Reborn – Super Chef

The dish that Miao Shengsong wants to do is the twin mushrooms, which is a refreshing and delicious dish. Before Ye Ye chooses what to do, he talked to Han Yuyan, An Xiaoxiao Qin in January, chef The game is just like a master's trick. To avoid his front, choose other flavors to make a breakthrough. But when asked what kind of dishes Ye Chu is going to prepare, Ye Chu says that the dish he wants to make is Biluo shrimp. The characteristic of the dish is that it is light and refreshing. This is not to avoid his front, but to shake his front.

This made all three speechless, and at the same time understood the meaning of Ye Chui-ordinary cooks must face Miao Shengsong's seven-star chefs to avoid their fronts, because they only lose against Miao Shengsong, but Ye Tiao is not an ordinary chef, he just wants to compete with Miao Shengsong and win him in the taste of Miao Shengsong.

Is this crazy?

Are you proud?

Still ignorant?

Ye Chui glanced at the three people who were a little stunned, and continued with a smile: "Don't be stunned. Qin Yiyue, please cut the mutton slices quickly. If Han Lao waits, he will definitely take you Swearing, An Xiaoxiao, go to the water house to help me catch twelve shrimps, the size of the shrimps should be moderate, and Han Yuyan ... "

"Master, what do you ask me to do?" Han Yuyan immediately showed a look of interest.

"You help me make a cup of tea."

"Tea?" Sister Han froze.

"Honglou left a lot of good tea leaves, including the best Biluochun, you know where to put it, make me a cup of Biluochun over here." Ye Chui explained with a smile, "Biluo in Biluo shrimp refers to This is the Biluo in the blue spring. "

Han Yuyan realized this, and nodded quickly: "Oh. I'll go."

Qin continued to cut slices of lamb in January.

An Xiaoxiao also hurriedly caught twelve live shrimps from the water room.

A lot of seafood is kept in the water room, which is kept in the water room for the convenience of cooking. Nowadays, Honglou is changed to Manhanlou, and the seafood in the water room is still well kept, An Xiaoxiao holds Go in a basin. Twelve shrimps were caught quickly.

This shrimp is a river prawn. It is very fatty and put on the chopping board in front of Ye Chui: "Master, the shrimp has been caught. What should I do next?"

"The most delicious place of shrimp is no different from shrimp." Ye Chu explained, washing these river prawns carefully with water. Then continue to say to An Xiaoxiao, "You help me remove the shrimp head, shrimp tail and shrimp shell, the rest of the shrimp meat is shrimp."

"Oh, okay." An Xiaoxiao promised to help Ye Chui to do it.

Such a thing as peeling shrimps for the city of Han Yuyan certainly won't go, but An Xiaoxiao has ten years of beggar experience. On weekdays, she is also responsible for the food of Su Laosan and others, and she is very comfortable with the ingredients-killing fish. Han Yuyan saw the lively fish screaming and hiding behind Ye Chuan, An Xiaoxiao was completely There is no psychological pressure.

When An Xiaoxiao peeled the shrimp, Ye Chuo set up an oil pan on the stove next to it. Put three tablespoons of salad oil in the pan and wait for the oil to heat up. Specifically, it heats up to 120 At ten degrees. Ye Chui pours An Xiaoxiao's peeled shrimp into the pot.

The temperature of the oil is very important for the deliciousness of the ingredients. One point of heat may burn the ingredients, and a lower point may cause the ingredients to survive. It ’s not easy to get it right. It ’s even more difficult to get the temperature right without any deviation, but the leaf can be done.

At the moment when he put the shrimp into the oil pan, if accurate measurements were made, the oil temperature was definitely one hundred and twenty degrees.

This can't be done by countless chefs, but Ye Chui can. It is because of the intuition that he has developed from countless experiences!

This simple step is something that most chefs can't achieve in a lifetime.

The shrimp made a noisy sound in the oil pan. Ye Chui held the wok in his hand and turned it gently, and at the same time, the fire of the stove was slightly turned down by the control of Ye Chui. Frying shrimp with oil temperature will take away part of the temperature of the oil temperature, and only by accurately controlling the fire of the stove, can the oil in the oil pan be kept at a stable temperature, and only a stable temperature can make the shrimp **** heat evenly , To the extent required by the leaf lobe.

This is also a small place that looks insignificant, but it is also a small place that countless chefs can't control over their entire lives.

The shrimp is fried in oil temperature and gradually turns milky white. In fact, this time is also very accurate. According to the texture of the shrimp and the temperature of the oil temperature, the process of frying the shrimp lasts for a minute and 11 seconds. When Ye Chui turned off the stove, he took a colander and poured the oil in the pan into the funnel to drain the oil.

In the step of frying shrimp, most cooks are used to wrapping dried starch on the shrimp. This is because the oil temperature is not easy to control and it is easy to fry the shrimp too much. Starch can play a transitional process.

But Ye Chuo has omitted this step. Starch occupies a very important position in many dishes, but the taste of starch will affect the ingredients. For the sake of perfection, he has omitted the step of thickening, and this is because he has Absolutely, the minutes and seconds that can control the oil temperature and the fire are not bad.

