Chapter 855
"How do chefs in this world cook dishes?" After Zhu Yuanyuan selected the ingredients, he did not start at the first time. Instead, he soaked all the dry goods with water, and then observed Zhang Shangming's actions in silence.
"What is this boy doing looking at me? Do you want to steal my cooking skills? " After feeling Zhu Yuanyuan's eyes, Zhang Shangming, who is dealing with food materials, looks up and finds that Zhu Yuanyuan is looking at himself. He murmurs in his heart. However, after a murmur, he doesn't care about Zhu Yuanyuan. All the recipes in Zhangjia are patented by the kitchen god Association. Only the people of Zhangjia can use them, and others can only do it by themselves You can't sell it for yourself, and you can't use it in cooking competitions like kitchen fights.
It can be said that this is the case in the world. It is not to say that the registration of patents can prevent people from learning their own recipes. However, there are patents in hand, which can not be used in business and public competitions if others have learned them. Therefore, people who have recipes are not afraid to be learned by others at all.
"Why! Chefs in this world are really different. When they deal with food materials, they also need to wrap them with food gas, and they can't touch their hands. It's interesting that the food gas slowly seeps into the food materials when they deal with the food materials. "
At this time, Zhu Yuanyuan also discovered Zhang Shangming's cooking method. Food gas is integrated into the cooking materials. This must be the unique cooking method of chefs in the world. It's no wonder that when he cooked the dishes, he looked confused with his sister-in-law. It turns out that his own method was not right.
Food gas can be integrated into all kinds of ingredients, and can also be used on kitchen utensils. It seems that you are using a kitchen knife to cut vegetables. But in fact, the whole kitchen knife is covered with food gas, even on the chopping board. When the ingredients are put into the pot, there is also air in the pot. It can be said that the whole dish does not touch anything else.
"I'm going to do it, too. I have to deal with these dry goods. I don't care about these dry goods. I'll boil some soup first. Anyway, the kitchen fight lasts a whole day, and I'm not afraid to exceed it. One day is enough. With the help of food gas, this soup needs to be boiled for more than 7-8 hours. Now it only takes 1-2 hours."
Zhu Yuanyuan thought about the dishes he needed to cook. He found that it took a long time for the Buddha to jump over the wall. First of all, shark fin, abalone, sea cucumber and scallops need to be soaked in water for at least an hour, so he can't make the famous dish on the water blue star.
However, although he couldn't do it for the time being, Zhu Yuanyuan still prepared the preliminary work. All the foam hair was put in the pot and soaked with water. Then he put a big pot on a stove to make the soup. The soup was necessary. The fotiaoqiang had no soup, and the taste was worse.
Of course, when he cooked the soup, Zhu Yuanyuan also drew gourd like this. He used the food gas to treat the big bones, and then some food gas was added into the whole pot. After he handled the food materials in this way, the audience in the stands were not surprised at all, and Xiang's sister and brother were also relieved. They were really afraid that Zhu Yuanyuan would produce a moth.
"I can't do the Buddha leaping wall for the time being. It's too simple to stir fry three silk slices. I've never done it in shuilanxing. There are countless delicious dishes in China. I don't know how many years it will take to eat ten dishes a day to have a round trip. The four generations have never done it."
After Zhu Yuanyuan boiled the soup and turned to low heat and slow stew, he also wanted to make the other two dishes first, so as not to delay time.
However, there were also some dry goods to deal with, so Zhu Yuanyuan first blistered those dry goods, including dried scallops, dried squid, sea cucumber and dried Lentinus edodes. All of these four items were separately foamed, and they were not mixed with the materials of fo Tiao Qiang, so as not to mix them up later.
After finishing these dry goods, Zhu Yuanyuan dealt with ducks, chickens, pigeons and quails. He killed and removed all the internal organs, and then took out all the bones, claws, wing tips, and sharp mouth. After finishing, they were all washed and finally put aside for standby. During this period, Zhu Yuanyuan also made a pot of clear soup, which used old hen and lean meat It's made of some seasonings, and Zhu Yuanyuan has specially cooked the minced chicken in it, so that the clear soup will be bright as water and delicious.
