[Phoenix Nine Chicks]?

When Hao Libao heard Li Yi's words, he immediately became interested.

It can be used as the main dish among the nine phoenix dishes, and this dish is certainly not simple.

In front of the desk, Li Yizai explained in detail to the four apprentices: "The foundation of this dish is the practice of roasting goose in Qiankun, but the roast goose is not eaten, but a whole black phoenix chicken is put into the belly of the roast goose, and the soup in the goose's belly is used to simmer the black phoenix."

Nine eggs should be put in the stomach of the black phoenix, and the yolk of the nine eggs should be taken out, and then cooked with nine kinds of famous chickens and nine famous dishes, and the most essential piece should be taken and put in the egg as the yolk, and then simmered together with the black phoenix.

These nine eggs are the nine chicks bred by Wufeng, you understand the principle, right? ”

As Li Yi spoke, he asked the four apprentices on the side, but he didn't hear an answer.

He looked back in confusion, only to find that the four apprentices were staring at him with a confused expression.

And several other apprentices in the rear, as well as the disciples and grandchildren around him, also stopped what they were doing and looked at him in shock, as if they were looking at aliens.

"Don't you understand?"

Li Yichong's four apprentices asked with concern.

"Uh...... Bright...... Understand ......"

The four apprentices hesitated to answer, but they didn't dare to finish their words, and then looked at Hao Libao in the back for help.

"Is your dish so complicated?"

Hao Libao also heard it clearly, and his heart was shocked.

Just listening to Li Yi's instructions, he was already sweating.

The recipe for this dish was definitely the most complex one he had ever seen or heard of.

Although the Buddha jumping over the wall is not a simple answer, all kinds of ingredients have to be prepared in advance, and it takes at least a week to make them, but that is still within the understandable category.

Among them, the more time-consuming is only the dry goods system, and the hair system is not too difficult, you just need to remember to change the water.

And the dish Li Yi said, the method is extremely complicated.

It's okay to roast goose, this kind of dish with stuffed ingredients, although it is not common, but it will also appear at the feast.

But there are nine more eggs in the chicken that can be stuffed into the belly of the roast goose, and the yolk in the egg has to be replaced with nine famous chickens, or it is made in the way of nine famous dishes, which is a bit excessive, right?

And how is this possible?

Hao Libao was puzzled, and he didn't think of how to replace the yolk in the egg with nine famous chicken dishes.

Is it the practice of egg dumplings?

But how is that possible?

If it were that simple, could it still be used as a main dish for Jiufeng cuisine?

So, Hao Libao finally couldn't help but ask: "Are the nine eggs you said shelled?" ”

"Yes."

Li Yi nodded and explained: "And the eggshell must be complete, and there must be no cracks on the whole body, otherwise it is ominous, indicating the death of the royal heir."

If the eggshell of this dish was broken in ancient times, it would have to cut off the head of the cook. ”

Listening to Li Yi's explanation, Hao Libao was even more confused: "How is this possible?" The eggshell is intact, how do you change the chicken into it? ”

"I'm talking about not being able to see cracks, not being completely free of cracks."

Li Yi smiled, then turned around and went to the fresh-keeping cabinet to take a plate of eggs, took out one of them, and explained while cleaning: "Just open the eggshell, pour out the egg yolk, pour the egg white back, fill the chicken in, and glue the eggshell again." ”

Hearing him say it lightly, beads of sweat were already on the foreheads of the four apprentices, and Chi asked, "Can the eggshell stick back again?" ”

"Of course you can, if you don't believe me, I'll stick it to you."

As he spoke, Li Yi shook off the water on the washed eggs and returned to the desk.

He took out a thin knife from the knife box, pinched it with three fingers, and shook it off.

Immediately, he pinched the egg in one hand and brought it closer to the spinning blade.

Hearing a slight clink, he put down the knife in his hand, then pinched the big head of the egg, and with a slight break, a complete eggshell was broken off by him.

