"Master, the domestic food forums are all going crazy right now. Everyone is discussing this competition." In the kitchen, Han Yuyan took out her phone and looked through the messages on it. She said to Ye Chui with a flushed face. She had just received a call from Lin Wei, reminding her to go online to look up relevant information. Seeing an interesting message, Sister Han proudly said to Ye Chui, "Master, Master, you saw the speech of a Weibo big V - Ye Chui ghostwrote the rise of our Chinese food culture. His competition in Chinatown is bound to end the embarrassing situation of our Chinese food being looked down upon and raise our heads in one fell swoop. The most important thing is that I also saw the stimulating effect of this event on Chinese food culture. The dawn of our Chinese food culture has arrived. Wow, Master, you are so awesome!"
"This is a good thing." Ye Chui said with a smile, processing the ingredients, taking them out of the bag one by one. When it was confirmed that the competition would be held in the afternoon, Ye Chui called Chen Jiao and asked him to prepare the ingredients for today's competition as soon as possible. Chen Jiao happened to bring the ingredients that would be needed just now.
As he was taking out the ingredients one by one, Ye Chui suddenly thought of something and stopped what he was doing: "Wait a minute... It should be early morning in China now, how did Weiwei and the others know about our competition... An Xiaoxiao was online until the early morning again, right?"
Han Yuyan quickly stuck out her tongue and said, "Master, don't worry about it. She's a girl, so it doesn't matter if she stays up all night."
"… "
An Xiaoxiao has become a little addicted to the Internet recently. Especially after Ye Chui arrived in the United States, he heard from Lin Wei that this girl often stayed up all night playing games online. It seems that he will have to educate his apprentice properly when he returns.
Ye Chui shook his head and focused his attention on the chopping board in front of him.
Han Yuyan also put away his phone: "Master, what are we doing?"
"The dish Jim is going to make this time has been confirmed to be Shengdefu's signature dish, Wang's Shredded Pork. Naturally, we have to make something similar to it." Ye Chui said with a smile.
"But we have never tasted Wang's Shredded Pork." Han Yuyan said hurriedly, "Master, how do you know what this dish is?"
"The cuisine of Chinatown all originated from China, especially these representative dishes, most of which can be traced back to China." Ye Chui explained with a smile, "Sheng De Fu actually has two signature dishes. One of them is Tang's Shredded Pork, which we have already seen. Jim has cooked this dish with us. The other is Wang's Shredded Pork. Both dishes are very delicious, but among the top ten representative dishes of Chinatown, there is only Wang's Shredded Pork and not Tang's Shredded Pork. One of the main reasons is that Tang's Shredded Pork is not cooked perfectly."
Han Yuyan's eyes suddenly lit up: "If we can make their own Tang's shredded pork taste better than Wang's, then this slap in the face will be a loud slap."
Ye Chui smiled and nodded: "So this time we are going to make this Tang's Shredded Pork. Of course... its original name should be called Beijing Sauce Shredded Pork."
In fact, Ye Chui had made Beijing-style shredded pork with soy sauce at the Spring Banquet. It was also because of this dish that the world's chef god Gordon Ramsay greatly changed his view of Ye Chui and even Chinese cuisine. In this competition, Ye Chui plans to continue making this dish.
Of the two signature dishes in Shengdefu, Wang's Shredded Pork is much more famous than Tang's Shredded Pork. If Ye Chui's "Tang's Shredded Pork" can surpass Wang's Shredded Pork, the blow will naturally be self-evident.
The most important thing is that when Ye Chui points out the origin of Tang family shredded pork, it will be equivalent to promoting Chinese food culture in disguise, right
"Master, let's make this dish quickly. What do I need to do?" Han Yuyan asked immediately.
"Help me cut the green onions and cucumbers into shreds. Try to cut them as carefully as possible." Ye Chui said with a smile. He handed the two fresh green onions and a cucumber that Chen Jiao brought to Han Yuyan. "You have eaten Beijing-style shredded pork many times. You know what the green onion and cucumber shreds look like."
"Oh, leave it to me." Han Yuyan immediately looked like he was ready to do a big job.
Ye Chui took out another piece of pork from the bag.
This is a good tenderloin.
The most tender and delicate part of the pig is the tenderloin. Ye Chu was very satisfied with the tenderloin bought by Chen Jiao. He washed the pork and then began to cut it into fine strips.
Each piece of meat must be an inch long and of uniform thickness. Of course, the length and thickness of the meat strips do not affect the taste, but it definitely has a huge impact on the appearance of the dish. Especially in this kind of food competition, it should be taken seriously.
Han Yuyan cut the green onion into thin strips very carefully, focusing all her energy on the green onion strips in her hand. Her knife skills were not good, but she had the delicacy of a girl. She would carefully check each cut for a long time before cutting. Although her movements were slow, the green onion strips she cut were tender and long, and very beautiful.
