"When I was working at a Michelin-starred restaurant abroad, there was a rule that every time I could find something in the kitchen, I was limited to 30 seconds, and if I couldn't find it within 30 seconds, I had to give up quickly and ask for help."

"The reason why I mention this rule is not to ask you to do this, in a short period of time, it is not realistic, I just want you to have this awareness, remember the location of everything in the kitchen as much as possible, so as not to be in a hurry."

"Okay, we don't have much time, let's get into today's topic of teaching."

After Qian Haoyang told Li Yichen and the three of them about the basic rules in the kitchen for more than half an hour, he finally had the intention of teaching them fried chicken.

"Chef, what is the name of the fried chicken we learned today?" Li Yichen asked.

"Rosemary buttermilk fried chicken."

"You may think that fried chicken is simple, but today I want to teach you to make this fried chicken, which is several times more complicated than ordinary fried chicken recipes on the Internet."

Qian Haoyang pointed to the kitchen counter where his two assistants prepared the ingredients: "Do you see it, that is the difference between the preparation of fried chicken to be sold to customers and the ordinary fried chicken recipes on the Internet." ”

Li Yichen and the three of them turned their heads to look, only to see that the kitchen counter was full of ingredients, spices, pots and pans, and their scalps were numb.

"It's more than a few times more complicated......"

Li Yichen gasped, when he used to make fried chicken, he used salt and pepper at most.

"In our current catering industry, if we want to improve the taste of a dish by 20 percent, we have to work at least five times as hard to do it."

Qian Haoyang said with a serious expression.

"Our fried chicken teaching today starts with the thick brine used to make marinated chicken...... Here I would like to explain to you that this fried chicken, before frying, must be marinated for two days, and then let it stand for one day, a total of three days in advance to start preparation. ”

"But don't worry, we've already prepared the marinated chicken thighs and wings in advance, so after I teach you how to marinate the chicken, we can directly take out the marinated chicken and go directly to the next teaching demonstration, saving time......"

As Qian Haoyang began the teaching of fried chicken, Li Yichen, Wu Xiayong and Peng Cheng gradually fell silent, respectfully surrounding Qian Haoyang, watching, learning, and remembering intently.

"In the industry, the two most important aspects of fried chicken are, first, how to make the crispiest dough, and second, how to keep the chicken in the crispy skin tender and juicy."

"Rosemary buttermilk fried chicken is almost the ultimate in these two things, and my foodie friend who taught me this recipe even touted this fried chicken as the best fried chicken recipe ever."

"Marinating the chicken in heavy brine for two days will keep the chicken juicy and delicious even after it has been fried, and rosemary penetrates the chicken to give it a sweet, pine-like smell and flavor."

"You have just started to learn to cook, you must strictly follow the recipe to do, some novices always like to have a high eye, although they hold the recipe in their hands, they like to play at will, and cut the ingredients by feeling, turning the science of cooking into metaphysics."

"It's better to cook at home, even if the food is unpalatable, I can swallow it with tears...... However, since you are going to open a restaurant, you must not act rashly and embarrass the taste buds of your customers. ”

Qian Haoyang educated Li Yichen and the three of them earnestly, obviously he had met a lot of such chefs with low eyes and skills before.

"The heavy brine we're going to cook now can marinate sixteen servings of chicken."

Qian Haoyang took out another sauce pot, put it on the stove, and boiled it until the pot was hot.

"Vegetable oil, four teaspoons."

"Four onions, finely sliced."

"Garlic, sixteen cloves, pat flat with the back of a knife."

"Saute for three minutes until translucent."

"Add water, four liters."

"Four lemons, each cut into quarters, seeded, squeezed into the water."

"Bring to a boil, add 12 tablespoons of salt, wait 30 seconds for the salt to melt, then turn off the heat and let cool."

Qian Haoyang's series of movements were like flowing water, fast and accurate, after boiling the thick salt water, he lifted the sauce pot and put it aside, adding: "After the sauce pot is cooled, it should be put in the refrigerator for refrigeration." ”

"Then use the refrigerated concentrated salt water, pour it into a plastic bag, put in ten to twelve centimeters of rosemary, five to six sticks, thirty-two chicken thighs, separate the thighs and calves, thirty-two chicken wings, remove the tips of the chicken wings."

"Squeeze out the air from the bag as much as possible, seal it well, and put it in the refrigerator for two days."

"When refrigerating, there's a tricky step where you have to shake the bag from time to time to get the concentrated brine back together to get the best marinating effect."

Because the concentrated salt water has not cooled yet, Qian Haoyang only dictated this part, and did not teach it on the spot, he believes that this part is not difficult, and Li Yichen and the three of them should be able to imagine it on their own.

Then Qian Haoyang's two assistants took out four pots of already marinated chicken from the refrigerator.

"These four pots of chicken were marinated by us two days in advance, and each pot is for four people, and you can also divide the chicken first according to us when you marinate it before you open the store."

"Come on, you guys will wash the chicken together, one pot per person."

Qian Haoyang commanded.

"Okay, Chef!"

Li Yichen, Wu Xiayong and Peng Cheng obediently picked up a pot of chicken, walked to the dishwashing sink, and then followed Qian Haoyang's movements and began to process the marinated chicken.

These chickens, which have been marinated for two days, look simple and unpretentious on the outside, but Li Yichen took out a chicken leg and immediately felt a different touch, the meat was plump, tender and delicate.

After rinsing the chicken with cold water, Li Yichen wiped the moisture on the surface of the chicken skin, then put kitchen paper under the chicken and put it in the refrigerator.

"The purpose of this step is to dry the chicken skin a little, and this drying process takes a whole day, so that it is easy to coat and fry and make the chicken skin crispier."

After instructing Li Yichen and the three of them to put the chicken in the refrigerator to rest, Qian Haoyang's assistant took out four plates of chicken from another refrigerator that had been standing for a day.

"Next, it's the easiest and most error-prone step for novices, frying."

"A lot of people think that fried food is greasy...... This is actually a deep misunderstanding. ”

Qian Haoyang did not immediately teach Li Yichen and the three of them how to fry, but stopped and began to teach the three of them the basics of frying.

"Deep-fried food is too greasy because of a chef's poor cooking skills...... As long as we fry it properly, when frying, the oil should not seep into the firm chicken, but only fry the moisture inside the chicken skin, making the chicken skin golden and crispy. ”

"So, what the chef means is that when you fry it, the chicken inside is actually steamed?"

Li Yichen guessed.

"That's right! You're right! ”

A smile finally appeared on Qian Haoyang's face again, as soon as he heard it, he knew that Li Yichen was studying seriously, otherwise he would not have asked such a question.

There is an obvious comparison, Wu Xiayong and Peng Cheng, their eyes look very hollow, and they can only nod mechanically.

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