Food customizer.

Anyway, it’s still early, and since it’s so delicious, there’s never a fixed time to eat.

It's better to let a few of your employees try the dishes, and also provide lunch for them.

Well, what Su Chen likes to do most is to do one thing and solve several things at the same time.

"Clang clang clang!"

The thawed three-yellow chicken was thrown on the chopping board by Su Chen. After a few chops with the machete, it was cut into three centimeter square chicken pieces.

Ling Shuyu looked at Su Chen's movements and silently took a step back.

‘Meat delicacies are not suitable for me’

‘It’s okay if you eat. ’

Su Chen's movements were smooth and smooth. He put the cut chicken pieces directly into the pot and cooked it slowly over medium heat. At the same time, he also threw in green onions and ginger slices, and sprinkled some cooking wine.

"Chicken is relatively tender. If the water boils too fast, it will be cooked easily. But it will be inoperable when it is cooked. For this step, you have to take the chicken out as soon as the water starts to boil."

In order to get rid of the work at hand as soon as possible, Su Chen started the teaching mode directly in the kitchen.

He Shuting is still responsible for making videos!

The three-yellow chicken in the supermarket is different from the local chicken raised in the village, and it is easy to cook.

For example, the fried chicken in Shandong Province has different cooking methods in different regions. The main reason is that the ingredients used are different. Each region will give priority to using local chicken, including Xinjiang Province's large plate chicken.

This is also a very important reason why Su Chen improved his methods.

You can’t compare raising Sanhuang chickens with those chickens, they are not on the same level.

But as a gourmet, using inferior ingredients to make superior delicacies is the fun part!

While simmering over low heat, Su Chen added a large amount of vegetable oil to another pot. When the oil was % hot, turn off the heat and pour all the previously chopped onions into it.

Continue to fry slowly over medium heat.

"Onion oil. This oil is commonly used in Fujian cuisine, but ours is not as fragrant as other people's. Make some and keep it for later use."

Su Chen said simply, but others were confused. Now was not the time to figure out the specific principles. Several employees silently took everything Su Chen said to heart.

The chicken pieces that had just been cooked were about to boil soon. Before the water boiled, Su Chen skimmed off the foam on the surface, took out all the chicken pieces and put them in a basket to control the water.

The onions fried slowly over medium heat quickly turned brown. Yanli took out all the onions and threw them away. The oil in the pot was poured into an oil basin and left.

Finish the work ahead.

Su Chen looked at the time and it was already getting late.

"I won't stir-fry the chili sauce. We'll make it in the afternoon."

Without homemade chili sauce, I had to use chili peppers.

Next, is the most critical step in Su Chen’s homemade fried chicken!

炒！

Heat the wok until it starts to smoke, then add more onion oil, and then put a lot of ginger slices into the oil.

“This fried chicken doesn’t use ginger.”

"What will happen?" Ling Shuyu asked curiously as he was resistant to chopped chicken, but not fried chicken.

"It's like not adding ginger."

The delicious food came. Everyone first savored this sentence carefully, and gradually, everyone's expressions began to change.

Before everyone was about to take action, Su Chen quickly started adding various seasonings to change the topic.

"Put the green and red peppercorns in for a while, and add some dried chilies, star anise, fragrant leaves and angelica. Be sure to use low heat."

When frying spices, if the heat is not controlled well, it will easily burn and the taste will become bitter.

Spices are really a magical thing. After adding these things, and pulling back and forth with the shovel in your hand, a strange fragrance is already filling the kitchen.

Everything Su Chen did seemed very ordinary and ordinary. Even following a random food blogger would be nothing more than a few tricks.

Heat oil in a pan and add spices.

When the aroma was very strong, Su Chen poured all the chicken pieces that had just been drained into the pot.

Swipe~~

Although the moisture has been controlled enough to dry out, the moment it comes into contact with the hot oil, there is still a loud sound coming out of the pot, accompanied by small spots of oil splashing everywhere.

He Shuting: I’m trying to persuade you to quit! I’m trying to persuade you to quit!

Because after a short period of boiling, the chicken pieces have been shaped. After a few gentle pulls to coat all the meat pieces with onion oil, the skin has begun to show a shiny brown color!

Su Chen didn't know how to explain this step.

The amount of oil is a big question.

Sanhuang chicken is different from domestic chicken in that the meat is relatively loose. If there is not enough oil, it will stick to the pan after being put into the pan. If there is too much oil, it will become over-oiled chicken.

In order to save trouble when making this dish, many restaurants will directly pass the chicken pieces in oil and then fry them. If this is done, it will not be fried chicken in the true sense.

The taste will be much different.

As for how to control the amount of oil, you only need to be familiar with it.

Su Chen started seasoning again.

This step is crucial!

Push the chicken pieces in the pot to the edge, leaving a circular space in the middle. You can see that after several times of pulling, the amount of oil at the bottom of the pot is not very large, and after frying for half a day, the bottom oil Not only is it not turbid, but it has become exceptionally clear.

"Then add Boss Su's secret recipe."

Feeling everyone's murderous gazes, Su Chen changed the subject, "Sweet noodle sauce, soybean sauce, oil consumption, Huadiao wine, dark soy sauce and soy sauce, and finally top it with some fresh and thirteen incense."

Continue to turn to low heat.

Cook this dish on low heat almost the entire time.

"Continue to stir-fry until"

Su Chen's current movements basically have no skills to speak of. He is simply stir-frying with a shovel, trying to make every chicken piece covered with rich sauce.

After about three or four minutes, the previous spice flavor gradually began to fade away, replaced by a unique 'meaty' flavor.

The aroma of meat mixed with the aroma of various seasonings made Ling Shuyu swallow his saliva unconsciously just by smelling it.

Who doesn’t like eating meat! ! !

"When the meat is fragrant, add hot water. Be sure to add hot water!"

At this time, the chicken pieces in the wok are absorbing the aroma of the seasoning like crazy. If cold water is added, the skin of the meat pieces will tighten and the aroma will not be able to penetrate!

The hot water quickly turned into a sauce color when it was put into the pot, almost the same as the chicken pieces. Su Chen covered the pot and then began to deal with other ingredients in a leisurely manner.

"Cut the potatoes into small pieces with a hob, then put them in."

There is a layer of small potato cubes spread in the pot.

"Clap the green and red peppers twice and cut them casually, save them for later."

After reaching this step, most of the steps of frying chicken have been almost completed. Of course, Su Chen will not forget the most important step.

"Someone can go get some hand-rolled noodles from the freezer."

Aunt Fang moved quickly, "I'll do it."

The best-selling delicacy nowadays is soy pot noodles, which are cheap, affordable, delicious and not expensive, and are in line with Jingzhou people’s love for noodles.

So there is almost always dough in the freezer.