Although he and Hu Tao were fooling around for a while, the moment he actually stood on the competition field, Bai Qiyun devoted all his attention to the cooking.

As one of the oldest cuisines in Liyue, the essence of Baijia cuisine has been condensed by generations of ancestors and finally transformed into four words - Zhongzheng and peace.

Compared with Sichuan cuisine, which smells the food before seeing it, Bai Qiyun pays more attention to the combination of various ingredients when cooking.

So he chose simple peanuts, ginger and green onion as the auxiliary ingredients, without any messy auxiliary ingredients.

Because other ingredients on the market will take away the taste of the chicken to a certain extent, which is not conducive to his cooking, such as chili.

As for the main ingredient of chicken, Bai Qiyun chose chicken breast after careful consideration.

Although the chicken thigh meat is relatively firm, elastic and chewy.

But in his imagination, peanuts themselves are used to create a hard and crunchy texture. If they are combined with some chewy chicken legs, it will probably be a lot of trouble. If he eats a few more bites, it may even be...

It affects the subsequent tasting.

But in addition to this, I also chose chicken breast because the texture of chicken breast itself is softer than chicken legs, and the contrast with fried peanuts is stronger.

This further reflects the tenderness of the 'diced chicken' and enriches the taste.

Bai Qiyun took the green onions and ginger, cut them into sections, and sliced ​​them.

In order to distinguish it from the diced chicken, he deliberately cut the two into different shapes to prevent them from accidentally entering the judges' mouths when tasting.

Heat the pot and heat oil.

While heating the oil, Bai Qiyun first prepared the sauce that would be used to fry the diced chicken.

Take simple seasonings, soy sauce, MSG, vinegar, and starch.

Stir it into juice and set aside.

Put the peanuts in water, soak them for ten minutes, and peel them.

Holding a bowl with peanuts in his hand, Bai Qiyun passed by the girl's stove beside him. A strong aroma of chili pepper entered his nose, making him sneeze involuntarily.

Yes, Kung Pao Chicken is a dish with such a strong flavor in Wanmintang's recipe, which is completely opposite to Bai Qiyun's recipe.

Therefore, in order to highlight the difference from Xiangling, he did not choose chili pepper as a flavoring auxiliary, but chose to add fragrance to the sauce, mixing it with the outstanding taste, so as to achieve a delicate balance.

And this is exactly what Baijia Cuisine pursues.

"Stab~"

The moment the white and tender peanuts came into contact with the scalding hot oil, a crisp sound passed by the young man's ears.

After a while, the smell of frying wafted up, causing Bai Qiyun's hand to pause.

He knew it was time to take action.

Put the fried peeled peanuts in a bowl aside for later use. After Bai Qiyun poured out the hot oil, he took the diced chicken and cut it into appropriate sizes and put it into the pot.

Wait until the chicken is slightly white and ready to serve.

Then, Bai Qiyun added the long-prepared spices, sautéed the onion and ginger to the bottom of the pot, and then added diced chicken, peanuts and sauce.

The iron spoon collided fiercely with the iron pot, and the flames rose, making the young man's figure appear slender.

Not long after, a strong fragrance broke through the spicy atmosphere and floated to the judges' seat not far away, causing waves of sideways glances.

"Is this... an ancient method?"

A female judge on the far side gently sniffed the aroma coming from in front of her, and her face looked surprised.

You know, in the entire competition venue, every one of them is Kung Pao Chicken of the Sichuan style. Even the new styles that have emerged in the past ten years have not been seen, let alone the more difficult ancient methods.

The reason is very simple. The strong spiciness of Sichuan style Kung Pao Chicken is more suitable for competitions. Similarly, if others adopt spicy dishes but you don't, you will be inherently weaker than others in terms of sensory stimulation.

Not conducive to game scoring.

The woman named Lin Ying on the judges' table usually works in a newspaper office, specializing in writing articles about food and publishing them in magazines and newspapers. She is quite famous in Liyue and can be regarded as a well-known food critic.

She naturally recognizes the young master of Tingyu Pavilion, and also knows the ins and outs of Tingyu Pavilion and the reason why the plaque was removed.

Although I haven't eaten in this old restaurant for some time, when I saw it today, it seemed that the young master's craftsmanship had reached a very high level.

Coupled with the famous girl cook next to him in Liyue Port, this combination will probably be the favorite to win this competition.

The judges' thoughts gradually drifted away, but the movements of Bai Qiyun's hands did not stop.

In his perception, the rich sauce wrapped around the diced chicken and peanuts exuded bursts of aroma, and the elements on it were intertwined and mottled. The elements of fire and water were part of me, and part of me was you.

One of the green forces acted as an external protective umbrella between the two, preventing the loss of power between the two. Bai Qiyun knew that it was the sauce that had just been wrapped on it.

Thanks to the affinity of elements, Bai Qiyun can clearly feel the flow of cooking every moment and grasp the timing of cooking.

"Please use."

The freshly cooked Kung Pao Chicken was placed on a plate, and Bai Qiyun brought them to the commentary table.

He did not choose to wait for Xiang Ling's hand, because every second, the food in his hands would change slightly. Even if time was set aside for the judges to taste it, Bai Qiyun could not control the speed of the food getting cold, so he had to serve it first.

Glossy and translucent, with a strong flavor.

This was Lin Ying's first impression of the Kung Pao Chicken in front of her.

The classical approach, which was completely different from the previous group of chefs, immediately attracted the attention of several judges.

To be honest, after eating ten dishes of the Sichuan-flavored Kung Pao Chicken in a row, even though they had consciously controlled their food intake, it was still a bit spicy.

Lin Ying picked up the chopsticks at hand and picked up a piece of diced chicken.

The diced chicken sandwiched in mid-air, wrapped in the outer sauce, reflected the golden sunlight, like a piece of fine agate.

Seeing this, Lin Ying couldn't help but admire the wisdom in her heart.

The sauce is rich but not sticky. It can wrap around the chicken without sticking at all. It can maintain its clarity while taking into account the thickness. It seems that the chef has a good control over the cooking time.

.

The three important points of Liyue's cooking are color, flavor and flavor, and this dish already accounts for the second before it even enters your mouth.

When you enter your mouth, the diced chicken tastes like the sauce.

It was slightly salty and a little sweet, and then the rich aroma of sauce mixed with the taste of chicken spread in her mouth, which actually gave her a sense of satisfaction.

You should know that chicken breast itself has very low fat content. Under normal circumstances, chicken breast cannot express the aroma of meat rich in fat.

But the cleverness of this dish lies in its ingenuity. This young man actually used sauce to build a 'skin' on the chicken breast, imitating the rich aroma of fat and oil, making people feel satisfied after one bite.

Lin Ying casually picked up another peanut, which was oily and crispy in her mouth.

The completely different taste from diced chicken shocked her.

Because peeled peanuts and chicken breasts have different juice-hanging abilities, there is only a shallow layer of sauce on the outside of the peanuts, but at the same time, because the peanuts themselves are rich in oil, the oily aroma displayed is not weakened at all, but gets

further enhancements.

Rather, if the sauce on the outside of the peanuts is the same as that of diced chicken, then the peanuts will appear a little greasy.

The texture of the whole dish, peanuts, diced chicken, and sauce decreases in order, from crispy to soft to softer.

But when presented in a dish, it doesn't feel out of place at all.

This even made Lin Ying think that the so-called Kung Pao Chicken should be just such a dish.

Perhaps, this is the charm of the ancient tradition.

After a while, when the aroma in her mouth gradually dissipated, the woman let out a deep breath.

Lin Ying put down her chopsticks and wrote down her score without hesitation.
Chapter completed!