"The temperature, well, almost.
The floating oil layer on the surface of the soup pot will lock the temperature rigidly, and the local chicken that is imprisoned will involuntarily infiltrate the heat into the chicken little by little with the residual heat in the pot, so that the tender meat quality unique to the local chicken will not be destroyed, and it has an unparalleled taste.
The key to this delicate technique is to accurately grasp the heat, which requires the chef to be very familiar with the characteristics of the ingredients and the function of the kitchenware.
It's like a delicate scale.
While the chicken is being heated, Fuyumi Mizuhara also stir-fries the chicken skin that has been peeled off before, carefully turning it with a spatula, holding down some of the unevenly heated chicken skin, and letting it slowly fry the chicken fat in the pan to make the flavor of the whole dish more uniform, she does not plan to add olive oil or other vegetable oil to this dish.
Then, stir-fry The key to stir-frying is to be fierce enough and fast enough.
Use a fast stir-fry of the ingredients in the pan over a fast fire, from the bottom of the pot to the completion of only two or three minutes, which can avoid a large loss of nutrients, retain the original color of the raw materials to the greatest extent, and cook out the essence of taste and texture.
It was a different kind of scene that was completely out of touch with the previous softness and slenderness.
In the midst of the roaring noise and firelight, Fuyumi Mizuhara held the iron pot and threw the dish into the air, and a flame burst out of the pot from time to time, and the sound and light effect was really shocking.
Under his control, the frenzied waves of fire fully combined the delicate and rich chicken fat with garlic, ginger and other condiments, so that the smell of Satsuma chicken was stained on it.
And these will be the best ingredients for the finished dish later.
After the heat has completely penetrated the chicken, the chicken is removed from the soup pot and the chicken is sliced with a blade and divided into parts that have more bones than meat and are not suitable for consumption, such as chicken wings and chicken feet, and are re-added to the soup with coriander.
At the end of the day, they will be transformed into a bowl of clear, excellent and delicious Satsuma chicken soup.
Of course, not all of this soup is used to make local chicken soup, in fact, a large part of it is used to steam rice.
The rice steamed in the delicious local chicken broth makes you feel like the aroma is coming out of it.
"One link is closely linked to the other, just like the development strategy of a listed company, in one go, flawless."
This is her style of cooking, like the precision of a hundred gears connected together.
The beauty that once competed with Yang Ming was proud of her meticulousness, and it was not at all on the same level compared to her.
Misaku's meticulousness is still only limited to the superficial things such as movements and techniques, while the slenderness of Mizuhara Fuyuya runs through her entire world Whether it's a stir-fry over a large open and closed fire, or a delicate low-heat cooking, or then a seasoning like a flower arrangement, she can do it at her fingertips, just because the whole process has already been installed in her mind.
As a high-end restaurant owner, you have to see not only the present, but also the future, and when planning this step in front of you, you have already taken countless steps in your heart.
The essence of cooking is strategy Without a strategy, there is no chance of victory The fragrance that spread in the air transformed into a luxurious standing figure wearing a golden robe and a golden crown, which represented wealth and money.
This is the will that belongs to Fuyuya Mizuhara.
"It's almost done."
Fuyumi Mizuhara also breathed a sigh of relief, she hadn't been serious in the halberd field for a long time, and she was very satisfied with her current state.
While the pot next to her was bubbling, she had time to pay attention to her opponent's condition.
Although she doesn't think that Nakaei Hata is worthy of being her opponent.
This is the pride of being a senior sister to a younger brother As soon as she glanced at it a few times, Fuyumi Mizuhara couldn't help but shake her head.
"Oh my God, what did I see," she scoffed, "Do you think you're remembering this kind of unpopular fast food restaurant?"
The tyrannical thing is simply a tyrannical thing The addition of these messy things is simply to stifle the delicate and mellow aftertaste of the Satsuma native chicken itself, and the delicate fragrance that makes people carefully care for it is completely destroyed by Hata Chungaei himself.
"If you do this, I'm afraid this local chicken will die."
"Senior sister, don't you know that you use your hands to cook, not your mouth" Nakahide Hata, who had been busy all the time, paused, raised his head and glanced at Fuyuya Mizuhara, and then buried his head again.
He is now trying his best to put together the pieces of the puzzle in his mind, but he doesn't quite understand what the final result will look like.
Fuyumi Mizuhara, who was choked up, was also bored, but since she saw that her opponent was doing such a non-level thing, she couldn't help but let go of her hanging heart.
"The more I learn, the more I go back," Fuyumi Mizuhara sighed, "I don't feel as good as I used to." ” "Suzuki-kun, what do you think?"
The three who were originally sitting on the review bench, after chatting all over the world, finally shifted their attention to the two contestants on the field.
"Well, it's okay."
The vice president of the Tokyo Gourmet Association, who has read decades of Toei's dining history, can make a judgment that is okay enough to make a chef ecstatic.
"Which one" "It's all right."
His words undoubtedly made the other two frown slightly, they didn't pay attention to the field, but Mizuhara Fuyumi was a contestant, they knew each other.
The former Yuanyue 10 masters, who have done a good job in five-star fine dining restaurants, have turned down many gourmet restaurants and group invitations and insisted on opening a world-class restaurant on his own.
As for Hata, who has only won the Diamond Cuisine Kyoto Tournament once, he naturally can't get on their table.
But now, Mr.
Suzuki would actually say that both sides are "okay" That undoubtedly made them a little interested.
What is the best place to go as a Satsuma chicken?
It is to live carefree in the countryside full of nature, and when you reach a certain age, you get married and have eggs, and spend your old age in peace Or with a dream, continue to practice your flying skills, and strive to one day fly to the unreachable sky of your dreams: