Food starts with noodles
Page 602
"I'm really not very proficient in carving, my hands are clumsy, and I'm lazy, and this thing is still a delicate job, so..."
Xu Hangbi chatted casually to the camera, but his hands didn't stop, he kept cutting and slicing the carrot head with the tip of the kitchen knife.
This move not only stunned the people present, but also surprised the fans in the live broadcast room.
"Damn it! This carving technique is really amazing!"
"Boss Xu is awesome (broken sound)"
"I understand the truth, but how can he not look at his hands and make no mistakes?"
"Probably this is the boss!"
……
Lao Meng looked at Xu Zhuo with a complicated expression: "Your carving skills are so good that you can operate without looking at them, and you still say you are not proficient? Why do I want to kill you all of a sudden?"
Xu Zhuo smiled, put down the kitchen knife in his hand, and flicked the carrot head in his left hand lightly.
The crumbs of the carrots fell one after another, and a beautiful peony stamen appeared in front of everyone.
Zhao Jinma on the rostrum took a sip of tea leisurely, and touched an old acquaintance next to him with his elbow: "Today's competition is very fierce, do you want to make a bet?"
The opponent squinted his eyes: "Okay, I'll bet on Xu Zhuo to win!"
Zhao Jinma: "..."
You are meaningless!
Chapter 895 Is the undefeated family a good dish?
After the stamens are carved, the eggs in the pot are almost steamed.
Xu Zhuo turned off the fire, took out two bags of egg yolk steamed cakes, tore open the bags, put the steamed cakes aside to dry, and changed the water for shredded radish.
Because of the salt in the water, the shredded radish has become very soft, like a pile of wet threads in the hand.
However, the smell of radish still exists, and it needs to continue soaking.
After changing the water, Xu Zhuo looked at the progress of the others, and found that they were almost the same.
Almost all the preparations are done, waiting for the shredded radish to soak.
This is the embarrassment of the cooking competition. You have to wait at every turn, and you can't speed up unilaterally, so the scene is a little deserted.
Perhaps Meng Liwei also saw this, and he actively took the microphone and asked the people in the front row and on the rostrum to comment on everyone's knife skills in the form of interviews.
It's not a big deal that the auditorium is deserted. After all, almost all the chefs present here know that they need to wait.
But the fans in the live broadcast room don't know this situation. They watch the live broadcast to watch the excitement. If you suddenly become deserted, what's the point of them watching?
The interview was also very successful. After all, everyone was not very optimistic about Xu Zhuo, but Xu Zhuo's knife skills were beyond everyone's expectations, so these seniors were naturally full of emotion.
Lao Meng's interview gave them a way to vent, and made them feel a lot of fear in the future.
Of course, some people praised Xu Zhuo really from the bottom of their hearts, after all, knife skills are good.
Some people obviously had other purposes, because when they praised Xu Zhuo, they would mock the middle-aged people who competed with Xu Zhuo.
"Hey, these old bastards, if you praise Xiaozhuo, you can praise them. Why do you step on them?"
Feng Weiguo, who was sitting in the audience, was very dissatisfied. It was originally just a friendly match without tearing his face, but now that he was incited by these old men, he might really be on edge.
If Xu Zhuo wins in the end, it's okay, but if he loses, I'm afraid the position of chief supervisor will really have to be given up.
"Brother Wei Guo, don't worry, Xiao Zhuo has a good chance of winning. Don't be so anxious to get angry, let's see how calm your big brother Jimin is... Hey, Jimin, what are you writing about?"
"Write down the names of these old men, and chat with them later, if you dare to praise and kill my grandson, see if I don't scold them to death!"
"Brother Xu is great, I support you, those old bastards deserve to be scolded."
Yu Peiyong felt dizzy for a while, and it was really tiring to sit with these two old children.
While the interview was going on, Xu Zhuo felt that the steamed egg yolk cake was no longer hot, so he took a kitchen knife and began to cut the peony petals.
