Chapter 500

CEN Su A Leng, Shao Ya Ya bite lip, turn the hand to close the door, enter the room.

"Tonight, I have time..." She said, "I have a cameo scene. I don't know if I can play with you."

Looking at Shao Yaya's beautiful face and thinking of her father as an investor, cen Su suddenly feels that she has seen a bright thoroughfare.

“…… Good evening. Come to my house? "

He was a little excited and his voice was a little hoarse. He clearly heard the sound of his heart beating violently in his chest.

Dong Dong!

Dong Dong!

Dong!

Tong Su chopped it to the chopping board.

The barrage of bullets passed quickly.

[que: little sister is a bit of a murderer 】

[Chen Liyuan: reward the anchor with a rose! 】

[Mo ran: I'm more concerned about that chicken. How many lucky draw can I get? 】

[fallem: I want to eat chicken legs (¯)]

after depilation, the white striped chicken lay on the chopping board. Tong Su washed his hands, picked up the knife, scratched his wrist and cut it from his back.

"Gourd chicken is very different from the whole chicken we usually make. For example, when the final gourd chicken is put on the plate, the abdomen is upward. In order to keep its shape and skin intact, we need to make an operation on the back. "

Remove the internal organs, clean, a pot of water boil, she put the whole chicken into the boil, as the boiling water boiling, slowly, some foam gradually ooze from the chicken, Tong Su with a spoon to skim one by one.

"When I can easily insert a chopstick into the back of the chicken, I can take it out - this means that the chicken has been thoroughly cooked, which can really remove the bloody smell and make the color of the chicken whiter."

The cooked chicken was cooled in cold water. She dried it and fished it out for use. She began to prepare the brine.

"In Chinese food, soy sauce and sugar are the main colors for food. For example, golden skin is the most suitable color for this kind of chicken. I want to make a spiced salty brine

While taking out the prepared spices, Tong Su explained to the people in front of the camera:

"in the book of taste spring and autumn, it is mentioned that if you don't want to make the skin of cucurbit chicken dark, you can't add a drop of old soy sauce in the brine, just raw soy sauce and rock sugar. The function of rock sugar is to "gild". Without rock sugar, the stewed chicken will be yellow

After baking the various spices such as fennel, Zanthoxylum bungeanum, star anise and cinnamon in the oven, take them out and put them into the spice bag, then put them into the earthen jar, add water, salt, soy sauce and rock sugar, and mix them.

She put the dried chicken into the brine, put five flower meat slices and bone sticks on the chicken, and put them into the steamer.

Ye Baixi: eh, what's in the jar? Meat and bones? 】

[Sicko: it's like meat and bone! 】

[enchanting blue: big fairy, why do you put meat and bones? 】

seeing the bullet screen played, Tong Su explained with a smile: "I learned it from books. The book says, "this will allow the chicken to absorb the fat and gum from the two during steaming, making the chicken taste more smooth and fragrant."

"In addition, rich fat can also protect the chicken, making it in the next step of high temperature frying, meat is not easy to change wood."

"Cucurbit chicken has to go through three processes: boiling, steaming and frying until it becomes crisp, boneless and tender, but it needs to be produced completely and whole, so naturally it needs a lot of thinking."

[Oh, it's OK. I've learned it! 】

[focus, I'll do it at home! 】

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