After the Dragon Boat Banquet, life was on track again.

On Weibo, the people on the Ge family's side are still arguing with Xu Zhuo's side.

But I don't know why, the previous video of He Guoan making a tape to go to the court was deleted.

And not only was it deleted on Weibo, but it was all deleted on other platforms.

Although it can still be found on some pirated video platforms, it is completely impossible to search for on mainstream short video platforms.

This made Xu Zhuo very puzzled.

But doubts are doubts, and he doesn't care much about it.

After all, the store is very busy, and Xu Zhuo now has an inexplicable resistance to the Internet, so all these things are taken care of by Yuan Kang.

As for himself, he is at ease in the back kitchen, no matter how much idle things he does.

Xu Zhuo did not appear on the Internet, but Xu Wenhai became active.

After the Dragon Boat Festival, I even posted a video of making a rice cooker to stew chicken.

The method of this delicacy was naturally taught by Xu Zhuo, and the price was that within the time specified by Xu Zhuo, Xu Wenhai wanted to teach him the delicacy of cloth bag chicken.

Cloth bag chicken is a famous product of Lu cuisine, the whole chicken is stuffed with various ingredients soaked after deboning, because it is like a cloth bag, so it is named cloth bag chicken.

Cloth bag chicken is not only found in Lu cuisine, but also has this delicacy in Central Plains cuisine, but compared with cloth bag chicken, there is an additional restriction on the Central Plains, called Babao bag chicken.

In fact, there are also eight kinds of ingredients stuffed into the chicken belly in Lu cuisine, but in order to distinguish the name of Lu cuisine, the Central Plains cuisine was deliberately changed to Babao cloth bag chicken.

This style is also reflected in other dishes.

For example, the famous dish of Shandong cuisine, braised sea cucumber with green onions, is called roasted sea cucumber with green onions in the Central Plains cuisine.

Don't look at it just one more word, but it increases the recognition of this dish, and it is also clearly different from the roasted sea cucumber with green onion in Lu cuisine.

"Clever"

If you think that only Central Plains cuisine and Shandong cuisine have this dish, then you are wrong.

For example, when making cloth bag chicken, tie the chicken with a string or similar ingredients from the part of the chicken wings to make the dish shape a gourd.

This is the eight-treasure gourd chicken that is available in Sichuan cuisine and Fujian cuisine.

In addition, in Zhejiang cuisine and Suzhou cuisine, there are similar practices.

Although the specific steps are different, they are generally the same.

In particular, after the whole chicken is deboned, it is stuffed with soaked ingredients, which is completely no different from the practice of Lu cuisine.

After the skills that were hard to learn finally cooled down, Xu Zhuo made an agreement with Xu Wenhai on WeChat, and then began to prepare the ingredients to be used to make the bag chicken.

The eight treasures used in the bag chicken are not fixed.

Generally, dry products are used for water and hair.

For example, sea rice, hoof tendons, shiitake mushrooms, scallops, ham, dried scallops, squid, sea cucumbers, magnolia slices, etc.

These dried dishes are served with green beans or peas, and with chopped water chestnuts, they make the perfect eight-treasure filling.

The main ingredient of the eight-treasure filling is green beans, but it can't be too much, once there is too much flavor, it is easy to get tired, so it should be balanced.

The ingredients Xu Zhuo prepares include sea rice, sea cucumbers, hoof tendons, shiitake mushrooms, magnolia slices, and Jinhua ham, which are all ready-made ingredients in the store and do not require additional preparation.

These six ingredients, together with green beans and water chestnut dices, make up eight ingredients.

If you don't have so many dried products, you can actually get some chicken diced and mix it in, and it will be just as delicious.

There are no strict rules for this kind of dish, and there is not much difference between more and less of the same.

On the day of the appointment, Xu Zhuo began to prepare in the kitchen early.

Soak the dried ingredients in advance, then cut them into corn kernel-sized cubes and serve them on a plate for later use.

As for the green beans, they are soaked in clean water, and the water chestnut is peeled and cut into cubes.

After everything was ready, Xu Wenhai also drove Shi Shiran to come.

When he came, he didn't know whether it was better to show off his channel for buying chickens or what, he actually brought two hens over, and claimed that they were free-range chickens.

It's not big, but you can't use too big a chicken to make a bag chicken.

After all, it's a whole chicken steam.

If you get a big rooster weighing more than ten pounds, how long will it have to be steamed?

