Stop pretending, I am the God of Cooking and I am showing off my cards!

Chapter 279 The ceiling of soft-roasted chicken cakes! New side quests! 【Please subscribe】

Lin Xu has never heard of soft roast chicken cake.

But as soon as he heard that these tofu were made with chicken breast and pork fat, he immediately realized that this was a high-end Sichuan dish, or even an unpopular high-end Sichuan dish.

This kind of dish may be lost one day, so if you have the opportunity to learn it, you must seize it.

"Brother, do you want to learn? Welcome. Just now we were talking about whether this dish will be lost in the future. It's great that you want to learn."

Dai Jianli greeted him enthusiastically, and brought a piece of chicken breast and a piece of pig fat:

"They've all done it, so I'm the only one left to show it to you... you can learn it in just one try, brother? I heard that you can even learn water hibiscus in one try, so it's no big deal to learn this dish. ”

Lin Xu smiled helplessly.

This is the result of randomly setting up characters!

However, with the Qingshui Furong dish as the base, if the preparation of this chicken cake is very similar to the Furong Chicken Slices, then it really won’t be too difficult to learn in one go.

Thinking of this, he said:

"I can try it later. If I learn it, I will use it in the next competition on Diaoyutai to destroy the opponent!"

Dai Jianli quickly placed the chicken breast on the chopping board, peeled off the fascia on the surface, then turned the kitchen knife over and smashed the meat with the thick back of the knife.

This is exactly the same as making hibiscus chicken slices.

Lin Xu saw it clearly.

When smashing chicken breasts, follow the principle of slow first and then fast, light first and then heavy.

The whole process was not blindly smashed, but divided into several times.

The purpose of the first pass is to smash the chicken breasts loosely, so the force should be lighter when smashing, and there should be a gap of about one centimeter between each hit, so that the fibers of the chicken breasts will be loosened, resulting in the smashed chicken meat being more fluffy. .

The second time is to smash the chicken breasts flat to further fluff the fibers. When smashing, the force should be slightly increased and the interval should be shortened by half.

Starting from the third time, use the back of the knife to smash the chicken breasts in rows, and gradually smash the chicken breasts into pureed meat.

After smashing it several times, the minced chicken will become fine and fluffy.

At this time, use the blade of a kitchen knife to scrape the meat paste two to three centimeters wide to the side, so that the delicate meat paste sticks tightly to the chopping board, and the fascia in the meat that is as thick as a hair will automatically reveal its original shape.

Use a bamboo skewer to pick out the fascia, scrape up the minced meat and put it into a small basin. Then scrape the minced meat on the chopping board flat and continue to pick out the fascia.

Repeat this over and over again until all the fascia is picked out, and the minced chicken is ready.

The whole process is complex and tedious, requiring high physical strength, energy, and endurance. In addition, the chopping board must be of high quality, otherwise wood residue will be mixed into the minced meat.

After the minced meat is ready, add half a spoon of green onion and ginger water to marinate it.

Taking advantage of this time, I started to change the knife for Pig Fatty.

"You need to use fresh pork fat to make this dish, because fresh pork fat is elastic and looks like jelly after cutting. If the pig fat is frozen, it will not be elastic and the flavor will not be enough."

Dai Jianli took the pig fat and explained the essentials, then cut the pig fat into slices and smashed it into minced meat with the back of a knife.

The reason for smashing is to make the pig fat more fluffy.

Lin Xu understood somewhat.

These pig fats are smashed into minced meat, mixed into minced chicken, and steamed like this. It should be a chicken cake that looks like tofu, right?

Let’s not talk about the taste. The level of tossing alone is enough to put people off.

Compared with chicken breast, pork fat is easier to smash. There is no fascia in the fat inside, so it can be smashed directly into a translucent meat paste.

After smashing, according to the amount of chicken mince, take half and put it into the chicken mince.

Start seasoning.

In the bowl, put a small spoonful of salt, a small spoonful of sugar for freshness, and a small spoonful of pepper for removing fishy smell.

Mix repeatedly with your hands until the minced chicken and pork fat are completely mixed together.

Due to the presence of salt, the minced meat and pork fat will gel slightly, and the green onion and ginger water originally used to marinate the minced chicken will be gradually absorbed.

At this time, grab the minced meat and beat it twice to make the minced meat and pig fat more even.

After it is completely whipped, add five egg whites and a small handful of potato starch soaked in water.

Continue to stir until the meat paste in the basin turns into a fine white paste.

Seeing that Lin Xu was looking seriously, Dai Jianli said:

"The pig fat must be completely smashed into puree. There should be no particles, otherwise the taste will be bad. Don't mix too much into the chicken mince, as the lard will easily steam out. Also, grasp it evenly, otherwise the pig fat will clump together and the appearance will not look good. good."

