At the competition site, everyone selected their favorite ingredients.

After Xu Zhuo prepared all the ingredients and seasonings he was going to use, he began to prepare to make Huangshan pigeon stew.

However, before doing so, he needs to wash the pigeons carefully again, to clean up some remaining hairs and bruises from the stomach.

Otherwise, these things are left on the pigeon and will affect the taste of the finished product.

When making this kind of dish, every step must be treated with care, and you can't be careless.

Because this is a method of stewing over water, all the peculiar smells cannot be emitted, and the slightest flaw in the ingredients will be magnified.

After cleaning the pigeons inside and out, Xu Zhuoba put the pigeons in clean water to soak, then add water to the pot and start boiling.

When the water boiled, he peeled the yam he brought and cut it into two or three millimeter slices.

Yams are easy to cause skin allergies, so when Xu Zhuo did this step, he always wore special kitchen gloves.

After the water boiled, Xu Zhuo first threw the yam tablets into it, boiled them for a minute, then took them out and soaked them in cold water.

This washes off the mucus on the yam, and takes it out and puts it in cold water to preserve the taste of the yam.

This is an indispensable step in making Huangshan stewed pigeon.

After the water in the pot boiled again, Xu Zhuo carried two pigeons and blanched the pigeons in a three-up-and-three-down manner.

As soon as this step came out, Guo Shuying on the stage suddenly had mixed feelings.

"This kid actually learned how to make chicken from Cantonese cuisine, it's really not easy. ”

Dai Zhenting and Yu Peiyong in the audience were full of smiles.

Xu Zhuo can use this method to blanch pigeons, although it can't prove that he is good at making Huangshan stewed pigeon, but it can be reflected from the side, he is definitely not a hot brain.

"Maybe it'll surprise us. ”

Dai Zhenting stared at the movements in Xu Zhuo's hands, and couldn't wait to come to the stage to help Xu Zhuo in person.

Yu Peiyong was much calmer.

As long as there are no major mistakes in Xu Zhuo's later steps, he will definitely be able to enter the top ten.

Because he just observed, almost half of the top 20 players are only getting started with the stew.

And they are not to blame for it.

Modern people have precious time, especially when they are in a hurry, they often eat stir-fried vegetables.

Therefore, regardless of the cuisine, the cooking method of stir-fry is now emphasized.

The disciples are also mainly stir-fried.

Now they don't make stews cold, although they can, but they are definitely not as skilled as stir-frying.

Guo Shuying wanted to help these players of Hui cuisine by extending the game time, but the result exposed some shortcomings in the inheritance of Hui cuisine. ”

Dai Zhenting nodded: "No way, now in all cuisines, stews are making way for stir-frying, although Hui cuisine is good at making stews, but it is not as efficient as stir-frying." ”

This is an era of efficiency.

Although people really want to eat the kind of food that needs to be boiled for half a day or even a whole day, it doesn't mean that they are willing to wait so long for this kind of food.

When everyone goes to a restaurant to eat, they prefer to order food and hurry up, and at the same time, it has to be freshly made.

In this case, most people will choose to eat stir-fry.

After Xu Zhuo put the pigeon up and down, he put the pigeon into the water whole, and when the foam floated in the pot, he turned off the fire and carefully fished out the pigeon with a colander.

Then reconnect the pot with water, put the steaming drawer, cover the lid, and turn on the high heat.

Xu Zhuo washed the foam off the pigeon, and then began to put ingredients into the stew pot.

Put the yam tablets in first, then put in the two pigeons.

Then add the scattered ginger, the beaten green onion knots, a few pieces of rock sugar, a spoonful of Shaoxing rice wine, and two teaspoons of salt.

Then cover the lid, wait for the water in the pot to boil and put it into the cage drawer, adjust it to medium heat after steaming, and steam it for one and a half to two hours, and the so-called Huangshan stewed pigeon is ready.

The ingredients used in this dish, whether it is a pigeon or a yam, are famous for their nourishing products, so this dish also has a strong tonic effect.

After stewing the pigeons, Xu Zhuo was not idle, but walked to the shelves with a kitchen knife, and picked up the chicken skin of the remaining free-range chickens without saying anything.

Then remove the fat chunks from the chicken's belly with a knife.

I was a little surprised to see a few players next to me.

However, thinking of Xu Zhuo's performance yesterday, they didn't make fun of Xu Zhuo, but they didn't understand why Xu Zhuo suddenly confronted a few cleanly slaughtered chickens.

Did this thing offend you?

"Is he going to boil chicken fat?"

"It should be, the last step of Huangshan pigeon stew is to pour chicken fat, chicken fat not only has the umami of chicken, but also can add some fat to the soup of pigeon stew...... Where did this kid learn?"

Yu Peiyong and Dai Zhenting were a little unable to understand Xu Zhuo.

Because of these steps, no one has ever told him about them.

Yu Keke knew this: "He learned it online. ”

After speaking, she took her mobile phone and searched for a few videos of making chicken fat on the Internet.

Only then did the two old men dispel their doubts.

Xu Zhuo swept the chicken fat and chicken skin of a few chickens, selected a few green onions and a piece of ginger, and then walked to the spare stove to the side and began to busily make chicken fat.

Among the eight major cuisines, Cantonese cuisine likes to use chicken fat to enhance the flavor of dishes.

However, although chicken fat is delicious, you can't eat more, because the fat content is too high, and eating it right is a big burden on the cardiovascular and cerebrovascular systems.

Boiling chicken fat is very similar to boiling lard.

Xu Zhuo took half a pot of water, and then put the chicken skin and fat pieces in it.

After adding a spoonful of cooking wine to the pot, turn on the high heat and bring the water in the pot to a boil.

There is a big smell in the chicken skin, so you need to blanch the water to blanch the smell in the chicken skin as much as possible.

Boiling chicken fat with chicken skin is Xu Zhuo's helpless move, mainly because several chickens are free-range chickens, with a lot of exercise, and there are not many fat blocks in the stomach.

So add the chicken skin to it.

In order to have no peculiar smell in the chicken fat, Xu Zhuo blanched the water twice in a row, then cut the chicken skin and chicken fat, put it in a clean pot, then put in the green onion and ginger slices, add a bowl of water to it, and boil it slowly.

When the moisture in the pot decreased and the grease became yellow and bright, Xu Zhuo turned off the heat and filtered out the crumbs, and he got half a bowl of clear and yellow chicken fat.

Then there was the long wait.

Everyone else is pretty much the same.

Because stewed dishes require a long production process.

Two hours passed unconsciously, and when there were still ten minutes left before the end of the game, Xu Zhuo turned off the fire, lifted the lid of the pot, and brought the stew cup down from the cage drawer.

Remove the lid of the stew pot and the tantalizing aroma will come to your face.

Xu Zhuo used chopsticks to pick out the green onion knot and ginger, and then scooped some chicken fat and poured it in.

When the chicken fat was partially solidified, it melted when it met the heat in the stew pot, and the unique flavor of the chicken floated out......

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Today's three watches, since last night, the waist is particularly uncomfortable, two o'clock before falling asleep, today to get a needle, the effect is average, and the waist is swollen, can't sit down at all, barely wrote so much, I hope you understand. I will go to Beijing after the Spring Festival next year, and strive to have my waist surgery done.