Doomsday Pavilion

Lin Chou directly heated the pot with the stove set in the lobby.

Xue Zhen turned around and went to his back kitchen. Lin Chou vaguely heard something, but said nothing.

The chicken is the ancient Dongan chicken that the old man in the wilderness had boasted a few days ago, the authentic breed passed down before the cataclysm.

The bamboo forest eats bamboo worms, the grass catches grasshoppers, the snack is alfalfa, and an adult chicken is only three or four catties, and only the black-feathered beak is bright oily yellow.

After bloodletting, slaughter and plucking, the hair does not look big, but every muscle is full, and the chicken skin is bright yellow and very thick.

Dongan chicken has less oil under the skin, and the meat is tender and "crispy" with full fibrous feeling.

And what Lin Chou wanted was a "girl" chicken that had not yet begun to lay eggs. As soon as the chicken lays eggs, the meat quality will change, no longer being tender and crispy.

This Dongan chicken is paired with the newly arrived white rice vinegar, which fits Lin's heart. What he is going to do is a state banquet dish.

The first of the eight Hunan cuisines is "vinegar chicken".

Speaking of Dong'an vinegar chicken, there is no need to mention any touching stories, nor need any long-standing historical background.

Because this is a simple dish that makes your scalp numb and washes your head back to the original. From the state banquet menu before the cataclysm to the people's table, even the little doll who just knows how to cook can cook it at will.

When he entered the state banquet menu, the most authentic materials are as follows:

One Dongan chicken, half a catty of Dongan Wujiaqiao rice vinegar, two taels of Dongan Ziyun ginger, 50 Dongan Xinwei peppercorns, a little Dongan Huaqiao Chaotian red pepper, one or two Dongan Shiqi tea oil, and a little Dongan Dawei cooking wine.

(Okay, the materials are finished, the first dish is surrendered, let's go to the next round.)

Keke, of course it won’t work.

Dong'an Chicken Geographic Monopoly is very vivid, but it is not impossible.

When I was chatting with the old man in the wilderness, I heard that there were Dongan chicken breeds there, and Lin Chou had this thought.

The most important ingredients for Dong'an chicken are vinegar and chicken. It just so happens that Lin Chou has both.

This kind of rice vinegar is not like others, it also needs glutinous rice.

It is only fermented and brewed with aging rice just right, and it can become a "sweet vinegar" with a turbid, thick white soup and a slightly sweet taste.

Although Lin Chou can't make vinegar, don't forget that there is a "sixty-year-old" man who can make vinegar in the base city.

At that time, Lin Chou asked Sixty Years Chen for advice on the technique of brewing vinegar, but he didn't expect to touch his nose.

——Take some hearsay rules to discuss with professionals, and the outcome can be imagined.

Because Lin Chou’s first question is,

"Vinegar, how many days do you need to brew."

Sixty years after Chen hummed a sound in his nose, there was no more movement.

After waiting for a long time, for sixty years, the stubborn old man Chen remembered that this man in front of him was an awakened man.

So Lin Chou wrote the word "vinegar" on the ground, pointed a finger, turned his head, and left neatly!!

Well, the pride of professionals is understandable.

But Lin Chou was an embarrassment at the time, and the father's son explained,

"Two, one, you. Vinegar dismantling is the origin of'vinegar', which refers to the acid water or seasoning slurry produced after 21 days of fermentation when the tank is opened when you are fermented. It is called vinegar. Vinegar is Heita, the son of Dukang. Invented, the brewing of vinegar is basically the same as brewing except time."

Uh ...

In short, for such an old man, getting some sweet rice vinegar for Dong'an vinegar chicken is probably in the palm of a hand, without difficulty.

Boil a pot of boiling water, put the ginger pats and tangled green onions into the pot, and add the cooking wine.

Hold the chicken neck with your hand, dip it into the water along the opening where the crop is taken under the neck, shake it twice, stand upright, and reciprocate back and forth until the surface of the chicken skin is shiny and the bluish red under the skin becomes flesh-colored.

There is no skill in this action, but it is very convenient for the chicken to have the same color everywhere. It is also called "washing", which can wash out the blood in the chicken's abdominal cavity.

Turn on a small fire, keep the water temperature in the pot at about 85 degrees, cover the pot and cook the chicken for eleven minutes, then remove it. At this time, the cookedness of the chicken is perfect.

Put the fished out chicken directly into ice water and let it cool thoroughly. After cutting the large pieces, cut the long strips according to the muscle lines, preferably with three fingers.

Shred the ginger, shred the fresh chili, mix half with rice vinegar, and set aside half.

When the pepper is selected from the seven leaves and the five petals open, the aroma is strongest. Put the pepper in the pot and fry the aroma into the mortar for a few times to pick up the pepper seeds and then crush them.

Put the tea oil in the pot, fry fragrant ginger, chili, pepper, salt, add the cut chicken pieces and stir fry a few times, then add cooking wine, chicken broth, and one-third of the vinegar sauce and simmer for two minutes For half an hour, cook the remaining vinegar sauce along the side of the pot after boiling.

The vinegar sauce does not need to be too much, as far as one-third of the chicken nuggets is enough. Cooking the vinegar along the side of the pot can reduce the "rushing" taste of the vinegar and make it soft.

Stir continuously, wait until the soup and vinegar sauce are slightly thicker, and then serve.

"I finished."

At this time, Xue Zhen also walked out with a dish.

"I'm done too."

Lin Chou glanced at it. It was a plate of crystal-clear meat as thin as a cicada's wings. The color was tender and red like a beauty's gill, and the meat lines were as fine as nothing but soft and lingering, very beautiful.

Lin Sorrow understood,

"Watering the donkey?"

Xue Zhen nodded and said,

"Dongan Chicken?"

The two looked at each other, and they felt a sense of sympathy.

"Haha."

The five judges selected from outside also walked in. Among them, there were male and female first-order evolutionists and ordinary people, very frightened.

Xue Guangyuan said,

"Please sit down, Bafanglou and Lin Xiaoyou. There are four rounds of competition in this competition. Five different guests will be invited to taste each round. So please be a judge. Which dishes do you think is good? Yes, don’t worry."

"Uh...good."

Xue Guangyuan took the lead in stretching out his chopsticks, picking up Lin Chou's vinegar chicken and chicken wings.

The chicken skin is tender and yellow like chicken fat, and the meat inside is bright and white. Just chew it in your mouth.

"The sour and sweetness is soft and delicate, the fragrance is long and the aftertaste is full, spicy without tingling and no bitter seeds, the meat is tender and sweet, and the chicken skin is crispy, and the mouth is warm and warm. "Xianxian" five flavors, the recipe seems simple but the taste is not simple, Lin Xiaoyou, this dish is top grade."

Everyone has tasted a round, some said the chicken is good or the donkey meat is fragrant, the situation is three to three.

The last person who tasted it was Wan Junru. After a bit of vinegar chicken, she even put down her chopsticks.

Xue Zhen's face was not so good, Xue Guangyuan stroked his beard and smiled.

"Girl, why is this?"

Wanjun has a deep outline of facial features, so he looks quite serious.

"I have no opinion on Master Xue."

"It's just that I really don't want to eat this dish."

"..."

Everyone is speechless, this is still called no opinion, girl, you almost wrote the word opinion on your forehead!