I have a restaurant in East Sakura

Compared with the outsiders who observed this cooking discussion, the pressure on the cooks inside was extremely huge at this time.

Especially the four kings of cooking in the Zhongsheng Pavilion, no matter how close they are to the realm above the rumored kings, they can't compare with an existence of this level in a real competition called "cooking is actually eating halberds".

The sense of oppression that existed from the very beginning, as well as the provocation and deterrence at the psychological level, simply made people feel frightened, and it seemed to ignite their blood that had been extinguished for many years.

It is only in this state that they can feel the trembling feeling of constantly inspiring inspiration.

It can be said that they have really entered the state of talking about cooking after reaching this step!

"The starter must be served as my cold appetizer!"

Kang Yao, who has a solid background in Cantonese cuisine, seems to have some idea in his eyes, and his hands are constantly moving.

In fact, the first dish of the banquet is to be outstanding or lead the following dishes to come out. It can be wonderful or simple.

But for Kang Yao himself, it is naturally impossible for him to cook some simple dishes.

The cold dish he chose is something that many people may not see once in a lifetime. It is truly one of the exquisite cold dishes of Cantonese cuisine, Feiyun Qiao Jinque.

And such a cold dish is also made by Kang Yao's decades of knowledge, and ordinary people really don't have this kind of knowledge to make it.

As for someone taking the position of the starter, the other three naturally have no objection. Besides, from their point of view, Kang Yao's cooking skills and level of making a starter and Zhao Fuyu's starter are probably more likely to win than lose.

After all, Zhao Fuyu's preserved egg tofu really doesn't have any mystery.

Besides, even if there is any mystery, it is afraid that Kang Yao, who is fully fired, cannot be dealt with.

Zhao Fuyu didn't pay too much attention to the competition for cold dishes and appetizers.

This dish was originally intended to arouse the appetite, so that subsequent dishes will appear one after another. Even if it is exceptionally exciting, if it fails to do this, it will still be a failure.

He believed that those in the Pavilion of All Saints would not make such low-level mistakes, so no matter how wonderful the cooking was, it still had a ceiling and an upper limit.

These upper limits are just right, and his preserved egg tofu has also been touched.

So when Kang Yao was preparing to start the essence of Cantonese cuisine, he had already focused on the remaining three main courses.

Not counting the last dessert or main course, cold dishes, two soups, he has already prepared the three dishes in the banquet.

The next thing is the dishes in the main course category.

Fish, poultry, meat.

Meat and poultry take the most time, but this is normal.

In banquet cuisine, no matter what the theme is, meat dishes cannot be separated from pork. Even if beef and mutton may be used instead due to custom issues, the basic cooking method is also based on pork.

This is also why, among the main ingredients selected by Zhao Fuyu and Zhu Twelve, the pork part all coincidentally did not give up.

It's just that Zhao Fuyu chose the elbow, while Zhu Twelve chose another part that is rarely put in the banquet dishes, the pig's head!

In fact, the selection of these two ingredients is very similar. If there is any difference, it is that the jelly and fat taste of the pig's head is far better than that of ordinary elbow.

If Zhao Fuyu chose the fatter and thinner front leg elbows, it is estimated that the ratio of fat and gelatin can be evened out, but Zhao Fuyu specially chose the hind legs with two black ends, which are specially used to make ham, and are plump. Strong hind legs!

This is the result of the fact that the dishes to be made by the two are different, and the ingredients chosen are different.

It cannot be said who has the better choice of ingredients, we can only see how the final dishes are presented, but I have to say that pork head meat is slightly better than pork hind legs and elbows in various aspects.

Even if you ask Zhao Fuyu about this point, he probably won't deny it.

Taking a hind leg elbow with two black heads, Zhao Fuyu first did the usual operation, burning the hair on the leg.

In order to ensure the tenderness, softness and good appearance of pig skin, many people use pliers to clip off the hair, or use a razor to scrape the pig skin. The problem was not resolved.

That is, what should I do if the pigskin itself has a fishy smell?

Therefore, using a spray gun or using various high temperatures to burn pigskin is not only a simple function of removing those fine fluff, but also a key to deal with the sweat glands and peculiar smell on the skin.

After high-temperature burning, a layer of the surface layer of the pigskin will gelatinize, and then use hot water to scrape off this layer of gelatinization, the pigskin below will not have obvious peculiar smell, and there will be no so-called fluff and fine hair up.

After such treatment, add a large piece of chopped green onion, ginger, pepper and cooking wine to blanch in cold water.

In order to ensure that after the elbow is completed, there will be no peculiar smell inside. Another key point is that when blanching the water, you must wait until the water is completely open and the foam starts to roll from the middle to the outside before skimming the foam.

In this way, the floating foam can be skimmed off as much as possible, and it will not remain on the ingredients, and it will be better and cleaner when cleaning.

The time of blanching is also very important. Generally, meat as thick as an elbow can’t be fished out after the foam is gone. At least it needs to be blanched for more than ten minutes. It's not fully cooked yet, and it's still raw inside when cut open.

But only after blanching for so long can the fishy smell of pork be removed.

Don't think that with the addition of gourmet cells, these peculiar smells will disappear. If they don't exist, shouldn't the fantasy ingredients be eaten by just anyone?

Why does it need to be carefully handled by the cook?

To put it bluntly, gourmet cells amplify the delicious taste, but it does not mean that the ingredients will be purified. These are two concepts.

Therefore, after several treatments, the elbow can be regarded as pre-processed after it has been rinsed with warm water after blanching.

But it’s not finished yet. Use poking needles to puncture countless small holes on the skin of the elbow, then wipe off the oil overflowing from the lower layer of fat, and then rub a layer of maltose melted in warm water mixed with a little red vinegar to get it out. crispy water.

After plugging in a layer, blow dry with an electric fan, and then apply another layer.

Keep brushing for four or five times, and after it’s all dried, you can put it in the oil pan and fry it. Put a mat under it to prevent the skin from directly contacting the hottest bottom of the pan below. , Slowly fry until the outer layer appears crispy, tiger skin.

Such an elbow is considered complete.

That is to say, after such a long time of processing, the breath of Zhongsheng Pavilion has also changed significantly.

It seems that Kang Yao's "Flying Clouds and Golden Birds" is about to be completed!