[Comprehensive] Su Ying's Spirit of Eating Halberds

As a Samo chicken, what is the best home?

Is it living carefree in the countryside full of natural atmosphere, and when you reach a certain age, get married and have eggs, and spend your old age peacefully?

Or do you keep practicing your flying skills with dreams in mind, and strive to fly to the unattainable sky of your dreams one day?

or……

In the most beautiful age, meet those same restless beings, and turn them into a dish, so as to end your own destiny.

However, it is a Satsuma chicken, and it is only a Satsuma chicken. It was born to feed human beings, and it has never had any choice.

If it can really clearly recognize its own destiny, then I think it will definitely make such a wish——

"Make me better!"

……

"How can I make more delicious chicken dishes?"

Su Ying has been thinking about this issue after knowing that the ingredients of Shiji are Satsuma chicken.

Although she has never been exposed to this kind of native chicken before, China has a vast land and abundant resources, and there are naturally many native chickens as high-end ingredients. Local chickens such as guinea fowl, imperial concubine chicken, and Qingyuan Ma chicken have always been the darlings of the food industry.

And in Sichuan, in this land where giant pandas are bred, there is also a kind of local chicken that is widely known--the bamboo forest chicken.This kind of native chicken, which grew up in the vast bamboo forest in Sichuan, is filled with the fragrance of green bamboo, and the meat is tender.The bowl of clear chicken soup stewed with bamboo forest chicken has always been Su Ying's father's specialty.

Although the taste of local chickens in various places is slightly different due to the different places of production, the overall characteristics are the same. Of course, Su Ying is no stranger to tender and smooth local chickens.

There are too many chicken dishes for her to choose from.

Whether it is Kung Pao Chicken, Daokou Roasted Chicken, Shredded Chicken, Salt Baked Chicken, Spicy Chicken Ding in Chinese cuisine, or Teriyaki Chicken in Japanese cuisine, Yakitori Chicken, Curry Chicken Chop, Chicken Oyakodon, Su Ying You can come at your fingertips.

However, in that case... can you win?

The opponent is a member of the Ten Elites. Although she has never tasted his cuisine, she has friends like Isshi Hui and Nakiri Erina who are also among the Ten Elites. Naturally, Su Ying dare not underestimate him.

Just copying a dish exactly like this, can it beat the opponent?Su Ying herself couldn't believe it.

"so……"

Come up with something innovative...

Thoughts were flying in her heart, but Su Ying's hands didn't stop at all.

Satsuma chicken itself is full of gentle and soft flavors blown by the breeze. As long as you are a little careless, this unique mellow aftertaste will slip through your fingers.

While avoiding the loss of this softness, Su Ying carefully brought out the flavor of Samo chicken itself to the extreme.

It is as tough as an endless tide-washed coastline.

This is an extremely dangerous attempt, as long as there is a slight mistake, the delicacy in hand will fall into the unfathomable bottom of the sea like a flat boat in the sea being swallowed by the whirlpool.

"Don't take it lightly..."

She can... definitely do what's in her head, just do it every step of the way!

"Wow... this knife skill..."

"It's terrifying!"

Under the observation of the zoomed-in camera, Su Ying's every move is clearly visible, and her proud sword skills, which she has practiced after a lot of hard work, are also completely exposed in front of the audience.

Chefs from any country have never emphasized knife skills like Chinese chefs.Daogong is the core cuisine of Huaxia cuisine, representing the basis for a chef to survive.

The smooth and translucent chicken reflected the brilliance and was quietly placed on the chopping board. I saw Su Ying's dexterous wrist falling together, and the silver Chunyu obediently obeyed her command, the strength of the knife, the position of the knife , The starting direction of the knife is within a square inch.

Deboning a whole chicken is a test of a chef's understanding of the structure of ingredients, but in Su Ying's eyes, these are not problems.Every time you cut down, you can accurately find the joints connected by flesh and blood, and separate them perfectly. The ultimate sword skill is like a profound martial art.No, this may indeed be considered a martial art. Only when the kung fu in the hands is practiced extremely proficiently can one handle the knife so easily and do whatever one wants.

No matter how turbulent the heart is, as a chef, what is finally reflected in the food is simple and unobtrusive.

"Oh my God... She still has the heart to put a knife on every piece of chicken..."

"However, what does she want to cook?"

After the amazing chicken cooking process, the audience still couldn't see what kind of chicken dish Su Ying was going to make.

"Sato-kun, did you see it?"

The examiners are also discussing.

"Well, I have some clues." The middle-aged man called Sato-kun looked at the kitchen counter expressionlessly.

There, the ingredients that Su Ying chose this time were placed.

Tosa vinegar, soy sauce, bonito water, black pepper juice, lime juice, white wine...

What wonderful changes will happen to these various ingredients and chicken.

Really looking forward to it...

