High-quality ingredients are like a bug in the gourmet world. While they bring wonderful enjoyment to diners, they can also greatly save the chef's effort.

A qualified white chicken must first look good, and the most important thing is that its skin is oily and yellow. Therefore, if you use ordinary chicken, you need an extra step of oiling and coloring, but Tibetan black chicken does not need it at all.

After soaking, it will show its natural oily yellow color.

This is called "enriching the skin within the skin and spreading beyond the skin"; even if a healthy and beautiful girl doesn't use makeup, her skin will still be as white and rosy as a ripe peach.

The chicken skin is oily yellow, the chicken is as tender as tofu, and the chicken bones still show a slight color of blood. If the above three points are met, it is a perfect white chicken. If this is a Tongtianhe white chicken, it is the best in the world. I will leave you x164

No matter how much money you spend, you won’t get it!

"There's nothing wrong with it. My old man can't find anything wrong just by looking at it..."

Now praising Zhou Zhou has almost become a habit of Mr. Zhang Zhouxuan's life. With just a quick glance, this hard-working man made the final decision. Let's not talk about the taste in his mouth. Among the three categories of "color, aroma and taste", this one

Tongtianhe White Chicken has already taken the first place.

"Xiao Wu, don't say that the master didn't remind you. You have to savor this Tongtianhe White Chicken. If you dare to imitate Zhu Bajie and eat ginseng fruit, I'll see if I don't break your legs!"

The old man warned his disciple, and at the same time he gently stretched out his chopsticks. The careful way he lifted them up, slowly probed and slowly inserted them, seemed not to be eating, but more like holding his lover's face.

"Yes, I understand, master."

The biggest obstacle that kept He Wuhuo from improving his cooking skills was the lack of taste. It was obvious that his knife skills and fire skills were top-notch, but he lacked the indispensable understanding of a chef.

Where does the chef's understanding come from? Of course it comes from tasting all kinds of flavors in the world. Often he becomes enlightened after tasting it, but he is naturally a fast eater. Even if he becomes a chef, he cannot change this problem, so he often

He was scolded by his master and senior brother as a 'coward'.

I have to eat slower this time!

He Wuhuo kept reminding himself, gently picked up a piece of white chopped chicken, and slowly put it into his mouth... because this was the first piece, and he wanted to eat 'baizuier', so he didn't use dipping sauce.

"Holy shit!"

You can't blame the old man for scolding him for being thick and eating chicken nuggets. He Wuhuo was so excited that he cursed in front of the master!

Although he was very envious of Zhou Zhou, the little celebrity in his master's eyes, and felt a little jealous because of it, he still had to admit with his conscience that this was a great job.

The moment he entered the mouth, the layer of oily yellow chicken skin slipped directly into his mouth, but there was no greasiness at all. It was as if a brocade was laid on the tip of his tongue. He didn't need to spend much effort. He just took a sip and the chicken came out.

When the bones are removed and the chicken skin is bitten, the unique and mellow aroma of chicken fills the entire mouth.

So tender!

He Wuhuo could feel the chicken juices splashing in his mouth, and it really made his mouth burst with juice! But it didn't have that 'mushy' texture.

I don’t know what technique Zhouzhou used to ensure the tenderness of the chicken without producing such a bad taste. This is precisely the most common mistake many chefs make when making white-cut chicken.

This is an extremely tender and tender piece of chicken that bursts with juice in your mouth, but every bit of chicken feels very chewy and chewy!

Because this time I ate Baizuier, although I couldn’t enjoy the deliciousness of the dipping sauce, the fragrance of the chicken itself was more highlighted. And because it was high-quality virgin Tibetan black chicken, there was even a hint of medicine in the aftertaste.

fragrant.

Too much medicinal aroma will turn bitter, but just the right medicinal aroma will bring out the wonderful taste of the chicken itself. He Wuhuo almost had a hallucination. He always felt that he was a rooster, feeling the taste from a virgin hen.

A hint of body fragrance...

"Watch your words and how they sound to others!"

The old man glared at He Wuhuo, which made He Wuhuo tremble in fear.

"Old man, I really can't blame Brother He... It's really the white chicken cooked by Master Xiao Zhou that is too tender and fragrant.

