Reincarnating to Become a Japanese Chef God

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Dojima Gin’s'Spice Nineet Egyptian Roast Chicken', the spices used are French mustard, bay leaf, cardamom, cardamom, turmeric powder, cumin powder, black pepper, oregano powder and Egyptian rice. With full of exotic flavors.

Xia Yu added his own understanding to Dojima Gin's recipe, and had a [Spice Inequality]. He didn't intend to copy Dojima Gin's spice mix and replicate the Egyptian roast chicken.

In such an important food halberd contest, it is impossible to win by copying works alone.Unless he can completely restore the special recipes as they are, and crush them with real special cooking, he is still far away from the special.

Then, you can only rely on your own thoughts, modify the recipe, and win with inspiration and creativity!

"Tangerine peel, cinnamon, cardamom..."

The kitchen counter was filled with bottles and jars. Some were dried and unground spices, and some were crushed. Xia Yu picked up a small bottle, sniffed it, and nodded in satisfaction, "The quality of spices is all not bad!"

Now he was relieved.

The use of spices, in addition to the quality of the spices, depends on the chef's mastery.

Turn on the fire, put a boiling pot on the stove, put water in it, Xia Yu picked up a spice bottle, and first poured some yellow-brown powder into the pot.

Cinnamon powder!

In the spice matching table in Xia Yu's mind, the amount of cinnamon powder is too large, which plays the main role of seasoning, which can be called'jun'.

This kind of spice smells strong, but the taste is very soft. It only enters the epidermis and will not cover the original aroma of the chicken. On the contrary, it will blend with the aroma of the chicken. It is slightly sweet and has the effect of improving freshness and removing fishy.

Similarly, there are spices similar to the role of'jun', as well as Liangjiang and Angelica dahurica.

Both spices are dried in flakes, Alpinia ginger is earthy yellow, and Angelica dahurica is white.

Alpinia ginger has a lighter scent, but it is indispensable in Xia Yu's spice collocation. It can be said to be a part of the center. The fragrant aftertaste, long and mellow, can compose a complex taste with other spices.

In other words, ginger is the foundation. If you want to reproduce the spice pyramid on the roast chicken full of Chinese style, the foundation must be firm and deep!

As for Baizhi, it has one characteristic——

Use with any other spices, almost no conflict!

Because the taste of Angelica dahurica is very light and weak, and the amount of it is almost ineffective, so Xia Yu used the [Spice Inequality] to perform mental arithmetic, and put a larger amount of Angelica dahurica into the pot, making it the next cinnamon and ginger After that, the third flavor of'jun' spice!

Remove fishy, ​​remove greasiness, increase the fragrant aftertaste of chicken, this is the effect of Angelica dahurica.What Xia Yu pursues is not just a one-time spice explosion, but to make each spice build a pyramid layer by layer, break the sky, and reach the top!

Next, is the'Chen' under the king-level spice.

Clove is one kind, but the fragrance of this kind of spice is too strong, and only a little bit can have a significant effect.

Then, there are two pairs of gold combinations.

Cardamom and grass fruit.

Both have a spicy taste, and their effects are basically similar.The matching ratio is basically 1:2.

Amomum and tangerine peel.

The effect of this combination is to soften the flavor of the spice and the native chicken itself, less gluttonous, and weaken the stimulation and intensity.Excessive pursuit of impact is not the right way.

After careful calculation, Xia Yu put a total of eight spices in the pot!

The value of "nine" is obviously far from the extreme, but Xia Yu has already stopped, and does not intend to continue to put any spices blindly.

Within a few minutes, the water was hot. Xia Yu held the chopsticks and stirred the spice water in the pot. The rich scent seemed to form a whirlwind, spreading out, and quickly filling the entire auditorium.

"This smell..."

"He is mixing spices? Wait! What the hell is that stove built up with mud blocks?!"

Yuanyue's teachers and students withdrew their eyes from Si Yingshi,

"Spice match?"

Dojima Gin's chin squinted, his heart fluctuating.

Does that kid also have a certain degree of knowledge in the field of spices?

Sniffing the smell in the air, Ryoko Lina smiled slightly and whispered to herself: "His ability to learn is really terrible!"

"Of course!" Aoki Zongta smiled, glanced at Dojima Gin, who didn't know his recipe was stolen, and looked forward to waiting for Xia Yu to publish the work, what will happen to this Yuanyue's "living legend" Shock.

Xia Yu was marinating the chicken with spice water.

At Si Yingshi's side, the preliminary processing of the white-haired Sindrella beef has also been completed.

Putting down the sledgehammer, Si Yingshi got a handkerchief to wipe off the sweat, cut the beef cubes into equal slices, one slice for each judge, and then an extra slice, totaling six slices, and proceeded to the marinating step.

It takes time to marinate, and chicken and beef are the same.

Xia Yu soaked the native chicken in a small pot and covered it with plastic wrap. At this time, holding a half pot of spice water, he went to the big plastic bucket filled with yellow mud, and the probe grabbed a mass of yellow mud inside. Put directly into the basin, mix and stir!

"He, he mixed yellow mud with spice water?"

Yuanyue teachers and students were shocked.

That's right.

Xia Yu didn't care about the exclamation.

Wait a while, these yellow mud mixed with spice water will cover the whole chicken.Marinating the chicken is not enough.What Xia Yu pursues is the ultimate flavor of spices!

It takes about an hour to marinate. In other words, after marinating, Xia Yu only has 30 minutes to cook the whole chicken!

It is inevitable to use fierce fire.

Two hours of cooking time is very rushing for him, and it is the same for Si Yingshi.

Si Yingshi uses a beef ingredient that Xia Yu has never seen before. The time spent marinating is even ten minutes longer than that of his native chicken. Waiting for Xia Yu to wrap the chicken with lotus leaves. , And tied with a rope to airtightly, when he was about to cover with yellow mud, Si Yingshi took out six beef slices from the marinated pot.

Only the last 20 minutes are left for the two!

"Time is too late!"

Xia Yu secretly said, squeezing cold sweat on her palms.

I don't know when, inside and outside the auditorium, there is already dead silence. Yuanyue students no longer booed or discussed. The remaining 20 minutes is undoubtedly the time for the two to fight for life and death!

"All right!"

Cover the whole chicken carefully with yellow mud, and one layer is not enough, the inner layer is covered with spice mud, and the outer two layers are covered with ordinary yellow mud.

Finally, the whole mud group is as big as a basketball!

Ok?!

Xia Yu leaned over, stuffed the mud ball into the'burning crypt', and then subconsciously glanced at Si Yingshi's side and was stunned.

Si Yingshi did not heat up the steak immediately, but stood in front of a professional kitchen food vacuum packaging machine and packed six pieces of marinated beef into a transparent vacuum bag.

Then, Si Yingshi dropped six bags of beef into a stainless steel sink. This sink was like a sink, but the smart dial mounted next to it told Xia Yu that this was not an ordinary device. Si Yingshi pointed out On the dial, press a key.

Beep, white steam came out of the pool immediately!(To be continued.)