Best Young Chef

After gargling with clear water, the middle-aged man first watched the dishes and smelled their flavor. Finally, he moved his chopsticks to pick up a piece of meat which was the most delicious and slowly put it into his mouth.

First, he felt the taste of the meat, and then slowly began to bite it off. When the taste of the meat spread out, he took a breath and let the taste sink into his heart.

"Hoo It tastes sweet and salty, with a unique flavor, basically mastering the essence of rock sugar turtle. But there is still room for further improvement in the appearance and taste of this dish. "

The middle-aged man nodded slowly and cast his expectant eyes to Zhao Zilong.

"The other two dishes are the same. Although you have mastered the cooking method, you just copy it like a gourd. At most, it's just like painting. It can't be perfect. "

"Without communication and practice, your cooking method will be too rigid, not only unable to show its full charm, but also may affect your cooking progress."

"So, I suggest that you have the chance to go out and study in many ways."

"We should not only learn the cooking methods, but also try to get in touch with the ingredients, understand their properties, get familiar with their taste, and really turn them into delicious materials."

The middle-aged man seems to have changed his previous view and said eagerly to Zhao Zilong.

"Thank you for your advice, sir!" Zhao Zilong nodded and said.

"And you know something about turtles, but you don't know them all."

"Turtle has a high edible value. It can not only regulate the body, but also effectively prevent and inhibit liver cancer, gastric cancer and other severe diseases. In addition, it has a good blood purification effect."

"Regular eaters can lower blood cholesterol, which is beneficial to patients with hypertension and coronary heart disease."

"Soft shelled turtle can also make up for fatigue, invigorate Yang Qi, and greatly replenish Yin. Eating turtle can also help tuberculosis, anemia, physical weakness and other diseases. "

The middle-aged man said faintly, seeing Zhao Zilong's surprised eyes, his mouth slightly raised.

"Sir, aren't all the descriptions about rock candy turtle on the Internet?" Zhao Zilong opened his eyes and asked him in disbelief: "you recited them without a word?"

"Smelly boy, you are not the only one in the world who can never forget."

The middle-aged man chuckled and said slowly, "don't think I don't know. The previous explanation you made for the dishes was blunt and indifferent. Obviously, you didn't understand it seriously."

After his face was uncovered, Zhao Zilong scratched his head and felt embarrassed.

"Well, don't scratch your head there. I think you've prepared the ingredients for making crispy suckling pigs. This dish is my favorite. Why don't you make it soon?" The middle-aged man white Zhao Zilong one eye, does not have the good spirit to shout a way.

It is said that children are diligent and love dead people.

Zhao Zilong is not only diligent and studious, but also shows a kind of simple and honest in front of him, which makes this super chef with eyes above the top feel a little kind at the bottom of his heart.

"Yes, I will do it well and try to satisfy my husband."

After hearing this, Zhao Zilong stood at attention, made a military salute, and yelled.

The middle-aged man was startled by his action, and could not help laughing and scolding and kicking.

According to historical records, roast suckling pig was originally a northern dish. As early as the Western Zhou Dynasty, it was listed as one of the "eight treasures" and was known as "Pao dolphin" (roast suckling pig). It was popular in Qilu during the northern and Southern Dynasties.

Jia Sixie's Qimin Yaoshu once praised the color, fragrance and taste of roasted suckling pig: "the color is like amber, and it's like real gold. The mouth is cut like snow, and it contains paste, which is special and ordinary."

According to Yuan Mei's Suiyuan food list, by the Qing Dynasty, roast suckling pigs had spread all over the country, and there were all kinds of barbecue methods.

In modern times, with the improvement of barbecue tools and technology in the south. The traditional "light roast" pigskin, which focuses on the beauty of red skin, but lacks crisp, tastes fragrant, but is easy to pierce. After the chef in Hongkong improved, the malt sugar was coked and colored, and the white vinegar became crisp. In addition, Baijiu was added to the high degree liquor to make it crisp.

Of course, we should pay special attention to the following three basic criteria: first, it's better to choose a 4-5 kg roast pig; second, it's better to see whether the color of the roast pig is uniform, and the skin color is jujube red; if you see the skin color is black, it's the worst; third, it's better to observe whether the whole pig is complete. Besides loosening, the crispy skin has a little heat preservation effect, Only when the hemp skin is complete can the skin of suckling pig be crisp for a long time.

It is generally believed that the size of a suckling pig should not be too small because of the problem of face, but experts say that it is mainly because of the flavor. According to the introduction, pigs with a weight of 1-2 kg have not yet formed, so they should be called "BB pigs". Although they have thin skin and less fat, they are not suitable for barbecue, and it is difficult to produce long-lasting crisp hemp skin.

