Liu Yunong pointed to the hen on the chopping board.
"The production of gourd chicken is divided into three processes: boiling, steaming and frying. During production, it is first rinsed in clean water to remove blood stains. During cooking, the chicken is tied with hemp wire to maintain its shape."
Speaking of this, Liu Yunong couldn't help but say a few more words: "The common method of cooking gourd chicken is that there is no need to remove the bones. After cooking, it needs to be to the point where the bones can be removed with chopsticks. When cooking Liu's cuisine, It has been improved, and the boneless chicken is easier to taste and tastes better."
When Fu Yu heard that Liu Yunong was going to teach by words and deeds, he immediately became more energetic and listened attentively.
Liu Yunong felt relieved to see Fu Yu's serious attitude, and explained more carefully.
"Actually, splitting chicken bones is very similar to splitting duck bones, but I have developed a faster method myself."
“Removing the bones from the chicken while maintaining the overall shape of the hen is much simpler than it sounds. As long as you can find the point where the bones and meat are separated, it is easy to keep the hen intact throughout the cooking process. "
Speaking of this, Liu Yunong thought of something and said with a smile: "When I practiced splitting chicken bones, I set myself to operate according to time. Within the specified time, try to complete as many splitting steps as possible. This operation is very convenient. There is pressure and urgency, but at the same time, every time you make progress, you can get a very strong sense of joy.”
The operation of cooking is often boring and boring.
Being able to find some fun for yourself during repeated operation exercises can better relieve mental fatigue.
Fu Yu nodded in agreement.
The reason why he can practice tirelessly and repeatedly in the teaching practice class is because he treats the task of classroom teaching practice as a game.
This can indeed relieve the irritability and depression caused by monotonous and rigid exercises.
Liu Zhangpeng, who was also standing next to him, also had a look of admiration on his face.
When Liu Yunong spoke, Liu Zhangpeng listened very seriously.
Although Liu Yunong is not very old, as a direct descendant of Lady Liu, she must have a wealth of cooking skills and related knowledge.
It is very possible that a casual word or a certain operation technique can be of great benefit.
After Liu Yunong finished speaking, he turned around and made room, leaving Fu Yu and Liu Zhangpeng to practice splitting chicken bones.
Fu Yu was about to step forward when an electronic alert suddenly sounded in his ears:
【Ding! Reward for the title of Kitchen Craftsman: Congratulations on receiving the loving guidance of the famous NPC chef Liu Yunong: cooking three kinds of gourd chicken]
Fu Yu: "!"
The next second, Liu Yunong suddenly turned back and looked at Liu Zhangpeng who was standing in front of the kitchen counter next to him.
Liu Zhangpeng felt an inexplicable chill down his back. His sixth sense made him feel that this glance was quite meaningful.
"What about that, Chef Liu? You have mastered how to make gourd chicken. Can you lend me the kitchen table first?" Liu Yunong walked over and occupied Liu Zhangpeng's kitchen table.
"...Okay, boss."
Liu Zhangpeng looked at his boss dumbfounded, then seriously picked up the knife and started teaching mode.
ah! This this......
Liu Zhangpeng opened his mouth, but no sound came out at all.
Just because he is a direct disciple, he can get hands-on teaching guidance from his boss?
No, this is too partial, right?
Liu Yunong changed his previous attitude of taking the exam, stopped in front of the kitchen counter, and said: "Xiao Fu, I will teach you how to make this gourd chicken now. There are three ways to make gourd chicken, an authentic Liu family dish. It’s the classic gourd chicken, gourd chicken and crispy gourd chicken.”
"The family tree once said that if gourd chicken is steamed first and then fried, the taste of the chicken will be too old and far from the tender taste standard."
“If you boil it first, then steam it, and then fry it, the tenderness standard can be achieved, but because the chicken has gone through three processes, the bones and flesh have long since separated and become pieces, and the visual effect on the plate is very poor. "
"Although there are different ways of tying gourd chicken on the market, our Liujia Cai is the leader in this aspect, especially with its unique binding method, which not only can completely fix the shape of the whole chicken, but also can only be removed when the rope is removed. It can be easily untied with just a slight tug.”
"We have always only taught this binding method to the master chefs in the kitchen. Outsiders have no chance of observing what is going on."
"I'll teach you how to choose materials and make knots later."
Wang Yulong, who was standing nearby and watching: "..."
Is the boss trying to train Fu Yu as a descendant of the Liu family?
Why have you prepared all three secret recipes?
"Okay, Chef Liu!" Fu Yu's eyes were bright.
The title of chef chef has finally come into its own!
Liu Yunong said: "I'll teach you how to make classic gourd chicken first. The most critical point in making this dish is to separate the chicken bones."
As Liu Yunong spoke, he turned the hen's breast downward with his left hand, held the deboning knife in his right hand, and began to operate.
“Put the chicken breast side down and find the backbone.”
Liu Yunong said as he reached out to feel around the chicken and quickly found the location of the spine.
"After finding it correctly, carefully place the back of the knife along one side of the spine. Then, using the spine as a reference, use the knife to cut a cut in the skin as a starting point."
Liu Yunong stopped the operation, turned to look at Fu Yu, and warned seriously: "This step is very critical. When you make some small incisions in certain parts, you will find that this step is very helpful for the subsequent steps."
Fu Yu nodded quickly and took note of this sentence carefully.
Liu Yunong continued: "Turn the knife over and cut the meat from under the skin. It will be easier to start cutting the meat uniformly from the right or left side of the spine like this."
"When deboning from one side of the chest, hold the skin with your hands and use your fingertips very hard to separate the meat and bones. During the cutting process, be careful and move your hands slowly with the movement of the knife."
After giving the demonstration in person, Liu Yunong did not forget to emphasize again: "When deboning, hold your hand on the skin around the farthest spine, and put the knife as close to the bone as possible before starting."
"After that, you can start to remove the wishbone. In the process of separating the chicken from the ribs, you will inevitably hit the wishbone. At this time, you need to turn the chicken body so that the hole in the chicken neck faces you, and then use a knife to Cut around the wishbone to loosen it and then remove the bone.”
"At this time, you should also note that the wishbone can easily be broken, and it may pop out during the removal process. At this time, you must make sure to remove all the fragments."
"When resecting, be careful not to be injured by broken bones."
...
Liu Zhangpeng, who stood silently and listened quietly, was dumbfounded.
This, is this a discipleship?
Even when he first learned how to make gourd chicken and deboning it from his master Wang Yulong, his master didn't teach him so carefully. He only gave a few pointers and let him explore on his own.
Why did Fu Yu become so attentive, gentle and considerate...
As an apprentice, how am I different from Fu Yu?
As soon as the thought came to his mind, Liu Zhangpeng subconsciously reached out and touched his face...
I had an instant epiphany!
