Listened to the old man's words.

Xu Zhuo understood why this dish emphasized egg white paste.

Without egg white paste, the chicken is not good at all to roll into a chicken roll.

And even if it can be rolled, as soon as it is fried in the oil pan, it will crack immediately.

The chicken rolls become chicken fillets, or chicken balls.

It's completely contrary to the name of the dish.

As for the shape that the old man said, it is very easy to understand.

The highlight of this dish is the chicken rolls, and as long as they can be made into rolls, they will be half successful.

The rest only needs to be moderate in taste and crispy on the outside.

You can get more than 90 points for this dish.

"This kind of fried food is not the main dish at the banquet, so the shape and taste are secondary. If you know how to make this dish, you'll be able to make basically all the tempura. ”

"Tempura?"

Xu Zhuo was a little surprised, why is this thing still involved in Japanese food?

The old man smiled: "The so-called tempura, in fact, is the general name of the outer crispy fried products, this chicken roll with net oil, is more difficult than tempura, so if you want to know this dish, you can make any tempura." ”

Boss Xu was a little surprised when he heard this.

Could it be that if you can blow up something, you can go to the Japanese food world to pretend to be forced?

Xu Zhuo didn't have any feelings about Japanese food, and felt that he paid too much attention to the beauty of form.

It's not that the taste is bad, it's just that compared to the variety of names in Chinese food, the form of Japanese food is not much different.

He had been to a few famous Japanese restaurants before, but they all felt average.

Eating and eating, or Chinese food is more enjoyable.

Of course, in terms of forced qualifications, Japanese food is fuller than Chinese food.

Xu Zhuo felt that what could be comparable to Japanese food in terms of forcing style was the molecular cuisine that Zhao Guangming was preparing now.

These two are simply Chen Beixuan and Li Qiye in the food world.

But which one is higher, it's a matter of opinion.

Although French food is also quite compelling, French food is more procedural.

Change the pair of knives and forks for the last dish.

After eating one dish, you have to wait a long time to see the next dish.

The program is very fixed, and the forcing aspect is a little weaker.

Xu Zhuo began to prepare the ingredients for the chicken rolls with net oil.

I don't know if this dish is really too weak, or if the C-grade signature dish has a privilege.

The system gives three ways to make chicken rolls with net oil at once.

The first is the most common, which involves wrapping shredded chicken with minced water chestnuts and shredded ham in net oil, and then wrapping it in egg mixture breadcrumbs for deep frying.

The second one is prettier, but a little more cumbersome, with the addition of seaweed slices, winter bamboo shoots, and carrot strips. When you make it, wrap the carrot strips in the middle, which makes the color more beautiful and the flavor more diverse.

The third method is not much different from the second, but the carrot strips are replaced with cheese strips, and they will be shredded when eating, so I guess girls prefer it.

But either way, the kids next door were crying.

Xu Zhuo plans to make the first one first.

Feel the difference in this dish.

By the way, try the egg white paste that the old man said.

He first slice the chicken breast into three or four millimeter slices and then shred it.

After cutting it, he took out the piece of ham and cut it into shredded meat like chicken.

Then he began to clean up the horses' hooves.

Water chestnut is also called water chestnut, and the taste is crisp and slightly sweet.

It is an indispensable ingredient in many desserts and dishes.

Xu Zhuo peeled the horseshoe, cleaned it, and cut it into small pieces.

Next, start seasoning the three fillings.

In a large bowl, sprinkle a spoonful of salt, drizzle with light soy sauce, then add pepper and allspice, beat in two egg whites, and sprinkle with a handful of dry powder.

Once well mixed and set aside, marinate.

Taking advantage of this time, Xu Zhuo fished out the lard net oil from the water, spread it on the cutting board, and used kitchen paper to absorb the moisture on the surface to avoid the phenomenon of frying pans when putting the oil pan.

Then use a kitchen knife to change the lard.

There is no requirement to change the lard to the knife, and it is generally cut into squares of about ten centimeters.

This is easy to operate, and the thickness of the fried chicken rolls is consistent, which is more beautiful.

After the pork net fat was cut, Xu Zhuo began to prepare the egg white paste.

The amount of egg white paste is very small, Xu Zhuo uses two egg whites, grabs a handful of cornstarch and stirs it into a paste.

The egg white paste for gluing the lard is complete.

Xu Zhuo tried it with his hands, and the viscosity of this thing was indeed quite high.

It is said that in the past, egg white paste was also used to repair cultural relics, and then lime was enough to make the real fake.

I don't know if it's true or not, but this thing is a rare adhesive anyway.

Then Xu Zhuo made a whole egg batter for sticky breadcrumbs.

Beat two eggs in a bowl, pour in a little cornstarch, sprinkle in a little salt, and stir until a thin paste.

Then take an empty plate and pour the breadcrumbs into it.

Once everything is in place, the production begins.

Line a sheet of lard on the board and place the chicken filling along the edge of one side.

Adjust the filling into even strips and roll the lard from one end.

Once you've rolled it up, spread some egg white paste on top.

Let the lard stick together.

Then rub both ends with egg white paste to stick together.

This prevents hot oil from getting into it and affecting the taste of the finished product.

Then use chopsticks to pick up the finished chicken roll and put it in the whole egg batter.

Flip it so that the batter completely envelops the rolls.

Pull it out and roll it back and forth on a breadcrumb-filled plate.

Once the whole chicken roll is covered with breadcrumbs, carefully pick it up and place it on an empty plate for later use.

After all the chicken rolls were ready, Xu Zhuo took the pan to heat the oil and began to fry it.

Chicken rolls are similar to potato chips.

All oil temperatures are required to be five or six percent.

The oil temperature of this food should not be too high, because the outermost layer of breadcrumb oil will paste off when the temperature is slightly high, and the meat filling inside needs to be slow-fried for a few minutes to cook through.

Therefore, it is suitable for low heat and slow frying.

When frying, Xu Zhuo held a large colander and kept turning it to avoid uneven heating of the chicken rolls.

When the chicken inside is cooked through, the breadcrumbs on the outside are just golden and crispy.

Xu Zhuo took it out and put the fried chicken rolls on the tray.

But I can't taste it yet, because this dish still has to be changed.

In banquets, fried products are generally plated.

For example, before serving, the chicken roll has to be cut into water chestnut segments and then arranged in various shapes on the plate.

In this way, it is more pleasing to the eye.

The so-called horseshoe segment is actually to cut the chicken roll into small segments with one end beveled and one end flat.

He put the fried chicken rolls on a cutting board, cut off the two ends to make the meat roll a complete cylinder, and then cut it diagonally from the middle, so that the meat roll became two horseshoe segments.

Next, Xu Zhuo placed the horseshoe segment on the plate and made it into a flower shape.

A perfect chicken roll with net oil is ready.

"Let's try it all and see how this chicken roll I made with net oil is good. ”

After speaking, Xu Zhuo took the lead in clipping a piece of net oil chicken roll and sent it into his mouth.

The outer skin is crispy and delicious, and the pork net fat inside has melted and is absorbed by the chicken, making the chicken more fragrant, plus the freshness of the shredded ham and the crispy crushed water chestnut.

The kid next door asks if you cry!