"The recipe for this original white water shrimp is very simple, but the simpler the dish is often the harder it is to reach the extreme. Xiao Xiaoyou's dish is very creative, but the heat is not well controlled when cooking shrimp with boiling water. If I'm not wrong, you put the shrimp and cold water together and then heat it on the heat. Although the cooked shrimp can maintain the umami flavor very well, it still has some flaws. I suggest that when you make this dish in the future, pour the shrimp into boiling water and cook it. The time for cooking shrimp is based on the raw and cooked shrimp. ⊙,"

Ye Chui said quietly in his mouth. He only took a bite of shrimp, but it seemed that he had already known all the steps of An Xiaoxiao completing this dish. This tasting ability is surprising...

Of course, it mainly surprised Chen Tian, ​​Jim and Tang Shanshan. They had seen Ye Chui's cooking skills, but they didn't know that Ye Chui's ability to taste delicious food was so outstanding.

Ye Chui paused, then pointed to the seasoning placed on the bottom of the plate and continued: "Don't put the seasonings under the bottom of the plate. Another small bowl is specially used to hold the seasoning sauce. The shrimp must be peeled first. Put the seasonings on the ground of the plate. Not only will the seasoning be wasted, but it is also not convenient to peel them. In addition, the dipping sauce you prepared can also improve. Red peppers can evaporate the umami flavor of shrimps. Roast oil on the shredded red peppers, and then add light soy sauce, sesame oil, etc. The dipping sauce made in this way can be the most perfect match for the umami flavor of shrimp meat."

The taste of An Xiaoxiao's dish is indeed extremely delicious, but Ye Chui picked out these shortcomings from the inside out. These shortcomings seem to be very unimportant. However, when Ye Chui said this, it makes people feel that An Xiaoxiao's dish is full of mistakes, which also makes An Xiaoxiao's original surprise expression suddenly become lonely.

Ye Chui saw An Xiaoxiao's expression, so he reached out and patted her hair that was not really beautiful: "Actually, you made it very well. This dish is very similar to the recipe of a dish I know. It is a dish called Baishang Shrimp. It is already amazing if you can think of such a way to eat it. It seems that you have done some hard work in the past two months."

Hearing Ye Chui's praise, An Xiaoxiao's face suddenly showed a happy smile again.

"What's going on with your hair? Are you planning to take the emotional route because you're so fancy? How beautiful the short one inch was before? Are you..." Ye Chui then talked about An Xiaoxiao's dyed hair that was moving closer to the non-mainstream.

An Xiaoxiao Lianman changed the topic: "Master, please try it first, senior brother, and braised large intestine. Since the Spring Festival, things like pig intestine have become popular ingredients. Senior brother has developed this dish. Please try it and see how it tastes."

Seeing An Xiaoxiao changing the topic, Ye Chui could only continue to talk to her about non-mainstream hair in the future, and turned his gaze to Tian Xiaodu's braised large intestine.

The pig intestine is a delicious ingredient.

Of course, many people are born with resistance to this kind of food, and even once thought that this kind of thing was simply not eaten.

However, the whole pig feast with leaves hanging on the spring banquet made people realize that the new pork ingredients, pig intestines, pig hearts, pig tongues, etc. are all edible, and they are all very delicious.

At the spring banquet, Robert's three plates of fat intestines have been completely revealed. Although the scene is so beautiful that it makes people disgusting, it also makes people have a deep interest in the taste of the pig intestine.

It is said that dishes made of pig intestines have appeared in some restaurants now.

The braised large intestine made by Tian Xiaodu is bright in color and exquisite in the plate. The texture is soft. If you don’t consider that this is made from the pig intestine, just looking at the appearance, it can definitely arouse a great appetite.

Among the three items of color, fragrance and smell, color and fragrance have been achieved to the extreme.

Ye Chu nodded with satisfaction just by this point. He smiled and picked up a piece of fat intestine and put it into his mouth.

You can taste all kinds of wonderful flavors at the mouth, sweet, sour, spicy and salty, all with all kinds of flavors. The greasy feeling of the fat intestine is extremely small, but it has a smooth and tender texture. With the unique strong aroma of braised, various flavors blur the greasy feeling that the large intestine may have, and also blur the psychological resistance to the large intestine.

Tian Xiaodu seemed a little nervous and stared at Ye Chui's expression: "Master. What do you think of this dish?"

Ye Cui tasted it for a moment and said to Tian Xiaodu with a smile: "The taste is very good. In the past, your cooking skills were inadequately treated with the ingredients. The ingredients were treated like the foundation. Only when the ingredients were processed well can the dishes taste the most delicious. In this braised large intestine, you have treated the ingredients perfectly. It should have been blanched several times in water to remove the fishy smell of the fat intestines. At the same time, add onion, ginger and garlic to further remove the flavor."

Hearing Ye Chui's words, a hint of joy appeared on Tian Xiaodu's fat face, and everyone was once again surprised by Ye Chui's tasting ability.

