v2 Chapter 167： Tile Altar Chicken

After carving the last fox, Freddie, Jiang Feng put down the white radish and knife.

All the characters in Pig Peggy's appearance have been neatly placed on the chopping board, and the race time has passed an hour and a half. The chicken cooking time is much longer than the pigeons. Jiang Feng got close to the steamer and smelled it. It feels almost the same.

Turn on the heat and use the chicken soup to make the tartar sauce.

Three minutes later, the Babao chicken came out of the pot and grunted.

The color is very pale, the skin of Babao chicken is yellowish, the belly is swollen, the aroma is locked very dead, and its appearance is not good.

Jiang Feng put the radish flowers carved at the beginning of the pot for decoration. Pig Peggy's full set of radish carvings for animals could not fit, so he took another plate and raised his hand to signal the staff.

"Troubleshoot this dish, too." Jiang Feng pointed at the turnip carving, "Is there a knife over the jury seat? You need to cut the chicken belly with a knife before eating this dish."

"Yes." The staff smiled perfunctoryly. "The competition stipulates that each player can only make one dish."

"This plate cannot be decorated with decorations." Jiang Feng said, "you should be a small gift to the judges."

staff member:? ? ?

The staff still carved Jiang Feng's radish up, anyway, the five judges with considerable wealth did not seem to be people who would operate in the dark for a few pigs.

As soon as the dishes were served, Han Guishan was surprised and said, "I will eat this kind of dish, just cut the chicken belly and eat the ingredients inside!"

Then Han Guishan looked at the remaining four judges.

Everyone in Huaiyang cuisine, well-known chef, famous chef.

He chose to shut up.

Tong Deyan cut open the chicken belly of Babao Chicken with a knife.

The filling inside is rolled out like jade beads, chestnuts, scallops, ham and mushrooms are first drawn out, scattered on the chicken body and thickened juice, the fat of the young and tender hens is not thick, and the vegetable filling is just right. The unique aroma of chicken and the fragrance of a variety of vegetarian fillings. The strong sense of vision and taste instantly add color to this dish.

"Vegetarian stuffing." Han Guishan was very satisfied. He had just eaten so much chicken and was a bit tired. At this time, it was necessary to get rid of it.

"The taste lock is very dead!" Wu Deyan sighed.

"Well, the basic skills are quite solid." Zhu Chang picked up the chicken body with chopsticks. "The whole chicken is very mature and sophisticated, and the chicken body is very complete."

"These radish carvings are quite interesting. What is this pig?" Pei Shenghua picked up the piglet Peggy.

"Piglet Pig." Han Guishan said, "My son likes this. Every day, I like to eat."

"Well, this should be taken away. I'll take it home for my son. He has n’t eaten vegetables for a long time, so he should eat some radish to clear his stomach."

Pei Shenghua :? ? ?

The chicken belly must be eaten while it is hot. One spoonful per person, Han Guishan finally took the action. He just saw the actions of others before realizing that the sauce outside the dish was not a decoration, and it was used for dipping. There are also several pigeon eggs buried under the plain filling. The pigeon eggs are hidden in the bottom to absorb the flavor of various ingredients, plus their own umami taste, the most delicious.

However, Han Guishan didn't know how to do it. He wasn't interested in pigeon eggs and thought it was quail eggs. He had only chestnuts, scallops, lilies and mushrooms on it. There was still a piece of ham, and the spoon fell into the sauce.

At the entrance, the scent of chestnuts, the freshness of scallops, the tenderness of mushrooms, the lightness of lilies, the sweetness of chicken, and the savory flavor of tartar sauce, although not all-inclusive, can be said to have excellent taste.

Jiang Feng's dishes are quite reliable without rolling over.

"That's right, it tastes a bit like Sunbao's Eight Treasure Chestnut Pigeons!" Han Guishan sighed, scooping another spoonful.

"Mr. Han has also eaten Sunbao's eight treasure chestnut fragrant pigeons?" Pei Shenghua asked with interest.

"Well, that ... Ten years ago, I was fortunate enough to have eaten in Jubaolou." Han Guishan did not expose Sun Guanyun before doing the eight treasure chestnut fragrant pigeon in a healthy cooking restaurant.

With a stroke of ten, Han Guishan continued to eat Ba Feng chicken made by Jiang Feng.

Jiang Feng's final score, 86 points, tied for second with Wu Minqi.

Zhang Guanghang ’s chicken with red wine has been a bit cold, and tastes worse than before. Han Guishan quickly disliked the old one, and devoted himself to eating Babao chicken. When he ate the dove eggs buried underneath, he sighed involuntarily: "Well, this The pigeon eggs are delicious! "

No one paid attention to him, everyone was watching the movements of Ji Xue's hands, and the tiled flower carving chicken she made was almost out of the pot.

Ji Xue squatted, her nose was parallel to the casserole lid, she closed her eyes next to the casserole and smelled the smell. After adding the Huadiao wine to the tiled flower carved chicken, the lid can't be opened. Judging the fire can only be done by sniffing closely. People who can't master the skills can't smell anything.

