There was more and more condensation in the pan, and Jiang Yunfeng also sped up the frequency of pushing the spatula. Try to gather all the clotted milk lumps into the center of the pan so that the uncurdled milk flows around. After a lot of careful stir-frying, all the milk finally curdled into a white jelly-like shape, and it shivered with the shaking when placed on a plate.

Jiang Yunfeng sprinkled the roasted olive kernels on the fried milk on the plate, and the time for the stewed white chopped chicken over there was also up, so he came to the soup bucket with a basin of water floating with broken ice. Remove the lid of the soup bucket and take out the whole chicken and immediately stuff it into ice water to cool down, the drastic temperature difference makes the chicken skin shrink rapidly, and the crispy texture and meat quality are more tender.

More importantly, rapid cooling allows the oil on the skin to solidify and form a gel-like layer that adheres to the surface of the skin. Jiang Yunfeng didn't let the whole chicken stay in the ice water for too long, the chicken skin shrank and became Q elastic surface, and then took it out and dried it on the side, evenly brushing a layer of olive oil mixed with turmeric, which can not only make the white chicken look more yellow and bright, but also prevent the chicken skin from dehydrating and drying out during the drying process.

There are many kinds of dipping sauces for white chopped chicken, and today Jiang Yunfeng chose the most homely sand ginger dipping water. Carefully skim out the chicken fat floating on the soup noodles in the soup pot, pour it into a frying pan to heat and evaporate the water until it smokes slightly, and then slowly pour it into a small bowl with sand ginger foam, garlic paste, and chopped green onions.

After pouring the hot oil, speed up the stirring, reduce the temperature, add a little salt to taste, a little soy sauce to color, sesame oil to increase the fragrance, and finally put a little white sugar to neutralize all the flavors. Dip in the water and put it aside to precipitate the taste, Jiang Yunfeng brought the dried and cooled white chopped chicken over and began to chop pieces, the chicken skin was crispy and yellow with a knife, the chicken was tender and juicy, and the cut bone section could also see bright red blood, which was the most perfect state of the white chopped chicken.

After the chopping was finished, there was no ordinary coriander, so he found a few sticks of French incense instead as an embellishment, Jiang Yunfeng put the dipping point on the side of the plate, picked up his two dishes and returned to the long table that served as the dining table, and placed the white chopped chicken as the main dish in the middle, and according to the tradition, the chicken head was facing his father to show respect for the elders, and at the same time wished his father good luck.

Although his son was poor all day long, the filial piety that was unintentionally revealed made Jiang Tian very pleased, and Erina Nagikiri, who was waiting for the meal, was a little unhappy when he saw the chicken head and the upright chicken butt with his mouth open, as well as the rickety chicken feet. With Jiang Tian, an elder, present, she didn't want to have an attack immediately, but asked Jiang Yunfeng in a low voice why didn't she pick up these leftovers in advance and throw them away?

"The eldest lady doesn't know, according to the rules handed down by the older generation, a whole chicken must keep the chicken head, chicken buttocks and chicken feet on the table, and warn the younger generations to be down-to-earth and do things with a beginning and a tail. If you don't like it, you can skip it, but you have to have that. Jiang Yunfeng whispered to Erina Nagi to explain his intention to keep these leftovers that should have been discarded.

As soon as I heard that this was a tradition, Erina Nagi didn't show it anymore even if she was not satisfied, but silently kept this rule in mind. As the elder with the highest substance in the table, Jiang Tian first used his chopsticks to pick up the head of the chicken facing him, and dipped it in the water a few times and gnawed it with relish.

"It's not good to eat too much chicken head, let's have a chicken leg." Jiang Yunfeng picked up the big chicken leg that was specially left behind and put it in his father's bowl, looking at his completely snow-white temples and wrinkled face, his proud elegant temperament could no longer hide the erosion of the years. My dad is much older than the last time I met, and it seems that my work load has been very heavy recently.

