Zhang Shan is young, but he still understands the deep meaning between Wang Yuan's words, and he also clearly knows their intentions. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Zhang Shan had also heard of the trout, and he had only heard of it, but had never seen it, and it was a great honor for the chef to be able to make a simple dish with this fish.

To be able to use such trout as an ingredient is to be as excited as a gun enthusiast to get their hands on a "Metal Storm" and for a gamer to blast an epic piece of gear.

Zhang Shan is no exception, he knows that making this fish requires maneuverability and skill, and it is extremely dangerous, and it will be fatal!

Zhang Shan has received a lot of benefits since he came into contact with the system, and most of today's everything is thanks to it.

After his cooking skills have improved by leaps and bounds, he is also very happy to make unexpected dishes. I also have a new perspective on the chef industry.

A chef doesn't just cook, he makes people happy!

He is also a proud person who does not admit defeat in his bones, he is not willing to escape such a challenge, although he knows the stakes, it may really be a big thing, but if he escapes, he will definitely regret it.

We will also encounter some difficulties from time to time, just blindly escape, fear, cowardice, what will become of it?!

We all aspire to be the best, to get ahead, to see on TV they are blowing up there and you're snorting melon seeds?!

Zhang Shan firmly believes that he will succeed.

Zhang Shan stood next to the kitchen table, thinking about what style of dish to make.

Suddenly, he had a flash of inspiration for one of the simpler dishes in French cuisine: almond trout!

The trout used in the French almond trout is only widely distributed in the world's rivers and is one of the main edible fish in Europe and the United States.

Although the method is simple, to make it with this "special" trout, the world's top chefs dare not guarantee that it can be done.

Almond trout is mainly fried in the pan-fried.

Shan Shouqing of the Chinese Medicinal Diet Research Association: "Frying, stir-frying, cooking, and frying", the first is "frying", which shows its importance in all cooking techniques.

Fried dishes, with less oil than frying, and the aroma of oil, less nutrient loss, fragrant on the outside and tender on the inside, the original flavor remains unchanged.

Zhang Shan took a fancy to this!

Now that we've mastered the general practice, it's time to start putting it into practice.

As the saying goes, "What you get on paper is shallow." (I won't say the next sentence, everyone should know it, save everyone from saying that I have the number of water words~ hehe)

Since the trout is frozen, thaw it first.

At the moment when the trout thawed, Zhang Shan was not idle and worked on other dishes.

The main dish is almond trout, and as is customary, side dishes and desserts cannot be ignored, so leave these first.

Since I cook French food, I chose hollandaise sauce as a side dish, and crystal fatty liver with cherry black truffle sauce as an after-dinner dessert.

The perfect sauce is the hollandaise sauce with the asparatus and the perfect sauce is the hollandaise sauce, a very famous traditional French sauce that originated during the reign of Louis XIV.

Hollandaise sauce is loved by foodies, and its secret lies in the reuse of clarified butter, a flavouring oil widely used in French cooking, which separates whey and milk solids from the fresh butter. Clarified butter comes in two colours, light for pastries and dark brown for pan-frying steaks and blending sauces with a rich, nutty aroma, the latter is made today, commonly known as black butter.

Hollandaise sauce is a lighter dish that doesn't hurt the main course, and if the side dish is too heavy, it can overshadow the flavor of the main course.

Crystal fatty liver with cherry black truffle sauce tastes sweet and sour, and it also has some digestive effect after eating the staple food, and this dish also has a good effect of beauty and blood activation.

Zhang Shan did not ignore the guests who attended the banquet, most of the guests were women, and for women, the effects of beauty and blood replenishment were simply irresistible!

There was no nonsense, Zhang Shan immediately started.

The first step of the hollandaise sauce is to cut the butter into small pieces, put it in a pan and melt over low heat, without stopping to stir in the middle.

Don't underestimate these simple words, this is quite high for heat control, the fat content in butter accounts for 82%, that is, 738 kcal/100g. Among these lipids are 52.6 g of saturated fatty acids, 23.5 g of monounsaturated fatty acids, and 2 g of multiple unsaturated fatty acids. If left incorrect, these properties can be destroyed and the butter will lose its flavor.

