Chapter 644 Damn It, My Senior Brother Is the One Who Takes the Villain Script! Northwest Chicken! 【Please Subscribe】

Lin Xu has been to Building No. 12 several times, but has never eaten the chicken.

He originally planned to take time to find Yin Hongbin and learn this dish using the cooking learning cards, but he didn't expect Dai Jianli to take the initiative to teach him.

So what are you waiting for? Let’s learn!

Lao Dai looked around habitually and felt relieved when he realized that Lao Yin was on duty at Diaoyutai and would not suddenly come out to beat him.

In a sense, this is considered a form of stealing.

After all, secretly making other people's specialty dishes and teaching them to others, this lets the person involved know that he will probably have to bravely enter Building 18 again with a knife.

But in life, you have to have some fun.

He said:

"I'll first check if there are enough ingredients. I need one free-range chicken, three potatoes, one onion, a handful of dry peppers, two or three green peppers, and five or six pieces of garlic..."

Just as he was talking, Xie Baomin walked into the kitchen from outside:

"What are you doing?"

"I'm teaching Brother Lin how to make chicken."

Xie Baomin was immediately happy when he heard this:

"Two days ago, Lao Yin said that a place like Ginkgo Garden is suitable for chickens. He is going to teach my junior brother. You are so blatantly provocative. Aren't you afraid that Lao Yin will beat you?"

"What are you afraid of? I'll just say it was Lao Yuan and Lao Fan's idea. Anyway, Lao Fan is weak, Lao Yuan is strong, and Lao Yin can't defeat them even if he tries his best..."

When Lin Xu saw that his senior brother was so concerned, he thought he wanted to give him a few words of advice. Who knew that he reminded him:

"Including Lao Song, Lao Song has always been resentful about the practice of cold-water fish in the northwest, which just provoked a conflict between them... I looked for an opportunity to stir up trouble in front of Lao Song, and said that Lao Yin was laughing at him. The hair is bald..."

Lin Xu:? ? ? ? ? ? ? ? ?

Aren't you two afraid of being struck by lightning when it's cloudy and rainy?

It's just bad to the core.

And judging from the skillful looks of the two of them, this is definitely not the first time they have done this... The senior brother is indeed a person who has taken the villain script.

Lin Xu glanced at Song Dahai, who was sitting at the dining table at the door of the kitchen, holding a wine glass and drinking with Fan Ming, the executive chef of Building 11, and felt inexplicably sympathetic.

It’s like a man is sitting in the garden, and the pot is coming from heaven.

Song Dahai, Fan Ming and Yuan Debiao each clinked their wine glasses. Seeing that Lao Xie and Lao Dai were missing, he looked around and found that they had gone to the kitchen. He stood up with the wine glasses and shouted:

"Lao Xie, Lao Dai, what are you two doing? Running away before finishing the wine?"

Dai Jianli said to him:

"Let's add another dish to Brother Lin. You drink first, and we'll be there soon."

"Okay, don't make us wait too long."

Lao Dai gestured OK to him, acting like a good brother.

This scene made Lin Xu very emotional.

Honest people not only suffer in front of the goddess, but also cannot take advantage in front of the brothers. If they are not careful, they will be dug into the trap.

"Boss, the ingredients Chef Dai asked for are all ready. Do you need to change the knife?"

Just when Dai Jianli reported the ingredients, the chef next to him started preparing.

Now that the kitchen has all the ingredients, it is easy to find the ingredients for making a large plate of chicken.

Dai Jianli looked at it, smiled at the cook and said:

"No, I'll just come. If you're not busy, you can learn how to make it. Dapanji is a home-cooked dish in the northwest. It's not that elaborate, but there are some points that you should pay attention to. You won't suffer any disadvantage if you learn it."

Not only do you not suffer any losses, you also avoid many detours.

There were several helpers eating around. He put down his bowls and chopsticks and came over.

There are not many opportunities to watch chefs with Chinese prefixes display their cooking skills, so don’t miss it. As for eating, everything is secondary. Once you learn one and a half tricks, you may have the skill of eating for a lifetime.

Xie Baomin took the prepared potatoes and said:

"To make a large plate of chicken, you must use this kind of yellow potato from the northwest. It has a soft and glutinous texture and the flavor of the chicken soup can be stewed in. It is more delicious than crispy white potatoes."

The so-called yellow potatoes and white potatoes refer not to the skin, but to the color of the potatoes when they are cut.

