After dealing with the launch of the "Jiang Daqi Canteen Restaurant Reservation App", Jiang Yu didn't worry about it anymore, and the rest of the follow-up work could be done by Hua Xiaoling and Duan Yiming.

After saying hello to the two of them, he went to the kitchen and continued to work on his lunch.

The visiting delegation from colleges and universities that never sets will leave in the afternoon, which means that they will have to have another meal at noon today, plus the guests in the four boxes booked in advance, the workload will suddenly be much larger.

Therefore, Jiang Yu, Du Guangning and others still have to hurry up and prepare in advance.

Du Guangning and Pei Guofu were each busy preparing dishes according to the menus ordered by the diners in advance, while the two junior apprentices occupied a vegetable sink and carefully cleaned all kinds of ingredients.

Jiang Yu was naturally not idle, he looked at what Du Guangning and the others were doing, looked back at the menu, and took out a three-yellow tender chicken that had been marinated in Shao wine and soy sauce all night from the refrigerator.

This three-yellow chicken was sent by Boss Zhao from the fresh side dish center last night, and the chicken was still alive at that time.

After Jiang Yu was busy with things in the kitchen, he went down to the first floor, slaughtered and processed the chicken with his own hands, then chopped off two chicken feet, and then coated the inside and outside of the chicken with Shao wine and soy sauce, and finally put it in the refrigerator to marinate all night.

Now, this three-yellow chicken has already been pickled into the flavor, Jiang Yu took the kitchen paper to dry the chicken, and then stuffed the washed and drained chives into the belly of the chicken, filling the abdomen of the whole chicken.

He then took another needle and thread and carefully sewed the opening of the chicken belly stuffed into the chives, stitch by stitch.

"Huh? Boss, what are you...... Do you have sutures on chickens? ”

Du Guangning had just finished his work at this time, and inadvertently looked back and saw Jiang Yu holding a needle and thread to carry out "suturing surgery" on the three yellow chickens, and using the "continuous seam stitching method" in surgery, he couldn't help but look surprised, he asked,

"What are you going to cook here?"

"Cantonese cuisine, scallion and fragrant oil poured chicken."

Jiang Yu didn't raise his head, and continued to be busy with the stitching work on his hands, and commanded,

"If you're done now, help me boil the oil and pour five catties of peanut oil."

"So much oil?"

Du Guangning glanced back at Jiang Yu, and saw that Jiang Yu didn't speak, still busy with stitches, so he didn't ask any more, came to the stove and began to light the fire, and brought a large bucket of peanut oil from the side, and poured five or six catties into the pot "Dongdongdong".

When he came back after he was busy with these things, he found that Jiang Yu had already sewn up all the wounds on the belly of the three-yellow chicken, and the belly of the chicken looked bulging, and he didn't know what it contained.

Jiang Yu checked it a little and felt that the chives in the abdominal cavity of the three yellow chickens would not fall out, so he hooked the chicken's neck with an iron hook, fixed the head of the chicken, and then hung the whole body of the three yellow chickens on the oil pot.

At this time, the peanut oil in the pot was already slightly smoking, and it was almost seven or eight ripe, so Jiang Yu no longer hesitated, reached out and picked up the spoon to scoop up the hot oil from the pot, and poured it slowly and evenly on the chicken.

"Zila~"

With the sizzling sound of hot oil pouring on the chicken, a rich aroma of meat wafted throughout the kitchen, whether it was Du Guangning who was watching from the sidelines, or Pei Guofu who was busy preparing food and the two junior apprentices, they couldn't help but turn their heads to look over.

Jiang Yu didn't have time to pay attention to them, so he continued to scoop a spoonful and pour it slowly.

In this process, the chicken skin, which was originally slightly loose, was scalded and tightened by the hot oil, and the tender white and yellowish color gradually began to darken, revealing a surging burnt yellow.

As Jiang Yu continued to pour hot oil, the chicken skin of the whole Sanhuang chicken finally became charred and translucent, and a rich fragrance of fried chicken, mixed with the surging fragrance of green onions, penetrated into the nasal cavity, so that Du Guangning and others couldn't help but swallow their saliva.

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Seeing that the chicken body had been drenched, Jiang Yu took a colander to cover the chicken body again, and poured the chicken head and chicken neck parts that had not been drenched with hot oil before with hot oil until they became the same as the chicken body, showing a burnt yellow and translucent color.

Subsequently, he put the whole chicken aside after the oil was drenched to control the oil for later use, and restarted a clean pot, poured the marinade of the three yellow chickens into the pot, then added a small half bowl of ginger water to boil, then put in a little rock sugar to melt it, and then poured in an appropriate amount of balsamic vinegar to make a sauce.

After making the sauce, Jiang Yu put the whole oil-poured chicken into the clay bowl, poured the boiled sauce on the chicken, and then put the clay bowl on the stove and covered it over medium-low heat.

The three yellow chickens still need to be simmered for a while, Jiang Yugang was about to take a breath, turned his head to look, and found that Du Guangning, Pei Guofu and others didn't know when they had stopped their work, and stared at the clay bowl on the stove one by one.

