Crispy chicken is a delicacy that is not suitable for individual production.

This dish is made for a big feast, and it is best to make thirty or fifty at a time, which is actually efficient, and every step can be connected very well.

But the reality is that even if the efficiency is improved, the crispy chicken method of boiling first and then frying it is still too cumbersome compared to other dishes.

Therefore, this dish, which was supposed to shine, was gradually replaced by other dishes with simpler methods at the banquet.

And usually when you want to eat fried chicken at home, there is a high probability that you will not think of this dish, after all, you can buy a Western-style fried chicken for about 20 yuan, which is much easier and faster than making crispy chicken by yourself.

Crispy chicken gradually faded out of the sight of many people, including Xu Zhuo, recalling the banquets he had attended since he went to college, and it seemed that he had rarely seen the dish of crispy chicken.

Speaking of crispy chicken, Feng Weiguo was a little sad, and he still didn't understand why no one wanted to eat this dish all of a sudden.

Xu Zhuo said with a smile on the side: "It's not that no one eats it, it's that no one makes it, compared to braised chicken, this dish has too many requirements, and no matter when you eat it, you have to make it fresh, which doesn't quite meet the needs of modern people for diet." ”

In fact, this crispy chicken is the same as knife-cut noodles, it is freshly made to be delicious, once leftover, the taste, texture and aroma are all gone, and it tastes like a different chicken.

This is also the reason for the decline of crispy chicken, everyone is so busy in modern society, and the chefs who cook banquets are also busy, how can they have time to make this kind of dish.

Wouldn't those finished dishes that only need to be changed to serve them more fragrant?

But Feng Weiguo is sad that when Chinese-style fried chicken is declining more and more, Western-style fried chicken has sprung up, which makes him feel disappointed, but also wants young people to see the charm of Chinese-style fried chicken.

That's why he wanted to shoot this dish so eagerly, and also hoped that the company could upload it to the Internet as soon as possible.

Xu Zhuo understands Feng Weiguo's feelings, as a chef, he naturally hopes that more people will pay attention to Chinese food, instead of eating those foreign garbage fast food all the time.

But then again, the reason why those hamburgers and fries fried chicken are popular is because it's convenient.

After the opening remarks, it was time for the filming session.

The ingredients have been prepared, a slaughtered and washed three-yellow chicken, some spices for the braised chicken, such as star anise, bay leaf cinnamon, green onions, ginger, dried chili peppers, etc.

In addition, there are crispy paste ingredients used in fried chicken, mainly flour, starch and eggs, whole egg batter, generally these three things, but today it will be a little more complicated, because some seasonings should be put into the whole egg batter.

After displaying the ingredients to be used, Feng Weiguo began to make them.

The first is to process the chicken.

Chop off the chicken feet, remove the glands on the neck and buttocks, and clean the head and miscellaneous hairs on the chicken's body.

After doing this, wash the chicken carefully with clean water and start marinating.

Because it will be marinated later, there is actually no need to marinate it, but some thick meat parts, such as chicken thighs and chicken breasts, are better marinated.

And after the marinade is spread, it is best to prick these thick parts with an iron skewer a few times, so that it is easier to absorb the flavor.

The seasoning for marinating is also very simple, salt, light soy sauce, cooking wine, pepper, plus green onion and ginger slices, these are enough.

Feng Weiguo said the steps of making crispy chicken while doing it, to be honest, it is really not difficult, but it is just a little troublesome.

For example, now, after marinating the chicken, Feng Weiguo began to prepare the brine to be used to cook the chicken later.

The method of this brine is very simple, Sichuan pepper and bay leaf cinnamon with salt and a little dark soy sauce, and then pour some high liquor, and then boil for five or six minutes, basically the brine has been ready.

The reason why the brine is made in advance, instead of adding spices when cooking the chicken, is mainly to let the flavor of the brine penetrate into the chicken as soon as possible.

To make dishes such as crispy chicken, the first thing is to ensure that the chicken is cooked, because the frying step is actually to coat the chicken with a layer of puff pastry, and it will not fry the chicken thoroughly, which is obviously different from Western-style fried chicken.

But when the chicken is cooked, it can't be cooked.

The whole chicken can't be fried in a pan because the boiling hot oil can make the whole chicken fall apart in the pan at once.

Crispy chicken requires the chicken to be cooked thoroughly, but not rotten, so when cooking, you have to use the same soaking method that is used in white-cut chicken and soy sauce chicken.

The so-called immersion is to put the chicken in the braised soup, turn on low heat to keep the braised soup in a state that will not roll, the chicken is not only tender and juicy, but also the chicken skin is intact, not too cooked, very suitable for secondary frying.

After the soup is boiled, turn off the heat, continue to put it on the stove, and lift the lid to let the temperature in the pot drop slightly.

By the time the soup had dropped to about eighty or ninety degrees, the chicken was almost marinated.

After wiping off the marinade on the surface of the chicken, Feng Weiguo carried the chicken head, put the whole chicken into the braised soup, completely immersed the chicken body in the braised soup, and then lifted it up.

In this way, the chicken skin can adapt to the temperature of the braised soup and will not break directly.

However, making crispy chicken is different from white-cut chicken, you don't need to go up and down, just mention it and don't let the chicken skin break, if you really want to go up and down, the chicken skin is too crispy, and there will be no crispy chicken effect.

Feng Weiguo put the chicken in the braised soup, then covered it with a lid and boiled it over low heat.

For this dish, cooking is not the key, as long as the chicken is cooked and the chicken is not too messy.

The most important thing in this dish is the preparation and final frying of the paste, especially in the frying process, if the operation is not done properly, or the oil temperature is not right, it will cause the pastry to be fried or the pastry in the abdominal cavity is not fried in place, resulting in the raw batter inside the chicken being torn apart.

For chefs, this is typical rollover behavior.

Today's chefs are reluctant to make this dish, and the reason is that the rollover rate is relatively high, because this dead corner of the chicken abdominal cavity is indeed easy to pour excessive pastry.

It is difficult to fry the batter in this area, so you have to prevent this when hanging the batter.

Feng Weiguo carefully told Xu Zhuo the precautions for this dish, although the Sifang Restaurant may not necessarily use this dish, but it is not wrong to learn more.

In particular, the deep-frying technique is widely used, even if it is not used in crispy chicken, other dishes will also use these steps.

Xu Zhuo listened carefully to Feng Weiguo's explanation, fantasizing about being able to trigger the skill of touch bypass.

As a result, I heard the end from the beginning to the end, and I didn't hear the system's prompt sound.

Sure enough, the status of local cuisines is not as good as the eight major cuisines, if you want to change to Dai Zhenting or Zheng Guangyao to explain, maybe you can get techniques such as hanging paste now.

Tsk, Grandpa Feng, you have to work hard!

If you don't work hard, I can't even use the plug-in, you say it's not worrying about people......