Impossible! Absolutely impossible! How can the flavor of Satsuma chicken be so intact after frying!

Fuyumi Mizuhara's eyes widened wide and round, and she tried her best to explore the mystery of the piece of chicken in her mouth.

When the golden skin is torn open, the chicken is as white and tender as a snowflake that has just fallen.

It's hard to imagine that it's so delicious that it's fried.

No more fat, no less, the oncoming aroma flies out unscrupulously after the crispy and delicious skin is broken, and because of the wonderful heat, the piping hot juice does not leak out of the plump local chicken, but is firmly locked in the chicken.

The supple meat and luscious gravy flow in your mouth, constantly stimulating your taste buds!

Although it is a deep-fried dish, the flavor is not greasy at all, and the soft flavor of Satsuma chicken is also brewed in the hot oil pan, and Mizuhara Fuyumi can't think of what is going on.

What was that slightly bitter taste, and that strange sweetness that she couldn't find even when she searched her knowledge base?

This kind of thing outside of her cognition makes Mizuhara Fuyumi, who is used to everything in her own hands, have a hint of fear.

But, it's okay......

"It's so stupid, you actually use vinegar ......" After the aftertaste in her mouth completely dissipated, Mizuhara Fuyumi breathed a sigh of relief.

As soon as Nakaei Hatake put the fried chicken in the vinegar she had concocted, Fuyumi Mizuhara was in full view, and she felt that it was completely unnecessary at the time.

If he wants to get rid of greasy, he can think of 10,000 ways to add side dishes, or change the seasoning and technique, which are some of the safer ways. Go through the fried chicken in vinegar, huh...... The chicken is indeed not as greasy as expected, but what about the sour taste that is like a gangrene attached to the bones and penetrates deep inside?

The sourness was so abrupt that the already brilliant lingering bitterness and faint sweetness dimmed. To illustrate it with an analogy, it is like at the time of the wedding celebration, when the lights are colorful, the red clothes are fluttering, and the lanterns are hung high, but there is a group of people dressed in black standing under the stage, staring at the newlyweds on the stage with unpredictable eyes.

"It's a shame that such an ingenious technique. She sighed.

In the end, Fuyumi Mizuhara still didn't understand how Nakaei Hatatake sealed the flavor of the Satsuma chicken so that it didn't escape during the frying process, but this didn't hurt his confidence.

The confidence that had been a little shaken at the beginning of her mouth became unbreakable again after she tasted this chicken dish from Nakaei Hatata.

At this time, the judges on the stage also finished tasting the food.

"The degree of completion is not bad. The middle-aged man in a tweed coat sitting on the right said.

"Well, you can taste it, and you put a lot of effort into the cooking process. The thin man in the middle nodded, then continued, "The chicken is handled quite well. ”

"The chicken should be beaten quite a few times before marinating, otherwise the meat won't be so fluffy. ”

Faced with this evaluation, Hata Zhongying was slightly surprised, before this, he did beat the chicken repeatedly, but the other party was able to judge by the quality of the meat, which was really surprising.

"And the face coat used is also very interesting. ”

Nakaei Hata smiled, in order to match the "Polestar Vinegar" and "Polestar Sauce", he did put a lot of effort into the noodle.

The previous idea was to use wheat core flour to make a flour, which is a high-grade flour made from the endosperm in the center of the wheat, which has a lower ash content, higher gluten quality, and a more natural and pure color, but the results of the test were not satisfactory.

Later, Chuei Hatake tried to attach breadcrumbs to the surface of the chicken, and sure enough, it worked wonders, and the finished product was much more delicious. And the faint sweetness that made Mizuhara Fuyumi couldn't understand came from the corn flour mixed in the corn flour of Hata.

In Toei Kyoto, where the land is narrow and densely populated, the crops in Toei Kyoto are more important than quantity, and the agricultural products are generally more expensive because of the intensive cultivation method.

Corn is a staple food in China, and Dongying regards it as a kind of fruit or vegetable, and the selling price of a piece of corn is as high as ten yuan a piece. For example, the extreme waste of food such as corn flour drying corn and then grinding it is extremely rare in Dongying, and it is considered a characteristic of the Chinese region, so it is no wonder that Suwon Fuyumi has not tasted it.

"But......" the examiner began, but did not continue.

And what they thought was the same as Fuyumi Mizuhara - the sour taste that was incompatible with the whole dish was like pouring a bottle of ink on a beautiful picture.

"It's a pity ......," thought came to the minds of the three judges.

"Now, Inspector, please try my food next. ”

Fuyumi Mizuhara holds the plate and serves his food.

"This is ...... Korean Chicken Rice?" the judges reacted immediately.

"Korean Chicken Rice" originated in Seoul, the capital of South Korea, and in the early 20th century, with the wave of immigrants, it spread to Southeast Asia, including Malaysia, Singapore, Thailand and other places.

Chicken stewed with juice and rice cooked in chicken broth are presented together, giving diners a complete culinary experience in a combination way.

And appearing on the field of this halberd, it was like a powerful combination punch, heading straight towards the heart of Nakaei Hata!

"Your cooking skills are already obvious, why don't you come and taste my dishes!"

Faced with Fuyumi Mizuhara's provocative smile, Hata-naka-ei was silent and took the plate of Korean-style roast chicken rice in her hand.

"It smells ......," his brow furrowed.

"If it's a dish, it's a dish that brings out the best of Satsuma chicken. ”

Faced with this dish served by Fuyumi Mizuhara, the three judges had such an idea before they had tasted it.

The most famous thing about Korean chicken rice is that it is the national food of Korea. In that world-famous free trade port, this is one of the most distinctive local dishes, and is loved by passing passengers and crews. The Korean-style roast chicken rice made with Toei's specialty Satsuma local chicken, the smooth texture of the chicken, and the snow-white and fragrant chicken rice, are undoubtedly the best choice among chicken dishes.