I am Qinxing No.1

Chapter 500 Amazing Operation Level

Takemiya Masada stared at the noodle soup, while recording in the small notebook prepared in advance.

"While the pot is burning dry and the pot is smoking, add butter, put in beef bones and stir-fry, the bigger the proportion of the bones turning golden yellow, the better.

Stir-fry the bones and ingredients into the pot, pour in the oasis, turn on the fire fully, guess the heat through the lid, and the first crab-eye-shaped bubbles will be produced after the lid is opened
Three seconds later, a large number of shrimp eye bubbles appeared in the soup noodles. Master Zhou suppressed the firepower and changed the temperature to simmer, so the shrimp eye bubbles disappeared until there was only one crab eye bubble left, and turned on the fire again until a large number of shrimp eyes appeared on the pot surface again. bubble.

Essentials: The fire control needs to be very fine. "

He is like a diligent student at the moment, carefully recording every step of Zhou Dong, but the more he records, the more surprised he is. How did Zhou achieve such a fire control, and how long did it take? Just practice?
The chefs watching had the same question at the moment.

This is really amazing.

You must know that Batie has not completely banned the use of charcoal fires, so Zhou Dong uses a charcoal stove, not a relatively easy-to-control gas stove, and relies entirely on the control of the air volume and damper to control the firepower.

Moreover, the pot of soup has been switching between boiling and simmering calmly in his hands. The control is as fine as a robot operating, and the switching of different levels of firepower is even accurate to the second!

For an entire hour, Zhou Dong didn't miss a single shot. Under his perfect control, the color of the soup gradually showed a light yellow color, which looked very amazing.

"Spun yarn, porcelain basin!"

Zhou Dong glanced at Tang Se, and closed the damper.

The chefs of the Huaxia chef team have washed their hands more than a dozen times. According to Zhou Dong's requirements, they can't use alcohol, and they can't use any soap or soap. It is estimated that the bald skin will have to be washed a few times again.

A large white porcelain bowl that has been washed countless times is separated by three layers of fine gauze according to Zhou Dong's requirements. After filtering, the beef bone soup is still in the porcelain bowl. Bisque' looks completely irrelevant.

Taking off the three layers of gauze, Zhou Dong took a closer look at the color of the soup and nodded slightly. The light yellow color of the soup means that it has absorbed the essence of butter and marrow, and the first step has been completed.

At this time, the snowflake beef that Wugong Masada dispatched urgently from the island country just arrived. Zhou Dong took a quick look and found that it weighed about three catties, which was exactly what he needed. The old Wugong was still very careful.

For tender onions and celery with the scalp and skin removed, only the tenderest and most juicy part of the middle half-foot is used. For carrots, the middle part is taken, and the outer skin is removed to take the core. These ingredients are not chopped separately, and the shape is obviously different. It was different, but Zhou Dong put it on the cutting board at the same time, and cut it at the same time as the snowflake fat cow!
It is said to be cut, but it is more like chopping dumpling fillings, and it is meat and vegetables. All kinds of ingredients, regardless of whether they are long, round, soft or hard, are all put together for chopping.

"Blooming"

The faint blue light of the knife dances on the chopping board, and the various ingredients on the chopping board gradually become finely divided into slags. It is true that there are shallots in the meat, celery in the onions, and carrots in the celery.
The chefs on the sidelines were already numb, they just watched blankly from the sidelines, no one praised or sighed, anyway, it was natural for the most amazing things to happen to Chef Zhou, no one would make a fuss Who is a fool!
After the snowflake fat beef and various ingredients were 'chopped' together, they were put into a white porcelain bowl specially used for stirring. Twenty eggs were beaten into a liquid with only egg whites, and Zhou Dong took two more tomatoes. After quickly peeling the skin, gently pinch it on the top of the porcelain plate, let the tomato juice flow into the basin, and then start to stir evenly. Finally, what looks like a bowl of assorted dumpling stuffing is formed.

If Zhou Dong hadn't said in advance that this dish was called 'beef thick soup', and it was a dish, not a soup!I'm afraid the chefs present will start rolling dumpling wrappers with noodles
Under the watchful eyes of everyone, Zhou Dong poured the previously filtered beef bone soup into a larger casserole, turned on the fire, raised the temperature to nearly half boiling, and then poured the cut 'dumpling stuffing' into the soup little by little.

Because he cut these ingredients as fine as a grain, and because the density of beef bone soup itself is higher than that of ordinary soup, and the beef bone soup has gradually heated up at this moment, so the 'dumpling stuffing' will not sink after it is put into the pot. Go into the bottom of the pot, but float gently on the surface of the soup.

Zhou Dong lowered his head, sniffed the rising soup breath, and began to fine-tune the damper. At this moment, the fan for cooking the beef soup had been removed. Obviously, it is not necessary to use a high fire to cook the soup this time.

"Chef Zhou is using the bone broth that combines butter and ox marrow as the base, and then using the meat sauce from Snowflake Wagyu beef to thicken the bone broth for the second time?
If this is the case, the heat control for the second brewing will be more subtle."

The so-called one master, Huang Sixia, who is known as the Dragon Wind Carving Knife, is best at this kind of fine manipulation. Although he may not be an expert in making soup, he is also the first to see the mystery.
After making these comments, he still didn't forget to take a look at Masada Takemiya. He thought that the master chef of the island country would respond to him, but he didn't expect the old Takegong to keep recording in a notebook, as if he didn't hear what he said.

Looking at the chefs Cang Yun, Song Jing, and Su Bi, they all watched intently, and no one praised him for his sharp eyes.
Huang Sixia was somewhat disappointed, and murmured to herself: "Everyone is thinking of stealing the teacher? I don't even think about stealing so much that I can't steal it. Not to mention the knife skills that brother Zhou showed just now, just the fried beef bones and boiled meat in front of me. The craft of bone broth, don't even think about it without long-term practice.

It's really strange, Brother Zhou seems to be able to cook any dish with his hands. No matter how difficult or complicated the dish is, it's like a joke in the hands of others. Is it really because talent overwhelms everyone? People can't understand? "

He sighed secretly in his heart, if this continues, the ranking of Qinxing Weapons Manual may change again soon.

The thick 'dumpling stuffing' floating on the surface of the soup suddenly had a slight ups and downs. Zhou Dong's expression moved, knowing that the soup below was about to boil. At this time, he must not let it boil, otherwise the final result The soup will become cloudy and cannot be filtered even with fine gauze.

Busily took a chopstick and poked a hole in the center of the 'dumpling stuffing' covering the noodle soup, then turned the chopstick clockwise along the wall of the hole to make it bigger, and suddenly a gust of hot air gushed out. 'Dumpling stuffing' also became quieter.

Zhou Dong nodded slightly, and began to carefully adjust the firepower. For a whole hour, he kept controlling the damper and the charcoal fire, so that the pot of broth always kept in a state of boiling but not boiling. Only he, who has practiced in the system for many years, can understand it.

“The color of this pot of soup is really beautiful”

Cang Yun, who had been squeezed in the front all the time, suddenly let out an exclamation, and seemed to be unable to help licking her lower lip.

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(End of this chapter)