Yellow potatoes have a high starch content and are suitable for stewing or processing potato starch, while white potatoes have a crispy texture and are suitable for making spicy and sour shredded potatoes, stir-fried shredded potatoes and other dishes.

Dai Jianli looked at the chicken and said:

"The chickens are also good. It looks like free-range chickens sent by Lao Huang. They are more than enough to make a large plate of chickens."

He did not immediately start cutting the chicken, but put the prepared northwest peppers in a basin, poured some hot water into it, and started soaking.

He said as he was busy:

"Northwestern cuisine is indispensable for string peppers, but string peppers cannot be cut directly before use. They must be soaked first and then added to the pot when soft. Not only will they be spicier and more fragrant, but they will also make the dishes more colorful. Red and bright.”

There are many ways to cook large plate chicken, and every household is different.

In terms of coloring alone, there are ingredients such as sugar color, dark soy sauce, bean paste, and northwest hot sauce, all of which are meant to add a ruddy color and make the dishes more appetizing.

After soaking the dried chilies, he rubbed the chicken skin with salt, rinsed it, and reminded:

"There is no need to blanch the chicken. All blanching instructions are wrong. If you are worried that the chicken will not be fresh and taste good, don't use the whole chicken. Use chicken legs and wings instead. Remove the meat from these parts. The chicken will taste better on the body. All the meat is available, and if you make a large plate of chicken, it will taste better than a whole chicken."

The roots of the chicken legs and wings are all live meat, which tastes fresh and tender, and is delicious no matter how you cook it.

Relatively speaking, chicken breast is a typical dead meat. No matter how it is cooked, it is easy to become dry and dry, and it is not easy to taste. It is very different from chicken thigh.

Clean the chicken and hang it in a ventilated place in the kitchen. Control the moisture on the surface and tighten the chicken skin slightly. This will make the chicken taste better.

After finishing this work, he quickly peeled the potatoes, cut them into hob pieces, rinsed them with water, and set them aside to control the water.

Then set up the oil pan, add rapeseed oil in it, and heat it over high heat.

Burning oil?

What is this going to do?

Lin Xu looked a little curious, thinking that when making beef stew before, there was a step of frying potatoes. Could it be that Lao Dai was frying potatoes?

The potatoes in the beef stew are delicious if fried and then stewed. The potatoes in the chicken should be delicious too, right?

But in the past, no matter whether we ate a large plate of chicken in the school cafeteria or out, there seemed to be no step in frying the potatoes, and there was even very little meat. What was promised was a large plate of chicken, but in the end what was served was a large plate of potatoes.

Perhaps seeing Lin Xu's doubts, Dai Jianli said:

"Fried potatoes will taste delicious no matter how you stew them, and they won't get mushy easily. If you haven't eaten such a large plate of chicken, you might as well give it a try. I guarantee you won't be able to stop eating it."

When the oil was 60% hot, he poured the potato pieces from the basket into the pot and began to fry them.

Xie Baomin next to him said seriously:

"Frying the potatoes will make them more fragrant and glutinous. At the same time, the moisture in the potatoes will be reduced, and they can better absorb the broth when stewing... Therefore, when making this dish, it is best to fry them. There is still a big difference between fried and not fried.”

Dai Jian used a spoon to push the bottom of the pot to prevent potatoes from sticking to the bottom of the pot.

When the potatoes are fried until slightly charred on the surface, remove them from the pot and set aside to control the oil.

Pour out the oil from the pot, then take the chicken with the skin slightly tight after drying, cut it into small pieces, and put it in a basket for later use.

Then he cut the green onions, ginger, garlic, and onions in sequence, cut the red peppers soaked in hot water into sections, and broke the green peppers into pepper chunks with his hands. Then he took some peppercorns, star anise, bay leaves and other spices to make the ingredients for the large plate chicken. Even if it's all together.

With the development of Dapanji, many methods have been derived.

For example, the methods of Han people, Kazakh people, Hui people, Uighurs, etc. There are nearly 50 ethnic groups living in the northwest region. There are many schools of food, and the cooking methods are also in a state of blooming.

Commonly used Northwest chili sauce, Pixian bean paste, glutinous rice cake pepper, etc. are all products of different schools.

Dai Jianli's method is relatively simple. No sauce is used, only soaked dried chili peppers and a few green chili peppers for matching colors, so as to maximize the fresh flavor of the chicken itself.

But the disadvantage is also obvious, that is, if the ingredients are not fresh enough, the large plate of chicken will be unsatisfactory.

Heat the oil in the pot again, and add a spoonful of cooked chicken fat to the pot.

