Gourmet food starts from the green leather train chef

Chapter 254 The Ultimate Taste
Asking a question but not getting an answer usually tortures a person very much, but Sun Desheng is used to it. Ever since he met Zhou Zhou, he has been "tortured" a lot.

Being able to become a grandmaster was naturally not a matter of luck. Sun Desheng quickly collected his emotions and watched Zhou Zhou's operations attentively.

Then he said to Wang Shenghai who was suspicious of his life: "Why are you in a daze? You are lucky to meet a master like Master Zhou, understand! Why don't you go to help? See if the ham slices that Master Zhou asked for have been processed? "

Zhouzhou chose Spanish ham that can be eaten raw and Jinhua ham that must be eaten cooked. They are called the two major types of ham in the world.

The "post-cooked" Spanish ham sold at a price of tens of thousands of yuan has a scientific basis. After the animal is slaughtered, the blood stops flowing, but the cells are still alive, constantly metabolizing, the cells perform anaerobic respiration, and decompose glycogen to produce lactic acid .

Gradually, the protein coagulates in large quantities, and the fibers are connected together.At this time, the meat begins to harden and tighten.

Subsequently, the long fibers decompose and break due to the catalysis of enzymes, making the muscle tissue soft and elastic again.

Moreover, the long chain of the protein will be broken into a single amino acid or a polypeptide composed of several amino acids.

These polypeptides are the chemical basis of the "fresh aroma" of meat, accompanied by a film formed by muscle surface proteins due to oxidation and other effects to prevent foreign bacteria from invading.

Compared with Jinhua ham, which is salted and cured, this kind of ham has a lower salt content and a more varied and rich taste.

Jinhua ham has a poor taste because of its high salt content, but it is better than Spanish ham in dishes like "Jinduxian", so the two have their own advantages.

'Dengyun Duck' is an ancient dish lost in China, but Zhouzhou uses Spanish ham as an ingredient. In the eyes of some old Xingzun, this is tantamount to a manifestation of 'forgetting the ancestors', but Zhouzhou does not think so.

The most suitable is the best. He believes that a top chef should first consider the characteristics of the ingredients themselves. In his opinion, Spanish ham is more suitable for this dish than Jinhua ham.

Although 'Dengyun Duck' is a lost ancient dish, it only became a dish in the Qing Dynasty. The world exchanges in that era were not as good as those in previous dynasties. Who dares to say that the ham must be produced in China?
And in his opinion, restoring ancient dishes has a more important meaning, that is, "improving through restoration" can revitalize ancient dishes and make continuous progress. Otherwise, Chinese people may still use big cauldrons to stew fat Sheep, I don't know that chili is a good thing
"Whether it is spring bamboo shoots or duck feet used in 'Dengyun Duck', it should not be steamed for too long, otherwise it will lose its warmth and flavor.

The dishes in the world, after all, still can't escape the word "fresh"! "

Looking at the Spanish ham in front of him, Zhou Zhou smiled.

First slice the spring bamboo shoots, then use a kitchen needle to pierce some tasty holes according to the natural veins of the spring bamboo shoots, then carefully apply orchid honey on the bamboo shoots, stuff them into the duck feet, and tie them tightly with silk thread.

What is used in the steamer is not ordinary water, but a pot of old duck soup. The duck feet are soaked for just the right time to stew into this pot of soup.

Zhou Zhou also intentionally added brine to the soup, and the taste was slightly stronger, because he was going to use Spanish ham, which has very low salt content, but it doesn't get much flavor.

The steaming pot used the gas outlet pot. Zhou Zhou stood in front of the pot with concentration and would increase or decrease the fire ring and firepower through the gas valve every few minutes.

After calculating that the duck feet wrapped with spring bamboo shoots were steamed in the pot for about 5 minutes, Zhou Zhou gradually reduced the heat.

After removing the pot, he took out a few bundles of duck feet while it was hot, and quickly cut off the silk thread with scissors. The assistant hurriedly brought the sliced ​​Spanish ham, which he picked up and rolled with chopsticks, and changed it into duck feet and ham slices. Double-clamp the bamboo shoots, and then tie the wrapped 'Dengyun Duck' with kelp shreds in an extremely fast manner.

Finally, put the "complete" Dengyun duck into the pot again, but no longer put the fire eye on it, but replace it with a sealed pot cover, and use the residual heat in the pot to make the fat in the ham slices, orchid honey, and duck feet Fusion with each other, and then increase the firepower again
The water vapor in the pot tried hard to gather, so that they could confuse people's sight, making it impossible for people with bright eyes to see the situation in the pot clearly through the glass.

