Stir-fry the salt before cooking the salt-baked chicken, which not only allows the aroma of the salt to come out, but also allows the impurities in the sea salt to evaporate, making the salt more pure.

Xie Hailong fried very slowly, and waited until the salt was a little browned before he stopped, and brought the jade button paper over to prepare the chicken.

He spread the jade button paper on the board, and laid a total of three layers.

Then take out the marinated chicken and wipe off all the minced sand and ginger on the surface.

"These must be removed, otherwise they will be mushy and will make the chicken also mushy and affect the taste. ”

After removing the minced sand and ginger, he put the chicken on the jade button paper and began to wrap it.

Making salt-baked chicken is different from paper-wrapped chicken, because paper-wrapped chicken has to be fried in an oil pan, so it must be wrapped tightly and cannot be spread out.

Salt-baked chicken, on the other hand, is to put the wrapped chicken in a salt pile, and the chicken itself is not moving, so you only need to wrap the whole chicken in layers.

Xie Hailong put the chicken on the jade button paper, folded the four sides of the paper to the middle, and wrapped the chicken in it.

Then turn the paper bag over, put the bottom side up on the jade button paper of the second chapter, and continue to wrap it horizontally and vertically.

Wrap a total of three layers so that the chicken will be tightly wrapped.

After the chicken was wrapped, Xie Hailong brought the crockpot over and put it on the workbench.

Then take the wok and use a spatula to add these large grains of sea salt to the crockpot.

When it was almost ten centimeters thick, Xie Hailong stopped what he was doing and put the wrapped chicken into the crockpot.

Then pour in all the remaining large grains of sea salt and cover the chicken tightly in a crockpot.

After doing this, Xie Hailong covered the lid of the crockpot, then put it on the stove, turned on a low fire and slowly burned it.

Then he took another kitchen towel, soaked it in water, folded it, and put it on the lid of the crockpot.

This step made Xu Zhuo very curious: "Uncle Xie, what does this mean?"

Xie Hailong said: "When this towel is dry, it means that the chicken is fully cooked and ready to eat." ”

Xu Zhuo then understood, it turned out to be a timer.

But when he thought about it, the timer was a little too rough, because the crockpots were big and small, the chickens were fat and thin, and even the amount of salt was different.

In addition, this towel is large and small, and the material is not the same.

Using this as a timer, it's so hard to fight for character, and I feel like I haven't pinched my pulse yet.

As soon as Xu Zhuo was about to complain, he heard Xie Hailong say: "When the chicken is not cooked, there will be water vapor coming out of the pot, and when it encounters a towel, it will become liquid and attach to the towel."

When the chicken is almost ripe and the moisture and muscle fibers in the meat are balanced, there will be no steam, and the heat in the pan can quickly dry the water on the towel.

This is a very clever way of judging, at least the masters of Cantonese cuisine like to judge the maturity of salt-baked chicken. ”

It turned out that this was the case, and Xu Zhuo felt a little hot on his face.

Fortunately, I didn't complain about it, otherwise today's video would have to be remade, no wonder those big people and masters don't speak easily, they must know that if you talk too much, you will lose this truth.

After the wet towel was draped over the lid of the crockpot, Xie Hailong turned down the heat a little more, and then it was a long wait.

However, it is said to be long, but it is much shorter than expected.

Because Xie Hailong turned down the heat and said two more words, the cameraman came up and started to take close-ups.

Close-up of the crockpot, close-up of the flame, close-up of the flame burning on the crockpot.

This kind of lens is a good addition to the video, not only will it look literary, but this kind of close-up can also make the video appear taller.

At this time, Xie Hailong was already sitting on the side with the tea and continuing to praise each other with the old man, and this kind of non-nutritious words made Xu Zhuo not want to participate in it at all.

But if you leave, I don't think it's necessary, because the chicken in the crockpot will only take about twenty minutes, or even shorter.

If you leave, you may not be able to try it in time.

After all, there are few chickens and many people, and everyone wants to taste the deliciousness.

The so-called tasting, to put it bluntly, is just saying a bunch of praise words to the camera, which is simply handy for the old people present.

Because they don't know how many times they've heard this kind of thing in their careers.

If they wanted to, they could have boasted for an hour without repeating it.

From this point of view, Xu Zhuo really doesn't have much competitive advantage, and he is just a little more famous, so he has to stay here, saving which old man wants to taste the old and sell the old.

At that time, even Xie Hailong couldn't stop it.

Xu Zhuo honestly listened to their bragging, and occasionally took the snacks placed next to him and stuffed them into his mouth.

Recently, because of the daily shooting, in order to prevent someone from going hungry, Yuan Kang deliberately put a lot of small snacks here, after all, not every time you try the dishes, you can eat them to the fullest, so these snacks can come in handy.

When he was eating small twist flowers while listening to Feng Weiguo bragging about the old man in a different way, Yu Peiyong walked up to Xu Zhuo, looked at him and asked curiously: "Xiao Zhuo, how much have you learned from this salt-baked chicken?"

The question was very broad, and Xu Zhuo didn't know how to answer it.

It's a bit unrealistic to say that you've learned halfway, because you can't define half of a dish.

It's even worse to describe it as a percentage, because it's not a game and there's no progress bar at all.

After thinking about it, Xu Zhuo said: "I realized the practice of salt-baked chicken, I originally thought it was very complicated, but I didn't expect it to be so simple." ”

Yu Peiyong nodded: "Cantonese cuisine likes to simplify the steps, the simpler it is, the more it can bring out the original flavor of the ingredients, the better." ”

After speaking, he paused and said: "You can't learn it once, when do you want to learn I can teach you, salt-baked chicken is not difficult, but the pickling ingredients are the most difficult." ”

There are two things to pay attention to when salt-baked chicken, one is the heat, and the other is marinating.

Although Xu Zhuo didn't understand the heat, Xie Hailong's method of using a wet towel was very practical, and Xu Zhuo felt that he could try it when he turned around.

But pickling is not good, don't look at only using sand ginger and salt, but the specific amount of use is completely incomprehensible, if it is light, it is okay, you can dip it in the dipping sauce to eat.

It's nondescript, but it's easy to eat.

If you put too much salt, it will be a bit blind.

In fact, it is not used for Pei Yong to say, Xu Zhuo also wants to learn salt-baked chicken from him, but not now, but when the skills that are easy to learn are not used in the future.

Now the skills that are easy to learn are still in the cooling-off period, and when the cool-down is over, I have to learn Huizhou's inch-gold crisp, but I don't have time to earn salt-baked chicken.

Everyone was talking and talking, and twenty minutes passed quickly.

Xie Hailong walked over and touched the towel on the crockpot and found that most of it was dry, which indicated that the salt-baked chicken inside was close to maturity.

Xu Zhuo licked his lips and was ready to taste.