To make cloth bag chickens, you have to use freshly killed chickens, so now these two chickens are still alive, and Xu Wenhai didn't start in advance.

After coming to the kitchen of the Sifang Restaurant, he began to look for tools to kill chickens.

The little hen that makes the bag chicken is different from other dishes, and when the baby hen is slaughtered, it can only be stabbed from the neck, not only from here to bleed, but also from here to the bones and internal organs.

Therefore, when slaughtering, the knife edge must be in the right position.

You can't cut your neck in one go, and you can't ignore the blood vessels that were supposed to be cut because you think about the incision problem.

Anyway, when cutting off the blood vessels, take advantage of the situation to draw a little more downward on the neck to make the neck part of the knife a little bigger.

After all, if the bone is to be extracted from this part, if the opening is too small, the chicken rack will not be able to be pulled out.

And when the chicken wings and legs are deboned, they should be slowly stretched out from this part, and the opening is too small to easily cause the leg bones or chicken wing bones to pierce the chicken skin, resulting in deboning and overturning.

Xu Wenhai explained very carefully, for fear that Xu Zhuo would not know how to operate.

After he finished speaking, he released the chicken blood, but found that Xu Zhuo had already begun to burn the chicken feathers and began to lose his hair.

"You know everything?"

"Yes, I know it, I've learned to remove bones before, and I've also practiced bone removal from the neck, so you don't need to explain it too much, just go straight to the next step later. ”

Xu Zhuo said as he quickly removed the chicken feathers from the chicken.

There's no way, those who have the ability to debone just do whatever they want.

He behaved so rebelliously, which made Xu Wenhai very happy.

"It's good to be boneless, and I can cook a lot of dishes in the future. By the way, will you shed bones in an eel?"

Xu Zhuo: "......"

It's naïve to talk to death, right?

"I'm going to shed my bones now, and I haven't learned anything else. Hurry up, why are you starting when my chicken feathers have faded?"

After secretly scolding his father, Xu Zhuo began to clean up the chicken feathers seriously.

Xu Wenhai also stopped talking, and began to fade chicken feathers wholeheartedly.

In terms of making whole chickens, Xu Wenhai has a lot of experience.

At that time, he didn't know how to kill chickens, but he was kicked by the old man to a roast chicken restaurant, where he worked as a chicken killer for two months, and from then on, killing chickens was not difficult for him at all.

It can even be said that a chicken can be arranged clearly with your eyes closed.

After the father and son each cleaned up the chickens in their hands, they began to prepare for the steps of deboning.

When the bones and internal organs are removed from the neck, you should not rush to pull the internal organs in the stomach, but first completely extract the bones in the chicken's neck.

Only by pulling out this bone can the opening be expanded, and both the chicken rack and the internal organs can be calmly pulled out of the inside.

Otherwise, the opening is too small, and it is easy to tear the chicken skin.

Xu Zhuo put the little hen with lost hair on the board, and first pulled the opening part of the bleeding to both sides with his hands, so that the neck bone inside was exposed.

Then grope down the neck bone, find the part where the neck bone and the chicken frame are connected, pull it up hard, and when you can see it, cut it with a kitchen knife.

When broken, the entire neck and head become flexible.

Xu Zhuo grabbed the broken part of the bone and gently pulled it out, and as he pulled the bone, the skin on the chicken's neck began to slowly fold, and finally all of it was stacked under the chicken's head.

At this time, grab a kitchen knife and cut off the neck bone of the chicken.

It should be noted that it should not be cut under the chicken head, and a little chicken neck bone should be left behind, so that the dish is easier to shape when it comes out of the pot.

And it's not easy to cut off the chicken skin.

After this step was done, Xu Zhuo let out a long sigh of relief.

It's not that he's tired, but he's going to pull his internal organs out, and he's a little uncomfortable.

Although he is a chef, he has slaughtered chickens and ducks many times, but pulling the internal organs out from the neck part makes Xu Zhuo somewhat unacceptable.

The first thing to pull is naturally the trachea attached to the chicken's neck.

Xu Zhuo carefully pulled out the chicken skin, and cleaned up the lymphatic tissue on the chicken skin on his neck by the way.

After all, it is something to be eaten, and it is better to remove some miscellaneous and useless tissues as soon as possible to save from affecting the overall texture and taste.

And it's not good for people to eat these things, so it's better to be diligent when cleaning up.

After the chicken's neck was cleaned here, Xu Zhuo dragged it along the trachea and the severed blood vessels.

