Liu Yunong personally demonstrated how to make a whole chicken and remove the bones.
The extracted skeletons were neatly placed on the tray next to them.
Fast and skillful.
Even if she was talking and doing it at the same time, it did not affect her hand speed during operation.
"Xiao Fu, come and try."
Shangshi Private Restaurant sells high-priced dishes and uses the most expensive and best ingredients.
Different from the grass-fed chickens collected from farmers used in music restaurants, the chickens used here are all authentic woodland free-range chickens.
The most important feature of woodland free-range chicken is that the subcutaneous fat is evenly distributed, the chicken skin is thin, tight, and the pores are fine, arranged in a network. After cooking, the broth is transparent and clear, and the fat is gathered on the surface of the soup, which is fragrant.
This kind of chicken is tender and plump, and will not become dry after frying. It is far from the meat quality that ordinary chicken can compare with.
As soon as Fu Yu touched it, he knew that the hen was indeed genuine and of high quality.
He had split duck bones before, but now he was able to split them into hens with ease.
Follow Professor Liu Yunong’s instructions step by step.
Using the spine as a reference, use a knife to cut a slit in the skin. As a starting point, use the knife to remove the wishbone.
Liu Yunong taught: "At this time, move slowly and try to use the pressure of your hands to separate the meat from the ribs. The incision should be as small as possible, and be careful not to cut the skin on the other side. When touching the leg bones and wing bone joints , stop the slicing process."
Fu Yu nodded and pulled out the knife neatly. The boning knife was very sharp, but honestly speaking, it was not as easy to use as a kitchen knife that had the ability to cut iron like clay.
While Fu Yu was operating, Liu Yunong warned carefully: "Be sure to pay attention. When encountering obstacles in the joints of the wings and legs, you need to be more careful to separate the meat from them. Attention, don't be in a hurry."
Fu Yu did as he was told.
After cutting one side, turn the direction and continue cutting the wing bones and leg bones on the other side.
Liu Yunong explained: "During the operation, you can actually separate the joints of the legs and wings before removing the bones on the other side. This can preserve the shape of the bones to be removed as completely as possible until the ribs and chicken can be completely separated. Separate it. That way, it will be easier to cut.”
Fu Yu paused in the action of cutting the knife, and quickly tried it according to Liu Yunong's words.
It works really well.
Remove the wing bones and leg bones and carefully find the bone flaps.
Because the bone flap is cartilage, extra care needs to be taken when removing it to avoid puncturing the skin.
During the operation, Fu Yu realized why Liu Yunong asked him to remove the bones on the other side in advance.
Because if the bones are not completely removed, then when operating now, the knife needs to be extremely close to the meat, and the gap between the two is very small.
Before that, Fu Yu didn't pay attention to this matter at all.
It can be seen that Liu Yunong completely understands the structure of the whole chicken.
Although Fu Yu didn't like studying when he was in school, but now he has experienced the subtle training and habit formation in the teaching practice class. If he wants to concentrate on learning one thing, he can still do it.
In Liu Yunong's view, Fu Yu is a good apprentice, not only diligent and studious, but also extremely intelligent.
She was very easy to guide. As long as the words were in place, Fu Yu could do the rest by following the examples exactly.
The preliminary preparation work is completed, and the three key processes of cooking gourd chicken are next.
Boil, steam, and fry.
Remove the broken bones of the hen and put them into a pot of boiling water to cook.
Take it out after half an hour, put it in a steaming basin, and pour in broth to cover the chicken body.
Add rice wine, soy sauce and refined salt.
Place onion, ginger, cinnamon and star anise on top of chicken.
Then put it into a cage and steam it over high heat.
Shangshi Private Kitchen uses an authentic firewood pot for steaming and has a dedicated steaming room.
The few workers are all experienced, from lighting the stove to watching the fire, they all have rich experience, and everything can be done with ease.
The only troublesome part is the final frying.
The characteristics of the finished product of gourd chicken are golden red color, crispy skin and tender meat, fragrant and mellow taste.
To achieve this level, controlling the heat and time when frying is particularly critical.
Liu Yunong taught Fu Yu a little trick.
"Before frying the chicken, in addition to draining the water, remember to prick the eyes, which can effectively prevent the oil from exploding. And when you start frying, you must heat the oil in the pan to maintain the complete form of the main ingredients. Then use warm frying to allow the oil to gradually penetrate into the main ingredients and fry it to a crispy texture on the outside and tender on the inside.”
Fu Yu followed suit, took out the steamed chicken, picked out the onions, ginger, cinnamon and star anise, and drained the water.
After this is done, it can be bundled and fried.
In front of everyone in the kitchen, Liu Yunong took the hemp silk and operated it with his own hands while instructing Fu Yu: "First cross the hemp silk, wrap the two ends and pull them together, cross them again, and wrap them again above the cross. At this time, , if the winding direction is wrong, the result will be a layman's flat knot, so be very careful. Look carefully, hold the ends of the rope at both ends like this and pull it tightly."
"Once the winding method is wrong, the result may become an incomplete slip knot, and the knot will fall apart if you pull it hard. If the knot is pulled too tight, it will also be difficult to untie. However, if you hold the rope end with both hands and point towards Just pull hard on both sides and you can easily untie it.”
"After being tied in this way, the chicken will not easily fall apart during the frying process, making it easier to determine the shape. When the dishes are served, customers can easily untie them without affecting the shape of the whole chicken."
Fu Yu listened carefully and kept all the operations in mind.
When Liu Yunong tied the flax silk, he used the chicken that he had split up before.
So when it was Fu Yu and Liu Zhangpeng's turn, they could only use the hens they had separated.
Fu Yu has already started to try the operation quickly.
Liu Zhangpeng broke out in sweat and whispered to Wang Yulong for help: "Master, what should I do? I haven't finished splitting it yet!"
"Then why don't you hurry up?" Wang Yulong looked at him and asked in a low voice, "Isn't it time to check the broken bones?"
Liu Zhangpeng nodded.
Wang Yulong was silent.
So you, who have split dozens of hens in private, are actually outclassed by a newcomer who is making gourd chicken for the first time.
He was a little helpless.
As an apprentice, I am good at everything. I am diligent, down-to-earth and willing to work. However, I am slightly inferior in talent.
He's not that stupid, he's actually quite smart compared to ordinary people, but if he meets someone as talented as Fu Yu, he will definitely be reduced to rubbish in seconds.
Liu Zhangpeng looked at his expression and said quickly: "Well, it will be dismantled soon."
Wang Yulong said in a voice that could only be heard between the two of them: "The cooking process of gourd chicken is the same. Now you only need to complete all the operations step by step. There is no time to learn the details of the specific operations now. There will be more in the future. Chance."
