The fried paper oil is shiny and a little slippery to the touch.

It's not like paper anymore, it's like the kind of wax paper used to package food or mimeograph, and it's like a very thin plastic film.

After frying, this jade button paper should become more dense, because the flexibility of the paper has been significantly improved, and even when it is torn by hand, it will be a little difficult.

In addition, the paper became smoother after frying, and it was because the tiny pores were blocked by the grease, so it became the way it is now.

The old man took the papers and looked at them one by one.

After frying, although the paper can be made denser, it can also expose some problems.

For example, some small holes or small bubbles on the original paper will become larger or break open during frying, resulting in holes on the paper.

This kind of paper cannot be used because it will leak air and oil, so it has to be picked out.

After the old man finished selecting these papers, he really found two with holes.

After choosing, he brought some cotton thread.

When they saw this, everyone was a little surprised, could it be that this paper-wrapped chicken is wrapped with cotton thread? Isn't this the same as zongzi?

The old man said with a smile: "The traditional method is to wrap the paper with thread, but it is not cotton thread, but the kind of very thin bamboo strips that are split from tender bamboo.

The chicken fried in this way has the fragrance of bamboo.

But we don't have bamboo here, so we make do with cotton thread. Why are you so shocked? Don't you know that everything in Guangxi can be wrapped in zongzi?"

This made everyone nod, this is indeed the case.

Anything can be wrapped in zongzi over there, maybe this paper-wrapped chicken is based on the inspiration of making zongzi.

When the cotton thread was ready, the old man brought the pickled chickens and began to wrap them.

Tear off the plastic wrap, remove the chickens from the basin, and wipe off the surface of the spice crumbs and marinades such as minced green onion and ginger.

After doing this, he placed the chicken nugget in the middle of the jade button paper.

Then roll the chicken nuggets forward with paper and let the paper roll the chicken nuggets up.

Fold the excess paper on both sides to the middle part, overlapping the chicken nuggets.

Finally, roll the chicken pieces and continue to roll them up forward, all the way to the very head.

This paper-wrapped chicken is wrapped, and then you only need to wrap it slightly with cotton thread at both ends.

The deep-fried jade button paper is very flat and can easily stick together, even if it is not tied with a rope.

So you only need to wrap it a little, and you don't need to wrap it all over your body like wrapping zongzi.

After wrapping it, the old man said: "The reason why I chose to wrap it up is actually another reason, that is, I am worried that the chicken pieces are too big to fry thoroughly."

If the chicken nuggets are small, just wrap them in the form of Chinese medicine, and you don't have to worry about cracking at all. ”

The traditional chicken nuggets are relatively large, and for the sake of safety, you have to wrap the paper around it with a rope to avoid cracking.

If the chicken nuggets are small, then there is no need for this, because the frying time is very short, and the chicken nuggets mature quickly, just wrap them in the way of Chinese medicine.

After wrapping all the chicken pieces, the old man turned on the stove again and began to burn the freshly fried oil pan.

When it comes to frying, whether the dish will work or not is also the time for the final test.

For a dish, no matter how many tricks there are, no matter how good the appearance is, if the taste is not good, everything will be in vain.

The quality of the taste is the only criterion for testing whether a dish passes the test.

When the oil temperature is about 40%, the old man puts the wrapped chicken pieces into the pot along the edge of the pot, and at the same time turns the heat slightly smaller, so as not to increase the oil temperature too quickly, resulting in the dish being cooked on the outside and raw on the inside.

Turn the heat down a bit to make the oil in the pan rise more slowly.

In this way, the heat will soak more evenly into the chicken, allowing the chicken to mature gradually.

And when the meat is aged at a low temperature, the juices in the meat will not be lost, and even the moisture on the surface will not evaporate, so the chicken will taste very good.

From this point of view, this paper-wrapped chicken has mastered the essence of low-temperature barbecue in Western food.

As the oil temperature gradually rises, the air in the paper bag gradually expands, and each paper bag is swollen and floating on the oil surface, which looks fun.

The old man took a spoon and scooped up a spoonful of hot oil from time to time and poured it on these paper packets, so that they were evenly heated.

In addition, these paper packets will also be turned over, so as not to fry only one side, and these papers will not stand it.

You can't rush the fried paper-wrapped chicken, you have to take your time, only in this way can you make the dish better.

When the old man was busy, Yu Peiyong asked Xu Zhuo a question: "Xiao Zhuo, tell me, how are these chickens ripe." ”

When Xu Zhuo heard this, he immediately said that it was fried.

But after thinking about it, no, these meats are not in contact with the fat, and there is not only a layer of jade button paper in the middle, but also some air.

This should be......

He said uncertainly: "Grandpa Yu, these meats are actually steamed, right?"

Yu Peiyong smiled and nodded: "Yes, this is actually a method of steaming, but compared with conventional steaming, this method can make the temperature of the air rise higher, and the dishes will be more delicious." ”

Xu Wenhai next to him heard this, and asked with some curiosity: "Isn't that the same principle as an air fryer?"

Yu Peiyong said: "There are some similarities, but they are still different, the air fryer is to heat the air and blow it continuously to the ingredients, so that the surface of the ingredients loses water seriously, forming a frying effect."

And this kind of steaming, the air inside is not circulated, and the ingredients made are not dry on the inside or on the surface, so it will taste better. ”

This method of frying is actually not fast, at least it is much slower than putting the chicken directly into the oil pan and frying.

However, the advantage is that you can put a lot of paper packets in the pot and fry them slowly, so you don't have to worry about the lack of space in the pot or the ingredients sticking together.

After frying for more than ten minutes, the oil temperature has completely risen, and it is almost seventy or eighty percent high at this time.

When Xu Zhuo thought that the paper bags were about to burst, the old man turned off the fire, and then used a colander to fish out all the paper-wrapped chickens in the pot and put them in a bamboo basket to control the oil.

Xu Zhuo asked curiously, "Grandpa, are these chickens cooked?"

The old man shook his head: "Not yet, it's still a little close." ”

These words almost flashed Xu Zhuo's waist, what do you mean it's a little close?

Doesn't that mean that the car has overturned?

As a result, the old man continued: "Now these chickens still owe a little heat, and we have to wait a little longer, and when these papers are not hot, these chickens can be eaten." ”

Xu Zhuo instantly understood the meaning of these words: "You mean that it is necessary to rely on the residual temperature to make these chickens completely ripe, right? Then the requirements for experience are too high, and one will overturn if you are not careful." ”

The old man smiled and said a classic quote in "The Oil Seller":

"Without him, only the hand is familiar!"