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, keep exercising your flying skills, and strive to one day fly to the unreachable sky of your dreams Or or It is to meet those creatures who are also restless in the most beautiful years, and at the same time, turn into a plate of food, so as to end their fate.
It's just that it's a Satsuma chicken, and it's just a Satsuma chicken, and it's born for the sake of human hunger, and there has never been any choice.
If it really knows its fate, then I think it will make such a prayer "Make me tasty" "How can I make a more delicious chicken dish?"
After knowing that the ingredient of the halberd is Satsuma chicken, Nakaei Hata has been thinking about this problem.
Although he had never come into contact with this kind of local chicken before, Kyoto has a lot of resources, and there are naturally many local chickens as high-end ingredients, such as Shimashiba chicken and Ichipin chicken, which have always been the darlings of the food industry.
In Kyoto, a land that nurtured an ancient culture, there is also a local chicken that is widely known as the Gozen chicken.
Grown up in the vast bamboo forests of Kyoto, this local chicken has a delicate meat with the fragrance of green bamboo.
The bowl of innocent local chicken soup stewed with bamboo forest chicken has always been a specialty of Hata Chuying's father.
Although the taste of local chicken in various places is slightly different due to the different origins, the characteristics are generally the same, and for the delicate and smooth local chicken, of course, Hata Zhongying is no stranger.
There are so many chicken dishes for him to choose from.
Whether it's Kung Pao Chicken, Daokou Roast Chicken, Shredded Chicken, Salt-baked Chicken, Spicy Chicken, or Teriyaki Chicken, Yakitori, Curry Chicken Steak, and Chicken Rice Bowl in Chinese cuisine, you can easily find it in Chinese and English.
However, can you win in that case?
The opponent is one of the former ten masters, and he is ranked very high, although he has never tasted her cuisine in person, but there are Yang Ming's friends who are also ten masters, and he naturally does not dare to underestimate him.
In this way, if you copy a dish as it is, you can beat the other party, and you can't believe it.
"So" I'm going to have to come up with something innovative The thoughts in his heart flew, and the movements of Hata's hands did not stop at all.
Satsuma chicken itself is full of gentle and gentle flavor that blows in the breeze, and if you are not careful, this unique mellow aftertaste will slip through your fingers.
While avoiding the loss of this flexibility, Hata Chuei carefully brings out the flavor of the Satsuma chicken itself to the extreme.
It's as tough as a coastline washed by the tides as far as the eye can see.
This is an extremely dangerous attempt, as the slightest step in the pool will cause the delicious food in your hand to fall into the unfathomable depths of the sea like a flat boat being swallowed up by a whirlpool.
"Not to be taken lightly" He's sure he'll be able to do what he thinks in his head, as long as he does his best to get started every step of the way "Wow, this knife skill" "It's horrible" Under the observation of the close-in camera, Nakaei Hata's every move is meticulous, and his proud sword skills, which he has practiced after thousands of tempers, are also completely exposed to the audience.
There has never been a chef from any other country who places such an emphasis on knife skills as the chefs in Toei Kyoto.
Knife skills are the core cuisine of Kyoto cuisine and represent the foundation of a chef's survival.
The smooth and translucent chicken reflected the brilliance and was quietly placed on the board, only to see that as soon as Hata's dexterous wrists fell, the silver kitchen knife obeyed his command, and the strength of the knife, the position of the knife, and the direction of the knife were all in the square inch.
The deboning of the whole chicken is a great test of a chef's understanding of the structure of the ingredients, but in the eyes of Hata Chungei, these are not problems.
Every time you go down, you can accurately find the nodes connected by flesh and bones, and they are perfectly separated, and the ultimate knife skill is like a profound martial art.
No, this may indeed be a martial art, only when the kung fu in the hands is practiced to perfection, can the knife be so easy to do as you like.
No matter what kind of turmoil is in your heart, as a chef, the ultimate expression in food is quiet simplicity.
"Oh my God, he still has the heart to put a knife flower on every piece of chicken" "But what exactly is he going to cook?"
After the amazing chicken processing process, the audience still couldn't see what kind of chicken dish Chuei Hata was cooking.
"Sato-kun, do you see that?"
The examiners were also discussing.
"Well, a little bit of a clue."
The middle-aged man known as Sato-kun looked at the kitchen counter with a blank face.
There, the ingredients that Chuei Hata chose this time are placed.
Tosa vinegar, soy sauce, bonito water, black pepper juice, lime juice, white wine What kind of wonderful changes will happen to these mixed ingredients and chicken?
It's really exciting "It's almost ready to be pickled."
Even if 10,000 thoughts flashed in his heart, Hata's actions on the surface were still orderly and unfazed.
After the deboning, he processes the chicken, marinates it for a few minutes with sea salt, black pepper, egg mixture, and cornstarch, and then spreads it with a one-to-one mixture of cornstarch and wheat flour.
During this period, the vinegar sauce is sweet, sour and delicious in a certain proportion with Tosa vinegar, white sugar, soy sauce, and boiled bonito water.
In Japanese cuisine, vinegar is mixed and used, and different vinegars have different accents and flavors, and also have different names, such as sushi vinegar, lemon vinegar, plum vinegar, etc., and this vinegar sauce prepared by Hata Chuei is named "Polestar Vinegar".
There are two key points to his cooking, one of which has been completed, and the next thing to do, is the other.
"Chop the coriander, onion, carrots, and pickled cucumbers all together" The light of the knife in Nakaei's hand danced, and all the ingredients under the knife turned into finely chopped souls, "Add mayonnaise again" Mayonnaise, which is actually a transliteration of "ayonnaise", is also commonly known as mayonnaise, which is made with fat, egg yolk, vinegar and sugar, and is generally used for dipping.
Since it contains raw egg yolks, it needs to be used as soon as possible once it is made
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