【Master teaches small dishes】
[Shin's Charm]
Little Shaoxing is responsible for delicious food
Dragon's Dream at 8 p.m., the crowds in Raffles City...
Readers at sinan's bookstore at 10 p.m. are still packed...
At 11:00 p.m., there is an endless stream of guests at various supper shops...
The neon boxes on the road lit up again. The night in Shanghai is getting brighter and brighter, and the night life is gradually recovering and becoming more exciting.
What are the fun and delicious places in Shanghai at night? Big World and Yunnan Road used to be the standard answer tied together, Big World was responsible for fun, and Yunnan Road was responsible for delicious food. This is the core area of Shanghai's commerce, surrounded by entertainment, consumption of department stores and shopping malls around the commercial street, before people from the big world, people play for a day, go to Yunnan Road after dark to sweep the street to eat food, and then go home with a big belly. Nowadays, after watching the exhibition in the city center, buying hi, and going to the old Yunnan Road food street to eat some classic food after night, it is also a trend fashion collocation.
Compared with the daytime, the food street at night is very lively, a group of fashionable men and women from both ends of Yunnan Road poured in, some of them will order a rib rice cake, some will buy a few large pots of spring frying, but in the end it is difficult to resist the temptation of white chopped chicken, will be Xiao Shaoxing to order a chicken, and then order a few Jiangsu and Zhejiang specialties, eat it leisurely.
Crispy skin and tender meat carefully selected
Diners who understand the small Shaoxing white chopped chicken love its "tenderness", and the "raw" in the mouth of this foreign diners is precisely where the soul of the white chopped chicken lies. This taste has a lot to do with the breed of chicken.
Xiao Shaoxing white chopped chicken was first used in Pudong's three yellow chickens, and the crispy skin and tender meat have also become the quality standards of Xiao Shaoxing white chopped chicken in the future. However, as the population multiplied, the quality degradation of the three yellow chicken subgeneration gradually emerged, and it became particularly urgent to find a qualified breed to replace it. Dealing with chickens every day, the chefs of Xiao Shaoxing have visited various places many times, and after repeated attempts, they have found the breed of white chopped chickens today, and entrusted a special chicken farm to be responsible for breeding. This chicken skin color is good, delicious, chicken flavor is particularly strong, after chewing the chicken flavor is not scattered, with the small Shaoxing to make white chopped chicken special technology and special dipping sauce, a piece of belly feel comfortable and happy.
How to achieve the delicious taste of Xiao Shaoxing at home? In this issue, we invited Master Wang Zhaofeng, who has been dealing with the white chopper chicken in Xiao Shaoxing for more than 40 years, to unveil the production method of the mysterious little Shaoxing white chopped chicken for you.
White chopped chicken
Ingredients: 1 chicken
Excipients: ice water
Master Wang introduced the family to make white chopped chicken, in fact, there is no need to have too high requirements for the breed of chicken, but the process of selecting chickens is a bit like a beauty pageant, it is best to choose a yellowish skin color, and it is comfortable to be natural yellow, and the chicken skin has no scars and no subcutaneous bleeding points.
Wash the chicken repeatedly with blood and water for later, at this time take a large pot and add water to a boil. Most of the ups and downs of life are not beautiful, but the ups and downs of the "chicken body" have bred the highlight of the white chopped chicken. Wait until the water in the pot is boiling, with the hand holding the chicken neck to immerse the chicken in boiling water and then carry out, so that three ups and three drops, can remove all the blood and water in the chicken, the chicken has also completed the shape, looks quite structured, at this time the chicken skin has shown a yellow and bright color, and then put the chicken into the pot on low heat and cook for about 20 minutes.
The cooked chicken is quickly immersed in ice water, and after quenching by ice and fire, the white chopped chicken is just like the jelly taste of the chicken skin, and the nutrition is completely locked. Eat white chopped chicken at home also to pursue exquisite plating, cut chicken is best as thick as fingers, layer upon layer of plate into a bridge type, dotted with a few pieces of coriander, chicken snow white, chicken skin yellowish, coriander emerald green, it looks comfortable.
Dip in chicken soy sauce
Ingredients: Brewed soy sauce
Accessories: water, sugar, green onion, ginger
Come to Xiao Shaoxing to eat chicken, sometimes for the dipping sauce here, even if the chicken eats the remaining soy sauce, it must be poured in the chicken porridge or poured on the noodles. The soy sauce dipping sauce here is sweet and fresh in the mouth, mixed with the aroma of green onion and ginger, and the white chopped chicken dipped in spices is eaten in the mouth, the umami and sauce flavor are integrated with each other, and the obvious layering can be felt slowly chewed, and the chicken bones dipped in soy sauce are particularly fragrant. So can such a soy sauce dip be made? The answer is yes.
