Before Wei Junming could answer, Xu Wenhai, who had been cleaning up the ingredients next to him, suddenly interjected: "In order that the skin will not dry out, in order to taste better, in order to be more attractive." ”

Xu Zhuo originally thought that the last sentence was nonsense.

But if you take a closer look at the oiled dumplings, it looks obviously much brighter.

The appearance has indeed improved a lot.

But overall, it's still a green dumpling, if you don't know the whole production process, Xu Zhuozhen won't eat it.

Because, this color really makes people not have much appetite.

Of course, this is also related to the customs of the northerners, if it is replaced by Yuqian Wowo or something, he will naturally eat happily and will no longer be entangled in the problem of appearance.

After the wormwood glutinous cake was brought out, several women outside immediately surrounded it.

Without waiting for Xu Zhuo to say hello, he began to taste the glutinous rice cake that had just come out of the pot.

It's really like "you're not in the kitchen, you're the fastest to steal food".

But think about these women, one is a grandmother, one is a mother, one is a godmother, and the youngest is still his own daughter-in-law.

So Xu Zhuo wisely did not complain, but silently returned to the kitchen.

Well, for your own safety, it's better to stay away.

If Chen Guifang opened his mouth at this time, there was a comment in the Weibo comment area......

Boss Xu is afraid that he is going to die suddenly on this Dragon Boat Festival.

When I came to the back kitchen, a new pot of glutinous rice dumplings had been steamed.

At this time, Wei Junming was getting together with Xu Wenhai, chatting about what kind of dishes that rooster was better at.

Now the dishes prepared in the kitchen include shrimp before the rain, braised hairtail and stir-fried loofah, which the old man is going to make, and beer duck and dried fried beans that Wei Junming plans to make.

When Xu Wenhai came, he brought a few steamed bowls, which were steamed dishes such as small crispy pork and plum vegetables, steamed pork ribs with meat noodles, but the chicken in his hand, he was a little worried and didn't know what to do.

The chicken nuggets are a bit mediocre, and there are already duck nuggets, and then making chicken nuggets is a bit repetitive, and you have to make a whole chicken.

But there are only a few whole chicken dishes, and the recipes are very cumbersome and complicated.

Xu Wenhai didn't know which one to choose.

Xu Zhuo didn't think much of it when he saw the excitement: "If you don't want to make a cloth bag chicken, it's a whole chicken, and it looks good." ”

Cloth bag chicken is one of the representative dishes of whole chicken deboning in Lu cuisine, except for a small opening in the neck, the whole chicken has no knife edge up and down.

After the whole chicken is deboned, stuff the soaked dried products such as scallops, magnolia, sliced hoof tendons and other soaked dried products into the stomach, and then tie the part of the chicken's neck, and then steam it in the pot.

Because the whole chicken is deboned, the whole chicken looks like a cloth bag used to hold grain in the countryside, so this dish is called cloth bag chicken.

After Xu Zhuo said this, Xu Wenhai looked at him deeply.

This made Xu Zhuo a little curious: "What's wrong?"

Xu Wenhai sighed: "It seems that you really haven't seen the dish of cloth bag chicken, otherwise you wouldn't have said that." ”

These words made Xu Zhuo even more puzzled: "Why?"

Xu Wenhai carried the disemboweling chicken and showed it in front of him: "The cloth bag chicken can't be disemboweled, all the internal organs and bones come out of the neck, and the whole belly of this chicken is opened, what else do you do with the cloth bag?"

Xu Zhuo: "......"

I'm just making an immature little suggestion, and it doesn't matter to me whether I can do it or not.

But Xu Wenhai didn't care about stuffing the chicken into Xu Zhuo's hand: "Since you don't have any work, why don't you find a way to do this chicken, you can do whatever you want, but it's better to use the whole chicken." ”

After saying that, he pretended to be very busy, and took a handful of chives and pretended to choose green onions.

Xu Zhuo looked at the chicken in front of him that was cleaned up, and was a little speechless.

It's really worthy of being a father, and if you can't do it yourself, you will kick it to your child.

He took the chicken and thought about it, intending to make something simpler.

For example, the rice cooker stewed chicken that is very popular on the Internet.

Even people who don't know how to cook can make this dish, and it's easy to use.

Although I don't know how the final product is, everyone knows that this is Xu Wenhai kicking the ball, even if it is unpalatable, he shouldn't say anything......

Right?

Xu Zhuo took out his mobile phone, casually searched for a tutorial on rice cooker stewed chicken, and began to make it.

It's half past nine now, so we have to hurry up and do it.

Although this dish is very simple, it has an important premise.

That is, the chicken must be marinated thoroughly.

When making a whole chicken, if it needs to be marinated, it will take more than three hours, so Xu Zhuo has to hurry up and marinate the chicken with ingredients.

After marinating thoroughly, even if you don't want to use a rice cooker, you can choose to make it by steaming the whole chicken.

The range of options is relatively wide.

The chicken marinating is relatively simple, but in order to be in a hurry today, before marinating, Xu Zhuo had to loosen the thick part of the meat in advance.

The so-called loose meat is to use a loose meat needle to prick the root of the chicken leg and the chicken breast several times, and use the steel needle on the loose meat needle to insert it into the meat, so that the chicken is loose and has a gap.

In this way, the marinated meat juice can be soaked into the meat as soon as possible, which can speed up the marinating of the chicken.

However, there is a downside to using a meat loosening needle, which is that the chicken will be a little loose.

But it was too late to do so, so Xu Zhuo had to do this.

Well, if it's not delicious, throw the pot to Xu Wenhai, and then arch the fire in front of Chen Guifang, just say that Xu Wenhai chatted with female fans in private messages on Weibo.

I believe that with Chen Guifang's means, he will definitely give his father an unforgettable lesson.

After pricking the chicken with a loose meat needle, Xu Zhuo began to season it.

Put the rooster in a basin, sprinkle in some salt and rub the whole body of the chicken, then add light soy sauce and cooking wine, add some oyster sauce and a little dark soy sauce.

Then add a large handful of shredded ginger and a knot of shallots.

Dip the green onion knot in the sauce and start applying it to the chicken, carefully applying it twice inside and out, even in the abdominal cavity.

This allows the sauce to penetrate into the chicken more quickly.

However, it is not enough to just apply the sauce, and if you want to speed up the marinade, you have to use other tricks.

For example, now, Xu Zhuo brought a food bag, put the chicken with the sauce in it, and then poured the sauce that had just been marinated into it.

He then uses the small household extractor to pump out the air from the bag, so that the juice adheres tightly to the chicken.

Compared to the method of letting the juice penetrate into the meat on its own after spreading, this method of allowing the chicken to soak into the sauce is faster and better to marinate the chicken.

However, there are drawbacks to this approach.

After all, not everyone has an exhaust machine in their kitchen.

So it's better to have a professional kitchen.

Xu Zhuo put the plastic bag of marinated chicken into the refrigerator compartment, which not only allows the juice to penetrate into the meat faster, but also makes the chicken more tender when it is refrigerated.

Then there was the long wait.

It will take at least an hour and a half before you can do the next step.

It's a long time, but it doesn't matter, you can quietly watch these chefs at home show their skills.

Like what......

Watch the old man make dry braised hairtail.