The crowd gathered around to see what the two were cooking.

One of the chefs also won the gold medal and said: "This dish is white chopped chicken, also known as white cut chicken, three butter chicken, is a traditional famous dish of Cantonese cuisine, mostly used as a banquet cold cut, for wine accompaniment." White chopped chicken began in the folk hotel of the Qing Dynasty, because the chicken is boiled without seasoning, and it is eaten with the chop, so it is called "white chopped chicken". And because of its materials, Yangshan County, Qingyuan City, Guangdong Province produced three yellow chicken (yellow feet, yellow skin, yellow mouth), so it is also called three butter chicken. Later, restaurants and delicatessens in Guangdong all operated "white chopped chicken", which not only used fine ingredients, but also used boiled "shrimp soy sauce" to dip it on the table with the chicken. The color of this dish is golden, the skin is crispy and the meat is tender, the taste is exceptionally delicious, and you will never get tired of eating it for a long time. ”

Everyone nodded yes, then picked up chopsticks and ate them.

The chef continued: "1 chicken (about 1,000 grams), 1 shallot, 1 small piece of ginger, 6 cloves of garlic, you can top it as appropriate, 2 tsp of sesame oil, 1 tsp balsamic vinegar, 1 tsp of refined salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate. Chicken slaughter and wash, put the chicken's mouth under the wings, and then put the chicken into hot water to soak for 30 minutes, pay attention to low heat, to ensure that the water in the pot will not boil, use the heat of the water to soak the chicken, soak it, so that the chicken will be more tender. ”

"Wash and chop the green onion and ginger, chop the garlic into minced pieces, put it in a small bowl, add sugar, salt, monosodium glutamate, vinegar, sesame oil, mix it well with the fresh soup soaked in the chicken, and then take out the chicken and chop it into small pieces, put it on the plate, and pour the mixed juice on the chicken. It is characterized by a fresh color and tender chicken. Rubbing the chicken body with sesame oil can prevent the chicken skin from drying out. ”

The cook said as the crowd followed.

"The main ingredients are a tender rooster, 5 grams of minced ginger, and 5 grams of white shredded green onions. A local chicken, seasoning has 0.5 grams of pickled salt, 6 grams of peanut oil. Cut the green onion and ginger into thin strips and divide them into two small dishes with refined salt, and mix well. Heat a wok over medium heat, boil the oil until it boils slightly, take it out, pour it on two small dishes respectively for accompaniment, wash the chicken, put it in the water and boil it cleanly, lift it twice in the middle, pour out the water in the cavity, and keep the temperature consistent inside and outside. Soak for about 15 minutes until cooked, hook it up with an iron hook, then soak it in cold boiled water to cool, wash off the fluff and yellow clothes, and then pick it up. Simmer for 10 minutes, dry the skin, sweep with cooked peanut oil, chop into small pieces, put it on a plate, and arrange it into a chicken shape. It is suitable to cut out the chicken bone marrow with blood, and after chopping the pieces, eat them with seasonings. ”

"Well, that's good. A servant took a piece and put it in his mouth.

Zhong Tianzheng thought to himself: "250 grams of tofu, 50 grams of Shuifa magnolia slices, 1 piece of tofu skin, 50 grams of starch, 50 grams of Shuifa fungus, 20 grams of refined salt, 10 grams of monosodium glutamate, 25 grams of sesame oil, 5 grams of sugar, 2 grams of vinegar, 15 grams of pepper, 50 grams of clear soup, 10 grams of cooking wine, 5 grams of minced ginger, 5 grams of soy sauce, 50 grams of peanut oil." Cut the tofu into small pieces, blanch in boiling water, remove the moisture and let it cool. Magnolia slices, fungus. Wash with water and cut into thin strips. Blanch the tofu skin with boiling water until soft. Grind the tofu into a puree, add starch, magnolia slices, fungus silk, peanut oil, refined salt, monosodium glutamate, clear soup, mix evenly, and make a filling. Take a piece of washed burlap, put it in a large plate, spread it and then spread the seasoned filling on the tofu skin, steam it in the drawer, and remove the linen cloth after taking it out to make "chicken". When the chicken is cool, cut it into diamond-shaped pieces with a knife and place it on a plate. Use minced ginger, soy sauce, and ingredients. ”

The wandering chef thought to himself: "Wine, monosodium glutamate, pepper, vinegar, sugar and sesame oil are mixed into a juice and poured over the chicken." The key to the process is that the tofu is spread on burlap and pressed with force, with the aim of making the steamed "chicken" have a burlap net. Lines, shaped like chicken skin. When using linen, it should be soaked in warm water to avoid damage to the "chicken skin" when the linen cloth is removed after steaming. The ingredients are tender hen, coriander, green onions, and ginger. Seasonings include cooking wine, soy sauce, sugar, chicken essence, and sesame oil. ”