Master Wang said that home to do white chopped chicken dipping sauce, it is best to use brewed soy sauce, add water and sugar in the soy sauce, adjust to your favorite taste, the core of this dipping sauce is onion ginger, which is also the reason why the dipping sauce is fragrant, green onion and ginger in accordance with the ratio of 3:7, the entrance aroma is the most serious, the taste is the best.
Chicken blood soup
Ingredients: chicken soup, chicken blood, chicken offal
Accessories: salt, monosodium glutamate, green onion, pepper or fresh chili powder
Eating white chopped chicken in Xiao Shaoxing will always be accompanied by a bowl of chicken blood soup, with a spicy taste, tender chicken blood, and slight sweating after drinking it makes people addicted. Many people at home to make white chopped chicken, the rest of the chicken soup is bound to be wasted, you can make some chicken blood soup to drink, but the chicken blood soup they make is often not enough taste, or chicken blood boiled too old to lose the taste, listen to Master Wang to introduce the production method of chicken blood soup.
Cook the chicken offal with a knife and set aside, blanch the chicken blood in boiling water, and remember not to burn it for too long. Then add the soup and chicken blood to a pot, bring to a boil over high heat, turn off the heat immediately, add the chicken offal, seasonings and green onions. A bowl of "shiny" blood soup is ready, chicken blood is cut squarely, scoop a spoon of chicken blood in the mouth, smooth and tender, did not expect that chicken blood can also make people feel so happy. Another spoonful of chicken offal, crisp, bouncy, powder a spoonful, compound taste makes people can't help but want to distinguish what is it, and finally drink a mouthful of soup, fresh and spicy. After drinking, he shouted: Cool!
Meta treasure shrimp
Ingredients: Shrimp
Excipients: american fresh, rock sugar, maltose
If you think that Xiao Shaoxing only has chicken-related dishes, it is a big mistake, there are many quite characteristic dishes here, and Yuanbao shrimp is one of them. Because of its shape like Yuanbao and its fresh and sweet taste, Yuanbao shrimp is quite popular among diners in the Jiangnan region and is also one of the signature dishes of Xiao Shaoxing.
To make yuanbao shrimp, you need to cut off the shrimp and wash it, cut a knife in the abdomen of the shrimp, and then put the shrimp in hot water and quickly immerse it in ice water, at this time the shrimp curl up into a yuanbao-like, immersion in ice water helps to lock the water in the shrimp meat, and the shrimp meat is more elastic in the mouth. Turn on the oil pan, wait for the oil temperature to rise, put the shrimp into the frying for more than ten seconds, and then fish out the draining oil. Take another pot in the pot and put the beautiful extremely fresh, rock sugar, maltose, stir-fry and add the fried kiwi shrimp, stir-fry a few times to get out of the pot. Yuanbao shrimp is crispy and tender in the mouth, sweet and fresh, which is very suitable for the taste of diners in the Jiangnan region. Chen Jun
[God of The Kitchen]
Wang Zhaofeng, Executive Chef of Xiao Shaoxing
After graduating from school, Wang Zhaofeng came to Xiao Shaoxing, has been more than 40 years, in addition to white chopped chicken, he is good at cooking shrimp large black ginseng, bad fragrant anchovy and other dishes, and has won awards on behalf of Xiao Shaoxing many times. The guy who used to go to Pudong in the car to buy chickens is now graying. Speaking of Xiao Shaoxing today, Master Wang is very proud, he said that this is inseparable from the seriousness and high standards of the chefs. He confessed that the responsibility of the chef is not to change the ingredients from raw to cooked, but in this transformation, let the ingredients sublimate, let the diners feel delicious and delicious, this is what the chef should do, he always asked the chefs of Xiao Shaoxing.
Master Wang believes that a good chef is to go through all the positions, so that he can understand all the precautions in the cooking process, and the things he makes will taste better. During the conversation, Master Wang said that he would come to the back kitchen every day to see it, even if it was only for a few hours, but then he was relieved. Since Xiao Shaoxing began to cook Chinese New Year's Eve meals, he had never eaten Chinese New Year's Eve meal at home, but fortunately everyone in the family supported him. In life, he is very simple, taking the bus every day to and from home and the store, as a well-known hotel chef in Shanghai, he lives an ordinary but not simple life.