Naruto Big Foodie

Chapter 1257

Chapter 1257

impossible!Absolutely impossible!How can the flavor of Satsuma chicken remain so intact after frying!

Mizuhara Fuyumi's eyes were wide open, trying her best to explore the mystery of the piece of chicken in her mouth.

After the golden-yellow smooth skin was torn off, what was revealed was a pure white and tender chicken like freshly fallen snowflakes.

It's so delicious that it's hard to imagine that it's fried.

There is not much fat, and the tangy aroma is released unscrupulously after the crispy and delicious skin is broken, and because of the wonderful heat, the hot gravy does not leak from the plump chicken, but is firmly locked in the chicken among.

The pliable and strong meat, and the luscious gravy flow in the mouth, constantly stimulating the taste buds!Deliciousness lifts your spirits!

Although it is a deep-fried dish, the taste in it is not greasy at all, and the soft flavor of Satsuma chicken is also coming out of the hot oil pan, Mizuhara Fuyumi can't think of it Find out what's going on.

What is that vaguely bitter taste, and another peculiar sweet taste that she can hardly find even after searching her own knowledge base?

This kind of thing beyond her cognition made Mizuhara Fuyumi, who was used to everything in her own hands, feel a little bit of fear.

But, fortunately...

"It's so stupid to use vinegar..." After the aftertaste in her mouth completely dissipated, Mizuhara Fuyumi breathed a sigh of relief.

Just now, Hata Zhongying put the fried chicken in the vinegar that she made herself, Mizuhara Fuyumi could see it all at a glance. At that time, she thought it was a completely unnecessary move.

If it is to eliminate greasy, he can think of [-] ways, whether it is adding side dishes, or changing seasonings and techniques, they are all safer ways.Pass the fried chicken in vinegar, huh... the chicken is indeed not as greasy as expected, but what about the sour taste that is sour?

The sour taste was so abrupt that it made the originally brilliant lingering bitter taste and the faint sweet taste dull.If I want to use a metaphor to explain it, it is like at a big wedding celebration, when there are lanterns and festoons, red clothes fluttering, and lanterns hanging high, there are a group of people dressed in black standing under the stage, with unpredictable eyes. Staring at the newcomers on the stage.

"It's such a pity for such a clever technique," she sighed.

In the end, Mizuhara Fuyumi still didn't understand how Hata Zhongying sealed the flavor of Satsuma chicken so that it would not escape during the frying process, but this did not damage his confidence.

The confidence that had been shaken a little when she first entered the mouth became unbreakable again after she tasted this chicken dish by Hata Zhongying.

At this time, the inspectors on the stage also finished tasting the dishes.

"The degree of completion is not bad." Said the middle-aged man in a tweed coat sitting on the right.

"Well, I can tell that I was very careful during the cooking process." The thin man in the middle nodded, and then continued, "The chicken is handled quite well."

"The chicken should be beaten quite a few times before it's marinated, otherwise the meat won't be so tender."

Facing this evaluation, Hata Zhongying was slightly taken aback. Before that, he did beat the chicken repeatedly, but the other party was able to judge it based on the quality of the meat, which is really surprising.

"And the mask used is also very interesting."

Hata Zhongying smiled. In order to match the "Pole Star Vinegar" and "Pole Star Sauce", he did put a lot of effort into the coat.

The previous idea was to use wheat core flour to make the batter, which is a high-grade flour made from the endosperm in the center of wheat, which has lower ash content, higher gluten quality, and a more natural and pure color, but the experiment The result is not ideal.

Later, Hata Zhongying tried to attach bread crumbs to the surface of the chicken, and it really had a miraculous effect, and the fried product was much more delicious.And the faint sweetness that makes Suwon Tomomi puzzling comes from the corn flour mixed in the raw flour by Hata Zhongying.

In Dongying Kyoto, due to the narrow land and dense population, the crops in Dongying Kyoto pay more attention to quality than quantity, and intensive cultivation is adopted, and the price of agricultural products is generally higher.

Corn is a staple food in China, but Dongying regards it as a kind of fruit or vegetable. The selling price of a corn is as high as ten yuan a corn.The extreme waste of food, such as cornmeal drying and then grinding, is extremely rare in Dongying. It is a characteristic of the Huaxia region. It is no wonder that Suwon Dongmei has not tasted it.

"But..." The inspector started like this, but didn't continue.

And what they thought was the same as Suwon Toumi—the sour taste that was incompatible with the whole dish, like splashing a bottle of ink on a beautiful picture scroll.

"It's a pity..." Such a thought popped up in the hearts of the three reviewers.

"Then, Master Inspector, please taste my dishes next."

Mizuhara Fuyumi held the plate and served his dishes.

"This is... "Korean Chicken Rice"? "The reviewers reacted immediately.

"Korean Roast Chicken Rice" originated in Seoul, the capital of South Korea. In the early [-]th century, with the upsurge of immigrants, it spread to Southeast Asia, including Malaysia, Singapore, Thailand and other places.

The stewed chicken and rice cooked in chicken broth appear together, giving diners a complete gourmet experience in a combined way.

And appearing in this halberd-eating arena, it was like a powerful combined punch, heading straight for Hata Zhongying's heart!

"Your cooking level is already obvious, why don't you come and taste my dishes!"

Facing Mizuhara Fuyumi's provocative smile, Hatazhongying remained silent, and took the plate of Korean chicken rice in her hand.

"This taste..." His brows were furrowed.

"If it's this dish, it can really bring out the essence of Satsuma chicken to the extreme."

Facing the dish served by Mizuhara Fuyumi, the three judges had preconceived such an idea before tasting it.

The most famous thing about Korean chicken rice is that it is the national meal of Korea.In that world-renowned free trade port, this is the most distinctive local delicacy, which is deeply loved by passing passengers and crew.The Korean-style chicken rice made with Satsuma chicken, a specialty of Dongying, has a smooth and tender chicken, and the white and delicious chicken rice is undoubtedly the best choice among chicken dishes.

(End of this chapter)