It didn't take long for Zhao Youqian to come back from his thoughts, and when he was reincarnated as a human being, he rarely remembered the past, but the recipes he made this time were still something he felt curious about and specially learned.

A small rooster of about one and a half pounds that grows for less than a year.

The hen will not be good, the hen will be too oily, and the most important chicken skin will be too tough, and the rooster will be more tight and crispy because of frequent exercise.

Some good live prawns, some eggs, green onion ginger, pepper, salt, sugar.

The seasonings and ingredients are really not much, and finally there is the white and tender daisies in the pot, all the things are here, and it doesn't look complicated, but only after handling it can I understand that this 'Jiangnan Baihua Chicken' is definitely a real kung fu dish.

As the most famous four-course head dish in the former Cantonese cuisine, it is definitely well deserved.

Fresh rooster, fresh shrimp meat, and several uncomplicated materials, under the skillful hands of those chefs back then, Jiangnan Baihua Chicken was made like a chicken but not a chicken, with a chicken flavor and rich seafood.

It can be said that Zhao Youqian is also full of familiarity with this.

He remembered how he had been clumsily learning this dish at that time, using the ingredients many times, and finally succeeding, reaching the level of fifty or sixty percent of the masters, which already made him very happy.

Now his cooking skills have long surpassed the masters at that time, but when Zhao Youqian made this dish again, he was also very emotional.

It is very fresh, select the shrimp that I have been looking for for a long time to get, first peel the shell and remove the head to remove the shrimp line, and then slowly chop it with the back of the knife, because the wide blade part of the back is used, the shrimp meat will not be completely chopped without fiber, and the shrimp meat can be completely chopped into a state similar to minced meat.

And what kind of state is the most suitable degree, a slight chop to the extent of glue is the perfect situation, and wait for the shrimp glue to be put into the bowl.

At this time, Zhao Youqian began to clean up the cutting board, and then slaughtered the little rooster, the chicken blood and internal organs, etc., washed and preserved, and it can also be made at night to make a small fried chicken offal, which is a good product for rice and wine, and the chicken head, chicken neck and chicken butt part are all chopped off.

It's not a particularly wasteful, except for the chicken butt, everything else can be cleaned up, and when Zhao Youqian gets all the chicken skin off, the remaining chicken skeletons can be used to make soup with chicken heads and necks to make soup sauce poured on the dishes.

Of course, after killing the chicken, Zhao Youqian did not continue to break the skin of the whole chicken, but let the chicken sit for a period of time, relax the skin and meat, and first condition, wrapped under the chicken skin, which represents the shrimp glue of seafood.

This Jiangnan Baihua chicken is famous for its fact that eating chicken is not chicken, the most important thing is to peel off the chicken skin on the chicken, then fill it with shrimp glue, then steam it, and finally thicken it.

It can be said that this dish is not difficult to make, the problem is that it requires enough care and patience, and it must be cautious in all aspects without any hand tremors.

This is the reason why this dish, even if it is put in the world of food, is enough to test the question of the super chef exam.

However, for Zhao Youqian, who has already perfected his basic cooking skills, these are not troublesome things.

After the little rooster was slaughtered and put aside, Zhao Youqian had already focused his eyes on the shrimp glue that had been beaten.

For the sticky shrimp meat, you only need to add a spoonful of starch, a small spoonful of salt, an egg white, and some pepper to get rid of the small fishy smell, and the rest is just a constant rotation and whipping.

You must know that the shrimp glue needed for this Jiangnan Baihua chicken is not the kind that is particularly crispy, but similar to the shrimp slippery used in general hot pot, with a slight taste, but it is more soft and tender, as if it is a tender chicken.

After blending the ingredients into the shrimp meat and stirring in one direction until all the ingredients are completely integrated, the rest of the effort is to grab a ball of shrimp glue that is a little floating, like a grease-coated dough.

The sound of 'popping' sounded similar to constantly hitting people's faces, and there was no need to beat it too many times, and most of the air inside was beaten out, so that the shrimp glue was extraordinarily strong and formed a ball.

As long as all the shrimp meat has a vague feeling of forming, it can be refrigerated to maintain the freshness and preserve.

In the world of Yang God, it is naturally not as convenient as in the Heavenly Pavilion, so Zhao Youqian simply used a cooling talisman, but it is the same effect as the refrigerator.

Then he turned around and began to process the chicken, which had been slaughtered and put for a while and a half, and had been completely relaxed at this time, Zhao Youqian took out a knife, from the part of the chicken breast, directly to the tail of the chicken, so that the chicken skin that was still a little tight completely became two halves, and then slowly stroked along the bottom of the chicken skin that had shown a loose appearance towards the back.

The knife lightly avoided the part of the chicken thigh, but removed the part of the chicken wing that was attached to the root of the wing, and then peeled off the skin of the back completely.

There are only two chicken legs left on the whole chicken, and there are still some chicken skins left on the chicken legs, and of course, the chicken breast and chicken skeleton are naturally visible to the naked eye.

Delicately unloaded a pair of chicken legs, and then peeled off the last bit of chicken skin that was still attached to the back, and the chicken skin used to wrap the shrimp glue that Zhao Youqian needed had already appeared.

Leaving a pair of chicken wings is also to show the integrity of the chicken skin, and to make the chicken delicious through this pair of chicken wings when steaming, add shrimp glue.

Of course, the part of the chicken thigh is also left for some cooking in the evening, and even the chicken breast is removed separately to prepare for some other uses, and the remaining chicken rack and chicken head and chicken breast, after blanching and washing, the first one is on the heat and begins to prepare the chicken stock for boiling.

For the sake of pure deliciousness, even green onions and cooking wine can not be added, just some ginger slices to remove the fishy flavor, and then start to simmer slowly on low heat.

Just the aroma of this broth beginning to boil has already made the mouth relish, that is, the small courtyard where Hong Yi is located is quite independent, otherwise there must be a neighbor who is going to knock on the door.

Even so, Hong Yi stared at the dish in Zhao Youqian's hand and looked forward to it, the sacrifice specially made for his mother's tomb sweeping, it was not an ordinary level of cooking, in Hong Yi's heart, this may be the biggest gift to his mother.

The boiling time of the chicken soup in the pot also passed for half an hour, at this time Zhao Youqian took out the refrigerated shrimp gelatin, and did not need any seasoning, the shrimp gelatin itself has good adhesion, spread the back of the peeled chicken skin, and then wrapped the whole shrimp gelatin with the chicken skin on both sides, and then turned it over.

It seems to be a little thinner, and the image of a chicken body with two wings facing the sky stands on the plate.

By the time the plate was served on the boiling chicken soup and it had been steaming for about twenty minutes, an enticing aroma had already begun to spread unstoppably, and even attracted several princes and nobles who were about to go inside the alley!

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