But I can't figure out these things just by thinking about them, and I can't ask them, so it seems that it's not appropriate to go around to inquire. After all, most of the martial arts schools are Shen San's disciples. If someone leaves and reveals the news and reaches the ears of the main leader, it would be embarrassing.

"Forget it, it's useless to know this. Anyway, I just have a good life. The salary I give in San is twice as much as that outside."

Thinking of this, Chen Nian no longer thought about where Chen San’s funds came from.

Then he began to cook.

Chen Nian has been practicing making hibiscus chicken slices these days. Master Sun had made this dish at the banquet. Later, Chen Nian thought about it. It seemed that this dish was also available in Sichuan and Huaiyang dishes.

However, according to Master Sun, this dish actually originated from the Shandong cuisine, so Chen Nian mainly focused on this dish and planned to take it out first to practice his hands.

Moreover, in Chen Nian's memory, it seems that this dish was selected as a state banquet, which can be said to be a state banquet-level dish, so Chen Nian became interested in this dish.

After several days of thinking and research, Agedan probably found some tricks. After making the hibiscus chicken slices, the meat slices should be white in color, and the taste should be soft and tender and fragrant, and the shape should be like hibiscus.

The main raw materials are chicken, fish and horseshoe.

Although this dish doesn't seem difficult to just listen to the name and description of its taste. It seems that it is just to cut the chicken breast into slices, then marinate it with onion and ginger water, and finally stir it with water and starch and seal it with oil.

But in fact, this is not the case at all. This dish can be said to be one of the earliest molecular dishes in China.

In addition to washing and preparing the dish, the first step in aging is to use two kitchen knives to cut them all into mud with the back of the knife.

And when chopping, add green onion, rice, ginger and salt.

Moreover, on the way to chop them into paste, you have to slowly add chicken soup to make the paste more moisture and become more viscous.

It took more than an hour to get old alone. It took him a longer time in the previous few times. It was only on the third day that he found a little trick.

Seeing these ingredients chopped into light pink and revealing milky white paste, the texture is even, you can feel the delicateness at first glance.

Master Sun also told me when making this dish that the reason why fish is put in a dish called chicken is because the umami flavors of fish and chicken can be integrated into each other, resulting in a qualitative change.

Chen Nian can understand this, and the fish and sheep he made at the beginning was like this.

And there is another reason why I know that fish should be added to the dish is that if I only add chicken, it may be a little bit of fire.

Of course, this is compared to putting fish. Otherwise, if an outsider wants to eat it, even if the fish is not putting fish when cooking, the dishes will eventually come out and go to the mouth.

A meat paste made by mixing chicken and fish, and another name is chicken broth.

Chen Nian put the chicken rice dumplings that he had finally made into a bowl, and at this moment he felt his shoulders start to feel sore again.

This feeling has happened since he first tried this dish, but fortunately, most people in the martial arts halls can massage. Chen Nian would ask others to help him press the shoulders and neck every morning.

Of course, it has the function of a recipe. Even if you don’t follow the age, it will probably recover by yourself at night. But after all, you have to be busy cooking during the day. If you cook with pain, the cooking process that you originally enjoyed will become extremely painful.

After putting the chicken paste into the bowl, Chen Nian beat a few eggs in another bowl and slowly poured their egg white into the chicken paste, stirring with chopsticks in the same direction.

At the same time, during the stirring process, Chen Nian also thought that the development of technology is indeed very necessary. If it is placed a hundred years later, how can you use the back of the knife to repeatedly beat it for more than an hour?

Just put all the ingredients in the molecular cooking machine and press the switch to make the chicken fruit in just a few seconds.

Moreover, the results in just a few seconds are even more effective than this one more hour.

But who made me feel like this in a dream? It would be harder to work harder.

Continuously pour the egg white into the chicken paste, Chen Young stirred it lightly, without much effort, just let the chicken and egg white blend evenly.

If you use too much effort or pour the egg white into it at once, it will make the two clump.

If that happens, the dish can be declared failure.

Until all the egg whites are evenly beaten into the chicken pasta, the color of the chicken pasta has also changed from the original light pink to the faint yellow.

At this time, Chen Nian grabbed a little water starch and mixed it into it.

Yesterday, Chen Nian accidentally added too much water starch, mainly because he wanted to try whether adding a little more water starch would make the dish smoother and more elastic.

As a result, the skin of the vegetable that was produced was still hard and even worse than the one made on the first day.

And after adding water starch, stir it slowly and evenly, otherwise the air will enter after the beat is fast.

After the air enters the egg white, the egg white will be whipped, which will become one of the steps to whip cream.

After slowly stirring the water starch evenly, Chen Nian picked up a basket made of fine cloth mesh next to it, then put it on a small pot, and poured the chicken parsley that had been beaten on it.

The purpose of this step is to filter.

Filter out the small particles inside and some fascia on the meat, and the filtered chicken rice dumpling will become more delicate.

Sure enough, after filtering, there was a little left on the basket without flowing down the fine holes. Chen Nian stirred it with chopsticks, and finally the remaining chicken parsley flowed down. The fascia that was not very conspicuous in the chicken parsley was also highlighted at this moment.

After filtering the chicken powder, the next step is to mix a sauce.

About five grams of ginger juice and rice wine, about two taels of clear chicken soup, a little MSG and half a bowl of water starch.

It is worth mentioning that MSG has already been available during this period and has been introduced to China. Although no one opened a factory to manufacture it in large quantities, it can still be bought if you are willing.

But the price will be a little more expensive.

However, it is not a problem that these seasonings are a little more expensive in the Tianjin Wumen.

But even so, Master Sun rarely adds MSG when cooking.

After making these preparations, Chen Nian began to put a wide oil into the pot and then prepared to start hanging chicken slices.
Chapter completed!