Take out the salt and pour it into a clean glass jar, then put the shrimp in it, and drip a drop of oil on it, and the white shrimp inside will begin to spit out the sediment obediently, which makes the shrimp a lot cleaner. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Anchovy shrimp was not originally a performative dish, but the two chefs made the visual effect of the performance.

Yuan Zhou carefully massaged and rinsed each shrimp, and then put it in the water in a glass basin.

The straight back of the standing and the flexible movement of the wrist bring a sense of beauty every time you put in the shrimp, so that everyone who is watching can feel the comfort of the shrimp.

But the audience watching the live broadcast is much more direct.

[Boom, I want to become a shrimp and receive a massage from Boss Yuan.] Little Warriors

[Cut, I just want to eat, I feel that Boss Yuan will be delicious if he handles shrimp like this.] I'm a foodie

[That's right, now I think that Chef Yu is not bad, of course Boss Yuan is better.] Ah, Mass

[Come and team up and continue to Boss Yuan's shop.] Grumpy me

Meng Meng didn't reply, and was looking intently at the cooking skills of the two chefs.

"I feel that this young man is still a little hot" The onlookers below whispered to each other.

"Not really, but Chef Yu's anchovy shrimp is indeed a must, and I have never eaten such authentic shrimp in Jinling. "Of course, there are people who trust Chef Yu more who has already eaten the taste.

"I'm still looking forward to the chef's work, just look at the shrimp. "There are also people who are very interested in Yuanzhou's craftsmanship.

The audience watching the live broadcast is the same as the audience sitting at the scene, just waiting to eat, but the live broadcast can only make an appointment to go to the Yuanzhou store to eat together, and you can eat it after a while.

Chef Yu had been dealing with other ingredients, such as boiling water for green peas and other vegetarian dishes, and after about ten minutes, Chef Yu began to fish out the white shrimp that had been spitting sand.

Take out a pair of bamboo chopsticks and stir the water clockwise to form a small whirlpool, change the pair of bamboo chopsticks to pick up the white shrimp from the whirlpool one by one, carefully avoid the grease, the white shrimp is not stained with a little greasy at all, and after cleaning again, it is ready to deal with the shrimp.

However, Chef Yu's handling of shrimp is completely different from Yuan Zhou's, pinching the shrimp tail with one hand, following a piece of scale armor in the middle of the shrimp tail, pinching it with his thumb and index finger and pulling it, a complete shrimp line is peeled out, and then the shrimp head is removed.

The technique is clean and neat, and all the shrimp are processed very quickly, and now Chef Yu has begun to show his knife skills and take out a narrow-backed kitchen knife, because the white shrimp are originally small, and now they can't be pressed on the board, and Chef Yu directly handles it in his hand.

Basically, two knives are one, the technique is clean, and the knife edge is from top to bottom, complete and clear, the thickness of both sides is the same, one knife is used to divide the shrimp tail, and the other knife directly picks out the shrimp meat.

The shrimp meat is so carefully processed, and there are other vegetable treatments that are already worthy of the title of chef, now just look at the taste behind.

And Yuan Zhou is still the same, holding down a shrimp with one hand, opening the back with one knife, without hurting the shrimp line, and taking it out completely, and the other knife just separates the shrimp abdomen, this time the black line is relatively thin, and it is directly picked out with a knife.

Both sides are cut, the shrimp shell is easier to peel, Yuan Zhou has always felt that the shrimp meat will be injured with a knife, so Yuan Zhou is directly peeled off by hand.

In this way, only the shrimp with the tail shell left, or put it on the white plate as neatly as before, although the meat quality of the shrimp this time is not as good as that provided by the system, but it is also a very fresh shrimp, with a little skill, Yuan Zhou still let them obediently erect the tail shell.

Then knock the egg with one hand and sprinkle salt with the other, the egg white is just wrapped in the salt grains, and then wrap the shrimp meat in the next moment.

The method used by Chef Yu is different from that of Yuan Zhou, all the shrimp meat is removed and put into a glass basin, and it does not look like he is going to use egg whites.

After pickling, both of them coincidentally chose to start carving, and Chef Yu's skills were not shown in the carving, but just made an ordinary tomato rabbit with real flowers.

Yuanzhou is very interesting, pick up the knife, choose a crisp and tender radish, the restaurant radish because it is used for carving, generally will not use too good, just ordinary radish, at this time Yuanzhou will choose the part near the middle for carving.

And the skill of carving Yuan Zhou has already been familiar with it, the original dark purple radish is under Yuan Zhou's hands, gradually revealing the shape of the flower, and this time he directly carved a bunch of flowers from the radish completely.

The tender petals, as thin as cicada wings and even with a hint of silk, are gently placed on the plate.

Drain the water, take out the boiled chestnuts, first peel off the outermost layer of brown hard shell, leaving only the brown soft skin with soft hairs, after all the peeling, the chestnuts are still hot, then start to peel off the complete soft skin, mash the chestnut puree, and add some boiling stock while mashing.

Chef Yu began to fry the shrimp, the oil pot was hot and spicy, and the shrimp collided with a strong fragrance.

The crystal clear carvings of Yuanzhou, coupled with the fragrance of Chef Yu's fried shrimp, immediately hooked the mouths of those present.

"I'm so hungry, when can I eat. The younger man couldn't help but ask.

"Come on, it won't take long for this anchovy shrimp to count, but the two masters are very skilled, and they are hungry when they look at it. Swallowing his saliva, the man analyzed calmly.

Only Wang Shuyuan sat in place and did not move, his eyes mainly looked at Yuan Zhou, he had only seen it once, and Yuan Zhou's cooking was like carving a great work of art, no matter where he could see his intentions.

For example, the used stove, Chef Yu is obviously used to having a kitchen to clean up, and Yuan Zhou puts it back in place every time he finishes using it, so many actions Yuan Zhou does it naturally, and it is clean and not messy.

After a while, Yuan Zhou also began to pat the shrimp on pea starch and processed it with oil, I don't know why when Chef Yu was oiled, the room was almost full of fragrance, and when Yuan Zhou was oiled, there was no umami of shrimp except for the oil fragrance.

The rest of the movements are basically the same as those of the two, fried in oil and plated, and after a while, the works of the two are done.

At this time, the general manager, who had been beside him, ordered, "Now that the works of the two chefs have been prepared, this fragrance, I am hungry when I smell it, so I won't delay everyone to taste it, Xiao Wu will bring it over and divide the small plates." ”

"The manager said well, it's not that I'm hungry, I have to go down for a meal later, otherwise I won't be able to go back. Someone made a joke.

"That's it, the manager wants a discount, it's all your chefs who are so good, and I was hungry again not long after lunch. Someone else said with a smile.

Yan Yan smiled over there, and Meng Meng also whispered into the microphone and began to speak, "It's over, Meng Meng is so hungry, are you hungry?"

...... (To be continued.) )