Luo Fei first cut the rays into large pieces, then rinsed them with cold water, and finally shredded them with a quick knife.

At this time, the water that had already been placed on the fire had already boiled, and Luo Fei stirred it with a special sauce mixed with the shredded rays, and then blanched the water.

Ah Hong next to him was already waiting there with two big colanders. Luo Fei calculated the time in his heart, and when he felt that he could, he nodded to Ah Hong, and Ah Hong immediately took out the blanched ray shreds and continued to put them in cold water.

All the movements are smooth and skillful. Ah Hong has also studied hard, although she usually doesn't seem to care about anything, but as long as she talks about cooking, she will cheer up her spirit. What's more, she knew Luo Fei's level, and Ah Hong, who was eager to get a high score in front of Luo Fei, worked even harder at this time.

When doing these processes, Luo Fei also cheered up, firstly, the time was really tight, and secondly, he did not want to make his shredded rays like the rays in Korean cuisine, which were full of Ammonian flavor.

When it comes to the ray method in Korea, I have to feel that the taste of people in each region is really much worse. Ray is the top ingredient in Jeolla Province in South Korea, and the most special thing is that it will ferment on its own, and then emit a strong pungent ammonia (toilet smell), which is commonly known as Ammonia flavor, so if you have friends who go to travel, the tour guide will warn you not to take a deep breath when eating, otherwise it is easy to have an accident! However, although the smell of ray is very stinky, the locals love it and it is said to be five times more smelly than kiviak and 14 times that of natto, as it is a must-have delicacy for weddings and funerals.

The taste that Koreans like, Luo Fei felt that he would not be pleasing in the Sea Emperor Cooking Competition, so he was very careful about the uric acid in the rays.

Next, when it came to the main event, Luo Fei began to take out the condiments from his arms one by one.

These are all prepared by him in advance, and they are finely ground into powder and carried on his body just to make contributions in this game. Before coming to Haizhou City, Luo Fei had made these preparations, and every dish was also ordered with Jiao Tianqu at that time. These things were all put by Luo Fei in the ghost space, and the picture is that the formula does not need to be discovered because it is freshly made.

Even if he is a master of cooking, he has to scratch his head when he sees the powdered seasoning prepared by Luo Fei. Because these seasonings are not the same as a single taste, only according to different proportions, at different times of the heat when put into the pot, will play the due charming taste.

Ah Hong looked at the spices Luo Fei took out, her eyes were very red, but she was knowledgeable and knew that even if she got it, it would be useless, unless Luo Fei was willing to teach her how to use it.

Supporting the wok, Luo Fei took a deep breath, scooped half a spoonful of clear oil with a spoon, and slowly waited for the pot to heat up to the right temperature.

In fact, the dish that Luo Fei wants to make is more suitable for frying it first, but that will reduce the difficulty of cooking, and it will also reduce the taste, so Luo Fei chose to stir-fry with a more elaborate grasp of the heat.

Heat is the size and length of heat used in the cooking process of the dish. When cooking, on the one hand, it is necessary to identify the size of the fire from the burning intensity, and on the other hand, it is necessary to grasp the length of maturation time according to the quality of the raw materials. The two are unified in order to make the dishes cook up to the standard. Generally speaking, the amount of firepower used is determined according to the quality of the raw materials, but it is not absolute. Some dishes use two or more types of heat according to the cooking requirements, such as the stewed beef is to first raise the fire, and then low heat; The dried fish is first on low heat, then medium heat; Dry-roasted fish is cooked over high heat first, then medium heat, and then low heat. In cooking, it is necessary to pay attention to the relationship between the following factors.

If you fry this dish with shredded rays, you need to time it from the time it is put into the pan, and it is ideal to come out of the pan when it is exactly 14 seconds. During this period, it is necessary to make the ray shreds fry evenly, otherwise, it will be considered a failure. After frying, it is necessary to stir-fry again.

Luo Fei's stir-frying, not everyone can do it, not to mention the complex techniques contained in it, just when to turn the pot, when to stir-fry with a spoon, how strong to use when stir-frying, where to put the spoon down, just these simple things are enough for the average chef to learn for a few days.

Slowly exhaling the turbidity in his lungs, Luo Fei poured the drained shredded rays into a wok with just the right oil temperature. All of a sudden, a huge flame rose from the hot oil pan.

