Chapter 730 Dundun: Please Put Your Envy on the Public Screen! How to Make Authentic Kung Pao Chicken! 【Please Subscribe】

"Cousin, can you take us to the racecourse?"

Since Dundun wanted to go to the racecourse to show off the car, the mother naturally wanted to take it there. At this moment, an internal commuter car happened to be passing by, and Shen Jiayue waved, intending to take advantage of it.

Most of the staff at the scenic spot are relatives of the Lin family.

If other families were to use their own relatives on such a large scale, it would be easy for conflicts to arise, or that kind of nonsense to happen.

But because Mrs. Lin was there in the Lin family, nothing like this happened.

When they first started working, the old lady told them that they could treat this job as a well-paying job, with salary, benefits, and social security. But if they wanted to get rich in a short time, they should look for another job.

No matter how much money the scenic spot loses, wages will be paid on time, and wages will not be delayed even if the scenic spot sells iron. However, if the scenic spot is going to make a fortune, don't be jealous.

Talking these things through in advance can save you a lot of trouble.

Relatives also understand that it is only natural that you get paid as much as you do.

For example, Chunsheng's cousin can get three to four thousand yuan a month in the scenic area. Although it is not much, in rural areas, for his age to have such a stable income, he is already considered a superior person.

After all, the teachers at Liancun Primary School are only of such high standard.

"Is Yueyue taking Dundun to the racecourse?"

My cousin said hello with a smile. She was about to deliver charcoal and some vegetables to the Starry Sky Base. Someone had booked a bonfire party and barbecue tonight, so they had to prepare in advance.

Starry Sky Base has now become a paradise for many backpackers. Buy a ticket and stay a night for only a few dozen yuan. You can also book various barbecues and bonfire parties, which is very suitable for relaxing during holidays.

Some tourists with mysophobia can also bring their own tents in, which gives them a high degree of freedom.

In the evening, everyone sat in front of the bonfire, ate meat, drank wine, and sang a song with their guitars to relieve the stress in work and life.

Soon, the racecourse arrived.

Shen Jiayue and Geng Lele jumped out of the car, one holding Dundun and the other holding Dundun's car, and walked into the racecourse through the side door.

As soon as he came in, he saw the little pony quarreling with the gray horse next to him again.

Although there was a big difference in size, his momentum was not inferior. He even jumped up and wanted to bite the big horse's head.

When Dundun saw it, he immediately struggled to get down.

Shen Jiayue put it on the ground, and the little guy used his paws to pull the car Geng Lele was carrying. It was obvious that the little guy couldn't wait to show off the new car.

Geng Lele, who was understanding of cats, put the car on the ground, looked at the surrounding environment, and couldn't help but exclaimed:

"It's so spacious, and the layout is very reasonable... It would be great if I could go to school here, ride horses every day, and feed the ponies."

Shen Jiayue controlled the car and went to the pony's stable. She smiled and talked about what she had seen yesterday:

"That pony loves to quarrel. Yesterday when we came here, we were also quarreling with the horse next door. If we have a chance, we can bring Xiaobai over to see who is better between it and this quarrelsome king."

Quarrel King is what everyone calls this Farabella horse. Like Xiaobai, it has its own name.

Geng Lele looked at Farabella's height, then thought about Xiaobai's appearance, and said with a smile:

"It is a head shorter than Xiaobai. It will definitely not be able to defeat Xiaobai. Maybe Xiaobai will pry his wife away."

These Falabella's, like Xiaobai, also have a male horse and multiple mares, and the mares can easily be seduced away.

For example, over at the Ginkgo Garden, the second prince, the romantic alpaca, had teased the mare. If Xiaobai came over, he would probably do the same thing.

Dundun came to the horse pen, and the quarreling king immediately gave up the quarrel, came over, and looked carefully at the car and the kitten sitting in the car.

"Meow~~~~~~"

Dundun leaned back on the car seat and stared straight at the Quarrel King. He looked very much like the decisive and murderous Mike in "The Godfather". Unfortunately, the little guy's licking of his paws was too cute, making Shen Jiayue escape from the fantasy of the second-generation godfather. Come to your senses.

"Xunlulu..."

The Quarrel King let out a soft cry. It didn't sound like he was arguing, but rather like he was curious about why Dundun had a car.

After Dundun finished her performance, she jumped out of the car and jumped to the table with carrot sticks next to her, hoping to feed her pet horse something to eat.

Shen Jiayue saw it and hurried over to help. She picked up a pack of carrot sticks and just opened it when several other Falabella horses came over, ready to eat.

Seeing this, Geng Lele also picked up a bag and started feeding it.

