Chapter 1251 The gradually overflowing fragrance

Feiyunqiaojinque, it can be said that such a dish has gathered all Kang Yao's efforts.

I dare not say that it is unique, but in Cantonese cuisine, various schools are gathered in Dacheng.

In fact, there are not many cold dishes in the Cantonese cuisine series. They are either sashimi, white-cut, or blanched seafood.

There are not many vegetable cold dishes among the Cantonese cuisine series.

Due to location issues, there has always been a shortage of vegetables and fruits in the Fujian and Guangdong regions. Coupled with the sweltering heat and humidity, cold dishes will become stale soon after being made, so this type of cuisine has gradually developed in modern times.

Utilizing the seasoning of Cantonese cuisine and adding the characteristics of fresh ingredients, today's series of cold dishes in Cantonese cuisine are produced. Otherwise, according to traditional Cantonese cuisine, the first course is mainly desserts or pickled vegetables.

Under normal circumstances, the cold appetizers of Cantonese cuisine have almost no taste, and most of them are mainly for their ornamental appearance.

But Kang Yao’s dish is different. He uses the essence of Baiyun pork trotters and Qingping chicken to cook a very special ingredient called ‘Shi Yan’ in Cantonese cuisine!

In fact, Shiyan is also a type of pigeon, but the pigeons that modern people often eat are meat pigeons selected through fattening and breeding. The meat is delicate, has less fishy smell, and is rich in fat.

Shiyan is not the case. It is the earliest pigeon that has not been selectively bred. It is made of first-class materials similar to homing pigeons. It is not so fat, and the meat is more chewy and tastes great. More importantly, because it has not been selectively bred, it may be affected by the daily environment.

It is not suitable for consumption.

Even so, during the cooking process, the aroma is released and is so directly crushed. This is a complete difference in cooking standards.

I never expected that the kings of the All Saints Pavilion, who could already be ranked in the top ten or even the top three, would join forces to attack, and still get such a result.

All the fishy smell of the pig's trotters has been removed, and it is also dyed with the sweetness and mellowness of the spring water. Not only has the greasiness of the fat been removed, but the skin and tendons are also exceptionally refreshing and crispy.

The saints and kings who originally looked down upon Zhao Fuyu finally understood the horror of this super genius.

White brine!

Normally, white-cut chicken is blanched in chicken broth, but the Qingping chicken recipe not only blanches the chicken in rich chicken broth, but also uses spiced braised chicken broth for this step.

This leads to the fact that ordinary meat pigeon is fine, but if it is Shiyan, cooked in this way, the fishy smell will be too strong, that is, the pigeon flavor will be too strong.

It is not a particularly acceptable ingredient, but after a period of research, Kang Yao found a special spring water. After a long period of soaking and the effect of the spring constantly replacing living water, pigeon meat can not only have

It has a rich flavor and removes 99% of the fishy smell.

Let the flavor of chicken soup and brine be integrated into the whole body of Qingping chicken. This is the key to the delicious taste of Qingping chicken.

The source of inspiration is the cooking of Baiyun pig's trotters. The most special thing about this famous Cantonese dish is that it is soaked in living water springs, especially the spring water on Baiyun Mountain, for two or three days before cooking.

The key to the unique flavor of pigeon is that the pigeon blood is integrated into the meat. However, this method will also increase the fishy taste.

Even when the dish is finished, there will be unusual things added that represent the essence of Cantonese cuisine.

And what’s even more extreme is that even the cool water is made from cold white brine.

The cold appetizer 'Feiyun Qiaojinque' that Kang Yao is going to make uses this native pigeon species Shi Yan.

It can be said that the ‘Shi Yan’ in Cantonese cuisine and the real ornamental bird Shi Yan are two different things.

But while he was waiting for Shi Yan to cool down completely and be cut and plated by him, the aroma from Zhao Fuyu's side became more and more intense, gradually suppressing the cooking at Zhongsheng Pavilion.

Now Zhao Fuyu was looking at the stoves in front of him in trance.

After three times of hot and three times of cooling, then soaked in white brine at low temperature, and then cooled in cold brine, a transparent skin jelly will be formed between the skin and flesh.

This is also the key to why Kang Yao dared to serve this dish as a starter.

The two soups are not yet ready, so just pay a little attention to them, but the two meat dishes cannot be careless.

The emergence of this situation also made the members of the Holy Pavilion who were watching the scene look more and more incredulous.

It should be noted that not counting Kang Yao, there were three people cooking at almost the same time. Some of them used strong fire to enhance the aroma of the ingredients, but they were completely unable to compete with Zhao Fuyu's preparation in terms of aroma.

For an iron pot or a casserole, special attention is paid to the changes in heat. Even the aroma floating in the air is constantly analyzed to avoid any burnt smell.

Kang Yao's method took advantage of this. After plucking the feathers of the suffocated stone swallows, they soaked them in the low temperature of the spring. The continuous running water removed the fishy smell while also keeping the ingredients relatively fresh.

Kang Yao learned this. When dealing with the Feiyunqiao Jinque, he also used white brine as the base. The only difference was that for the golden effect, he also added a little more different gardenia water.

Let the skin of the stone swallow appear golden.

If the food ingredients of both sides can widen the gap, then forget it, but even if it is the seasoning of dream ingredients used by Zhao Fuyu, the four heavenly kings of Zhongsheng Pavilion may not have it, and they are actually already using it.

In the end, a nearly perfect Shiyan ingredient was achieved. Even without any special seasonings, the grade of this ingredient is by no means inferior to ordinary dream ingredients.

This is also the best part of Qingping Chicken.

In fact, Kang Yao's dish is unique in terms of ingredients, but in terms of technique, it completely integrates the essence of various Cantonese dishes.

Now that we have reached the realm of the King of Heaven, who can do without some tricks of his own?

He always had this kind of ingredients on hand, and it wasn't a violation of the rules anyway. After taking out the Shi Yan, which had been carefully processed, he started the second key step of cooking.

It is also the key to ‘Qing Ping Chicken’, one of the famous white-cut chicken recipes in Cantonese cuisine.

It will also become the highlight of Feiyun Qiaojinque.

However, Zhao Fuyu's seriousness obviously made other people present become more serious.

After all, even if you look at the recipes, they are not too outstanding. They are not recipes left by cooking gods that can create miracles.

However, in terms of taste and technical requirements, there is no shortage.

Especially some of the dishes made by Zhao Fuyu, although they seem to be a big deal, the actual details are too complicated to count.

The big elbow stewed in the casserole can only be regarded as a semi-finished product at this stage, so you can know how difficult it is.
Chapter completed!