The story of a cook

Chapter 356 Cooking Competition ([-])

The second group of chefs is Wang Chunlai, the head chef of the old shop, Xiao Cao, the Sichuan cuisine master of the new shop, the nephew of the second proprietress, and Master Tong brought by the fourth.

In the new restaurant, Wang Chunlai's cooking skills are relatively good. Xiao Cao's Sichuan cuisine is better than his elder brother Cao's.The skill of the chef of the old shop is second to none in the old shop. If the chef Tong introduced by the fourth child is not good at the skill, he will not come to participate in the competition.Therefore, the strength of the chefs in the second group is relatively strong, and it depends on who is the best in the end.

Wang Chunlai's two dishes are "hand-grabbed pork inch bone" and "eggplant with teppanyaki sauce".

"Hands grabbing pork inch bones" is a dish that Wang Chunlai discovered when he was on a tour to the north. After buying it, he began to study how to make it.He has used three methods to make this dish, some are roasted, some are stewed, and some are original, but none of them are ideal.Later, the master reminded him to try the frying method, which reminded him, so he marinated the pork inch bone, and then started frying, not to mention, the effect of frying was very good and delicious.After that, he took the taste of cumin and added fermented bean curd juice when marinating. After frying, he fried the pot with rice ingredients and cooked it with his own umami juice. The effect was very good. During the trial production, he got Master's praise.

I also tried this dish he made, and it was very good and very technical to be honest.

His second dish "teppanyaki sauce eggplant" is a new dish in Linjiangxuan, and it is an old dish in Taoist restaurants outside.His dish is very good, but it is not innovative. It is estimated that the chef of Chaozhou City, A Sheng, will directly give a low score after tasting it, because this dish is a popular dish in Chaozhou City, and the sauce we prepared is not Cantonese. It's good, but it can't taste the taste of Cantonese cuisine.

It is estimated that he can get a high score for "grabbing a pig's inch bone".

Xiao Cao is a chef of Sichuan cuisine. He is a native of Sichuan. He cooks Sichuan cuisine very well at Linjiangxuan. In addition, he is easy to learn, not rigid like his elder brother Cao, and loves to make friends.The more friends you make, the more people you know, the more knowledge you will have.The two dishes he made this time are "Small Fried Crescent Bone" and "Chicken Offal with Wine for Appetizer".

For "Small Stir-fried Crescent Bone", he borrowed the method of Awa Shanzhai Crescent Bone, but in the choice of auxiliary materials, he chose fresh chili peppers from Northeast China, and did not choose millet pepper and beauty pepper used in Hunan cuisine.It has to be said that he is very smart, and the crescent bone fried in this way is more suitable for people in the Northeast.I really appreciate this dish, and I feel that it tastes better when he doesn't use chopped green onion but green garlic when frying.

This dish is also very good in the choice of tableware. Xiao Cao did not choose a flat plate, but a small casserole. When serving, preheat the casserole in advance, and then put the fried crescent bone into the preheated casserole Here, when the food is served, the casserole makes a "sizzling" sound, the aroma is stimulated, and it is also very atmospheric.

The dish "Chicken offal with wine for appetizers" is made in a dry pot.In addition to chicken hearts and gizzards, Xiao Cao also chose chicken belly and chicken crispy bones when choosing ingredients, which made the ingredients appear very rich.The processing of raw materials is also very strict. The chicken bones are marinated directly, and the chicken gizzards and chicken belly are marinated in white brine, which has a very rich base flavor.When making it, he did not completely follow the practice of dry pot, but combined with the technique of stir-frying in the Northeast, so that the chicken offal is not so green and spicy, and it retains the characteristics of salty and fresh taste, which is more suitable for people in the Northeast.

On the whole, Xiao Cao's two dishes are very good, and they are both innovative dishes, so they should have achieved good results.

The entries of the head chef of the old shop are "Tofu Fish Ball" and "Roasted Pork Potatoes".

The highlight of the "tofu fish balls" is that he chopped celery leaves into puree and added them to the fish balls. At the same time, the fish balls were made very beautifully, reaching the level of "fish balls". This is a skill.It is easy to make meatballs with fish meat, but it is more difficult to make fish balls with fish meat.Although fish balls are balls that are a little bigger than fish balls in appearance, they are also round, but they are different when they are made.

To make fish balls, first scrape the fish meat with a knife into a puree. The so-called scraping is to fix the whole fish meat on the cutting board, then hold the knife with both hands, place the blade horizontally on the fish meat, and scrape from top to bottom.When scraping, you must master the strength. If the strength is too strong, the meat will not be scraped off, and if the strength is too weak, the fish will not be scraped off after massaging.Some chefs do not master the scraping technique, so they cut the fish meat from the fish body into small pieces and put them in the stuffing machine to grind. Not fish balls.

After the fish meat is scraped into a puree, add fat meat paste according to the proportion, and then make the fish paste with strength. At this time, the fish paste is elastic, and the fish gelatin is fully mixed with the fat meat paste. It is squeezed out when making it. The surface of the balls is very smooth, don't worry about it after putting it into the pot, it will spin and float up in a while, and it will grow up slowly, the color is white as jade, and it is full like a big pearl.It is delicate and tender in the mouth, full of fishy taste, like soup and rotten, with a long aftertaste.

The fish balls made by the head chef of the old shop have a taste of fish balls. It seems that he has put in a lot of effort. At the same time, he added celery puree made of celery leaves to the fish balls, so that there is a smell of celery in the fish balls. The clear fragrance, taste and taste are very good, it has to be said that it is a great innovation.

