Reborn – Super Chef

"The recipe of this original white water shrimp dish is very simple, but the simpler the dish, the more difficult it is to achieve the ultimate taste. Xiaoxiao, you have a good idea for this dish, but you didn't master the heat when cooking the shrimp in boiling water. If I You guessed it right, you put the shrimp with cold water and then heated it on the fire. Although the boiled shrimp can keep the freshness very well, it still has some flaws. I suggest that when you cook this dish in the future, Pour the prawns directly into boiling water to cook, and the cooking time depends on the rawness of the prawns.”

Ye Chui said quietly, he only took one bite of the shrimp, but he seemed to have fully understood how An Xiaoxiao completed the steps of this dish. This kind of tasting ability is amazing...

Of course, it mainly surprised Chen Tian, ​​Jim, and Tang Shanshan. They had seen Ye Chui's cooking skills before, but they didn't know that Ye Chui's ability to appreciate delicious food was also so outstanding.

Ye Chui paused, then pointed to the seasonings on the bottom of the plate and continued: "Don't put the seasonings under the bottom of the plate, and prepare a small bowl for the seasoning juice. Shrimp must be shelled first. Put the seasoning on the bottom of the plate, not only wasting the seasoning, but also inconvenient when peeling the shells. In addition, your prepared dipping sauce can also be improved. The red pepper can greatly volatilize the umami taste of the shrimp. Add light soy sauce, sesame oil, etc. on top of the shredded red pepper, and the dipping sauce made in this way can perfectly match the umami taste of the shrimp.”

The taste of An Xiaoxiao's dish is indeed extremely delicious, but Ye Chui picked out these shortcomings from the inside to the outside. These shortcomings seem to be some very unimportant places, but Ye Chui said it like this. It made people feel that An Xiaoxiao's dish was full of mistakes, and it also made An Xiaoxiao's originally surprised expression on her face suddenly become lonely.

Seeing An Xiaoxiao's expression, Ye Chui stretched out his hand to pat her unattractive hair: "Actually, you did a very good job. This dish is very similar to the one I know. Like, it’s a dish called boiled shrimp, it’s already amazing if you can think of such a way to eat it, it seems that you have really put in a lot of hard work in the past two months.”

Hearing Ye Chui's praise. A smile of joy appeared on An Xiaoxiao's face immediately.

"Speaking of which, what's the matter with your hair? Are you going to take the emotional route if you make it so gaudy? The short hair was so pretty before, don't you..." Ye Chui then talked about An Xiaoxiao's hair that was going to the extreme. Mainstream hair coloring.

An Xiaoxiao changed the subject: "Master, you should try the big braised large intestine made by the big brother first. Since the Spring Festival, things like pig large intestine have become popular ingredients, so the big brother researched this Here’s a dish, try it and see how it tastes.”

Seeing An Xiaoxiao change the subject, Ye Chui could only continue to talk to her about non-mainstream hair in the future, and turned his attention to Tian Xiaodu's plate of braised large intestine.

Pig intestines are a delicious ingredient.

certainly. Many people are born with resistance to this kind of food, and even once thought that this kind of thing is not edible at all.

However, Ye Chui's whole pig feast at the Spring Festival made people know brand new pork ingredients, such as pig intestines, pig heart, pig tongue, etc. are all edible, and they are all very delicious.

At the spring banquet, the fact that Robert ate three plates of fat intestines has already been fully revealed. Although the picture is so beautiful that it makes people want to nausea, it also makes people have a deep interest in the taste of pig intestines.

It is said that dishes made with pig intestines have appeared in some restaurants now.

The braised large intestine made by Tian Xiaodu is bright in color and exquisite in presentation. The texture is tender, if you don't consider that it is made of pig intestines, just look at the appearance, it can definitely arouse people's great appetite.

Among the three items of color and fragrance, color and fragrance have been achieved to the extreme.

Ye Chui nodded in satisfaction at this point, he smiled and picked up a piece of fat sausage and put it in his mouth.

You can taste all kinds of wonderful flavors in the mouth, sweet, sour, spicy, salty, full of five flavors, the greasy feeling of the sausage is very small, but it has a smooth and tender texture. With the unique aroma of braised sauce, all kinds of flavors blur the greasy feeling that the large intestine may have, and also blur the original psychological resistance to the large intestine.

Tian Xiaodu seemed a little nervous, staring closely at Ye Chui's expression: "Master, what do you think of this dish?"

Ye Chui savored it for a while, then smiled and said to Tian Xiaodu: "The taste is very good. In the past, your culinary skill flaw was that you didn't handle the ingredients well enough. The processing of ingredients is like the foundation. The taste is the most delicious. In this braised large intestine, your handling of the ingredients is perfect. It should have been blanched several times to get rid of the fishy smell of the fat intestines. deodorant."

Hearing Ye Chui's words, Tian Xiaodu's fat face suddenly showed a look of joy, and at the same time, everyone was surprised by Ye Chui's tasting ability again.

