Chef Ou walked out of the kitchen with his hands behind his back, and the second chef behind him followed behind him with two dishes and put them on the table of the two of them.

"Dry fried beef river, crystal coo meat. ”

Chef Ou introduced the name of the dish, and sat sideways opposite Fei Nan with a smile: "Try it." ”

As soon as the dish was served, it was full of aroma, and just smelling the taste, Feinan's eyes couldn't help but light up.

Fei Nan picked up the chopsticks and stretched out to the dry fried beef river first.

This dry-fried beef river is not plated, but just a circle of greens at the bottom of the plate as a garnish.

The so-called dry fried beef river, that is, stir-fried beef pho, is not only a dish, but also often eaten as a staple food, which is the most common street food in coastal Guangdong, Xianggang and other places.

Just like the egg fried rice that can be seen all over the northern part of the mainland, the dishes that every family can cook are often the most difficult dishes to make.

Fei Nan picked up a chopstick pho, along with a slice of beef, and put it in his mouth, but he couldn't help but blow twice.

The Niu River, which had just come out of the pot, had not completely faded from the high temperature brought by the fire, and it was a little hot in the mouth, as if there was a flame burning in the mouth.

After chewing twice, Feinan's eyes lit up.

"Delicious!"

Master Ou smiled and asked, "What's a good method?"

Swallowing the cow river, Fei Nan said with a smile: "The most important thing in dry fried beef river is the heat, if there is more oil, it will be greasy, and if there is less oil, it will stick to the pan. ”

As he spoke, he picked up a piece of beef separately and put it in his mouth, and nodded with satisfaction: "The beef is fragrant and smooth, Master Ou, you actually calculated the score of the natural aging time when the pho was served on the table. ”

Picking up a strip of pho and holding it in the air, Fernan looked at it carefully: "The soy sauce is even, and the pho has a slight coke every centimeter......"

Putting the pho in his mouth and chewing it twice, Fernan exclaimed: "The wok, dry, refreshing, delicious!"

"Is that an exaggeration?"

Shalena suspiciously picked up a chopstick and put it in her mouth to taste it, and asked puzzledly: "It's just a delicious dry fried beef river, how can you say so exaggerated?"

Master Ou on the other side smiled and helped Fei Nan explain: "Miss, don't you know, everyone's taste sensitivity is different, some people can only taste sweet, sour, bitter and salty, and some people can taste things other than taste, this gentleman obviously has a good tongue far beyond ordinary people, so he can taste so many details." ”

Fei Nan also smiled and said: "I don't taste the taste, it's the heat, Master Ou's heat control is excellent, but it's just ......"

"Huh?"

Master Ou's smile froze, and he couldn't help but sit up straight for half a minute, and asked, "It's just what?"

Fei Nan shook his head and said: "It's just that this circle of green vegetables is really a failure, after being served on the table, the high temperature of the pho blanched the greens, oozing juice, and the pho close to the greens became slightly slippery, weakening the dry fragrance of the wok, not to mention, there was a trace of the astringency and bitterness of the greens, which was not suitable...... Well, it's just not appropriate. ”

When Master Ou heard this, he hurriedly took a pair of chopsticks, picked up a piece of rice noodles close to the green vegetables, put it in his mouth, chewed it twice, and couldn't help but change his expression slightly, and his eyes became serious when he looked at Feinan.

"Mr. Fei, why don't you try this crystal grunt?"

Fei Nan looked at the crystal coo on the side, stretched out his chopsticks, and picked up a piece.

Guyu meat is also a famous dish in Cantonese cuisine, which is equivalent to the pot meat in Sichuan cuisine and the slippery meat section in Northeast cuisine, which every family can make, but it is not easy to do well.

Its method is also somewhat similar to the pork section, the same pork is floured and fried, and then the sauce is used, the taste is also sweet and sour, but the meat is sweeter and less sour.

Fei Nan picked up a piece and looked at the bottom of the plate, and sure enough, there was no sticking residue.

