Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 791 Shen Jiayue: The rich rely on technology!Dishes that reach the realm of art: Longjing Shrimp! 【Subscribe】

"First, roll out the dough into a pancake..."

Shen Jiayue explained the steps of making moss biscuits confidently, but just as soon as she started, she discovered the problem...she couldn't use a rolling pin.

Although holding a rolling pin, I pressed the dough into a thick sheet according to the way I made meat swallow last time, but the rolling step was powerless.

Especially the long rolling pin, it is very difficult to operate, and even the hands feel uncontrollable.

"Oh, this rolling pin is too difficult to use."

She put down the rolling pin, and took out the roller rolling pin with the scientific name of walking hammer, which was used to make the meat swallow last time, and planned to make it in the same way as the meat swallow.

But the operation is still stuttering, not as easy and freehand as rolling the meat swallow.

It's not that Shen Jiayue's skills have degraded, it's mainly because the mashed meat is smooth with sweet potato starch, and the mashed meat has very good ductility.

The dough that has been fermented is much harder than pureed meat. It may be fine if the pastry chef rolls it out, but it is somewhat difficult for the kitchen rookie to operate it.

"No, that's okay too?"

Someone Shen knew that there would be many twists and turns in today's shooting, but he didn't expect that the first step would be a setback.

But she who is good at using brains will not willingly admit defeat.

"I can bypass the steps of kneading the dough, and I can definitely go through the steps of rolling the dough."

She stared at the dough mixer for a while, and suddenly thought of a classic saying in American comics: The poor rely on mutation, and the rich rely on technology!

Since the kneading machine can be used instead of the kneading machine, the kneading machine can also be used to do the job.

She opened the cabinet next to her and found the cartoon version of the noodle machine she ordered last time because she thought it was cute. She took out the noodle cutter of the noodle machine, rolled the thick noodles into long strips, stuffed them into the machine and pressed them slowly.

The thick sheet is pressed into a slightly thinner long sheet that looks like a scarf.

"Let me just say, the boat sinks naturally when it reaches the bridge, this trick really works!"

She pressed it several times, and sprinkled some dry starch on purpose to prevent sticking.

When it was about two millimeters, the dough was already several meters long.

Shen Jiayue spread these dough pieces on the chopping board, put them together piece by piece, then picked up the hammer and pretended to roll it a few times, couldn't help boasting:
"Wow, it looks like it was rolled by a pastry master. It's flat and smooth."

After making a sound, she put some maltose in a bowl, added twice as much warm water, and stirred repeatedly in the bowl with chopsticks to melt the sugar.

Then use a brush dipped in maltose water and brush it on the dough.

"The purpose of brushing with maltose water is to stick the sesame seeds and scallops. In addition, maltose can also make the baked biscuits more beautiful."

She sprinkled some white sesame seeds on the noodles, and sprinkled a layer of freshly made moss.

Sahao picked up the hammer and rolled it lightly to make the sesame and moss stick more firmly.

After finishing these, use a kitchen knife to cut the dough into biscuit-sized dough pieces, then place them on a baking tray lined with baking paper, and put them in the oven to bake after a little bit of steaming.

The moment the baking tray was put into the oven, the girl couldn't help cheering:
"Wow Kaka, I'm such a super genius!"

While Shen Jiayue was cheering, Lin Xu from Diaoyutai was peeling shrimp.

The fresh river prawns are rapidly frozen, and the shrimp meat shrinks slightly and separates from the shrimp shells, while the shrimp shells are frozen, and the outer layer is slightly brittle.

So it's super easy to peel off.

And because the shrimp meat shrinks slightly, it is relatively complete when peeled off, unlike live shrimp, which will be broken if you are not careful when squeezing the shrimp.

"How about brother? Is this trick okay?"

As Wu Shouye spoke, he quickly peeled off the shells of the big river prawns.

After peeling off everything, put it in clean water and start washing.

This step is very important, because the high-end Longjing shrimp should be as white as jade without any variegated colors, and there is usually a very thin layer of light blue mucous membrane between the shrimp shell and the shrimp.

This mucous membrane turns red when heated, which is why cooked shrimp turn red.

When cleaning the shrimp, this layer of mucous membrane should be washed off, so that the shrimp meat will not turn red and still maintain a white color.

Wu Shouye said:
"Frozen shrimp, this layer of film is easier to clean, because freezing will separate the shrimp shell and mucous membrane from the shrimp... But although it is easy to clean, it should not be careless, after all, shrimp is a very delicate ingredient, scrub it The technique must be gentle, otherwise the shrimp will be rubbed into shrimp paste."