"It's about to be marinated." Even though 1 thoughts flashed through her mind, Su Ying's actions on the surface were still orderly and calm.

After the deboning was completed, she processed the chicken, marinated it with sea salt, black pepper, egg liquid, and cornstarch for a few minutes, and then spread the cornstarch and wheat flour that were balanced in a one-to-one ratio.

During this period, use Tosa vinegar, white sugar, soy sauce, and boiled bonito water to make a sweet and sour vinegar sauce in a certain proportion.

Generally, Japanese cuisine will use vinegar after preparation. Different vinegars have different emphasis and taste, and also have different names, such as sushi vinegar, lemon vinegar, plum vinegar, etc. Su Ying made this vinegar sauce , she named it "Pole Star Vinegar".

There are two keys to her cooking, one of which has been completed, and the next thing to do is the other.

"Chop up parsley, onions, carrots, and pickles..." The knife in Su Ying's hand danced, and all the ingredients under the knife turned into finely divided souls, "Add mayonnaise..."

Mayonnaise is actually a transliteration of "mayonnaise", also known as mayonnaise, which is made from oil, egg yolk, vinegar and sugar, and is generally used as a dipping sauce.

Since it contains raw egg yolk, it needs to be used as soon as possible once made.

Then, add the black pepper juice, lime juice, and white wine prepared before. Since the black pepper juice itself has a certain salty taste, Su Ying didn't add any more salt.

""Pole Star Sauce" is also finished. At this time, Su Ying finally breathed a sigh of relief.

The two cores of her cooking, the complementary "Pole Star Vinegar" and "Pole Star Sauce", are ready.

If these chickens are compared to the earth, then these two ingredients are the twin stars that follow the sky, illuminating the earth and revolving endlessly.

People are always good at creating food in ordinary life, but food is also a consolation for people to overcome their spiritual difficulties.

"Ji Xing Vinegar" and "Ji Xing Sauce" are researched by the friends of Ji Xing Liao for food. The sweet and sour Ji Xing vinegar, lightly put on the cold tofu, will turn it into The tempting black jade, and when tasting the fried shrimp balls, the white and tender prawns wrapped in the sweet and attractive Jixing sauce smeared in the mouth, which is a special flavor.

The people in Jixingliao are naturally no strangers to these two items. Although Su Ying has made some improvements of her own, the main body remains unchanged.

But how are these two things related to Samo chicken?

Su Ying took out the frying pan placed under the counter, put it on the gas stove, poured palm oil into it, and turned the switch to let the blue flame emerge from the bottom.

"The frying pan is such a great invention..."

The reason why Chinese cuisine uses round-bottomed pots is because round-bottomed pots are more fuel-efficient and have a large capacity, which is suitable for stir-frying. The most important point is that the flavors evaporated from the dishes can be well kept in the pot.

But the pan also has the benefits of a pan. The thick pan made of iron has extremely high heat resistance and heat storage, and can heat ingredients very evenly. It is perfect for frying.

The marinated chicken sizzled in the clear hot oil, and the seemingly thin layer of wheat flour and cornstarch composite carefully cared for the tender and juicy chicken inside.

The chicken was fried quickly. Su Ying briskly took out the fried chicken and drained the oil, and then completely immersed it in the Jixing vinegar prepared earlier.

"Tch, it's such a pity that such a good chicken..." At this moment, she heard Rui Shanzhijin muttering something again.

"The taste of Satsuma chicken will be completely overwhelmed by your unintelligible condiments." Rui Shanzhijin, who was only waiting for the last pot to be cooked, also crossed his legs and sat on a chair with his hands on the table. "I said you It’s better to admit defeat now.”

Know it even if you don't enter it!Such dishes are simply not elegant.

There is no need to compare it any further. Cooking dishes of this level is simply a waste of time.

Ruishan Zhijin also began to think about the things after this. As one of the top ten, he has a lot of work to do, so he doesn't take time seriously like these kids.

"Is it a waste of time..." Su Ying whispered, and then continued to cook her cooking seriously.

The most distinctive feature of this dish is that the fried chicken is slightly soaked in Jixing vinegar, and the fat is removed, and the taste is slightly sour, refreshing and appetizing.

Therefore, there is no room for carelessness.

It's just that she wasn't completely indifferent to what Ruishan Zhijin said just now.

waste time……

From Nakiri Ji's point of view, those ordinary students' innovations in cooking are nothing more than a waste of time.

The standardization of cooking is what he pursues.

So Su Ying is now holding this dish, which is undoubtedly the most intolerable object for them to put together through the creativity of everyone in Jixingliao.

In their words, this is a complete B-level creative dish.

"B-grade cuisine?"

Is there really a grading system for cooking?

Let her show them the delicacy of the so-called B-level cuisine!

The author has something to say:

The students who said they couldn't find this dish...of course they couldn't find it.

Uh, this is my original recipe, cover your face...