c_t; took out the secret treasure of the Dai family, and Dai Zangqing also realized that Dai Zangkong was also going to move seriously this time, but if you think about it carefully, you can understand that comparing this battle is related to the grievances between the two people, so it is not incomprehensible that Dai Zangkong would be so serious. Read the full text of the latest chapter-79xs-

However, in Western food, spicy is not the mainstream taste, Americans and French are not interested in spicy food, if you want to talk about spicy Western food, probably only Russian cuisine will love this warm taste.

Dai Zangqing sneered and said, "Russian food?" Interesting. ”

Thinking that Dai Zangkong would apply the techniques of Sichuan cuisine to Russian cuisine, Dai Zangqing's heart also burned with fighting spirit.

The five elders also smiled knowingly when they looked at the tense atmosphere in the audience, they didn't care about the emotional entanglements of the people below, they just looked forward to them being able to serve delicious food.

Dai Zangkong said contemptuously at Dai Zangqing: "I will let you know who is the heir of the Dai family, a dog like you who has lost his family is not worthy of being in charge of the Dai family's family business." ”

Dai Zangqing also snorted coldly and said disdainfully: "Even if you get ∟79, what about the family heirloom Erjingtiao chili?" Cooking is based on craftsmanship rather than ingredients, and only thinking about what is piled up with ingredients, how good can the taste be? ”

"Hard-mouthed." Dai Zangkong snorted coldly, and no longer paid attention to Dai Zangqing, in his heart, this younger brother was not even qualified to fight him.

The 'female' host announced: "Then next, the second stop of the halberd, the main course battlefield, is officially opened!" ”

It is the largest country in the world in terms of territorial area across the Eurasian continent. Although the territory of Russia in Asia is very vast, because most of its inhabitants live in the European part, its food culture has accepted more of the influence of the European continent, showing the basic characteristics of the European continent's food culture, but due to the special geographical environment and cultural environment and the unique historical development process, it has also created a unique 'color' Russian food culture.

The upper class of the Tsarist Russian era was very much admirer of France, and the aristocracy was not only proud of the ** language, but also mainly learned French food and cooking techniques; But over the years, especially in Russia, the food is high in calories. Gradually, it has developed its own culinary characteristics. Russians like to eat hot food. He likes to eat small buns and meatcakes made of fish and meat, minced meat, chicken eggs and vegetables, and is famous for his various snacks. [Fast update, refreshing website pages, few ads, I like this kind of website the most, be sure to praise]

Compared to American cuisine, which focuses on original flavors and rich sauces, Russian cuisine is much heavier and likes to use a lot of oil. At the same time, the preparation method of the dish is relatively simple.

The taste is mainly sweet, sour, spicy and salty. Sour cucumber and sour cabbage are often a must-have food on the restaurant or family table. The cooking method is roasted, smoked and pickled as the characteristic 'color'. Russian cuisine has a great influence on Western cuisine. Some of the northern European countries and the Yugoslav peoples of Central Europe in the cold zone have similar daily habits to the Russians, and most of them like to pickle all kinds of fish, 'meat', smoked meat, sausages, hams, 'legs', sauerkraut, pickled cucumbers, etc.

Dai Zangkong took the lead and danced a kitchen knife into a cold light. Under the cold light, a herring was slipped into a crystal clear sashimi, and the slices of fish 'meat' landed on the pale purple 'color' plate, revealing a kind of breathtaking ghostly 'temptation' and 'bewilderment'.

Elder Qian was surprised: "Good knife work! Cut with 'fine' fine layout neatly meat and vegetable matching, 'color' tone is beautiful and generous, and the ingredients fall directly into the plate, is this to make cold dishes? ”

Watching Dai Zangkong dance with a kitchen knife, Elder Kun also sighed: "Russian cold dishes pay special attention to the art of arrangement, and pay attention to the combination of delicious and beautiful utensils, such as lemon greens on a lilac 'color' plate, leather-coated herring on a light green 'color' plate, and celery salad on a light coffee 'color' plate. ”

"Under the combination of various ingredients, the contrast brings out the freshness and deliciousness of various dishes, 'tempting' people's appetite', and produces visual beauty, not only not taking the usual Western food main course, but also boldly picking a cold dish, this guy is really arrogant." Elder Yue also had a feeling, although there was not much difference between him and Dai Zangkong, but he had to admit that Dai Zangkong did have some skills.

Compared with hot dishes, in addition to the initial processing of raw materials, the obvious difference between cold dishes and hot dishes is that the former is generally cooked first, and then knifework; The latter, on the other hand, is knife work first, and cooking is followed by cooking. Hot dishes generally use the natural form of raw materials or the cutting, processing, and reproduction of raw materials to form the shape of dishes; Cold dishes are made up of the shape of the dish with silk strips and pieces as the basic unit, and there are single platters and 'flower' and bird pattern cold dishes with high craftsmanship.

Hot dish seasoning can generally be seen in time to see the effect, and more use of Gouying to make the seasoning evenly distributed, cold dish seasoning emphasizes the "flavor", or additional edible condiments, hot dishes must be heated to make the raw materials become dishes, some varieties of cold dishes can become dishes without heating;. Hot dishes are heated with raw materials to emit heat to make people smell the fragrance, and cold dishes generally pay attention to spices penetrating into the muscles, so that people eat more and more fragrant.

