In the world where Tang Ying grew up in life, some provinces were in bulk.

For example, Jiangsu, for example, Anhui.

The thirteen Taibao in Jiangsu are widely known, while the bulk in Anhui is rarely known.

The gap between the diets of northern Anhui, central Anhui and southern Anhui is very large. For example, Hui cuisine, which belongs to the surrounding cuisine of Huizhou in southern Anhui, for people in northern Anhui, if they don't go to other places, they won't be able to eat it a few times in their lives.

For Anhui people, stinky mandarin fish is not a specialty of Anhui, but can only be regarded as a specialty of Huizhou.

Mandarin fish, even if it is steamed, is not unpalatable! It's hard to eat, it's hard to make!

Northern Anhui integrates the styles of Shandong and Henan, and thinks based on Shandong cuisine techniques to form its own food style. Although the dishes are rougher than Hui cuisine, the taste is still excellent.

Ground pot chicken is a popular way to eat in northern Anhui and even northern Jiangsu. (In fact, the eating habits and accents of northern Jiangsu are similar to those of northern Anhui.) ）

Tang Ying picked an old rooster that went to the ground, then chopped it into pieces, cleaned it and set it aside, and prepared green onions, ginger and garlic, red pepper, cinnamon, star anise, and bay leaves.

If you follow the method of the family version, it is to heat the oil, add green onions, ginger, garlic, peppercorns, cinnamon and the like, and then add bean paste or soybean sauce and stir-fry until fragrant.

Then put the chicken pieces in and stir-fry, and then add rice wine, dark soy sauce, light soy sauce, oil, salt and the like.

Stir-fry is almost done, and then add water. Wait until it has simmered for about ten minutes, then you can add green peppers, and then cut the rolled dough into small pieces and put it on the pot.

As soon as the dough is cooked, the dish is ready. When serving, you can serve the whole pot. You can also remove the dough and put it on a plate, and the chicken is served out on a plate.

This dish, in fact, is braised chicken nuggets + dough, which used to be made in rural pots, and there were steamed buns and pots and the like on the side of the pot, so it was called pot chicken.

Now for the judges, you can't do that.

Because of Nangong Wentian, an old horseman, who cooks seriously, the judges have already learned well. The next judge will definitely choose a good look at it, and it will be a serious dish to taste.

Therefore, several of their contestants tacitly showed their skills, and the dishes they made must be very good-looking.

Tang Ying thought about it, grabbed a few handfuls of peppercorns, a handful of cinnamon, a handful of star anise, and a handful of bay leaves, put them in a small pot and boiled them, and boiled out a black soup.

"What is this for?" Bai Haocang is puzzled, where are you like making a pot chicken, obviously like boiling Chinese medicine.

"We pay attention to the flavor of the ingredients in our Chinese cooking, and we can't overpower the flavor of the meat, otherwise this dish will be considered a failure." Tang Ying explained, he set up the oil pot and prepared to start cooking.

"Why?"

"Because the big flavor is an auxiliary, let the meat go fishy and increase the flavor, and if you don't eat it, you will eat the big flavor. You must know that if there is more fragrance, it will stink. ”

This Bai Haocang really knows that the concentrates of many perfumes are smelly, but they become very fragrant when they are diluted.

Tang Ying poured hot oil into the pot, added green onions, ginger and garlic, dried chili peppers and bean paste, stir-fried the red oil, and then put in the chopped chicken pieces.

Bai Haocang saw that it was normal to get to this point. He saw Tang Ying holding the boiled black lacquer spice juice, pouring it all in, and sprinkling it with a handful of salt.

That salt is the same as not asking for money!

"Can I eat this?" Bai Haocang asked.

"It's okay, it's just a little salty, and the flavor is a little big." The chaise longue took another red bottle and squeezed a little red liquid.

"What is this?"

"Capsicum essence. The so-called one salty and three flavors, one spicy to ten percent! A little spicy is better! Tang Ying said.

“……”

You're afraid that the judges won't react when they eat it!

After a stir-fry, it actually looks decent, compared to the previous Indian dark cuisine, I don't know how much better it looks!

Add some water and simmer for a while. Tang Ying rolled out some more dough, spread it in the pot of stewed chicken, and then covered the pot.

"Leave the rest to time!"

"That's it? Can you eat it? Bai Haocang said.

"Anyway, judges, it's not for us to eat."

"That's right!" Bai Haocang nodded, the judges ate their Indian food just now, and the tangled expressions can all be used as emojis!

It's not terrible to eat, it's scary to eat it even if you know it's, like most workers!

The other three players also showed their own talents.

Chen Laoxi, who is a master of knives, really has two brushes, he cuts a chicken from the neck, and then takes out the bones of the chicken completely. Then stuff the fried sea cucumber, dried scallops, dried bean curd, fish maw, etc. into the belly of the chicken, sew it up, put it in the chicken broth, and steam it for 20 minutes.

This is a very difficult banquet dish called "Eight Treasures Cloth Bag Chicken".

Li Sange is much more rude, he fried a carp to golden brown on both sides, put in green onions, ginger, garlic and soybean paste, cooking wine, dark soy sauce and stir-fry until fragrant, mixed with water, and finally put in tofu and vermicelli.

This is the famous dish of the Northeast "Demolly Fish Stew". Demolly is a place name, and this dish can also be called braised fish stewed with tofu vermicelli.

Nangong asked the sky to be even more amazing, he took out the fish bone internal organs of a big yellow croaker from the fish's mouth. Stir-fry shark fin, ham, abalone, scallops, sea rice, and pumpkin puree in shrimp oil to make a soup, and then pour it into the yellow croaker belly.

Finally, it is steamed in the pot, and it is "Yellow Croaker in Soup".

It can be said that the four of them are serious about cooking! In terms of appearance alone, it is not ordinary.

As for the taste, it depends on how the judges choose.

"Wow~" When the time was approaching, the host didn't know where to jump out of the corner, looked at the dishes of each contestant, and couldn't help but sigh:

"I've hosted more than 100 competitions, and I've never seen such awesome dishes!"

"Compared to this, the previous "Chef King Competition" is really weak!"

"Huh~~" The audience has never seen such a complicated dish, especially the "Eight Treasures Bag Chicken" If you are not mistaken, the contestant stuffed strange things into the chicken belly.

"Let's start the third round of today's knockout round, and at the end of this round, it will be decided who will advance to the next round!"

"Don't be discouraged, losers! We have a resurrection match in the audition, after all, we can't let the players' points be wasted! ”

"The first dish is Chen Laoxi's "Eight Treasures Cloth Bag Chicken"! The soup is bright and fragrant, and the players are blessed! ”

"The second dish is Brother Li's "Demolly Fish Stew"! At first glance, Brother Li is our fellow villagers in the Northeast, first guns and then fish stew! ”

"The third dish is Tang Ying's "Northern Anhui Pot Chicken"! Hmm~ Looks pretty good. Anyway, today's players are all northerners! ”

"The fourth and third dishes are Nangong Wentian's "Yellow Croaker in Soup"! I've eaten this dish for only 88 points! Now the judges don't need any points, they can eat for free! ”

"It's ......"

"I'm so happy!"

Fortunately, the judges couldn't hear the host, otherwise they might throw something in the host's face!

Wail!

(End of chapter)