Before making the white chopped chicken, Song Wuliu took out the thawed black chicken from the cold water.

In the iron pot of cold water, add cooking wine, ginger slices, etc., add the black chicken, after boiling it once, take out the black chicken, and rinse the blood foam on the black chicken with cold water.

Chop the black chicken into pieces with a quick knife.

Put it in a casserole, add the mineral water from Nongfu Spring, add it together with the pitting of red dates and the slicing of American ginseng.

Put it on the stove and simmer over low heat to make a sweet and nourishing chicken broth.

Song Wuxian's hands and feet were very fast, and he began to concentrate on the process of chopping the chicken in vain.

White-cut chicken is the signature dish of G City, and among the thousands of chicken dishes in China, it belongs to the most common one, which belongs to the type of soaked chicken.

It seems ordinary, but in the Cantonese cuisine represented by G City, it is unique and loved by the majority of foodies.

It is characterized by its simple production method, freshly cooked and not rotten, without adding ingredients, and maintaining the original flavor.

But...... If you want to make a white cut chicken, it is not an easy matter.

In the eyes of gluttonous diners who are proficient in tasting, a plate of excellent and unique white chopped chicken should look like this:

The skin is yellow and smooth, and the flesh is firm and shiny.

This is the color.

The dipping sauce is ever-changing, as the so-called: radish greens, many diners have their own love.

This is the taste.

The skin is smooth and smooth in the mouth, light and delicious.

This is fresh.

If you want to do a good job, you must grasp the time of boiling the chicken, and if you delay it for a second, the meat will get old.

One second less, the meat is not firm enough.

Comrade Song Wuliu has been practicing cooking since he was 6 years old, and has been trained by his father with the dish of white chopped chicken.

Now with your eyes closed, you can grasp a chicken, half a chicken, a fat chicken, a lean chicken, an old hen, an old rooster as a whole...... The time for various chicken types to be blanched under the practice of white chopping chicken.

Song Wuliu's big hand weighed the weight of the half old rooster, and directly put the chicken into the boiling soup pot, which added a little cooking wine, ginger slices, and half a pot of diluted clear soup.

Soak and blanch to perfection.

The chicken should not be overcooked, and it is best to cook it evenly when heated.

Therefore, during the cooking process, it is necessary to control the water in the belly of the chicken several times in order to heat the chicken evenly.

Half a chicken, there is no chicken belly to speak of, a little less energy, directly hot soup boiling, just master the time.

While waiting, Song Wuliu took out two short, lean, small and sturdy baby cabbage from the refrigerator.

Authentic baby cabbage is small in size and strong in the hand, which is the real baby cabbage.

If it is pinched and loose, it is the unscrupulous profiteer who took those cabbage cores and used them to pretend to be those cabbage cores against the wind.

Of course, how could Comrade Song Wuliu buy such goods?

If it weren't for the sake of showing off his own cooking skills in front of the guests, Xiao Lu would have shown his skills with both hands, and Song Wuliu, as a chef who loves to be lazy and not very careful, I am afraid it is rare to be as careful and serious as he is today.

Even these two baby cabbages must be kept improving, carefully selected, and willing to give up.

Wash it and start preparing the ingredients for the baby cabbage.

The chopping board resounded with rhythmic "chop, chop, chop, chop......".

Slice the garlic and ginger and shred......

Mo about 13 minutes passed silently, Song Wuliu put down the kitchen knife, easily took out the boiled and cooked white-cut chicken with an iron hook, and immediately immersed it in cold boiled water.

Allow it to cool down quickly.

Alternating between hot and cold, so as to achieve the golden taste of smooth skin and smooth meat, and only after cooling, the chicken will not fall apart, and the meat will be firm and shiny.

Cut the chicken into pieces and serve it on a plate, everything is ready, only the dipping sauce is missing.

Cut the green onion and ginger into minced pieces, put them in a small bowl, add a little salt to the bowl, and the ginger and green onion are seasoned together, and there is only one flavor dish that comes out.

This is Comrade Su Qian's favorite taste.

The baby daughter Song Wuyin likes scallion oil-flavored dipping sauce, which naturally can't be ignored.

