Chef Chat Group

So, he can't lose!

If you lose the food halberd, you will return home in despair.

With his status and status, it will be very difficult to step into Yuanyue half a step in the future, after all, Yuanyue is not just for anyone outside the school to come in.

Therefore, only when you are a happy nail household and stay near the Yuanyue campus, can you have the opportunity to meet a girl who is attractive and good at cooking!

With the participating parties and the notary in place, the beautiful host announced: "Cooking, let's start!"

A stout man rang a gong.

For an instant.

The cooking opponents on both sides of the food halberd arena, coincidentally, began to process the ingredients needed for various dishes.

Liu Xing has opened his ingredients box...and took out Sichuan salt, dried chili, dried peppercorns, Pixian Douban (Sichuan cuisine, more Sichuan salt is used instead of other salts, Sichuan salt is both well salt, Sichuan cuisine does not use Sichuan salt The taste is hardly authentic.

For bean paste, Pi County is better, and the ingredients generally depend on the place of origin.

Some cuisine recipes will mark the origin of the ingredients, and only use ingredients from a certain origin, and use ingredients from other regions, the taste will be worse).

Originally, Liu Xing knew how to make bean paste, and it would be fresher than the ready-made bean paste.

But he can't guarantee that he can make bean paste better than Pixian Douban, so he directly uses Pixian Douban.

After all, most of the famous chefs' dishes also use Pixian Douban.

After that, there are scallions, ginger slices, garlic, star anise, cinnamon bark, kaempferen, grass fruit, white cardamom, amomum, nutmeg, cloves, angelica dahurica, cumin, fragrant leaves, ling grass, papaya, rock sugar, cooked vegetable oil, Materials needed for cooking such as beef fat, pork fat, etc.

In order to avoid mistakes, the ingredients used in each dish are accurate to 0.001 grams, and the ingredients are all labeled. Every time you take it, it is not too much or too little, so as to avoid deviations in the amount of recipes on the spot.

A piece of cooking material in bags and bottles was placed on the cooking table, and Liu Xing filled an iron pot with water.

After that, start to remove the stalks and seeds of the bullet-headed dried peppers, wash them, and then put them in an iron pot to cook...

The audience looked at the cooking table and couldn't help being surprised: "What is he doing? Put dried chili peppers in water and boil?"

"What kind of strange thing is this cooking?"

"You actually boil dried peppers with water? What kind of dark cuisine is this?"

The beautiful host also asked in surprise: "What is contestant Liu Xing doing? Boiling chili water? Is there such a dish in Chinese cuisine?"

On the seat of the notary, the new wife Eiji was also full of curiosity, and asked: "Mr. Tang, Mr. Hasegawa, both of them are experts in cooking. Do you know what kind of cooking Liu Xing is doing?"



Chapter 7 Spicy vs. Soup

Hasegawa shook his head and said, "I am good at Western meat dishes, but I am not familiar with Chinese cuisine. Mr. Tang is a chef of Chinese cuisine, so I should know something about it."

Tang Rutao said: "Obviously, Liu Xing is making glutinous rice cake chili!"

"Cuba chili? Is this a dish?" asked his new wife Eiji.

Others in the field also showed curiosity.

"The glutinous rice cake chili is not a dish, but a seasoning required for Sichuan cuisine spicy dishes.

Sichuan cuisine is good at spicy and strong flavors, and it needs to boil all kinds of chilies, peppercorns and other condiments and spices.

Ciba chili is a condiment raw material that can be used in many spicy dishes.

Generally, the bullet-headed dried chili is preferred, boiled in hot water for about 40 minutes, after the dried chili has soared, drain the water, and then twist it into fine powder..." Tang Rutao explained.

"At least 40 minutes to make the seasoning? This dish must be very time-consuming, does Liu Xing have enough cooking time left?" the beautiful host suddenly interjected.

"Actually, that's not the case. In Sichuan's spicy cuisine, the most time-consuming and time-consuming thing is to cook all kinds of secret formula sauces and condiments, so there is a saying that 'the taste is in Sichuan', which means the technology of seasoning. , Sichuan cuisine ranks first among the eight major cuisines.

My main focus is Cantonese cuisine, and there is a saying that "food is in Guangdong", which means that Cantonese people eat everything, or that Cantonese chefs cook more ingredients than any other cuisine, or even cook recipes from other countries... My main focus It is Cantonese cuisine, but it is inevitable to study some characteristics of Sichuan cuisine.

Judging from the ingredients and cooking methods chosen by Chef Liu Xing, he should use the domineering spicy taste to win. "Tang Rutao smiled.

……

After the dried chili was boiled in the pot, Liu Xing set a timer for the gas stove, because it takes [-] minutes for the glutinous rice cake chili to cook successfully.

After that, Liu Xing turned on another stove and took out another iron pot... After that, he took out dried red peppercorns and sprinkled them into the pot...

After the second cooking pot was opened, many audience members became interested.

Because, for ordinary family cooking, only one gas stove is usually turned on. Without a trained chef, it is difficult to ensure that multiple gas stoves are turned on for multi-line cooking.

Multi-cooker cooking simultaneously tests a chef's understanding of recipes, ingredients and heat.

At the same time, multi-cooker cooking is also to speed up the cooking process.

"Multi-cooker simultaneous cooking? It seems that he still has some strength!" A student from Yuanchu Middle School couldn't help being surprised.

"That's not a big deal, the one who boiled the dried chili used the timer function!" Another student shook his head.

Many Yuanyue students are still more superstitious about craftsmanship. Although the gas stove has a timer function, they are unwilling to use it, and they control the heat by themselves.

In which case, multi-line operation is the test of a chef's ability.

However, for now, Liu Xing has not revealed that he is actually a rookie with half a bucket of water in cooking.