Chapter 303: Fire Bull Burst and 9th Barbecue

"What is A Xing doing? Even if he doesn't get burned, but ... don't need to use such a hot pot?"
"Indeed, how should that be used? It is far above the oil temperature when cooking?"
"Although Chinese cuisine takes mastery of" fire "as one of its cores, but ... the hotter the better!"
Alice and others could not help but squeeze sweat for Liu Pengxing.
Instead, the four-girl middle school painted Rina's most calm performance at this time, explaining: "Usually, the iron pan will appear dark red at about 600 degrees, orange red when it is around 800, and orange yellow when it is above 900, Even bright yellow ... depending on the color, the iron pan should be at 8,900 degrees now. "
"Yes, in a semi-closed space, charcoal can be burned to a thousand degrees. This iron pan has been sullen in the hearth, and it is not surprising that it reaches 800 degrees! But usually when the technique of" fry "is used, Even the so-called 'fried fry', the temperature required will not exceed 250 degrees, and the boiling point of most cooking oils is only more than 200 degrees ... "said Liu Pengyuan, who is also familiar with" fried ".
Alice frowned even more: "It's no longer a question of boiling point. Now, any kind of cooking oil added to this pot will definitely reach the ignition point in an instant!"
It is true that if the oil is boiled in the pot, it will play a role in suppressing the temperature of the pot to exceed its boiling point, but now the empty pot has been burned to 8,900 degrees, then add the oil, and then the moment the two contact Let the oil be ignited.
Of course, it also means that if the ingredients are in contact, they will be directly carbonized ...
"Miss Erina, did you see anything?" Feishan asked doubtfully.
She found that Erina seemed completely in a hurry from the beginning ...
"I can't think of what he has to do, but he is in control of the fire ... No, is it any cooking skills, can't he always be surprised? I think he must have his own plan! Moreover, even The temperature of the pot reaches 8,900 degrees, nor does it mean that the ingredients will also reach 8,900 degrees. "Erina seems to be purely confident in Liu Pengxing.
Erina ’s
confident
tone made Liu Pengyuan look at her more.
At this time, Liu Pengxing had already started, and actually it was such a hand holding a red iron pan, while the other hand was holding a stir-fry shovel, it would be a big bowl with spices such as chili. The oil juice was poured into the pot!
In the instant hot red iron pan, it seemed to be filled with a flame, and the fire was particularly eye-catching ... I didn't know that Liu Pengxing rubbed a big fireball!
Deji also looked at it suspiciously, as if he didn't understand what Liu Pengxing was doing.
I saw Liu Pengxing using a shovel. After a few quick strokes in the flame, he immediately waved the shovel again, and "rolled" the yak beef prepared in advance into slices.
Afterwards, Liu Pengxing started to move faster, and the shovel constantly stirred in the pot, but because of the flame, other people could not see any famous.
I only saw that after less than a minute, Liu Pengxing shoveled the fern into the pot and added it to the pot. After that, he pushed the pot hard ...
The slightly smaller fire, the suddenly high old man, and the ingredients in the pot were also thrown up.
However, Liu Pengxing did not panic. He first put down the red pan that had basically disappeared, and then took out the plate from the side.
At this time, the voice of "the time for the duel" also sounded from the jury ...
Yes, fried dishes are naturally delicious while hot.
At the same time, Liu Pengxing is also confident. This "fried bracken fried yak beef" will definitely attract the attention of the judges for the first time!
Although Deji has already roasted the whole roast properly, with a variety of sauces and dry ingredients, the judges have chosen to come first to Liu Pengxing ... Most of them are thanks to the "fernaceous fried yak beef" The last eye-catching performance!
This dish, which will be "explosive", can be mastered in the most thorough cuisine. In the era of "China", it is also possible to find prototypes, but it is not the work of the Asian magazine "Burst Chef".
It was "Leng Pengxing" which was made together with "Flame Roast Suckling Pig" when "Liu Pengxing" first compared with Asian Journal more than 100 years ago!
"Big Boiled Pork Meat" and "Flame Roast Suckling Pig" are both extreme dishes, but the symbolic meanings are diametrically opposite.
"Flame roast suckling pig" is to put the whole suckling pig into the whole cow, and then put the boat where the whole cow is located in the "fire sea" to roast, the cow is burnt, and the suckling pig not only has a good heat, but also inherits The flavor of beef symbolizes how to use the fire to achieve the effect of "slow fire".
The "Big Boiled Pork Meat" is a large iron pan, under a semi-closed situation, slowly heated to a red point with a small fire, and then "boiled" in one breath! It belongs to the accumulation and eruption of small fires, creating a "wuhuo" effect ...
