Open Traveler: Culture Invasion Parallel Blue Star

Chapter 65 I can't eat this amazing dish!
If Lin Xuan had time to take a look at the barrage now, he would tell netizens: "You guys are overthinking."

Lin Xuan did not appear in the dining room and living room.

Instead, he took everyone directly to the back kitchen.

In the back kitchen, an old chef in his 70s is teaching his apprentices how to cook.

"I teach you this kind of good food, but you are not willing to learn it yet."

"Nowadays, young people are eager for quick success. After half a year, they can be chefs, and after three years, they can be called master chefs."

"In our two years (those years), which one didn't require seven and a half aprons (aprons) to be eligible to be in charge?"

Lin Xuan watched the old chef speak, and paused the explanation on the screen:
"This is one of the only surviving special first-class Sichuan cuisine masters in Earth Star, the director of the Longguo Cuisine Association, the state-guest-level culinary master, and the state-banquet-level chef Ren Master."

"Originally there were three masters who were at the same level as him, but one of them died of old age, one died in a car accident, and the other one no longer has the energy to be a chef."

"Master Shi who was in the car accident, as the vice president of the Longguo Cuisine Association, has been committed to promoting Sichuan cuisine. After his unfortunate death, Master Ren took over the job."

"In the Sichuan cuisine kitchen, according to the type of production, it is divided into red table and white table, and according to the operation process, it is divided into stove, pier, water table and other types of work. It is called seven and a half waists."

"Each type of work is half a year, and only after all the types of work are completed can we be eligible to cook some side dishes."

"After three years like this, you are qualified to be the head of the table alone."

"After three more years in charge, I will be qualified to be a chef independently."

Modern society is developing too fast, and talents are scarce everywhere.

This strict handicraft inheritance was also broken.

The old chef: "Bring the big pot here." The apprentice put the stainless steel deep soup pot on the stove.

"Thirty catties of water, boil it down to ten catties, and that's it."

"Blanch the ingredients first."

"Remember, there is a secret to making this boiled cabbage."

"The so-called...no chicken soup is not fresh," Master Ren said in a calm tone, describing the essence of deliciousness.

Without stopping, a chicken was put into the pot steadily and dipped into the water.

"No duck soup is not delicious." A duck was put into the pot.

"Knuckleless soup is not thick." A pork knuckle was put into the pot.

Netizens holding a boiling kettle and a cabbage gang in front of the screen are waiting to learn how to make boiled cabbage... they have already realized that something is wrong!
"Soup is not good without ham." Put the ham in the pot.

The old chef: "Put down the soaked scallops, which are relatively large selected scallops."

"Remember, ham has a salty taste. If this soup is boiled for eight hours, there is no need to add salt."

"If you want to be lazy, boil it for two hours, remember to add some salt, so that others will not taste bad after eating it, and it will be embarrassing to say it."

The apprentice hurriedly said, "Eight hours, eight hours, just eight hours, don't be lazy."

[No, two hours of cooking is considered lazy? 】

[These things were boiled for eight hours?I can already imagine the smell! 】

[What does this dish have to do with boiling water?Where is the cabbage?Isn't this super broth? 】

The master took the scallions, stirred the soup around, and dropped the scallions: "Remember, the scallions, take them out in half an hour, the scallions become sour after stewing for a long time."

"When the ham is stewed, the oil will come out. When you take out the scallions, knock off the oil from the ham."

The apprentices are also recording.

The old chef in his 70s is here to guide the students little by little.

And the soup was simmering on the side.

Green smoke came out of the pot, forming an inexplicable atmosphere with the fire.

As if, this is an incense.

This old man is carrying on an inheritance related to the dignity of a cuisine.

The video is fast forwarding, but the people in the video cannot be fast forwarding.

Eight hours later, the old chef couldn't straighten up when he was walking.

"Put out all the ingredients, and now there are almost ten catties left in the soup, which is almost enough."

The master chef pointed to the three pieces of meat on the chopping board: "Lean pork meat, duck breast meat, and chicken breast meat are chopped into velvet (meat paste), and then watered and turned (stirred evenly) into meat paddles."

"The next step is to sweep the soup."

"The temperature of the soup is reduced to [-] degrees. At this temperature, it is simmered slowly so that the high protein of the minced meat can absorb the impurities in the soup."

"The principle here is that the coagulation of the protein will coagulate, which will bring out the impurities in the soup."

"Many other cuisines also have similar high-grade clear soup recipes, but when the boiled cabbage comes out, most cuisines have adjusted the high-grade clear soup recipe, using the same method as the boiled cabbage."

"You also have to remember that there is no end to learning, learn from others' strengths, and once you learn it, it becomes your own."

"In this way, cooking skills will improve."

The old chef said while operating.

The audience watched the turbid soup with their own eyes, and the impurities were separated out step by step.

When the final minced chicken is coagulated with high protein and is salvaged.

The whole pot of soup becomes clear and transparent! ! !

[Are you sure this is cooking and not magic? 】

【Are you sure this is cooking and not a chemistry experiment class? 】

【Is this okay? 】

The master chef scooped up a spoonful of soup: "High-grade clear soup, high-grade clear soup, must be clear, and a drop of oil will affect its quality."

"Because ham is added, the soup is clear, but with a light brown color, so it is also called boiled water."

"The soup is clear and transparent, with a strong fragrance, but it gives people a visually elegant and refreshing look."