Finely chop the green onion, pour hot sesame oil, mix out the fragrance, add a little water, refined salt, and homemade monosodium glutamate to mix, and the Song infinite taste dipping sauce is completed.

The taste of garlic coriander is what Song Wuliu likes to eat, coriander is coriander, for people who like to eat coriander, a mouthful of coriander is equal to a mouthful of fragrance.

For those who don't like to eat coriander, it is a strange taste that is difficult to eat.

Mix coriander and minced garlic well, add soy sauce, vinegar, sesame oil, and monosodium glutamate to mix, and the Song Wuliu flavor dipping sauce is also successfully made.

I saw that next to the cupboard, there were three or two thin-skinned chili peppers, and I took into account the taste of a Sichuanese who was waiting to be determined by a cheap cousin.

Comrade Song Wuliu also made a small bowl of chili and garlic flavored dipping sauce with love to meet the spicy and unhappy taste of Sichuan people.

The white-cut chicken and spicy chicken that are eaten with one chicken and two have been plated, and there are still baby cabbage in soup and stir-fried fat sausages.

Considering the special nature of the fat intestines, which was left for cooking at the end, Song Wuliu began to select preserved eggs.

The baby cabbage in soup is also a famous dish in G City, which belongs to Cantonese cuisine like white chopped chicken.

As the name suggests, the main ingredient is baby cabbage, supplemented by preserved eggs and vermicelli.

The main cooking process is boiling, which is made with a thick broth.

Fragrant.

Umami.

Intense on the palate.

It is the reason why baby cabbage in soup dominates Cantonese cuisine, and more importantly, the recipe of this dish is simple, and ordinary housewives can easily grasp it, which is one of the favorites of many housewives who are not good at cooking: easy to get started and delicious dishes.

Who doesn't love?

Song Wuliu is choosing preserved eggs, which are the adjuncts of baby cabbage in soup, and it is best to use preserved eggs with sugar heart to enter the dish.

The thick and sturdy big hand seems to be clumsy, but it is very flexible, and gently throws the preserved eggs in the basket, throwing it several times in a row, and the hand feels trembling.

Those with heavy feel are high-quality preserved eggs, and those that do not flutter in the feel of the eggs are dead-hearted eggs.

After weighing seven or eight preserved eggs in a row, I finally found five sugar eggs and prepared to peel and slice the preserved eggs.

Gently crush the eggshell and loosen the eggshell with the palm of your hand, so that it is easy to peel off the eggshell, so that the preserved egg does not stick to the skin, and peel out a preserved egg smoothly and completely.

After peeling the preserved eggs, cut them into granules with a kitchen knife and set aside.

The baby cabbage has already been washed just now, cut from the middle, split into four sections, blanched the baby, and set aside.

Song Wuliu added some sesame oil to the pot, and when the oil temperature was four or five layers hot, add garlic cloves.

Garlic slices and preserved eggs are stir-fried, water is added and a clear stock is boiled in the kitchen all day.

Then put the green and red pepper shreds into the pot and cook for a while, add the vermicelli, simmer for a while, and when the flavor of the preserved egg, vermicelli and broth is integrated, put the blanched baby cabbage in it, cook it slightly and then remove it.

Don't cook baby cabbage for too long, otherwise the dish will be too soft and the taste will not be good.

Of course, the vermicelli of the adjuncts can also be left uncooked, because at the end, the baby cabbage that has just come out of the pot and the soup must be poured into the plate, and the vermicelli will also be cooked.

Moreover, the residual heat from the pot will slowly penetrate the vermicelli, making it better cooked, and the taste is more elastic and rich.

The baby cabbage in the soup is put on the plate, the soup is thick and light yellow, the green and red pepper shreds are decorated, the vermicelli sits at the bottom, the baby cabbage sits on it, and the preserved eggs are visible at will.

The dish is done!

Song Wuliu stayed on that piece of fat intestine, and he was very greedy.

At this time, a small head playfully poked in, accompanied by Song Infinity's jokes, especially the tail note, which dragged out extra meaning:

"Dad, tsk, no wonder I cooked for more than half an hour today, it seems that I have a lot of thoughts in my heart~"