Chef of the future

I do not know how it is.

When Peng Chu said that Zou Mu was the co-pilot, everyone expressed disbelief.

Several apprentices of Chef Peng also secretly shook their heads behind his back.

Even Miss Jin, who is cautious now, secretly showed a look of disbelief.

Normally speaking, Peng Yibei should now have an absolute advantage.

As long as he wants to hold the delicious food, coerce and lure, and want to control the steering wheel, Zou Mu must be the one to compromise.

But when Peng Chu vowed to speak.

Everyone still...doesn't believe most of them.

Incredibly spicy!

Is this a question of momentum?Or trust in Zou Mu?

Well, this answer has no solution.

After all, it is impossible for them to climb the window in the middle of the night and watch the couple drive.

Ask Zou Mu, he must have followed what Peng Chu said.

So... the mystery of the ages?

Wait, everyone instinctively expresses disbelief, isn't this an eternal mystery?

Brother Huanxing, who was in charge of summarizing the barrage, saw Peng Chu's inquiring look.

Look at the current dense discussion.

Think about your salary.

He resolutely slapped a reminder slogan [Everyone is talking nonsense, continue to the next session] to Peng Chu.

Peng Yibei: Always feel something is wrong?

Well, he didn't want to continue the topic of who gets on and who gets off.

He glanced around at the apprentices who were working hard, and then looked at the second version of the rice that was not ready yet.

Peng Yibei directly changed the topic to the soup that was going to be cooked today.

Stewed Bone Soup with Sun Mushroom, Melon and Pear

The name is so long that it seems unclear.

But the food is very refreshing.

"Let me introduce the sun first, this is the bamboo sun." Peng Yibei took out a crumpled one...

【what is this? 】

The question marks from the masses are too obvious.

It's fine if they don't know the chef's dishes, but now they don't even know the ingredients the chef eats?

It is true that many of the ingredients used by the chef were not known to be edible until Chef Peng introduced them.

But it is known that such creatures exist.

this!I really don't know!

To introduce this, there is no need for a chef to do it.

The assistant brother immediately typed the photo of the bamboo fungus in nature, the processed photo, the scientific name, and the encyclopedia introduction on the screen.

Not to mention, this kind of plant, which I have never seen before, was very beautiful "before I was alive".

White and slender.A small lace umbrella is propped up on the shoulder.Like a little fairy in a snow skirt, more like a pretty and lovely little princess who likes tutu skirts.

Too cute to eat.I really want to take it home and raise it.

The last time Peng Chu showed the ingredients, it was the rice field eel that surprised everyone.

This is so cute!

But look at the appearance of the bamboo fungus after being processed.

Everyone instantly lost the idea of ​​planting.

Dark yellow, withered, flat and collapsed, there is the cuteness of the little princess in the forest just now.

Skip a lot of complicated, not very understandable science introductions.

I basically understand that it is a kind of fungus that grows in bamboo forests, and it is quite nutritious.

That's... something like a mushroom, right?

Take a screenshot and zoom in.

I also found that this "mushroom" called bamboo fungus looks very different from ordinary mushrooms.

There is no solid feeling, but it feels empty.

Can it be delicious?

"Add cold water and salt to the bamboo fungus and soak it."

"Change the knife to the wax gourd, remove the seeds and skin, and cut it bigger this time."

"This king oyster mushroom, cut into hob pieces."

Audience: What is a hob block.

After watching the demonstration... oh, roll and cut.

But why roll and cut?

Peng Yibei: Yes, why?

I remember when I first learned how to cook.

Just a question: What material should be cut into hob blocks.

Didn't ask why at all?

Peng Yibei kept smiling and continued cutting, while at the same time frantically AT Zhinao.

Zhinao who hasn't been online for a long time: I'm not your secretary!

Peng Yibei: Dude, we are so familiar, now we have to entangle for the rest of our lives, please ask for information!

"The hob is a common knife method, which is often used for cylindrical raw materials in tubers. The irregular heating surface cut out is uniform and beautiful, and it is the simplest knife method to cut out irregular blocks. Many times, if Cutting into regular pieces is a waste of time and ingredients.”

Stupid viewers: Is it...simple?

They don't think this method of cutting with the right hand and rolling the ingredients with the left hand is easy.

Every cut is different, so it's easy to break.

