Reborn – Super Chef

The dish that Miao Shengsong is going to cook is Double Mushroom Zhengyan. This is a refreshing and delicious dish. Before Ye Chui chooses what dish to cook, he explained the truth to Han Yuyan, An Xiaoqin, and Yiyue. The chef competition is like a master’s trick. You have to avoid it temporarily and choose other flavors as a breakthrough. But when asked what kind of dish Ye Chui is going to cook, Ye Chui said that the dish he is going to cook is Biluo shrimp, and this The characteristic of this dish is that it is light and refreshing. He is not trying to avoid it temporarily, but to challenge it.

This made the three of them a little speechless, and at the same time they understood what Ye Chui meant—ordinary chefs must avoid it for the time being when facing seven-star chefs like Miao Shengsong, because tit-for-tat with Miao Shengsong will only lose, but Ye Chui Chui is not an ordinary chef, he just wants to compete with Miao Shengsong, and win him in the taste of Miao Shengsong's last song.

This is madness?

Is it pride?

Still ignorant?

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

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

"Go and make me a cup of tea."

"Make tea?" Sister Han was taken aback.

"Before Honglou left a lot of good tea, including the best Biluochun, you know where to put it, and make me a cup of Biluochun." Ye Chui explained with a smile, "Biluo in Biluo shrimp refers to It is the Biluo in the Biluochun."

Only then did Han Yuyan understand, and nodded quickly: "Oh, I'll go right away."

Qin Yiyue continued to slice mutton.

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

There are a lot of seafood in the water room, which are kept in the water room for the convenience of cooking. Now that Honglou has changed hands and become Manhanlou, the seafood in the water room is still well raised. An Xiaoxiao hugged A water basin went in, and twelve shrimps were quickly caught.

The prawns were river prawns, which were very fat and tender, and they were placed on the chopping board in front of Ye Chui: "Master, the prawns are here, what should we do next?"

"The most delicious part of the shrimp is no different from the shrimp." Ye Chui explained, washed the river shrimp carefully with water, and then continued to talk to An Xiaoxiao, "Please help me remove the shrimp head, shrimp tail and return it to the shrimp." There are shrimp shells, and the rest of the shrimp meat is shrimp."

"Oh, yes." An Xiaoxiao agreed and helped Ye Chui do it.

Shrimp peeling would definitely be difficult for Han Yuyan in the city, but An Xiaoxiao has ten years of experience as a beggar, and she is in charge of the meals for Su Laosan and the others on weekdays. When Han Yuyan saw the lively fish screaming and hid behind Ye Chui, An Xiaoxiao didn't have any psychological pressure at all.

While An Xiaoxiao was peeling the shrimps, Ye Chui set up an oil pan on the stove next to him, put three tablespoons of salad oil in the pan, and waited for the oil to heat up. When it was ten degrees, Ye Chui poured An Xiaoxiao's peeled shrimp into the pot.

The temperature of the oil is very important to the deliciousness of the ingredients. If it is too hot, it may burn the ingredients, and if it is too low, it may make the ingredients alive. It is not easy to get it just right, and it is even more difficult to get the temperature just right so that there is no deviation. Difficult, but Ye Chui can do it.

At the moment when he put the shrimps into the oil pan, the oil temperature was definitely 120 degrees if measured accurately.

This is something that countless chefs cannot do, but Ye Chui can do it because of his intuition developed through countless experiences!

This simple small step is beyond the reach of most chefs in their lifetime.

The shrimp made a sizzling sound in the oil pan. Ye Chui flipped it gently with a frying spoon in his hand. At the same time, Ye Chui controlled the fire of the stove and turned it down a little. Frying the shrimp with oil temperature will take away part of the oil temperature. Only by accurately controlling the fire of the stove can the oil in the oil pan be kept at a stable temperature, and only at a stable temperature can the shrimp balls be heated evenly to the extent required by Ye Chui.

This is also a seemingly insignificant small place, but it is also a small place that countless chefs can't control even if they spend their entire lives.

Shrimp is fried in oil and gradually turns milky white. In fact, this time is also very accurate. According to the texture of shrimp and the temperature of oil, the process of frying shrimp lasted for a total of one minute and eleven seconds. At this point At that time, Ye Chui turned off the stove, took the colander, mixed the oil in the oil pan with the shrimps, poured it into the funnel to drain the oil.

General chefs are used to wrapping dry starch on the shrimp when frying the shrimp. This is because the oil temperature is not easy to control, and it is easy to over-fry the shrimp, and the starch can play a transitional process.

But Ye Chui omitted this step. Starch plays an important role in many dishes, but the taste of starch will affect the ingredients to some extent. In order to be perfect, he omitted the step of thickening, and he did this because he had With absolute certainty, he can control both the oil temperature and the heat within minutes.