He washed the shrimp three or four times, and almost all the blue mucous membrane on the surface of the shrimp was washed off.

Lin Xu asked curiously:
"Chef Wu, can dead shrimp not make this dish?"

Wu Shouye nodded:
"It's best to use live shrimp, but if conditions are limited, freshly dead shrimp are also acceptable, but you should wash the shrimp with running water for more than half an hour under the faucet to get rid of the peculiar smell of the shrimp."

"Won't that wash away the umami taste of the shrimp?"

"If it's tasteless, just add more flavor to enhance the freshness, but if it has a peculiar smell, the shrimps made will be almost tasteless."

Some people have average family conditions and can only afford chilled river prawns of slightly inferior quality. You can’t say that they are not qualified to eat Longjing prawns, right?
All major Chinese cuisines have ways to turn decay into magic. Even Longjing shrimp, which has high requirements for ingredients, can still be made with conventional ingredients if you want to eat it.

Wu Shouye explained the principle to Lin Xu:
"Remove the peculiar smell, then re-marinate the shrimp with seasonings such as monosodium glutamate and chicken soup to enhance the taste. The Longjing shrimp produced in this way is still delicious. In a word, it is the same sentence, taste makes it come out, and tasteless makes it taste , this is the core logic of Chinese cooking.”

Lin Xu nodded silently and wrote down this sentence.

Wash the shrimps and take them out to control the water. By the way, spread four or five layers of kitchen paper on the chopping board, then spread the water-controlled shrimps on the paper, and then roll them up to completely absorb the moisture on the surface of the shrimps.

Obviously, this is in preparation for marinating.

After absorbing the water, shake the shrimp off the paper and put it in a small basin.

Wu Shouye put a teaspoon of salt and half a teaspoon of monosodium glutamate into it, and stirred in the same direction with his hands. When the surface of the shrimp became sticky, it meant that the salt and monosodium glutamate had penetrated into the shrimp.

At this time, beat an egg white into the shrimp and continue to beat in the same direction.

When the egg white becomes less, as if absorbed by the shrimp, then put a handful of potato starch with whitening effect, which is what southern chefs call cornstarch.

Continue to beat until the surface of the shrimp is covered with a layer of egg white paste, pour some cooking oil into the shrimp, and stir it, so that the shrimp will quickly spread out when the oil is fried.

After finishing these, seal the plastic wrap on the basin, put it in the refrigerator freezer, and use the low-temperature adsorption of the ingredients to make the shrimp taste better.

As of here, the processing of the shrimps has come to an end, and it's time for Longjing next.

Old Wu said:

"The Longjing Shrimp dish actually does not have high requirements for the shrimp. On the contrary, the tea should not be too bad, because this dish does not use sugar, onion and ginger broth and other messy ingredients and condiments. The umami taste is enhanced by tea, so the tea used must have the effect of returning to sweetness.”

Ordinary tea leaves are at best some tree leaves, with a lot of bitterness and poor aftertaste. Cooking them together with shrimps will not have the aroma of tea, but will also add a bitter taste.

This kind of tea not only does not improve the dishes, but also tends to spoil the shrimp.

If you want to have tea fragrance and sweet aftertaste, you must use a good West Lake Longjing tea. This kind of tea has less bitterness, strong fragrance and obvious aftertaste. It is very suitable for pairing with shrimps.

Lin Xu asked curiously:
"Chef Wu, is there a particular amount of tea in this dish?"

"Yes, before cooking, put a pinch of tea leaves into a teacup, add 1ml of [-]-degree hot water, soak for [-] minute, wait for the tea leaves to unfold, pour out two-thirds of the water in the cup left and right, the remaining tea and tea juice can be used for cooking."

Wow!

Is it so particular?

Lin Xu thought it would be enough to get some tea water, but he didn't expect that there were all requirements for the temperature, water volume and time of brewing.

The best thing is to pour out more than half of the water after brewing for 1 minute, and use the remaining tea roots for cooking.

This is in reference to the origin of the dish... It is said that the person who invented this dish used the leftover tea as a prepared bowl of gorgon juice, but he did not expect it to have such an effect.

Longjing Shrimp connects the tea ceremony and food. People who like food or drink tea are all fond of this dish.

The two chefs are ecstatic and belong to it!

Wu Shouye boiled the water, brought a glass, and squeezed a pinch of tea into it.