"You can cut it into other shapes, as long as it is a piece. Then here, straw mushrooms, everything else."

very good the name of this dish

There are already three ingredients for "Sun Mushroom, Melon and Pear Stewed Bone Soup".

"Boil a pot of boiling water, add cooking wine, boil the bones in the pot, and let the water fly for 2 minutes."

Take out the bone, and wash the surface of the bone with clean water.

"This step cannot be skipped, otherwise your pot of soup will be full of impurities."

"The last ingredient is pears. Just remove the seeds and cut into pieces." As long as the pear skin is washed, it is also a good ingredient to moisten the throat and lungs.

It may be a little difficult to eat raw.

But if you are making soup, you don’t need to peel the skin at all.

"Come to a pot, add a little base oil, fry the two kinds of mushrooms, and spray cooking wine."

Two colors of white and tender mushrooms, after a few stir-fry in the pan, the color will change.

A little darker, a little brighter.

Just a little bit like this reminds everyone...you can eat it!I can eat it!I am very delicious!

The audience has eaten these two kinds of mushrooms.

It has appeared many times in the zero-based cooking chapter.

Especially the Pleurotus eryngii, when fried with some oil, it has the texture of abalone meat, which is extra delicious and chewy.

When paired with other stem vegetables, it is a perfect combination of crispness and freshness.

All-match!

"Look, it's all right, then add more water, add bone, and add a little green onion and ginger. Remove the smell of meat and add two or three red dates."

Go straight down the whole root of the onion, and go down a small piece of ginger, so you don’t need to chop it finely.

"It will take 90 minutes to 120 minutes to cover it without pressure." Peng Yibei felt that after traveling to a different world, his favorite thing, apart from the black technology sterilization equipment, is the pot that can adjust the pressure at any time.

Peng Yibei controlled the time to half an hour.

Use this half an hour, and then point out the dishes and meals of several apprentices.

Praise for qualified ones, another reward for unqualified ones.

"It's almost time now, let's take a look..."

The soup is clear and translucent, with a slight white.

The aroma of the barrel bone hits the face.

moment!

The fans were moved.

They are just heartbroken, and someone over there has acted.

The five apprentices stood next to Peng Yibei with their cooked rice in unison.

Did not speak, the meaning is obvious.

Didn't you say that this soup is the best with vegetable rice?

We brought all the dishes and rice!

"Winter melon and pears haven't been added yet." Your master refuses to steal half-finished products.

"But, this is considered a dish, right?"

Ke Binbai took the lead... to make a tactful proposal.

The other juniors and juniors nodded in unison.

They still have that vision.

Tube bone + mushroom = mushroom tube bone soup.

There is almost a little salt if there are meat and vegetables.

This is a qualified dish!

"Put in a large piece of wax gourd, put in pears, then add the bamboo fungus with the roots removed, and let it simmer for 30 minutes." This 30 minutes is naturally the time for the non-pressurized version.

Looking at the eager disciples next to him, Peng Yibei speeded up helplessly, and he cooked in 5 minutes.

"Just add a little base salt at the end. There are two things to pay attention to. Try not to open the lid of the pot of bone soup. It tastes better if it is stewed for a longer time. Winter melon and pears should not be added together at the earliest time, but should be added at the end. "

One big bowl for everyone.

There are snow-white and transparent wax gourds, light yellow pears, light brown and white mushrooms, and translucent bamboo fungus floating in the bowl.

What huge barrel bone?

That doesn't matter.

The taste of the bone has been integrated into the slightly white soup.

"Fragrant and sweet, it's delicious!" Jin Cancan couldn't help being the first to praise the pear's sweetness.

Girls just prefer this sweet taste.

"The soup tastes so rich, the taste of the bone is completely penetrated into the soup, and there is also the deliciousness of the mushrooms."

"Pleurotus eryngii, straw mushroom, and bamboo fungus." The flavors of the three kinds of mushrooms blend together, complex and delicious.

"There is a very nourishing feeling."

"Combination of richness and fragrance."

"Just cut and cook."

"It doesn't matter if there is a slight mistake in the matching."

Don't cut it too small, it's not a big problem.

After all, these are easy-to-cook ingredients.

"You should have a bite of vegetable rice, it's delicious!"

