Chapter 815 In full swing (please give me a monthly vote)

Author: Love to drink aged vinegar

Chapter 815 In full swing (please give me a monthly vote)

After choosing the ingredients, Beibei looked at both sides and said with a smile: "It seems that everyone is still relatively restrained. I see that the chefs on both sides have smiles on their faces, and there is not much pain compared to everyone."

Although Mujie was crying in his heart at this moment, he still forced himself to smile and said, "Some, there is some pain."

"It's a little pain to take away the ginger, right?" Beibei said jokingly.

However, she did not make too much work on this, and quickly turned around the topic and said: "The next punishment we have is that the losing team will eat the punishment."

As she said that, she took out an exquisite iron plate with a cover from under the table.

Slowly opened the lid on it to reveal a small book inside. Everyone looked up and saw that the bowl was filled with a plate of insects that seemed to have been fried.

At this moment, everyone was wearing a mask of pain, and obviously no one wanted to put this thing in their mouths.

As the host, Beibei is watching the fun.

"Because we are in Yunnan now, the punishment naturally has to have local characteristics. Which team loses the game and will taste these Yunnan specialty delicacies. Of course, what you will have to eat at that time is raw."

Chen Nian felt even more painful when she heard this.

But seeing that the other side did not translate it to Arabham and others, he took the initiative to translate it to the other party in Italian. As a result, when he heard this, the eyes of Arrabham, Sapa and the other two chefs suddenly showed firmness.

The color.

They must beat China in this game.

The fried bugs look a little bit like spicy potato strips, but it feels uncomfortable to think about them just by thinking about them.

However, after the shooting here, they had to move to the kitchen, and the staff helped to bring all the ingredients into the kitchen.

Here their kitchens are together, and there is a long table in the middle.

In other words, what dishes both sides want to cook can actually be seen.

Facing the current ingredients, they started chatting.

There are many meat ingredients here, such as pig's trotters, beef ribs and grass carp.

Although there is no ginger and cinnamon to remove the fishy smell, there are naturally more than just these ways to remove the fishy smell as a Chinese chef.

The first dish, they plan to make a gourd pig hand.

Mujie's idea is to use shallots, cooking wine, red wine, and add some small gourds to make them. At that time, not only will they look good in color, but they will also have a balanced nutrition.

To be a golden gourd pig hand, the first thing is to cut the pig's trotters open.

Chen Nian took the initiative to take charge of this work.

"Okay, then I'll leave Xiao Chen's work to you, let's prepare something else."

"no problem."

Then Chen Nian started to deal with the pig's hands, first scalded the hair on it with a spray gun, and also scalded the sweat glands on the surface of the pig's skin.

Then you have to scrape off the black substance on it and put it in water to clean it.

Then he started to use the knife.

A pig's trotter should be cut into four pieces.

Cut it horizontally, then vertically, and cut it through the gap between the pig and the bones and open it into the basin.

Zhou Ji helped to cut the golden gourds aside.

Yao Guangbin doesn't need to make desserts yet, so he opened the steamer on the side.

After pressing for a while, they found that the light in the steamer was not on at all. After checking, they found that the thing was not powered on at all. So they immediately found the person in charge of the program to start wiring.

But just as they were connecting, Mujie found that the stove on their side could not be activated at all.

"This crew is starting to make trouble."

Several people looked at each other and thought in their hearts that when they were watching the chefs fighting for power, the program team always liked to make trouble, either the pot was not good enough or the dishes were not enough.

As a result, I couldn't get the stove when I got here.

The electrician was still doing maintenance here. Seeing that it was impossible to do it for a while, they could only deal with other ingredients first.

"What the hell is going to do? The food is going to be ready, and we haven't lit the fire yet." Mujie said to the camera as if he was joking, but Chen Nian could see that Mujie was actually mocking him.

But Chen Nian probably knew why the program team did this. First, because this did have the effect of the program, and second, because it was able to respond quickly was also something that an excellent chef should do. Of course, he still felt that the first possibility was possible.

More sexual.

Fortunately, they found that the stove next to them was usable, so they quickly moved the things to the stove next to them.

On the other hand, when the Italian team entered the kitchen, it seemed like fish in water. After first collecting all the kitchen utensils they wanted to use, they began to cook dishes in full swing.

Not long after, the old one was processed and all the pig's trotters were put into the basin.

