In what age are you still traveling through the main god space.?

Chapter 339 Northern Anhui Ground Pot Chicken

In the world where Tang Yan grew up, some provinces were in bulk.

Such as Jiangsu, such as Anhui.

Jiangsu's Thirteen Taibao are all well known, but Anhui's bulk is rarely known.

There is a big difference in the diet between northern Anhui, central Anhui and southern Anhui. For example, Hui cuisine, a cuisine that belongs to the area around Huizhou in southern Anhui, for people from northern Anhui, if they don’t go to other places, they may not be able to eat it more than once in their lifetime.

For Anhui people, smelly mandarin fish is not a specialty of Anhui, but can only be regarded as a specialty of Huizhou.

Mandarin fish is delicious even if it is steamed! It’s very difficult to make something delicious!

Wanbei integrates the styles of Shandong and Henan and forms its own food style based on Shandong cuisine techniques. Although the dishes are rougher than Anhui cuisine, they still taste great.

Ground pot chicken is a popular way of eating throughout northern Anhui and even northern Jiangsu. (Actually, the eating habits and accent of northern Jiangsu are similar to those of northern Anhui.)

Tang Yan picked a free-range old rooster, chopped it into pieces, cleaned it and set it aside. He also prepared onions, ginger, garlic, red pepper, cinnamon, star anise, and bay leaves.

If you follow the home version, heat the oil in a pan, add onion, ginger, garlic, pepper, cinnamon, etc. and stir-fry, then add bean paste or soybean paste and stir-fry until fragrant.

Then put the chicken pieces in and stir-fry, then add rice wine, dark soy sauce, light soy sauce, oil, salt, etc.

When it's almost done, just add water. After simmering for about ten minutes, you can add green peppers, then cut the rolled dough into small pieces and put it on the pot.

Once the dough is cooked, the dish will be ready. When serving, you can serve the entire pot. You can also take off the dough and put it on a plate, and put the chicken on a plate.

This dish is actually braised chicken nuggets + dough. In the past, it was made in a pot in rural areas. There were buns and rice dumplings on the side of the pot, so it was called ground pot chicken.

You can’t do that now if you’re feeding the judges.

Because Nangong Wentian, an old man, is serious about cooking, the judges have already mastered it. The judges must choose the next dish that looks good and looks like a serious dish to taste.

Therefore, these contestants tacitly show their skills and the dishes they make must be very beautiful.

Tang Yan thought for a moment, then grabbed a few handfuls of peppercorns, a handful of cinnamon bark, a handful of star anise, and a handful of fragrant leaves, and boiled them in a small pot until a dark soup came out.

"What are you doing?" Bai Haocang was puzzled. You don't look like you are cooking ground-pot chicken. It's like boiling Chinese medicine.

"When we cook Chinese food, we pay attention to the fact that the flavor of the aniseed ingredients cannot overpower the flavor of the meat, otherwise the dish will be considered a failure." Tang Yan explained as he set up the oil pan and prepared to start cooking.

"why?"

"Because the aniseed flavor is a supplement to remove the fishy smell and add flavor to the meat. You don't eat it just to eat the aniseed flavor. You have to know that if the flavor is too much, it will become smelly."

This Bai Haocang really knows that many perfume concentrates are smelly, but they become very fragrant once diluted.

Tang Yan poured hot oil into the pot, added onions, ginger, garlic, dried chili peppers and bean paste. After frying the red oil, he added the cut chicken pieces.

Bai Haocang could see clearly that it was normal at this point. He saw Tang Yan holding the boiled black spice juice, pouring it all in, and then sprinkled in a handful of salt.

That salt is like free money!

"Can this be eaten?" Bai Haocang asked.

"It's okay, it's just a bit salty and the aniseed taste is a bit strong." The lounge chair took another red bottle and squeezed out a little red liquid.

"This is?"

"Chili pepper essence. The so-called salty and 30% flavor, spicy to 100%! A little spicy is better!" Tang Yan said.

"..." You are afraid that the judges will not react after eating!

After a stir-fry meal, it actually looked decent. It looked much better than the previous dark Indian cuisine!

Add some water and simmer for a while. Tang Yan rolled out some more dough, spread it in the chicken stew pot, and then covered the pot.

"Just leave the rest to time!"

"Is this enough? Can it be eaten?" Bai Haocang said.

"Anyway, the judges are not for us to eat."

"You're right!" Bai Haocang nodded. The judges' confused expressions when they ate their Indian food just now could become emoticons!

Eating shit is not scary. What is scary is eating shit even though you know it is shit. Just like most workers!

The other three players also showed their talents.

Chen Laoxie, a master of knife skills, really has two brushes. He cut a chicken from the neck, and then took out all the bones of the chicken. Then stuff the fried sea cucumber, scallops, dried tofu, fish maw, etc. into the belly of the chicken. After sewing it up, put it in the chicken soup and steam it for twenty minutes.

This is a very difficult banquet dish called "Bazhen Bag Chicken".

Brother Li San is much more crude. After frying a carp until both sides are golden, he adds onion, ginger, garlic, soybean paste, cooking wine, and dark soy sauce, stir-fry until fragrant, then adds water, and finally adds tofu and vermicelli.

This is the famous Northeastern dish "Demoli Fish Stew". Demoli is a place name, and this dish can also be called braised fish, stewed tofu and vermicelli.

Nangong Wentian did something even more incredible. He took out the bones and internal organs of a large yellow croaker from the fish's mouth. Stir-fry shark's fin, ham, abalone, scallops, sea rice, and pumpkin puree with shrimp oil to make a soup, then pour it into the yellow croaker belly.

Finally, it is steamed in a pot, and it is called "Yellow Croaker in Soup".

It can be said that all four of them are serious about cooking! Just in terms of appearance, it's extraordinary.

As for the taste, it depends on how the judges choose.

"Wow~" When the time was almost up, the host popped out from nowhere. Looking at the dishes of each contestant, he couldn't help but sigh:

"I've hosted more than a hundred fucking competitions, and I've never seen such an awesome dish!"

"Compared to this, the previous "King of Chefs" was really weak!"

"Hey~~" The audience has never seen such a complicated dish before, especially the "Bazhen Bag Chicken". If I read it right, the contestants stuffed strange things into the belly of the chicken.

"The third round of today's knockout competition will begin. At the end of this round, we will decide who will advance to the next round!"

"Failed contestants, don't be discouraged! We also have a resurrection contest in the auditions. After all, we can't let the contestants' points go to waste!"

"The first dish is Chen Laoxie's "Bazhen Bag Chicken"! The soup is clear in color and fragrant. The contestants are in for a treat!"

"The second dish is Li Sange's "Demoli Fish Stew"! At first glance, Li Sange looks like a fellow from the Northeast, first the guns and then the fish stew!"

"The third dish is Tang Yan's "Northern Anhui Ground Pot Chicken"! Hmm, it looks pretty good. By the way, today's contestants are all from the north!"

"The fourth and third dish is Nangong Wentian's "Yellow Croaker in Soup"! I have eaten this dish before, and it only costs 88 points! Now the judges don't ask for any points, so you can eat it for free!"

"It is really……"

"So happy!"

Fortunately, the judges couldn't hear what the host said, otherwise they might have thrown something in the host's face!

　quack!

　　

　

(End of this chapter)