When you lift the lid of the mutton pot, you can find that the soup in the casserole is actually milky white, and the turbid color has a very texture, just like milk!

"You are mutton made with milk!?" Seeing this milky white soup, Zhang Jiahui couldn't help but ask Ye Chui. After his mutton was cooked, the soup showed a dark color, and the texture of the soup was not as thick as Ye Chui. Sensoryly, the mutton made with leaf Chui was more pleasing to the eye. Could it be that Ye Chui was mutton made with milk?

"No." Ye Chui shook his head and denied Zhang Jiahui's guess, "I'm mutton made with clean water."

"So how did this milky white color come from?"

Almost everyone looked at Ye Chui curiously, and Zhang Jiahui continued to ask: "Did you use any special seasonings? What is it?"

"The seasonings I used, your mutton pot, are also used in the pot, green onion, ginger, garlic, cooking wine, etc., and that's all." Ye Chui said with a smile.

"Then what is this milky white color?" Nick Cheung continued to ask.

"It's protein." Ye Chui said with a smile.

"protein?"

"That's right, after the protein contained in meat is boiled for a long time, the protein will be decomposed to form this milky white texture." Ye Chui explained.

Huang Yiyuan was surprised when he saw Ye Chui's mutton pot, and he couldn't help but question: "Master Ye, you will admit it after using other seasonings. Master Zhang's mutton pot has also been boiled for a long time. When the meat is boiled, protein will be decomposed. The chefs present all know why Master Zhang's mutton pot does not show this color."

"There are five reasons why the Lin family mutton pot does not show this color." Ye Chui said with a smile, "The defects of the Lin family mutton pot are also due to these five reasons."

Five reasons?

Many people were surprised.

One dish that has been famous for a long time and was developed by an eight-star chef, as one of the eight representative dishes in Chinatown, has five flaws?

This has to be surprising.

Huang Yiyuan's heart was abrupt, but he continued to ask: "Then I want to ask Master Ye, what five defects does Master Zhang have in this dish, and it does not make this dish develop this milky white texture!"

"OK."

Ye Chui smiled. The five defects of Lin’s mutton cooking are actually the key secrets of the dish mutton cooking. These five defects are actually very simple, but they were summarized after countless years of development of Chinese cooking culture.

Everyone in the hall held their breath and listened quietly.

"First of all, the time for this dish is too short. There is a key point in China that says it very carefully. Three and four stews means that the soup needs to be cooked for three hours, while the stew needs to be cooked for four hours. The time is not enough, the texture of the mutton is not cooked enough, and the protein that is naturally not broken down is not enough."

"Then the second point, when making soup, do not add cold water. This is the top priority. If I am not wrong, Master Zhang must have instructed people to keep staying next to the casserole and constantly add cold water to it. The heated meat shrinks when it shrinks when it is cold, and the protein will not be easily dissolved. Adding cold water will reduce the protein content."

"But..." Hearing Ye Chui say this, Zhang Jiahui immediately retorted, "If you don't add cold water during the soup, the soup will soon be burned."

"This is the third point I want to say." Ye Chui looked at Zhang Jiahui and continued, "When making soup, you can't use hot fire, but simmer. If the soup is boiling, it will make the protein in the meat work vigorously, which will cause the soup to be turbid, which will seriously affect the texture of the dish after the finished product."

Nick Cheung was stunned for a moment, nodded, and whispered: "So that's it..."

"Let's talk about the fourth point. This dish needs to be seasoned with condiments, but there should not be too many condiments. There is only a little condiments such as green onion, ginger, and ginger. In addition, there is only a little condiments such as soy sauce, vinegar, etc., otherwise the color of the whole dish will darken and make the soup taste a little sour." Ye Chui continued.

Very few or even no condiments were used, and meat was boiled with white water. This was the method at the beginning of the Chinese food culture. At that time, the chefs did not have any extra condiments to use, and could only use their superb cooking skills to make up for the lack of flavor.

It was at that time that the cooking realm of big soup was born.

It takes a long time to make soup, but it does not require too much seasoning. It just wants to keep the food authentic. This is vaguely full of the truth of a big soup. In fact, the casserole for cooking dishes is very similar to the ancient kitchen utensil "die".

Ye Chui had already said four points, and then he reached the fifth point.

"The fifth and most important point... When making soup, you must add salt at the end." Ye Chui continued, "Salt can be the solidification of protein in meat. If salt is added too early, it will destroy the dissolution of protein, making the soup darker and insufficient concentration."

