Blissful Days After Widowhood Chapter 86: Preliminary

Ningxi and Rong Daquan are not too difficult for Ning Xi and Rong Daquan to cook with chicken, and Ning Xi picked up two recipes, which was enough to make them stand out in the competition.

Sure enough, on the day of the competition, the other chefs did nothing but steam, stir-fry, and stew. They didn't have too many skills. The comparison was purely based on cooking skills and the mood of the judges at the time. However, there was a chef named Han Xiangfei. A dish of tea-flavored chicken made by a local chef made Ning Xi's eyes shine.

This tea fragrant chicken is to fill the abdominal cavity of the chicken with tea leaves, **** and onion marinade, marinate first, then cook, and then spread the fried tea leaves, crushed sugar cane and brown sugar on the lotus leaf to wrap the chicken , and finally smoked to make tea-flavored chicken. Although Ningxi did not taste this dish, it can be seen from the expressions of the judges that the taste must be good.

There is also a woman named You Zhenniang, who made a steamed pot chicken, which is also amazing.

Speaking of steam boilers, Ning Xi is no stranger to it, but in this day and age, when You Zhenniang brought the steam boiler chicken that had been stewed for more than two hours, the judges were truly surprised.

At first they thought it was just an ordinary stewed chicken, but they didn't expect that when the lid of the casserole was opened, there was a round protrusion in the center. The protrusion was hollow and went straight to the bottom.

You Zhenniang introduced that when making this steamed pot chicken, there is no water in the pot. The whole chicken is chopped into 1-inch cubes, washed with blood, and placed in the steaming pot. Only **** and salt are used for seasoning. , The chicken soup in the pot relies on the steam coming in from the steam nozzle, which dissolves the full chicken umami, the original taste, and the taste is very delicious.

Because of this ingenious thought, Ning Xi can also conclude that she will definitely get a good grade this time.

As for Ningxi herself, what she's going to make is white cut chicken.

In fact, the dish of white-cut chicken is not a coincidence. Although the skin of white-cut chicken is smooth and meaty, it is light and delicious, but because of its original taste, it may be considered a little bland, and even the utensils are ingenious. The steam pot chicken is no match.

However, Ningxi's art master is bold, and she is naturally not afraid of these problems.

The most important thing in making white-cut chicken is to make the chicken skin smooth, and the key to making the chicken skin smooth is alternating hot and cold. The so-called shrimp eye water.

When doing this, first lift the chicken neck, put the chicken in hot water and quickly scald it, then lift it up immediately, then repeat the previous action, repeat several times, first scald the chicken skin until it is cooked, and the chicken skin shrinks evenly. It won't crack the chicken skin when it cooks.

In the process of cooking the chicken, it is necessary to lift the chicken out of the water several times, pour out the water in the chicken cavity, and then put it back into the pot to keep the temperature inside and outside the chicken cavity consistent, so that it can be cooked evenly. Finally, immediately put the chicken out of the hot water into the cold boiled water with ice cubes, and cool it quickly, so as to achieve the effect of smooth skin and meat.

The difference between the boiled chicken and the steamed chicken is that the steamed chicken is all the essence of the chicken dissolved in the soup, the chicken soup is delicious, but the boiled chicken is all the essence of the chicken is locked in the chicken skin Inside, coupled with the unique flavor of the dipping sauce, let people aftertaste.

Boiled chicken is the first choice, the boiled chicken is double-boiled, and the seasoning is three. The best choice for white-cut chicken is the three-yellow chicken. Today, Ningxi chose a chicken with tender and thick meat, small and soft bones, and never laid eggs. little hen. In addition, a lot of effort has been put into the deployment of the dipping ingredients. There are several flavors of dipping ingredients, including the most common **** and onion flavor, as well as sand **** flavor, shallot oil flavor, garlic flavor and coriander flavor. Match the tastes of different judges.

The white-cut chicken served on this plate has yellow skin and white meat, fat, tender and delicious. Compared with the previous stewed chicken soup and steamed chicken, it is a plus from the appearance. When the chicken is imported, the smoothness of the chicken skin is the first It is amazing, coupled with the original chicken that can accommodate all kinds of flavors, each dipping in a different dipping sauce can give people a different surprise.

High score.

As for Rong Daquan, he made a Taibai Drunken Chicken. As early as five days ago, when he got the title, he picked out the chicken to be used, and fed it with corn soaked in Shaoxing Huadiao every day. This chicken has been eaten for five days, and the rich wine aroma has fully penetrated into the chicken.

The drunken chicken wine made is fragrant, fat, fresh and mellow, refreshing and not greasy.