When the water was about to boil, he poured half a cup into the teacup. Soon, the scent of tea wafted out of the glass. Lin Xu asked curiously:
"After making tea, add water and cover it quickly. Doesn't this glass need to be covered?"

"No, too strong tea aroma will take away the freshness of the shrimp, so part of it needs to be diffused, and the color of the tea leaves will turn yellow as soon as it is stewed. With the opening like this, the tea leaves will always be green, and the cooked dishes will look better. "

Learn another trick!
Lin Xu felt that it was all right, so he would come to Diaoyutai to run more and communicate with these chefs, because even if they chatted nonsense, they might learn cooking-related tricks.

One minute later, Lao Wu brought another teacup and poured out more than half of the tea:

"Brother Lin, you are a guest today, let me drink this tea, the rest is just for cooking."

Lin Xu was not polite either, he took a teacup and drank it slowly.

The tea brewed from this top-quality tea is really extraordinary. No matter the tea aroma in the mouth or the sweet aftertaste after drinking, it is refreshing and makes every pore of the body feel comfortable.

After a while, when the remaining tea juice turned green, Wu Shouye took out the shrimps from the refrigerator and started to cook them.

He set up the frying pan, first slid the pan, and then added half a pan of lard to the pan.

"Shrimp dishes, whether white robe shrimp or Longjing shrimp, must be cooked with lard, so that the shrimp will not be colored, and it can also give the shrimp a plump taste and aroma, which is stronger than vegetable oil."

Although the current public opinion environment is not friendly to lard, Wu Shouye still wants to emphasize this point.

After all, laymen can slander lard and monosodium glutamate, but as an industry insider, they still need to maintain it.

In fact, the chefs of Diaoyutai are now keen on live broadcasting, exploring restaurants, and shooting food videos, in order to change the public's perception of traditional cooking.

Lin Xu and Xie Baomin also talked about this on the show before, and Lao Xie also teased that MSG's harm to the body is related to education, and the lower the education, the greater the harm.

The oil temperature is [-]% hot, pour the shrimps into the pot, and then use the back of the spoon to rotate in the pot to make the lard rotate, and at the same time use the back of the spoon to squeeze the shrimps that are stuck together.

Ten seconds later, the surface of the shrimps became smooth, which was a sign that the egg white batter was cooked. Wu Shouye held a large colander in his left hand and a small colander in his right, and scooped the shrimps in the pot into the large colander.

If you see any stickiness, rub it with the back of a small colander, then pour it back into the oil pan, and then fill it with another spoonful.

After repeating this several times, put the large colander on the oil drum, hold the frying pan, and pour all the oil and shrimps into the colander.

"Brother Lin, do you see anything?"

Wu Shouye asked without thinking.

See what?
Lin Xu thought back to the process when Wu Shouye scooped up two colanders and rubbed them again, and tentatively said:

"Just now you rubbed the shrimp with two colanders, not only to separate the shrimp, but also to make the appearance of the shrimp rounder and smoother...Is that so?"

"Hey, your observation skills are good enough, no wonder you can become the apprentice of Senior Senior."

Wu Shouye said with a smile, when he made this dish a few days ago, he asked his nephew who also learned to be a chef, but the other party said in a daze:
"Uncle, your control over the heat needs to be improved!"

Old Wu was so angry that he swung the colander in his hand and knocked on the boy's head.

Now after hearing Lin Xu's words, he not only wants to knock, but even wants to kick his eldest nephew again.

After pouring out the fat in the pot, Wu Shouye put the wok on the stove again, and continued to cook while saying:
"The frying just now is to deep-fry the egg white paste on the surface of the shrimp. The time should not be too long, only about 15 seconds before and after. After this step is completed, it is the real frying."

It is said to be fried, but in fact there is only a little lard left in the pot, and there are no ingredients such as onion and ginger.

Heat up the pan, pour the oil-controlled shrimps into the pan, stir-fry again, then pick up the glass and pour the emerald green tea leaves and tea juice into it.

Add half a teaspoon of salt, and start to stir fry, let the salt melt in the tea juice, the soup wraps the surface of the shrimp, and the excess tea juice evaporates.

The tea aroma seeps into the shrimp.

When there is no soup in the pot, take it out of the pot and put it on a plate.

After cooking in this way, the shrimps are still as white as jade, but because of the tea, there is an imperceptible light green in the whiteness, which makes the shrimps more fresh.

And it is mixed with tea leaves, still green and full of vitality.