Chicken fat can maximize the flavor. If the quality of the chicken is average, adding some chicken fat can greatly increase the quality of the dish.

Dai Jianli said with a smile:

"The fried potatoes should have been fried in chicken fat, but that was too extravagant. A good home-cooked dish was made to look unaffordable. This deviates from the original intention of home-cooked food."

Lin Xu feels that fried potatoes are not very homely. Nowadays, when cooking at home, due to the lack of pots, stoves and health concepts, oil dishes are rarely cooked.

Sometimes even if you want to do it, the Western-style flat-bottomed wok at home cannot be used for deep-frying.

When the oil was hot, Dai Jianli grabbed a handful of rock sugar and threw it into the pot, and began to stir-fry the sugar color. Since there is no bean paste or chili sauce, some sugar color should be added to increase the color of the chicken.

It also tastes more delicious this way.

The sugar in the pot melted and before it turned into sugar color, he poured the chopped chicken into the pot and started to stir-fry.

The firepower of a professional stove is strong enough, so you can cook the stir-fried sugar-fried chicken together. If it is a home stove, it is better to separate it, because the firepower comes up too slowly, and the moisture in the meat will come out before the surface of the chicken is dry. .

Stir-fry the chicken in the pot and turn the heat to maximum. Be patient during this process and stir-fry the chicken until there is no moisture left.

The most important sign that the chicken has no moisture is that the oil in the pot becomes clear again.

At this time, the chicken shrinks slightly and the surface of the chicken skin is slightly burnt. If it is stewed again, the aroma and taste will be outstanding.

But it was not the time to stew yet. Dai Jianli poured in the chopped dried chili segments and continued to stir-fry, letting the fat in the pot bring out the spicy flavor and capsaicin of the chili peppers.

Thread chili has a strong aroma and moderate spiciness, so you can use more of it.

In fact, when Northwest people cook, although the chili pepper is an ingredient, it is almost as much as the main ingredient - Northwest people also eat spicy food very vigorously.

The red peppers have been soaked until soft, so they need to be fried for a while, otherwise the aroma will not come out.

Wait until the spicy flavor comes out, then add peppercorns, star anise, bay leaves and other spices, stir-fry briefly, and finally add the chopped onions, ginger and garlic.

All these ingredients are stir-fried until they are fragrant, and the chicken is actually almost cooked.

But the chicken at this time cannot be eaten because the meat is too firm and difficult to eat. It needs to be stewed slightly to add the flavor of the meat to the soup and at the same time to make the chicken fall off the bones.

Dai Jianli cooked some rice wine along the edge of the pot, using the volatility of alcohol to take away the odor in the pot.

Then add light soy sauce, dark soy sauce, salt and other condiments to increase the color and aroma of the dish, then add the fried potatoes, stir evenly and add boiling water, cover the pot and start stewing.

Xie Baomin said to the onlookers:

"The potatoes have been fried, so you can stir them like this. If there are potatoes that have not been oiled, it is best to add boiling water and scatter them on top to prevent the potatoes from being overcooked."

Fried potatoes are not mushy even if they are cooked, but still remain intact.

If not fried, this kind of yellow potato can be easily stewed until it becomes crispy.

Wait for the soup in the pot to boil again, cover the pot, reduce the heat to medium-low, and start simmering.

Lin Xu asked:

"Can we just stew it next?"

Dai Jianli nodded:

"Yes, but there are tricks to stewing. If you want the taste to be more fragrant, you can use stock broth. If you want the meat to be more tender, you can add a bottle of Wusu. If you want the chicken to be more umami, just add some chicken stock."

Just as he was talking, Song Dahai walked in:

"What are you doing? It's like a seminar."

"Lao Plate Chicken, Lao Song, please help me check it later. Let that bitch Lao Yin see that our chefs from the south of the Yangtze River can also make this dish well."

Lao Dai's words immediately aroused Song Dahai's regional emotions:

"You don't need to taste it to know that it will definitely not be worse than Lao Yin's. Last time he boasted that people from the northwest cook the best fish in the world. Isn't that nonsense? He doesn't take us Hubei people seriously at all!"

Yes, this has stoked the fire.

With Lao Dai's virtue, it is not a loss at all if someone knocks him out.

Lao Xie coughed dryly and pretended to persuade Song Dahai:

"Old Song, don't say that. Pay attention to unity. Lao Yin is actually a good person. I didn't go out of my way to help you ask about hair growth remedies in the northwest last time."

