My daily life of cooking food in Tokyo

Chapter 169 Saliva Chicken

After hearing what Liu Minghui said, Moriyama Zhang immediately became dumbfounded.

He felt that he was short of pumping, so why did he ask so many questions.

If it weren't for Liu Minghui's sincere eyes.

He almost thought that Liu Minghui was in Versailles, making fun of himself.

Although Nishitani Yuta's character is not good, his strength is beyond doubt, a height he cannot look up to.

Fortunately, Liu Minghui said that he was still a little short of crushing Yudai Nishiya, and asked him what should he do?
What if I knew what to do, would I still be working as a cook here?
Especially after listening to Liu Minghui's words, he found that Liu Minghui had begun to pursue the soul of cooking.

But he can't even handle the body of cooking well.

The gap is simply outrageous.

This fact was really shocking, but it also strengthened Moriyama Jo's thoughts.

I must find a way to worship such an awesome Liu Minghui as my teacher.

Even if he wanted to go home and find that old man who deserved a beating, he would not hesitate to do so!

Thinking of this, Moriyama Joichi said: "I have never heard of the meaning of the dragon."

"However, there are legends that in the rainbow that appeared after the rain, I once saw a dragon swimming."

"I don't know if this legend is true or not. Boss Liu, maybe you can give it a try."

Liu Minghui was a little speechless, why even the legend came out.

However, considering that the things I asked were somewhat illusory, it is normal for Moriyama Jo to think of legends for a while.

The only thing I blame for this is that my problem is too tricky.

Liu Minghui nodded and said, "If I see a rainbow after the rain, I will pay attention."

In my heart, I don't think so.

An Pei Xinxiu, an onmyoji, said that there were no monsters, so how could he see the so-called dragon in the rainbow.

Fake, all fake.

Everything is just false myths and legends.

Putting away his thoughts, Liu Minghui decided to spend some time in the evening looking for ideas again.

Text visualization, movie watching.

He studies everything that has anything to do with dragons.

If you don't believe yourself, you will be fine.

Thinking of this, Liu Minghui started preparing dinner again.

Since he only ate pork belly at noon, he decided to change his taste and make a mouthwatering chicken.

The name "Saliva Chicken" sounds a bit indecent at first glance, but the origin of the name has the gentleness of a literati.

In Guo Moruo’s book "Zi Bo Qu", there are: "The white chopped chicken eaten in his hometown of Sichuan when he was a boy, the white raw meat, and the red hot oily pepper sea pepper, just thinking about it makes his mouth water..."

The reason why the saliva chicken is called saliva chicken is because it contains a lot of peppercorns, which will make the mouth paralyzed and drool involuntarily.

The dish is rich in condiments, combining spicy, fresh, tender and refreshing.

It has the reputation of "famous for three thousand miles in Bashu, and tastes over twelve states in the south of the Yangtze River".

When cooking, the stock used to cook the chicken is very particular and needs to be just right.

This maximizes the preservation of the chicken's soluble protein.

Increase the deliciousness of the chicken, but also have its unique aroma and taste.

First, slice the ginger, knot the shallots, and take more than a dozen peppercorns for later use.

Wash the chicken.

Fill the soup pot with water until the chicken is covered, add sliced ​​ginger, scallion knots and peppercorns, and bring to a boil over high heat.

After the fire comes to a boil, turn down the heat and simmer for 10-15 minutes.

Remove chicken and place in ice water until chilled.

Take out the chicken, chop and place on a plate, set aside.

Heat a pan over low heat, pour in the peanuts, and toast until the leather bursts.

Pay attention to flipping at any time, don't get confused,

Cut scallions and minced garlic, prepare pepper, peel peanuts after cooling, chop and set aside.

Pour oil into the pot and heat to 5% or 6%; add scallions, peppercorns and some minced garlic, and sauté till fragrant.

Stir-fry until the oil temperature is 8%, turn off the heat, let it cool slightly, and filter out the hot oil.

Pour the hot oil into the bowl with the paprika and stir briefly.

Strain out the red oil.

Put minced garlic, light soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, pepper powder and chicken broth into the red oil, mix well and let cool.

Finally, sprinkle the chopped peanuts on the chicken, and pour the prepared red oil on the cut chicken.

You can also sprinkle some chopped coriander according to taste.

The beautiful red oil flows down the chicken, gradually moistening every corner of the chicken.

The spicy and fresh flavor blends with the chicken to bring an unmistakable taste.

Liu Minghui also felt that the spicy taste might be a bit too heavy for the people of Sakura Country.

So it is very humane to make a dish that eats two chickens.

One is saliva chicken in red oil, and the other is light chicken.

Simply adjust the salt water.

Poured on another piece of chicken, it can also be regarded as a delicacy that highlights the taste of the chicken itself.

Two servings of chicken, one is fiery red and bright, the other is white and flawless, each has its own characteristics, you can choose.

Moriyama Joichi was without a doubt the first person to make a choice.

Two portions of chicken were placed in front of him, but he actually hesitated.

According to the normal choice, he must want the white chicken on the original right.

This is the light dish that the people of Sakura Country like.

However, under Liu Minghui's subtle influence, his acceptance of heavy flavors has also increased a lot.

On the contrary, I think the red oily saliva chicken on the left looks even better.

The spicy and numbing smell made his mouth water and his appetite whetted.

It's a really difficult choice.

Choose tradition, or choose innovation, and have the courage to try new flavors.

Seeing Joichi Moriyama's hesitation and entanglement, Liu Minghui was a little amused, and said, "Actually, you don't need to be so entangled."

"There are serving chopsticks here, you can try this 'saliva chicken' first."

"Try it before making a choice, so you won't regret it."

This is not a multiple-choice question, they can try all of them and choose their favorite flavor.

Liu Minghui said calmly: "Believe me, this red-oiled 'saliva chicken' is not spicy at all, and it is not heavy at all."

One of the biggest lies in Huaguo is definitely that some people say it is not spicy.

Moriyama Joichi was young after all, and actually believed Liu Minghui's nonsense, picked up the serving chopsticks, and reached for the "slobbering chicken" on the left.

The snow-white chicken, the slightly yellowish skin, is covered with red oil, exuding a tempting aroma.

Putting a piece of chicken into his mouth, Moriyama felt cheated for a moment.

Hemp, incomparable hemp.

Even the tongue became trembling because of it.

Then there was a hot, hot feeling, filling Moriyama Joichi's entire mouth.

It was so hot that even his face turned red.

Immediately he wanted to spit out the piece of chicken.

He wondered if Liu Minghui had participated in a pranking program, and he was the target of the pranking.

At this moment, the tongue also adapted to the spicy feeling.

After spicy, it is delicious.

The smooth chicken, the unexpectedly crispy and tender chicken skin, is an unparalleled taste when chewed in your mouth.

In the end, it completely turned into a cool word.

Exciting, yet incredibly delicious.

This is a feeling Moriyama Joichi has never experienced before.

This is a charm called spicy.

(End of this chapter)