They Gather Here

Although it has been done many times, Luo Zhen is still not used to the honorific title.

He shrugged awkwardly: "In the original design, the main ingredient in today's tasting session is chicken breast."

"Difficult choice."

"really."

With most cooking methods these days, chicken breasts can easily be rendered chewy, lacking even the slightest bit of meat, and feel like pulling teeth.

Therefore, the key to delicious chicken breast meat is to be tender and seasoned with appropriate (not fat) seasoning.

What's terrible is that during the heating process, the problem is the first point - the taste, which is difficult to solve by seasoning with high-end spices.

Ye Shanliang is the least good at dealing with this kind of ingredients, and even had the idea of ​​"does chicken breast, which is not dry, not firewood, tender, delicious and low-fat, really exist in this world?"

Luo Zhen was not afraid, and said with a smile: "I originally wanted to build a pyramid of spices and make roast chicken, but now..."

Curiosity was aroused, Ye Shanliang asked: "Now?"

"I want to show you the real technology, otherwise, the old man's bullshit will blow up for me, and he will be too embarrassed."

"..."

Isn't it you who is ashamed?

Ye Shanliang couldn't help but think of the last time they met, and complained wildly in his heart that Luo really didn't pretend to be a dead star.

However, he had to admit that he was looking forward to Luo Zhen's cooking.

Senzaemon also thought so, looked left and right, and said to the students: "This is a good learning opportunity, all of you keep your eyes open and watch it."

The pressure seems a little high.

Luo Zhen saluted triumphantly, then walked to the back kitchen, and took out the chicken breast from the refrigerator, because the recipe had been decided a day in advance, so what was taken out was defrosted.

The first step is to process the chicken breast.

First of all, the excess fat needs to be removed. Since the fascia will shrink after being heated, which will affect the taste, he also chooses to remove it. The part that can be used with a knife is absolutely unambiguous, and the rest is torn off by hand.

Kato Megumi leaned over: "Do you need my help?"

Luo Zhen shook his head: "No, it's just troublesome to look at, but it's really cool to tear it apart."

"Cool?"

"It's really cool that, over the course of a long career, many chefs will be dismissed as dickheads."

This statement is too weird.

Kato Megumi took a step back subconsciously, and put his arms around his chest, as if he had seen a pervert.

Luo Zhen couldn't help it, the teacher was being bullied by the girls, so he had to find an outlet.

He coughed lightly and said, "Pass me a rolling pin... No, it's better to use a wine bottle. The rum we used yesterday will do. The next step is very important."

Megumi Kato pouted dissatisfiedly: "It's not 'us', it's you and Chitanda."

"..."

"..."

"I was wrong."

"It's almost there."

Saying that, the girl handed over the transparent wine bottle.

The heating temperature is very important to the taste of the finished chicken breast. In order to be uniformly heated, it must be shaped (patted) (flattened).

There is no meat hammer in the home economics classroom, and the rolling pin is too thin, so only wine bottles can be used.

The technique is similar to rolling noodles. Luo Zhen holds the wine bottle and smashes it while rolling it. Spread the chicken breast to an even thickness as much as possible, and then cut it in half into two pieces.

After witnessing the whole process, Alice asked Erina in a low voice, "Is that piece 2cm thick?"

Erina shook her head: "Absolutely not."

"Isn't that easy to master?"

"Um……"

Both girls were a little puzzled.

Chicken breast is low in fat and high in protein, and is very friendly to fat reduction, but it is for this reason that the taste is much dry compared to chicken leg, and it lacks the sinful aroma brought by oil.

In other words, it is not necessarily a good thing that chicken breasts are easily cooked.

They are very curious about what Luo Zhen will do next.

I saw him find two dense bags, put the chicken breasts in separately, and then add spices to one of the bags.

Tangerine peel, cinnamon, grass cardamom...

The cooking table is full of bottles and jars, some are dried spices that have not been crushed, and some have been turned into filtered powder.

Ye Shanliang sniffled and nodded: "The quality of the spices is good."

Erina rolled her eyes at the side: "Didn't Xiaozhen ask for this from the spice laboratory?"

"Pfft!"

"..."

The Indian brother pretended to fail.

And Luo Zhen has already started to add spices.

The use of spices, in addition to the quality, depends on the chef's skillful matching. He first poured some yellow-brown powder into a dense bag.