At the same time, the "flame roast suckling pig" is more inclined to "open wide" in terms of skills, because the fault tolerance rate is very high. After throwing it into the fire, "Liu Pengxing" did not pay any attention.
Like the meticulous "flame roast suckling pig" that Liu Pengxing now conducts during the fall trial, it is "striving for excellence".
The "Big Boiled Pork Meat" is just the opposite. The "Fault Tolerance Rate" is extremely low.
You must always use a spatula to control the ingredients in the pot. It is in the oil layer below the oil surface ignited by the pot. It must not touch the bottom of the pot. It controls oil, fire, ingredients, and even the pot. Can't be negligent ...
"The yak beef that has been cooked and fried first has the color of air-dried meat, showing a bright red color ..."
"Yes, the spicy dishes are still green? Obviously they came out of such a big fire."
"Anyway, try it first!"
...
After several elderly yak beef was imported, some elders froze in place. They only felt a unique "yak taste" of yak, mixed with a spicy taste, and instantly filled the mouth. nose!
I even saw it in a trance, a strong yak ... No! It is a group of strong yaks, with flames on their bodies, and want to come by themselves!
Not just flames, every yak is even tied with swords, halberds ...
wrong! Not a weapon, but Gastrodia, star anise, green onion, ginger, sea pepper tied like a weapon ...
Groups of yaks, formed like a fire cow array, flooded the mouths of several elders!
Instantly feel my tongue, mouth, and throat, as if being baptized by fire and spices!
But at the same time, what I feel is not destruction, but a hearty enjoyment!
The whole person seems to be sublimated in the "Fire Bull Formation" ...
"Um ... this, this is ..."
"It looks dry, but the fragrant gravy is actually perfectly locked inside!"
"There is this spicy dish, it doesn't seem to come out of the fire at all. It still tastes like it has only been boiled in water, but it has too much temperature and the taste after being oiled ..."
"Yes! While taking a bite while hot, the slices of meat are still tender and juicy while the skin is crispy ..."
"Although it seems to have added a lot of oil before, it doesn't feel greasy at all, making the taste of leading dishes and yak beef reach its peak!"
"Really ... obviously yak beef is not suitable for frying ..."
"And is this really" fried "? Although there is no" fried "in Tibetan dishes, we are not unfamiliar with Chinese cuisine ... but this kind of control over the heat is indeed the first time I see it!"
"Wait, is this really under fire control?"
And Liu Pengxing also said at this time: "Of course it is" heat ", the" fire "of Chinese cuisine represents not only" fire "... in terms of high temperature, steam, air, hot water, hot oil ... are all" heat " Part of '! And in these' non-fire fires', 'pot' is the most direct incarnation of flame!
The true master of fire, must be able to master this ‘flame’ with a ‘pot’ shape! For the cook, there is nothing to worry about whether the "flame" is anxious or slow. This is also the meaning of this "fire bull burst"! "
That's right, the reason why the yak beef of "Fire Bull Burst" is the dual nature of the owner's crispy and gravy is precisely because of the meticulous control of "Jihuo", it does not make the yak beef slices directly contact the hot bottom Or, it is directly heated for a long time by the flame in the pot, but fried in oil, plus the gravy has been locked in before cooking, so there is no jerky sense of rapid fire ...
Of course, in order to make the oil have a deep temperature, the amount is very large. When in the pot, except for the surface layer that is in direct contact with the air, the lower part will not burn, and the final throw is not all for the sake of vision. The effect is to make the oil spread out so that all of it can come into contact with the air.
Under the control of Liu Pengxing, the oil was scattered to the point where it could be burned out instantly, and in the last less than a second, all the oil was burned out!
As a result, in the "Fire Bull Burst", instead of too much oil, it did not destroy the low fat and low fat characteristics of yak beef ...
The onlookers cautiously watched the four elders serving as judges. After tasting the first bite, they began to frantically sweep a plate of fried pork ...
After a while, Kung Fu, Yak Beef and Dragon Head Dishes have all reached their bottom!
After all, because of the way of cooking, Liu Pengxing's "fire bull burst" could not cook too much at a time, but only cooked a small portion, and it was only a dozen pieces of meat.
"Cough, and then try some other dishes ..." After seeing the bottom of the plate, an elder concealed his embarrassment by coughing.
Liu Pengxing's full cow banquet is naturally not the only "fire bull burst", but this one is indeed the most outstanding, and it is also used to attract the attention of the judges!