The "roasted small potatoes" he made are also very good. Instead of digging out small potatoes with a ball digger, the small potatoes are made into mashed potatoes, and glutinous rice flour is added to the mashed potatoes to form a dough, and then kneaded The small potatoes taste like glutinous rice flour.The braised pork is also very authentic, and the color is red and attractive.

This is a very ordinary home-cooked dish. I predict that it will be very popular. If it is launched, many customers will order it, and it will become a popular dish within a week.

The two dishes cooked by the nephew of the second proprietress are "Five Grain Harvest" and "Sauce-fried Tenderloin". "Wu Gu Feng Deng" is fried corn kernels, and the outside is steamed black glutinous rice cakes.This is a combination dish without much innovation and technical content, and he may be nervous when frying the corn kernels, and there is a deviation in the use of sugar, and the fried corn kernels appear watery before they are served. .

"Sauce fried tenderloin flower" was instructed by his master to make.First cut the whole tenderloin in half, change it into a toulong flower knife, and then change it into small dices to form a tenderloin flower.Soak the modified tenderloin flowers first to remove blood, then dry the water with your hands, and apply sizing oil. The tenderloin flowers that slide out are plump, white and tender.Then it is cooked with the sauce-boiling technique, and the cooked tenderloin flower sauce is rich in aroma, golden in color and attractive to the appetite.

He did a good job with the dish "Stir-fried Tenderloin with Sauce and Flowers". It can be seen that the basic skills of cooking are very solid.

Master Tong's works brought by the fourth child are "crispy fried prawn balls" and "milky pumpkin".

I heard from Lao Si that the dish "crispy fried prawn balls" was served in their store before, and it was selling very well.I've always wanted to see it but I haven't found the time. Master Tong is cooking this dish today, so you can take a good look.

The fried paste for shrimp balls is brought by Master Tong from their shop.He told me that the crispy fried paste he prepared needs to be prepared two days in advance, otherwise the effect will not be achieved.And the starch and cornstarch used to prepare the fried batter must be the brand he chooses, and he has used other brands, but the effect is not achieved, and sometimes it can't be fried.At the same time, the baking powder used is also strictly regulated and must be Double Happiness brand.

I smelled the crispy fried paste he brought, and it smelled sour with a slightly starchy rise.

"Brother Tan, I've written the recipe for making this crispy batter and brought it with me. It's in my coat pocket. I'll give it to you when I go upstairs later." Master Tong said proactively.

I said, "That's so embarrassing, it's something you've worked so hard to research."

"It's nothing, we are all in this business. If I don't give it to you, Chef Liang (the fourth) will give it to you."

The young man is very smart, he knows that if I want this prescription, the fourth child will give it to me, and he generously promises to me in advance, so that I will have a good impression of him.

The "crispy fried prawn balls" made by Master Tong were very successful. Twelve ordinary prawns were fried in his fried batter and turned into twelve egg-sized shrimp balls, which were very round and each The shrimps are all in the middle of the shrimp balls, and the shrimps inside can be clearly seen from the outside, which has to be said to be a skill.

"Crispy prawn balls" have four characteristics: crisp, crisp, tender and fragrant.The skin is crispy, the shrimp is soft and tender, and the aftertaste is long and fragrant.To achieve this level, the key is to adjust the fried batter. In addition to the fried batter, it is also very important to control the oil temperature during frying.If the oil temperature is low, it cannot be fried, and if the oil temperature is high, it will be killed, and the prawns cannot be formed into round and round prawn balls.

When Master Tong finished frying twelve prawn balls and put them on the plate, all the chefs in the kitchen applauded. This is a very technical dish.

Twelve round prawn balls are like twelve bulging eggs that have been peeled, they are attractive to look at, let alone eat.

The second dish cooked by Master Tong is "Milk Fragrant Pumpkin".

Many restaurants sell "baked pumpkin with egg yolk". This is the first time I have heard of "pumpkin with milk flavor", and I watched it carefully when Master Tong was making it.

Master Tong has prepared well, and the pumpkin strips are all cut and brought in the store.

"You're well prepared." I said.

He smiled and said: "I was afraid of being in a hurry, so I changed it in advance in the store and brought it."

He first blanched the pumpkin strips, then rinsed them with cold water, dipped them in the water, and sprinkled them with dry starch.Then put a large amount of oil in the pan, and fry the pumpkin strips covered with dry starch one by one with crispy batter.When the pumpkin strips are put into the oil pan, the crispy batter swells and slowly floats up when heated. Each one is chubby like a small fried dough stick, but the fried dough sticks are golden, and the pumpkin sticks are white and tender after being covered with crispy batter.

After the pumpkin strips are fried, take them out and control the oil, leave the base oil in the pot and pour in condensed milk, sugar, and egg milk, quickly melt the sugar, fully blend with the condensed milk and egg milk, and form a milky milk-like sauce that is as smooth as milk. Pour the pumpkin strips into the pan, stir-fry quickly, evenly hang the milky sauce on the pumpkin strips, pour a little oil on it, and put it on a plate.

The milk-flavored pumpkin on the plate is crystal clear, with the slight yellowish color of the pumpkin in the whiteness, full of milk flavor, and you want to eat it just looking at it.

This is a truly innovative dish.

Applause for Master Tong's cooking skills!
All the chefs' dishes were prepared and served up. Tell Wang Chunlai to lead the kitchen brothers to clean up the kitchen, turn off the gas, water and electricity, and then go upstairs to check the rating after everything is done.

After the explanation, Master Tong and I took the elevator up to the seventh floor.

(End of this chapter)