He explained the key points of making chicken cakes in just a few words.

Lin Xu was very emotional. Even though it was only a few sentences, the experience contained in it would probably take many experiments to figure out.

Chef Dai is such a real person!

Just as he was sighing, a cook hurriedly walked in:

"Boss, Chef Song from Building 15 asked someone to ask, did you catch two river balls from their aquarium this morning?"

Dai Jianli said without looking back:

"Shit, his Jiang Tuan is so thin and small, how can I take that thing?"

"But...Building No. 15 has called out the surveillance camera. The person from the Laojiang Group is indeed you, boss. Why don't you give it to them? Chef Song went to the catering department to file a complaint."

Dai Jianli took out his mobile phone and called Song Dahai without saying anything:

"Brother Lin came to Building 18 today. I went to get you two fishes to entertain him. Is it like I cramped your muscles? Believe it or not, I asked Brother Lin to deduct your nephew's salary."

Lin Xu: "..."

No, no, I just said that Chef Dai is honest. Isn’t this a bit too much?

Song Dahai's voice came from the phone:

"Bitch, aren't there a lot of Jiang Tuan in your pond? Now that Master Lin is here, I'll call them to go to your building No. 15 for dinner later. Make some good food, and don't lose the face of our Diaoyutai. "

Lao Song knew very well that if the fish would never come back, it would be better to take the other chefs to have a meal in Building 18 and become a big dog eater.

Dai Jianli put down his mobile phone helplessly and said while washing his hands:

"Lao Song got wild river dumplings this time, so I got two for you to try... Who would have thought that he would go so far as to file a complaint? How stingy! When I came back this morning, I saw that he was I’ve planted some vegetables in the yard, and I’ll ask you to come and eat them when they’re ready. The vegetables I grew myself are much more delicious than those sold outside.”

It seems like this is a repeat offender.

No wonder everyone is wary of Chef Dai like a thief.

After this little episode, Dai Jianli took two slightly larger square boxes, cleaned them and wiped them dry, then brushed a thin layer of cooked lard on the plates.

When done, pour the prepared white meat paste into it.

He said as he fell:

"This step must be brushed with lard, not vegetable oil, otherwise the steamed chicken cake will not be white in color."

Lin Xu nodded in agreement and said:

"It is true that vegetable oil colors ingredients too easily. Salad oil is better, but the effect is still not as good as lard."

After putting all the meat paste into the tray, tap it gently to expel the air bubbles inside, so that there will be no air holes in the steamed chicken cake.

After doing this, put the two boxes into the steamer and cover them with a layer of plastic wrap, but you don’t need to cover them tightly, just enough to stop the condensation on the lid from dripping.

Then cover the pot and steam over low heat.

"Brother Lin, have you noticed? You use a small fire to steam this. Do you know the reason?"

This question really stupefied Lin Xu.

He thought for a while and asked:

"Is it to prevent the chicken cakes in the box from forming air bubbles and not looking good?"

When there is too much steam, the steamed food will easily have bubbles. In order to prevent this, when making dishes such as egg custard, it is necessary to steam over medium heat to make the egg liquid solidification process gentler. This will give the custard texture. better.

This chicken cake should have a similar effect, right?

As soon as Lin Xu finished speaking, Dai Jianli nodded and then asked:

"anything else?"

besides?

Why does this suddenly become a graduation defense?

Lin Xu saw that there was still some pig fat left on the chopping board that had not been used up. An idea came to his mind and he suddenly thought of a possibility. He said to Dai Jianli:

"Is it to prevent lard from steaming out?"

"Yes! Brother Lin is truly worthy of being someone whom God holds in his arms and feeds. This talent is really... When I was learning cooking, it took me a long time to figure it out."

Half a day?

This is what God holds in his arms and feeds, right?

Fools like us just sneak into God's kitchen and steal food.

Being able to steal it all depends on luck.

The steaming time of the chicken cake should not be too long. Basically, it has to be taken out when it is solidified. Otherwise, the ingredients will shrink after being steamed for a long time and the appearance will not be good.

Lin Xu asked Dai Jianli and several chefs in Building 18 in detail.

I learned that these chicken cakes can basically be steamed in eight to ten minutes, but the specifics depend on the amount of minced meat and the depth of the container.

Generally speaking, the deeper the meat paste is, the harder it is to steam it thoroughly, and the longer the steaming time needs to be.

When steaming, choose metal containers as much as possible, preferably aluminum containers with the fastest heat conductivity, followed by stainless steel or iron plates.

Plastic, ceramic and other containers with poor thermal conductivity should be used as little as possible, as this will cause the chicken cake to be inconsistently cooked.

