At this moment, the expression on Tang Yuan's face can be described as wonderful, he didn't expect to be engaged in lobster cooking for decades, but in the end, he was taught a lesson by a young man, but this lesson came in time, hit his heart fiercely, and also woke him up for a while. So Tang Yuan asked in surprise at this time: "The lobster itself...... What methods did you use to deal with it? ”

After Sikong Yao's cooking, the desk has been cleaned up, the knives have all been wiped and placed back to their original flavor in a neat and orderly manner, the only thing that makes people feel abrupt is a delicate porcelain cup on the white cutting board, what is unpredictable is that this stew cup has two lids.

Sikong Yao slowly lifted the lid of the porcelain cup, and as he lifted it, there was a burst of almost abnormal umami.

Tang Yuan couldn't be clearer about this cup of soup, and exclaimed: "Stewed through water, it turned out to be soup!" ”

Sikong Yao nodded and responded, "That's right, it's just stewed over water." Put the food in a small stew pot, put 80% of water in the small stew pot, and use a special stew pot with two lids. The stew pot with two lids prevents aroma leakage and nutrient loss, perfectly preserving all the umami flavor. Put the small stew pot in the big pot, put water in the big pot at the same time, the heat through the temperature and pressure of the water vapor in the big pot slowly and evenly penetrate into the food in the small stew pot, so that the nutrients of the food will not be destroyed by overheating, can effectively prevent the loss of nutrients, keep the stew nutritious and delicious, the original taste! ”

Tang Yuan was already impressed by Sikong Yao's culinary talent, and he could even think of using the kitchenware of Guangdong fine stew soup on lobster dishes, not only sighed: "There is a big taboo in the stew cup, that is, when the food is stewed at the beginning. Don't put the condiments first. In particular, you can't put salt if you put it early. The osmotic effect of salt can seriously affect the nutrient content of food. Therefore. It can only be seasoned when it is cooked out of the pot. And in this way, the whole cup of soup is full of the original flavor of the ingredients themselves, and for lobsters, it is ......"

"Fresh!" Sikong Yao and Tang Yuan broke the essence of lobster cuisine in unison at the same moment, that is, a fresh word, the freshness of seafood that gathers the essence of the sea, the umami that makes lobster cuisine come alive in the taste buds, and the umami that is boiled in a stew pot across water.

Sikong Yao continued: "Other than that. There is also a taboo about stewing over water, that is, it is forbidden to use a strong fire for a long time, and it must be turned to low heat and simmered slowly at the moment the water boils. Only by simmering can the flavor of the dragon ingredients be slowly simmered without destroying the nutrients. ”

Tang Yuan took a deep breath and asked: "But the stew pot needs to be simmered for at least four hours before the taste of the ingredients itself can seep out, in such a short time, how did you complete this process, the unique sweetness of lobster meat." If there is the silkiness of dragon fruit, there is a little bit of salty aroma...... Don't! ”

The yellow flakes entered Tang Yuan's line of sight, and Sikong Yao took out the second secret of dragon fruit and lobster cooking. This is an ingredient with an extremely high number of Western desserts, and it is also an ingredient that Tang Yuan, who is a master of lobster cooking, is familiar with - cheese.

Cheese was originally known as cheese. It is a literal translation of the name from English. Cheese is a fermented milk product that has similar properties to common kefir, which is made through a fermentation process. They also contain lactic acid bacteria, which can be used for health care, but the concentration of cheese is higher than that of yogurt. It is similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk. It is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a natural food.

Cheese is derived from and above milk. In terms of process, cheese is fermented milk, while in terms of nutrition, cheese is concentrated milk. Cheese is the gold of dairy products.

On the French table, cheese is absolutely indispensable. There is such an analogy, that is, there is Western cheese, just like the stinky tofu of the East, people who are obsessed with it can't put it down, and the aftertaste is endless, but some people avoid it. During the spring and summer, the cattle and sheep eat fertile pasture and produce abundant milk, and in addition to processing and drinking, the farmer makes all kinds of cheese for storage for the winter. So in autumn, when the wheat waves are rolling, it is the season when the cheese slowly matures and turns yellow, and all gastronomic experts agree that the cheese produced at this time has the best texture and taste.

It was originally the favorite ingredient used by the pastry chef, why Tang Yuan would be so familiar with it, that is, there is an almost classic dish in lobster dishes, that is, baked lobster with cheese and soup.

Baked lobster in cheese soup is one of the most common ways to eat lobster, first of all, the taste of cheese itself will not cover up the sweetness of lobster, but its fresh cheese aroma and mellow hanging sauce can also make up for the lobster's too refreshing taste. First of all, the lobster meat is coated with a layer of seasoned cornstarch, lightly fried in oil at 176 degrees, and then added to the thick cheese and cooked in the soup until it is extra tender.

