Chapter 1257

impossible! Absolutely impossible! How could the flavor of Satsuma chicken be kept so intact after deep-frying?

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

After the golden smooth skin is torn open, what is revealed is pure white and tender chicken that looks like freshly fallen snowflakes.

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

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

The tender and juicy meat and the luscious juices flow in your mouth, constantly stimulating your taste buds! The deliciousness will make you feel refreshed!

Although it is fried food, the taste is not greasy at all, and the soft flavor of the Satsuma chicken also emerges from the hot oil pan. Suwon Fuyumi can't even think about it. Find out what's going on.

What was that faintly bitter taste, and that other peculiar sweetness that she couldn't find even though she searched through her knowledge base?

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

But, okay...

"How stupid, you actually use vinegar..." After the aftertaste in her mouth completely dissipated, Mizuhara Fuyumi breathed a sigh of relief.

Mizuhara Fuyumi could clearly see the action of Hata Chuying putting the deep-fried chicken in the vinegar she made. At that time, she felt that this was a completely unnecessary move.

If he wanted to eliminate greasiness, he could think of 10,000 ways. Whether it was adding side dishes or changing seasonings and techniques, they were all safer ways. Soak the fried chicken in vinegar, haha... The chicken is indeed not as greasy as expected, but what about the sour taste that is like gangrene attached to the bone and penetrates deep inside?

The sour taste was so abrupt that the lingering bitterness and faint sweetness that were originally outstanding dimmed. To use a metaphor to illustrate, it’s like during a wedding celebration, with lanterns and colorful decorations, red clothes swaying, and lanterns hanging high, there is a group of people dressed in black standing under the stage, with unpredictable eyes. Staring at the newcomer on the stage.

"What a shame for such a clever trick," she sighed.

In the end, Mizuhara Fuyumi still didn't understand how Hata Chuying 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 tasted it became unbreakable again after she tasted Hata Zhongying's chicken dish.

At this time, the examiners on the stage also finished tasting the food.

"The degree of completion is pretty good," said the middle-aged man in a tweed coat sitting on the right.

"Yes, you can taste it. They were very careful during the cooking process." The thin man in the middle nodded and continued, "The chicken is processed quite well."

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

Faced with this evaluation, Hata Chuying was a little surprised. Before this, he had indeed beaten the chicken repeatedly, but it was really surprising that the other party could judge it based on the quality of the meat.

"And the topcoat used is also very interesting."

Hata Zhongying smiled. In order to match "Polestar Vinegar" and "Polestar Sauce", he really put a lot of effort into the face.

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

Later, Hata Chuying tried to attach bread crumbs to the surface of the chicken, and it worked wonders. The fried finished product was much more delicious. And that faint sweetness that puzzled Mizuhara Fuyumi came from the corn flour that Chuying Hata mixed with the cornstarch.

In Kyoto, Japan, due to its narrow land and dense population, the crops in Kyoto, Japan, pay more attention to quality than quantity. They adopt intensive farming methods, and agricultural products generally have higher prices.

Corn is a staple food in China, but in Japan, it is regarded as a kind of fruit or vegetable. The selling price of a piece of corn is as high as ten yuan per piece in RMB. The extremely wasteful practice of drying corn and then grinding corn flour is extremely rare in Japan. It is a characteristic of the Chinese region. It is no wonder that Suwon Fuyumi has not tasted it.

"But..." The examiner started like this, but did not continue.

And what they were thinking was the same as Mizuhara Fuyumi - the sour taste that was incompatible with the whole dish, like a bottle of ink splashed on a beautiful picture.

"What a pity..." Such a thought came to the minds of the three reviewers.

"Then, Sir Inspector, please taste my food next."

Mizuhara Fuyumi held the plate and served his food.

"This is..."Korean roasted chicken rice"? "The judges reacted immediately.

"Korean roasted chicken rice" originated in Seoul, the capital of South Korea. In the early 20th century, with the immigration boom, it spread to Southeast Asia, including Malaysia, Singapore, Thailand and other places following the immigrants from South Korea.

The simmered chicken and rice cooked in chicken soup appear together, giving diners a complete gourmet experience in a combination.

And appearing on the field of Shokuki was like a powerful combination punch, heading straight for Hata Zhongying's heart!

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

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

"This smell..." His brows furrowed.

"This dish can really bring out the best of Satsuma chicken."

Facing the dish served by Suwon Fuyumi, the three reviewers had preconceived ideas before even tasting it.

The most famous thing about Korean roast chicken rice is that it is the national rice of South Korea. In that world-famous free trade port, this is the most unique local delicacy, deeply loved by passing passengers and crew. The Korean-style roasted chicken rice made from Satsuma chicken, a specialty of Japan. The tender chicken and the snow-white and fragrant chicken rice are undoubtedly the best choice among chicken dishes.