Dare to cook

Chapter 269 Cold Shredded Chicken
After Yao Yu and Tang Ying had lunch together, they took a short rest and returned to the back kitchen, intending to test Xu Yunle's cold dishes.

After staying in the capital for so many days, besides accompanying Lu Chenyu, Yao Yu would also teach Xu Yunle's cooking skills online when he had time.

A week ago, Yao Yu picked out some combinations of cold dishes from the Yao family's recipes and passed them on to Xu Yunle for him to practice more.

He taught Xu Yunle how to cook cold dishes for two reasons.

First, after so long contact, he found that Xu Yunle is indeed a malleable talent, worth cultivating.

Second, it was because he had to go to Tonglin to serve as the head chef of an international tourism exchange meeting on June [-]th.

At that time, Yao Yu will be in charge of high-standard catering for more than 300 people.

If he didn't ask two assistants to help him in advance, he might make a mistake and ruin his former and new leader's signboard.

Originally, with Chen Li and Yang Rui present, it would not be a problem to manage the diet during the exchange meeting.

But now, the two of them have gone to retreat with the expert.

It's not good for Yao Yu to call them back because of this matter.

So, when he was in the capital, Yao Yu tricked Qin Ming and tricked him into working for nothing.

As for the other accompanying assistant, Yao Yu chose Xu Yunle.

Because of this, he asked Xu Yunle to improve his cold dish cooking skills.

"In one hour, make me three dishes of cold shredded chicken, boiled octopus, and broccoli with garlic and garlic." In the back kitchen, Yao Yu reported the test questions.

Xu Yunle's face turned bitter: "Brother Yu, one hour is too little time. There is no time for the dishes to cool down."

"Stop rambling. You can't cool it down naturally, can't you use physical cooling? What did I say in the recipe I sent you the day before yesterday!"

After Yao Yu scolded, Xu Yunle didn't dare to say anything, so he could only cook quickly in aggrieved manner.

On the side, the chefs who were all taking a break felt gloating and envious at the same time when they saw Yao Yu treating Xu Yunle so harshly.

Anyone with a discerning eye can see that Yao Yu is determined to cultivate Xu Yunle.

Once Xu Yunle is really trained by Yao Yu to be an independent chef, then the position of executive chef of Renhe Pavilion will definitely belong to him in the future.

Maybe, this guy will still have a chance to show his face on the Jade Food List before he turns [-].

Thinking of this, the other chefs became even more envious.

A few melon skins even approached with shy faces, wanting Yao Yu to give them more advice.

Seeing this scene, Tan Shaomin felt even more uneasy.

During this period of time, he has been putting on airs as a chef in Renhe Restaurant.

Tang Ying usually has a lot of things to do, so she won't interfere with the trivial matters in the back kitchen.

But if Yao Yu really intends to rectify the back kitchen, then he, Tan Shaomin, will definitely not be able to escape the fate of packing up and leaving in minutes.

Don't you see, Yao Manzi, who has always been arrogant, not only returned to the Jade Food List, but Shen Gongpei, who was even more arrogant, was directly removed from the Qilin List because of him?
After Tan Shaomin calmed down, the more he thought about it, the more he regretted it.

He really didn't expect that after Yao Yu was selected for the national team, he would have the leisure to come back and teach Xu Yunle, a little chef who can't even be a chef.

If Xu Yunle really became Yao Yu's apprentice, how could he stay in the Renhe Pavilion?

Tan Shaomin wanted to repair his relationship with Xu Yunle, but he couldn't open his mouth in front of Yao Yu, and got entangled.

……

Aside from Tan Shaomin who is full of inner drama, Xu Yunle has completely entered the state of cooking under Yao Yu's supervision.

Whether it's cold shredded chicken or boiled octopus, they are common cold dishes at high-end restaurants.

Especially the cold shredded chicken, which has a variety of recipes, quite a test of the chef's cold dish skills.

It is also a dish that many big hotels often test when recruiting cold dish chefs.

There are two main ingredients for cold chicken shreds, one is chicken breast and the other is chicken leg.

In comparison, chicken leg meat has a higher fat content, and the meat is more tender, and the cold shredded chicken made from chicken leg meat will have a better taste.

However, in order to save costs, most restaurants usually choose chicken breast.

At the moment, the chicken Xu Yunle uses is also chicken breast.

However, as long as it is handled properly and the chicken is not overcooked, it can also be delicious.

Wash the chicken, blanch it in boiling water, then remove the grease and impurities, put it in cold water to cool, and drain the water.

Then, prepare a clean lunch box and put the chicken breast in it.

Add pepper, star anise, ginger and other seasonings, cover and marinate for 10 minutes.

After 10 minutes, take out the chicken, put it in a pot, add water and salt, add cooking wine, and bring to a boil over high heat.

After the chicken is boiled, it must be cooled quickly with cold water, soaked in cold boiled water for 2 minutes, and then it can be fished out and shredded into strips by hand.

After the shredded chicken is ready, wash and shred some carrots, green peppers, fungus, garlic sprouts, celery and other side dishes for later use.

Next, you have to start preparing the cold sauce.

Cold sauce is the key to whether you can mix cold dishes well.

Red oil, oyster sauce, sesame oil, sugar, rice vinegar, and soy sauce are almost all essential.

The specific ratio of ingredients is up to the chef.

Three days ago, Yao Yu worked out a recipe of "low-alloy secret red oil" and "secret balsamic vinegar" and passed it on to Xu Yunle.

The secret red oil is the first secret recipe of the system that he obtained, and the awesomeness has already been "watered" too much, so I won't go into details.

As for the secret balsamic vinegar, it was one of the rewards Yao Yu got after completing "The Return of the Famous Chef".

The beef fork in its formula is no worse than the secret red oil.

Yao Yu also did not pass the complete "Secret Balsamic Vinegar" to Xu Yunle, but modified and weakened the effect of the formula by 25%, and gave him a low-profile version of the secret recipe.

But even so, after Xu Yunle got these two prescriptions, he could be proud of himself in the field of cold dishes and pretend to be the roost.

Xu Yunle used the few recipes Yao Yu taught him, and quickly made the cold sauce, and quickly mixed a plate of cold shredded chicken with a taste of sweet and sour.

"Brother Yu, please taste it!"

Xu Yunle brought the cold shredded chicken to Yao Yu.

Yao Yu glanced at it with [Mingcha Qiuhao], and found that the system gave him a score of 9.45 for his shredded chicken salad.

This score, in Yao Yu's opinion, is a bit average.

He took a chopstick, tasted it, and said to Xu Yunle:
"There is no problem with the taste, but the chicken is not evenly torn. Some of these chicken shreds are too thick, and some are too thin, so the taste is not evenly mixed, which affects the taste."

"In addition, although the cold shredded chicken is served cold, you don't need to soak it in cold boiled water after cooking."

"Quickly run through the cold water, and then while there is still some heat wrapped in it, quickly shred the chicken and mix it well."

"In this way, the flavors of shredded chicken and cold sauce can be fully integrated."

What Yao Yu said was based on the experience of a veteran chef.

Cooking has always been like this. If you know some tricks, the dishes you make may be much more delicious than those made by others.

Xu Yunle nodded quickly, and wrote down Yao Yu's advice.

On the side, the other chefs of Renhe Hall were also excitedly stealing their lessons.

(End of this chapter)