Li Gongzhe first prepared two cauldrons, and then began to boil the syrup in one of the cauldrons, while the other cauldron heated up first. Pen, fun, and www.biquge.info

There are only a few ways to boil sugar into syrup, which are roughly divided into: dry boiling, water boiling, oil boiling, and oil boiling.

Generally, people use the method of frying sugar in water to make syrup. To mix sugar with water, the usual way is to wash the pot first, and it must be clean. Then when the pot is about 60% hot, add sugar, preferably cotton sugar, because the syrup made by cotton sugar is better. Be sure to control the temperature of the pan when stir-frying, if it is too hot, it will fail. When the sugar is almost red, add a little water, and the proportion of water is added according to the proportion of sugar. Then another point is that the temperature of the fire must not be too high, and then you can start frying, until the sugar and water have dissolved and become viscous, just turn off the heat.

The method used by Li Gongzhe is to fry sugar in oil. Frying sugar in oil is a bit more difficult than using water, and this method of stir-frying is more challenging for the chef. First of all, you should wash the pot and heat it, and then add the same amount of oil as sugar, but it can be a little more. The oil temperature is around five to seventy percent. How do you test the oil temperature? Some experienced people know it at a glance when they do it, and they don't need to test it at all, and some people who are not experienced enough will put their hands at a distance from the pot and feel it with their hands. After the oil temperature is enough, add sugar, and then stir-fry until you feel that the sugar is going to be paste, and then let the pot off the fire, but at this time, you should pay attention to the fire and do not turn off, because the temperature of one on and off will be very different, and the effect of stir-frying is not good. Again, fry it as above until the sugar is red and has some viscousness. But it should be mentioned here that you can stir it in the pan with a spoon when stir-frying, which is also very effective.

The key to boiling syrup is to master the temperature of the sugar, and it is best to control it around 110 °C.

"Haa!

Li Gongzhe picked up the pot with one hand and began to turn it upside down, the most basic skills for Chinese chefs are knife and spoon work, if you want to fry good dishes on the stove, the mastery of spoon skills is quite important.

In the beginning, people used a wok spoon, but over time, chefs now generally use a wok and the wok is gradually being left out by the chefs. Because the wok has a large amount of water and oil, and it will not overflow to the outside of the pan when the raw materials are blanched, it has a great advantage over the wok spoon, so the wok has basically withdrawn from the stove of the big hotel.

The pot is used with ingenuity, one is used when stir-frying dishes, which requires strength to cooperate with the hand spoon, the pot pulls the hand spoon back and pushes it outward, and the other is to use it when the dish is not scattered, first rotate the dish and then push it into the air along the direction of the rotation of the dish, and then drag the dish back slowly after the dish is pushed out, and the whole action should be gradual. This is a very technical kung fu, and there is no quick way to learn, mainly relying on understanding and long hours of practice.

The most important thing is wrist strength, and for a non-human existence like Li Gongzhe, wrist strength is naturally no problem.

There are four key words: 1, check, 2, push, 3, turn, 4, block.

There are about three uses of the pot, which can be stir-fried in the shortest time and the greatest firepower, which is almost impossible to do with other methods or requires extremely high skills, while the pot only needs a certain amount of time to train, and it is easier to heat the pot evenly and quickly. The second point is that it can completely turn over whole fish, tofu, omelette, pancakes and other materials that are easily broken or deformed. As for the third, it is the most convenient and efficient way to make the seasoning quickly and evenly contact the material.

Of course, as we know, Li Gongzhe, who has a freely controlled magic flame, actually doesn't need to turn the pot, he can make the ingredients evenly and quickly heated and evenly and conveniently contact the seasoning through the magic flame, and those fish, tofu, pancakes and other things can still be evenly heated even if they are not turned over.

But Li Gongzhe gave up the Demon Flame at this time and started to turn the pot, not because his Demon Flame was not as well controlled as before, and he couldn't even catch up with the pot, but because at this time he wanted to turn the pot very much.

Turning the pot is the romance of the chef!

The ingredients flew up and down in the pot, and the audience was stunned again when they watched his skills, and Li Gongzhe's hand speed this time was not how fast it was but how stable it was.

Steady.

Steady upside down, rigid and soft techniques, every trace of cauliflower paper vegetables are evenly heated, and every bit of egg wash can be perfectly covered on the meat of Kodomon.

Harmonious.

Li Gongzhe turned the pot upside down and came out of the meaning of Tai Chi, and the people present were really scared when they saw it, this guy is really a monster, in every sense.

"It's amazing. ”

Just when everyone was amazed by Li Gongzhe's technique, the left servant standing beside Li Gongzhe suddenly stared at him.

Li Gongzhe actually had a drop of sweat on his head!

Maybe you want to say that this cooking must be tiring, isn't it normal to sweat a little after being tired?

But if you think about it carefully, Li Gongzhe has a body close to that of a monster, and this level of flesh can even sweat tiredly, what does this mean?

It's scary to think about.

Zuo Fu also felt that something was not right, so he secretly used an arcane technique, he greatly enhanced his perception ability, and then began to observe Li Gongzhe carefully.

He discovered the reason, and the reason shocked him, it turned out that the reason why Lee Gongzhe was tired was because he was controlling most of the 639 muscles in his body.

There are about 639 muscles in the whole body. It is composed of about 6 billion muscle fibers, of which the longest muscle fiber is 60 centimeters and the shortest is only about 1 millimeter. Large muscles weigh up to 2,000 grams, while small muscles weigh only a few grams. The average person's muscles make up 35-45% of their body weight.

It is actually very easy for humans to attack the outside world through their muscles, but it is very difficult to control their muscles internally, and it is still possible to control so many muscles at once.

"In this state, it's no wonder he's tired, so that's why he's so steady, it's just cooking, it's too exaggerated to do this. ”

Zuo Servant shook his head, he really didn't understand Li Gongzhe's thoughts, for him, cooking was just an ordinary profession, and there was no importance at all. Even the current chef competition is not worth mentioning in his eyes.

But a person who is equal to him in terms of status and strength, as the contractor of the Demon King, would forcibly train himself to such a point for the so-called cooking skills, which is really an incredible thing.

However, Li Gongzhe's matter is Li Gongzhe's business, all the left servant needs to do is to protect Li Gongzhe's safety, although the ancestor did not make it clear before sending him here, but it seems that Li Gongzhe's chef competition will not be so peaceful.

After a while, the left servant suddenly received a magic message, and then he nodded to himself, and the whole person took off into the air, flew into the sky, and flew farther and farther.

Although he just flew a little, because his legend was so high, all the spectators present couldn't help cheering.

"Oh, oh, oh, the first's dish is about to be delivered. ”

"Hehe, which chef here still has to play, and the first one will definitely beat the audience after he comes. ”

"Hahaha, even Aladdin is just a disciple of the ancestor, I really want to know how far the first's cooking can go?"

Everyone began to discuss the first, and they ignored Li Gongzhe's wonderful performance and the good or bad of other people just now.