This dish, one green and one white, not only gives people a fresh and elegant feeling, but also is full of vitality and vigor, so that people can feel the bursting of life at a glance, so they are full of fighting spirit.

This is the greatness of food and why many celebrities like this dish of Longjing Shrimp.

"Try it, brother, and see if my skills can catch your eye."

Wu Shouye's most proud dish is Longjing Shrimp, let alone Lin Xu at this time, even if he cooks it in front of Lao Xie, he will not be afraid.

Lin Xu took a sip of the shrimp with chopsticks, and there was a faint aroma of tea in the mouth. The taste of tea was first in his mouth, followed by the richness of lard, and finally the freshness of shrimp.

A small shrimp has three different flavors, which really opened Lin Xu's eyes today.

“Super delicious, so delicious!”

Lin Xu sighed, and took two more mouthfuls. The more he ate, the more wonderful he felt.

In terms of seasoning, it is actually quite simple. When marinating, salt and monosodium glutamate are added, and half a teaspoon of salt is added when cooking.Other than that, nothing else.

But it is such a simple seasoning that makes the taste of the dish more fresh and natural.

The most wonderful thing is that there is no sugar, but after eating the shrimp, there is a faint aftertaste of sweetness and tea in the mouth. This refreshing feeling is simply wonderful.

Such a perfect dish can no longer be described as simple and delicious, but has achieved a sense of art combining nature and food.

In the past, the praise of craftsmen was generally described as "skill is close to art".

Lin Xu felt this almost artistic beauty in this Longjing Shrimp dish today.

And different from ordinary works of art, this dish has reached the highest level in many aspects such as vision, taste, touch, etc., which is much better than a single visual art or auditory art.

Old Wu said proudly:
"Didn't we have internal competitions in the past? Your brother has won the championship for five consecutive times, but in the individual competition, his emerald shrimp was defeated by my Longjing shrimp. I can brag about this record in front of others for the rest of my life."

Although everyone was defeated by Lao Xie in the end, it is indeed worth bragging to beat Xie Baomin in individual competitions.

The video is about to end here, Lin Xu ate a few more mouthfuls of shrimp, and said the closing remarks to the camera with Wu Shouye.

"Brother, thank you for coming to join us. It's still early, why don't we cook another dish?"

Wu Shouye felt that filming videos with Lin Xu was very enjoyable. They didn't steal the scene, didn't compete for the scene, and kept talking. This kind of partner is really comfortable.

Lin Xu put down his chopsticks and said with a smile:

"Okay, I'm here today to learn more about Chef Wu. There are so many famous Zhejiang dishes, but the online reviews seem to be average. Hangzhou has even been rated as a gourmet desert..."

Upon hearing this, Lao Wu couldn't help but say:

"It's not because of the housing prices these years. The housing prices have soared, and the rent has also skyrocketed. If the small restaurant cannot continue to open, naturally there will be no living space..."

The evaluation of whether a city is a gourmet capital does not depend on high-end dining, but whether the market is rich in gourmet food, whether the normal expenses of ordinary people can barely eat, and there are still many types of gourmet food to choose from.

Big cities basically belong to the former, while the latter can only be found in some small third- and fourth-tier cities.

Lin Xu felt that this topic was a bit heavy, and he was eager to know the real method of West Lake vinegar fish, so he took the initiative to say:

"Among all the delicacies in Hangzhou, the West Lake Vinegar Fish is the one with the strongest sense of separation. Chef Wu, can we make this dish today?"

Wu Shouye did not expect Lin Xu to want to eat this dish:
"Don't tell me, you're lucky, you really caught up. In the past two days, there are a few fish that can be made into vinegar fish from the West Lake. Since my brother mentioned it, let's show it off!"

My luck is indeed quite good... Lin Xu smiled in his heart, after having this baby, Dundun, his luck has never been worse.

At the same time, Dundun on the side of Miyun Reservoir swung his tail, his eyes were full of smiles, which kitten doesn't like being praised by his parents!

It was so happy that the float in the water immediately moved, and then sank down.

The old grandson, who was bragging about his fishing skills to the people of the reservoir administration, immediately grabbed the fishing rod with both hands and pulled it out. The squealing sound caused by the rapid tightening of the fishing rope made him very excited:

"Catch the fish, the big one!"

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Although I praise it like a flower, I have never eaten top-quality Longjing shrimp, because I can't afford it... This chapter is 5200 words, please subscribe, please ask for a monthly pass!
(End of this chapter)