Chapter 624： a master

   It's just that in the whole chicken cooking teaching practice class, the steamed chicken with fermented bean curd is cooking whole chicken.

The Shangshi private restaurant here is steamed after cutting.

The steamed chicken with fermented bean curd in Liujia Cuisine is a very popular dish in the store because of its good taste and authentic cooking.

There are even many old customers who will call in advance to inquire about the specific meal schedule of this dish, so that they can come to eat on the same day.

Shangshi’s private restaurant uses grass chicken for this dish.

Grass chicken is tender and delicious, very suitable for steaming cooking method.

While cutting up the whole chicken, Liu Yunong instructed Fu Yu: "This dish is not a rare dish, but the method in our store is different from the ones outside. Like other places, this dish is made with But we use whole chickens. For steamed dishes like this, after the whole chicken is split, the ratio of the marinade and the steaming time need to be precisely controlled by the chef.”

"Of course, this is not something that can be accomplished overnight. Practice makes perfect through repeated cooking. To put it bluntly, it all depends on experience."

Fu Yu nodded and followed Liu Yunong, watching her cooking carefully.

"Steamed dishes like this are actually best arranged in autumn."

Liu Yunong is very skillful in cutting the whole chicken. Every time he cuts the chicken, he can accurately separate the chicken and the spine without any unnecessary operations.

Fu Yu admired Liu Yunong's knife skills and listened carefully to her words.

"It is said that if you stick to autumn fat, it is easy to get angry if you eat too much meat. Adjust the cooking method and use the steaming method to keep the original flavor of the chicken without getting angry."

"So in autumn, I will arrange this dish twice a month."

"However, in winter, this dish can also be served as a meal. When we cook here, we use salty and fresh Cantonese-style fermented bean curd for seasoning, which is very distinctive. The taste of this Cantonese dish is fresh and smooth, and it goes well with rice. The staple food that goes with it is Wuchang long-grain rice with a very good taste."

Liu Yunong cut up the whole chicken and started cooking.

Dice shallots, mince **** and garlic.

Cut the shiitake mushrooms into pieces.

Cantonese-style fermented bean curd, crushed in a small bowl.

Add soy sauce and cooking wine and mix well.

Put all the seasonings into the chicken nugget bowl.

Add pepper, minced ginger, minced garlic, shredded dried chili, and a little sugar.

Add the adjusted fermented bean curd juice and a little sesame oil.

At this time, Liu Yunong suddenly said: "This dish is slightly different in each branch."

Fu Yu was stunned for a moment, a little surprised: "Is the cooking method different?"

Liu Yunong nodded and said with a smile: "Well, except for a few very popular dishes, the rest of the dishes in the store will be adjusted according to local conditions. Whether it is the taste or the use of ingredients, it will be closer to the eating habits of the local people."

"Just like this dish, at the main store, we use potatoes as a side dish instead of shiitake mushrooms. At the first branch, we also add more fermented soybeans for marinating. If the locals like spicy food, they will also add some Refers to the pepper."

"These things need to be used flexibly after field investigation."

Fu Yu learned it!

This is the way of doing business in the catering industry!

Liu Yunong continued cooking.

Add shiitake mushrooms into the pot, mix well, and start marinating.

"These are freshly made and need to be marinated for an hour."

Liu Yunong put the marinated chicken nuggets aside, took the pre-marinated chicken nuggets, and put them into the steaming bowl.

"High heat, steam for 20 minutes."

"The specific time has to be judged by yourself according to the degree of ripeness of the chicken."

Fu Yu nodded.

That is to say, you need to judge by feel and experience, and accurately grasp the steaming time.

All the ingredients, if the steaming time is not enough, the heat is not enough, the taste will be worse.

And if it is over-steamed, it will also affect the taste.

Fortunately, Fu Yu has absolute texture and fire control skills in hand, this dish is almost tailor-made for him.

While waiting for the steaming time, Fu Yu also started to learn how to cook.

Cooking is just one word, practice!

Cooking over and over again, practice makes perfect, and experience is accumulated through such a little exploration.

Fu Yu learned quickly and did it well. During the whole pickling process, Liu Yunong stood by and watched.

Liu Yunong originally wanted to give a few words of guidance. After all, he is a person who has experienced it, and knows where the difficulties and easy problems in cooking this dish are.

As a result, when Fu Yu was cooking, it was done in one go.

Whether it is cutting the whole chicken, the ratio of seasonings, or even the method of marinating, there is no difference at all.

This made Liu Yunong feel an indescribable sense of loss.

It was as if I had prepared a speech, but in the end I didn't say a word, and I couldn't say a word, and I was a little embarrassed.

It was agreed to guide, but the apprentice successfully started after reading it once.

Then she has been tossing around for a long time, and she came to the store to wait until now, what is she trying to do?

Let Liu Zhangpeng and Wang Yulong be in charge directly, and Fu Yu can't follow suit.

"Chef Liu? Master!"

Liu Yunong was slandering silently when he heard Fu Yu calling himself.

She was taken aback for a moment, and then realized what Fu Yu called just now.

Master? !

A simple shout made Liu Yunong feel that his lost mood improved by half in an instant.

Thinking about it carefully, it seems that since the apprenticeship, Fu Yu has called her master twice as a joke, and when he usually calls her Chef Liu.

It’s not that there’s anything wrong with this title, it’s just that there is no closer relationship with the master.

Liu Yunong tried hard to suppress the corners of his mouth that were desperately upturned, and asked as calmly as possible: "What's wrong?"

Fu Yu asked curiously: "I have eaten steamed chicken with fermented bean curd before, but I used Kedong fermented bean curd, I have never used Cantonese-style fermented bean curd, and this fermented bean curd does not seem to be sold locally, right?"

Liu Yunong smiled: "This fermented bean curd is directly mailed from Guangdong. It is an old brand that our store manager has cooperated with for many years. The taste is very authentic."

Fu Yu nodded, and the taste was indeed different from that of Maxima.

Liu Yunong thought of something, and said casually: "Do you know how this dish was developed?"

When Fu Yu heard this, he immediately became interested: "I don't know."

Liu Yunong said: "Supplement to Compendium of Materia Medica records that fermented bean curd has a 'salty and sweet taste, flat nature, and nourishes the stomach." The characteristics of the chicken match with the chicken that is sweet, warm, invigorating and warming the stomach. It is suitable for overthinking about review and preparation, as well as for those who are weak after childbirth, postoperative surgery, and serious illness, and those who are trapped by the recent heavy rain. It is especially beneficial for those who have poor appetite and feel full after eating less.”