Halberd-level chef

Peel off the skin of fresh ginger with a knife, cut it into thin slices, then cut it into small strips, then chop it into finely chopped pieces and put it in a clean container, add vinegar, fine salt, monosodium glutamate, sesame oil, mix well.

In Cantonese cuisine, there is a dish made with ginger as the main ingredient, ginger juice.

Ginger as a seasoning, has great benefits for the human body, ginger is also an essential condiment when cooking delicious dishes, if the ginger is boiled into soup, it can also drive away the cold.

If you have some initial cold symptoms, or you can drink a bowl of ginger soup after a heavy rain, this is basically the medicinal value of ginger.

After making this cup of ginger juice, Ye Han took out another 10g of fragrant cooking wine with a sweet and mellow taste.

The purpose of adding cooking wine is to effectively remove the fishy smell of shark fin and to add flavor to dishes.

Put an appropriate amount of water in a pot, add ginger juice and cooking wine, bring the water to a boil, add shark fin and cook for three to five minutes. Flip it halfway, and you can see that there are foam spilling on the surface of the shark’s fin, which is also a source of fishiness.

“Could this cooking method be blanching water unique to Chinese cuisine?”

Blanching is to heat the preliminarily processed raw materials in a pot of boiling water until half-cooked or fully cooked, and take them out for further cooking or seasoning.

It plays a key role in the color, aroma, taste and especially color of the dish. Blanching has a wide range of applications, and most vegetables and meat raw materials with a fishy smell need to be blanched.

“Amazing, I didn’t expect Master to be good at such a cooking method. Sichuan cuisine is rarely used to blanch water, after all, it is to pursue hemp and spicy. The smell of meat is also covered by spicy taste, so as to eliminate it. ”

For a long time, I looked at Ye Han’s cooking method blankly, for him, who is also good at Chinese cuisine, Ye Han’s actions undoubtedly made him feel stunned.

Boil water, add 5g of ginger juice and 5g of cooking wine after boiling, put in flowers and crab meat and take it out.

“Blanch the crab meat over low heat so that the crab meat does not get burned apart. Unexpectedly, you can even think of such small details. Experience is not necessarily too rich. ”

Kohei Seiichiro, who was continuing to select fresh ingredients, suddenly muttered to himself, and what he said was undoubtedly lamenting Ye Han’s cooking skills.

“Without years of training, it’s really not easy to make such a dish.”

Good selection of ingredients, some abundant. 2 carrots, 20g cabbage, 2 Qingjiang vegetables, several willow pine mushrooms, 1 handful of enoki mushrooms, several shiitake mushrooms, 2 oyster mushrooms, 2 quail eggs, 30 grams of winter flour, 2 roasted tofu, 1 egg.

It’s hard to imagine that Seiichiro Kohei’s cuisine will have to use so many ingredients next.

It seems that both sides are starting to get serious.

“It’s terrifying, this uncle is really not simple. Originally, it was thought that his main ingredient was bonito. But what I didn’t expect was that bonito was only used as an ingredient in the soup base. Now, he has to come up with so many ingredients to make a dish. ”

Teruki, who had palpitations, looked at the many ingredients prepared by Seiichiro Kohei, and was inevitably a little shocked by this scene.

This…… These two people, don’t you need to be so terrible?

“Shark fin… Shark fin…… Shark fin…… Shark fin…… Yes…… Why does he cook shark fin? ”

“The thought of the fierceness of the shark makes me chill. What if… Yes…… If I knew it, I wouldn’t have volunteered to apply for a review. I always feel that I have been teased by him. ”

Kobayashi Gentian was always shivering, and she was still feeling a little scared about the shark fin. Looking at Ye Han’s eyes, they will be listless.

She was like this, even Jiu I Teruki next to her felt incredible. After all, I had never seen her like this.

Place all the processed ingredients in a casserole dish and add the soup base you prepared earlier. In this process, Seiichiro Kohei did not put the bonito at the base of the soup into the casserole.

And Ye Han here is finally coming to an end.

He quickly started the pot and added 300g of soup, drained the sea tiger wings and put them in. Add 100g of crab meat, 10g of cooking wine, 2g of refined salt, 1g of monosodium glutamate, 2g of chicken broth mix, and slowly wait for the soup to boil.

The movements are very sharp and not ambiguous. Even when starting the pot and adding soup, that amount of Ye Han can be done in one go.

After all this, Ye Han, who had been tensing his nerves, began to involuntarily exhale deeply, the remaining time, those processes, were very simple.

However, at this time, Kohei Seiichiro opened the casserole lid.

Fresh and elegant, distant and calm, without sweetness, and not dodgy and looming. I can’t tell what kind of fragrance it is, but I know that this wafting smell is too fragrant.

Fast heat transfer, slow heat dissipation, strong heat preservation ability, generally casserole after 5 to 10 minutes of turning off the heat, the food in the pot can still maintain close to boiling heat.

The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, which can maximize the release of food taste.

This is one of the reasons why the fragrance fills the kitchen, but the main thing is that there are many ingredients in the entire casserole. It’s like a melting pot where all the ingredients come together.

“Hot pot? Seafood-themed hot pot? ”

This excited voice is still the more talkative Jiu I Zhaoji, after all, there are only a few people in the entire kitchen.

The moment I opened the casserole lid, Teruki Kume understood that Seiichiro Kohei’s cooking seemed to be Suki Pot.

It’s just a little different, Suki pot is a beef hot pot, and this dish is a seafood hot pot, let’s say it is based on Suki pot, make some improved hot pot.

Suddenly, just as everyone sighed, Ye Han also opened the casserole lid.

Ye Han’s cooking was like a tumbling sea, making a “booming” sound, and suddenly, it was as if a big shark had emerged from it, and suddenly rushed towards Seiichiro Kohei’s cuisine.

“This is…”

Even Seiichiro Kohei, who was a superb cook, was taken aback after seeing Ye Han’s cooking.