Hearing the sizzle of soy sauce and wine entering the pot from Nicholas Tse's side, and smelling the aroma wafting over, Li Yi knew that the pot of [Three Cups of Chicken] had been smashed.

If you've watched "Chinese Restaurant" or his slicing video, you should know that soy sauce and flavored wine are poured along the edge of the pot.

It's not a sense of form, it's a principle.

The soy sauce is poured along the edge of the pan to form a Maillard reaction, increase the flavor, and also allow the high temperature to evaporate and take away the flavor of the soy sauce.

The same goes for wine, which should be poured over the side of the pot.

The high temperature on the side of the pot will quickly evaporate the alcohol in the wine, which can take away the fishy smell of the ingredients, and also allow the aldehydes that are not good in the wine itself to evaporate, so as to avoid the excessive taste of the wine.

Nicholas Tse poured it well, and poured the wine and soy sauce into the pot directly.

When you put the pot in this way, it will quickly reduce the temperature in the pot.

Reheating will increase the simmering time, and the temperature from low to high will also increase the efficiency of the juice penetrating into the ingredients.

Therefore, you don't need to taste Li Yi to know that this pot of [Three Cups of Chicken] will definitely be a pot of quite heavy [Triple Chicken].

Three times the saltiness, three times the sauce taste, three times the wine taste.

Shaking his head slightly, Li Yi took a casserole, put it on the stove next to him, and started the fire to dry.

Then, he took the soy sauce bowl and poured it into the pot along the edges.

Zila!

Neat with a pungent sauce flavor rises.

The smell of the rinsy dissipates, and the special aroma of the soy sauce after charamelization rises, and it is tempting for a moment.

After stir-frying twice, Li Yi took the wine bowl again and poured it along the edge of the pot.

Zila!

Another pungent burst of rich wine wafted away, and the special aroma of rice wine, similar to mash, also appeared.

It was mixed with the aroma of chicken and the aroma of sauce, spread out from the pot, and quickly attracted Chen Jianbing, who was immersed in peeling duck palms, to raise his head: "It's so fragrant!" ”

Zhao Jinmai looked back when he heard this, smiled, and asked jokingly: "Is the emperor hungry?" ”

After being in contact with Chen Jianbing for a long time, she was also familiar with Chen Jianbing's temperament, and knew that he was a lazy orange cat temper, and she dared to joke with him.

Chen Jianbing smiled and nodded: "I'm a little hungry, can I eat that mixed duck paw?" ”

"Yes!"

Zhao Jinmai turned around and went to get a few, put them on a small plate, and gave them to him, and said with a smile: "We are in the kitchen, can we still make you hungry?" ”

"Thank you."

Chen Jianbing took the plate with a smile, and couldn't wait to pick up a duck paw and put it in his mouth.

The mustard smell was slightly rushing, and he frowned, but soon stretched.

"Well, it's delicious."

He laughed and said, "I wanted to eat it just now, but I was embarrassed to say it." ”

"If you like to eat, you can eat more, and I'll get it for you when I'm done."

Zhao Jinmai joked: "No one can starve the emperor if they are hungry!" ”

"Enough is enough."

Chen Jianbing swallowed the duck palm in his mouth, raised his hand and pointed in Li Yi's direction: "Wait to eat the pot, haha!" ”

In front of the stove, the dry casserole was already boiling hot.

After Li Yi adjusted the taste, he picked up the wok, scooped up a spoonful of chicken pieces with soup and water, and put it into the casserole.

Zila!

The soup enters the hot casserole, and a burst of steam rises mixed with the aroma of sauce and wine.

Although the wok has a good heat transfer effect on the meat, it cannot be used when it is stewed and must be transferred to a casserole.

The traditional Gan-style three-cup chicken is also stewed in a casserole.

However, during the stewing process, you can't add a little water, and you rely solely on the water in rice wine and soy sauce to cook the chicken pieces.

