"I hope I didn't disturb you."

The wind chime rang, and a gray-haired old man opened the curtain at the door of the store and walked in.

The old man was wearing a retro cherry blossom country yukata and wearing wooden clogs. There was a scar on his right eye on his face. Although he was old, his figure was particularly tall.

No matter how you look at it, you don’t look serious!

"It's closed. If you want to have a meal, come again tomorrow!"

Jiang Xia was about to apologize to the angry little girl, but was interrupted by the old man, so he naturally couldn't be considered polite.

"Old man, I'm so hungry now. Seeing that the lights are on in this store, I came in to check it out. At this time, other stores have been closed. Can you bother the boss and open a little longer?"

The old man's attitude is very good, which is in a huge contrast with the dress of the big brother in the club.

Jiang Xia pondered for a moment and nodded. After all, he was a Chinese before, and respecting the elderly and loving the young are traditional virtues of China.

"Okay, what do you want to eat?"

There was not much left in the store, so Jiang Xia took out all the ingredients and put them on the table, indicating that the old man was the only one.

There was only one and a half-large hen left on the meat on the table, and some dried goods left over from cooking before and had been soaked.

After all, it is a restaurant, and the seasonings and side dishes are complete.

"Since that's the case."

The old man stared at the ingredients in front of him and slowly said the name of a dish.

"Then make one," Dong'anzi***."

The moment he heard the name of this dish, Jiang Xia knew that the old man’s purpose was not just to find something to eat to satisfy his hunger.

Dong'an Zi Chicken, also known as Guan Bao Chicken (not a typo). It is one of the four famous dishes in Hunan cuisine.

During the Kaiyuan period of Emperor Xuanzong of Tang Dynasty, merchants rushed to the road and hungry at night, and dined in a small restaurant in Dong'an County, southern Hunan.

The old woman in the shop owner caught a boy and chicken and killed him because she had no vegetables to serve.

Stir in the scallion, ginger, garlic, spicy seasoning, sesame oil, and then cook with wine, vinegar and salt.

The red oily, shiny, fresh, fragrant, soft and tender, the guests praised the wonderful dish everywhere.

After hearing this, the magistrate went to the store to taste it himself. It was indeed well-known and called it "Dong'an Ziji".

After this dish has been improved, the method of making is more complicated than in ancient times, which is a very test of the chef's basic skills.

It can be said that one must be on the list of dishes that determine whether a Chinese chef meets the qualifications is Dong'an Zi Chicken.

"Maybe it will take some time, the old man is willing to wait?"

"It's okay, I've been hungry for so long anyway, so it doesn't matter if I wait a little later."

You are so bad old man, I believe you.

Jiang Xia complained in her heart.

But he did not refuse the old man's request. After all, who would be unable to get along with the money?

The first step for Dong'an Chicken is to cook the chicken, which requires the hen to be cooked until it is 70% mature.

The first step is not simple. Some people boil it in clean water, while others boil it in broth.

The former can retain the original flavor of chicken to a greater extent, while the latter can make the chicken more umami.

Look at the remaining materials such as scallops, cuttlefish, etc.

Based on the principle of not wasting ingredients, Jiang Xia decided to use broth to cook chicken.

The water boils quickly.

Dried scallops, cuttlefish quickly returned to their original appearance in boiling water.

The originally clear and transparent water gradually brought a touch of white.

Remove the froth and soak the thawed chicken happily in the soup.

The entire shop was instantly filled with a rich fragrance.

"Not bad, not bad, you have a very accurate grasp of the temperature. It's one second faster, and the umami flavor of the dry goods has not been maximized. If you slow down, the chicken will not be tight because the water boils for too long."

When the old man saw Jiang Xia’s cooking movements like textbooks, he subconsciously commented.

"That's right, my brother is so good at cooking!"

Rin Mizuno seemed very happy when he heard the old man's praise, and his two little tiger teeth appeared together with the dimples.

"Aren't you still arguing just now? Why, will you forgive him so soon?"

The old man joked.

"Cai, Cai, Cai, don't apologize to me! Don't forgive him in this life!"

Rin Mizuno shows the textbook-like stern sentences.

Jiang Xia's spirit is concentrated on the chicken in the pot.

What happened outside is not clear.

It's OK!

Seven years of maturity is a very vague concept. The more detailed requirement should be to boil the chicken blood, but the bones are slightly red.

The mastery of lv7's heat makes Jiang Xia have a good grasp of the time to cook chicken.

Soaked the chicken body in cold water, Jiang Xia took out a knife.

This second step is to remove bones.

This time the test is knife skills.

The knife stabbed the chicken and stirred it casually. Then, the chicken bones were picked out without stickiness from the cracks of the meat.

"The movement is fast and there is no bone residue left in the flesh. Such knife skills are very good!"

Even some old chefs with decades of experience may not be able to master such skills.

The old man was a little surprised that this young man could do this!

If Jiang Xia could hear the old man’s thoughts, he would definitely say it.

It’s not a problem to have a system in hand. As long as you practice more, your proficiency will be steadily improved, are you afraid?

Cut the chicken with the bones into strips and pour vegetable oil into the pot.

Turn on the gas, pour out high heat, and wait until the oil in the pot is heated.

Jiang Xia grabbed the onion, ginger and garlic next to him and threw it into the oil pan, making a crackling sound.

Stir for a few times, then add dried peppers, peppers, peppers and other seasonings.

That’s right, this step is seasoning!

Fry to bring out the aroma of the seasoning, take out the residue, then pour in the chicken strips, and stir-fry with oil.

Finally, add the previous pot of broth to the wok.

Jiangxia covers the pot and leave the rest to time for fermentation.

It will be not until the chicken completely absorbs the delicious soup that an authentic Dong'an chicken is officially completed.

The old man could no longer resist the urge to taste this dish.

This is Chinese cuisine. Every step of the operation is gradually seducing the attention of diners.

In the end, quantitative change brings qualitative change.
Chapter completed!