Food: Random stalls, customers chase me all over the country

Chapter 564 - A Show of Skill, Geleshan Spicy Chicken

"Oh, the aroma of meat is so strong."

"Who says it isn't? I'm getting hungry just by smelling it."

"How much fragrance is put into this?"

"No way? I smell the aroma of meat, just like the smell of stewed meat at home when we were kids."

"Now that you mention it, I think so too. I miss this smell so much."

The aunties who were preparing to buy food for their children could not help but start commenting when they smelled the rich and delicious aroma of stewed pork ribs and beans.

The taste of food can basically be reflected in its smell, especially stewed meat. The quality of the meat can be easily revealed once the smell of the meat comes out.

The kind of meat that needs a lot of seasoning to cover up the smell of meat is definitely not good meat, at least not fresh meat.

The ribs Wang Fan used were ordinary fresh ribs sold in the vegetable market, but the baked pepper powder brought the meat's aroma to a whole new level.

Sichuan pepper and aniseed, two seasonings with extremely penetrating smells, make the meaty flavor of the ribs become quite aggressive.

It instantly killed all the nearby grandpas and aunts, as well as the aunt who had just returned from shopping.

Wang Fan smelled the food, added salt to the pot, and poured the beans back into the pot. The greasy green beans were spread on top of the meat. At this time, the aroma of the meat had already come out. When the beans were stewed, they would absorb the rich aroma of the meat, and when they were finally stewed, they would taste better than the meat.

After pouring the beans into the pot, Wang Fan did not cover the pot. The beans were originally stewed, and if the lid was covered, it would be called braising the beans. Not only would the taste change, but the beans would also turn yellow.

"Clap clap clap..."

Wang Fan ruthlessly smashed the plump, white garlic cloves, and left them on the chopping board without caring about them. He poured some sugar color fried in another pot into the pot, and after stirring it, the color became a little reddish.

The iron spoon scooped the soup from the pot and placed it on the beans, then flipped it over. The slightly reddish soup flowed down, fell on the beans, and then flowed back into the pot, but some of the sticky soup still hung on the beans.

Seeing this effect, Wang Fan picked up the chopping board and swept all the garlic on the chopping board into the pot. Then he shook the large iron pot slightly while gently stirring the ribs and beans in the pot.

It wasn't long before the garlic aroma began to come out. Wang Fan turned off the fire, took the thermos bucket and poured the meat and beans in the pot into it.

Some dishes must be eaten while hot, but some dishes will become more flavorful and taste better if they are left for a while. Pork ribs stewed with green beans is one of them.

After cleaning the pot, he started to stir-fry the dry cauliflower. The onions and garlic in another pot were already sautéed. Wang Fan pushed the pork belly on the wall of the pot back to the bottom of the pot. The slightly golden pork belly and the slightly burnt onions and garlic merged again, exchanging each other's aroma.

He turned down the heat, and the moment a large spoonful of red pickled pepper sauce was put into the pot, Wang Fan turned the heat back to high.

The bright red pickled pepper sauce dyed all the ingredients in the pot bright red almost instantly, and the strong aroma of meat was also mixed with the aroma of pickled peppers.

This is one thing after another. The aroma of stewed pork ribs is still lingering, and the aroma of stir-fried pork belly with pickled pepper sauce joins the battle.

After a series of punches, the people around him had no interest in talking at all.

Staring at the delicious food in the pot and swallowing saliva continuously is the ultimate affirmation of a chef's cooking skills.

This is far more real than saying things like "absolutely amazing", "too amazing", "so delicious".

Pour a pot of celery into the pot, then stir-fry the beauty pepper, chili pepper, ham sausage, and green garlic, season and add a spoonful of broth to finish it all.

Pick up the pot, divide half of the fried base ingredients into another pot, put cauliflower into that pot, and pour potatoes back into this pot. The dry pot cauliflower and dry pot potato slices are directly served in two pots.

The other pot has already been heated up. Put the base ingredients and cauliflower in and stir-fry them, then pour some soy sauce in.

Stir-fry again and pour in a little soy sauce, until it has been poured three times, so that every cauliflower is evenly filled with the aroma of soy sauce.

The potato slices have been fried, so just stir-fry them briefly in the pan. Then scoop a large spoonful of the dry ingredients that Wang Fan had prepared in advance into the pan, and finally add a handful of green garlic, a little light soy sauce, shake and stir evenly, and this pot of dry-pan potato slices is ready to be served.