Due to the previous delay, they had to speed up the processing of the next dish. Since they came to Yunnan, they were preparing to make a specialty grilled fish in Yunnan.

The main ingredients used are the grass carp they grabbed when they selected ingredients.

Zhou Ji took the aged pig's trotters to blanch them. Even if there was no ginger, pepper, green onion and red wine could also play a role in removing fishy smell.

Later, Chen Nian got a new task, which was to refine oil with pork.

I have made it before aging by using pork oil refining, because adding lard to many dishes can greatly improve the deliciousness of the dish itself.

Although their materials are not that complete now, they are enough.

First, remove the skin from the hind legs, then cut off all the fat and clean it on water. When cleaning, pay special attention to using drinking water, rather than the raw water flowing out of the water pipe.

water.

Then Agedan wiped off the moisture on it with a dry cloth and cut it into cubes about two centimeters.

After cutting, I put it aside and set it aside. Aged got some green onions and cut them into pieces, and then took some soybeans and put them aside.

Turn on the heat in the wok, pour in the soybeans, stir-fry quickly with a spatula, and stir-fry until the soybeans become fragrant before taking them out and putting them on a plate for later use.

Next, use this pot. First inject some clean water, then put the lard into the water and blanch it, and cook it slowly in medium heat to remove the blood and odor inside.

But this step does not take too long. After the water in the pot boils, it can be boiled for one minute before it can be removed and controlled.

Chen Nian's movements on this side quickly attracted Sapa's attention, because he had been looking here from time to time since the beginning, because he wanted to know how these Chinese chefs would cook without oil.

Just now, everyone cut pig's trotters and cleaned the fish. All this was normal. Until Aged cut out the fat meat and put it in the pot to cook, he couldn't understand it.

But Chen Nian ignored it, but instead performed the movements in his own hands.

After taking out the fat piece, Ageden poured out the water from the pot and scrubbed it, steamed the water in it and started to add a small amount of red wine directly to the pot, and then drained the fat that had been drained

Put the meat in it and start stir-frying on low heat.

Originally, cooking wine should be used in this step, but since they did not have cooking wine, they could only use red wine first. The red wine will evaporate during the cooking process and can also take away the fishy smell from the pork.

And keep on fire and stir-frying, the red wine inside will first evaporate the alcohol in it under the action of temperature, and then evaporate the moisture in it, resulting in only lard in this pot.

In this way, the aged meat was stir-fried and boiled, and the oil in the fat meat gradually soaked out. At this moment, Sapa finally walked over uncontrollably.

"Chan, are you making lard?"

Chen Nian looked up at the other party: "Yes, after all, we don't have oil on our hands, and we have all taken away by you. We have to think of some solutions."

"It's really amazing. It seems that you have gradually had some lard in your pot, and I can probably guess why you did this." Sapa pointed to the iron pot that was stir-frying in front of Chen Nian.

Said.

"Chinese chefs are very good, you can think of this method."

Chen Nian smiled: "Don't you also make fish oil in Western food? In fact, this is the same as melting a piece of butter when you fry a steak. The reason is similar."

"But you are really smart. If it were me, I would never have thought of removing the fishy smell by adding red wine to it."

It's harmless to tell them about these things. Anyway, I have some oil on my side through this method.

As the oil in the pot increases, the aged ones add green onions to increase the fragrance.

After waiting until the remaining oil residue was basically unable to filter out more oil, and it had been fried to a golden color, Chen Nian turned off the heat and then took another filter to simmer the boiled oil.

Pour it directly into a bowl with fried soybeans just now.

This has two purposes. One is to extend the storage time. However, since they are going to use these oils now, this purpose is not necessary. But there is another reason that this can make the lard more fragrant.

Just now, when Aged Nian was making lard, not only Sapa came to see it, but even Zhou Ji and Mujie came to see it. However, after they found that Aged Nian's steps were completely fine, they continued to do it.

Got your own business.

Mujie cleaned the fish there, removed the scales and bones, and then broke them from the middle and opened them into the baking tray. He began to sprinkle their existing seasonings, and then took some kumquat peels and chopped them up.

Sprinkle on it.

Since there is no ginger, use the skin of kumquats to remove the fishy effect.

However, after sprinkling the ingredients, in addition to making a simple horse-killing chicken, you also need to marinate for a while before putting them in the oven.

At present, the Golden Gourd Pig Hand has been completely handed over to Zhou Ji to do it.
To be continued...