Gourmet food starts from the green leather train chef

Chapter 64 Immortal Dip
High-quality ingredients are like bugs in the gourmet world. While bringing wonderful enjoyment to diners, they can also greatly save the effort of the chef.

A qualified white-cut chicken must first have a good appearance, and the most important thing is "its oily skin", so if you use ordinary chicken, you need an extra process of oiling and coloring, but Tibetan black chicken does not need it at all. After soaking, it will show its natural oily yellow color.

This is called 'enriching the inside of the muscle, exuding the outside'; even if a healthy and beautiful girl doesn't use makeup, her skin will still be rosy like a ripe peach.

The chicken skin is oily, the chicken is tender like tofu brain, and the chicken bones are slightly bloody. If the above three points are met, it is a full-score white chicken. If this is still a Tongtianhe white chicken, it is the best in the world. Leave x164 you It doesn't matter how much you spend!

"There's nothing wrong with it. My old man can't find anything wrong just by looking at it."

Now praising Zhouzhou has almost become the living habit of Mr. Zhang Zhouxuan. After just a quick glance, this Qinxing master made a final decision, let alone the taste in the mouth. Among the three grades of 'color, aroma and taste', this dish The Tongtianhe white chopped chicken is already the first rank.

"Xiao Wu, don't say that the master didn't remind you. You have to savor this Tongtianhe white chicken. If you dare to eat ginseng fruit like Zhu Bajie, see if my old man won't break your leg!"

The old man warned his apprentice, and at the same time stretched out his chopsticks lightly, with a cautious look of lifting slowly, probing slowly, pinching Xu Jin, as if he was not eating, but more like holding his lover's face.

"Yes, I know Master."

The biggest hurdle for He Wuhuo's culinary skills has always been "lack of taste". It is obvious that the knife skills and fire skills are all first-class, but it lacks the indispensable savvy of the chef.

Where does the chef's savvy come from?Of course it comes from tasting all kinds of flavors in the world.It is often enlightened after tasting it, but he is born to eat fast, even if he becomes a chef, he can't change this problem, so he is often called a "rough embryo" by the master and senior brothers.

I have to eat slower this time!

He Wuhuo kept reminding himself, lightly picked up a piece of white chopped chicken, and slowly put it into his mouth because it was the first piece, and he wanted to eat 'white mouth', so there was no dipping sauce.

"I rely on!"

You can't blame the old man for scolding him for being crude, and for eating chicken nuggets, He Wuhuo was so excited that he swears in front of the master!

Even though he was very envious of Zhou Zhou, the little celebrity in the eyes of his master, and a little bit jealous because of it, he had to feel his conscience and admit that this white chicken was really good.

The moment he took it in, the oily chicken skin slipped off his mouth without a trace of greasy feeling, as if a piece of brocade was laid on the tip of his tongue in a logical manner. It didn't take him much effort, just a light sip, and the chicken came off When the bones are removed, and the chicken skin is bitten, the unique mellow fragrance of chicken fills the whole mouth.

So tender!
He Wuhuo could feel the gravy splashing from the chicken in his mouth, and it really burst into the mouth!But it's not the kind of 'pulp' taste.

I don't know what method Zhou Zhou used to ensure the tenderness of the chicken without producing such a bad taste, and this is precisely the most common mistake many chefs make when cooking boiled chicken.

This is a piece of extremely tender and smooth, bursting pulp in the mouth, but every bit of chicken feels very chewy and springy!
Because I ate Baizuier this time, although I couldn’t enjoy the delicious dipping sauce, it highlighted the fragrance of the chicken itself, and because this is a high-quality virgin Tibetan black chicken, there is even a hint of medicine in the aftertaste fragrant.

If the medicinal fragrance is too strong, it will become bitter, but if the medicinal fragrance is just right, it will enhance the wonderful taste of the chicken itself. He Wuhuo almost hallucinated. A scent of body.
"Pay attention to your words, what it looks like when people hear it!"

The old man glared at He Wuhuo, which made He Wuhuo tremble in fright.

"Old man, I really can't blame brother He for this. Master Zhou made this white chicken, it's so tender and fragrant.