It's cinnamon.

This kind of spice smells strong, but it only enters the skin, so the taste in the mouth is very soft, slightly sweet, and has the effect of enhancing freshness and removing fishy smell.

Moreover, it will not cover the original fragrance of the chicken, but will blend with each other.

Luozhen is used in a relatively large amount and plays the main role of seasoning, that is, the king's material in the king, minister, assistant, and envoy.

With a similar amount, there are also ginger and angelica.

Both spices are in the form of sun-dried flakes, algal ginger is earthy yellow, and angelica dahurica is white.

The fragrance of galangal itself is relatively light, but it is indispensable, and it is not an exaggeration to call it a "central part", because it has a strong aftertaste, long and mellow, and can create a compound flavor with other spices.

As for Baizhi, there is one characteristic——

There is almost no conflict when used with any other spices.

This is the effect of Angelica dahurica to remove fishy smell and greasy taste, and increase the flavor of chicken. However, its taste is very light, and it has almost no effect when used in small amounts, so Luo Zhen uses a relatively large amount.

What he pursues is not just a one-time explosion of spices, but to make each spice progressive and reach the ultimate.

After the three main spices, the next is the ingredients——

A little bit of clove, a golden combination of cardamom and grass fruit, soft impact of amomum and orange peel.

After careful calculation, Luo Zhen put in a total of eight kinds of spices.

But since the airtight bag was quickly sealed and the pickling began, it was difficult to smell it.

Everyone is looking forward to it.

Erina tried to lick her lips and try to deconstruct: "In the past, Xiaozhen tended to use peppercorns, cinnamon, star anise, cloves, and cumin seeds among the compound spices."

Ye Shanliang on the side took the conversation: "That's the formula of five-spice powder, just like the combination of neon mirin, sugar, and soy sauce. It is the most common seasoning method in China. How does it taste?"

"good to eat."

"..."

"Sorry, I can't think of another adjective."

It's okay for Luo Zhen to pretend to be aggressive, but the last of the Ten Great Masters of Yuanyue is still helping at the side, which is really unreasonable.

￣□￣｜｜

Ye Shanliang originally wanted to use the spices that Luo Zhen usually used to deduce the reasons for using the current eight kinds, but now he can only turn black and keep silent.

Fortunately, since he is from India, he is a little black, so even if the Yintang is black, it will not be obvious.

He moved his eyes to Alice: "What do you think?"

In the preliminaries of the autumn selection, Alice's cooking score was 95 points, the highest in the audience, so her point of view is naturally worth considering.

Unexpectedly, the girl didn't answer, but stared at the chicken breast being marinated in a daze.

Ye Shanliang frowned slightly: "What's the matter?"

After being asked this question, Alice finally came to her senses, but she still didn't answer directly, but said to him from left to right: "When you usually marinate meat, what kind of container do you usually use?"

After being reminded like this, everyone's eyes fell on the dense bag.

Chapter 68 Airborne reinforcements and low-temperature slow-cooked chicken breast ([-])

Tight bag is also called ziplock bag, a kind of packaging bag that can be automatically sealed after pressing, which is not common in cooking.

In terms of materials, those that are easy to react with salt should not be used as pickling utensils.

Therefore, ceramics are the best, followed by glass, and stainless steel is barely usable, and plastic contains chlorine, which will produce harmful substances when it reacts with salt, so it is the most unsuitable material.

In terms of vessel type, cooks tend to use pots or sea bowls with wider openings and larger volumes due to operations such as [grasping] and [stirring] required for pickling.

Difficult-to-shape plastic bags are also unpopular.

Therefore, Alice really couldn't understand the reason why Luo Zhen used a dense bag as a pickling container.

At the same time, Ye Shanliang on the other side also spoke: "From the last discussion, I found that Chef Luo Zhen is very professional, and it is absolutely impossible for him to make such a low-level mistake."

Eliminate the impossible, and what remains, however improbable, is fact.

The problem now is that none of the group of Yuanyue students - future professional chefs - can guess that incredible fact.

I saw that Luo Zhen added salt, miso, and minced garlic into the dense bag, then sealed it, and threw it into the refrigerator to marinate.

He introduced: "The chicken breast has been processed thin enough and the fibers have been crushed. This marinating time will not last long."