Then An Xiaoxiao said naughtyly: "But?"

OK, I will definitely say it after I finish talking, but then there are shortcomings...

Ye Chui smiled and continued, "This dish was not greasy when I tasted it suddenly, but this is because Xiao Du added vinegar in the middle when she was making this dish. I also tasted the sour taste of lemon juice, which used the sour taste to resist the greasiness of the food. This is right, but it will change the final product, so there are some flaws in the taste of the whole dish."

"How should we remove the greasy?" Tian Xiaodu asked hurriedly. He knew that the fat intestines themselves were extremely greasy. He had been useless to remove the greasy feeling. Finally, he chose to use vinegar and lemon juice, but this would inevitably affect the final taste.

Ye Chui thought for a moment, so he said, "Fry with oil."

"Fry?" An Xiaoxiao screamed from the side, "Will it be even more greasy if that happens?"

"No." Tian Xiaodu said hurriedly with a smile, "Frying fat intestines will make the fat intestines squeeze out. After filtering the oil, it will greatly improve the greasy taste of the fat intestines. I have never understood such a simple truth."

"Fat intestines are delicious ingredients, but because of the characteristics of this ingredient, various complex processes are indispensable to cooking perfect fat intestine dishes." Ye Chui continued with a smile, "Blanch at least three times in water, then fry, and finally braised. At the same time, don't be too stingy in the condiments. Pepper noodles, cinnamon noodles, and amomum noodles are all necessary, as well as minced coriander, chopped green onion, minced garlic, and minced ginger. This dish is a hodgepodge of flavor. How to put the condiments? This is my homework for Xiao Du, you can think about it yourself."

Tian Xiaodu smiled and nodded quickly: "Okay, I understand."

The people around were all surprised or admired each other, and they felt that this time Ye Chui came back from the United States, it seemed... a little different?

Although Tian Xiaodu looked very kind, his bad temper was still very well-known in the kitchen. He cursed at the chef for a few minutes and refused to repeat it. But he would always be docile in front of Ye Chui as a little lamb... Of course, Ye Chui had the capital to make him docile, which no one could deny.

An Xiaoxiao's dish, after all, she is still young and has insufficient level, and there are many problems. She took out her own dishes and just came to join in the fun. Tian Xiaodu's tasting here is the highlight.

The many waiters and chefs in the Braised Intestine Hotel have tasted it many times. Even Qin Yiyue and Dong Qian were perfect, but Ye Chu still tasted so many problems in one bite.

Even more shocked, they probably lost to Chen Tian, ​​Jim, Tang Shanshan and Jiang Yuemei. They saw Ye Chui's completely different side.

After tasting Tian Xiaodu's braised large intestine, the next dish was followed. Dong Qian smiled and pointed to the hibiscus scallops she made, and said to Ye Chui: "Boss, please try this dish of mine."

"Okay, the name of hibiscus scallop is very wonderful." Ye Chui smiled and looked at the hibiscus scallop. This dish gave people a fresh feeling that was coming towards us. The white egg flowers were like hibiscus blooming, which were dotted with some green peas, bright red ham, and tender white scallop meat. There was no too much oil, but it was full of fragrance and full of color.

Ye Chui took a deep breath and showed a satisfied expression on his face. Dong Qian was the only girl among the three six-star chefs in Manhan Building. She was delicate in her mind and the dishes naturally tended to be soft. This hibiscus scallop fully reflects her personality, without heavy makeup or complicated combinations, but it was pleasing to the eye and makes people's appetites open. Ye Chui used a spoon to scoop up a spoon and put it into her mouth, feeling it was beautiful and delicious.

After careful taste, Ye Chui nodded with satisfaction: "The mellow flavor of ham is perfectly dissolved in the soup. Egg flowers made of egg whites and the name hibiscus are extremely wonderful. The soup seems to be chicken soup, which adds the freshness of the whole dish, and the seasoning is almost perfect."

Ye Chui commented in his mouth, and then he paused.

This time, there was no need for An Xiaoxiao to speak, Dong Qian continued directly: "But?"

"Um..." Ye Chui suddenly started to sweat, but what he wanted to say next was, but he continued: "But the ingredients selected for this dish are a bit wrong."

"Does scallops have different flavors with these soups?" Dong Qian said with confusion on her face, "The scallops have a fishy smell, and I have specially used ginger water to remove the fishy smell..."

"The choice of scallops is not wrong, but if you blanch them in water before using them, you will lose the umami flavor of the scallops to a large extent, which will greatly reduce the dish." Ye Chui explained.

"What should I do? The fishy smell of scallops is not pleasant." Dong Qian said in confusion.

Ye Chui smiled and said, "It's actually very simple. You can choose to use dried scallops to dry them, which will naturally remove the fishy smell inside. When cooking, it will be watered to keep the scallops fresh and the largest original flavor." (To be continued.)
Chapter completed!