It didn't take long for the wet towel on the lid of the crockpot to dry.

Originally, Xu Zhuo thought that the speed was very slow, but in less than five minutes after Xie Hailong finished speaking, the towel dried as if it had been exposed to the summer sun.

Xie Hailong turned off the fire and let the large sea salt in the crockpot simmer the chicken for a while.

It didn't last long, only five or six minutes.

Then he lifted the lid of the crockpot, and an enticing salty smell wafted out of the pot.

Originally, Xu Zhuo thought that this was sea salt, and if he burned it in a crockpot for half a day, he would definitely have the unique fishy smell of seawater, but it turned out that there was no such thing at all.

The salty smell is very good, because you can tell that the salty taste is mixed with the unique deliciousness of the chicken.

Xie Hailong brought a relatively large basin, put on heat-insulating gloves, and poured all the sea salt in the crockpot into the basin.

At this time, the sea salt was relatively dry, so it poured out of the crockpot like sand, and along with these large grains of sea salt, there was also the salt-baked chicken tightly wrapped in jade button paper.

The jade button paper has been completely soaked with the fat secreted from the chicken, and the fragrance is tangy.

Xie Hailong took the salt-baked chicken out of the sea salt with heat-insulated gloves, patted off the salt grains on it with his hands, and then put it on a plate, ready to tear it open.

He took off his gloves and carefully peeled off the jade button paper on the chicken's body layer by layer.

When he was wrapped just now, Xu Zhuo still wanted to complain about the casualness of the bag, but now it seems that this thing has to be wrapped casually, if it is wrapped tightly, then it will be fatal at this time.

Because after these jade button papers absorb the grease, they will stick tightly together, and you have to be a little patient if you want to separate.

As Xie Hailong untied these jade buttons layer by layer, the unique fragrance of salt-baked chicken became more and more intense, and it smelled a little drooling unconsciously.

After the last layer was opened, a yellow and fragrant chicken appeared in front of everyone.

This chicken is beautiful, the yellow skin is shiny, the flesh is firm, and it is delicious at first sight.

Xie Hailong put on disposable gloves, took out the chicken, and then said: "The Hakka people eat salt-baked chicken, not with a knife, but with a hand, which is a bit similar to the way of eating roast chicken here in the Central Plains." ”

The so-called hand tearing is to tear the chicken by hand.

But at this time, in front of the camera, Xie Hailong naturally will not just tear the chicken apart, but put the chicken into a flower.

Cantonese cuisine has high requirements for chicken, not only to be delicious, but also to present it on a plate.

To put it simply, "chicken on a plate".

What does it mean to have a chicken on a plate? That is, after the cooked chicken is changed to a knife, it should be placed on the plate again to look like a chicken, which can be a rooster to report the dawn, or it can be a golden rooster independently, anyway, the appearance is enough.

This hand-torn salt-baked chicken also has to be rearranged on a plate to look like a chicken.

Xie Hailong first unscrewed the chicken legs and chicken wings from the chicken and put them in a small basin, and then carefully tore off the skin on the chicken's back and put it aside.

He then tore all the meat from the chicken into small pieces and picked out the large bones.

Once that's done, start plating.

First, pile the torn chicken on a plate into an oval, then cover the chicken skin that was torn off earlier, and then put the wings on both sides and the chicken legs at the bottom.

Finally, put the torn chicken head firmly in the front.

This salt-baked chicken with a good appearance and full taste is ready.

The videographer gathered around for a close-up for a while, and then it was time for the tasting.

This link is arranged by Xu Zhuo, which has been said to be good, and everyone has agreed.

But when Xu Zhuo was about to sit down to eat, the door of the studio was suddenly pushed open, and Xu Zhuo saw Zheng Guangyao walking in on crutches.

This......

Why is this old man here?

Not only Xu Zhuo was surprised, but even the old man also felt strange.

"Lao Zheng, have you come to test your apprentice's skills?" the old man greeted him with a smile, but Zheng Guangyao's face was not very good-looking.

He looked at everyone and sighed softly: "You people have really learned to bully people, other cuisines are veterans, and when it's our turn to be an apprentice of Cantonese cuisine, who do you look down on?"

Xu Zhuo: "......"

Well, the bitter lord is coming.

Yesterday, everyone decided not to let Zheng Guangyao come over, and today the old man ran over by himself, and when he came up, he was obviously in a bad mood.

He is like this to others, and he is naturally not very satisfied with Xie Hailong.

I don't know if it will affect Xie Hailong's visiting professor.

But yesterday, everyone said that they wouldn't tell Zheng Guangyao, and they didn't see anyone post on Moments, but how did Zheng Guangyao know?

Could it be ......

We've got a traitor in the middle?

Xie Hailong was a little frightened, he really didn't expect such a show, he knew too well what his master's temperament was, if Zheng Guangyao was here, how could he have a chance Xie Hailong to make a move.

And yet now......

It's embarrassing.

It's like being caught secretly doing bad things behind an adult's back.

Xu Zhuo reacted the fastest, he waved at the cameraman, and then walked over quickly, holding Zheng Guangyao as he walked to the tasting table and began to introduce Zheng Guangyao.

"I think everyone already knows this old man, he is the first person in Cantonese cuisine today, and he has forcibly promoted Cantonese cuisine to the same name as French cuisine.

I have already introduced it to you when I made salt-baked chicken before, and Uncle Xie Hailong is a senior apprentice of Grandpa Zheng.

Today's tasting session, naturally let Grandpa Zheng come to the most suitable, and he will evaluate his apprentice's craftsmanship, thinking that he should be able to eat different feelings. ”

Zheng Guangyao was about to lose his temper, but in the face of the camera, he had to endure it no matter how unhappy he was, after all, these videos will be broadcast in the future, and they can't affect his image.

Xu Zhuo now directly asks the cameraman to shoot, which is also out of this consideration.

People who cherish their reputation will always put their external image first.

This is the same as how angry your girlfriend is, as long as you take out your phone to take a selfie, she will immediately cooperate with the most beautiful pose to face the camera.

I can't help it, I have to maintain my image in front of outsiders.

After Zheng Guangyao sat down, he had already entered the state.

He wiped his hands, looked at the appearance of the salt-baked chicken and smiled, and then said: "It's very good, the fragrance is very good, but it's a little broken, it can be more complete, so it will look better." ”

He said a few shortcomings painlessly, and his emotions had eased unconsciously.

At this time, the prompt sound of the system sounded in Xu Zhuo's mind.

"The host flexibly used Zheng Guangyao's preferences to quickly lower his mood, avoiding a physical injury caused by a large fluctuation in psychodrama, and specially rewarded the D-level cooking general skill - salt baking technique, congratulations to the host. ”