But the main thing is not to stop stirring, which must make every cubic micron of melted butter subject to the same temperature, stirring force, rotation direction, rotation circumference, rotation speed have extremely high requirements.

This is not a problem for Zhang Shan, who has a very high cooking point bonus.

Once the butter is all melted, stop stirring, and when you see whey suspensions coming out, scoop it out with a spoon.

Once the butter is all melted, stop stirring, and when you see whey suspensions coming out, scoop it out with a spoon.

Find a clean bottle and pour the butter into the bottle with a gentle movement and don't put solids in it. Refrigerate after cooling.

Then the bamboo shoots are skinned.

The best way to peel the dew shoots is to lay the dew shoots flat on the cutting board, pinch the head of the dew shoots with one hand, hold the skinning knife in the other hand, start from the position of the head of the dew shoots, and scrape the end one by one.

Find a large pot, put water in the pot, add a little salad oil and salt, after the water boils, throw the shoots into the pot, cook for 5 seconds, and immediately put it in a basin of ice water to cool.

The bamboo shoots made in this way have a sweet and crisp taste. Zhang Shan does not let go of any way to make the ingredients delicious.

Turn on medium heat, put a small soup pot on the shelf, throw in the white pepper crushed, fry a few times, when the pot starts to get hot, add the mixture of white wine, vinegar and water, turn off the heat.

Wait until the pepper and vinegar water has completely cooled, turn back on the low heat, slowly add the vinegar water to the egg yolk several times, and stir constantly.

The fire heats up slowly, and the temperature should not exceed 65 degrees. Stir carefully with a whisk halfway through, about 6 to 8 minutes.

Remove from heat, and without stopping to stir, slowly pour the warm black butter into the egg mixture, whipping vigorously with the other hand until sticky.

Strain the finished hollandaise sauce and remove the pepper.

Put the hollandaise sauce in a bowl, cover with a safety film, and when it is ready to serve, pour in the lemon juice and stir well.

After making a dish, Zhang Shan did not relax, looking at the trout with a thin layer of ice on the outside.

Zhang Shan set out to make crystal fatty liver with cherry black truffle sauce.

Because the main ingredient of this dish is cherries, the first step is to soak the dried cherries in a small half of a sweet white wine for 12 hours until the flesh swells.

But at this time, the guests outside are waiting, although they are looking forward to it, but you have to wait 12 hours to eat a dish, and it is not yet tasted, almost no one can wait.

Therefore, Zhang Shan took care of the guests, and he had no choice of another method, heating.

Heating can speed up the water molecules, making the sweet white wine lively.

It can also accelerate the dissociation of cherry pulp, so that water molecules can enter the pulp more quickly, and the pulp expands.

Next, find a small pot, pour the dried cherries and the remaining sweet white wine into the pot, bring the heat to a boil, and reduce the heat.

When the pulp is ripe, press it with a spoon to force out the flesh fibers, filter it, re-wash the pot, remove the pomace, and recook the juice.

In order to pursue perfection and remove the pomace, Zhang Shan filtered it three times without interruption.

Then continue to cook, see that the juice becomes sticky, tilt the pan, scrape the bottom of the pan with a spoon, the traces are clear, and the cherry jam is done.

Grind the black truffles into crumbs, mix the truffle crumbs with the cherry sauce and place them in an airtight jar.

Here the glue mouth of the sealed jar must be made new, and then the sauce is dripping with cognac, do not stir, and cover the bottle.

To find a pot, you must be able to completely fit the sealed jar, add water to the pot, and completely submerge the mouth of the bottle. Bring the heat to a boil and turn to medium.

Before serving, the fatty liver is placed on a slice of bread, topped with a little sauce and garnished with black truffles.

Zhang Shan was also slightly relieved after finishing this dish. Look at the trout as it thaws.

But unexpectedly, the trout that thawed "snapped" jumped up.

PS: I see everyone's support and its beauty~