"These are the five shortcomings of this dish of mutton!"

The five key points of Ye Chu have been finished.

Many people in the hall were a little surprised. They didn't expect that there were so many truths in a dish. The most surprising thing was that Ye Chui could even speak these truths so clearly...

In fact, for Ye Chui, these are not difficult. There are five taboos to make soup. What is taboo is exactly the five key points that Ye Chui said. Unfortunately, Nick Cheung almost violated all of these five key points. So Ye Chui thought before that, this Lin family mutton pot tasted not as good as the skill of a housewife in her previous life...

In the last life, any housewife who knows how to cook would deliberately avoid these five flaws when making soup. Of course, this is also because those housewives should not teach this to do this when they learn to make soup. They have ready-made experience and science. In this world, although cooking is leaked, the most delicious food in this cooking method is meat.

The ban on meat has been lifted for nearly two years, and the previous experience has long been cut off. This mutton pot can be said to be created by Zhang Jiahui onion with no foundation. In this case, he would commit these taboos.

As Ye Chui finished explaining these points, the others present showed a bit of admiration. Huang Yiyuan and Mrs. Gao had nothing to say. Zhang Jiahui was silent, but Lin Li showed a refreshing smile on his face. The two recipes he bought for one million were the same. If the eggplant pot made him feel a little at a disadvantage, then this mutton pot would definitely be worth the money.

He seemed to have seen that after getting Ye Chui’s new recipe, the reputation of Lin Jiabao will be improved to a higher level!

In comparison, the glare of Mrs. Gao and Huang Yiyuan is nothing...

Robert smiled heartily at this time, as if he felt very interesting about the development of the matter. He then continued: "Although it is no longer necessary, since the five gourmets are all here, we might as well continue to ask the five gourmets to taste and rate the mutton pot of Ye Chui."

The five foodies nodded in the English he spoke.

The first thing I said was Michelle: "Since the lid of this dish was lifted, I have been intoxicated by the aroma of this dish. The strong aroma of lamb. To be honest, Master Zhang's dish gave me a brand new understanding of lamb, so I gave this dish five points, and I am looking forward to tasting his taste."

"Well, I don't think I need to say anything more, five points." Hannah continued.

"Five points." Chris, who followed the climate, shouted, looking at Tony and Sid, "You two have no objection."

"Yes, five points." Tony nodded.

Sid agreed, "Same as me."

"Okay, I can't wait to taste this dish." Chris was obviously impatient, and he had already looked impatient. Even if he was impatient, he felt that it was impossible to be so enthusiastic about other dishes. This only shows that Ye Chu's dishes made him look forward to it.

He quickly picked up the chopsticks and picked up a piece of mutton and put it on the small plate in front of him. After carefully waiting for the piece of meat to cool down, he put it into his mouth. He breathed a satisfying breath, and then couldn't wait to take the spoon and bite the thick soup in the spoon. He blew a few bites and put it into his mouth. He couldn't help but exclaim: "Delicious, so delicious. If this dish is not given full marks, I will definitely not be a qualified gourmet!"

Michelle, Hannah, Tony, and Sid also tasted this mutton pot, and there was no need to say anything about the rating. This is probably the first time since the International Food Association established a sound foodie system and cooking competition rules, before the foodie tasted, others were completely sure what the outcome of the competition would be.

"The taste didn't disappoint me, five points."

"I'm sorry there is no higher score than five."

"If I had this dish first, I might give him a lower score when I just tasted Master Zhang's dish."

"Five points, I have nothing to say."

Another complete full mark.

Getting such results and evaluations from the high-end gourmet tastings of five food associations is no longer something that ordinary chefs can achieve. Even Gordon Ramsey may not be able to achieve such results!

But Ye Chui did it.

"Then it seems that today's cooking competition is about to end here." Robert announced with a smile, "I announce as the chairman of the Food Association's gourmets that Mr. Ye Chui won a complete victory in this cooking competition!"

Complete victory.

This is a becoming that will only be announced when the contestant gets a full score and wins.

It’s like a peret obtained by taking down the opponent with all your blood in a fighting game!

Some noise came from the hall, but at this time, I walked into the Linjia Pot Restaurant alone, but the eight-star chef who has never appeared since the Spring Banquet, Jim! (To be continued...)
Chapter completed!