There was no more time to think about these things, so Yang Qiong came over to deliver a new message.

"Boss Su, a guest ordered a steamed chicken wing, can you make it?"

"Steamed chicken wings?" Su Zifang was slightly surprised: "Isn't this Cantonese cuisine?"

Yang Qiong shook her head: "I don't know, but if you can do it, I'll tell the guest?"

"Then you tell him to wait, this dish will take at least half an hour, and then say anything in advance. ”

Not long after Yang Qiong left, she turned back again: "The guests should add soy sauce, sweet potato powder, sand tea, chili peppers, and the kind that should be steamed until it is very soft." ”

"Okay. ”

Su Zi let go and began to prepare this special steamed chicken wing.

In fact, in his opinion, the most suitable way to make chicken wings is to wrap them in a thick sauce and fried powder and fry them in a high-temperature oil pan until they are crispy, and then serve them with tomato sauce or honey mustard sauce.

In a survey of street food, fried chicken wings were among the top three in the list of afternoon tea, snacks and late-night snacks, which is enough to see its popularity.

However, the steamed soft chicken wings always reminded Su Zifang of a Guangdong provincial old man pacing slowly into the tea shop, ordering a pot of tea, spreading out a newspaper, and taking a basket of refreshments from the steaming rack.

A cup of tea, a newspaper, and a leisurely day, the cozy can't be comfortable.

It's really rare to appear in a city with such a rhythm as Jingling.

However, since the guest ordered the meal and he also took the order, he will naturally make it with care.

The quick-frozen chicken wings have been thawed, with flower knives on both sides, washed and blanched in cold water to force blood foam, and then quickly transferred to a basin of ice water.

The chicken wings processed in this way are not only clean, but also keep the chicken inside firm and crisp.

Wait until the temperature of the chicken recovers, and Suzifang begins to marinate the chicken wings.

The basic marinades are still indispensable: oyster sauce, soy sauce, sugar, pepper, starch, sesame oil, ginger, garlic slices, and sand tea sauce and chili powder as per diners' request.

The marinade is extraordinarily sweet and has a strong Nanyang style.

In order to fit this flavor, Su Zifang also deliberately put in good ginger to blend the flavor of morning tea phoenix feet in the Qiongyue region.

During this period, Zhao Xiaoman glanced at the marinade and found that there was no sweet potato flour, and he was a little surprised.

However, seeing Su Zifang's confident appearance, he didn't ask, but waited quietly to see how Su Zifang handled it.

Although diners only said that they wanted a soft and rotten texture, Su Zifang still guessed the kind of chicken wings he wanted with his years of eating experience.

Similar to tiger skin and phoenix claws, the outer layer is soft and melts in the mouth, and the inner muscles are chewy, but there is no chewing pressure.

He has eaten such phoenix claws, and he happens to know how to do it.

Thinking about it, there should not be a big gap between such chicken wing practices.

Fry it first and then steam it in a pot to ensure the perfect blend of texture and flavor.

Thinking like this, Su Zifang took the marinated chicken wings out of the bowl, put them into the sweet potato flour and wrapped them in a thick layer of sweet potato flour, and squeezed them firmly.

This is a trick he didn't pay much attention to when he fried tempura.

If you wrap it in a sparse layer of flour, there is a high chance that the skin will peel and shatter when it is fried, and the chicken wings that should be tightly wrapped will become half coated.

Therefore, the thickness of the breading and the final pinching are the key technologies.

Pinching too hard can deform the wings and ooze juices, while not pinching too hard can cause the skin to peel.

After training in tempura, Su Zifang is confident that his kung fu in kneading fried chicken and wrapping flour is definitely no less than that of the fried chicken master in the universe.

But it's nothing.

After all, the fried chicken is all done here when it is fried, and the steamed chicken wings are only half finished at this step.

Su Zifang heat the oil in the pan until it is 60% hot, and when it is hot, put in a few chicken wings.

In an instant, a blazing sizzle erupted in the oil pot.

Su Zifang pressed all the chicken wings in the oil to make sure that each chicken wing was fried until it was hot.

Fry for about three minutes, remove them all, and replace them with a new batch of chicken wings.

Wait until the initial frying is completed, Su Zifang will increase the oil temperature for re-frying, this time the frying time is not too long, as long as the outer layer of sweet potato flour becomes crispy.

Finally finished processing the chicken wings, and fifteen minutes had passed, but fortunately, the steamer next to it had already begun to steam, and the six chicken wings were placed in the pot and began to steam.

There is no pressure cooker as diners say, after all, if the puff pastry has been fried twice is afraid that the chicken will not last if you use a pressure cooker, the chicken will become tender and juicy, and this ordinary steamer can do this.

Soon, the fragrant aroma of chicken wings wafted from the steamer, and Su Zi turned off the heat and took out the chicken wings on the plate.

The steamed chicken wings have a layer of sauce at the bottom of the plate, full of sauce flavor, and Su Zifang pours some of the remaining marinade on top of the chicken wings, sprinkles with dried pepper segments, and burns a spoonful of hot oil to pour it over.

In an instant, the entire back kitchen was attracted to this dish.

Su Zi also popped up the grade of this dish in front of his eyes.

[Steamed chicken wings with sand tea, grade B+. 】

Su Zifang is a little satisfied, and he can make B+ level dishes, at least it shows that his cooking skills have indeed made a lot of progress.

Mo Mi happened to come in to serve the dishes, and by the way, she put Su Zi's steamed chicken wings in sand tea.

After a while, I came back and told Su Zi that the guests were very satisfied with the food.

Su Zifang nodded, a little regretful that he couldn't activate any special tasks.

I thought it might be a trigger point for the Huaxia Cuisine Record task, but it turned out to be just really steamed chicken wings.

With a sigh, he picked up the à la carte menu he had just delivered and prepared it.

The final video of the Jingling catering ranking was finally played yesterday, and the number of views on the whole network exceeded 2 billion, which is dazzling enough for a cooking show.

For Shibuyu, who won the first place, this means that at least 2 billion people know about them. And since getting the Jingling catering rankings, the popularity of Shibu has suddenly increased several times, and the previous seats are completely insufficient, Su Zifang even added a few folding tables and chairs in the store, which still can't stop the enthusiastic crowd.

However, thinking that the store decoration has already begun, and there are less than two months to solve this problem, Su Zifang was relieved again.

Fortunately, the scale of the store can be expanded, otherwise this kind of thing can really only be sighed.

finally managed to make it to the end of dinner hours, and Su Zifang immediately collapsed on the edge of the cooking table regardless of his image.

The image of the people next to him is not much better.

Xue Yi is the Zhenhai God Needle in the kitchen, and he didn't do anything, so the whole person looks a little more relaxed, and he can still maintain a meticulous image.

Kong Yan, Mu Fei, and Xie Guang already felt that the whole person was not their own, and they were either soft or sore.

Zhao Xiaoman and Zhang Zidan are similar, but they can barely stand.

Several people glanced at each other, and they all saw the shout in Su Zifang's mouth.

It was the same sound.

"Recruit!"