"The host has completed the publicity and filming work, and its reputation has been further enhanced, and the D-grade Cantonese signature dish - soy sauce chicken is specially rewarded, congratulations to the host. ”

Two days later, when Xu Zhuo watched the rough-cut promotional video, he remembered such a prompt tone in his mind.

For this kind of surprise, Xu Zhuo is no longer surprised.

After all, recently, the system has rewarded a dish from time to time, and the reward made Xu Zhuo himself numb.

However, numbness is numbness, he still wants to make this soy sauce chicken, and even makes a new one in the store.

Because this soy sauce chicken is delicious.

Soy sauce chicken, also known as soy sauce chicken, is a representative dish of Cantonese cuisine in the Cantonese cuisine system, and together with white-cut chicken, salt-baked chicken, sand ginger chicken and other dishes, it constitutes a chicken dish in Cantonese cuisine.

This dish is simple to make, the chicken is tender, and it is a popular dish in the Guangdong region.

It is said that in the late Qing Dynasty, it was introduced to Guangdong from Jiangsu, and after improvement, it became the soy sauce chicken that everyone loves to eat in Lingnan.

It is also a representative dish of Cantonese chicken dishes.

The most important thing to make soy sauce chicken is the boiling of soy sauce brine, the quality of the brine directly affects the treatment of finished dishes, so this step is generally a secret of each family.

Especially the ratio of raw materials, although these can be found on the Internet, but whether they are accurate or not, no one can guarantee it.

After Xu Zhuo said his plan to make soy sauce chicken, everyone behaved calmly.

Because......

Many people have never eaten soy sauce chicken at all, they don't know the taste, and they think it's the same as white-cut chicken, so they behave calmly.

No way, there are Cantonese white-cut chicken in the store now, and there is also saliva chicken in Sichuan cuisine, if there is another dish that is exactly the same, it does make people feel a little redundant.

However, soy sauce chicken is completely different from white-cut chicken saliva chicken, and soy sauce chicken is relatively more in line with the taste of northerners.

After all, this dish is an evolution of Jiangsu cuisine, and Jiangsu cuisine is relatively in line with the eating habits of the Central Plains people, so Xu Zhuo feels that if this dish is new, it should be quite popular.

It's almost August, and the hottest time of the year has arrived, and those dishes that sweat more are no longer popular with customers, and eating too many cold dishes is not friendly to the stomach.

Therefore, the warm dish of soy sauce chicken is more suitable for the stomach of people who are used to air-conditioned rooms.

After Xu Zhuo finished telling his reasons, he looked at several executives, and Zheng Jia first said: "Boss, you just have to do it, as long as you can make it, our front desk can sell it." ”

That's a good thing.

Guan Junjie expressed his worries: "It is best to use live chickens to make soy sauce chickens, but the first choice is Guangdong Qingyuan chicken, we are here, it's not easy to buy, right?"

It's really hard to buy, but with Chen Guifang here, as long as she gives money, there are no ingredients she can't buy.

Tang Xiaoying behaved very calmly, she didn't care about the new things, but was responsible for the statistics of the dishes one month after they were released.

If a dish is released for a month, the profit and sales are not up to standard, and the reputation does not impress customers, it is basically a death sentence for the dish.

It's not that she is arbitrary, the main thing is that there are too many dishes in the store, and she, as the leader of the financial side, has to screen out the money that makes money.

Although not all dishes that meet the standards will not be removed from the shelves, they will also be adjusted in a targeted manner.

For example, move from the front page to the back, such as from the main dish to the category menu.

Anyway, it is to give the original exposure to more profitable dishes to form healthy competition.

And adjusting the menu once a month will also give customers a refreshing feeling, and until now, many customers actually don't know what to eat, but they also habitually come to Sifang Restaurant.

Because they want to know what they haven't eaten this month.

In order to reassure everyone, Xu Zhuo chose a compromise method: "In this way, I'll make the soy sauce chicken first, and you can taste the taste before deciding whether to make a new one." ”

Several executives nodded, although several of them knew that this was just a formality, and Xu Zhuo didn't need their nods at all if he wanted to do something new.

But this feeling of being respected is still very comforting.

Xu Zhuo didn't talk nonsense, and when he went downstairs and returned to the kitchen, he was ready to make soy sauce chicken.

The first thing to do to make soy sauce chicken is to boil the brine, which is the top priority of this dish, and it is also the first thing to do well.

Only when the brine is ready, can the chicken be killed and dehaired, and placed in the pot for marinating.

The brine of the soy sauce chicken is very easy to make, except for the light soy sauce and rock sugar, the rest is water and spice packets.

This spice bag is a bit particular, and the spices used are: star anise, bay leaf, cinnamon, nutmeg, grass fruit, cardamom, cloves, gardenia, cumin, red yeast rice, angelica, licorice, etc.

Among them, red yeast rice and gardenia are used to color chickens, gardenia will make the chicken skin yellower, and red yeast rice will make the brine show a bright red color.

These spices should not be stuffed directly into the spice packet, but should be put in a pot and stir-fried over low heat first.

Stir-fry the aroma of the spices and put them in the spice packet.

Xu Zhuo put the wok on the stove, turned on the low heat, and put the cinnamon and grass fruit in it before the pot was hot.

The principle of stir-frying spices is to fry the thick skin first, then the thin skin, first the refractory one, and then the easy paste.

In this way, the fragrance of the spices can be stimulated, and there will be no uneven ripening, resulting in insufficient fragrance of the spices or mushy flavors of the spices.

If it has a mushy smell, you can't use the spice because the chicken will taste bitter.

Stir-frying spices is a test of patience, you must fry slowly on low heat, and you have to keep turning over, so that the spices can be fried thoroughly, so that the fragrance can be completely exuded.

While stir-frying, slowly add spices to it.

Not long after the cinnamon and grass fruit were put in, Xu Zhuo put the star anise and nutmeg in as well.

After a while, add the cardamom and licorice.

At the end of the game are cloves and cumin, both of which are extremely intolerant spices, so you have to turn off the heat not long after putting them in.

Turn off the heat and stir-fry for a while, using the residual temperature in the pan to fry the cloves and cumin until fragrant.

As for the red yeast rice used for color matching, this one doesn't need to be fried, just put it directly into the material bag later.

Turn off the heat and stir-fry for a while, pour all the spices into a plate and let it dry for a while before pouring into the spice packet.

The reason why it is necessary to dry for a while is mainly to prevent the spices from being overheated and dampening the spice packets, and also to prevent the residual temperature of the spices from being too high, and the adjacent spices from being scalded.

After the spices are stir-fried, it's time to make the soup.

The ratio of brine is very particular, five catties of light soy sauce, three catties of rock sugar, plus ten catties of water, with a freshly fried spice packet, is a complete set of ingredients for soy sauce chicken brine.

However, it is not possible to release soy sauce yet, but to boil spices first.

Xu Zhuo threw the water and the packet into the soup bucket and boiled for an hour, and the taste of the spices had been completely boiled out, so he poured in the light soy sauce, turned down the heat, and prepared the marinated soy sauce chicken.