From selling box lunches to becoming a famous Chinese chef

Chapter 267: Preparing materials is tedious and full of details

The five dishes in the morning have benefited many people present, and the master chefs gave personal guidance and explanations without reservation, which raised the standard of the entire demonstration and exchange to a much higher level.

This also put a lot of pressure on the five masters who were going to demonstrate in the afternoon.

And there are five dishes in the afternoon: hydrangeas and scallops, scallops, prawns, cattail in milk soup, and nine-turn large intestine.

Each one can be said to be more classic.

Jiuzhuan large intestine is the first dish that comes to mind when mentioning Shandong cuisine.

Pucai in milk soup is also a very classic and well-known soup dish in Shandong cuisine.

Prawns are a classic dish at state banquets.

The dish of Scallops with Scallops is a classic dish in Confucius cuisine.

Hydrangea scallops are also a classic seafood dish.

Emphasize that when they cook this dish in the future, they must follow today’s standards.

Master Hou's words gave many young chefs on the scene a general method and direction for learning.

Master Hou laughed after hearing this: "Hahaha, let alone a young chef, I really want to take a closer look and learn from it."

Next, it takes time to soak the ducks and pigeons.

After a short pause, Master Hou first summarized the five dishes in the morning.

The duck's paws need to be chopped off, as well as the tip of the duck's butt. At the same time, a section of the front end of the duck's bill also needs to be chopped off. The duck's mouth also needs to be rinsed clean, and the lymph in the duck's neck also needs to be cleaned. Lose.

At the beginning, naturally the dish that everyone paid more attention to was the nine-turn large intestine.

This is a very careful job, and it tests the chef's patience.

Secondly, the method of wrapping the intestines may make it difficult to taste the inside, and the taste cannot be fully burned into the entire large intestine, resulting in inconsistent tastes inside and outside.

Among them, Xia Mingye is the one who does odd jobs, and the main cook is Xia Hui's father.

Everything was ready and the afternoon's five-course presentation officially began.

Master Su at the scene first let his apprentice show off the large intestines he used.

Master Su was on hand to guide and explain. Many young chefs watched carefully and recorded the details in notebooks.

Pigeons also need to cut off their claws, as well as the tips of their buttocks and wings.

Five senior masters led the juniors on the stage.

Feng Zhengming didn't pay too much attention to the cooking of Jiuzuan large intestine, but he was more curious about the scallops made by the Xia family.

Of course, Master Xia, like other masters, is there to guide and explain.

A young chef at the scene immediately raised a question: "Mr. Su, I heard that there is also a way to make sausage."

Chef Xia explained: "On the one hand, this step is to remove the fishy smell of ducks and pigeons. On the other hand, it is also marinated to add flavor, so that the ducks and pigeons can have a bottom mouth. But remember not to give them enough to eat in this step, because they will be needed later. Stew, so this step should be done at most 30% of the time."

"Authentic nine-turn large intestine must use large intestine heads, so in the past there was a saying that three pigs would make a plate of nine-turn large intestine. Today we are restoring the classic and using three large intestine heads."

Everyone waits for the dishes to be ready, and then walks up to ask the chefs and senior chefs based on the details of each dish. This is a process of our communication. "

Three generations of the Xia family appear together.

After scratching and washing, you need to turn the large intestine over and clean out the excess grease and some unclean things on the inner wall.

The young chef from Jufengde took action to clean the large intestine. He needed to use flour and vinegar to wash the large intestine.

Then carefully clean the inside, then put the ducks and pigeons into a basin, add water to cover them, then add salt, onion, ginger, pepper soaked in rice wine and rice wine.

It is a dish made with whole duck and squab.

He also told the chefs of other restaurants and restaurants on the scene.

Master Su specially emphasized this point, not just to the young chefs on site.

"Master Hou, these five dishes in the afternoon should be what everyone wants to learn. I wonder what your opinions are on the learning of young chefs? How should we make good use of our time to observe them?"

Xia Hui's grandfather, father and brother together.

It can be said that compared to the five courses in the morning, the five courses in the afternoon may be more famous.

Because five master chefs were cooking on the spot at the same time, everyone was confused for a moment who to see first?

Li Zhifeng seemed to be aware of everyone's difficulties, so he simply asked the Beijing judges represented by Master Hou before the start to give the young people some opinions.