The dry pot cauliflower didn't take long to cook. When the cauliflower was almost soft but still slightly crispy, Wang Fan decisively turned off the fire and filled the bucket. The originally empty thermos bucket was filled with three dishes in an instant. His efficiency was very high.

Brother Gang was not idle either. He had already washed the pot. The big muscular guy walked over and started washing the pot. It looked very interesting.

Wang Fan is preparing to make spicy chicken.

One of the representative dishes of Wudu Jianghu cuisine is Geleshan Spicy Chicken.

This dish has neither a history of a thousand years nor a history of a hundred years. The most common saying is that it appeared around 86. However, this did not prevent it from becoming popular all over the country with its unique taste and rich aroma.

After skillfully using the heat and oil temperature, the fragrance and taste of chili and Sichuan pepper are brought to the extreme, combined with the tender and less fat of the young chicken, it ignites people's taste buds.

The chicken is freshly chopped by the chicken shop owner, and all of it is chopped into small pieces about 2 cm in size. You can still see bright red blood in the fresh chicken pieces.

There are three kinds of peppers. The dry millet peppers from Hunan provide spiciness, the Wudu Shizhu red adds spicy flavor, and the Neihuang new generation provides color and aroma. The three kinds of peppers have been pre-mixed in a ratio of 1:2:3, and the pepper seeds in the pepper skin have been removed in advance.

The Sichuan peppercorns are Dahongpao peppercorns, which have a stronger numbing flavor and a longer-lasting fragrance, and are not easy to burn even at high oil temperatures.

After everything was ready, Wang Fan started making it.

Different from the Western style of cooking that can be done calmly and elegantly while listening to a symphony, the cuisine of Fog City Jianghu emphasizes individuality, boldness, untidyness and grandeur. Whether it is the food or the preparation process, elegance is never the goal.

Add a lot of oil, stir-fry the onion, ginger and spices, Wang Fan silently put on a mask and goggles, and then put the chili peppers that almost filled half the pot into the pot.

The oil temperature at 60% will make the peppers crispy but not mushy. Under the influence of the oil temperature, the three types of peppers will begin to release their capsaicin.

If you were to choose an ingredient that can best penetrate the taste buds of people in the Fog City, it would definitely be chili peppers. The rich, hot, spicy and extremely fragrant spicy taste makes every Fog City person around you intoxicated and greedily take a deep breath.

"Cough cough cough..."

How many outsiders, except for those from a few provinces and cities, could stand the spectacle? The spiciness of the chili peppers made them cough uncontrollably and they fled the market.

Not to mention them, even Wang Fan, wearing an N95 mask and goggles, couldn't stand the spiciness. How can those who don't often eat spicy food stand it?
The locals, however, were completely unfazed, instead being completely captivated by the rich chili aroma. "This aroma is so authentic! This spicy chicken is absolutely delicious! I love it!"

"Authentic, absolutely authentic Geleshan spicy chicken. You can tell the chilies are from different varieties. It's hard to find such exquisite dishes in small restaurants these days."

"No wonder my kids insisted I come over to buy some food to take home. I can tell it's something special just by smelling it."

"I brought my daughter the meal he cooked yesterday at noon. Wow, she was once a nobody, but she suddenly became the most popular person in the class. Everyone was rushing to exchange food with her. My daughter was so happy that I had to bring her another portion today."

"Oh baby, this fragrance makes my mouth water, and it seems like it will burst at any second."

"Brother, if I hadn't seen the drool at the corner of your mouth, I would have believed what you said."

So delicious!
The oil temperature for frying chili peppers is extremely high. It cannot be lower than 150 degrees, otherwise the aroma of the chili peppers cannot be fully released. It cannot be higher than 160 degrees either, otherwise the chili peppers will inevitably have a burnt smell.

Under Wang Fan's superb fire and temperature control techniques, the three kinds of peppers show everything they have.

The rich and pure fragrance without any unnecessary smell is so tempting that it hooks you to the core.

Especially for people like us who have been eating spicy food since childhood, this is a temptation that goes straight to their DNA.

At this time, all the peppers in the pot had turned brown. Wang Fan picked up the bowl containing the chicken and poured it into the pot. Then he began to stir-fry without stopping, and occasionally controlled the heat with his hands.

Chicken also has very high requirements for oil temperature. If the oil temperature is low, the chicken will become soft, and if the oil temperature is high, the pepper will be affected. Balancing the oil temperature at the moment the chicken is put into the pot is the key to affecting the final result of the dish.

But this is something that only the experts among the experts can see. Masters who have not reached the top of the pyramid cannot see the amazingness of Wang Fan's move at all, let alone ordinary people.