This is already a basic operation for Li Yi, and the old skills that he had learned when he entered the dream space for the second time were also shown during the live broadcast.

But everyone present obviously didn't even watch Li Yi's slice video.

Seeing Li Yi's operation, everyone's eyes almost popped out, as if they were watching magic.

Is this a trick?

Can you still play like this?

If he performed such a hand in a restaurant with an open kitchen, wouldn't he earn tens of thousands of tips?

"When breaking the eggshell, it is best to knock on the side of the big head, this side is the air chamber, there is no inner membrane adhesion, if it is a small head, the inner membrane is attached to it, and it will be difficult to stick at that time."

Li Yi explained, while piercing the inner membrane of the egg's big head with the tip of the knife, and poured out the egg white and yolk together.

Looking at the eggs that were wide open at the entrance of the cave, the four apprentices couldn't help but ask, "What kind of sticking is this?" Fish gelatin? ”

"Fish gelatin?"

Li Yi glanced back at him suspiciously, then shook his head and explained with a smile: "No, the egg white itself is a good adhesive, and the poor people used to use the egg white to stick when they broke the porcelain bowl at home."

This is the egg shell, and it is best to stick it with egg whites. ”

As he spoke, Li Yi concocted the same method, and beat the remaining eggs one after another.

He couldn't hand over this job to these apprentices, so he simply finished all nine eggshells at once.

Then, he put the eggshell aside and looked at the water platform.

The Shuitai disciples and grandchildren are very quick with their hands and feet, and they have already slaughtered and washed the fat geese and chicks.

put the chickens and geese into the tray, and a short and sturdy apprentice with a small head and a small figure diligently carried the tray and sent it to Li Yi.

Looking at the bare chicks and fat geese in the tray, Li Yi proposed a black old hen from it, and explained to the four apprentices: "This is Yanjin black phoenix chicken, a specialty of Shaotong in Yunnan Province."

It is jet-black all over, from the skin to the bones to the flesh, and even the internal organs are black, so it is called Wufeng.

You take this black phoenix to pickle it first, soak it in green onion and ginger water, and wait for the nine chicks to be ready to use it. ”

"Okay."

The four apprentices answered, and then took the black phoenix and handed it to the Shengdun apprentice next to him.

This kind of pickling work does not need to be done by himself.

Li Yi didn't care, and then pointed to the remaining nine chicks and continued to explain: "This is just a Cen Xi classical chicken, which is the only local chicken in Gui Province that has not introduced foreign blood, and it is used to make Wuzhou-style paper-wrapped chickens."

This is just Xinghua chicken in Anhui Province, let's make roast chicken! The old soup is in the freezer, and after it is boiled, it is good to put it in and cook it directly, and the chicken will burn quickly, and it will be thorough in an hour.

This is just Qingyuan chicken in Guangdong Province, needless to say, make white-cut chicken.

This is the Gushi chicken in Henan Province, which is made of Kaifeng bucket chicken.

This is Luhua chicken in Lu Province, I also have stewed soup for grilled chicken.

Wenchang chicken in Qiong Province is made into a coconut flavor.

The oil chicken in the palace of the capital is made of stuffy canned chicken.

This is the Xingyi bantam chicken in Gui Province, made into night sweat chicken, which is the practice of steaming pot chicken, and the steaming pot is in that cabinet.

This is just Chongren Ma Chicken in Gan Province, and there is no problem with making three cups of chicken, right? ”

Listening to the dishes explained by Li Yi, the four apprentices felt a lot more relieved in their hearts.

Although these dishes come from all over the country, he also eats them at the State Guesthouse, and he knows how to cook them.

"No problem."

He responded in one bite, and then asked with some curiosity: "Then after it is done, do you want to take the meat out?" Otherwise, you can't put it in the egg? ”

"You don't have to worry about that."

Li Yi said with a smile: "I have to come to this step, you don't have this experience." ”

5

(End of chapter)