Red crispy chicken may be a dish that many people don’t know at all.

Even when Qi Deqiang saw the menu in the kitchen, he knew nothing about this dish.

In fact, this is a very classic Huaiyang old dish, and it can be called the sweeping monk among Huaiyang dishes.

This dish is to remove the bones of the chicken leg meat, then spread the chicken leg flat, change the knife and gently cut the chicken leg meat with a knife, but it cannot hurt the skin below.

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Then chop the shrimp into shrimp glutinous rice, and then chop the pork into meat paste. Then mix the shrimp and meat paste and then pour it on the flattened chicken legs.

Of course, in order to increase bonding, you need to add a little egg white and raw powder before mixing the shrimp paste and chicken leg meat, and then apply a layer with egg liquid to ensure the overall integrity.

Finally, the whole brewed and turned into a whole raw embryo and put it in a pan to fry.

At this time, you also need to master the heat well. The fire should not be too large, otherwise one side will be burnt.

First, the chicken skin side was placed, and then the pan heated to slowly blend the shrimp paste and chicken into one, and after setting the shape, turn it over and then fry it.

It's like a fried egg cake. After frying the whole body until it is cooked, it will be taken out and changed to a knife.

Finally, mix a sauce to thicken the sliced ​​meat, put the chopped meat on top and place it on the scalded vegetable leaves, and then pour the sauce on it.

In this way, if you eat the whole dish, the chicken skin will be very crispy, and the inside will be very delicious meat and shrimp, showing a very diverse sense of layering.

If you feel tired, eat it with the bottom-level vegetables, which tastes very good.

Maybe if Feng Yifan hadn't ordered this dish, many old diners who came to Fujinglou might not have ordered this dish.

Although this is a classic Huaiyang dish, not many people do know it.

The main reason is that the production process of this dish is relatively complicated and the process is relatively cumbersome. If you are not careful, there may be deviations, which will lead to the failure of the whole dish.

Zhang Fenglin personally took the dish that Feng Yifan ordered today.

When he was a chef at Fujinglou, he had made this dish more than once, so he was quite experienced.

But even with experience in cooking this dish, Zhang Fenglin was also a little worried when he made this dish, fearing that Feng Yifan would be criticized by bad cooks.

So after serving, Zhang Fenglin explained to Qi Deqiang, and he soon came to the front.

When I happened to arrive at Feng Yifan and the others, I saw Feng Yifan watching the dish.

Yang Zhiyi looked up and saw Zhang Fenglin standing by the table. Seeing Zhang Fenglin nervous and restrained standing there, and then looking at Feng Yifan and Su Jinrong watching the dishes that had just been served, Yang Zhiyi also vaguely felt that this dish that he had never heard of was of some significance.

After looking at the expressions on both sides for a while, Yang Zhiyi couldn't help but say, "Chef Zhang, why are you here in person?"

When Yang Zhiyi shouted, Zhang Fenglin was shocked, and then he saw Feng Yifan and Su Jinrong both turned their heads and looked at him.

This made Zhang Fenglin even more nervous, so he could only respectfully greet Su Jinrong: "Master."

Seeing him nervously, Su Jinrong smiled and said, "What? Isn't confident in my red chicken? I'm worried that I'm not doing it well? So I came here to take a look, right?"

Zhang Fenglin did not hide it, nodded and said, "Yes, Master."

Su Jinrong smiled and said, "Seeing that you are so nervous, let Yifan give you some comments."

Feng Yifan heard his father-in-law's words and laughed: "Dad, you should come if you want to comment. You are here, how dare I comment casually?"

Su Jinrong laughed: "Okay, you are a five-star chef now. You are more famous than me and more authoritative than me. Of course, you are here to evaluate it."

Speaking of this, Su Jinrong continued, "And it seems that you are more skilled in this dish, right?"

My father-in-law's words are really correct. Before Feng Yifan went abroad, he participated in a cooking competition in China, and finally he finally won the first place in that competition with such a "Red Chicken".

This dish seems ordinary, but in fact the cooking process is extremely cumbersome.

And various steps are a test for a chef's knife and firework.

The finished product "Red Chicken" must be able to achieve: square shape, neither scattered nor broken, with a bright color, and a thick marinade.

When you taste it, you should taste crispy on the outside and tender on the inside, and make your lips and teeth rich and mellow.

It can be said that this dish will be a very good "die tool".

Feng Yifan picked up a piece with chopsticks, looked carefully, and confirmed that the piece was square and not scattered or broken with chopsticks.

After looking carefully for a long time, he couldn't help but smile and said to the nervous Zhang Fenglin: "Now should I say something, "Shang Kuan Ju?"

Zhang Fenglin was very nervous at first, but when he heard Feng Yifan's joke, he was stunned at first, and then he laughed.

The tension dissipated because of the smile, Zhang Fenglin immediately turned around and shouted: "Waiter, have a meal."

Feng Yifan did not wait for the meal, but took a bite.

If you bite it, the skin will be crispy and the inner part will be very smooth.

The combination of shrimp, pork and chicken will make you feel a wonderful feeling when you chew it.

Feng Yifan chewed it carefully and slowly savored the red crispy chicken from his senior brother.

After a long time, I ate the mouth from my mouth and looked at my senior brother waiting next to me. Feng Yifan raised his thumbs up and said, "Well, the taste is mellow, it's great."

The reward of such praise really made Zhang Fenglin laugh immediately.

You know, this was said by Feng Yifan.