The shrimps fried at this moment are just cooked, fresh and juicy, shaking gently through the funnel, and the oil drops slowly drip from the shrimps.

This process also requires know-how.

The intensity of shaking the colander needs to be controlled. Excessive force can easily damage the internal tissues of the shrimps. If the force is not idle, the oil on the surface of the shrimps cannot be removed.

This is a refreshing dish, so the fat should be minimized.

From putting the shrimp in the oil pan to frying the shrimp at the end, this step seems very simple, anyone can easily learn, but this is a simple step, but it contains countless know-how and countless efforts The precise control that is mastered is a skill that many chefs can't match.

At this moment, Ye Chui couldn't express his earnestness. He would try his best to make this dish.

So at this time, his whole body invaded into each step.

His movements also seemed plain, but Qin Yiyue, who was cutting mutton slices next to him, An Xiaoxiao, who was standing beside him, and Han Yuyan, who came back with a cup of Biluochun, could not help himself. Attracted by this bland movement, it seems as if I feel that this simple movement contains something that is never simple. If you want to describe it, it is the momentum of the God of Food.

Seeing the big from the small, the fetish temperament of the big soup discord.

Han Lao, who was waiting for Qin Yiyue to cut the lamb slices up, accidentally glanced at Ye Chui, his expression slightly stunned. Then he shook his head: "What's going on, it seems that I saw something amazing ... maybe it's shaking God, why hasn't Qin Yiyue the kid's mutton slice yet!"

"Master." Han Yuyan walked to Ye Chui's side, holding the cup of Biluochun with both hands. "You want Biluochun."

The fried shrimps had run out of oil and Ye Tiao took a plate. Pour the shrimp in the colander gently.

Then he turned to look at the glass in Han Yuyan's hand.

Biluochun is one of the top ten famous teas in China. After frying, the ropes are tightly bound, the white husks are revealed, the color is silver-green, and the green is attractive. "The History of Wild History" records: "Dongting Dongshan Biluofeng stone wall, producing a few strains of wild tea, natives said: 'Frighten the fragrant fragrance'. Kangxi Ji Mao is indecently tamed by its name, the title is Biluochun." The top grade Biluochun said It is not an exaggeration to compare with gold, and the Biluochun left by Honglou is the best Biluochun.

At this moment, the roll-shaped Biluochun floated up and down in the glass, and gradually eased away.

Ye Chui took the cup of Biluochun in his hand and shook it gently. Then carefully poured the water into the sink on the side.

Han Yuyan is a little strange: "Master, why did you pour it? Isn't the tea I poured bad?"

"No." Ye Chuihong Han Yuyan smiled. Then he said, "The first bubble of tea is to be poured out. This is the way to drink tea."

"I heard this from Grandpa, but why?" Han Yuyan then asked.

"The first bubble is to wash the tea and wash away the dust from the tea leaves. It is also called the warm bubble. In order to make the tea relax, the second moment is the best time for taste and color." He explained to Han Yuyan. "Heavy rain, then help me get some hot water. The hotter the better."

"Oh, okay." Han Yuyan hurriedly agreed to walk away, and after a moment he came back with a thermos cup. "Here is the hot water that just came from the water dispenser. It's very hot. Master, be careful."

"The temperature is about ninety-eight degrees, just right." Ye Chui's hand measured the temperature on the thermos cup, nodded with satisfaction, and poured hot water into the cup.

The tea leaves of the original scroll are completely unfolded. Biluochun can be divided into seven levels. Biluochun in the leaf drop cup is the first-class Biluochun. After the tea is fully unfolded, the fur on it is clearly visible. The body is covered with silver and silver. "The tea has a greenish yellowish color. Take a deep breath and you can feel the freshness of the nose.

"Biluochun has always said that tenderness and freshness are the branches and leaves of tea. Sanxian is the color, fragrance, and taste. This cup of tea can be said to completely take up the tenderness and freshness, and it is really good tea."

Ye Chuiqing couldn't help but nod, if he is a good tea person at this moment, he will never refuse the taste of this cup of tea.

What Ye Chui wants to do next is to incorporate the flavor of Biluochun into this Biluo shrimp.

He took the previous oil pan away from the stove, set up another pot, poured a spoonful of rapeseed oil, and waited for the oil temperature to reach about 70 degrees ~ www.readwn.com ~ Pour the oily shrimps into the pot, stir gently for a while, and then pour a small amount of Biluochun tea water into the oil pot. The so-called small amount refers to 32 grams.

Most of the spices used in cooking are a fuzzy value, but the leaves can be refined, twelve shrimps and thirty-two grams of Biluo spring tea water, which is the best blend.

The tea is mixed with the oil in the pot, making a crackling sound, and the next step is the most important step in this dish: stir frying.

Stir-fry, this is the basic skill of cooking, but to make the ingredients evenly mixed, without damaging the texture of the ingredients, few chefs can do it.

Ye Chu can do it.

He can not only mix the tea and shrimps evenly, but also stir fry the wok to make Biluochun's tea perfectly blend into the shrimps. This is a fascinating skill in the field of food gods! (To be continued)

ps: Ye Chui is going to use the vegetables to crush the seven-star chef tomorrow ~~~ Recommendation ticket, monthly ticket, praise ~~~

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