It's just that in the whole chicken cooking teaching practice class, the steamed fermented bean curd chicken is cooked as a whole chicken.
At Shangshi Private Kitchen, the food is cut into pieces and then steamed.
Steamed fermented chicken with fermented bean curd in Liu's cuisine is a popular dish in the store because of its good taste and authentic cooking.
Many regular customers will even call in advance to inquire about the specific meal date of this dish, so that they can come and dine on the same day.
Shangshi Private Kitchen uses grass-fed chicken for this dish.
Grass-fed chicken is tender and delicious, and is very suitable for steaming cooking methods.
While cutting the whole chicken, Liu Yunong guided Fu Yu: "This dish is not a rare dish, but the cooking method in our store is different from those outside. Like other places, in order to save trouble, we use Chicken legs. We use whole chickens. For steamed dishes like this, after the whole chicken is split, the chef needs to accurately control the ratio of marinating ingredients and the steaming time."
"Of course, this is not something that can be accomplished overnight. Practice makes perfect through repeated cooking. To put it bluntly, it all depends on experience."
Fu Yu nodded, followed Liu Yunong, and watched her cooking carefully.
"Steamed dishes like this are actually best arranged in autumn."
Liu Yunong's technique of cutting the whole chicken is very skillful. Every time he cuts the chicken, he can accurately separate the chicken and the bone without any unnecessary operations.
Fu Yu admired Liu Yunong's knife skills and listened carefully to her words.
"It is said that if you eat too much meat, you will get angry easily. You need to adjust the cooking method and use steaming to retain the original flavor of the chicken without getting angry."
“So usually in the fall, I’ll schedule this dish twice a month.”
"But in winter, this dish can also be prepared as a meal. When we cook it here, we use the salty Cantonese fermented bean curd seasoning, which is very distinctive. The taste of Cantonese food like this is fresh, smooth and refreshing, and it goes well with rice. The staple food that goes with it is Wuchang long-grain rice with a very good taste.”
Liu Yunong cut the whole chicken into pieces and started cooking.
Dice chives, mince ginger and garlic.
Cut the xianggu into pieces.
Cantonese fermented bean curd, crushed in a small bowl.
Add appropriate amount of soy sauce and cooking wine and mix well.
Put all the seasonings into the chicken nugget basin.
Then add pepper, minced ginger, minced garlic, dried chili shreds, and a little sugar.
Add the prepared fermented bean curd juice and a little sesame oil.
At this time, Liu Yunong suddenly said: "This dish is prepared slightly differently in each branch."
Fu Yu was stunned and a little surprised: "Are the cooking methods different?"
Liu Yunong nodded and said with a smile: "Well, except for a few very popular dishes, the rest of the dishes in the store will be adjusted according to local conditions. Whether it is the taste or the use of ingredients, they will be closer to the eating habits of the locals."
"Just like this dish, at the main store, we will use potatoes as side dishes instead of Xianggu. At the first branch, we will also add more tempeh for pickling. If the locals prefer spicy food, they will also Add some chilli padi.”
Ranwen
“These things need to be flexibly used after on-site inspection.”
Fu Yu learned!
This is the way of doing business in the catering industry!
Liu Yunong continued cooking.
Add the Xianggu cubes to the basin, mix well, and start marinating.
"These are freshly made and need to marinate for an hour."
Liu Yunong put the marinated chicken nuggets aside, took the pre-marinated chicken nuggets, and put them into the steaming bowl.
"High heat, steam for 20 minutes."
"The specific time depends on the degree of cookedness of the chicken."
Fu Yu nodded.
That is to say, you need feel and experience to judge and accurately grasp the steaming time.
All ingredients will taste worse if they are not steamed for enough time and at insufficient heat.
If steamed too much, the taste will also be affected.
Fortunately, Fu Yu has the absolute touch and skill to control the heat, so this dish is almost tailor-made for him.
While waiting for steaming, Fu Yu also started to learn cooking.
Cooking is just one word, practice!
Cooking over and over again, practice makes perfect, and experience is accumulated through trial and error.
Fu Yu learned quickly and did well. During the entire pickling process, Liu Yunong stood by and watched.
Liu Yunong originally wanted to give a few words of guidance. After all, he had been there before and knew the difficulties and common problems in cooking this dish.
As a result, Fu Yu cooked everything in one go.
Whether it's the cutting of the whole chicken, the proportion of seasonings, or even the marinating technique, there is absolutely no difference at all.
This made Liu Yunong feel an indescribable sense of loss.
It was like I had a lot of prepared words in my heart, but in the end I didn't say a single word. I was too choked to say anything and felt a little embarrassed.
It was agreed that he would be given guidance, but the apprentice immediately got started successfully after reading it once.
Then she had been struggling for a long time, and she even came to the store and waited until now. What was she doing?
Just let Liu Zhangpeng and Wang Yulong take charge, and Fu Yu can just follow suit.
"Chef Liu? Master!"
Liu Yunong was silently complaining when he heard Fu Yu calling him.
She was stunned for a moment, and then realized what Fu Yu had just called.
master? !
A simple greeting made Liu Yunong's depressed mood instantly improve.
Thinking about it carefully, it seems that since becoming a master, Fu Yu has called her master twice except as a joke. When he usually calls her, he always calls her chef Liu.
It's not that there's anything wrong with this title, it's just that there's definitely no one closer to him than master.
Liu Yunong tried his best to suppress the corners of his mouth that were turning up, and asked as calmly as possible: "What's wrong?"
Fu Yu asked curiously: "I have eaten steamed chicken with fermented bean curd before, but I used Kedong fermented bean curd. I have never used Cantonese style fermented bean curd. And this fermented bean curd doesn't seem to be sold locally, right?"
Liu Yunong smiled: "This fermented bean curd is directly mailed from Guangdong. It is an old brand that our store manager has cooperated with for many years. The taste is very authentic."
Fu Yu nodded, and the taste was indeed different from the one from Qianlima.
Liu Yunong thought of something and said casually: "Do you know how this dish was originally developed?"
When Fu Yu heard this, he immediately became interested: "I don't know."
Liu Yunong said: "The "Compendium of Materia Medica" records that fermented bean curd is 'salty and sweet in taste, neutral in nature, and nourishes the stomach and regulates the body.' The characteristics of chicken are sweet, warm and tonifying and warm the stomach. It is suitable for over-thinking about review preparations, as well as for those who are weak after childbirth, surgery, or serious illness, as well as those who are trapped by the recent heavy rains and have symptoms of fatigue and lack of eating. It is particularly helpful for situations such as poor appetite and feeling full after eating less.”
