This made Xu Zhuo lose his temper.

Originally, he thought that these three-layer sets of chickens were the same as the three sets of ducks, and they were directly blanched after deboning.

The result is that the water is blanched first and then set, and the water has to be blanched separately.

This is not only troublesome, but also more difficult, because the meat will become hard after blanching, and the skin of the meat is easy to rot, and if you are not careful, it will overturn.

However, looking at Yuan Desheng's determined face, it shouldn't be a big problem.

After all, it is a master of Hunan cuisine, and making this kind of dish is not to say that it can be successfully completed.

"Hens should be boiled for five or six minutes after the water is boiled, chickens for two or three minutes after the water is boiled, and meat pigeons can be fished out by skimming off the foam when the water is boiled. ”

Because the three ingredients are different in size, the blanching time is also different.

After Yuan Desheng finished talking about this shot, he began to prepare for blanching.

Blanch the hens first, blanch them and put them in a basket with their abdomen facing down to control the water, followed by the chickens and pigeons.

When all three ingredients have been blanched and the temperature has dropped to no longer hot, Yuan Desheng began to set the chicken.

He opened the belly of the boy chicken as much as possible, and carefully held the pigeon in it with his hands.

This step requires ingenuity, because the abdominal cavity of the boy chicken is just enough to fit the meat pigeon in, and there is not much space.

In addition, the wings of the meat pigeon should be stuffed into the wing roots of the chicken, and the legs of the pigeon should also be stuffed into the chicken legs of the chicken, and the body of the chicken should be supported with pigeon meat, which is really difficult.

And it must not break the skin, not destroy the structure of the chicken, and at the same time let the pigeon's head stick out of the chicken's sac.

Xu Zhuo was a little confused by these steps.

I didn't expect a dish to be tossed to such a point.

No wonder no one eats the three-layer set of chickens now, just this method, how many restaurant kitchens can make it?

Even if you can make it, how much do you have to price it so that you don't lose money?

It can't be counted, and the more you calculate, the more you lose.

At first, Xu Zhuo still regretted that the skills he had worked on and learning had not cooled down, and he couldn't learn this legendary dish.

Now it seems that even if you learn it, it will be difficult to build a new one in the Sifang Restaurant.

It's good to watch this kind of food lively, don't think about anything else.

After putting the meat pigeon on it, Yuan Desheng wiped the grease on his hands, took the bulging boy chicken, and began to stuff it into the belly of the hen.

This step is more difficult than that of the pigeon.

Because when the meat pigeon is set, the abdominal cavity of the meat pigeon is empty, and it can be squeezed into the abdominal cavity of the boy chicken casually.

And now that there is a pigeon in the chicken, it is not so easy to stuff it into the hen.

But fortunately, the hen is relatively fat, and there is a lot of fat in the abdominal cavity, which has just been boiled on the rack for a while, so the entire abdominal cavity and the part of the chicken skin are very oily.

This allowed Yuan Desheng to successfully put the boy chicken into the hen's abdomen.

After the set, fine-tune it to try to restore the hen to the state before the boneless, and at the same time to pull the head of the boy chicken and the pigeon out of the hen's sac.

One body, three heads, this may be the fun of the upper class during the Republic of China, and Xu Zhuo only felt a little creepy when he looked at it, and he didn't have any appetite at all.

After the chicken was set, Yuan Desheng took a casserole, put the chicken in, then put in star anise, ginger and shallots, salt cooking wine, and then poured in the prepared chicken broth.

Yes, if you want this dish to be delicious, you have to stew chicken in chicken broth.

This kind of tossing dish made Xu Zhuo not know how to complain for a while.

After pouring the chicken broth into it, cover the mouth of the casserole with a layer of gauze, then cover it and start cooking on the stove.

"Grandpa Yuan, why do you want to put a layer of gauze? What does this mean?"

Xu Zhuo didn't understand this step, he also made a similar dish in a casserole, but he had never covered gauze.

Is there anything that can't be done?

