Dare to cook

Chapter 213 The children next door are crying
Why is Lu Chenyu's ingredients better than his own?

Yao Yu was stunned for a moment, and then used the [Clearness] skill to scan the other ingredients of himself and Lu Chenyu.

After scanning and comparing, Yao Yu found that except for the mushrooms, which were obviously different in grade, the quality of other ingredients between the two was not much different.

For some ingredients, Lu Chenyu uses better ingredients than himself, and for some ingredients, he uses better ingredients than Lu Chenyu.

However, the difference in quality is within the acceptable normal range.

As for the difference in quality of mushrooms, it should be the fault of the purchasing personnel.

After all, it is difficult for some professional chefs to distinguish the difference between artificial mushrooms and wild mushrooms from the outside.

Even the gourmets who often eat mushrooms can feel the obvious difference through tasting.

After confirming this point, Yao Yu felt a little funny instead.

It seems that I am a bit of a shadow of a snake.

Shen Gongpei tricked him several times in a row, so that he developed the habit of scanning the ingredients first every time he competed.

Putting aside this small episode, Yao Yu began to speed up the processing of ingredients.

Those who should be peeled, those who should be soaked in water, and the foods that should be washed and scalded are also washed and scalded.

Four hours, six dishes, preparation from scratch, time is tight.

But for Yao Yu and Lu Chenyu, as long as there are no accidents, time is still enough.

Experienced chefs will quickly arrange priorities in their minds when preparing multiple dishes at the same time.

Which dishes and which processes should be done first, and which dishes and part of the process can be completed later, these must be well known.

Only in this way can the chef be busy and not chaotic when cooking.

Among the six dishes, the most time-consuming are honey sauce char siu and sixi meatballs.

There are many processes in these two dishes that have to be done in advance.

But before that, Yao Yu had to pluck the feathers of the three yellow chickens.

After the slaughtered chicken is bled, boil a pot of boiling water. When the water temperature drops to eighty or ninety degrees, you can pour boiling water on the chicken.

Only after scalding with boiling water in this way can the hair be pulled easily and quickly.

However, the temperature of boiling water is not as high as possible.

If the water temperature is too high, it is easy to burn the skin of the chicken, which will also affect the taste of the chicken.

For most chefs today, it is no longer necessary to do the work of killing chickens and ducks.

Most of the restaurants and restaurants will buy processed frozen chicken and duck when purchasing ingredients.

However, high-end restaurants like Lu Yuan, which have extremely high requirements for ingredients, sometimes still prepare some live poultry ingredients.

Yao Yu took a lot of effort to clean up the three yellow chickens, then he deboned the whole chicken and cut it into pieces, then marinated it slightly.

At the same time, wash and dry the red dates and soak them in cold water first.

Then, wash the chestnuts, boil them in boiling water for a while, then remove and peel them.

Chestnut chicken is actually an upgraded version of chestnut stewed chicken.

Because of the addition of red dates, this dish has the promise of giving birth to a baby early, so it will appear in wedding banquets in many regions.

Peeling chestnuts is a very troublesome thing.

In order to save time, Yao Yu cut a small slit on each chestnut with a knife before cooking the chestnuts.

After boiling in boiling water, the openings on the chestnuts will gradually become larger.

After Yao Yu took the chestnuts out of the pot, he put them into the pot and fried them for a while, then poured them into the plate, and peeled the chestnuts after they had cooled down.

Put the peeled chestnuts and soaked red dates aside.

Yao Yu did not throw away the water used to soak the red dates.When making date and chestnut chicken later, you can use this kind of red date water for cooking.

After preparing the main ingredients of the date and chestnut chicken, Yao Yu immediately went to cut the meat to make meatballs.

There is no difference between this dish and the lion's head.Yao Yu and Lu Chenyu are both very familiar with each other, and they did it very smoothly.

After the meatballs are dipped and kneaded, they are deep-fried in a pan, taken out, and set aside for later use.

Sixi meatballs don't need to be stewed for too long like a lion's head, so Yao Yu was not in a hurry to put the meatballs into the pot and braise.

After the meatballs were fried, Yao Yu began to cook the most troublesome dish in this game - barbecued pork in honey sauce.

There are two types of honey sauce barbecued pork.

The first category, because it needs to be marinated for twelve hours in advance, is skipped.

Just talk about the second category of practices.

First of all, wash the selected pork belly, absorb excess water with kitchen paper, and cut into long strips.

Sliced ​​ginger, scallions, and pork belly cut into long strips are placed in a sealed box.

Then, start making the barbecued pork sauce.

Barbecued pork sauce, like hot sauce, is a compound condiment.

In the market, there are also special char siew sauces for seasoning that can be bought.

However, the person who made the question in this competition had to kill the chicken himself, so of course he would not be so kind and prepared ready-made char siu sauce for Yao Yu and the others.

Without char siew sauce, you can only make it yourself.

Yao Yu is also good at doing this.

After all, his best dishes are local and Cantonese.

If you want to prepare a char siu sauce, it's no problem at all.

Two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of cooking wine, three spoonfuls of sugar, one spoonful of mashed garlic, one spoonful of hoisin sauce, some fish soup temporarily cooked with fish bones...

Next, add an appropriate amount of honey, salt, red yeast rice, five-spice powder and a small piece of red fermented bean curd, and stir well.

A homemade char siew sauce is ready.

In this recipe for char siew sauce, the partial fish bone soup is only used as a substitute for seafood stock.

If there are crabs or other aquatic products around, they can also be used to make soup.

After mixing the barbecued pork sauce, Yao Yu poured the sauce into a sealed box, then put the box in and put it in the refrigerator for two hours (usually it takes six hours or more).

The amount of char siew sauce must be large enough.

Only when the char siew sauce completely covers the meat strips, the marinade can taste delicious.

After Yao Yu put the barbecued pork in the refrigerator, he began to process the hibiscus shrimp.

Hibiscus Shrimp is a classic Cantonese dish.

In eastern Guangdong and Xiangjiang, its popularity can be compared with pineapple sweet and sour pork.

To make hibiscus prawns, you must choose big sea prawns.

Peel the shrimp shells, remove the skin, pick out the shrimp lines, and cut off the shrimp heads and whiskers.

However, the tail of the shrimp should be well preserved.

Then, with a small knife, gently cut the whole shrimp in half from the abdomen, but don't really cut it off, just cut about a third of the shrimp meat.

The purpose of splitting the shrimp meat is twofold.

First, it is easy to taste.

Second, it is convenient to place on the plate and unfold beautifully.

After handling all the sea prawns, prepare scallions, ginger, salt, and cooking wine to marinate for 10 minutes.

Hey, cooking is so boring sometimes.

Many dishes require the step of marinating.

The marinated prawns are dipped in egg liquid, wrapped in bread crumbs, and deep-fried in a frying pan. In an instant, the charred aroma is overflowing, and the children next door are all crying →_→.

When the sea prawns are fried until golden on both sides, they can be removed and placed on a plate.

The hibiscus shrimp just out of the pan is golden in color, crispy and attractive.

After Yao Yu quickly arranged the dishes, he found that there seemed to be a few more fried, and he showed a thoughtful expression for a moment.

At this moment, the cameraman in charge of shooting Yao Yu also moved closer with his camera on his shoulders, and took a close-up of the hibiscus shrimp.

Maybe it's just a coincidence.

This cameraman was the one who tasted Yao Yu's lion head in the semifinals.

Seeing the camera approaching, Yao Yu grabbed a hibiscus prawn and ate it, and said to the camera with a serious face: "Golden hibiscus prawns are crispy on the outside and tender on the inside, delicious!"

(End of this chapter)