Gourmet food starts from the green leather train chef

Chapter 61 Steamed Fish with Soy Sauce
All trickles become brooks, all streams become streams, all streams become rivers, and all rivers become rivers. This is the natural evolution process that forms the mighty Yangtze River. Nature interprets the physical law from quantitative change to qualitative change with vivid pictures.

The intelligent Chinese ancients seemed to have summed up this rule early on, so they gave the Tuotuo River, which is still at the source, a very famous name - Tongtian River!
This famous river is actually somewhat like a human being.Originally originated from the Jianggendiru Glacier in Ladandong Snow Mountain, it is still composed of the purest snow water, and you can easily see its open riverbed through the clear river water;
But when it gradually began to become "stronger" all the way to the east, the river water also became dirty, and the river bed was silent under the dirty river surface, and it was unknown how many weird and unpredictable things were hidden.

The x164 on the return journey is now at least [-] kilometers away from the Tuotuo River, but the Tibetan black chickens in the back kitchen of the dining car are very close to the Tuotuo River; they grew up drinking the pure Tuotuo River water, and the river All kinds of Chinese herbal medicines growing all over the side have become their favorite snacks. They only need to add some live insects and crushed food to grow into the most healthy and delicious generation of famous chickens.

So when the fat man heard that Zhou Zhou was going to make his favorite white chicken, he immediately gave this dish a very awesome name - 'Tongtianhe Yaoji'.

Zhou Zhou signaled the fat man to get out.

What the hell kind of name is that?Even if it's a high-quality dish on the dining car, the name should be more simple. 'Tongtianhe White Chicken' is very good, so that diners can know the selling point of this dish as soon as they hear it.

With a relatively famous dish name, there should be corresponding craftsmanship.

When Xiao Zhang started promoting this 'Tongtianhe White Chicken' on the radio speakers, Zhou Zhou was already busy in the kitchen.

There are always some subtle differences between the two worlds, which is also reflected in this common dish of boiled chicken.

There are three tricks to make boiled chicken delicious.

First, the quality of the chicken must be good and tender enough.Qingyuan chicken is undoubtedly the best ingredient for this dish, but compared to the Tibetan black chicken that drinks the snow water from the source of the Tuotuo River all the year round and often eats various Chinese herbs, Qingyuan chicken is also slightly inferior.

There is 'Cordyceps sinensis' in the recipe of Tibetan black chicken!

Second, the method of cooking chicken is very important, and the secret in the parallel world is better than the original world.

In the original world, skillful chefs would combine simmering and braising to make the chicken reach the delicate degree of freshness; but the secret of this parallel world lies in the word 'soak'!The so-called dipping, also known as 'cooking without fire', is a very clever cooking technique.

Third, whether the boiled chicken is delicious or not depends on the quality of the chicken itself, and at least [-]% of the dipping sauce.

There are various preparation methods in both worlds. The simplest is to use brewed soy sauce, oyster sauce, chopped chili, coriander, rock sugar, etc. to make dipping sauce. The more clever one is to use clear chicken oil as a base, even if the same ingredients are used , It also depends on the chef's ability to control the taste.

When it comes to making dipping sauces, the secret of the original world is even more clever. There is a top dipping sauce that does not exist in this parallel world-'steamed fish soy sauce'!
Borrowing the freshness of fish oil, it brings out the smoothness of boiled chicken, and this kind of dipping sauce will not interfere with the host, providing enough umami without infringing on the taste of the chicken itself.

It's as if a 'biological barrier' is built between the two delicious foods, perfectly combining with each other without affecting each other.

Steamed fish soy sauce needs a certain period of time to settle before it tastes better, so Zhou Zhou first started making this soy sauce.

After the clear pot is heated, first wipe the wall of the pot with ginger slices, and then add oil. When the oil temperature reaches about [-] degrees, put the crucian carp into the pot; because you wiped the pot with ginger slices before, you don’t have to worry about the fish skin sticking to the pot wall Fry it until both sides are browned, then wash off the oil stains on the surface of crucian carp with water, and pile it aside for later use.