Ji Xue closed her eyes and remained motionless. Time seemed to be still. The screen that belonged to her was no different from the still picture, and viewers who did not understand had to wonder if the screen was stuck.

At this critical juncture, the passerby who did not carry the name of the pheasant did not stubbornly raised his hand, and grabbed the shot.

Adhering to the concept of fair scoring, the four judges took a few tens of seconds to taste. After giving a low score, they continued to stare at the screen belonging to Ji Xue.

Ji Xue opened his eyes.

She turned off the fire, waited a moment, and raised her hand.

Except for Han Guishan, who was devoted to eating Ba Baoji, the other four judges were all excited. They have all tasted the authentic tiled flower chicken, and Mr. Tan is still making this dish in his shop when he is over 70 years old, one is because his children and grandchildren are not upset, and the other is because it is his own self Creating dishes, just like Sun Guanyun's Eight Treasure Chestnut Pigeons, only he can do it well.

One year ago, with the death of Mr. Tan, this tiled flower-carved chicken, which once stunning the major cuisine of the flower family for half a century, has also fallen, and many old ladies have never had the chance to taste this dish again. Tan Jia Xiao Guan, a well-known private restaurant in Guangdong Province, also disappeared instantly. The red fire and liveliness of the past no longer exist, and there is no longer a reservation for a dish that can be lined up to a year later. Old diners bring Sorry to stop visiting this restaurant. The small Tan House where Mr. Tan was lost is no different from ordinary street restaurants.

At that time, some people commented that the flower-carved chicken with tiled pottery created a precedent that used the aroma of chicken to set off the aroma and taste of chicken in the cooking of whole chicken, which made the chicken unique and has a special aroma.

Huadiao wine has a special property. It is not fragrant when it is cold, and it becomes particularly fragrant when heated. Use the Huadiao wine to bake chicken. The alcohol in the wine and the fatty acids in chicken fat will chemically react to form aromatic esters, which is a unique flavor. It is difficult to imitate the tiled flower chicken, because as soon as it is uncovered, the diners will know if it is the same.

The staff member wanted to be covered, but was stopped by Yun Deyan.

"I'm coming." Wu Deyan stood up. If this is really a tiled flower chicken, it will be a day in the history book of flower planters' recipes, and they are witnesses.

How difficult it is to pass on a famous dish and a stunt, only the chef knows the sourness of each center.

Once uncovered, the fragrance overflowed.

"It's this flavor, it's this flavor!" Pei Shenghua said with excitement, "When the tile altar-carved chicken made by Mr. Tan was unveiled, it was this scent. It's not bad. It can't be wrong. Distinguished. Shunde famous chef inspired, Hua Diao Feng Xuan presented Xuanyuan. "

Han Guishan looked up in surprise, smelling incense, but how could Pei Shenghua sing with excitement.

The chicken was covered with honey, golden and shiny, the meat was tender, and the sweetness was tempting.

After tasting the tiled chicken, Han Guishan dropped Jiang Feng's Babao chicken instantly, and drove it into Leng Palace and Zhang Guanghang's red wine stewed chicken as a companion.

Han Guishan, who has no culture, can only use Ji's poor vocabulary to describe Jixue's tiled flower carving chicken: "It's delicious, this dish is delicious!"

He eats chicken, eats a little bit tired, and needs to be veggie. He is completely left behind. Eat chicken will be tired? Just kidding, how could chicken be so delicious?

Appetite Han Guishan said he would eat ten!

The scoring came out quickly, 95 points, an unprecedented high score.

The audience was amazed.

I do n’t know the truth and I ca n’t see that the mellow audience can only open their mouths exaggeratedly “Wow ~” to show their surprise ~ www.novelhall.com ~ Dad, what does that little girl do? "Jiang Jiankang, who has never seen the world, asked with a probe.

"Wattan flower-carved chicken." After a period of time in Guangdong Province, Jiang Wei National Road, he has lived in the countryside for a long time, and he is not very concerned about the culinary world. Many messages are out of date, and I do not know that Mr. Tan has passed away. The story of the Huatanhuadiao chicken being lost, "I have eaten that dish forty years ago. It is delicious and delicious. It is the original dish of Master Tan, but it is not so high."

"Master Tan died last year, and the dish was lost." Sun Guanyun said, he was sitting next to Jiang Weiming, but just refused to join the group chat. After Sun Jikai overturned, Sun Guanyun's color has not been very good, cut from offline to offline, and refused to receive all messages from people with the surname Jiang.

"I haven't heard that Master Tan has an apprentice. His son is just fooled by money and conscience. It's just like being a thief. It's stupid, lazy, and short-sighted for fear of stealing Master Tan's stunts." Sun Guanyun said Gritting his teeth is not like saying that Master Tan's son is like scolding his own son.

"Wait, if he sees this little girl who will make tiled flower chickens, the crazy dog ​​will still bark."