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Chapter 275 Extreme complexity and extreme simplicity

In the picture that only Jiang Yun could see, a strong wind suddenly blew.

Ten wind ropes that were almost as small as hair seemed to turn into countless sharp blades under the control of the owner, and they were scraped directly from the chicken's head to the chicken's feet.

After being picked by this thing, the whole chicken seemed to have undergone some kind of hair removal treatment.

The fat and fat chicken was clean and could not find any remaining chicken feathers on its body, and its internal organs were taken out at some point.:.

Alas! Alas alas alas alas alas alas!

For a moment, everyone looked at Jiang Yun with the expression "Are you a chef or a magician?" After all, no one expected that his speed could be so fast!

This is this! Is this really human?

Although Ma Tianjiu has been acquainted with Jiang Yun for many years, he did not expect that this guy's strength would make such rapid progress.

You should know that before leaving "Tianjiuzhai", Jiang Yun did not have the fantasy kitchenware assistance such as "Heart Kitchenware", and the cooking mode was closer to that of ordinary humans.

Now, after applying all the "heart kitchenware" to your own cooking system.

Jiang Yun's movements seemed so fast that people didn't know what was going on, just like magic.

Suddenly, Ma Tianjiu seemed to understand why Jiang Yun said that last night.

"Oh? Who is the most powerful chef in the world?"

"Of course it's me, and this is an unquestionable fact before I die."

Originally, Ma Tianjiu just thought Jiang Yun was the world's top chef, but he didn't expect that he was really the world's most powerful chef.

It was not until now that he watched Jiang Yun's cooking that he realized that this old friend's confidence was not arrogance, but that he really had the ability to win the world.

Of course, everyone should have a different understanding of why Jiang Yun is so powerful.

So the next moment, Old Tang couldn't help but get up on the table and shouted loudly: "Okay! Is this the legendary internal kung fu?"

His loud roar attracted the attention of the people around him, and the strange meaning contained in his words also shocked others.

So Xia Kui, who was standing beside him, asked quickly: "Internal Kung Fu? What is internal Kung Fu?"

"It is the legendary internal power. Jiang Yun just used the technique of "Paiyun Palm". He directly used internal power to knock all the chicken feathers away. It was so superb."

Is it true? When I heard Lao Tang’s explanation, the people around me couldn’t help but stare at me.

What internal strength and what kind of cloud palm are all things that only exist in TV series, why does it appear in reality?

But when he saw Lao Tang's affirmative attitude of "this is the case", no one dared to question it, so he could only nod his head silently, as if he had accepted it.

But having said that, there is no reasonable explanation for Jiang Yun's magical action, so I'll just think that he is the successor of a certain internal power.

So, what kind of surprise can such a magical chef who cultivates internal skills bring to others?

Seeing Jiang Yun quickly dealing with the whole chicken, everyone continued to look at him with anticipation.

However, Jiang Yun's actions surprised everyone again.

It’s just that it’s not because his cooking method is too gorgeous and too shocking that everyone is surprised.

But on the contrary, after this guy used magical techniques to process the chicken, his cooking technique was simple and unpretentious?

In a boiling pot, Jiang Yun cut some ginger and green onions and threw a bun of ingredients into the pot, boiled the water, and soaked a whole chicken with its neck.

He first put the whole chicken in with his neck and soaked it for a little while, then lifted the chicken, poured the soup from his abdomen, and then put it in and continued soaking.

After lifting and putting it over and over again three times, Jiang Yun finally put the whole chicken into a large pot, turned off the fire, and let the whole chicken soak inside like a hot spring.

Then there was nothing else. The god-level chef who had just shown amazing skills found a chair and sat down, closed his eyes and rested.

No way, that's it?

When he saw Jiang Yun stopping, all the spectators around him were stunned by his randomness and fooling, even Li Laotao was the same.

Yes, are you making a mistake?

Is this kid really here to compete? Not here to be funny, right?

Li Laotao looked at Jiang Yun over there, then at Xiang Xiaowen on the other side. A hundred big question marks flew out in his mind.

He clearly knew how complicated the production of Xiang Xiaowen's "Four Symbol Medicinal Food, Fenghuo and Flame Eight Treasures" was.

Not to mention anything else, the marinated chicken contains bay leaves, large ingredients, pepper, cumin, cloves, white meme, amomum villoss, ginger, tangerine peel, angelica, angelica, herb, cinnamon and other dozens of medicinal materials.

In addition, special spicy ingredients such as pickled pepper, sun-shaped pepper, yellow bell pepper and other braised soup that had been stored for at least 20 years were added to the braised soup.

This braised soup and marinade alone is something that many chefs can't learn in their entire lives.

