nyslfriends Chapter 548 Molecular Cuisine
Chapter 548 Molecular Cuisine
Chapter 548 Molecular Cuisine
What is a sea of bitterness?Bitter gourd juice. In fact, you don’t need to eat it. The old masters present will know it at a glance.
Zhou Aiguo seems to be very confident in himself?
Bitter gourd is a good thing, especially for comrades who love spicy food, it also has the magical effect of protecting farts. It can be said to be the medicine and treasure of the dish.
But this kind of good food is not something that everyone can enjoy. It is really that this dish has a strong bitter taste, especially it is difficult to perfectly match with other ingredients. Even for a top-level chef, it is very difficult.
Generally, chefs will only use bitter gourd on the oily and delicious feast, and most of them wait until the guests eat spicy and salty food. It is best to have just tasted famous desserts such as eight-treasure rice and pumpkin porridge. This dish will be served only after the aftertaste.
At that time, the bitter taste will be counteracted by the various delicious tastes in the diner's mouth, and it will play a role in clearing the mouth.If the timing is well grasped, it will be the finishing touch, and if it is not well grasped, it will be superfluous. It is not an exaggeration to say that it is a taboo dish for Qin Xing.
Like Zhou Aiguo, the first dish uses bitter gourd as the main ingredient, and it also has a very eye-catching name called "Cihang Pudu". This is the first time you old masters have seen it.
What occasion is this?Not to mention the presence of the master Zhou Dong, the judges present were also old Xingzun, if he made a slight mistake, he would be a bad dog if he painted a tiger. This kid is really brave!
After Yuan Zidan finished speaking, he scooped up a spoonful of bitter gourd juice and poured it into his mouth, but he didn't make any comments. He just smiled and looked at everyone. From that look, he didn't seem to be suffering.
All the old masters became curious and scooped up the bitter gourd juice one after another to taste. Zhou Dong looked at Zhou Aiguo and felt that his students still needed encouragement, so he only turned on the tasting skill to the master level and took half of the bitter gourd juice. Take a spoonful of bitter gourd juice and taste it in your mouth.
If Zhou Aiguo can achieve no flaws under the master-level taste, then he will be worthy of the status of a special first-class chef.
"Huh? This sea of bitterness is interesting."
After Yi Zhiyu tasted a spoonful of bitter gourd juice, he quickly scooped another spoonful into his mouth, shook his head and commented: "Bitter is still bitter, but it is not so overbearing, and the aftertaste seems to tend to be sweeter, but There is no noticeable sweetness.
Not bad!
I thought you kid was just using some means of "hard work and sweetness". Although you can barely pass it, it is not far from the artistic conception of Cihang Pudu. Now it seems that what you want is not small?
Honestly, how did you kid do it? "
Zhou Aiguo's talent is not low. After worshiping Zhou Dong as his teacher, under the influence of the system's behind-the-scenes halo, no matter his talent and understanding, he has a passive bonus. With Yuan Zidan's careful guidance, this way of Cihang Purdue is remarkable, and even Yi Zhiyu couldn't figure out the mystery of it for a while.
Huang Mingju laughed and said, "What's the matter, Lao Yi, a young man passed your exam, shouldn't that be?"
Yi Zhiyu glared at him fiercely: "You know what you said, let me hear it?"
"Haha, there is an expert here, why do you need me to show off?"
Huang Mingju glanced at Cai Chongjiu and said with a smile: "I have heard that Senior Cai is a serious inheritance of ancient Qinxing, and he is also recognized by Xiangjiang as a chef and god of food. Why don't you invite Senior Cai to comment?"
In fact, both he and Yi Zhiyu are top foodies, and it is not necessarily true that they will not be able to eat the mystery of this bitter gourd juice at all, but they are not [-]% sure, for fear of being wrong and embarrassing.
Cai Chongjiu was known as the God of Chef in Xiangjiang back then, and because of special historical and geographical reasons, Xiangjiang is also a gourmet capital with a great collection of dishes from the north and the south. Knowing as the God of Chef in Xiangjiang is not far from the God of Chef in China.
Coupled with the senior surname Cai, even Zhou Dong, who is faintly the top chef in China, is not as qualified in terms of qualifications; moreover, Cai Chongjiu has not been out of the mountain for many years, but now he is willing to be invited to be a judge, God knows what it is idea?
If you stand on the standpoint of other cuisines when determining the national cuisine of China, then Su cuisine will be passive, so Huang Mingju also intends to push Cai Chongjiu to the front of the stage to see if this "old man" who has retired for many years is still alive. How much to serve.
After Zhou Dong drank a spoonful of bitter gourd juice, he glanced at the merciful and compassionate Avalokitesvara Bodhisattva in the sea of suffering, but he didn't criticize his students. He also looked at Cai Chongjiu to hear what he had to say.
