Using chicken to cook, this exam question is completely difficult for Ning Xi and Rong Daquan, and Ning Xi has two recipes at hand, which is enough to make them stand out in the competition.

Sure enough, on the day of the competition, what the other chefs did was nothing more than steaming, stir-frying, and stewing, and there were not too many skills, and the comparison was purely about the cooking skills and the mood of the judges at that time, but there was a local chef named Han Xiangfei who made a tea-flavored chicken, which made Ning Xi's eyes shine.

This tea-flavored chicken is to fill the abdominal cavity of the chicken with tea, ginger and onion marinade, first marinate and then boil, and then spread the lotus leaves with fried tea, crushed cane and brown sugar, wrap the chicken, and finally smoke it to make tea-flavored chicken.

In addition, there is a woman named You Zhenniang, who makes a steamed pot chicken, which is also breathtaking.

Speaking of steam pot, Ning Xi is no stranger, but in this era, You Zhenniang's cup of steam pot chicken that has been stewed for more than two hours was delivered, and the judges were all taken aback.

Originally, they thought it was just an ordinary stewed chicken, but they didn't expect that as soon as the lid of this casserole was opened, there was a round protrusion in the center, which was hollow and went straight to the bottom.

You Zhenniang introduced, when the steam pot chicken is made, the pot does not put water, the whole chicken is chopped into small pieces of one inch square, washed the blood water, and put it in the steam pot, seasoning only ginger slices and salt, the chicken soup in the pot relies on the water vapor coming from the steam mouth, dissolving the full chicken umami, the original taste, the taste is very delicious.

Because of this ingenious thought, Ning Xi can also conclude that she will definitely be able to get good results this time.

As for Ning Xi herself, what she is going to do is white-cut chicken.

In fact, the dish of white-cut chicken is not flattering, although the skin of the white-cut chicken is smooth and smooth, light and delicious, but because of its original taste, it may also make people think that it is a little bland, and even the clever steam pot chicken is not comparable.

However, Ning Xiyi is bold, and she is naturally not afraid of these problems.

To make white-cut chicken, the most important thing is to make the chicken skin smooth, and the key to making the chicken skin smooth is to alternate between hot and cold.

When you do it, first lift the chicken neck, put the chicken in hot water and blanch it quickly, lift it up immediately, and then repeat the previous action, repeat it several times, first blanch the chicken skin, and the chicken skin will shrink evenly, and the chicken skin will not be boiled and cracked when it will be cooked.

In the process of boiling chicken, the chicken should be lifted to the surface of the water several times, the water in the chicken cavity should be poured out, and then put back into the pot to keep the temperature inside and outside the chicken cavity consistent, so that it can be cooked evenly. Finally, immediately put the hot water out of the chicken into cold boiled water with ice cubes and cool it quickly, so as to achieve the effect of smooth skin and smooth meat.

The difference between white-cut chicken and steam-pot chicken is that steam-pot chicken dissolves all the essence of chicken in the soup, and the chicken soup is delicious, while white-cut chicken locks all the essence and deliciousness of chicken in the chicken skin, and then pairs it with a unique flavor dipping sauce, which makes people have an endless aftertaste.

The white-cut chicken is a heavy selection of chicken, two boiled chickens, three flavors, and the three yellow chickens are better to make white-cut chickens, and Ningxi today chooses a small hen with tender and thick meat, small and soft bones, and no eggs. And a lot of effort has been put into the preparation of dipping sauces, a total of several flavors of dipping sauces, including the most common ginger and shallot flavor, as well as sand ginger flavor, scallion oil flavor, garlic flavor and coriander flavor to match the taste of different judges.

This plate of white-cut chicken, yellow skin and white meat, fat and delicious, compared to the stewed chicken soup and steamed chicken in front, just from the appearance of the added points, chicken entrance, the smoothness of the chicken skin is first amazing, plus the original chicken that can tolerate all kinds of flavors, each dip in a different dipping sauce can give people a different surprise, the judges nodded again and again, and they all gave it

Scored highly.

As for Rong Daquan, he made a dish of Taibai drunken chicken, as early as five days ago, when he got the topic, he picked out the chicken to use, and fed it every day with bud rice soaked in Shaoxing Huadiao, this chicken has been eaten for five days, and the rich aroma of wine has completely penetrated into the chicken.

The drunken chicken wine is fragrant, fat, fresh and mellow, refreshing and not greasy.

In the end, among the eight chefs selected to enter the semi-finals, Ning Xi, Rong Daquan, Han Xiangfei and You Zhenniang have accounted for four of them, and the other four chefs have made dishes such as steamed chicken with mushrooms, spicy fried chicken, stewed chicken soup and braised chicken with potatoes.

