In fact, not to mention that she is a serious chef in the process of killing chickens, even if it is an ordinary family, there are one or two people who can kill chickens.

But since Su Qingluan has taken over the "challenge book", he naturally wants to play a little different "flower work". ”

First of all, she chose a slender boning knife, and after removing the chicken's hair and bleeding and gutting the internal organs, she took a deep breath, started from the end of the chicken leg, and gently made a full circle with the knife on it, cutting off the muscles and joints.

Then, as if kneading dough, keep kneading the chicken thighs, and wait until you feel the inside begins to separate, and gently pull the leg bones, and the thickest bones that originally supported the chicken thighs are completely removed.

Using the same technique, Su Qingluan extracted the bones of the other chicken leg and two chicken wings, and the originally solid whole chicken suddenly loosened.

At this time, Su Qingluan made another opening at the tip of the chicken, cut off the entire skeleton with a knife, and took it out from the inside.

When the chicken is turned over in this way, from the outside, the whole chicken does not even have any obvious scars, but all the bones inside have been removed.

In order to increase the "ornamentality" of the whole process of removing chicken bones, Su Qingluan deliberately pulled a knife flower whenever he needed to change the direction of the blade, and also consciously accelerated the speed of bone removal.

According to her rough assessment, her whole set of work will not take more than five minutes at most.

Tsk, sure enough, she still regressed - shaking her sore wrist, Su Qingluan grinned silently in her heart: back then, the master trained her to dismantle her bones, but at most it could not exceed three and a half points.

What's more, I have never had a sore wrist because of dismantling a chicken before, and sure enough, strength training still has to be put on the agenda, otherwise according to the pampered physical quality of this body for more than ten years, I will need the year of the monkey to turn the spoon?

Thinking like this, Su Qingluan casually threw the bone-dismantled chicken on the board, and said in a casual tone: "It's ugly." ”

There was no one around for a while.

Instead, Xu Yuanwei glanced back at a kind of helper who was obviously stunned, and asked: See clearly? Do you know where you're off?

The original provocative and unconvinced eyes disappeared, replaced by admiration and admiration.

Su Qingluan didn't feel much proud in his heart, after all, this kind of thing is a skilled job, and if he practices diligently, no matter how ordinary chefs can practice this kind of "wrong hands".

She is just standing on the shoulders of time, and the reason why the people here are so surprised to see her show off is only because of the limitations of the times, and the cooking skills at this time are far less ever-changing than those of modern times.

Thinking so, Su Qingluan didn't stop moving, put the whole chicken in a clay pot, added green onions, ginger slices and a few spices to prepare the lo-mei bun, and beckoned a cook to come over and said, "Little brother, please take care of one thing." ”

With the performance just now, the attitude of the chef was very respectful: "Please command?" ”

"Don't dare to do it." Su Qingluan smiled and waved his hand, "Later, when this clay pot is placed on the stove, please keep the chicken soup and keep skimming off the foam until the soup is clear." Wait for the chicken broth to boil, add salt to taste after a quarter of an hour, cover and set aside to taste. ”

Thinking of something, she said: "Actually, if you want to maximize the freshness, tenderness and taste of the chicken, it is best to move the clay pot away from the stove every time the chicken soup is immediately boiling." ”

Someone took a breath and couldn't help but say, "How much effort does it take to do this?" ”

Su Qingluan nodded: "That's right, 'Hongfu Building' is a restaurant, but most of the people who come and go are businessmen and travelers, and it is impossible for the small Lefeng County to be as rich and rich as the imperial capital, so you can't just consider the taste, not the cost." ”

To put it bluntly, the reason why "Hongfu Building" can dominate in Lefeng County is because of the degree of "relying on peers".

According to modern parlance, a prefecture-level city or even a county-level city, even if it is the most famous local restaurant, cannot be a top five-star restaurant or a Michelin restaurant.

Su Qingluan's words were very straightforward.

But she was impatient to say that those flashy things, after all, are in business, and it is simply unrealistic to discuss the completion of food without the source class.

For example, if you open a Michelin in a township, it is estimated that no one will patronize it except for the local tyrants, and it is not cost-effective to spend a few thousand to eat a meal.

Therefore, some "ugly words" must be said in front - although she is responsible for the new dishes of "Hongfu Lou", unless it is a special case, the cost cannot be raised indefinitely for the sake of taste.

Shopkeeper Liang obviously understands that although he has a wide range of contacts, he is a profit-chasing businessman after all, and it is naturally a good thing for him to be able to develop new delicacies at a lower cost.

Here the chicken was stewed, and over there Su Qingluan let the steamer steam a bowl of rice, and soaked the dried bean skin for later use.

"What rice?" Someone asked.

"Brown rice, japonica rice, sorghum rice are fine." Su Qingluan said, "Take some seasonal vegetables and a few eggs." ”

Su Qingluan beat the eggs evenly and put the iron pot on the stove.

Because it is a hemispherical iron pot, this time Su Qingluan's egg cake does not need to be as careful as at home, lest an accidental egg liquid be spilled.

I saw that she brushed a layer of lard on the bottom of the pot, and then immediately poured in a spoonful of eggs. liquid

The stove in the restaurant is much more hot than its own house, the temperature of the iron pot is high, and the egg liquid has just been put into the pot, and a layer of pale yellow coagulated skin has formed.

Su Qingluan held the handle of the iron pot and gently flipped his wrist, and the egg liquid, which had not solidified, attached to the wall of the pot with the rotation of the pot.

Su Qingluan picked it with chopsticks, and a good "egg skin" was picked off.

Immediately the lard is brushed again, the egg liquid is put in, and the pot is turned, and the egg liquid solidifies into an egg skin, which is picked out of the pot.

At the beginning, because Su Qingluan was not very accustomed to the new pot stove and did not know much about the depth of the fire, his movements were not very coherent.

After waiting for the two egg skins, her movements became faster and faster, and the whole process was smooth, almost the egg liquid on the front foot was in the pot, and the egg skin on the back foot was out of the pot, which dazzled the onlookers.

Next is seasonal vegetable seasoning - which made Su Qingluan envious.

Sesame oil! Rock candy! The refined salt of white flowers! And the piles of spices!

Any seasoning costs dozens of dollars a tael, or even hundreds of dollars a tael!

How can the seasonings of this world be so expensive! It's no wonder that the high-ranking officials and dignitaries who showed off their wealth used peppercorns to paint the walls!

Not to mention that the wall with the taste of pepper is insect-proof and has a special aroma, the pepper itself alone is also a valuable "luxury"!

When Su Qingluan was missing the modern industrial assembly line with high production efficiency for the one hundred and eighth time in her heart, the little chef came to her and told her: "The chicken has been stewed." ”

Su Qingluan nodded when he heard this: "Take the chicken out to dry, it's my turn to bring something to the field." As he spoke, he took out the parcel and shook it open.

Then he pointed to one of them and asked, "Chef Xu, is there such an object in this stove room?" ”

Xu Yuanwei shook his head and asked, "What is this?" ”