Food starts with Mapo Tofu

Chapter 815 In full swing (seeking a monthly ticket)

After choosing the ingredients, Beibei looked at both sides and said with a smile: "It seems that everyone is more restrained. I see that the two chefs have smiles on their faces, and they don't suffer much compared to everyone."

Although Mu Jie was crying in his heart at the moment, he still forced a smile and said, "Yes, it's a little painful."

"It's a little pain to take the ginger away, isn't it?" Beibei said jokingly.

However, she didn't make too much fuss about it, and quickly changed the subject and said: "The next thing we have is a punishment, that is, the losing team will eat the punishment."

As she spoke, she took out a delicate iron plate with a cover from under the table.

Slowly opened the top cover, revealing a small book inside, everyone looked up, and what was placed in the bowl was a plate of worms that looked like they had been fried.

At this moment, everyone put on pain masks, obviously no one wanted to put this thing in their mouths.

And Beibei, as the host, was just having fun.

"Because we are in Yunnan now, the punishment must naturally have local characteristics. When the time comes, whichever team loses the game will taste these delicious Yunnan specialties. Of course, the food will be eaten raw."

When Chen Nian heard this, the expression on his face became even more painful.

But seeing that the other side did not translate for Abraham and others, he took the initiative to translate for the other party in Italian. After hearing this, the eyes of Abraham, Sapa and the other two chefs suddenly showed firmness. color.

They must beat China in this game.

The fried bugs look a bit like spicy potato chips, but just thinking about raw bugs feels uncomfortable.

But after the shooting here, they will move to the kitchen, and the staff will help bring all the ingredients into the kitchen.

Here their kitchens are together, and there is a long table in the middle.

In other words, both parties can actually see what dishes they want to cook.

Facing the current ingredients, they began to chat.

They have a lot of meat ingredients here, such as pig's trotters, beef ribs, and grass carp can be used as main dishes.

Although there is no ginger and cinnamon to remove the fishy smell, there are naturally more than these methods for Chinese chefs to remove the fishy smell.

For the first course, they planned to make a pork knuckle with pumpkin.

Mu Jie's idea is to use shallots, cooking wine, and red wine, and add some small pumpkins later, so that the color will not only look good, but also the nutrition will be balanced.

To make pumpkin trotters, the first step is to cut the trotters open.

Chen Nian offered to take charge of this work.

"Okay, then Xiao Chen will leave this job to you, and we will prepare for other things."

"no problem."

Afterwards, Chen Nian began to deal with the pig's knuckles, first using a spray gun to burn off the hair on the top, and by the way, the sweat glands on the surface of the pig's skin.

Then you have to scrape off the black substance on it, and then put it in water to clean it.

Then the knife started.

A pig's trotter should be cut into four pieces.

Cut it horizontally first, then vertically, and put it into the basin along the gap between the pig and the bone.

Zhou Ji helped cut the gourd on the side.

There is no need for Yao Guangbin to make desserts yet, so he opened the steamer first.

After pressing it for a while, they found that the light of the steam box was not on at all. After checking it, they found that the thing was not powered at all, so they immediately called the person in charge of the program to start wiring.

But when they were wiring, Mu Jie found that the stove on their side couldn't be turned on at all.

"This crew has started to mess around."

The few people looked at each other and thought in their minds that when they were watching the previous "King of the Kitchen", the program team always liked to fix some moths, either because the pot was not working well, or there were not enough bowls and chopsticks.

As a result, the stove couldn't turn on when I got here.

And the master electrician is still overhauling here. Seeing that it won't work out for a while, they can only deal with other ingredients first.

"What the hell is this going on? Everyone's food is ready, and we haven't lit the fire yet." Mu Jie said to the camera as if joking, but Chen Nian could see that Mu Jie was actually mocking.

But Chen Nian probably also knows why the program team did this. First, it is because it really has the effect of the program. Second, it is because an excellent chef should be able to respond quickly. Of course, he still thinks the first possibility Sex is higher.

Fortunately, they found that the stove next to it was usable, so they quickly transferred the things to the stove next to it.

On the other hand, the Italian team felt like a duck to water when they entered the kitchen. After collecting all the kitchen utensils they needed, they began to cook in full swing.

