Shokugeki no Imitation Chef

What is it this time?

Give hairy crabs... an excess?

As expected...

Following the ratio of flour to eggs, Liu Maoxing started the selection of live crabs.

Different from picking eggs, everyone can see this time that Liu Maoxing is picking hairy crabs that are in good condition and in good shape, including both female crabs and male crabs.

Usually, when steaming crabs at home, the live crabs are cleaned and put into the pot for steaming, so that the meat quality of the crabs will remain firm, and the freshness of the crabs will also be ensured...

But in fact, from the perspective of excellence, steaming crabs in this way is not scientific.

Because during the steaming process, if the whole crab is put into the pot, the crab's gallbladder, crab gills, crab head, and peach belly for excretion in the lower abdomen will increase the bitterness and fishy smell of the crab meat.

So if you want to taste the most delicious crab meat, you can't be afraid of trouble.

Just like what Liu Maoxing is doing now, first he used his palm to knock the crab unconscious...

(Ahem, for children who cannot be knocked out with palm force, you can consider the slaughter method of chopsticks interjecting.)

After that, he followed the edge of the crab shell neatly, opened the crab shell, and with a movement of his fingers, the guts on the shell were removed, and the gills on both sides of the crab body were also cut off with a stroke of the knife...

After the selected crabs are all cooked in the same way, cut off the crab head, the first segment of the crab leg and the excretion at the back of the few crabs, and cut off the two crab claws separately, making a slight crack.

After processing, the crab body is also cut into four small pieces of ten, put into the pot at the same time as the crab shell and crab claws, and steamed with lotus leaf water.

To the surprise of several judges, each crab had a piece of talisman paper pasted on its shell by Liu Maoxing before it was put into the pot, and after that, they put their palms together in prayer...

Luo Huaiyu and another authenticator whose name didn't even appear obviously didn't know what Liu Maoxing was doing, while old man Zhao recognized the name of Sacrifice and Sacrifice.

As for Liu Kuishan and Lei An, they knew about it a long time ago, so they are not surprised at this time!

That's right, whether it was picking eggs before or the sacrifice now, they are all improving the source of ingredients!

Originally, because of the correct slaughtering method, the source of the crabs did not lose much, and now it has returned to its peak state.

If a worker wants to do a good job, he must first sharpen his tools. Whether it is from the perspective of material cooking or spiritual cooking, Liu Maoxing tries his best to adjust the ingredients to the best state!

Of course, in this way, in the eyes of most people, Liu Maoxing's behavior is a weird approach...

If it was before, this is not even a quirk. In the eyes of most people, it should be a simple pretending to be garlic!

However, because Liu Maoxing's title of National Treasure Sword Master came out, everyone also acquiesced in the conclusion that masters always have eccentricities.

Sometimes the only difference between pretending to be garlic and eccentricity is the name of the actor...

For example, Dashen's New Year's update is a quirk, and a certain Dong's New Year's short is pretending to be garlic T_T.

As for the top-grade plum-blossom meat in the fresh-keeping box, Liu Maoxing also selected them one by one, and then took out the iron rod first, and rolled and poked each piece of plum-blossom meat, as if massaging the plum-blossom meat...

Plum blossom pork, which is part of the upper shoulder blade of pork, is usually only about five catties per pig. Although there is only one word difference between pork belly and pork belly, the meat quality of the two pork belly is just the opposite!

Pork belly is the rib belly of a pig, showing a division of fat and lean meat. It is one of the least active parts of pigs, while plum blossom is one of the most active parts.

Therefore, unlike the fat-to-lean ratio of pork belly, which is between 37 and 46, the fat of plum blossom pork is only 10 to 20 percent...

But this is also where the authenticators are more confused, that is, if making dumplings, the fat and thinness of the meat filling should be between 46 and 37, that is to say, pork belly is the best choice. For pure meat filling, The proportion of lean meat can be larger, but the proportion of lean meat in plum meat is too big!

Boom, boom, boom...

Gradually, on Liu Maoxing's side, the original massage movements became larger and larger, and finally even turned into fine hammering!

In the end, I saw Liu Maoxing frantically hammering the plum blossom meat in front of him as if he was beating a fast drum, and finally used two steel rods to hammer a few pieces of plum blossom meat into minced meat!

This Liu Maoxing...could it be that apprentice? Old man Zhao said in cold sweat.

The crabs were almost steamed at this time, Liu Maoxing moved his nose, took out all the crab pieces, and used the smallest carving knife and the small tongs used for eating snails, within a few minutes, Remove the crab meat and crab roe separately.

After the crab meat is minced, it is stir-fried in the mixed seasoning sauce and oil, and the crab roe is directly marinated with the seasoning sauce prepared before the crabs are packed.