The Quarrel King ate carrots and looked at Dundun with envy in his eyes. But soon, when Shen Jiayue went to feed the big gray horse, it became dissatisfied again.

"You are so cute. There will definitely be a lot of people feeding carrots when it opens tomorrow, so you don't have to worry about food. But that's not necessarily the case for Xiao Hui. There shouldn't be many people feeding it."

The little pony is cute and doesn't seem to have any attack power. It is definitely the favorite of children.

And those tall horses, whether Akhal Tekin horses or other types of horses, all look very handsome and much better than Xiao Hui. Children will naturally choose these horses when they feed them carrots.

Shen Jiayue fed Xiao Hui a whole pack of carrot sticks, fed several ponies, picked up another pack, and went to visit Xiao Xia with Dundun.

At the farmer's restaurant, while Lin Xu was supervising the young people to tear the meat, he and Jia Xingwang also received several tables of tourists.

Everyone came here because of the reputation. Unexpectedly, they were very excited when they met Lin Xu. They were also more generous when ordering food. Originally, spicy chicken was enough, but it was directly upgraded to flame drunk goose.

The stir-fried wild vegetables have also been upgraded to bacon wild vegetables. After all, it is Lin Xu who cooks. The opportunity is rare. The more you eat, the more you earn.

Naturally, Lin Xu did not disappoint everyone. He returned to the kitchen and started working. Before long, the dishes were prepared one by one, and the tourists were full of food before they had time to climb the mountain.

"Boss Lin, what are they doing?"

Several tourists had enough to eat and drink, and did not leave immediately. Instead, they drank tea and watched Chen Shaokang and the others tearing meat seriously.

"My cousin's school cafeteria provides mediocre food. He makes some shredded meat and brings it to school to eat with rice."

"Bibimbap? Can we buy this?"

When the tourists heard that it was food, they immediately became energetic.

Lin Xu smiled and said:

"They don't have enough points to sell it...I'll give you a tutorial later. You can make it at home. It's very simple."

Upon hearing this, several tourists gave up the idea of ​​purchasing.

With nothing to do, Lin Xu soaked some dried chilies in warm water. After soaking until soft, he started cutting the chili shreds with scissors.

This is an essential ingredient for Dengying Shredded Beef and is the main source of the spicy flavor. The reason why it is soaked in warm water is to prevent it from being burnt when stir-fried, and also to better stimulate the spicy flavor.

When everything was ready, he started making it.

In order to let the cousins ​​eat more fat and water, all the shredded pork is fried in lard.

In terms of taste, it is also divided into different flavor types such as spicy, five-flavor, cumin, sweet and spicy.

While he was busy, Chen Shaokang and others rolled up their sleeves and carefully cleaned the glass jars they bought in the morning in front of the pool outside.

After washing and drying, you can put the prepared shredded meat in it.

In the kitchen, Lin Xu fried the shredded pork, then set up a frying pan, added lard to the pan, heated it up first, then poured in the chopped scallions and fried it.

"What are you doing, Xiaoxu?"

Jia Xingwang took a look, a little curious.

"Boil some scallion oil and let Shaokang and his friends bring some to school. They can mix it with noodles or rice."

This is the step of boiling scallion oil in Shanghai. First, boil the scallions in lard, cook the scallions until they are dry and crispy, then scoop them out, then add light soy sauce and white sugar to simmer.

Simmer until the sugar melts and the aroma of the light soy sauce becomes rich, then it is ready to serve.

Let it cool and put it into a jar. If you want to eat it, take a spoonful and stir it into the rice. The aroma produced by the hot rice and the smoked lard can make people want to cry.

While he was busy, Shi Wenming came back.

By the way, he also helped Cui Qingyuan pick up the urgent express delivery.

Cui Qingyuan opened it and took a look. It was complete with processors and several large-capacity solid-state drives, which could be combined with existing mechanical hard drives to form a data warehouse for easy scheduling and writing.

He had just been fishing with Geng Lishan near the reservoir. When the equipment came back, he immediately started working.

Lin Xuchong said to Chen Shaokang and Xiaoxun:

"You two should follow Professor Cui. In Tsinghua, not everyone can have this kind of opportunity."

When the two heard this, they immediately washed their hands and followed Cui Qingyuan to work.

Throughout the afternoon, Lin Xu was busy in the kitchen making shredded pork and boiling lard. By the way, he also used the method of boiling mutton oil to make some chili oil with lard.

Oil and water are directly filled up.

After finishing these tasks, he looked at the time, took the chicken legs bought by Shi Wenming and soaked them, and soaked a small bowl of peanuts to prepare Kung Pao Chicken.