The steamed egg yolk steamed cake has a delicate texture and a bright yellow color, which really looks like a yellow peony.
Xu Zhuo took a kitchen knife and cut along the sides of the steamed cake.
Because of the uneven thickness and strength of the cut steamed cakes, they will be slightly curled, showing the appearance of a lamp.
At first, everyone didn't think there was anything wrong, but when Xu Zhuo cut several pieces and put them together, everyone came to their senses.
Isn't this the petals of peony flowers!
Moreover, the petals that Xu Zhuo cut were of different lengths and sizes, obviously intended to be arranged in layers of peonies.
Interesting!
Many famous teachers who are present also make peony jelly dishes, but when everyone cooks, the peony flower on the top is generally enough to have a similarity, and they have never deliberately pursued the appearance of peony flowers.
Even some lazy cooks just soak a ball of white fungus and put it on top to make up for it.
Compared with Xu Zhuo's earnestness now, these people are somewhat ashamed.
Zhao Jinma stood up, took a microphone and said to the people in the audience: "Every day you complain that the popularity of Central Plains cuisine is not high, and you complain that I, the president, don't promote it.
But have you ever taken Central Plains cuisine seriously?Have you paid attention to yourself?Take this peony jelly as an example, how many of you have carved flowers?How many people have done petals like this? "
No matter what kind of dish or cuisine, if the chef himself doesn't pay attention to it, then others will not pay much attention to it.
Boss Xu, who was cutting petals, never expected that his "seriousness" would trigger a discussion about Central Plains cuisine.
After he cut out all the petals, he took the grass-green egg yolk steamed cake and made some peony leaves.
Then he looked at the time, and the shredded radish in the basin was almost soaked.
Start steaming!
He first put the steamer back on the stove and started to burn, then took the shredded radish out of the pot and put it on a piece of kitchen gauze.
Then lift up the four corners of the cloth to wrap only the shredded radish inside, and start twisting hard, so that the moisture in the shredded radish can be squeezed out as much as possible.
After finishing this step, Xu Zhuo put the shredded radish balls that had lost much water in a basin, shook them out, and sprinkled mung bean starch on them.
Continue to shake, so that every shredded radish can be coated with starch.
Then put the cage drawer in the pot, and spread the silicone cage cloth to prevent adhesion in the cage drawer.
When the water in the pot boiled to steam, Xu Zhuo used chopsticks to evenly spread the shredded radish in the pot on the cage.
Then cover the pot and steam for 5 minutes.
This time will be stuck. If the steaming time is short, the shredded radish will not be cooked, and if the steaming time is long, it will stick together and become mushy.
Taking advantage of the steaming time, Xu Zhuo took another pot of clean water, put two spoonfuls of white sugar in it, and stirred it gently with a spoon, so that the white sugar would melt faster.
The use of salt water before steaming is to dehydrate the shredded radish and achieve a strong taste.
The use of sugar water after steaming is to neutralize the salty taste in the shredded radish, and at the same time add a sweet aftertaste to the shredded radish.
In this way, no matter the taste or taste, it is closer to bird's nest.
Five minutes passed quickly, Xu Zhuo turned off the fire and lifted the lid of the pot, and carefully soaked the shredded radish on the cage drawer in sugar water with chopsticks.
In fact, the cooking of jelly in the past followed the tradition of nine recipes and nine sunning, but at that time it was not for cooking, but for counterfeiting, selling radish as bird's nest.
But now this kind of practice is almost lost. Although bird's nest fraud still exists, no one will use that stupid method anymore.
As technology advances, so do the means of counterfeiting.
After soaking the shredded radish in the water, Xu Zhuo changed to a small soup pot and put it on the stove, poured the clear chicken soup provided by the Federation into it, and boiled it on high heat.
"What are you going to do?"
Meng Liwei came over again, his curiosity almost overtook Xiong Zai.