"You kid really can't do things! Am I a three-year-old? Chicken drumsticks, of course.... Well! Jiang Tian returned the chicken leg to Jiang Yunfeng, and glanced at Erina Nagi Kiri.

"Uncle doesn't need it, I like to eat chicken breasts, and it's okay to have chicken breasts." Sensing that the chicken thighs were about to be stuffed, Erina Nagi hurriedly sandwiched a slice of chicken breast and wrapped it in a little dipping sauce to prevaricate.

"Then you can eat it yourself!" Jiang Tian cut off Jiang Yunfeng's desire to 'return'.

Erina Nagi tasted a little pink chicken breast, and immediately noticed Jiang Yunfeng's ulterior motives, the weather was already early summer, eating raw and cold food would still increase the burden on the stomach. White chopped chicken is a cold cut, and although the chicken is not cold when served, the temperature is usually relatively low. However, Jiang Yunfeng's plate of white chopped chicken is slightly different, he also follows the traditional method of boiling and boiling it with cold water immediately, but appropriately shortens the time of soaking and cooling in ice water, so the chicken chopped and served on the table still maintains a warm touch.

The jelly-like fat on the crispy surface of the chicken skin slowly melts with the temperature in the mouth during chewing, which multiplies the flavor of the chicken cooked in white water. The chicken fat used in the dipping water meets the standard of the original soup and the original food, and the light salt and soy sauce are slightly seasoned, and only the pure chicken of the three yellow chickens is delicious, which may be the essence of Cantonese cuisine, advocating the original taste of the ingredients.

"Miss, try this, this fried milk is one of my few recent proudnesses." Jiang Yunfeng pushed the plate forward.

Erina Nagi took a spoonful of white scrambled milk and sent it to her mouth with a few burnt olive kernels, and in an instant the rich full-fat milky aroma filled her mouth, and the scrambled milk mixed with egg whites had a wonderful taste between jelly and lactone tofu, but it was extremely tender in the slight spring. On the tip of the tongue, a lump of fried milk dissipates like a cloud on the roof of the mouth.

The milky aroma in the mouth is better than that of the shrimp wrapped in it, and the shrimp is also revealed, and the cooking heat of the shrimp is also just right, the Q elastic is smooth and the juice is abundant, and it is extremely delicious and sweet. The crispy olive kernels roasted over low heat provide a crispy texture and a vegetable oil aroma completely different from the milk animal fat aroma, making the taste of the whole dish more three-dimensional and deeper, like a silly white and sweet soft cute girl suddenly showing her rebellious side.

Erina Nagikiri, who swallowed the fried milk, couldn't wait to bring another tablespoon, when Jiang Yunfeng and Kohei Chuangzhen took the transfer student exam, they tasted Kohei Chuangzhen's transformation into raw egg bibimbap and were impressed, and they couldn't pull their faces down and taste Jiang Yunfeng's snowflake hibiscus egg again, so they rushed out of the door, and when they turned back again, the exam kitchen was already empty, leaving only the plate of snowflake hibiscus eggs that had been blown cold by the air conditioner and quietly placed on the table.

I won't miss another chance this time! Erina Nagi ate spoonful after spoonful of fried milk, and most of the entire dish was wiped out by her alone, attracting the attention of the whole table.

After a short lunch, Jiang Tian, who satisfied his appetite and relieved his homesickness, took Jiang Yunfeng's hitchhiker, passing by a square building with antennas on the roof of a building, Jiang Tian put on a suit jacket, and took out a sign from his pocket and hung it around his neck to tell Jiang Yunfeng to take care of himself, then hurriedly got out of the car, and entered the huge and heavily guarded building through layers of security checks.

Dad's mystery aroused Jiang Yunfeng's interest, lying on the front windshield of the RV, looking at the gray building, and asking curiously, "What kind of place is this?" So many guards and high-tech equipment? ”

"This is the headquarters of Interpol, okay, don't look at it, attracting the attention of the guards for a while will cause unnecessary trouble for your father." Uncle Billy, who was driving the seat, sent Jiang Yunfeng back to the car, restarted the car and left.

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