(Cat flutter Chinese) saliva chicken and white chop chicken, both received not very good reviews. Watermark Advertising TestWatermark Advertising TestFor the next big plate chicken, as well as the flower chicken, Son Masayoshi does not have much hope.

But it didn't disappoint. If you don't do it well, then you will have more room for improvement. If you can make four delicious dishes in one day, then this Chinese cuisine is too unworthy of the name.

"It's called a flower chicken!" Li Qingming tore a small piece and put it in his mouth. Speaking of this called flower chicken, it is naturally full of stories.

According to legend, a long time ago, there was a man named Huazi, who begged for food along the way and went to a village in Chang (Shu) County.

One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or spices. He came to the foot of Yu Mountain, killed the chicken, removed the internal organs, smeared the yellow mud with hair, firewood and grass, simmered the coated chicken in the fire, waited for the mud to dry the chicken and cooked, peeled off the mud shell, the chicken feathers also took off with the mud shell, and the exposed chicken, the pungent aroma spread out.

The servant of Zhang Dahu nearby happened to pass by, and the aroma was attracted, so he asked Hanako for a way to simmer chicken, and went back to tell his master.

The host concocted it in the same way, invited relatives and friends to taste, everyone ate and praised it, asked the host the name of the dish, and the host to

"Called Hanako Chicken" replied. Zhu Aer, the famous chef of the century-old Shanjingyuan Restaurant, improved it according to this legend, filled the chicken belly with various ingredients, wrapped it in pork net oil and lotus leaves, pasted it with yellow mud outside the package, and then barbecued, the taste was more delicious, and it was called beautiful

"Yellow mud stewed chicken" This is the origin of the legend called flower chicken. Of course, it is also called Huaji and Fugui Chicken. Speaking of which, I have to mention the Qing Dynasty emperor Qianlong who called himself the 'perfect old man'.

Legend has it that Emperor Qianlong visited Jiangnan in Weifu and accidentally fell into the wilderness. There was a man named Hanako who saw pity for him, so he thought he was a delicacy

"Called a chicken" and gave it to him to eat. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious. After eating, he asked his name, and Hanako was embarrassed to say that the chicken crowed

"Call the flower chicken", just blow the rooster crow

"Rich Chicken". Qianlong was full of praise for this chicken. called Hanako to learn afterwards that this homeless man was the current emperor.

this

"Called Flower Chicken" also became because of the emperor's Chrysostom

"Rich Chicken". It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance. As for which version is true, this Li Qingming doesn't know.

However, the most delicious thing he has ever eaten is called Hua Chicken, which is actually a shop called 'Xiaoji Shichuang', the store is in Shenzhen (homonym), the store is not big, the owner is a young man in his thirties, wrapped in tin foil, and then covered with yellow mud.

After opening it, the taste was full of aroma, and when you ate it, it was fragrant! Regarding the other tastes, Li Qingming couldn't remember anything.

Just remember one word - incense. It's really fragrant. After eating, when I came out of the store, I always exuded the fragrance of chicken.

However, according to the answer that Li Qingming got from chatting with his boss, although this tin foil wrap allows it to cook a little faster and the chicken is a little worse, the best taste is not to use tin foil, but to use lotus leaves.

Wrap it in several layers of lotus leaves, then seal it with yellow mud, and then use it to simmer. After this comes out, the chicken will also be wrapped in the lotus fragrance of lotus leaves, and the whole fragrance will be even higher.

But in that case, it's too time-consuming. Compared with ordinary people, it is obviously a bit difficult to accept that it takes more than an hour to eat a chicken.

And if you bake it in advance, the customer's time is not absolutely punctual. Once the best time to eat is missed, the taste will drop a lot.

Once it is not so fragrant, the taste of the dish will be poor.

"Your taste, focus on the chicken. The most important flavor of this dish is one - fragrant. Because it is wrapped in layers, its fragrance cannot overflow at all, and only when it is opened, the aroma will be released, and just by relying on the word incense, it is enough to grasp the taste of the diner. Also, it is better to choose lotus leaves, as well as charcoal grilling. Our environment is still limited, and it seems that we need to expand the kitchen!" Li Qingming looked around and said dissatisfied.

Son Masayoshi looked at the kitchen, which is already more than 200 square meters in size, and it needs to be expanded, okay, master, apprentices are very welcome.

The bigger the kitchen, the more utensils he can put and the more space he can play. In particular, he has now officially entered the door of Chinese cuisine and seen a different kind of Chinese cuisine.

This Chinese cuisine is too unexpected. Frying, stir-frying, frying, stewing, boiling, smoking... Too many ways to cook.

Each of these is enough for Son to learn for a lifetime. He feels so blessed to have such a master and learn such a culinary inheritance.

This is the best gift for everyone who truly loves cooking. Although every day, since I woke up, I have been busy in the kitchen.

People who don't love this profession think it's too bitter and too tiring, what kind of person is this? It's just a machine.

