Although most chickens are now raised in captivity, they do not contain so many heavy metals.
But for safety and to ensure that the stewed soup is not contaminated, Yang Yi did not keep the chicken head.
There is a large amount of lymph on the chicken neck. Although it can be cleaned, Yang Yi does not have the skills.
Even if the merchant handles it, it will increase the cost. At the same time, he has to check whether it has been handled cleanly.
Next is the chicken feet.
Chicken feet are not harmful to the human body, but chicken feet are rich in collagen, which will produce some colloids in the stew.
Different from the rich and salty flavor of red braised pork, yellow braised pork is mainly refreshing and tender.
If the stewed soup has too much colloid, it will still be delicious and smooth.
After all the three-yellow chickens were drained, Yang Yi put the clean chicken bodies directly into the stewed soup.
In braised chicken, after soaking the chicken in blood water, there is no need to blanch it, just put it directly into the brine pot.
If you blanch the chicken, it will turn it into wood and make it difficult to taste. Moreover, the chicken is actually very clean after soaking in blood water overnight.
Braised chicken is also very particular. It is braised over low heat for an hour, then soaked for another hour, and finally taken out of the pot.
This is called half-braised and half-simmered, so that the chicken can remain tender and thoroughly flavored.
After setting the alarm clock, Yang Yi began to prepare today's braised vegetarian dishes.
Braised vegetarian dishes are also unique. This is also the characteristic of yellow braised food. It maintains the original taste of the ingredients to the greatest extent and at the same time allows the ingredients to have an attractive braised aroma.
There are three kinds of vegetarian dishes prepared by Yang Yi, lotus root, kelp and bean curd.
Xu Rongliang did not cheat on these materials. They were all purchased according to Yang Yi's requirements.
For example, lotus roots must be crispy, and not too big. If they are too big, they will become too old and not crispy enough.
Kelp cannot be dried food either. The dry food will turn black after soaking, far from the green color without dehydration.
There’s nothing special about the bean skin, just a slightly thicker one will do. As long as it doesn’t break when pinched, the freshness will be good.
Among them, the kelp needs to be blanched for two minutes to remove the mucus and sea smell on it.
The bean skins are also lightly blanched to remove the beany smell, but the time should not exceed one minute, and the water must be put into a cold water basin immediately after blanching to prevent the remaining heat from completely blanching the bean skins and to prevent adhesion.
After the initial processing of vegetarian dishes is completed, you can start changing the knife.
After Yang Yi finished cleaning the lotus roots, he prepared a large basin filled with half a basin of water and put some white vinegar in it.
Then start peeling the lotus roots. The peeled lotus roots should be put back into the water to prevent oxidation and blackening and rapid water loss. At the same time, the excess lotus root powder in the lotus roots can be removed to make them crisper.
After all the lotus roots are peeled, they can be cut into 3 mm thick slices and soaked in water.
The kelp and tofu skin are relatively simple. You only need to cut them into strips of 7 cm long and 1.5 cm wide.
Just tie these long strips into a knot.
Vegetarian dishes need to be eaten hot, so Yang Yi had to wait until after 11 o'clock to marinate them, otherwise they would not taste good if they were cooled.
During this period, Yang Yi was not idle either.
The red brine has been marinated three times, and it's time to clean the soup.
Otherwise, there will be too many impurities in the stewed soup, and the more stewed the soup, the worse the taste will be, and it will also easily go bad.
The method of cleaning the soup is very simple. First, take out the grate from the bottom of the soup and the box of marinade.
Then filter it through a tight filter.
Finally, chop the chicken breast into puree and add water to make it look like yogurt.
Then heat the stew to about 60 degrees, then turn on the minimum heat, stir the stew with a spoon and pour chicken putty into the bottom of the pot.
Don't stir anymore until the chicken putty is poured out. Turn on low heat and wait for the chicken putty to solidify slowly.
During the solidification process of the chicken putty, the impurities in the soup will be absorbed, while the umami flavor of the chicken will be retained in the stewed soup.
Wait until the chicken putty completely solidifies into bean dregs, then wrap it tightly with gauze and take it out.
At this point, Laolu's cleaning of the soup is completely completed.
When not in use, boil it once in the morning and once in the evening to preserve it well.
At 9:30, the alarm clock rang. The braised chicken was braised for an hour and then turned off the heat for another hour. When it was time to take it out, I opened the braised pot. Suddenly, the kitchen was filled with the aroma of yellow braised chicken.
Although it is not as penetrating as the scent of red brine, it gives people a refreshing feeling.
Yang Yi took out the braised chicken. The braised chicken was golden and shiny when it came out of the pot. The attractive golden color seemed to be emitting golden light, and it looked very good.
At the same time, the chicken skin is also very complete without any damage.
After finishing the braised chicken, Yang Yi put the plate full of braised chicken on the stall to let it cool.
Braised chicken is best eaten cold. As mentioned before, when the meat is braised hot, it will emit a lot of water vapor, which will cause the excess water in the braised meat to evaporate, but the flavor will remain in the meat.
This is also the reason why braised food tastes better when eaten cold.
At the same time, the cold chicken skin will become extremely crispy, no less crispy than the white-cut chicken in the south.
Yang Yi likes to eat crispy skin, so naturally he also sells this kind of braised chicken.
Then Yang Yi took out his mobile phone and prepared to change the price screen.
Yang Yi plans to sell the braised chicken separately. One chicken is divided into four parts, two with wings and two with drumsticks. Both are sold for 10 yuan, allowing students to choose freely.
Vegetarian dishes are sold as platters, and a half-pound portion costs 10 yuan.
This would save him a lot of things.
Yang Yi is not afraid of the trouble of cooking, but he is afraid of giving students too many choices and making them have difficulty choosing. It is troublesome to grind and grind.
Anyway, they are all delicious and they won’t lose money no matter what they buy.
At 11:40, the braised chicken was already cold, but Yang Yi did not change the knife immediately.
Changing the knife in advance will cause the chicken to lose a lot of moisture and the meat quality will become poor.
The students were very honest today. It was obvious that the rule on Yang Yi's bulletin board about not selling before 12 o'clock had an effect.
No students came early at this point.
With only 20 minutes left, Yang Yi began to marinate the lotus roots, kelp knots, and bean curd knots in the brine.
The lotus root and kelp knots should be marinated for 10 minutes. The bean curd knots should not exceed two minutes or they will rot and become unshaped.
After all the vegetables were stewed, Yang Yi put the three kinds of vegetables into a basin and mixed them up. When the students bought them, they would randomly weigh half a catty.
"Boss, boss!"
As soon as Yang Yi took out the vegetable platter, he heard a voice coming from in front of the stall.
A quick look revealed that it was Qian Duofu, a chubby little boy.
He knew Yang Yi's rule, not to sell before 12 o'clock, but he had a mission today.
But when we arrived, we discovered that Yang Yi stall did not have pork head meat, pig trotters and other braised foods.
There were only golden braised chickens. Seeing this, he had to ask Yang Yi in advance what was going on.
"What's the matter? You have to buy braised food after 12 o'clock."
Yang Yi explained gently.
"Boss, aren't there any pork heads today?"
"Yes, today we only have braised chicken and braised platter."
Yang Yi nodded and said.
Qian Duofu was so anxious that he almost sweated on his forehead.
He quickly turned around and called his dad.
After getting the reply, he breathed a sigh of relief and murmured, braised chicken is okay, braised chicken is okay too.
