"This original white water shrimp recipe is very simple, but the simpler the dish, the harder it is to make it taste great. Xiaoxiao, your idea for this dish is great, but you didn't control the heat well when boiling the shrimp. If I'm not mistaken, you put the shrimp with cold water and then heated it on the fire. Although the shrimp can be cooked to maintain its freshness, it still has some flaws. I suggest that next time you make this dish, pour the shrimp directly into boiling water and cook it. The cooking time should be based on the doneness of the shrimp meat."
Ye Chui said quietly, he only took one bite of the shrimp, but he seemed to have completely understood how An Xiaoxiao prepared this dish. This tasting ability is amazing...
Of course, what was mainly surprising was Chen Tian, Jim and Tang Shanshan. They had seen Ye Chui's cooking skills, but they didn't know that Ye Chui's ability to appreciate food was so outstanding.
Ye Chui paused, then pointed at the seasoning on the bottom of the plate and continued, "Don't put the seasoning under the plate. Prepare a small bowl to hold the sauce. The shrimps should be peeled first. Putting the seasoning on the bottom of the plate will not only waste the seasoning, but also be inconvenient when peeling the shells. In addition, your prepared dipping sauce can also be improved. Red pepper can greatly volatilize the flavor of the shrimp. Heat oil over high heat and pour it on the red pepper shreds. Then add soy sauce, sesame oil, etc. The dipping sauce made in this way can perfectly match the flavor of the shrimp meat."
An Xiaoxiao's dish was indeed delicious, but Ye Chui pointed out all the flaws from the inside out. These flaws seemed to be unimportant, but when Ye Chui said them like this, it made people feel that An Xiaoxiao's dish was full of mistakes, and the surprise expression on An Xiaoxiao's face suddenly became lonely.
Ye Chui saw An Xiaoxiao's expression, so he reached out and patted her hair, which was not really beautiful. "Actually, you did a very good job. This dish is very similar to the recipe of a dish I know, which is called boiled shrimp. It's amazing that you can think of this way to eat it. It seems that you have really worked hard in the past two months."
Hearing Ye Chui's praise, An Xiaoxiao's face immediately showed a happy smile again.
"By the way, what's up with your hair? You're going for the romantic route by making it so fancy? You looked so good with that short haircut before. Are you..." Ye Chui then talked about An Xiaoxiao's dyed hair that was becoming non-mainstream.
An Xiaoxiao Lianman changed the subject: "Master, you should try the braised large intestine that Senior Brother made first. Since the Spring Banquet, things like pig large intestine have become popular ingredients, so Senior Brother developed this dish. You can try it and see how it tastes."
Seeing An Xiaoxiao change the subject, Ye Chui could only continue to talk to her about non-mainstream hair later and turned his attention to Tian Xiaodu's plate of braised large intestines.
Pig intestines are a delicious ingredient.
Of course. Many people are naturally resistant to this kind of food, and even once thought that this kind of food is simply inedible.
However, Ye Chui's whole pig banquet at the Spring Banquet introduced people to a whole new pork ingredient: pig intestines, pig hearts, pig tongues, etc. are all edible and very delicious.
The fact that Robert ate three plates of pig intestines at the Spring Banquet had already been fully revealed. Although the scene was so beautiful that it made people want to vomit, it also aroused people's deep interest in the taste of pig intestines.
It is said that some restaurants now have dishes made with pig intestines.
The braised large intestine made by Tian Xiaodu has bright colors and exquisite presentation. The texture is tender. If you ignore the fact that it is made from pig large intestine, just looking at the appearance will definitely arouse people's great appetite.
Among the three aspects of color, aroma and taste, color and aroma have reached the extreme.
Just this made Ye Chui nodded in satisfaction. He smiled and picked up a piece of pig intestine and put it into his mouth.
You can taste a variety of wonderful flavors as soon as you put it in your mouth, including sour, sweet, spicy, and salty. The greasy feeling of the large intestine is very small, but it has a smooth and tender texture. With the unique aroma of braised pork, the various flavors blur the greasy feeling that the large intestine may originally have, and also blur the original psychological resistance to the large intestine.
Tian Xiaodu seemed a little nervous, staring closely at Ye Chui's expression: "Master. What do you think of this dish?"
Ye Chui savored it for a moment, then smiled and said to Tian Xiaodu, "It tastes very good. Your previous cooking skills were flawed because you didn't handle the ingredients well enough. The handling of ingredients is like the foundation. Only when the ingredients are handled well can the dishes taste the best. In this braised large intestine, you handled the ingredients perfectly. You must have blanched it several times to remove the fishy smell of the intestine, and added onions, ginger, and garlic while blanching to further remove the smell."
Hearing Ye Chui's words, a look of joy suddenly appeared on Tian Xiaodu's fat face, and everyone was once again surprised by Ye Chui's tasting ability.
Then An Xiaoxiao said mischievously: "But?"
