The Female Supporting Role Shows Out: 19. Chef 18
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The two princes were enjoying golden lionfish together, and it was obviously unnecessary to cook the same dish. Lin Dan ignored the urging shopkeeper, only picked a few pieces of fresh kidneys, and produced beautiful wheat. Spike the flower knife quickly in the pot to form a flower shape, and then use sesame paste, peanut butter, red oil, balsamic vinegar, sugar and other seasonings to make a thick sesame sauce, pour it on the kidneys, and slowly explain: “The sauce is adjusted. At that time, the water, oil, sesame butter and peanut butter must be strong. Only when the strength is strong, the sauce can hang on the kidneys without dripping, you see.”
She picked up a waistband and motioned everyone to observe carefully. I saw that the kidney flower was wrapped in a very thick and thick sauce. You don’t need to taste it. You can imagine its deliciousness just by looking at the appearance. However, the sauce is already that thick, but it is still firmly attached to the surface of the waist flower, and it has never dripped a bit, which greatly retains the taste and taste of the waist flower.
Chef Qiu took a look at it carefully, and then quickly wrote down the recipe for this dish.
“Take it out.” Lin Dan washed the pot and continued to cook the next dish. The two princes are distinguished and have already eaten it. It is obviously unrealistic to let them wait one by one at the vegetable field. She must choose a few simple and fast-fried dishes, and pile up a table of banquets as soon as possible. It looks good, and the guests eat calmly and comfortably.
Many of the dry goods were not ready for delivery, so Lin Dan had to check the tank and found that there were a few live sea cucumbers and abalones inside, so he quickly took them out and cleaned them.
“I’m going to make a cold live sea cucumber. Do you have ice cubes in your store? Just chisel a few and send it over.” Lin Dan spoke quickly while processing the sea cucumber.
“Yes, Zhou Fu, you quickly go to the cellar and bring some ice cubes over!” Little Chef Qiu turned around and asked to help the cook. Since Lin Dan started to soak the black ginseng, these kitchen helpers stopped working and stared at her scorchingly. It is a golden opportunity to learn some secrets from top chefs.
Zhou Fu ran to the cellar, fearing that Shopkeeper Lin had taught him some unique skills when he was away, and he didn’t learn it.
Lin Dan cut the belly of the live sea cucumber, removed the internal organs, cleaned it, and then cut it into tongtian strips, and said slowly: “Live sea cucumbers are also very troublesome to handle. Where is the trouble? That is, the heat is not easy to control The sea cucumber is overcooked when the heat is too high, the meat is hard to bite, and the heat is low and unfamiliar, it has a fishy smell. I teach you one way, that is, when the water is about to boil, touch a finger down. You can only stay in the water for a while, and take it out. After taking it out, the skin is burning and unbearable, that is, the heat is reached. The cooked sea cucumber strips will soften when placed in cold water, which will affect the taste. Frozen, the sea cucumber’s meat will quickly tighten, forming a unique taste that is soft on the outside and tough on the inside, which is very suitable for cold dishes.”
She puts the boiled sea cucumbers in ice water for later use, and sets up a pot to prepare the cold sauce, and uses finely chopped fresh peppers, shallots, garlic, light soy sauce, balsamic vinegar, etc. into the sesame oil. Make a bright brown sauce and pour it on the iced sea cucumber strips, and it will become a dish.
Chef Qiu quickly picked up the chopsticks and took a bite. Tang Jiu also tasted a bit under the gaze of the old shopkeeper, and the long and narrow phoenix eyes suddenly burst into light. Without him, the taste of this cold sea cucumber is absolutely perfect. The original fishy and astringent taste of the sea cucumber is not at all, but it adds a full umami taste. The layers are soaked in the hot and sour of the cold sauce, the taste is really indescribable.
Chef Qiu regrets that he shouldn’t hold this chopsticks. If he doesn’t hold it, he won’t know how delicious this dish is. I don’t know how delicious this dish is. When the shopkeeper took it away, he It will not be heartbroken.
Tang Jiuyi’s pair of eagle eyes stared at the shop’s second child, making the other party’s hair horrified, and he couldn’t wait to walk against the wall.
Lin Dan took out the abalone and continued to explain: “The taste of live abalone is not as good as that of dried abalone, and it is not springy enough, but I have a way to make dried abalone with live abalone, that is, the sugar water treatment method. , First put the live abalone in ice cubes to freeze and shape, and then soak it in sugar water. The soaked abalone can easily brush off the outer black film.”
She took the abalone soaked in sugar water in her hand and brushed it lightly. The black film that had never been cleaned before really fell off. The white and tender abalone meat was exposed in the air and looked surprisingly good.
“Brush clean live abalones and cook them in their shells, remove the shells and take the meat, and wait for them to be served. The live abalones cooked in this way have a soft texture and elastic teeth, almost comparable to dried abalones. I am making them now This dish is braised live abalone in brown sauce. Add the right amount of salt, sugar, cooking wine, and broth, simmer for a while on low heat, and finally adjust the dark sauce to bright red and thicken the juice. Okay, I will get one for you to try .”
Lin Dan fished out an abalone and put it in a small dish separately, and let the shopkeeper take the rest. Everyone swarmed up to taste it, but they were all squeezed away by Tang Jiu. Relying on his own skill, he almost took over half of the abalone, and his face was full of contentment.
