Name: Peng Ziyu
Master of Chinese cooking, master of Sichuan cuisine
Recommended hard dish: Snowflake chicken
Cooking tips:
Pepper water is used instead of pepper, "the finished dish looks as innocent as a snow cloud, how can you make the small particles of pepper 'polluted'?" ”
Only spicy, is a lot of people's misunderstanding of Sichuan cuisine! Chinese New Year's Eve rice comes a soft and smooth, non-spicy snowflake chicken dish, which is not only a wonderful New Year's meal for the elderly and children, but also its cloud-like and snow-like appearance can add a special bright color to the whole table Chinese New Year's Eve rice. Recently, the Tianfu Morning Post reporter came to the three rivers and nine flavors in the wide and narrow alleys, and saw the Chinese cooking master and Sichuan cuisine master Peng Ziyu make this classic salty and umami sichuan dish.
Broilers are too high in fiber
Eight or nine months of rooster is the best
The most important thing in making snowflake chicken is the handling of chicken, "you need to choose chicken breast meat, repeatedly pound it with the back of the knife, and pick out all the meat tendons inside, which can achieve the softness and tenderness of the finished product." Peng Ziyu told reporters that to ensure that the chicken processing is in place, the choice of chicken is also exquisite, "There was no broiler chicken before, and the rooster used to make this dish is a rooster." And now there are most broiler chickens on the market, many chefs also like to choose broiler chicken, "broiler chicken can also be used, but there are certain shortcomings, broiler fiber water content is too high, when pounding meat, if the hand is slightly focused, the meat will become granular, pounding is not mushroomed." ”
Peng Ziyu suggested using chicken that has been raised for a long enough time, "Eight or nine months of rooster can be used, if it is a hen, it needs to be raised for a longer time." "When dealing with chicken, it takes skill and patience," at the beginning, you must gently pound the meat with the back of the knife, first loosen the chicken, and then gradually force, if the hand is too heavy, it may hammer the fiber into a handful of small, then eventually can not reach the state of meat. He particularly reminded, "You need to pound the fibers to the smallest enough, to achieve a state of complete spreading on the hand." ”
Interestingly, the traditional practice involves placing a large piece of pork skin under the chicken "to avoid contamination after the chicken comes into contact with the cutting board." "The chicken hammer is seen, so I use the back of the knife to roll it out, and I have a hand to pick out the tendons in the meat, repeating it several times, "The tendons are almost gone, and finally use the tip of the knife to slaughter it carefully, and the chicken meat is completely processed." Peng Ziyu said.
Add the broth and egg whites to the chicken
Stir with a toothpick and bring out the tendons
The pounded chicken is added to the broth and stirred vigorously, "The broth is made of stick bones, and it is delicious. Interestingly, the reporter found that the tool used to stir was actually three or four toothpicks, "with a toothpick can easily pick out the remaining tendons in the chicken." "Sure enough, the toothpick after stirring always brings out a lot of meat tendons.
"A piece of chicken breast can be added to 4 eggs." Peng Ziyu said that the eggs only take the egg whites, and then continue to stir with a toothpick to bring out more meat tendons. Then it is to add flavor to the chicken, add 30 to 50 grams of water starch and stir, then add about 200 grams of broth, while adding a little salt, monosodium glutamate, pepper water, a little cooking wine, stir evenly.
Interestingly, pepper water is used here, not pepper, "the finished dish looks as innocent as a snow cloud, how can you make the small particles of pepper 'polluted'?" Peng Ziyu laughed, "In fact, pepper is used a lot of times in Sichuan cuisine, which is taken from pepper water, that is, it is filtered with pepper soaked water, such as hibiscus chicken slices are also pepper water." ”
Cook the pan with oil repeatedly before soft sautéing
The ham is roasted and grated to add color
Prepare the ingredients, and then you will stir-fry. The first is to make the pot, "after heating the pot, add cold oil, and when the oil temperature is high, pour the oil out again, and repeat it several times." Peng Ziyu told reporters that the purpose of making it is not to paste the pot when it is soft fried.
