Dare to cook

Chapter 223 Activation - Peak Moment Skill Card!

Yao Yu took out more than 20 whole oyster meats, heated up oil in a pan, added ginger and shallots and stir-fried until fragrant, then added water and cooking wine and brought to a boil.

After the water boiled, Yao Yu took out the onion and ginger, and put the oyster meat into the pot to blanch for 2 minutes.

After blanching, the fishy smell of oysters is basically removed.

At this time, the oysters have to be fished out with a strainer immediately. If the cooking time is too long, the oyster meat will be too old.

After fishing out the oysters, Yao Yu had to prepare some old leavened noodles and dry flour to make batter.

Before mixing the batter, Yao Yu glanced at Shen Gongpei.

He found that Shen Gongpei's oysters were also just scalded.

It’s just that for some reason, Shen Gongpei’s method of blanching oysters is almost the same as that of Yao Yu, but under the vision of [Clearly Observing the Details], the quality of Shen Gongpei’s blanched oysters is obviously higher than Yao Yu’s.

In comparison, the meat quality of Yao Yu's blanched oysters is a bit older.

"The meat of the oysters has been blanched? No, I never blanched for more than 2 minutes."

"Then, there is only one reason. It seems that Shen Gongpei has a better grasp of the heat than me."

"He has a more precise grasp of the timing of blanching."

Yao Yu saw that the quality of the oysters processed by Shen Gongpei was higher than his own, so he secretly analyzed it in his heart.

In fact, this kind of thing is also expected.

After all, Shen Gongpei is a veteran chef on the Kirin List. Even if he doesn't have a system, the experience he has accumulated over the years in cooking is not comparable to Yao Yu's now.

Given that their cooking methods are almost the same, Shen Gongpei's handling of ingredients is definitely better than Yao Yu's.

Although, in a single cooking step, the distance between Shen Gongpei and Yao Yu will not be too large.

However, quantitative changes will eventually lead to qualitative changes.

If Shen Gongpei handled the ingredients a little better than Yao Yu at every step.

Then the quality of the dishes he made in the end will definitely surpass Yao Yu by a large margin.

When Yao Yu thought of this, he suddenly no longer dared to hide his clumsiness.

He originally thought that he might not need to activate the [Peak Moment] skill card during the preparation of the dishes.

After all, he currently only has three cards of this skill.

And a [Peak Moment] skill card can only last for two and a half hours.

The total time of the game was five hours.

If Yao Yu activated [Peak Moment] too early, he would need to use it twice in a row to maintain his cooking skills surpassing that of Shen Gongpei.

"Forget it, using one more skill card is better than overturning and losing the game."

Yao Yu thought to himself, and immediately activated a [Peak Moment] card through the system panel.

After the skill card was activated, Yao Yu's culinary skill level instantly changed from the current lv8 (40023.5) to lv12 (120070.5)!
The three-fold increase in cooking skill value brought about a four-level increase in level.

Although, the effect of this crazy culinary value is only temporary.But Yao Yu still felt a kind of enlightenment in an instant.

The increase in cooking skills won't allow Yao Yu to immediately learn dishes that he didn't know before.

However, with the addition of super high cooking skills, Yao Yu's understanding of the dishes he has mastered has become different.

If it is said that Yao Yu's previous understanding of a dish was in the state of "seeing the mountain as the mountain".

Then his current understanding of the same dish has reached the level of "seeing the mountain or the mountain".

The difference of one word, but the comprehension effect brought by it is a world of difference!
At this time, Yao Yu looked the same as before.

However, in his mind, Yao Yu's culinary universe has fully exploded.

With the blessing of three times the cooking experience of "Peak Moment", Yao Yu has a new understanding and sense of control over all the ingredients around him.

It can be said that at this time, even if he does not have the assistance of [Clearness] and [Clearness like Candlelight], he can use his huge amount of cooking experience to infer in advance every slight change in the ingredients during the cooking process.

Immediately, Yao Yu, with a clear mind, accelerated the speed of processing the ingredients.

Put 150 grams of old leavened noodles into a basin, add 375 grams of water to stir and dilute, then pour 168 grams of dry flour, cover the lid, and wait for the dough to rise.

While waiting for the dough to ferment, Yao Yu brought over a large piece of pork belly that Chen Li had cut up, and began to cook the pork belly with taro.

Taro Pork is a famous dish in the Pearl River Delta region, also known as "Mid-Autumn Festival Pork".It is a must-cook dish for locals during festivals and family reunions.

If you want to make this dish tasteful, you have to prepare good shredded radish, pork belly, and taro that has been peeled and cut into long pieces.

First of all, put the processed pork belly into a pot and boil it in hot water until soft until chopsticks can be inserted into the pork skin.

When the pork is cooked until the pork skin can be inserted into the chopsticks, you can take out the pork belly.

At this time, use a toothpick to poke fine pores on the pigskin while it is hot.

The reason for this is to facilitate subsequent cooking.

Of course, if you just poke the pork with a toothpick, it's still easy to break.

So at this time, you can hold five or six toothpicks together, and then crazily stab the skin of the pork belly→_→.

After the dense pores are pierced, it is necessary to immediately start another pot, put a small amount of water, an appropriate amount of caramel and dark soy sauce, and boil it into a bright red caramel juice.

Then, you can spread a layer of fine salt on the skin of the pork belly, and then use a brush dipped in caramel water to brush the surface of the pork belly.

Maltose is actually a kind of maltose, which is a kind of food made by fermenting and saccharifying barley, wheat and corn.

It is also a traditional Chinese medicine.

Brushing a layer of caramel juice on the meat can not only add a good-looking color to the pork belly, but also neutralize the greasy, add sweetness and nourish the spleen and Qi.

Yao Yu brushed the meat with sugar juice, set it aside to dry for a while, then burned a pot of hot oil, and deep-fried the square-cut pork belly in the pot.

During the frying process, Yao Yufu added two bay leaves and a few fennel to his heart.

Immediately, a seductive fragrance diffused from the oil pan.

Yao Yu sniffed the aroma in the pot, saw that the meat was fried until the skin was golden, so he took out the whole piece of meat.

Then, he put the taro that had been cut into long strips into the oil pan, and fried it again until the surface of the taro was fried into a thin hard shell.

Next, the fried pork belly must be cut into slices of moderate thickness.

Then prepare a large bowl, spread a thin layer of oil on the bottom of the bowl, and place the sliced ​​pork belly and taro slices in the bowl.

After that, take a small bowl, pour in oyster sauce, sugar, and soy sauce, mix well, and spread it on the taro and sliced ​​meat.

Finally, cover with a layer of special pickled radish shreds, then put the plate of braised pork into the steamer, and steam for 60-80 minutes on low heat.

When the braised meat is steamed, you can blanch some green vegetable leaves with hot water as a decoration, and place it on the taro braised pork upside down on the plate.

When Yao Yu put the braised pork in the steamer, the batter for deep-fried oysters was also fermented.

But at this time, Yao Yu was not in a hurry to fry the oysters. Instead, he took the pomfret that Chen Li had already handled, and planned to finish the steamed sea fish first.

(End of this chapter)