Chapter 752 [The phoenix raises nine chicks]
[Phoenix raising nine chicks]?
Hao Libao suddenly became interested when he heard what Li Yi said.
It can be used as the main dish among the nine-dao phoenix dishes. This dish is definitely not simple.
In front of the desk, Li Yi explained in detail to the four apprentices: "This dish is based on the Qiankun roast goose method, but the roast goose is not eaten, but a whole black phoenix chicken is put into the belly of the roast goose. , use the soup from the goose belly to simmer the black phoenix.
Nine eggs should be placed in Wufeng's belly. Take out the yolks from these nine eggs, and then use nine kinds of famous chickens to cook them with nine kinds of famous dishes. Take the best piece and put it in the eggs as a dish. The egg yolk is then simmered together with the black phoenix.
These nine eggs are the nine chicks bred by the black phoenix. Do you understand the principle? "
As Li Yi spoke, he asked the fourth disciple beside him, but he didn't hear the answer.
He looked back in confusion, only to find the fourth disciple looking at him in confusion.
The other disciples in the rear, as well as the disciples and grandsons around him, also stopped what they were doing and looked at him in shock, as if they were looking at aliens.
“Don’t you understand?”
Li Yichong asked the four disciples with concern.
“Uh…Ming…Understand…”
The fourth disciple responded hesitantly, but did not dare to finish his words, and immediately looked at Hao Libao behind for help.
“Does your dish have to be so complicated?”
Hao Libao also heard it clearly and was still shocked.
Just after listening to Li Yi explain the method, he started to sweat.
The preparation of this dish is definitely the most complicated one he has ever seen or heard of.
Although Buddha Jumps Over the Wall is not a simple answer, all the ingredients have to be prepared in advance and it takes at least a week to prepare, but that is still understandable.
The most time-consuming part of it is the hair-making of dry goods, and the hair-making process is not too difficult. You just need to remember to change the water.
The recipe for the dish Li Yi mentioned is extremely complicated.
Qiankun roast goose is not bad. Although this kind of stuffed food is not common, it will also appear at banquets.
The chicken that can be stuffed into the roasted goose belly needs nine more eggs, and the yolks in the eggs have to be replaced by the Nine Famous Chickens, and they are cooked in the same way as the Nine Famous Dishes. Isn't this a bit too much?
And how is this possible?
Hao Libao was puzzled and couldn’t figure out how to replace the yolks in eggs with nine famous chicken dishes.
Is this how to make egg dumplings?
But how is it possible?
If it were so simple, could it still be used as the main dish of Jiufeng Cuisine?
So, Hao Libao finally couldn't help but ask: "Are the nine eggs you mentioned in shells?"
"right."
Li Yi nodded and explained: "And the eggshell must be complete, with no cracks visible throughout the whole body, otherwise it is unknown and heralds the death of the royal heir.
In ancient times, if the eggshell was damaged while making this dish, the cook would be beheaded. "
Listening to Li Yi's explanation, Hao Libao became even more confused: "How is this possible? The eggshell is intact, how do you replace it with chicken?"
“I’m talking about no cracks visible, not no cracks at all.”
Li Yi smiled, then turned around and went to get a plate of eggs from the fresh-keeping cabinet. He took one out and cleaned it while explaining: "Just open the egg shell, pour out the yolk, pour the egg white back in, and then Just stuff the chicken in and glue the eggshell back on."
Hearing his understatement, the fourth disciple had beads of sweat on his forehead, and Chi asked: "Can the eggshell be glued back again?"
“Of course, if you don’t believe me, I’ll paste it for you to see.”
With that said, Li Yi shook off the water on the washed eggs and returned to the counter.
He took out a thin knife from the knife box, held it with three fingers, and flicked it.
Hearing a slight crunching sound, he put down the knife in his hand, then held the big end of the egg and gently broke it, and he broke off a complete eggshell.
This is already a basic operation for Li Yi. The old skills he learned when he entered the dream space for the second time were also demonstrated during the live broadcast. But apparently not one of the people present had seen the video of Li Yi slicing.
Seeing Li Yi's operation, everyone's eyes almost popped out, as if they were watching a magic trick.
Is this a trick?
Can you still play like this?
If he was performing such a skill in a restaurant with an open kitchen, how could he earn tens of thousands of dollars in tips?
“When breaking the eggshell, it is best to knock on the big head side. This side is the air chamber and there is no intimal adhesion. If it is the small head and the intima is attached inside, it will be difficult to stick.”
As Li Yi explained, he pierced the inner membrane of the big head of the egg with the tip of a knife, and poured out the egg white and yolk together.
Looking at the egg with the hole wide open, the fourth apprentice couldn't help but ask: "What should I use to glue this? Isinglass?"
“Isinglass?”
Li Yi looked back at him doubtfully, then shook his head and explained with a smile: "No need, egg white itself is a very good adhesive. In the past, when poor people broke porcelain bowls, they would use egg white to stick them together.
This is an egg shell, so it is best to use egg white to stick it. "
Speaking, Li Yi followed the same pattern and cracked the remaining eggs one after another.
He couldn't leave this job to these apprentices, so he simply cracked all nine eggshells at once.
Then, he put the eggshell aside and looked at the water platform.
Shui Tai's disciples are very agile with their hands and feet. They have already slaughtered and washed all the fat geese and chicks.
He put the chickens and geese into the tray, and his disciple, who was short and stocky, diligently carried the tray and brought it to Li Yi.
Looking at the bare chicks and fat geese in the tray, Li Yi took out an old black hen and told the fourth disciple: "This is Yanjin black-phoenix chicken, a specialty of Shaotong, Yun Province.
It is completely black, from the skin to the bones to the flesh, and even the internal organs are black, so it is called Wufeng.
You take this black phoenix and pickle it first, soak it in onion and **** water, and it will be ready to use after Jiu Chu is done. "
"good."
The fourth disciple responded, then took the Wufeng and handed it to the disciple Shengdun beside him.
This kind of pickling work does not require him to do it himself.
Li Yi didn't pay attention, and then pointed to the remaining nine chicks and continued to explain: "This is just Cenxi classical chicken. It is the only local chicken in Guangxi Province that has not introduced foreign blood. Use it to make Wuzhou-style chicken." Paper wrapped chicken.
This is just Xinghua Chicken from Anhui Province, let’s use it to make roast chicken! There is old soup in the freezer. After boiling, just put it in and cook it. The chicken cooks quickly and will be cooked through in an hour.
This is just Qingyuan chicken from Guangdong Province. Needless to say, it is white-cut chicken.
This is Gushi Chicken from Henan Province, made from Kaifeng Tongzi Chicken.
This is Luhua chicken from Shandong Province. I make braised chicken and braised chicken. I also have it.
Wenchang chicken from Qiong Province is made with coconut flavor.
Beijing Palace Chicken is made into canned chicken.
This is Xingyi bantam chicken from Guangxi Province, made into night sweat chicken, which is how steam pot chicken is made. The steam pot is in that cabinet.
This is just Chongren Chicken from Gan Province. Is it okay to make three-cup chicken? "
Listening to the dishes explained by Li Yi, the fourth disciple felt a lot more relieved.
Although these dishes come from all over the country, he still eats them at the State Guesthouse, so he can cook them all.
"no problem."
He agreed immediately, but then asked curiously: "After it is done, do you need to take out the meat? Otherwise, you won't be able to put it into the eggs?"
“You don’t have to worry about it.”
Li Yi smiled and said, "I have to do this step. You don't have this experience."
5
(End of this chapter)