Take out the salt and pour it into a clean glass jar, then put the shrimps in, and drop a drop of oil on top, and the white shrimps inside will start to spit out the mud. This hand will make the shrimps much cleaner.
The anchovy shrimp is not originally a performance dish, but the two chefs made it look like a performance.
Yuanzhou carefully massaged and rinsed each shrimp, and then put it into the clear water in the glass basin.
Standing with a straight back and flexible wrist movements, he brought out a sense of beauty every time he put in the shrimp, making everyone watching feel the comfort of the shrimp.
But there are more viewers watching the live broadcast.
[Hey, I want to become a shrimp and receive a massage from Boss Yuan. ] Xiaoxiaoxia
[Tch, I just want to eat it. I think it will be delicious if Boss Yuan treats the shrimp this way. ]I am a foodie
[Yes, now I think that Chef Yu is pretty good, but of course Boss Yuan is even better. ]Ah Mass
[Let’s form a team and continue to Boss Yuan’s shop. ] I am irritable
Mengmeng did not reply, and was concentrating on watching the cooking skills of the two chefs.
"I feel like this young man still has some enthusiasm." The people watching below whispered to each other.
"No, but Chef Yu's anchovy shrimp is indeed a masterpiece. I have never tasted such authentic ones in Jinling." Of course, some people trust Chef Yu who has already tasted it.
"I'm still looking forward to that chef's work. Just look at the shrimp." Some people are also very interested in Yuan Zhou's craftsmanship.
The audience watching the live broadcast is the same as the audience sitting on the spot, just waiting to eat, but the live broadcast can only make an appointment to go to Yuan Zhou's restaurant to eat, while the ones on the spot can eat it in a while.
Chef Yu had been working on other ingredients, such as boiling green peas and other vegetarian dishes. After about ten minutes, Chef Yu began to fish out the white shrimp that had been spitting out sand.
Take out a pair of bamboo chopsticks and stir the water clockwise to form a small vortex. Use another pair of bamboo chopsticks to pick up the white shrimps from the whirlpool one by one, carefully avoiding the grease. Therefore, the white shrimps picked up are not at all greasy. After cleaning again, you are ready to handle the shrimp.
However, Chef Yu's handling of shrimp is completely different from Yuan Zhou's. He pinches the shrimp tail with one hand, follows a scale in the middle of the shrimp tail, pinches it with his thumb and index finger and then pulls it, and a complete shrimp line is peeled off. Then remove the shrimp heads.
The technique was clean and neat, and all the shrimps were processed very quickly. Now Chef Yu started to show off his knife skills and took out a kitchen knife with a narrow back. Because the white shrimps are already small, they cannot be handled now. Pressing it on the chopping board, Chef Yu took it directly in his hand and processed it.
Basically, two knives are used, the technique is clean, and the knife edge is complete and clear from top to bottom, with the same thickness on both sides. One knife is used to divide the shrimp tail, and the other knife is used to directly pick out the shrimp meat.
Such careful processing of shrimp meat and other vegetable processing is worthy of the title of chef. Now it’s just about the taste behind it.
But Yuan Zhou did the same thing. He held down a shrimp with one hand, opened the back with one knife, and took it out completely without damaging the shrimp line. The other knife just separated the abdomen of the shrimp. This time, the black line was thinner, so he directly picked it out with the knife.
With both sides cut open, the shrimp shells are easier to peel off. Yuan Zhou always felt that using a knife would damage the shrimp meat, so Yuan Zhou always peeled them off directly with his hands.
The shrimps with only their tail shells left were neatly placed on the white plate as before. Although the meat quality of the shrimps this time was not as good as those provided by the system, they were still very fresh. With a little skill, Yuan Zhou still made them behave. The tail shell was raised.
Then he beats the eggs with one hand and sprinkles salt with the other. The egg white just wraps the salt grains, and the moment it goes down, it wraps the shrimp meat.
The method used by Chef Yu is different from that of Yuan Zhou. All the shrimp meat is removed and put into a glass basin. It seems that they are not going to use egg whites. Chef Yu uses cornstarch, a little salt, and Huadiao wine. , marinated in this way and delicious.
After marinating, they both chose to start carving. Chef Yu's skills were not reflected in the carving, so he just made an ordinary tomato rabbit with real flowers.
Yuan Zhou's side is very interesting. He picks up the knife and chooses crisp and tender radishes. Because the radishes in the hotel are used for carving, they usually don't use very good ones, just ordinary radishes. At this time, Yuan Zhou will choose to get closer. The middle part is used for carving.
Yuan Zhou was already familiar with the carving skills. The dark purple radish gradually took on the shape of a flower under Yuan Zhou's hands, and this time he directly carved a string of flowers from the radish completely.
The tender petals, as thin as cicada wings and even with a hint of silk feel, are placed so gently on the plate.
Drain the water, take out the cooked chestnuts, and peel off the outermost brown hard shell first, leaving only the soft brown skin. After peeling all the chestnuts, the chestnuts are still hot. At this time, start peeling off the complete soft skin. Peel, mash chestnut puree, and add some boiling stock while mashing.
Chef Yu began to fry the shrimps. The oil pan was very hot, and the shrimps collided with each other to create a strong aroma.
The crystal clear carvings of Yuanzhou and the aroma of Chef Yu's fried shrimps immediately made everyone present salivate.
"I'm so hungry. When can I eat?" The younger people couldn't help but ask.
"It's almost done. The phoenix-tailed shrimps won't take long, but the two masters are very skilled at their craftsmanship, and I'm getting hungry just looking at them." After swallowing, the man analyzed calmly.
Only Wang Shuyuan sat motionless in his original position, looking mainly at Yuan Zhou. He had only seen him once, and Yuan Zhou's cooking was like carving a great work of art. No matter where he looked, his care could be seen. .
For example, Chef Yu is obviously used to helping the kitchen to clean up the used stove, while Yuan Zhou puts it back in its original place after each item is used. Yuan Zhou does so many actions very naturally, and it is clean and not messy at all.
After a while, Yuan Zhou also started to coat the shrimps with pea starch and oil them. I don’t know why when Chef Yu oiled them, the aroma almost filled the room, but when Yuan Zhou oiled them, except for the aroma of oil, there was no umami flavor of the shrimps. .
The two of them did the rest of the action basically the same. They fried it with oil and put it on the plate. After a while, both of them had their work ready.
At this time, the general manager who had been standing by said, "The works of the two chefs are now ready. I feel hungry just smelling this fragrance, so I won't delay everyone's tasting. Xiao Wu went to bring the small dishes and share them." plate."
"The manager is right, but I'm not hungry. I have to go down for a meal later, otherwise I won't be able to go back." Someone joked.
"That's right, the manager wants to give you a discount. It's because your chef is so good. I got hungry again not long after lunch." Someone else said with a smile.
There was a smile on the other side, and Mengmeng also started talking quietly into the microphone, "It's over, it's over, Mengmeng is so hungry, are you hungry?"
… (.,,, your support is my greatest motivation.)