In various parts of the south, white-cut chicken has evolved many kinds of dipping sauces, such as common green onion ginger and garlic dipping sauce, scallion oil dipping sauce, garlic dipping sauce, sand ginger dipping sauce and so on.

And the dipping sauce that Xu Zhuo is going to make now is a way to match it that is not hated everywhere.

He brought some shallots from the warehouse, washed them and chopped them.

Then peel the ginger and chop it into minced ginger.

Wash another handful of coriander stalks, also chopped.

Put the chopped ginger and shallots and coriander stalks into a bowl according to the ratio of 1:1.5:0.5, then pour in a spoonful of salt, pour in hot peanut oil, stimulate the fragrance, and the main ingredient of the dipping sauce is ready.

When you are waiting to eat, take it according to your personal amount, and then pour in an appropriate amount of light soy sauce according to your personal taste, and you can dip the white cut chicken to your heart's content.

In order to highlight the umami flavor of the chicken, this dipping sauce can also be used to cool cooked peanut oil instead of hot oil, which can better highlight the deliciousness of the chicken itself.

"This ...... Looks pretty good. ”

Feng Weiguo wrapped a tray of dumplings, and when he turned around to take the tray, he noticed that Xu Zhuo had actually made the dipping sauce.

He picked it up and smelled the taste, and said with a smile: "This should be the most basic one in the dipping sauce of white-cut chicken, but it is quite suitable for the taste of our northerners, I am not used to the taste of sand ginger." ”

Xu Zhuo smiled, this dipping sauce is indeed the most basic one.

However, it is precisely because of the basic model that the degree of acceptance is also the highest.

In addition, there is no garlic in this dipping sauce, so you can avoid the embarrassing situation of bad breath after eating.

Idle, Xu Zhuo began to help Feng Weiguo make dumplings.

Although it is a vegetarian dumpling, in the hands of the master of Jin cuisine, it is still played with tricks.

The first stubble of tender leeks is served with scrambled golden eggs, and high-grade unsalted sea rice, just smelling the taste of the filling is quite gluttonous.

Dumplings with white-cut chicken, and then a cold skin jelly later, with pickled pepper phoenix feet and kimchi assortment, it is a full meal.

In the past few days, the three of them have nothing to do but think about food.

Xu Zhuo felt that he had gained several pounds.

Gain three pounds every festive season, this is really true.

However, today is the last day of the holiday, and from tomorrow, the Sifang Pavilion will reopen.

At first, Xu Zhuo didn't plan to take a holiday, because now most restaurants are not closed, because the more holidays, the more busy they have to make money.

But he saw that everyone's mood for the New Year was very strong, so he simply took a few days off to let everyone relax.

After all, since its opening, the store has not stopped, and everyone has been rotating every day.

Now that it's the end of the year, I have to take a few days off, so that everyone can spend time with their families and take a breath.

However, people who are busy with habits don't know what to do when they are idle.

For example, Jianguo, who is usually busy in the store, is on vacation at this time, and it stands to reason that he should relax, but he can't be idle.

Since the second day of the Lunar New Year, I will sneak into the store every day to clean up the kitchen, or readjust the table with Shi Lei.

Probably this is the legendary life of toil.

When Xu Zhuo and Feng Weiguo were making dumplings, Jianguo Shi Lei and a few other cooks who were idle at home came to the back kitchen one after another.

"Yo, what about making dumplings, then we won't go back later, try Grandpa Feng's craftsmanship." ”

Feng Weiguo likes to be lively, he pointed to the direction of the pool and said: "Don't just talk about it, wash your hands and pack a bag, don't just think about eating ready-made." ”

In this way, everyone washed their hands, tied their aprons, and made dumplings together.

Xu Zhuo regretted while wrapping up: "I knew that you were so idle, I wouldn't be worried about the holiday, and I lost at least 50,000 yuan of net profit this Spring Festival." ”

Everyone knew he was joking, and they couldn't stop laughing.

Estimating that the time was about the same, Xu Zhuo got up and came to the stove, and Jianguo noticed that there was still something boiling in the pot: "Have you cooked other dishes today?"

Xu Zhuo lifted the lid of the pot, looked at the chicken in the pot and said, "I made a white-cut chicken, wait for it to eat it for a while." ”

He turned off the heat, took some ice cubes from the freezer and put them in a basin, poured in some cold water, stirred them and put them on the side of the pot.

Then, Xu Zhuo took two chopsticks, reached under the chicken wings, picked the chicken out of the pot, and put it directly into the cold water basin with ice cubes.

The purpose of this is to allow the chicken to cool down quickly and prevent the chicken from losing moisture.

And after cold water, the chicken will taste stronger.

Because yellow gardenia is added to the freshly brewed soup, the color of the chicken skin is a beautiful golden yellow, which looks attractive.

"Yo, this chicken looks pretty good, new dish?"

Jianguo leaned over, looked at the chicken in the basin, and swallowed his saliva.

Xu Zhuo nodded: "New dishes, wait for a few of you to try them, if you can, we will launch it tomorrow, the price of pork is so high, so we can only add more chicken dishes." ”

Jianguo is responsible for buying vegetables every day, and he has a better understanding of chicken procurement: "This thing has to use good three-yellow chicken, the quality of three-yellow chicken in our market is average, it is better to buy it from outside." ”

If you buy it outside, you have to let Chen Guifang come forward.

But she's still in the Maldives and hasn't come back.

"You buy some at the market first, and then wait for my mother to come back from the trip. ”

Jianguo nodded, walked aside with his mobile phone, and began to practice the shopkeeper who often buys meat, asking him to prepare the three yellow chickens tomorrow morning.

After the chicken was soaked, Xu Zhuo took a kitchen knife and began to cut the chicken.

For Cantonese people who pay attention to eating chicken, the white-cut chicken is not just a casual cut of the chicken, and the shape of the chicken is also very important.

Xu Zhuo used a kitchen knife to chop off the chicken head first, put it on one end of the plate, and let the chicken head be held high.

Then cut off the chicken neck and use a knife to cut the chicken skin so that the chicken skin and chicken neck are separated.

Scrape off the lymph nodes under the skin and throw them away, then cut off the chicken neck and put it in the middle of the plate for the bottom of the plate, cut the chicken skin and cover it.

Then cut off the chicken wings from the base of the chicken wings, and then cut off the chicken legs from the root of the chicken thighs.

Cut the chicken body open, first cut the back of the chicken into small pieces and place it on top of the neck, then put the same cut chicken breast.

Cut the chicken wings and thighs twice separately.

Place the chicken feet on the back half.

Finally, put the chicken butt in the last position, and a chicken is finished.

This way of arranging the plate with a head and tail is the most common among white-cut chickens.

In addition to this whole chicken arrangement, there are also patterns such as half chicken presentation and chicken leg arrangement.

After taking out the white-cut chicken and putting it on the table, Xu Zhuo made a few more plates of dipping sauce, poured light soy sauce and placed it next to the white-cut chicken.

He took a piece of it with his chopsticks and tasted it, and it tasted good.

However, there is still a gap from what I ate in Zheng Yuelou last time.

No way, what I learned by myself was entry-level.

And what Zheng Yuelou cooks is at least a D-level signature dish, which can't be compared!