Just like there are always people in this world who try to deceive the kind and simple people with all kinds of means to cover up the sky, but it is a pity that the people who meet in the end are the people of Chaoyang District with clear eyes.

Every time the water vapor was about to rise, Zhou Zhou would carry two huge square pot ears to keep the bottom of the pot away from the fire, so that the water vapor in the pot could not be completely filled, so that everyone could vaguely see through the glass pot lid. The scene in the pot.

The duck feet, ham slices, and spring bamboo shoots put into the pot are all quietly lying on the drawer supported by the spring arm at this moment.

Everyone was puzzled, and they didn't know what he was going to do. It was because of their doubts that Zhou Zhou suddenly put the steamer back into the fire hole, and the water vapor in the pot suddenly rose. Before the steamer was filled, he took the cotton cloth The palm of the glove had already slapped the pot wall.

It is said to be shooting, but it is not a crisp force, but a muddy force, and there is a faint pushing force in the dark. There is a "buzz" sound from the steamer, and the four spring arms connected to the wall of the steamer are released at the same time. With a shock, the middle compartment was driven, and then all kinds of ingredients piled on it were shaken, and they flew up one after another.
What a blinding operation.

Su Rou opened her mouth, and looked at Zhou Zhou as if she were a monster: "Oh, so you can use a steamer to beat it? You can't afford it, you can't afford it."

The old man Zhang Zhouxuan licked his lower lip lightly: "I just can't afford to offend you! Old Wu, you can see clearly, Xiao Zhou was a mess just now, right?"

"Isn't that right, Lao Zhang? I'm afraid that Mr. Zhou is not the first one to use a steamer to stir up pots?"

"That's right? Anyway, it's the first time my old man has seen you!"

This Zhouzhou is out again!

Eating crabs is not scary, what is scary is the first person to eat crabs, everyone was shocked, Wang Shenghai pinched himself hard, it turned out it was not a dream.
Mother!Steaming a vegetable can also turn the pot, this is to open a new chapter of diligence!
Zhou Zhou's shaking of the pot was not random. After the ingredients in the pot flew up one after another, he grabbed the ear of the pot and pulled back. As soon as he touched the lid of the pot, they all bounced back to the drawer.

Then he slapped his palm on the wall of the pot again, but the ingredients no longer flew up, but began to roll on the glass, as if someone was stirring these ingredients with an invisible frying spoon.

After a few times of 'stir frying', the ingredients will fly in the pot again, and after several rounds, the contact time between these ingredients and the glass piece is very short. From a distance, it seems that they have not been in serious contact from the beginning to the end. .

"He actually thought of it?"

After seeing this scene clearly, Sun Desheng's face changed drastically, and he subconsciously walked towards Zhouzhou, muttering to himself while walking: "Impossible, impossible, how did he think of using the steamer like this?

I originally thought that my previous idea was wrong, but I didn't expect it to be realized on the spot by him!
This is genius! "

He couldn't help but glanced at his old apprentice Wang Shenghai, his eyes were filled with disgust.
Wang Shenghai almost didn't cry, he said to himself, master, what kind of eyes do you have, Zhou Zhou is a pervert, you can't compare me with him.
"I understand!"

Grandpa Zhang Zhouxuan looked at Su Rou and Wu Jiutong beside him, and slapped Wu Jiutong's leg hard: "Wonderful ideas, wonderful ideas!

Xiao Zhou's shaking the pot with his hand, I am afraid that he will have to rewrite the "steaming" method, so that "frying, cooking and frying" will be added with steaming! "

Wu Jiutong grinned and rubbed his thigh a few times, nodded and said: "Don't open the hole, don't open the hole, it's wonderful. Hey, Mr. Zhang, can you pat your own leg next time?"

"Hehe, you only know one thing and don't know the other."

Grandpa Zhang Zhouxuan chuckled, and slapped him hard on the leg again: "To teach you the mystery of boy Zhou's move.

What is the most difficult problem to solve by steaming?
It's water vapor!

No matter how good the ingredients are, once you use steaming, the water vapor will remain on the bottom of the dish, which will affect the taste of the dishes and make it difficult for the chef to grasp the taste of the dishes. If you use less salt and sugar, it will be washed away by water vapor. The taste is bland; if you use too much salt and sugar, it will be even worse.

Even if an experienced chef can control the taste of steamed vegetables, he still can't solve the problem of water vapor accumulation, even if my old man does it himself, it will be more or less affected."

Wu Jiutong grinned and nodded repeatedly: "That's right, the ingredients of this 'Dengyun Duck' are duck feet, ham, and spring bamboo shoots. From the ingredients, we can tell that it is delicious, but the most delicious food is also the most delicious. Fear of water vapor accumulation, this is an unavoidable problem with steaming.

