The strongest gourmet food system

Chapter 75 Chapter 26 Bacon Grilled Chicken

Zheng Ke chose to cook this dish by himself, but he was actually taking a big risk.

If it succeeds, everyone will be happy, but if it fails, it will leave a bad impression on him in front of the reviewing lecturer.

However, as a chef, you should let the diners enjoy the happiness brought by food, which is also the meaning of the existence of the chef.

With this in mind, Zheng Ke decided to make this dish.From a personal point of view, even if there are some things that are not good enough in Yuanyue Academy, we can't let an outsider make irresponsible remarks.

Standing in front of the console, Zheng Ke also calmed down, and began to think about how to proceed with this dish.

Roast squab with bacon, a typical western dish.

The general method is to wrap the roasted pigeon with bacon slices, put it in the oven, and bake it in the oven at 180 degrees Celsius for 18 minutes. After taking it out, pour the sauce.

The reason why pigeons are used in this dish is that compared with chicken, pigeon meat is more delicious, nutritious and has certain health benefits, which are not comparable to chicken.

Recently, Yuanyue Resort has been half-open for training. In order not to waste ingredients, it did not prepare ingredients that would not be used during the training.

Pigeon meat is one of them, and Zheng Ke can only think of chicken as an alternative to pigeon meat.

Although it cannot be compared with pigeon meat, chicken also has its advantages. The meat is delicate and delicious. The more important reason is that chicken is a very common ingredient, and ordinary kitchens will have enough, let alone restaurants under Yuanyue. .

Zheng Ke opened the refrigerator, found a small chicken from inside, chopped off the chicken head and wings, and put it in hot water to thaw.On the other hand, Zheng Ke poured chicken broth, garlic, peeled grapes, and brandy into the pot to concentrate.

Wait until there are only about [-] ml, start the pot, pour the concentrated soup into a small bowl, and at the same time, marinate the chicken with white wine, salt and white pepper.

Next, it's time to think about what to do with the bacon.

Bacon is a type of bacon. It is made by rubbing pork belly with spices and sea salt and then drying it naturally. It is often used to roll up stuffing and make appetizers.However, this time it’s not stuffing but chicken.

While Zheng Ke was processing the bacon, Bai Shilongyi walked over quietly.

He wants to see how far the first-year students of Yuanyue Academy can do in the face of sudden situations. He is even ready to take over at any time, but seeing Zheng Ke's skilled movements, he has a hint of Looking forward to what kind of cooking this person who stays up late practicing cooking will make.

His performance that day was just hugging the door, or has he always been like this?

"The students you trained are good."

At some point, Gin Dojima stood behind Ryuichi Shiraishi.

"Hehe, I also want to know why he knows how to cook this dish. After all, being able to cook and being able to cook are completely different realms. Mr. Chapel should know about his existence, right?"

"No, I mean the remaining dozens of people. Your method is very interesting, but the cost is too high."

"It's just that Yuanyue wants to go further, and someone has to sacrifice."

"Yes. But as far as it is concerned, the effect is not too bad."

Dojima Gin handed the menu to Shiraishi Ryuichi, he looked down, Zheng Ke's service was 9 points, Ezuya Ezuya's cooking was 10 points, and Sugisaki Asami's was 9 points.

"They... are really pretty good." Bai Shilong narrowed his eyes.

Zheng Ke wrapped the chicken with bacon, put it in the oven, and recorded the time. Then he let out a sigh of relief. The clothes on his back were soaked in sweat. He just picked up a towel to wipe off the sweat on his forehead, but he saw someone standing at the door. Dojima Gin and Shiraishi Ryuichi.

"Senior..."

"Don't worry about us." Bai Shilong waved his hand.

After receiving the reply, Zheng Ke picked up the tray, put the freshly prepared main course and dessert on it, and asked, "Which table is it?"

"Black Pepper Steak at Table 74."

"Roasted chicken drumsticks with spices at table 38."

"Red wine mousse for table 16."

When Zheng Ke delivered the dishes to the designated tables, he took back the empty plates from several tables.

Seeing Zheng Ke kept busy in the restaurant, Dojima Silver asked in surprise: "Do all the students here ask to be able to take care of both?"

"How is it possible? Although I really want them to take care of both sides, I have to say that many students are lacking in ability. Of the 25 waiters, he is the only one who can do both."

Bai Shilong looked dejected. He originally wanted to test whether he could cultivate a few generalists, but now it seems that there are not many people who can really meet this requirement.

After sending the tableware to the backstage, Zheng Ke glanced at the clock hanging on the wall, and immediately prepared the plates, knives and forks with two or three minutes left.

Everything is ready and it's almost time for baking.

Zheng Ke put on cotton gloves, opened the oven, took out the chicken surrounded by slices of bacon, removed the cotton rope that bound the bacon meat, and poured the sauce made from grapes—the grilled chicken with bacon was finally done.

As soon as Bai Shilong saw that Zheng Ke was about to pick up this dish, he immediately stopped Zheng Ke.

"Wait a minute, take your time."

"Teacher, is there anything else?"

"Remember, after cooking, don't think about serving it out immediately, especially when working in a big restaurant."

(Oh my god, I forgot about this.)
Zheng Ke stuck out his tongue secretly. Before serving the dishes, especially the dishes that are rarely cooked, the chef must try them, so as not to serve the dishes with poor taste to the diners.

If it was training, Zheng Ke would definitely give it a try, and let the cooking notes be scored by the way.But if there are guests waiting, what Zheng Ke thinks about is how to let the guests eat the food in the first time, but he forgets this step.

Bai Shilongyi didn't seem to care too much, after entering the restaurant, he picked up a pair of knife and fork, and lightly pressed it on the bacon meat, the gravy immediately escaped from his chest.

The roasting effect is not bad. The chicken has more gravy and is elastic, which does not destroy the delicate meat quality of the chicken.

As soon as Bai Shilong picked up the spoon and scooped up the soup on the plate, a strong fragrance floated into his nostrils.

The role of brandy is manifested at this moment.Adding brandy to the pot while the broth is simmering enhances the flavor of the thick soup, making it mouth-watering and addictive.Especially after the soup is in the mouth, the fresh and strong taste of the soup spreads quickly in the mouth with the aroma. The richness of the chicken is wrapped in the sweet and sour taste of the raisins, which stimulates Shiraishi's taste buds and lingers for a long time.

Although he couldn't cut a piece of chicken with his own mouth and taste the chicken, Shiraishi Longyi can be sure that this is a highly finished dish.

"Go, I think there is no problem with this dish." Bai Shilong patted Zheng Ke on the shoulder, "Tell those who have never eaten anything, what is the ultimate delicious dish."

(End of this chapter)