Food starts with noodles

But before doing it, he needs to clean the pigeon carefully again to clean up some remaining hair roots and blood in the stomach.

Otherwise, if these things stay on the pigeons, it will affect the taste of the finished product.

To make this kind of dish, every step must be handled carefully, and you can't be careless.

Because this is a method of stewing in water, all the peculiar smells cannot be emitted, and the slightest flaw in the ingredients will be magnified.

After cleaning the pigeon inside and out, Xu Zhuo soaked the pigeon in clean water, then added water to the pot and started to boil.

When the water was boiling, he peeled the yam he brought and cut it into two to three millimeter slices.

Yam can easily cause skin allergies, so when Xu Zhuo did this step, he always wore kitchen gloves.

After the water boiled, Xu Zhuo first threw the yam slices in, boiled for 1 minute, took them out, and soaked them in cold water.

This can wash off the mucus on the yam, and take it out and put it in cold water to keep the taste of the yam.

This is an essential step in making Huangshan stewed pigeon.

After the water in the pot boiled again, Xu Zhuo carried two pigeons and blanched them in three ups and downs.

As soon as this step came out, Guo Shuying on the stage suddenly had mixed feelings.

"This kid actually learned how to cook Cantonese chicken. It's really not easy."

Dai Zhenting and Yu Peiyong in the audience were all smiling.

Xu Zhuo's ability to blanch pigeons in this way does not prove that he is good at making Huangshan stewed pigeons, but it can be reflected from the side that he definitely did not choose them randomly.

"Maybe, it can really surprise us."

Dai Zhenting stared at the movements in Xu Zhuo's hands, wishing he could go on stage and help Xu Zhuo do it himself.

Yu Peiyong was much calmer.

As long as Xu Zhuo didn't make any major mistakes in his subsequent steps, he would definitely be able to reach the top ten.

Because he just observed it, almost half of the top [-] contestants were only barely able to handle the stew.

It's not their fault either.

Modern people have precious time, especially when they are in a hurry, they often eat fried vegetables.

So no matter which cuisine, now pay attention to the cooking techniques of stir-frying.

The disciples are also taught to stir-fry.

Now it's cold to make stews. Although they can also do it, they are definitely not as proficient as stir-frying.

"Guo Shuying wanted to extend the game time to help the players of Anhui cuisine, but in the end it exposed some disadvantages of the inheritance of Anhui cuisine."

Dai Zhenting nodded: "There is no way. Among all the cuisines, stews are giving way to stir-fried dishes. Although Anhui cuisine is good at making stews, it is not as efficient as stir-fried dishes."

This is an era of efficiency.

Although everyone really wants to eat the kind of food that needs to be cooked for a long time or even a whole day, it does not mean that they are willing to wait so long for this kind of food.

When people go to restaurants to eat, they prefer to order food and serve it quickly, and at the same time, it must be freshly cooked.

In this case, most people will choose to eat fried vegetables.

After Xu Zhuo lifted the pigeon up and down three times, he put the whole pigeon into the water. When the foam was floating in the pot, he turned off the fire and carefully fished out the pigeon with a colander.

Then refill the pot with water, put the steamer on, cover the lid, and turn on high heat.

Xu Zhuo washed off the scum on the pigeons, and then began to put ingredients into the stewing pot.

Put the yam slices in first, and then put in the two pigeons.

Then add the shattered ginger, beaten green onion knots, a few pieces of rock sugar, a spoonful of Shaoxing rice wine, and two small spoonfuls of salt.

Then cover it, wait for the water in the pot to boil, put it into the cage drawer, turn it to medium heat after steaming, and steam it for one and a half to two hours, and the so-called Huangshan stewed pigeon is ready.

The ingredients used in this dish, whether it is pigeon or yam, are famous nourishing products, so this dish also has a strong nourishing effect.

After stewing the pigeons, Xu Zhuo didn't stay idle, but walked to the shelf with a kitchen knife, and skinned the remaining free-range chickens without any explanation.

Then use a knife to remove the fat from the chicken belly.

The players next to me were a little surprised.

But thinking of Xu Zhuo's performance yesterday, they didn't make fun of Xu Zhuo, but they didn't understand why Xu Zhuo suddenly confronted a few slaughtered chickens.

Did this thing offend you?

"Is he preparing to cook chicken oil?"

"It should be, the last step of the stewed pigeon in Huangshan is to pour chicken oil. The chicken oil not only has the umami taste of chicken, but also adds some fat to the stewed pigeon soup... Where did this kid learn it from?"

Both Yu Peiyong and Dai Zhenting couldn't understand Xu Zhuo.

Because of these steps, no one told him.

Yu Keke knew this: "He learned it from the Internet."

After finishing speaking, she took her mobile phone and searched for a few videos of making chicken oil on the Internet.

The two old men dispelled their doubts.

Xu Zhuo scraped off the oil and skin of several chickens, picked out a few scallions and a piece of ginger, then walked to the spare stove on the side, and started busy making chicken oil.

Among the eight major cuisines, Cantonese cuisine likes to use chicken oil to increase the freshness of the dishes.

However, although chicken oil is delicious, you can't eat too much, because the fat content is too high, and eating it right will be a big burden on the cardiovascular and cerebrovascular.

Boiling chicken fat is very similar to boiling lard.

Xu Zhuo took half a pot of water, and then put the chicken skin and fat pieces in it.