At this moment, the fried shrimps are cooked just right, tender and juicy, gently shaken through the funnel, and the oil drips slowly from the shrimps.

The process also requires tricks.

The strength of shaking the colander needs to be controlled. Excessive force can easily damage the internal tissues of the shrimp.

This is a hearty dish, so keep the fat to a minimum.

From putting the shrimps in the oil pan to frying the shrimps, this step seems very simple, anyone can easily learn it, but these simple steps contain countless tricks and countless hard work The precise control mastered is a skill that many chefs can't match in their lifetime.

At this moment Ye Chui was unspeakably serious, he wanted to cook this dish with all his strength.

So at this time, he invaded every step with all his heart and soul.

His movements also seemed ordinary, but Qin Yiyue, who was cutting mutton slices beside him, An Xiaoxiao, who was standing beside him, and Han Yuyan, who came back with a cup of Biluochun, were all involuntarily moved by him. I was attracted by this plain movement, as if I felt that there was something far from simple in this simple movement. If I had to describe it, it would be the aura of the God of Cookery.

Seeing the big from the small, the temperament of the God of Cookery who is at odds with each other.

Mr. Han, who was waiting for Qin Yiyue to cut the mutton slices, accidentally glanced at Ye Chui, and couldn't help being slightly stunned, then he shook his head: "What's going on, I seem to have seen something amazing just now... ...Perhaps it's a shock, Qin Yiyue, why hasn't the mutton slices been cut yet!"

"Master." Han Yuyan walked to Ye Chui, holding the cup of Biluochun with both hands, "The Biluochun you want."

The oil for frying the shrimp has been drained, Ye Chui took a plate and gently poured the shrimp in the colander into it.

Only then did he turn his head to look at the water glass in Han Yuyan's hand.

Biluochun is one of the top ten famous teas in China. After being fried, the cords are tightly knotted, and the pekoe is exposed. The color is silver-green and emerald green. The natives said: "Frightening incense". Kangxi Jimao named it Biluochun because of its unruly name." It is not an exaggeration to say that the top-grade Biluochun is more expensive than gold, and the Biluochun left by Honglou is the best. Waiting for Biluochun.

At this moment, the curly Biluochun floats up and down in the water glass, gradually relaxing.

Ye Chui took the cup of Biluochun in his hand, shook it lightly, and then carefully poured the water inside into the sink on one side.

Han Yuyan was a little strange: "Master, why did you pour the tea? Is it because I poured the tea that is not good?"

"No." Ye Chui smiled at Han Yuyan, and continued, "Pour out the first brew of tea. This is the way of drinking tea."

"I heard my grandfather said this, but why?" Han Yuyan continued to ask.

"The first brewing is to wash the tea, to wash away the dust from the tea leaves. It is also called warm soaking. In order to make the tea leaves stretch out, the second brewing is the moment when the taste and color are the best." He explained to Han Yuyan, "Heavy rain, go get me some hot water, the hotter the better."

"Oh, good." Han Yuyan hurriedly agreed to go away, and came back a while later with a thermos cup, "This is the hot water from the water dispenser just now, it's very hot, master, be careful."

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

The original curly tea leaves are completely stretched, and Biluochun can be divided into seven grades. The Biluochun in the leaf hanging cup is the highest grade Biluochun. Wearing hair, silver and white hidden green", the tea presents a greenish yellowish color, take a deep breath, you can feel the freshness of your nose.

"Biluochun has always had a saying that it is tender and three delicacies. Tenderness is the branches and leaves of the tea, and the three delicacies are the color, aroma, and taste. This cup of tea can be said to completely take up the first tenderness and three delicacies. It is really a good tea."

Ye Chui nodded involuntarily. If he is a tea lover at this moment, he would definitely not refuse the taste of this cup of tea.

And what Ye Chui will do next is to incorporate the taste of Biluochun into this Biluo Shrimp dish.

He removed the previous oil pan from the stove, set up another pan, poured in a spoonful of rapeseed oil, and when the oil temperature reached about 70 degrees, he poured the previously fried and drained shrimp into the pan Inside, stir-fry gently for a while, and then pour a small amount of Biluochun tea next to it into the oil pan. The so-called small amount refers to 32 grams.

Most of the seasonings used in cooking are vague values, but Ye Chui can be delicate, 12 shrimps, 32 grams of Biluochun tea, this is the best blend.

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

Stir-frying is the basic skill of cooking, but few chefs can do it to mix the ingredients evenly without damaging the texture of the ingredients.

Ye Chui can do it.

Not only can he mix the tea with the shrimp evenly, but he can also stir-fry the Biluochun tea into the shrimp perfectly. (~^~)