Prehistoric World Live Room System

Chapter 36

"It turned out to be 'De'!" Someone exclaimed.

"Thank you sir, I understand what you mean." Fang Lin was full of admiration, sir.

"There is the last dish, Dezhou Braised Chicken. I must watch it carefully, study hard, and take notes." Someone said.

"Yes, yes, you must study hard."

There was chaos in the live broadcast room, and Xiao Xuan was asked to start cooking the last dish.

Facing the enthusiastic demands of these audiences, he could only shake his head helplessly, "Okay, okay, I'll do it now."

While preparing materials, Xiao Xuan told the audience in the live broadcast room about the history of Dezhou Braised Chicken, and gave them a little popular science.

"Dezhou grilled chicken evolved from roast chicken, and its founder is Mr. Han Shigong. According to the records of "DZ City Chronicle" and "Dezhou Literature and History": Han Ji is the first home of Dezhou five-spice boneless grilled chicken, produced in 1616 AD (Ming Wanli 43rd year), it has been passed down from generation to generation.”

"Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and stayed in Dezhou. He asked Han's family to cook grilled chicken and taste it. Afterwards, Longyan was very happy and praised it as "a wonderful food". After that, it was a tribute to the court. The old gentleman summed up the experience of making grilled chicken for generations in the Han family, and produced the "five-spice boneless grilled chicken" with a unique flavor. It is customary in the society to call Mr. Han Shigong the first generation master of grilled chicken."

"At the beginning of the 1911th century, roast chicken operators in Dezhou sprung up like bamboo shoots after a spring rain. There were many famous shops competing with each other, and they all worked hard on quality. Hou Baoqing, the owner of "Baolanzhai", began to study carefully, and made roast chicken, stewed chicken and sauce. On the basis of chicken, according to the cooking methods of grilled elbow and grilled beef, the grilled chicken production technology was created. By [-], Han Shigong, the shopkeeper of the time-honored Deshunzhai roast chicken shop in Dezhou, improved the traditional technology and formula, Added many traditional Chinese medicines that invigorate the spleen and appetizers, and combined with Hou Baoqing's experience in making roasted and grilled chickens, he added the methods of frying, smoking, marinating and roasting chickens, not only considering local customs, but also taking into account the tastes of the north and the south. After the first trial production, the "five-spice boneless grilled chicken" was finally produced. Later, after continuous changes in the method, it was finally called Dezhou grilled chicken."

"Anchor, don't you think you've brought this Texas braised chicken countless years earlier?"

"That's right, the anchor, tampering with history."

"Violation of the law of time is a felony."

"Anchor, be careful when lightning strikes you."

"It's just a dish, it shouldn't be possible!" Someone said.

"We were just kidding."

"Haha, stop making trouble, and watch me cook!" Xiao Xuan said with a smile, at this time he had already prepared the ingredients.

"First of all, what I make is the traditional five-spice grilled chicken. The materials that need to be used are the main ingredients: 1000 grams of chicken, accessories: 10 grams of mushrooms, 5 grams of cinnamon, 5 grams of cloves, 5 grams of peppercorns, 5 grams of tangerine peel, sand 5 grams of kernels, 5 grams of cardamom, 5 grams of sand ginger, 5 grams of star anise, 5 grams of fennel seeds [cumin seeds], 5 grams of Angelica dahurica Seasoning: 5 grams of ginger, 200 grams of soy sauce, 15 grams of salt, 50 grams of maltose, peanut oil 300 grams"

"This is a type of SD dish, which is mainly suitable for teenagers. Its function is to nourish the body and nourish the body, tonify the Qi and blood, and to strengthen the spleen and appetizer."

"The production method can be roughly divided into three steps, which are: 1. Slaughter the live chicken under the neck and remove the feathers, peel off the old skin on the feet, cut a 3.3 cm long knife horizontally under the belly of the chicken near the buttocks, and take out the internal organs , esophagus, cut off the buttocks and rinse with clean water, insert the left wing of the chicken from the knife edge under the neck, make the tip of the wing protrude from the inner side of the mouth, pin it on the back of the chicken, and pin the right wing of the chicken on the back of the chicken Then use the back of the knife to break off the two femurs lightly and cross them, insert the two claws into the lower abdomen, and dry the water."

"2. Add 250 grams of caramel sugar and water, mix thoroughly, and spread evenly on the chicken. Put peanut oil in the pot, and when it is [-]% hot on medium heat, deep-fry the chicken until it is golden brown, remove it, and drain the oil."

"3. Put the fried chicken into the pot, add water (it is better to cover the chicken), add medicine package (namely cinnamon, clove, pepper, tangerine peel, amomum, grass cardamom, kaempferen, aniseed, cumin , Angelica dahurica), ginger (lightly patted with a knife), refined salt, mushrooms, soy sauce, press the chicken with iron chopsticks, bring to a boil on high heat, skim off the foam, move to simmer on low heat and simmer (keep boiling but not open, do not boil), until the chicken is crispy and rotten, the cooking time should be determined according to different seasons and the tenderness of the chicken, do not damage the skin of the chicken when scooping up the chicken, which will affect the appearance, and the original soup of the chicken can be reserved for the next cooking of the chicken When you continue to use it, the chicken flavor will be more mellow."