Not long after, the aging side was finished, and all the trotters were put into the basin.

And because of the previous delay, they have to step up the next dish. Now that they have come to Yunnan, they are going to cook a grilled fish with Yunnan characteristics.

The main ingredients used are the grass carp they grabbed when they were selecting ingredients.

Zhou Ji took the aged pig's trotters to blanch. Even if there is no ginger, pepper, shallots and red wine can also play a role in removing the fishy smell.

After that, Chen Nian got a new task, which was to use pork to refine oil.

The method of refining pork oil has been done before aging, because adding a proper amount of lard to many dishes can greatly enhance the deliciousness of the dishes themselves.

Although their materials are not so complete now, they are enough.

First of all, the skin on the hind legs will be removed for aging, and then all the fat parts will be cut off, and washed in water. During the aging process, special attention should be paid to using drinking water instead of raw meat that flows directly from the water pipe. water.

Immediately after aging, wipe off the water on it with a dry cloth and cut it into squares of about two centimeters.

After cutting it, put it aside for later use. After the old age, I brought some shallots and cut them into finely chopped green onions, and then I took some soybeans and put them aside.

Turn on the wok, pour in the soybeans, stir fry quickly with a shovel, and fry until the soybeans become fragrant before taking them out and putting them on the plate for later use.

The next step is to use the same pot, first pour some water into it, then put the lard in the water, cook it slowly over medium heat, and remove the blood and odor inside.

But this step does not take too long, wait until the water in the pot is boiled and continue to cook for 1 minute before taking it out to control the water.

Chen Nian's actions here quickly attracted Sapa's attention, because he had been looking here from time to time, because he wanted to know how these Chinese chefs would cook without oil. Just now everyone was cutting pig's trotters and cleaning fish, all of this was normal, until Chen Nian cut out the fat and put it in the pot to cook, but he couldn't understand it.

But Chen Nian didn't pay any attention to it, and just carried out the actions in his own hands.

After taking out this piece of fat meat, poured out the water in the pot and scrubbed it for a while, then boiled the fire to evaporate the water inside, then began to add a small amount of red wine directly into the pot, and then put the drained fat Put the meat in it and start to stir-fry constantly over low heat.

Originally, cooking wine should be used in this step, but since they don’t have cooking wine here, they can only use red wine first. The red wine will evaporate during the cooking process, and it can also take away the fishy smell in the pork.

Moreover, the red wine inside will first volatilize the alcohol and then the water under the influence of temperature, and finally cause only lard in the pot.

In this way, it was continuously stir-fried and boiled for a long time, and the oil in the fat was gradually soaked out. At this moment, Sapa finally couldn't bear it and came over.

"Chen, are you making lard?"

Chen Nian looked up at the other party: "Yeah, after all, we don't have oil in our hands, and you took it away, so we have to find some way."

"It's really amazing. You seem to have slowly got some lard in this pot, and I can probably guess why you did this." Sapa pointed to the iron pot that was constantly stirring in front of Chen Nian Said.

"Chinese chefs are very good, and they can come up with such a method."

Chen Nian smiled: "Don't you also cook fish oil in western food? Actually, this is the same as melting a piece of butter when you fry steak. The reason is similar."

"But you guys are really smart. If it were me, I would never have thought of removing the fishy smell by adding red wine into it."

It doesn't hurt to tell them these things, anyway, through this method, I have oil on my side.

In this way, with more and more oil in the pot, the aged put green onions in it to increase the fragrance.

Wait until the remaining oil residue is basically unable to filter out any more oil, and after it has been fried to a golden color, turn off the fire directly after aging, and then take another filter to filter out the boiled oil Pour directly into the bowl with the fried soybeans just now.

This has two purposes, one is to prolong the storage time, but since these oils are going to be used now, this purpose is not necessary, but another reason is that it can make lard more fragrant.

Just now, when the lard was being boiled in the old age, not only Sapa came to have a look, but Zhou Ji and Mu Jie also came to have a look, but after they found that the aging process was no problem at all, they continued to do it Go about your business.