After adding a spoonful of cooking wine to the pot, turn on the fire and bring the water in the pot to a boil.

There is a lot of peculiar smell in the chicken skin, so you need to blanch the water to get out the peculiar smell in the chicken skin as much as possible.

Xu Zhuo had no choice but to boil chicken oil with chicken skin. The main reason is that the chickens are all free-range chickens, they exercise a lot, and there are not many fat lumps in their stomachs.

So add the chicken skin.

In order to avoid any peculiar smell in the chicken oil, Xu Zhuo blanched it twice in water, then cut off the chicken skin and fat, put them into a clean pot, then put in sliced ​​scallions and ginger, and added a bowl of water. Bring to a simmer.

When the water in the pot was reduced and the oil turned bright yellow, Xu Zhuo turned off the fire, filtered out the debris, and got half a bowl of clear yellow chicken oil.

Next, is the long wait.

Everyone else is pretty much the same.

Because stewed dishes require a long production process.

Two hours passed unknowingly, and 10 minutes before the end of the game, Xu Zhuo turned off the fire, lifted the lid of the pot, and took the stew pot out of the cage.

Take off the lid of the stew pot, and the tempting aroma hits your face.

Xu Zhuo used chopsticks to pick out the onion knots and ginger, and then poured some chicken oil into it.

The chicken fat that was originally solidified met the heat in the stew pot and melted immediately, and the unique delicious taste of chicken also floated out...

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It’s three o’clock today. Since last night, my waist has been very uncomfortable. I fell asleep after two o’clock. I went to get an injection today. The effect is mediocre, and my waist is still swollen. I can’t sit down at all. I barely wrote so much , I hope everyone understands.I will go to Beijing after the Spring Festival next year, and try to get my back surgery done. Such a massage and acupuncture will only get worse and worse.

Chapter 689 The highest score in the game

It is easy to keep the fragrance of the ingredients by cooking in the way of stewing in water.

What's more, today's chicken soup is still used. The umami taste of the pigeon is matched with the taste of the chicken soup. It has been stewed in water for almost two hours.

The fragrance and umami taste have long been too strong.

Drizzle some chicken oil that is slowly boiled over a low heat.

This taste...

Not to mention others, even Xu Zhuo couldn't control himself.

"Smell, it's so delicious!"

By coincidence, he took a spoon, scooped a spoonful of soup into his mouth and tasted it.

The delicious taste stretched the pores of Xu Zhuo's body.

"Hey, why didn't you just drink it yourself without waiting for the judges to comment? Isn't it too disrespectful to the judges?"

Seeing that Xu Zhuo ate first, a contestant next to him deliberately said something loudly.

In the competition, the competition is not only about skill, but also other aspects of competition.

For cooking competitions, respect the judges first.

Before the judges have tasted it, if they eat it hastily, it will give people the impression of being disrespectful.

Once the judges are impressed, the score will naturally drop a little.

This is not the abuse of power by the judges, but human nature.

If you don't respect me, I will definitely not rate you too high when I rate you.

However, Xu Zhuo didn't mind these things.

Behind him stood Guo Shuying.

As long as these judges have some brains, they dare not trip him up.

Besides, if such a good dish can't even enter the top ten.

Is there any point in continuing this Anhui cuisine competition?

If someone talked to him like that last year, Xu Zhuo would be angry with him right away. I can do whatever I want, it's none of your business?

But now, he speaks a lot more tactfully.

"I'm worried that there's not enough salt, it's just a taste."

After the explanation, Xu Zhuo just stood aside obediently, waiting for the judges to come over to comment.

The more dominant you are, the less need to be angry with others.

Because the calmer he behaved, the more magnanimous he appeared. When the judges tasted the Huangshan stewed pigeon, the shock was even stronger.

If Xu Zhuo is aggressive now, it will only leave an impression on the judges that although the craftsmanship is good, the character is not good.

Life is like a play, it depends on acting.

This applies at any time.

Sure enough, when the judges came to Xu Zhuo's side, their expressions changed.

They even waved to the cameraman next to them: "Come here, take some close-ups of this dish. This Huangshan stewed pigeon is really authentic."

Not boasting, Xu Zhuo also felt that this Huangshan stewed pigeon was well done.

Because it is stewed in water, the soup is always clear, but the aroma and umami taste are extremely strong.

If it wasn't for the fact that everyone was staring at it just now, they would have even wondered if Xu Zhuo had used some other additives.

After the cameraman and a few people in charge of the live broadcast finished filming, several judges took a spoon and tasted it each.

"Perfect for appearance, perfect for fragrance, and perfect for taste. This young man's craftsmanship is really amazing."

"Not only is the craftsmanship good, but the temper is also very good. No wonder I can represent the main store of Wangyuelou in the competition. I really have two brushes."

Several judges were discussing quietly while scoring.

After scoring, several people walked to the next table.

When all the scores came out, Guo Shuying and the others walked down from the rostrum and began to review.

At the same time, take this opportunity to point out the shortcomings of these players.

After they stepped off the stage, they were the first to come to Xu Zhuo's side. After seeing Xu Zhuo's Huangshan stewed pigeon, their faces were full of surprises.

"Master Guo, this skill... You said yesterday that he was just playing for fun... This skill is enough to be a chef in a big restaurant. You Wangyuelou are really humble."

Guo Shuying didn't expect Xu Zhuo's Huangshan stewed pigeon to be so perfect.