Xu Zhuo smiled at the camera, full of affinity: "Blanch all these side dishes such as sea cucumber and squid, and use chicken soup to bring out the umami of these ingredients."
Lao Meng was taken aback when he heard this professional term. Although he didn't quite understand it, he still got a rough idea.
"Are you going to use chicken broth to blanch these ingredients, right? What about the chicken soup after blanching? Is it seasoned and then poured into jelly?"
Xu Zhuo shook his head: "These chicken soups have lost their flavor and can no longer be used."
"so……"
"It can only be thrown down."
What Xu Zhuo said as a matter of course stunned Meng Liwei and the people in the live broadcast room.
After a while, Lao Meng came back to his senses: "Wow! You are such a prodigal!"
The chicken soup in the pot has boiled, Xu Zhuo said to the camera while skimming off the foam while holding a spoon.
"Good food is like this. If you are invincible, can that be called good food?"
Chapter 896 Peony? Yan Cai
After skimming off the froth of the chicken soup, Xu Zhuo dug out a relatively unpopular square stainless steel frying basket from the kitchen cabinet on one side.
He put the shredded squid in neatly, and then put it into the tumbling chicken soup pot.
Frying baskets are usually utensils such as French fries, and are sometimes used when making snacks such as spicy soup, but Lao Meng can't understand Xu Zhuo's use of this thing.
But before he could speak, Xu Zhuo looked at him and said:
"Little friend, do you have a lot of question marks? Let me tell you directly, the reason why I blanch the water in this way is to keep the ingredients in order, so that it is convenient for the next arrangement."
After finishing speaking, the shredded squid had been cooking for about ten seconds, and Xu Zhuo took the frying basket out of the pot.
After neatly placing the shredded squid on a clean plate, he changed to another ingredient, which was also blanched in chicken broth for about ten seconds.
In this way, Xu Zhuo put all the shredded ingredients into the pot and blanched them, but this was done in order.
For example, shiitake mushrooms and enoki mushrooms are put at the end, because the soup will have the smell of shiitake mushrooms, which will be absorbed by other ingredients and affect the original taste of the ingredients.
After all the ingredients were boiled in the pot, Xu Zhuo brought a beautiful white porcelain pot.
This is for peony jelly dishes, and all contestants had one.
In this way, everyone will not be able to compete with the serving utensils, and can only focus on the dishes themselves.
In fact, peony jelly dish is a very typical show-off dish.
As far as the taste is concerned, the deliciousness of the chicken soup or the slightly hot and sour taste in the strong aroma of the bone soup. This authentic western Henan style will feel delicious if you are used to it, but if you are not used to it...
Anyway, for Boss Xu, he prefers to mix the shredded radish with garlic and sesame oil when it is just steamed.
This is much more enjoyable than eating Laoshizi peony jelly.
But in terms of fame, then...
Peony jelly dishes have been served at state banquets and foreign presidents, and even the name of the dish was chosen by a great man, Premier Zhou.
These glorious resumes can easily throw the steamed shredded radish eighty blocks away.
The top ten famous dishes in the Central Plains have undergone several changes from the past to the present, but each time there is a place for peony jelly.
This is the reason why the resume is beautiful and famous.
Taste aside, this dish is impeccable.
Among other things, just turning white radish into a bird's nest that makes it difficult to distinguish between real and fake is a miracle in itself.
Of course, this also reflects the mentality of the Central Plains people to enjoy themselves while suffering.
I can't afford bird's nest, so I use daikon instead.
In this regard, it is similar to fried purple crispy meat and crab.
After all the dishes were blanched, Xu Zhuo looked at the others. From this step on, the difference in cooking methods became apparent.
Most people chose to blanch, but almost all of them used clear water instead of clear chicken soup, probably because they felt that they were not willing to waste it.
And the method of using fresh water is also different. Some people scald it for a few seconds just like Xu Zhuo, while others choose to scald it thoroughly.
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