The lobster meat of Baihuahua is crystal clear and full of taste, and because it has been cooked in the soup, the entrance only feels crispy and naked, and it has not been fried at all. At this time, it is the lobster fishing season, and the lobster meat at this time is the fullest, and the cooked shrimp meat almost overflows the shell, and the whole body is full of meat, which is worthy of the name.

Baked lobster in cheese soup is a classic dish in itself, but Sikong Yao boldly integrates fruit ingredients into it, incorporating new ideas into the classic tradition, this step is almost extreme, and there is no room for error. Sikong Yao's courage and carefulness, creativity and talent are the keys to the success of this dragon fruit lobster ball dish.

Tang Yuan gently closed his eyes, and let the taste of the soup in the stew pot waft into his sense of smell, and the sweet lobster mixed with the salty aroma of cheese made people unable to extricate themselves, which was perfect.

When Tang Yuan opened his eyes, the confusion and hesitation in his eyes disappeared in time, and his dark pupils were already full of confidence. Shaking his head helplessly, Tang Yuan admitted defeat without a trace of shame: "Sure enough, it is a talented person from the country, Sikong Yao, I admit that you won." In vain, I Tang Yuan has been cooking lobster for 30 years, but I am bound by experience, it seems that my cooking path is still too short. ”

Sikong Yao said humbly: "The younger generation doesn't dare, this dragon fruit lobster ball dish is actually tricky, first of all, the inspiration comes completely from Master Tang Yuan's cuisine, and cheese is not an ingredient that everyone will like, if you want to become the top dish of Minghe Restaurant, my dish is far from qualified." Besides, at that time, I was all driven by momentum, and I didn't know what I was doing, but I just thought it should be the right thing to do, so I did it. But if I had to do it again now, I'm afraid I wouldn't have such good luck. ”

Tang Yuan waved his hand to signal that Sikong Yao didn't need to comfort himself, at this time, he knew what he was wrong with a clear and calm heart, so he shook his head and said, "Needless to say, Sikong Yao, you are a good cook." I apologize to you for seeing you clearly because of your age, maybe for a while your experience and experience are not enough, but I believe that given time, given another ten years, you can definitely climb to the top of the food world. I see in you the soul of cooking called passion. ”

Although Sikong Yao felt that Tang Yuan's comment was a bit exaggerated, and he didn't think that he had the ability to climb to the top of the food world, Sikong Yao nodded humbly at this moment, no matter what, he had learned a lot of knowledge today.

Sikong Yao bowed to Tang Yuan to show his respect for Tang Yuan, and at the same time sincerely thanked him: "Thank you Uncle Tang, I will definitely continue to work hard and strive to become a ......."

"Passionate? It's ridiculous. The harsh words reached Tang Yuan's ears one step ahead of Sikong Yao's words, and the originally high joy on Tang Yuan's face suddenly froze, replaced by a kind of disgust from the bottom of his heart.

The sudden abruptness made Sikong Yao's mood extremely cold, it was rude to interrupt other people's conversations for no reason, coupled with the contempt of this sentence, as well as the disdain in his tone, all made Sikong Yao sincerely disgusted with the person who appeared.

The boy had black hair, which was rare for boys, combed into a flowing ponytail and hung over his shoulders, and under the delicate and slender eyebrows, his eyes were full of disdain.

Before Sikong Yao could ask who this person was, Tang Yuan said unhappily: "Jiang Yuanxing, why are you still here, hasn't the general manager already approved you to get off work!" ”

Jiang Yuanxing said disdainfully: "Can't I come over after work?" How can I say that I am also the future successor of this store, do you say? Chief Chef Tang. ”

"Successor?" Sikong Yao smelled an inexplicable meaning from these three words, not to mention why Tang Yuan, who was at his peak, would give a good position to others, just this young man who looked about the same age as himself, wanted to take over the branch of Minghe Restaurant, it was too unaware of the sky.

The look on Tang Yuan's face became extremely ugly, and the chefs below were talking about it again, Sikong Yao felt that the atmosphere around him had dropped rapidly, and people were panicking.

"Jiang Yuanxing, you will only start to serve as the head chef of Minghe Restaurant next month, before that, I was still the head chef of this restaurant, and in this kitchen, I still have the final say!"

No matter what happened, the green tendons on Tang Yuan's temples could make Sikong Yao really feel that there was a lot of trouble between these two people.

Jiang Yuanxing walked towards Sikong Yao's lobster dish by himself, and no one in his eyes completely ignored Tang Yuan's identity and etiquette, grabbed a lobster ball with his bare hands, and said mockingly: "I don't know who has the final say in the kitchen, but I know that at the table of Minghe Restaurant, it is the customers who have the final say." (To be continued......)