Almost everyone knows the story of this traditional dish. When Guizhou official Ding Baozhen was the governor of Shandong, the chef tried to improve the sauce-fried diced chicken, using dried chili knots instead of sweet noodle sauce, and adding crispy peanuts and Shandong green onions to stir-fry the chicken. When it is ready, it becomes Kung Pao Chicken, which everyone loves to eat.

Soon after Ding Baozhen became the governor of Sichuan, he brought this dish to Sichuan. Because it is sweet yet spicy, spicy yet sweet, it quickly spread among the locals.

Ding Baozhen served as an official in Sichuan and Sichuan for many years, and finally died of illness in office. He was posthumously named the crown prince and Taibao by the Qing court.

In the past, East Palace was generally used to refer to the prince, so East Palace Taibao was simply called Gong Bao. Ding Baozhen’s favorite stir-fried chicken was also called Kung Pao Chicken.

There are many ways to make Kung Pao Chicken, including Shandong cuisine, Sichuan cuisine, Guizhou cuisine, and even Huaiyang cuisine and local cuisine.

Even abroad, Kung Pao Chicken is very famous. It is almost a must-order dish in Chinese restaurants everywhere. Foreigners never tire of eating it. Many people rate this dish as the best Chinese food.

China is a vast country, and customs vary greatly from place to place, as well as tastes.

But no matter where you are, no one can resist Kung Pao Chicken.

Although it has a spicy taste, it is not overpowering, and even Cantonese people who cannot eat spicy food can adapt to it. Although it has a sweet taste, it is not overpowering, and it is far less sugary than the amount of sugar in local dishes.

Coupled with tender chicken thighs and crispy peanuts, it encompasses flavors from all over the country and even the world.

Although this dish has only one flavor type and seems to be weak in popularity, in terms of popularity, it is like Ip Man in Chinese food, able to rub many flavor types on the ground.

Soak the red coating of the peanuts until soft and peel off.

Usually when frying peanuts at home, it doesn’t matter whether they are coated or not, but when making Kung Pao Chicken, this step is indispensable.

Especially the orthodox Kung Pao Chicken, if the peanuts are coated, people who know the food will laugh at it.

With the peanuts ready, Lin Xu took out the chicken legs, made a vertical cut at the thinnest part of the meat, and took out all the chicken leg bones and small bones.

Then tear off the skin of the chicken legs and cut off the excess fascia, leaving only the lean meat on the chicken legs.

Compared with chicken breasts, chicken legs have more fascia. In order not to affect the taste, it is necessary to use a cross knife on the inside and outside of the chicken legs to cut off the fascia in the chicken.

At noon, Shi Wenming heard that Chen Shaokang and others wanted to eat Kung Pao Chicken, and he muttered a little, if they want to eat this kind of dish, I can just make it, does Xiaoxu need to do it?

He finally came back and ordered some big dishes that he couldn't usually eat.

However, now that he saw Lin Xu's operation, Shi Wenming, who had been a country chef for nearly ten years, suddenly didn't understand Kung Pao Chicken.

Even if you just peel the chicken legs, you still need to change the knife?

When has it ever been so troublesome to serve Kung Pao Chicken for 20-30 portions in a restaurant?

Lin Xu finished cutting the knife, picked up the next chicken leg, deboned, skinned, and cut it all at once.

After all the chicken legs were processed, the chicken legs were taken over and cut into 1.5 cm square dices with a kitchen knife.

Kung Pao Chicken is a dish that pays special attention to its appearance. The four ingredients present, whether it is diced chicken, green onions, or dried chili peppers, must be slightly larger than peanuts, but not too big.

Under normal circumstances, the peanuts are processed first, and then the sizes of the diced meat, green onion segments, and dried chili sections are determined based on the size of the peanuts.

After dicing the meat, Lin Xu put it into a basin, put in the green onions, ginger slices, rice wine, and sugar in order, then added the egg white and potato starch, mixed evenly, and started marinating.

"Sugar color? Xiaoxu, is this dish pickled with sugar color?"

Seeing this, Shi Wenming finally couldn't help but ask.

Generally, when Kung Pao Chicken is made in restaurants, if you are lazy and easy, you will add some bean paste or sweet noodle sauce. If you are more particular, you will add some dark soy sauce. For those who are more orthodox, they will add dark soy sauce when marinating the meat.

Shi Wenming has never seen the practice of adding sugar color.

Lin Xu said:

"If you want a good-looking color, you have to use sugar color. Of course, if you don't pay so much attention, dark soy sauce is fine. Being able to add dark soy sauce in the pickling step is already better than 90% of chefs."

If Lin Xu usually ate by himself, Lin Xu wouldn't be so cumbersome.

But if my cousins ​​want to try the most authentic Kung Pao Chicken, I will definitely satisfy them.