"Sliced suckling pig" is also a traditional southern dish. Slicing the meat from the hemp skin of the roasted suckling pig, eating it with Scallion balls, Melaleuca cake, and dipping in some salty and sweet suckling pig sauce or sugar, the flavor is better than that of the simple roasted suckling pig.Why do you eat like this? It turns out that there is a particular emphasis on seasoning, and seasoning is to perform their own duties: onion ball fragrance, suckling pig sauce sweet fragrance, the former to increase the aroma, the latter to add flavor to taste; coarse sugar slightly sweet, large particles just increase the crispness of the skin, eat to maintain the crispy taste; Melaleuca cake is like a woman's usual oil absorption paper, can reduce the sense of fatness.

Zhao Zilong knew how to make this crispy suckling pig, and he was not afraid when he started.

The piglet he chose was thin skinned, plump and healthy without any disease.

When Zhao Zilong was cooking the previous three dishes, Zhao Tu had already washed and peeled the pig as he ordered. At this time, when he is ready to do roast suckling pig, the main part has already had the cooking conditions.

In addition to piglets, other ingredients include 7.5G spice powder, 75g salt, 150g sugar, 50g dry sauce, 25g sesame sauce, 50g tofu milk, a little garlic and cooking wine, and a little maltose solution.

After everything was ready, Zhao Zilong began the first step of roast suckling pig Dry the skin.

After marinating for 10 minutes, he added sugar, dry sauce, sesame sauce, bean curd, garlic, cooking wine, etc. into the inner cavity, pierced the pig from the hind legs to the corner of the mouth with a long iron fork, scalded the skin with 70 ℃ hot water, poured maltose solution, and hung it in a ventilated place to dry the skin.

Although Zhao Zilong's action was a little bit raw, he finished this step smoothly.

Jin Yingying, sister-in-law Meili and these women couldn't see the bloody scene. They couldn't help avoiding other rooms. However, a few experienced chefs watched it with relish and recorded it there with their mobile phones from time to time.

As it took some time to dry the skin, Zhao Zilong came up to the middle-aged man with a smile.

As soon as he sat down, an interesting waiter brought him a pot of good tea. Zhao Zilong poured tea to the middle-aged man and handed it to him with a smile: "Sir, please have tea!"

"Just after touching the greasy pig, he poured me tea directly. Can I drink this tea?" The middle-aged man didn't pick up his tea cup. He glanced at his greasy palm and exclaimed without good temper.

"I'm sorry, I'm sorry. It's all my fault. I'm going to wash my hands and make a pot of better tea for you." On hearing this, Zhao Zilong nodded and said.

Who is Zhao Zilong? Although he is just a poor boy in the countryside, he has already become extremely smooth after many things. In addition, he has also developed a pair of eyes.

Even mayor tangtangluo is not Zhao Zilong's opponent, which shows that.

Although the middle-aged man didn't give him a good face, Zhao Zilong saw at a glance that the man didn't mean him any harm. The other side's eyes were full of examination, as if the old farmer was picking the pig baby.

Since the other party has no malice, the purpose of this order should be to compare.

Just looking at his speech and behavior, Zhao Zilong knows that the other side's cooking skill is far superior to his own.

With this premise, Zhao Zilong will know what to do.

As a real chef, he should not only have the ability to earn money and support his family, but also have the ambition to cultivate advanced cooking skills and climb the peak of Kitchen God. If you want to do this, you have to keep learning and learning.

Zhao Zilong was born in poverty, and he had no chance to go out and learn cooking skills, so he had to build a car behind closed doors through the Internet. At this time, Zhao Zilong will not let go of such a good cook.

At this time, the reason why he is shameless to curry favor with the middle-aged man is to try every means to get some insights from the other side, fortunately, in the shortest time, squeeze out his cooking skills.

"Dade, I can't stand your numbness!" As the saying goes, a man who raises his hand does not smile. Although the middle-aged man didn't like his style very much, he took the cup of tea with his mouth curled and a paper towel.

Seeing that a gap finally appeared in the middle-aged man's psychological defense line, Zhao Zilong immediately took advantage of the situation and carefully asked the man some kitchen problems that had troubled him for a long time.

At the beginning, the middle-aged man didn't agree. Until Zhao Zilong asked about the relationship between taste and rhyme, the middle-aged man finally put away his contempt and began to face up to the white little guy.

"Taste and rhyme complement each other and are indispensable. They are the channels for people to taste delicious food and get happiness."

"Taste comes from the mouth at the beginning of food chewing; rhyme comes from the heart and is captured after food swallowing. One of them gets the original material happiness, and the other sublimates into a higher level of spiritual happiness through material happiness. " After the middle-aged man pondered a little, he slowly said something tongue twister.

"Although you are very talented in Changfeng County, it's fair to say that your cooking skills are still a little bit raw, just like a little girl who hasn't been trained yet. You haven't fully displayed your charm, let alone the charm..." When the middle-aged man said this, he used a figurative metaphor.