Dragon King Hall

Chapter 104 What kind of food
As soon as Milan finished speaking, before Sylvia Lin had time to answer, Henry Zhang’s voice sounded.

"It's useless. There are only a few seafood markets in Yinzhou City. What this restaurant buys is the freshest. Now people go to buy it, and the ones they bring may not be better than the current ones. And the local chicken here The quality of the meat does not have any advantage in the enamel cooking technique, do you have any prescribed dishes for this competition?" Henry Zhang asked.

"No." Milan shook his head and replied, "But there are only a few dishes that Prince Charlie likes."

The atmosphere in the back kitchen was somewhat silent.

After Li Ke finished fiddling with the pastry on the chopping board, he didn't know what to do next. If they cooked it as usual, they would lose with these ingredients.

Losing this competition, for them, is not just a matter of embarrassment, it is also about their own future, and it is also about the teacher, but now they are really cornered, and their opponents are not rookies. A chef who is proficient in cooking techniques.

Henry Zhang looked at the dishes on the chopping board and pondered.

"Well, tell me first what dish you want to cook."

“Tell you?” Li Ke gave Henry Zhang a strange look, not understanding the use of telling this person.

Milan knows that Henry Zhang also has some knowledge of Fa Chinese cuisine, and now he is simply a dead horse as a living horse doctor, let’s see if Henry Zhang can make any suggestions.

"For the first dish, I want to cook sea bream."

"Snapper?" Henry Zhang thought for a moment, then rolled up his sleeves, and directly fished a fish out of the seafood tank next to him with his bare hands.

Henry Zhang’s action startled Milan, and she couldn’t help asking: “Henry Zhang, what are you doing?”

"Of course it's cooking. Could it be possible to watch the two of you lose?" Henry Zhang slammed the fish in his hand on the chopping board, and at the same time picked up a scale knife to quickly remove the fish scales, "There are no fresh snappers now, But you can also use sea bass instead, Milan, you prepare some dill for me, grind the star anise with a mortar, add some salt and pepper and mix together, that Li Ke, you beat an egg, add two grams of butter, two grams Lemonade, then season with a small spoon of salt and chili water, be sure to stir evenly!"

Henry Zhang spoke quickly, and at the same time, he was very fast. During the process of speaking, he had already removed all the scales of the perch and disemboweled him.

Milan and Li Ke stood aside, a little dazed by what Henry Zhang did.

"Henry Zhang, you asked us to do this..." Milan's face was full of doubts.

"Wait to explain to you, do it quickly." Henry Zhang has already started to clean the internal organs of the perch. He is very skillful, and even the most difficult gills can be cleaned with just one swipe.

Milan looked at Henry Zhang for a few seconds, then turned around, and went to find anise and other auxiliary materials according to what Henry Zhang said.

“Li Ke, do as Henry Zhang said.”

After Henry Zhang cleaned the internal organs of the sea bass, he found some turmeric powder, poured it into the rice pot, and simmered some rice.

"Milan, you two remember what I said, what I said, how you did it, the current situation, we can't surpass each other in terms of ingredients, we can only find another way, you will evenly spread the ground dill and star anise on the sea bass Do not let go of any part of the body. Sprinkle some olive oil and pepper on the sea bass, put it in the oven, and bake for about 23 minutes. Note that there is no limit to this time. Take it out when both sides are golden and the tail is red. Anise and alcohol, wait for the fish to burn."

"Li Ke, the sauce I asked you to mix just now should be heated over water. After the fish body is off the fire, pour it evenly. The rice is steamed until it is very cooked, and the sauce should also be poured. It is fresh and fragrant, and the smell of fennel will be more intense. In terms of aroma, it is far superior to sea bream! Adding aroma with turmeric rice can fully bring out the aroma of this dish.”

Henry Zhang finished speaking in one breath, ignoring whether Milan and Li Ke understood, and asked again.

"What's the second course?"

"langoustine."

"Sea langoustine?" Henry Zhang stood in front of the chopping board and thought for two seconds, then took out a fresh lobster from the water tank. Although it was fresh, it was not as compact and plump as the meat brought by Milan's opponent.

"Take some tarragon and celery stems, shallots, ground black pepper, cognac, scrape off the thick and tough fibers of celery, take [-] grams and cut into small pieces, and cut the rest into thin strips [-] mm thick and [-] cm long. Finely chop shallots."

Henry Zhang started to urinate for the lobster, cut it, and kept ordering in his mouth.

"Take [-] grams of butter, melt it in a pot over low heat, steam off the water, and leave [-] grams of clean butter. Quick."

“Oh.” Milan had just put the sea bass into the oven, and hurried over to listen to Henry Zhang’s orders, and began to melt the butter.

"Li Ke, take [-] grams of butter, fry the celery sticks for a while, and then simmer in water to ensure the crispness of the celery. Milan, has the butter melted?"

Henry Zhang has already cut the lobster, peeled off the shell, and strips of fresh shrimp meat are in front of him.

Henry Zhang’s movements were so fast that both Milan and Li Ke were in a hurry. If Henry Zhang hadn’t reminded them all the time, they would be in a mess.

"Okay, melted!" Milan replied.

Hearing Milan’s voice, Henry Zhang didn’t even check, and directly put the chopped shrimp heads into the butter pan, served with minced red onions, and started to stir-fry. When the shrimp heads turned red, pour brandy to make the pot ignite open flame.

"This is..." Milan looked at Henry Zhang's approach, but she was horrified in her heart. At the beginning, her master told her that some culinary masters can use limited ingredients to maximize the deliciousness of food. Now Henry Zhang is doing it Yes, that's not the case.

Stir-fry the shrimp head with clean butter that removes moisture, add minced onion and brandy, and burn the open fire to remove the fishy smell of the shrimp head to the greatest extent.

Afterwards, Henry Zhang added thick cream, tarragon, and salt and pepper to the pot under Milan's surprised gaze. This method was something Milan would never dare to do. The more condiments, the more The ingredients will make the taste of the food more elusive, just like too much salt will make it bitter, and too much sugar will make it greasy. Now that he puts it like this, won't it make the seasoning smell?

Henry Zhang saw the doubt in Milan's eyes, and while stirring the spatula in his hand, he explained to Milan: "With thick cream, you can make a sauce, the sauce concentrates shrimp heads, spiced vegetables, brandy, tarragon, The complex and delicious flavor is excellent whether it is dipped in shrimp or celery. Similarly, this stir-fry method can make the shrimp shrink to the greatest extent and improve the taste. But pay attention to it, because the sauce needs to be reserved after the butter, so in At the beginning, when frying the shrimp segment, it is necessary to closely control the heat to prevent the butter from burning, which will affect the appearance and destroy the flavor. Fafa-style food, but it pays attention to the value of the appearance.”

As soon as Henry Zhang finished his words, he exerted his strength on his arms, and another delicacy came out of the pot.

"Come on, what's the next dish?"

(End of this chapter)