#生活有温度 #
Wenyang Cuisine: Saltwater Chicken, Cooking Exam (Part 2)
There was a question that I had always wondered why the master said that he had won this examination, but it was of no use, and the result was still a wedding dress for others.
Cooking competition, about the proportion of assessment, generally based on meat and vegetarian collocation, but also to meat dishes as the emphasis, vegetarian cuisine examination school focus is not as three-dimensional as meat dishes. So if the cooking process of vegetarian dishes is excellent, it is not as important as meat dishes.
The picture comes from the Internet, invaded and deleted
Judging from the results, the master's salt water chicken is not recognized, so the subsequent operation referee will not care too much. So, what happened to the saltwater chicken made by the master? After eating the beef, my mouth was full of pure meat aroma, and following such a master, my curiosity was very heavy.
It was time for rest again, so I bought a box of Hibiscus King at the small shop opposite, and my master took one and lit it. Say: You're ready to do something. Usually me and the master smoke each other, I have never been particular about the cigarette brand, but the identity of the master is placed there, so the smoke is different, I bought the master usually love to smoke, of course, there is nothing to offer hospitality.
Well, you have something to say, but don't say it, something meaningful you say changes your taste as soon as you say it. My master said, very much like the king who understands. You can't think, I have a story you have wine and talk about it, is it compatible with your age identity? I also smoked a cigarette from the cigarette box, "When you talk about saltwater chicken, the progress bar is pulled too fast." ”
It's simple!
My master did win that year, and it was quite outrageous. He had already pinpointed the referee's spleen and stomach discord, so this brine chicken from pickling to brine, all with the most streamlined accessories, star anise is reluctant to put more. Because spices have always been dry, people with bad spleen and stomach naturally instinctively refuse.
But it can't be without taste, my master only uses chili red oil with salt and MSG, which is very good. Then there is ginger juice, and the green onion is even whiter. Unfortunately, there were none. The referee secretly pulled the master aside and asked. How do you run here to compete for what job, you are as an apprentice as a fool.
You a chef's foundation here to join in what hilarity, see no, here is the canteen master, quickly clean up, lose home, not a three-star or more restaurant, don't take out your own craftsmanship, to give us the chef long face ah.
My master smoked, the cigarette butts were clean, and there was no ash at all, and I often burned half the soot before it was broken. This may be the difference between me and Master Tobacco.