Dare to cook

Chapter 221
After Yao Yu selected the topic, the competition officially started.

In this round of competition, Yao Yu and Shen Gongpei have five hours to cook a banquet of nine big gui.

Five hours, enough time to cook nine dishes from scratch.

Yao Yu also thought carefully when choosing the competition questions.

The reason why he chose Jiu Dagui as the competition topic was not only because he was good at making Jiu Dagui, but also because among the nine dishes of Jiu Dagui, there were only three or four dishes that were really complicated and time-consuming.

Dishes such as boiled prawns, deep-fried oysters, and stir-fried seasonal vegetables require a very short cooking time, although the ingredients are also very particular.

If Yao Yu chooses such topics as Bo Keyan, Five Dynasties Banquet or Nanyue King Banquet in this competition.

Even if Yao Yu and Chen Li use the efficiency of feeding, they can only complete 70% of the dishes in five hours.

After Yao Yu selected all the ingredients, he quickly assigned work with Chen Li:

"The three dishes of Braised Suckling Pigeon, Fat Choy and Dried Oyster, and Braised Pork with Taro are the most time-consuming."

"You soak the lettuce first, then boil a pot of hot water and soak the dried oysters for 2 hours, then clean the pigeons, and briefly process the ingredients needed for the taro meat."

"Remember, don't throw away the hot water used to soak the dried oysters. It will be useful to filter it with gauze."

"In addition, the dish of taro braised pork uses shredded radish, but the only ingredients provided on site are fresh white radish."

"So, you will cut the white radish into thin shreds in a while, marinate it with salt, bean paste, cooking wine, a little sugar and chili powder for 10 minutes, then fry it dry quickly, put it in the oven to bake at low temperature, and then take it out and wash it with hot water Blanch it once, then put it in the oven to dry at low temperature.”

"do you understand?"

The method Yao Yu mentioned is one of the secrets to making dried vegetables quickly.

Basically, if famous chefs have to make all kinds of dried meat, dried fish, and dried vegetables by themselves during the competition, they will use this idea of ​​short-term pickling + repeated baking to turn the existing ingredients into the required auxiliary ingredients.

Yesterday, Ling Zhaochi and Wu Zhongliu also used this method when making Dengying beef in the competition.

Chen Li immediately asked: "What is the ratio of ingredients for pickling shredded radish? Is it for me to marinate the pigeon or is it you?"

If braised squab is to be delicious, marinating is a very important step.

Yao Yu said without hesitation:
"I'll marinate the pigeons."

“至于萝卜丝的配料比，你就按一斤萝卜丝配30克盐、80克豆瓣酱、35克料酒、50克糖和35克辣椒粉的配比来腌制！”

When Chen Li heard this, he understood and immediately started to help Yao Yu with the ingredients.

When Chen Li started to help Yao Yu, Shen Gongpei also started preparing ingredients in front of the stove opposite.

As a veteran celebrity chef, Shen Gongpei naturally understands the key points to pay attention to in this competition.

Since Shen Gongpei did not have an assistant to help with the cooking, he had to prepare many food preparation steps in advance.

After Shen Gongpei started preparing the dishes, the first thing he did was to cut the large white radish into shreds and then add seasonings to marinate it.

Yao Yu, who was soaking scallops, saw that Shen Gongpei was about to pickle shredded radish, so he squinted his eyes immediately, and activated the dual skills of [Clearly Observing Autumn Hairs] and [Through a Candle] to analyze Shen Gongpei's ingredients.

Under the [hole-like candlelight] view, the specific dosage of Shen Gongpei's pickled radish was instantly grasped by Yao Yu.

经过分析，沈公培一共腌制了523克水萝卜丝，用了36克盐、77克豆瓣酱、33克料酒、52克白砂糖、43克干辣椒粉和58克经过温水稀释的蚝油。

"Oyster sauce? Shen Gongpei's shredded radish also has oyster sauce?"

Yao Yu was slightly startled when he saw this.

