Lin Fenfen almost didn't deal with the hen she had just killed, and she reached out to scald off the hen's hair with boiling water, but fortunately Shao Yingying took it back.

"You can't do this for hair removal, soak it in warm water, then wrap it in a thick cloth, and finally scald it off with boiling water. ”

Lin Fenfen was treated like this by Shao Yingying, and she couldn't hold her face.

"You are my assistant. ”

The cold words woke up Shao Yingying's mind that she still wanted to be with Ruan Ruan.

Lin Fenfen took the hen wrapped in a thick towel and instructed Shao Yingying to pour it with boiling water, and after uncovering the towel, they plucked the chicken feathers one by one, for fear of hurting the surface of the hen and for fear that the boiling water just now would burn the hen and affect the taste of the hen.

Shao Yingying only cut the hen in a large direction, the main knife change is still carried out by Lin Fenfen, in the process of putting the hen meat pieces into the induction pot to cook, she specially added a large number of ginger slices and a small amount of cooking wine, in order to make the chicken have a taste, she also added two teaspoons of brown sugar.

As soon as the hen was in the pot, the host came over attentively.

"Chef Lin Fenfen, what are you preparing for everyone?"

"Today I made authentic Sichuan cuisine saliva chicken. ”

Shao Yingying washed the white sesame seeds on the side, and after cleaning, she put the sesame seeds on the absorbent paper and pressed them with her hands to let the water be sucked out as soon as possible.

Lin Fenfen washed the non-stick pan and wiped it clean to ensure that there was not a drop of water on the non-stick pan, and then put it on the induction cooker, first turn on high heat, preheat the bottom of the pan, then turn down the heat, and pour all the white sesame seeds into the non-stick pan.

"Lin Fenfen is now stir-frying the white sesame seeds with a wooden spatula, and I can already hear the sound of the sesame seeds starting to crackle. ”

After two minutes of stir-frying, the white sesame seeds become slightly yellowish in color.

"The fragrance of sesame seeds has come out! I don't know if the audience at the scene has smelled it!"

The host's continuous introduction of Lin Fenfen's dishes made the audience look forward to her surprises.

Ruan Ruan took out the frozen mutton slices, she needed to cut the mutton slices as thin as cicada wings, and did not choose the cut because the mutton slices in the market were too thick and did not meet her requirements for meat quality.

At this time, the host just said a sentence:

Ruan Ruan was preparing slices of mutton. ”

Lin Fenfen has already started mincing the garlic, and when they are processing the garlic, they remove the skin and wash it twice with warm water, and then cut off the roots.

Instead of chopping garlic cloves with a conventional knife, she used a traditional Chinese garlic pot.

The sound of tinkling makes Lin Fenfen's workbench full of rhythm and cheerful atmosphere.

"Is there anyone dancing with our chef?

Shao Yingying used a precise scale to weigh 80 grams of chili powder, cumin powder and freshly fried sesame seeds, and Lin Fenfen poured the freshly pounded minced garlic into it.

Lin Fenfen turned on the pressure cooker, the hen was already cooked, and she took out the hen piece by piece from the heat with heat-insulating gloves and put it into the ice water.

"The chicken is already cooked, and I guess it's put in ice water to keep the texture of the chicken and not dry out. ”

The chicken thighs are cut into five-millimeter-wide strips, and Lin Fenfen chooses to tear them into strips by hand.

Shao Yingying walked to Ruan Ruan's workbench at this time to take a closer look, because the space in the lens was limited, and she happened to be in the blind spot.

Ruan's soft hot pot base is made on site, and the hot pot base in old Beijing is very different from the large butter and spicy seeds of Chongqing hot pot. Ruan Ruan Soft uses soybean oil as the base, chili, tempeh paste, salt, white sugar and monosodium glutamate chicken essence are standard, Ruan Ruan Soft puts them all in the pot.

After Shao Yingying posted it in Lin Fenfen's ear and told her, she looked at the other side questioningly:

"That's it, she's throwing in the towel, right?"

Lin Fenfen instantly became confident, Ruan Ruan didn't even have the courage to compete with her.

But Ruan Ruan added a variety of ingredients as the bottom of the pot began to heat up: wolfberries, sesame seeds, lotus seeds, longan, dried red dates and a few slices of apples.

Xiao Yunting noticed Ruan Ruan's small move under the stage, and a moment of doubt flashed in his eyes.

Ruan Ruan slices the lamb slices were slightly moistened in a mixture of cooking wine and oyster sauce, and then put them in the hot pot.

The bright red and blood-streaked mutton slices were neatly placed by Ruan Ruan, and the entire copper pot was occupied layer by layer, and finally Ruan Ruan covered the lid and cut off the hot pot flame first, ensuring that the mutton was still fresh and tender in the judges' mouths.

Lin Fenfen had already begun to heat the oil, and she was afraid that the fragrance would not be enough, so she put in a few peppercorns and stir-fried them, and poured them into the mixture that had just been mixed.

In an instant, there was a crackling explosion in the spice bowl.

Shao Yingying took the opportunity to add three spoonfuls of light soy sauce, two spoonfuls of aged vinegar, and a large spoonful of sugar for seasoning.

Ruan Ruan started making dipping sauce for mutton hot pot. The hot pot dipping sauce in old Beijing is well-deserved sesame sauce, but only putting sesame sauce will be particularly mushy, Ruan Ruan Soft is made into hot pot sesame sauce with a one-to-one ratio of sesame sauce and peanut butter. Peel and chop the fried peanuts and pour them into the sesame sauce, a small amount of chopped green onions and minced garlic add color to the dipping sauce, and sesame oil, oyster sauce and chili oil are added to enrich the taste of the dipping sauce.

The exclusive secret of the old Beijing hot pot dipping sauce is to add a large piece of fermented bean curd, and after mixing, Ruan Ruan Soft stirs it well with chopsticks.

Lin Fenfen's saliva chicken also uses green onions and chopped peanuts, which are sprinkled on the chicken after the sauce has been poured over it, and Shao Yingying also adds finely chopped millet spicy to the final finish.

"With ten seconds left in the competition, it's time for the two chefs to bring their dishes to the judges. ”

As soon as the host's voice fell, the timer sounded, and Lin Fenfen brought her spicy saliva chicken to the five judges.

Ruan's soft mutton hot pot needs to be turned back and forth many times because of the cumbersome copper pot and dipping sauce.

"Hello judges, this is Sichuan's famous spicy saliva chicken. ”

"Judges, teachers, when eating hot pot, you can mix dipping sauces according to your own taste, this is the most authentic old Beijing dipping sauce"

Lin Fenfen's generous and concise introduction won the favor of the judges and teachers, and they all gave priority to tasting saliva chicken.

"The chicken skin is crispy and the meat is tender. ”

"You gave me a new understanding of Chinese cuisine. Thank you. ”

"This millet is spicy!"

The professional judges were all red with spicy lips but still smacked their lips to express their satisfaction, and the spicy and refreshing dishes made Lin Fenfen widely acclaimed, but there were still two gourmets who were known for their foodies who did not move their chopsticks and shook their heads slightly to express dissatisfaction.

Ruan Ruan lit the gas pot under the hot pot when the judges tasted the saliva chicken, and in the process of slowly uncovering the lid, the white mist rushed out of the pot, and the aroma of mutton also filled the entire recording hall.