Okay, after I finish talking about it, I must say something, but then comes the disadvantages...
Ye Chui smiled and continued, "This dish doesn't taste greasy at first glance, but that's because Xiao Du added vinegar when he was cooking it. I also tasted some sourness from the lemon juice. It's right to use sourness to counteract the greasiness of the food, but it will change the taste of the final product, so the taste of the whole dish has some flaws."
"Then how should we remove the greasiness?" Tian Xiaodu asked hurriedly. He knew the answer to this question as well. Pig intestines were extremely greasy. He spent a lot of effort to remove the greasiness. In the end, he chose to use vinegar and lemon juice, but this would inevitably affect the final taste.
Ye Chui thought about it for a moment, and then said, "Fry it in oil."
"Fried?" An Xiaoxiao screamed, "Wouldn't it be even more greasy?"
"No." Tian Xiaodu smiled and said hurriedly, "Frying the pig intestines will squeeze out the fat in the pig intestines. After filtering the oil, it will greatly improve the greasy taste of the pig intestines. I didn't understand such a simple truth."
"Pig intestines are delicious ingredients, but because of the characteristics of this ingredient, if you want to cook a perfect pig intestine dish, various complicated processes are indispensable." Ye Chui smiled and continued, "Blanch it at least three times, then deep-fry it, and finally braise it. At the same time, don't be too stingy with the seasonings. Pepper powder, cinnamon powder, and amomum powder are all necessary, as well as chopped coriander, chopped green onions, chopped garlic, and chopped ginger. This dish is a hodgepodge of flavors. How to add the seasonings is the homework I leave for you, Xiao Du, and you can figure it out yourself."
Tian Xiaodu quickly smiled and nodded: "Okay, I understand."
The people around him all looked surprised or in awe, and they all felt that this time when Ye Chu came back from the United States, he seemed... a little different
Although Tian Xiaodu looked very kind, he was well-known for his violent temper in the kitchen. He would yell at the chef for several minutes without repeating himself, but in front of Ye Chui he was always as docile as a little lamb... Of course, Ye Chui had the capital to make him docile, and no one could deny that.
As for An Xiaoxiao's dish, it was understandable that there were some flaws as she was still young and not skilled enough. She brought out her own dish mostly to join in the fun; the highlight here was Tian Xiaodu's tasting.
Many waiters and chefs in the Braised Large Intestine Restaurant had tasted it many times. Even for Qin Yiyue and Dong Qian, it was already perfect, but Ye Chui still found so many problems with it after just one bite.
Perhaps even more shocked were Chen Tian, Jim, Tang Shanshan and Jiang Yuemei, as they had witnessed a completely different side of Ye Chui.
After tasting Tian Xiaodu's braised large intestine, it was time for the next dish. Dong Qian smiled and pointed at the lotus scallops she had made, and said to Ye Chui, "Boss, please try my dish."
"Okay, Hibiscus Scallop is a wonderful name." Ye Chui smiled and looked at the Hibiscus Scallop. This dish gave people a refreshing feeling. The white egg flowers were like blooming hibiscus, dotted with some green peas, bright red ham, and tender white scallop meat. There was not too much oil, but it was full of fragrance and color and aroma.
Ye Chui took a deep breath and showed a satisfied expression on his face. Dong Qian is the only girl among the three six-star chefs of Manhanlou. She is meticulous and her dishes are naturally soft and beautiful. This hibiscus scallop dish reflects her personality to the fullest. There is no heavy makeup or complicated matching, but it is pleasing to the eye and makes people hungry. Ye Chui scooped a spoonful with a spoon and put it into his mouth. He felt that it was beautiful and delicious, with an extraordinary taste.
After tasting it carefully, Ye Chui nodded with satisfaction: "The mellow aroma of the ham is perfectly dissolved in the soup. The egg drop made with egg white is perfectly matched with the name Furong. The soup seems to be chicken soup, which adds to the freshness of the whole dish. The seasoning is also almost perfect."
Ye Chui made some comments, then paused.
This time, An Xiaoxiao didn't need to speak up. Dong Qian continued directly: "But?"
"Hmm..." Ye Chui suddenly began to sweat, but what he wanted to say next was "but". He continued, "But the ingredients chosen for this dish are a little wrong."
"Could it be that scallops don't match the taste of these soups?" Dong Qian said with a puzzled look on her face, "Scallops have a fishy smell, and I specially used ginger water to remove the fishy smell..."
"There's nothing wrong with choosing scallops, but blanching them in water to remove the odor before using them will largely destroy the freshness of the scallops, greatly reducing the quality of the dish," Ye Chui explained.
"What should we do? The fishy smell of scallops is not pleasant." Dong Qian asked puzzledly.
Ye Chui smiled and said, "It's actually very simple. You can choose to use dried scallops - dry the scallops in the sun, which will naturally remove the fishy smell. When cooking, soak them in water, which can keep the freshness of the dried scallops and their original flavor." (~^~)
PS: Second update~~