Lin Xuan explained: "In Laochuan dialect, boiled water does not mean boiled water, but tea."

The master raised his hand and picked up the Longguo kitchen knife steadily: "The next thing is cabbage, remember, the key of the key!"

"A great man of the older generation once praised boiled cabbage at a state banquet, saying, 'All meat is not as good as pork, and a hundred vegetables are not as good as cabbage'."

"For this cabbage, the outer leaves of the Chinese cabbage must be removed, leaving only the very tender heart."

"Then tear off the fascia on it, so that the taste is good."

"Then, boil them in boiling water."

"Next, put it in ice water, so as to get rid of the hairy smell of the cabbage."

The master chef was sweating profusely while doing it, and he was tired visible to the naked eye.

[Very well, I have given up learning this dish. 】

[Nonsense, how to learn this... I believed your evil, I really thought it was 'boiled water' cabbage, so I was the vegetable. 】

The master chef continued to explain: "The next step is to pierce the cabbage thoroughly, so that it is easy to taste."

"We cut it in half, poured the boiling water we just made, and steamed it in the pot for 10 minutes."

"Let it fully absorb the flavor substances and nutrients in the boiling water."

After finishing this step, the master chef is staggering, and he is too old to support this kind of marathon cooking.

The eldest apprentice immediately stepped forward to support him: "Master!"

The old master waved his hand: "I am too old, if you lose this dish, I will die with regret."

"It's a pity, isn't it a pity? I only know how to learn those instant dishes, and I can go to open a restaurant (restaurant) to make money in three or two days. This kind of culturally rich dishes can never be lost."

"Boss, I can't be a chef anymore, and I will rely on you to take care of my juniors from now on."

The big apprentice solemnly promised: "Yes!"

Master chef: "Bring it out, bring it out."

The apprentice carefully brought out the cabbage.

Master chef: "After steaming, the cabbage has absorbed all the nutrients and flavors in the soup. Now the soup has no nutrients. Remove the soup and pour in a new high-grade clear soup 'boiled water'."

"Boiled cabbage, that's it, it's simple."

Huang Gang was speechless.

Wang Youxi sighed: "Simple is indeed simple, but difficult is really difficult."

"Simplicity means that the process is not complicated. Difficulty lies in the time-consuming and labor-intensive process. You must concentrate on every moment and cook with all your heart and soul for a long time, otherwise you will fail."

Master chef: "Such a dish of boiled cabbage can produce many advanced clear soup dishes. Only after learning this soup can you truly graduate."

Huang Gang was suddenly dumbfounded: "Lin Xuan, the ham used for stewing soup is..."

"The method of making ham is similar, and Earth Star Dragon Kingdom also has ham." Lin Xuan: "However, it will take a year or two to make it."

Huang Gang was dumbfounded: "Wouldn't it be at least a year before I can try to make this boiled cabbage?"

"Can this ham be replaced with bacon and pork leg?"

Lin Xuan happily said, "Master Huang, what do you think?"

Hearing the rhetorical question, Huang Gang felt a little regretful: "Forget it, one year is one year, you must announce the practice of Longguo-style ham."

"I'll announce it." Lin Xuan smiled: "This is what everyone said is that non-spicy Sichuan cuisine is unpalatable, and the background of high-end Longguo cuisine."

"When you eat meat, you don't see meat."

"The most top rich taste, the most elegant and elegant color."

"The surface is light and the clouds are calm, and there is a world between the chest and abdomen. This is the essence of Longguo cuisine. Of course, Sichuan cuisine also adheres to this concept."

"Sichuan cuisine has a hundred dishes and a hundred flavors, and each dish has a different taste."

"Sichuan cuisine has its own style and style, and each dish has its own character and specifications."

"It's too difficult to use one episode of the program to introduce Sichuan cuisine. In the future, special cooking videos will be released one after another. Remember to watch it."

"Let's go back to the studio?"

Staring at the bowl of boiling cabbage, Wang Youxi couldn't help swallowing.

Huang Gang never forgot.

Jean Andre kept saying: "Crazy! (Crazy, crazy)"

Unfortunately, I can't eat them all.

Not only can't eat it here, Huang Gang can't copy it when he goes back to the studio.

Lei Dongduo smiled: "I will definitely come to Longguo once in a year and eat boiled cabbage once!"

On the barrage, many people are also speaking:

[Hurry up to make Longguo-style ham, I am waiting to try this fairy-like boiled cabbage. 】

【Angrily threw away the boiling water bottle and made a dish of vinegared cabbage to eat. 】

[Seeing that they can't eat it, I'll balance it out! 】

[The more you can't eat it, the more you feel it is invincible! 】

Back in the studio, Lin Xuan asked, "Master Huang Gang, can you restore the six representative dishes of Sichuan cuisine?"

Although he can't make boiled cabbage, Huang Gang is very happy to be able to reproduce the remaining six dishes: "Yes!"

Lin Xuan smiled: "It's time for dinner, Master Huang Gang can't cook for everyone in the studio, but Sichuan cuisine can."

"To be precise, it can."

The staff pushed a lot of pots and utensils onto the stage.

"The existence of Sichuan flavor that is truly invincible in the country and even the world." Lin Xuan: "Sichuan-style hot pot!!"

In the corner, Chen Guangxiao was inhaling oxygen: "What the hell... stir-fried hot pot ingredients are too spicy for the eyes..."

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(End of this chapter)