Finally, Ning Xi, Rong Daquan, Han Xiangfei and You Zhenniang were selected out of the eight chefs who entered the semi-finals. Fried chicken, stewed chicken soup and potato braised chicken.

From today's competition, it can be seen that Ningxi used to know too little about the food in this world. In fact, many people have mastered the practice of various meat dishes. It seems that she will not be able to rely on it alone in the future. Swept the world with the advantage of mastering many meat recipes.

After the candidates for the semi-finals were selected, the topic was announced soon, and this time, it was mutton.

The official mutton provided by the competition is Liandu goat produced in Fengkai area. Liandu Mountain is a local rocky mountain like a milky peak. It stretches for several miles and is surrounded by green mountains. The Liandu goat jumps and chases between the rocky and steep slopes all day long. She is the best of sheep.

This kind of mutton, with thick meat, sweet fragrance and delicious taste, is neither offensive nor stinky, it can be said to be the treasure of sheep.

Of course, the price of mutton is not cheap. The official can only provide each participating chef with mutton that does not exceed the amount of a sheep. If more is needed, the chef needs to prepare it himself.

The preparation time given this time is also relatively long, which is a full ten days, so that the participating chefs have enough time to design their own dishes and practice their methods.

Ning Xi learned from the mouth of King Qi's prince Jun Shaofeng that King Yu, also known as Jun Qianyu, was here to host the chef competition, but he didn't see him in the preliminary and preliminary competitions. I only saw it during the game. I didn't expect that this morning, someone suddenly came and said that King Yu invited them to go out to the suburbs.

Since Jun Qianyu was named King Yu, Ning Xi has never seen him again. When he used to call himself Jun Wu Ye, Ning Xi could pretend not to know his identity and befriend him as a friend , Now that he has become a dignified King Yu, he can no longer ignore his identity. Maybe he has to kneel down to greet him when he meets. For Ning Xi, seeing each other is worse than not seeing each other.

But the visitor made it clear that they wanted her to go with Meng Shuangshuang. They didn't have the courage to refuse, so they had to get on the carriage that came to pick them up. They thought they were just going for a walk in the suburbs. They took them to the sea.

Ningxi was fine, but Meng Shuangshuang saw the sea for the first time. She got off the carriage and stood with her feet on the soft sand. Facing the vast sea, she was so surprised that her eyes went straight, and it took a while for her to recover. Lai: "It turns out that this is the sea, it's too vast!"

Ning Xi smiled and said, "Yes, I have learned to use idioms."

Suddenly someone stood behind her and said, "Why don't you look too surprised to see you, is it the first time you see the sea?"

Ning Xi was startled and turned her head around a few times. After all, she still couldn't make the gesture of kneeling and salute. She only bent down towards him: "His Royal Highness."

Jun Qianyu said: "You and I don't have to be too polite, just call me Fifth Master!"

Ning Xi immediately followed suit: "Yes, Fifth Master." In this way, the pressure on his heart was much less.

Jun Qianyu still didn't let go of the question just now: "Why, when have you seen the sea?"

"How is that possible!" Ning Xi immediately said, according to her identity, of course, she could not have the opportunity to see the sea, "Actually, I was also extremely shocked, but I didn't show it."

Jun Qianyu said: "It is rare to be so calm at such a young age."

The primary purpose of coming out this time is of course not to look at the sea, but to eat seafood!

The seafood by the sea is abundant and fresh. They came at the right time. A fishing boat that went out to sea just happened to come back. Big baskets of seafood were removed from the boat, and a group of people surrounded the shore. They were picking seafood. Most of the seafood was picked out by restaurants in the city, and some people, like Ningxi and others, came to taste the fresh seafood, and they went directly to a nearby fisherman to process them and eat them.

The fishermen around here are also used to doing this kind of business. They are very hospitable and warm, and they only charge a little firewood to cook for others.

However, these fishermen do not have any cooking skills at all, and these fresh seafood do not require any special cooking methods. Just steaming or boiling in white water can fully express the most delicious seafood.

Meng Shuangshuang and Jun Shaofeng were extremely excited to buy a lot of crabs, shrimps, and all kinds of shellfish and fish that could not be named, all packed in a big bamboo basket, if it wasn't for Ningxi They said they couldn't buy too much, they couldn't finish eating these things, and they didn't taste good overnight, and they didn't want to stop.

Find a fisherman and give them the seafood he bought. Jun Shaofeng generously gave him a piece of silver. The fisherman's wife thanked him again and again, and happily took the bamboo basket and went in to rectify it.

Not long after, he brought out a plate of crystal clear snacks: "The guests will eat first, and the seafood will be ready soon."