Therefore, it is known as "hot vegetables are fragrant" and "cold vegetables are fragrant".

Cold dishes, like hot dishes, can be seen all year round and vary from season to season. The seasonal 'sex' of cold vegetables is typically represented by "'spring', wax, summer mixing, autumn dregs and winter freezing".

There are many similarities between the two cooking techniques. For example, the raw materials have to be changed and cut into smaller materials such as silk strips; It must go through a certain preliminary processing, and it is mixed with seasonings to eat. Therefore, in some areas, there is no distinction between mixing guns and it is regarded as a technique.

Dai Zangqing's eyes narrowed, judging from Dai Zangkong's knife method of processing ingredients, I am afraid that it is necessary to use the mixing method in cold dishes.

Mixing is the practice of cutting raw raw materials or cooked raw materials that have been cooled into small shapes such as silk strips, adding various condiments, and then mixing evenly. The mixed dishes are refreshing and crispy. There are many ways to mix dishes, generally can be divided into raw and cooked mixed raw and cooked 'mixed' mixing, etc., in Russian cuisine, mixing is also an indispensable important method of "door", Russians like to eat "meat" sauce made of fish "meat" minced "meat" minced "chicken" eggs and vegetables, really because this method can "mix" the aroma of seasoning into the ingredients.

After Dai Zangqing was silent for a moment, he immediately came up with a countermeasure and sneered: "Since you use mixed words to decide, then I will use blind fire to knock you down." ”

The method of boiling is to first cut the raw materials into shredded pieces and strips, etc., blanch them with boiling water a little, or slide them with oil a little, then filter out the water or oil, add the condiments with the main flavor of 'shua' pepper oil, and finally mix. Boiled dishes have the characteristics of freshness and mellowness.

Slice an ivory mussel into countless cicada-like slices, wear navy blue and take a spoonful of hot soup and quickly sink into it, which is called blanching means that after the raw materials are processed by the knife, blanch them with boiling water until they are broken, and then take out the water to control the water, add the condiments such as 'flower' pepper oil 'essence' salt flavor 'essence' while it is hot, mix it into a dish, and serve it on the table after cooling. For raw materials with more fiber and easy to change 'color' in vegetables, after blanching with boiling water, they must be cooled to avoid the raw materials from getting old and woody. At the same time, it can also maintain a good 'color' to avoid yellowing, which is a craft that can be as famous as the mixing method in cold dishes.

The five elders on the stage couldn't help but look forward to seeing both of them shift their focus to the cold dishes.

Elder Qian read countless people, and immediately saw the intention of the two, and said with emotion: "These two little guys, it is estimated that they want to use the 'essence' of Sichuan cuisine to cook Russian food, it is really bold." ”

Elder Kun also nodded and said, "But you must remember that this is a Western food showdown, don't serve nondescript dishes, I won't pay for it." ”

Elder Qian wiped his beard and said, "You don't have to worry about this, look at that kid, it seems that he is going to come up with something terrible." ”

Following the direction pointed by Elder Qian, what came into Elder Kun's eyes was Dai Zangkong, who was holding a spray gun, and at this time, Dai Zangkong's hand was holding a piece of excellent salmon 'meat', the 'meat' was tight and shiny, and the orange-yellow 'meat' was mixed with amber 'color' fat, and at a glance he knew that it was of the highest grade.

Elder Kun suddenly exclaimed, "Could it be that you want to make smoked salmon!" ”

Smoked salmon was created by the Inuit. They discovered that the 'meat' of salmon could be preserved for a long time after being salted and smoked, and smoked salmon was born. Nowadays, smoked salmon has become a delicacy that can be used for all occasions.

The salmon is made by grinding a piece of fine cherry blossom wood into crumbs, using a special container to collect the smoke released during the combustion process, filtering it to remove carcinogenic factors, and then smoking it on top of the ingredients with a spray gun, giving the salmon a fragrance of cherry blossom wood and a unique smoky flavor.

Seeing Dai Zangkong skillfully using the spray gun, Elder Sun exclaimed, "Even I don't dare to guarantee that I can skillfully control the spray gun, this kid dares to use this weapon on such an important halberd, and his courage is not small." ”

The burning cherry blossom wood spits out a light purple "color" smoke, which is filtered and sprinkled onto the sliced salmon through the spray gun, and the original orange and yellow "color" of the fresh salmon is immediately plated with a layer of ruddy smooth "color", while maintaining the original flavor, it also adds a faint fragrance of cherry "flowers", and the delicate and tender salmon "meat" is immediately raised to a new level after Dai Zangkong's bold treatment.

Elder Yue, who was originally prejudiced against Dai Zangkong, was also impressed by his trick at this time, no wonder Dai Zangkong dared to be so arrogant, and indeed had a few brushes on his body.

Fold the salmon fillet in half and roll it into a 'flower' shape, put it in a pot, squeeze the lemon juice, put the 'mixed' lettuce next to it, cut the black olive into slices horizontally, and put it on the plate together with the melon and willow, the originally thin layer of herring sashimi suddenly became amazing because of the addition of the salmon 'flower', as if it was spewing light, and it was impossible to divert the eye.