As an indispensable cooking technique in Chinese cuisine, dry stir-fry has been widely praised by chefs of major cuisines for its simple and crude cooking techniques.

For example, Sichuan cuisine is dried and fried fat sausage, Shandong vegetables are dried and shredded pork, Huaiyang vegetables are dried and fried, and Cantonese vegetables are dried and fried.

After the ingredients are processed by the cutting board, they are directly poured into the pot with less oil, and the oil is constantly stir-fried over medium heat.

The finished color butter is bright, dry and moisturizing, crispy and softening, and juiceless and mellow, which can obtain a double harvest of taste and appearance.

Su Zifang's choice of dry stir-fry is also very clear, that is, to let the water in the chicken be heated and evaporated, the flavor is more intense, and the fragrance of the passion chicken is fully reflected. Moreover, compared with stir-frying and soup, dry stir-fry will give the food a unique crispy feeling, crispy on the outside and tender on the inside, and have a better taste.

Cut the passion chicken into cubes, season with minced ginger, cooking wine, salt, sugar, light soy sauce, then beat in an egg and sprinkle pepper and starch to marinate for 10 minutes.

Su Zifang looked back at the steps he had learned and finished processing the chicken nuggets.

Start frying the chicken pieces with wide oil, 60% hot oil temperature once, 80% hot oil temperature again, fry the chicken pieces until the surface is crispy and take out for later use.

Tasted a piece.

The freshly fried chicken nuggets are a little crispy, even the bones can be bitten off, the meat quality tends to be firm, but it does not feel dry, and you can taste different tastes after biting, sweet and fragrant.

On fried chicken nuggets alone, Su Zifang gave himself a bold score of 82 points, and the remaining 18 points returned to himself a 666.

Handle the chicken pieces and start sautéing.

Boil the green onions, ginger, garlic and onions together, cut the dried peppers into sections, crush the peppercorns and put them in the pot, add the chicken pieces after stir-frying the flavor, stir-fry evenly, sprinkle with a handful of sesame seeds and chopped green onions, and the passion chicken is out of the pot.

The whole journey takes less than half an hour.

The systematic review flashed by.

[A plate of dry stir-fried chicken nuggets with acceptable taste, grade A-. 】

"Okay?"

Su Zifang is now a little bit familiar with the evaluation level of the system, if the ingredients used to make the food themselves are better, then even if you deal with it casually, it will be a B-grade level. However, to be promoted to A-level, you need to master relatively high cooking skills, at least to have a complete range of colors, flavors, and flavors, while S-level is more demanding.

On the other hand, if the ingredients themselves are relatively ordinary, then you can only get a grade B or lower dish with the same processing method.

It is probably that fresh ingredients often only require the embodiment of the simplest cooking methods, and top-quality ingredients can produce unparalleled deliciousness even if the chef is not skilled.

In his perception, there is no big difference between this dry stir-fried passion chicken and some of the dishes he has processed before, so it is only the difference in the raw materials that bring about this change.

Correspondingly, he can achieve a higher level of cooking by improving his cooking skills.

Thinking of this, Su Zifang nodded secretly and brought out the dishes, ready to listen to the audience's evaluation.

"Okay?"

Ma Jiang and Kong Yan gave them an inquiring look.

"Hmm. ”

"Let's go out to dinner, just give some advice. ”

Su Zifang walked out with a plate.

When I went out, I saw that Xue Yi and the others were already sitting at the table waiting for the meal, put down the dry stir-fried chicken pieces in their hands, and looked at everyone: "I made a new dish of dry stir-fried passion chicken, let's taste it and see if there is anything that needs to be improved?"

The people at the table cast puzzled looks, especially Yang Qiong.

When Su Zifang went to a meeting with her just now, she didn't mention that she was researching a new dish for even a second, why did she come back and immediately come up with a new dish?

"Could it be that he just been thinking about a new cuisine?"

Yang Qiong thought about Su Zifang's distraction from time to time just now, and felt as if she had grasped the right answer.

Kong Yan and Ma Jiang watched this dish come out of the pot, and they had a certain grasp of the taste, at least it didn't smell overturned.

Mu Fei sniffed it, and looked at Su Zifang's eyes a little strangely: "It's actually delicious!"

Lu Renjie tasted it and nodded: "Yes, it's delicious, it's completely different from the Phnom Penh cabbage at that time." ”

Su Zifang: ......

Even though the worst of the dishes they are selling now are B-grade, they still haven't been able to change the impression of the dark cooking master in their hearts.

It seems that only by getting a senior chef or passing the technician assessment can you wash away the stupid things you did back then.

Xue Yi picked a piece of wing root meat with bones and put it in his mouth, chewed it a few times, and a little joy flashed in his eyes: "The heat is good, but the seasoning is poor." ”

"The chicken itself has a seasoning flavor, and the fake seasoning taste on the outside is too strong, and it does not match well with its own taste, resulting in a sense of splitting the taste. ”

"Let's make a few more adjustments. ”

Su Zi let out a sigh to indicate that he remembered.

This dish itself is a work that the system allows him to practice seasoning, and he can only be qualified if he can complete it to A-level or above, and he is now A-level, so he is naturally still lacking.

In fact, Su Zifang also understood that this was still the consequence of his focus on achievement promotion after the task reward arrived some time ago, otherwise with his original strength, this dish would be B-level at most.

Xue Yi's suggestion is indeed very correct, and the key to this dish is also like this, to be able to integrate the internal taste of the ingredients and the external taste, and make a perfect dish in harmony.

Wait a minute......

Su Zifang suddenly thought of a person, this practice seems to be Kong Yan's patent!

A person who can even make spring rolls into a separate flavor, and then coordinate back, is definitely an expert in this aspect.

Thinking of this, Su Zifang cast his eyes on Kong Yan.

Kong Yan saw Su Zifang's gaze and guessed what he was going to say, and shook his head slightly.

"It's a feeling, and if you don't have it, I can't help you. ”

This is the same as the Zen machine, if you change the shape and concise it, Su Zifang can make up the appearance of Fahai in his brain, standing on his chest with one palm, and Amitabha Buddha said slowly: "Donor, this is the opportunity has not arrived!"

"How does the master know that this is the original taste of chicken? Has the master eaten passion chicken before?"

"Maybe you also need to get drunk like Kong Yan and try it out?"

However, the thought existed for two seconds before he threw it out of his mind.

Kong Yan is too meticulous, resulting in the dishes and dishes not being integrated when cooking, what does it have to do with himself.

I didn't have a good grasp of the seasoning, and I didn't think about how to deal with the taste of the ingredients themselves and the taste of the seasoning.

However, this is a big problem, most of the ingredients have no flavor on their own, and the chef's job is to make the ingredients have an attractive taste.

It's just that there are three kinds of them.

The chef gives the ingredients the flavor of the spices.

The mid-tasting chef blends the flavor of the ingredients with the flavor of the seasonings.

The top-quality chef convinces diners with the flavor of the ingredients themselves through seasoning.

In simple terms.

If you simply taste the rich flavor of the seasoning, then it means that there is something wrong with the ingredients themselves or the seasoning is too heavy. If you can taste the flavor of the ingredients and some of the seasonings, it means that the dish is already very good, and the real high-quality cuisine is to use just the right amount of condiments to further bring out the flavor of the ingredients themselves.

This is also a state that many chefs struggle to achieve in their lifetimes.

Su Zifang looked at the passion chicken in front of him and fell into deep thought.