Chef Chat Group

"What is he doing?"

"Fried pepper!"

"Sichuan's spicy-style cuisine is mainly based on chili and Zanthoxylum bungeanum, and various types of spicy dishes have since been derived.

Since he uses chili as raw material, he makes Ciba chili.

Naturally, peppercorns are used...the peppercorns have already been fried, and they will be ground later. "

"Flour milling?" The beautiful host was puzzled.

"Usually, professional chefs of Sichuan spicy cuisine will not buy pepper powder in the market.

Instead, I purchase and select fresh peppercorns myself, and then fry them to dry out the water, and then grind them into powder. Only freshly ground peppercorns will have a more numbing taste. "Tang Rutao commented, "Although Liu Xing's handling of the cooking process is not very skilled and professional, but generally speaking, the order, time and timing are very stable, so on the one hand, it is clumsy, and on the other hand, it has a good overall view .

It's like copying the cooking after following the master.

Therefore, I think that Liu Xing should have learned the theory of cooking, especially the theoretical knowledge of Sichuan cuisine, but his hands-on ability is not strong.

This may be the biggest shortcoming of some new chefs in China, because it takes a lot of ingredients to make cooking by hand, and the cost is relatively expensive. Therefore, Chinese cooking schools generally teach students theoretical knowledge and basic skills, and only theoretical knowledge is quite solid. , will give a small amount of practice opportunities.

It is not until I graduate and start working as a teacher that I will have a lot of practical opportunities and gradually integrate the theories learned in the chef school.

Chinese chefs generally cast a wide net to allow a large number of students to master theoretical knowledge. Whoever will become a talent later depends on luck, and will not take the initiative to adopt the elimination mechanism.

This is completely different from Yuanyue's system. "

"Speaking of clumsiness, another contestant, Tian Suohui, seems to be similar!" said the beautiful host.

"Contestant Tian Suohui..."

Many people at the scene cast their eyes on Tian Suohui, so nervous that Tian Suohui couldn't help screaming: "It's over, it's over, I put too much salt! I put the salt twice..."

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" alt='My wife Tian Suohui is cooking soup'>

"..."

Obviously Tian Suohui's basic skills are actually much better than Liu Xing's, but his performance can only be said to be a mess.

"Tian Suohui should be cooking broth, pork bone, pork bone, old hen, old duck, ginger, scallions, and too much salt in the broth. In fact, there is a remedy, which is to add more water to dilute the salty taste, but relatively speaking , will also reduce the umami concentration of the broth." Chang Guchuan Yilong glanced at it, shook his head and said.

"Not necessarily!" Tang Rutao pointed to Tian Suohui's cooking table, "Pork tenderloin, chicken, dried mushrooms, cooking wine, these ingredients have not been used yet, and should be used to make high-grade clear soup."

"High-grade clear soup?" the new wife Eiji was curious.

"Before, Tian Suohui's first pot of broth was made of meat that is common in Chinese cuisine broth.

And after that, there was another portion of meat, so I guess she was trying to make a more complex and delicious premium consommé.

High-grade clear soup can also be called Erdiao Daotang. The previous Yidiao Daotang was used as the base material to filter out the remaining impurities in Yidiao Daotang, leaving only the rich milky white broth.

Afterwards, replace the water with one shang broth, put in the meat and other ingredients of the second shang broth, cook again, and remove more impurities and even floating fat.

Through filtering and fishing for floating impurities, the broth after the second shang is even clearer than the first shang, almost as clear as water.

It's not like a rich and milky white soup, like the color of milk. "Tang Rutao said, "Originally, an ordinary large pot was used to hang the broth, and it took 4 hours to hang it.

The second hang takes about half an hour. After the second hang process, it takes another half an hour. It usually takes five hours to make the second hang clear soup, which is longer than the entire competition.

However, Tian Suohui used a pressure cooker to speed up the cooking speed of the meat. The first sling of broth was shortened to about one and a half hours, and the second sling should take 20 minutes.

In less than two hours, you can speed up the production of Erhang clear soup that originally took 5 hours to cook.

Of course, the difficulty of Erhang clear soup is not in the first soup, but in the further filtration of impurities in the second soup, so that it is clear and clear, and the deliciousness will be further improved. "

Soup is not unique to Chinese cuisine.

In fact, any major cooking country attaches great importance to broth.

The broth of Japanese cuisine is an example. They usually like to use seafood and seafood. This is mainly because Japan’s geographical location is close to the sea and it is easier to obtain aquatic products. This has formed a tradition of preferring seafood and seafood to make broth.

In the history of Japanese cuisine, the variety of ingredients is far less abundant than that of Chinese cuisine, so Erhang Daotang is already too extravagant for Japan.

So, although there are, they are not common.

The broth of Chinese cuisine mostly uses inland animals such as pork, chicken, duck, etc. as the ingredients for making the broth.

Because China is mainly a landlocked country, raising and catching animals is easier to keep the meat fresh than fishing fish in rivers, lakes and seas.

At the same time, due to the abundance of ingredients, the making of Chinese cuisine's broth is not only boiled once, but also more complicated processes such as two hangs and three hangs.

Because this meal is Chinese cuisine, the broth made by Tian Suohui is made in the way of Chinese cuisine.

But what she is good at is the local cuisine of her hometown, and she did not specialize in Chinese cuisine. The current Erhang Daotang technique is also something that she has learned in the past seven days.

"In French cuisine, there are many places where broth is used." Nagagukawa Yilong commented, "For example, in my family's western restaurant, there are many signature dishes that use broth.

In addition, the sauce made of stock is also the richest and most delicious classic sauce, and its position in French cuisine is very important.

Of course, the French-style broth is different from the Chinese cuisine-style broth that Tian Suohui is currently cooking. "

"There are many techniques in Chinese cuisine, but the history is actually longer than other cuisines, such as the boiling of broth, which appeared in China in the Xia and Shang Dynasties after the advent of bronze ware.

By the Spring and Autumn Period and the Warring States Period, the soup stock technology had been quite developed. Taking Erdiao clear soup as an example, during the Spring and Autumn and Warring States Period, Qilu and other places already had Erdiao high soup and other technologies.

In ancient times, only nobles and even royal families had the opportunity to taste broth, so it not only has a long history, but also can be served as court dishes.