Volume 1 Chef Contest Chapter 86 Luohan Prawns

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A pot of golden soup exudes a long and rich aroma. ◇↓◇↓ Novel. This is the essence of the grate after the masters of Dejuquan first boiled the old hen with the old hen and the stuffed duck ham and dried fresh and other things for a full six hours, skimmed off the foam on the surface of the soup, and twisted out the essence of the chicken and duck residue! And Li Gengxin poured this golden soup into the clear soup of Jinhua ham and scallops, and the taste can be imagined what kind of magnitude it has sublimated!

The sea cucumber that has just been blanched, matsutake mushroom, and bamboo sunflower are poured into the pot at this time and blend with each other, which immediately brings out the mountain flavor of matsutake mushroom, the fragrance of sea cucumber and bamboo sunflower to the extreme.

"Starch!" At this time, Li Gengxin gently pushed the soup with his hand spoon, and turned around and shouted behind him.

Zhao Dahai personally sent the mixed snow-white and thick starch juice to Li Gengxin.

After Li Gengxin glanced at the starch, he found a small spoon and gently scooped the starch a few times. I saw that the starch was thick hanging on the small spoon, like flowing but not flowing, wrapped into a thick ball.

"Hmm!" After Li Gengxin nodded with satisfaction, he directly poured all the small bowl of starch into the soup pot.

Almost instantly, the golden soup in the pot became thicker. And the golden soup that was originally like 24K gold has also faded a little. It went from a golden color to a much softer color.

Li Gengxin turned around violently, only to see that at this time, a chef had already set up a few soup cups behind Li Gengxin. The blue soup cup like lapis lazuli has no white gold, and the blue one is so comforting.

One scoop of the spoon is just enough for half of the soup cup.

After five spoonfuls, a pot of golden soup is just over the period.

Li Gengxin easily sandwiched the shrimp balls he had just prepared into the soup cup, waved his hand and said to the chef on the side: "Serve!" ”

There was a slight crisp sound from the lid of the cup, and the delicious taste of this cup of soup was all sealed during the zài period!

Zhao Dahai suddenly thought of something on the side at this time, and hurriedly asked Li Gengxin, "Which kind of rice is used?" ”

After Li Gengxin thought about it, he gently raised his hand and pointed to Chef Shi in the depths of the kitchen and said, "What is the rice today?" ”

Seeing Li Gengxin asking himself, Chef Shangshi hurriedly responded: "Master Li, we now have black sesame rice, lotus leaf rice and ginseng steamed rice. That one...... Originally, there were some steamed rice with bamboo shoots, but ...... But ......"

"But what? Just say what you have. Don't spit out. Li Gengxin originally felt that the first few kinds of rice were not suitable for the food he had just made, and the steamed rice with bamboo shoots seemed to be the most compatible, but the sloppy appearance of the chef made him frown slightly.

"Master Li, the steamed rice with bamboo shoots is leftover from last night. This, I think the quality is not bad, so I didn't start from scratch. It's all warm in the steamer. What if you give this to VIPs? I think ......" Chef Shangshi didn't say anything about him, but what he felt was true, but needless to say, Li Gengxin understood what he meant.

Li Gengxin, who shook his head slightly, finally said after thinking about it: "Steamed rice with ginseng." ”

Ginseng steamed rice is made of rice from Tsuhama Koeki-eki-in-rice and zuò rice made from ginseng slices.

The method is actually very simple, which is to put the ginseng on the bottom of the pot and cover it with gauze. Then put the washed rice into the cage drawer and steam it. Although this method is unpretentious, the focus is on the light sweet aroma of ginseng mixed with the rice.

However, Li Gengxin still thinks that although the bamboo shoot steamed rice is not as high as the ginseng steamed rice, it is combined with the soup he just made, and the bamboo shoot steamed rice will be more effective than the ginseng steamed rice. Forcing high is not necessarily the best!

Watch as the chefs send away the soup cups and rice. Li Gengxin suddenly heard Zhao Dahai on the side ask himself: "Master Li, are the ingredients for the next dish on now?" ”

Li Gengxin snorted and said, "Hurry up and bring it." After saying this, Li Gengxin suddenly lowered his voice a lot and said, "Don't you see that everyone you are with is staring at me now?" There are so many menus piled up outside. I'm delaying the outside of the meeting, don't you blow up the nest? ”

Zhao Dahai laughed dryly, turned around and shouted at his deep apprentices: "Hurry up and bring the things!" ”

At this time, I saw several chefs hurriedly bringing the same ingredients and main ingredients to Li Gengxin.

Pork belly boiled in broth, skinless water chestnuts and shrimp are mixed and chopped into pieces, then added with a little salt and Shaoxing rice wine. The egg whites then plop on top and are beaten into minced meat. Then the dough from the oval! The small bulge of the meat ball is like a small belly, which is very cute.

And this is not the end, the master who prepared this ingredient for Li Gengxin also inlaid green peas during the period, and sprinkled some black sesame seeds on the surface and placed them in front of Li Gengxin's case.

Washed mushrooms, bamboo shoots, and pork tenderloin are also served. However, these ingredients are cut into small dices the size of a little thumb belly.

Of course, the spices such as green onion and ginger are also cut into small cubes of the same size.

Several chefs not far away saw Li Gengxin lowering his head to check the ingredients at this time, only to hear a chef muttering: "I'm surprised!" ”

"What's wrong with you?" The person next to him muttered a question in a low voice.

"Just now when I was cleaning the prawns, cutting the legs and cutting the hair, removing the sandbags and mud sausages. Do you know? I...... I couldn't do it. Buddy has never been so nervous when he flies, how to deal with a prawn are shivering? ”

"Damn! What's your name? Look at me......" Someone next to him suddenly muttered at him.

"What's wrong?" The chef who had just said that he was trembling turned his head and then grinned.

At this time, I saw the chef who was talking stretching out his hand, and a faint red knife wound appeared in front of everyone's eyes.

"Hey, didn't the big shrimp just now need to be peeled and tailed to open the slice from the back? Although they are often done on weekdays. I thought it would be just right to go with a single cut. Who knows, I'm going to myself with a knife. Later, when marinating these shrimp meat, I poured cooking wine, sprinkled salt and pepper and patted green onion and ginger to stir, and I finished it with my back molars. ”

"Then if you don't speak, I'll help you!"

"Help me, why don't you say that you are shaking like you have taken medicine when you work! It's even more unreliable to find you! ”

"Hey, isn't it that Li Gengxin has become the domineering model of the king of chefs in the back kitchen and is getting heavier and heavier? You don't know how much pressure this puts on me, mortals?"

Li Gengxin really didn't know how much pressure he had put on everyone at this time. At this time, he was standing in front of the wok, frying the shrimp heads in the oil pan.

Sugar, salt, cooking wine, garlic chili sauce and other seasonings were thrown into the pot like fairy flowers. Then a spoonful of clear soup is thrown in the period, and the soup is bubbling and bubbling, but also a sweet taste wrapped in the aroma of wine.

"Master Zhao, Master Zhao! What exactly does Chef Li make of this dish? We've done so much work, and we don't know what to cook, which is also sweating! ”

Zhao Dahai looked back at the person who spoke to him, frowned slightly and said, "Luohan prawns!" (To be continued.) )