delicious master

Chapter 318
"Is that why you can't eat spicy food? I think you want to throw away the chicken and just stir-fry chili peppers."

"One thing to say, this amount of chili in our Shuchuan is really called not spicy, so put less."

"The chrysanthemum is broken, the ground is full of injuries, your smile has turned yellow..."

In fact, Tang Xiaokang himself thinks that there is still a lot of chili, but if you make spicy chicken, how can you not have enough chili? People always use a one-to-one amount of chili. I have already subtracted two or three, which is indeed a lot less in comparison. .

"Hey, Brother Tang, didn't you say you don't want chili seeds, there are still a lot of them in here?!"

Looking at the dried chili that Tang Xiaokang poured out, with a lot of chili seeds inside, Zhong Hai couldn't help asking.

“It’s enough to remove most of the chili seeds. We can’t say that we don’t need any seeds when making spicy chicken. If there are no chili seeds, the final product will not be fragrant enough. We can remove almost all of them. gone."

Putting the pepper aside, Tang Xiaokang went to the cupboard and rummaged around, finding a large can of Sichuan peppercorns.

"Pepper pepper is basically another soul of spicy chicken. This thing must not be missed when making spicy chicken, otherwise there will be no soul."

Nodding his head frantically, it is obvious that Zhong Hai also agrees with such remarks, but if it is purely spicy but not numbing enough, it is not enough for spicy chicken.

All the materials are almost ready, and Tang Xiaokang rolled up his sleeves and prepared to start making.

Turn on the fire and heat up the pot, the huge blower of the chef's stove immediately makes the temperature in the pot rise rapidly, Tang Xiaokang pours the rapeseed oil brought by Zhong Hai, which is squeezed from the rapeseed grown by the family, and has a special fragrance .

Although the oily smoke will be relatively large when used for cooking, it is undeniable that it is full of fragrance.

Heat the oil in the hot pot and go through it again. After the oil temperature rises slightly, directly import the two large peppercorns you just caught into the pot.

In just a moment, the peppercorns exploded in the hot oil pan, and countless small bubbles emerged.

After a little aroma, pour in the chicken pieces you just cut, and start to stir-fry in the pot, so that the peppery pepper can feel the numbness and penetrate into the chicken.

"Stir-fried spicy chicken must not be fast, stir-fry slowly, and the moisture in the chicken must be dried. If the chicken cannot be dried, the fragrance of the chicken pieces will not be enough."

The chicken nuggets are constantly tumbling in the pot, the aroma of peppercorns is completely released, and there is a slight numb feeling in the air.

Taking a deep breath, Zhong Hai couldn't help but lick the corners of his mouth. The fragrance in the air was a bit tempting.

The rapeseed oil fully releases the aroma of peppercorns, and the aroma of rapeseed oil permeates the air in Dongju's back kitchen through the continuous rise of oil temperature.

It smells really good.

After waiting for the chicken nuggets in the pot to dry out a lot, Tang Xiaokang poured the dried peppers that had been processed just now into the pot.

Stir-fry the dried chili with the chicken pepper in the pot, the soup Xiaokang keeps shaking the spoon, and the bright red chili is constantly flying in front of the camera.

Some time ago, Tang Xiaokang's proficiency increased extremely violently due to the crazy spoon training, so the stir-fried spicy chicken looks so relaxed and freehand.

There is even a sense of elegance, as if it is an art.

After a few more stir-fries, add minced ginger and minced garlic and fry until fragrant.

"Ginger and garlic must not be put in too early, otherwise the high oil temperature will make them burnt, the taste will be bitter, and the fragrance will not be strong enough. Only when you put it last, the fragrance in it can slowly emerge and blend. together without being overwhelmed by the aromas of Sichuan peppercorns and dried chilies up front.”

The dried chilies in the pot made the aroma in the air a bit scorching, and the aroma kept pouring into Zhong Hai's nose, and it was also constantly teasing in his nasal cavity.

Ah, ah chirp!

Quickly hid aside, and sure enough, a huge sneeze came out very quickly, Zhong Hai rubbed his nose, although this spicy chicken smells delicious and tastes even better, but the process of making it is quite tortured, The smell alone is enough to drive people crazy.

Can't help laughing, Zhong Hai shook his head helplessly, moved the camera closer, so that the friends in the live broadcast room could try their best to see the bright red spicy chicken in the pot.

The red dried chilies look particularly attractive when paired with fried chicken.

This is Zhong Hai's biggest purpose for coming to Dongju. If Brother Tang makes a move, all kinds of delicacies are easy to grab. I don't know how many viewers can be greedy in the live broadcast room with this spicy chicken.

But there is nothing you can do if you are greedy, you just can’t eat it anyway, hehe!
Hiding behind the camera, he laughed unscrupulously, but he couldn't laugh out loud and be heard by the audience in the live broadcast room. He tried his best to hold back his laughter, and his uncontrollable trembling body made the camera in his hand tremble.

The pictures in the live broadcast room are also up and down.

"It must be Haicunba who is hiding behind and snickering. He is always leading villains."

"Really, why should I trust Haicunba? This spicy chicken looks so delicious, I can't get angry!"

"Master Tang is really great. This spicy chicken looks so tempting. Why should I watch this during lunch...I haven't eaten yet..."

"The instant noodles in my hand suddenly don't smell good."

Tang Xiaokang didn't know what happened in front of him. He was currently focusing on the spicy chicken in front of him and took out a small piece of spicy butter.

Originally, the best way was to boil the spices by yourself and then fry them with butter, but this was too laborious and laborious, and it was too late, so Tang Xiaokang could only use this kind of butter hot pot base as a temporary substitute.

It can't be regarded as a hot pot base. After all, Dongju will not buy this kind of thing. It is also a kind of butter spice. According to the old man's opinion, the father's company brewed it by itself, which is the same as what Tang Xiaokang used back then. Chicken juice is a truth.

It is used to provide convenience for the kitchens of major hotels, and the effect is pretty good, so Tang Xiaokang often keeps some of the kitchens in Dongju, just in case it is needed.

When I used Aolong to cook spicy crayfish, I used it a little. It just happened to come in handy for making spicy chicken today.

Stir-fry and melt, the spices and butter are gradually mixed into the spicy chicken, making the aroma more sublime, mixed with the original aroma of rapeseed oil, numb and spicy, full of spiciness, and you can't stop.

Stir-fry evenly, and finally sprinkle with white sesame seeds to increase the aroma again, making this dish more memorable than words can describe.

Stir-fry twice to release the aroma of sesame seeds.

When making spicy chicken, the sesame seeds must not be stingy. Enough sesame seeds can completely cover and force out the fragrance.

(End of this chapter)