However, if steaming is not used, other cooking methods are not suitable for this dish, so Zhou Zhou divides the steaming process into two stages, and uses this magical steaming method in the second half to solve the problem of water vapor accumulation.

What a bull!
First, he didn't tie the duck's feet, but just put all kinds of ingredients into the pot. At the same time, he strictly controlled the water vapor density, and the temperature was slightly higher, so he immediately let the steamer away from the fire.

Moreover, steam is used to force out the flavors of duck feet, ham, and spring bamboo shoots to make them more ripe, and at the same time, this method of "shaking the pot" is used to make these foods tumbling in the pot, and most of the time they are not the same as that. In contact with a piece of glass, the problem of water vapor accumulation is solved to the greatest extent
Only a genius like him would think of solving this problem by means,
Although it seems that only pure water is used as the base, it actually ensures that the steam will not affect the taste of various ingredients to the greatest extent.
As for whether the flavors of these ingredients should be blended together or according to their original flavors, his improved 'steaming method' is extremely valuable. "

The more the two old men talked, the more excited they became, and the voice was so loud that people nearby could hear it clearly. Some of Sun Desheng's disciples and grandchildren were thoughtful, but suddenly became enlightened, and some didn't quite understand, and they frowned when they heard the words. , but the more you think about it, the more reasonable it becomes.

Sun Desheng sighed slightly, looked at old man Zhang Zhouxuan and said, "Old man Zhang, is Zhou Zhou's hand steaming method so simple in your eyes?"

"Oh, what does Old Sun think?"

Grandpa Zhang Zhouxuan didn't refute, and looked at Sun Desheng with a smile. He could see that Sun Desheng was going to become a Zhou Chuan?

"This is a great innovation!"

Sun Desheng said emphatically: "It's not even enough to describe it as innovation, this is a feat of diligence and pioneering!

Huaxia's cooking techniques are likely to take a big step forward because of this! "

"Milestones."

Sun Desheng sighed: "It seems that I should buy an X164 ticket and become a leisure passenger."
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Zhou Zhou turned a deaf ear to everyone's amazed comments.

Sun Desheng was right, it is indeed the first time in the world to use the pot in the steaming method, and it is naturally extremely difficult.

Even he has to be very careful.

Through the dense steam in the pot, he saw that the ham slices began to show a slight white mark, and the color of the duck feet became more moist. Zhou Zhou knew that the fire was coming.

Because of using this innovative method, in order to observe carefully so as not to miss, Zhou Zhou has to disperse all kinds of ingredients into the pot for "initial steaming". It is not really cooking in a steamer. No matter how amazing your performance is, you will lose if the taste is wrong in the end!

Quickly evacuated the steamer from the fire hole, and after uncovering the lid, Zhou Zhou slapped the wall of the pot and shook again. The shock force affected the four spring arms, and finally shook the glass, causing the ingredients to fly to the mouth of the pot.

"It's been a long time!"

Wang Shenghai yelled, and took a fine porcelain white basin in his hand. He just buckled it in the air, and when he turned up his wrist, all kinds of ingredients were lying quietly in the basin.

Before he knew it, he had already positioned himself as Master Zhou's assistant chef!
Zhou Zhou also quickly took off his gloves, and after cleaning his hands, he put his hands into the basin and began to tie the 'Dengyun Duck'.

These ingredients are all high-heat, and because they are already 'half-cooked', they will be damaged if you use a little improper force. It is not easy to tie them empty-handed, and you need extremely clever skills.

Watching Dengyun ducks being bundled into shape in Zhou Zhou's hands, even Sun Desheng couldn't help but praise again and again: "What a chestnut out of the fire!"

This is the correct name for the technique of operating empty-handed at high temperature. For example, sticking the backhand sesame cakes, and lifting the long chopsticks on the boiling water pot to "break the water" are all branches of this technique.

Green kelp shreds, yellow duck feet, red and white ham slices with moiré patterns, and tender jade-colored bamboo shoot tips protruding with a hint of spring, when all these appeared in front of everyone, Everyone immediately thought of one thing.

When it's time to make a move, make a move, the first is the best, and the second is the worst!
The taste is simply indescribable.
It was a strange feeling that the pulse was faint, light but thick, as if it was thousands of miles away, but it was clearly so far away, one moment he was an innocent little brother, and the next moment he transformed into an Asian dirty king.

"Legend. There is a kind of taste like the most exquisite woman. Just now, her face is covered with frost, and Liu Yan is blooming in a blink of an eye. She is indifferent to you and indifferent, because ah, she is actually a high-ranking fairy.
This kind of taste is nothing in the world, it is the ultimate taste that does not belong to the world, it can be called "divine product" and "immortal product".

(End of this chapter)