Gourmet food starts from the green leather train chef

Chapter 168
Since the soymilk maker, it is not difficult for modern people to drink a sip of hot soymilk. However, no matter how advanced the soymilk maker is, it is difficult to eliminate the unique metallic gas. After all, the gallbladder is made of metal. , The cutter head is metal, even if it is coated with a so-called advanced technology, it cannot be completely covered.

So the soy milk with the purest taste must be ground out.

Cheng Lin looked at the soybeans brought by the fat man, nodded slightly and said, "It's not bad, although it's not a top-quality variety, it's still organic green soybeans anyway.

Master Zhou, the edamame tofu, deep-fried steamed bun slices and Bianliang soup dumplings for breakfast are all top-notch delicacies, which can be said to surpass the level of masters. I really can’t fault Lao Cheng.

But the soy milk for breakfast is much inferior. If I had to guess, it probably wasn't made by Master Zhou. If it was really made by you, then I'm sorry, you will lose the first game.Because the content of the first Dou Cai I chose was soy milk, and it had to be original, otherwise it would be impossible to tell whether the cooking skills are superior or not. "

He held his breath in his heart. He originally wanted to make a gesture and let Zhou Zhou choose the content of the first fight, but Zhou Zhou insisted on refusing, and only said that he, the senior, should be the first choice!
Well, if that's the case, don't blame me, Old Cheng!

Cheng Lin became famous by grinding these two pieces of Mount Tai green gallstones, and he is good at making tofu dishes. One of his best skills is grinding soy milk.

He wants to let the boys in the kitchen of the dining car know what real soy milk is!

"Xiaoyong, install the millstone as a teacher!"

The structure of the grinding disc is a process from simple to complex with the development of time. In addition to the most important upper and lower grinding discs, a complete grinding disc also has a grinding rod and a bottom bracket. After connecting the center of the grinding disc with a wooden shaft, the grinding rod is inserted The upper grinding piece can be pushed for grinding, and the grain to be ground is added from the upper material hole.

For this reason, the upper grinding disc has four raised edges, allowing the operator to accumulate more grains on it at one time.

There is a large grinder with a bottom bracket. The small grinder brought by Cheng Lin is optional, as long as there is a flat bottom that can accommodate objects. For Cheng Lin's master and apprentice, it doesn't even matter if there is none.

Zhou Zhou asked Fatty to find a stainless steel tray with a large diameter, which could hold the ground soybean milk.After Niu Yong carefully cleaned the grinding plate according to the master's requirements, he installed the shaft and inserted the rod, and sat on the stainless steel tray, which was considered to be installed properly.

After carefully inspecting the millstone, Cheng Lin nodded, and after cleaning his hands, he began to check the soybeans soaked in water by Niu Yong ten minutes ago.

The way he inspects the soybeans is very strange. He raises his hands on the surface of the water, and sometimes dips down and pulls them out to smooth the water surface. A certain rhythm tossed up and down, and at the same time, some soybeans that were congenitally defective, or dry, or with uneven skin color were picked out by him. Obviously, the method of picking soybeans was very fast, but none of them was picked by mistake.

At this moment, Mr. Zhang Zhouxuan, Wu Jiutong, Gu Zhiwei, Chang Jianguo, Huizhou Seven Girls, and Su Ruan, Boss Cao, who were invited to be judges, these two "representatives of management" were all crowded in the expanded kitchen to watch, Su Rou and Cao Desheng Such a layman is of course amazed by it, but an expert like Mr. Zhang Zhouxuan also looks at it solemnly.

What Cheng Lin showed is the one-handed vegetable washing method, which comes from the inheritance of Gu Qinxing. Some chef schools will also teach students the "simplified version". To put it bluntly, it is not so magical. In fact, more scientific methods are used to reduce the damage of ingredients during the cleaning process.

If you still don't understand the importance of washing vegetables, think about what will happen if you use a machine to wash vegetables?Damaged ingredients will directly affect the quality of finished dishes, and no matter how high the cooking skills are, it will be greatly reduced.

It's just that if a chef can reach the level of Cheng Lin, at least he is the head chef of a five-star hotel, how could he wash the vegetables himself?There are many kitchen workers on the water table, so the higher the level of the chef, the level of washing vegetables will decrease in direct proportion.

That's why Cheng Lin's hand-washing skills are particularly valuable. It can be seen that this person is not only a vain name, but a very serious and dedicated chef.

The soybeans were almost soaked, and Cheng Lin didn't let the silly apprentice help, he brought the soybeans to the millstone by himself, grasped the mill rod with his right hand and gently pushed it clockwise. After aligning the water-stained soybeans with the material hole of the millstone, the left hand loosened slightly, and the soybeans fell into the material hole with water stains.

"Oh?"

Experts, including Zhou Zhou, were all impressed. Cheng Lin deserved to be famous for this grinding disc. Most people put grains into the material hole by handfuls, and even for convenience, directly The material was piled up on the upper layer for grinding; however, Cheng Lin used the fine-grained control of his left hand to let the soybeans fall in one by one, and he just pulled out a "bean line". Covered with a layer of water film.

At the same time, the right hand controls the rotation speed of the grinding disc, and after a few steady rotations, the milky white slurry seeps out from the gap between the upper and lower grinding discs.

"It's amazing. If you only talk about the ability to grind soybean milk, I'm not that good!"

Cui Zhengshan narrowed his eyes slightly, he has never been convinced by any chef in his life except for the master and Zhou Zhou, even if he is a master chef among the eight major cuisines, he is confident that he can make these tricks in a few months It is famous for its specialty dishes, and it can even surpass it!

Since he was a teacher, he can be said to be rampant and diligent in the world. When he fell in love with a cuisine, he just pondered it for half a year and a year, and then he became a famous chef of that cuisine. That is to say, he lost to Zhou Zhou once, but what does it matter?The competition between him and Zhou Zhou was nothing more than a friendly exchange between geniuses, so what does it matter if they win or lose?
Cui Zhengshan has always scoffed at the Qinxing weapon spectrum and the 36 friends, but it's just the old guy Baiweisheng blowing it up, and it can't be taken seriously at all!
But he never expected that Cheng Rin, who was only ranked 36th in the weapon spectrum, would have such a means.

Cheng Lin's method of grinding soybean milk looks simple, but it is actually too difficult.

Everyone knows that you need to add water to grind beans. Usually, you put a handful of beans into the feed hole, and then add water little by little, for fear that there will be too much or too little water. , are inevitably a 'addition' process, and this process is the main reason for affecting the taste of soy milk.

Cheng Lin solved the problem fundamentally. He grabbed the pot and the amount of water and beans had been matched. Then he pulled the beans into a thread, making each grain still covered with water film in a nearly perfect rhythm. Soybeans fall into the material hole, and combined with the superb grinding technique, you can get almost perfect soymilk!
(End of this chapter)