Compared to outsiders observing this cooking scene, the pressure on the cooks inside was particularly great at this time.
Especially the four cooking kings of the All Saints Pavilion, no matter how close they are to the realm above the rumored kings, they can't compete with a being of this level in a competition called cooking.
The sense of oppression that existed from the beginning, as well as the psychological provocation and intimidation, was simply frightening, and it seemed to ignite the passion that had been extinguished for so many years.
Only this state gave them that trembling feeling that constantly inspired inspiration.
It can be said that at this point, they have truly entered the state of discussing cooking!
...
"The first dish must be my cold appetizer!"
Kang Yao, who has a strong foundation in Cantonese cuisine, seemed to have some ideas in his eyes and kept moving his hands.
In fact, the first course of a banquet is about being outstanding or leading to the following dishes. It can be exciting or simple.
But for Kang Yao himself, it is naturally impossible for him to cook a simple dish.
The cold dish he chose is something that many people may never see once in their lifetime. It is truly one of the exquisite cold dishes of Cantonese cuisine, Fei Yun Qiao Jin Que.
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And such a cold dish is the result of Kang Yao's decades of skills. Most people really don't have the skills to make it.
As for someone taking the position of the first dish, the other three naturally had no objection. Besides, from their point of view, Kang Yao's cooking skills and level of making a first dish versus Zhao Fuyu's appetizer would probably result in more victory than defeat.
After all, there is really no mystery to Zhao Fuyu's preserved egg tofu.
Besides, even if there is some mystery, I'm afraid it won't be able to defeat Kang Yao, who is full of firepower.
...
Regarding the competition for cold dishes, Zhao Fuyu didn't take it too seriously.
This dish is originally intended to arouse appetite and allow subsequent dishes to appear one after another. Even if it is particularly exciting, if it fails to achieve this, it is still a failure.
He believed that the people at the Pavilion of All Saints would not make such a stupid mistake, so no matter how wonderful the cooking was, there was only a ceiling and an upper limit.
These upper limits are just right, and his preserved egg tofu has also been touched.
So when Kang Yao was about to introduce the essence of Cantonese cuisine, he had already focused on the remaining three main dishes.
Not counting the last dessert or staple food, cold dishes, and two soups, he had already made preparations for all three dishes of the banquet.
Next comes the main course dishes.
Fish, poultry, meat.
Meat and poultry take the most time, but this is normal.
In banquet dishes, no matter what the theme is, meat dishes cannot be separated from pork. Even if beef and mutton may be used instead due to customary issues, the basic cooking method is based on pork.
This is why Zhao Fuyu and Zhu Twelve unanimously chose pork as the main ingredient.
It's just that Zhao Fuyu chose the elbow, while Zhu Twelve chose another part that few people put in banquet dishes, the pig's head!
In fact, the selection of these two ingredients is very similar. If there is any difference, it is that the gelatin and fat of pig head taste far better than ordinary elbow.
If Zhao Fuyu had chosen the forelegs with more even fat and thinness, he would probably have evened out the ratio of fat and gum. However, Zhao Fuyu specifically chose the two-headed hind legs, which are specially used to make ham. They are plump. Strong hind legs!
This is the result of the different dishes they want to make and the different ingredients they choose.
We can't say whose choice of ingredients is better. We can only see how the final dish is presented. But we have to say that in all aspects, pork head meat is still slightly better than pork hind legs and elbows.
Even if you ask Zhao Fuyu about this, he probably won't deny it himself.
...
Taking out a hind leg elbow with two black ends, Zhao Fuyu first performed a conventional operation, burning the hair and skin of the leg.
In order to ensure the tenderness, softness and good-looking appearance of the pig skin, many people use pliers to remove the hair, or use a razor to scrape the pig skin. This method can also make the pig knuckles white, but it is very important. The problem was not resolved.
That is, what should you do if the pig skin itself has a fishy smell?
Therefore, using a spray gun or using various high temperatures to burn pig skin is not only a simple function of removing those tiny fuzz, but also the key is to deal with the sweat glands and odor on the skin.
After high-temperature burning, a layer of the surface layer of the pigskin will become lake. Then use hot water to scrape off this layer of lake. The pigskin below will have no obvious odor, and there will be no so-called fine hairs. .
After such processing, blanch large pieces of chopped onion, ginger, pepper and cooking wine in cold water.
In order to ensure that after the elbow is completed, there will be no odor inside. Another key point is that when blanching, you must wait until the water is completely opened and the foam begins to roll from the center to the outside before skimming off the foam.
In this way, all the scum can be skimmed off as much as possible without leaving any residue on the food. It will be better and cleaner when washing.
The time for blanching is also important. For meat as thick as an elbow, you can't take it out just after the water boils and the foam disappears. You have to blanch it for at least ten minutes. Even so, it only means that it is four to five times mature inside. It's not fully cooked yet, and it's still raw inside when you cut it open.
But only by blanching it for so long can the fishy and peculiar smell of the pork be removed.
Don’t think that with the addition of gourmet cells, these odors will disappear. If they don’t exist, shouldn’t anyone be able to pick up the dream ingredients and eat them?
Why does it still need to be handled carefully by the cook?
To put it bluntly, food cells amplify the delicious taste, but it does not mean that they purify the ingredients. These are two concepts.
So after several stages of processing, including blanching and washing with warm water, the elbow can be considered to be pre-processed.
But it’s not finished yet. Use a meat needle to densely prick numerous small holes in the skin of the elbow. Then wipe off the oil spilled from the lower fat layer, and then apply a layer of maltose melted in warm water and a little red vinegar to remove it. of crispy water.
After inserting a layer, blow dry with an electric fan, and then paint another layer.
After brushing it four or five times and blowing it dry, you can put it in the oil pan and fry it. Place a mat underneath to prevent the skin from directly contacting the hottest bottom of the pan. If the temperature is too high, it will burn out. Then put the oil in the pan at medium temperature. , slowly fried until crispy, tiger skin appears on the outer layer.
This elbow is considered complete.
That is to say, after such a long period of processing, the atmosphere in the All Saints Pavilion has also changed significantly.
It seems that Kang Yao's 'Feiyun Qiaojinque' is about to be completed!
