Lin Chou directly put the stove in the lobby and fired the pot.

Xue Zhen turned around and went to his back kitchen, Lin Chou vaguely heard something, but didn't speak.

The chicken is the Dong'an ancient chicken that the old man in the wilderness bragged about a few days ago, and it is an authentic breed handed down before the cataclysm.

The bamboo forest eats bamboo insects, catches grasshoppers in the grass, the snack is alfalfa grass, an adult chicken is only three or four catties, and the only beak of the black feather black feet is bright oily yellow.

After bloodletting, slaughtering, and plucking, it doesn't look big, but every muscle is full, and the chicken skin is very thick with a pleasing bright yellow.

Dong'an chicken has less fat under the skin, and the meat is tender and "crispy", full of fiber.

And Lin Chou wants a "girl" chicken that has not yet begun to lay eggs, and as soon as the chicken begins to lay eggs, the meat quality will change, and it will no longer be tender and crisp before.

This Dong'an chicken is paired with the newly arrived white rice vinegar, which is exactly what Lin Chou wants, what he wants to do is a state banquet dish,

The first of the eight Hunan dishes, "vinegar chicken".

When it comes to Dong'an vinegar chicken, there is no need to mention any moving stories or any long-standing historical background.

Because this is a simple dish that makes the scalp tingle and washes back to the basics, from the state banquet menu before the cataclysm to the people's table, and even the little doll who just knows how to stir-fry can cook it at will.

When it is included in the state banquet menu, the most authentic ingredients are as follows:

A Dong'an chicken, half a catty of Dong'an Wujiaqiao rice vinegar, two taels of Dong'an Ziyun ginger, fifty Dong'an Xinwei peppercorns, a little red pepper in Dong'an Huaqiao, one or two tea oil in Dong'an Shiqi, and a little Dong'an Dawei cooking wine.

(Okay, after reading the materials, the first course admits defeat, let's move on to the next round.) ）

Ahem, of course it won't work.

The geographical monopoly of Dong'an chicken is vividly waving, but it is not impossible to do.

At that time, when he was chatting with the old man in the wilderness, he heard that he still had Dong'an chicken breeds there, so Lin Chou had this thought.

The most important ingredient of Dong'an chicken is nothing more than vinegar and chicken, and it just so happens that Lin Chou has both.

This kind of rice vinegar is not like others, and it also needs glutinous rice.

It is brewed with just the right amount of fermented aged rice, and it can become a "sweet vinegar" with a cloudy and thick white soup that does not look very good, and the taste is slightly sweet.

Although Lin Chou doesn't know how to make vinegar, don't forget that there is also a "sixty-year-old" old man in the base city who can make vinegar.

At that time, Lin Chou also asked for advice from Sixty Years Chen with the technique of making vinegar, but he didn't expect to touch a nose of ash.

- Take some hearsay rules and regulations and talk to professionals, and the outcome can be imagined.

Because Lin Chou's first question is,

"Vinegar, how many days does it take to brew."

Sixty years of Chen's nose hummed a sound, and there was no movement.

After waiting for a long time, the stubborn old man of sixty years Chen remembered that the person in front of him was an awakened adult.

So let Lin Chou write the word "vinegar" on the ground, pointed, turned his head, and walked away neatly!!

Well, it's understandable that professionals are arrogant.

But Lin Chou was embarrassed at the time, or the old man's son explained,

"Two, one, unitary, vinegar word dismantling is the origin of 'vinegar', refers to the fermentation of twenty-one days in the unitary when the tank is opened, the production of acid water or seasoning slurry, it is called vinegar, vinegar is the son of the wine fairy Du Kang Heita invented, except for the time of vinegar brewing is basically the same as winemaking."

Belch...

In short, for such an old man, it is estimated that it is not difficult to get some sweet rice vinegar for Dong'an vinegar chicken.

Boil a pot of boiling water, pat the old ginger and the chives tangled together in the pot, and add the cooking wine.

Hold the neck of the chicken, dip it into the water at an angle along the opening of the sac under the neck, shake it twice, stand upright out of the water, and go back and forth until the surface of the chicken skin is shiny, and the blue red under the skin turns to flesh color.

This action is not very skillful, but it is very convenient to shape the chicken in the same color everywhere, also known as "gargling", which can rinse the blood in the abdominal cavity of the chicken.

Turn on a slight heat, keep the water temperature in the pot at about 85 degrees, cover the pot and cook the chicken for 11 minutes, then remove it, at this time the chicken is perfectly done.

Put the chicken directly into the ice water to cool it thoroughly, cut the large pieces and cut the long strips according to the muscle lines, three fingers as well.

Shred the ginger and shredded the fresh chili, mix half with rice vinegar and set aside.

Sichuan pepper is selected to use seven leaves and open five petals, the aroma is the strongest, put the pepper into the pot to fry the fragrance, into the mortar a few times, pick out the pepper seeds, and then crush.

Put tea oil in the pot, stir-fry shredded ginger, chili, pepper and salt, add the cut chicken pieces and stir-fry a few times, then add cooking wine, chicken broth, and one-third of the prepared vinegar sauce to cover the pot and simmer for two and a half minutes, and then cook the remaining vinegar sauce along the edge of the pot after boiling.

The vinaigrette doesn't need to be too much, just a third of the way through the chicken pieces, and cooking vinegar along the sides of the pan can reduce the "rushing" flavor of the vinegar and make it soft.

Stir-fry constantly, until the soup and vinegar are slightly thicker, remove from the pot and serve on a plate.

"I'm done."

At this time, Xue Zhen also walked out with a plate of dishes,

"I'm done too."

Lin Chou glanced at it, it was a plate of thin and crystal clear meat slices like cicada wings, the color was tender red like a beauty's gills, the flesh lines were as thin as nothing, and the strips were soft and lingering, very beautiful.

Lin was worried,

"Pouring donkeys?"

Xue Zhen nodded, and said,

"Dong'an chicken?"

The two looked at each other and felt a sense of pity for each other.

"Haha."

The five judges selected outside also walked in, some of them were male, some of them were first-order evolutionaries and ordinary people, and they were a little frightened.

Xue Guangyuan said,

"Everyone, please sit down, Bafanglou and Lin Xiaoyou, this competition has a total of four rounds, and each round has to invite five different guests to taste, so please make a judgment, which dish do you think is good, just say it, don't worry."

"Uh... Good. ”

Xue Guangyuan took the lead in stretching out his chopsticks, and what he picked up was Lin Chou's vinegar chicken, and it was the middle wing of the chicken.

The chicken skin is tender and yellow like chicken fat, and the meat inside is bright and white.

"The sour is sweet, soft and delicate, fragrant and long, full of aftertaste, spicy but not numb and no bitter seeds, the meat is tender and sweet, the chicken skin is crispy, the entrance is warm and moist and the stomach is warm, and it deserves the five flavors of Dong'an chicken's spicy, sour, salty and fresh, the practice seems to be simple but the taste is not simple, Lin Xiaoyou, this dish, the top grade."

Everyone has tasted a round, some say that the chicken is good, some say that the donkey meat is fragrant, and the situation is three to three.

The last person to taste it was Wan Junru, and after tasting a bite of vinegar chicken, she actually put down her chopsticks directly.

There is really a lot of blood, and his face is not very good-looking, Xue Guangyuan stroked his beard and smiled,

"Girl, what's the reason for that?"

Wanjun's facial features are extremely deep, and he looks quite serious.

"I don't have a problem with Master Xue."

"It's just that I really don't want to eat this dish."

“...”

Everyone is speechless, this is still called no opinion, girl, you almost wrote the word opinion directly in your head!