After making a few meat dishes, Lin Dan put a cleaned Hericium erinaceus into the milky white soy milk and boiled it, cooked it half-cooked and removed it, then put it in the bone broth to continue cooking, adding different seasonings at different times Gradually boil a pot of milk soup into red soup. When the Hericium erinaceus is overripe, the surface collapses into an irregular, brain-like groove, then carefully remove it with a colander. The original juice is thickened and thickened.
When the shop young man came to serve the food, he was silly and asked: “We haven’t entered the monkey brain for a long time in our store. Where did this oily monkey brain come from?”
“This dish is called Red Braised Hericium. It is made with Hericium. Soy milk is used for the fishy taste, then the bone broth is used for the marrow taste, and the red soup is used for the meaty taste. The three soups are passed one by one. Once again, it not only retains the umami taste of Hericium erinaceus, but also increases the peculiar fishy and meaty taste of the brain, which can almost be fake.”
Don’t look at Lin Dan’s simple words, but it’s even more difficult to make. What kind of ingredients should be added to the heat, what flavor should be added to the ingredients, when to change the soup, and when to cook, all are learned, wrong One step, the flavor is skewered; with a little bit of strength, the Hericium erinaceus will be broken, and every tiny detail hides a deep foundation.
Even if everyone present saw Lin Dan do it with their own eyes, they couldn’t even feel it. The top chef is just like that. If she doesn’t say it is broken, you don’t want to learn a little bit even if you read it a hundred times. This is the so-called “spoon in the palm of the universe, and real gold in the fire”.
Tang Jiu picked up the chopsticks as always, trying to poke a little hericium, but was blocked by the long spoon that Lin Dan stretched out, and said helplessly: “Brother, take a moment, I finally made the shape of a monkey brain, you As soon as the chopsticks go down, the monkey brain lacks a hole. How do you let the guests eat?”
Tang Jiu put down his chopsticks with a grim expression, but the scent of the red hericium still lingered on the tip of his nose, making him unbearable, so he ran to the front hall secretly, thinking that he could not eat it by himself, it would be good to watch others eat. But he soon realized that watching others eat is several times more cruel than not being able to eat.
I saw that the originally empty front hall was full of diners, all of them were hooked over by the delicacies on the table of the two princes. The second shopkeeper asked them what they would like to order. They pointed to the side and urged: “Just order Prince Cheng’s table of dishes. Bring it to me as it is. Hurry!”
Various scents floated in the air, making people drool.
It’s not over yet. Prince Cheng ate while commenting, with a surprisingly loud volume: “Oh, this cold sea cucumber is too fresh. The taste is crisp and smooth. It’s amazing! It’s not easy to make this taste. When the heat is high, it will be hard, and when the heat is small, it will be fishy, and it will not make a dish. This heat is just right, just right!” He said and gave a thumbs up.
Prince Gong hurriedly took advantage of the time he was talking.
“Hey, is this dried abalone or live abalone? The flavor is so strong, it should be live abalone, and the taste is so sticky and springy, and it should be dried abalone. Hey, I can’t taste it!” Prince Cheng Smash your mouth while eating.
The little second of the shop bowed and replied: “Master, this dish uses live abalone. The processing method is quite special, so the taste is unique.”
Prince Cheng waved his hand again and again: “What is unique about this, it is very unique! I have eaten so many abalones, this one tastes the most delicious, and it perfectly combines the advantages of dried abalone and live abalone!”
Prince Gong still didn’t speak, he just ate a meal.
“The oil stuffing monkey brain?” After eating the last dish, Prince Cheng was satisfied: “Since the disaster in the south, this king has not eaten the oil stuffing monkey brain for half a year. It is delicious, really delicious, red. The oily soup is all stuffy into the brain, and it can splash out the juice between the teeth when you bite it. The faint fishy is combined with the faint freshness, it is absolutely amazing!”
He slapped away the spoon that Prince Gong had stretched over, and took the whole dish into his arms.
The shop Xiaoer carefully explained: “Master, this dish is not a monkey brain, but a hericium, would you try it again?”
“Hey, it was actually made with Hericium erinaceus?” Prince Cheng was dumbfounded, and tried again and again, but didn’t notice anything wrong, “Hey, no, there are not hundreds or dozens of monkey brains that the king has eaten. Why can’t you taste it? This is the dish made by monkey brain, or the freshest monkey brain that was just taken out of the brain, don’t tell me!”
“I really didn’t tell you, it was made with Hericium erinaceus.” The shop Xiaoer couldn’t laugh or cry.
Prince Cheng stopped talking, and avoided the younger brother who rushed to grab the food again. He ate up hericium in a couple of mouthfuls, wiped his mouth and sighed: “Whether it is a monkey brain or a hericium, this is what the king loves. Ah! Can make a vegetable dish into a meat dish, and it is a meat dish with such a strong and unique flavor. This is the chef’s skill…”
Prince Cheng raised the thumb of his left hand, followed by the thumb of his right hand, and then put the two thumbs together to express the meaning of “reaching the peak”.
“It’s not worse than the imperial kitchen in the palace!” Prince Gong praised sincerely.
More and more diners were attracted by this table of feasts, and the shop was bustling and crowded, as if it had returned to its most glorious time. The old shopkeeper saw tears coming out soon, and said that he must keep shopkeeper Lin no matter what, this is the treasure of the town shop!