Chapter 115 Golden Phoenix Pot = Salted Egg Yolk Chicken Feet
Mo Qingyan didn’t know that Mark had given up hope on his cooking skills.
Even if I knew, I wouldn't care at all.
Looking at Mo Qingyan leisurely chatting with him with her legs crossed, Gao Moqi glanced at Mark who was busy at the stove.
Asked Mo Qingyan, "Is your dish ready?"
"Not yet. No rush. There's still an hour left. There's still time."
The spicy and sour cold chicken feet need to be soaked for a long time to be tasty.
After Mo Qingyan made boneless chicken feet, they absorbed the flavor faster. But it will take at least an hour. Only then can the flavor be fully absorbed.
One more hour?
After hearing this, Gao Moqi couldn't help but ask, "Are you making cold chicken feet?"
"Yes." Mo Qingyan smiled and said, "It's cold chicken feet. In this kind of weather, eating cold food is of course the most suitable."
Although there are many ways to cook chicken feet. But it's summer now. Mo Qingyan’s favorite is still the cold dish.
Unexpectedly, at this time, Mark had just finished his chicken feet pot and brought it over personally.
After hearing what Mo Qingyan said, he said disdainfully: "Haha, cold-mixed chicken feet? Is that edible? I've never heard of chicken feet being mixed cold."
"Just because you haven't heard of it doesn't mean it doesn't exist. Today you can hear about it and see it." Mo Qingyan discovered that these state banquet-level chefs seemed to be very self-centered.
It seems that something they have never heard of is not a good thing.
Mo Qingyan felt that someone with a personality that couldn't accept new things was actually not suitable to be a chef.
"Okay, then I'll see for myself later. What does your cold-mixed chicken feet taste like?" As soon as Mark heard that Mo Qingyan actually made the chicken feet into a cold dish, he was sure that he would win.
Can you eat this chicken feet if it’s made into a cold dish?
Mo Qingyan doesn't engage in verbal arguments.
Mark brought his chicken feet pot to Gao Moqi.
Open the lid of the purple clay pot and the aroma will burst into your nose.
In the purple clay pot, nine steaming chicken feet wrapped in egg yolks were neatly placed.
There are a lot of garlic under the chicken feet.
Although the garlic is whole, after being cooked in the high temperature of the purple clay pot, the garlic aroma has blended with the aroma of the salted egg yolk.
"Judge Gao, please taste this Golden Phoenix Pot."
When Mo Qingyan saw this so-called "Golden Phoenix Pot", the corners of her mouth twitched.
He thought it was some extraordinary dish.
After all, he had never heard of this name.
Unexpectedly, it turned out to be salted egg yolk chicken feet.
He finally understood that Mark liked to use names that sounded more domineering and extraordinary when naming dishes.
Mo Qingyan had eaten salted egg yolk chicken feet many times in her original world. They are all made by master chefs.
Of course, Mo Qingyan didn't underestimate the salted egg yolk chicken feet made by Mark. He just couldn't help but complain that Mark's name was too deceptive.
Judging from the aroma of this salted egg yolk chicken feet pot, the chicken feet should taste good.
Gao Moqi picked up the chopsticks and picked up one of the chicken feet.
Carefully observe the appearance of the chicken feet.
The salted egg yolk wrapped around the chicken feet can be considered relatively fine, but it still has a granular feel.
After all, it's egg yolk, not flour. There is no way to make it even.
Therefore, being able to achieve this appearance is already very good.
Gao Moqi took a bite of the chicken leg.
There is very little meat on the chicken feet.
It's more like skin than meat.
However, when Gao Moqi took a bite, in addition to a thick layer of salted egg yolk, he unexpectedly tasted the skin of the chicken foot.
Moreover, the skin and meat of this chicken foot are very tasty.
Accompanied by the aroma of salted egg yolk, it is very fragrant, soft and tender.
The bones of the chicken feet have become very crispy and can be bitten open with a light bite.
Compared with the fried chicken feet with cucumber that I just had, these chicken feet taste better and are more creative.
"good."
Gao Moqi commented: "You used the tiger skin chicken feet method to make the chicken feet fuller and more tasty. The salted egg yolk you used is the salted duck egg from Xiangcheng. The yolk of the salted duck egg tastes salty and fragrant but not greasy. It is rich but not fishy, and has a delicate taste. The rich garlic flavor not only does not cover the salty flavor of the salted egg yolk, but because of the addition of rice wine, the two complement each other. The fusion is very good. You used the rice wine from Jiangcheng. Moreover, it is a fifty-year-old rice wine."
Hearing Gao Moqi's comments, Mark immediately smiled.
"You have to be the high judge. If you are an ordinary person, you can't taste the salted duck egg yolk of Xiangcheng and the fifty-year-old yellow wine of Jiangcheng."
This is why Mark is so convinced of Gao Moqi.
Because Gao Moqi can taste anything his tongue touches.
“I give this Golden Phoenix Pot 92 points.”
This Golden Phoenix Pot is indeed better than the stir-fried cucumber and chicken feet just now.
In terms of taste and creativity, it is better than fried chicken feet with cucumber.
I heard that my dish got 9 points.
Mark's smile grew wider.
A dish that can get more than 90 points from the senior judges. But there are very few.
Don’t think that just because you got 85 points for the stir-fried cucumber and chicken feet, you will get 90 points next time from Gao Moqi.
If you think that way, you are totally wrong.
Because the score given by the high judges is not 5 points, the 5 points are added.
Instead, it is added one point at a time.
Sometimes, even 0.5 points are given.
