Chapter 121 Don’t underestimate the power of chicken 2
"The above is the lineup of our professional judges. These are all leaders in the food industry. As for the dishes made by the two parties, who can win their favor? Please wait and see!" The host said the script conscientiously.
word.
As the bell rang, the game officially kicked off.
Yu Jian likes to eat chicken very much. Pig and mutton have a strong taste, and beef was a forbidden item during the Tang Dynasty. She is very obsessed with chicken dishes.
From chicken minced soup to chicken pine soup, she cooked different meals for several days, and even the chef praised her greatly.
But this time, what she was going to make was the dish she saw in "The Record of Juyuan" last night, and its name was: Immortal Cake.
Looking for immortality in the immortal way, how difficult it is to live forever.
Throughout the ages, princes, generals and ministers have been fearful of death, so Buddhism has waxed and waned, resulting in many strange and strange things.
The program crew spent a lot of money on ingredients. They found many varieties of chickens, and when they were pushed out on the cart, the crowd was excited.
Who would have known that when the black cloth was pulled, there would be chicken heads swarming inside, and the sound of "clucking" would be heard all over the place?
Yu Jian walked around the cage, opened it, and touched a strange-looking chicken with quick eyes and hands. It had yellow feathers, a yellow beak, and yellow shins. It also had a crest, a beard, hairy legs, and five toes in the air.
Flapping vigorously.
"Beijing oil chicken." Jin Changguo said slowly, nodding along with Wang Song, vice president of the Beijing Food Association, "It is said that this oil chicken is so delicious that even Cixi never forgot it after eating it."
Wang Song echoed from the side: "That's because the chef's skills are good." His expression showed contempt for the two people on the stage. He was over sixty years old and a well-known figure in the capital's gourmet circles. The two young people on the stage, one
What kind of delicious food can a twenty-year-old, who looks younger and still a girl, make?
Do they know what good food is?
People who have the same idea as him include Zhou Yuanzhou, the owner of the largest Wangfu Restaurant in the capital. He is the sixth acting agent of the Zhou family and now controls all the economic lifelines of the Wangfu Group. If he stamps his feet, the food circle in the capital will be ruined.
It had to be shaken three times.
Although Yu's Restaurant, like Wangfu Restaurant, serves Chinese food, Zhou Yuanzhou still doesn't take it seriously. His group covers all corners of food, from breeding and distribution to semi-finished products and restaurants.
A complete giant supply chain.
How can Yujia Restaurant compare with him? Relying on its little popularity online?
Zhou Yuanzhou thought jealously, huh, it's not as well-known as their Wangfu Restaurant.
And the little girl in front of me is said to be still in college. She is just a girl, but she still wants to occupy a place in the culinary circle.
It's simply wishful thinking.
Yu Jian didn't know how messy the people below were. She was touching Youji's body bit by bit.
This chicken weighs about 5 pounds, has thick breasts, strong wings, plump wings, and bright and powerful eyes.
"It's useless to look at me. I'll let you get off the pot with dignity later and continue to amaze everyone." Yu Jian flicked the rooster's comb and murmured to herself.
The butchering process was a bit bloody. Yu Jian went to the backstage and took out the fat and white chicken after cleaning it. She patted the strong chicken breasts and said, "Sure enough, I have trained myself on the tendons."
Tang Yuan, who cast a distant glance, tightened his chest unconsciously and shrank back.
What Tang Yuan is going to make is an innovative dish called Mango Yogurt Curry Chicken. Only take the chicken legs and breasts from the whole chicken and marinate them with salt and pepper.
Heat oil in a pot, first add chopped onion and minced garlic and stir-fry until fragrant, then add chicken into it, skin side down, and fry until both sides are browned.
At this time, add a handful of fresh onions and stir-fry, add butter and melt it. At this time, a rich milk aroma gradually fills the studio.
Li Xiang swallowed his saliva and said to the fans around him who were also small bosses: "The taste of Western food is overbearing."
Fans were also wiping their saliva, with complex expressions: "Why is the little boss always tinkering with that chicken? Chef Tang is almost finished cooking it."
Of course...not that fast.
The butter was mixed into the chicken, allowing fine milk-yellow foam to appear around the chicken. Tang Yuan continued to add the curry cubes, added water and stirred slowly. The curry cubes and water merged together, and the soup turned into a beautiful golden color.
yellow.
Chef Tang took out the green mangos from the basket, peeled them, cut them into thin long slices, sprinkled them with salt, mixed them with basil leaves, slowly poured them into the bubbling stewed chicken, and closed the lid.
Continue to simmer over low heat.
While waiting, his eyes glanced at Yu Jian opposite.
She is cutting chicken pieces.
Immortal pork belly, the original meaning of pork belly is to cut the meat into pieces. Do not chop, as the texture of the chicken will be destroyed and broken bones will be produced during the process. When cutting, follow the bones of the chicken body and slowly take out the bones.
Only the tender meat remains.
It's quite a bit like a chef trying to solve a cow's problem.
The process of carving the chicken took a long time, and she was a little annoyed. The long and comfortable life had made her unfamiliar with her skills, so she had to contact multiple people.
After a while, the whole chicken's bones and flesh were separated, but the chicken skeleton was still in the shape of a complete chicken.
"This is impossible!" Wang Song stood up from his chair, his face full of shock. This technique of removing meat and removing bones has only appeared in legends. How could this yellow-haired girl do it?
He must have seen it wrong!
Some viewers couldn't believe it. They grabbed the hands of others and were so shocked that they could not speak coherently: "She... did she... take out all the chicken bones? Am I right?"
Others were also stunned: "I guess... you read it right."
I can't believe it, either.
It's so amazing...
The chicken needs to be cut into different sizes according to the parts. The chicken breasts should be thin so that they are tasty, and the chicken legs should be thick and tender. Yu Jian buried her head and processed the chickens one by one according to the techniques in her memory, put them in a basin, and started
pickled.
First, apply a light layer of coarse salt to the chicken, then pour in a little white wine to remove the fishy smell, and finally Yu Jian's secret sauce. She scooped out a small spoonful of it from the jar, golden brown.
The soup flows into the chicken.
While Tang Yuan was paying attention to Yu Jian, Yu Jian was also observing him.
The stewing method of Western food is similar to that of Chinese food. Using goat's milk to stew chicken was not a miracle in ancient times.
But since Immortal Pork can be called an Immortal, it has the effect of turning a pot of clear water into white soup.
This dish was originally invented by Taoist priests. The Taoist secret technique is actually the emulsification effect of water and oil. Yu Jian is also a scholar after all. This could be used to fool people in the past, but it is an easy-to-understand truth in modern times.
Heat up the oil and fry the chicken until fragrant, then fry the chicken until the skin turns brown. Then pour in the steaming boiling water, cover and simmer on high.
An aroma that is different from the aroma of milk gradually overflows from the stew pot. Although this aroma is light, it lingers around the tip of everyone's nose. It does not dissipate for a long time, and has a tendency to become stronger and stronger...