After cleaning the casserole, Chen Chong arranged them neatly aside for later use, and then officially entered the cooking stage.

"Bingbing, help me clean the fresh chestnuts, green peppers, red peppers and coriander I bought. The chestnuts need to be shelled, and the green peppers need to be removed from the chili seeds, and then prepare some star anise, bay leaves, cinnamon, and dried peppers."

"Okay." Ice Corpse did not hesitate, and immediately became busy after nodding, looking as elegant as an elf fairy in the kitchen.

Chen Chong supported the table with both hands, sorted out the cooking steps of the classic casserole chestnut chicken, and took out the chicken I bought this morning.

A whole chicken that plucked her hair, released blood, and removed her internal organs.

Chicken is the main ingredient in this dish, so when he selected chickens, he naturally used animal listening techniques to distinguish the best quality one in the chicken cage.

It is worth noting that when choosing chickens, you cannot just look at the quality, but also get the male and female. Generally speaking, the meat of hens is relatively rigid and is the first choice for stewing soup, while the meat of roosters is tighter, which is suitable for smoldering and is very chewy.

Chen Chong smashed his mouth, and the rooster in his hand was not cheap, but it cost more than 300 yuan for about five pounds! This may lead to the price of the whole dish being too expensive.

The reason why it is so expensive is mainly because this chicken is a free-range grain chicken, not the extremely common type of captive feed chicken.

It is no exaggeration to say that the meat and taste of these two types of chickens are completely incomparable.

Chen Chong once saw an old man in the vegetable market buy a very good grain chicken. Even after slaughtering, he could smell a faint fragrance!

Now that I think about it, the quality of that chicken is definitely more than 8 or higher, and it is an authentic native chicken. The reason I am so sure is that the one I bought today is the best quality grain chicken in the entire vegetable market, but even so, the quality after slaughter is only 7, and there is no fragrance.

Chen Chong shook his head with a wry smile, washed the chicken and placed it on the cutting board, picked up the rust knife and started slaughtering.

First remove the chicken head and cocktail and don’t do it, then slaughter the chicken neck, then break the chicken belly and divide one into two along the middle spine.

Fortunately, the rust knife is very sharp and you can't feel too much resistance when you use a little force, which undoubtedly relieves his burden.

Next, separate the chicken legs and chicken wings. As long as you find the right joint position, it is not difficult to get the knife. Of course, this is not the end. After the whole chicken is disassembled, it must be slaughtered into blocks and try to keep the size consistent. It should not be too small, so as not to look for a needle in a haystack after the dish is finished, nor should it be too large, which will affect the flavour speed and the balance of meat.

Click...click...click...

The sound of the rust knife cutting the bones constantly echoing in the kitchen, and in the process, the quality of the chicken has indeed increased to 8.

But...it still doesn't have the fragrance as imagined!

"Authentic chickens are indeed something that is hard to come by." Chen Chong sighed, washed the slaughtered chicken again, then lit the fire and added cold water to the pot, preparing to blanch the muscles.

This is a step that most ingredients with fishy smells have to go through. The main purpose is to reduce odor. Of course, it is not absolute, just like tofu. This kind of ingredients is too soft and can easily break during the cooking process, so it is made half-cooked by blanching to increase toughness.

However, there are two types of blanching, one is boiling water, and the other is cold water. Usually, vegetables use boiling water and meat use cold water.

Chen Chong put the chicken into the pot with cold water, and put a few slices of ginger and two spoonfuls of cooking wine at the same time.

The meat of the chicken is very tender, and it should not be blanched for too long. As long as you see the water in the pot start to boil, you can almost get the pot. During this period, you must turn the chicken to make it evenly heat it.

Chen Chong did not have much cooking experience before, so he treated the ingredients very roughly and had never been as strict as he is now. However, as the memory formula continues to increase in his mind, some common points are gradually highlighted. Among them, there is a truth that has remained unchanged forever!