Put crucian carp into a pot that has been boiled with tangerine peel water, add water, ginger, tangerine peel, unground peppercorns, and Tibetan black chicken feet that have been soaked in water twice, and simmer for an hour.

It should be noted that the simmer should be controlled at a level weaker than that of candles. During the cooking process, no water bones can be seen in the soup noodles. The heat is probably between boiling and stewing, and requires very fine control.

After one hour, drain the boiled fish juice with fine gauze, pour it into the soup pot again, add soy sauce, fish sauce, two frying spoons of clear chicken broth, rock sugar, dark soy sauce, light soy sauce and other appropriate amount.

Then turn on the fire and bring to a boil. As soon as the noodle soup boils, it should be simmered immediately. Stir clockwise continuously with a spoon. After about half an hour, there will be a more obvious fresh aroma than before. The best dipping sauce 'steamed fish soy sauce' is ready!

This pot of steamed fish and soy sauce is amazing. It has both the freshness and sweetness of fish and the mellow fragrance of chicken. It is a match made in heaven with boiled chicken!
The fat man has been standing by the side watching, but no matter how hard he twitched his nose, he couldn't smell a trace of smell. The lost fat man was a little sad: "Boss, I'd better wash the green onions."

The fat man washed the scallions sadly, and only the pungent smells of onions, garlic, and ginger could make him feel like a normal person.

Zhou Zhou didn't care about comforting the fat man, and started to 'soak' Tibetan black chicken.

How tender is the 'virgin chicken'?To bring out the deliciousness of this chicken, even stewing is a bit too much, so the non-fire cooking method of 'soaking' has become the best way to deal with it.

The so-called "soaking" refers to boiling the onion and ginger water on the fire, and immediately remove the onion and ginger after the water boils, and then turn off the fire completely. At this time, the chef has to hold the chicken toe, immerse the whole chicken in the water, and shake it from side to side. Toss the chicken up and down to fully heat the chicken.

Once the temperature of the water drops to [-] degrees, the chicken must be lifted immediately, heated again, turned off, and fully soaked.

How long does it take to steep?But there is no fixed time answer.

This is because the thickness of the pot used is different, the size of the chicken is different, the chef's hand speed is different, and even the air pressure is different, all of which will cause different results.

For example, when cooking porridge on the plateau in Zhouzhou, not only must choose rice with higher oil content and easier ripening, but also need to cook for a long time before it is overcooked; the electronic steamer on the train is also customized with the characteristics of the plateau and can be pressurized payment.

Fortunately, the train has just left Tibet, the altitude is still below 4000 meters, the water temperature can reach about 95 degrees Celsius, and the youngest "virgin chicken" is chosen as the food material, otherwise even Zhouzhou would not dare to try it easily .

During the soaking process again and again, Zhouzhou needs to make accurate judgments based on the heat from the chicken toes, the change in the weight of the chicken, and the degree of richness of the meat after it rises. Only then did the chicken be taken out of the pot and replaced with the next one.

This is in Tibet. If you go to Xihai Province, Yongliang Province or the plains, the time and frequency of soaking will change!

Seeing the first boiled chicken come out of the pot, the fat man instantly adjusted his sad mood of self-pity, and came over drooling with a kitchen knife.

"Boss, let me cut it up and have a look."

Cut off a chicken leg with a knife, the fat man's eyes were straightened immediately.

I saw that the chicken section was slightly yellow in white, the meat layer under the skin was still trembling slightly like soft tofu, and there was still a trace of blood at the broken bone, but there was absolutely no trace of 'bright blood'!
Fatty is also a top student in the chef school, but this is the first time he has seen the legendary "first judgment" white chicken.

The so-called first judgment: it is the 'first Duansheng', it is the performance of mastering Duansheng only after mastering it!
(End of this chapter)