Food: I Am A Cartoonist In Totsuki

Popcorn is a kind of probation food made by putting corn, ghee and sugar together in a popcorn machine.

Put an appropriate amount of corn into the popcorn pot, seal the top cover, and then turn the popcorn pot on the stove to keep it heated evenly, and then pop the popcorn.

This is because during the heating process, the temperature in the pot continues to rise, and the gas pressure in the pot also increases. When the temperature rises to a certain level, the rice grains will gradually soften, and most of the moisture in the rice grains will turn into water vapor.

Due to the high temperature, the pressure of the water vapour is great, causing the softened rice grains to expand.

But at this time, the pressure inside and outside the rice grains is balanced, so the rice grains will not burst in the pot. When the pressure in the pot rises to 4-5 atmospheres, the top cover of the popcorn pot is suddenly opened, the gas in the pot expands rapidly, and the pressure decreases rapidly, making the pressure difference between the inside and outside of the rice grains larger, resulting in high-pressure water in the rice 22 grains. The steam also expands sharply, instantly popping the rice grains, that is, popcorn.

First discovered in the Inca Empire thousands of years ago, popcorn is one of the oldest snacks in the world.

Therefore, in the era of the Qing Dynasty, the snack of popcorn has long been available.

However, the popcorn used by Tong Yu to wrap the chicken nuggets here is not ordinary popcorn, but small grains of corn, also known as "popping corn".

When I heard Tong Yu say this, except for Zhu Yuan and other knowledgeable chefs, everyone else was a question mark.

"Popcorn, what is that?"

No wonder, because popcorn is an imported variety, little known in the Qing Dynasty.

Pop corn breeding originated in United States. The ear and grain are smaller than ordinary corn, the structure is compact, hard and transparent, and it has a greater expansion ability when exposed to high temperature. Popcorn got its name from this.

Tong Yu continued with a popcorn in his hand and explained to everyone at the scene: "Its shell is very hard, after frying at high temperature, the internal pressure gradually rises and finally bursts, causing the starch inside to burst and become In the form of a white sponge, it has become a light snack now.

I controlled the moisture, made a thicker batter, and added a lot of popcorn as the key ingredient. I also chopped the chicken skin and put it into the batter as the core of the batter. To further enhance the texture and aroma, I also added cornmeal to coat the chicken.

And when frying, use chili oil. Under the high temperature frying, the corn explodes, and the dough has a light taste since then. Under the impact of the burst, the chicken bloomed with an extremely delicious taste, and the chicken oil in the chicken skin overflowed, deeply diving into the stimulation of the spicy oil. "

When hearing this, many people as chefs were amazed in their hearts.

Although Tong Yu's series of preparation methods are simple and light, they are quite difficult to do. Even if one step is wrong, it will directly lead to the collapse of the entire taste of the dish.

What is the most critical point in the cooking process of oily chicken? That is to control the oil temperature during frying.

The oil temperature is well controlled, so that the chicken skin can be golden brown, and the surface of the chicken can be crispy and give an excellent taste.

However, what Tong Yu fried is a "super chicken" weighing more than 50 pounds, and the control of the heat needs to be more precise.

Also, the place where Tong Yu was fried was poured into the pool of oil.

All of these require a precise grasp of Huohou.

"So it is.

The emperor also understood at this time, and once again picked up a chicken nugget full of popcorn, and said: "Popcorn and corn flour both increase the crunchy texture. Both are corn, and the wonderful combination is extremely harmonious. Crispy. , light and juicy, chili oil also acts as an appetizer, but it's still a bit strange..

After speaking, the emperor put another chicken nugget into his mouth, and after tasting it carefully, he put down his chopsticks, his eyes fell on the plate, and said: "There is obviously no garlic in the plate, but the aroma of garlic is so. rich?

Not only is it rich, but the garlic flavor also subtly integrates other flavors of the chicken, enhancing the overall flavor of the chicken.

At the same time, the garlic flavor 330 is not the pungent garlic flavor, but a very mild and extremely acceptable flavor.

Tong Yu had long expected that someone would ask this question, and he also figured out how to deal with it.

Apparently, garlic chicken is something from other world ingredients that can't be said.

"Go back to your majesty, this oil-drenched chicken has such a strong garlic flavor, but I didn't put half a garlic in it."

Tong Yu's answer made the emperor and others startled again.

There is no garlic added, but it smells like garlic, and it's still so thick?

How is this possible!

"How can this be possible without putting in garlic." The emperor said.

A little eunuch next to the emperor, seeing Tong Yu sleeping like this, immediately said in a sissy tone: "Bold, how dare you fool your majesty, if you don't put garlic, where would the garlic smell come from? from!"

Tong Yu smiled: "Father-in-law is really right, this garlic smell is really the original smell of chicken."

"You nonsense, how could such a thing happen!"

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