It can be said that dishes that can get more than 90 points from Gao Moqi have basically reached the level of a first-class state banquet chef.
"Master Mo, my dish received 92 points from the senior judges. I wonder how many points your cold-mixed chicken feet will get later!"
Although Mark knew that the food made by Mo Qingyan almost always received full marks from Gao Moqi.
However, in Mark’s opinion, it was not because the food made by Mo Qingyan was really worth full marks. It’s just because Mo Qingyan’s cooking skills are perfect among ordinary people.
What? You said that Mo Qingyan participated in a competition before and got full marks for the beef brisket stew she made?
And he defeated a former level 3 state banquet chef?
You said it was once upon a time.
If it had been so, that person would not be a third-level state banquet chef.
Anyone who can fall from the position of a third-level state banquet chef is a waste.
Therefore, it has no reference value at all.
But Mark is not that kind of waste.
He is a true second-class state banquet chef.
If it was a competition with him, he didn't believe that Mo Qingyan could get full marks from Gao Moqi again.
Faced with Mark’s provocation, Mo Qingyan was not angry.
Instead, he asked, "Can I try your food?"
Mo Qingyan found some knowledge points about Xiangcheng's salted duck eggs and Jiangcheng's old yellow wine from the original owner's memory.
Xiangcheng is most famous for its salted duck eggs.
Xiangcheng's salted duck eggs have a history of more than 300 years.
As long as the salted duck eggs come from Xiangcheng, none of them will smell fishy.
It can be said that after so many years of discovery, Xiangcheng's salted duck eggs have formed a good and huge production chain.
Jiangcheng's old yellow wine also has a history of more than 300 years.
Jiangcheng's old yellow wine is divided into grades according to its year.
The older the year, the higher the grade. The value is naturally more expensive.
The original owner had only heard of Xiangcheng's salted duck eggs and Jiangcheng's old yellow wine since he was a child.
But I haven't eaten it.
So, he wanted to see what the salted egg yolk chicken feet made with Xiangcheng's salted duck egg yolks and Jiangcheng's old yellow wine tasted like.
What's the difference between this and what he ate before?
Hearing that Mo Qingyan wanted to taste the dishes he cooked, Mark generously said, "Sure."
He thought that Mo Qingyan must be very surprised at this moment that the judging committee gave him such a high score.
That's why I want to taste his food.
After getting Mark's consent, Mo Qingyan immediately picked up her chopsticks, picked up a chicken foot and started eating.
Just as Gao Moqi said, the chicken feet were originally cooked using the tiger skin chicken feet method.
Boil the chicken feet in cold water, remove them and then fry them at high temperature.
Then put them in cold water so that the skin of the chicken feet will be completely peeled.
Then, add sesame oil to the salted duck egg yolk and mash it. Then add oil to the pan, pour in the salted duck egg yolk, and then pour in the tiger skin chicken feet and stir-fry evenly.
Turn off the heat after each chicken foot is coated with salted egg yolk.
In the purple clay pot, put a layer of garlic, then put the chicken feet coated with salted egg yolk on it.
Then turn on the heat and simmer for ten minutes.
The purple clay pot has a very strong heat storage function and can instantly lock in the moisture and flavor of the ingredients.
After adding rice wine, the aroma of garlic and the taste of salted egg yolk can be well blended in the purple clay pot.
And after the two aromas merge, they can completely penetrate into the chicken feet.
The skin and flesh of the chicken feet are filled with the flavor of garlic and salted egg yolk.
If you eat too much salted egg yolk, it will feel a bit greasy.
However, garlic can effectively reduce the greasy taste of salted egg yolk.
Therefore, the more you eat salted egg yolk chicken feet, the more delicious they become.
Of course, there is a prerequisite here, that is, the taste of salted egg yolk must be blended with the taste of garlic.
At the same time, the taste of the salted egg yolk must be delicate enough.
The Xiangcheng salted duck egg yolk that Mark used was indeed very delicate and not greasy.
Salty and fragrant without being fishy.
The addition of rice wine is the finishing touch. It not only enhances the flavor, but also blends the flavor of salted egg yolk and garlic.
"It's delicious." Mo Qingyan also gave his evaluation, "I'll give it 92 points too."
"The reason why I gave it 92 points is that some details of this chicken claw can actually be done better."
If those details can be done well, Mo Qingyan can give it 95 points.
"Details? Master Mo, I think I have done a very good job on the details." Mark did not agree with Mo Qingyan's words. He just felt that Mo Qingyan was nitpicking.
What do you mean by “I also give 92 points”? You are just imitating the high judges.
Mo Qingyan shrugged without commenting.
The taste of Mark's salted egg yolk chicken feet was indeed a little beyond Mo Qingyan's expectations.
It can be said that Mark's dish is the highest-rated dish Mo Qingyan has ever eaten.
Mo Qingyan had eaten salted egg yolk chicken feet before, but the method was different from Mark’s.
The taste is naturally different.
To be honest, the taste of Mark's dish is just as good as the one Mo Qingyan had eaten from a master chef before.
Each has its own advantages.
As expected, this state banquet-level chef really should not be underestimated.
Soon, the two-hour time limit for the competition was approaching.
Mo Qingyan’s chicken feet were also refrigerated for 1 hour.
Seeing that the time was almost up, Mo Qingyan took out the spicy and sour chicken feet that had been refrigerated for an hour.
After an hour of refrigeration, the boneless chicken feet were soaked in the sauce.
Mo Qingyan took out a cucumber, washed it, flattened it and cut it into sections.
Then put it in the scooped chicken feet, stir it, and it's done.
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