Luo Fei suppressed the excitement in his heart, kept his wrist steady, and shook the pot violently, sending the ray shreds in the pot into the air. Then, stir-fry a few times and continue to stir the pan.

Ah Hong's beautiful eyes stared at Luo Fei tightly, and she only hated that she didn't take a DV to record Luo Fei's movements and techniques. It's all wealth! Ah Hong couldn't stop screaming in the depths of her heart.

For the average diner, you toss three times and four times to make little difference to him, but he can taste the slightest bit of different use of heat for the top gourmet. In fact, those well-known tasters are far inferior to these top foodies in terms of taste sensitivity. The sommelier is able to tell the vintage of the wine, the origin of the raw materials, the utensils used to preserve it, and the place where it is preserved. However, he certainly couldn't taste the wine in the making, and the workers shook the barrel a few times.

In the top culinary showdown, often a casual action is not in place, which will lead to failure.

Luo Fei practiced this dish no less than five hundred times in the ghost space, and in this way, he only made seven or eight times out of ten times to satisfy Jiao Tianqu. This is already a very remarkable data, you know, even Jiao Tianqu himself does not dare to say that he can meet the standards he set for Luo Fei 100%.

Heat, fire is everything.

All the techniques and techniques are designed to ensure that each ray in the pot can be cared for in the best possible heat.

It can be said that in the process of stir-frying, the heat is the soul of a dish. The higher the heat stir-fry, the higher the requirements for the heat. In a high-temperature environment, the slightest inappropriate action will cause the ingredients to burn or become pinched.

Heat, from the first day a chef is in charge of the cook, you have to deal with it, you can cook for a lifetime, how many people can really eat the heat?

There are many kinds of raw materials in dishes, some are old, some are tender, some are hard, some are soft, and the use of heat in cooking should be determined according to the texture of the raw materials.

Soft, tender and brittle raw materials are mostly cooked quickly with high fire, and old, hard and tough raw materials are mostly cooked with low heat for a long time. However, if the texture and characteristics of the ingredients are changed through preliminary processing before cooking, then the use of heat should also be changed.

For example, cutting the raw materials finely, removing the oil, blanching, etc., can shorten the cooking time. The amount of raw materials is also related to the size of the heat. The smaller the number, the weaker the firepower, and the shorter the time. The shape of the raw materials is also directly related to the use of heat, generally speaking, the shape of large pieces of raw materials in the cooking, due to the small heating area, it takes a long time to mature, so the fire should not be too hot. The raw materials with small shapes can be matured quickly because of their large heating area.

In the actual work, the use of fire is ever-changing, to say a mysterious word, success or failure, honor and disgrace, care about one heart.

The reason why the heat is not easy to grasp in cooking is that there are also utensils and other external factors in it. In the process of cooking, fire conduction is the decisive factor for the qualitative change of cooking ingredients. The conduction mode is carried out in three modes of heat transfer: radiation, conduction, and convection. Heat transfer media are divided into non-medium heat transfer and medium-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different ways of transferring heat have a direct impact on the use of heat in cooking. Among them, the most important thing is obviously the cooking pot. In ancient times, many chefs went out into the world with their own pots, spoons, and kitchen knives. It's not that the feelings are deep, but it's just familiar. After a long period of practice, the chefs have a flesh-and-blood connection with their own utensils, and the chefs are certainly not willing to change them easily.

But the real top chefs, see clearly, are not top-notch, top-notch. They don't care about changing utensils, but even so, they will carefully observe the utensils they are going to use before cooking, so that they know what they want to use.

Luo Fei's dish, from the pot to the pot, takes a total of thirty-one seconds. Not a second more, not a second less.

When the ray shreds were poured into the plate that had already been prepared, Luo Fei smiled with satisfaction.

The radish that has been carved a long time ago decorates the whole dish with a sharp and noble decorating, and the shape of a phoenix with a singing neck becomes lifelike under Luo Fei's superb cooking skills.

At this time, the host, who had been paying attention to the situation on Luo Fei's side, ran over, and he asked enthusiastically into the microphone: "Chef 250, you only took 38 minutes to complete your work, can you tell us what the name of your work is?" ”

Luo Fei said imposingly into the microphone: "Fengming Nine Days!" ”

ps: It's been out a long time ago, and it's been delayed to wash my son's fart, guilty of sin~

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