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

in the kitchen.

Seeing Lin Xu come in, Zhu Yong asked curiously:

"I think some chefs need to boil the sauce when making peppercorn chicken. Don't you need to boil it now?"

Lin Xu opened the lid of the pot and said with a smile:

"You have to wait until the chicken is cooked, because the sauce needs the original soup... By the way, Zhu Yong, the cold air may come in a few days. Then you can make some lotus root stewed pork ribs and let everyone eat and drink at the same time. Soup, enjoy yourself."

"Okay, no problem."

For a Hubei native, making stewed pork ribs with lotus root is as easy as drinking cold water.

The chicken in the pot is still simmering over low heat.

In fact, you can put two flattened yellow gardenias or turmeric powder for good color, but Lin Xu feels that it is not necessary to eat it by yourself, and using yellow gardenias for coloring always makes you feel unconfident about your own ingredients.

Good ingredients, no need to add extra ingredients.

After looking at the chicken cooking in the pot, Lin Xu went to the braised food department on the first floor to look at the roasted chicken braised in the sandwich pot over low heat.

The aroma of the braised food has come out, but because this pot is freshly braised, the flavor of the braised material is a little bit strong.

When the next pot is cooked, the taste of the stew will become softer, and the original new stew will become the old stew.

Ten o'clock in the morning.

Lin Xu once again opened the lid of the pot where the old hens were cooking, and a rich aroma wafted out.

After the steam dissipated, he saw a layer of yellow chicken fat floating in the pot.

This is the sign of a boiled old hen. Only old hens have this yellow grease. He took a chopstick and inserted it into the thickest part of the chicken leg.

Make sure there is no blood coming out, which means the chicken is cooked through.

It’s ready to be cooked.

Carefully take out the chicken with a slotted spoon and put it into cold water with ice cubes without stopping.

The purpose of this is to make the chicken skin taste crisper and the chicken more chewy.

Don't soak it in ice water for too long, otherwise the fresh flavor of the chicken will be soaked out. Take a cold bath and take it out. Empty the water in the abdominal cavity and put it on the tray, and then take out one.

After all the chickens are taken out and cooled in cold water, they are taken to the cold storage to cool naturally.

This is how restaurants usually make shredded chicken. They cook the chicken all at once, put it in the refrigerator, and take it out for processing when customers order it.

Tear the whole chicken into strips, add shredded onions, coriander segments and green onions, pour in the spicy sauce and stir it, and a spicy and refreshing pepper chicken is officially completed.

Now that the chicken is cooked, it's time to make the spicy sauce.

For peppercorn chicken, the sauce is the soul of the dish and the key to turning waste into treasure.

Since it is the soul, the method will naturally become cumbersome and particular.

For example, three kinds of seasoning oils, namely chicken oil, cooking oil and Sichuan peppercorn oil, are needed, and more than two kinds of chili peppers and three kinds of Sichuan peppercorns are needed. In addition, the chilies and Sichuan peppercorns must be boiled and fried.

All in all, this sauce is a toss-up.

Fortunately, Linji Gourmet Kitchen has a complete range of seasoning oils, including three kinds of seasoning oils. Otherwise, Lin Xu would really have to start by boiling chicken fat.

Bring over the several seasoning oils you need to use, and some rapeseed oil commonly eaten in the northwest.

Then take some dried chili peppers and king chili peppers. The chili peppers are only fragrant but not spicy. In order to make it more delicious, you need to add some king chili peppers to increase the spiciness of the dish.

As for the three types of peppercorns needed in the sauce, they are red peppercorns, green peppercorns and fresh peppercorns.

The numbing flavor of fresh peppercorns is mixed with freshness, which makes the dishes more refreshing.

But if you only add Sichuan peppercorns, the numbing flavor will not be strong enough, so you need to add two kinds of dried Sichuan peppercorns to increase the thickness of the numbing flavor, so that when the chicken is eaten in your mouth, you will feel like your tongue is numb and dancing.

When everything was ready, Lin Xu set up a wok, boiled water in the pot, poured in the dried chili peppers and dried Sichuan peppercorns, and boiled over high heat for five minutes.

After boiling, the flavor in the dried chili peppers and dried Sichuan peppercorns will be cooked out, leaving only the aroma.

And if you cook it like this, it will not be easily mushy when the sauce is boiled.

Take it out after cooking, drain the water, and then cut the boiled dried chilies into sections.

Do not cut the dried chili pepper before cooking, otherwise all the spiciness will be boiled into the water. Cut it again after cooking, so that the spiciness will remain in the pepper.

After the knife modification is completed, production begins.

This is also the most critical link in making peppercorn chicken.

