A perfect crispy pigeon dish starts with a pot of old hen soup. Various spices are added to the old hen soup and stewed to get a pot of clear white brine, which can provide the pigeon with multi-layered flavor.
In Xia Yu's camera, Tan Shiye skillfully cooked the marinade, and the steps were very detailed. Anyway, no one could make pigeon as delicious as theirs even if they learned it. The most important thing is to have delicious ingredients.
Reduce the heat from boiling to low and continue simmering for three hours.
Real delicious food is never a quick dish that can be cooked in a few steps. You have to put in some thought and effort before it can reward you with real deliciousness.
This is also Tan Shiye’s specialty. He can test you to death when researching new dishes and trying out recipes.
At this point, Xia Yu turned the camera and began recording the opening remarks.
"Hello everyone, I'm your Brother Dayu. It's been ages since we last met. I've been busy with work lately and haven't had time to share delicious food with you all. But this time, I happened to have a dish I was craving, so I specially invited our head chef, Master Tan, to come with me."
Xia Yu waved his hand, and Tan Shiye instantly appeared in the camera.
"Hello everyone, I'm Tan Shiye, the head chef at Xia Ji. Today, the boss and I are bringing you a crispy pigeon dish."
After both of them introduced themselves, the camera shifted again, focusing on the eight cute and silly baby pigeons in the cardboard box.
"The following scene is a bit bloody. Those who can't bring themselves to do it can leave it to the stall owner."
Xia Yu doesn't visit Bilibili much now, but he still knows about the anus-death joke.
I pressed the pause button and when I opened the camera again, there were only eight fat, naked pigeons.
At this point, the white brine has been prepared. Put the baby pigeon into the brine and soak it until cooked. This will ensure that the pigeon meat is tender and fresh without damaging the skin. Most braised dishes also follow this procedure.
Crispy pigeon requires an extra step, as it needs to be fried until the skin is crispy and colored.
Take out the braised pigeon, wipe it dry, brush it with crispy water and hang it aside to let it sit.
Xia Yu assisted throughout the process. The project was not huge, but it was very tedious and time-consuming. The kitchen went from being quiet in the afternoon to busy at night, and there were more people coming and going in the camera, which was very lively.
Alas, seafood is easier to learn, unlike these dishes, which can take half a day to finish without you noticing. I don’t know how many fans will hand in their homework after the video is shot.
Maybe, just for fun? To drool?
It’s not that Xia Yu looks down on his fans, but there are so many foodies in the world, but there are really few who can and are willing to eat.
If possible, he really wants to get to know some real big guys through video, and maybe even get a few free meals from them.
In ancient times, people would compete in martial arts to win a bride, and now Xia Yu makes friends over dinner.
The naked pigeon dried up quickly and looked very tempting even before frying. When it was put into the oil pan, Xia Yu's camera moved from far to near, recording every roll of the pigeon in the oil pan, but the camera could not record the tempting aroma emitted during this process.
This can only be imagined by fans themselves. Anyway, Xia Yu is already intoxicated, including Master Tan.
Hmm, is this the crispy pigeon I cooked?
Remember it didn’t smell this good before?
Is it because of the pigeons?
Yes, it’s because of the pigeons. They have been nourished by spiritual energy since they were born. The meat of these eight baby pigeons is better than that of their parents, the most famous Shiqi baby pigeons.
With money, Xia Yu never compromises on food. He directly asks Old Xia to import pigeon breeds from Shiqi. After the addition of spiritual energy, the second generation of baby pigeons born will be the most delicious pigeons in the world.
Top-quality ingredients combined with sophisticated cooking methods create the ultimate delicacy.
Smelling this smell, the other people in the kitchen also became uneasy.
How can this pigeon smell so good?
After about eight minutes, the crispy pigeon was fried until done. It was taken out, cut and served on a plate. The whole dish was a strange golden color, just like the glowing delicacies in Little Chef Boy's house.
"This color is wrong!"
Master Tan said in surprise.
That’s not quite right. Traditional crispy pigeon, whether fried, raw or roasted, is bright red in color. This is due to the maltose in the crispy water, but now it is a charming golden color.
Who cares what color it is, as long as it tastes good.
Xia Yu didn't think too much about it. He pointed the camera at himself again, said a few words, and then started working.
"Squeak~~"
The crispy skin made a crisp sound between his lips and teeth, and the next second Xia Yu experienced what tender and juicy meat was like.
To be honest, this is an effect that can only be achieved by the traditional raw frying method, but today's cooked frying method not only retains the original mellow flavor, but also produces the essence of raw frying. The multi-layered deliciousness keeps exploding in Xia Yu's mouth, making him unable to resist taking a second bite.
What kind of rich system is this? Let’s just call it the foodie system, because only a foodie understands foodies best and will reward him with such good things.
Houses and cars can be bought with RMB, but the things that cannot be bought with RMB are the most precious.
"Master Tan, you should try it too. I think if we want to promote this dish, it will cost at least a thousand!"
"One thousand is too expensive. I think nine hundred and ninety-eight is just right."
After tasting it himself, Tan Shiye said solemnly.
"Then 998. We'll limit it to ten a day, and we won't sell more than that!"
Xia Yuzhen is not a black-hearted businessman, but the pigeons are worth the price. Ten pigeons a day is only less than ten thousand yuan. It is more of a reward for old customers and also reflects Xia Ji's style.
Look, although the per capita income in our family is only 500 or 600 yuan, we are no worse off than others who have 1,500 or 1,600 yuan. If you want to treat someone to a meal or want to be lazy, just come to our place.
Xia Yu finished three squabs in front of the camera beautifully. He didn't feel greasy at all, but he was a little full.
"Okay, have you all learned how to make this delicious crispy squab? If you have, don't forget to hand it in. I'll randomly select the three fans with the highest scores and send them two squabs each so they can experience the natural delicacy produced by our large farm."
After saying that, Xia Yu ended the shooting with his unoiled little finger.
There were eight squabs in total. He ate three, and Master Tan and several chefs shared one, leaving four.
The crispy skin of the crispy pigeon can only remain crispy for 45 minutes, so it must be eaten quickly.
Xia Yu thought about it and called the company's takeaway department, asking them to send the food to Jiujiantang Villa and Shanghai Theatre Academy dormitory building in two vehicles.
Ji Yang gave the He family an order worth hundreds of millions, so he had to show his appreciation. There was no need for expensive things, only the things that were put into consideration were the best, and giving them baby pigeons was definitely the right thing to do.
He doesn't have time to see his senior sister every day, so giving her two pigeons is a way of compensating her!
Less than half an hour later, Xia Yu received calls from two people. They both praised the pigeon for being extremely delicious, but the quantity was a bit small.
Ji Yang and Xia Yu did not comment, but the senior sister was a little bit overwhelmed. It was only 998 yuan. She didn't know how many videos it took to earn so much, and she still thought it was not enough.
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