Miao Shengsong's dish to do is double mushroom competition. Yan, this is a refreshing and delicious dish, before Ye Chui chose what dish to do, he told Han Yuyan An Xiaoxiao Qin a big truth, the chef competition is the same as a master's tricks, to temporarily avoid its edge, choose other flavors to make a breakthrough, but asked what kind of dish Ye Chui is going to make, Ye Chui said that the dish he wants to make is Biluo shrimp, and the characteristic of this dish is light and refreshing, he is not to temporarily avoid its edge, but to shake its edge.

This made the three of them a little speechless, and at the same time understood what Ye Chui meant - ordinary chefs must temporarily avoid Miao Shengsong in the face of a seven-star chef like Miao Shengsong, because they would only lose if they went toe-to-toe with Miao Shengsong, but Ye Chui was not an ordinary chef, he just wanted to compete with Miao Shengsong, and he wanted to win him in the taste of Miao Shengsong.

Is this madness?

Is it pride?

Or ignorance?

Ye Chui glanced at the three people who were a little stunned, and continued with a smile: "Don't be stunned, Qin Yueyue, hurry up and cut the mutton slices, if you let Han Lao wait in a hurry, he will definitely scold you, An Xiaoxiao, you go to the water room to help me catch twelve shrimps, the size of the shrimp should be moderate, and Han Yuyan ......"

"Master, what are you asking me to do?" Han Yuyan immediately showed a look of great interest.

"You go make me a cup of tea."

"Make tea?" Sister Han was stunned.

"Honglou left a lot of good tea leaves before, among which there is a good Biluochun, you know where to put it, make me a cup of Biluochun." Ye Chui explained with a smile, "The Biluo in the Biluo shrimp refers to the Biluo in this Biluo Spring. ”

Han Yuyan understood at this time, and nodded hurriedly: "Oh." I'll go. ”

Qin Yue continued to cut the lamb slices.

An Xiaoxiao also hurriedly caught twelve live shrimp from the water room.

There are a lot of seafood in the water room, all of which are raised in the water room for the convenience of cooking, and now the Honglou has changed hands to become the Manhan Building, and the seafood in the water room is still well raised, An Xiaoxiao holds a water basin into it. Soon twelve shrimp were caught.

This shrimp is a river shrimp, which is very fat and tender, and it is placed on the board in front of Ye Chui: "Master, the shrimp has been caught, what should I do next?" ”

"The most delicious thing about shrimp is the shrimp." Ye Chui explained, carefully washing the river shrimp with water. Then he continued to say to An Xiaoxiao, "You help me remove the shrimp head, tail and shell, and the remaining shrimp meat is shrimp." ”

"Oh, okay." An Xiaoxiao agreed and helped Ye Chui do it.

Peeling shrimp is definitely not going to be able to do this kind of thing in the city, but An Xiaoxiao has ten years of experience as a beggar. On weekdays, she is in charge of the food of Su Laosan and others, and she is very handy in dealing with ingredients - killing fish This kind of thing Han Yuyan saw the live fish jumping around and screamed directly and hid behind Ye Chui, but An Xiaoxiao did not have any psychological pressure at all.

When An Xiaoxiao peeled the shrimp, Ye Chui set up an oil pot on the stove next to him, put three tablespoons of salad oil in the pot, and wait for the oil to heat up, to be specific, when it was heated to 120 degrees. Ye Chui poured An Xiaoxiao's peeled shrimp into the pot.

The temperature of the oil is crucial to the deliciousness of the ingredients, as a little heat may burn the ingredients, and a low point may bring the ingredients back to life. It's not easy to get it just right, and it's even more difficult to get it just right so that the temperature doesn't deviate by a point, but Ye Lobe can do it.

At the moment when he lowered the shrimp into the oil pan, the oil temperature was definitely one hundred and twenty degrees if he took a precise measurement.

This is something that countless chefs can't do, and Ye Tuo can do it. It's because of his intuition that has been cultivated by countless experiences!

It's a simple step that most chefs can't achieve in a lifetime.

The shrimp make a sizzling sound in the pan. Ye Chui held a frying spoon in his hand and turned it gently, and at the same time, the fire on the stove was also controlled by Ye Chui to turn it down slightly. Frying shrimp in oil will take away part of the oil temperature, and only by accurately controlling the fire of the stove can the oil in the oil pan be kept at a stable temperature, and only a stable temperature can make the shrimp balls heat evenly to the extent that the leaf lobe needs.

It's also a small place that seems insignificant, but it's also a small place that countless chefs can't control in their entire lives.

The shrimp are fried in the oil temperature, and gradually become milky white, in fact, this time is also very accurate, according to the texture of the shrimp and the temperature of the oil temperature, the process of frying the shrimp lasts for a total of one minute and eleven seconds, at this time, Ye Chui turns off the stove, takes a colander and pours the oil in the oil pan mixed with the shrimp into the funnel to drain the oil.

The average chef is used to coating the shrimp with dry starch when frying the shrimp, because the oil temperature is not easy to control, and it is easy to over-fry the shrimp, and the starch can play a transitional process.

But Ye Chui omitted this step, starch occupies a very important position in many dishes, but the taste of starch will affect the ingredients to some extent, in order to be perfect, he omitted the step of thickening, and this is also because he has absolute certainty, can control the oil temperature and heat every second.

At this moment, the fried shrimp is just raw, tender and juicy, and the oil droplets slowly drip from the shrimp by gently shaking it through the funnel.