In Huaicheng today, who doesn’t know that Feng Yifan, a five-star chef, exists? Another chef can win his praise, which is really a kind of honor.

Zhang Fenglin breathed a sigh of relief and said, "Huh, thank you junior brother."

The waiter quickly brought the rice over.

Feng Yifan glanced at the rice delivered, looked at his father-in-law again, and then he smiled and said, "Give some advice to Chef Zhang, I think the rice in Fujinglou should be replaced with rice."

Zhang Fenglin was stunned when he heard this, and looked at the rice delivered on the table again, and immediately understood.

Feng Yifan has continued: "At least we should choose Sheyang or Gaoxu rice, right?"

Hearing these words, Zhang Fenglin couldn't help but smile embarrassedly: "Junior brother, I can't make the decision on purchasing."

Feng Yifan shook his head: "Senior brother, you are the chef now, and Fujinglou is a famous restaurant in Huaicheng. Everything should be paid attention to. We cannot say that we mainly use pasta here, and this rice can be perfunctory, let alone you still have to make fried rice."

Zhang Fenglin nodded after hearing this: "Well, I will turn around and say to Mr. Su."

Just then Su Liancheng came over, and Feng Yifan waved and said, "Mr. Su, the rice used in Fujinglou is a bit rough."

Su Liancheng glanced at the rice on the table and immediately said, "Oh, I'm really going to change this rice, but before I can't even have time, I'm going to change it all to Jingshanqiao rice."

When Zhang Fenglin heard that Su Liancheng was going to change Wuchangmi, he was also shocked: "Would you like to change that?"

Feng Yifan saw his senior brother's expression of surprise and smiled and said, "Don't worry, senior brother, it shouldn't be replaced by 'Yangxi'."

When Feng Ruoruo heard his father say that, he immediately pulled his father and asked, "Dad, what is that Jingshan, what is Yangyangxiao? What is it?"

Feng Yifan smiled and explained to his daughter, and the two curious little girls next to him.

"Many people may not know Jingshanqiao rice. The ones that everyone is most familiar with now should be Wuchang rice and Xiangshui rice in the Northeast. This is mainly because Jingshanqiao rice is produced relatively small, especially the production of "Yangxi Zao" is even smaller, so it is not easy to see on the market."

After explaining, Feng Yifan continued: "Actually, it's not necessary to use such good rice. The rice in Sheyang and Gaoxu in our province is not bad. If you want to steam and cook rice, it's good to taste Sheyang rice or Wuchang rice. If you use it for fried rice, it's better to have indica rice in Jiangnan."

After hearing this, Yang Zhiyi asked curiously: "Is there any difference between these rice?"

Feng Yifan continued to explain: "Rice is mainly divided into three types: glutinous rice, japonica rice, and indica rice.

Everyone knows that glutinous rice is very sticky. The rice grains of japonica rice are relatively short and thick, while the rice grains of indica rice are longer and thinner."

When Feng Yifan began to pay attention to rice knowledge, everyone on the dining table listened more seriously. Even some diners next door listened curiously.

"The rice is short, thick and round, and it will be very delicious when cooking, because it is sticky and oily, and tastes soft and delicious, but the rice rate is usually relatively low.

Indica rice is thin and long, with less stickiness, and it is easy to produce rice after cooking. Because it is relatively low in stickiness, it is suitable for making rice noodles, rice cakes and fried rice."

After listening to Feng Yifan's introduction, everyone has some understanding of rice.

Everyone suddenly realized that it seemed that they had added a lot of knowledge.

After Feng Yifan finished explaining, he looked at Su Liancheng and said, "Actually, there is no need to buy Jingshanqiao rice. The rice in our province's Sheyang and Gaoxu rice can be used. If you want to think about it, you can buy Wuchang rice. Of course, it is more refined when making it, and distinguish between japonica rice and indica rice, fried rice and japonica rice cooking."

At this time, the diner on the next table couldn't help but ask: "Chef Feng, what rice do you Su Ji use?"

Although this question was very rude, Feng Yifan still replied: "Su Ji uses Sheyang rice to cook rice, and fried rice uses Jiangnan indica rice."

After listening to Feng Yifan's narration, the diners have gained insight.

Su Liancheng continued, "Or why our Fujinglou will buy the same thing as Chef Feng and Su Ji."

Feng Yifan smiled and said, "I think the rice used in Fujinglou should be more refined. You can choose Wuchang's 'Rice Flower Scent' to cook rice. Are fried rice? You can choose Jiangnan's indica rice."

The diners at the table next door couldn't help but wonder: "Chef Feng, according to what you said before, it seems that we are saving some rice, right?"

Feng Yifan smiled and said, "It's true that it's not bad. Sheyang's japonica rice is also very good now, but this place is Fujinglou after all. Of course, we have to ask our boss to buy some good ones. The fragrance of Wuchang Rice should be more suitable."

Speaking of this, Feng Yifan looked at Su Liancheng with a smile.

The latter also smiled embarrassedly and said, "Chef Feng is now the instructor of our Fujinglou, so we still have to listen to Chef Feng, so let's purchase the fragrance of Wuchang Rice Flowers."

Feng Yifan suddenly laughed when he heard this, and everyone at the deskmate laughed.

Everyone also understood that Su Liancheng had compromised with Feng Yifan and improved the overall quality of Fujinglou.

Good ingredients are very important. As a chef, you must have the ability to turn decay into magic. You don’t have to be the best to pursue ingredients themselves.

As for rice, Fujinglou itself focuses on pasta with snacks, so naturally there is no need to be very serious about rice.
To be continued...