It can be seen from today's competition that Ning Xi still has too little understanding of the cuisine of this world in the past, in fact, there are many people who have mastered the practice of various meat dishes, and it seems that she will not be able to sweep this world just by mastering the advantages of many meat recipes in the future.

After the selection of the candidates for the semi-finals, the topic was also quickly announced, and this time it was lamb to be made.

The mutton officially provided by the competition is Liandu goats from the Fengkai region. Liandu Mountain is a local stone mountain like a milk peak, stretching for several miles, into mountains and stacks of green, Liandu goats jump and chase between the steep slopes of the mountain all day long, the hooves are like pickaxes, the mouth is like tongs, the horns are like shovels, it is the athlete among the sheep.

This kind of mutton, the meat is thick, sweet and delicious, not sassy or fat, it can be described as a treasure among sheep.

Of course, the price of mutton is not cheap, and the official can only provide each participating chef with no more than one lamb portion, and if you need more, you need the chef to prepare it himself.

This time, the preparation time was also relatively long, a full 10 days, so that the participating chefs had enough time to design their own dishes and practice their methods.

Ning Xi learned from Jun Shaofeng, the prince of the King of Qi, that King Yu, that is, Jun Qianyu, also came here to preside over the chef competition, but he was not seen in the primary and preliminary rounds, and originally thought that he would only be seen in the last competition, but he didn't expect that this morning, someone suddenly came, saying that King Yu invited them to the suburbs.

Since Jun Qianyu was named King Yu, Ning Xi has never seen him again, when he called himself Jun Wuye before, Ning Xi could still pretend not to know his identity and associate with him as a friend, but now he has become a dignified Yu King, but he can no longer ignore his identity, maybe he has to kneel down to see each other, for Ning Xi, it is really better not to see each other.

But the visitor made it clear that she wanted her and Meng Shuangshuang to go together, and they didn't have the courage to refuse, so they had to get into the carriage that came to pick them up, originally thinking that they were just going for a walk in the suburbs or something, but they didn't expect that the man took them directly to the beach.

Ningxi is okay, but Meng Shuangshuang saw the sea for the first time, got out of the carriage, stood on the soft sand with both feet, facing the vast sea, her eyes were straight in surprise, and it took a while to come back to her senses: "It turns out that this is the sea, this is too endless!" ”

Ning Xi smiled: "Yes, I have learned to use idioms." ”

Suddenly, a person stood behind her and said, "Why don't you look too surprised to see you, isn't it the first time you've seen the sea?" ”

Ning Xi was startled, his mind turned a few times, and after all, he still couldn't do the kind of kneeling and saluting movements, so he only bent down towards him: "His Royal Highness King Yu." ”

Jun Qianyu said: "You and I don't have to be too polite, let's call me the fifth master!" ”

Ning Xi immediately became kind: "Yes, Fifth Master." "In this way, the pressure on my heart is much less.

Jun Qianyu didn't let go of the question just now: "What, when have you ever come to see the sea?" ”

"How is that possible!" Ning Xi immediately said, according to her identity, of course, it is impossible to have the opportunity to see the sea, "Actually, I was also extremely shocked in my heart, but I didn't come out." ”

Jun Qianyu said: "It is rare to be so calm at a young age. ”

Of course, the primary purpose of this time is not to see the sea, but to eat seafood!

There are many and fresh seafood on the seaside, they came at the right time, just a fishing boat that went out to sea to fish came back, the big basket of seafood was moved down from the boat, a group of people surrounded by the shore, were selecting seafood, most of the seafood was picked by the restaurant in the city, and some people were like Ningxi them, came to try fresh, bought fresh seafood, and directly found the nearby fishermen to process it for them to eat.

The fishermen in this neighborhood are also accustomed to doing this kind of business, and they are very hospitable and enthusiastic, and they only charge a little firewood fee for cooking for others.

However, these fishermen have no cooking skills to speak of, and these fresh seafood do not require any special cooking methods, just steaming or boiling in plain water to completely bring out the ultimate taste of seafood.

Meng Shuangshuang and Jun Shaofeng were extremely excited to buy a large number of crabs, shrimps, and all kinds of shellfish and fish that they couldn't name, and they packed them in a big bamboo basket, if Ning Xi hadn't said that they couldn't buy too much, they couldn't finish eating these things, and they wouldn't be delicious overnight, and they didn't want to stop.

found a fisherman's family and handed over the seafood he bought to them, Jun Shaofeng generously gave a silver ingot, and the fisherwoman's wife thanked him again and again, and happily took the bamboo basket into the rectification.

Not long after, a plate of crystal clear snacks was served: "Guests eat first, and the seafood will be ready soon." ”