Douluo's Omniscience Library

Babao Chestnut Pigeon This dish mainly eats the vegetarian stuffing in the belly of the pigeon, but since it is served together, the pigeon meat must also have its own flavor.If diners say that this pigeon tastes better than not eating it, God of Kitchen Pavilion can't afford to lose that person.

But after a long time of steaming, the essence of the pigeon meat has already been soaked into its heavy fillings, not to mention the taste, but the flavor is definitely reduced.

The key to changing this situation lies in this gravy. The gravy made from the rich pigeon soup will make up for the lack of taste of the pigeon meat, and the temperature locked in the gravy just right can sublimate the taste of the pigeon meat.

Therefore, it is also necessary to pay great attention to the timing of pouring the sauce on the Babao Chestnut Pigeon. Both the temperature of the pigeon and the temperature of the sauce should be as uniform as possible on an optimal scale.

It was too late and then too soon, relying on Yan Jiadun's keen sensitivity to heat, at a certain moment, the gravy in the spoon in Oschin's right hand suddenly began to tilt towards the pigeon that had been taken out of the steamer.

The thick gravy poured down like water in Oschin's hands, gradually flowing into a line from one point, and finally formed a waterfall-like surface of the gravy, bringing the eight-treasure chestnut lying quietly on the plate The pigeon was completely wrapped up.

The surface of the round and plump squab is evenly covered with crystal gravy. These gravy will unreservedly highlight the freshness of the squab, and at the same time keep the squab at a suitable temperature for a long time .

After simply setting the plate, Oschin didn't care how much time was left for the assessment, and went directly to the priests with the eight-treasure chestnut pigeon. Just like red wine has a drinking period, the dishes carefully prepared by chefs also have an eating period. Only when the dishes are presented to diners during the best eating period can the chef's cooking process be considered perfect.

The current Oschin is of course far from being a real chef (by the standards of the chefs and priests in the God of Kitchen Pavilion, he is almost a super chef?), but this does not prevent Oschin from wanting to make his own elaborate Dishes are presented to the examiners present when they are at their best.

There was only one copy of the Eight Treasure Chestnut Pigeon, so Oschin placed it in front of the high priest.

Slashing open the pigeon's belly with a knife, seeing the vegetarian stuffing soaked in the pigeon fat coming out one after another, the high priest nodded his head unobtrusively.

Picking up the spoon in his hand, along with the gravy on the plate, the high priest took a bite of the vegetarian stuffing that rolled out, then tore off a piece of already overripe lean meat from the pigeon and stuffed it into his mouth. .

This time, the High Priest frowned slightly, but then the High Priest slowly relaxed his brows as if remembering something.With a light wave of his hand, the Eight Treasure Chestnut Pigeon on the plate was evenly divided into two halves, and they floated to both sides under the support of the invisible soul power.

"Let's try it too. If the score is out of , if the final average score is more than six, then Oschin will pass today's divine test.

In addition, you need to pay attention, this is a basic skills assessment. "

The process of waiting for the grading is undoubtedly tormenting. Oschin, unable to read any information from the facial expressions of the priests, simply gave up observing.Instead, I thought about how I would finish making the chicken drumsticks. I spent a whole morning cooking and waiting for the on-the-spot judgment. It would not be too much to reward myself with some high-carb chicken drumsticks.

Well, since Oschin's mind has started racing trains uncontrollably, everyone should be able to see how nervous he is. However, this is inevitable. Every student who has grown up in exam-oriented education (non-students or academic masters) has a conditioned fear of exams, especially when the results are announced on the spot. of.

Perhaps because the train was running in his mind, Oschin's perception of time became slightly blurred, and he did not notice that the priests had finished tasting the eight-treasure chestnut pigeon. Priest Chu's sudden voice made Oskin jump again.

"Oschin is my student, so I will say it first. In terms of basic skills alone, I can give him an eight-point mark for this dish. The deduction items are his handling of firewood and pigeon meat." superior.

