Chapter 492： really easy to use

  Chapter 492 works really well

Liu Yunong personally demonstrated how to make a whole chicken and deboned it.

The picked out skeletons were neatly placed on the tray next to them.

Fast and skillful.

Even if she was talking and doing it, it didn't affect her hand speed when operating.

"Xiao Fu, come and try."

Shangshi’s private restaurant sells high-priced dishes, and the ingredients used are the most expensive and the best.

Different from the grass chickens collected by the farmers used in the music restaurant, the chickens used here are all authentic woodland free-range chickens.

The most important feature of free-range chickens in the forest is that the subcutaneous fat is evenly distributed. The skin of the chicken is thin and firm, and the pores are fine, which are arranged in a net shape.

This kind of chicken is tender and plump, and it will not dry out after frying. It is far from the quality of ordinary chicken.

As soon as Fu Yu touched it, he knew that the hen was indeed genuine and of high quality.

He has split duck bones before, but now he can replace them with hens, which is quite handy.

Follow the instructions of Professor Liu Yunong step by step.

Using the spine as a reference, use a knife to cut a cut in the epidermis as the starting point, and remove the wishbone with the knife.

Liu Yunong taught: "At this time, the movement should be slow, try to use the pressure of the hand to separate the meat from the ribs. The incision should be as small as possible, and be careful not to cut the skin on the other side. When touching the leg bone and wing bone joint , stop the splitting process."

Fu Yu nodded, and dropped the knife sharply. The boning knife is very sharp, but in all honesty, it is not as easy to use as a kitchen knife with the property of cutting iron like mud.

While Fu Yu was operating, Liu Yunong carefully warned: "Be careful, when you encounter obstacles from the wings and leg joints, you need to be more careful to separate the meat from them, pay attention, don't worry."

Fu Yu followed his advice.

After cutting one side, turn the direction and continue to cut the wing bone and leg bone on the other side.

Liu Yunong explained again: "In operation, you can actually separate the joints of the legs and wings before removing the bones on the other side, so that you can preserve the shape of the bones to be removed as completely as possible until you can completely separate the ribs from the chicken. Separate. In this case, it will be more convenient to cut."

Fu Yu paused for a moment, and hurriedly tried it once according to Liu Yunong's statement.

works really well.

Remove the wing bone and leg bone, and find the bone flap carefully.

Because the bone flap is cartilage, extra care needs to be taken when removing it to avoid puncturing the skin.

During the operation, Fu Yu realized why Liu Yunong asked him to remove the bone on the other side in advance.

Because if the bone is not completely removed, then when operating now, the knife needs to be extremely close to the meat, and the gap between the two is very small.

Before this, Fu Yu didn't pay attention to this matter at all.

It can be seen that Liu Yunong has a complete understanding of the structure of a whole chicken.

Although Fu Yu didn't like to study when he was studying, but now he has experienced the subtle training and habit formation in the teaching practice classroom. If he wants to concentrate on learning one thing, he can still do it.

In Liu Yunong's view, Fu Yu is a good apprentice, not only hardworking and studious, but also extremely intelligent.

She is very easy to guide, as long as the words are in place, the rest of Fu Yu can follow the example of the gourd painting.

The preparatory work is completed, and the next three key processes of cooking gourd chicken.

Boiled, steamed, fried.

Remove the bone-destroyed hen and put it into a boiling water pot for cooking.

Take it out after half an hour, put it into a steamer, and pour broth into it to cover the chicken body.

Add rice wine, soy sauce and refined salt.

Put onion, ginger, cinnamon and star anise on the chicken.

Put it back into the cage and steam it over high heat.

Shangshi Private Restaurant uses authentic firewood pots for steaming and has a special steaming room.

The small workers are all experienced, from lighting the stove to watching the fire, all of them have rich experience, and it is easy to operate.

The only troublesome thing is the final frying.

The finished product of gourd chicken is characterized by golden red color, crispy skin and tender meat, fragrant and mellow taste.

In order to achieve this level, it is particularly critical to control the temperature and time when frying.

Liu Yunong taught Fu Yu a little trick.

"Before frying chicken, in addition to draining the water, remember to pierce the eyes, which can effectively prevent the oil from exploding. And when you start frying, you must heat the oil in the pan to keep the main ingredients intact. Then use warm oil to fry, so that the oil gradually penetrates into the main ingredients, and fry until the outside is charred and the inside is tender."

Fu Yu followed suit, took out the steamed chicken, picked up the green onion, ginger, cinnamon and star anise, and drained the water.

And after this is done, it can be bundled and fried.

In front of everyone in the back kitchen, Liu Yunong held the hemp silk and instructed Fu Yu while operating it with his own hands: "First cross the hemp silk, wrap the two ends together, then cross again, and wind it again above the cross. At this time , if the winding direction is wrong, the result will become a layman's flat knot, so you must be very careful. Look carefully, hold the ends of the rope at both ends like this and pull it tightly."

"Once the winding method is wrong, the result may become an incomplete slipknot, and the knot will fall apart when pulled hard. If the knot is pulled too tightly, it will not be easy to untie, but if you hold the end of the rope with both hands, It's easy to untie with a tug on both sides."

"After being tied in this way, the chicken is not easy to disperse during the frying process, which is convenient for defining the shape, and when the dishes are served, customers can easily untie them, and the shape of the whole chicken will not be affected."

Fu Yu listened carefully, keeping all the operations in mind.

When Liu Yunong tied the hemp silk, he used the chicken that he had disassembled before.

So when it was Fu Yu and Liu Zhangpeng's turn, they could only use hens that they had split.

Fu Yu has already begun to quickly try to operate.

Liu Zhangpeng was sweating all over his forehead, and asked Wang Yulong for help in a low voice: "Master, what should I do, I haven't finished dismantling this yet!"

"Then why don't you hurry up." Wang Yulong looked at him and asked in a low voice, "Is it time to check the broken bones?"

Liu Zhangpeng nodded.

Wang Yulong was silent.

So a Chengshou who split dozens of hens in private, was compared to a rookie who was making calabash chicken for the first time.

He was a little helpless.

My apprentice is good at everything. He is hardworking and hard-working, but he is a bit inferior in talent.

It's not that stupid. Compared with ordinary people, it's actually quite clever, but when it comes to Fu Yu's talent, it must be scum every minute.

Liu Zhangpeng looked at his expression, and quickly said: "Well, it will be finished soon."

Wang Yulong said in a voice that can only be heard between the two of them: "The cooking process of gourd chicken is the same. Now you just need to complete all the operations step by step. I don't have time to learn the details of the specific operations now. There will be more in the future." Chance."

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(end of this chapter)