Braising chicken with a rice cooker is a popular practice recently, because this practice has a low threshold and is not limited by kitchen utensils, even in a rental house with only one rice cooker.

The biggest difficulty in this dish is the time it takes to marinate the chicken.

Once the chicken has been marinated, the rest is pretty straightforward.

Just put the chicken in the rice cooker, pour the marinated chicken ingredients into it, then turn on the rice cooker, and simmer like this for about 40 minutes.

A fragrant braised chicken with rotten bones and meat is ready.

However, before the chicken is put into the pot, the green onion and ginger slices must be lined in the pot in advance.

Xu Zhuo neatly spread the chopped green onions on the bottom of the rice cooker, and then spread a layer of ginger slices.

Only then is the marinated rooster put in and finally poured in the sauce of the marinated chicken.

Cover the pot, press the cook button, and leave the rest alone.

Compared to other methods, this method should be the easiest, but the resulting chicken has the same flavor at all, not only is it fragrant, but also the umami of the chicken is very strong.

It makes people want to eat it and want to eat it.

A lot of people make this chicken with the mentality of giving it a try, and then fall into it.

Xu Zhuo made it for the first time today, not because he was curious, but mainly because in addition to this dish, the only thing he could choose was steamed chicken.

However, it is best to use a tender hen for steamed chicken, so that the chicken will taste better.

Like this kind of big rooster, the meat quality is a bit old, and the taste of the whole rooster may not be good.

So Xu Zhuo chose to use a rice cooker to bore.

Just take a look at the practice of Kuaishou, which is popular on Douyin, how classic it is.

After pressing the cook button, Xu Zhuo walked out of the kitchen.

Just now Xu Wenhai made him afraid to stay with the elders, for fear that he would stuff himself with some ingredients that were not easy to make.

So, he chose to leave the kitchen and pretend to come to the bear cub who was sleeping on the sofa with a cat teasing stick.

Perhaps because of the strong sense of security at home, the bear cub slept very hard.

Xu Zhuo poked it twice on the head with a cat teasing stick, and the fat cat opened its eyes sleepily, obviously with a sense of getting up.

"Yo, you're still angry? Come on, come on, get up and exercise. ”

Xu Zhuo grabbed the cat teasing stick and swung it twice casually in front of it.

It is said that cats don't like things with rules, so Xu Zhuo tried to make the trajectory of the cat teaser look irregular.

However, what he tried so hard to do was completely useless.

The bear boy looked at him in disgust, and then he changed his position and lay down on the sofa, and pulled the cushion next to him with his paws, and put his fleshy head on it.

It's always at ease.

Xu clumsily threw the cat teasing stick aside, to the point that he didn't care about being a man and a cat, and the younger brother of the family could be seen.

Melancholy!

I can't use the Internet, I can't stay in the kitchen, I can't plug in the topics of the women, and I don't like to tease the cat when I'm idle.

I'm too hard~

When Xu Zhuo was melancholy, Xu Wenhai's voice came from the kitchen door: "Xiao Zhuo, come on, come on, your Uncle Xie wants to make raw pickled skin shrimp, haven't you seen it, come and learn it." ”

Xu Zhuo is really interested, although he has never eaten raw pickled seafood, but he has been famous for a long time.

However, the Central Plains is an inland area far from the sea, so he didn't dare to eat this kind of seafood rashly, for fear that he would have stomach trouble.

It is said that people who are not used to eating this thing will not eat it a second time, but the vast majority of people, as long as they eat it, will fall in love with this taste.

He didn't expect Xie Hailong to make this dish today, so he cheered up and walked quickly to the kitchen, planning to study hard.

Xie Hailong is a native of Chaoshan, and this place is called an island of Chinese cuisine by Chen Xiaoqing, the chief director of the tip of the tongue, and said that if a foodie has never been to Chaoshan, he is not worthy of this title at all.

The reason why he admires the Chaoshan region so much is because the food culture here is ancient and simple, and it can make the original taste of food.

Take the seafood here as an example, there are many ways to do it, but in the minds of Chaoshan people, the best way to eat seafood is to marinate it raw.

Chaoshan raw pickled seafood has the reputation of "poison", which means that people who have eaten it will fall in love with the taste and cannot extricate themselves, as if poisoned.

Today, Xu Zhuo plans to learn how to make this unforgettable "poison".

When he came to the kitchen, Xie Hailong was cleaning up the pipi shrimp he brought.

Cantonese people are accustomed to calling Pipi Shrimp as Pi Pi Shrimp, which refers to the fact that after Pi Pi Shrimp leaves the water, some water will be squirted out of the stomach, just like a child peeing.

In most parts of the country, summer is the season to eat crayfish, but in Guangdong, the development of crayfish, a national delicacy, has suffered a bit.

The reason is that compared with crayfish farmed in freshwater, Cantonese people prefer shrimp caught in the sea.

