Traveling through food to conquer other worlds

Su Han nodded and asked Eunuch Li to watch carefully.It was beyond Su Han's expectation to have such a finished product, after all, every small tofu block was organized to a limit.The facets are like mirrors.

If he hadn't learned the "Xie Niu Dao Technique", he wouldn't be able to do this.

Eunuch Li leaned forward to take a closer look, and even gestured with his hand to measure. No matter how critical his eyes were, he couldn't find the slightest flaw.

This knife skill is called the pinnacle!
Many other chefs who had spare time also came over. After carefully watching Su Hanqie's tofu cubes, they all seemed to have seen a ghost.They think that even if their knife skills are increased tenfold, it will be difficult to achieve.

"There is such a knife skill at such an age, why haven't I heard of it before?"

"So what about the strong knife skills, I don't know how the taste of his cooking is. The most important thing in cooking is the taste. Although the fancy knife skills can add a lot to the food, it is not the main thing."

"That's right, he's not very old, maybe it's just that he's good at swordsmanship, but his taste is not satisfactory."

The chefs whispered that they didn't want Su Han to be the queen's royal chef.

Su Han ignored them and took a piece of fresh lean wild boar meat in his hand.

The lean meat of this wild boar is very firm, with almost no fat, and the muscle texture is fine and smooth, with a slight meaty aroma.It was pure lean meat that Su Han specially ordered.

"Is this meat too thin?"

Looking at that piece of wild boar meat, many chefs have doubts in their hearts.If they were allowed to choose, they would definitely not want this pure lean meat without any fat. After all, such meat may look a bit useless after being cooked.

Su Han touched the boar meat, and after finding out the texture of the muscles, he began to cut the knife.

The snow-white fine steel knife had a cold gleam. The wild meat was very tough, but it was still cut by him with one knife.Every time he accurately cut a wild boar grain slightly larger than a grain of rice.Because boar meat will shrink a little when heated.

Su Han cuts it extremely quickly. After the meat is cut off by him, it is full of springiness, and the shape is almost the same as that of long-grain rice.From a distance, it looks like red rice.

The reason why it is cut into the shape of rice grains is to mix with rice and distinguish between rice grains and pork.

When you eat it in your mouth, the combination of meat and vegetables will definitely have a taste.

Because the diced wild boar cut by Su Han was delicate and well-proportioned, Eunuch Li picked up a grain of rice with his left hand, and the diced wild boar cut by Su Han with his right hand, comparing them.

The royal tribute rice grains in his left hand are plump, slender and crystal clear. If one looks at it against the light, one can see the extremely fine germs through the translucent rice grains.

The wild boar grains on his right hand are a circle larger than rice grains, but the shape is the same, because they are cut along the grain of wild boar meat, and if you look closely, you can see the slender blood-colored grains.

The fresh wild boar meat is elastic, and it has almost the same texture as rice!
Eunuch Li originally thought that the tofu block was the limit of Su Han's knife skills, but seeing the rice-like pieces of wild pork, he knew he was wrong, Su Han's knife skills were stronger than he imagined!

The other chefs in the kitchen couldn't describe the shock in their hearts at this moment. They are all top chefs from all corners of the country, but none of them can match Su Han's knife skills!
Su Han's movements are smooth and flowing, Eunuch Li and others have been watching for a long time, and they are all obsessed with it.

They didn't come back to their senses until Su Han cut up the meat.

After cutting the main ingredients, Su Han chopped the onion, ginger, garlic, pepper, minced meat and other seasonings for later use. After the rice was steamed, he quickly opened the steamer to make the rice grains dissipate heat and shrink.

"Eunuch Li, please put the dishes in warm water to warm them up. Put hot dishes on hot dishes and cold dishes on cold dishes. This is my rule."

Su Han didn't cook vegetables or rice right away, but looked at Li Gonggong.

"Hot dishes on a hot plate?"

Eunuch Li was a little taken aback. They served dishes in the imperial dining room very casually.But since it was proposed by Su Han, he nodded, and quickly soaked the necessary dishes in a bucket of warm water, and then took them out and wiped them when Su Han needed them.

The other chefs savored carefully and felt that what Su Han said seemed to make sense.If you serve hot dishes with cold dishes, the dishes will cool down quickly, and even the taste of the food will change slightly due to one heat and one cold.

Although this is just a detail, it made many chefs feel that Su Han is not simple!
After everything was ready, Su Han set up a pot to boil water, making the famous mapo tofu, a spicy delicacy, for the first time in this different world!
After the water was boiled, Su Han added a little salt to it, then skillfully passed the tofu in boiling water several times to get rid of the beany smell, took it out and soaked it in clean water.

However, heat up the frying pan, add oil, add the minced meat and stir-fry; when the minced meat is fried until golden brown, add chili powder, rattan pepper and other seasonings, and then pour an appropriate amount of broth into it.

The tofu was put into the broth after it was boiled, and after a few minutes of cooking, a strong spicy aroma burst out of the pot instantly and permeated the imperial dining room.

The unique spicy aroma of Mapo Tofu makes people who smell it feel articulate and shaken, as if their souls have entered the world of spicy and spicy. Combined with the fragrance of green onions, it makes people want to stop.

“What a unique aroma, I really want to take a bite!”

After Su Han put the mapo tofu on the hot plate, the chefs who paid attention to him all swallowed their saliva, and there was a strong look of hope in their eyes.

They had never smelled this kind of smell before, and it made them all have a feeling of appetite.Eunuch Li also swallowed his saliva. Although he wanted to eat it very much, it was prepared for His Majesty the Empress, so they could only think about it.

The mapo tofu made by Su Han looks bright red, the shape of the tofu is perfectly preserved, it is tender but not soft, the surface is red, and the green onion is embellished, the appearance is excellent.

Su Han originally planned to try the taste of tofu. After all, the delicacies he cooked might be of some help to his practice, but he felt that the chefs here were all focused on tofu, so he gave up this plan.After that, quickly clean the frying pan, pour oil and heat it up, then pour the wild pork cubes into the pan and stir fry.

After being heated and shrunk, the wild pork grains became the same size as rice grains and turned pink. Before they were fully cooked, Su Han poured the cooled rice into the pot and stir-fried.

Soon the wild boar diced was mixed with the white rice. Because the wild boar diced was pink, the pot was red and white. If it wasn't for the difference in color, Eunuch Li and the others couldn't tell the difference between the rice and the wild boar. .

After the two were almost mixed, Su Han began to add chili sauce. The chili sauce was bright and bright red. After pouring it into the pot, whether it was wild pork or white rice, it was quickly dyed red.

At this point, the rice and wild boar granules are exactly the same, and it is difficult to tell them apart!

If you don't know it, you will definitely think that the pot is full of red rice.Even Eunuch Li and those who watched Su Han cook from the beginning were still extremely shocked.

They have hardly seen such cooking techniques and creativity before.