It is a bit complicated to explain, and it is summarized into two words, with care.

Whether you choose ingredients or process ingredients, whether it is the amount of seasonings or the heat control, you must be careful in any step. Only when the food produced in this way will have a soul.

This kind of words sounds incredible or even mysterious, but it is undeniable that the dishes my mother cooks are always better than the dishes in the restaurant, because those dishes are integrated into their hearts.

"Boss, Bingbing has done everything you ordered."

"oh."

The sound of the ice corpse interrupted Chen Chong's thoughts. He quickly put the chicken aside and dried the water, then washed the pot and put it back on the stove, and roasted it slowly over low heat.

"Is there anything else I need Bingbing's help?"

"No more." Chen Chong shook his head, cut the washed green pepper and red pepper into long strips as thick as a finger, and then turned the direction and cut it into diamond-shaped blocks.

At this time, the remaining water marks in the pot have dried up. Turn to high heat and pour in cooking oil.

"Don't you use a casserole?" Bingzi asked curiously.

"The casserole is the next step and will be used later."

Chen Chong said while putting the onion, ginger and garlic into a fried spoon. When the oil temperature rose to 70% or 80%, he put it in the pot and stir-fry.

The strong fragrance was immediately forced out.

It is especially important to note that the process of stir-frying is very short, almost two or three seconds, otherwise the onion, ginger and garlic will turn black and zoom in the blink of an eye, and there will be bitter taste.

This extremely tests a chef's skills.

Fortunately, Chen Chong had already been familiar with this step. Just as the moment he put the onion, ginger and garlic into the pot, he broke it apart with a fried spoon. His movements were simple and fast without any delay.

Meanwhile, the chicken has been put into the pot.

"I can smell the smell of meat." Bingzi waved his hand to the tip of his nose, as if he was competing with the range hood for the smell.

"How fragrant is this?" Chen Chong smiled, then poured the washed chestnut into the pot and stir-fry it with the chicken.

Similarly, chicken and chestnuts do not need to be fried for too long. As long as the chicken changes color, it should be taken out together with the chestnuts as soon as possible to prevent excessive moisture loss and aging of the meat.

After removing the ingredients, the remaining oil in the pot needs to be kept and kept on high heat. Then add two spoons of legendary bean paste, star anise, bay leaves, cinnamon, dried chili, and light soy sauce at a time. If the remaining oil is too little, add a small amount of broth or water to prevent the sauce from being too sticky and not spreading easily.

If bean paste is not added, it is necessary to determine the appropriateness of the sauce by the chef himself to judge, but now it is different. As long as the red oil is fried, it proves that the sauce is OK.

At this time, return the chicken and chestnuts that have just been put into the pot and stir-fry. Make sure that each piece of chicken and chestnuts are fully stained with the sauce, pour all the ingredients and the sauce into the five-piece casserole! The core method to keep the chicken tender and the chestnuts crispy is one step.

Of course, the reason why I used a five-bit casserole to separate is mainly because one casserole cannot hold a five-pound chicken, and he also plans to use this method to distinguish the advantages and disadvantages of the casserole in order to choose the best casserole.

Although Chen Chong is not a food critic, he still has some appreciation ability after eating too much food. At worst, he can find a few more people to try it out.

"It looks so troublesome." Bingzi pouted, feeling a little distressed for Chen Chong. It seems that it is not an easy thing to become an excellent chef.

"There is no way. The casserole is a ceramic product made of clay. It is used to stir-fry the sauce and it is easy to burn. It has poor thermal conductivity and is not conducive to stir-frying. It cannot control the heat. Otherwise, I will use the casserole to complete all the steps."

He took one of the casseroles to the stove and turned to high heat, then put in green and red pepper grains, and mixed half a bowl of broth evenly. While the soup was not boiling, he placed the other three casseroles on the stove in the same way. As for the remaining one, he could only put them aside and stared slowly, because there were only four stoves in the two kitchens!

