Chapter 539： The difference between rice

Red crisp chicken may be a dish that many people don't even know.

Even when Qi Deqiang saw the menu in the back kitchen, he didn't know anything about it.

In fact, this is a very classic old Huaiyang dish, and it can be called the sweeping monk in Huaiyang cuisine.

This dish is to remove the bones of the chicken thighs, then unfold the chicken thighs flat, and use a knife to chop the chicken thighs lightly, but the skin underneath cannot be injured.

Then chop the shrimp into minced shrimp, then chop the pork into puree, and then mix the minced shrimp with the puree and stuff them on the flat chicken thighs.

Of course, in order to increase the adhesion, you need to add a little egg white and cornstarch before the mixed shrimp paste and meat paste and chicken thigh meat, and mix the surface of the raw embryo of the shrimp paste and meat paste, and then apply a layer of egg liquid , So as to ensure the integrity of the whole.

Finally, the whole is brewed and turned into a whole raw embryo and put into the frying pan for frying.

At this time, you also need to master the heat. The heat should not be too high, otherwise it will burn one side.

The first thing to go down is the chicken skin side, and then use the temperature in the pot to slowly blend the stuffed shrimp paste and the chicken together. After the shape is set, turn it over, and then perform a deep frying.

Just like an omelet, after the whole is cooked until cooked, it is taken out and the knife is changed.

Finally, prepare a sauce to thicken, put the cut meat on top of the hot vegetable leaves, and then pour the sauce on top.

In this way, when eaten as a whole, the chicken skin of this dish will be very crispy, and the inside will be very delicious meat and shrimp, showing a very diverse layering.

If you feel tired, eat it with the bottom of the small green vegetables, the taste is also very good.

Maybe if Feng Yifan hadn't ordered this dish, many old diners who came to Fujinglou might not have ordered this dish.

Although this is a classic Huaiyang dish, not many people do know it.

The main reason is that the production process of this dish is relatively complicated and the process is relatively cumbersome. A little carelessness may cause deviations, which will cause the whole dish to fall short.

Today Feng Yifan ordered this dish by Zhang Fenglin himself.

When he was the head chef at Fujinglou before, he was considered to have cooked this dish more than once, so he was relatively experienced.

But even with experience in cooking this dish, when Zhang Fenglin made this dish, he also had some worries, fearing that Feng Yifan might criticize him for not doing it well.

So after serving the dishes, Zhang Fenglin told Qi Deqiang that he also came to the front soon.

Just when they came to Feng Yifan's table, I saw Feng Yifan was watching this dish.

Yang Zhiyi looked up and saw Zhang Fenglin standing at the table. He saw the tension and restraint standing at that Zhang Fenglin. Then when he saw Feng Yifan and Su Jinrong both watching the dishes that were just served, Yang Zhiyi also vaguely felt that he could The dishes that I haven't heard of are some famous.

Looking at the expressions on both sides for a while, Yang Zhiyi couldn't help but said: "Chef Zhang, why come here in person?"

Zhang Fenglin was shocked by Yang Zhiyi's call like this, and then saw Feng Yifan and Su Jinrong both turning their heads to look at him.

This made Zhang Fenglin even more nervous, and he could only respectfully bow to Su Jinrong: "Master."

Seeing him nervous, Su Jinrong smiled and said, "Why? Not confident about his red crispy chicken? Worried about not doing it well? So I came here to take a look, right?"

Zhang Fenglin didn't hide it either, nodded and said, "Yes, Master."

Su Jinrong smiled and said, "Seeing you are so nervous, let Yifan give you a comment."

When Feng Yifan heard what his father-in-law said, he laughed: "Dad, you should come if you want to comment. You are here, how dare I comment casually?"

Su Jinrong laughed: "Okay, you are now a five-star chef. You are more famous than me and more authoritative than me. Of course you are the one to judge."

Speaking of this, Su Jinrong went on to say: "And this dish, it seems you want to be better at it?"

What my father-in-law said is true. When Feng Yifan participated in a cooking competition in the country before going abroad, he really relied on such a "Red Crispy Chicken" to win the first place in that competition.

This dish may seem unremarkable, but in fact the cooking process is extremely cumbersome.

And various steps are a test for a chef's knife and firework.

The finished "Red Crispy Chicken" must be able to achieve: square shape, not scattered or broken, bright color, thick marinade.

Eat it, bite it down, make it crisp on the outside and tender on the inside, and make the lips and teeth rich and mellow.

