The Unparalleled Alchemy Kitchen of Food Halberd

Chapter 43: “The Whole Eel Table” of “Bright Moon Stew Knock”

Based on that kind of reason, coupled with Wang Ze’s arrogance as the head chef of a five-star hotel Purple Mountain Villa, a veteran special chef, etc., he didn’t think that his halberd would lose at all, and he didn’t put Wan Wei too seriously.

The politeness in his words to Wan Wei was only because in his eyes Wan Wei was a rich boy who sent him recipes, and he was more polite.

So Wang Ze didn’t care that Wan Wei was studying his cooking process, and even opened his mouth to explain: “This is the pork belly of the black pig, which is used to provide fat and gum, after the long fish meat is processed, you can carry out the treatment of this black pork belly, cut into slices with a knife, not only beautiful, but also easy to taste.” ”

“After that, put the black pork belly aside, take the long fish meat that was processed before, put oil in the pot, fry the long fish meat, let it have a shell on the outside, and shape the long fish, so that it will not fall apart when it is burned later, and it is easier to absorb the taste.”

“After frying, pour out most of the oil in the pot, leave only a little base oil, put in green onion, ginger and garlic to fragrant, and then simmer the black pork belly, after the pork belly is cooked, it will be more fragrant, and the fat in the pork belly will be boiled out, and it will also look fat but not greasy to eat.”

“Then spray in cooking wine and continue to simmer, boil the fat of the pork belly out and put in the oil, and then add the stock for firing, so that there is a marinating process, and the boiling fusion will make the soup more viscous and mellow.”

“After adding the stock, you can put the ‘raw knock’ in it together. Oh, by the way, ‘raw knocking’ is the long piece of fish meat that has been fried before, and then salt, sugar and other condiments are added to form the salty, sweet and delicious taste. ”

“Cover and start simmering, allowing the sugar to caramelize inside and the oil to halogen inside. After simmering for a while, the lid of the pot is lifted to remove the floating foam, and the operation is repeated until the soup is still free of foam when the dish is ready. ”

“Long fish also have thickness, which is the most important time to test the chef’s ability to master the fire.”

Even in this explanation, Wang Ze did not delay the action in his hand, the cooking was as coherent and clean as flowing water, but he was not a fool, although he said some of the steps of cooking, but the most important heat and some small steps were omitted, after all, he did not really plan to teach this dish like this, his explanation was just an alternative show-off….

……

The roasted vegetables of Huaiyang cuisine basically rely on collecting juice and do not collocate. Wan Wei saw that the surface of the dishes in the pot was getting more and more shiny, and knew that the dishes were getting closer and closer to completion, and by the time the soup was basically sticky, it should be almost completely completed.

Sure enough, the soup became sticky, Wang Ze immediately turned off the heat, took the dish out of the pot and put it on the plate, after finishing the plate, he took out a small steamer basket to make a pigeon egg into a poached egg shape, and put it on the plate with a green cabbage’s heart, and said: “Now we have been paying attention to nutritional balance, adding a pigeon egg can match the color, distinguish the color, the pigeon egg is dipped in that soup to eat, the nutrition will be higher than when you usually eat, and the taste is richer and more delicious.” ”

“This ‘Bright Moon Stew Knock’ is done, waiter, you bring it to Lord Yuan, you can’t make him wait too long.”

“Yes.” A waiter hurriedly walked over and put a lid on the plate, answered the back of the tray and left, and sent this “Bright Moon Stew Knock” to that Yuan Qi.

……

Then, Wang Ze put some of the remaining dishes in the pot on a plate, then picked up a clean towel on the side and wiped his forehead and hands, and said: “Little brother Wan Wei, five judges, there are more here, you can come and taste them.” ”

The five judges stepped forward one after another, hugged Wang Ze, and said: “Brother Wang (Brother Wang) is so enthusiastic, then we are respectful and obey.” ”

Wan Wei naturally did not pretend to be reserved and arrogant at this time, and stepped forward with the five judges, thanked Wang Ze, and then picked up chopsticks with the judges and took a piece of “raw knock” (eel meat) and pork belly and began to taste it.

One of the judges, who is a special gourmet, held the pork belly and said: “The taste is very mellow, this meat is still trembling slightly when caught on the chopsticks, which instantly opens up my desire to taste this ‘Bright Moon Stew Raw Knock’ dish||.” Hopefully. ”

The main judge, who is a star foodie, nodded, he had just finished eating a piece of “raw knock”, and at this time he looked happy He said: “Delicious, Senior Brother Wang is worthy of being the first person in the Huaiyang cuisine of my Dragon Chef Alliance today, and the disciple of Lord Chen Wenfeng.” ”

“With this dish alone, I can see that Brother Wang, you have mastered Huaiyang cuisine to a very high level, if you hadn’t chosen the path of a specialized chef in small cuisine, I think you would have gone far among the few Tianjiao who were as famous as you back then, which is really a pity.”

For more free faloo novels: https://discord.com/invite/xe89FJ6QnY