The saltiness and dryness of the vegetable rice just needed a sip of soup to reconcile it.

This soup with a particularly long name happens to be clear, rich and slightly sweet.

Just the right amount of goodness to complement vegetable rice.

No wonder the master wants to teach two dishes together!

"This is the food culture that the master said. It is not only the matching of ingredients, but also the matching of dishes."

The five apprentices unite to blow rainbow farts.

They are not just bragging, they are sincerely praising and singing conquest.

And using the food culture ideas that Peng Yibei instilled in them, he began to raise his own realm.

Ordinary scumbags only need to learn it.

They are different!

They are direct disciples.

They are the direct disciples whom the master spent a lot of time training and educating.

What they want to pass on is the master's craft, master's creativity, master's culture, and master's thought.

They want to fight in the distant future.

You can also see an unfamiliar ingredient and immediately come up with a new dish.

They also have to face a diner, and they can immediately match a table of dishes that suit the season, the taste of the other party, and the body of the other party.

There are also combinations of dishes.

Complementary between dishes.

The artistic conception that dishes can bring!

This is what they have to learn!

Several apprentices clattered about these ideas.

All the viewers watching the live broadcast forgot to type.

[I was wrong, I thought I would be able to float if I knew two dishes, but I didn't expect...]

[I didn't expect being a chef to be so difficult! 】

[I didn't even succeed in one or two. 】

[We have too low demands on ourselves. 】

[Chef Peng's apprentice is really not easy at all. 】

[Peng Chu is usually on the zero-based side, and the teaching is very simple and straightforward... Is this the difference between direct disciples and ordinary outer disciples? 】

[Can you count as an outsider?That's great, I didn't even see the door. 】

[In other words, Zou Mu wanted to build a theory system for Peng Chu, but there were still people who opposed it.That's it!They can't sum it up! 】

[Oh, I heard that too, why object?Now who is better than Chef Peng? 】

[I don't know the details... Anyway, there is nothing Zou Mu wants to do that he can't do. 】

[Yeah, he even chased Peng Chu. 】

The last sentence completely shattered the admiration that everyone had just raised.

After secretly poking with jealousy.

Everyone's topic turns back to Peng Chu's awesomeness, Peng Chu is amazing, Peng Chu quickly draws a lottery, we want to drink soup and eat vegetables.

Wait, let's cook a few more pots of soup before the lottery draw.

This pot was divided among your five disciples!

qaq

Peng Yibei responded with a smile to the barrage that was already crying.

And greeted his students to hurry up and make soup.

"I didn't expect that the bone can be stewed in soup. The master has been making ribs soup." The bone has always been a semi-waste material.

"As expected of a master."

As soon as he turned around, he heard the sound of "sucking" behind him.

The sound was too obvious, too strange.

The five direct disciples turned their heads in unison.

The camera also suddenly pulled over.

I saw Peng Yibei pick up the straw, insert it between the two unattended bones, and suck the bone marrow.

Everyone just looked at Peng Yibei with question marks.

Peng Yibei:?

What's wrong?There are only two tube bones, it's not easy to separate them, so I sucked the bone marrow myself.

If it weren't for the unsightly gnawing on the bone, I would start gnawing on the bone now.

Good meat is all around the bone!

"Master, this is..."

"Didn't I say that? The bone is not only good for stewing soup, the bone marrow and the meat next to the bone are very delicious."

Five people: No, you didn't say that!

"Master, if you have anything else to say, just say it in one breath." Shao Ya teased.

"For example? What do you want to know?"

"Those like barrel bones are usually thrown away, but they are actually delicious."

"..." Peng Yibei was thinking.

The students breathed a sigh of relief: no?Sure enough, the barrel bone is relatively rare.

"Did I tell you that many internal organs are edible?"

Students: No!Offal?what offal?Which offal?

"Then stir-fried kidneys, fried liver tip, fried duck heart with scallions, couple's lung slices, sauced chicken gizzards, pickled pepper chicken offal, sheep haggis soup, beef offal soup, Jiuzhuan large intestine, powder sausage pig liver soup, stir-fried pork liver, fragrant Braised chicken heart, etc... I didn't say that?"

Everyone:!you have not!

The author has something to say:

Ask everyone, did I mention chicken feet in this article?Chicken feet with pickled peppers, tiger skin chicken feet, etc.?