It's okay not to mention the hair, but when it comes to this issue, Song Dahai becomes even more angry:

"It's useless at all. It's a completely useless product. He was just worried that it would be harmful to the body, so he wanted me to try it first. If it works, he would apply it again."

Lin Xu looked at his senior brother and Lao Dai and felt that fortunately this was not a fairy world.

Otherwise, Heaven will definitely bring down an unparalleled calamity and turn these two scum of the world of immortality into dregs.

The chicken in the pot simmered for about 20 minutes. Lao Dai opened the lid of the pot. The inside was rich in flavor and the soup was reduced by half and became much thicker.

Pour in the green chili peppers and onions, stir-fry carefully, and simmer for a few minutes. This delicious large-plate chicken is ready.

In terms of cooking method, it is indeed quite simple, but there are some things that need to be paid attention to, such as the selection of materials, the potatoes should be fried, and the chicken should be thoroughly fried, etc.

Dai Jianli put the large plate of chicken into a large round tray and added some coriander as a garnish. The whole dish was considered ready.

Lin Xu also used the perfect cooking learning card to learn this dish.

At this time, everyone outside had basically finished their meal. Only Shen Guofu, Lin Hongqi, Chen Meiliang, Chen Yuejin, Han Shuyu, Cui Qingyuan and others were still drinking.

Seeing the large plate of chicken being served, Lao Shen immediately said:

"Oh, is there an extra surprise? You have to try this. I haven't had chicken on a large plate in several years."

After he said this, other elders also expressed their desire to give it a try.

Lin Xu saw this situation and asked:

"Would you like some pantyhose noodles?"

"That's for sure. The big plate of chicken must be paired with trouser noodles, otherwise it will be boring to eat."

Since his father-in-law had spoken, he went to the kitchen to prepare trouser noodles.

This is actually easy to make, because there is ready-made dough in the kitchen, which is leftover from making hand-made noodles. Qin Wei and the others were worried about what to do with it. Lin Xu directly picked up the rolling pin and rolled it into a dough sheet, then cut it into one-inch wide noodles. , put into boiling water and cook.

When it's almost ready, grab a handful of green vegetables and put them into the pot, then take them out with the noodles, rinse them with hot water to prevent them from sticking, and then you can take them out and eat them with a large plate of chicken.

When eating a large plate of chicken, you usually eat meat. The meat and potatoes are almost eaten. Pour in the cooked noodles and mix them with the large plate of chicken soup. The taste is really incredible.

When the trouser belt noodles were brought out, more than half of the chicken and potatoes on the plate were missing.

Chen Meijuan, Han Shuzhen, Shen Jiayue and others who had stopped eating actually sat down to eat again. Lin Xu asked curiously:

"How's this big plate of chicken?"

Shen Jiayue said immediately:

"It's delicious, super delicious, especially the potatoes. They soak up the soup and taste soft and waxy, so delicious."

Han Shuzhen and Chen Meijuan also said that the potatoes are more delicious than those in ordinary chicken dishes.

Lin Xu sat down, picked up a piece and tasted it. The potatoes were indeed fragrant and waxy, especially when he bit into the fried charred shell on the outside, he could clearly feel the soft, waxy and sandy texture of the potatoes.

I have to say, these potatoes are really delicious, even better than chicken.

Pour the cooked trouser belt noodles onto the chicken tray and mix evenly. Lin Xu took two bites and found the chicken more and more delicious. The chicken was fresh and chewy, the noodles were smooth and fragrant, and the potatoes were soft and glutinous. Not enough.

No wonder this home-cooked delicacy has become popular in the Northwest in just 20 or 30 years, becoming the first delicacy in the Northwest. With its delicious taste, texture, and simple preparation, it is difficult not to become popular.

After everyone had eaten and drank enough, the tourists in the morning gradually dispersed, while the tourists in the afternoon poured in again.

Many people came in and started to look for Dundun, wanting to take a photo with this chubby little guy, but he had already gone to the pond, lying on Lao Suntou's fishing chair and basking in the sun leisurely. .

Lao Suntou was squatting in the open space aside, replacing the hooks and lines of his fishing gear.

After fishing crucian carp all morning, the addiction has passed and I have to challenge the big fish in the afternoon.

The sun is quite strong at the moment, making the water surface warm. If I catch a big fish, I can brag about it in the fishing association group.

What's more, with the lucky star Dundun by your side, you have a high chance of catching a big fish.

Soon, the fishing gear was arranged, and he sprinkled some nest materials into the pond, then hung a big twisted fat worm on the hook, then threw the rod into the water and started fishing.

"Dundun, it's up to you..."

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