Because the bones are removed in advance, and the tender chicken thighs and wings are used, this dish does not need to be stewed for a long time, and only needs to be quickly reduced by high heat.

Without a casserole lid, Li Yi turned up the fire a little more, and glanced at Nicholas Tse by the way.

Sure enough, Nicholas Tse covered the casserole again.

Originally, there was too much soy sauce, and it was simmered with a lid, so it couldn't be more flavorful?

Li Yi shook his head and didn't say much, just turned around to deal with other ingredients.

It's just that in this moment's effort, a lot of dishes have been ordered in the front hall.

If he wasn't afraid of the [Triple Chicken] smashing the signboard, he wouldn't have wasted so much time demonstrating this [Three-Cup Chicken].

Eight minutes went by in a flash.

Li Yi counted the time in his heart, and had already cut a quarter of an onion in advance, as well as a green pepper and a red pepper.

Put the side dishes into the casserole, stir and stir-fry, Li Yicai took the lid of the casserole and covered it on the casserole.

The lid is opened to quickly dry the water, and now that the soup in the casserole has bottomed out, add the side dishes, and you can cover it.

The temperature is higher after capping, which is conducive to the rapid ripening of side dishes.

After the lid simmered for half a minute, Li Yi took the lid away.

The soup in the casserole is almost dry, and the sauce is basically absorbed by the chicken nuggets, which are rosy and shiny.

Li Yi stir-fried the chicken pieces with chopsticks, letting the side dishes sink under the casserole.

This is not to serve the dish and appear to have a lot of meat, but just to allow the side dish to be heated quickly, creating a Maillard reaction.

Onions have a pungent smell when eaten raw, but when heated and ripe, the Maillard reaction begins, and a sweet aroma appears.

The same is true for chili peppers, which feel spicy when eaten raw, but after being roasted and burned, a special aroma will appear, just like tiger skin chili peppers and roasted peppers, which make people want to stop.

Soon, the onions and peppers underneath the casserole waft out an enticing aroma.

After smelling this aroma, Li Yi quickly stir-fried a few times, then turned off the heat and covered the casserole again.

Let it continue to be heated by the residual temperature on the stove for more than ten seconds, Li Yi took a rag, folded it twice, and put it on the desk to insulate the heat.

Then he took two more rags, put them on the handles on both sides of the casserole, took the casserole off, and placed it on the rag on the desk.

Seeing Li Yi take the casserole down, Nicholas Tse glanced at it from a distance, and then uncovered the casserole in front of him suspiciously.

In his casserole, there was still half a pot of soup tumbling and bubbling.

Looking at the soup in the pot, he was a little puzzled.

Li Yi was obviously a long time later than him, why did he serve the food faster than him?

"Wow!"

"It smells so good!"

An exclamation interrupted his thoughts.

He looked up, but it was Li Yi who put the casserole down and lifted the lid of the casserole.

Everyone in the back kitchen leaned over to Li Yi with a look of surprise.

Acting a little fake, right?

As soon as a thought came to him, he smelled a scent that had just wafted over.

A heavy aroma of chicken, mixed with a distinct aroma of soy sauce and rich rice wine, greeted you.

He subconsciously took a deep breath, and the aroma in the middle was divided into the sweet aroma of caramelized onions and the dry aroma of green pepper tiger skin.

As the aroma spreads, the garlic is fried until it is golden brown, and the mild and spicy ginger aroma also emerges, and there is a hint of fresh green onion that seems to have just been cut.

Smelling this aroma, Nicholas Tse's Adam's apple quickly stirred.

He looked at Li Yi who was surrounded in the center with some astonishment, and then looked back at the [Three Cups of Chicken] that was still simmering in front of him, puzzled.

Why is Li Yi's [Three Cups of Chicken] so fragrant?

His [three-cup chicken] is obviously in front of him!

The aroma wafting from so far was even stronger than the billowing aroma coming out of his pot.

No...... Why?

5

(End of chapter)