I just don’t know if these young people can still eat this version of Kung Pao Chicken and eat the watery version when they go back to school.

Shi Wenming looked at Lin Xu's operation and felt that the clown was actually myself.

I originally thought that these little guys had never seen the world, ordering such a home-cooked dish, but now after watching Lin Xu's operation, I realized that it was myself who had never seen anything.

Lin Xu marinated the meat and cut some dried chili segments according to the length of the peanuts.

Remove the chili seeds and wash them with hot water to wash away the dryness of the chili pepper itself, so that the spicy flavor will be softer and more delicious.

Now that the diced chicken, peanuts, and pepper segments are all ready, it’s time to prepare the green onion segments.

The green onions are naturally Shandong green onions, but they should not be too large. It is best to be about one centimeter in diameter. In this way, when cut into sections, they will be comparable to diced chicken and peanuts, and the size will not be obtrusive.

Lin Xu peeled off the scallions, removed the head and tail, leaving only the white upper half.

The green onions in this part are relatively solid, mildly spicy, and have a touch of sweetness. They are most suitable for cooking with meat.

The green onion used to stir-fry mutton is also the upper half of the green onion, which is the half next to the root of the green onion. This is the essence of the green onion and is a favorite part of many dishes.

Cut green onions into segments according to the length of peanuts and place on a plate for later use.

Finally, start preparing the soul of the Kung Pao Chicken dish...the little lychee sauce, which is placed in this dish, is also called Kung Pao sauce.

Get a small bowl, add sugar, balsamic vinegar, salt, light soy sauce, pepper, pepper oil, water starch, add a little broth and stir evenly to make a sauce.

Sichuan peppercorn oil is used to replace Sichuan peppercorns. This dish must be eaten numb at high-end banquets, and Sichuan peppercorns cannot be added directly, so Sichuan peppercorn oil must be used instead when seasoning.

In addition to pepper oil, you can also use pepper water instead of water and stock in the sauce, which has a good effect.

After everything was ready, Lin Xu set up the oil pan and started making it.

Pour peanut oil into the pot, pour the peanuts in before it heats up, and start stir-frying over low heat.

For this dish, you need to make the peanuts first, because the freshly made peanuts are not crispy enough and need to be dried, so you have to start in advance.

Fry until the peanuts crackle, scoop out the peanuts, spread them on a tray, and start drying.

At this time, pour out the oil in the pot and replace it with lard. Heat it over high heat. While the oil is burning, pick out the green onion and ginger from the diced chicken.

At this time, the oil has also been heated. Pour the diced meat in and stir-fry over high heat.

When the chicken cubes form into pieces and the sugar color on the surface turns red, immediately scoop them out with a slotted spoon and set aside to control the oil.

This process only takes a few seconds, and the time should not be too long, otherwise the fried chicken will not taste good.

The reason why lard is used is to add flavor to the chicken so that it tastes more delicious.

Shi Wenming asked curiously:

"It seems so troublesome, can't it be cooked in one pot?"

Lin Xu poured out the lard from the pot and said with a smile:

"It's okay, but first fry the peppers, brown them, and then stir-fry the diced chicken. The temperature in the pot has already dropped, so the chicken can't be fried right away, and the texture will be a bit different."

The reason why cooking in restaurants is divided into steps is not only to increase efficiency, but the most important thing is to ensure the freshness of the ingredients.

After pouring out the lard, Lin Xu added half a spoonful of rapeseed oil to the pot, and a little more lard. Heat it up over high heat, then pour the chili segments in and stir-fry.

Don't rush this step, you have to take your time, so that the spicy flavor can be brought out, and the dried chili segments are fried until crispy. It will be spicy but not dry in your mouth, which is very comfortable.

When the peppers in the pot turn brown, add the diced chicken and stir-fry for a few times, then add the green onions.

Stir-fry for a few times, pour in the prepared sauce, and let the sauce tightly wrap around the surface of the diced chicken. When the sauce thickens, add the dried peanuts, stir-fry evenly, and serve on a plate.

Shi Wenming on the side smelled the spicy and sweet smell, looked at the red-colored diced chicken and the thick soup hanging on the surface, and felt like he was getting to know this dish again.

I never thought that Kung Pao Chicken could be so high-end.

The aroma of peanuts, diced chicken, pepper, green onion, etc. A dish can have so many layers of aroma that make people drool when they smell it.

Lin Xu smiled and handed a pair of chopsticks to Shi Wenming:

"Try it, uncle, and see how it tastes."

"You don't need to taste this..."

As Shi Wenming spoke, he hurriedly took the chopsticks and reached for the diced chicken on the plate...

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