I am Qinxing No.1

Chapter 518 Thousands of Tofu and Thousands of Fish

Is this still a chef cooking?It's almost like juggling.

The red clay jar was heated around the flame for a while, Shi Buyu held on to the long-handled holder with one hand, and picked up a long tongs with the other, and pulled the lid off the red clay jar: "Fuer, get the soup!"

Xiong Buer quickly approached the stove with an iron pan in his hand, and Shi Buyu's right hand held it shook heavily, and the red clay pot suddenly jumped up from the iron pan, turned slightly sideways in the air, and was immediately mixed with thick rice soup. The broth was poured from the mouth of the jar and fell into the pot.

"Add two teaspoons of salt, stir-fried shallots and ginger, three teaspoons of warm water, cover the pot, and simmer! Fire up!"

Shi Buyu quickly gave an order, and quickly stretched out his left hand, and quickly knocked on the side of the red clay pot with tongs, straightened it upright, covered the pot lid, and put it into the fire again to collect the juice.

The onlookers looked dumbfounded. They cooked the rice as they were cooking. Why did they pour out the rice soup halfway through?

In addition to the last step of cooking, you can open the lid of the pot. Opening the lid in advance is a big taboo. Doesn’t Senior Shi understand this truth?

"Old Zhou, do you understand?"

Huai Liang frowned slightly and said, "Why didn't I understand, if this is Cantonese cooking porridge, if you open the lid in advance, you will be scolded to death by the master!"

"What you're talking about is cooking porridge, and cooking, and it's not cooking in general. How can it be the same?"

Zhou Dong shook his head and said, "I'm afraid you, a talented chef, don't have many opportunities to cook by yourself, right?

Especially after going to France, the old man doesn't eat rice, so you don't have this opportunity.

Master Yan is a disciple of the Samana, and he is famous as a vegetarian of the Samana. I believe he must have other ideas, isn’t it Master Yan? "

Now Zhou Dong is no longer the intern who just left school. If he is a good teacher in everything, it will inevitably make an old friend like Huai Liangren feel bad.
So you don't have to talk about things that you can borrow from other people. If it was Zhou Dong before, I'm afraid he wouldn't have such a lot of thought. Unknowingly, his condition has improved a lot.

Yan Yi laughed and said: "Lao Huai didn't understand because he didn't cook too much.
In fact, the reason is very simple. Cooking rice in high soup depends on high heat in the early stage, otherwise it will become a pot of mush because the soup is thicker than water. If you can use high fire, you must ensure the amount of high soup!
This amount is actually a lot more for cooking rice, if you don’t open the lid halfway and pour out some, the can of rice may not be cooked, it will only become a can of porridge.”

"Is that so?"

Huailiang suddenly realized, stared at Shi Buyu for a while and asked: "Senior Shi has already poured out the extra broth, why didn't he change to a low fire? If he continues to cook on a high fire, he won't be afraid that it will really burn? "

"Old Huai, they use red clay pots, not the world-renowned stainless steel pots you use in the Champs Elysees restaurant."

Zhou Dong said with a smile: "Using this kind of clay pot to cook rice, where is the later stage of simmering?

It is to burn the pot thoroughly during this period, and then use the characteristics of the slow heat dissipation of the pot to complete the final simmering step directly by relying on the residual heat.

However, this method looks simple, but it is actually more difficult. It requires a very subtle grasp of the firepower and the pot body. In fact, I have some doubts that this senior stone often cooks in red clay pots. "

"Your suspicion should be very close to the truth. Cooking in clay pots fits the status of a beggar, right?"

Huailiang couldn't help laughing.

"Just joking, this Senior Shi is indeed remarkable.

Halfway through, I poured out the broth mixed with part of the rice and fat, and added water to change it to the base soup of this pearl emerald white jade soup. There is a saying in the kitchen, which is called "original soup with original food", but he unexpectedly quoted it here!It's really everyone's style. "

The so-called original soup and original food are actually experienced in ordinary people's lives from time to time.

It's like eating dumplings during the Chinese New Year. What kind of thin food is best with it?
It must be a layman to pair porridge with dumplings, of course dumpling soup is the best!But this is just a dumpling soup like noodle soup. Why does it fit so well with dumplings?Just because the former is the original soup for the dumplings!

Shi Buyu diluted the broth mixed with part of the rice fat and left it as the base of the dish. It coincided with this principle. This technique has the meaning of 'turning the small into something'. It's hard for everyone who is not a chef to imagine it. , no wonder Zhou Dong appreciated it so much.

Sure enough, as Zhou Dong said, Shi Buyu held the red clay pot and boiled it in the fire for a period of time, then quickly withdrew the clay pot from the fire and put it directly on the ground to use the residual heat of the pot to complete the final In the simmering process, there is no need to worry about whether the heat will be insufficient or the rice will be burnt. The control of the fire temperature is so confident!

At this time, the stewed rice-fat broth with scallion and ginger had gradually reached its peak heat, Shi Buyu was not in a hurry to lift the lid of the pot, and directly took the tofu that Weitian had prepared for him.

After a little cleaning, use a knife to directly cut off the top and bottom layers of the tofu and the parts with bitter skin on the left and right sides, and only use the tenderest and most fragrant part in the middle. The knife continued to cut, just like Northwesterners making noodles with a knife. Slices of tofu three centimeters long, two centimeters wide, and the thickness of the middle finger flew into the pot one after another.

His technique is not something that ordinary noodle chefs can possess. The tofu seems to fly into the pot randomly, but each piece is the same size, not a bit different. The soup noodles look like half a millimeter,

When the tofu is gradually heated and steamed off the wall of the pot and slides into the soup, a thin golden shell forms on the bottom.

This is not made by frying with ordinary oil, but by the soup oil left on the wall of the pot by the tumbling of the broth. The shells are simply delicious!
"It's just a thousand rolls"

When the first piece of tofu was put into the pot, Zhou Dong felt his eyelids twitch!
As the saying goes, "a thousand rolls of tofu and a thousand rolls of fish" mean that the soup should be rolled a thousand times before cooking tofu, and the soup should be rolled a thousand times before cooking fish, but it does not mean that the tofu should be rolled a thousand times in a soup pot.

What kind of person is Shi Buyu?Regardless of the fact that Xiong Buer was in charge of the broth just now, he was able to serve two purposes at once. While serving the jar of rice, he secretly calculated the heat and time of Xiong Buer's side. When the first piece of tofu was put into the pot, the broth in the pot Exactly a thousand scrolls or so!

And when he finished cutting a piece of tofu and put the last piece of tofu into the pot, the number of times the broth in the pot was rolled never exceeded [-] times, it was so fast!
Numbers after the decimal point are negligible and this is truly a thousand rolls!
At the most suitable time, Shi Buyu used the most suitable soup base and put the most suitable tofu into the pot. The twelve pieces of tofu were just stirred a few times in the pot, and a tempting bean aroma rose up. At the same time, the can of rice has just arrived!
(End of this chapter)