The soaking of dry goods is a university question, and Chihuo further realized that he was actually far from enough for the research in the field of food processing.

In order to prevent uneven hardness and softness, or even rotten on the outside and the inside, he can be described as careful and careful.

Based on the experience of cooking and his intuition, it is roughly completed.

Chihuo had probably understood what a special chef was, and now he had come to understand it through practice.

The biggest difference between a senior chef and a special chef is not entirely in creativity, not entirely in the level of cooking.

The fundamental reason is that one law is universal, and all laws are universal.

Master chefs also have areas that they are good at and what they are not good at, but they can effectively deal with them in a short period of time through their experience and knowledge of cooking.

Even a truly powerful master chef can research and apply new ingredients that he has seen for the first time.

Chihuo felt that he was indeed a little short of this step, and he couldn't effectively do it now.

Next, he understood this more about the processing of lobsters.

The cooking wine, chicken broth, sugar and starch are mixed into a sauce and prepared for the lobster.

He then cuts the fresh lobster** into several pieces.

It was in this process that Chihuo understood the gap between theory and practice.

It is true that he has never really dealt with lobsters, and his knowledge of this is more based on theory.

He had no experience with the body structure of the lobster, nor with the so-called ** process.

This almost caused him to fail, so that the odor was not eliminated and the lobster could not be treated in the most efficient way.

Fortunately, Chihuo is not only a chef, but also has other abilities.

I don't know if it's the fusion of the blood of the naughty panda that has led to the enhancement of the panda people's related cooking talents.

In short, Chihuo has more and more instincts and intuitions for cooking, and has a more intuitive sense of what is wrong with cooking.

He also has the power of a waveguide, and can detect disharmony through the perception of the magnetic field of life.

These combine to cause the red fire to complete the processing of the lobster.

He further realized that the master chef is to see the essence through the phenomenon, which is the process of obtaining the truth in practice.

Why do you cook this way? What kind of results can I get from cooking?

By studying this truth and turning it into a means to achieve your culinary goals, you are a true Grand Chef.

After understanding this, Chihuo always felt that he was one step closer to a grandmaster.

It seems that under the pressure of the dark culinary world, he has vaguely grown a little.

In terms of cooking, which you are not good at, you should not choose to escape, but you should rise to the challenge and constantly challenge the limits of this aspect, so that you will have more breakthroughs.

This made Chihuo realize that he couldn't limit himself to what he knew so far, and that he should try more ingredients and make more dishes that he hadn't done before.

Even, trying to develop and research more cooking methods should be his main direction in the future.

It's all about what it takes to become a master chef!

Don't look at it as a step difference, but if you want to break through this step, I am afraid that there is a long way to go, and you must practice it in a down-to-earth manner.

Chihuo shook his head, put the matter aside for a moment, and then continued with the cooking process.

He sprinkled the lobster cut evenly with starch, put the lobster segments into the oil pan and stir-fried, and the shrimp shells turned red and then took them out.

He removed the shells, leaving only the flesh.

Next, he adds a small amount of oil to the pan, puts the green onion and minced ginger into the oil pan and stir-fry until fragrant, and then adds the water chestnut slices and stir-fry for two minutes.

Finally, he puts the lobster pieces in the stir-fry again for about two minutes, allowing the above seasoning to penetrate into the lobster.

At this point, the aspect of the lobster has been processed.

Chihuo looked to the other side, and most of the dry food soaking was done, and he only needed to wait a little longer before he could continue his cooking.

And at this time—

"Judges, my dish is finished, please take the lead in tasting it." Xiang En's loud words sounded at this moment.

Red Fire glanced around, and on several plates, fresh black caviar was laid out, and there seemed to be no other seasoning on it.

However, Chihuo noticed that there was a layer of ice under the caviar.

"I see." Chihuo realized when he thought about it.

Although he had never made caviar, he had eaten and learned about this kind of thing himself.

Sturgeon caviar is made with seafood, so it will have a slight fishy smell, but it can be eaten as is, and the nutritional value of direct consumption is the best.

The authentic way to eat is to eat the chilled caviar directly into your mouth with a silver spoon, bite it gently with your teeth, and then taste it carefully with your tongue before swallowing it.

Of course, there are no other ways to eat it, but this is the most natural way to eat it, and it is also the most authentic way to taste the true taste of this dish.

How to make this caviar delicious depends on the quality of the fish, the process of removing the caviar, and the subsequent screening of the caviar, and how to effectively treat the caviar.

Caviar is even more delicious if it gets rid of the fishy smell.

It's also a hurdle for chefs.

"It's delicious, it's delicious." One of the big fat men in the judges couldn't wait to eat it.

His actions seemed to be a command, causing the other judges to start eating the dish as well.

"How is it possible, caviar has no fishy smell at all......"

"Not only that, but such a fresh caviar seems to have a better taste because there is no need to put salt to keep it fresh."

"The cold and cold feeling, combined with the taste of caviar, is really refreshing."

"There seems to be a faint fragrance in this caviar, what the hell is this?"

Each judge made different sounds, but they were all praise.

"Shao'an, I've got one for you too." At this time, Xiang En suddenly walked up to Shao'an, who was watching from the sidelines, and said with a smile, "After eating this, you should be clear about your own limits and the strength of our dark culinary world. ”

Shao An was silent, as if his arrogance had been eliminated a lot after the previous defeat at the Red Fire, and he didn't get angry, but really started to try.

It's not false that setbacks make people progress.

"Well, would you like to give it a try too?" Xiang En, who seemed to be extremely confident, walked up to Chihuo again and said, "As long as you give it a try, it is estimated that you will immediately give up your dish, which has no future, and then surrender directly to me." ”

Chihuo was really speechless to Xiang En, this woman was really too confident.

"Then have a copy, and let me break your confidence directly." He couldn't help but say.

By the way, the reason why he chose this is only because he thinks that the dry goods can be soaked for a while.

Since you are idle, you might as well try your opponent's cuisine.