Add a tablespoon of chicken oil to the pot, then add half a tablespoon of cooking oil and half a tablespoon of rapeseed oil.

The three oils have both umami and aroma, as well as the aroma of onion, ginger and other ingredients, which can be said to concentrate the aroma.

When the oil is 50% hot, pour in the cooked dried Sichuan peppercorns and simmer over low heat.

Don't rush this step, you must boil out the numbing aroma of the pepper bit by bit and simmer it into the oil, so that the sauce tastes numb but not bitter, and is fresh and delicious.

Just put it in, because the water in the pepper is relatively large, so the fat will boil violently.

After simmering for a while, when the fat in the pot becomes flat, add the prepared fresh peppers to add a fresh flavor to the numbing flavor.

When the fresh peppers are cooked until there is not much water, add the cut peppers and continue to cook.

Every time you add new seasonings, the ingredients in the pot will boil violently. This boiling can not only better release the aroma of the ingredients, but also allow the choking smell of pepper and chili to evaporate in advance. Soften the spicy taste.

"Holy shit, with this fragrance, even if you mix it with some shredded radish, it would be delicious, right?"

Chicken fat, cooking oil, rapeseed oil, the aroma of three kinds of oils plus three kinds of Sichuan peppercorns and two kinds of chili peppers, boiled together like this, it is simply fragrant to a new level.

Wei Gan came over to take a look. He was keen on eating pork, and for the first time he was looking forward to chicken.

The cooking of seasoning oil alone is so complicated.

Will the cooked peppercorn chicken taste bad?

When the chili peppers were boiled until they were a little crispy on the surface, Lin Xu used a spoon to scoop out the chicken soup in the pot next to it, and added four spoons of chicken soup with yellow grease to the sauce pot.

Pour the chicken soup in, and the aroma in the pot rises to a new level again.

Bring the sauce to a boil and add a pinch of salt to taste.

There is already salt in the chicken soup, so you don't need to add too much salt to the seasoning now. Add some salt and some pepper to increase the flavor of the sauce.

In commercial practice, freshness-enhancing condiments such as chicken powder, chicken juice, and MSG are also added in this step.

But today I am eating alone, so I won’t add these seasonings.

Lin Xu sprinkled some white sugar for freshness.

Let it simmer for a while, stir the seasonings evenly, and then add a small spoonful of pepper oil to the pot to further increase the numbing flavor and oily texture.

Then, pour the sauce into the basin and start to cool.

As soon as it was poured out, Zhuang Yizhou and the others surrounded him:

"One pot of sauce and half a pot of oil, no wonder the pepper chicken is not cheap."

"This scent is so sultry, I can't help but want to take a sip."

"Boss, I'm going to be a little more aggressive about the trouser belt noodles today. Even if there's no chicken, I can eat two big bowls of noodles with just this sauce."

If the sauce is too hot, it will affect the taste of the peppercorn chicken. Lin Xu plans to cool it in a cold storage because the natural cooling of the oil is too slow.

But the sauce cannot be completely cooled and needs to be warm, otherwise the chicken fat will solidify and taste mushy.

He picked up the sauce and said:

"The price of the seasoning oil sold outside has little to do with it, right? Master Ma, you know better, how do restaurants usually make peppercorn chicken?"

Ma Zhiqiang, who was preparing food not far away, said:

"Chili pepper essence, peppercorn essence, chicken flavor additives, flavor enhancers... there are a bunch of them, and it looks like a chemistry experiment."

Lin Xu smiled and said to several senior chefs who had never worked in ordinary restaurants:

"The end of cooking is chemical industry, which is also a means for general restaurants to reduce costs."

After the cooking oil is boiled, Lin Xu prepares the side dishes of peppercorn chicken.

This one is pretty simple, just onions, scallions and coriander stalks.

Shred the purple onion, cut the green onion into strips, and cut the coriander stems into sections.

When lunch came, Lin Xu took out the chicken that had been dried in the cold storage and began to tear off the strips with his hands.

After cooling, the chicken becomes firm again and the chicken skin becomes much more elastic. Tear the chicken legs first, then the chicken breast. Tear off all the meat on the chicken, and put the bones and chicken rack aside.

You can add it to the braised soup later to increase the flavor.

Place the shredded chicken in a basin, then add the prepared onions, green onions and coriander stalks.

Pour a spoonful of the fat from the sauce on top, and stir the chicken to coat it with fat, which will make it taste better.

Then use a spoon to scoop a large spoonful of the sauce into the basin through a tight drain.

When scooping up the sauce, you need to put the spoon at the bottom of the basin to scoop out the soup. If you scoop it directly from the top, it will be full of fat and will taste greasy.

