Adding water is the easiest part of cooking, even for those who don't know anything about cooking.

However, if you don't add the right amount of water or the amount of water is inaccurate, it may ruin a good dish.

For example, Zaozhuang spicy chicken, that's it, although it's just a simple addition of water, but it's also quite particular.

"It's best to add boiling water to make Zaozhuang spicy chicken, hot water is also OK, try not to add cold water, cold water will make the chicken shrink and hard, and it will be difficult to eat. ”

As he spoke, the old man poured a small basin of hot water into the pot.

"The amount of water is also particular, if there is too much, you can't get the juice in the end, and if you don't have too little, it will boil dry, and the standard amount of water is to let the water cover about one centimeter of chicken pieces. ”

After pouring boiling water, the old man pinched a few bay leaves and put a piece of cinnamon into the pot.

At this time, the reason for putting bay leaf cinnamon is that the chicken will be bitter if it is put early.

In particular, if cinnamon is put together with Sichuan peppercorns, the bitter taste will slowly come out, and eventually soak into the meat, affecting the taste of the meat.

And the chicken used in this dish is very tender and doesn't need much spice to enhance the flavor, so it's just right to put it in the pot at this time.

Next, add another spoonful of salt, stir and cover, and begin to simmer.

This method is not much different from the fried chicken, stewed chicken, and large plate chicken in various places, but the details and the final product are still different.

The old man wiped his hands, turned around and said, "This dish is a typical home-cooked method, and there is no too rigid procedure.

For example, some people put green onions with ginger, some people put soy sauce in the pot after putting them, but I choose to put them before putting chili peppers. ”

The taste of the final product is also different depending on the morning and evening, and if you put it with ginger, the green onion will be fried into the oil.

The fragrance is quite strong, that is, at the end, the green onion will be stewed badly, which will affect the beauty of the whole dish.

If you put the soy sauce and then the green onions, the flavor of the green onions may be suppressed by the soy sauce, and after stewing, the green onions will become very mushy.

Therefore, for aesthetic considerations, the old man chose to put the green onion segment in front of the chili pepper, so that the green onion segment is more complete and looks very beautiful.

This is the difference between a professional chef and a housewife, the average housewife cooks without much consideration for aesthetics, as long as it is delicious.

But professional chefs have to think about aesthetics, after all, this is to be sold for money.

After simmering for about twenty minutes, when there is only about a third of the soup left in the pot, it is time to move on to the next step.

The old man put the green onion cut with an oblique knife into the pot, and then pulled it with a spoon a few times, and stuffed the green onion at the bottom of the pot, so that the fragrance of the green onion can be stimulated as soon as possible.

In fact, at this time, the soup in the pot is already very thick, and it also shows a golden yellow color of oil, which is very smelly.

If you scoop some soup out at this time, whether it is bibimbap or bibimbap, it will be super delicious.

However, they are all the essence of spicy chicken, and they will have to be further collected later, and these soups will be almost gone.

This rich aroma will completely coat the meat pieces, making the chicken even more delicious.

In the process of collecting the juice, you have to put in the cut green and red two wattle strips, first melt the spicy flavor into the soup, and then put it into the chicken nuggets, so as to achieve the perfect fusion of aroma and spiciness.

After the smell of green onions wafted out, the old man poured the prepared chili peppers into the pot, and then began to turn the pot.

Because the pot has not been covered just now, the water vapor in the pot evaporates quickly, and in just a few minutes, the soup becomes further reduced, and the rest becomes more viscous.

Guo Xingwang, who was standing beside Xu Zhuo, swallowed his saliva without a breath: "Grandpa Xu, can I use this soup to make some rice later......?"

These words made the old man suddenly regain the feeling of forcing the king, and he smiled faintly: "Don't worry, you will have something to eat later." ”

When this step is done, in fact, the spicy chicken is only left with juice.

However, the more ordinary the dish, the more experience you eat, and if the juice is not collected well, it will also affect the final product of the dish.

So, don't take it too lightly.

And when the juice is collected, it can neither be turned all the time, nor can it be left alone.

Turning too often will make the chicken crumble, but if you don't turn it all the time, it will easily stick to the pan, so you must grasp the degree in between.

After a few minutes, when the fresh and spicy smell of chili peppers wafts out of the pot, it means that the chili peppers are already six or seven ripe and it is time to get out of the pot.

Although Zaozhuang spicy chicken is not as strong as the spicy chicken in Sichuan and Chongqing, the fresh and spicy taste is still quite powerful.

For green chili peppers, the spicy taste of boiling is stronger than that of fried peppers.

In addition, the juice of this dish was collected very ruthlessly, and all the aroma, spiciness, and umami were received on the chicken, which started the fame of Zaozhuang spicy chicken.

Because the salt has been put in before, there is no need to season it now, just turn off the heat and put it on a plate.

After serving, sprinkle some coriander segments on the chicken, and a delicious Zaozhuang spicy chicken will be perfectly out of the pot.

The color of this dish is ruddy, the combination of green and red vitex is perfect, and the soup is small, and the ingredients on the plate look oily regardless of the meat and vegetarian dishes.

This alluring color and spicy aroma are perfect.

Guan Junjie tasted it with chopsticks, and immediately gave a thumbs up to the old man: "Fresh and spicy and fragrant, this taste is suitable, too fragrant! ”

He couldn't think of any good words for a while, so he praised it, but the old man still ate this set.

However, Guan Junjie's praise made Xu Zhuo a little passive, and he didn't know what to say.

At this moment, Guo Xingwang came over with a bowl of rice and ate it unceremoniously, Xu Zhuo had an idea, and also took a bowl of rice and began to eat.

After Guan Junjie finished speaking, then use actions to show that he is a little hungry after watching it for a long time, which is quite appropriate.

And this spicy chicken is delicate and strong, spicy and fragrant, and it is indeed very delicious.

Xu Zhuo felt that even if he ate just steamed buns, there was no pressure to eat three big steamed buns in one go.

This is the charm of good food, and it is what chefs strive for.

The old man was very pleased, and when he saw a few people eating so vigorously, he couldn't help but flutter.

But today is a little unhappy, because Guan Junjie praised it in place, and Xu Zhuo simply didn't open his mouth, so he was always a little dissatisfied.

Relatively speaking, Feng Weiguo is more likely to praise people, especially at this time, his sycophants are estimated to fall out in strings.

Pity...... Feng Weiguo was not here at this time.

"Xiao Zhuo, where is your Grandpa Feng? He is obviously the consultant of the restaurant, why did he leave his post without permission?"

Xu Zhuo was stunned for a moment, and also found that he hadn't seen Feng Weiguo come over in the past two days.

He called with his mobile phone, wanting to ask Feng Weiguo why he didn't come to the store.

As a result, this question came up with a job that made Boss Xu pretend to be forced......