Chapter 1922 (1/2)

To Kang Hu's surprise, the way Yuanzhou spreads sauce is very special. I haven't seen it before.

Not by hand. Before that, Yuanzhou pricked a handful of green wild garlic, dipped it in the sauce, and then daubed it on the chicken.

The speed of applying sauce in Yuanzhou was quite fast. Only one hand and the other hand didn't touch the chicken at all. It took only three minutes to wipe the chicken inside and outside.

”I didn't see much. I used to pay so much attention to applying sauce.” Jinhai was dazzled. He still stared wide for fear of missing the key steps.

”Roast golden bird is probably an ancient recipe handed down from the Tang Dynasty.” Yuan Zhou explained: ”in fact, there is a saying of 'three touch sauce', that is, the sauce should be applied three times. For example, when making roast chicken, the first time is to wipe the chicken wings and chicken head by hand, the second time is to wipe it with wild garlic or ginger, and finally drench it.”

”Both ginger and wild garlic can increase the flavor of meat and reduce the fishy smell. The ancients were really smart in eating.” Yuan Zhou said that he tried ginger and wild garlic, and finally the latter was more suitable.

Strictly speaking, both Kanghu and Jinhai are one step closer to the realm of a culinary master. They also feel that they are knowledgeable, but they have never heard of the ”three touch sauce” mentioned by Yuan Zhou.

In fact, I haven't heard of it. It's not that they have little knowledge. Now even if they search on the Internet, they can't find the ”three touch sauce”. The main reason is that after the Yuan Dynasty, ”three touch sauce” has long been replaced. The reason Yuan Zhou knows is just because he is Yuan Zhou.

Taking advantage of the Kung Fu of pickled chicken, Yuanzhou burned the kiln, using pine and cypress branches. In order to preserve its flavor and make the flavor of roast chicken better.

This is what Wuhai said before that chicken needs more firewood than roast goose. Yuan Zhou thought of the method. First roast the chicken in kiln for seven times, and then bake it with open fire and finally harvest the juice, so that the tightness, crispness and tenderness of the meat rise sharply.

According to the steps, Yuanzhou was not in a hurry and did not panic. Step by step, the baking method also had some ways, and Yuanzhou also explained.

The baking methods in the Tang Dynasty were mainly ”fire baking, fire extinguishing baking and horizontal fire baking”, which was summarized by Yuan Zhou from the collection of Yunlin hall food system written by Ni Zan, the Hongmi of Shixian written by Zhu YIZUN, and the food list in the garden and other ancient books.

Instead, Yuanzhou adopted the ”brick fire baking” commonly used in the Ming Dynasty. In short, Yuanzhou felt that this ancient recipe could be improved due to the problems of the times.

In the baking process, while explaining, Yuan Zhou deliberately slowed down the speed so that Jinhai and Kanghu could see clearly. Of course, this is Yuan Zhou's idea.

Yuan Zhou's slowing down is only for himself. For Jinhai and Kanghu, they still have only a reluctant memory.

I don't know how many times I sigh in my heart. Chef yuan has too much and complete knowledge about cooking. Previously, Yuanzhou had a nickname called ”Sichuan Kunlun”. Kang Hu and Jinhai thought it should be ”Chinese Kunlun”.

”Prick, prick”

The oil dripped on the flame and made a sound. A strong smell kept emanating from the roast chicken. Jinhai and Kanghu felt that they must have not eaten for ten days, otherwise they wouldn't be so hungry. If Yuanzhou hadn't been there, they might have to grab it. It was so delicious.

”Chi, Chi”

He sucked the saliva into his mouth again. Finally, when the sound of nature came, Yuan Zhou announced that the roast chicken was ready and put it on a big plate. There was no action of Yuan Zhou. The roast chicken was divided into pieces with heat.

”You try.” Yuan Zhou looked at the two people whose eyes were glued to the plate.

”OK.” They replied angrily, and then jumped on the roast chicken.

I don't know how long I've practiced this skilled posture of starving tigers and sheep. It's a bit of a black beast's posture.

”In the final analysis, is the way Wuhai eats the most popular?” Yuan Zhou thinks this posture is familiar to thieves.