I am Qinxing No.1

Chapter 559 Jia Baoyu has never eaten eggplant!

Using a master chef to watch the fire, I am afraid that only Zhou Dong can be so extravagant in China.

But the effect is also very good.

Shi Buyu was completely light-hearted, while watching the fire, he also peeked at Zhou Dong's next method from time to time.

The red clay stove is not a gas stove. Even an intern in the back kitchen can quickly master the skill of watching the fire. The firepower of this kind of wood-burning stove depends on experience and feeling.

Shi Buyu didn't even look at it, he threw some new firewood and shook his fan a few times, but his eyes were fixed on Zhou Dong.

At this moment Takemiya Masada had already taken out the eggplant strips, and cut lotus root cubes of the same size and size, and was also looking at Zhou Dong.

When they think about it, even if Master Zhou wants to justify the name of eggplant and reduce the role of chicken melon seeds in this dish, he still needs to use some chicken melon seeds. Chicken melon seeds to eat.

After all, the eggplant has a soft taste, even with lotus root segments to neutralize the taste, the crispness is still not enough. If the chicken and melon seeds are missing, this dish will not be perfect.

The method of chicken melon seeds is very simple. The ingredients are just chicken breast, various dried fruits, and the auxiliary materials are pepper and red pepper.

Heat the oil for about eight minutes, stir-fry the peppercorns to release the aroma, then slowly stir-fry the chicken breast with peppers, let the water vapor in the meat completely evaporate, take it out and let it cool, and then fry it with new oil and various dried fruits.

According to personal taste, you can add salt or sugar, stir-fry until the meaty and fruity fragrance blend together, the chicken melon seeds are ready, put them in a jar and seal them, and eat as you like.

But Zhou Dong's approach is completely different from that of the 'public'.

The moment he put the chicken breast in the oil to fry, Hu Shenchu ​​first let out a 'Hey' and looked at him with puzzled eyes.

Later, Shi Buyu and Takemiya Masada also discovered the problem.

Could it be that Master Zhou made a mistake?

They are all experts among experts, so they can see Zhou Dong's problem at a glance.

There is less oil!

With the amount of oil that Zhou Dong puts in now, the chicken melon seeds can't be fried thoroughly at all. If you forcefully fry it, it may cause the chicken to become stiff or even burnt.

Even if Master Zhou's frying skills are top-notch, he won't fry the chicken breast directly like a novice, but can half-cooked chicken breast still be used?

This is a mistake that an ordinary second-level chef would not make, but Master Zhou actually made it?

No way!There must be tricks in it!
The oil was nine minutes hot, and Zhou Dong hadn't started to put in peppercorns yet. When Chef Hu started to frown, he saw his wrist flick, and the hot oil at the bottom of the pot had been shaken into the air, like a round bubble, without half a bubble. The drips come out.

"Master Zhou's cooking skills are already perfect."

Shi Buyu and Takemiya Masada were engrossed in watching it. It's not that they don't have this kind of skill of turning pots, it's just that they never thought of this kind of usage.

Before the hot oil ball fell, Zhou Dong shook his hand, and the peppercorns entered the oil ball before falling back to the bottom of the pot.

Then wrap the oil balls with peppercorns again and shake them up, and the aroma of peppers is overflowing.

Peppers and chicken breasts, as if they had eyes, flew out of his hands and entered the hot oil mass.

As Zhou Dong kept shaking his hands, the oil balls flew up and down, and often just touched the bottom of the pot before flying up, and the moment the temperature became lower, they fell back into the pot again.

The oil temperature is always just right, and there will be no problems of excessive oil temperature and a large amount of oily smoke, and the amount of oil consumed will naturally decrease accordingly.

What a blinding operation.

Before even Hu Shenchu ​​thought that Zhou Dong had put in too little oil, but now he realized that the oil was just right, and it was really a waste of worrying about him.

"Zi la zi la."

The aroma of chicken and chili spread in the air. The three master chefs knew that Zhou Dong's fire control was just right without even tasting it. Seeing that the oil in the pot was exhausted and the meat was cooked, Zhou Dong poured the chicken breast into the plate, clearly presenting The amber color is completely fried, but there is no half drop of oil on it.

