Dojima Gin's 'Spice Nine Spice Egyptian Roast Chicken' is made with nine kinds of spices: mustard, bay leaf, cardamom, cardamom, turmeric powder, cumin powder, black pepper, oregano powder, and Egyptian rice. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Xia Yu added his own understanding to Dojima Gin's recipe, and there was a [spice inequality] press, he didn't plan to copy Dojima Gin's spice pairing and copy the Egyptian roast chicken.

In such an important contest of halberds, it is impossible to win by copying works alone. Unless he can completely restore the special recipe as it is, and crush the past with real special cuisine, he is still far from the special grade.

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

"Tangerine peel, cinnamon, grass cardamom......"

On the kitchen counter, there are bottles and cans, some of which are sun-dried spices that have not yet been crushed, and some of which are crushed, Xia Yu picked up a small bottle, sniffed it, and nodded with satisfaction, "The quality of spices is very good!"

Now he was relieved.

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

Turn on the fire, set up 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 on the large side, which plays the main role in seasoning, and can be called 'Jun'.

This spice smells fragrant, but the taste is very soft, only into the skin, will not cover the original fragrance of the chicken, but will blend with the chicken fragrance, slightly sweet, with the effect of freshness and fishiness.

Similarly, there are spices similar to the effect of 'Jun', as well as ginger and angelica.

Both spices are sun-dried flakes, ginger is earthy yellow, and angelica is white.

The fragrance of good ginger itself is light, but it is indispensable in Xia Yu's spice matching, which can be said to be a part of the center.

In other words, ginger is the foundation, and if you want to recreate the spice pyramid on the Chinese-style roast chicken, then the foundation must be solid and deep!

Angelica dahurica, it has a characteristic -

Pair it with any other spice and there will be virtually no conflict!

Because the taste of Angelica Angelica is very light and light, and the amount is small and has almost no effect, so Xia Yu used [Spice Inequality] to perform mental arithmetic, and at the same time put a large amount of Angelica Angelica into the pot, making it the spice of the third flavor 'Jun' after cinnamon and ginger!

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

Next, there are the 'ministers' under the king-level spices.

Cloves are one, but this spice is too fragrant, and only a little bit of it needs to be put to have a significant effect.

Then, there are two golden pairs.

Cardamom and grass fruit.

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

Sand kernels and tangerine peel.

The effect of this combination is to make the flavor of the spices and the local chicken itself softer, less punchy, less pungent and intense. Excessive pursuit of impact is not the right way to go.

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

It is obviously still a taste short of the value of "nine" extreme, but Xia Yu has already stopped and does not plan to continue to put any spices.

Within a few minutes, the water was hot, Xia Yu held the chopsticks and stirred the spice water in the pot, the rich fragrance was like substance, as if forming a whirlwind, diffusing out, and quickly filling the entire auditorium.

"This taste ......"

"He's mixing spices?wait!What the hell is that stove made of mud?!"

The teacher and student of Yuanyue withdrew their gaze from Si Yingshi, looked at Xia Yu, and talked about it.

"Spice pairing?"

Dojima Silver cupped his chin in a pensive manner, his heart fluctuating.

Could it be that kid also has a certain degree of attainment in the field of spices?

Sniffing the smell in the air, Ryoko Rina smiled slightly and whispered to herself: "His learning ability is really terrifying!"

"Of course!" Sota Aoki smiled beside him, glancing at Dojima Gin, who didn't know that his recipe had been stolen, and was very much looking forward to how shocked this 'living legend' of the far moon would be when Xia Yu served the work.

Xia Yu is marinating local chickens in spice water.

On Si Yingshi's side, the preliminary treatment of the white-haired Sinderella beef has also been completed.

Putting down the sledgehammer, Si Yingshi found a handkerchief to wipe off the sweat, cut the beef pieces into equal slices, one slice for each judge, and then one more slice came out, a total of six slices, and entered the marinating step at the same time.

It takes time to marinate, and it is the same for both local chicken and beef.

Xia Yu soaked the local chicken in a small basin, covered it with plastic wrap, and then took half a basin of spice water, went to the big plastic bucket filled with yellow mud, and grabbed a ball of yellow mud into it, put it directly into the basin, mix, stir!

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

The teachers and students of Yuanyue were stunned.

That's right.

Xia Yu was unimpressed by the exclamation.

After a while, these yellow mud stirred with spice water will cover the whole chicken. It's not enough to marinate the chicken. What Xia Yu pursues is the ultimate taste of spices!

It takes about an hour to marinate, that is to say, after the marinating is completed, Xia Yu only has 30 minutes to roast the whole local chicken!

With fierce fire is inevitable.

The 2-hour cooking time was a rush for him, and it was the same for Si Yingshi.

Si Yingshi used a kind of beef ingredient that Xia Yu had never seen before, and the marinating time was even ten minutes longer than his native chicken, and when Xia Yu wrapped the chicken with lotus leaves, tied a rope and sealed it, and was ready to cover it with yellow mud, Si Yingshi took out six beef slices from the pickled basin.

There are only the last 20 minutes left for the two!

"It's too late!"

Xia Yu said secretly, and his palms were pinched into a cold sweat.

I don't know when, inside and outside the auditorium, there is a dead silence, there is no booing or discussion from the students of Yuanyue, and there are 20 minutes left, which is undoubtedly the sprint moment for the two to fight for life and death!

"That's it!"

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

In the end, the whole mud ball is the size of a basketball!

Well?!

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

Instead of immediately frying the steak in oil, Si Yingshi stood in front of a professional kitchen food vacuum packaging machine and packed all six pieces of marinated beef into a transparent vacuum bag.

Then, Si Yingshi threw six bags of beef into a stainless steel sink, which was like a dishwashing sink, but the smart dial installed next to it told Xia Yu that this was not an ordinary device, only to see Si Yingshi stretch out his finger on the dial and press a certain key.

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