gourmet food

Chapter 327 Teaching in person
Chu Yunfeng and Wu Junjie nodded. They all had the same idea and wanted to see Mr. Li show his skills.

It's just that I don't know what Mr. Li can cook yet, but since Mr. Li is taking action, this dish will definitely not be bad.

Seeing Mr. Li coming over, Chu Yunfeng quickly gave up the stove on his side and stood quietly aside like a good student.

Mr. Li nodded to Chu Yunfeng, stood in front of the stove, looked at the ingredients on the kitchen table, and nodded with satisfaction.

Before that, Chu Yunfeng had already disassembled a whole chicken, and each part of the meat was sorted into small bowls.

The chicken legs were used in making Kung Pao Chicken just now, and the most remaining part of the chicken is the chicken breast.

When Mr. Li saw it, he immediately had an idea, picked up two chicken breasts in the bowl and put them on the cutting board.

He looked up at everyone and said, "Let's use this chicken breast to make a dish. You probably don't see this dish very often. Not many people know how to cook it now."

Sure enough, it is different, it should be at least a three-star dish, a dish made of chicken breast?

Chu Yunfeng rejected the chicken bean curd immediately because it was impossible to make this dish without high-grade clear soup.

Since Mr. Li has said that this dish is not commonly seen, it must be a traditional Sichuan dish.

And it is likely to be a traditional dish that is facing extinction.

The most powerful and magical way to make chicken breast in Sichuan cuisine is in three dishes.

Chickpeas!
Hibiscus chicken slices!

Snowflakes and chicken!

When Chu Yunfeng saw Mr. Li asking the nanny to bring a piece of Xuanwei ham and a small bowl of broth, he knew that Mr. Li was definitely going to make this Snowflake Chicken Chowder.

The broth here is different from the high-grade clear soup. The high-grade soup is the primary soup, and the high-grade clear soup is the soup that is "swept" and "hanged" out of the broth.

The soup stock looks a little turbid, while the high-grade clear soup looks tea-colored, giving people a very clear feeling, just like boiled water.

Chu Yunfeng knew this dish when he was learning about chickpea pudding. At that time, he also specifically looked up those lost Sichuan dishes.

I am also very yearning for this dish and want to learn it!

Because this dish is as white as snowflakes when made, it is very beautiful and is definitely the essence of Sichuan cuisine.

I didn't expect that I would finally have the opportunity to learn it today. I would watch Mr. Li do it first, and then go into the system space to practice it later.

If you can't learn it, use experience points to restore it. Isn't it just 10 experience points?

It was well worth it for this dish.

“It is estimated that very few people can make this Snowflake Chicken Noodle nowadays, and even if they do, they may not be able to make the taste and shape so authentic.

Although this dish does not use many ingredients, the technique is
Haha, watch it carefully, I will only do it once! "

Sure enough, I won’t tell you any tips. I just got to the key point, and Mr. Li immediately said "haha"
Chu Yunfeng also wanted to say "haha". As long as you do it, will you still be afraid that you won't be able to learn it?
There are not many ingredients used in this dish, only eight in total.

Stock, chicken breast, Xuanwei ham, eggs, salt, pepper, MSG and water soybean powder.

The first thing Mr. Li dealt with was the ham. The moment he picked up the knife, Mr. Li's demeanor immediately changed.

Before, he still looked lazy and slow, but now he immediately felt that his face had changed.

Now Mr. Li's face is full of calmness and confidence, and his eyes are shining brightly, full of perseverance and confidence.

Mr. Li first cut the ham into thin slices. The knife was very stable in his hand and the knife was very fast.

Then chop them into fine pieces, then slowly chop them finely and set them aside.

Chu Yunfeng knew that this minced meat was called "Ham Mengzi" in traditional Sichuan cuisine.

And this "Mengzi" is the "noodles" that have been chopped finely, that is, small particles.

The next step is to process the chicken breast. This step is the same as when making chickpeas.

First remove the fascia from the chicken breast, then beat it repeatedly with the back of a knife to chop the chicken breast into thin pieces. The thinner the better.

Considering that Mr. Li was getting older, Chu Yunfeng wanted to step forward and help Mr. Li handle this step.

Just when he was about to take a step forward, President Hou stopped him.

Seeing President Hou gently shake his head, Chu Yunfeng took back his steps.

Since President Hou doesn't let him go up to help, it must be reasonable. It's hard to ask why now. In short, just do as he said.

Despite his age, Mr. Li was still very energetic when holding a knife. During the process of beating the chicken breast, he stood there as steady as a rock and didn't feel out of breath at all.

Chu Yunfeng couldn't help but have some doubts. Mr. Li's saying that he was old must be an excuse. To put it bluntly, he just didn't want to teach others how to cook.
Mr. Li picked out some tiny fascia while beating, and quickly processed the meat paste, which was very delicate.

The scene that followed made Chu Yunfeng fully understand how good Mr. Li's physical fitness was. It was simply unbelievable that he could still have such a good physique at the age of over 80.

Now I finally understand why President Hou didn't go up to help himself. The reason is that he doesn't need it at all.

With such good physical strength, Mr. Li probably has no problem carrying a load of water and walking two kilometers.
Mr. Li beat out the egg whites of four eggs and put them on a plate.

On a plate, not in a bowl!
Then Mr. Li started to pick up two chopsticks, tilted the plate slightly with one hand, and started "mixing" it with the chopsticks with the other hand.

"Dan" is a Sichuan dialect, which means stirring or whipping.

Everyone knows that egg whites will foam after being whipped continuously. Now we use machines to whip when we cook or make pastries.

This saves time and effort!
In the process of making traditional dishes, the whole process is done by hand, and no machines are used. This is also a cultural manifestation of traditional skills.

If you use a machine, it will take more than ten minutes to foam the egg whites, so if you beat it manually, this time will be longer than that of the machine.

But fortunately, this dish does not need to be as demanding as making a cake, you only need to beat the egg whites into snowflakes.

But it also takes about 10 minutes.
From the beginning to the end, Mr. Li never stopped to rest.

The chopsticks in my hands were stirring at a steady speed, and I continued like this for 10 minutes without blushing or panting.
This physical strength!
It’s simply awesome!
With such good physical strength, he does not look like an old man in his 80s. Even Chu Yunfeng believed that Mr. Li was only in his fifties.

Putting the beaten egg white aside, Mr. Li began to prepare the minced meat.

Add a little bit of broth step by step, slowly stir up the minced meat, then add salt, pepper, monosodium glutamate and water soybean powder.

After mixing evenly again, add the whipped snowflake egg white and continue mixing evenly.

All the preparation work is done here, and the next step can be started.

A dish that looks like snowflakes will appear in front of everyone’s eyes immediately
(End of this chapter)