Chapter 171: Flower-carved chicken on a tile altar
After carving the last fox Freddy, Jiang Feng put down the white radish and knife.
All the characters in Peppa Pig have been neatly placed on the chopping board. One and a half hours have passed since the game. The cooking time of chicken is much longer than that of pigeons. Jiang Feng came closer to the steamer and smelled it. , it feels almost done.
Turn on the heat and use chicken broth to make gravy.
Three minutes later, the Babao Chicken is taken out of the pan and thickened.
The color of the Babao Chicken is very bland, the skin of the Babao Chicken is yellowish, the belly is round, the fragrance is locked in, and the appearance is unattractive.
Jiang Feng placed the radish flowers he first carved on the edge of the pot for decoration. The radish sculptures of Peppa Pig's complete set of animals couldn't be placed on it, so he put it on another plate and raised his hand to signal the staff.
"Please bring this plate up as well." Jiang Feng pointed to the plate of radish and said, "Is there a knife over at the judges' table? You need to use a knife to cut open the chicken belly before eating this dish."
"Yes." The staff smiled perfunctorily, "The competition stipulates that each contestant can only cook one dish."
"There are no more decorations on this plate." Jiang Feng said, "Just think of it as a small gift for the judges."
Staff:? ? ?
The staff still served Jiang Feng's carrot carvings. Anyway, the five wealthy judges didn't seem like people who would operate behind the scenes just for a few pigs.
As soon as the food was served, Han Guishan was surprised and said: "I know how to eat this kind of food, just cut open the chicken belly and eat the ingredients inside!"
Then Han Guishan looked at the other four judges.
A master of Huaiyang cuisine, a well-known chef and a famous restaurant chef.
He chose to shut up.
Tong Deyan took a knife and cut open the belly of the Babao Chicken.
The stuffing inside rolls out like jade beads. Chestnuts, scallops, ham and mushrooms are carved out first, and scattered on the chicken and in the thickening sauce. The fat of the young hen is not fat and is just right for the plain stuffing. It has the unique aroma of chicken and the fragrance of a variety of vegetarian fillings. The strong visual and taste impact instantly adds a lot of color to this dish.
"Vegetarian stuffing." Han Guishan was very satisfied. He had just eaten so much chicken and was a little tired of it. At this time, he needed some vegetarian food to relieve his boredom.
"The taste is so locked up!" Tong Deyan sighed.
"Well, the basic skills are quite solid." Zhu Chang picked up the chicken body with chopsticks, "The method of deboning the whole chicken is quite mature and sophisticated, and the chicken body is very complete."
"These carrot sculptures are quite interesting. What is this pig?" Pei Shenghua picked up Peppa Pig.
"Peppa Pig." Han Guishan said, "My son likes this. He watches it every day and likes to eat it."
"Hey, this should be taken away. I'll take it home for my son to eat. He hasn't eaten vegetables for a long time and it's time to eat some radishes to clear his stomach."
Pei Shenghua:? ? ?
After cutting open the belly of the chicken, it was time to eat it while it was still hot. Each person took a spoonful. Han Guishan made the last move. He just saw the actions of others and realized that the gravy on the outside of the dish was not a decoration, but for dipping. There are also a few pigeon eggs buried under the vegetarian stuffing. The pigeon eggs are hidden inside and absorb the flavors of various ingredients. Plus their own umami flavor, they are the most delicious.
However, Han Guishan was ignorant and had no interest in pigeon eggs and thought they were quail eggs. He only scooped out the chestnuts, scallops, lilies and mushrooms on them. There was originally a piece of ham, but the spoon fell into the gravy.
In the mouth, the chestnuts are fragrant and glutinous, the scallops are fresh, the mushrooms are tender, the lilies are bland, the chicken is sweet and the gravy is fragrant. Although it cannot be said to have all five flavors, it can be said to have excellent taste.
Jiang Feng's dishes were quite reliable without turning over.
"Not bad, this tastes a bit like Mr. Sun's eight-treasure chestnut pigeon!" Han Guishan sighed and took another spoonful.
"Mr. Han has also eaten Mr. Sun's eight-treasure chestnut pigeon?" Pei Shenghua became interested and asked.
"Well... about ten years ago, I was lucky enough to eat it at Jubaolou." Han Guishan did not reveal that Sun Guanyun had made the eight-treasure chestnut pigeon at the Healthy Stir-Fry Restaurant before.
He wrote ten points with a stroke of his pen, and Han Guishan continued to eat the eight-treasure chicken cooked by Jiang Feng.
Jiang Feng's final score, 8.6 points, tied for second with Wu Minqi.
Zhang Guanghang's red wine braised chicken was already a little cold, and the taste was not as good as before. Han Guishan quickly put it away and concentrated on eating the eight-treasure chicken. When he ate the pigeon eggs buried underneath, he couldn't help but sigh: "Hey, this Pigeon eggs are delicious! ”
No one paid attention to him. Everyone was watching the movements of Ji Xue's hands. The Huadiao Chicken she made was about to be finished.
Ji Xue squatted half-crouched, her nose parallel to the lid of the casserole. She leaned next to the casserole and closed her eyes to smell the smell carefully. The lid of Watan Huadiao Chicken cannot be opened after adding Huadiao wine. The only way to judge the heat is to smell it closely. People who cannot master the skill will not be able to smell anything.