Mu Jie cleaned the fish over there, removed the scales and fish bones, then opened it from the middle and put it into the baking pan, began to sprinkle their existing seasonings on it, and then took some kumquat peels and chopped it in the same way. Crushed and sprinkled on top.

Since there is no ginger, use the peel of kumquat to remove the fishy smell.

However, after the ingredients are sprinkled, in addition to making a simple horse kill chicken, it needs to be marinated for a while before it can be put into the oven.

As for the gold melon trotter, Zhou Ji is completely entrusted with it.

It just so happened that Chen Nian produced lard, so Zhou Ji ran over to get the oil.

"Xiao Chen, get me some lard first, I'll use it there."

Chen Nian nodded: "How many Master Zhou do you need?"

"Have a bowl first."

So Chen Nian scooped out a bowl of lard with a spoon: "Master Zhou, be careful, this oil is just boiled."

"Okay, I'll put a towel on it."

Then Chen Nian started his own busy mode, helping a group here and a group there.

At the same time, I took the time to prepare the ingredients for my own soup.

What Zhou Ji is going to do is pumpkin pork knuckles, but they choose to stew them first, but before stewing, they have to put the pork knuckles into the oil and fry for a while. After the frying is almost done, add water and then add seasonings. seasoning.

Fortunately, they have light soy sauce here, which is very convenient for coloring and seasoning.

At the same time, Zhou Ji also added a little kumquat and red wine to it to bring out a complex flavor.

Although this seasoning has a certain jumpiness, it is also in line with the tastes of the people in Yunnan.

But while doing these, when Chen Nian had nothing to do, he asked again: "Master Mu, I remember you brought some souvenirs here? They are going to be used as a display, or should I put them first?"

Mu Jie thought for a while: "That's fine."

So Chen Nian took out the dough figurines with Yunnan characteristics prepared by Mu Jie and put them on the plate, and then took some phoenix bamboos and cut them into beautiful shapes with scissors as decorations.

In addition to these two, Mu Jie also prepared some small lanterns, which look like ice cubes on the outside, but when the switch is turned on, colored lights will light up inside.

Among other things, Chen Nian just looked at these gadgets brought by Mu Jie and felt that Master Mu was really smart.

Among other things, just for the sake of these gadgets, how much more points should customers give?
And Chen Nian also started to make soup.

Before choosing the ingredients, Mu Jie asked Chen Nian what ingredients he wanted to use to make the soup, Chen Nian looked at it, and finally asked for Pucai.

Because this can be used to make a cattail soup with milk.

Pucai in milk soup is a traditional Shandong dish originated from Jinan Province, Shandong, and it is mostly used in high-end banquets. Although the taste is light, it tastes extremely delicious.

In addition, they happened to have some Shuifa mushrooms, Shuifa magnolia slices and cooked ham, and they got milk in the second half of the game.

But then the Italian team didn't come to snatch it, which made Chen Nian wonder what they were thinking. It stands to reason that mangoes, kumquats, and milk are the best products for making desserts, but the Italian team didn't take any of them.

It is estimated that they intend to put more effort into the main course, and they probably feel that the Chinese side is not as good as them in making desserts, so they directly used Tian Ji's horse racing model.

Therefore, the old age just happened to be used directly.

First peel off the old skin of the cattail cabbage, then cut it into sections about three centimeters long, then cut the mushrooms and magnolia slices into small pieces, then boil the water, put it in a pot and scald it until it is raw, then remove it and drain it of moisture.

After aging, the ham is also cut into thin slices, and the green onions are cut into small pieces.

After all the ingredients are ready, Chen Nian starts to heat up the pan, and then pours oil.

Saute shallots, then add milk soup, cattail vegetables, mushroom magnolia slices, salt and a little red wine, and slowly roll over low heat.

During the stirring, Chen Nian saw that the other party had already started arranging the dishes.

It’s just that what they do is quite simple. First, put two slices of mint in the middle of the plate, then cut the duck breast and place it on top, then spread the baked cheese on top, and finally add a layer of chocolate chips. This is considered done.

Looking at Chen Nian, I was taken aback for a while, thinking that there should be many powerful methods in western food, why are they so sloppy?

Is this cooking?
Isn't this simply processing the ingredients and putting them together?
(End of this chapter)