Chapter 436: Foodies already know the result before eating

Ye Chui's lamb pot, after opening the lid, you can find that the soup in the casserole is a milky white, and the turbid color is very textured, just like milk!

"You are lamb cooked with milk !?" Zhang Jiahui couldn't help asking Ye Chuandao when he saw this milky soup. After his mutton was cooked, the soup showed a dark color, and the texture of the soup was also absolutely There is no such thing as a thick leaf lobe, and from the sense of sense, the lamb pot without leaf pendant is more pleasing to the eye. Is Ye Chuai the lamb cooked in milk?

"No." Ye Chui shook his head but denied Zhang Jiahui's guess, "I am a lamb cooked in clean water."

"So how did this milky white color come from?"

& nbsp ◎ ≯ 万 ◎ ≯ 书 ◎ ≯, w ≠ ww.w ＄ ansh∨ ◆ om; Almost everyone looked at Ye Chui curiously, Zhang Jiahui continued to ask: "Do you use any special seasoning? What is it? "

"The condiments I use are also used in your mutton pot. Onions, ginger, garlic, cooking wine, etc. are all these." Ye Cui said with a smile.

"So what is this milky white color?" Zhang Jiahui continued to ask.

"It's protein." Ye Chui said with a smile.

"Protein?"

"Yes, the protein contained in the meat, after the meat is cooked for a long time, it will break down the protein and form this milky white texture." Ye Chu explained.

Huang Yiyuan was surprised when he saw Ye Chui ’s mutton clay pot. He could n’t help but question:
Master Ye, you admit it if you use other condiments. Master Zhang ’s mutton clay pot is also boiled. For a long time, the meat will decompose protein when it is cooked. These chefs we know all know why Master Zhang ’s lamb pot does not show this color. "

"Lin's lamb casserole does not show this color because of five reasons." Ye Chui said with a smile, "The defects of Lin's mutton casserole are also due to these five reasons."

Five reasons?

Many people were surprised.

A dish that has been famous for a long time and was developed by an eight-star chef as one of the eight representative dishes in Chinatown. Have five defects?

This has to be surprising.

Huang Yiyuan burst into his heart, but he continued to ask: "Then I want to ask Master Ye. Master Zhang's dish has those five kinds of defects. It didn't let this dish form this milky texture!"

"Okay."

Ye Chui smiled. The five flaws of Lin's lamb casserole are actually the key secrets of the dish of lamb casserole. These five flaws are actually very simple, but it is only after the development of Chinese cooking culture for countless years Summed up.

Everyone in the lobby listened in silence.

"First of all, the cooking time of this dish is too short. Huaxia has a very careful way to say it. The three stews and four stews mean that it takes three hours to cook the soup and four hours to cook the stew. There is not enough time, the texture of the lamb is not mature enough, and the protein decomposed is naturally not enough. "

"Then is the second point. Never add cold water during the soup-this is the top priority. If I guess correctly, Master Zhang must have told people to keep by the casserole when making this dish. Keep adding cold water to it? The heated meat shrinks when cold, and the protein will not be easily dissolved. Adding cold water will reduce the protein content. "

"But ..." Hearing Ye Cui said, Zhang Jiahui immediately retorted, "If it is in the process of boiling soup. Without adding cold water, the soup will soon be burnt and burnt."

"This is the third point I want to talk about." Ye Chui looked at Zhang Jiahui and continued, "The soup is hot. You can't use a fierce fire. You need a slow fire. If you let the soup boil, the protein in the meat will be intense. Exercise is the turbidity of the soup, which seriously affects the texture of the finished dishes. "

Zhang Jiahui froze for a moment, nodded, and whispered in his mouth: "It turns out so ..."

"Continuing to the fourth point, this dish requires the conditioning of condiments, but the condiments should not be too much. Condiments such as scallions, ginger, ginger, etc. only need a little. In addition, soy sauce, vinegar, etc. A little bit is enough, otherwise it will darken the color of the whole dish and make the soup taste slightly sour. "Ye Cui continued.

Very few, even no condiments at all, boiled meat in white water, this is the beginning of the Chinese food culture, the chefs at that time did not have extra condiments available, only to use superb cooking skills to make up The lack of taste.

It was at that time that the realm of culinary arts in which big soup was inconsistent was born.

It takes a long time to cook soup, but it does not need too much seasoning, just to keep the food original. This is vaguely full of the truth of the big soup. In fact, the casserole of cooking is just like ancient kitchen utensils. " "Ding" is very similar.

Ye Chui already said four points, and then he said the fifth point.

