When it comes to eating chicken, Yang Ming's first thought is called flower chicken.
Yang Ming also made a flower chicken a long time ago, but it was done indiscriminately according to the method he had seen before.
And after going to the world of Chinese masters, in Yangcheng, which is known as a foodie paradise, Yang Ming can be regarded as learning the real cooking method of calling flower chicken.
Master Mao Dun said well: the cooking method called flower chicken is very chic, it comes from the folk, like various other cultures and arts, it is created by generations of working people.
From the perspective of culinary history, it is an ancient thing to wrap meat in yellow mud for barbecue, regardless of region and ethnicity.
For example, the "Cannon Dolphin", one of the "Eight Treasures" of the Zhou Dynasty, is to wrap the suckling pig in clay and barbecue it, and the mud sheep neck of the Xinjiang Luobu people is basically a routine.
For poor families who lack cooking utensils, especially Hanako, mud sealing and charcoal grilling is a convenient and feasible method, and chicken is obviously the easiest meat ingredient for working people in ancient times.
As for the most widespread legend called the flower chicken, I have to mention that in the novel written by Lao Jin's predecessors, Huang Rong cut the rooster's belly with Emei steel thorns, washed and peeled the internal organs, but did not pluck the feathers, wrapped the chicken nuggets with water and a ball of mud, and roasted them on a fire.
Roast for a while, the mud reveals a sweet fragrance, wait until the wet mud dries thoroughly, peel off the dry mud, the chicken feathers fall with you, the chicken is white and tender, and the fragrance is tangy.
It is precisely because of the wonderful brushwork of Lao Jin's predecessors that there are more well-known famous dishes.
After sharpening the knife, Yang Ming cut the green onion, ginger and onion and add various spices to make a marinade, mix the ham, sea rice, shiitake mushrooms and cauliflower, and add a little oyster sauce to taste.
Yang Ming cut open the butt of the chicken, then vigorously rubbed the marinade into the whole chicken and marinated for a while, then set it aside.
Due to the abundant resources in the One Piece world, Yang Ming easily found the fresh lotus leaves he needed, put the chicken head up, folded the wings and thighs, and wrapped them in the lotus leaves.
The lotus leaf has two functions, one is to separate the chicken from the mud, which not only reduces the loss of the outer skin, but also hygiene; The second is to give the chicken an incomparable lotus leaf flavor.
In the previous practice, only lotus leaves were used, but in the world of small Chinese masters, some celebrities in Yangcheng have made a little innovation, using an iron egg-shaped container to place the lotus leaves that wrap the whole chicken, and the taste of the chicken is completely blocked in it.
Due to the lack of this tool, Yang Ming had no choice but to give up and choose a more troublesome method.
Seeing this, Nami opened her mouth in surprise with a confused expression.
"Yang Ming, it turns out that you are not teasing me."
In this regard, the corners of Yang Ming's mouth curled, revealing an expression that seemed to be smiling but not smiling, "You guess" Nami: "" On the contrary, Luffy didn't think about it so much, almost lying his head on the table, staring at the flower chicken in Yang Ming's hand, and couldn't help but saliva from the table.
"Yang Ming, are you going to make roast chicken, and Sanji has made it before?"
Hearing this, Sanji couldn't help but raise his eyebrows.
Although he was hit by Yang Ming many times, Sanji was still a little unconvinced, and smoked a cigarette fiercely, but his eyes did not take his eyes off Yang Ming, but became more focused.
Looking at Sanji's expression, it was like a gambler who had lost all his family property, trying to find some flaws in Yang Ming.
Seeing this, Yang Ming just shook his head and smiled, and then continued to be busy with the work at hand.
Yang Ming then used a relatively large piece of tin foil to wrap the rooster in order, which could be more safe, so as not to penetrate the soil, and then it was the main event.
That's mud In the past, Yang Ming did it indiscriminately and used the mud of the land casually, which was actually a wrong method.
The most correct way is to wrap the mud of Huadiao wine, which is fragrant with wine.
Therefore, this chicken absorbs the aroma of wine, and it is more closed and dense, and the taste is all in it.
Fortunately, although there is no Huadiao wine here, there is sealing mud for other wines, which is still a bar opened by Xia Qi, and only old wine with a history of hundreds of years can be used to seal the mud, and the wine taste is even more fragrant.
Then, Yang Ming poured water into the mud and stirred it, evenly coating the mixed mud on the outside of the tin foil to make a huge ball of mud, which looked like a chocolate cake.
"Wrapped in mud" "I can't read it, I can't understand it."
Seeing Yang Ming's strange approach, Sanji's brows tightened, and a Sichuan character was squeezed out between his eyebrows, with a sad face.
Yang Ming's previous approach, Sanji thought that he could understand seven points, but when he used mud to paste on it, Sanji looked confused, and only felt that he didn't know how to do it.
For the first time, Sanji had the feeling of sitting in a well and watching the sky, it turned out that the world was so big, and there were so many powerful chefs, but he had never been in contact with a chef of Yang Ming's realm before.
Thinking like this, Sanji couldn't help but stretch his neck and observe more intently, even if he didn't understand what Yang Ming was doing now, he tried to keep these things firmly in his mind.
Back to Yang Ming's side.
It is worth noting that the advantage of using an oven to make a chicken is that the temperature is better controlled, and the disadvantage is that the kitchen will be full of mud.
Since this is not the kitchen of Xia Qi's bar, although it has a good oven, Yang Ming is always embarrassed to make a mess here Therefore, Yang Ming decided to go outside and light a bonfire, and then threw the chicken in to bake, which was simple, classic, frank, and rough.
Yang Ming considered that it would be in direct contact with the flame, and the temperature of the bonfire was higher than that of the oven, in order to prevent the chicken from cremating smoothly, before that, when the chicken was in the mud, Yang Ming thickened the mud layer, almost as thick as a small knuckle.
In order to ensure that it is cooked thoroughly, it needs to be baked in the fire for an hour and a half, and the bonfire is not as convenient as the oven, so it is necessary to use the fire continuously during the baking process, so as to maintain the stability and unity of the fire.
Yang Ming asked the employees to build a prototype of a bonfire out of wood, then took a deep breath, and then opened his mouth suddenly.
"Fire Escape Phoenix Fire Technique" From Yang Ming's mouth, clusters of flames erupted and landed in the wood, and the flames rose instantly.
"Oh" "It's a flame" Seeing this, a flash of light flashed in his eyes.
He has always been very curious about Yang Ming, what kind of person can command a group of rebellious subordinates Now, the tip of the iceberg has finally been revealed.
In the process of spitting fire, Yang Ming did not relax at all, but should always pay attention, do not burn the bonfire too vigorously, the flame is more than one person high, and the chicken can be burned in ten minutes, and this fire is easy to directly cremate the chicken, and there is no slag left.
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This step is the most rigorous, too hot, too cold, and the most testing of a chef's vision, experience, and flexibility
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