"Slaughter the live chicken, boil the feathers, take out the internal organs (you can let the stall owner clean up when buying the chicken), wash the chicken for later use; add enough water to submerge the chicken in the soup pot, add green onion and ginger slices, boil over high heat, put the washed chicken in, boil it again and turn to low heat, add cooking wine to skim off the floating powder; poke the thickest part of the chicken with chopsticks, if there is no blood flowing out, immediately turn off the fire; quickly scoop up the chicken and immerse it in cold boiled water, let the chicken cool naturally in cold boiled water. Mix soy sauce and water in a ratio of 1:1, add a little sugar and chicken essence to boil and melt, sprinkle with minced green onion and ginger after cooling, and drizzle with sesame oil to make a dipping sauce for later use. Chop the pieces into a pot and put the coriander. Serve with seasoning. Hens of the year, ingredients: green onions, ginger and minced garlic. Zhong Tianzheng thought to himself.

"First of all, the chicken is scalded, and then the heat is turned off a little smaller, the water temperature in the pot can not be boiled, mainly to use the heat of the water to soak it through, so that the soaked chicken is more tender, after the chicken is cooked, put the seasoning on it, first put the garlic into a small bowl, cut the ginger into minced ginger, and then cut some green onions, and then season, season and add some sugar, a small amount of salt, monosodium glutamate, vinegar, sesame oil through the fresh soup of the chicken with chicken soup to mix it evenly. Chop the chicken below, and there is a small amount of blood on the cut chicken, so as to ensure the tenderness of the chicken, and the yard must be accurate, and it is still very knowledgeable in the placement. Then pour the juice you just made over the chicken and you're done. Zhong Tianzheng thought to himself.

The wandering cook thought to himself, "Remove the feathers of the chicken, wash it, and cut off the breasts and thighs." Bring the water that can submerge the chicken, put the chicken breasts and thighs into the water and cover the fire for 1 minute, add the rest of the water and continue the heat for 2 minutes, change the heat to 3 minutes, and then heat for 2 minutes. Turn off the heat, keep covered and simmer for 4 or 5 minutes, then remove. Take it out and drain it, cut it into about 1-2 cm pieces, and pour it with homemade ingredients. The soup can be boiled with your favorite vegetables, and it is delicious. The method of making ingredients is to add the following raw materials in order monosodium glutamate (very little), sugar, soy sauce, ginger and garlic water (ginger and garlic are broken and chopped and soaked in water in advance), chili oil or oil chili seeds, sesame oil, and the appropriate amount of blended oil (such as edible oil) is cooked and splashed in, and finally add pepper powder and green onion to mix well. ”

The chef introduced: "The main ingredients: 1 small chicken, ginger, shallots, water, oil, garlic, white chopped chicken, dried chili, soy sauce, oyster sauce, chicken essence. The whole chick of more than one pound is processed and cleaned. Boil water in a pot, put salt, ginger and shallots in the water, put the chicken in after the water boils, cook on high heat for 6 minutes, turn off the heat and cover and simmer for 20 minutes. Chop the chicken into pieces, heat the oil in a pot, and fry the ginger (coarsely chopped), garlic (flattened) and dried chili pepper (section) over low heat until fragrant. Mix a little water, add soy sauce, oyster sauce and chicken essence to boil until flavorful, filter the slag with a colander, and sprinkle chopped green onions in the sauce. Serve with juice. ”

"1 chicken with tender oil (1.25 kg), 5 grams of coriander, 25 grams of soy sauce and 10 grams of sesame oil. The practice of white cut chicken is, after the chicken is slaughtered, it is scalded with eighty percent hot water, simmered to remove the hair and dig out the internal organs, wash it and put it in a pot of boiling water (to submerge the chicken as the degree), soak it in a low heat for about 1 hour (the water can not be boiled, so as not to break the chicken skin), poke the chicken thigh meat with a bamboo stick, if there is no blood water, you can pick it up and let it cool naturally. Cut the cooked chicken from the back into two pieces, then remove the legs, then take 1 piece of chicken breast, cut it into 6.6 cm long and 1 cm wide strips, trim it into a knife surface and put it aside for later use. The chef thought to himself.

"After chopping another chicken breast into pieces, put the trimmed minced chicken in a basin, then chop the two chicken thighs into 6.6 cm long and 1 cm wide strips with an oblique knife, neatly arrange them on both sides of the chicken pieces, and then cover the chopped knife surface on top with a slight bridge shape, and put coriander on top. Divide the soy sauce into two small plates, add sesame oil, and dip it with the white chopped chicken. Chicken contains 74% water, 22% protein, 13 mg of calcium, 190 mg of phosphorus, 1.5 mg of iron, etc. per 100 grams. Cut chicken, chicken not only has low fat content, and the fat contained is mostly unsaturated fatty acids, which is an ideal protein food for children, middle-aged and elderly people, patients with cardiovascular diseases, and weak people after illness. ”

"The Chef wins!"

"Oh, no," Chef Yan said in despair.

"I'm ashamed, I'm going to die. He drew a knife.