First of all, in terms of firewood, it is not a big problem for Oschin to ask Cowen to help him, but he should not show nothing and rely on Cowen for the whole process.

As for the pigeon meat, the bone removal was done very well, but the step of soaking in the blood-removing water was probably not done well. The squab was soaked in ice water for too long, and the meat fell apart. "

"Hey, Lao Chu, you are a bit too strict. I give it nine points. I think Xiao Ao handled the firewood very well. Knowing that he was too busy, he directly brought the examiner here to accompany the examiner. clever approach.

It is very important for a qualified chef to be able to effectively utilize the abilities of his assistants, otherwise he will be exhausted. "

With such a tone, the person speaking was naturally a round-faced priest.

For Oschin, with the high marks given by his mentor Priest Chu and the round-faced priest, he finally breathed a sigh of relief.Stabilizing his heartbeat, he began to cast his gaze on the other priests.

The remaining few priests, including the high priest, gave their own ratings at one time, and none of them were lower than six points.It's just that except for the high priest who gave the score at the end, the other priests didn't express their own evaluation.

As for the high priest, he was not talking about the evaluation of the score he gave, but the evaluation of the whole dish.

"Oschin, you have passed all the master chef exams here. The basic skills you have mastered are already fully capable of supporting the development of a top chef.

However, since you have made this eight-treasure chestnut pigeon dish, and I have eaten it, I still want to give an overall evaluation.

Overall, I can only give you five points for this dish. It's great that you noticed the key point of temperature when thickening the soup at the end, but you didn't cook the pigeon soup high enough.

I noticed that when you were making the soup, you used minced chicken to sweep the soup, but I could tell that your soup was not cleaned thoroughly enough.

That pot of pigeon soup in your pot can now be called high-grade broth, but it is not clear broth.

For the vast majority of restaurants, high-grade broth is already very high-end, which is enough, but for us, it is not enough.

Besides, pigeon meat and vegetarian stuffing are very popular.The taste is well soaked, but the pigeon meat is loose and old; the vegetarian stuffing has been steamed and has no chewiness.

Generally speaking, if you want to become a real chef at the chef's level, the most important thing to improve is the issue of fire control.

I don’t know if it’s because you’re not used to using the current kitchen utensils in the back kitchen. According to my current understanding, your problem with controlling the heat on red dishes is much more serious than on white dishes.

I also ate the glutinous rice and osmanthus cake you gave us before. I can give you seven points for that cake, which is already a qualified score.

Although this score is a little lower in the God of Cooking Pavilion, it is already a pretty good score in the God of Cookery Building outside.

Learn from Chu Yun well, I am optimistic that you will directly pass the second, third and fourth exams of God of Cooking in the next two years.

After talking about the questions, let me talk about the rewards. On the next Monday, you come before sunrise in the morning and let Chu Yun take you directly into the statue worship hall, where you can receive rewards from the God of Cooking. "

"Yes, high priest." The moment he heard the high priest say that he passed the assessment, Oschin even felt that his legs were a little weak.

However, Oschin still agrees with what the high priest said later. First, he is really not used to firewood stoves; stronger.

Obviously, in the coming time, Oschin's time spent on sensory training will be greatly reduced, and he can basically only rely on his own conscious practice. Most of the time spent studying with Priest Chu in the Kitchen God Pavilion was spent on identifying and selecting ingredients, and controlling the heat.

Some may ask, is it really necessary to practice the identification and selection of ingredients so seriously as a big project alone?

The answer is yes.Soup chicken and grilled chicken can that be the same chicken?Are cucumbers in the same state used for patting cucumbers and frying cucumbers?Is there any difference between mashed potatoes and potato choices for French fries?

What kind of wheat is fresh wheat? What kind of rice is fresh rice? With all kinds of fish ingredients, how to judge whether it is fresh? How do you determine the right weight of fish to use based on the dish you want to make? Even after bluefin tuna is caught and landed, when is the right time to cut it into sashimi and eat it?