Zhu Yuanyuan used food gas in the whole process of doing these things, so now ducks, chickens, pigeons and quails are all wrapped in the air, and they are not exposed to the air at all. This keeps the freshness of the meat, and the time to deal with these things is not short. Because we have to be careful, we use it for an hour, which is also the time for all the dry goods It's all blistered.
Zhu Yuanyuan first took those dry goods out of the water and soaked them all. After washing them, he cut all the diced ones. Then dried scallops, sea cucumber, squid, Jinhua ham, Lentinus edodes, shrimps, peas, cooked glutinous rice, and mixed them with seasonings. Then, the mixed stuffing was put into quail's stomach with sausage Then he took some clear soup and boiled the quail in it for a while, so that all the blood and water were soaked out.
After the quail's blood was soaked out, Zhu Yuanyuan put the quail in the pigeon's stomach, and then sewed it up with sheep gut thread. He put the pigeon in the clear soup and boiled it for a while to let the blood soak out. Repeatedly, the pigeon was put into the chicken's stomach and sewed into the clear soup to soak the bleeding water. The chicken was put into the duck's belly to extract the blood and finally sew the duck's stomach And the neck of the duck should be tied. After the duck leaches the blood, it will be taken out and washed with warm water.Finally, the remaining clear soup is poured into a sea bowl, and then the duck is put into it, and then the whole duck is put into the steamer. Finally, it is put into the steamer to be cooked. Finally, the prepared plate is put into the plate. The remaining clear soup is mixed with rice wine, salt and soy sauce and poured into the plate. Even if the dish is finished, this plate is the unique tableware in the world To keep the temperature and freshness of dishes, you can keep them what you want out of the pot.
"Hooray! It's not easy to finish a dish. It took me so long. "
After Zhu Yuanyuan had finished the dish, he gave a breath. This set of Kung Fu came to an end, but it didn't take two hours. The soup on the side had already been cooked. Next, he could do the Buddha jumping wall.
"Ladies and gentlemen, as you can see, now that the master of Zhangjia and Mr. Zhu have finished a dish respectively, who is higher and who is lower? We'll have to wait and see which of these two dishes has the highest air intake. "
The host arranged by the kitchen god Association immediately saw that Zhu Yuanyuan and Zhang Shangming respectively filled a dish with a dish, and he knew that the first dish had been completed.
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"What is this boy doing looking at me? Do you want to steal my cooking skills? " After feeling Zhu Yuanyuan's eyes, Zhang Shangming, who is dealing with food materials, looks up and finds that Zhu Yuanyuan is looking at himself. He murmurs in his heart. However, after a murmur, he doesn't care about Zhu Yuanyuan. All the recipes in Zhangjia are patented by the kitchen god Association. Only the people of Zhangjia can use them, and others can only do it by themselves You can't sell it for yourself, and you can't use it in cooking competitions like kitchen fights.
It can be said that this is the case in the world. It is not to say that the registration of patents can prevent people from learning their own recipes. However, there are patents in hand, which can not be used in business and public competitions if others have learned them. Therefore, people who have recipes are not afraid to be learned by others at all.
"Why! Chefs in this world are really different. When they deal with food materials, they also need to wrap them with food gas, and they can't touch their hands. It's interesting that the food gas slowly seeps into the food materials when they deal with the food materials. "
At this time, Zhu Yuanyuan also discovered Zhang Shangming's cooking method. Food gas is integrated into the cooking materials. This must be the unique cooking method of chefs in the world. It's no wonder that when he cooked the dishes, he looked confused with his sister-in-law. It turns out that his own method was not right.
Food gas can be integrated into all kinds of ingredients, and can also be used on kitchen utensils. It seems that you are using a kitchen knife to cut vegetables. But in fact, the whole kitchen knife is covered with food gas, even on the chopping board. When the ingredients are put into the pot, there is also air in the pot. It can be said that the whole dish does not touch anything else.
"I'm going to do it, too. I have to deal with these dry goods. I don't care about these dry goods. I'll boil some soup first. Anyway, the kitchen fight lasts a whole day, and I'm not afraid to exceed it. One day is enough. With the help of food gas, this soup needs to be boiled for more than 7-8 hours. Now it only takes 1-2 hours."