It can be said that this dish will be a very good "meal artifact".

Feng Yifan picked up a piece with his chopsticks, and took a closer look to make sure that the chopsticks held the piece in a square shape and it was not scattered or broken.

After watching carefully for a long time, he couldn't help but smile and said to the nervous Zhang Fenglin: "Should I say something now, serve a wide meal?"

Zhang Fenglin was nervous at first, but when he heard Feng Yifan's joke, he was taken aback and then laughed.

The tension dissipated because of this laugh, and Zhang Fenglin immediately turned around and shouted: "Waiter, serve dinner."

Feng Yifan did not wait for the meal, but took a bite first.

After one bite, the skin is crispy, and the inside is very smooth and tender.

The combination of shrimp, pork and chicken will give you a wonderful feeling when chewing.

Feng Yifan chewed carefully, slowly savoring this red crispy chicken.

After a long time, he ate this bite in his mouth and looked at the senior man who was waiting next to him. Feng Yifan gave a thumbs up and said, "Well, it tastes mellow and great."

Getting such a compliment really made Zhang Fenglin laugh immediately.

You know, Feng Yifan said it himself.

In Huaicheng today, who doesn't know that Feng Yifan, a five-star chef, exists? It's really an honor that another chef can get his praise.

Zhang Fenglin breathed a sigh of relief and said, "Huh, thank you brother."

The waiter quickly brought the rice.

Feng Yifan glanced at the delivered rice, then looked at his father-in-law again, and then he smiled and said, "Give some advice to Chef Zhang. I think you should change the rice in Fujinglou."

Zhang Fenglin listened for a moment, then looked at the rice delivered on the table, and suddenly understood.

Feng Yifan has continued to say: "At least we should choose Sheyang or Gaoxu rice?"

Hearing these words, Zhang Fenglin couldn't help but chuckled: "Junior Brother, I can't do the main thing about purchasing."

Feng Yifan shook his head: "Brother, you are the chef now, and Fujinglou is our famous restaurant in Huaicheng. We should pay attention to everything. We can't say that we mainly use pasta here. This rice can be perfunctory, not to mention you still want it. Make fried rice."

Zhang Fenglin nodded after hearing it, "Well, I'll talk to Mr. Su later."

Just then Su Liancheng walked over, and Feng Yifan waved his hand and said, "Mr. Su, the rice you use in Fujing Building is a bit rough."

Su Liancheng glanced at the rice on the table and immediately said: "Oh, I do plan to change this rice, but before I have time, I plan to change all of it to Jingshanqiao rice."

Hearing that Su Liancheng was about to change Wuchang rice, Zhang Fenglin was also surprised: "Would you like to change that?"

Feng Yifan saw the surprised look of the senior brother, and said with a smile: "Don't worry, senior brother, it shouldn't be changed to'Yangxi Morning'."

Feng Ruoruo heard his father say, and immediately asked him, "Dad, what is Jingshan, what is it, what is it, what is it?"

Feng Yifan smiled to his daughter and explained it to the two curious little girls next to him.

"Jingshanqiao rice may not be understood by many people. The most familiar ones are Wuchang rice and Xiangshui rice in the northeast. This is mainly because the output of Jingshanqiao rice is relatively small, especially the output of'Yangxizao'. It’s even less so it’s not easy to see on the market.

After explaining, Feng Yifan continued: "In fact, it is not necessary to use such good rice. The rice in Sheyang and Gaoxu in our province is not bad. If you want to steam the rice to taste good, Sheyang rice or Wuchang rice will do. If it is used for fried rice, Jiangnan indica rice is better."

Yang Zhiyi was curious and asked, "Is there any difference between these rice?"

Feng Yifan continued to explain: "Rice is mainly divided into three types, glutinous rice, japonica rice, and indica rice.

Everyone knows that glutinous rice is very sticky. The grains of japonica rice are relatively short and thick, while the grains of indica rice are longer and thinner. "

Hearing Feng Yifan began to pay attention to rice knowledge, so that everyone at the table listened more seriously, even some diners next door listened curiously.

"Japonica rice is short, thick and round, and cooking rice will be very delicious, because it is sticky and oily, it tastes soft and delicious, but usually the rate of rice output is relatively low.

Indica rice is thin and long, and has a relatively low viscosity. It will swell easily after cooking. Because of its low viscosity, it is suitable for rice noodles, rice cakes and fried rice. "

After listening to Feng Yifan's introduction, everyone can be considered to have some understanding of rice.

