Food Circle Plug-in Emperor

It's just that in the whole chicken cooking teaching practice class, the steamed chicken with fermented bean curd is cooking whole chicken.

On the other hand, Shangshi’s private kitchen restaurant is steamed after being sliced.

The steamed chicken with fermented bean curd in Liujia Cuisine is a very popular dish in the store because of its good taste and authentic cooking.

There are even many old customers who will call in advance to inquire about the specific meal schedule of this dish, so that they can come to eat on the same day.

Shangshi private restaurant uses grass chicken for this dish.

Grass chicken is tender and delicious, and it is very suitable for steaming cooking methods.

While cutting up the whole chicken, Liu Yunong instructed Fu Yu: "This dish is not a rare dish, but the method in our store is different from the ones outside. Like other places, this dish is made with But we use whole chickens. For steamed dishes like this, after the whole chicken is split, the ratio of the marinade and the steaming time need to be precisely controlled by the chef.”

"Of course, this is not something that can be accomplished overnight. Practice makes perfect through repeated cooking. To put it bluntly, it all depends on experience."

Fu Yu nodded and followed Liu Yunong, watching her cooking carefully.

"Steamed dishes like this are actually best arranged in autumn."

Liu Yunong is very skillful in cutting the whole chicken. Every time he cuts the chicken, he can accurately separate the chicken and the spine without any unnecessary operations.

Fu Yu admired Liu Yunong's knife skills and listened carefully to her words.

"It's said that if you stick to autumn fat, it's easy to get angry if you eat too much meat. Adjust the cooking method and use the steaming method to keep the original flavor of the chicken without getting angry."

"So in autumn, I arrange this dish twice a month."

"However, in winter, this dish can also be served as a meal. When we cook here, we use salty and fresh Cantonese-style fermented bean curd for seasoning, which is very distinctive. The taste of this Cantonese dish is fresh and smooth, and it goes well with rice. The staple food that goes with it is Wuchang long-grain rice with a very good taste."

Liu Yunong cut up the whole chicken and started cooking.

Dice shallots, mince ginger and garlic.

Dice the shiitake mushrooms.

Cantonese-style fermented bean curd, crushed in a small bowl.

Add soy sauce and cooking wine and mix well.

Put all the seasoning into the chicken nugget bowl.

Add pepper, minced ginger, minced garlic, shredded dried chili, and a little sugar.

Add the adjusted fermented bean curd juice and a little sesame oil.

At this time, Liu Yunong suddenly said: "This dish is prepared slightly differently in each branch."

Fu Yu was taken aback, a little surprised: "Is the cooking method different?"

Liu Yunong nodded and said with a smile: "Well, except for a few very popular dishes, the rest of the dishes in the store will be adjusted according to local conditions. Whether it is the taste or the use of ingredients, it will be closer to the eating habits of the local people."

"Just like this dish, at the main store, we use potatoes as a side dish instead of shiitake mushrooms. At the first branch, we also add more fermented soybeans for marinating. If the locals like spicy food, they will also add some Refers to the pepper."

"These things need to be used flexibly after on-the-spot investigation."

Fu Yu learned it!

This is the way of doing business in the catering industry!

Liu Yunong continued to cook.

Add shiitake mushrooms to the pot, mix well, and start marinating.

"These are freshly made and need to be marinated for an hour."

Liu Yunong put the marinated chicken nuggets aside, took the pre-marinated chicken nuggets, and put them into the steaming bowl.

"High heat, steam for 20 minutes."

"The specific time has to be judged by yourself according to the degree of ripeness of the chicken."

Fu Yu nodded.

That is to say, it needs hand feel and experience to judge, and accurately grasp the steaming time.

All the ingredients, if the steaming time is not enough, the heat is not enough, the taste will be worse.

And if the steaming is too hot, it will also affect the taste.

Fortunately, Fu Yu has absolute texture and fire control skills in his hands, this dish is almost tailor-made for him.

While waiting for the steaming time, Fu Yu also started to learn how to cook.

Cooking is just one word, practice!

Cooking over and over again, practice makes perfect, and experience is accumulated through such a little exploration.

Fu Yu learned quickly and did it well. During the whole pickling process, Liu Yunong stood by and watched.

Liu Yunong originally wanted to give a few words of guidance. After all, he is an experienced person who knows the difficulties and easy-to-problem areas of cooking this dish.

As a result, Fu Yu's cooking was done in one go.

Whether it's cutting the whole chicken, the ratio of seasonings, or even the method of marinating, there is no difference at all.

This made Liu Yunong feel an indescribable sense of loss.

It's as if I had a stomach full of prepared speeches, but I didn't say a word in the end. I couldn't say a word, and I was a little embarrassed.

It was agreed to guide, but the apprentice successfully started after reading it once.

Then she has been tossing around for a long time, and she came to the store to wait until now, what is she trying to do?

Just let Liu Zhangpeng and Wang Yulong be in charge, and Fu Yu can't follow suit.

"Chef Liu? Master!"

Liu Yunong was slandering silently when he heard Fu Yu calling him.

She was taken aback for a moment, and then realized what Fu Yu called just now.

master? !

A simple salutation made Liu Yunong feel that his lost mood improved by half in an instant.

Thinking about it carefully, it seems that since the apprenticeship, Fu Yu has called her master twice except as a joke, and when he usually calls her Chef Liu.

It's not that there is anything wrong with this title, it's just that there is definitely no master who is closer.

Liu Yunong tried his best to suppress the corners of his mouth that were desperately upturned, and asked as calmly as possible: "What's wrong?"

Fu Yu asked curiously: "I have eaten steamed chicken with fermented bean curd before, but I used Kedong fermented bean curd, I have never used Cantonese style fermented bean curd, and this fermented bean curd does not seem to be sold locally, right?"

Liu Yunong smiled: "This fermented bean curd is directly mailed from Guangdong. It is an old brand that our store manager has cooperated with for many years. The taste is very authentic."

Fu Yu nodded, and the taste was indeed different from that of Maxima.

Liu Yunong thought of something, and said casually: "Do you know how this dish was developed?"

When Fu Yu heard this, he immediately became interested: "I don't know."

Liu Yunong said: "Supplement to Compendium of Materia Medica records that fermented bean curd has a 'salty and sweet taste, flat nature, and nourishes the stomach." The characteristics of the chicken match with the chicken that is sweet, warm, invigorating and warming the stomach. It is suitable for overthinking about review and preparation, as well as for those who are weak after childbirth, postoperative surgery, and serious illness, and those who are trapped by the recent heavy rain. It is especially beneficial for those who have poor appetite and feel full after eating less.”