Ye Chui turned his head to take a look and nodded with satisfaction.
Then he could no longer feel relieved—
There was a "click" sound, followed by Han Yuyan's scream.
Sister Han placed the chopped green onions neatly on the plate, but because she was concentrating too much, she accidentally knocked the plate to the ground when she had just cut the white and green parts between two onions into chopped green onions.
Well, Sister Han is considerate, but she still can’t change her sometimes careless personality…
“Master…” Sister Han hurriedly squatted down, trying to pick up the green onion shreds scattered on the ground, and shouted with a bit of grievance in her mouth.
Ye Chui also frowned. The green onion shreds fell to the ground. The kitchen floor was already slightly damp, and the green and white green onion shreds were immediately stained with a layer of water stains. Han Yuyan looked up at Ye Chui and said, "What should I do? Can these green onion shreds be used after washing?"
"Of course you can eat it after washing it, but you can't use it in a chef competition like this." Ye Chui shook his head.
"sorry… "
"It's okay, you didn't mean it." Ye Chui smiled and comforted him, looking at the bag next to him: he only had two green onions...
The heads and tails of the two scallions have not been used yet, but if they are cut into shreds, they simply cannot be paired with the Beijing-style Shredded Pork Dish. The most delicious dish is the middle part, and Han Yuyan also chose this part when cutting the scallions into shreds.
"What should we do then?" Han Yuyan looked at Ye Chui pitifully.
Ye Chui thought for a moment and looked at the curtain beside him. Jim's figure could be vaguely seen. This was a large kitchen, separated in the middle by something, used for Ye Chui and Jim to cook separately. Ye Chui leaned over and knocked on the curtain and said to the other side, "Master Jim, can I lend you two green onions?"
Jim: “…”
Ye Chui continued, "We don't have many green onions prepared here, so they're not enough."
Jim on the other side: "Okay, wait a minute..."
The competition had only started for five minutes, and it was only the preparation stage for cooking, so Jim was not too shy. He lifted a corner of the curtain and handed over two scallions. He glanced at the scallion shreds scattered on the ground and probably guessed what was going on. After handing the two scallions to Ye Chui, he glanced at Han Yuyan, who was looking anxious and full of self-blame, and asked, "Are you okay?"
"It's okay, it's okay." Han Yuyan quickly shook his head.
Jim thought for a moment and saw a glass of water next to his stove. It was brought by the long-haired waiter just now. He hadn't drunk it yet, so he brought it over and handed it to Han Yuyan: "Drink some water."
"Oh." Han Yuyan took the water cup. He had just been cutting the green onion shreds so carefully that his breathing became slow and his throat was indeed a little dry now.
Jim didn't say anything more and went back to cooking.
Han Yuyan took a look at the cup in her hand, making sure that the water was pure, and picked it up to drink. As soon as her lips touched the cup, she saw that Ye Chui had already processed the two green onions and was preparing to cut them into shreds. Sister Han was anxious and quickly put down the cup: "Master, let me cut the green onions."
"Are you sure there's no problem?" Ye Chui said to Han Yuyan.
The five minutes of cutting the green onion seemed quite strenuous for Han Yuyan.
Han Yuyan shook his head: "No problem, I won't touch the ground again this time."
"Okay then, you come." Ye Chui gave up his seat with a smile.
Han Yuyan began to cut the green onion into shreds seriously again.
Ye Chui took a large bowl, poured the freshly cut pork tenderloin into it, then added salt, soy sauce, MSG, cooking wine, and egg white, then gently kneaded it with his hands to make the meat taste good. The whole process took about ten minutes.
This time, Han Yuyan was very careful when cutting the green onion shreds and did not accidentally drop the shreds on the ground. After cutting the green onion shreds, he continued to cut the cucumber shreds.
After Ye Chui prepared the shredded meat, he began to prepare the sauce.
Beijing-style shredded pork with soy sauce, the name comes from the word "sauce". In fact, this dish is the most typical way of making the famous Beijing cuisine, the sauce is mainly sweet bean sauce, and some bean paste and the like are added - these are not scarce in Chinatown and can be found everywhere.
The sauce then needs to be stir-fried before it can be used.
After the sauce is prepared, the next step is to stir-fry the dish.
There are actually many ways to cook Beijing-style shredded pork with sweet and sour sauce. It is impossible for such a dish that was widely circulated in the previous life to have a very detailed recipe. After nearly a hundred years of circulation, the cooking methods have become different. The tastes made by different chefs are different, and even the cooking methods are very different.
Ye Chui has his own special way of making Beijing-style shredded pork, and it is different from all the traditional methods.
This is Ye Chui's secret recipe for Beijing-style shredded pork with soy sauce. (~^~)