When I was in Shanghai, I also had the white chicken made from Qingyuan chicken by the ‘Cantonese Cuisine Chicken King’. It was made with the skills of a national-level cooking master. Compared with it, Master Xiao Zhou’s Tongtianhe white chicken is even on par.”

"Yes, Hu Lingjiu, the Cantonese chicken king, uses the immersion method, and Xiao Zhou also uses the immersion method. This method requires the most understanding. Looking at the world of Chinese chefs, there are no more than two palms that can achieve this level.

"

The old man smiled. He had actually eaten it a long time ago. Zhouzhou was able to tie with the chicken king of Guangdong Province who had been proud of his chickens all his life. In fact, he still had some advantages in the ingredients; Qingyuan Chicken did not have the Chinese herbal medicines everywhere.

Can it be eaten with Cordyceps sinensis? However, given that Zhou Zhou is so savvy at his age, 'certain people' can be compared to a stick...

Looking at his apprentice and sighing, the old man pointed to the dipping plate and said: "Xiao Zhou's dipping plate is relatively fresh. Even my old man has smelled this kind of flavor for the first time. 'Bai Zui'er' has been eaten just now."

After that, let’s try this dipping sauce.

After saying that, he picked up a piece of white chopped chicken, put three sides of it into the porcelain plate filled with steamed fish soy sauce, and then put the whole piece into his mouth.

This is the standard way to eat the chicken... Eat one or two pieces of 'baizui'er' before eating the chicken, so that it will not be affected by the dipping sauce, so you can judge whether the chicken is fresh and tender enough, and whether the heat is just right. If

If the 'Bai Zui'er' tastes stale, there is no need to use dipping sauces, because the dipping sauces must contain various high technologies.

If you are satisfied with the 'Bai Zui'er', you can continue to try the taste changes brought by the dipping sauce. If you are not an experienced foodie, you may not understand this principle.

The most unscrupulous merchants like the kind of customers who use dipping sauce as soon as they are served. Because they don’t know how to eat, even if they serve you a chicken leftover from yesterday, you won’t be able to eat it, and you still have to spend money...

..

"Huh? What kind of dipping sauce is this? My old man has never eaten it at Hu Lingjiu's place."

As soon as this piece of chicken with dipping sauce was taken into his mouth, the old man was stunned!

What is his identity? He has been friends with Hu Lingjiu, the chicken king of Guangdong Province, for many years. What kind of dipping sauce for white chopped chicken has he not tried?

What about the nine-year-old soy sauce base that emphasizes the aroma of soy sauce, the freshly made oyster sauce base that emphasizes the freshness, the fermented fermented chicken soup base that emphasizes the original flavor, and the most distinctive matsutake and collard mushroom soup base in Yunnan Province, just this white chopped chicken, all kinds of

There are endless dipping sauces, and none of them are unfamiliar to me!

But Zhouzhou’s ‘Steamed Fish with Soy Sauce Base’ was the only one the old man had ever seen in his life. For the first time, he experienced the unique freshness and sweetness of Huxian in the dish of White Chicken!

In the old man's memory, the ultimate goal of any kind of dipping sauce is to add some saltiness and multi-layered changes in taste. Unfortunately, in this process, the guest often offends the host, even if it is the wine that best suits the original taste.

The addition of clear chicken soup to the clear chicken soup base will also cause the taste of the white chopped chicken to become too thick and lose some of its lightness.

But Zhouzhou's dipping sauce is completely different. It clearly has the taste of Huxian, but it is clearly incompatible with the original flavor of Bai Zhan Chicken.

As he continued chewing, the barrier slowly and silently melted away... The delicacy of the lake food was perfectly blended with the original flavor of the white-chopped chicken, making the originally soft and quiet chicken aroma suddenly increase several times, fiercely.

It hit his taste buds hard and once again completed an 'explosion of taste!'

"What kind of magical dipping sauce is this! Is it another new thing developed by Xiao Zhou?"

The old man almost yelled "Holy shit!" to his apprentice. Fortunately, he was well-educated and swallowed it back into his stomach, but he still couldn't help but praise loudly.

This kid Zhou Zhou is really hard for him to see through...
Chapter completed!