"Hehe, let's forget about the God of Cookery. The current Xiangjiang God of Cookery is Cai Bo, that romantic boy. I don't want to fight for this title. But since I am a student of Zhou Shenchu, I will make a few comments."
Cai Chongjiu glanced at Huang Mingju with a smile. Ever since he appeared, these Qinxing masters representing major cuisines have been very strange one by one. Why can't he understand?This kid surnamed Huang actually took the initiative to respect him. It seems that he, the Chef God of Xiangjiang, has retired for too long, and has already made these contemporary diligent figures lose their awe.
"Well, these days, there are not many people who are willing to put in the effort to steam and dry. It seems that you, Ai Guozi, have already prepared this bitter gourd. Otherwise, the time to prepare the dishes just now is not enough. ?
It is a very ingenious technique, to penetrate the sweetness in the bitter melon, but also to make it only tend to be sweet, and not to make people eat obvious sweetness, no matter if you use white sugar or rock sugar, it will not work. It will ruin the mood of this dish.
Therefore, Ai Guo Zai chose to use natural sweetness instead of condensed sugar.Pumpkin and honey, I think, if my old mouth doesn't get me wrong."
Zhou Aiguo couldn't help being stunned. Although this dish was created by Yuan Zidan, it is extremely difficult to fully understand and master it. It is almost a brand new creation. In order to study this dish, he practiced hard in Suiyuan's "retreat". For two weeks!
Thinking back now, ever since he worshiped under the knee of his "mentor", he was like a god when he was researching and practicing cooking skills. Problems that were difficult to figure out before can often suddenly become clear, and various basic skills have also improved very quickly. But when he met this Cihang Purdue, he seemed to turn back to the silly boy who only knew how to make African cakes. Those two weeks were really hard.
Unexpectedly, Cai Chongjiu revealed the secret of this dish after only one or two bites.
"Sacred Chef Zhou just mentioned that apprentices should demonstrate sword skills, but in fact, this way of 'Cihang Purdue' also requires some sword skills.
It is to first use the smallest carving knife to carve a 'thousand-mile road' inside the pumpkin."
When Cai Chongjiu said this, he deliberately paused for a while, waiting for the judges present to surprise and praise Zhou Aiguo, a newcomer. This was also a way for him to befriend Zhou Dong.
Sure enough, the old masters present were stunned for a moment, then nodded, giving Zhou Aiguo a high degree of affirmation.
'One knife travels thousands of miles', this is a realm of carving skills.There is no distance of thousands of miles in the horizontal and vertical dimensions of the pumpkin, but what if a winding path is carved inside the pumpkin?This path twists and turns, and can turn out countless circles, so the distance is long.
Although thousands of miles is an exaggeration, it can be seen that it is difficult and complicated.
This kind of knife skill is also very low-key, unlike a chef who directly carves dragons and phoenixes, which can surprise laymen when placed on the table. Only when some special ingredients are thoroughly flavored will they be used.
"Ai Guozai first carved a thousand-mile road in the pumpkin, and then poured high-quality wild honey from the 'crossing'. After the honey filled the whole pumpkin, he steamed the pumpkin in a basket, and then let it dry naturally once. The sweetness of honey and pumpkin blends initially”
Cai Chongjiu glanced at Yuan Zidan with a smile and said: "I have heard that the master of Suiyuan has a long history of family education, and he often has whimsical ideas in cooking, which is really well-deserved.
The design of this Cihang Pudu dish is so cumbersome as early as the preparation of the dishes, and it is not enough to steam it once, and it has to be hung in a cool well at night, relying on natural shade to preserve the quality, and it needs to be steamed again the next day , If you do this nine times, it is the nine steams and nine suns, reaching the state of extreme complexity and change in my kitchen, am I right? "
Yuan Zidan laughed when he heard the words: "Senior Cai's eyes are like torches!
However, although I created this dish, I hate its tediousness, and I haven’t cooked it a few times by myself. It’s Aiguo who really makes it perfect for everyone. Haha, Brother Zhou and I jointly collected it This apprentice is very competitive! "
Everyone, please listen to it. You are welcome. We haven't commented on it yet, so you define it as perfect?
But for Zhou Dong's sake, no one raised any objections.Besides, Zhou Aiguo is really rare, not to mention showing the knife skills of "Thousands of Miles", there are still a few chefs who can be patient and cook nine times, let alone this is just the stage of preparing dishes.
Lu Zhiwei didn't miss the opportunity to show his sense of existence, and after a few words of praise for Zhou Aiguo, he said, "Aiguo, you have spent so much effort, is it to get honey that has been steamed and neutralized in pumpkin?"
"Haha, you were wrong this time."
Cai Chongjiu laughed loudly when he heard the words, looked at Zhou Dong and said, "Brother Zhou, God Chef Zhou, since he is your apprentice, I'll leave this secret to you to uncover."