For example, the meat paste in the middle is still runny and has not solidified, while the surrounding meat paste has been steamed until it is oily and full of bubbles.

These are not only the essentials for steaming chicken cakes, but also the things that need to be paid attention to for all steamed dishes.

While chatting about these topics, Lin Xu suddenly looked at Dai Jianli and asked:

“Chef Dai, chicken breast can be made into chicken cakes, but can fish also be made into fish cakes?”

Dai Jianli smiled at the chefs next to him and said:

"Did you see, the chicken cake is directly associated with the fish cake? This is called talent... Brother, the method of making fish cake is similar to this. In fact, fish cake is a very common delicacy in Hubei, whether it is stewed or cooked. It’s a steamed dish, and adding a few slices of fish cake will make it taste even more delicious.”

When he said this, Lin Xu had a rough understanding.

It probably tastes similar to fish balls or something.

You can try some when you get the chance. After all, fish has much lower calories than pork, beef, and mutton, and you don’t need to add lard when cooking. Just put some fish oil in it, and the effect should be good.

Not long after, the chicken cake in the pot was steamed.

Dai Jian used the plate clamps to take out the two boxes containing the chicken cakes from the pot, and took off the plastic wrap covering the surfaces. A strong aroma of fresh food wafted out of the boxes.

At this time, the meat paste inside has solidified, and the surface is white and delicate. Coupled with the rich aroma, Lin Xu has the urge to pour it out and slice it into slices and dip it in garlic juice to eat.

"It's steamed, but it's not recommended to take it out of the container immediately because some parts may not be fully cooked yet. So the correct way is to take it out and let it cool naturally for a while, allowing the remaining heat to cook the uncooked parts. The chicken cake comes out with a better texture.”

Lin Xu nodded, finally understanding the secret behind this.

While the chicken cakes were drying, Dai Jianli cut up all the green onions and prepared them for roasting.

The so-called soft roasting is a cooking method that keeps the ingredients soft and tender. It is different from braised in red or dry roasted.

Not long after, when the chicken cake was almost dry, Dai Jianli carefully poured it out of the box.

The chicken cake is shaky, and from a visual point of view, it is no different from tofu. It even looks more delicate and attractive than tofu.

The chicken cake cannot be cut at this moment, and the temperature needs to be allowed to drop a little more, so that when cutting, the chicken cake will not fall into a pile.

“There are many ways to make chicken cakes. You can stir-fry them directly in the pot like hibiscus chicken slices, or you can stew them in chicken soup. You can also make fresh chicken cakes, soft fried chicken cakes, clear soup chicken cakes, etc. Just treat this thing like tofu and don’t be limited by your thinking.”

Don't be limited by your thinking?

Lin Xu felt that this was quite accurate.

The more powerful a chef is, the easier it is for him to fall into a rigid thinking rut.

For example, this chicken cake, since this thing is used as tofu, wouldn't it be enough to just make it into mapo chicken cake? Oh, yes, Mapo Chicken Cake.

If you make chicken cakes in the same way as mapo tofu, it will taste very delicious, right?

As soon as he thought of this, Lin Xu's mind sounded a system prompt:

"The host's thinking is expanded, and the side task [Dish Innovation] is triggered. The host is asked to use Mapo Tofu method to make a Mapo Chicken Cake that is no less than excellent within 12 hours. After completion, the host will be rewarded with a lucky draw of perfect unpopular Sichuan cuisine. "

Side mission?

Dishes innovation?

Lin Xu didn't expect that the system would actually come up with a task for him just for a while.

If it’s 12 hours, then today is the day.

For him, making chicken cakes is not difficult. The key is that he has not yet mastered how to make mapo tofu. His only option is to use points to redeem the recipe for this dish.

After redeeming it, cook Mapo Chicken Cake using the same method as Mapo Tofu.

The points accumulated so hard are about to be consumed again.

Lin Xu muttered, then entered the points mall to redeem Mapo Tofu.

However, when he pulled out this dish, his eyes widened involuntarily.

[Qualified Mapo Tofu: 350,000 points]

[Excellent level Mapo Tofu: 700,000 points]

[Excellent level Mapo Tofu: 1,200,000 points (with skill tasks)]

[Perfect level Mapo Tofu: 2,000,000 points (with trial mission)]

what's the situation?

Isn’t it just a tofu dish? Why is the starting price just 350,000 points?

Is there anything wrong?

Is the price of the dog system rising from the ground?

But there is a mission, so I have to redeem it.

He originally wanted to redeem the cooking method of the excellence level, but considering that the requirement for making Mapo Chicken Cake is no less than the excellence level, it would be better to exchange it for the perfect level cooking method.

Thinking of this, he did not hesitate to redeem the perfect recipe of Mapo Tofu.

