gourmet food

Chapter 514 Four Famous Dishes
Chu Yunfeng told Master Chen, and then went to see how Xiao Wang cleaned and processed the ingredients, in order to better understand the seafood production process.

After Chu Yunfeng looked at it for a while, he found that there was not much difference. The crabs were cleaned with a brush first, and the fish were also treated differently from usual.

But the handling of the eel is a little different. Xiao Wang first fixed its head on the table before starting to handle it. It seems that this eel is really a dangerous species and must be treated with caution.

Xiao Wang was also very careful when handling the shrimps. Not only did he wear a pair of gloves, he also pinched the body of the shrimps and scrubbed them carefully.

Soon, all the seafood was cleaned up, and Master Chen came over.

"Master Chu, what do you think of these seafood? What dishes would you like to try?"

Master Chen's tone was like a question between old friends and peers, which shocked Xiao Wang on the side even more.

Normally it would be nice to have the chef cook, but it is up to the guests to decide what dishes to prepare and what to eat.

This young man who looks younger than himself is also a chef?
But how could he receive such courtesy from his master?

The more Xiao Wang thinks about it, the more he doesn't understand
"Just look at the arrangements. You are the master, and you have the final say on what to do."

If Chu Yunfeng really came to order the dishes, it would be a bit too much. Master Chen was just asking politely. If he really made the request, Master Chen's good impression of him might be greatly reduced.

If you think about it from your perspective, if a chef who cooks other cuisine comes to your store to give advice, you will have some ideas. No matter how close the relationship is with you, this person will be suspected of "transgressing".

"Haha~! Okay then, I'll just watch and do it." Master Chen nodded with satisfaction after hearing Chu Yunfeng's answer.

Young people are not arrogant or impetuous, and they are not complacent just because they have achieved some achievements. This is very good.

"Then let me briefly explain to you the essence of our Qiongcai.

This Qiong cuisine mainly pays attention to the original flavor, which is the biggest feature and the key to cooking dishes. It mainly pays attention to the nutrition, shape and taste of the dishes.

Things like crabs are mainly steamed so that you can taste the flavor of the ingredients themselves.

The biggest difference between seafood and river seafood is that seafood is more or less salty. Steaming is the best way to cook ingredients such as crabs and shrimps.

As for fish, soups and braises such as eels are both first-class methods, while steaming groupers is also best.

It is more suitable to boil ingredients such as conch in order to taste their original taste. "

Master Chen explained the characteristics of Qiongcai to Chu Yunfeng while changing the knife on the grouper.

When the crabs were put directly into the pot and started to be steamed, Chu Yunfeng suddenly asked: "I heard that there is a "cutting in two" technique for processing crabs. What does it look like?"

In the western Sichuan area, river crabs are rarely steamed. Most of them are spicy crabs. Stir-fried potatoes and dried chili are stir-fried. It tastes very interesting.

River crabs are generally much smaller than sea crabs, so the handling methods are different. Chu Yunfeng has only heard of this "cut in two" method, but has never seen it.

"Haha, this is actually just a common technique. Xiao Wang, give me the crab in your hand."

Xiao Wang was dealing with the flower crabs on his hands across the way. After hearing what Master Chen said, he hurriedly sent them over. He also heard what Chu Yunfeng said just now and thought to himself, if he doesn't even understand "cutting in two", is he a chef?

"Actually, the so-called "cutting off in two" is that simple, look!"

I saw Master Chen pressing the abdomen of the crab with the bottom of the knife, and then patted the back of the knife with his hand. With a "pop" sound, the whole crab broke and became two pieces.

"Haha, I see, I thought it was a sword technique."

Chu Yunfeng realized that he was overthinking it. It is estimated that everyone at the beach knows how to handle crabs in this way. It just depends on your technique and the strength of your hand, whether you can cut off the crab in one go.

"Haha~! These cut crabs need to be coated with flour and then fried, otherwise the crab roe inside will be lost. Generally, there are more dishes that are fried or boiled after being cut."

Chef Chen is very experienced. No matter what the ingredients are, different cooking methods will handle them differently.

"What's the point of making Qiong vegetable soup?"

Chu Yunfeng asked about a very key point. When it comes to soup, it is estimated that every place in the country has its own characteristics. Not to mention that every place is different, but every region may be different.

“In fact, the most important thing when making Qiongcai soup is the heat. Ingredients such as fish and lobster need to be passed through a layer of oil to cook out the protein.

So you see, when I make this eel soup, I also fry it with oil first, then add water to cook the soup on high heat.

This soup must be cooked over high heat, and have you noticed what seasonings are most commonly used in these seafood dishes? "

Master Chen fried both sides of the eel until it was slightly brown, added water to make soup, and then started to ask.

"It must be ginger. I saw you also threw away a lot of ginger slices when steaming the crabs."

Chu Yunfeng doesn't usually use a lot of ginger when cooking, so he was a little surprised at first to see Master Chen using so many ginger slices.

"Yes, because seafood is relatively cold, especially ingredients such as crabs, which are cold foods, while ginger is a hot seasoning, which can neutralize the coolness in seafood and have a balancing effect.

Another advantage of adding ginger is that it can remove the fishy smell from the seafood, making it taste better. "

Master Chen talked eloquently and talked about the wonderful uses of ginger.

“I found that it is somewhat similar to our Sichuan cuisine. Onions, ginger, and garlic are used very frequently. This steamed fish requires shredded ginger and green onions, and the scallops require minced garlic. These are all the same.

If eating chili peppers wasn't popular here, I would have thought I was back in SC. "

What Chu Yunfeng said made Master Chen laugh, but what he said made sense. This Sichuan cuisine uses green onion, ginger and garlic very frequently, especially in the current spicy flavor, which almost always uses these three ingredients.

"By the way, you can eat one of Hainan's four famous dishes today, and you can try the remaining three if you have a chance."

Master Chen took out the steamed grouper and said to Chu Yunfeng while burning oil.

"Hainan's four famous dishes? What are they?" This is the first time Chu Yunfeng has heard of them, and he is also very curious about which ones he can taste at noon today.

"Wenchang chicken, Jiaji duck, Dongshan goat, and Hele crab are the four famous dishes of Hainan. The Hele crab is actually the blue crab, but it is certified by the origin."

Master Chen poured five to six layers of hot oil on the grouper, which once again stimulated the aroma of onions and ginger, and the aroma of soy sauce also hit the nostrils.

"Okay, I must go and taste it if I have the chance."

After Master Chen prepared the salt-and-pepper and garlic-flavored Pipi shrimps, the steamed blue crab, boiled conch and eel soup were also ready.

After thanking Master Chen, everyone came to the hall and began to taste.

(End of this chapter)