Xie Baomin carefully poured the minced chicken from the spoon into the pot.

While pouring, move the spoon slowly so that the minced chicken becomes long strips.

Once you pour it in, you don’t need to worry about it.

After the surface is set, the chicken pieces will slowly float from the bottom of the pot.

"Warm frying can maximize the tenderness of the chicken slices, and it can also keep the chicken slices white and tender, without dehydration and discoloration."

Although it’s just to open Qiu Zhenhua’s eyes.

But since the junior brother is here, Xie Baomin still needs to explain the essentials.

In case the junior brother doesn’t understand it after looking at it for a long time, then today’s troubles will be in vain.

Qiu Zhenhua on the side added:

"Although warm-frying is not a conventional cooking method, it is used in many places. For example, yuba can be deep-fried before soaking, so that it tastes better and tastes more fragrant."
p>

When talking about yuba, Lin Xu immediately thought of the minced pork yuba that Cheng Jianshe made two days ago.

It tastes really good. I will try it again when I have the chance.

Well, although there are no related techniques.

But you have to do it.

And it’s very simple to trigger related skills.

Just induce your baby Shen to say he wants to eat.

Just in time to test the actual effect of the wool harvesting system.

After Xie Baomin filled the bottom of the pot with minced chicken, he stopped and slowly waited for it to form into several pieces.

Not long after.

The minced chicken that was put into the pot first floated up.

I didn't feel anything when I put it into the pot, but now after it takes shape, it looks snow-white, like a cloud rising and falling in the oil.

"So beautiful!"

Lin Xu couldn't help but admire.

I never thought that ordinary chicken could be cooked to such a high level.

Not long after, the other pieces in the pot had also taken shape and started to float.

Qiu Zhenhua asked:

"Lao Xie, is it time to fish out now?"

He has learned the dish of Furong Chicken Slices.

I think it should be ready by now.

But Xie Baomin shook his head gently:

"If you are making Furong Chicken Slices, it should indeed be out of the pan now, but the Water Furong needs these chicken slices to stand up in the tableware, so it has to be fried for a while."

Stand up?

Lin Xu looked at the chicken slices, which were as soft as lactone tofu.

I think this dish is more and more magical.

It’s so soft and tender. If you want to stand up, you’d need half a box of toothpicks to hold it up, right?

He wanted to ask.

But then I thought again, since it is the master's original dish, and it was created to please the first master's wife, I would definitely not choose such a clumsy method of supporting it with toothpicks.

Well, keep reading.

See how the first mistress was seduced by the master.

After another blast.

When he felt that the chicken slices were no longer so tender, Xie Baomin brought a pot of hot water, then carefully took out the chicken slices from the pot with a slotted spoon, and put them directly into the hot water.

As soon as I put it in, oily flowers appeared on the surface of the hot water.

Lin Xu understood it all at once.

No wonder my brother is not afraid that lard will make the dishes greasy. It turns out there is a step to remove the oil.

With such a soak, even the greasy oil will be soaked out.

Soon, Xie Baomin poured another pot into the pot.

After everything is fried.

He took out the chicken slices soaked in hot water, drained the water slightly, put it in a bamboo basket, and then said:

"Then it's time to test your knife skills. Junior brother, please be careful. This dish cannot be cooked often."

After speaking, he carefully lifted a piece of chicken and placed it on the eucalyptus board. He first cut off the excess part so that the chicken piece had a flush edge.

Then use the tip of the knife to draw a somewhat arced curve along the edge, and when you draw it to the other end, it will be exactly in the middle.

This is...

When Lin Xuzheng was confused.

I saw my senior brother also marked the other side like this.

Take away the crossed-out chicken slices, and the snow-white chicken slices will look like petals.

"Thank you, your knife skills are pretty good."

Although Su cuisine pays attention to knife skills and shapes, Qiu Zhenhua couldn't help but admire Xie Baomin's craftsmanship.

This fried, soft and tender chicken is not easy to cut.

Especially it is also cut into curved edges.

If you are not careful, you will bring a whole piece down.

Unexpectedly, Xie Baomin seemed to be at ease, and even his breathing was still steady.

This is the gap.

While Qiu Zhenhua was sighing, Xie Baomin continued to cut the petals with his knife.

These petals are not all the same size, but become smaller and smaller as they are drawn, and the length of the petals seems to be getting shorter.

Hmm?

Are there any new changes?

After the fifteen petals were ready, Xie Baomin cut some long strips with a kitchen knife.

After processing all the chicken slices.

He brought a ceramic cup with a large mouth and a small bottom and placed it next to the eucalyptus board.

Then I took the largest petal and carefully put it in, but I didn’t put it all in. Instead, I left a third of it outside, and bent the tail against the mouth of the cup to hang outside the cup.

Then put the other petal into the cup in the same way, still leaving one third outside.

After the five largest petals were put in, they were arranged in a circle in the cup.

Then Xie Baomin began to put smaller petals.

When placing, place it against the gap between the outermost petals, and also reserve some outside.

In this way, three layers of petals have been placed, and there is only a little gap in the middle of the entire water glass.

"I understand, you are using a bowl-like method to place the entire flower in the pot, and the extra third can be used as a support for the flower. Isn't that right, Lao Xie?"

Qiu Zhenhua rubbed his hands with excitement.

This technique is too awesome.

Who would have thought of arranging these soft chicken slices into shapes by using a bowl?

Mr. Gao is really awesome!

No wonder I can suppress my uncle and the others for the rest of my life.

I can’t help but admire this imagination.

Xie Baomin smiled, picked up a kuaizi and said:

"You are worthy of being the opponent I met in the semifinals. I figured it out so quickly."

Qiu Zhenhua: "..."

Mr. Gao is such a great cook, why did he accept such a bastard as his apprentice?

If you mention the semi-finals again, I’m worried about you!

Xie Baomin did not continue to put the chicken slices into the cup, but put the tachyon in and gently pushed the petals to the side, widening the gap in the middle of the cup.

This chapter is not over yet, please click on the next page to continue reading!

Then he picked up the cut strips and slowly stuffed them in.

This time there was less stuffing, leaving only half of it outside.

After stuffing, put the tachyon in again, squeeze it gently on both sides, and then continue stuffing.

Wait until there is really no gap.

He brought a small white soup basin and placed it on the cup.
To be continued...