When I was in Shanghai, I also ate the "Cantonese Cuisine Chicken King" made of Qingyuan chicken, which is the skill of a national culinary master. Compared with Master Xiao Zhou's Tongtianhe white chicken, it can be evenly matched. "

"That's right. Cantonese Chicken King Hu Lingjiu uses the dipping method, and Xiao Zhou also uses the dipping method. This method is the most savvy. Looking at the Chinese chef world, there are no more than two palms who can do this. "

The old man smiled. He actually ate it a long time ago. Zhou Zhou was able to tie with the Guangdong Province chicken king who was proud of the chickens all his life. In fact, he still took advantage of the ingredients; Qingyuan chicken does not have Chinese herbal medicine everywhere And Cordyceps sinensis can eat ah?However, at Zhou Zhou's age, he can have such insight, "certain people" can be compared to a mallet all of a sudden
Looking at his apprentice and sighing, the old man pointed to the plate of dipping sauce and said: "Xiao Zhou's dipping sauce is relatively fresh, even my old man smelled it for the first time, 'Bai Zuier' just ate it Come on, let's try this dipping sauce.

As he spoke, he picked up another piece of white-cut chicken, left three sides in the porcelain plate filled with steamed fish and soy sauce, dipped one side, and then put the whole piece into the mouth.

This is the standard way of eating at home. Eat one or two pieces of "Bai Zuier" first, so as not to be affected by the dipping sauce, so as to judge whether the white chicken is fresh and tender enough, and whether the heat is just right. If the mouth is not fresh, there is no need to eat it with dipping sauce, because there must be various high-tech in the dipping sauce.

'Bai Zui'er' is satisfied with eating, and then you can continue to try the taste changes brought about by the dipping sauce. If you are not an experienced foodie for many years, you may not understand this truth.

Unscrupulous merchants like the kind of customers who use the dipping sauce as soon as they come up, because they don’t know how to eat it, even if they serve you a leftover chicken from yesterday, you still can’t eat it, and you still spend a lot of money
"Huh? What kind of dipping sauce is this? My old man has never eaten it at Hu Lingjiu's place?"

As soon as this piece of boiled chicken with dipping sauce was in the mouth, the old man was stunned for a moment!
What is his identity?I have been old friends with Hu Lingjiu, the chicken king of Guangdong Province, for many years. What kind of chicken dipping sauce have you never tried?
What are the nine-year-old soy base that focuses on the flavor of the sauce, the fresh oyster sauce base that focuses on the fresh taste, the original fermented chicken soup base that focuses on the original flavor, and the most characteristic matsutake collard mushroom soup base in Yunnan Province. Just this white chicken, all kinds There are endless dipping sauces, and the old man is not unfamiliar with any of them!

However, Zhouzhou's "steamed fish with soy sauce base" is the only one I have ever seen in my life. It is the first time that I have tasted the unique sweetness of lake freshness in this dish of boiled chicken!

In the memory of the old man, no matter what kind of dipping sauce, the ultimate goal is to add some salty taste and multi-layered changes in taste. Unfortunately, in this process, the guest often commits the host, even if it is the most suitable fermented rice The clear chicken soup base will also cause the taste of the boiled chicken to become too thick due to the addition of clear chicken soup, but it will lose some lightness.

But Zhouzhou's dipping sauce is completely different. It clearly tastes like fresh lake, but it is clearly incompatible with the original taste of the white chicken.

When he continued to chew, this barrier slowly and silently melted away. The delicacy of lake freshness was perfectly integrated with the original taste of boiled chicken, which suddenly multiplied the original soft and faint chicken aroma, and hit it hard To his full taste buds, he once again completed a taste burst! '

"What kind of fairy dip is this! Is it another new thing developed by Xiao Zhou?"

The old man almost yelled out like his apprentice, 'Damn it! ', fortunately, he was well-trained, and he swallowed it abruptly, but he couldn't help but praise loudly.

This kid Zhou Zhou is really hard for him to see through.
If this Tongtianhe white chopped chicken is added with this fairy sauce, it is estimated that Lao Hu will only be able to be called the king in Guangdong Province in his life, because once he leaves Guangdong Province, he will be shorter than Zhouzhou!
(End of this chapter)