Zhu Yuanyuan thought about the dishes he needed to cook. He found that it took a long time for the Buddha to jump over the wall. First of all, shark fin, abalone, sea cucumber and scallops need to be soaked in water for at least an hour, so he can't make the famous dish on the water blue star.
However, although he couldn't do it for the time being, Zhu Yuanyuan still prepared the preliminary work. All the foam hair was put in the pot and soaked with water. Then he put a big pot on a stove to make the soup. The soup was necessary. The fotiaoqiang had no soup, and the taste was worse.
Of course, when he cooked the soup, Zhu Yuanyuan also drew gourd like this. He used the food gas to treat the big bones, and then some food gas was added into the whole pot. After he handled the food materials in this way, the audience in the stands were not surprised at all, and Xiang's sister and brother were also relieved. They were really afraid that Zhu Yuanyuan would produce a moth.
"I can't do the Buddha leaping wall for the time being. It's too simple to stir fry three silk slices. I've never done it in shuilanxing. There are countless delicious dishes in China. I don't know how many years it will take to eat ten dishes a day to have a round trip. The four generations have never done it."
After Zhu Yuanyuan boiled the soup and turned to low heat and slow stew, he also wanted to make the other two dishes first, so as not to delay time.
However, there were also some dry goods to deal with, so Zhu Yuanyuan first blistered those dry goods, including dried scallops, dried squid, sea cucumber and dried Lentinus edodes. All of these four items were separately foamed, and they were not mixed with the materials of fo Tiao Qiang, so as not to mix them up later.
After finishing these dry goods, Zhu Yuanyuan dealt with ducks, chickens, pigeons and quails. He killed and removed all the internal organs, and then took out all the bones, claws, wing tips, and sharp mouth. After finishing, they were all washed and finally put aside for standby. During this period, Zhu Yuanyuan also made a pot of clear soup, which used old hen and lean meat It's made of some seasonings, and Zhu Yuanyuan has specially cooked the minced chicken in it, so that the clear soup will be bright as water and delicious.
Zhu Yuanyuan used food gas in the whole process of doing these things, so now ducks, chickens, pigeons and quails are all wrapped in the air, and they are not exposed to the air at all. This keeps the freshness of the meat, and the time to deal with these things is not short. Because we have to be careful, we use it for an hour, which is also the time for all the dry goods It's all blistered.
Zhu Yuanyuan first took those dry goods out of the water and soaked them all. After washing them, he cut all the diced ones. Then dried scallops, sea cucumber, squid, Jinhua ham, Lentinus edodes, shrimps, peas, cooked glutinous rice, and mixed them with seasonings. Then, the mixed stuffing was put into quail's stomach with sausage Then he took some clear soup and boiled the quail in it for a while, so that all the blood and water were soaked out.
After the quail's blood was soaked out, Zhu Yuanyuan put the quail in the pigeon's stomach, and then sewed it up with sheep gut thread. He put the pigeon in the clear soup and boiled it for a while to let the blood soak out. Repeatedly, the pigeon was put into the chicken's stomach and sewed into the clear soup to soak the bleeding water. The chicken was put into the duck's belly to extract the blood and finally sew the duck's stomach And the neck of the duck should be tied. After the duck leaches the blood, it will be taken out and washed with warm water.Finally, the remaining clear soup is poured into a sea bowl, and then the duck is put into it, and then the whole duck is put into the steamer. Finally, it is put into the steamer to be cooked. Finally, the prepared plate is put into the plate. The remaining clear soup is mixed with rice wine, salt and soy sauce and poured into the plate. Even if the dish is finished, this plate is the unique tableware in the world To keep the temperature and freshness of dishes, you can keep them what you want out of the pot.
"Hooray! It's not easy to finish a dish. It took me so long. "
After Zhu Yuanyuan had finished the dish, he gave a breath. This set of Kung Fu came to an end, but it didn't take two hours. The soup on the side had already been cooked. Next, he could do the Buddha jumping wall.
"Ladies and gentlemen, as you can see, now that the master of Zhangjia and Mr. Zhu have finished a dish respectively, who is higher and who is lower? We'll have to wait and see which of these two dishes has the highest air intake. "
The host arranged by the kitchen god Association immediately saw that Zhu Yuanyuan and Zhang Shangming respectively filled a dish with a dish, and he knew that the first dish had been completed.
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