Dare to cook

Chapter 209: Golden Ruyi Volume (First update)
In the main venue of Tangdao Bay, the game has already started for more than ten minutes.

As Yao Yu said, in this competition, the most suitable dishes to cook first are shredded chicken cold noodles and tangerine peel rabbit diced.

As long as these two dishes are arranged well, it is not easy to make mistakes in the rest of the dishes.

Cut the tangerine peel into small pieces and soak them in cold water first.

The diced rabbit in tangerine peel rabbit diced mainly uses rabbit leg meat.

In this game, the organizer will prepare six rabbit legs for both players.

Among them, Wu Zhongliu chose four rabbit legs, and Ling Zhaochi used four and a half.

It's not that they don't want to use all the rabbit leg meat, it's just that the competition time is too tight, and both of them want to save a little time if they can.

Debone the rabbit legs and cut into dices of three to four centimeters.Marinate for a while with cooking wine and light soy sauce.

It doesn't take long, just marinate for four to five minutes.

Slice the onion, slice the ginger, and smash the garlic, then heat the oil in a pan.

When the oil temperature is heated to seven maturity, you can pour the diced rabbits into the oil pan and fry them.

Rabbit meat has relatively high water content, and because it has just been marinated with cooking wine, it is easy to splash a lot of hot oil after it is put into the oil pan.

At this time, you can cover it with a pot and simmer immediately to avoid being scalded by splashing oil stars.

The diced rabbits are deep-fried until they turn golden brown and can be removed from the oil.

Then set up another pot, put oil, and add dried chili and pepper.The specific portion can be adjusted according to the taste of diners.

Generally, the amount of Sichuan-flavored tangerine peel rabbit, dried chili and peppercorns is enough to fill a small half plate.

However, Wu Zhongliu and Ling Zhaochi considered that today's judges are relatively old and their stomachs may not be able to handle it, so they did not make the dishes too spicy, and almost only used about two-thirds of the amount of chili.

After stir-frying the peppers for a few times, the soaked tangerine peel must also be put into the pot.

After the tangerine peel flavor is completely stir-fried, add the onion, ginger, and garlic, then add the diced rabbit, salt, rice wine or rice wine, sugar, soy sauce, and water.

After the amount of water is submerged in the diced rabbit, cover the pot and simmer for 10 minutes on low heat.

Finally, use high heat to drain the remaining soup before serving. Pour it into a plate, cover it and let it cool.

While simmering tangerine peel rabbit diced, Wu Zhongliu took the time to process the ingredients for husband and wife lung slices.

Speaking of the couple's lung slices, as the name suggests... ahem, of course it's not made with a couple's lung slices.

The ingredients of this dish are very complicated.

If you want to make this dish well, you must pay attention to the selection of ingredients.

There must be beef, beef tongue, beef scalp, beef heart, tripe and other ingredients.

After washing these ingredients, they have to be marinated with various spices such as fennel, star anise, kaempferia, tangerine peel, and grass fruit.

Whether the husband and wife lung slices can be made delicious depends first on whether the chef's marinade recipe is good.

Only when the marinade formula is in place and the marinating time is sufficient, this dish can have an excellent taste.

When Wu Zhongliu took a piece of gauze and began to mix the ingredients into the bag, Yao Yu, who was on the field stand a hundred meters away, widened his titanium eyes and stole Wu Zhongliu's brine formula.

Of course, the more recipes, the better.

Wu Zhongliu put all kinds of spices to be used in gauze, then wrapped the gauze to make a bag, then boiled a pot of boiling water, threw beef, tripe and other main ingredients together with the bag to marinate.

In Sichuan and Chongqing, there are many exquisite time-honored restaurants. When making Couple's Feist Slices, they will first marinate the beef and beef offal overnight.

Only in this way, the husband and wife lung slices made can make diners linger and forget to return after tasting.

But this is obviously not suitable for live competition.

Yao Yu estimates that Wuzhong Liu Haoling Zhaochi can only braise beef for about 140 minutes at most.

No matter how long the time is, it will be too late to cook.

