The white shrimp has been pounded into minced meat and placed on a plate. Pen, fun, and www.biquge.info

Mo Fei's empty right hand emitted a force that was invisible to the naked eye, and the stove fire suddenly turned from red to white, the fire increased, the oil temperature became higher, and the shrimp shells and shrimp heads were fried.

This is the "fire control technique" mastered by Murphy, through the strength of the body, the temperature of the fire can be changed, the cooking time can be accelerated, and the taste of the food will not be affected.

When the shrimp shell and shrimp head turned dark red, he changed it to a small fire, the flame seemed to be absent, and the oil temperature slowly decreased, slowly forcing out the umami of the shrimp, and gradually immersed in the oil.

Two minutes later, the fire under the pot was in full swing, the oil temperature suddenly increased, and the shrimp shells and shrimp heads made a popping sound. Hearing this sound, Mo Fei immediately turned off the stove, quickly fished out the shrimp shells and shrimp heads, and discarded them.

"What is he doing? Shrimp oil boiled so quickly?" the melon-eating crowd could hardly believe their eyes.

According to the recipe, it takes at least 20 minutes to boil shrimp oil, and Mo Fei only took 6 minutes, so it's no wonder they were all surprised.

Another pot is ready, put in a little hot shrimp oil and salad oil, pour all the pounded shrimp meat into it, and suddenly a fire comes out of the pot, and the fragrance spreads away.

After a while, he poured water into the pot, and the strength of his right hand continued to urge the fire, and soon the steam in the pot was filled, and the shrimp soup was boiling. Taking advantage of this effort, Mo Fei peeled the cabbage out of the cabbage, and then tore the cabbage sum into pieces with his hands.

"Isn't it better to cut it with a knife?"

When Mo Fei was busy, Chen Yansheng's attention was also focused on him, because he did see the unusualness of Mo Fei's approach.

The unique taste of shrimp is mainly concentrated in the shell and head, peel them out, and use hot oil to force out the fat and umami in them, which can achieve the purpose of boiling shrimp oil. Boiling shrimp oil with whole shrimp is too time-consuming, and it also makes the originally tender shrimp meat become hard dried shrimp, which is inferior when making soup.

Mo Fei has created a unique way, mashing the shrimp meat and boiling the soup separately, which can maximize the umami of the shrimp meat, which is much better than making soup after boiling the whole shrimp in shrimp oil.

Could it be that he is really the master of the kitchen as Dean Li said?

Chen Yansheng was suspicious, and looked at Tang Feng next to him, but seeing that Tang Feng also fished out the shrimp, he started to make shrimp soup, he took out two clams and put them into the soup.

Clam?

With clams in the shrimp soup, what does he want to do?

Chen Yansheng's mind flashed, and he instantly understood Tang Feng's intention: the taste of clam meat is sweet, and the sweetness of the clam is used to neutralize the bitterness produced by fried shrimp, and the shrimp soup made will be more delicious.

Don't use sugar and skillfully use clams, Tang Feng is really ingenious, and the umami of clams is very suitable for making soup, and finally add chicken soup hanging flavor, this prawn roasted cabbage, think about it and feel delicious!

Seeing this, Chen Yansheng couldn't help but admire the strength and R&D capabilities of Tangmen Restaurant, and what Tang Feng showed was the foundation of Tangmen Restaurant.

20 minutes have passed, the shrimp oil has been boiled, and most of the students have started to make shrimp soup.

By this time, Mo Fei had already put out the milky shrimp soup.

He brushed the pot, lit the fire, and poured in the shrimp fat and salad oil. Chen Yansheng is a little strange, Mo Fei's big shrimp has not been dealt with yet, is it a little early to fire now?

Who knows, Mo Fei didn't take out the prawns at all, but put the white shrimp meat he had just fished out into the pot and continued to fry it. Seeing that the heat was up, I poured the boiled shrimp soup into the pot and began to cook the soup for the second time.

Taking advantage of the free time to make soup, Mo Fei took out two prawns from the refrigerator, cut them into two pieces, removed the shrimp line, sprinkled a layer of fine salt and a few peppercorns, and put them on a plate to marinate.

"What the hell is Murphy doing?"

Chen Yansheng fell into deep thought. His teacher once said that there is a kind of "fresh" stunt in the world, called freshness, which can extract the freshness in the ingredients to the greatest extent.

However, this method is difficult to master, the difficulty is in the grasp of the heat, a little careless, the heat is a little larger or smaller, will destroy the umami of the ingredients, and in the end it will outweigh the losses.

For this reason, chefs rarely use this technique. Even his teacher, a professor with an eighth-level professional qualification and a small reputation at Jingcheng University, did not master this technique.

"Could it be that he's using the Fresh Extraction Technique?"

No way! No way at all! He's just a hairy boy, how can he know? Even if he knew the art of extracting fresh food, with his poor skills, he would never use it.

In a trance, the shrimp soup in the Mo Fei pot opened, and the milky white soup bubbled and bubbled. Mo Fei closed his eyes and silently counted something in his mouth.

"Pretending to be a ghost!"

Chen Yansheng was already annoyed with him. Looking at the remaining time, there were still 20 minutes, and he thought to himself: "Endure the last 20 minutes, and then you will walk on your single-plank bridge, and you will never cross paths with me again." ”

Here, Tang Feng's shrimp soup is also about to come out of the pot, and the white shrimp and clams are also discarded after being fished out, the white soup is mellow and fragrant, and the slight sweetness is the meat aroma of clams, and the smell is intoxicating.

Mo Fei opened his eyes, his mouth was still thinking, as if he was counting the numbers, I saw him quickly turn off the heat, get out of the pot, take out the white shrimp meat and throw it away, and pour the shrimp soup into the porcelain basin, the whole action was smooth, fast, and in one go.

"Host, the key to the freshness extraction technique is the heat, just now I was almost a second late, and I spoiled a good pot of soup. The system reminds Murphy.

Mo Fei let out a long sigh of relief, "Hmph, plush ball, do you still underestimate my brother?"

"Burn the bun!"

The system put down these two words and stopped paying attention to him.

Mo Fei washed a stick of coriander, cut out chopped green onions and garlic slices, and the shrimp were not yet marinated, and he began to walk around the operation room with his hands behind his back.

"Classmate, the shrimp you cut are of different thicknesses, and they don't taste good when they are fried, so let's re-cut them. ”

"Girl, wait a minute, you still have a raw smell in the shrimp soup, boil for another two minutes, remember, it's two minutes! ”

"Brother, you're so fast, you're starting to stir-fry, but you put a little too much salt. ”

"Beauty, don't fry that prawn first, the shrimp line hasn't been cleaned yet, do you want to kill the professor? Come on, for the sake of the beauty, I'll give you a spoonful of shrimp oil, and you can ...... five drops after cooking."

"Hey, you actually stewed chicken soup, it's a bit interesting, Li Jingjing's hair is small, and her temper is quite stinky......"

……

There were fifteen people in the class, and Mo Fei commented on them one by one. The classmate who was pointed out by him had an obvious problem immediately exclaimed, and hurried to remedy it, and when Mo Fei slowly returned to the operating table and sent out a spoonful of shrimp oil, he had a few more grateful glances on him.

Mo Fei pinched the shrimp meat, nodded, and hummed a little song to start frying the shrimp.

"Burn the bun!"

Chen Yansheng is already so angry that he is angry, this person is not only annoying, but simply hateful! Ten minutes, and the last ten minutes, this will be the last ten minutes of my life intersection with you!