"The practice of this original white water shrimp is very simple, but the simpler the dish, the more difficult it is to make the taste to the extreme, Xiaoxiao, you have a very good idea of this dish, but the heat is not well mastered when you cook the shrimp in boiling water, if I am not mistaken, you put the shrimp together with cold water and then heat it on the fire, although the boiled shrimp can maintain the umami very well, but there are still a little defects, I suggest that when you make this dish in the future, pour the shrimp directly into the boiling water to cook, and the time of cooking the shrimp is subject to the raw and cooked shrimp meat."

Ye Chui said quietly, he only ate one bite of shrimp, but he seemed to have completely known how An Xiaoxiao completed the steps of this dish, this kind of tasting ability is amazing......

Of course, the main thing was to surprise Chen Tian, Jim and Tang Shanshan, they had seen Ye Chui's cooking skills, but they didn't know that Ye Chui's ability to taste food was also so outstanding.

Ye Chui paused, then pointed to the seasoning placed at the bottom of the plate and continued: "Don't put the seasoning under the bottom of the plate, prepare a small bowl specially used to hold the seasoning juice, the shrimp should be shelled first, put the seasoning on the ground, not only waste the seasoning, but also inconvenient when peeling the shell, in addition, the dipping sauce you prepare can also be improved, red pepper can greatly volatilize the umami of shrimp, burn oil, pour on top of red pepper shreds, and then add light soy sauce, sesame oil, etc., The resulting dipping sauce is a perfect match for the umami of the shrimp meat. ”

An Xiaoxiao's dish tastes extremely delicious, but Ye Chui picked out these shortcomings from the inside out, these shortcomings seem to be some very unimportant places, but being said by Ye Chui like this, it makes people feel that An Xiaoxiao's dish is full of mistakes, and it also makes An Xiaoxiao's original face still full of surprise and loneliness.

Ye Chui saw An Xiaoxiao's expression, so he reached out and patted her hair, which was really not beautiful: "Actually, you did a very good job, this dish is very similar to the recipe of a dish I know, it is a dish called boiled shrimp, you can think of such a way to eat." It's already quite remarkable, and it seems that you have really worked hard in the past two months. ”

Hearing Ye Chui's praise, An Xiaoxiao's face suddenly showed a happy smile again.

"Anyway, what's going on with your hair, are you going to take the emotional route with all the bells and whistles, how beautiful the little short inch used to be, are you ......" Ye Chui then talked about An Xiaoxiao's dyed hair that was moving closer to the non-mainstream.

An Xiaoxiao Lian changed the topic: "Master, you better hurry up and try the braised large intestine of the senior brother first, since the Spring Banquet and other things such as the large intestine of the pig have become popular ingredients, the senior brother has studied this dish, you can taste it and see how it tastes." ”

Seeing An Xiaoxiao change the topic, Ye Chui could only continue to tell her about non-mainstream hair in the future. turned his gaze to Tian Xiaodu's plate of braised large intestines.

Pig intestine is a delicious ingredient.

Of course, many people are naturally resistant to this ingredient, and even thought that this kind of thing was simply not to be eaten.

However, the whole pig feast on the leaf hanging on the spring banquet made people know the new pork ingredients, such as pig intestines, pig hearts, pig tongues, etc., which are all edible, and they are all very delicious.

At the Spring Banquet, Robert had already completely revealed that he had eaten three plates of fat intestines, although the picture was disgusting, but at the same time, it also made people deeply interested in the taste of the pig's large intestine.

It is said that some restaurants now have dishes made with pork intestines.

The braised large intestine made by Tian Xiaodu. The color is gorgeous, the presentation is exquisite, and the texture is tender, if you don't consider that this is made of the pig's large intestine. Just looking at this appearance, it can definitely arouse a great appetite.

Among the three colors and fragrances, color and fragrance have been achieved to the extreme.

Just at this point, Ye Zhuo nodded with satisfaction, and he smiled and picked up a piece of fat intestine and put it in his mouth.

In your mouth, you can enjoy a variety of wonderful flavors. Sweet, sour, spicy and salty, with all five flavors, the greasy feeling of fat intestines is already very small. However, there is another smooth and tender texture, with the unique aroma of braised wine, and various flavors blur the greasy feeling that the large intestine may have, and also blur the original psychological resistance to the large intestine.

Tian Xiaodu seemed a little nervous, staring at Ye Chui's expression tightly: "Master, what do you think of this dish?" ”

Ye Chui tasted for a moment, smiled and said to Tian Xiaodu: "The taste is very good, in the past, your cooking defect is that the processing of the ingredients is not enough, the processing of the ingredients is like the foundation, only the processing of the ingredients is good, in order to make the taste of the dishes the most delicious, this braised large intestine, your treatment of the ingredients is perfect, it should have been blanched several times, to get rid of the fishy smell of the fat intestines, and at the same time add green onions, ginger and garlic at the same time as blanching, further deodorization." ”

Hearing Ye Chui's words, Tian Xiaodu's fat face suddenly showed a look of joy, and at the same time, everyone was surprised by Ye Chui's tasting ability again.