"Technical Tips When cooking chicken, after the high heat is boiled, it should be moved to a low heat immediately and keep the stewed soup slightly boiling. The heat should not be too high, otherwise the chicken will be boiled into mud and the shape will not be good; It should not be too hot or too cold, as it is not easy to pull out the fine hairs if it is too hot. The color will turn white after frying, and the color will be unsightly after frying if the water temperature is too cold. Crispy and rotten, but the old chicken is not cooked enough to affect its flavor. The color of the dish is golden yellow and reddish, bright, the skin and meat are red and white, and the meat is fresh and tender."

Xiao Xuan talked while cooking, as if he turned himself into a cooking teacher, practicing by himself.

"Watching the anchor cook is a kind of enjoyment." Someone said in the live broadcast room.

"Yeah, I want to eat just looking at it."

"Why is it not good, I can't wait any longer."

"That's right, how long do we have to wait?"

"Anchor, why don't we try the real sea bream land first!" someone suggested.

"Yes, yes, let's serve this dish to Houtu first."

They all looked anxious, Xiao Xuan couldn't help but shook his head, "I really convinced you."

Gently picking up the plate containing the real sea bream mainland, Xiao Xuan walked in front of Houtu.

"Come on, Houtu, have a taste of how this fish tastes."

Houtu raised his head slightly, "So it's just a fish! Oh, then I'll try it."

Picking up the chopsticks, Houtu gently reaches for the sea bream on the plate.

"Wait." At this moment, Xiao Xuan said suddenly.

"What's the matter?" Hou Tu was slightly taken aback, and the hand holding the chopsticks stopped in mid-air involuntarily.

"This fish is eaten like this." Xiao Xuan swung two strokes of energy, and cut off the thin thread that was almost invisible to the naked eye from both sides at the same time.

"This......."

"It's hard to say, he can really do it like in the cartoon..."

"If that's the case, I can't even imagine it."

"This knife skill is too good."

"What are you talking about? Why can't I understand at all?" Someone asked.

"Yes, please explain!"

"What the hell is going on here? What are you talking about?"

"I can't understand what you're talking about at all."

"I don't know, just wait and read."

"Guaranteed to surprise you!"

"This is?"

As the silk thread broke, Houtu looked at everything in front of him in surprise. He thought it was just an ordinary sea bream, but he didn't expect it to emit a faint light.

As the light continued to spread, the entire body of the fish slowly unfolded like a fan, forming a strange, rooster-like pattern.

"What?" Someone in the studio was taken aback.

"It turned out to be a map of mainland China."

"It's simply unbelievable, this knife skill is amazing!"

“It’s incredible that it’s China.”

"You made the sea bream look like mainland China, the anchor, you are too good."

"Yeah, I now understand why they were so surprised."

"From now on, I will be a fan of the anchor for life."

"I can't wait to try it."

"There are four regions in the southeast, northwest, and four flavors. I can't wait to think about it."

Everyone in the live broadcast room began to taste in the simulation function.

"It's so delicious, it's unbelievable."

"Four regions, four flavors, how did you do it?" Houtu was quite surprised, she asked Xiao Xuan.

"Also, what exactly does this pattern mean? I don't believe that the pattern you have spent so much effort carving out has no meaning."

Xiao Xuan looked at her quietly, "Actually, it's nothing, it's just that I put a little more thought into the knife work."

"Oh?" Houtu smiled slightly, "Then, what about the pattern?"

Houtu also looked at Xiao Xuan, the sea breeze blowing through her hair made her look so moving.

"That pattern!" Speaking of this, Xiao Xuan was recalled.

"That pattern is the hometown where I was born." He said slowly, "It does not occupy a large area, but the people there have a big heart. It is not ancient, but the culture he was born is endless."

"I was born there, I grew up there, it is my only hometown, my eternal homeland."

"One day, I will definitely return there. At that time, I only hope that he will remain the same, and those people will be the same as before."

"We can continue to quarrel internally, but we will never allow outsiders to say that we are not."

"There, it's called Huaxia."

"Those who offend my Huaxia prestige will be punished even if they are far away!"

Perhaps when it comes to emotion, Xiao Xuan's eyes are full of love and nostalgia for his hometown.Everyone thinks that time-traveling is good, and after time-traveling, they can start a new life.

However, whether it is good or bad after time travel, I am afraid that only the time traveler knows in his own heart.Everyone knows that when you are alone in an unfamiliar environment, you will feel panic, fear, anxiety and other negative emotions in your heart.This is the case in different cities on the earth, let alone in another world?
Everyone has relatives and friends, and people who they miss.Alone in a lonely world, with no relatives, how many people know the hesitation in my heart?The sufferings and tribulations experienced are nothing more than human nature to survive.

If we can't change life, then the only thing we can do is to adapt to life.And surviving is the first priority.Without survival, there is nothing. Only by living can we have the opportunity to change ourselves.

To comfort his soul, to accept and adapt to new things, this is what Xiao Xuan did, and he can only do so.Most of the traversers have achieved extraordinary achievements. In his opinion, the most important thing is that he has gone through the deepest level of his heart. He has seen his nature clearly, and he has undergone tremendous changes before he can succeed.

　I'm busy, sorry!

　　
　
(End of this chapter)