This process also requires know-how.

The strength of shaking the colander needs to be controlled, and excessive force can easily destroy the internal tissues of the shrimp.

It's a refreshing dish, so keep the fat to a minimum.

From putting the shrimp into the pan to frying the shrimp at the end, this step seems very simple and can be easily learned by anyone, but this simple step contains countless tricks and countless efforts to master the precise control, which is a food god skill that many chefs cannot reach in their lifetime.

At this moment, Ye Trai was indescribably serious, and he wanted to exhaust his current strength to make this dish.

So at this time, he was fully involved in every step.

His movements also looked unremarkable, but Qin Yueyue, who was cutting mutton slices next to him, An Xiaoxiao, who was standing beside him, and Han Yuyan, who was walking back with a cup of Biluochun, couldn't help but be attracted by his bland movements, as if they felt that this simple action contained something that was not simple. If you want to describe it, it is the momentum of the god of food.

The temperament of the god of food who sees the big with the small and the big soup is not harmonious.

Han Lao, who was waiting for Qin Yue to cut the mutton slices and bring them up, inadvertently glanced at Ye Chui, and couldn't help but be slightly stunned. Then he shook his head: "What's the matter, I seem to have seen something great just now...... It may be that he is shaking, why hasn't Qin Yue's kid mutton slices been cut yet! ”

"Master." Han Yuyan walked to Ye Chui's side, holding the cup of Biluochun with both hands, "The Biluochun you want." ”

The oil for frying the shrimp was gone, and Ye Zhuo took a plate. Gently pour the shrimp from the colander into it.

Only then did he turn his head to look at the water cup in Han Yuyan's hand.

Biluochun is one of the top ten famous teas in China, after frying, the rope is tightly knotted, the white hao is revealed, the color is silver green, and the emerald is attractive. "Wild History Grand View" records: "The stone wall of Biluo Peak in Dongting East Mountain produces several wild tea plants, and the natives say: 'Scared people are fragrant'. Kangxi Jimao is inelegant and tame in his name, and the title is called Biluochun. "It is not an exaggeration to say that the price of the high-grade Biluochun is higher than gold, and the Biluochun left by Honglou is the best Biluochun.

At this moment, the roll-shaped Biluochun floats and sinks in the water glass, gradually soothing.

Ye Chui took this cup of Biluochun in his hand and shook it gently. Then he carefully poured the water into the sink on one side.

Han Yuyan was a little strange: "Master, why did you pour it, is it not good that I poured the tea?" ”

"It's not." Ye Chui smiled at Han Yuyan. Then he said, "The first brew of tea should be poured out, this is the way to drink tea." ”

"I've heard my grandfather say this, but why?" Han Yuyan then asked.

"The first brew is to wash the tea, wash away the dust of the tea leaves, also called warm bubble. In order to make the tea unfold, the second brew is the time when the taste and color are at its best. He explained to Han Yuyan. Heavy rain, go get some hot water for me. The hotter, the better. ”

"Oh, good." Han Yuyan hurriedly agreed to walk away, and came back with a thermos cup after a while, "This is the hot water that just came from the water dispenser, it's very hot, Master, be careful." ”

"The temperature is about ninety-eight degrees, just right." Ye Chui's hand measured the temperature on the thermos cup, nodded with satisfaction, and poured hot water into the cup.

The original curly tea leaves are completely stretched out, Biluochun can be divided into seven grades, the Biluochun in the leaf hanging cup is the most first-class Biluochun, after the tea leaves are completely stretched, the hairs on it are clearly visible, it is "full of hair, silver and white hidden green", the tea shows an emerald green and yellowish color, take a deep breath, you can feel the nose full of fresh alcohol.

"Biluochun has always had a tender and three fresh sayings, tender is the branches and leaves of tea, three fresh is the color, fragrance, taste, this cup of tea can be said to be a tender and three fresh completely occupied, really a good tea."

Ye Chui couldn't help nodding, if he was a person with good tea at this moment, he would definitely not refuse the taste of this cup of tea.

And what Ye Chui has to do next is to integrate the taste of Biluo Spring into this Biluo shrimp.

He took the previous oil pot away from the stove, set up another pot, poured in a spoonful of rapeseed oil, and when the oil temperature reached about 70 degrees, poured the shrimp that had been fried and drained into the pot, stir-fried lightly for a while, and then poured a small amount of Biluo spring tea next to it into the oil pot, the so-called small amount, referring to 32 grams.

Most of the seasonings used in cooking are a vague value, but the leaf hanger can be delicate and nuanced, twelve shrimps, thirty-two grams of Biluo spring tea, this is the best blend.

The tea mixes with the oil in the pot and makes a crackling sound, and then comes the most important step of the dish: stir-frying.

Stir-frying is the basic skill of cooking, but few chefs can do it to mix the ingredients evenly without damaging the texture of the ingredients.

Leaf lobes can do it.

He can not only mix the tea with the shrimp evenly, but also make the tea of Biluochun perfectly integrated into the shrimp through the stir-fry of the wok, which is a supernatural stir-fry skill in the field of the god of food! (To be continued)

ps: Tomorrow Ye Chui will crush the seven-star chef with vegetables~~~ Ask for a recommendation ticket, ask for a monthly ticket, ask for praise~~~

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The latest chapter of the reborn Super God of Food at high speed, this chapter is Chapter 305, which belongs to the God of Food field! The address is: If you think this chapter is not bad, please don't forget to recommend it to your friends in the QQ group and Weibo!