Now the marinated and braised boneless chicken looks black in color, but it exudes a strange scent of braised aroma.

After these two steps, various rich smells penetrated into the chicken body, and even the bones were fragrant.

The most important thing is that the medicinal properties and other effects in the marinade can only understand what is going on.

After the braising is finished, Xiang Xiaowen continues to stuff all the eight steamed umami ingredients into his abdominal cavity.

Then use a long needle similar to a roast duck to completely sew the opening at the chicken's neck, wrap it with silk thread and fry it in a pan until it is fixed.

The whole chicken was put into the oil pan, and the generous technique was combined with the strong braised aroma and oily aroma burst out, making the entire hall feel hot.

But this is not over yet, or rather, it is just the beginning.

After frying the chicken slightly until it was set, Xiang Xiaowen raised the stone oven similar to that used when roasting suckling pigs, and threw all the white charcoal burning in the fire bucket next to him into the stove.

The wood used to smoke and grill chicken is usually "apple wood" or "litchi wood", and at this time Xiang Xiaowen uses the more expensive "big-leaf red sandalwood".

This wood exudes a faint medicinal fragrance, with a long and mellow aroma.

The effect of this when used in smoked and roasting is naturally much better than apple wood or lychee wood, and the cost is not the same level.

After the special charcoal was put into the oven, Xiang Xiaowen poured a spoonful of prepared honey water in.

Tear! For a moment, the sweet steam rose, and almost the top of the restaurant was filled with the seductive fragrance.

Finally, he tied the shaped chicken to the fork of the roasted suckling pig, applied a layer of crispy water made of maltose, white vinegar, rose dew and other materials, and then directly placed it on the charcoal fire that emits heat.

The roasted chicken kept spinning on the charcoal fire, and the boy kept pouring crispy water on the chicken to accelerate the change of the chicken skin.

At the same time, the hand also held the steel fork steadily and rotated rapidly on the flames. It looked like it was so popular, as if the flames were swept into the sky by the steel forks, which was very handsome.

This guy actually uses the crispy craftsmanship of roasted suckling pig to roast chicken? I really can't put in the effort.

Seeing Xiang Xiaowen standing in front of the fierce oven and rotating his fork quickly, even Old Tang couldn't help but be shocked by his pursuit of excellence.

Brush the crispy water and then slowly rotate it with charcoal fire to roast it. This is actually the production process of traditional "roasted suckling pig".

The roasted pork skin will bubble and become crispy, resulting in a crispy effect when bitten.

However, because this baking method is laborious and requires extremely high control over the heat.

In fact, few people use it to roast chicken like this, so it is better to just put it in the oven or pour it oil to save trouble.

Indeed, not only is this dish not at all easy to save money, but its craftsmanship is not as complicated as it can be produced and sold in a restaurant at all. It makes people feel numb to the scalp when they look.

Obviously, the chef who created this dish has almost exhausted the ultimate technology and creativity of human beings in this dish, and its taste is naturally extraordinary.

Of course, such a complicated dish is like walking a tightrope when it comes to the taste.

A little bit of seasoning is wrong, and the flavor of too sediment will destroy the balance of the dish completely.

But Xiang Xiaowen is very skillful in controlling such a complex modulation process.

His face was full of confidence, as if he was not worried about something going wrong at a certain point.

By the time the chicken was finally roasted, Xiang Xiaowen's conditioning was actually coming to an end, so everyone turned their attention to Jiang Yun again.

As a result, Jiang Yun was still slowly simmering the freshly-killed chicken, with almost nothing special.

How to say it, when seeing Jiang Yun's appearance, Ma Tianjiu, Lao Tang and others were actually a little disappointed.

After all, I just finished Xiang Xiaowen's tedious conditioning process and then came to Jiang Yun.

That's like after reading "Phoenix Ao's Intent" and turning to look at another "Chicken Pecking Rice Picture".

If Jiang Yun had not had enough prestige here and everyone knew that his skills were amazing, maybe these "Tianjiuzhai" chefs would have been unable to help but scold them.

What's even more outrageous is that after picking the chicken out of the pot, Jiang Yun still didn't use any magical methods, just threw it into the ice water and rolled it around.

Well? Wait? This kind of operation of cooking chicken three times, lifting and putting it three times, and simmering the chicken with the remaining heat in the pot and soaking ice water without turning on the fire. Doesn’t it look familiar?

Seeing this, Lao Tang and other professional chefs realized that there seemed to be somewhere to see the dish Jiang Yun was going to cook at this time?

It seems, probably, that there is a very common chicken dish in the south that even ordinary people can cook at home. This is the same way.
Chapter completed!
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