While doing it, the teacher talked about the essentials of making boiled shrimp.

The method is so-so, although it is different from the real practice of Baizhuji Wai shrimp, but the gap is not too big, and it is enough to bring people to get started.

But the essentials he talked about are a bit ......

Honest and untrustworthy!

"The technique of boiling boiling, to put it bluntly, is to cook the ingredients with boiling water, and there is nothing difficult about it......"

As he said this, the group of professors present all frowned.

That's not right.

Cooking has developed so far, and all the techniques that should be eliminated have been eliminated.

And none of the existing techniques are simple.

If you're just a chef in a small restaurant, it doesn't matter.

But to say that in the face of a group of students is a bit excessive.

This matter is small because as a teacher, he talks about it and indiscriminately deducts his hat on cooking techniques.

To put it more broadly, it is a misconception, which will make these students really think that boiling is a very simple cooking technique without any difficulty.

But in fact, there are many techniques for boiling white, and they are also very complex, and the requirements for heat are also very high.

But if you think about it seriously, Cantonese cuisine can compete with French cuisine in the world and win the respect of foreigners, how can it be simple in terms of technique?

Cantonese cuisine has a wide range of materials, a wide variety of varieties, fine and fine dosage, many and clever ingredients, pays attention to quality and taste, and the taste is relatively light, and strives to seek freshness in the clear and beautiful in the light.

And Bai Zhu brings this characteristic of Cantonese cuisine to the extreme.

Boiling is a technique of Cantonese cooking, in which raw ingredients are blanched in boiling liquid, which is called boiling.

Most of the "liquids" used as conductors here are clear water, clear soup, porridge water, etc.

The burning method is divided into Wen Zhuo and Wu Zhuo.

The heat of the scorching is low heat, and after the water is boiled, the chrysanthemum heart or shrimp eye water in the center is the degree, and the ingredients are only cooked.

The heat of Wu Zhuo is a high fire, and the ingredients are cooked as quickly as possible.

The ultimate criterion for both types of heat is that the ingredients are only cooked.

Neither over-ripe nor over-ripe is qualified.

In addition to the difference in heat, according to the different ingredients, blanching is also divided into cold water boiling, hot water boiling and boiling water boiling, and the season is different, even if it is the same material, the boiling time is also different.

The doorways and skills in it can only be distinguished by a master who has been in the Cantonese cuisine circle for more than ten years, and this teacher opened his mouth to say that Bai Zhuo is very simple, which made a group of old men a little angry.

"Young man, are you their teacher? Bai Zhuo is not simple, don't teach blindly if you don't understand, so as not to miss the future of this group of students. ”

Among this group of old men, Yuan Desheng, who had the hottest temper, couldn't help but open his mouth and say.

As a chef, I don't like people who don't know how to pretend to be misguided.

And I was right about it.

Xu Zhuo stood aside, thinking happily in his heart, fortunately, this group of old men is not forced, and this kind of pretending to be a prisoner above is caught in almost every popular answer.

"Although I don't understand XXX, I think it's ......"

"Although I haven't eaten XXX, I know that Western food doesn't do that......"

"Although I haven't read the XXX book, I know that online articles are all rubbish......"

Arguments like this can be found everywhere.

Although I don't understand, I have to force a wave to pretend to be a wave.

Especially when it comes to the topic of food, as long as it comes to Chinese food, several people jump out to brush up on Western food or something, and by the way, they despise the unhealthy eating style of a wave of Chinese food.

If those words were seen by this group of old men, they wouldn't be so angry that they vomited blood?

Therefore, Xu Zhuo was not so disgusted with the teacher in front of him who said that Bai Zhuo was very simple.

This is Yangzhou University, teaching Huaiyang cuisine, and people's understanding of Cantonese cuisine is so shallow, isn't this the reason why Yu Peiyong invited a group of old friends to be a visiting professor.

If they eat the eight major cuisines thoroughly, do they still need to invite you?

But this teacher is also interesting, don't make it if you don't know Cantonese food, and bury Cantonese food while doing it, and the practice is a little wrong.

The boiled shrimp should be soaked in shrimp eye water, and it is best not to boil.

Because boiling water will bring out the umami in the shrimp meat, and the way of soaking will retain the umami.

When we first came, the water in the pot was not yet boiling, and I thought this teacher's practice was good.

But now, the teacher turned the heat to the maximum, and the shrimp in the pot were tumbling up and down in the water.

I don't know, I thought it was stewed pork bones.

This approach is really a bit different from Bai Zhuo.

The teacher was a little unconvinced after listening to Yuan Desheng's words, and was just about to refute two sentences, when he looked up and saw Yu Peiyong and several school leaders mixed in the crowd.

Now he understood why such a large group of old men suddenly came to the classroom.

They must be the visiting professors who were invited to the meeting a few days ago, right?

Fortunately, I didn't scold just now, otherwise the school leaders and the department leaders who followed behind would be embarrassed.

He is not afraid of offending the visiting professors, anyway, this group of people is just trying to make a reputation, and the school invites them to come over, which only adds a little weight to the school's profile.

Therefore, he ignored the group of old men, and continued to cook the prawns in the pot over high heat, with no intention of stopping at all.

While doing it, he said: "Just boil it over a strong fire, and then wait for two minutes to fish it out, blazing, it's that simple......

His behavior made Yu Peiyong's face a little unbearable.

At that time, Yu Peiyong and several leaders of the academy who loved food went all over the place, and it was only then that he could be regarded as the first culinary tourism college in the country.

At the beginning, it was Yu Peiyong's apprentices who were teaching.

But later, everyone was not used to running at both ends of the first floor and the college, and the chefs in Yangzhou and even the entire Jiangsu region also wanted to come to the university to experience the fun of being a teacher.

Therefore, I hired a group of chefs with good eloquence and suitable for taking students to get started as teachers.

That's what the teacher in front of me is.

At the beginning, it was okay, everyone was a teacher for the first time, not only did they feel fresh, but they also had a strong sense of responsibility, and they prepared various lessons every day and discussed the content to be taught.

But after a long time, they drifted a little.

feels that his craftsmanship is good, not only do he look down on Yu Peiyong's apprentices, but even Yu Peiyong also looks down on him.

What are you a visiting professor, but I'm a senior lecturer at the college.

Not much worse than you in terms of level.

In this teacher's opinion, as long as he does not offend the head of the department and affect his salary and income, as for the other visiting professors......

I don't have much say in the management of the college, and if I offend, I will be offended.

"Teacher Zhang, that's not how the shrimp is ...... done."

Yu Peiyong was just about to remind him, but the teacher suddenly put down the pot in his hand: "I didn't do it right, then let's compare and let this group of students be the judges to see who makes it tastes good." ”

What is the ......

It's a bit crazy!

The old man frowned, and was just about to reprimand him when Xu Zhuo suddenly stood up.

"I just need to do it with a knife to kill chickens, and I don't need to make a move from my grandfather. ”

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It's a little late to get home, and I haven't slept well in the hotel for the past two days, and I've been on two shifts today, starting tomorrow to the end of the month, I've tried to write as much as possible, anyway, now I can only sit, I can't stand, I can't lie down, I can't walk, and I can only code words.