"Every one of the five dishes in the morning was quite classic. Many young chefs at the scene must have looked at it carefully. After making it, everyone also carefully asked the senior chefs for various details.

Of course, the busiest people at the scene were probably the reporters from TV stations and newspapers. They sent five groups of people to observe and record the process of the five dishes.

After hearing this, Mr. Su responded: "There is indeed a method of inserting intestines, but it is actually a very bad practice. First of all, inserting intestines is to save materials, because a pig only has such a small section of large intestine, so only use the large intestine to remove it. If you do it, you can't even make a plate of pig's large intestines.

Clean it up and break the duck and dove apart from the back.

In the afternoon, everyone should do the same. During the cooking process, first take a general look at it, because in the process of cooking, the cooking master will definitely not have time to explain it, and the guidance and explanation of the master chefs will also have some details. neglect.

Therefore, if it is the nine-turn large intestine of authentic Shandong cuisine, it is absolutely not allowed to use the sleeve intestine, and the large intestine head must be used. "

But with the method of inserting intestines, you can also use the large intestine, which can save costs to a great extent.

Xia Mingye followed his grandfather's request and first carefully cleaned the ducks and pigeons separately.

Master Su led the current master chef of Jufengde to appear. The material used is also very good large intestine.

Chef Xia also highlighted the soaked peppercorns.

"It is best to soak the peppercorns in rice wine one night in advance, and then pour the peppercorns and rice wine together to marinate, so that the flavor can be better released."

Ducks and pigeons are soaked and marinated here, and the large intestines of the nine-turn large intestine are also cleaned.

The cleaned large intestine needs to be blanched in a pot first, and onion, ginger, cooking wine and Sichuan peppercorns must also be added.

Chef Su explained: "Don't be too troublesome to deal with the large intestine. Be sure to clean it and remove the odor. When you cook it later, you can let the flavor in, so that this dish can be delicious."

Speaking of this, Mr. Su also made a joke on the spot. “Of course, if anyone likes to bring some original flavor of large intestine, everyone can also respect the guest’s choice.”

When Mr. Su said this, everyone at the scene was amused.

Especially the group of young chefs observing were all extremely happy. They suddenly felt that Master Su was not as serious as he looked, and seemed to have no airs.

The old chef who originally planned to make Pu Cai in milk soup changed it on the spot.

“Originally I was going to make Pu Cai in milk soup, which is a more classic milk soup dish, but now is not the best season to eat Pu Cai, and I believe that everyone is more concerned about the preparation of milk soup, so today we will make a more popular dish for you. For a beautiful and more seasonal milk soup dish, let’s try elbow cabbage in milk soup.”

Although the dishes were temporarily changed, the techniques are relatively common.

And when the young chefs heard that it was elbow-flowered cabbage, they were quite curious.

After all, this dish is more suitable to be made in autumn and winter, and everyone is still looking forward to this dish.

When choosing an elbow, the master chef first uses fire to burn the skin of the elbow black, and then cleans the blackened part of the elbow.

While the elbow was being processed, the master's other apprentices were also processing the ingredients for making milk soup.

Milk soup is also the key to this dish, so many young chefs on site also watched and recorded it carefully.

The master chef introduced the raw materials for stewing milk soup: "Generally, chicken, duck, and pig bones are used for stewing milk soup. Of course, you can also add some such as scallops and ham to increase the taste of the soup. .

Of course, under normal circumstances, in the kitchen of our restaurant, we just use basic milk soup, because we also add scallops and ham when cooking, and they can be used in dishes, and we cannot waste them like that. "

Before making soup, you need to clean the chicken, duck, and pork ribs.

Especially chickens and ducks need to be broken open and all debris in the abdominal cavity cleaned.

Then put the cold water in the pot and boil all the ingredients first.

Any turbid impurities that come out of the soup need to be thrown away together with the soup.

The materials also need to be carefully cleaned, and even the pots must be scrubbed clean.

The old master seriously warned: "You must remember that the materials must be washed frequently, and they must be cleaned thoroughly. Don't be too troublesome."

Clean the ingredients and the pot, then put all the ingredients into the pot, add a lot of cold water to the pot, and then put large pieces of onion and ginger into the pot.

The old chef said: "When you usually make soup in the back kitchen of a restaurant, you can clean all the onion and ginger offcuts and throw them into the soup pot for making soup. Remember to clean them."

