Dare to cook

Chapter 199 Liu Hai Chef Li Boju

The sharp kitchen knife cuts quickly, so fast that people can't see clearly.

The stove opposite Yao Yu belonged to Li Boju.

No one expected that just after the start of the competition, Li Boju showed off his knife skills handsomely, and processed all the ingredients that were about to be used in half a minute.

In Li Boju's hands, the kitchen knife seemed to have a spirit, flying up and down like a dancing elf.

Without waiting for others to react, all the ingredients that should be shredded, sliced, diced, and stripped are clearly arranged.

After cutting the required ingredients, Li Boju raised his eyes slightly, looking through the bangs hanging from his forehead, and looked at Yao Yu with fighting spirit.

Yao Yu noticed Li Boju's gaze, just smiled and said:

"Young man, as a chef, you must wrap all your hair in a chef's hat when cooking. This is the minimum standard."

"I suggest you quickly wrap up your bangs, we are in a competition, not shooting bangs fortress."

As soon as Yao Yu said this, the audience in the venue and the water friends in the live broadcast room burst into laughter:
"2333, how much promotion fee Liu Haibao paid you, I'll pay double for 'Love 5 Apartment'!"

"6666, I didn't expect Yao Manzi to understand Miss Lu's tricks."

"Hey, after hearing what Yao Yu said, I really think that Li Boju looks a lot like a certain little fresh meat with the surname L."

"Well, Liu Hai Chef Li Boju, it's solid!"

"Li Boju: mmmp, I just want to show how easy it is for me to operate!"

"The young man is too naive. He actually wants to show off in front of the poisonous tongue Yu fanatics. Isn't he uncomfortable?"

At the match scene, Li Boju's face froze when he heard Yao Yu's words. Facing Yao Yu, who was as stable as an old dog, he didn't know what to say after all because he was a bit tender.

So, he had no choice but to lower his head, and readjusted the chef's hat in a panic.

On the field, the other players couldn't help laughing when they saw Li Boju's reaction.

After a small episode, everyone continued to concentrate on the game.

As the saying goes, the tune of an opera is the soup of a chef.

If you want to sing tricks well, you must have a good voice and a good singing style.

Likewise, as a chef.

If you want to cook dishes, especially banquet dishes, you must learn how to make soup.

Only by making enough delicious soup can a chef make a table of banquet dishes perfect.

Yao Yu and the others naturally understood this truth.

When everyone starts cooking, the first step is to boil a pot of soup first, and then boil two pots of hot water for later use.

The whole black-bone chicken is scalded with water, cut into several pieces, and thrown into the soup pot.

Half an old female duck over two years old.Blanch it with hot water, chop it and throw it into the soup pot.

Half a catty of fat and thin bone-in pork is chopped into several pieces after blanching and thrown into the soup pot.

More than a dozen mullet eggs were washed, cut open with a knife, and thrown into the soup pot.

Wash the sea cucumbers and fish maws and throw them into the soup pot.

A small piece of ginseng, about 30 grams, is thrown into the soup pot.

Chuanxiong, Angelica, Atractylodes macrocephala, Angelica dahurica, Rehmannia glutinosa, Poria cocos, hay, white peony and other Chinese herbal medicines are prepared in appropriate proportions, and added to the soup pot after half an hour.

The above materials are all necessary ingredients for making a first-class eight-treasure cup.

Moreover, it can only be used to make a simplified version of Yipin Bazhen Cup.

From this we can see how complicated the traditional process of one product and eight treasures is.

After Yao Yu put the original soup for the first-class eight-treasure cup on the stove to cook slowly, he immediately began to process the Kongfu Immortal Duck.

The ingredients for Confucian Immortal Duck must be young ducks, that is, juvenile ducks.

This principle of material selection is the same as that of Wuyuan Immortal Chicken.

Take the whole duck, open its belly, take out all the internal organs, rinse it, put it in a pot with cold water, and bring to a boil over low heat.

After boiling, remove the duck and subcool it with cold water.

After the duck has been washed in cold water, the surface of the duck skin will become firm and elastic again.

At this time, the skeleton of the duck must be completely removed without destroying the shape of the duck.

Deboning whole chickens and ducks is a basic skill that a chef must master.

After Yao Yu boned the duck, he had to cut some ham and bamboo shoots for later use.

In addition, prepare some ginkgo, lotus seeds, and jujubes.

Peel the ginkgo fruit, remove the heart of the lotus seeds, remove the core of the jujube, soak in cold water for 1 minute together with the ham and bamboo shoots, and take out for later use.

These ingredients will be stuffed into the belly of the duck in a while.

The specific method is not much different from that of the eight-treasure duck that Yao Yu is good at.

By the way, the reason why Yao Yu is very good at making eight-treasure ducks is also because he often read Yao Liren's notes on making Confucian fairy ducks, so he learned by analogy and borrowed a lot of experience from them.

In the world of Chinese culinary art, there is a generally accepted saying that Shandong cuisine is the ancestor of all cuisines and the root source of all Chinese cuisines in the world.

The famous dishes in any cuisine can find their shadows in Shandong cuisine.

For example, three sets of ducks and eight-treasure ducks were originally made from the immortal ducks in Shandong cuisine and Confucian cuisine.

Another example is the squirrel mandarin fish and the carp baked noodles of Henan cuisine, which all come from the Caoliu fish fillets of Shandong cuisine.

Steaming, boiling, roasting, grilling, brewing, frying, frying, stewing, all these Chinese cooking techniques originated from the Shandong Peninsula in the middle and lower reaches of the Yellow River.

It is for this reason.

When Yao Yu was learning cooking from his second uncle, Yao Yunjian took him to Dongshan Province for a study tour and visited the seniors of Shandong cuisine.

Only by understanding the essence of Shandong cuisine as soon as possible.Chefs will be more handy when they learn other cuisines, and they will get twice the result with half the effort.

It's as if, if a programmer wants to learn programming, he must first understand the binary and C languages.

Less gossip.

After Yao Yu prepared the auxiliary materials, he made another bowl of syrup mixed with honey and white sugar, and then used a brush dipped in the syrup to brush the duck's skin again.

After sugaring the duck, it is necessary to deep-fry the duck at low temperature.

During the frying process, the temperature should not be too high, and the duck should be turned over slowly.

Moreover, during the flipping process, Yao Yu had to use a spoon to scoop up the oil in the pan and pour it over the duck.

In this way, after the surface of the duck is fried smooth and smooth, you can turn off the fire, take the duck out, and put it back on the chopping board.

Next, use kitchen paper to absorb the excess oil on the surface of the duck, and then stuff ham, bamboo shoots, lotus seeds, etc. into the belly of the duck.

After that, put the duck into the soup plate, scoop out an appropriate amount of original soup from the soup pot and pour it on the duck, then put the whole pot of duck into the steamer, steam for two hours on medium heat, then turn to low heat for more than one hour Hour.

After the Immortal Duck was put into the steamer, one-fifth of the game time had passed.

Yao Yu wiped off a little sweat from his forehead with his sleeve, exhaled lightly, thought for two seconds, and then prepared to cook the steak with Kongfu sauce.

The dish of stewed steak in sauce is not too long in Confucian cuisine.

It was developed around the end of the Qing Dynasty and the Republic of China.

In ancient times, cattle were an important labor force in agricultural society.

Unless there are special circumstances, or the cattle are seriously ill due to old age, the cattle are not allowed to be slaughtered.

Even a prominent family in ancient times would not have too many opportunities to eat beef.

Therefore, the ancient cooks naturally seldom put their minds on new beef dishes.

(End of this chapter)