Mix the chicken and side dishes evenly, and add a few dried chili peppers in the sauce on top to enhance the presentation. This spicy chicken dish is ready.

"Let's eat!"

Following Lin Xu's order, the chefs in the back kitchen, who had been tantalized by the aroma for a long time, all showed excited expressions on their faces.

In front of the service desk on the first floor, Shu Yun took a look at Zeng Xiaoqi and Geng Lele, who had just joined the group:

"Lunch is about to start. You two, come quickly. Today the boss is making peppercorn chicken. If you come late, you won't be able to eat it."

Zeng Xiaoqi, who was still lying in bed playing with her mobile phone and didn't want to get up, suddenly sat up:

"Why are you having lunch at this hour? It's only around ten o'clock!"

Shu Yun replied helplessly:

"This is basically the case with catering. Three meals are very irregular."

"I'll go right away, you guys have to leave some for me!"

Geng Lele came quickly. She was queuing up nearby to buy pan-fried buns. After seeing the message posted in the group, she stopped buying pan-fried buns. She scanned a shared bicycle and came to the door of the store.

My love for food is almost catching up with my thirst for knowledge.

After Shu Yun sent the message, the waiter upstairs delivered today's lunch.

A pot of peppercorn chicken, a pot of belt noodles mixed with peppercorn chicken soup, and two side dishes to go with it.

"If you don't have enough noodles, there are still more. There are plenty in the kitchen. If you don't have enough, ask for more."

The waiters gathered around and started eating.

Take a clean bowl, put half of the bowl of noodles in it, and put some chicken on top.

Pick up a piece of chicken with chopsticks and put it into your mouth. The spicy and spicy taste and strong texture make you have an appetite instantly. The smooth and chewy noodles are coated in the spicy pepper chicken soup, and the taste also jumps to a new level. .

Even if there is no chicken, this noodle is still very enjoyable.

"too delicious!"

"The boss's craftsmanship is great, but it's a pity that it's getting colder and colder. I guess there won't be any new ones this year."

"Then just wait until next year. Anyway, there will be plenty to eat."

"Yes, I just heard that the boss asked Master Zhu to make stewed pork ribs with lotus root in two days. As a Hubei native, I am really looking forward to eating the delicacies of my hometown in the store."

"Me too, me too, eating ribs and drinking soup, my God, it feels so good."

"..."

Listening to the chatter of the waiters, Shu Yun filled a bowl of noodles, scooped some peppercorn chicken and spread it on top. While eating, she went upstairs to confirm the shooting time with the landlady.

If it's only for a day or two, then you can take Dundun to play with you, but it won't work for a long time. As the general manager of the store, you have to do your job properly.

When she got upstairs, she saw Director Shen grabbing chicken with guest writer Geng Lele.

"This chicken feet is cooked really well. Sister Yue, please eat it."

"I don't. Chewing on the chicken feet wastes time. By the time I finish chewing, you will have eaten all the meat."

After staying with Geng Lele for a long time, everyone has more or less adapted to this girl's little tricks, such as not eating the snacks she brought before the dinner party, and not drinking the drinks she bought.

In addition, when eating, you should also promptly refuse her loving behaviors such as picking up food.

Because if you are not careful, you will eat parts that are difficult to chew, such as chicken feet, and watch this girl put all the delicious food into her stomach.

Shu Yun sat in the corner of the booth holding a bowl:

"Boss Boss, how long do we need to shoot?"

Director Shen swallowed the chicken and then said:

"I don't know either. Our crew is busy right now. How about this? After dinner, our crew will have a meeting to discuss the content of the shooting and... Yeah, the meat on the chicken legs is still delicious. "

As she was talking, her mind went to the chicken in the basin.

Shu Yun thought that the proprietress had already conceived the shooting content and ideas.

In the end, there was nothing, I just wanted to shoot a video related to Dundun...

No wonder those film and television practitioners complain that the most useless person on the set is the director. Today we finally saw it.

Next to him, Baobao Shen was still sighing at the deliciousness of peppercorn chicken.

Fragrant, fresh, numb and spicy, this chicken is really delicious. It must be eaten with green onions. This kind of pepper and sesame chicken is even more delicious.

There is a spicy sauce, but the spiciness of green onions and onions is not obvious. Instead, it tastes slightly sweet, which makes the chicken very delicious.

This combination is truly a masterpiece.

"Onions are called Pi Ya Zi in the northwest, and they are an indispensable ingredient in life. Whether you make chicken, pepper and sesame chicken, roasted whole lamb, or naan, etc., Pi Ya Zi is indispensable."

Geng Lele shared science with everyone while eating.

Lin Xu asked curiously:

"You're not an agriculture major, so you still study this in class?"