After the soup pot is boiled, remove all the foam floating on the surface of the soup.

The old master said with a serious face: "Remember to skim off the scum. Don't be too troublesome. Be sure to skim the scum carefully."

After skimming off the foam, the master turned down the stove fire slightly.

"You can cook it over medium heat, and be sure to keep the water in the soup pot boiling."

The old chef explained all the key points of making soup without reservation.

While the soup is cooking, the elbows have been prepared and cooked in another pot. To cook the elbows, you also need to add onions and ginger, rice wine, and some Sichuan peppercorns. The master chef also adds some spices.

"How to put the spices, you can prepare it yourself, but you must remember one thing, don't put in strong-flavored spices, and you can't completely cover up the meaty flavor of the elbow."

The milk soup and elbow are cooked separately, and then it takes time.

Compared with the time-consuming stewing of these three dishes, the hydrangeas, scallops and prawns do not require much stewing process.

Hydrangea and scallops are made by peeling off the shrimps, then mincing the shrimps and pig fat into a puree, adding onions, ginger, water, rice wine and egg whites and beating into a shrimp paste.

Tear the scallops into thin strips, then cut the mushrooms and winter bamboo shoots into thin strips.

Finally, squeeze the shrimp paste into balls and roll them in the mixed dried beets, shredded mushrooms, and winter bamboo shoots. The surface of the shrimp paste balls should be evenly coated with the three types of silk. Place them on a plate and put them in a pot for steaming. .

While steaming, put a little oil in a clean pot and stir-fry the shredded onion and ginger, then add the stock and season.

After seasoning, remove all the green onion and ginger shreds from the soup, and add a thin glass gravy to the soup.

After the steamed meatballs are taken out of the pot, place them one by one and pour the prepared soup on the surface.

This dish of hydrangea and scallops seems relatively simple, but it requires the chef's knife skills to cut the mushrooms and winter bamboo shoots into thin strips.

The master chef who instructs this dish also gave a careful introduction on the spot, explaining how to select shrimps and how to peel the shrimps. In particular, in order to ensure that the shrimp paste comes out white, it is also necessary to peel off a layer of the peeled shrimps. .

"The layer that is peeled off is to make the shrimp paste whiter when it is finally cooked into a dish. When seasoning the shrimp paste, you also need to taste it yourself. Don't make it too salty, but it can't be without flavor."

Hydrangea and scallops are being cooked here, and prawns are being cooked over there. The chef is also explaining the key steps.

The most critical step in preparing prawns is actually grinding them.

All the prawns are authentic large prawns, and when choosing shrimps, every shrimp is almost the same size.

When the shrimps were being twisted, the master stood aside to guide them. The apprentices did not dare to be careless at all, and they all cut carefully according to the standards.

"First of all, the feet under the shrimp head must be cut off flushly. Make sure they are all clean. Because they are live shrimps, your hands must be steady. Then, cut off one third of the front end of the shrimp head diagonally upwards. After cutting, The scissors are inserted into the shrimp head. There is a sandbag inside the shrimp head, which must be picked out and cleaned out.

The next step is to open the back of the shrimp. Cut the second section of the back of the shrimp downward. By the way, you need to pick out the shrimp line. The tip of the tail of the shrimp must also be cut off, and the shrimp legs on the belly of the shrimp must also be cut off. Cut cleanly. "

The master chef carefully explained the minced shrimp, which also made everyone watching feel that this dish is extraordinary.

Except for scallops with hydrangea, other dishes have not been officially cooked yet.

But the preliminary preparation work is really quite tedious, and every step is quite detailed.

Because there is a master guiding by the side, the apprentices do not dare to be careless in the slightest.

Every process must be done in strict accordance with the master's requirements and traditional methods.

Just like the five dishes in the morning, although each dish seems to be uncomplicated, every step of each dish needs to be taken seriously.

Many people watching from the sidelines may think that it is not difficult at all, and they should be able to do it themselves.

But the young chefs on site knew that if you don’t follow the master chef’s instructions on the small details of each dish, the final dish may not be what it should be.

Therefore, the young chefs on site watched carefully. With the experience gained in the morning, almost everyone in the afternoon had notebooks and pens in their hands, ready to write down the on-site instructions and explanations of the senior chefs at any time.

(End of this chapter)