After listening to King Nanbo's words, Ye Gui nodded and said: "Okay, I will compete with you, then how do you compare?"
King Nanbo said: "It's very simple. Each of us will cook a dish and ask everyone to taste it. Whoever's delicious will win!" www.bǐqυgetν.℃ǒm
“What about the theme and ingredients?”
The key point came when King Nanbo suddenly said: "The theme is spicy, but it's not spicy!"
Everyone: "..."
They looked at each other, what does this mean?
What is spicy but not spicy?
"Do you understand?"
"My hen!"
"This question seems a bit embarrassing. You can see the confident light in his wise eyes. It seems that he has been prepared for it for a long time!"
"Damn it, this old Yinbi, isn't that cheating?"
“I believe that Chef Ye can make dishes that are spicy but not spicy!”
King Nanbo asked: "Chef Ye, is there any problem with this topic?"
"No problem, let's get started. I'm in a hurry and it only takes half an hour to cook!"
"good!"
The kitchen was cleared immediately and the two of them walked into the kitchen.
As soon as Nanbo Wangcai entered, he went to the seasoning area and selected onions, ginger, leeks, green onions, mustard greens and other ingredients.
Ye Gui looked at what he had chosen and started to fall into his old habits again.
"Everyone, these dishes that Chef Cao has chosen are all spicy dishes. The onions are brassy to light yellow in color, the scales are fleshy, slightly yellow and soft, the texture is fine, and the spiciness is strong!"
"Ginger is fragrant and has a unique spicy taste!"
"Leek is a perennial evergreen herb with a spicy taste."
"The volatile oil and capsaicin of green onions can remove the odor in greasy and thick dishes such as fishy mutton, and produce a special aroma!"
"Mustard is an annual herbaceous plant belonging to the Brassicaceae family. It can reach a height of 150 cm. Its young stems and leaves have stinging hairs and have a spicy taste!"
"I have explained to you before that spicy food is actually a kind of pain. Chemical substances such as capsaicin, zingerone, gingerol, etc. stimulate cells and form a slight irritating feeling similar to burning in the brain. It is not caused by taste buds.
The taste you feel.”
The audience who had a wit immediately said: "I understand, the theme of this dish is actually to make a very spicy dish without pepper!"
"Damn it, it turns out that this guy has picked out all the onions, ginger, green onions and mustard greens. What is the God of Cookery going to do?"
"Damn, this guy is so insidious. He will do whatever it takes to win. Is he still a human being?"
Everyone condemned King Nanbo's behavior of being a loser, but Ye Gui was not in a hurry and looked around on the vegetable basket.
Suddenly I saw a few gadgets and said, "It's not bad that there is such a thing!"
The leaves of this thing are alternate pinnately compound leaves, 30-80 cm long, and the small leaves are lanceolate, 30-80 cm long, with serrated edges.
"What is this? Can anyone explain it to me?"
"This is Cornus officinalis!"
"Ah? Cornus officinalis? Is it the same dogwood that says "I know from afar that my brothers are climbing to the heights, but one of them is missing from planting dogwoods everywhere"?"
"Yes, it's this dogwood, but can it also be used for cooking?"
“Trust Chef Ye!”
Ye Gui took the dogwood, first cut the leaves into small pieces, poured them into a container and slowly pounded out the juice.
"Ah, it's flowing out!"
"???I never expected that you could drive on this broken road!"
Ye Gui collected all the juice, and then took out a good piece of beef.
He pressed the beef many times and then used the instrument to poke needles into the beef.
Then take out the tinfoil, wrap the beef, pour in the green juice and salt, massage thoroughly again to make the beef completely absorb the juice and salt, and wrap it with tinfoil.
After waiting for 20 minutes, he took out the beef. All the blood in the beef was drained out and accumulated under the tin foil.
Beef must not be washed at this time, because the minerals in the tap water will contaminate the deliciousness of the beef.
Ye Gui wiped it gently with oil, took out a kitchen knife and slashed it several times.
This 300g lump of beef turns into shredded beef, which looks very tender.
Ye Gui heats up the oil in a pot, pours the shredded beef into the pot, quickly spreads and stir-fries until cooked.
The red and tender beef turns brown after being exposed to the fire.
Then a circle of white wine was poured along the edge of the pot, and the fire almost reached the ceiling.
Ye Gui quickly loaded the dishes, and King Nanbo over there also cooked his own dishes.
The two of them placed the dishes on the table outside at the same time.
