This dish of paper-wrapped chicken is a specialty of Wuzhou, Guangxi, and is known as "a must in China".

The biggest feature of this dish is that the marinated chicken is soaked in a pan with thin and tough jade button paper, so that the juice in the chicken will not flow out and the aroma will not dissipate.

It is not only tender and juicy, but also has a strong aroma that makes people smell intoxicated.

The dish that the old man is going to make today is relatively unpopular, so there are many onlookers, not only a few old people, but even Xu Wenhai, Xie Hailong and others also came, and the entire shooting venue was full of boarding.

Although the crowd is a bit chaotic, the live sound will not be affected much, after all, it was filmed in the back kitchen before, and this professional studio is fine even if there are more people.

The ingredients used in this dish are very simple, that is, the little hen that has not laid eggs, which is the same as the raw materials used in Cantonese white chopped chicken.

From this point, it can be seen that the two regions have high requirements for eating chickens, and people are completely indifferent to big roosters or anything, and only this kind of little hen that has not laid eggs is the favorite.

Because the chicken meat at this time is tender and juicy, the fragrance is rich and delicious, and the size is well-proportioned, the fat and thin are moderate, and it is extremely beautiful no matter how it is cooked.

In addition to the chicken, all that is left is jade button paper and various spices.

There are mainly salt, honey, sugar, light soy sauce, dark soy sauce, white wine, ginger ale, star anise, fennel, tangerine peel, grass fruit, cumin, shallots, pepper and other condiments.

These are all used to marinate the chicken, and the amount is not large, which is to prevent the umami flavor of the chicken from being pressed.

Once all the ingredients and seasonings are ready, start shooting.

It was still Xu Zhuo and the old man who appeared on the scene, Xu Zhuo first read out a list of titles of the old man, and then flaunted the identity of the Xu family's culinary family, and at the same time vaguely named the fact that there are three professors in the family.

In fact, this kind of shame is very strong, Xu Zhuo is reluctant to say.

But the old man and Xu Wenhai liked these, and before the filming started, the two explained all kinds of things, especially the old man, and they also pulled Xu Zhuo's words.

This made Xu Zhuo feel a sense of powerlessness.

At the same time, he also secretly complained in his heart, what kind of cooking family, forcing the Wang family is almost the same.

After introducing the old man in shame, Xu Zhuo began to say the dish he was going to make today: Wuzhou paper-wrapped chicken.

The information was ready, and after Xu Zhuo said it briefly, he began to cook.

The old man first introduced all the ingredients and spices, and then he took the slaughtered hens and began to change the knife and clean.

The so-called knife change is to remove some unnecessary or uncooked parts, such as chicken feet, chicken wing tips, and chicken heads and necks, which are all to be removed.

This dish only uses more parts of the chicken, so it is more enjoyable to eat.

After changing the knife, first put it in clean water to wash it, soak out the excess blood water, and then dry the chicken body with kitchen paper and start chopping pieces.

The so-called chopping is to chop the chicken, which is convenient for marinating and frying.

When it came to chopping pieces, the old man muttered: "In the past, paper-wrapped chickens were generally chopped into four pieces and fried, but now, the so-called paper-wrapped chickens are chopped into small pieces."

And there are some places where it is not fried, but the paper is soaked in oil and then baked in the oven, which completely loses the charm of the paper-wrapped chicken. ”

When he said this, Xu Zhuo knew that the old man had definitely mastered the skill of frying large pieces of chicken, otherwise he would not pretend to be so forced.

The old man picked up the kitchen knife and chopped the whole chicken in half along the backbone, and then divided the chopped half of the chicken into two evenly sized pieces with the boundary of galloping and chicken legs.

A chicken was broken down into four pieces.

Once all the chickens are ready, start marinating.

The old man brought a basin to prepare the marinade, and when the marinade was ready, he directly put the divided chicken pieces into it for marinating, the purpose of which was to allow the seasoning to be fully stirred in the basin.

In addition, if marinated in this way, there will be no embarrassment of uneven seasoning.

Put the prepared spices and spices into a bowl in turn, and then add the shallots and cut them into small pieces.

You can put more shallots, so that the flavor of the shallots will be stronger and the taste will be better.

After all the seasonings were ready, the old man put all the chopped chicken pieces in, then covered them with a layer of plastic wrap and began to marinate.

If this dish is to be delicious, the chicken must be marinated thoroughly.

After doing this step, the old man took out the bag of jade button paper.

Xu Zhuo asked expectantly, "Grandpa, what's next?"

The old man sorted out the jade button paper, and said two words slowly: "Fried paper." ”

Xu Zhuo was stunned for a moment: "Fried paper?"

I already knew it when I was in the car, but I still have to perform it when it's time to perform, so as to highlight the shock effect.

The old man took a paper cutter and cut the jade button paper into a square with a length of forty centimeters.

After cutting, he placed the cauldron on the stove, first heated it, and then poured in half a pot of cold oil.

The next thing is to wait for the oil temperature to rise.

Dai Zhenting next to him was a little surprised: "When he said that he fried paper before, I thought he was fooling Feng Weiguo, but I didn't expect that there would really be such a step?

They have been busy in the back kitchen for most of their lives, so they naturally know that it is normal for the oil in the pot to burn when cooking, so when he saw these jade button papers, Dai Zhenting unconsciously remembered the flames that came out of the pot when the dishes were stir-fried.

Yu Peiyong whispered: "This is low-temperature dipping and frying, and it can't be burned." ”

When the oil temperature was almost forty percent hot, the old man put the cut jade button paper and a piece of paper into the pot and began to fry it.

At first, Xu Zhuozhen was worried that the paper would be full of powder in the oil pan.

He didn't pity the paper, but this cauldron of oil was a bit of a pity.

However, to Xu Zhuo's surprise, after the paper was put into the oil pot, there was no obvious change except for some bubbles coming out of the corners.

The only difference is that the color becomes darker, which is a natural reaction of the paper after it absorbs the oil.

The frying time does not need to be too long, and it can be out of the pan when there are basically no bubbles coming out.

The old man used a special flat-bottomed colander to fish out the paper one by one and put it on the bamboo grate to control the oil.

When he had fished it out, he turned off the fire, wiped the sweat from his head, and prepared to rest for a while.

"If I haven't cooked for a while, my body is really a little unbearable. He thumped his waist, and on the sofa next to him, Xie Hailong and Xu Wenhai hurriedly got up and gave up their seats.

Everyone drank tea and chatted, and an hour passed quickly.

Next, it's time to wrap the chicken and fry it in the pot, Xu Zhuo is a little nervous, in case the old man overturns, how can he save the scene?