Original God, starting from the sister against the brother

Lying on the bed, Chao Ke did not choose to rest, but planned to take advantage of tonight to learn the unlocked recipes.

After all, the next stage of advanced tasks at the Demon level requires cooking ten different dishes to the ultimate level.

At present, although Chao Ke has unlocked a total of thirteen recipes, the only dish he has made at the ultimate level is the Crispy Kun Leg Burger.

So learning other recipes has become a high priority.

Chao Ke plans to practice with the [Big Golden Chicken] tonight.

Mastering this dish, in addition to completing advanced tasks, can also add a powerful new product to the good taste.

【Recipe: Big Golden Chicken】

[Description: Seasoned and fried poultry. Mix the ingredients into a batter, coat the poultry with it and fry it at high temperature. Just by smelling the aroma, you can imagine the crispy skin and tender meat. Few people can resist its temptation when they take a bite and it overflows with juice. ]

[Since the recipe has been obtained, you can enter the God of Cookery Trial Field to practice this dish]

[Do you want to start practicing? ]

【whether】

"Yes!"

A familiar feeling came over him, and when he opened his eyes again after a blackout, Chao Ke was already on the stage of the God of Cookery Trial Field.

Next to the kitchen sink, there was also the familiar cart, filled with ingredients and seasonings for making the Big Golden Chicken.

The prototype of [Big Golden Finger-Licking Chicken] must be familiar to everyone, it is the finger-licking original flavor Kun of Kaifeng cuisine.

But the prototypes of Big Golden Chicken and Kaifeng cuisine are somewhat different.

The biggest difference is the shape. Kaifeng cuisine's original finger-licking chicken comes in five shapes, namely chicken legs, chicken wings, triangles, chicken breasts and ribs, while the Big Golden Finger-licking Chicken uses only Chao Ke's favorite triangular parts.

The reason is simple: the triangle is often the largest and meatiest of the five shapes of original finger-licking chicken.

And not only Chao Ke likes it, triangle is also the most popular shape in the official market research of Kaifeng cuisine.

In his previous life, when Chao Ke ordered ZTO, he would specifically note to put more triangles of the original finger-licking chicken.

In addition to the uniform appearance, the chicken provided by the system is also different from the original. The chicken used in Kaifeng dishes is basically quick-growing white-feathered chickens, which only take 40 days to be marketed, while the chicken provided by the system is similar to yellow-feathered chickens, which take up to 230 days to be marketed.

Looking at the tempting yellow fat in the chicken nuggets, Chao Ke said that the system won in terms of ingredients.

As for the difference in pickling and seasoning, it is difficult to tell.

After all, the ingredients of Kaifeng cuisine in the previous life were not made public, so Chao Ke could not make a comparison.

Following the instructions of the system recipe, Chao Ke first washed the yellow-feather chicken nuggets, then prepared salt and garlic water, threw the yellow-feather chicken nuggets in and refrigerated them to allow them to absorb the flavor and remove the fishy smell.

But unlike marinated chicken thighs, yellow-feathered chicken nuggets need to be refrigerated for a full twelve hours.

Fortunately, the system should have taken this into consideration. The refrigerator and freezer in this Kitchen God Trial Field is specially made and has a clock on it.

That’s right, this thing is similar to Paimon’s time acceleration interface, and can speed up the flow of time inside the freezer.

After setting the acceleration time, Chao Ke began to make the powder base.

According to the instructions on the system recipe, Chao Ke took all-purpose flour, butter, eggs, skimmed milk powder, egg white powder and corn starch in turn, and mixed them in different proportions to make the coating base.

The next step is to add the finished spices provided by the system directly into the coating base.

The system actually also gave the specific ratios of spices, mainly pepper and some Teyvat spices that were adapted to local conditions, but because there were ready-made products that could be used directly, Chao Keneng was too lazy to mix them himself.

After all, the dense list of spices is enough to give you a headache just by looking at it.

After mixing the spices and breading base evenly, Chao Ke took out the marinated chicken nuggets from the refrigerator.

Rinse the chicken in a basin of clean water to remove any excess salt, shaking it several times to remove any excess water.

After processing the chicken pieces, Chao Ke smelled them. The soaking in salt and garlic water not only removed the fishy smell of the chicken, but also gave it a layer of garlic flavor.

Chao Ke glanced at the system menu and found that the next step of coating with flour was the difficult part of this recipe.

There are many details to consider when coating chicken nuggets with flour.

Not only should the chicken pieces be fully rolled in the powder, but they should also be pressed with appropriate force to make the powder coat them more firmly.

They even have to perform detailed operations such as "let two chicken nuggets coated with flour knock against each other, then rub, press and rotate to exhaust the air" and "add flour under the skin to lock in the gravy".

Only when he really started to practice did Chao Ke realize that there is so much knowledge involved in making this small piece of fried chicken.

Looking at the chicken nuggets coated with flour in front of him, Chao Ke breathed a sigh of relief. The remaining steps were relatively simple. Just throw the chicken nuggets into the smart pressure fryer and fry them until cooked.

In the past, many people have tried to recreate the taste of Kaifeng cuisine at home, but they all felt that something was missing. In addition to the differences in raw materials and ingredients, a major reason may be the difference in frying methods.

Frying in a high-pressure environment or in a normal-pressure environment will indeed result in a difference in flavor.

The main reason for the difference is that the sealed high-pressure environment can form a certain vacuum, allowing water vapor to circulate in the pot, achieving the effect of extracting freshness and tender meat. In fact, it is somewhat similar to making chicken soup, except that there are not only chickens in this frying pot, but also eggs and milk. The complex aroma they form is actually the reason why the original chicken is so tempting.

(The author reminds you not to use a pressure cooker for deep frying at home. It is extremely dangerous! Cherish your life and don’t try it!!!)

(The author reminds you not to use a pressure cooker for deep frying at home. It is extremely dangerous! Cherish your life and don’t try it!!!)

(The author reminds you not to use a pressure cooker for deep frying at home. It is extremely dangerous! Cherish your life and don’t try it!!!)

He controlled the temperature in the high-pressure fryer throughout the whole process. When the time reached the requirements of the recipe, Chao Ke stopped heating and took out the chicken pieces after the air pressure stabilized. The production of the Golden Chicken was thus completed.

Place the fried triangles on the iron rack to control the oil and cool down. After a few seconds, the dish information interface pops up.

【Big Golden Finger-Sucking Kun (Chicken)】

[Rating: 69 points]

[Introduction: Mix the ingredients into batter, wrap the poultry meat and deep-fry at high temperature. Just smelling the aroma, you can imagine the crispy skin and tender meat. Few people can resist its temptation when they take a bite and the juice overflows. ]

【Evaluation: A qualified work. However, there was a mistake in the mixing of the coating. The spices and fried chicken coating were not mixed evenly, resulting in inconsistent flavors. The subcutaneous coating was insufficient, and the chicken juice could not be completely locked in. 】

...

【Delicious golden chicken】

[Rating: 77 points]

[Introduction: The golden skin locks the rich gravy in the poultry, and you will feel satisfied when you bite it. Even if only thin bones are left, the aroma left on your fingertips will linger in your mind. ]

[Evaluation: It's a pretty good product. Even though there are some mistakes in the mixing of the flour, the flaws outweigh the merits. The excellent flour filling process under the skin is enough to make people ignore the subtle differences in flavor. ]

...