe of gourd chicken, so please lend me the kitchen counter first." Liu Yunong walked over and occupied Liu Zhangpeng's kitchen counter.

".OK, boss."

Liu Zhangpeng looked at his boss dumbfounded, picked up the knife seriously, and started the teaching mode.

what! This this.

Liu Zhangpeng opened his mouth, but made no sound at all.

Just because he is a direct disciple, so he can get the teaching guidance from his own boss?

No, this is too biased, right?

Liu Yunong changed his previous attitude towards the school exam, stood in front of the kitchen counter, and said, "Xiaofu, I will teach you how to make this gourd chicken. There are three kinds of authentic Liu family dishes, gourd chicken, respectively. It is the classic calabash gourd chicken and crispy calabash chicken.”

"The family tree once said that if the gourd chicken is steamed first and then deep-fried, the taste of the chicken will be too old, far from reaching the standard of tenderness."

"However, if it is boiled first, then steamed, and then deep-fried, the crispy and tender standard can be achieved, but because the chicken has been tossed through three processes, the flesh and bones have long been separated and become pieces, and the visual effect on the plate is very poor. "

"Although there are different ways to bind gourd chickens on the market, our Liujiacai is the best in this aspect, especially the unique binding method, which can not only fix the whole chicken in its shape completely, but also remove the rope, only It’s easy to untie with a light tug.”

"We have always only passed on this method of binding to the master chefs in the back kitchen. Outsiders should never even think about it."

"In a moment I will teach you how to choose materials and make knots."

Wang Yulong, who was watching from the sidelines: "."

I'm afraid the boss wants to train Fu Yu as the successor of Liu's family cuisine?

How come you have prepared all three secret recipes thoroughly?

"Okay, Chef Liu!" Fu Yu's eyes sparkled.

The title of kitchen craftsman has finally shown its power!

Liu Yunong said: "I will first teach you how to make classic gourd chicken. The most important thing to make this dish is to split the chicken bones."

As Liu Yunong said, he put the hen's breast down with his left hand, and started to operate with the boning knife in his right hand.

"Place the chicken breast down and find the spine."

As Liu Yunong said, he stretched out his hand to feel around the chicken, and quickly found the position of the spine.

"After finding it, carefully place the back of the knife along one side of the spine. Then, using the spine as a reference, use the knife to cut a hole in the skin as a starting point."

Liu Yunong stopped the operation, turned to look at Fu Yu, and said earnestly: "This step is very important. When you make some small cuts in some parts, you will find that this step is very helpful for the following steps."

Fu Yu nodded hurriedly and carefully wrote down this sentence.

Liu Yunong continued to operate: "Turn the knife over and cut the meat from under the skin. It will be easier to cut the meat from the right or left side of the spine uniformly like this."

"When deboning starts from one side of the chest cavity, grasp the skin with your hands, and use your fingertips to separate the meat from the bones. During the cutting process, be careful and move your hands slowly with the knife."

After the demonstration in person, Liu Yunong did not forget to emphasize again: "When deboning, grasp the epidermis around the furthest spine, and put the knife as close to the bone as possible before starting."

"After that, you can start removing the wishbone. In the process of separating the chicken from the ribs, you will inevitably touch the wishbone. At this time, you need to turn the chicken body so that the hole in the neck of the chicken faces you, and then use a knife to remove the wishbone. Cut around the wishbone, loosen it, and remove the bone."

"At this point, too, be aware that the wishbone can easily snap off and may pop out on its own during removal. Make sure to remove all the pieces at this point."

"When cutting, also be careful not to be injured by broken bones."

Liu Zhangpeng, who stood silently by the side and listened quietly, was dumbfounded.

This, is this taking apprentices?

Even when he first learned how to make gourd chicken with bones from his master Wang Yulong, his master didn't teach him so carefully, he just gave him a few pointers and let him figure it out by himself.

When I got to Fu Yu's place, I became careful, gentle and considerate.

He is also an apprentice, how is he different from Fu Yu?

As soon as the idea came up, Liu Zhangpeng reached out and touched his face subconsciously.

Instant epiphany!