But achieving this amazing step is not meaningless. It is the perfect heat that creates the rich and irresistible meat aroma.

As soon as the extremely rich aroma was released, everyone's attention was drawn to the pot.

"Oh my goodness, it smells so good right after I started frying it?"

"I've never felt this way before. I feel like I'm going to die here if I don't have this spicy chicken today."

"Is this the strength of the strongest wild gourmet boss? This must be as high as several floors."

"Bullshit! This is at least as high as Yintiao Ridge! I've tried this dish in almost every restaurant in Wudu, big and small, and I've never been so impressed. And they use regular chicken! Not the naturally fragrant pheasant. They've mastered the cooking technique and cooking to perfection! And the best part is, it only costs 15 yuan..."

"No, I can't stand it. My mom asked me why I was looking up at the ceiling at a 45-degree angle. I could only say that if I didn't look up, my saliva would definitely flow out."

When Wang Fan saw that the chicken pieces in the pot had almost turned white and the meat pieces had shrunk slightly, he poured the Dahongpao peppercorns into the pot.

Sichuan peppercorns cannot be heated in oil for a long time, otherwise they will easily become bitter. Salt cannot be added to the oil pan, otherwise they will easily become charred. The seasoning and base flavor basically rely on soy sauce.

He wrapped a corner of the iron pan with a rag and began to shake it slowly, stirring it gently with an iron spoon. After a spoonful of soy sauce entered the pan, Wang Fan shook it hard and pushed the iron spoon in his hand along the way. All the ingredients in the pan instantly drew a beautiful red arc.

This operation shocked Brother Gang who was standing by.

I've seen people flipping a wok before, but I've never seen such a big wok with so many ingredients flipped! And the point is, they do it so well!
I knew that Brother Wang had good physical strength, but I didn't expect it to be so good.

The chili peppers, peppercorns and chicken pieces in the pot are mixed together and flipped in a wonderful rhythm. The dark red oil keeps chasing after the ingredients and finally falls back into the pot.

The aroma of the soy sauce is stimulated by the high oil temperature and is then absorbed into the chicken through this operation.

Experts will be surprised when they see the details, but laymen will just watch the excitement and it will provide emotional value.

"666, I feel like this pot of ingredients is heavier than me. Does this mean Boss Wang can toss me around in his hands?"

"Boss Wang, I have to give you 82 points for this operation. The remaining 18 points will be given to you in the form of 666. I am not afraid that you will become proud."

"If I had this skill, I would go to the square and stir the wok every day."

"This should be Boss Wang's first time showing off his flipping skills. Wow, the curve is more powerful than a rainbow."

"It's so magical, it feels like a cartoon. Is this really something that can be performed in real life?"

Wang Fan did not deliberately show off his skills. All his techniques were used to present perfect dishes. He did this simply because he had to.

The purpose of tossing the spoon is to ensure that the dishes are heated and seasoned evenly, while also ensuring the integrity of the ingredients. The peppers are very crispy after being fried at high temperature, and it is easy to break them all up with an iron spoon. This tossing can retain the integrity of the peppers as much as possible.

Flipping the wok is nothing more than pushing forward, throwing up, and pulling back. It is not difficult to learn, but it takes a lot of hard work to practice to achieve different effects according to different ingredients and different methods.

After smelling the rich aroma reaching its peak, Wang Fan decisively turned off the fire. This time, he did not put the dish into the thermos, but poured it directly onto the iron plate.

A handful of MSG was sprinkled evenly, and when it came into contact with the peppers and chicken pieces, it stuck to them, making it look like a few grains of frost and snow.

Finally, sprinkle a handful of chopped green onions, and this pot of authentic Geleshan spicy chicken is officially ready.

The last dish, stir-fried bamboo shoots with meat, was much simpler. It was done in less than a minute by stir-frying over high heat, but the people around him didn't notice Wang Fan's subsequent actions at all. All their attention was still on the spicy chicken.

The brown peppers are like burning flames, as passionate and unrestrained as most people in the foggy city, and exude a rich aroma.

The golden chicken pieces are shrunk into small pieces, crispy on the outside and tender on the inside, with a golden color. They are like treasures hidden in the chili peppers, or like they are playing a game of hide-and-seek with diners.

While it is visually tempting, it also continuously releases a rich burnt aroma.

The aroma of peppercorns, chili peppers, and chicken surrounded everyone as if it were free, and even went straight to everyone's crown.

The true 8D surround-sound temptation complements the 8D magical city of Fog City.

(End of this chapter)