Shiji Starts from the Beginning of the Month

Although this sounds a little cruel, but, after all, they are all foodies, and no one really cares whether this big freshwater shrimp is very painful.

Moreover, Jiang Xia speculated that liquid nitrogen cooling should be painless, after all, low temperature will paralyze the nerves.

This needs to be explained, otherwise if those foreign shrimp loving organizations or the Shrimp Protection Association find out, they will be sentenced to death. They can’t be provoked, they can’t be provoked, it’s too scary!

Then, the cook needs to peel off the cooled shrimp from the shell. When peeling, the shell must not pierce the surface of the shrimp, because this will destroy the taste of the shrimp.

The peeled shrimp should be crystal clear, with only a faint shrimp line. Use a small needle or other tool to gently pick out the line.

Next, it is necessary to clean.

The purpose of cleaning is to improve the crispness of the shrimp and make the taste better. In this step, edible salt can be added to the water.

Then lightly tap the shrimp to let the particles in the brine polish the surface of the shrimp, making the meat more firm.

After that, wash off the salt particles on the surface with clean water, otherwise the taste will be too strong.

"Teacher Jiang Xia, a customer ordered white robe shrimp, please start making, and it is expected to be served in half an hour."

The female student who was helping in the store walked into the kitchen and said to Jiang Xia.

The latter gave her an OK gesture back.

Jiang Xia didn't expect that someone would place an order so soon. He thought that because of the high price he set, those customers would hesitate for a long time before considering whether to try it.

It seems that among the people who came to Yuanyue to participate in this Moon Festival, there are quite a few rich people.

They don't care how much a dish costs, as long as the dish is delicious, they think they have earned it back.

However, if they think it is not delicious, they will definitely not be polite, and they will probably yell at various social platforms. This kind of guests is both a challenge and an opportunity for the restaurant.

This is the case for the guest who contributed the first order to Jiangxia, he is an investor of a star restaurant in Italy.

The worth and status are not low.

Although the Italian friends around him don't like that mysterious and ancient country, they even make jokes that are embarrassing in the world because of their smattering of knowledge.

However, he is different, he likes that oriental country full of mystery.

Especially when it comes to cooking.

It is precisely because I am a chef that I pay special attention to cooking.

He happened to have heard of the white robe shrimp. He heard that it is one of the top dishes in China that will be completely overwhelmed by just one bite.

Italy is also a country that is very good at cooking shrimp, but the person at the beginning tasted the top shrimp dish served in his restaurant and said: "Although it is very good, it is still inferior to white robe shrimp."

Since then, he has remembered the name.

So, when he saw that this restaurant in Yuanyue launched white robe shrimp, he couldn't wait to order one.

As for the price, it was only ten loose tickets, and he didn't care at all.

As long as he can really experience the delicacy in that person's description, it will be worth it even if it is doubled ten times. Be pitted.

Jiang Xia took out the prepared shrimp and slowly absorbed the moisture on the surface of the shrimp with absorbent paper. You can also use a towel, but the effect is not as simple and direct as absorbent paper.

The reason why this shrimp dish is named Baipao is because its skin has a layer of slurry.

Sizing the shrimp is like putting a white robe on the shrimp, hence the name.

The main ingredient of the Baipao formula is starch, followed by egg whites, of course monosodium glutamate and a very small amount of rice wine.

After slowly mixing in a bowl, it becomes a milky white slightly transparent liquid in the shape of milk.

Then put the shrimps into it and stir, so that each shrimp is fully dressed, and then it can be put into the pot.

The pot is first heated red, and then poured in cold oil. When the oil temperature has not fully risen, the shrimp should be poured in. It only takes a short time to fish out the shrimp again.

This step is called lubricating oil. After lubricating, the slurry will completely lock the surface of the shrimp. The slurry on the outside has been boiled, and the shrimp inside is still in a state of not being fully cooked.

This is the source of the extreme tenderness of the shrimp itself in the white robe shrimp.

Finally, add shallots, oil, and other seasonings to taste, and place the shrimp in an oval china dish garnished with cilantro.

The whole dish is complete.

Although he didn't open up his cooking heart and field, Jiang Xia still made it very carefully and carefully this time. After all, this is the national banquet preparation representing the highest achievement of Chinese cuisine.

No matter how you can't embarrass your ancestors, Jiang Xia has the same thought in his heart. After all, he is from Huaxia, and his body is full of Huaxia's blood.

After going abroad, this feeling will be stronger. When I see the cuisine of my hometown and conquer those foreigners, the pleasure in it is much stronger than making other cuisines.

"Who is that, serve."

Jiang Xia yelled into the hall, and in exchange for a response from the girl who helped her, she was obviously very unhappy: "Teacher Jiang Xia, I have a name! I don't call that who, nor hello!"

Chapter 203 The Mysterious Ancient Eastern Country

"Okay, hello classmate, got it, hello classmate."

Jiang Xia was about to play a trick, but saw the latter's face getting darker and darker, and then said in a embarrassed way: "Just kidding, Xiaojing, quickly deliver the food to the guests, otherwise, we will be complained."

The female student named Xiao Jing walked out of the kitchen with a plate.

"This is the white robe shrimp, it looks ordinary."

The guest asked suspiciously when he saw the dishes brought out from the kitchen. Although the plate looks very delicate, it must be ordinary shrimp.

It also didn't add various sauces to taste like their Italian restaurant. He felt that no matter how you think about it, this dish should not be too delicious.