Ji Xue closed her eyes and remained motionless. Time seemed to have stopped. There was no difference between the screen belonging to her and the still image. Audiences who didn't understand would wonder if the screen was stuck.
At this critical moment, contestant A, who did not do well in the braised chicken without a name, raised his hand at an inappropriate time, stealing the spotlight.
Adhering to the concept of fair scoring, the four judges took a few dozen seconds to taste it and unanimously gave a low score before continuing to stare at the screen belonging to Ji Xue.
Ji Xue opened her eyes.
She turned off the fire, waited, and raised her hand.
Except for Han Guishan who was immersed in eating Babao Chicken, the other four judges were all excited. They have all tasted the authentic Watan Huadiao Chicken. Mr. Tan is still making this dish in the shop when he is over 70 years old. One is because his children and grandchildren are not living up to expectations, and the other is because it is his own unique dish. Chuangcai, like Sun Guanyun's eight-treasure chestnut pigeon, can only be made by himself.
A year ago, with the death of Mr. Tan, the Watan Huadiao Chicken, which had amazed all the major cuisines of flower growers for half a century, also died. Many gourmets no longer have the chance to taste this dish. Tan's Restaurant, once a famous private restaurant in Guangdong Province, has also declined in an instant. The prosperity and bustle of the past no longer exist, and reservations for a dish can no longer be scheduled for a year. The old diners have brought I regret not visiting this restaurant anymore. The Tan's Restaurant, which has lost Mr. Tan, is no different from an ordinary street restaurant.
Someone once commented that Watan Huadiao Chicken was the first to use the aroma of wine to set off the aroma and taste of chicken when cooking whole chicken, making the chicken taste unique and have a special aroma.
Huadiao wine has a special property. It is not fragrant when it is cold, but becomes particularly fragrant once it is heated. When chicken is braised in Huadiao wine, the ethanol in the wine reacts with the fatty acids in the chicken fat to form aromatic esters, which is a unique fragrance. Wa Tan Huadiao Chicken is difficult to imitate because as soon as the lid is lifted, diners will know if it tastes like this.
The staff wanted to lift the lid, but was stopped by Tong Deyan.
"I'll do it." Tong Deyan stood up. If this is really the Watan Flower Carved Chicken, this will be a day that will be recorded in the history of flower growers' recipes, and they will be the witnesses.
How difficult it is to pass on a famous dish and a unique skill. Only chefs know how difficult it is to pass on a famous dish and a unique skill.
As soon as you open the lid, the aroma overflows.
"This is the smell, this is the smell!" Pei Shenghua said excitedly, "It was this scent when the flower-carved chicken made by Mr. Tan was unveiled. It's exactly the same. The golden wind and jade dew add fragrance to the soul, and the snow acts as skin care product. Unique. Inspired by the famous chefs in Shunde, the flower-carved phoenix delicacies are presented to Xuanyuan.”
Han Guishan raised his head in surprise and smelled the fragrance, but why was Pei Shenghua so excited that he recited a poem.
The chicken is coated with honey, golden and shiny, the meat is fresh and tender, and the aroma is alluring.
After tasting the Watan Huadiao Chicken, Han Guishan instantly abandoned Jiang Feng's Babao Chicken and relegated it to the cold palace to accompany Zhang Guanghang's red wine braised chicken.
Han Guishan, who is uneducated, can only use his own poor vocabulary to describe Ji Xue's Huadiao Chicken: "It's delicious. This dish is delicious!"
He completely forgot about the nonsense about eating too much chicken and getting tired of eating chicken and needing to eat some vegetarian food. Just kidding, how can you get sick of something as delicious as chicken?
Han Guishan, who has a huge appetite, said he would eat ten!
The score came out quickly, 9.5 points, an unprecedented high score.
The whole audience burst into exclamation.
The melon-eating audience, who didn't know the truth and couldn't tell the difference, could only open their mouths and exaggerate "Wow~" to show their surprise.
"Dad, what does that little girl do?" Jiang Jiankang, who had never seen the world, asked.
"Watan Huadiao Chicken." Jiang Weiguodao, who has been living in Guangdong Province for a while, has lived in the countryside for a long time and no longer cares much about the big melons in the culinary world. He has little information and a lot of information is out of date. He doesn't know that Mr. Tan has passed away. Regarding the lost history of Wa Tan Huadiao Chicken, "I ate that dish forty years ago. It was delicious. It was Master Tan's original dish, but it didn't score such a high score."
"Master Tan passed away last year, and that dish was lost." Sun Guanyun said. He was sitting next to Jiang Weiming, but he just refused to join the group chat. After Sun Jikai's overturn, Sun Guanyun's mood has never been good. He switched from busy to offline and refused to receive all messages from people named Jiang.
"I have never heard of Master Tan having an apprentice. His son is just blinded by money. He is as wary of people as he is of thieves. He is afraid that others will steal Master Tan's unique skills. He is stupid, lazy and short-sighted." Sun Guanyun said. The gnashing of teeth didn't sound like he was talking about Master Tan's son, but rather like he was scolding his own son.
"Wait, if he sees that this little girl can make a flower-carved chicken on a clay altar, that mad dog will still bark." (End of Chapter)