The reporter found that soybean oil was used when making the pot, but lard was used when frying snowflake chicken, "using lard can make the chicken more aromatic and pleasant." "After the lard is heated to 70% or 80%, the prepared chicken is added, the medium heat is changed, first stirred with a spoon, and then it is constantly pushed until the chicken becomes snowflake-shaped and white, and it can be out of the pot."
The chicken after cooking needs to be sprinkled with ham foam. It is worth mentioning that the practice of this ham foam is also very exquisite, "sliced ham, first baked in the oven, and then ground up, sprinkled on the chicken, on the one hand, to increase the fresh flavor, in addition to making the white chicken have the bright color of ham, just like the plum on a snowy day in winter, visually more beautiful." Peng Ziyu laughed.
Finally, next to the plated chicken, a circle of green vegetables is placed, "These vegetables are blanched in advance, and some oil and salt are added when blanching, so that the green vegetables are more bright in color." He introduced.
So and so, a snowflake chicken like a cloud, like snow can be served, the reporter came to a spoonful, it is indeed soft and smooth, the entrance is melted, the fragrance is incomparable.
Immigrant culture brought northern cuisine
Endowed with a Sichuan flavor evolved into Sichuan cuisine
Peng Ziyu has been exposed to the dish of snowflake chicken since the 1960s, "When I first started working, I saw this dish when I was an apprentice. He said that this is a typical "soft stir-fry" in Sichuan cuisine, "Sichuan cuisine methods include small stir-fry, stir-fry, stewed stir-fry, home-cooked stir-fry, cooked stir-fry, etc., and soft stir-fry is to make pureed dishes." ”
淖, pronounced nào, means mud. Peng Ziyu laughed and said, "There was originally a small street in Chengdu called Xiao Naoba, which is also this one. The word "淖" comes from the north, that is, the land of water. The use of the word "淖" in the southern city streets is also the only example, "and the snowflake chicken is also a northern dish at the earliest, which fully reflects the inclusiveness of Chengdu culture." Peng Ziyu said that Chengdu has had at least 5 large-scale immigrants since ancient times, especially in the late Ming and early Qing dynasties, immigrants from many places surged into Sichuan, casting a unique tolerance for Chengdu people, "and Sichuan cuisine is also a very inclusive cuisine, through the doctrine of taking, the dishes from all over the country are given Sichuan flavor, and slowly evolved into Sichuan cuisine." ”
Nowadays, the north basically can't see the dish of snowflake chicken, "the specific time it appeared in Sichuan is not verifiable, but as far as I know, in the 1930s and 40s, Chengdu had this dish." Peng Ziyu said that there are still similar dishes in the north today, "the way of making this dish is similar." ”
"Eat chicken without seeing chicken!" In Peng Ziyu's view, snowflake chicken is a particularly elegant dish, "the typical practice of making delicate dishes with general raw materials was previously a dish that was particularly liked by dignitaries and scholars, because this dish looks very poetic, and it needs to consider the chef's ingenuity and fine skills." ”
Reasons for recommendation
This is a particularly elegant dish, a typical practice of making delicate dishes with general raw materials, and used to be a dish that was particularly popular among dignitaries and scholars, because this dish looks very poetic. ”
material
Chicken breast, water starch, egg, ham, stock, cooking wine, pepper, monosodium glutamate, salt
steps
1
A piece of chicken breast is hammered with a knife back and the tendons are picked out.
2
Add the broth made from stick bones, stir with a toothpick and pick out the froth.
3
Add 4 egg whites, water starch, continue to stir and use a toothpick to pick out the remaining tendon foam.
4
Add a little salt, MSG, pepper water, and a little cooking wine
5
Add soybean oil to the hot pot, pour out the oil after heating, continue to add cold oil to the hot pour out, repeat several times, this is the pot.
6
Add pork to the pot and cook it until it is 70% or 80% hot, add the chicken, change the heat, stir it with a spoon, and then keep pushing until the chicken becomes snowflake-shaped and white, and then it can come out of the pot.
7
After the slices of ham are cooked, grated and scattered over the chicken.
8
Blanch the green vegetables, add oil and salt, remove from the pan and place around the chicken.
Tianfu Morning Post reporter Feng Xun