There are also some crab roe, which was kept by Liu Maoxing alone, and then fried in the same way...

In the blink of an eye, three hours have passed since the review began, and Liu Maoxing's stuffing seems to be ready.

The reason why I say it seems is because Liu Maoxing has already prepared a steamer, and standing in front of the iron plate on the cooking table, he looks like he is only waiting for the iron plate to heat up, and it looks like it is ready.

But... There are still two kinds of fillings, and there is no mixing at all!

Not to mention the dumpling wrappers, there are no noodles now, only a small amount of wheat flour is added to the eggs, and then the egg batter is stirred!

And standing in front of the iron plate is very strange in itself... The topic now is dumplings, not teppanyaki!

In short, no matter whether it is the certifiers, the group of relatives and friends off the court, or the audience in the second court, they don't know what he is going to do...

Anyway, no matter how you look at it, it doesn’t look like you want to make dumplings!

Liu Maoxing put his hands on the iron plate and felt the temperature of the iron plate rise. After reaching a certain level, Liu Maoxing quickly applied oil again, and then...

Da da da……

I saw Liu Maoxing constantly stirring the egg batter with a small iron spoon, and then when the oil was hot, he saw the timing, flicked the spoon on the iron plate, and shook it in the air a few times, and the pieces were completely round. Shaped, and each piece is a thin layer of egg batter, it is spread on the iron plate!

During the breathing time afterwards, Liu Maoxing's hands had already been replaced with special tools, which looked like iron false nails about two centimeters long that were put on the index and middle fingers of both hands?

Speaking of which, when Liu Maoxing was waiting for the ingredients, he broke it out with the standard iron kitchen knife that was originally prepared on the cooking table!

Using kitchen utensils to make kitchen utensils, of course, cannot be regarded as intentionally destroying kitchen utensils...

After putting on the false nails, Liu Maoxing moved his four fingers continuously, and folded some pancakes that were solidified under the heating of the iron plate one by one from a circle into a triangle, and then turned them over. !

Such a dexterous and delicate operation was completed in an instant...

Liu Maoxing once again proved the dexterity of his Hand of Eagle in front of everyone.

And Luo Huaiyu was surprised at this time: What? It's not just egg dumplings? Triangle...he also wants to make crown dumplings?

That's right, just before, Luo Huaiyu had just speculated that Liu Maoxing was going to make egg dumplings.

It is a kind of egg dumpling that uses eggs as the skin, which is very difficult and easy to make. It is not like dumplings, but turned into egg dumplings!

Even so, she didn't understand why two kinds of fillings were used, let alone why flour was added, but at least she roughly guessed that it was pastry like egg dumplings.

However, after Liu Maoxing used the Eagle Hand to fold the egg skin into a triangle, Luo Huaiyu was completely shocked.

Triangular dumpling wrappers... This feature is obvious!

Mianding dumplings, or Guanding dumplings, are wrapped in dumpling skins folded into triangles.

Mianding dumplings are more difficult than ordinary dumplings because they need three sides and three-dimensional wrapping, but they have a different taste because of this...

After special practice, making Mianding dumplings is not a special skill, but if combined with egg dumplings, the meaning is completely different!

The most difficult part of egg dumplings is to use a shovel to complete the process of wrapping while heating the egg skin. Whether it is the grasp of the degree of rawness of the egg skin, or the strength when turning and pressing, it is very important. high demands.

Egg dumplings are not like ordinary dumplings, which need to be squeezed at once, but the half-boiled eggs stick together after being folded, but...

How to wrap Crown Ding Dumplings with egg skin? This is not a problem that can be solved by turning over!

However, in Liu Maoxing's view, this is obviously not a problem. After folding a few pancakes, Liu Maoxing quickly put pieces of meat stuffing on the smooth surface of the egg skin with four iron fingers, and then four fingers Under the continuous movement, the sides with double-folded edges are turned up one by one, showing the shape of a pyramid, and at a speed that is difficult to distinguish with the naked eye, the false nails of the index and middle fingers of both hands collide with each other, and the combined edges Pinch up.

Luo Huaiyu also finally understood why a small amount of flour was added to the egg liquid instead of using pure eggs. It turned out that it was not that he had no confidence in his egg dumpling technique, but that he had to knead it carefully!

After each meat-filled egg dumpling is finished, you can see that there is still a small opening left on it, and at this time, round crab roe fillings are also placed on it one by one.

The shape-shaped Mianding Egg Dumplings were put into the steamer one by one by Liu Maoxing. Just like ordinary egg dumplings, it is impossible for the meat filling to be cooked in such a short time, and they need to be steamed again...

Liu Maoxing repeated these steps over and over again, but no matter how many times he watched it, whether it was the bystanders or the authenticator, they all had a speechless expression...