"What is this scenario?"
"Is it possible to create three people to cook at the same time to solve the problem of insufficient manpower?"
In addition to Ye Zhonghuo, many cooks also saw this discussion and were a little confused.
This method is also the simplest solution they can think of. As long as the clones can cook at the same time, there will be almost no problems with manpower and cooking.
Completing a banquet meal under the same premise is just a matter of hands.
"Impossible, this guy won't use this method to break the situation."
"What's more, it's difficult for the three clones to prioritize the food. What he wants is a completely unified and harmonious food."
Someone quickly refuted this view, and then carefully observed the situation in the picture. It seemed that because of the specialness of these artifacts, they could almost completely reproduce everything at the scene.
Those small differences were also discovered.
"It turned out that three ingredients were finished at the same time at a super fast speed. However, because the speed was too fast, the afterimages left in the air formed movements similar to those of a clone. In fact, those were the remaining after being finished. Traces coming down.”
"But this is good, we can learn from this person's cooking skills."
After identifying Zhao Fuyu's cooking techniques, everyone present immediately began to focus on his cooking methods.
Since there were three completely different dishes being cooked, everyone was looking for a direction that suited them better, and soon everyone was fascinated.
...
Which dishes should be cooked first and which dishes should be cooked later? In fact, every cook has a rough plan in mind.
Especially when it comes to banquet dishes like this.
But there are also many people who make such stupid mistakes, such as finishing all the steps of the soup early and leaving it there to wait, and then doing the same with the cold dishes.
This approach doesn't have much of a problem with general cooking logic, but in key occasions such as banquet dishes, details that can determine victory or defeat will be lost.
Because time not only affects stir-fry dishes, but also stews, soups, and even cold dishes.
A complete set of banquet dishes must take into account the effects of time on all dishes.
Then use the optimal solution to cook sequentially.
It’s not that you can’t do preparation work. Some things, especially things that take time, such as making soup, stock, clear soup, etc., must be made as early as possible in advance.
But in the last step of making the soup, especially if other ingredients are to be added, it is best to calculate the time it takes to complete the soup when all the dishes are finished.
This ensures that the soup tastes perfect and fresh.
The same is true for cold dishes. Unless some cold dishes need to be stirred to add flavor, it is best to mix them five to ten minutes in advance so that they are flavorful and the vegetable ingredients will not become watery and collapse.
Of course, if you choose blueberry foie gras as a cold dish, or some aspic, you don’t have to worry about this.
Make it in advance, and then wait until you need to cut it and put it on the plate.
During the cooking process, Zhao Fuyu fully revealed the process of making cold dishes, soups, and hot dishes.
The soup was naturally the first thing to deal with. I didn’t choose any complicated soup, just a simple chicken and bean curd soup and a chicken soup and winter melon cup, two dishes that did not require overly complicated seasonings and ingredients.
It seems ordinary, but in fact it requires a lot of pre-production.
The preparation of clear soup is very troublesome, and the chickpea flower also takes time, but the chicken soup and winter melon cup is much simpler, but there are many good chickens to choose, and there is more than one.
First, use two old hens to cook a cup of pure chicken soup. Then put the chicken soup into a cup of winter melon and add Qingyuan chicken to stew together. Add a little scallops, ham, winter squash, and white clams for seasoning to enhance the freshness.
You don’t even need to add salt, you can complete a delicious and delicious chicken soup and winter melon cup.
The key to making it actually lies in the maturity time of Qingyuan chicken and the combination of the winter melon cup.
So when the old hen soup was simmering, after the entire winter melon was hollowed out, only a thick layer of melon meat was left inside, but no further cooking was done.
Because of the time required for Qingyuan chicken, after the old hen soup is made, it only needs to be simmered in a winter melon pot for half an hour, and then the Qingyuan chicken is added and cooked for another eleven or twelve minutes.
Chickpea pudding in clear soup is a little more complicated, and the key lies in the preparation of the clear soup and chickpea pudding.
The preparation of clear soup is actually made from various bone broths, including hens, ducks, and large bones. Finally, the soup is swept to remove excess fat and impurities to achieve the effect of the soup being as clear as water.
Chickpea pudding is a little more complicated. Select a good chicken breast and slowly beat it with the back of a knife into minced chicken. While beating, you have to remove the connective tissue, fascia and other things inside.
After mincing the chicken, you have to chop it several times, and then sift the chicken mince through the smallest sieve to ensure that the remaining chicken mince is absolutely fine.
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Then add onion, ginger, wine, salt, and water starch, and stir together continuously until the minced chicken eats all these things and blends them into one, and then processes them to make the minced chicken become an ingredient with the texture of tofu curd, that is... .egg white!
Continuously beat the egg whites until they are in a state similar to beer foam. It is a beaten state, but it is not completely beaten. It is not the kind of straight-in tachyon that does not fall over, but can form a cylindrical sharp corner. .
You can completely fuse the egg white and chicken mince together, and then use a low fire to cook the clear soup. Slowly use the soup that is not boiling to boil, scald the chicken mince and solidify, and the chickpea curd is completed.
This is also a half soup and half vegetable dish, and like the chicken soup and winter melon cup above, it has the effect of clearing the mind and calming the mind, which can make people calm.
This is also the first line of cuisine that Zhao Fuyu wants to make.
However, the soup preparation work is almost done, and the cold and hot dishes have to start.
Zhao Fuyu chose a very simple cold dish, which is preserved eggs mixed with tofu and a little green onion.
For banquet dishes, this kind of cold dish seems ordinary, but in fact it is both elegant and vulgar. This is a choice that can never go wrong, especially Zhao Fuyu has some small ideas, but it is not time yet. Not coming out.
On the contrary, the preparation of the hot dishes seemed quite satisfactory. There seemed to be no special ingredients such as elbow, a sea bass, and half a duck.
In fact, with Zhao Fuyu's level, there should be no problem in using any dream ingredients.
But the more he reached this stage, the more he felt that by cooking with ordinary ingredients, he might be able to get more feedback on his cooking skills.
So much so that he rarely uses fantasy ingredients now.
But in fact, his dream ingredients are used in inconspicuous places that are needed in every cooking, that is... seasonings!