"I didn't learn from it. There is a Northwester in our class who always brags to me about how delicious the food in the Northwest is and despises the capital as a food desert. It makes my ears tingle."

Baby Shen became interested as soon as he heard this:

"Why didn't you let him come to our store to try it?"

"He thinks it's expensive..."

Then there is no solution.

Lin Xu took a mouthful of chicken and put it into his mouth, chewing it while counting the marinating time of the roasted chicken downstairs.

When you're ready to finish eating, go down and take a look. When it's almost done, turn off the heat and soak it until the afternoon before taking it out. This way, the roasted chicken can be thoroughly flavored, and even the chicken breasts will be delicious.

While everyone was eating, Zeng Xiaoqi came.

She was wearing a baseball cap, big sunglasses on her nose, and a silk scarf around her neck. Those who didn't know it thought a big star was here.

Shu Yun asked curiously:

"Why are you dressed like this? Are you being chased to confess your love?"

Geng Lele said with a smile:

"You can tell from this look that you haven't washed your hair. The last time I slept with my hair curled up, I wore a baseball cap for a whole day. I know this very well."

Zeng Xiaoqi didn't care. She picked up a pair of clean chopsticks and put a piece of chicken into her mouth. Her eyes were full of joy:

"Fortunately, I didn't wash and dry my hair before coming back. If I had done that, I would have definitely missed such a delicious meal."

The chicken is chewy, spicy and fragrant.

Compared with delicious food, washing your hair a day later is nothing.

In life, you have to make choices.

After eating a few bites of chicken, she took out her mobile phone and kept urging Dou Wenjing to come quickly in the group:

"This peppercorn chicken is super delicious, better than your first love, you must try it!"

Before Dou Wenjing could reply, Chen Yan sent a message to the group:

"You just eat what you want, why do you have to post it in the group? I'm so greedy that I just paid a high price for the camp chef to make me a portion of peppercorn chicken, and I'm waiting to eat it now."

Tsk, tsk, tsk, I didn’t expect that there were still people in the group who couldn’t eat it.

Seeing Chen Yan's speech, others quickly posted photos and videos of peppercorn chicken to the group. After posting, they didn't forget to talk about the taste of peppercorn chicken.

On the Hulun grassland, Chen Yan, who had just changed into a Mongolian robe and waited for the pepper chicken to eat, pursed her lips:

"I'm so stupid, really. I knew they were shameless, but I didn't expect them to be so shameless..."

But when he thought of eating roasted whole lamb around the campfire at night, Mr. Chen became energetic again:

"Hmph, let's see how I seduce you tonight. The roasted whole lamb made by Uncle Gao himself will definitely make all of you cry!"

When Dou Wenjing came to the store, Lin Xu had already finished eating the peppercorn chicken and started working in the kitchen.

"Wow, our crew is finally here for the first time. I decided to hold a meeting after dinner to discuss how to make Dundun both smart and cute."

Director Shen's words made everyone become serious.

Dou Wenjing asked:

"Where is it open? Is it here? I see many out-of-town customers rushing this way. Maybe it will be full of customers soon."

In this case, the meeting cannot be held in the store.

Firstly, it affects business, and secondly, this is the first meeting of the crew after all, so we need to be as serious as possible. After all, we are a regular crew, and we will do big things together.

"Then go to the company. The company has a conference room where everyone can speak freely. In addition, Dundun must be brought there. After all, he is the male protagonist and he must also participate."

After everyone discussed it, they arrived at the Brilliant Building under the leadership of Dou Wenjing.

The company was on vacation and empty.

When they arrived at the conference room, the beauties sat at one end of the long conference table and began to discuss how to shoot this program. In order to appear formal, Zeng Xiaoqi even set up a camera in a corner of the conference room.

The company's shooting equipment is complete and can be used immediately.

After setting up the equipment and turning on the recording mode, a few cobblers got together and started discussing how to show Dundun's cleverness, cuteness and naughtiness.

While they were discussing, a certain plump little cutie jumped in front of the camera where the shooting equipment was set up. He first raised his furry paw and waved towards the camera, then straightened up and walked slowly on his two hind legs, as if imitating human walking.

Dundun had a lot of fun looking at the camera.

However, several members of the crew did not see it and were still sighing and worrying:

"Blue cats give people a naive feeling. How to show that Dundun is not like this? It's so difficult to shoot a video..."

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When I was almost finished writing, I was so disturbed by the noise that I almost lost my temper. I have to work hard to make money and buy a quiet house! This chapter has 5230 words. Please vote for me, brothers! By the way, monthly tickets will be doubled at the end of the month. Those who can save will try to save until the end of the month. Those who can’t save can vote.