This ingredient tastes extremely beautiful whether it is stir-fried, pepper, salt, charcoal-grilled, pickled, or boiled porridge and fried.

Even if it is boiled in a pot and served with dipping sauce, it is also the most popular delicacy at night market stalls.

Among the many practices of pipi shrimp, raw pickling is relatively simple, but there is a requirement, that is, the shrimp must be fresh.

Stale shrimp can't be pickled raw, which is not only not delicious, but also has a strong fishy smell.

Only shrimp that is alive and full of vitality is the best ingredient for raw pickling.

Xie Hailong cleaned up the shrimp in the pot while telling Xu Zhuo about the habit of eating shrimp in his hometown.

"We don't just like to make shrimp pickled raw, other ingredients, such as blood clams, oysters, crabs, prawns and other seafood, as long as they are fresh, the first choice is raw pickle. ”

It's not a hassle to clean up the shrimp, after all, it's a marine creature, and it's quite clean.

Just put it in clean water, brush it with a small brush, and rinse it off.

After cleaning, the pipi shrimp must be cut off with scissors from the legs and the spikes of the head and tail.

This is not only more convenient to make, but also more convenient to eat.

Soak the cleaned shrimp in a cool boil, and prepare the marinade at this time.

It is estimated that he was worried that there was no marinade for Pipi shrimp at home, so Xie Hailong brought some when he came.

After all, he is also the head chef of the restaurant, and these seasonings are ready-made.

Xu Zhuo saw that Xie Hailong brought fish sauce, Chaotian pepper, coriander, garlic, etc., which will be used later.

Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places.

This is a very delicious juice obtained by pickling, fermenting and refining small fish and shrimp as raw materials, with amber color and salty taste and umami.

Originating from Fujian and Chaoshan, Guangdong, this condiment was introduced to Vietnam and other East Asian countries by overseas Chinese in the early days, and is now becoming popular in Europe as well.

In Fujian, Cantonese, and Southeast Asian cuisines, fish sauce is a rare condiment.

But in the northern part of my country, this condiment is quite unfamiliar.

Now Xu Zhuo is holding this bottle of fish sauce brought by Xie Hailong and looking at it carefully.

The rest of the family may not need to study these, but he is a person who is determined to integrate the eight major cuisines, and fish sauce is a condiment that Cantonese cuisine can't avoid, so he naturally has to study it carefully.

"Uncle Xie, if you put fish sauce in the dish, don't you need to put salt?"

Xie Hailong nodded: "Yes, when making fish sauce, a lot of salt will be added to it, and after fermentation, there will be a strong umami in the saltiness, so when we cook seafood over there, we generally use fish sauce instead of salt." ”

In the past, I used to eat coarse salt, which had a bitter taste, so I had to add other ingredients to ferment it before eating.

This habit is not only found in the Chaoshan area, but also in Jiangsu and Zhejiang.

However, soy sauce is used instead of salt in Jiangsu and Zhejiang, while fish sauce is used instead in Chaoshan.

Although the seasoning is different, the effect is the same.

Xie Hailong cleaned all the ingredients to be used, and then began to prepare for production.

The first is garlic, which is an essential ingredient for raw pickled seafood.

Put the garlic on the cutting board, first flatten it with a kitchen knife, and then cut it into minced garlic, and prepare more, so that the pickled pipi shrimp will be more delicious.

In addition to minced garlic, Chaotian pepper, shredded ginger, and coriander are also indispensable.

As for seasonings, in addition to fish sauce, light soy sauce, sugar, balsamic vinegar, sesame oil, etc. are also used.

After these are ready, Xie Hailong puts a wok on the shelf, pours a small amount of peanut oil into the pan, turns off the heat when the oil is hot, and then pours the minced garlic into it and stir-fries until fragrant.

This is done to fry the flavor of garlic and bring out the flavor of garlic, while also allowing the minced garlic to retain the taste of raw garlic.

Then pour out the minced garlic and peanut oil in the pot, put the prepared chili, ginger and coriander segments into it, and then pour in the fish sauce, light soy sauce, sugar, balsamic vinegar and sesame oil.

Finally, add a spoonful of cold white and boil it in, and the ingredients for marinating the shrimp are ready.

Putting the marinade aside, Xie Hailong took out the pipi shrimp soaked in the cold white open, put it on the cutting board and cut it into small pieces with a kitchen knife, and then put it into the marinade.

Stir so that all the shrimp can soak in the marinade, then cover with plastic wrap and place in the refrigerator.

Marinate at low temperatures.

"That's it?" Xu Zhuo knew that the method was simple, but he didn't expect it to be so simple.

But is the shrimp really delicious?

He looked at the shrimp full of paste, for fear that it would not taste good and waste such a good shrimp paste.

However, Xie Hailong looked determined: "Don't worry, I promise to let you eat it and want to eat it!"

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Kavin, I wrote nearly 2,000 words before and deleted them all, that's all for today, good night everyone!