Many dishes about chicken have a frying step, such as roast chicken, grilled chicken, crispy whole chicken, etc.

However, depending on the method, the time and heat of frying are also different.

For example, the frying of roast chicken and grilled chicken is mainly for coloring, so the oil temperature does not need to be too high, and the frying time does not need to be too long, as long as the chicken body changes color, it can be fished out.

The crispy whole chicken is to wrap the marinated whole chicken with fried powder or crispy paste, and put it in the oil pan to fry and mature, so the oil temperature should not be too high when entering the pot to avoid causing the situation of cooked on the outside and raw on the inside.

When the chicken is almost cooked, the oil temperature rises or the high temperature is removed to re-fry the skin to make the skin crispy and delicious, and the hot oil can also fry the excess fat in the chicken.

As for the gourd chicken fried now, it is different from these chickens.

Gourd chicken is a chicken that has been completely cooked, and when frying, you only need to fry the outer skin to make it crispy, so the frying time must be short, so that the chicken skin becomes crispy in the shortest time.

This requires a very high oil temperature.

Even if the oil temperature is high, the fire on the stove must be strong enough, so as to avoid the rapid drop in the oil temperature in the pot after the chicken is put into the pot.

After Feng Weiguo put the chicken in the colander, he took the colander and put it into the oil pot.

Wait for the chicken to gradually detach from the colander under the buoyancy of the hot oil, and then slowly remove the colander from below.

"If you're frying in a large pot, just put the chicken upside down on the side of the pot and slide the chicken back down into the pot. But the pot used today is too small to fry like that, so it can only be fried with the help of a colander. ”

Cooked chickens can't be put directly into the oil pan, because the oil temperature is too high, and the chickens will boil violently as soon as they are put in, which is easy to make the chickens fall apart.

With the help of a colander or with the back of the chicken sliding down the edge of the pan into the pan, there is no such problem.

The hot oil in the pot was boiling violently, and Feng Weiguo took the spoon and carefully turned over the chicken in the pot.

When the color of the chicken changes from the brown of the original road soup to jujube red, it means that the chicken has almost been fried.

After all, it's hot oil, and with the heat on the stove on full turn, the whole chicken can be fried in less than a minute.

Feng Weiguo took a colander and carefully scooped out the chicken in the pot, then took a bamboo net and put it on the oil basin, and put the chicken on it to control the oil.

Next, he fried all the other chickens in a pan of oil.

One thing to pay attention to when frying chicken is that only one chicken can be placed in the pan at a time, so as to prevent these chickens from colliding back and forth in the pan under the action of hot oil, and finally causing the chicken to fall apart.

The chicken after oil control is carefully placed on the plate, and it should be noted that the chicken is belly up, not the back of the chicken.

This point should be distinguished, because it is related to the shape of the gourd chicken.

Facing up allows the wings and legs to open naturally, making the shape closer to the gourd shape.

Of course, if you cook it at home, you can put it however you want, and you don't pay so much attention to it.

After arranging, you should also order two kinds of dry dishes, pepper salt and chili salt, and put them aside for easy dipping and eating.

After the gourd chicken was ready, Zhao Jinma unceremoniously tore off a chicken leg and ate it, originally said that he would do it after Feng Weiguo was ready, but at this time it was as if he had completely forgotten about this stubble.

Obviously, the gourd chicken made by Feng Weiguo made him very convinced.

But he definitely won't bow his head and admit defeat.

For example, now, eating this delicious chicken, he said in the tone of an elder: "Not bad, Xiao Feng's craftsmanship is indeed very good, the skin is crispy, the chicken is tender, and it tastes unique." ”

Xiao Feng?

Feng Weiguo almost vomited in his face with a mouthful of old blood.

This old thing is getting more and more shameless, but Zhao Jinma is older, several years older than Feng Weiguo, so strictly speaking, it's not wrong to call Xiao Feng.

It's better than shouting about the country or the country.

He didn't pay attention to the shameless old man, but picked out a few and said to Xu Zhuo: "Xiao Zhuo, aren't they all waiting to eat? ”

Xu Zhuo didn't say anything polite to Feng Weiguo, called Guo Xingwang, and sent it upstairs with two plates of chicken.

Although today's main dish is gourd chicken, you can't just eat this, so there is actually a table of dishes in the private room at this time.

When he pushed the door in, Li Hao smiled and said to Yuan Kang: "Yuan Kang, the Fulu chicken you want, come and taste it." ”

As soon as he finished speaking, Guo Xingwang, who came in with Xu Zhuo, was stunned: "This is a gourd chicken, not a fermented fermented chicken, and our Anhui fermented fermented chicken does not do this." ”

Li Hao: "......"

Damn, how many homophonic names does this chicken have?

But......

Fermented bean curd chicken?

Li Haotong, who likes to eat fermented bean curd meat, immediately came to the spirit: "Prosperous, is the fermented bean curd chicken delicious?"

Guo Xingwang nodded: "It's okay, it tastes good, I like to eat it." ”

"That'...... Is it easy to do?"

"It's easy to do, chop the chicken, pour some bean curd into it and stir it, marinate it for half an hour and then steam it in the pot, the method is super simple. ”

When Li Hao heard this, he became even more energetic, and he flattered his hands excitedly: "Then can you ......?"

Guo Xingwang said helplessly: "Although the method of fermented bean curd chicken is very simple, but I don't know how to do it, if you want to eat it, you can ask Grandpa Zhao or Grandpa Feng downstairs, they may be able to make it." ”

Won't do what you do so much?

Li Hao sat back in his seat weakly, but when he saw the gourd chicken in front of him, he immediately came to his senses.

Although you can't eat fermented bean curd, it's not bad to be able to eat gourd chicken, after all, this is a hometown dish, and I haven't eaten gourd chicken for half a year.

Li Hao didn't use chopsticks, but took out a small bag like an instant noodle seasoning package from the drawer under the dining table, tore it open, and took out a pair of disposable gloves from it.

After putting it on himself, he tore off half of the chicken and put it in front of him, and muttered while dipping it in salt and pepper and stuffing it in his mouth: "You have to start eating gourd chicken to enjoy it, the way you eat with chopsticks is too gentle, and you can't eat the essence of gourd chicken......"

Sun Panpan glanced at him: "Eat yours, if you are greedy, you have to find a bunch of crooked reasons for yourself to do?" But this chicken is really delicious, very deboning, and it comes off the bone with a light sucking of meat, it is really delicious." ”

The gourd chicken is really delicious, the skin is crispy, the chicken is tender, it tastes very boneless, but it is not glutinous or rotten, and it still has the unique strength of chicken.

What's even more satisfying is that it tastes great no matter which part it takes, but it doesn't take away the flavor of the chicken itself.

With two kinds of salt and pepper, it is not to mention more enjoyable to eat.

When he first started doing it, Feng Weiguo boasted that it was easy for one person to eat a chicken, but Xu Zhuo thought he was bragging.

Now it seems that it is not a problem for one person to eat one chicken.

Because this chicken is so enjoyable to eat, it makes people want to eat it more and more.

When Xu Zhuo ate the chicken in front of him to the point that there was only one chicken rack left, he immediately made a decision:

NEW!

Gourd chicken must be new in the store!

With such a delicious chicken, you have to take it out to tempt others.

But......

What is the fermented bean curd chicken that Guo Xingwang said just now?

Why don't you go downstairs and ask Zhao Jinma and Feng Weiguo, if the two of them can do it, let them try it?