Seeing this, Jiang Yu suddenly couldn't cry or laugh, he clapped his palms, woke everyone up, and said:

"Don't just think about eating, why don't you hurry up and get to work? Don't worry about this chicken, this is a dish specially ordered by the noon guests! What are you thinking? ”

"Boss, you're wrong, we don't particularly want to eat chicken, mainly because we haven't seen this way of making chicken before."

Du Guangning looked at a face and said with a smile,

"I used to only know about frying, but this is the first time I've heard of hanging whole chicken up and drizzling it with oil.

Speaking of which, what is the difference between the two, isn't it all over-oiled? ”

"Of course, there is a difference, if you put the whole chicken in a pan and fry it, the hot oil will go into the abdominal cavity and fry the tender meat in the belly of the chicken to a crispy crisp."

Jiang Yu knew that Du Guangning had only learned the practice of Jiangzhou home-cooked cuisine, and knew little about other local cuisines.

It is really because of this that when he is cooking, when Du Guangning raises any questions, he will patiently explain to him, whether it is the technique of making this dish or the know-how that needs to be mastered, he will tell him without reservation.

Moreover, while explaining this dish, he will also operate it himself, which is equivalent to teaching Du Guangning by hand.

Strictly speaking, Jiang Yu's practice is simply more attentive than taking apprentices.

Du Guangning also knows this point, so don't look at the hippie smile he usually has when he talks to Jiang Yu, in fact, he has great respect for Jiang Yu in his heart, and it is really not too much to say that he regards him as his master.

It's just that he is five or six years older than Jiang Yu in terms of age, and he can't speak for a while.

But in any case, Du Guangning has also secretly made up his mind in his heart to learn cooking skills from Jiang Yu, and work together to make No. 7 Dining Room bigger and stronger, making it the most famous restaurant in China!

Of course, Jiang Yu didn't know what Du Guangning was thinking.

At this moment, he continued,

"In addition, when the whole chicken is fried until the skin is browned, a lot of moisture is lost in the chicken, and the texture becomes hard and woody, which is why many fried chicken restaurants will coat the chicken thighs and wings with a layer of breadcrumbs in advance.

With the method of pouring, the hot oil flows down the chicken skin and falls directly back into the pot, without seeping into the abdominal cavity, even if the chicken skin is browned, the chicken is still tender and juicy. ”

After a pause, Jiang Yu added,

"The dish made by pouring hot oil, in addition to the scallion oil chicken I am making now, there is also a dish called crispy duck is also the same way, crispy duck is also popular in Guangzhou, Guangdong and Xiangjiang region, the traditional famous dish is crispy on the outside and tender on the inside, and the mouth is full of fragrance."

"Crispy Duck ......"

Du Guangning listened to it, and couldn't help but swallow a mouthful of saliva, and he said with a "hehe" smile,

"This crispy duck sounds delicious, so if only I had a chance to try it."

Jiang Yu smiled, didn't speak, turned around and walked over to the stove.

The crispy duck method is much more complicated than the process of pouring chicken with green onion oil and onion oil now, just to satisfy his hunger, he is too lazy to do it, if the interest comes one day, maybe he will satisfy Du Guangning's appetite.

As for now, let's satisfy the appetite of the six guests in the box at noon.

When he arrived at the edge of the stove, Jiang Yu opened the lid of the clay bowl, and a rich aroma instantly hit his face, and he couldn't help but take a deep breath, this taste is really fresh and fragrant!

The freshly killed three yellow chickens are indeed much more delicious than frozen chickens.

The whole chicken in the clay bowl was turned over to ensure that the color was even, and Jiang Yu closed the lid and continued to simmer until the chicken was cooked through, then the fire was extinguished.

Later, he placed the cooked chicken on the eucalyptus board, cut and removed the stitches with scissors, and cleaned all the chives stuffed in the belly.

Immediately afterwards, Jiang Yu picked up a kitchen knife, chopped the whole scallion chicken and put it on a plate, and then put the remaining sauce in the clay bowl into a small dish and placed it on the side of the large white plate.

Once the dish is served, diners can dip the chicken in the sauce.

Du Guangning looked up at the time hanging on his phone, it was only early ten o'clock at this time, this dish of chicken drizzled with green onion and fragrant oil was made so early, and when the guests came at half past eleven, wouldn't it be all cold?

He asked with some confusion: "Boss, why is this scallion oil drizzled chicken ready now?" This is...... Cold dishes? ”

"yes, it's a cold dish, otherwise what would I do so early?"

Jiang Yu turned his head to look at him, and when he saw his stunned look, he couldn't help but be a little amused, and said to him,

"Don't be in a daze, come and help me, we're busy at noon today!"

With that, he turned his head and began to prepare the next cold dish.

Seeing this, Du Guangning also hurriedly walked over and helped to start.

For a while, the kitchen became silent, everyone was focused on their own things, and everything seemed so busy and fulfilling......