At the same time, the two ribs in the front of the chicken's belly are broken, so as to save the passage when you drag it for a while, and also prevent the ribs from directly piercing the chicken skin when you use too much force for a while.

The first thing that was dragged out by Xu Zhuo was the chicken's sac.

To the touch, it seems that there are still some grain seeds in it.

Xu Zhuo didn't dare to think about it, after all, this kind of part, if you think too much, the taste is too channeling, so it's better not to diverge your thinking.

When the sac comes out, it's a bunch of digestive organs.

Internal organs such as the heart and liver were also brought out.

But when the intestines are slowly going out, you have to be careful.

The intestines can't be broken, and when the abdominal cavity is empty, you have to stop and remove the bones first.

Because the chicken intestines are connected to the chicken buttocks, if you pull it out violently at this time, you may break the intestines.

By that point, the chicken would be about useless.

When the internal organs were almost out, Xu Zhuo pulled the chicken skin at the opening downward, and used a kitchen knife to cut off the joint connecting the chicken wing root and the cervical vertebrae.

Then push the wing bones outwards and carefully remove the chicken wing bones.

After the two chicken wings were solved, Xu Zhuo carefully pulled the chicken skin downward, and when pulling it, he had to be careful that the chicken skin would not be torn, so that the chicken frame was slowly revealed.

It's a bit like undressing, but it's a little more scary than undressing.

Because when the skin and flesh of the chicken are pulled down, all that is revealed are chicken bones.

In fact, the chicken frame is easier to come out, as long as you are careful of the connective tissue in the joints.

When the joints of the chicken leg bones are exposed, cut them directly with a knife, and then take the chicken rack out of it.

At this time, you can turn the part of the chicken butt up, and carefully remove the glands on the chicken intestines, chicken anus and chicken buttocks.

After these are processed, the chicken leg bones are pulled out, and you're done.

As for the chicken feet, there is no need to debone.

One is that the operation does not work, and the other is that you have to keep posing.

After the chicken bones are removed, the chicken should be soaked in clean water.

This will not only soak the blood in the chicken, but also allow the deformed chicken body to recover a little in the water to prepare for the next filling.

The eight-treasure stuffing is the key to this dish, and if you want it to be delicious, you need to blanch it before filling it in the belly of the chicken, and then choke it with hot oil.

This brings out the flavor of the ingredients and allows the ingredients to blend more evenly.

Another point is to give these ingredients a base taste.

The reason why it is blanched is to awaken the umami substances in the ingredients.

For example, ham, when making this ingredient, it often needs to be blanched, which can not only remove the peculiar smell, but also make the umami of the ham stronger.

It doesn't take too long to blanch the water, about a minute, and you can take the ingredients out of the pot to control the water.

After the ingredients were drained, Xu Wenhai put on the wok and began to stir-fry.

Stir-fry the eight-treasure stuffing with lard.

It will increase the flavor, and these dried hair ingredients will have a better texture and taste when fried in lard.

In addition to lard, chicken fat can also be used.

If you don't have lard and chicken fat at home, vegetable oil is the first choice at this time.

When the oil is hot, add minced green onion and ginger to the pan to burst the fragrance.

The amount of green onions can be slightly more, so that the finished dish will have a strong green onion aroma.

Next, pour the eight treasure fillings into the pot in turn.

The ones that are more resistant to frying are poured in advance, and the ones that are more crisp and tender, such as the horseshoe, are poured last.

Stir-fry the eight-treasure stuffing and add a little salt to it.

Stir-fry for another 30 seconds, then turn off the heat and remove from the pan.

There is no need to put other ingredients in this dish, a little salt is enough.

Because these dry flavors are already beautiful, but after blanching, the taste is a little lighter, so add a little salt when frying to make up for the last shortcoming.

At this time, any seasoning will seem to be more than enough.

After the ingredients are fried, put them out and let them dry for a while, so as not to blanch the skin and flesh of the chicken directly so that the temperature is too high.

At the same time, take out the soaked chicken and start to control the water.

When the temperature of the eight-treasure stuffing has cooled down and the moisture in the chicken is about the same, it's time to fill it in.

In cooking, this practice of filling other ingredients is called stuffing.

For example, dishes such as stuffed bitter gourd and stuffed chili peppers are all used in this way.

Xu Wenhaiyan was talking, and at the same time, he used a spoon to follow the opening at the neck of the chicken and fill the chicken belly with fried eight-treasure filling.

Xu Zhuo did the same thing.

At this time, he had already learned the skills of the bag chicken.