Then An Xiaoxiao said mischievously, "But?"

Well, well, I will definitely say something after I finish talking, but then there are shortcomings...

Ye Chui smiled, and continued: "This dish is not greasy at first taste, but it is because Xiao Du added vinegar in the middle when making this dish, and I also tasted the sour taste of some lemon juice, so I use the sour To resist the oiliness of the food, it is true, but it will make the final product taste bad, so there are some defects in the taste of the whole dish.”

"Then how should I get rid of the greasy feeling?" Tian Xiaodu asked hastily. He also knows this question. Fat sausage itself is extremely greasy. He spent a lot of time trying to get rid of the greasy feeling, and finally chose to use vinegar and lemon juice, but this is bound to affect the final taste.

Ye Chui thought for a while, then said, "Fry it with oil."

"Fried?" An Xiaoxiao exclaimed from the side, "Wouldn't it be more greasy?"

"No." Tian Xiaodu said hastily with a smile, "Frying the fat sausage will squeeze out the oil in the fat sausage, and after filtering the oil, it will greatly improve the greasy taste of the fat sausage. It's such a simple truth I never understood it."

"Fat sausage is a delicious ingredient, but because of the characteristics of this ingredient, all kinds of complicated procedures are indispensable to cook perfect fat sausage dishes." Ye Chui continued with a smile, "Blanch at least three times, followed by frying, The last thing is braised, and don’t be too stingy with condiments. Pepper noodles, cinnamon noodles, Amomum noodles are all necessary, as well as minced coriander, minced green onion, minced garlic, and minced ginger. This dish is A hodgepodge of flavors, how to put condiments, this is the homework I leave to Xiao Du, you can figure it out yourself."

Tian Xiaodu quickly smiled and nodded: "Okay, I understand."

The eyes of the people around were either surprised or admiring, and they all felt that Ye Chui came back from the United States this time, it seems... a little different?

Tian Xiaodu looks very kind, but he is well-known for his violent temper in the kitchen. He yells at the chef for a few minutes without repeating it, but in front of Ye Chui, he is always docile like a little sheep. ...Of course, Ye Chui has the ability to make him docile, which no one can deny.

An Xiaoxiao's dish, after all, she is still young and not good enough, so it is understandable that there are many faults. She brought out her own dishes more just to join in the fun, and Tian Xiaodu's tasting here is the highlight.

Many waiters and chefs in the Braised Large Intestine Restaurant have tasted it many times. Even for Qin Yiyue and Dong Qian, it is already perfect, but Ye Chui still found out so many problems after one bite.

Chen Tian, ​​Jim, Tang Shanshan and Jiang Yuemei were even more shocked. They saw a completely different side of Ye Chui.

After appreciating Tian Xiaodu's braised large intestine, Dong Qian smiled and pointed to the hibiscus scallops she made, and said to Ye Chui, "Boss, please try my dish."

"Okay, the name Furong scallop is wonderful." Ye Chui looked at the dish of Furong scallop with a smile. This dish gave people a refreshing feeling, the white egg flower bloomed like a lotus flower, dotted with some green Fresh peas, bright red ham, and tender white scallop meat, not too much fat, but full of aroma, color and aroma.

Ye Chui took a deep breath, with a satisfied expression on her face. Dong Qian is the only girl among the three six-star chefs in Manhanlou. Her thoughts are delicate, and her dishes are naturally soft and delicate. This dish of hibiscus scallops fully reflects her personality. There is no heavy makeup, no complicated matching, but it is pleasing to the eye and makes people appetite. Ye Chui scoops up a spoonful of it and puts it in the mouth. It is only beautiful and delicious, with an extraordinary taste.

Tasting it carefully, Ye Chui nodded in satisfaction: "The mellow aroma of ham is perfectly dissolved in the soup. The egg flower made of egg white and the name Furong are extremely wonderful. The soup is like chicken soup, adding more flavor. The whole dish is fresh and mellow, and the seasoning is almost perfect.”

Ye Chui commented for a while, then he paused.

This time there was no need for An Xiaoxiao to speak, Dong Qian continued directly: "But?"

"Hmm..." Ye Chui suddenly started to sweat, but what he really wanted to say next was but, he continued: "But the ingredients selected for this dish are not right."

"Could it be that the taste of scallops doesn't go well with these soups?" Dong Qian said with doubts on her face, "Scallops have a fishy smell, and I specially used ginger water to get rid of the smell..."

"There is nothing wrong with the choice of scallops, but if you blanch the scallops with water to remove the flavor, the umami flavor of the scallops will be lost to a large extent, and this dish will be greatly reduced." Ye Chui explained.

"Then what should we do? The fishy smell of scallops is not pleasant." Dong Qian wondered.

Ye Chui said with a smile: "It's actually very simple. You can choose to use scallops—dry the scallops in the sun, and the fishy smell inside will naturally be removed. When cooking, you can soak them in water to keep the scallops fresh. It can maintain its original taste." (~^~)

PS:  Second update~~