Chef Chat Group

Although there are many advanced tools for convenient cooking in modern society, in order to pursue the ultimate taste, many dishes are more inclined to retro and use ancient tools.

Not all ancient tools are better, but there are always some cooking ingredients that are treated with ancient tools, which can bring more surprises than modern technological kitchen utensils.

As far as grinding powder is concerned, high-efficiency machine grinding is inferior to pepper powder pounded by stone mortar and pestle in terms of grinding pepper powder.

This is the line between art and pure science.

When dealing with reproducible mass-produced products, science is of course king.

However, for art that cannot be copied, the miracles created by human handwork are often not comparable to machines.

Cooking...Although there is a certain scientific component, but further cooking skills are the field of art!

Because it is impossible to have exactly the same ingredients in the world, even if it is the same meat, each piece cannot be exactly the same as the previous one.

The same is true for dishes, each one is unique, and it is different from the previous one.

This difference leads to the fact that high-level cooking is an art, not just copying the scientific theory of cooking.

"Next, the other parts..."

Break the star anise and cinnamon into small pieces.

Grass fruit, white cardamom, amomum, nutmeg.

Angelica dahurica, fragrant leaves, lingcao and herbaceous herbs are chopped.

Crack the rock sugar into the size of soybeans.

Cut the buttermilk into small pieces.

All kinds of spices are washed and dried for later use...

These materials weigh a few kilograms, such as oil.

And the least formula is just over one gram.

For novices, it is very cumbersome to deal with. If you mess up the order and proportion a little, you will definitely make a huge mistake.

As a non-professional chef, Liu Xing is not yet qualified to pretend to show various operations, so at present, he can only use the most stupid method to ensure that any process is as standard as possible.

It is precisely because of self-knowledge that Liu Xing cooks clumsily. Although there are bumps and bumps, none of his actions deviate from the standard recipe flow.

Copy all answers!

Even if the handwriting is penalized, it must still be standard.

This is Liu Xing's idea!

It's a pity that if you copy the standard recipe, the copied answer cannot be a full score, but it is measured according to the level of the recipe and the ability of the chef.

At present, Liu Xing copied the 100-point recipes, and copied them meticulously. It would be good if he could achieve 50 points.

If you were a super chef, you might copy this recipe and get [-] points.

However, Liu Xing is just an instant noodle chef...

Junior chefs are not even counted. Being able to do this is already relying on great execution power.

On the opposite side, Tian Suohui's real basic culinary skills are close to that of senior chefs, but he makes frequent mistakes on the spot, and his performance is very unbearable. Even so, Tian Suohui's cooking will not lose to ordinary intermediate chefs.

Even with so many mistakes, Tian Suohui's lower limit is still much higher than that of ordinary housewives who are praised for their delicious cooking.

The upper limit of cooking level of ordinary housewives may be lower than Tian Suohui's lower limit.

"So, even Tian Suohui, who is not performing well, needs to go all out and make the recipe as standard as possible to win!" Liu Xing couldn't help but took a deep breath, and changed a new pot again, ready to cook the bottom of the hot pot expected...

Put in the butter first, let the butter melt in the pot, you can smell the fat aroma of the butter in your nose, then add more cooked rapeseed oil into the pot and mix until the rapeseed oil is mixed Finally, the oil is boiled again, and then lard is added... After that, the shallots, ginger, and garlic are slightly fried to give off an aroma. Scoop the fried shallots, ginger, and garlic into the bowl.

Because, part of the taste of scallion oil, ginger oil, and garlic oil has been fried and mixed into the oil of the base material.

And if you continue to fry the oil, the onion, ginger, and garlic will be burnt, which is not only ugly, but also affects the overall taste.

Next, the glutinous rice cake chili in another pot has become... Pick up the glutinous rice cake chili and drain the water.

After that, put Ciba chili, pepper powder, Pixian watercress, rock sugar, and salt into a pot and simmer over low heat.

"Spicy aroma..."

"It's getting more and more fragrant!"

Slowly, the fragrance became more and more intense, continuously wafting in the field, and there were bursts of discussions in the field.

Obviously, just the aroma has attracted the attention of the audience.

After all, Yuanyue's chefs are very talented. Even if their noses are not god's noses, they must be more sensitive than ordinary people's noses.

The tongue is not the tongue of God, but it can also distinguish the taste of most common ingredients.

For aroma, these chefs are more sensitive than ordinary people!

The glutinous rice cake chili is slightly whitish, it is time to add other ingredients!

Then, Liu Xing put white cardamom, grass fruit, amomum, nutmeg, star anise, cinnamon, kaempferen, clove, angelica, cumin, fragrant leaves, spirit grass, and herb into the pot again...

As more spices are added to the oil pan, the spicy aroma is mixed with the taste of more spices, and the audience and the public can't help but greedily inhale the special aroma in the air!

Just the aroma is enough to whet your appetite!