There is a lot of brown liquid on the edge of the bowl, and the brown liquid has a very rich flavor.
From the first look and smell, you can tell that this is a somewhat heavy dish.
Since ancient times, heavy-flavored dishes go well with meals.
Loved by everyone!
The chef said: "Master God of Cookery, the name of this dish I cook is Braised Tiger Tail!"
Tiger tail?
The audience couldn't help but gasped: "Fuck, are you so domineering? Even the tiger's tail is out!"
“Are all you Yangzhou chefs so crazy?”
"Huwei, the folk customs are so fierce!"
Everyone naturally knew that this could not be the real Huwei, and it must have been a domineering name on purpose.
Ye Gui could tell what kind of dish it was from the aroma, and couldn't help but praise: "This dish is really good. People usually only like to eat the body part, because they think there is more meat and it is thicker."
But in the eyes of real gourmets, the tail is the most delicious part!"
"Hehe, as expected, you can't hide anything from the God of Cookery!"
He opened the lid, and the tails were arranged in a Z-shaped pattern, with minced garlic and chopped green onions spread all over them.
But this dish is not over yet, so naturally it is poured with hot oil.
The moment you pour it on, the minced garlic and chopped green onion burst out with a special fragrance.
The hot oil scented with minced garlic and chopped green onion is then poured onto the eel tail, and the residual temperature stimulates the final aroma.
At this moment, it was really like a pack of tigers roaring in the forest, bringing endless shock and terror to people.
Just imagine, a tiger is scary enough.
But once dozens of tigers gather together, the shock is just like us in the zoo.
"Oh my God, there are so many eel tails!"
"Eel tails don't have much meat, can they be delicious?"
"I don't eat it anyway, but one of my uncles really likes it!"
Everyone was chattering, and Ye Gui nodded and said: "Actually, what you said makes sense. You like to eat without cooking anything, but this dish can only be made with soy sauce!"
"First of all, let me talk about what soybean is. The so-called soybean means soybean is a cooking method in which small raw materials are cut into small pieces, blanched in boiling water or smoothed with oil, and then added with various condiments while hot to make a dish."
After listening to the explanation, someone asked doubtfully: "Master God of Cookery, isn't this similar to mixing?"
Ye Gui praised: "It is indeed the same, but the main difference between boiling and mixing is: boiling is cooked first and then mixed, and is prepared while it is hot; mixing refers to changing the raw ingredients or cold cooked ingredients into a knife and then mixing, that is, there is mixing without cooking.
.In addition, soy sauce, vinegar, and sesame oil are often used for mixed vegetables; while refined salt, monosodium glutamate, pepper oil, etc. are often used for pickled vegetables to maintain the true color of the raw materials of the dishes."
"So this is the way to cook the tiger tail. The eel's tail is relatively thin and has no blood vessels and internal organs, so there are almost no parasites. Using it to make the tail can reflect the toughness and characteristics of the eel tail!"
"Boil the eel tail in boiling water, then pour the sauce prepared in advance, and finally pour hot oil on it and it's ready!"
"Although this dish is simple, the cooking time and temperature, as well as the taste of the sauce, are the key factors that affect this dish!"
Ye Gui has already picked up the chopsticks and picked up several eel tails.
"It is said that making dishes using eel began in the Han Dynasty and became more popular after the Tang and Song Dynasties. The Huaiyang area started making eel dishes earlier and has rich cooking experience!"
Ye Gui had already devoured the eel tail and praised: "The eel tail is very chewy, and every bite has a chewy feeling. And I found that in addition to the eel tail, the eel back was also picked out."
That whole piece of meat!”
"Although the meat in that area is not as elastic as the tail, it is still authentic muscle and tastes great!"
"And there is a faint aroma of rice vinegar on the eel meat. The rice vinegar should be added to make the eel meat fluffy and shiny, and to remove the fishy smell!"
"First, blanch the whole eel, add onion, ginger, salt and rice vinegar. After cooking, take the tail and back meat. This dish originally only uses the tail. The purpose of using the back meat should be
In order to increase the taste, am I right?"ъìqυgΕtv.℃ǒΜ
The chef praised: "Yes, Master God of Cookery, if you only use the tail at the beginning, it will taste exactly the same. If you add an appropriate amount of back muscles, the texture will become soft and hard, and the taste will be even better!"
Ye Gui nodded: "This is a good idea, and it is also very successful, but when you remove the meat from the eel's back, you use the wrong knife technique. There are single and double back cuts for eels. Cutting the single back means that
When carving the backbone, each knife must be made to the bottom. When carving the double back, that is, when carving the backbone, one knife should not be made to the bottom, but the last knife should be made to the bottom, so that the two sides of the back meat are connected into a strip."
"Whether it is a single-back or double-back knife technique, the ultimate goal is just one, which is to keep the meat on the eel's back as a whole and not spread out. But your eel's back has already spread out. From the point of view of the knife technique,
, your dish has actually failed!"
Ye Gui found that the chef was a little disappointed and immediately said: "But it's not all bad, that is, your sauce is pretty good. Mix chicken broth, MSG, high-quality soy sauce, 10 grams of Zhenjiang balsamic vinegar, and pepper evenly.
Then bring it to a boil over high heat and add sweet potato starch water to thicken it. You have mastered this ratio. If you are more skilled in cutting the eel back, this dish can be a candidate for a state banquet!"
That means there is no chance this time.
The chef was a little disappointed, but he still cheered up and said, "Thank you, Master God of Cookery. I will definitely keep working hard!"
"Come on, you can regard attending the state banquet as a small goal. The real goal is to improve your cooking skills so that you can become a top chef!"
