Lifting the gold-steel keel knife, cold light flashed, and the blade was shallowly inserted into the inside of the water tofu. When it was lifted out, the water stains were clearly visible. Change the surface and continue to move in and out quickly. In just a few minutes, the tofu became lumpy.
The corners were removed, and he turned his palm over, grabbed the ball-shaped tofu cubes, and sprinkled them into the soup——
As if by magic, the tender tofu, which was originally an ordinary tender tofu, spread out bit by bit, and instantly bloomed into a blooming white chrysanthemum. The petals rippling in the clear soup stretched, stretched, and stretched again, with a sense of imprisonment.
The wantonness of suddenly letting go after holding on for too long.
This secret Huaiyang knife skill makes people open their eyes in amazement, fearing that they will miss the wonderful moment in the blink of an eye. This is the essence of Huaiyang cuisine, using exquisite knife skills to maximize the taste and taste of Huaiyang cuisine.
Bring out the texture and taste of the ingredients themselves.
The second chef squinted his eyes with disdain, curled his lips, and focused his attention on the shaved and brushed pork belly. With a flash of the knife, he cut the meat into pieces of exactly the same size. But the audience's
All attention was focused on Chef Jiang, with very little sight given to him.
Dongpo Pork is a meat-eating method invented by Su Shi, a great foodie in the Song Dynasty. After hundreds of years of development and improvement, it has become a classic delicacy. Heat oil on a fire, stir-fry sugar-colored meat cubes, and stew with aniseed ingredients.
Cook until the meat is red and tender, then sprinkle with black truffles. A second later, in the steaming heat, the peculiar aroma of black truffles overflows.
"Well - it smells like money!!" Huang Nuan was massaging the little lamb in his hand, and couldn't help but take a deep breath. His expression was like inhaling the magical energy of an elixir.
Generally, people are ecstatic and want to die.
This living treasure——
Yu Jian knocked on the large stainless steel tray on her cooking table, "Speed up the action, I'm still waiting to bake..."
Okay, okay--
Huang Nuan pulled back his gaze, turned his head and took another deep breath of fairy air. Black truffles! Sold by the gram, they cost a lot of money!
Why doesn't Ah Jian use these high-end ingredients? Huang Nuan glanced at the little lamb in his hand, which was still dying, and sighed secretly. This lamb was smeared with Ah Jian's secret recipe from the inside to the outside.
As for the sauce, she turned her attention to the bright yellow sauce in the small porcelain jar. It was strange that she couldn't smell it at all, as if it was isolated by a layer of transparent membrane.
She tilted her head and looked at Yu Jian, wondering what was in her mind and how she could make such a mysterious thing——
On the other side, Chen Xinyi used chopsticks to lure the old turtle's head out, then swung the knife calmly and fiercely——
The old turtle kicked his limbs, his small mung bean eyes suddenly bulged out, his neck tilted, and a line of snow flowed out...
Looking at Chen Xinyi's expression, she looked at the old turtle who was still lingering, and then looked at the knife in her hand, biting her lip as if she was regretful: this knife was not perfect enough.
Huang Nuan couldn't help but wince his neck and shuddered silently. In a blink of an eye, he met Chen Xinyi's gaze again. Under her aggressive gaze, he flatteringly... showed a smile and sped up the movements of his hands.
What's more, if she continues to fish, the knife will be placed on her neck next time.
…
Chen Achun's strategy was basically the same as Jiang Cheng's. The difference was that he handed over most of the dishes to his apprentices who had learned his true skills, and only started to cook one dish himself - Buddha Jumping Over the Wall.
Continuous games have consumed too much of his energy. After all, this old man is already in a semi-retired state, and he seems to be a little mentally exhausted today.
The apprentice looked worried, "Master, how about I do it?" His master still had a fever last night. After all, southerners are not used to the weather in Shanghai. The master said that the humidity is so heavy that no matter how much medicine you drink, it will be useless.
.
Chen Achun waved his hand: "It doesn't matter. You can go and do your work. I haven't seen any big storms or waves. It doesn't matter."
Five kinds of ingredients have been put into the small casserole. The chicken and duck are boiled first, then the hoof tips and tendons are put in and simmered slowly. Buddha Tiaoqiang combines eighteen main ingredients and more than ten auxiliary ingredients, and it is a delicious meal.
The secret of fresh food carefully cooked in just one second.
Looking at Chen Achun's hand again, there are densely arranged ham, pork belly, shark's fin, sea cucumber, abalone, scallops, pigeon eggs, mushrooms, bamboo shoots, razor clams... A small plate and a small butterfly are all pointing to...
Everyone showed off the excellence of this dish.
Chen Achun closed his eyes and took a nap while waiting for the next round of ingredients to be put in. His palms were already wet with water. His apprentice had already ordered his apprentice to start making dishes in an orderly manner. He squinted and nodded, feeling a little relieved.
No matter what the outcome is, when I go back this time, I can trust him with the Haicheng Restaurant.
Of course, what surprised him the most was the little girl next to him. Judging from her posture, she prepared all the dishes herself. This was an impossible task——
But he couldn't help but feel curious, and wanted to see where this little girl's limits were.
He was full of curiosity in this room, and the apprentice in the other room had already started to make the famous Cantonese dish "Crispy Glutinous Rice Chicken". The legs of the free-range chicken were cut off, and then the neck bones were pulled out. The apprentice's eyes were focused, and he stretched out his hands.
Insert your fingertips into the skin of the neck, pull off the chicken neck along the lines, then cut off the chicken wing joints and follow the chicken skeleton. Slowly, a complete chicken frame is peeled off, leaving only the fat.
Dudu head meat.
Marinating is the key. The crispy glutinous rice chicken in Cantonese cuisine has a chicken skin that is so crispy that it can be broken when you blow it. It has a crispy feel when you bite it, and it also has a salty aroma. What you need is just the fermented bean curd, mixed with various spices to coat the whole body of the chicken.
, soak for a while.
The "glutinous rice" inside is not only rice, but also sausages and mushrooms are sauteed until fragrant. Then the steamed glutinous rice is added and stir-fried together. Then it is stuffed into the belly of the chicken and tied to seal it. Blanch the skin with boiling water and air-dry the chicken body before putting it in.
Bake it in the oven, take it out twice and brush it with honey repeatedly. Before it comes out of the oven, the aroma of honey mixed with fat will whet your appetite.
When the oven time was up and the apprentice took out the tray, the aroma became even stronger, like catkins, flying into the noses of everyone present, and even the nose hairs trembled and shouted——
"Gudong——"
Huang Nuan swallowed clearly and murmured to himself: "It must taste soft, fragrant and tender, with overflowing juicy meat, with the sweetness of honey, and there is glutinous rice in it! I like to eat glutinous rice the most, the sausage is salty.
No, no, no, no, the Cantonese-style sausage is sweet, with one layer of meat and one layer of rice, one layer of rice and one layer of meat..."
A piece of white rag was handed over. Huang Nuan unconsciously took it and wiped the drool from the corner of his mouth. Suddenly his hand moved and he raised his head suddenly——
Chen Xinyi showed her sharp fangs and asked, "Please, are you okay?"
That's what it means to speak clearly and gnash one's teeth.