"Boss, there is not much broth, you have to save some use." Bingzi reminded that this fine broth that has been refined twice is an important auxiliary ingredient for Mapo tofu.

"It doesn't matter. I'll cook more in the afternoon, after all, the dosage will be very large in the future." Chen Chong waved his hand indifferently.

In fact, it is also possible to use water for ordinary casserole chestnut chicken, but the casserole chestnut chicken in front of you is a classic version. Stewing with this stock can make you more fresh and make the taste stronger.

Fortunately, I first got the authentic Mapo tofu recipe, so that the ready-made top-quality broth is available.

"The water is boiling." Bingzi pointed at the first casserole.

"Okay, help me cover the pot and turn it to low heat and smolder." Chen Chong was busy dealing with the other casseroles, but he didn't go there.

"How long will it take to be stuffy?" Bingzi asked after he did as he did.

"It's about 20 minutes, but not absolutely. The specific time depends on the softness of the chestnut." After Chen Chong finished all the other three casseroles, he finally breathed a sigh of relief and wiped off the sweat from his forehead with a towel. "Now, I'll wait to get the pot."

"Then you go and have a rest." Bingzi pushed Chen Chong to the front hall.

"Uh... I'll have to turn it over later, otherwise the taste will be uneven." Chen Chong struggled for a few times but found that his resistance was useless. The corners of his mouth twitched and said awkwardly.

"Is that true? Just leave this kind of trivial matter to Bingbing." Bingzi put his hands on his hips to block the kitchen door, revealing an unquestionable attitude.

"Oh well."

Chen Chong was defeated and placed the blackboard outside, and sat directly next to the black cat. He was so scared that he quickly sat upright, looking trembling.

"It's really a dog who can't change his shit. He's been together for so long, and he's still afraid of me?" he joked.

"Meow."

The black cat's head did not move, but his eyes had long been tilted towards Chen Chong, and then a weak call was called as a response. According to common sense, it should not be afraid. But as it contacted it longer, the more it felt that the character of the black charcoal owner was too terrifying!

It’s human or ghost who does it just say it, and doesn’t care about other people’s feelings at all!

"Relax."

Chen Chong smiled and touched the black cat's little head. When he was about to smoke a cigarette, he saw a tall figure walking towards him lazily, yawning.

It is the invisible little rich woman, Li Xiang.

"You are very leisurely, one big and one small, and you are actually sitting at the door basking in the sun." Li Xiang held a stack of folders in her hand and looked down at Chen Chong, her lazy eyes filled with a faint resentment.

"Oh, who is upset you?" Chen Chong smelled the body fragrance emitted from his other person's body when he got up, and couldn't help but sucked a few more.

Bang.

"Of course it's you." Li Xiang put the folder heavily on the table, and only smiled after picking up the black cat and rubbing it hard.

"What does it have to do with me?" Chen Chong was confused.

"It's you, in order to help you organize the competition information, I didn't sleep well last night's beauty sleep, and the mask I applied the day before yesterday was in vain."

The mask I applied the day before yesterday? This is really getting further and further, inexplicably.

"I'm not aware of this." Chen Chong raised his hands to prove his innocence.

"Whether you know it or not, it's all about you, you have to take responsibility." Li Xiang raised her chest and raised her head, approaching Chen Chong.

Seeing this, Chen Chong was so scared that he retreated repeatedly, fearing that he would encounter a place he shouldn't have touched and would cause trouble.

Sure enough, a beautiful woman is unreasonable, and a reasonable woman is not beautiful. It is better for my Bingbing, who is both reasonable and beautiful. He thought.

"Hahaha." Li Xiang laughed so hard that she leaned back and forth, then took a random copy from a pile of folders and handed it to Chen Chong, "Forget it, I won't tease you anymore, take the time to take a look at the contents above."

"Hey, that's all?" Chen Chong was curious.

"How many do you think you can have?" Li Xiang put down the black cat and poured himself a cup of tea.

"What about the rest?"
To be continued...