"The guests have been waiting for a long time. Our boss said that this is the white robe shrimp. You need to eat it to experience the magic inside."

Hearing this, the guest didn't say much, but directly tasted the dish made by Jiang Xia. After all, it was ten loose tickets. It would be a bit too bad if he left without eating.

However, this guest still felt that such a dish was absolutely inferior to the shrimp dish in the Italian restaurant he opened!

However, when he took the first bite, he knew that his thoughts were too naive.

Shrimp is not as simple as it seems on the surface, but has a light thin shell on the outside. Because of the rapid oiling, the thin shell itself has a crisp taste.

And the moment the teeth were about to be bitten, the juice locked inside immediately seeped out, and he knew that this was thickening, one of the most distinctive techniques in Chinese cuisine.

Originally, he thought that thickening the sauce would destroy the taste of the shrimp itself, but he soon discovered that he was wrong.

After the gravy, the more intense umami flavor of the shrimp came out, and when the shrimp was bitten open, there was a faint aroma of wine inside, which made him almost intoxicated by it.

This dish of shrimp, which looks ordinary in appearance, actually blends so many flavors together so skillfully.

Shrimp in the white robe, take off the white robe, and you will see the shrimp, graceful and elegant.

Light but not too bland taste, juicy but not greasy taste, it is like a Huaiyang girl, elegant and fresh, showing the beauty of China everywhere.

Back then, when the president of a certain country visited China, he was completely attracted by this dish, and he couldn't stop with chopsticks. This time, the Italian guests were naturally completely conquered.

In just a few short blinks, Xiao Jing realized that the guest in front of him had completely eaten up the white-robed shrimp that was just served.

Well, so fast, she's seen fast food, but almost never this fast.

"Quick, bring me another plate, no, ten more plates!"

The Italian guest shouted excitedly. At this time, he had completely forgotten that such a small plate of shrimps needed ten loose tickets.

Don't ask, it's worth it!

"Sorry, this guest, our boss said that each guest can only order one, so you can no longer order this dish."

Holding an empty plate, Xiao Jing said apologetically, she didn't know why Teacher Jiang Xia made such a rule, normal people, don't they all hope that their dishes can be sold as much as possible.

"What, what did you say?"

He was still reminiscing about the guest who was in the smell of white robe shrimp just now. After hearing Xiaojing's answer, he stood up directly, his eyes were red, as if something important had been taken away.

This move of his shocked Xiao Jing who was standing in front of the table.

"This dish is indeed only sold for one serving, please don't get excited!"

At this moment, Jiang Xia's voice came over, and in the eyes of the guest, a young man in a simple chef uniform came out from inside.

Being so surprised by Jiang Xia, the Italian guest noticed the current environment and the rude behavior just now, and quickly apologized.

Jiang Xia has been staring at everything here, and he didn't expect that this guest would be so excited just because the number of copies is limited.

Just now, it was obviously because of his own cooking.

Before this, the most exaggerated reaction Jiang Xia had ever seen was that the clothes of the old man in charge were torn. Other than that, everything else would temporarily affect the people who tasted the food. After the tasting, the guests would return to their normal state normal state.

But Jiang Xia's dish today is obviously a little different. Even after the guests have finished eating, this reaction is still in effect!Moreover, it has already affected the minds of the guests.

Is this the will of this world attached to cooking? This is too scary. Fortunately, before that, the system reminded himself a little bit and asked him to make the rule that each guest can only taste one portion.

If there is no restriction, Jiang Xia even suspects that this Italian customer will keep ordering this dish in his small shop until there is a problem with eating it, and then there will be a big problem!

"System, is this will so strong?"

Jiang Xia asked with some fear.

[The host's cuisine belongs to the top cuisine in this world. Even without any culinary heart and domain assistance, it will still be instilled with the world's will bonus. This part of the bonus is not for the chef. It is unacceptable, but for ordinary people, their minds will be completely disturbed. 】

Hearing the system's explanation, Jiang Xia finally understood. Obviously, this Italian guest is not a professional chef, but maybe just an investor or owner of a certain restaurant.

He is not even considered a gourmet, he can only be classified as an ordinary person, so Jiang Xia's cuisine will have a particularly great influence on him.

In that case, wouldn't his idea of ​​bringing out the state banquet dishes be aborted, after all, a large part of the people who come to his restaurant are ordinary people.

[Don't worry about this host. This person's reaction is higher than other ordinary people. The system speculates that he should have some past experience related to this dish. 】

"My guest, where have you heard of this dish before?"

Hearing what the system said, Jiang Xia asked the guest directly.

"Before I owned my own restaurant, I once ate a dish from a cook whose skills were excellent. I also learned about this dish from him."

The Italian guest explained.

"Xiaojing, do you know this dish?"

Jiang Xia turned to look at the female student Yuanyue next to her, who shook her head and said, "I don't know, I've never heard of this dish before Teacher Jiang Xia said it."

It seems that, as I expected, because of the blockade of the dark cuisine world, these top Chinese cuisines are not known to these foreigners at all.

The Italian guest only learned of this by chance.

State banquet dishes, as the top dishes in both worlds, seem to have some special mysterious nature in this world, as long as they are made according to the state banquet recipes, they will be attached to the will of the world.

Make it easy for guests to indulge in it.

With this kind of technology, it is not difficult to guess the reason why the dark culinary world blocked China.