But only those who truly love cooking will find it a treat. Because you're doing what you're happiest, what makes you happiest, so what's the point?

It's like, those people who play mahjong? When they play mahjong, aren't they all energetic and don't feel tired.

This is also a truth.

"I'll try this big plate again!" Li Qingming sandwiched a piece. This big plate of chicken, that is one, Xinjiang (homophonic) big plate chicken.

Legend has it that in the 80s of the 20th century, Li, a farmer in Shawan County, Xinjiang Weier Autonomous Region, opened a shop on the side of the road

"Manpengge" restaurant, which specializes in cooking spicy chicken nuggets. Once, an employee of a construction company came to eat spicy chicken nuggets, although he thought it tasted good, but he always felt that the amount was too small, and when he saw Li take a whole chicken out of the back hall, he asked him to fry the whole chicken for them.

However, the fried chicken nuggets were not so big on a plate, so Li served them on a plate with mixed noodles, and after eating, the group of guests were fascinated, and the guests sitting next to each other also asked for a large plate of chicken.

It is said that at first, the shopkeeper wrote the dishes on a small blackboard and called

"Spicy fried chicken", later more and more restaurants began to introduce this practice of using large plates to fill chicken nuggets, and the reputation of large plates of chicken spread.

For a time, many of them emerged on both sides of the national highway in Shawan County

"Big plate chicken" restaurant. In 1992, Zhang, the owner of Dapan Chicken Shop in Xinghua Village, Shawan, first registered

The brand of "Dapan Chicken", a local dish, began its own brand road. After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic version of large-plate chicken

"Potato Chicken", you can also eat the deluxe version and upgraded version of the large plate of chicken

"Mushroom chicken, pickled chicken, cowpea chicken, flower roll chicken, kelp chicken, fried naan chicken, frozen tofu chicken, chicken blood cake chicken", etc., the fragrant chicken with Xinjiang characteristics of naan and belt noodles is definitely a delicacy.

In general, this large plate of chicken is mainly made of chicken pieces and potato cubes, cooked with belt noodles. The brightly colored, smooth and spicy chicken and soft and sweet potatoes are spicy and fragrant, thick and fine, and are definitely the best in the dish.

As for the comparison with this called flower chicken, white chopped chicken, and saliva chicken, there may be some slight inferiority in terms of simple taste, after all, these dishes have their absolute unique flavor.

On the contrary, this large plate of chicken is still slightly lacking. Not so unique. However, the portion is large enough, plus it also has leather noodles, two or three people eat, as long as the boss is a kind person, not the treacherous person, that large plate of chicken is enough.

Of course, if you don't think the dishes are too much, then you can also have another plate of 'tiger dishes'. It goes well with that.

Thinking of this, Li Qingming's saliva flowed. As for Son, Masayoshi Son's large plate of chicken is the best plate in terms of taste.

The other three dishes are somewhat lacking in some auxiliary materials, and the taste is somewhat insufficient. Only this large plate of chicken, in addition to the lack of skin, potatoes and chicken nuggets are completely not lacking.

This taste is naturally more pure.

"This dish is not bad! It is a little lacking in terms of characteristics!" Li Qingming commented.

"Master, please speak clearly!" asked Son respectfully.

"Again, it's not spicy enough! Your peppers are too little, too light. It's not bad for a dish to be too light, but it's hard to appetize if it's light. Chili pepper is the best appetizer. If you want to make people fall in love with your food, remember, chili peppers are essential. Li Qingming nodded.

Although many people can't eat spicy food, it doesn't mean they don't like it. As long as you're delicious enough, it's okay to be a little spicy.

It's better to eat, drink, and cooler!

"Master, I know! I'll try to try to get the most suitable spicy flavor!" Son said respectfully.

Li Qingming nodded.

"Of course, not all dishes have to be spicy. In our Chinese cuisine, we pay attention to the combination of meat and vegetables, sweet and sour, bitter and spicy, and a table of dishes must be spicy, sour, sweet, and bitter, so that it is perfect. In particular, some ingredients are not suitable for spicy dishes, so they can't be spicy. You must remember this!" Li Qingming reminded.

If you don't remind you that any dish is spicy, it's not that you can't eat it. But that would be an exaggeration.

For example, for some green vegetables, you have to keep the original flavor, and if you put chili peppers, it will ruin its own taste.

"Yes, master!" Son joldr.

"For the rest, I don't have much more to say. These four dishes, if you are familiar with the heat, you can put them down for the time being. After all, I'll go back and help you make up for some of the raw materials that are missing. Chinese cuisine, only when its raw materials are complete, can it be regarded as a real dish!" Li Qingming sighed.

Sichuan pepper, star anise, cinnamon, green onion, ginger, garlic... It's too much, too many little things. These things are inconspicuous, but they are really indispensable.

It's a pity to miss that dish. Cat flutter Chinese