In fact, when it comes to killing chickens, let alone a serious chef like her, even ordinary people have one or two people who know how to kill chickens.
But since Su Qingluan accepted the "challenge", she naturally wanted to do something different.
First, she chose a slender boning knife. After removing the chicken's feathers, bleeding and removing the internal organs, she took a deep breath, started from the end of the chicken leg, and lightly made a full circle with the knife on it, dividing the muscles and Part of the joint is severed.
Then, just like kneading dough, keep kneading the chicken leg until you feel that the bones and flesh are beginning to separate inside. Then gently pull out the leg bone, and the thickest bone that originally supported the chicken leg is completely pulled away.
Using the same technique, Su Qingluan separated the bones of another chicken leg and two chicken wings, and the whole chicken, which was originally quite solid, suddenly became loose.
At this time, Su Qingluan made another opening at the tip of the chicken, cut off the entire skeleton with a knife, and took it out completely from the inside.
Turn the chicken over in this way. From the outside, there are no obvious wounds on the whole chicken, but all the bones inside have been removed.
In order to increase the "viewability" of the whole process of removing chicken bones, Su Qingluan deliberately held a knife blade whenever he needed to change the direction of the blade, and also consciously accelerated the speed of bone removal.
According to her rough assessment, this entire set of tasks would probably take no more than five minutes at most.
Alas, she has indeed regressed - shaking her sore wrist, Su Qingluan grinned silently in her heart: When her master trained her to dismantle bones, she could not do more than three and a half points at most.
What's more, I have never had wrist pain from tearing apart a chicken before. Sure enough, strength training must still be put on the agenda. Otherwise, according to the physical fitness of this body that has been pampered for more than ten years, it will take years and months for me to be able to do a big spoon?
With this thought in mind, Su Qingluan casually threw the deboned chicken on the chopping board and said in a casual tone: "It's embarrassing."
No one spoke for a while.
Xu Yuanwei, on the other hand, glanced back at the obviously stunned helper and asked: Did you see clearly? Do you know where you are wrong?
Those provocative and dissatisfied looks disappeared, replaced by admiration and admiration.
Su Qingluan didn't feel too proud. After all, breaking chicken bones is a skilled job. If you practice hard, no matter how ordinary a chef is, you can develop this kind of "split muscles and bones".
She was just standing on the shoulders of time, and the reason why people here were so surprised to see her show off her skills was just because of the limitations of the times, and the cooking skills at this time were far less changeable than modern times.
With this thought in mind, Su Qingluan didn't stop moving. He put the whole chicken in a clay pot, added onion slices, ginger slices and a few spices to make a braised steamed bun. He called a helper over and said: " Little brother, please help me with a favor."
After the performance just now, the attitude of these chefs was very respectful: "Can you please give me your orders?"
"I don't dare to obey the order." Su Qingluan smiled and waved her hand, "Waiting for a while, when the clay pot is put on the stove, please guard the chicken soup and keep skimming off the foam until the color of the soup is clear. Wait a little longer Bring the chicken soup to a boil, add salt to taste after a quarter of an hour, cover it and set it aside to let the flavors infuse."
She thought of something again and said: "Actually, if you want to ensure the freshness, tenderness and texture of the chicken to the greatest extent, it is best to remove the clay pot from the stove every time before the chicken soup starts to boil."
Some people took a breath of cold air and couldn't help but wonder: "How much effort does it take to do this?"
Su Qingluan nodded: "Yes, 'Hongfu Tower' is a restaurant, but most of the people coming and going are merchants and travelers. The small Lefeng County cannot be as rich and wealthy as the Imperial Capital, so we can't just consider the taste and not the cost." .”
To put it bluntly, the reason why "Hongfu Tower" is the only one in Lefeng County is because it "depends entirely on the support of its peers."
According to modern parlance, in a prefecture-level city or even a county-level city, even the most famous local meal cannot be a top five-star restaurant or a Michelin restaurant.
Su Qingluan's words were quite straightforward.
But she was impatient to talk about those flashy things. After all, in business, it is simply unrealistic to simply discuss the completion of food without being separated from the customer base.
For example, if you open a Michelin restaurant in a rural area, it is estimated that no one except the rich will patronize it, and it is not worthwhile to spend thousands for a meal.
Therefore, some "ugly words" must be said up front - although she is responsible for the new dishes of "Hongfulou", unless there are special circumstances, she cannot increase the cost without limit in pursuit of taste.
Shopkeeper Liang obviously also understands that although he has a wide network of friends, he is still a profit-seeking businessman. Being able to develop new delicacies at a lower cost is naturally a good thing for him.
Here the chicken is stewed, and over there Su Qingluan lets the steamer steam a bowl of rice, and soaks dried tofu skin for later use.
"What kind of rice?" someone asked.
"Brown rice, japonica rice, and sorghum rice are all fine." Su Qingluan said, "In addition, get some fresh seasonal vegetables and a few eggs."
Su Qingluan beat the eggs well and put the iron pot on the stove.
Since it is a hemispherical iron pot, Su Qingluan does not need to be as careful as she is at home when making egg pancakes this time, lest the egg liquid be accidentally spilled.
I saw her brushing a layer of lard on the bottom of the pot, and then immediately pouring in a spoonful of eggs. liquid
The stove in the restaurant has a much hotter fire than at home, and the iron pot is hot. As soon as the egg liquid is put into the pot, a light yellow solidified crust forms.
Su Qingluan held the handle of the iron pot and gently turned her wrist. The egg liquid that had not solidified originally adhered to the wall of the pot as the pot rotated.
Su Qingluan picked it up with chopsticks, and a intact "egg skin" was picked out.
Then brush the lard again, add egg liquid, and turn the pan. The egg liquid solidifies into egg skin and is picked out of the pan.
At the beginning, because Su Qingluan was not quite accustomed to the new stove and did not understand the depth of the fire, her movements were not coherent.
After she got two egg skins, her movements became faster and faster, and the whole process was smooth and smooth. The egg liquid was almost put into the pot with her front feet and the egg skins with her back feet came out of the pot, which dazzled the onlookers.
Next is seasoning with seasonal vegetables - which made Su Qingluan envious again.
Sesame oil! Rock candy! The white refined salt! And there are piles and piles of spices!
Every condiment costs tens of dollars per tael, or even hundreds of dollars per tael!
Why are seasonings so expensive in this world! No wonder high-ranking officials and dignitaries who showed off their wealth used to paint their walls with Sichuan peppercorns!
Not to mention that the pepper-flavored walls are insect-proof and have a special aroma. The pepper itself is also a valuable "luxury product"!
Just when Su Qingluan missed the modern industrial assembly lines with high production efficiency for the 108th time, the cook came over and told her: "The chicken is already stewed."
Su Qingluan nodded when he heard this: "Take out the chicken and dry it, and then it's my turn to bring the things." As he said that, he took out the package and shook it open.
Then he pointed at one of them and asked, "Chef Xu, does this kitchen have such an object?"
Xu Yuanwei shook his head and asked, "What is this?"