So I have been able to keep up with Xu Wenhai's progress.

The filling should not be overfilled, as these ingredients will swell during the cooking process, and if they are too full, the chicken belly will easily burst.

When it was almost eight points full, Xu Wenhai stopped and taught Xu Zhuo to seal the bag chicken.

The so-called sealing is to use the boneless chicken wings to seal the opening at the neck of the chicken.

This not only keeps the flavor of the eight-treasure filling from coming out, but also prevents the soup from entering the chicken's belly and destroying the eight-treasure filling inside.

However, before sealing the mouth again, you must first break the head of the chicken, and then use a chopstick to reach in and open a passage between the head and the neck.

In this way, the sealing can be carried out smoothly.

Specifically, the boneless wings are crossed through the opening into the neck of the chicken, and then pulled out from the position of the chicken's head.

When tightened, the opening of the chicken's neck is tightened.

And the chicken wings will also get firmly stuck in the chicken head and will not loosen.

Once everything is done, it's time for the skin.

The so-called tight skin, to put it bluntly, is to blanch the prepared cloth bag chicken in boiling water to make the chicken skin bulge.

This can not only wash away the impurities on the chicken skin, but also make the chicken skin firm, and when the dish is ready, the taste will be better.

Boil water in a pot and add cooking wine to the green onion and ginger slices.

After boiling, put the finished cloth bag chicken in it.

Because the bag chicken is sealed, it will float on the surface of the water after entering the water, so at this time, you should hold a spoon and skillfully let the chicken roll on the water.

So that all the chicken skin can be soaked in boiling water.

Wait until all the skin has changed color, then spoon the whole chicken into the pan.

This allows boiling water to wash off the dirt on the chicken.

At the same time, it also gives the chicken skin a chance to pressurize, so that the chicken skin remains elastic under water pressure.

This step doesn't take too long, ten seconds is enough.

Then remove the bag chicken from the pot and place it in a small basin.

Put the green onion and ginger slices back in it, sprinkle a small spoon of salt, and then pour half a pot of prepared chicken soup into the basin.

This clear chicken soup should not be cold, it is best to have fifty or sixty degrees, so that pouring it will not cause the chicken skin to tighten and harden.

After pouring the chicken broth into it, cover the mouth of the basin with plastic wrap and put it in the steamer and steam for an hour and a half.

This is a soup dish, in addition to drinking soup, it is to eat the eight-treasure filling in the chicken belly.

As for chicken and chicken skin, they are generally not eaten.

Because the essence is all absorbed by the soup on the outside and the eight-treasure filling on the inside.

Of course, if you want to eat, no one will stop you.

After all, it's meat.

Steam the chicken with chicken broth across the water, and after steaming, discard the chicken and drink the soup to eat the filling.

Xu Zhuo really admired the brains of those chefs in the past, and he could think about eating to such an extent.

Regarding the taste of this dish, Xu Zhuo was actually not curious at all.

If you think about it with your toes, you can tell that the taste is absolutely delicious.

It's a pity that it will take an hour and a half to taste it, so it's a bit difficult to endure for such a long time......

When Xu Zhuo was a little anxious waiting to taste the cloth bag chicken, Feng Weiguo walked over slowly with his hands behind his back.

Actually, if you want to make a whole chicken, there is a gourd chicken in Shaanxi cuisine, and if you want to learn it, I can teach you. ”

It is estimated that he is watching Xu Wenhai teaching here, so Feng Weiguo is also a little itchy.

Before Xu Zhuo could speak, Xu Wenhai spoke first: "Gourd chicken? Isn't it the method of boiling and steaming the chicken first and then frying it, I have learned it before." ”

Tsk, hearing this, are you planning to rush to teach?

However, the skills that are easy to learn have been used today, and even if you want to, you can't learn them at this time.

So he decided......

I'll learn again in half a month.

Of course, the reasons given are also substantial.

"I have to quickly consolidate this bag chicken now, and it's not too late to learn gourd chicken after I have mastered it thoroughly. ”

Xu Wenhai and Feng Weiguo nodded at the same time.

Not arrogant or impatient, this kid is really good.

Xu Zhuo breathed a sigh of relief, fortunately, I was clever and could be regarded as prevaricating this matter.

However, compared to gourd chicken, what Xu Zhuo wants to learn most now is ......

Eight treasure gourd duck!

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That's all for today, you have to rush to the hospital, it's free in the afternoon, and if you have a ticket, remember to vote.