Chef Chat Group

"Bei Chunv lovingly touched Liu Shixing's face.

In fact, Fairy Bei is not born with inner skills. Many chefs in this world are good at martial arts, and Fairy Bei also has a certain family tradition of external skills.

Bi Kebei Xianwen's father was once an anti-thief against the Qing Dynasty and the Ming Dynasty, and Fairy Bei was no longer wanted by Zhuang Hu, who was admitted to the top chef and won the Guangming Teacher World with a knife.

later.

Junxin researched the queen of the kitchen, Fairy Bei, as the culinary world of time, basically there are only two general masters in a province. Naturally, she was caught in various conspiracy theories by the culinary world. Beishang's understanding of the dark and dark cooking world is no less than that of members of the general dark cooking world.

Even... Some of the dark cuisines in the dark cooking world control the cooking of human essence, which was even researched by her and her apprentice Meng Fankai.

Later, the apprentice of Fairy Pui was also the leader of the five tiger stars in the dark cooking world, Kaiyou (Meng Fengkai). For Shi Shi, who was suddenly overturned in Heilue, the more Pui Xianwen knew, Tu Yi had roots. Yes, the other party may use tricks other than Ah Yi, such as threats of force, kidnapping, poisoning, etc., to achieve their goals.

So-.. a little more words from your martial arts is naturally very necessary.

t than Shaolin Lili" was born out of (Yang Cui Gong remnants also Feng Bei (Men Yang) to control fire and heat after learning some characteristics, naturally it is like an arm and a finger. In addition.

Also prepare some Xixi functions to practice to a high level, it will be invulnerable, so the black-brained culinary world also has a certain degree of immunity.

Therefore, Fairy Bei naturally hopes that Wen Xing's mastery of this kung fu will not only expand his talent in cooking skills, but also make him have skills that are difficult for ordinary map masters. ability.

Chapter 232 Internal strength cooking, well-deserved reputation

Liu Xing from the Different Dimension Culinary Laboratory studied cooking theory books for two hours and brushed up some common questions in the WGO culinary level exam. After that, he began to practice knife skills and spoon skills.

Chinese cuisine, I want to do it - the requirements for basic skills such as knife skills and spoon skills are far stricter than those of other countries.

However, after strictly practicing the basic skills, there are almost no difficult dishes in the world.

All kinds of recipes can be understood at a glance, one point can be seen through, and inferences can be made.

This is the characteristic of Chinese cuisine. The basic skills at the beginning are boring and difficult.

However, after mastering it well, it is equivalent to a master of internal strength. With a solid internal strength as the foundation, moves and the like are not too difficult.

Western cuisine is relatively loose in terms of system. There are few common solutions for different types of dishes, so there are more things to remember, and there will always be countless solutions application questions.

Western-style cooking, on the other hand, is similar to a biological experiment, and it is more about luck, constantly memorizing various parameter data.

Once the result of a certain step is better, start to treat the steps of this group of cooking, the amount of ingredients and the cooking time as a golden rule that is generally unshakable.

All kinds of high-end cuisine, pay attention to precision, as precise as a laboratory, rather than mastering methods and solving problems at will.

Western food pays attention to quantity, what materials to use, and specific steps such as the temperature and time in the oven, you can't make mistakes if you remember wrongly, and it is easy to fail.

Although this seems more rigorous, in fact, it may not always be the optimal solution.

The moment when Chinese cooking chefs feel the best color and fragrance, the whole person's sense of smell, taste cells of the tongue (in fact, the tongue can also feel the taste in the air) and skin feel the temperature, as well as what the eyes see and experience.

In the end, the chef will make the best dishes at a more appropriate time.

Modern cooking does a lot of cooking, and I like to use some modern tools, for example, food is placed in the oven.

It seems more convenient and more accurate to put it in the microwave oven to set the temperature and cook at regular intervals, but in fact--- .. it may not be the most beautiful.

The top chefs of Chinese cuisine rely on experience and body to feel the changes in the ingredients. Sometimes, the nose smells a certain fragrance, and the best way to cook it is to grasp the time and temperature, which may be more accurate than timing and temperature. Make better and more delicious dishes.

The most common basic skills of Chinese cooking are knife skills and spoon skills. In fact, the eight major cuisines do not differ very much in these basic skills.

Among the eight major cuisines, the main differences are more commonly used ingredients, recipes, and seasonings.

And chefs want to be the best, not only by repeating recipes, but also by the joint action of nose, eyes, hands, tongue and brain.

Many subtleties must gradually become more beautiful in order to elevate a dish to the level of artistic delicacy. For example, the difference between Shijie and ordinary chefs is subtle! For many details, the feeling is different from that of ordinary people, for example, The change brought about by the salt content of 0.01 grams will be very sensitive.

The smell in the nose, the temperature on the skin, and the subtle changes in the processing and cooking process of the food seen by the eyes.

Time, temperature, and the subtle differences brought about. For example, Yao Dad and Yao Wang compare cooking, and Yao Wang fails every time. However, after summing up the experience of husband defeat, you will realize that you have to turn the pot twice.

Being able to accurately feel the increase or decrease of turning the pot once or twice is actually a subtle feeling of the top ten. This level of experience is actually the direction of Liu Xing's current efforts.

To be able to do this, cooking is not just about cooking. The nose, tongue, skin, eyes, and brain are all constantly being used.

All aspects of the body are observing the ingredients in order to grasp the three-dimensional subtle differences in all aspects.

"This time, learn <Kung Pao Chicken"!" Liu Xing took the recipes he was going to learn, and silently chose one, which is a popular Chinese dish in the eyes of foreigners.

In fact, "Kung Pao Chicken" is not well-known in China, but in the eyes of foreigners, this dish is always considered to be particularly representative.

Although, it cannot be said that foreigners’ opinions are all wrong. After all, "Kung Pao Chicken" is also a famous dish in modern Sichuan. Many people probably don't know much about the "Kung Pao" who created this dish.

In fact, it was the governor of Sichuan, Ding Baoframe. When he was the governor of Sichuan, he created this dish. Originally, this dish is not called Kung Pao Chicken, and it is not very famous. It is mainly Ding Baoframe’s private kitchen, entertaining some relatives and friends enjoy.

Later, Ding Baojian died in office and was posthumously named "Prince Taibao".

The so-called "Prince Taibao" is also one of the honorary official Kung Pao in ancient times. Later, this dish was spread and gained the reputation of "Kung Pao Chicken". Of course, "Kung Pao Chicken" was The domestic reputation is very average. Even in Sichuan, or Ding Baoframe's hometown of Guizhou, chefs don't take Kung Pao Chicken seriously.

But for some reason, this dish was spread abroad by some Chinese chefs, and diners in Western countries especially like to order this dish, so that domestic chefs, influenced by the popularity of foreigners, also like to order this dish. They all started to learn this dish that was not very famous.

It wasn't very famous at first, but as more chefs learned and more people ate zero, it gradually became famous.

In WGO's chef level exam, although there is an optional range, choose one from the range of recipes proposed to make.

Usually, propositions are hot dishes.

For example, "Kung Pao Chicken" is very common, and it has also become one of Liu Xing's learning dishes.