"Mr. Yuan is indeed remarkable. In fact, at first I thought that such a cumbersome method was for the final use of honey, but even honey can't achieve the level of 'seeing sweetness without seeing sweetness'. After careful tasting, I was sure of this. The focus of the dish during the preparation phase is actually the pumpkin.”
Zhou Dong smiled and said: "After nine steaming and nine sun drying, the essence of honey has actually penetrated into the pumpkin. If you use honey at this time, it will be like buying a box and returning the pearls.
At this time, the bitter gourd juice should be poured into the pumpkin and steamed again, so that the pumpkin that has absorbed the essence of honey will moisten the bitter gourd juice. In this way, although the bitter gourd juice tastes bitter, it will not be too overbearing. Xiangtian', if you are an experienced gourmet, you can faintly feel the deep meaning contained in it.
However, although "suffering and rewarding" is good, it is not qualified to name this dish "Cihang Pudu". Mr. Yuan, patriotic, am I right? "
Cai Chongjiu clapped his palms and laughed loudly: "Well said, it's good to be rewarded with hard work, but after all, it's still a human thing and human can do it!
But Cihang Purdue is the means of gods and Buddhas, so how could it be so simple?It can be seen that the mystery of this dish is not only in this plate of 'bitter sea water'? "
"Patriotic." Zhou Dong nodded to Zhou Aiguo.
Seeing the master looking at him with encouraging eyes, Zhou Aiguo suddenly felt relieved, took a step closer and said: "Seniors, the so-called sea of suffering is boundless, and the answer is the shore. on the soldier!"
As he spoke, he pointed at the Avalokitesvara standing on the pumpkin boat on the plate, as if by magic, white smoke suddenly appeared around him, and suddenly covered the entire "sea of bitterness", and waited until the white mist disappeared At that time, the master had disappeared, as if the gods and Buddhas came to the world and manifested themselves, and then left immediately.
Twenty or so old masters were all dumbfounded. Even Cai Chongjiu didn't expect such a change, and was a little confused for a while.
Zhou Dong glanced at Yuan Zidan and Zhou Aiguo, feeling a little surprised.Forget about Zhou Aiguo, Lao Yuan is really good enough to keep pace with the times?If he hadn't accepted Takemiya Masada as his apprentice some time ago, and learned about the latest cutting-edge technology in the world's culinary world through him, I'm afraid even he would have been bluffed.
Of course, if you directly open the legendary taste, Zhou Dong will not be stumped even if you have not gone through the science popularization by Masada Takemiya.
Yuan Zidan winked at Zhou Dong, with a smile on his face, but he refused to take the initiative to reveal the answer, obviously intending to test Zhou Dong, a new master chef.
Zhou Dong smiled and nodded: "It turns out that molecular cuisine is indeed a fantastic idea, and it is also very suitable for this 'Cihang Pudu'.
But if you are patriotic, you still have to remember that molecular cuisine is something that Westerners fiddle with. After all, it is a miracle. Although it can attract people's attention, it is not very helpful to improve the basic cooking skills. It is used once in a while and used in the right place. Of course there is no problem, if you are too obsessed with it, it is a taboo for a chef.
After all, a chef cooks, and if he pays attention to physical and chemical changes blindly and works hard on the surface of the dishes, he will go astray in the end.
I once said heresy is also the way, but this cooking method is not even considered heresy, if you are too greedy for it, you have entered the magic way."
Zhou Aiguo's face tightened when he heard it: "Master, I will remember."
"Well, just remember. In fact, as far as this dish is concerned, Mr. Yuan's creativity in using molecular cuisine is still very enviable."
After Zhou Dong comforted Yuan Zidan, he smiled and said, "Everyone, the sea of bitterness on the plate has changed color. You can try it again. I believe you will have new feelings."
Grandpa's grave was on the mountain near my uncle's house. Some time ago, I was notified that the area was going to be turned into a scenic spot and the grave had to be moved.
We found workers and an excavator, but the excavator pulled the terrazzo pool that exposed the grandfather's urn a few times and left, leaving behind a little fat man who said he was the one who helped us dig up the grave.
As a result, this 280-pound (by himself) little fat man started to work slowly and procrastinated until three o'clock in the afternoon, because I was worried that the optimistic cemetery would get off work, so I followed him to help. As a result, the waist injury happened not long ago I twisted to the old injured position again
This is the reason for the second break.
The reason why I didn’t issue a single chapter explanation at that time was that I felt that it was too hypocritical to do so. Let me explain it to you when I recover and start updating.
In short, I can do it again and again, from now until the end of this book, unless there are special circumstances, I will not stop updating, and even if there are any circumstances, I will not stop updating for so long like a back injury up.
Please rest assured.
(End of this chapter)