Little Wu, help me kill a few field chickens. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info" Liu Mang commanded while mixing the sauce in the basin with the spoon in his hand.

There are only a few days left before the semi-finals of the Chef God Competition, Liu Mang decided to hone his cooking skills again, and by the way, he experimented with the things on the "Tune Ding Ji" that Bu Yu handed over to him, so that he could understand it thoroughly.

Li Ruonan's restaurant group also has a branch in Fengcheng, so he deliberately set aside a kitchen for Liu Mang to practice.

"Field chicken?" Five Eyes wondered.

"It's a bullfrog!"

"Oh, I see. ”

Today, Liu Mang learned how to make sauces.

Sauces are widely used in Chinese cuisine, and there are dozens of commonly used sauces on the market alone.

Bean paste, pillar sauce, hoisin sauce, sweet noodle sauce......

These sauces are remixed and blended. Giving it a new taste is one of the lessons that a Chinese chef must learn.

It's like a painter can paint a work with a distinctive personality after mixing colors.

The sauce that Liu Mang is now making is called 'juejue sauce', which is one of the commonly used sauces in the Cantonese claypot series.

A claypot is a casserole, a pottery cooking utensil.

In a casserole pot that is baked at a very high temperature, green onions, ginger, garlic and various sauces are added and stir-fried, and then the raw ingredients are stir-fried directly into it.

Because the casserole has a strong heat storage function, the soup in the pot can be continuously evaporated, instantly cooking the surface of the ingredients, and quickly locking in moisture.

Finally, pour a little cooking wine out of the pot and burst into flames. After the dish is cooked, the aroma is fiery and the taste is extremely crisp and tender.

This method is suitable for many crispy and tender ingredients, but not easy to get out of the water, such as yellow eel, field chicken, chicken, fish, shrimp in the shell, etc.

The "sizzling" sound of the ingredients in the casserole is "jelly" in Cantonese.

Therefore, the people of Guangdong call the claypot of this practice 'jelly pot'.

Hoisin sauce, Zhuhou sauce, fermented bean curd, southern milk, condensed milk, Huadiao...... Stir well in an iron basin.

Then boil the water in the pot, add star anise, cinnamon, fennel and other spices, and boil to make spice water.

Stir-fry the ginger, shallots and onion in a hot pan with cold oil until fragrant, add the seasoned sauce and spice water, and stir slowly.

Until the sauce is drained and the sauce has a strong flavor, it is done.

"Boss, the bullfrog has been slaughtered, is it enough?"

Five-eyed happily ran over, holding a large pot of peeled and washed, white and tender field chicken in his hand.

"By the way, what about Ruonan, why didn't you see her?" asked Liu Mang.

"Oh, big sister. She went out to pick up people, saying that a classmate had come to China from Europe for tourism. ”

"Okay, I'll leave her some food later. ”

"Brother Liu Mang, when can you start the meal?" Guan Xiaomeng asked with a look of anticipation while holding a large pot of white rice in his hand.

"Right away!" Liu Mang pinched her small nose dotingly.

"Boss, what kind of sauce is this?

The gel sauce in the basin that was not yet cold exuded a wonderful fragrance, which made the five eyes twitch their noses.

"Jelly sauce, for claypot. Liu Mang dipped a little of his finger and brought it to his mouth.

"Yes, the jelly sauce prepared according to the secret method of "Tune Ding Ji" tastes more delicious and has a unique flavor. He thought to himself.

"Is there any special way to make this sauce?" asked Goyan casually.

"It's nothing special, just a little patience, a little interest, and a little imagination. Liu Mang thought for a moment and replied.

In fact, Liu Mang did not copy this jelly sauce completely in accordance with the records in the "Diaoding Collection". Instead, I adjusted the amount of various recipes in a timely manner according to my own taste.

In his opinion, the main taste of food is nothing more than sour, sweet, bitter, spicy, salty, and numb.

A good chef should always try different styles and constantly surpass himself on the basis of his predecessors, so that he can go further and not slowly degenerate into mediocrity.

Chop the slaughtered field chicken into small pieces, add cooking wine, ginger powder, oyster sauce and salt to taste.

Heat a casserole on a small stove. Add lard, green onions, shredded ginger, and five cloves of garlic to stir-fry until fragrant, then add the prepared gel sauce and stir-fry slightly, and then quickly pour the field chicken down.

"Zila!"

When the red-hot casserole meets the tender ingredients, it immediately erupts into bursts of noise.

The moisture in the ingredients is rapidly drying up, and the heat in the casserole is forcing the appearance of the chicken to yellow.

Fresh ingredients and gel sauce are mixed together, just like Liang Shanbo met Zhu Yingtai, under the heat of the fire, you and I are inseparable...

The fragrance came out, and Five Eyes and Little Dream swallowed their saliva and looked at the casserole on the stove.

The 'sizzling' sound of the ingredients in the pot, the tantalizing aroma that poured into the noses, was desperately tormenting their noses and ears.

Suddenly, the sound and aroma stopped abruptly! Liu Mang closed the lid of the casserole.

Five Eyes and Little Dream showed a lost expression on their faces at the same time, like a sweet dream that had been done well, and they were pushed awake.

"Don't worry, simmer for a while, and the taste can be completely forced out. Seeing the anxious appearance of the two monkeys, Liu Mang 'poofed' and smiled.

You don't need to add water to make this jelly claypot, and you rely entirely on the ingredients and the water contained in the sauce to cook the ingredients.

In this way, the characteristics of fragrant aroma and long-lasting fragrance can be achieved.

Therefore, it is also a special test of a chef's control of the heat and understanding of the characteristics of the ingredients.

Because of an accident, the heating time is a little too late for about ten seconds, and the ingredients are stuck at the bottom of the pot.

Two minutes made Five Eyes and Little Dream seem to have waited for two years.

A glass of Cantonese special 'double distilled wine' poured down the lid of the casserole, and the flames several feet high rose rapidly.

"That's it!"

As soon as the flames fell, Liu Mang immediately used a rag to move the casserole to the wooden board and brought it to Wuyan and Guan Xiaomeng.

As soon as the lid of the casserole is lifted, a rich aroma immediately comes out.

It is like opening the door to Alibaba's treasure, and in the steaming heat, the slightly browned Tian chicken in the casserole shimmers with an alluring layer of oil.

"Grunt!" was the sound of three people swallowing at the same time.

"Gollum!" is the sound of frog meat in a pot, still heating in a hot casserole.

The biggest feature of this kind of gel pot is that it not only has the color, aroma and taste of Chinese cuisine. There is one additional thing that other dishes don't have, and that is sound.

The ancients said that the chicken danced, and now Liu Mang and the three of them moved their chopsticks when they heard the sound, and three pairs of chopsticks stretched out at the same time.

"Bingo!"

Eating the Cantonese cuisine's 'Jelly Chicken Pot', the five eyes even spoke with a broad tone.

Smooth, tender, fresh, fragrant, hot—— this is the feeling of frog meat.

The original common ingredients have been blended with jelly sauce, supplemented by ingredients, and burned by fierce fire, resulting in such a complex and wonderful taste.

"It's so delicious!" Even Liu Mang, who has always been picky, couldn't help but admire.

"In this season when the weather is getting cooler, it is really a beautiful thing in life to eat a steaming claypot dish that makes people open the pores of the whole body!"

"Okay! You three are secretly making food while I'm away!"

Just as the three of them were feasting, a female voice came in from outside the door.

Li Ruonan is back......