After carefully recalling the steam-pot chicken he had eaten in Chuncheng, Nicholas Tse remembered that the local steam-pot chicken in Chuncheng was not boned.

After thinking of this, he couldn't help but secretly breathe a sigh of relief.

He almost thought he was mistaken.

But looking at Li Yi's action of picking chicken bones, he hesitated.

If you can remove the chicken bones, it will indeed be more convenient to eat.

It's a pity that he won't pick.

After two glances, he withdrew his gaze and did not look again.

While boneless chicken is more convenient to eat, it's certainly not as sweet as bone-hugging meat.

No one knows how to eat chicken better than the people of Xiangjiang, after the deboned meat is cooked, the meat will definitely be scattered, and it is not as delicious as this bone-in chicken nuggets.

Thinking of this, he confidently put the lid on the steam cooker.

After taking a few fresh shiitake mushrooms, he quickly washed them and threw them whole into the steaming pot.

After taking the wok, putting it on the stove, adding water and adding the steaming rack, he brought the steamer over and put it on the steaming rack.

Leaned over and fired, and after adjusting to the fire, he turned around and looked at Li Yi.

Li Yi was still processing the chicken.

"The wings should be unloaded from the root of the wing, first cut at the root of the wing, and there is a joint here.

After cutting off the joint, use the root of the knife against the chicken bone, so that the breast and skin can be torn off together. ”

The audience in the live broadcast room watched Li Yi's skillful movements and chatted enthusiastically.

"I feel that chicken bones are much better than duck bones!"

"I'll see it! This is not the same difficulty as the gourd duck at all! ”

"How can Brother Yi find the bone joints with a single knife? It's like having an X-ray on. ”

"Brother Yi: Chapter 1 of "My Eyes Can See Through", the skinny beauty of chickens."

And in a barrage, there are still some yin and yang weird barrages.

"It's too barbaric, Chinese chefs are like this, bloody, violent, can't you learn from Brother Feng? Be professional. ”

"The real kitchen god is Brother Feng, this kind of bloody mess is a cook at best."

Seeing such a barrage, the old viewers in the live broadcast room complained one after another.

"Are these fans deliberately recruiting idols?"

"I like Brother Feng too, but it's not so exaggerated!"

"They're all underage, aren't they? I don't understand anything. ”

"Just leave them alone and let them say for themselves."

While watching Li Yi pick chicken bones, Liu Yifei would raise her eyes to watch the barrage in the live broadcast room from time to time.

Seeing those yin and yang weird barrage, she wanted to say something, but she couldn't speak, so she could only look at the barrage angrily, frowning slightly.

Li Yi had already finished removing the bones of another black-bone chicken, leaving only chicken legs, chicken wings, chicken breasts, chicken sprouts and other net meat.

Ignoring the complicated barrage, Li Yi took the picked meat, put the skin side down, revealing the chicken, and explained: "These meats should be passed through with a row knife, that is, like a flower knife, cut two rows of X-shaped lines diagonally."

When blanched for a while, the chicken will be rolled into a ball and look better. ”

As he spoke, he quickly chopped the chicken thighs with a row of knives.

"The chicken is not cut, it is all chopped, because it has more gluten in it and the skin is tougher."

Li Yi explained while chopping: "Where the meat is tender, the interval between the knives can be a little wider, such as leg meat and wing meat.

Where the meat is thick, you can chop it a little finer, such as brisket.

Where there is more fascia, you can use a knife to chop it again to cut the fascia, which is also convenient when eating and will not plug your teeth. ”

Nicholas Tse listened to Li Yi's words thoughtfully.

Li Yi's words do have his truth, where the chicken is connected to the bone, there are indeed more fascia.

But the fascia also plays a connecting role, if the fascia is chopped off, the meat will be looser, will it be delicious?

Definitely not.

A smile appeared on the corner of Nicholas Tse's mouth, and he was more confident in his steaming pot chicken.

"Let's starch the chicken."

After removing the bones, Li Yi chopped the chicken into pieces the size of mahjong pieces and put them in a basin.

Then, he added salt, mung bean starch, egg whites, and pepper to the basin in turn, and stirred vigorously.

"Our steam-pot chicken is a soup dish, so the best starch for sizing is mung bean starch and corn starch."

Li Yi explained while stirring: "These two starches are relatively pure, and the sizing effect is better.

Others, such as sweet potato starch and potato starch, are too sticky to use and do not work well.

Also, the amount of egg white must be appropriate, whether it is starching or stir-frying, if you put too much egg white, either the soup is muddy or sticky. ”

Soon, Li Yi slurred the chicken.

Then, he instructed Wu Lei: "Go and bring my clear chicken soup." ”

"Okay."

Wu Lei had just finished mopping the water that Xie Tingfeng had spilled when he received the water, and when he heard this, he put the mop aside, went to the storage room, and came back with a soup bucket.

Instructed him to put the soup bucket on the stove, and Li Yi turned on the fire to heat it.

Soon, an enticing aroma wafted from the cracks in the soup bucket.

Smelling this aroma, Cai Shaofen couldn't help but sniff a few times, and asked in surprise: "Wow!" What is it? It smells like chicken soup! ”

"That's chicken soup."

Zhao Jinmai on the side explained to her: "This is the clear chicken soup that Brother Yi used twenty chickens yesterday to hang, which is particularly fresh. ”

Lifting the lid of the soup bucket, Li Yi took the soup spoon and reached in to stir.

The soup bucket is filled with clear chicken broth, as if it were clear water.

This bucket of broth is specially used to make steam-pot chicken and [chicken bean curd].

Although steam-pot chicken is also a state banquet-level dish, it is not extravagant enough to be steamed with this broth.

Li Yi just used it to make water slides for chicken nuggets.

Scooped out a few spoonfuls of it and poured it into the soup pot, Li Yi added some Huadiao to it, sprinkled a spoonful of salt, and a spoonful of pepper.

The process of giving the chicken a slippery water is also the process of giving it a fishy taste, so the taste must be enough.

After the soup boiled, Li Yi put the chicken pieces into the pot in turn.

Seeing Li Yi's operation, Nicholas Tse raised his eyebrows slightly, and suddenly realized.

It turns out that Li Yi said that he was using this way to water the chicken.

And before passing through the water, sizing is also carried out.

He also knows the principle of sizing, which is to cover the surface of the food with a layer of starch slurry to lock in the moisture inside the food.

Li Yi apparently did the same.

In this way, the moisture in the chicken will not be lost due to over-watering, but will be locked in the chicken to keep the meat tender.

No wonder Li Yi chose to go through water, it turned out that he didn't understand, but he already knew how to solve the problem of aging meat after passing through water.

Watching Li Yi's action of getting off the meat, Nicholas Tse was a little surprised in his heart.

No wonder others say he's a kitchen god, and sure enough, he has two brushes.

Li Yi didn't know the surprise in Nicholas Tse's heart.

But even if he knew, it would only leave him speechless.

Sizing and sliding itself is a basic skill of cooking, and you will learn it no matter where you learn to cook.

If you don't even know this, it can only mean that you are a layman.

Listening to the sound of water in the pot, Nicholas Tse looked back at the fire at the bottom of the pot.

Seeing the water vapor gushing out from the cracks in the lid of the pot, the corners of his mouth rose slightly.

Although Li Yi's cooking skills are very strong, he is not bad either.

He is still full of confidence in his steaming chicken.

4

(End of chapter)