For an hour, cooking eight chicken dishes, to be honest, I was a little nervous.

But it's not impossible.

For example, the dish of Kung Pao Chicken only takes a few minutes from the beginning of preparation to the serving.

Besides, now there are yellow stewed chicken and chicken rolls with net oil in the store, which can be put on a plate.

When he came to the back kitchen, Xu Zhuo looked at the time, and there were only more than forty minutes left.

Fortunately, there was no traffic jam along the way, and even the traffic lights didn't stop for too long, otherwise the hour would have been wasted on the road.

I really don't know what the dog system is.

Isn't it fun to play like this?

When he came to the kitchen, Xu Zhuo first took the yellow stewed chicken out of the pot and put it on a plate.

Xu Zhuojin looked into the system, and the progress of the task had changed again.

Mission Progress: 1/8.

Pretty good.

Then he served the chicken rolls with pannet oil.

Mission progress has been further improved to 2/8.

Not bad.

There are only six dishes left.

Then he took Cao Kun's marinated whole chicken, cut it into large pieces with a kitchen knife, placed it on a plate, and pinched a few coriander leaves to decorate.

Mission Progress: 3/8.

Haha, that's too easy, isn't it?

Three dishes were completed in the blink of an eye, which was more than enough in an hour.

Cao Kun makes a lot of lo-mei, in addition to the whole chicken, there are also braised chicken liver, chicken feet, chicken heads, chicken wings, chicken hearts and other dishes, if you put it on the same plate, the task will be completed properly.

As a result, when Xu Zhuo put the chicken heart on the plate, he found that the progress of the task had not changed at all.

He changed to other halogen products, but without exception, none of them worked.

It seems that there can only be one of each type, so you can't be so bored.

Boss Xu sighed helplessly and gave up the idea of exploiting loopholes.

He took two chicken legs and began to debon.

Get the skill for so long.

It's time to bring out the Kung Pao Chicken dish.

As for the other dishes, Xu Zhuo didn't know what to do for the time being.

Now let's make Kung Pao Chicken first.

It is not a hassle to debone the chicken thigh, just cut a circle at the ankle of the chicken thigh, cut off all the chicken skin and chicken tendons, and then use the tip of the knife against the chicken bone to cut the other end of the chicken leg until the whole 1 chicken bone is exposed.

Then cut off the fascia and chicken at the root of the chicken thigh, and the chicken leg deboning is successfully completed.

This step can also be performed with kitchen scissors, which is safer than using a kitchen knife.

Xu Zhuo shaved off the bone of the other chicken leg as well.

Then cut the chicken into thumb-sized cubes.

Rinse it with water to remove the blood, and then start to smell it.

Sprinkle in salt, light soy sauce, cooking wine and water starch, whip the diced chicken into the pulp, and then slightly pour in some cooked peanut oil and stir it to make the chicken taste more tender.

Then wash two green onions, take only the white part of the green onion, cut into sections and put them in a bowl for later use.

Then start to mix the sauce for the kung pao chicken.

Take a small bowl, put sugar, white vinegar, light soy sauce, salt, cooking wine, a little pepper, and then pour in a little water starch, stir well and set aside.

When he was doing this, Xu Zhuo saw the chicken being marinated in the bowl next to him, and suddenly had a new idea.

Marinate it like this and put it in a steamer to steam, it shouldn't taste bad, right?

Anyway, the chicken is tender, and the fried chicken is tender, so the steamed chicken should taste better.

Anyway, there aren't enough chicken dishes at this time.

And there is no steamed chicken shop yet.

Xu Zhuo simply cut another chicken thigh, cut it into cubes, mixed it with cooking wine, Sichuan pepper, minced ginger, millet spicy, salt, sugar, light soy sauce, shredded green onions, and then put it in the steaming cabinet.

It doesn't matter what the taste is.

I'll talk about it when the task is done.

Then, Xu Zhuo continued to make Kung Pao Chicken.

He took the bowl and grabbed a handful of prepared peanuts.

Remove the skin of the peanuts and put them in a bowl for later use.

After preparing the peppercorns and dried chili peppers to be used, Xu Zhuo began to fry the kung pao chicken.

This is a typical stir-fry dish, and the whole stir-fry process is very short.

After sliding the pot, Xu Zhuo poured some peanut oil into the pot, scooped a little lard and put it in.

The purpose of this is to add fragrance.

Authentic Sichuan-style Kung Pao Chicken is a mixture of rapeseed oil and lard.

But Sifangguan has always used peanut oil, so Xu Zhuo improved this step.

When it is practical peanut oil, you can omit lard.

However, Xu Zhuo felt that it didn't matter if he put it down.

Anyway, the first time I do it, I still have to have the necessary sense of ceremony.

After the oil was hot, Xu Zhuo poured the dried chili pepper segments and dried peppercorns into it and gently stir-fried them with a spoon.

When dried peppercorns and dried chili peppers are heated, they quickly waft out an enticing spicy aroma.

This flavor is the key to Sichuan-style Kung Pao Chicken.

Pour in the marinated diced meat, then hold the pot and stir-fry it quickly with a small turning spoon.

This step is very demanding, and the left hand must keep pulling the pot back, so that the diced meat in the pot will be constantly turned.

At the same time, the spoon in the right hand should also keep scraping the bottom of the pot to prevent the chicken from being heated unevenly.

When the chicken in the pot gradually turned white, Xu Zhuo poured the green onions into it.

Continue to stir-fry.

When the smell of green onions gradually wafted out, the chicken in the pot was already seven ripe.

At this time, Xu Zhuo poured the sauce that had been prepared before.

After a minute, the soup in the pot gradually became viscous, and a sour smell wafted out of the pot.

Xu Zhuo poured the peanuts into it, stir-fried for another half a minute, and got out of the pot!

When Xu Zhuo put the kung pao chicken in the pot on the plate, he found that the progress of the task had finally gone further.

Now it's 4/8.

When the steamed chicken in the steamer is ready, the five-course meal is complete.

However, there is still a three-course shortfall.

I still have to continue to figure out how to find a way.

Now there are fried, fried, stuffed, marinated, and steamed.

If you want to do it again, you have to bypass these cooking methods.

But otherwise, it seems to be a waste of time.

For example, roast chicken, just marinating takes several hours.

It's too late now.

And if you have scallion oil chicken or soy sauce chicken, it's a bit too late at this time.

As for other chicken recipes, Boss Xu is not very familiar with them.

After thinking about it, Xu Zhuo decided to ask the old man for help.

"Grandpa, do you know how to make chicken into a dish quickly?"

The old man was stunned for a moment, a little unclear.

However, I still told Boss Xu a few dishes.

"Cold shredded chicken, this water to boil the chicken breast thoroughly, tear it and use it in the way of cold salad, it can be done in 20 minutes at most. In addition, there is a chicken meatball soup, where the chicken is chopped into water and scalded into balls, which is shorter than the cold shredded chicken. As for the rest...... You won't do anything else!"

After the old man finished speaking, he was busy with other things.

Boss Xu was left alone in place.

I'm just asking a question.

As for stabbing the knife like this?

There was no time to think about these at this time, Xu Zhuo went to the cold storage and took a few pieces of chicken breast, threw two pieces into the pot, put a few slices of ginger and cooking wine and began to cook.

Then take a kitchen knife and start chopping the remaining chicken breasts.

While he was busy with his work, he was thinking, what was the last dish to do?