v3 Chapter 67： White sliced ​​chicken

After a while, the two longest tentacles initially handled the newly slaughtered hen.

Donne planned to cook all the dishes he had on the Cantonese restaurant's menu today.

And the first dish to be made is the famous Cantonese cuisine——

White cut chicken.

First, soak the whole chicken in bleeding water and clean it.

In this process, the yellow coat on the surface of the chicken must be carefully removed, otherwise it will greatly affect the appearance of the final product.

After cleaning, put the chicken feet into the cut chicken belly.

"If you replace it with a poisoned feather chicken, the cut chicken will be a killer, but unfortunately you won't be able to change it."

Dorn sighed as he looked at the processed chicken.

As for the Poison Feather Chicken, naturally it cannot be replaced.

After all, the two demon species chickens in the demon farm are still busy multiplying and laying eggs and thriving.

Need key protection.

Today, most of the ingredients Donne uses to cook Cantonese cuisine are ordinary.

Like this hen, the food grade is about C grade.

But with Dorn’s peak cooking skills, plus the recipe itself is excellent enough.

The final product jumps two levels in a row, and it is not a problem to reach A level.

But if you want to go further, it's a bit difficult.

After all, there are restrictions on the attributes of the ingredients themselves.

Next, start the formal cooking.

Boil water in the pot.

Next three yellow gardenias.

Such things as gardenias can be found in the bush area around Eaton.

However, people in another world don't use it as ingredients or condiments, and Don can only collect it on his own.

After adding the yellow gardenia, the boiling soup in the pot will turn into a clear light yellow.

The white-cut chicken cooked with yellow gardenia water will make the chicken skin more oily and brighter.

Can increase the appearance.

Put green onions and **** in the pot, then add salt and cooking wine.

Finally, add a little bit of homemade fish sauce that speeds up the brewing time.

The purpose is to bring freshness to the chicken that is subsequently put into the pot.

After the water in the pot was boiled, bubbles bubbled and steamed with a light fragrance of water vapor.

At this time, remove the pot from the fire.

The step of turning off the heat is very important for making white-cut chicken.

Because a finished white-cut chicken with smooth skin and tender meat depends on the temperature of the water to be slowly soaked, rather than being roughly cooked.

Carry the top of the chicken neck, immerse it in the pot and lift it out. Repeat this step for three dips and three lifts.

This process is shaping the chicken skin.

After setting the shape, quickly immerse the whole chicken in cold water.

Under the stimulation of this heat and cold, the chicken skin will tighten quickly, and it will taste a very unique crispy taste.

After the cold water is over, carry the chicken by the neck and put it into the pot, and then dip it three times.

Allow the chicken to adjust to the temperature in the pan again.

Finally, soak the whole chicken in the pot for about half an hour.

This process is still fire-free, only relying on the original temperature of the boiling water in the pot to penetrate into the chicken and slowly soak it.

After half an hour.

Prepare a basin of ice water and add salt.

Remove the chicken from the pot.

Soak the chicken in ice water for another 20 minutes.

This is to prevent the residual temperature remaining in the chicken from continuing to heat the chicken.

Overheating will affect the taste.

Moreover, another intense thermal expansion and contraction will also tighten the chicken skin a second time, making the white-cut chicken more crispy and smoother.

There is also salt added in advance in ice water.

It can prevent the chicken from losing the bottom flavor and becoming faint during the soaking process.

The white sliced ​​chicken dish looks like a "simple dish" in which the chicken is cooked and then cut into pieces. The cooking process behind it can only be described by one word——

Pay attention!

After soaking in ice water, the skin of the chicken is shiny and bright yellow. After being cut into pieces and placed on the plate, the appearance will be very beautiful.

While using his own hands to carefully decompose the chicken nuggets and put them on the plate, Dorn's tentacles, which are made of pure magic, are busy preparing the dipping sauce.

Whether a slice of chicken is good or not, the dipping sauce is one of the key factors.

There are three kinds of dipping sauces Donne prepared today——

Sand **** dish, garlic dish, and **** onion dish.

The sand **** dish is made of chopped sand ginger, mixed with coriander, soy sauce, and cold peanut oil.

This dipping dish of sand **** and coriander is a common dipping material in Guangxi during the Tian Dynasty.

The garlic dish is even simpler. After crushing the garlic, mix it with soy sauce and cold peanut oil.

Dorn had seen such white-cut chicken dip when he was eating in Zhuhai, Zhanjiang, Guangdong, and other regions.

The last thing we prepared is a plate of **** onion.

After smashing the **** with a kitchen knife, squeeze the **** juice directly, then chop a little finely chopped green onion, and mix with the squeezed-out water.

The combination of **** and spring onion is the more mainstream white-cut chicken dip in Guangdong.

Add salt and sesame oil to season the **** and shallots, stir well, and drizzle with hot peanut oil.

With the boiling of hot oil, the scent of **** onion was completely released.

In this way, the **** onion dish is also finished.

Today's first finished Cantonese white sliced ​​chicken is complete!

...

After Dorne finished cooking the chicken, the kitchen door was knocked softly.

Then the two little girls, Amy and Aisha, walked in tentatively.

"Big brother/teacher, let's help."

They came to the kitchen to help Donne after receiving the notice from Bear Claw.

Dorn didn't disarm the skill [arms and feet] in front of the two little girls.

Because of his tentacle form, he had already shown it to his female apprentices before.

After all, Amy and Aisha have to go in and out of the kitchen from time to time, and one day they will suddenly run into a kitchen scene where Donne uses [arms and feet] to cook.

Rather than let the two little girls be suddenly frightened, it is better to take the initiative to show them early.

Before, after seeing that Dorn had enough wrists, the two little girls couldn't understand how such tentacles grew on Dorn's back.

They couldn't understand, but they were shocked.

However, after being shocked for a long time, both Amy and Aisha slowly accepted that Dorn could derive ten tentacles to help cook such a setting.

After all, the land of miracles is a fantastic world with monsters and magic, and all kinds of weird things can happen.

And Both Amy and Aisha know that Donne is not just a great cook.

Their big brother and teacher.

I can see sister Vivian, who is invisible to ordinary people, and can chat and laugh with the S-rank adventurers of the Adventurers Association.

You can bring back all kinds of weird monsters after every trip, and you can kill nightmare horses to lift the curse of the Hurtado family for a hundred years...

Even various anecdotes and rumors about Donne have been discussed within the restaurant staff and among the residents of Eatontown.

At present, restaurant employees and town residents generally believe that--

In addition to being a chef who is better than the chef of the Royal Capital, Dorn is also an adventurer with extraordinary strength!

With this kind of argument as a basis, Amy and Aisha can still accept Dorn's display of various and weird abilities to them.