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岑苏一愣, Shao Yaya bite the lip, turned the door and entered the house.

"Tonight, I have time..." She was as sweet as she was. "I have a guest lens. I don't know if I can, and you are playing?"

Looking at Shao Yaya's beautiful face and thinking of her father as an investor, Su Su suddenly felt that she had seen a bright road.

"...well, come to my house at night?"

He was a little excited and his voice was hoarse. He clearly heard the sound of his heart pounding in his chest.

Hey!

Hey!

Boom!

Russell fell to the chopping board.

The barrage quickly brushed through several pieces.

[阙: Miss Sister is a bit murderous...]

[Chen resentment: give the anchor a reward for a rose! 】

[Ink dyeing: I care more about the chicken. Can I divide it into several lottery? 】

[FALLEM: I want to eat chicken legs (ˉ『ˉ)]

After the initial processing of the hair removal, the white chicken was lying on the chopping board, and the sputum washed his hand, picked up the knife, and stroked the wrist and cut it out from the spine.

"When the gourd chicken is peaceful, we make the whole chicken. There is a big difference. For example, when the last gourd chicken is put on the plate, it is the abdomen. In order to keep its shape and the skin intact, we have to cut the knife in the back."

Remove the internal organs, clean them, and boil the water in a pot. She put the whole chicken in the wok, and with the boiling water rolling, slowly, some floating foam gradually oozes out from the chicken, and the alfalfa is smashed with a spoon.

“Boiled until I use a chopstick, you can easily insert it into the back of the chicken, you can fish it out – this means that the chicken has been thoroughly cooked, so that the blood taste is really removed, and the color of the chicken is whiter. ""

The cooked chicken was placed in cold water and it was too cold. She then controlled it to dry and ready to use.

“In Chinese food, the food is colored, usually with soy sauce and sugar. Like this chicken, the golden color is the most suitable. I want to make a spiced and savory brine.”

As soon as I took out the prepared spices, I explained to the people in front of the camera:

"In the book "Taste Spring and Autumn", it is mentioned that if you don't want the color of the chicken skin of the gourd chicken to be dark, you can't add a drop of soy sauce in the brine, only use soy sauce and rock sugar. The role of rock sugar is "gold plating", if you don't add rock sugar. The chicken that is out of the way is just yellow."

Flavors such as cumin, pepper, star anise, cinnamon and other spices are slightly roasted in the oven. After being taken out, they are packaged in a spice bag, then placed in a jar, and added with water, salt, soy sauce and rock sugar.

She put the chicken that was cooked to dry water into the brine, put the pork belly and bones on the chicken, and put it into the steamer.

[Night day: Hey, what is in the jar? Meat, and bones? 】

[sicko: It seems that it is meat and bones! 】

[Yi Lan Yao Yao: Big Fairy, why do you want to put meat and bones? 】

Russell saw the bombed curtain and smiled and explained: "I learned from the book. The book says, 'This allows the chicken to absorb the fat and gel that are infiltrated during steaming, so that the chicken The palate is more lubricious and tastes more fragrant."

Moreover, the rich oil can also protect the chicken, so that it is not easy to change the fire when the next high temperature is infiltrated.

The gourd chicken has to undergo three processes of cooking, steaming and frying until it becomes crispy and boneless, and the skin is tender and tender, but it needs to be finished intact, and the whole cockroach, so naturally it is necessary to move a lot of thoughts.

[Oh, oh, you can do that, learn! 】

[Key points, I have to do it at home! 】