Wait, wait, there are many ways to do this, and it is a matter of experience. What Oschin has to learn is quite a huge knowledge.

But these things need to be worried about later, the rest of the day is spent relaxing.

The chicken drumsticks are not done yet!The fries are not fried yet!No matter how shamelessly rubbing against Priest Chu's side, maybe you can still eat a meal of the eight-treasure chestnut pigeon with a score of nine points or more!

If Priest Chu didn't like the remaining pigeon, Oschin actually wouldn't mind eating a piece of chickpea curd or real roasted duck with fruit wood.

If it’s really not possible, stewed goose with bamboo fungus is also very good!When the goose meat and bamboo fungus in the pot are finished, add one or two sticks of braised noodles, it will be an extremely delicious meal!

"You are not a big person, but you have a lot of requests. Return the chickpeas, do you want me to make you a boiled cabbage? Let you truly experience what a real clear water broth is?"

Well?How is this going?When did Priest Chu come here?What did everyone leave?And how can I say what I think in my heart!

Oschin, who was immersed in his beautiful imagination, was suddenly awakened by Priest Chu's voice.

Then Oschin noticed that only he and Priest Chu were left in the entire kitchen space, and it was obvious that what he had just been thinking in his mind had been said unconsciously.

Oschin, with his head drooped, looked at Priest Chu eagerly, his eyes clearly saying, "Priest, since you already know my wish and you don't have to open business today, why don't you satisfy me!"

As for the embarrassing and embarrassing situations that may occur in his imagination, Oschin said that for the sake of delicious food, that is impossible.

"You! It's okay. What chicken drumsticks and French fries are you making? I'll stew bamboo fungus goose for you. The quality of the chicken and duck today is average. I want to see clear water broth. I will use it later. I'll hang a pot of big goose bones for you. I'll make chickpeas and roast duck for you when I get back."

"Hey, thank you, Priest Chu."

Obtaining Priest Chu's promise, Oschin possessed Cowan in an instant, and happily ran towards the strong salt water basin where the chicken legs were soaked before.

Of course, there was no water in the basin long ago. Oschin just put a layer of oil on the surface and wrapped the chicken legs in oil paper to prevent water loss. Use less ice cubes for chilling.

The boneless chicken legs are stuffed with chestnuts left over from making Babao Chestnut Pigeon to ensure that the chicken legs that have lost their bone support will not collapse.

Mix spinach, bread crumbs, mashed garlic, cheese, butter, black pepper and salt together and smash it into a puree, freeze it for a while, and paste it on the surface of the chicken legs.

While the spinach puree is freezing, carve out a soft ball of dough for yourself to make into bread.

After the soft dough is reconciled, evenly spread a layer of cheese that can be drawn on the inner layer, put the baked chicken legs filled with mashed spinach on top of the cheese, pick up the outer dough and wrap the dough with the method of wrapping buns .

Dip egg liquid, dip bread crumbs, when the oil temperature is 230 degrees, throw the chicken drumsticks that look like a ball after a little fermentation, into the oil pan, and fry until the surface of the entire chicken drumsticks becomes a sight Very appetizing golden yellow, take out, control the oil, and the chicken drumsticks are finished.

Priest Chu, who was moving like a ghost in the back kitchen space, quietly stood behind Oschin when Oschin was drooling and cut open the big chicken drumstick.

Then suddenly a hand stretched out and took away a large piece of chicken drumstick that was placed on the chopping board in front of Oschin.

In the gap where Oschin was frightened and stiff, that hand stuffed the big chicken drumstick into his mouth without any scruples, and he didn't feel hot at all.

Oschin turned around stiffly in horror, staring straight at the hand holding the chicken leg bag until he saw the chicken leg bag stuffed into Priest Chu's mouth.

Only then did Oschin realize that it was Priest Chu who saw that his side was completed and came over to inspect it. His legs were weak and he was leaning against the granite countertop with the chopping board. Oschin, who was still a bit unresponsive, waited almost without desire for Priest Chu to comment.