Dare to cook

Chapter 164

Orange Chicken Fillet, French Foie Gras, Egg Pudding.

These three dishes are very common and widely spread dishes.

However, widespread spread does not mean that it is easy to do.

In fact, in the culinary world, the most difficult thing is to use popular dishes to PK to decide the winner.

Because there are many people who can cook this kind of dishes, no one is sure that the common dishes they cook will definitely be able to overwhelm the other chefs.

After the dishes were announced, Yao Yu and Samuel started to get busy.

Today, Yao Yu asked people to prepare many kinds of ingredients, hundreds of them.

Both Samuel and he can find the perfect side dishes and seasonings in it.

Yao Yu's first dish was orange chicken tenders.

For this dish, use whole chicken breasts.

Wash the chicken breast and cut into pieces. Use a meat hammer or the back of a knife to loosen the chicken.This is done for convenience.

After the chicken breast is fluffed, add white pepper, salt, cooking wine, egg white, starch, baking powder, and mix well with your hands.When marinating, it is best to pour a tablespoon of oil on it.

However, it is better to use olive oil and salad oil for this kind of oil.

Do not use lard and rapeseed oil, otherwise it will be too meaty and greasy.

Yao Yu rarely cooks orange chicken tenders.

Because this is not a distinctive dish.

But Yao Yu knew that how to handle the chicken tenders, the taste would be even better.

Generally, chefs will marinate chicken tenders with cooking wine, but Yao Yu does not.He will choose white wine, or other mild fruit wine.

This trick was learned from foreign coaches after he was selected into the "Ophen Tournament National Team".

As a western food chef, Samuel also has the habit of treating chicken with white wine.

But when he marinated the chicken, he not only used white wine, but also added herbs and rosemary.

After the chicken was marinated, both men worked on the foie gras.

The practice of French foie gras is simple.

The focus is on the sauce.

The quality of the cooking juice will directly affect the taste of the foie gras.

The so-called burning sauce is actually making sauce.Chopped beef bones, onions, celery, and carrots are boiled to make dipping sauces such as shrimp sauce and crab sauce, and then eaten with roasted foie gras dipping sauce.

In China, in order to save costs and troubles, many western restaurants do not temporarily make sauces.

Instead, use special beef essence powder, add boiling water, add salt and raw powder, stir and cook.

The so-called burning juice produced in this way has a very bad taste and cannot be regarded as burning juice at all.A knowledgeable person can tell the difference as long as he tastes it.

Basically, those western restaurants that fool things can only deceive petty bourgeoisie who don't know anything.

Yao Yu and Samuel competed, of course they would not use such inferior condiments as beef essence powder.

He first chopped up the beef bones, put them in a pot and stewed them, then added the chopped onions, carrots and other ingredients into the pot over medium heat to collect the juice.

The boiled sauce should be sprinkled with black pepper and a small amount of salt, then mixed with tomato sauce, and baked in the oven at high temperature for half an hour.

After preparing the sauce, Yao Yu started to make egg pudding.

Heat a catty of milk with warm fire and add white sugar.When the white sugar is completely melted, turn off the heat and set aside.

Then, prepare four eggs.

After being beaten well, it has been filtered through multiple times until it is confirmed that the egg liquid has no air bubbles, and then this egg liquid can be added to the milk.

When making egg pudding, you can also add some fruits such as strawberries and cantaloupe in moderation.

However, Yao Yu did not put fruit in the egg pudding, but added some coconuts and pearls used to make bubble tea.

Mix the milk and egg liquid, and add a spoonful of vanilla powder.

Then pour these into molds, put them in the oven, and bake them at 180 degrees for 10 minutes.

Egg pudding is so easy to make.

In order to improve the quality of the egg pudding, Yao Yu also added a little condensed milk and a little cheese when adding vanilla powder.

With these two things, the baked pudding will be firmer and smoother.

Got the pudding done.Yao Yu went to marinate the foie gras.

Then roast the foie gras, cut the roasted foie gras into 0.8cm slices, and continue to fry.

When the foie gras is fried, make some mashed potatoes, peel and core the apples and slice them, coat with a little flour, and fry over medium heat until golden brown.

A foie gras, a fried apple, a mashed potato, plus a grilled sauce.

These combinations are a complete French foie gras.

Among them, fried apples and mashed potatoes are used to relieve fatigue.Mashed potatoes can also be replaced with carrots, broccoli, eggplant and other ingredients.

After the French foie gras was done, Yao Yu immediately went to squeeze the orange juice.

Freshly squeezed orange juice, add sugar, salt, starch, stir for later use.

Then heat the oil in a pan, put the chicken breast in and fry.

After frying, pour out the chicken breast, wipe off the excess oil with oil-absorbing paper, and then cut the chicken breast into strips.

Next, pour the adjusted orange juice into the frying pan and heat over low heat, stirring constantly.

After the orange juice is thick, you can pour the chicken tenders into the pot and stir, collect the juice and take it out of the pot.

The recipes of these three dishes are not complicated.

After Yao Yu finished, there was still more than half an hour left.

Samuel's cooking efficiency is also not much slower than Yao Yu's.

In fact, this chef from Italy also has a cooking skill value of 31000+.

Compared with the top [-] chefs on the jade food list, they are not inferior.

After the dishes for both of them were ready, they were brought to the judging table.

At this time, the cooks who were watching the excitement nearby stretched their necks one by one, waiting for the judges to announce the results.

then……

After 10 minutes, Yao Yu, who won without any suspense, warmly invited Samuel to move to his short-term rental villa as a guest.

If you lose the game, the promised bet will naturally be fulfilled.

Samuel is a very handsome guy.

After the jury announced the results, he also tasted the dishes prepared by Yao Yu, and he knew that the dishes made by others were indeed better.

So Samuel was not dissatisfied with the results of the competition.

Therefore, he readily agreed to Yao Yu's invitation and plans to move into Yao Yu's short-term rental villa now.

Moreover, when Samuel learned that Yao Yu wanted to compete with more European and American players, he also took the initiative to pat his chest and said that he would help to make connections and introduce other opponents to Yao Yu.

Just like that, Samuel with thick eyebrows and big eyes was fooled by Yao Kongchao and moved into his own villa.

That night, Yao Yu learned three Italian dishes from Samuel.

To express his gratitude, Yao Yu also taught Samuel how to make two Chinese desserts.

On the second day, under the introduction of Samuel, Yao Yu defeated two contestants from France and Switzerland, and learned six new dishes again.

And just when the three foreign players were shocked by Yao Yu's astonishing learning speed, the team arrangement for the next round of competition was also announced on the official website of the famous contest.

Yao Yu logged into the official website and saw it, and he was immediately refreshed.

He never expected that his teammates this time would be so tough.

Bai Yuanchu, Zhao Jingxi, and Lu Chenyu!

Who would have expected that there would be a time when the two top Yushi leaders would join forces to form a team!
(End of this chapter)