Regarding the cooking level, although the "mirror in the mirror" is not used, it has already sat firmly in the tiger class, and it is enough to exist as a signature dish in a two-star restaurant.
But as the signature dish of the Samsung restaurant, it is slightly inferior ...
After all, this "fire bull burst" has far more emphasis on "spice" and "fire" than sword skill. If Liu Pengxing now masters the "spices essence" or "sword essence", then Very likely to reach three stars.
And if all the three basic "spiritual essences" are mastered, and the spices and equipments here, Liu Pengxing will be given a little chance to try, and Lin level is not impossible!
Even though it is still far from the peak, this "fire bull burst" is enough to shock the judges.
And compared to Deji's "roasted whole beef", Liu Pengxing's dishes are indeed more diverse!
In addition to the prestigious "Fire Bull Burst", there is also a "casserole sweet and sour red cow soup" that is diced with flower tendon meat, that is, fore-leg meat, stewed with tomatoes and onions; "Rock roast beef brisket" made from rock; raw roasted "black pepper yak steak" made from eye meat; adding various spices, high-grade barley wine, and even a few "knife parties" brought out by Liu Pengxing himself, imitating The formula of "casserole simmering deer tendon" and modified "wine simmering oxtail" ...
In terms of cold food, the money tendon meat, that is, the hind leg meat, after boiled with Liu Pengxing's sauce with the existing spices, sliced ​​and served with cold sauce.
The other is the "yak salad" as a finishing touch!
Now that the "fire bull burst" has been used, the cannon is shot loudly at the beginning, and the dishes that are naturally used for finishing up must also be brightened, so that there will not be the feeling of "tiger and snake tail" ...
So the penultimate dish, Liu Pengxing hinted that the judges had tasted "wine simmering oxtail", and while the judges were still immersed in the softness and tenderness of simmering oxtail, the last "yak salad" was put out!
"Is this ... cooked hind leg meat, mixed with faucet dishes, cherries, apples and ... persimmons, is it a 'salad'?" Although the elders in Zhaizhong are not Machin, they also have rich tasting experience It is impossible to name the salad.
Jiuzhaigou is generally about 4000 meters above sea level. It is difficult for ordinary vegetables to survive here, but it also has its own specialty fruits and vegetables!
For example, the sweet cherries cultivated in Jiuzhaigou, or the branch of large cherries "Jiuzhaigou sweet cherries", there are shading apples suitable for high altitude cultivation, also known as "alpine apples", and the specialty "Jiuzhaigou persimmons", all of which are ferns. The dishes were used together by Liu Pengxing as the ingredients for the last salad.
As the main ingredient of salad dressing, Liu Pengxing chose the local ingredients and chose the "ghee" made from yak milk!
The salad of cooked beef, vegetables and fruits is quite a bit of American salad style, but in the sauce, Liu Pengxing chose the ghee as the core and the fresh fragrance-based composition, without adding extra sugar product.
The difference is that Liu Pengxing's "yak salad", although finally put together, actually mixes vegetables and fruits with ghee sauce, and then covers the yak beef ...
In the past, yak beef was diluted with yak soup and mixed with oyster sauce base. When tasting, yak beef and other vegetables, fruits and vegetables have very different flavors, but even if they are imported together, because the flavor of yak milk ghee in vegetables and fruits Bridge, there will not be a sense of disagreement!
Erina also noticed that Liu Pengxing's salad also used some special techniques to form a temperature difference and create a different taste after being cooked separately.
Moreover, the main ingredients of the salad, yak beef and bracken, are also derived from the same source as the "Fire Bull Burst" at the beginning, so as a finishing touch, it is not only abrupt, but also refreshing and delicious. Including "burst", the aftertaste of the whole banquet feast ...
"It's finally tasted, and I feel like eating ... cough! I mean, I finally started to taste Deji Machin's roasted whole beef!"
"How do I feel ... Deji Machin, who seems to be concerned by several elders, is not as good as this kid ..."
"Don't talk nonsense! Although Deji Machin's" seven-roasted yak "has not been publicly displayed, it is a skill highly praised by several other Machin!"
"Yes, Deji Machin, who is serious, won't lose! Uncle Deji is not just Maqin who we are in the village ..."
Some onlookers on the field seemed to be worried about Deji Machin, but Deji himself seemed to care less. When the four senior middlemen as judges came over, he took out the sharp knife without delay. All the nine barbecues that were previously "digged" and "buried" back were cut out ...
Some are sliced, some are cut into pieces, some are divided into four parts, and drizzled with sauce ...
It seems that in the Tibetan "cooking duel", this simple barbecue cut is not included in the cooking time. At the same time, after the time is up, the barbecue can continue to roast on the fire.