"The fifth point is the most important point ... when boiling soup, the salt should be put last." Ye Chui continued, "Salt can be the solidification of protein in meat. If you put salt too early, it will destroy the dissolution of protein." , Making the soup darker and less concentrated. "

"This is the five flaws of the dish of lamb casserole!"

Ye Chuai's five points are over.

Many people in the hall have some surprised expressions. I did not expect that there are so many truths in a dish. The most surprising thing is that Ye Chui can even say these truths so clearly ...

In fact, for Ye Chui, these are not difficult. There are five taboos in the soup. It is exactly these five points that Ye Cui said. Unfortunately, Zhang Jiahui has almost all these five points. All violated-so Ye Chui had previously thought that this Lin family mutton clay pot is not as good as the skill of a housewife in the previous life ...

In the last life, any housewife who knew how to cook would deliberately avoid these five shortcomings when cooking soup. Of course, this is also because those housewives do n’t teach to do this when they learn to cook soup. They have ready-made experience. Science, and in this world, even though the dishes are coming down, the most delicious food in this cooking method is meat.

The ban on meat is almost two years ago. The previous experience has been cut off. This mutton clay pot can be said to have been created by Zhang Jiahui onion. Under such circumstances, it is understandable that he will commit these taboos.

As Ye Chui explained these points, the others on the scene all showed some admiring expressions. Huang Yiyuan and Mrs. Gao had nothing to say. Zhang Jiahui was silent, but Lin Li's face showed a touch. A refreshing smile-the two recipes he bought for one million, if the eggplant pot makes him feel a little disadvantaged, then this lamb pot is definitely worth the money.

He seems to have seen that after getting a new recipe from Ye Chui, Lin Jiapot's reputation will be further improved!

In contrast, the glaring of Mrs. Gao and Huang Yiyuan is nothing at all ...

Robert smiled heartily at this time, and seemed to be interested in the development of the matter. He then continued: "Although it is somewhat unnecessary, but since the five foodies are here, it is better to continue to invite five. Foodies will rate Ye Chui's mutton claypot. "

He spoke English, and five foodies nodded one after another.

The first one to speak was Michelle: "Since the lid of this dish has been lifted, I have always been intoxicated by the smell of this dish, the rich aroma of lamb. Seriously, Master Zhang ’s dish made me have A whole new understanding, so I give this dish a five-point taste, and I look forward to tasting his taste. "

"Well, I don't think I need to say anything, five points." Hannah continued.

"Five points." Chris shouted after the weather, he looked at Tony and Sid, "Neither of you have any objections."

"Yes, five points." Tony nodded.

Sid also agreed: "I am the same."

"That's good, I can't wait to taste this dish." Chris is obviously an impatient person, and he has shown an impatient look-even if he is impatient, he can't think of it for other dishes. The great enthusiasm only shows that Ye Chuai's dishes are too much for him to look forward to.

He quickly picked up a piece of lamb with chopsticks and placed it on the small dish in front of him. After the piece of meat was cool, he put it into his mouth. He exhaled with satisfaction, and then took the soup spoon eagerly. , Took a bite of the thick soup in the spoon, and took a few mouthfuls before sending it to the mouth. I could n’t help but marvel:
It ’s delicious, it ’s so delicious. If I do n’t give full marks to this dish, I will never be a qualified foodie!"

Michelle, Hannah, Tony and Sid also tasted this lamb casserole respectively, and obviously no need to say much about the rating-this is probably because the International Gourmet Association has established a sound foodie system and kitchen For the first time since the art competition rules, before the gourmets have tasted the food, they have made other people completely sure what the result of the competition will be.

"The taste didn't disappoint me, five points."

"I regret that there is no higher score than five points."

"If I eat this dish first, then when I just tasted Master Zhang's dish, I might give him a lower score."

"Five points, I have nothing to say."

Is another perfect score.

Obtained such results and evaluations from the senior foodie tastings of the five gourmet associations ~ EbookFREE.me ~ This is no longer the achievement that ordinary chefs can achieve-even Gordon Ramsay, it may not necessarily be Achieve such achievements!

Ye Ye did it.

"So it seems that today's culinary competition will be officially over here." Robert announced with a smile, "I announced as the chairman of the gourmet association's foodie, this culinary competition, Mr. Ye Cui was completely victory!"

Complete victory.

This is only announced when the contestant gets a full score to win.

Is like a fighting game where you get the whole blood and get the opponent!

There was some noise in the hall, and at this time a person walked into the Linjiapot restaurant-but it was an eight-star chef who had never appeared since the spring banquet, Jim! (To be continued ...)

PS: The main points of the cooking, three stews, four stews and five bogeys, but they are all true ~~~~