On the field, after Wu Zhongliu stewed the beef, he immediately began to make noodles with alkaline water, ready to make cold noodles with shredded chicken.

On the other stove, Ling Zhaochi's progress was faster than Wu Zhongliu's. He had already kneaded the dough, cooked the chicken legs, and was tearing the chicken legs into silky chicken shreds with his gloves on.

After the shredded chicken is torn, put the dough into a noodle press to make noodles, then shred the cucumber, scald some mung bean sprouts with hot water, and fry some peanuts in a pot, preferably when frying the peanuts broken.

Next, chop some minced garlic and prepare seasonings such as sesame paste, soy sauce, sweet and sour, sesame oil, chili oil, pepper powder, onion, ginger and garlic.

Boil the pressed noodles in water, rinse with cold water again, and then stir the noodles with chicken shreds, cucumber shreds, bean sprouts, peanuts, and other seasonings.

In fact, to make chicken shredded cold noodles, it is best to use hand-dried and hand-cut noodles.

The taste effect of using that kind of noodles will be better.

It's just that Wu Zhongliu's and Ling Zhaochi's Bai case skills are a bit average, and coupled with the time constraints, they didn't work hard on the noodles.

Yao Yu watched for a while and found that their skill in making shredded chicken cold noodles was not as good as Zhu Xingchen's, and he was not as good at it, so he curled his lips secretly and did not steal his example.

After finishing the chicken shredded cold noodles, both Wu Zhongliu and Wu Zhongliu decided to make Ruyi rolls immediately.

Ruyi Roll is a very popular and classic dish.

In terms of materials, Ruyi rolls can be divided into three types: Ruyi egg rolls, Ruyi bean rolls and Ruyi noodle rolls.

The so-called Ruyi egg rolls are Ruyi rolls made with egg skins.

In the same place, Ruyi bean rolls use bean skin, and Ruyi noodle rolls use flour skin.

What Wu Zhongliu and Ling Zhaochi are going to make today is wishful egg rolls.

Ruyi egg rolls are also called golden wishful rolls, which are endowed with various auspicious meanings such as "full of gold", "everything goes well", "rich and peaceful feet".

Therefore, this dish often appears at wedding banquets and birthday banquets in Sichuan cuisine.

When mentioning Sichuan cuisine, people's first impression is numb and spicy.

But in fact, there are many flavors of Sichuan cuisine.Maliu-flavored Sichuan cuisine only accounts for about 30% of the total number of Sichuan cuisine.

And this Ruyi Roll is a masterpiece of non-spicy Sichuan cuisine.

To make this dish, you must chop it first.

Chop pork, carrots, shrimps, celery and water chestnuts, add salt, soy sauce and vinegar to taste and mix well.

Then prepare a sufficient amount of eggs, beat them and pour them into the pan in batches to fry into a thin egg skin.

The fried egg skin is spread out and cut into a square handkerchief shape, and spread with meat filling.

At this time, start rolling up the egg skin from one end, then roll it up to the middle of the egg skin, and then roll up the remaining egg skin and meat filling from the other end using the same technique.

In this way, the egg skin and meat filling are rolled into a long Ruyi roll.

Next, these ruyi rolls can be drizzled with a layer of broth and steamed in a steamer.

After the ruyi rolls are steamed, cut the long ruyi rolls into 2cm sections and serve on a plate.

This kind of Ruyi Roll practice is common all over the country.

However, in the Sichuan and Chongqing regions, the making of Ruyi rolls is more complicated.

This kind of exquisite Ruyi roll, the prepared meat stuffing will be fried until half-cooked, then rolled in the egg skin, brushed with a thin layer of oil, and steamed in a pan.

And, after steaming, the chef doesn't pour stock on top of the omelet.

They often use a whole pot of broth instead of the hot water used to steam the ruyi rolls.

The Ruyi rolls made by this method are more delicious than those made by the previous method.

And this is why Yao Yu said before that the method of Ruyi rolls in Shu is more complicated than that in Jiangnan.

(End of this chapter)