Yuan Desheng waved his hand: "It's not particular, I'm worried that when the fire is big, the chicken soup in the pot will come out, and if there are impurities in the chicken soup, it will also be adsorbed to the gauze." ”

After explaining, Yuan Desheng turned on the gas stove, first boiled the casserole over high heat, and then turned it to medium heat for cooking.

An hour later, Yuan Desheng opened the lid, added some hot chicken broth to it, covered it with gauze again, closed the lid, changed it to a slight heat and began to simmer.

The dish was time-consuming, starting at just over four o'clock in the afternoon and continuing until the sun went down.

When night falls, the chicken that has been simmering on the stove for more than two hours is finally ready to cook.

During this period, Yuan Desheng was not idle, and made a table of dishes.

After all, it's for him to make a name for himself, so he has to treat Xu Zhuo and Yu Keke to a meal.

For Yuan Desheng's craftsmanship, Yu Keke still likes it very much, because Yuan Desheng's dishes are generally spicy, and they are very down-to-earth, and they eat like a farmer's meal.

Let Yu Keke, who is accustomed to exquisite meals from snacks, suddenly fall in love.

But I can't eat it at this time, I have to finish the video.

Yuan Desheng took the casserole off the stove, opened the lid, removed the layer of gauze on it, and a rich fragrance wafted out of the pot.

Yuan Desheng carefully took the chicken out of the casserole and put it in the basin, then poured the fragrant chicken soup, and put a few wolfberries as a garnish.

The chicken is golden and the soup is fragrant, and the heads of the boy chicken and the pigeon are hidden in the soup, which does look like a special flavor.

After the close-up shooting, it was time for the tasting.

Today's taster is Xu Zhuo.

After all, it's for Yuan Desheng to stand up, and the taster has to be weighty.

In addition, Yu Keke is not very interested in this kind of soup and water, she just wants to hurry up after the filming is completed, stir-fry the meat with chili peppers, and serve two large bowls of rice.

In the past, when I ate rice, Yu Coco always sandwiched a bite of food and ate a mouthful of rice.

After arriving in Changsha and coming into contact with Hunan cuisine, I found that mixing vegetable soup into rice would make me feel more comfortable eating.

In particular, the soup is not only fragrant, but also spicy, making it a great match for rice.

But the heat is ......

Ahem, it's not important, it's delicious.

Yu Keke smelled the aroma of the dishes on the table, and at the same time adjusted the camera with great emotion, filming Xu Zhuo trying a three-layer set of chicken.

He took a sip of the soup with a spoon first, and a very shocked expression appeared on his face.

All of a sudden, Yu Keke's curiosity was aroused.

Isn't this soup delicious?

Then Xu Zhuo took a piece of chicken with chopsticks and put it in his mouth, his expression was also very exciting, he showed a sighing expression while eating, but he didn't say a word, making Yu Keke so anxious.

When the material was about to be filmed, this girl immediately pressed the pause button, looked at Xu Zhuo and asked, "Is it delicious to say something, are you acting in a pantomime with eyebrows?"

Xu Zhuo put down the spoon and said with some emotion: "This taste is so good, you can taste it." ”

After saying that, he scooped a spoonful of chicken soup and got up and fed it to Yu Keke's mouth.

When this girl tasted it, her eyes widened suddenly: "Wow, the taste of this soup is too fresh?"

Xu Zhuo nodded, not only the soup was fresh, but the chicken was also tender and juicy to eat.

Although there are no seasonings, you can taste the most authentic taste and texture of the ingredients, giving people a feeling of returning to the basics.

That's probably the beauty of food.

With the time and effort, even the most ordinary ingredients can be used to make delicious food.

It's a pity that such a good dish is not very suitable for modern society.

Maybe there will be a chance to improve it in the future, and maybe this dish will be revitalized.

Otherwise, it would be a pity if this dish was lost.

Thinking of this, Xu Zhuo was just about to taste what the chicken and pigeon meat in it tasted like, when suddenly the system's prompt sounded.

"There is a new quest to save endangered dishes, please click on the quest panel for details. ”

————————————

Today's three watches, if you have a vote, remember to vote. In addition, today's Children's Day, I wish all adults and children a happy holiday, not to mention, watch cartoons......