I am Qinxing No.1

Chapter 298 Opening the world and creating a steamer (12)

Asking a question but not getting an answer usually tortures a person very much, but Huailiang is used to it, since he met Zhou Dong, he has been tortured a lot.

The strange thing is that Zhou Dong's "professional" torture not only brought him pain, but also brought him a lot of happiness. Perhaps, this is pain and happiness, right?
A qualified chef can't just pretend to be X in front of a vice president of a multinational group, but also learn to remain calm enough in adversity, so after experiencing the shock at the beginning, Huai Liangren quickly calmed down , turned and returned to his kitchen area.

Then he said to the skeptical assistant: "What to look at, don't worry about how powerful your opponent is, just do your own thing! Have you finished processing the sliced ​​ham?"

Huailiang chose Spanish ham, which can be eaten raw, and Jinhua ham, which must be cooked, which are processed by the "after-cooking" method. They are called the two major groups of ham in the world.

The "post-cooked" Spanish ham sold at a price of tens of thousands of yuan has a scientific basis. After the animal is slaughtered, the blood stops flowing, but the cells are still alive, constantly metabolizing, the cells perform anaerobic respiration, and decompose glycogen to produce lactic acid .

Gradually, the protein coagulates in large quantities, and the fibers are connected together.At this time, the meat begins to harden and tighten.

Subsequently, the long fibers decompose and break due to the catalysis of enzymes, making the muscle tissue soft and elastic again.

Moreover, the long chain of the protein will be broken into a single amino acid or a polypeptide composed of several amino acids.

These polypeptides are the chemical basis of the "fresh aroma" of meat, accompanied by a film formed by muscle surface proteins due to oxidation and other effects to prevent foreign bacteria from invading.

Compared with Jinhua ham, which is salted and cured, this kind of ham has lower salt content and more varied and rich taste.
Jinhua ham has a poor taste due to its high salt content, but it is better than Spanish ham in dishes such as "Jinduxian", which is actually different.

'Tianti duck's feet' is an ancient dish lost in China, but Huailiang people use Spanish ham as an ingredient. In the eyes of some veterans, it is no different from the expression of 'forgetting the ancestors', but the proud chef Huai does not think so.

The most suitable is the best. He believes that the first thing a top chef should consider is not the national factors, but the characteristics of the food itself. In his opinion, Spanish ham is more suitable for this dish than Jinhua ham.

Although 'Tianti Duck Feet' is a lost ancient dish, it was only developed in the Qing Dynasty. World exchanges in that era were not as good as those in previous dynasties. Who dares to say that the ham used must be from China?
And in his opinion, restoring ancient dishes has a more important meaning, that is, "improving through restoration" can revitalize ancient dishes and make continuous progress. Otherwise, Chinese people may still use big cauldrons to stew fat Sheep, I don't know that chili is a good thing
"Whether it is the spring bamboo shoots or the duck feet used in 'Tiantai Duck's Feet', it should not be steamed for too long, otherwise it will lose the warmth and flavor of the stew.

The dishes in the world, after all, still can't escape the word "fresh"!

What Lao Zhou said was 'not the taste of the world', no matter how you look at it, it seems to be fooling me, so I can't believe him, I still follow my own method, maybe only in this way can I be invincible. "

After calming down, Huai Liangren's IQ returned, and he gradually regained his confidence in this game.

Originally, he took the lead in terms of ingredients. Whether it was the duck species he chose, orchid honey, spring bamboo shoots, or even the kelp used to bind the duck feet of the ladder, he picked them one by one. When did he get them? Will the thousand-year-old ginseng lose to the seller of Daliwan?

Having experienced the ignorance, panic and even fear after being forcibly degraded by Zhou Dong's aura, Huai Liang now looks at Zhou Dong more and more like a big fool who runs the rivers and lakes.
Allowing myself to quickly forget about Zhou Dong's coquettish operation, Huai Liangren calmed down and pulled out the main bones and tendons of the duck's paw according to his own understanding. The needles pierce some delicious small holes according to the natural veins of the spring bamboo shoots, and then the orchid honey is carefully applied to the bamboo shoots, stuffed into the duck feet, and tied tightly with silk thread.

The steamer is not using ordinary water, but a pot of old duck soup, which is stewed from the duck that was slaughtered by Ham yesterday, and the time when the duck paw soaked just happened to be stewed into this pot of soup.

Huailiang deliberately added brine to the soup, and the taste was quite strong, because he was going to use Spanish ham, which has a very low salt content, but it doesn't get much flavor.

The steamer is used for steaming. Huailiang stands in front of the pot with concentration, and every few minutes, he will increase or decrease the fire ring and firepower through the gas valve.

Western food has achieved the level of Michelin three stars. Although it lags behind China in terms of knife skills, carving skills, and frying skills, the firepower requirements are accurate to 0.3 degrees Celsius, let alone Huai Liang was born in China, which is even more demanding strict.

The duck feet wrapped with spring bamboo shoots were first steamed in the pot for about 5 minutes, and Huailiang gradually reduced the heat,

After removing the pot, he took out a few bundles of duck feet while it was hot, and quickly cut off the silk thread with scissors. The assistant hurriedly brought the sliced ​​Spanish ham, which he picked up and rolled with chopsticks, and changed it into duck feet and ham slices. Double-clamp the bamboo shoots, and then use the kelp shreds to wrap the wrapped 'Tiandai Duck Feet' in a very fast way.

Finally, put the "complete" Tianti duck feet into the pot again, but no longer put the fire eye on it, but replace it with a sealed pot lid, and use the residual heat in the pot to make the fat in the ham slices, orchid honey, and duck feet fusion,
This method of steaming is called 'warm steaming' and is just right for slices of Spanish ham that can be eaten raw.

In order to enrich the taste, Huai Liangren chose Spanish ham, which is rarely used by Huaxia chefs. In order to make the duck feet and spring bamboo shoots tasty in advance, he enriched the steaming method into two steps.
First, the duck feet and spring bamboo shoots are steamed until they are almost ripe with exquisite fire control techniques, and then the "warm steaming" method is used to release the delicious oil from the Spanish ham slices that do not like to be heated, which enriches the taste of this dish.
This idea may not be completely in line with this lost ancient dish, but it represents the courage of the new generation of Chinese chefs to try and improve while retaining the spirit of the ancient dish.

"That's right. It seems that this kid is rewarded by following Zhou Dong. Without the pressure brought by Zhou Dong, I'm afraid he wouldn't have painstakingly studied the duck's foot of the ladder, would he?"

Yi Zhiyu has a fate to teach Huai Liangren. Seeing this proud little guy finally willing to put his heart into cooking without arrogance and impetuosity, he can't help but think of the young boy who came to him to learn Cantonese cuisine, and he feels very comforted.

"Well, it's not bad, but it's a pity that he met Zhou Dong. I still look forward to Zhou Dong."

Dong Qishen's focus was naturally on the 'little junior', he said with a smile: "It's strange, Zhou Dong did it earlier than Huai Liang, why hasn't he been on the pot yet?

It's the first time I've seen him so cautious. It seems we're lucky this time. "

(End of this chapter)