The contestants on the second floor, the audience outside the venue and the three food judges were discussing the competition, while the two finalists on the court were all focused on the competition.

Xie Qingfeng first made the main dish, a golden crispy chicken that evolved from traditional classic Sichuan cuisine and has been transformed by personal creativity.

The original method of making crispy duck requires marinating for half an hour to taste, steaming for an hour, and finally using the method of oil-dripping to turn the duck skin into crispy crispy sauce, and the production process is nearly 2 hours.

The competition is only one hour now, so it is definitely too late to do it with traditional methods. Xie Qingfeng added personal skills.

The first is to shorten the pickling process!

Add water to the steamer and put it on the steamer and boil it over high heat. Preheat the temperature of the steamer in advance. During the boiling process of the water, start the process of treating the chicken's flavor.

The original crispy duck is a whole duck shape, and it is very difficult to taste the whole and it is very time-consuming.

Usually, the knife is used to help the taste, but this dish needs to keep the chicken skin intact, so the method of opening it is definitely not useful.

Because the chicken skin will shrink when it is poured in oil at the back, the small holes that are made into large holes.

The techniques used now are mostly used, needles or toothpicks, and some small holes are pierced on the chicken so that the marinade can have a place to get into it.

Since the marinade slowly seeps in, the original crispy duck needs to be marinated for half an hour.

Xie Qingfeng didn't have that much time. He used a rare cooking technique, which was somewhat similar to needle pricking, but more direct "injection".

That is, put all the marinades made from onion and ginger juice, cooking wine, pepper, salt and light soy sauce into a needle tube, and use a similar injection method to actively inject all the marinade into the chicken.

This can speed up the flavor in the marinade and penetrate into the chicken.

This process looks simple, but in fact there are many parts to pay attention to. You also need to understand the chicken structure very well, know where the meat is thicker, and the direction of the entire skeleton.

When the meat is thick, the needle should be inserted deeper. When the chicken breasts and chicken legs are thick, the needle should be shallower.

You should also take dynamics when injecting. You should not use a real injection. If you insert it, you will squeeze it through.

That is, every time the needle is inserted into the chicken, you must maintain a well-proportioned output to ensure that the marinade is not too much or too light, and avoid the chicken's taste being too salty or too light.

While injecting the marinade, you must pull the needle evenly out to ensure that the amount of marinade left at each position can be evenly.

There are so many points to pay attention to when you finish the entire needle, but the time must be controlled within 1 to 2 seconds.

Because you need to get one or two hundred needles for the whole chicken, the technique is a little slower, and the time it takes for one or two hundred needles to accumulate for several minutes.

What Xie Qingfeng lacks now is time, but fortunately he is very skilled in this link.

The audience and the contestants on the scene, including two food judges except Liu Yifan, were attracted by Xie Qingfeng's strange pickling method, and various discussions began one after another.

It is indeed a rare way to pickle vegetables by injection, including Western restaurants.

After all, this method is very technical, and the simple injection effect is not as good as applying marinade easily, so it is better to throw it there without worrying about it.

Of course, there are not many people or chefs who practice and use this kind of laborious and thankless thing.

It's already very good if you can hear it!

Liu Yifan, who understands this "black technology" technique, is not very good at Xie Qingfeng's method. He instinctively feels that doing so will not be very tasty.

Because even if the marinade is injected, the internal muscles of the chicken that has been slaughtered have become stiff and it will take a long time to seep into the surroundings.

Only after the infiltration is evenly in, the pickling taste can be ensured, otherwise it will become "a little" salty.

However, when Xie Qingfeng completed the entire injection process in less than 3 minutes and then made even more incredible actions, a bright light suddenly flashed in Liu Yifan's eyes.

Thinking back on the entire process of Xing Feng and understanding the purpose Xie Qingfeng wanted to achieve, Liu Yifan couldn't help but secretly praised him: "This kid is really a genius in the cooking industry, and his future is unlimited."

The players watching the game on the second floor were also amazed by the explanations and self-understandings of some of them, and understood the reason why Xie Qingfeng did this.

Xie Qingfeng was able to enter the finals, but they could only stand on the sidelines and were completely convinced.

Most of the viewers in the live broadcast room and in front of the TV were confused, and many people couldn't help laughing.

because……

Xie Qingfeng actually used skillful techniques to do a "massage" for the whole chicken in his hand, and was very focused, meticulous and serious, and he used all the massages in turn.

It is indeed a rare and weird scene to massage the chicken with such professional techniques.

A small number of viewers who understand the reasons know that Xie Qingfeng is using "artificial muscle peristalsis" to speed up the infiltration of the pickled juice injected into the syringe and greatly reduce the marinating process.

The shock in my heart was no less than that in Liu Yifan, and at the same time they sent barrage to become the popular science emperor.

After all the audience suddenly realized it, they were shocked by this unprecedented cooking technique. So, a new nickname full of praise, Ghost Chef, made a brilliant debut on Xie Qingfeng's head.

This easy-to-memory and veritable name of the ghost chef resonated with all audiences as soon as it was unveiled. The previous sword god and tongue monster were completely replaced and became Xie Qingfeng's personal independent main label.

However, what the audience didn't know was that Xie Qingfeng's massage action was not only to speed up the process of marinating chicken, but also had one of the most important functions.

Since the golden crispy chicken extends to crispy duck, its two most important dishes - crispy skin and crispy meat, must be perfectly continued.

It takes an hour to steam a whole duck to achieve a crispy and refreshing meat.

Although the toughness of the chicken is not as big as duck meat, it also needs to be steamed over high heat for more than 40 minutes, otherwise the taste of the chicken will not be cooked.

Through such a high-level massage, Xie Qingfeng can relax the chicken tissue in advance, destroy the denseness of the structure, and allow the heat in the steamer to enter more effectively. The chicken is better heated, and the meat can become looser and softer faster, achieving a significant reduction in the steaming time.

From injection to massage, this is purely Xie Qingfeng's personal understanding and his innate unique understanding of food.
Chapter completed!