"Eat all the oil!"

Hu Shenchu ​​paused for a moment, and his eyes lit up a little bit when he looked at Zhou Dong.

Shi Buyu and Takemiya Masada looked at each other with great admiration in their hearts. The two of them are so-called master chefs, and they are also diligent masters. What kind of cooking skills can't be mastered?However, it is not always possible to achieve the level of 'eat all the oil'.

The food is perfect, without any faults to be picky, and there is no shortage of oily fragrance, but there is no drop of oil. This is called 'eating all the oil'.

Even for master chefs like them, this is the goal to pursue.

"good."

Chef Hu looked at Zhou Dong with praise in his eyes.

"The eggplant dish in "Dream of Red Mansions" is too famous. According to Feng Lazi's recipe, the taste is not much better.

To put it bluntly, it is still supported by chicken and melon seeds, and the eggplant itself has become a foil.Therefore, when cooking chicken and melon seeds, not only the oil must be seen, but also the taste, so as to make up for the lack of taste of eggplant.

Xiaodong, you are now cooking the main ingredient in the chicken melon seeds to the right heat. The taste is moderate, neither thin nor thick, and you can eat all the oil. Obviously, you are not going to rely on chicken melon seeds to win our tongues?

It makes me look forward to it. "

Ginger is still old and spicy, to the point.

Zhou Dong nodded: "I hope I won't disappoint Grandpa Hu."

After the chicken breast is cooked, the remaining dried fruits, such as cashew nuts, almonds, blueberries, etc., need to be fried with new oil.

This time, Zhou Dong didn't use the miraculous cooking technique just now, relying entirely on stir-frying skills. After all, these dried fruits are not as easy to be oiled and tasty as chicken breasts, and they require even and continuous firepower.

But it’s just stir-frying, and the three master chefs are still amazed again and again. Zhou Dong’s hand speed is as fast as a phantom. Spoon, all kinds of dried fruits are completely evenly heated.

Cashew nuts and almonds, blueberries and white melon seeds have completely different heating requirements, but in Zhou Dong's hands, this is not a problem.

In a blink of an eye, all kinds of dried fruits are ready to be heated, and they are poured directly on the washed and dried chopping board. The faint blue light of the knife rises. First, it accurately divides the dried fruits one by one, then turns over the knife body, holds it high and pats it lightly, The most important thing is to beat hard and press hard. After a few shots, all kinds of dried fruits have been ground into fine powder by Zhou Dong, and they are evenly stirred.

Pour honey into the pot, roll the cooked chicken and melon seeds in the honey, then put them on the chopping board, dip them in dried fruit powder evenly, Zhou Dong said with a smile: "Old Stone, the eggplants are ready to be cooked."

The hot eggplant strips were stripped from the lotus root, under the high heat, Zhou Dong picked up the eggplant strips with a fork knife in one hand, and a carving knife in the other hand, to break open, pull the flesh, and open long fruit sacs in the eggplant strips , and then stuff the chicken breasts dipped in dried fruit powder into the eggplant sticks one by one with a very fast technique.

At this time, the eggplant sticks have just come out of the chicken soup, and they still have the unique aroma of chicken lotus root soup. The temperature is above [-] degrees. The flavors of the ingredients were all inhaled by the eggplant and began to blend perfectly.

In the end, there are eight eggplants joined together, like a peacock spreading its tail, placed on a white porcelain plate, and among the eggplants, there are some lotus root sliced ​​by Takemiya Masada. Man.

Immediately, a strange aroma rose up, divided into countless layers, and entered the nostrils of the three master chefs layer by layer.

"Hiss—!"

Even Hu Shenchu ​​not only gasped, but became a little excited.

Although he hasn't tasted it yet, based on his many years of cooking experience, he can already judge that the plate of eggplant in front of him is probably the most authentic and delicious eggplant.

The kind that Jia Baoyu and Feng Lazi have never eaten!

"Haha, good boy, let Grandpa Hu taste it first, and give you a score!"

Chef Hu laughed loudly, and pulled the plate in front of him
　Clean up your mood and fight again!

　　
　
(End of this chapter)