Two million points were instantly deducted, leaving Lin Xu no room to regret.

"Consume 2,000,000 points to obtain the perfect classic Sichuan dish - Mapo Tofu, and trigger the trial task: ask the host to use the cooking method of Mapo Tofu to make a similar dish within twelve hours. Only after completion can you officially obtain Mapo A classic tofu recipe that would otherwise be downgraded to excellence.”

(Note: After the perfect level cooking method is downgraded to the excellent level, the skill task will not be triggered, please be informed)

After reading the mission introduction, Lin Xu felt somewhat relieved.

The two missions can be combined, which is the only good news in this side mission.

After returning home in the afternoon, I started preparing this dish.

There are more and more rice killers in the store, so let’s add Mapo Tofu.

If things continue like this, these rice killers will make their debut in Linji Food Group sooner or later.

While he was muttering to himself, Dai Jianli next to him set up a frying pan, put half of the salad oil and half of the lard in the pan, turned it to low heat, and started cutting the chicken cakes.

The texture of the cooled chicken cake will be slightly harder and easier to cut.

Use a kitchen knife to cut the chicken cake into rhombus-shaped slices about 7 to 8 mm thick. After cutting, place it in a large colander.

At this time, the temperature of the oil in the pot had also increased slightly, and it was almost 30% hot. Dai Jianli immersed the colander in the oil pot, and some dense bubbles gradually appeared on the surface of the chicken cake.

Like the hibiscus chicken slices, these chicken cakes also need to be fried with warm oil, so as to maintain the freshness of the chicken cakes to the maximum extent.

Lin Xu remembered that in the past, when her mother made soft-roasted tofu, she also used oil.

Unexpectedly, this soft roast chicken cake is also made in the same way.

Just make the chicken cake as tofu.

The chicken cake does not need to be oiled for too long. The main purpose is to tighten the surface slightly so that it will not easily fall into a ball during the firing process.

Take out the fried chicken cake and soak it directly in warm water to remove excess fat.

Pour out the oil in the pot and add a small piece of lard again. When the oil melts, add a few Sichuan peppercorns and fry them. When fragrant, take them out and add shredded green onions. Then take out the chicken cake and put it into the pot. .

Do not stir-fry, but pour a large spoonful of thick chicken stock directly along the edge of the pot, then start seasoning, add salt, sugar, pepper and a little white soy sauce.

Bring to a boil over high heat, then simmer over low heat until the soup is completely immersed in the chicken cake.

Finally, add a little bit of water starch, pour in a little chicken oil, take it out of the pan and put it on a plate.

The whole baking process is not complicated, but you have to be careful because these chicken cakes are very tender and may fall apart and turn into a pile of mush if you move them slightly.

After the pot came out, Dai Jianli looked at Lin Xu and asked:

"How are you, brother? Have you learned it?"

"It's almost done. I plan to practice hard when I go back today. If I don't understand anything, I'll ask you for advice, Chef Dai."

"You're welcome, brother. If you have any questions, just ask me. We brothers should keep it to ourselves."

Dai Jianli pointed at the dishes on the plate and said to Lin Xu:

"Try it and see how it tastes."

Do you still need to taste this?

It tastes absolutely delicious.

However, after muttering, Lin Xu immediately picked up a pair of chopsticks and a small plate.

When eating this kind of dish, you must have a small plate to hold it, otherwise it will be too easy to break.

He carefully picked up a piece of chicken cake and put it on the plate. After blowing it for a while, he couldn't wait to pick it up and take a bite.

Just like tofu, even if you blow it before eating, it still burns your mouth a little.

The first thing you taste in your mouth is the umami flavor of chicken, followed by the fragrant aroma of lard.

In addition to the taste, the delicate texture of the minced chicken and the richness of the lard are intertwined, making people feel infinite happiness from the bottom of their hearts.

Fantastic.

Lin Xu held back the heat in his mouth and gave Dai Jianli a thumbs up:

"Master Dai, your craftsmanship is amazing!"

Dai Jianli waved his hand modestly:

"That's all we have, but as far as Diaoyutai is concerned, I'm pretty good at making chicken cakes. If it were Lao Song, you couldn't make it even if you took his bones apart..."

Before he finished speaking, Song Dahai's voice came from outside:

"Try telling me that bitch again?"

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Sorry for being so late again. I took a look at the update record. Except for missing one chapter due to a cold on the 2nd of last month, this book has been updated more than 10,000 times in nearly 50 days. Such heavy updates have taken a toll on my body and mind. I am very tired, but I will try my best to adjust and strive to update 10,000 words a day for 100 consecutive days. Although this is not an achievement, it must at least be worth the money you spend.

This chapter has 5,500 words. Please vote for me, brothers. There will still be 10,000 words updated today, so don’t worry!