After setting the direction, Yang Zhenxing and Wang Mingsheng listed all the dishes with shrimps and sea cucumbers as main ingredients on paper according to the different cooking methods according to the method they learned from their master.

Looking at the listed menu, Yang Zhenxing pointed and said, "Overall, the most common dishes made with shrimp are made into shrimp paste, and then mixed with other ingredients to make a dish, and then the whole shrimp is made into a dish.

Most sea cucumbers are mainly soup dishes, followed by cooking, but there are not many ways to make cabbage in cooking techniques.”

Yang Zhenxing already had some thoughts in his mind, but he did not say it directly, but planned to take the exam for Wang Mingsheng to see if he had a way of thinking.

"How is it? Are there any ideas and ideas?"

Wang Mingsheng knew that his master wanted to test him. After thinking about it carefully, he replied: "There are some ideas. For sea cucumbers, you can use thick soup and some medicinal food to make a soup dish for health care medicinal food.

I tend to make shrimps the most common way, make them into puree or glutinous, and use them with other ingredients to make dishes.”

Yang Zhenxing nodded, shook his head and said, "The direction of sea cucumbers is very good. It can be said to be versatile with medicinal food. There is nothing special taboo.

But you need to continue to broaden your horizons and imaginations about shrimp dishes. There are so many dishes that are processed into shrimp paste and shrimp glutinous rice. Most chefs generally tend to make shrimps. We can completely reverse the thinking and use whole shrimp to cook."

However, Yang Zhenxing did not say too much, and then said: "Of course this is just a way of thinking we had in the early stage. It is not that we have to use whole shrimp to cook. If you have a good idea, make it into shrimp paste, shrimp paste can also be used.

Our goal is to design entries, there is no need to fix the idea all at once."

In this way, the master and apprentice began a long dish design, from determining the frying and fried techniques to the combination of auxiliary ingredients, the taste and taste of the finished dish, and the final placing shape, from beginning to end, all aspects need to be considered.

Originally, Wang Ru and several other teachers planned to come over and work with Xia Tian, ​​and also learn from Yang Zhenxing.

Although Yang Zhenxing is not as powerful as his master, he is also a master-level chef. He aims to be the No. 1 pick in this national cooking competition, and his strength and level are also above them.

However, Yang Zhenxing planned to cultivate Wang Mingsheng's ability in dish innovation, but politely declined the help of Wang Ru and others, and planned to provide guidance to his apprentice alone.

A few years ago, Yang Zhenxing was able to independently design, improve and innovate dishes. With these years of experience and accumulation of learning and understanding of various cuisines, his level is very high.

With his step-by-step guidance, teaching Wang Mingsheng ideas and explaining ideas, Wang Mingsheng's ability is increasing rapidly.

In just over a month, under the guidance of Yang Zhenxing, he developed two mature dishes that could be sold to the public.

Yang Zhenxing was very satisfied with the result. On that day, he said: "The shrimp dishes have been designed for two dishes, which can be sold as ordinary dishes in the store through trial sales.

However, when we participate in the competition, it is best to make only one dish for the same main ingredient, or all three dishes are one main ingredient.

Next, you decide to see if you choose one of the two dishes, continue our previous plan and study the sea cucumber dishes, or keep them all, and then study another dish with shrimp as the main ingredient?"

Wang Mingsheng hesitated for a moment, and did not make a choice directly, but said, "Master, I will use all my strength to make these two dishes again. You are a referee on the side and see which dish I made the best and where it is not good.

I chose the best one to make as one of the entries, and then we will continue to study sea cucumber dishes. What do you think?"

Yang Zhenxing was completely unlucky and nodded in agreement with Wang Mingsheng's request.

"Okay, you go and prepare the materials. I'll stand by and watch and help you make a choice."

The dishes designed by the two of them over the past month are called Jade Fire Dragon and Phoenix tail shrimps, and the other is called Yellow Fresh Shrimp Roll.

The former of the two dishes is based on the improvement and innovation of fried shrimps on the Lu chopping board, while the latter is based on the improvement and innovation of fried shrimp rolls.

The first thing Wang Mingsheng made was the jade fire dragon phoenix tail shrimp.

First cut the lettuce into shreds, remove the head and shells of the shrimp, and leave the tail.

After removing the shrimp thread, add salt and cooking wine to marinate. Then put the shredded lettuce in water, add salt and blanch it, then remove it and let it cool. After it cools, squeeze out the water, stir it with salt and a little sesame oil to make a small and clear-mouthed dish.

The prepared lettuce cold dishes were placed on the plate into a cylindrical base for later use, and Wang Mingsheng then began to process the pickled shrimp.

When he first designed this dish, Wang Mingsheng fryed it directly with starch. Later, after Yang Zhenxing's guidance, the fried shrimp was made in a Western style.

First pat the starch, then wrap the egg liquid, and finally wrap it with a layer of bread crumb, then put it in the oil pan to fry.

The fried shrimps in this way are more plump and three-dimensional, and the golden color looks beautiful.

After wrapping with bread crumbs, the taste is richer, which is more prominent than frying with starch, which is crispy on the outside and tender on the inside.

After frying the shrimp, place the shrimp on the base made of lettuce cold dishes, finally put it on the pot, add water, add salt, rice vinegar, sugar, soy sauce and water starch to make a modified Shandong vegetable sweet and sour sauce without green onion and ginger, and pour it on top of the shrimp and lettuce.

The vegetables meet yellow, green and red, and the lettuce green, which contrasts the yellow color of the shrimp body and the red color of the shrimp tail. The sweet and sour sauce drizzled on it is crystal clear and colorful, which is very beautiful.

After preparing this dish, Wang Mingsheng continued to make a yellow shrimp roll.

At the beginning, Wang Mingsheng chose to fry this dish with meat rolled with shrimp paste, but the previous dish was already fried, so Yang Zhenxing changed this dish to use bean skin instead of meat slices and fried to steam to maximize the deliciousness of the shrimp meat.

Wang Mingsheng first chose to put the thin bean skin in salt water and heat it to remove the smell of beans. On the other side, remove the head and tail of the shrimp, remove the shells, open the back and take out the shrimp thread, and then pat it into shrimp paste.

Add salt, pepper and cooking wine to marinate, then remove the bean skin and let cool, and start processing other auxiliary ingredients.

Take off the flesh of the tomatoes, put it in a pot and add salt, sugar and half a lemon juice to make tomato sauce, change the outer skin into petals for decoration, and the remaining lemons are also sliced ​​for decoration.

Make the tomato sauce and put it aside to cool it aside for later use. Wang Mingsheng adds a little starch to stir it on the marinated shrimp paste, then wrap it in bean skin into rolls, seal it at both ends, do not put toothpicks on it to fix it, and steam it in a steamer.

After steaming the shrimp rolls, remove the toothpicks, cut off both ends, change the remaining knife and put them on the plate, and then pour the tomato sauce on top.

The vegetable is red and yellow, and the white and tender shrimp meat is looming. Unlike the rich aroma of tomatoes with sweet and sour sauce, it makes people feel salivation and can't help but move their index fingers.
Chapter completed!