Traveling through the future: Foodie Wu Di

Chapter 157 White Cut Chicken

Wu Di made roast goose for several days, and finally passed the level on Tuesday night. Wu Di didn't rest all weekend, just kept making roast goose.

The customs clearance reward is beef jerky, and the next dish is white-cut chicken.

Wu Di didn't expect it to be chicken again, but the way the chicken was cooked was different from the previous way.

Boiled chicken is also called white chopped chicken. It has a beautiful shape, yellow skin and white meat, tender and delicious, and is very delicious.

Boiled chicken is a cold dish. It is boiled without seasoning when it is cooked, and it is chopped as soon as it is eaten, so it is named as white chopped chicken.

One three-yellow chicken, onions, ginger, garlic, and other seasonings, no other side dishes.

Soak the treated chicken in hot water for half an hour. Use low heat to ensure that the water in the pot does not boil. Use the heat of the water to soak the chicken and soak it hot. The chicken will be more tender.

Mince the onion, ginger, and garlic, put it in a small bowl, add the seasoning, and mix thoroughly with the fresh soup soaked in the chicken.

Take out the cooked chicken and chop into small pieces, then pour the prepared sauce over the chicken.

If you don't eat the cooked chicken for a while, wipe the chicken body with sesame oil to prevent the chicken skin from drying out.

This method is very simple. Although the white-cut chicken has a great reputation, I did not expect the method to be so easy.

Seeing that there was still time, Wu Di sat down immediately, and cut it up when it was done. The two of them tasted two pieces, which were not bad. Although the method was simple, the white-cut chicken was quite delicious.

On Wednesday night, Wu Di's live broadcast was vinegar fish.

"I like to eat fish, but why does the fish I make have a fishy smell?"

"Then you should put more ginger, ginger removes the fishy smell"

"How did the people upstairs know?"

"It's not the chef, is it you, the master?"

"It must be the chef of the Invincible Restaurant, otherwise how would he know?"

"Do you still remember? Isn't the wind of hope the one who rewarded the anchor at the beginning? He seems to have chosen an apprentice."

"Yes, I also remembered it. It's him. I really envy him. He could become the anchor's apprentice and now he is a chef."

"I also want to learn to cook, but unfortunately I am too old"

"The anchor's school is also looking for students majoring in culinary arts. Unfortunately, I dare not sign up."

"Why don't you dare to go"

"Maybe I feel like I don't have that talent"

"If you don't have talent, just work harder than others. My neighbors all signed up, but he is not as good as me, but everyone got selected."

Wu Di saw that everyone was discussing about the culinary major, so he remembered that the second wave of students for the culinary major had already been recruited, and classes had already started. He wondered how the new teacher was doing.

But Wu Di was more concerned about Qi Xuanfeng. He should be busy cooking at the restaurant. How could he have time to watch the live broadcast?

After Wu Di went offline, he sent a video call to Qi Xuanfeng to see what he was doing.

After calling for a long time, there was no answer. Just as Wu Di was about to call for the second time, Qi Xuanfeng called back.

Seeing that Qi Xuanfeng's background is in the back kitchen, everyone else is busy, "Little enemy, is there something wrong with you calling me?"

"Did you watch my live broadcast just now?"

"Yeah, I also said something, did you see it?"

Qi Xuanfeng hadn't realized what Wu Di was looking for him for, and he was still complacent because of what he said.

"Aren't you supposed to be busy, why do you have time to watch the live broadcast?"

"I didn't delay my work. I watched it while I was cooking. If you don't believe me, you can ask everyone."

"You've grown your skills, and you can use one mind at two. Are the dishes you cook still at the same level as before?"

"Little enemy, I can assure you that the dishes I cook are even more delicious than the ones before."

"All right, all right, stop talking nonsense to me, all right, go get busy, I'm fine"

"Oh"

Qi Xuanfeng hung up the video call, and before he understood what Wu Di was looking for, he shook his head and went to work.

Wu Di hung up the video call and sighed. He really can't think about Qi Xuanfeng with ordinary people's thinking. He is so hard-working and doesn't care about him, as long as he doesn't delay his work.

Wu Di's white-cut chicken was cleared on Friday night, and the reward was bread.

Just as Wu Di wanted to see the next recipe, he was notified by the system to update it.

That's right, she actually upgraded, and now she's a level five chef.

"Mantou, what is the upgrade reward?"

Upgrade rewards are much larger than customs clearance rewards.

"Reward the master's almighty tongue"

"What's the meaning"

"It's the situation where the owner doesn't know the recipe, and can taste all the ingredients and seasonings with his tongue"

"Oh, this is good, let's do it"

Wu Di was upgraded like this.

Level 40 chefs need to clear [-] recipes to upgrade to level [-] chefs.

The first recipe is Crispy Roasted Pork, which is a famous traditional dish with delicious taste and rich nutrition.

The main ingredients are pork belly and rose water. Wu Di doesn't have rose water, so the system treats it as a customs clearance reward for her.

Wash the pork belly first, and apply some rose water, five-spice powder and salt on the part except the skin.

Turn the pork belly upside down with the skin facing up and spread a thick layer of salt.

Adjust the oven to 240 degrees, put the prepared pork into the oven, and grill it with upper and lower heat until you can see the thick layer of salt on the pork skin begins to warp.

Take out the pork and remove the salt, then pierce the pork skin with a fork, the tighter the fork, the crisper the skin will be.

After the fork is finished, put it into the oven again, and use the fire to roast until the pig skin turns golden brown, take it out, cut it into pieces while it is hot, and the crispy roasted pork is ready.

This crispy roast pork is delicious. Wu Di likes the crispy skin the most. Elderly people with bad teeth may struggle to eat it.

On Saturday, Wu Di made a day of crispy roast pork and passed the level.

The next dish is Braised Suckling Pigeon, which is a dish made with pigeons.

This dish is characterized by crispy skin, smooth meat, tender bones and juicy.The nutritional value of pigeons is much greater than that of chickens. There is a saying that "one pigeon wins nine chickens".

Wu Di looked at the recipe, and found that this dish was also a time-consuming and labor-intensive one.

Prepare the brine first, and Wu Di boils the brine according to the recipe. There are many kinds of raw materials for the brine, and Wu Di needs to master the amount of each type. The taste of one raw material cannot be highlighted. If it is, it is too much.

Wu Di just boiled the brine all morning. The brine is the most important part, and the brine must be prepared first.

Put the treated pigeons in hot water and boil them until cooked.

Add sliced ​​ginger, chives, and dried chilies to the brine, then add the boiled squab, cook for a quarter of an hour, then turn off the heat and soak for 40 minutes.

Remove the marinated squab from the water and let it dry.

After adjusting the crispy skin water, brush the crispy skin water on the dried squab with a brush, and then put it in a ventilated place to dry.

The dried pigeons are then brushed with crispy water, and continue to dry, repeating 3 or 4 times.

Heat oil in a pan, pour the oil over the pigeons with a spoon, until the pigeons turn golden brown.

The process of drying the squab is the most time-consuming, and the drying process is preferably more than 3 hours.

Wu Di worked for two days before finally eating braised squab.

But hard work pays off. Wu Di ate a whole squab, including some tiny bones. Wu Di ate even the bones.

Qin Tian also ate a whole meal and even said it was delicious. Wu Di was very happy that her efforts were not in vain.

(End of this chapter)