Chef Chat Group
Page 321
So I, this kind of ingredients are particularly easy to obtain, and naturally it is also a common soup dish in Japan.
Of course, even though Japan is close to the sea, various shellfish can be farmed and collected along the coast.
However, the price is still relatively expensive, even more expensive than imported beef, mutton and the like.
Therefore, this kind of cuisine is not cheap in Japanese restaurants. In a restaurant with average cooking skills, a small bowl of soup with few clams and only a sip of soup will cost at least 1000 yen.
On the side of Yuanyue Food Street, it is also common to see small, poor bowls containing a few clams for three to five thousand yen.
Although it is delicious, but if you want to be full, you will feel the same if you order dozens of servings.
Clam chowder mainly has the advantage of ingredients, and it is a boutique among D-grade meat ingredients.
And the high-quality goods specially selected by Gendan Kobayashi are rich in C-category ingredients! With a little cooking skill, you can produce the level of high-end cuisine! ...... Xingping's innovative face has a- - this Be careful, I got the high-end ingredients that I usually only see but never buy, and I finally have the opportunity to make clam soup again! Xing Ping Chuangzhen was also a greedy child when he was young.
While shopping, I was so greedy for the meat in an expensive western restaurant that I was about to cry.
However, Yao Dad looked down on those restaurants that cheated money, and took Chuangzhen home to cook.
Among them, there is clam chowder... I am interested in cooking because, after Xing Ping Chuangzhen has eaten his father's cooking, his mind is full of... I am rich in Cao's cooking table, and the chef is the world The most awesome career in the world.
After taking the medicine, ordinary people will only become captives of gourmet food, constantly shrinking their wallets.
But Xing Ping Chuangzhen made up his mind to become the druggist himself.
The white rice porridge smelled it with his nose, and said to Liu Xing: "There is broth! Can I use the broth from the store?" "No problem!" Liu Xing said. The broth is also one of the ingredients, so it can be used naturally.
In the dishes of many senior chefs, the broth is even used as a condiment to add freshness and flavor to the dishes.
Although this competition is about soup, it should be ok to use a little broth! "Save time, make do with it." Bai Miqiang scooped up a little soup with a spoon and tasted it. Take out 0 liter of soup, and then Added some ingredients and hung for fifteen minutes.
Afterwards, Miss White Rice Porridge picked up three Chinese cabbages from the dish.
Peel off the outer layer and rinse well.
After that, the kitchen knife is like a dragon, trimming around the cabbage. The three cabbages become more delicate and lovely.
Next, let’s really add boiled water, and use boiled water to cook cabbage!
"Boiled cabbage!" Seeing this step, Liu Xing would not know that this is the unpretentious, but actually very particular boiled cabbage in Sichuan cuisine.
"Boiled cabbage?" Tian Suohui looked confused and didn't quite understand.
"Boiled cabbage!" Kitajo Miyoko and Kobayashi Rindan showed surprised expressions. This dish looks simple, but the simpler it is, the more difficult it is to make it colorful.
"Boiling cabbage!" Seiichiro Xingping expressed his appreciation.
"Cabbage in boiled water?" Xing Ping Chuangzhen almost wanted to laugh. Does the soup of boiled cabbage in boiling water compare with seafood soup? This is indeed a solid one.
Liu Xing looked at Xing Ping Chuangzhen sympathetically! This guy, how big is his heart? Is he fearless because of ignorance? It is not wrong to have little knowledge, but if you have little knowledge and despise your opponent, you are afraid that you have committed a big mistake! A famous dish can be called a master dish.
-An ordinary senior chef, if he wants to make this simple dish well, the probability of overturning is relatively high! If he can make this dish well, he can serve as a state banquet chef! There is a huge difference between being able to cook and being able to do it well! I really thought it was simple, but the effect was almost the same as ordinary boiled cabbage.
However, this seemingly simple, traditional and plain dish actually has technical content.
At least, if this dish can be made to the level of a state banquet, it can be regarded as the real boiled cabbage! Simply put, on ordinary occasions, boiled cabbage is Qugaohezhen. Affordable cooking, but a low-key extravagance! Boiled cabbage is basically an overkill, using some ingredients that don’t seem to be top-notch, and let the chef give full play to his cooking skills to make superior and delicious dishes. Therefore, Generally, those who make boiled cabbage are either masters, or they are overconfident and do not know the heights of the sky and the depths of the earth! Liu Xing looked at the white rice porridge lady, and the strongest graduates from New Oriental should not be the kind who do not know the heights of the sky and the earth. ?After all, most of New Oriental's students are not fake, but the number of students is very large, and there are always some extremely outstanding talents.
This kind of genius should not be inferior to Yuanyue Shijie.
Dare to make this kind of dish, maybe she really thinks she can do it well! As for Liu Xing himself, although he has the recipe of boiled cabbage, he is not confident, so he should make it now! After accumulating knowledge and experience to a certain extent Level, return to the basics and make a breakthrough, after that, I started to learn this kind of ingenious cooking!
Chapter 263 Serve first, you must lose, the medicine king still doesn't understand this
Xing Ping Chuangzhen prepared the ingredients, and the dish he made was clam chowder.
Of course, we must pay attention to the selection of materials. Live clams are more delicious and authentic, otherwise, the taste will be darker. After the shellfish is picked up, there will be a lot of sea sand in the shell.
Therefore, the first step of production is mainly to soak in salt water to let the clams spit out the sand by themselves. After washing, remove the water.
spare.
In fact, the most time-consuming part of this recipe is to remove the sand inside the shells. However, since the ingredients were prepared by Gendan Kobayashi, she originally wanted to make a bowl of innovative seafood soup. As a result, the processed semi-finished product , Po Xing Ping Chuangzhen used it. Therefore, Kobayashi Gendan stared at the soup in the pot, thinking - - must drink more to get back the cost.
After that, heat the butter in the frying pan until it melts, add onions and potatoes and sauté until fragrant.
Add clams with shells and water into the pot. After the water is heated up, the clams will open their shells.
After the shells are opened, take out the clams and set aside.
Add milk to the soup (with the clams removed) and cook for five minutes.
Add butter roux and stir well until sticky.
Finally, put the clams back into the pot and cook for a few tens of seconds.
Season with salt, pepper, etc.
Clam chowder, both made.
"Yo, Miss Dongfang Ying, I have already made it.
Your cabbage hasn't been finished yet?" Xing Ping Chuangzhen smiled proudly.
"It's ready, you can serve it first!" The white rice porridge smiled lightly, and the high-grade clear soup (processed on the basis of the broth, which is clear to the bottom, usually is more than two slings of the broth) quickly picked up the cabbage that was broken.
Afterwards, soak it in cold broth, pick it up, take out the silver needles, poke it on the cabbage heart, and pour the hot broth on the cabbage heart.
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