Naruto: Big Foodie

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

Suwon Toumi's eyes were wide and round, trying her best to explore the mystery of the piece of chicken in her mouth.

After the golden-yellow smooth skin was torn apart, what was revealed was the pure white and tender chicken like the snowflakes that had just fallen.

That kind of deliciousness makes it hard to imagine that it was actually fried.

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

The pliable meat and the luscious gravy flowed in the mouth, constantly stimulating the taste buds! Delicious and refreshing!

Although it is a fried dish, the taste in it is not greasy at all, and the soft flavor of Satsuma chicken is also bathed in the hot oil pan, Suwon Toumi can't think of it out what's going on.

What is the slightly bitter taste that is barely there, and another peculiar sweetness that makes her search through her knowledge base and can't find it?

This kind of thing beyond her cognition made Suwon Fuyu Mi, who was used to having everything in her own hands, have a hint of fear.

But, it's okay...

"It's really stupid, to actually use vinegar..." After the aftertaste in his mouth completely dissipated, Suwon Toumi breathed a sigh of relief.

Just now, Hata Zhongying put the fried chicken in the vinegar she prepared, Suwon Fuyu could see it at a glance, and at that time she felt that it was a completely unnecessary move.

If it is to eliminate greasy, he can think of 10,000 ways, whether it is adding side dishes, or changing seasonings and techniques, they are all more secure ways. After passing the fried chicken in vinegar, hehe... the chicken is indeed not as greasy as I imagined, but what about the sour taste that is like gangrene attached to the bone?

The sour taste was so abrupt that it dimmed the lingering bitterness and faint sweetness that were originally brilliant. To use a metaphor to illustrate, it is like at a wedding celebration, when the lanterns are decorated, the red clothes are fluttering, and the lanterns are hanging high, but a group of people dressed in black are standing under the stage, with unpredictable eyes. Staring at the newcomers on stage.

"It's a pity for such an ingenious technique." She sighed.

In the end, Suwon Fuyu didn't understand how Hata Zhongying sealed the flavor of the 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, became unbreakable again after she tasted this chicken dish by Hata Chu-Ei.

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

"Completion, it's not bad," said the middle-aged man in a tweed coat sitting on the right.

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

"The chicken should be beaten quite a few times before marinating, otherwise, the meat won't be so soft."

Facing this evaluation, Hata Nakahide was a little surprised. Before that, he did beat the chicken repeatedly, but the other party was able to judge based on the quality of the meat, which was really surprising.

"And the facecloth used is also very interesting."

Hata Zhongying smiled. In order to cooperate with "Polestar Vinegar" and "Polestar Sauce", he did put a lot of effort into the mask.

Previously, it was envisaged to use wheat core flour to make the top coat, which is a high-grade flour milled from the endosperm of the central part of the wheat, with lower ash and higher gluten quality, and a more natural and pure color, but the experiment The results are not ideal.

Later, Hata tried to attach bread crumbs to the surface of the chicken, and sure enough, it had a miraculous effect, and the fried product was much more delicious. And the faint sweetness that made Suwon Fuyu inexplicable came from the corn flour mixed with the cornstarch by Hata Zhongying.

In Eastern Kyoto, due to the narrow land and dense population, the crops in Eastern Kyoto pay more attention to quality than quantity, adopting intensive cultivation methods, and the prices of agricultural products are 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 piece in RMB. The extreme waste of food, such as drying corn with corn flour and then grinding it, is extremely rare in Dongying, and it is a feature of the Huaxia region. It is no wonder that Suwon Dongmei did not taste it.

"But..." The examiner 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 was like pouring a bottle of ink on a beautiful picture.

"It's a pity..." A thought popped into the minds of the three judges.

"Then, Inspector-sama, please try my cooking next."

Suwon Toumi held a plate and served his dishes.

"This is..."Korean BBQ Chicken Rice"? "The reviewers responded immediately.

"Korean-style chicken rice~www.wuxiaspot.com~ originated in Seoul, the capital of South Korea. In the early 20th century, with the upsurge of immigration, immigrants from South Korea spread to Southeast Asia, including Malaysia, Singapore, Thailand and other places.

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

And appearing on the halberd-eating arena, it was like a powerful combination punch, going straight to Hata Zhongying's heart!

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

Facing Suwon Toumi's provocative smile, Hata Zhongying kept silent and took the plate of Korean-style grilled chicken rice in her hand.

"This smell..." His brows furrowed.

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

Faced with this dish that Suwon Tomi brought out, the three judges had such an idea before they tasted it.

The most famous thing about Korean-style chicken rice is that it is the national rice of Korea. In the world-renowned free trade port, this is the most characteristic local delicacy, and is loved by passing passengers and crew members. The Korean-style grilled chicken rice made with Satsuma chicken, a specialty of Dongying, is undoubtedly the best choice among chicken dishes.

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