Then An Xiaoxiao said with a little mischievousness: "But? ”

Well, after that, I have to say something, but then there are the shortcomings......

Ye Chui smiled and continued: "This dish is not greasy when I taste it suddenly, but this is because Xiao Du added vinegar in the middle when making this dish, and I also tasted the sour taste of some lemon juice, using the sour taste to resist the greasy taste of the food, which is not wrong, but it will make the final product taste bad, so there are some defects in the taste of the whole dish." ”

"So how do you get rid of the oil?" Tian Xiaodu hurriedly asked, he also knew this question, the fat intestine itself was extremely greasy, and he wasted a lot of effort to get rid of that greasy feeling, and finally chose to use vinegar and lemon juice, but this would inevitably affect the final taste.

Ye Chui thought about it slightly, so he said, "Fry it in oil." ”

"Fried?" An Xiaoxiao exclaimed on the side, "Isn't that more greasy?" ”

"No, it won't." Tian Xiaodu smiled and hurriedly said, "Frying the fat intestine will squeeze out the fat in the fat intestine, and after filtering the oil, it will greatly improve the greasy taste of the fat intestine, I have never understood such a simple truth." ”

"Fat sausage is a delicious ingredient, but because of the characteristics of this ingredient, it takes a variety of complicated processes to cook the perfect fat sausage dish." Ye Chui smiled and continued, "Blanch at least three times, then fried, and finally braised in water, and don't be too stingy with condiments, pepper noodles, cinnamon noodles, and sand kernel noodles are all necessary, as well as minced coriander, minced green onions, minced garlic, and minced ginger are also essential, this dish is a hodgepodge of flavors, how to put the condiments, this is the homework I left for Xiao Du to you, you can figure it out yourself." ”

Tian Xiaodu hurriedly smiled and nodded: "Okay, I know." ”

The eyes of the people around were surprised or admired, and they all felt that this time Ye Chui came back from the United States, as if ...... Something different?

Tian Xiaodu looks very kind, but his temper is still very well-known in the kitchen, and he will not repeat it for a few minutes when he scolds the chef, but he will always be as docile as a little sheep in front of Ye Chui...... Of course, Ye Chui has the ability to make him docile, which no one can deny.

An Xiaoxiao's dish, after all, she is still young, her level is insufficient, and it is understandable that there are many problems, she took out her own dishes more just to join in the fun, Tian Xiaodu's tasting here is the highlight.

Many of the waiters and chefs in the braised large intestine restaurant have tasted it many times, even if Qin Yue and Dong Qian are already perfect, but they still have so many problems with Ye Chui's mouthful.

What is even more shocking is that I am afraid that I will lose to Chen Tian, Jim, Tang Shanshan and Jiang Yuemei, they have seen a completely different side of Ye Chui.

After tasting Tian Xiaodu's braised large intestine, and then it was time for the next dish, Dong Qian smiled and pointed to the hibiscus scallops she made, and said to Ye Chui: "Boss, try this dish of mine." ”

"Well, hibiscus scallops are a wonderful name." Ye Chui smiled and looked at the hibiscus scallops, this dish gives people a fresh feeling of rushing to the face, the white egg flowers are like hibiscus blooming, which is dotted with some green peas, bright red ham, and tender white scallop meat, there is not too much oil, but the aroma is overflowing, the color and fragrance are complete.

Ye Chui took a deep breath, with a satisfied expression on her face, Dong Qian is the only girl among the three six-star chefs in Manhan Building, her mind is delicate, and the dishes are naturally soft, this hibiscus scallop embodies her character to the fullest, no heavy makeup, no complicated collocation, but it is pleasing to the eye, making people have a great appetite, Ye Chui scooped up a spoonful with a spoon and sent it to his mouth, only feeling beautiful and delicious, and the taste is extraordinary.

After tasting it carefully, Ye Chui nodded with satisfaction: "The mellow aroma of the ham is perfectly dissolved in the soup, and the egg flower made of egg whites with the name hibiscus is extremely wonderful, the soup is like chicken soup, which increases the freshness and mellowness of the whole dish, and the seasoning is almost perfect." ”

Ye Chui commented for a while, and then he paused.

This time, there was no need for An Xiaoxiao to speak, Dong Qian directly continued: "But? ”

"Hmm......" Ye Chui suddenly sweated a little, but what he did want to say next was but, he continued: "But there is something wrong with the ingredients selected for this dish. ”

"Aren't the scallops tasting like these soups?" Dong Qian said with doubts on her face, "The scallops have a fishy smell, and I also deliberately used ginger water to get rid of the fishy ......smell."

"There's nothing wrong with choosing scallops, but if you blanch them with water before using them, you will largely lose the umami flavor of the scallops, which will greatly detract from the dish." Ye Chui explained.

"So what to do? The fishy smell of scallops is not pleasant. Dong Qian wondered.

Ye Chui smiled and said: "Actually, it is very simple, you can choose to use dried scallops - drying the scallops, which will naturally remove the fishy smell inside, and then water when cooking, which can not only maintain the freshness of the scallops, but also maintain its maximum original flavor." (To be continued......)

PS: The second more ~~