It's not just Xiao Se Wolf who pays attention to Bai Caier, Rob also pays attention to her, but Rob pays attention to Bai Caier's useless chicken. Pen ~ fun ~ pavilion www.biquge.info and Long Shao's performance is too stupid, his eyes seem to be on Bai Caier's body, and he can't wait to walk to her side immediately. However, since her dishes had not yet been made and did not have a fragrance, she had to endure it with all her might.

"What a shame!" Rob and Xiao Sewolf invariably expressed deep contempt for Long Shao. The same opinion made the two smile at each other and give each other a thumbs up for each other's behavior.

Kung Pao Chicken is made with chicken as the main ingredient, accompanied by peanuts, chili peppers and other accessories. Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy. Due to its spicy taste, the tenderness of the chicken is matched with the crispiness of the peanuts.

This dish also has a legend about Ding Baozhen. It is said that when Ding Baozhen was serving in Lu Province, he had a private visit to Weifu. It was almost noon, and I felt hungry, and suddenly smelled a fragrance wafting out of a nearby farmhouse, so I walked into the courtyard.

I saw a middle-aged man stir-frying in the stove room. Ding Baozhen, who likes cooking, hurriedly stepped forward and asked the man what kind of dish he was stir-frying, and the man replied: "Stir-fried chicken."

The man enthusiastically asked Ding Baozhen to taste it, Ding Baozhen tasted it unceremoniously, the taste was very delicious, and hurriedly asked: "Since it is a chicken, why is it so tender?" ”

The man replied: "This is to take the local stupid chicken breast meat and cut it into cubes, and the outside is thinly wrapped in starch paste to facilitate fast ripening and prevent flavor leakage, and then with peanuts, pepper, plus sugar, salt, soy sauce, wine, green onions, ginger, garlic and other seasonings, stir-fried by high heat." The color of the finished product is red and bright, the diced chicken is delicate, the peanuts are crispy, salty, fresh and spicy, and it is suitable for wine and rice. Ding Baozhen stroked his beard and nodded, found a peanut in the mouth of the plate, and smacked it carefully, it was really a unique taste.

Later, when Ding Baozhen served in Sichuan Province, he brought the fried chicken to Sichuan Province, and made the Sichuan-style fried chicken by replacing the pepper with chili pepper, because Ding Baozhen was posthumously presented with the "Prince Taibao" after his death, and people called the fried chicken Kung Pao Chicken in order to commemorate him.

Therefore, not only Sichuan cuisine also has the dish of Kung Pao Chicken in Lu cuisine, but the Lu version of Kung Pao Chicken uses more chicken thighs. In order to better highlight the taste of Kung Pao chicken, Lu cuisine also adds diced bamboo shoots or water chestnuts. The Sichuan version of Kung Pao Chicken is made of chicken breast, and it must use crispy peanuts and dried chili peppers, and the flavor must be spicy lychee.

The most fragrant dish Bai Caier has ever eaten in her impression is a big pot dish! Using a big iron pot to boil a full pot of dishes, many people eat together, and it tastes really sweet, so what she has improved is to combine the practice of large pot dishes to make this kung pao chicken.

I saw Bai Caier refining lard with pig fat, and then threw the chopped green onions, ginger and garlic into the pot in one go. The water in the onions, ginger and garlic is forced out and turned into steam, and the fragrance contained in them also wafts out with the water vapor.

She grabbed another handful of diced shiitake mushrooms and sprinkled them into the pot, then stir-fried them rapidly. As soon as this plant-based shiitake mushroom touches the animal fat, it immediately bursts out with a fragrance ten times stronger than the spice just now. And Bai Caier's rummaging skills are not bad, the iron pot dances in her hands, as if releasing a wave of air to envelop the fragrance of the dishes. As the air waves churn, the fragrance envelops the wider and wider. Finally, the scent came to the judges' bench and enveloped the five judges.

"It's so fragrant, it's a nostalgic taste!" Li Tiegang stretched his neck and sniffed the fragrance in the air vigorously. "When I first became a chef, the most I cooked was big pot rice. You have to use a big iron pot and big fat meat to make this flavor! Lao Bai's granddaughter is really good, this stir-fry technique is deeply rooted in Lao Bai's true heritage, and I was almost attracted by this taste. You must know that if you want to fry the dish with fragrance, the pot gas is the key, and the pot gas of ordinary people can't do so much! ”

"Yes, these old brothers of ours came from that era, so they have this kind of experience. Young people don't understand, so this little white girl's cauldron dish is almost on fire! Zhang Zhishi also said with emotion.

Suddenly, he opened his eyes suddenly, and looked at Bai Cai'er in surprise. At this time, Bai Cai'er had already poured the chicken into the pot, and as she stir-fried, the fragrance of the chicken was added to the fragrance, which suddenly raised a level, which really shocked him.

The fragrance seemed to have a hook, and not only him, but the rest of the judges also stood up suddenly, leaving their seats and walking towards Bai Cai'er. Seeing this scene, the opponent on the side almost cried: "My fish-flavored shredded meat is not bad, why did I run to the side of the beauty, it's really a bully!" ”

"This chicken is so delicious, I can't help but want to taste it. Cai'er, what is this dish called? Zhang Zhishi was more familiar with her and asked directly.

"Smelling the chicken and dancing, I just figured it out in combination with the practice of kung pao chicken, in order to highlight the fragrance! Please taste it! As she spoke, Bai Cai'er's dish had already been cooked, and she put the diced chicken on a plate and placed it on the table.

"The name of the dish is better! The ancients heard the sound of chickens and danced their swords, and we came to smell the smell of chicken. This name is similar to smelling the fragrance and getting off the horse, and it is more in line with the original meaning of the title, I should have known that this name should be used as the title! Zhang Dawan smiled and nodded in praise.

Several people said as they couldn't wait to start their hands. They didn't care about the hot mouths, and the chicken nuggets kept being sent to their mouths, and after a while, the full plate of chicken was eaten up for them.

"It's so fragrant, although we usually like light flavors, but today I can't help it. And after eating so much, I don't feel like I'm descending at all, it's amazing! ”

"The main thing is that the taste of this chicken is so good, I still want to eat it, if only there was another plate!"

"My question now is, after eating such a good thing, how can we judge the next group!"

Long Shao's face was gloomy, he didn't say a word, and he didn't move. His heart was full of resentment, and he settled the account on Rob's head: "Sure enough, it's that kind of chicken, I should have thought that only that kind of chicken can produce such a special flavor!" I don't want you to send you, but you just accept this kid's kindness, it's really angry with me! ”

The host took a look at the chef who made the dish but no one paid attention, as if the chef who was in a different world from everyone had a huge feeling of empathy in his heart. He decided to help the poor baby end this pain, so he shouted: "The winner of this group is Chef Bai's Smelling Chicken Dance, this chef's cooking is not bad, I hope you will continue to work hard in the future!" ”

The chef almost sprayed the host's face with a mouthful of old blood: Are you helping? Or is it a mending? Not only do I have a surname, but I don't even have a name for my dishes!