If you have a question but can't get an answer, you usually torture a person very much, but Huai Liangren is used to it, and since he met Zhou Dong, he has been tortured a lot.

The strange thing is that Zhou Dong's 'professional' torture not only brought him pain, but also brought him a lot of happiness, perhaps, this is pain and happiness, right?

A qualified chef can't just pretend to be an X in front of a vice president of a multinational group, but also learn to be calm enough in the face of adversity, so after experiencing the initial shock, Huai Liangren quickly picked up his mood and turned back to his kitchen area.

Then he said to the assistant who looked skeptical: "What do you see, don't care how strong the opponent is, do your own thing!

The choice of Huailiang people is the Spanish ham that can be eaten raw by using the 'post-cooking' method, and the Jinhua ham that must be cooked and eaten, which are known as the two major groups of ham in the world.

There is a scientific basis for the 'ripening' type of Spanish ham, which costs tens of thousands of yuan, that after the animal is slaughtered, the blood stops flowing, while the cells are still alive and constantly metabolized, and the cells undergo anaerobic respiration, breaking down glycogen to produce lactic acid.

Gradually, the proteins solidify in large quantities, and the fibers are joined together. At this time, the flesh begins to harden and tighten.

Subsequently, the long fibers, catalyzed by enzymes, break down, and again make the muscle tissue soft and elastic again.

In addition, the long chain of protein will break off and become a single amino acid or a polypeptide composed of several amino acids.

These peptides are the chemical basis of the "umami" of meat, and they are accompanied by a layer of membrane formed by oxidation of muscle surface proteins to prevent the invasion of foreign bacteria.

Compared with Jinhua ham, which is salted and cured, this kind of ham has a lower salt content and a more varied and rich taste.

Jinhua ham will have a worse taste because of its high salt content, but in dishes such as 'pickled and fresh', its performance is better than that of Spanish ham, which actually has its own merits.

'Tiantai Duck Palm' is a lost ancient dish in China, but Huai Liangren uses Spanish ham as an ingredient, which is tantamount to a performance of 'forgetting one's ancestors in the eyes of some old Xingzun, but the proud chef Huai does not think so.

The most suitable is the best, and he believes that the first thing a top chef should consider is not the country factor, but the characteristics of the food itself, and in his opinion, Spanish ham is more suitable for this dish than Jinhua ham.

Although the "ladder duck paw" is a lost ancient dish, but it is only a dish in the Qing Dynasty, the world exchange of that era is not as good as the previous dynasties, who dares to say that the use of Chinese ham must be?

And in his opinion, there is a more significant significance in restoring ancient dishes, that is, in the 'improvement in restoration', so that the ancient dishes can be revitalized and continue to improve, otherwise the Chinese people are probably still using Dading stewed fat sheep now, and they don't know that chili pepper is a good thing......

"Whether it is the spring bamboo shoots or duck palms to be used in the 'Tiantai Duck Palm', they should not be steamed for too long, otherwise they will lose their warm stew and lose their umami.

The world's dishes, in the final analysis, still can't get rid of the word 'fresh'!

Lao Zhou said 'not the taste of the world', no matter how you look at it, it seems to be fooling me, you can't believe him, I still follow my own methods, maybe only in this way can I be invincible. ”

After calming down, Huai Liangren's IQ returned, and his confidence in this game gradually regained.

Originally, he had a head start in terms of ingredients, whether it was the duck species selected, orchid nectar, spring bamboo shoots, or even the kelp used to bind the ladder duck palms was selected by himself one by one.

After experiencing the ignorance, panic and even fear after being forcibly reduced by Zhou Dong's halo, the more Huai Liangren looks at Zhou Dong now, the more he looks like a big fool who runs the rivers and lakes to sell his arts, it is really too much, and I treat him sincerely in vain!

Let himself quickly forget Zhou Dong's coquettish operation, Huai Liangren stabilized his mind, and pulled out the main bone and tendons of the duck palm according to his own understanding, first did not use the ham slices, but sliced the spring bamboo shoots, and then used a kitchen needle to prick out some small holes in the flavor according to the natural veins of the spring bamboo shoots, and then carefully smeared the orchid nectar on the bamboo shoots, stuffed into the duck paws, and tied them tightly with silk threads.

The steamer was not filled with ordinary water, but with a pot of duck soup, which was stewed with the duck that had been slaughtered by Ham yesterday, and the duck's paws had just been soaked to make this pot of soup.

Huai Liang deliberately added salt to the soup, and it was quite flavorful, because he was preparing to use Spanish ham, which was very low in salt and could not borrow much flavor.

The pot is steamed with a gas pot, Huailiang people stand in front of the pot attentively, every few minutes, will increase or decrease the fire ring and fire power through the air valve,

Western food to achieve the level of Michelin three-star, although in terms of knife skills, carving skills, stir-fry skills and other aspects lag behind China, the requirements for firepower are accurate to 0.3 degrees Celsius, not to mention that Huai Liangren was born in China, which is even more strict.

The duck paws wrapped in spring bamboo shoots were first steamed in the pot for about five minutes, and Huai Liangren gradually reduced the fire.

After removing the pot, take out a few bunches of duck palms while they are hot, and then quickly use scissors to cut off the silk threads, and the assistant hurriedly sent the sliced Spanish ham, which he picked and rolled with chopsticks, changed to duck palms and ham slices with double bamboo shoots, and then used kelp silk to bundle the wrapped 'ladder duck palms' with very fast methods.

Finally, the 'complete' ladder duck paw was put into the pot again, but no longer put the fire eye, but changed the sealed lid, and used the residual heat in the pot to make the fat in the ham slices and orchid nectar and duck paw blend with each other.

This steaming method is called 'warm steaming' and is suitable for slices of Spanish ham that can be eaten raw.

In order to enrich the taste, Huailiang chose the Spanish ham that is rarely used by Chinese chefs, and in order to enrich the steaming method into two steps, in order to make the duck feet and spring bamboo shoot slices taste in advance.

First, the duck paws and spring bamboo shoots are steamed until they are nine ripe, and then the 'warm steaming' method is used to release the delicious fat of the Spanish ham slices that do not like to be heated, enriching the taste of this dish.

This concept may not be entirely in line with this lost ancient dish, but it represents the courage of the new generation of Chinese chefs to try and improve on the basis of preserving the spirit of ancient cuisine.

"Yes, it seems that this kid still has something to gain by following Zhou Dong's side, if it weren't for the pressure brought by Zhou Dong, I'm afraid he wouldn't have taken the trouble to study this ladder duck palm, right?"

Yi Zhiyu has the fate of teaching art to Huai Liangren, and seeing this proud little guy finally willing to guard against arrogance and rashness and cook with heart, I can't help but think of the young boy who came to me to learn Cantonese cuisine, and I was very comforted in my heart.

"Well, it's not bad, it's a pity that he met Zhou Dong, and I still look forward to Zhou Dong more......"

Dong Qishen's focus was naturally on the 'little junior brother', and he smiled when he heard this: "It's strange, Zhou Dong started earlier than Huai Liangren, why hasn't he been put in the pot yet?"

It's the first time I've seen him so cautious, and it seems that we're blessed this time. ”