The crowd was boiling.

"Ahhh

"When can I place an order? ”

"Me too, I really want to eat!"

"I'm still talking about yellow braised chicken and rice in the morning, Boss Xu and I really have a heart for rhino duck!"

"Duck, you have a few ducks, stinky men die far away, don't defile my male god!"

"Upstairs pseudo-mother, the identification is complete!"

The group was very lively, but there were no doubting voices.

Probably because Wang Tiezhu, who was born out of thin air last time, was too strong in combat, so everyone still had palpitations.

Or maybe the influence of the time-honored brand in Hubu Lane is still there, so no one says anything cool, and no one leads the rhythm in the group.

This made Zheng Jia, who was more prepared, a little boring.

She immediately sent a message to Yu Keke's small group: "Today's dinner is yellow stewed chicken, you can come back early to eat when you have time." ”

Li Hao sent an OK expression: "There will be two classes in the afternoon, and I will be on time before four o'clock." ”

The little girl and Sun Panpan also sent messages separately, saying that they would take the delivery man's electric car back.

As for Zhou Wen, two days ago, she asked for leave to go to Yunnan with Meng Liwei to participate in a live broadcast event for the opening of a flower garden, and it is estimated that she will come back tomorrow.

Xu Zhuo found some dried shiitake mushrooms from the utility room, washed them and soaked them in warm water.

Be sure to put more water for soaking shiitake mushrooms, because when you make yellow stewed chicken later, the water added to the pot is the water for soaking shiitake mushrooms, and the chicken tastes more delicious and the soup is richer.

After soaking the shiitake mushrooms, Xu Zhuo soaked some fungus in cold water.

To make yellow braised chicken, these two are essential ingredients.

Without shiitake mushrooms and fungus, the taste of braised chicken will be greatly reduced.

After preparing these, Xu Zhuo drove to the vegetable market and bought a whole box of chicken thighs and came back.

These chicken thighs are almost twenty pounds, and they will definitely not be able to eat them all in one meal.

The rest can be stored in the cold storage and used for takeout tomorrow.

After buying the chicken legs, Xu Zhuo went to the market that sold department stores and bought some shallow casseroles for making yellow stewed chicken.

Normally, braised chicken has to be made in a casserole.

This is how it tastes good.

However, in those restaurants that serve braised chicken and rice, the chicken is usually pressed directly in a pressure cooker, and when a customer orders it, a spoonful is scooped out of the pot, and after it is heated on the stove, some onions and green pepper pieces are grabbed into it.

Then pretend to be freshly made and serve it to customers.

Xu Zhuo didn't plan to do it with a pressure cooker.

Because although the yellow stewed chicken made by the pressure cooker is convenient, it will press the chicken to a crispy point and lose the unique chewy taste of the chicken.

So he was going to stuff it out in a large pot and then use a small casserole to collect the juice.

Single serving, so customers like it more, and it is more convenient to make it in the store.

As for takeaway, it's simple.

Tomorrow, I will make a big pot and put it directly in the lunch box.

The sales of takeaway are large, and I really have to do it with a single person and a single pot, not to mention whether the conditions allow it or not, and it is too late in time.

He bought dozens of these black casserole shallow pots.

When I got back to the store, I saw that the time was almost up, and I planned to start making braised chicken.

Since mastering the skill of boring, Xu Zhuo has not used it.

Stuffiness is a technique commonly used in the cooking of dishes.

Regardless of whether it is braised in red or yellow, the dishes made are rich in flavor and the soup is thick, which is very good for rice.

As for oil stew, it is more suitable to make some ingredients that have no taste in themselves.

For example, braised prawns, braised bamboo shoots and braised eggplant in oil, etc.

The yellow stewed chicken that I want to make now is a representative of the yellow stewed cuisine.

The best ingredient for braised chicken is chicken thighs.

First, the meat of the chicken thigh meat is delicate and chewy, with a good taste and fragrant taste.

The second is that the chicken used to make yellow stewed chicken cannot be blanched, so try not to make yellow braised chicken with whole chicken, because it is easy to produce a fishy smell.

Xu Zhuo took out the chicken thighs in the box and cleaned them first.

Then chop the washed chicken thighs into chicken pieces with a kitchen knife.

The chicken nuggets should not be too small, as they tend to fall apart during the simmering process.

Worried that there would not be enough to eat, Xu Zhuo chopped almost a whole pot of chicken thighs.

Next, pour the chicken into a large bowl and soak it in water.

This removes the blood and makes the chicken more tender.

While the chicken nuggets were soaked in water, Xu Zhuo began to clean up the mushrooms that had been soaked.

Take the soaked shiitake mushrooms out of the basin, wash them with water again, then put them back into the basin and sprinkle some flour or starch on them.

Rub several times and rinse with water.

In this way, the dust on the surface of the shiitake mushrooms can be thoroughly washed.

After rinsing the mushrooms, Xu Zhuo used a kitchen knife to cut the mushrooms into thick slices.

Then he cut some green and red peppers and two wattle strips.

The green and red peppers are for coloring, and the two wattles will increase the spiciness.

Of course, if you want the whole dish to be delicious, dried chili peppers are an essential ingredient.

After cutting the chili segments, Xu Zhuo prepared spices such as ginger slices and star anise leaves for stir-frying the chicken.

Jianguo looked at the ingredients prepared by Xu Zhuo, and asked curiously, "Don't you put potato wedges in the yellow stewed chicken?"

Xu Zhuo smiled: "There are no potatoes in the authentic yellow braised chicken." ”

Jianguo was a little puzzled: "Why are you put in those yellow braised chicken rice?"

"In order to save costs, the authentic yellow stewed chicken is not only made without potatoes, but also with onions and other green vegetables, and only green chili peppers and shiitake mushrooms are served with chicken thighs. ”

Jianguo opened his mouth: "Grass! I have eaten authentic yellow braised chicken rice for several years, but it turns out that it is not authentic......"

Xu Zhuo smiled: "It's normal, after all, people also have to make money." ”

The reputation of the Shibankan has already spread, so you can set the price high, and you can guarantee the profit of the store while ensuring the portion.

But not with other stores.

Exploited by takeaways, competing with peers, and having to face higher and higher rents.

Therefore, you can only add some greens, onions or potatoes to increase the amount.

It makes the yellow braised chicken in the store look less shabby.

If he didn't have the medical school to back him up, he would have added ingredients to it to reduce the use of chicken.

After Xu Zhuo finished speaking, he took out the chicken pieces soaked in the basin and prepared to start making yellow stewed chicken.

First of all, the sugar color should be fried.

Stir-frying sugar is an essential skill for chefs.

A qualified chef must not only be proficient in stir-frying sugar, but also choose different sugars to stir-fry according to different dishes.

Fried sugar color is generally fried with three kinds of sugar, rock sugar, white sugar, and white sugar.

The color of the sugar fried by the three kinds of sugar is different, the reddest color is white sugar, followed by white sugar, and the lightest color is fried by rock sugar.

However, there is a disadvantage of white sugar, the heat is not in place or the experience is insufficient, and the color of the fried sugar will be sandy, so chefs prefer to use white sugar or rock sugar to fry the sugar color.

This time to fry the sugar color, Xu Zhuo also chose to use rock sugar.

First, I am used to making braised pork rice.

In addition, the yellow stewed chicken does not need to be ruddy in color, and the sugar color of the rock sugar is just right.