"Come on, let's get a fascia for the chicken first!"

Rong Ling first put the whole chicken breast on the cutting board, and then tore off the fascia on the chicken breast little by little.

Next, she uses the back of the kitchen knife to hammer the whole piece of chicken loose, which will make the chicken more tender at the end.

After the muscles were completely loose and spread out on the cutting board, Rong Ling flipped the kitchen knife over and used the blade to chop the chicken into a delicate puree again.

Just listen to the sound of "dang dang dang", and a piece of chicken puree has already been formed on the board.

"Okay, next is kneading."

As he spoke, Rong Ling took out a large porcelain bowl and put the chopped chicken puree into the bowl.

Then I grabbed it twice with my hands, then put in some water in a small amount and many times, and kneaded well.

This step can be said to be a great test of Rong Ling's patience, if the number of kneading is not enough, then it is likely to affect the dry mouth of the final chicken, so patience is the key to this step of molding.

At the same time, during the process of stirring and kneading, a small amount of egg white should be added continuously, which can increase the umami of the chicken and make the chicken more tender in the mouth.

After some kneading and stirring, the original chicken puree has slowly turned into chicken paste.

At this moment, it is time to enter the seasoning link.

I saw that Rong Ling successively added a little salt, cooking wine, and pepper to the chicken paste to season, and the last and most critical step was to add starch water.

Because only after adding starch water, the chicken paste will be more viscous, so that when it is fried, the chicken paste will not fall apart, so this step can never be ignored.

"Now that the chicken batter is ready, it's time to fry it next."

Rong Ling set aside the prepared chicken batter for later use, and then put another pot on the stove where the chicken soup was boiled.

She poured cooking oil into the pan, and when the oil was 40% hot, she began to pour the chicken paste she had just prepared into the pan.

This step can be said to be the key to the success of the whole dish, Rong Ling carefully scooped up the chicken paste with a spoon, and then poured the meat paste into the pot very decisively.

After heating the oil temperature, the chicken batter slowly sets into flakes in the pan, and after the chicken slices float up, you can remove the oil and set aside.

This step is also a test of Rong Ling's patience, because each piece of chicken is fried spoonful by spoonful, so whether you can keep your hands not shaking when the chicken paste is the key to the success of this step.

Rong Ling fried the chicken paste all night into round chicken slices little by little, and after controlling the oil, she put all the chicken slices into clean water to wash off the grease on the surface.

In this way, a plate of white chicken slices is made.

Next, if you want to make exquisite hibiscus chicken slices, plating is also a very important part.

If you want the hibiscus flowers to bloom on the plate, the placement of the chicken becomes the final test of Rong Ling.

I saw that she carefully picked up each piece of chicken, and then arranged them in turn according to the shape of the hibiscus flower, and in this way, a hibiscus flower made of chicken slices bloomed vividly under Rong Ling's delicate arrangement.

Even so, though, the dish isn't over yet.

The chicken broth in the pot is the final step, and after Rong Ling pours the chicken broth on the chicken slices, this famous hibiscus chicken fillet is considered complete.

"Old man! The hibiscus chicken fillet you want is here! Taste it while it's hot! ”

When Rong Ling came to the courtyard with this hibiscus chicken slice, the old man had been waiting there for a long time.

Not to mention the taste, even the smell of the fragrance has already hooked the old man's gluttony.

"Girl, your skills are too good, I didn't expect that I would be able to eat this dish again in my lifetime."

As he spoke, the old man picked up the chopsticks placed on the side of the plate, picked up a piece of chicken and put it in his mouth.

The chicken is stirred and kneaded, and the egg whites are accompanied, so it can be said that it melts in the mouth and is very tender.

Even the elderly are not affected in the slightest when they eat it.

Rong Ling was too hungry, so she also sat opposite the old man and began to taste the hibiscus chicken slices she made that ate chicken but didn't see chicken.

I saw that she nodded again and again while tasting it, and it seemed that she was very satisfied with her craftsmanship.

Somehow, Rong Ling inadvertently raised his eyes and saw the old man wiping the moist corners of his eyes with his hands.

Rong Ling thought that there was a problem with the chicken slices he made, and hurriedly asked nervously: "Old man, what's wrong with you?" Is there something wrong with the taste of this chicken slice? ”

Seeing that Rong Ling was very nervous, the old man hurriedly waved his hand, sighed and said, "No, no, it's the scene when I remembered the first time I ate this dish when I was a child, and I was a little touching." Alas, when you are old, you love to remember the past, girl, don't mind. ”

As he spoke, the old man wiped the tears from the corners of his eyes again, and this action was poking at the weakness of Rong Ling's heart.

She also seemed to begin to recall the scene when Master taught her to cook in the Imperial Dining Room, and those past events were projected in her mind one by one, as if they happened yesterday.

But now, many years have passed.

The old man saw that Rong Ling's emotions were also affected by himself, and he also felt that his words were out of place, so he quickly changed the topic and said: "Oh, okay, okay, don't talk about those Chen sesame rotten grains, girl, eat quickly, it's a pity that such a delicious dish is cold." ”

The old man said that he served a bowl of chicken soup for Rong Ling, and when Rong Ling saw this, he hurriedly stretched out his hand to take the soup bowl and said, "I can come by myself, old man, you can eat it too." ”

"Okay, let's eat together."

At this moment, Rong Ling felt that the old man was like his grandfather, and it was a good memory to be able to have such a moment and accompany him as a junior.

But in addition, Rong Ling still had some questions about the old man in his heart. After all, the dish of hibiscus chicken slices was only made by the imperial chef of the palace at the beginning, so how did the old man eat it?

Could it be that he is also like Sister Ada, is he a descendant of the imperial kitchen?

With this suspicion, Rong Ling pondered for a moment, and then slowly opened his mouth: "Old man, you said that you ate this dish when you were young, where did you eat it?" Do you remember? ”

Due to the old man's age, when Rong Ling asked this sentence, his brows furrowed, and he began to think about it seriously.

"Oh, this, I just remember, that place is a very grand restaurant, and the decoration inside is all colorful and gorgeous."

"Do you remember the name of that restaurant?"

"Called, called, it seems to be called Dongxing Building."

"Dongxing Building ?!!"

Rong Ling listened to the old man's answer, and the chicken slice in his hand fell into the bowl with a click.

Memories of the Great Jingchao came flooding back to my heart...

——

"Ling'er, Master is old, this imperial dining room will be handed over to you in the future."

"Master, Master, are you leaving?"

"Yes, Master is going out of the palace, this palace is too depressing, Master has been here for thirty years, and it is time to go out for a walk."

"Then Master, where are you going? Ling'er was reluctant to give up the master. ”

"Master doesn't go far, just open a restaurant in this Jingyang City, and the name is all thought of, it's called Dongxing Building."

——

Rong Ling never expected that the old man in front of her would eat a craft passed down from her master...