Everyone suddenly discovered that it seemed to have increased a lot of knowledge.

After Feng Yifan explained it, he looked at Su Liancheng and said, “In fact, you don’t need to buy Jingshanqiao rice. We can also buy rice from Sheyang and Gaoxu in our province. If you think about it, you can buy Wuchang rice. Of course, you can make it more refined. Separate japonica rice from indica rice, fried rice with indica rice, and cooking rice with japonica rice."

At this time, the diners at the next table couldn't help but ask: "Chef Feng, what kind of rice do you use Su Ji?"

Although the question was very impolite, Feng Yifan still replied: "Suji uses Sheyang rice for cooking and Jiangnan indica rice for fried rice."

After listening to Feng Yifan's narration, the diners have gained insight.

Su Liancheng went on to say: "Why don't we buy at Fujinglou like Chef Feng and you Su Ji."

Feng Yifan smiled and said, "I think the rice used in Fujinglou should be more refined. You can use Wuchang's'Rice Flower Fragrance' for cooking. Can you use fried rice? You can use Jiangnan's indica rice."

The diners next to the table couldn't help but wonder: "Chef Feng, according to what you said before, it seems that some rice in our province is not bad?"

Feng Yifan smiled and said: "It is indeed not bad. Sheyang's japonica rice is also very good today, but it is Fujinglou after all. Of course, we have to let our boss buy some good ones. Wuchang Daohuaxiang should be more suitable.

Speaking of this, Feng Yifan looked at Su Liancheng with a smile on his face.

The latter also smiled and said: "Chef Feng is now the instructor of our Fujing Building, so we still have to listen to Chef Feng, so let's buy Wuchang Daohuaxiang."

Feng Yifan suddenly laughed, and everyone at the table also laughed.

Everyone knew that Su Liancheng had compromised with Feng Yifan and improved the overall quality of Fujing Building.

Good ingredients are very important. As a cook, you have to have the ability to turn decay into magic. The pursuit of ingredients does not have to be the best.

As far as rice is concerned, Fujinglou itself is mainly based on dim sum and noodles. Natural rice does not have to be very authentic.

But after all, the reputation of Fujing Building lies here, so some details really need to be considered to meet the reputation of Fujing Building.

After discussing the issue of rice, Feng Yifan greeted everyone to continue eating.

And Zhang Fenglin also hurried back to the back kitchen to get busy.

The children, adults, and old people on the table also tasted the red crisp chicken.

I have to say that this dish has indeed been cooked to a high standard.

The three little girls also enjoyed it very much, and even Feng Ruoruo had several bites of food together.

This also made Su Ruoxi a little surprised, and she couldn't help saying to her husband: "Look, the dishes you usually cook are not as good as brothers. You see, brothers such a dish, immediately let us Ruoruo eat several bites of rice."

Feng Yifan couldn't help but smile and said, "This is obviously too heavy."

As soon as my father's voice fell, the daughter immediately yelled: "Dad, I want more."

Seeing that his daughter was appetizing, Feng Yifan could only put another piece for her daughter.

The remaining two pieces were divided among Yang Xiaoxi and Chen Yaofei.

Thick dishes are always easy to arouse appetite, especially after this dish is fried, it is crispy on the outside and tender on the inside, and the taste is salty and sweet, so it is naturally very popular with little girls.

In the end, three little girls ate such a dish, and the adults only tasted one piece.

After eating the dish of "Red Crispy Chicken", the three little girls were almost full.

Feng Ruoruo stretched out his father's hand and said quietly, "Dad, Xixi and Feifei and I are full. Can we go outside and play for a while?"

Feng Yifan followed the direction her daughter was pointing, and saw that her daughter wanted to go to play in the yard outside Fujing Building He softly comforted her daughter: "Let’s wait a minute, okay? There are still dishes that are not ready now. We can’t eat ourselves and leave, right? We’re going to be with everyone, wait until the dishes are ready, and then we’ll eat a little bit more. You go to play with Xixi and Fai Fei, okay?"

After listening to what his father said, Feng Ruoruo thought about it seriously, and felt that what he said seemed reasonable.

The little girl nodded then: "Okay, let's wait for the dishes to be ready."

It didn't take long for the following dishes to come up.

The dishes on the back are all red house dishes taught by Feng Yifan, so this time not only Zhang Fenglin, but also Qi Deqiang.

Obviously, the two chefs of Fujinglou now want to hear Feng Yifan's evaluation of their craftsmanship.

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