Unlike the dry aroma of the wok, which is served to the table by the dry-fried beef river, there is no smell wafting after the crystal grupo is served.

The bright red sweet and sour sauce is evenly wrapped around the small cutlets, and the outer layer is a thin layer of sugar shell, as if it has been frozen in.

Salena asked curiously, "How did you do that?"

"It's a kind of boiling sugar. ”

Feinan explains: "When ordinary chefs boil sugar, they can boil it in four states: frosting, silk drawing, glaze and sugar color, and this state of evenly wrapping a thin shell on the ingredients with syrup is called glaze. ”

After that, he looked at Master Ou who was smiling, and then said with a smile: "But if it is an ordinary glass method, the sugar shell will be too thick, and it will be somewhat adhered to the bottom of the plate. ”

Master Ou couldn't help but nodded: "Mr. Fei, you are really knowledgeable." ”

"After the award, I'm just a bit of a mouthful. ”

MAX's boundless expertise provides him with a 30% knowledge attribute bonus, and he has gained a lot of miscellaneous knowledge, which happens to be the knowledge points he knows.

Picking up the pork, Fernan put it in his mouth and bit it down gently.

The teeth gently punctured the thin sugar shell, and the sweet and sour juice and the aroma of meat poured out like a volcanic eruption, swimming between the lips and teeth.

Feinan couldn't help but nodded.

"The first layer is crispy, and the sugar crust is cooled down by ice cubes immediately after it comes out of the pan, but it doesn't become hard because the crust is thin enough, but it maintains its shape, blocking the sweet and sour juice and the flavor of the meat. ”

"The second layer of crisp, the crispy shell formed by the pork flour and frying is not soaked in sweet and sour sauce, and it can still maintain the crispy taste, it is really not easy, Master Ou, you borrowed the method of American fried chicken, and used the batter to wrap the pork, right? ”

"The third layer is tender, the pork is tender, the juice is locked into the meat during the frying process, and it bursts out together with the sweet and sour juice after biting, the taste is fragrant, and what is even more rare is the fat and thin, if I guessed correctly, the ribs used here should be the rib tips close to the five flowers, right?"

"The fourth layer is hot, the meat is not fragrant when it is cold, the outer layer of this coo meat is cooled by ice cubes and becomes cold, but the inside can still maintain such a hot temperature, after biting through, the temperature stimulates the sweet and sour juice and meat aroma, making it go further, Master Ou is very capable!"

Chef Ou nodded again and again when he finished speaking, and when he finished speaking, he couldn't help but take the initiative to ask: "Then Mr. Yifei, do you see any improvements in this dish?"

"Absolutely. ”

Fei Nan glanced at the second chef who was wide-eyed, put down his chopsticks, and said with a smile: "Master Ou, you use the way of coating to isolate the sweet and sour juice, which causes the sweet and sour taste and meat to be unable to blend, just like the fresh water and sea water at the mouth of the sea, which are clearly separated and do not intersect with each other, which is indeed a little awkward." ”

Master Ou didn't agree with his opinion, shook his head and said: "I have also considered this problem, and I have tried many methods, no matter how late I add sweet and sour sauce after putting it in the pot, it will more or less rob the original taste of the meat, and the gains outweigh the losses." ”

Fei Nan smiled and suggested, "Has Master Ou considered using plum wine to marinate it in advance?"

Master Ou was stunned for a moment, then his eyes lit up, he smashed his hands, and said with some excitement: "Yes, why didn't I think of it? Pickling with plum wine, on the one hand, can remove the fishy, on the other hand, it can also make the sweet and sour taste marinated into the meat, after the pot, the residual alcohol volatilizes, and can also make the sweet and sour juice and meat taste blend, good idea! Good idea!"

He got up suddenly, laughed and stretched out his hand to Fei Nan: "Mr. Fei, where are you high?"

Fei Nan looked at the prompts given on the system panel and said with a smile, "I'm just an ordinary person who likes to eat. ”

Bite!

You've completed your career quest – and you're not tired of it.

You have activated the profession – Gourmet.

Book Keju Reading Website: