I Just Want To Be A Salted Fish Quietly

Many people in China like to eat chicken feet, especially when drinking or watching games.

The taste of the chicken feet is very good. The only drawback may be that there are too many bones and too little meat.

But Dong Tao Chicken is completely different, its plump paws make people drool uncontrollably.

More importantly, at this moment Zhao Hui was holding a special boning knife, and very quickly took out all the bones in the chicken feet.

Boneless chicken feet, how cool is this bite?

Yan Xiaoman's eyes lit up, staring closely at the pair of white, tender and fat chicken feet, with a look of anticipation.

In fact, two hours is a lot of time.

Although the dishes they make are complex, most of the ingredients have been pre-processed in advance.

For example, abalone in sauce.

According to normal conditions, it takes at least five or six days, or even longer, to soak a dried abalone as large as the double-headed abalone. So Zhao Hui has already soaked the hair in advance, and when it's time for the competition, just take it out and cook it directly.

Moreover, a dish is not made by one person, and there are two or three top chefs beside him, so the efficiency can be imagined.

Take Liao Jie for example, he is concentrating on roasting the flying dragon, while Gao Jianxiang is carving and arranging the dishes, the cooperation is very tacit.

Half an hour later, the fragrance of barbecue completely filled the hall.

Liao Jie quickly moved the flying dragon away from the charcoal fire, holding a small knife in his hand, and moved the knife like flying.

Like sliced ​​duck, cut off the roast meat from Feilong's body piece by piece.

Each piece of roast meat is uniform in thickness, and the skin and meat are connected.

The roast has an alluring golden color thanks to the honey.

And Gao Jianxiang on the side, holding chopsticks, picks up pieces of barbecue and arranges them on the plate.

Not long after, the classic dish of Niupai, Flying Dragon, was completed.

The whole dish is beautifully arranged, with slices of grilled meat of different sizes and uniform thickness forming a continuous posture, and slices of white truffles at the bottom of the plate form clouds.

Like a golden dragon soaring in the clouds.

The flying dragon is in the sky, and it really deserves its reputation!

Very strange, the cheongsam lady pushed the dining car and walked forward.

Lin Xian and the others were not pretentious, drank the mouth-cleaning soup, and after rinsing their mouths, they moved their chopsticks one after another.

Picking up a piece and stuffing it into his mouth, Lin Xian tasted it slowly.

The taste is crispy on the outside and tender on the inside, crispy on the outside, and you can clearly hear the sound of crackling when chewing.

The meat of Feilong itself is extremely fresh and tender, and it is even more tender when it is full of honey.

The taste is sweet and delicious, with the aroma of barbecue, the floral aroma of honey, the freshness of white truffle, and even a fragrance of fruit trees, which constantly reverberates in the mouth.

Absolutely!

It is no exaggeration to say that this is the most delicious barbecue Lin Xian has ever eaten, bar none.

Still not satisfied, he took another piece of meat with his chopsticks.

Serve with white truffle slices and put them in your mouth together.

Yan Xiaoman didn't speak the whole time, just lowered her head to savor the delicious food, her slightly squinted eyes were full of happiness.

For a foodie, there is nothing happier than this.

Hou Cheng slowly opened his eyes, and commented: "Compared to the Feilong Zaitian tasted back then, this dish is even more delicious. Elvish honey and white truffles have brought this dish to a new level. At the same time, there is a piece of meat in the barbecue. It smells like fruit wood, so I think the charcoal used by master Liao Jie should be some kind of fruit wood."

Lin Jianjun nodded with satisfaction, and praised: "What a flying dragon in the sky, it is really delicious, and the details are impeccable!"

"Now, ask the three judges to score!"

After Zhang Zhicheng finished speaking, he couldn't help swallowing.

To be honest, he also wanted to taste it, but he was not qualified enough.

In the end, Liao Jie scored 286 points in this round.

Zhao Hui glanced at the scoreboard, with a sneer on the corner of his mouth.

Obviously, he has great confidence in his Heaven and Earth Phoenix Claw, even if Liao Jie got such a high score, he is still not worried.

Lin Xian smiled softly (agba): "Honey, how do you feel?"

"Great time!"

Yan Xiaoman tried hard to swallow the food in his mouth, and said with a little regret: "I just feel that the portion is too small, I feel that I can eat ten by myself!"

The size of the flying dragon was originally small, but it shrank even more after being roasted, and the five people disappeared after two or three mouthfuls.

The reason why you will regret for life if you miss this time is not that the dishes cannot be copied, but that the ingredients cannot be copied.

It is almost impossible to get these top ingredients together next time.

For example, that 18-jin wild large yellow croaker can be encountered but not sought after. If you are lucky, you may not be able to meet it in more than ten years.

At this time, Zhao Hui had already finished arranging the plate, and said to himself: "Everyone, please taste my heaven and earth chicken feet!"

Seeing his self-confidence, Liao Jie on the opposite side couldn't help frowning, and asked: "Master Gao, have you tried Dongji?"

Hearing this, Gao Jianxiang shook his head and said, "No! The supply of Dong Tao Chicken in South Vietnam is in short supply, let alone sold overseas. I tried to buy it at a high price, but all failed, and I don't know how he bought it."

Understanding the taste and texture of an ingredient is the most basic quality of a chef.

After all, if even the chef doesn't know the taste and texture of this ingredient, how can he use it to make delicious food?

The Dong Tao chicken in front of me is like this.

Liao Jie and Gao Jianxiang didn't understand at all, and it was precisely because of the unknown that they felt a little anxiety and worry in their hearts.

Uncle Zhong frowned and said, "Qiankun Chicken Feet? There doesn't seem to be such a dish in the signature menu!"

"Master, could it be a modified version of Qiankun Roasted Goose?" Liao Jie speculated.

"Probably!"

Uncle Zhong nodded, his eyes fixed on the dish on the dining car.

On the dinner plate, pair chicken feet into a blooming flower.

After drinking and gargling as usual, Lin Xian and the others moved their chopsticks one after another.

The plump chicken feet just looked appetizing, thinking that Zhao Hui had already removed the bones before, so Lin Xian had no scruples and took a big bite directly.

Lin Xian was slightly taken aback when he entered the chicken.

The taste is too good to describe.

Everyone knows that the fattest and most meaty part of chicken feet is the small pad in the middle of the chicken feet.

And the texture of this Qiankun Phoenix Claw is similar to that meat pad, and it should be tender.

This kind of tenderness is different from the tenderness of fish meat, it is elastic, soft and refreshing.

Moreover, after the chicken feet are deboned, I don't know what ingredients are filled inside, which is crisp and delicious.

It seemed to be some kind of vegetable, which completely absorbed the fatness of the chicken feet. .