Is this still a chef's cooking? It's like juggling.

The red clay jar was heated around the side of the flame for a while, Shi Buyu held the long-handled holder with one hand, picked up a long tongs with the other, and opened the lid of the red clay jar: "No, take the soup!"

Xiong Fuji quickly approached the stove with an iron pot, Shi Buyu's right hand shook heavily, and the red clay jar jumped up from Tito suddenly, flipped slightly sideways in the air, and suddenly a stream of soup mixed with thick rice soup was poured out of the can mouth and fell into the pot.

"Add two spoonfuls of salt and stir-fried green onion and ginger, three spoonfuls of warm water, seal the lid, and simmer!"

Shi Buyu quickly commanded, his left hand was quickly stretched out, and he quickly knocked it on the side of the red clay jar with fire tongs, straightened it and closed the lid of the jar, and sent it into the fire again to burst the fire to collect the juice.

The onlookers were stupid, they cooked rice, why did they pour rice soup out halfway?

In addition to the last step of cooking, you can open the lid of the pot during the simmering stage, and it is taboo to open the lid in advance, will Senior Shi not understand this truth?

"Lao Zhou, do you understand?"

Huai Liangren frowned slightly and said: "Why didn't I understand it, if this is the boiled old fire porridge in Cantonese cuisine, if you open the lid of the pot in advance, you will be scolded to death by the master!"

"You're talking about boiling porridge, this is cooking rice, and it's not cooking rice under normal circumstances, so how can you talk about it the same day?"

Zhou Dong shook his head and said, "I'm afraid that you, a genius chef, don't have much chance to cook by yourself?"

Especially after going to France, Lao Maozi doesn't eat rice, so you don't have this opportunity.

Master Yan is a disciple of Shamen, and he is famous for doing Shamen Suzhai, I believe there will be other experiences, isn't Master Yan?"

Now Zhou Dong is no longer the intern who just got out of school, if he is a good teacher in everything, it will inevitably make an old friend like Huai Liangren feel guilty.

So if you can borrow the things that can be said by others, you don't have to say it yourself, if it is Zhou Dong before, I am afraid that I don't have so many thoughts, and unconsciously, my condition has improved a lot.

Yan Yi said with a smile: "Lao Huai doesn't understand if he cooks rice and cooks less.

In fact, the reason is very simple, the soup stock boiled rice, the early stage is to rely on high heat baking, otherwise it will become a pot of paste because the soup body is thicker than water, and the amount of soup stock must be guaranteed with high heat!

This amount is actually a lot more for cooking rice, if you don't open the lid and pour out some halfway, I'm afraid that this can of rice will not be cooked, and it will only become a can of porridge......"

"I see?"

Huai Liangren suddenly realized, stared at Shi Buyu for a while and asked, "Since Senior Shi has already poured out the excess broth, why don't you change it to low heat?

"Lao Huai, people use red clay pots, but they don't use the world-famous stainless steel pots and pans you use in the Champs-Élysées restaurant......"

Zhou Dong said with a smile: "With this kind of mud pot for cooking, where is there a later stage of simmering?"

It is necessary to burn the jar thoroughly during this period, and then take advantage of the slow heat dissipation of the tank, and directly rely on the waste heat to complete the final simmering link.

However, this method seems simple, but in fact it is more difficult, and it is necessary to master the firepower and tank extremely subtlely, and I actually have some doubts that this senior Shi often cooks rice in red clay cans. ”

"Your suspicions should be very close to the truth, cooking rice in a mud jar is very consistent with the identity of a beggar?"

Huai Liangren couldn't help but laugh.

"Jokes aside, this senior Shi is indeed amazing.

Halfway through, he poured out the broth that fused some of the rice and fat, and added water to change it to the base of this pearl jade and white jade soup, which can be said in the kitchen, called 'original soup to original food', but he quoted it here! ”

The so-called raw soup and raw food are actually often experienced in the lives of ordinary people.

For example, if you eat dumplings during the Chinese New Year, what is the best thin food to go with?

Porridge with dumplings must be a layman, of course, dumpling soup is the most suitable! But this is just a noodle soup, why is it so compatible with dumplings? Because the former is the original soup of dumplings!

Shi Buyu diluted the broth that fused with some rice and fat and left it as the base of the dish, which is a secret of this truth, this hand is quite a bit of a 'small into a master', not that everyone is afraid that it is difficult to think, and it is no wonder that Zhou Dong will appreciate it so much.

Sure enough, as Zhou Dong said, Shi Buyu held the red clay pot and boiled it in the fire for a while, then quickly withdrew the clay pot from the fire and put it directly on the ground to use the residual heat of the tank to complete the final simmering link, without worrying about whether the heat would be insufficient or the rice was scorched, and he was so confident in the control of the fire temperature!

At this time, the rice and fat broth stewed with green onion and ginger had gradually reached the heat, and Shi Buyu was not in a hurry to open the lid of the pot, and directly took the tofu prepared for him by the sky.

After a little cleaning, use a knife to directly cut off the top layer and bottom layer of the tofu and the parts with bitter skin on the left and right sides, only use the most tender and fragrant part in the middle, and then open the lid of the pot, hold the tofu heart in one hand, and cut it with a knife in the other, just like the Northwest people make knife cut noodles, and pieces of tofu pieces three centimeters long, two centimeters wide, and the thickness of the middle finger fly to the pot one after another.

His technique is not something that ordinary chefs who make knife-cut noodles can have, the tofu seems to fly into the pot, but each slice is the same size, not bad, and after entering the pot, it is directly attached to the side of the pot, just half a millimeter higher than the soup noodles.

When the tofu is gradually heated and steamed off the walls of the pot and into the soup, a thin golden shell forms at the bottom.

This is not fried in ordinary oil, but by the soup oil left on the wall of the pot by the soup stock tumbling, this soup oil has both the deliciousness of the soup stock, and has the aroma of rice ~ fat, using them to produce this layer of shell is simply the supreme delicious!

"Just a thousand rolls......"

When the first slice of tofu was put into the pot, Zhou Dong felt his eyelids jump!

As the saying goes, 'a thousand rolls of tofu and ten thousand rolls of fish', which means that the soup should be rolled a thousand times before boiling tofu, and the soup should be rolled ten thousand times before boiling fish, but it is not really necessary to let the tofu roll a thousand times in the soup pot.

Don't look at Xiong Fuji who was in charge of the soup just now, but he was able to do two things, while serving the jar of rice, while secretly calculating the heat and time on Xiong Fuji's side, when the first piece of tofu was put into the pot, the soup in the pot just rolled about a thousand times!

And when he finished cutting a piece of tofu heart and sent the last piece of tofu into the pot, the number of rolls of the broth in the pot definitely did not exceed 1,000 and 50 times, it was so fast!

The number after the decimal point is negligible, which is truly a thousand rolls!

At the most suitable time, Shi Buyu used the most suitable soup base and put the most suitable tofu into the pot, and the twelve slices of tofu were only slightly turned in the pot, and an attractive bean aroma rose, and at the same time, the can of rice had just reached the heat!