After finishing the meal in a hurry, Su Zifang returned to the kitchen alone and began to ponder the recipe for this passion chicken.

Previously, he chose to stir-fry because the chicken itself has a certain taste, and the dry stir-fry can concentrate this flavor and make the chicken taste better and richer.

But that doesn't seem to be the case now.

The dry-fried passion chicken made by yourself according to the method of dry stir-fried chicken nuggets obviously tastes wrong.

In other words, the so-called "passion chicken" condition has not been met.

Su Zifang suddenly reacted to the advice given by the system at that time.

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

This shows that in the cognition of the system, what I make is completely dry chicken nuggets, and it has nothing to do with passion chicken.

I lost so much to make up for what I didn't have, and what else did the ingredients have and the freshness......

It may have something to do with the grade of the dish, but it definitely has nothing to do with this failed dish of sautéed passion chicken.

"But it doesn't matter, it always takes a long time for any delicious dish to be born!"

"And being able to make A-grade dry chicken nuggets in the first place is already a good start, believe in yourself. ”

Su Zifang cheered himself up in Lu Xiaokui's cheering tone, and began to seriously think about the practice of passion chicken.

Maybe try the original flavor of passion chicken?

Su Zifang looked at the newly bled and cleaned white chicken in front of him, showing a little hesitation.

Although he has also done things to eat raw ingredients to taste the taste before, and he has also tried the more popular chicken sashimi on the neon side, but those chickens also choose chicken thighs, and they will choose to soak them in warm water before making sashimi, and they have never tried it purely raw.

After thinking about it, Su Zifang cut the chicken thigh and slice a piece of leg meat from the middle. Soak in warm water and put in your mouth.

It's a bit similar to the chicken sashimi you eat, but it's not the same.

In my memory, Neon chicken sashimi is made by cutting fresh chicken into one-centimeter-thick slices, and then quickly grilling the surface with a flame to sterilize as much as possible before eating.

What about the chicken sashimi that you made yourself...... There is nothing else to comment on other than the deliciousness.

You can feel the tenderness of the chicken in your mouth, and because of the chicken thighs, it is full of toughness, and in terms of taste, it is not weaker than the neon chicken sashimi, and in terms of seasoning, there is no soy sauce or wasabi added, and there is only a standard chicken flavor, which is considered ...... Not bad.

It's just that Su Zi suddenly realized that there was something wrong, and the flavor of the "passion chicken" seasoning he raised was not so heavy, but it was slightly more delicious than ordinary chicken.

"Maybe it's too short. ”

Su Zifang sighed, after all, unlike the peach blossom carp, it was only after eating peach blossoms for three months that there was such a little peach blossom flavor, and he had only fed this chicken for a few days, which was definitely not enough.

Frowning, Su Zifang planned to think about how to improve this dish, after all, his intermediate to senior culinary expertise was stuck at the intermediate level again.

According to experience, if you don't get 200 points for the task of passion chicken, you don't think you will enter the advanced level.

The strength of the last promotion of intermediate specialization made the lower limit of cooking reach the lower limit of B-level, and this promotion to senior should be able to raise the lower limit to A-level, right?

Su Zifang thought of Ma Jiang, Wu Ping, Zhao Xiaoman, these chefs who could achieve A-level even if it was a new dish, and a little excitement flashed in his heart.

As long as you make this passion chicken, you can finally stand on the same level as them.

This inspirational story is like a positive energy article "I have worked hard for 18 years and am finally able to drink coffee with you".

The difference is that Su Zifang has only worked hard for half a year, and he also wrote the title, which is estimated to be a rich chicken soup style "Half a Year: Becoming a Top Chef from Scratch".

"Sure enough, talent is more important than hard work at this time!"

"Of course, the most feared thing is that those who are more talented than you work harder than you. ”

Su Zifang looked in the mirror, lowered his head and continued.

After trying a few pieces of passion chicken muscles again, Su Zifang finally found a part with a more obvious seasoning flavor, and the rest of the matter was to figure out how to make this piece of meat taste richer after being cooked.

The first way Su Zifang thought of cooking was boiling.

The flavor of the chicken itself is preserved to the greatest extent without affecting the tenderness of the chicken.

Cut off a small piece of two centimeters square, put it in a makeshift water bath and wait patiently for five minutes.

A piece of chicken as white as jade appears on the plate.

Carefully chewed in his mouth, Su Zifang's eyes showed some indescribable emotions.

Burning ...... Let's call it that, the taste of boiled passion chicken does have a little more seasoning flavor than ordinary chicken, but it is still far from the deliciousness itself, and it is at most a relatively delicious white chopped chicken.

After trying different temperatures and methods, blanching, stewing and other methods, with a variety of sauces such as sour, sweet, spicy, and salty, Su Zifang finally gave up the practice of cooking passion chicken with white water.

Apart from the tender taste and maintaining the original flavor, the white water passion chicken has no other advantages.

Su Zifang took a list.

The first column neatly lists all the cooking techniques known to Su Zifang, and the horizontal lines indicate the various flavors.

Su Zifang heavily pulled a strikethrough on the line marked "boiled" and looked at the next line again.

"Steaming"!

Another half hour.

After trying a variety of methods such as steaming, stock steaming, soy sauce steaming, and steaming in a steam pot, I once again removed the steaming method from my list.

Go on.

Su Zifang started his own road of fried chicken without believing in evil.

Cumin powder, salt and pepper powder, plum powder, honey mustard, tomato paste, spicy sauce, sweet and spicy sauce......

After laying out countless sauces, the practice of frying passion chicken also failed.

It continued until more than ten o'clock in the evening, and everyone else in the back kitchen got off work one after another, and Su Zifang was still fighting with the passion chicken.

The whole list has been crossed, stir-fried, fried, fried, stewed, stewed, marinated, marinated...... More than 20 methods have been used all over once.

The feedback given by the system is real and direct.

[A dish of boiled passion chicken that failed to be made, grade C.] 】

[A dish of pan-fried passion chicken that failed to be made, grade B-. 】

[A piece of stewed passion chicken that failed to be made, grade C.] 】

[A piece of braised passion chicken that failed to be made, grade C.] 】

......

Again and again, and again and again.

Su Zifang felt that he had fallen into the predicament of making Wensi tofu and Phnom Penh cabbage again, and his mind was full of knife work, soup, and heat......

It's just that this time it seems to be tougher than the previous ones.

The first two times were either video tutorial guidance or Xue Yi mentioned, and none of them were like now, and he fought completely alone from beginning to end.

It's night.

Xue Yi got up to drink water, saw that the light was still on in the kitchen, and came in to take a look.

Su Zifang had seven or eight white striped chickens in his hand, the meat on his body had been removed, and next to him were several plates of chicken, pressed with numbered notes.

At a cursory glance, the number has reached one hundred and fifty.

Xue Yi was still more concerned about his closed disciple, and when he saw him like this, he already knew what was wrong with him, and asked softly, "Haven't you come up with it yet?"

"No, I've tried it hundreds of times, but I haven't found a way to bring out the flavor of the chicken itself. ”

Su Zifang shook his head with red eyes.

"Pay attention to your body, don't try too hard to study the cooking. You're still young, don't wait until you're old to regret it. ”

Xue Yi opened his mouth lightly and sighed.