Liu Pengxing naturally will not have any opinions on this.
Some Machin who had seen this barbecue couldn't help but say, "Huh? Nine barbecues? It's two more than the previous seven?"
"Yes, when I just started carbon, I found out that the amount and position of carbon is also different from before!"
"Sure enough, Dege is not standing still ..."
Deji's Sevenfold ... Abu, it is a nine-tiered barbecue, divided into two parts: fine grilled and coarse grilled. At the same time, there is not only one type of fine grilled, either "seventh" or "nineth" in different positions, different methods, Roasted at different temperatures!
In the Tibetan culture, Wangdan and Jishuang are also reflected in the dietary culture, which is the opposite of the Han people's preference for making the banquet into even-numbered dishes. Seven and nine are singular.
At this time, Liu Pengxing also took advantage of the elders' taste of barbecue, and after Uncle Dege's approval, the whole cow was cut ...
Sure enough, in addition to the nine specially processed barbecues, the other parts of the whole cow are not wasted at all, and every part of the meat is completely roasted!
Usually roasted whole cows or roasted whole sheep, such a large animal, it is impossible to roast whole, but it only takes more than three hours, and the mystery of "nine-layer roasted yak" is naturally inside these. " Built-in carbon fire ".
Although the carbon in the several layers of iron nets has not been extinguished, Liu Pengxing took it without worries and was astonished ... Of course, for everyone's three considerations, Liu Pengxing perfunctoryly put a layer of towels, or the piece just now!
"It turns out that the fired charcoal was put into several layers of fine-porous iron mesh, and then the upper ventilation plug will introduce air, and also played the role of" blowing "the burnt carbon ash as far as possible! In the meantime, in addition to the campfire outside, there are seven internal heat sources!
It is equivalent to roasting both inside and outside, and the natural time is greatly shortened ... At the same time, it is equivalent to that, with the yak beef in it, specializing in roasting several other grilled barbecues, and the "flame roast suckling pig" Similarities! In addition to using yak as an ingredient, it is also used as a kitchenware! "Liu Pengxing saw the mystery.
If it were not for the sake of "challenging Ma Qin", Liu Pengxing had already passed the four judges to grab the meat ...
However, the appetite and appetite of the four judges also really surprised Liu Pengxing, and they all seem to be quite young, but they have a somewhat "Lian quite old" spirit.
Well, the allusion of "Lianpo is old" Liu Pengxing also heard about it, probably before Wang Zhao wanted to reuse Lianpo, Lianpo's political enemies made him an arbitration for Zhao Wei's "cooking duel" in order to embarrass him. At that time, Lian Po, who was very old at that time, ate more than young people in order to be loyal to the sacred mission of "cooking the duel arbiter". He tried to solve it several times in the middle and completed all tastings ... Later, he used this analogy Loyal to your judges!
Although the amount of food on both sides is sufficient ~ EbookFREE.me ~ there will be a bonfire party behind, all the people in the village will participate, there will be no waste.
But Liu Pengxing looked at the postures of several elders, but it was his turn to taste the Jiuzhong Barbecue, but at that moment, Liu Pengxing suddenly heard something, the part where the nine pieces of barbecue were implanted, and the part was attached. Cut off some roasted meat on the inner wall. While the elders were paying attention to the Jiuzhong roast, Liu Pengxing quickly "stealed" some sauces and tasted it first ...
Although the taste of these adjacent inner walls is only close, it should be different from the real "Nine-Barbecue", but Liu Pengxing's "super taste" is also enough to "tongue supplement" (probably similar to "brain supplement" Means) the taste of the full version!
In this way, although I didn't taste "genuine", my heart was still itchy, but I have already estimated the level of "Nine Heavy Grilled Meat" ...
Deji is worthy of being a cook who has studied French and Thai cuisine after ten years of traveling around the world. Almost each of the nine barbecues symbolizes the flavors of different regions, and it is not just a simple imitation, but has been divided into three points. !
Regarding the cooking level, I am afraid that each one is taken out individually, and has the level of two-star restaurant signature dishes, but it is slightly inferior to the hot and cold cores of Liu Pengxing's "Fire Bull Burst" and "Yak Salad". , But it is similar to other dishes in Liu Pengxing's whole cow feast, and there are even a few winners ...
After all, Deji was actually "modest" at the beginning. He was more than Maqin of Shuzhengzhai? Moreover, he also serves as the honorary Maqin of the other eight villages. While traveling around the world, although it is far inferior to Chengichiro, it is also a small famous wandering chef ... (to be continued.)