However, according to the pre-judgment analysis of the skills of "Clearly Chasing the Autumn", Shen Gongpei's shredded radish marinated with oyster sauce is likely to be more delicious than his own shredded radish without oyster sauce.

then.

Yao Yu, who deeply comprehended the "brought-up" doctrine, immediately went to Chen Li's side, and said in a low voice:

"Marinate the shredded radish for a while, and then add about 20 grams of oyster sauce. Before pouring the oyster sauce into the shredded radish, dilute it with about 30 grams of warm water."

Chen Li was startled when he heard this.

However, he didn't think much about it, and nodded his head like a tool, expressing that he would follow through.

After secretly learning Shen Gongpei's "Pickled Radish Shredded Method", Yao Yu started peeling raw corn.

The peeled raw corn will then be added to the scallop corn soup.

Corn, generally refers to the grain that has been peeled off, and usually refers to millet.

But in eastern Guangdong, people are used to calling the peeled corn kernels corn.

Therefore, when making scallop corn soup, one of the main ingredients the chef needs to use is chopped corn kernels instead of yellow millet.

Of course, you can also add a little millet if you are willing.But the main ingredient still has to use chopped corn kernels.

Sometimes, laymen or crooked nuts want to learn Chinese food well, and this is the difficulty.

Because Chinese food is food culture.

Many dishes are deeply involved with local eating habits and cultural customs.

If a layman does not understand the cultural customs behind the dishes, even if they follow the recipes, it will be difficult to cook them well. They may even mess up the dishes due to misunderstandings.

After Yao Yu peeled the corn, Chen Li also slaughtered the pigeons and cleaned them up.

A pigeon weighing more than 800 grams is most suitable for braised squab.

However, because pigeons weighing more than 800 grams are not big, most chefs will use two to make a plate when making braised squab.

When making braised squab, not only all the pigeon's hair and internal organs must be removed, but also the throat in the neck.

Otherwise, it is difficult to remove the fishy smell of the whole pigeon, and blood will overflow when it is boiled.

After Yao Yu got the two treated pigeons, he immediately put them into hot water and blanched them again.

The temperature of the blanching water should not be too high, and do not cook for too long, the time is about 1 minute.Otherwise, the skin of the pigeons will be boiled when the pigeons are followed up.

After the pigeons are blanched, the brine must be prepared.

The brine recipe is the make or break of this dish.

After thinking about it, Yao Yu decided to use the recipe left by his second uncle to make brine.

200 grams each of star anise, cumin, and cinnamon, 300 grams of nutmeg, 120 grams of cloves, 150 grams of licorice, 55 grams each of Angelica dahurica, white cardamom, bay leaves, pepper, 40 grams of peppercorns, 70 grams each of dried tangerine peel and ginger.

After these spices are prepared, they are all put into a large spice bag.

In addition, prepare 500 grams of green onions, 0.5 grams each of coriander, ginger, and sand ginger (cut into 250 cm thick slices), and also put them into another spice bag.

Then, prepare a large soup bucket, add three pounds of water, and throw both spice packets into it.

Bring to a boil on high heat, and then cook for 1010-[-] minutes, and the flavors of various spices will be basically boiled out.

At this time, add a catty of salt, half a catty of rock sugar and half a catty of cooking wine, and after boiling again, you can soak the pigeons in marinade.

When the squab enters the water, it will float. At this time, you need to use a fence to press the pigeon under the brine.

However, it cannot be pressed all the time. Every few minutes, it must be stirred several times with a whisk, so that the heating temperatures of the pigeon's epidermis and inner cavity will be consistent.

While Yao Yu was concentrating on marinating the pigeons, Shen Gongpei also began to prepare the brine on the opposite stove.

Yao Yu ran [Hollow as Candlelight] again to observe and analyze, only to find that Shen Gongpei used the brine recipe left by his second uncle Yao Yunjian.

Moreover, Shen Gongpei's brine formula was exactly the same as what Yao Yu had just used!
(End of this chapter)