The ancient method of smoking, that is, the real smoking makes the chicken mature, which is very different from the smoking method of later generations.

Almost every place has a local snack made by smoking, similar to smoked chicken and bacon, but the smoked chicken and smoked pork and beef in later generations are all boiled and dried by the stewing method, and then the meat is colored and flavored by the smoking method.

The ancient method of preparation looks primitive, but in fact, the dishes are more exquisite.

Yang Huairen and the old monk both waited for a while, and when they felt that the chicken was almost marinated, they began to roast it on low heat first.

This barbecue is also different from other barbecues, the most common barbecue is to place the ingredients to be grilled above the outer flame of the fire, and heat them at the highest temperature of the flame.

Smoked chicken, on the other hand, is made in a way that as long as it is hot, it does not catch the fire. The method is also very simple, skewer the whole meat with a bamboo skewer, place it at the downwind position, and use the heat to let the chicken slowly mature, but not let the flame scorch the chicken.

Since this heat is relatively less, it takes more time.

It is precisely because of this special method that the moisture in the chicken slowly evaporates, and the broken chicken fibers begin to shrink, leaving enough gaps even if they are invisible to the naked eye.

Half of the moisture in the chicken has evaporated, and the chicken is already seven ripe.

At this time, Yang Huairen took an iron pot, first put it on the fire to dry, and then sprinkled the sawdust in the pot, then sprinkled various ground spice powders on the wooddust, and finally a layer of frosting.

Wood chips are ready-made, and the houses in the village are trimmed with wood, and some are surplus shavings and sawdust, which used to be swept by the farmers home and burned in the stove.

As for what kind of wood the sawdust was, he didn't know it for a while.

On the old monk's side, the spices and frosting were all from the kitchen, but instead of using the sawdust that Yang Huairen ordered someone to retrieve, he prepared a small bag of wood dust.

Yang Huairen actually knew at this time that the old monk had already prepared, since he came into contact with this old monk, from beginning to end, he fell into the old monk's calculations.

Smoked chicken was proposed by the old monk, but the statement of the competition was said by Yang Huairen himself, but Yang Huairen now thinks about it, as if the old monk had already guessed his thoughts.

In front of a conceited chef, a famous dish, and he is ashamed to say that he wants to show his hand to the chef, which is obviously to use the agitation method to make the chef follow suit.

The difference between playing with axes and chisels in front of Lu Ban and brushing large knives in front of Guan Erye's door is that people are very low-key, and there is always a harmless smile on their faces, which makes people follow his train of thought unconsciously.

Yang Huairen didn't know what sawdust the old monk used, but since he was prepared, it must be better than the ordinary sawdust used by Yang Huairen.

It doesn't sound like a handful of sawdust, but in this smoked chicken, what ingredients are used in the smoked spices have a great impact on the final taste of the dish.

Put the smoked material in the iron pot, then put a grate, put the chicken that has been roasted for seven years on the grate, cover the pot and seal it, and you can smoke the pot directly on the fire.

The smoking time does not have to be too long, ten minutes is enough, and when the old monk lifts the lid of his pot first and smells the smell, Yang Huairen will know what those sawdust dust preparations prepared by the old monk are.

The rosin-scented smell was too big, and the smell of the chicken mixed with the rosin aroma quickly overflowed the entire yard.

Yang Huairen's smoked chicken is also out of the pot, and the aroma is also very attractive, but compared to the one made by the old monk, it always feels half a point worse.

"Master," Yang Huairen smiled modestly, "Actually, you don't need to taste it, just smell it, and the kid will know that I have lost." ”

The old monk didn't smile this time, and said seriously with his eyes closed, "Emptiness is color, color is emptiness." ”

Yang Huairen has heard a lot of this sentence, and the meaning is not difficult to understand, and at this time, Yang Huairen feels taught again.

After tasting each other's crafts, Yang Huairen had to admit that the old monk's craftsmanship was indeed good, and it was definitely a master.

In terms of taste, the smoked chicken made by Yang Huairen is actually not bad, and if an ordinary person eats it, he will definitely praise it.

But Yang Huairen's own evaluation is just good. The old monk's portion of chicken, just because of that little pine powder, made this dish qualitatively sublimated.

In terms of taste, because the chicken is beaten with superb techniques, even if it is chicken hind leg meat, but after beating, the meat quality is the same tender and soft as that of chicken breast.

At the same time, it retains the springy texture of the coarse fiber of the chicken, and the more you chew it, the more you feel the joy of enjoying the food.

And the biggest gap is the feeling after eating, eating the old monk's smoked chicken, it really makes people feel like they are in the wild pine forest, surrounded by birds and flowers, and the shade is mottled.

Therefore, this dish made by others is the most primitive and wild original taste, and this smoked chicken made by Yang Huairen is just suitable for being put in a gorgeously decorated restaurant as an expensive dish, and that's it.

The words of admitting defeat have already been said once, and there is no need to say more if you are convinced, in front of a master, saying too many such compliments is just pretentious.

Such a failure is actually nothing to Yang Huairen, and in terms of personal feelings, he even has a bit of introspection.

He has received more than 1,000 years of culinary knowledge, and he also knows more cooking techniques and more types of dishes.

But is every dish he can cook really the best in the world? That's impossible, there is a truth outside the sky that there are people outside the sky, and he still understands it.

The old monk looks inconspicuous, but the more such a master, it seems that they like to disguise their individual appearances to hide their true identity and true ability.

This made Yang Huairen more and more curious, who is this old monk? Is he really an ordinary monk?

The past experiences he talked about were illusory, and how many of them were true and how many were false?

He suddenly appeared in the Yang family's Zhuangzi, obviously coming for him Yang Huairen, what kind of purpose did he have?

Yang Huairen couldn't think through it for a while, and wanted to ask clearly at one time, but he didn't know how to open his mouth without looking so reckless.

"Not bad, not bad!"

The old monk on the side politely praised Yang Huairen's craftsmanship, and whispered to Yang Huairen's ear, "Actually, the little monk ...... It's going to be such a dish. ”