Boss-gege Excessive Spoiling Chapter 506: Has the actor been kicked out of the house again (47)

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Cen Su was stunned, Shao Yaya bit her lip, closed the door with her hands, and entered the house.

"Tonight, I have time..." She said with charming eyes, "I have a guest scene, I wonder if I can play opposite you?"

Looking at Shao Yaya's beautiful face and thinking of her father who was an investor, Cen Su suddenly felt that he had seen a bright road to the sky.

"...Okay, come to my house tonight?"

He was a little excited and his voice was a little hoarse. He could clearly hear the sound of his heart beating fiercely in his chest.

Boom!

Dong dong dong!

Boom!

Tong Su chopped the knife onto the chopping board.

Several barrages passed by quickly.

[Que: The young lady is a bit murderous...]

[Chen Liyuan: Give the anchor a rose! 】

[Mo Ran: I am more concerned about that chicken. How many draws can it be divided into? 】

【FALLEM: I want to eat chicken legs (ˉ﹃ˉ)】

The white-striped chicken that had been stripped and processed lay naked on the chopping board. Tong Su washed her hands, picked up the knife, and cut it open from the back with a swipe of her wrist.

"Gourd chicken is very different from how we usually make whole chickens. For example, when the final gourd chicken is plated, the belly is upward. In order to keep its shape and skin intact, we have to make an incision on the back."

Remove the internal organs, clean them, and boil a pot of water. She put the whole chicken in and blanched it. As the boiling water rolled, slowly, some foam gradually seeped out from the chicken. Tong Su skimmed off the chicken one by one with a spoon. go.

"Cook it until I can easily penetrate the back of the chicken with a chopstick, and then take it out. This means that the chicken has been thoroughly cooked, and the **** smell has been truly removed, and the chicken's texture has been preserved. The color is whiter."

The cooked chicken was placed in cold water to cool down. She drained it and took it out for later use, and began to prepare the brine.

"In Chinese food, soy sauce and sugar are usually the main ingredients for coloring food. For chickens like this, golden skin color is the most suitable. I want to make a spiced and salty brine."

Tong Su took out the prepared spices and explained to everyone in front of the camera:

"It is mentioned in the book "Taste of Spring and Autumn" that if you don't want the skin of gourd chicken to be dark, you can't add a drop of dark soy sauce to the brine, just use light soy sauce and rock sugar. The role of rock sugar is to "gild", if Without rock sugar, the stewed chicken will be just yellow."

After the cumin, pepper, star anise, cinnamon and other spices are roasted in the oven for a while, they will be taken out and wrapped in a spice bag, then placed in a crock pot, add water, salt, light soy sauce and rock sugar. Stir and prepare.

She put the cooked chicken into the brine, put pork belly slices and stick bones on the chicken, and put it in the steamer.

[Ye Baixi: Hey, what’s in the jar? Meat, and bones? 】

[sicko: It seems to be meat and bones! 】

[Youlan Yaorao: Fairy, why do you put meat and bones? 】

Tong Su saw the barrage and explained with a smile: "I learned it from the book. The book said, 'This allows the chicken to absorb the fat and colloid that seep out during steaming. Make the chicken taste smoother and more fragrant."

Moreover, the rich fat can also protect the chicken, making it less likely to deteriorate when it is dipped and fried at high temperatures in the next step.

Gourd chicken needs to go through three processes of boiling, steaming and frying until it becomes crispy and boneless, with crispy skin and tender meat. However, it needs to be produced intact and whole, so naturally a lot of thought is required.

【Oh oh oh, it can still be like this, I learned it! 】

[Emphasis added, I want to do it at home! 】