Ye Fei's live broadcast today has been quite long. Before making the first delicacy, his fans went to DD Technology to fiddle with it for a while. Then it took Ye Fei a long time to make the unicorn gift. It takes almost longer than before to make two ordinary delicacies.
So Ye Fei plans to make two delicacies today. The first one has been completed, and he plans to make a cold dish for the second one, because cold dishes take less time than hot dishes.
Facing the video in the live broadcast room, Ye Fei expressed his thoughts, and the second delicacy was cold dishes.
Making cold dishes is not just about cutting up some radishes and cucumbers and mixing them together. This is the simplest cold dish. When a skilled chef makes cold dishes, it is not only delicious after being made, but more importantly, it pays attention to the platter.
The platter is also the main attraction of cold dishes.
Many people go to star-rated hotels to eat, and usually the first dishes served are cold dishes or soups. Therefore, cold dishes are also called cold dishes, cold dishes, and appetizers.
In many restaurants, when you go in and order the menu, you will be served two small sour and spicy diced radish or shredded kelp, and some will also give you kimchi. These are all cold dishes, of course, they are just the most basic cold dishes. , because they are served on small plates or bowls, and there is no need to put them on the plate at all.
And if you go to a more sophisticated hotel, the cold dishes they serve to you are generally of a high standard. It can be said that they are arranged in various styles. If you meet a chef with relatively good cooking skills, he can even serve you with cold dishes. Put up a garden.
The cold dishes are served first. Appetizing is the most important thing. Another function is to give people a visual impact and a kind of beautiful enjoyment. When a person is in a happy mood, his appetite will also improve.
In the thousands of years of development of Chinese cuisine, cold dishes, as an extremely important category, have also received the attention of many famous chefs, and many cold dishes that have been passed down through the ages have been developed.
Couple's lung slices, cold jellyfish, honey cold tomatoes, cold shredded shredded vegetables, and even cold cucumbers, etc., are all classic cold dishes.
Of course, these cold dishes are home-cooked dishes that can be made by one person at home. There is no need to pay attention to the presentation of the dishes, as long as they are eaten happily.
And Ye Fei was going to make a cold dish today. He couldn't just make a cucumber dish and be done with it. He wanted to make a cold dish that would give people a strong visual impact.
After Ye Fei finished speaking, he returned directly to the operating table. Shan Pao Not Pao, Juedai Yaoji and Yao Xiaoming also followed.
In fact, when Ye Fei said he was going to make cold dishes, they were quite curious. As one of Ye Fei's earliest fans, they rarely saw Ye Fei making cold dishes. They were usually hot dishes, fried or stir-fried. The method of cooking, frying and steaming is most commonly used.
Everyone in the live broadcast room heard Ye Fei say that the last delicacy would be a cold dish, and they were all curious, because compared with hot dishes, cold dishes have a natural disadvantage, that is, the aroma of many ingredients will be absorbed after they are heated. Different from cold dishes, cold dishes are at room temperature or even cold, so the flavors of many ingredients cannot be released outside. Instead, they are contained in the ingredients and can only be felt when they are eaten in the mouth.
Therefore, when these people knew that Ye Fei was going to make cold dishes, they were all a little surprised. If a chef can really make a cold dish with an attractive color, aroma and appearance, he really needs a very high level.
Cold dishes are the greatest test of a chef's knife skills. It can be said that as long as a chef's knife skills are in place, the cold dishes he makes will not look too ugly at least in terms of presentation.
But this is only one aspect. There is another factor that affects the taste of cold dishes, and it is also a very important factor, and that is taste.
How to make cold dishes taste delicious involves the issue of sauce.
If you don’t add other sauces to cold dishes and just cut the ingredients and put them on a plate to eat, although you will taste the original taste of the ingredients, you will not be able to taste its rich texture.
Because the sauce determines the final taste of a cold dish.
Therefore, many people are looking forward to Ye Fei making cold dishes. Even at this moment, they are more looking forward to it than watching Ye Fei make hot dishes. After all, Ye Fei makes cold dishes very rarely.
Ye Fei didn't let everyone wait any longer. He came to the operating table, stood still, and said with a smile: "Cold dishes, to be honest, I rarely make them, but I am confident that I can make them well. But before doing it, we need to understand it first." What is a cold dish? What are the details of making cold dishes? Only by knowing these, can we judge whether a cold dish is up to standard and whether it is exquisite or not. Cold dishes, as the name suggests, are cold when served on the table. There are two types of cold dishes, one is cold dish. The ingredients themselves are raw, and the other is to cook the ingredients and let them cool before making them into dishes. Cold dishes made from ingredients that can be eaten raw are called original cold dishes. After being cooked and cooled, The cold dishes I make are called processed cold dishes. Whether they are original cold dishes or processed cold dishes, they have very high requirements for a chef, because they involve plating and presentation. Some viewers may wonder, platter Isn’t it the same thing as plating? Let me tell you now, it’s not the same thing at all. A platter is a platter, and presentation is a platter.”
"A platter is a combination of several ingredients, so there are many different names for a platter. One ingredient is called a single platter, two ingredients are a double platter, then a triple platter, a quadruple platter, etc., until one plate When there are a lot of ingredients in the cold dishes, such platters are also called assorted platters and colorful platters. The utensils used in the platter are not necessarily plates, but may be bowls or basins. However, nowadays people are very particular about eating. Dahai Bowls and basins are rarely used anymore. Nowadays, platters generally refer to plates, and different platters have different requirements for plates. Single and double platters have lower requirements for plates, but starting from the triple platter From the beginning, there were certain requirements for the plates. Generally, the plates used for three-part cold dishes are between 24 and 26 centimeters in diameter, while those for four-part plates need to be between 33 and 33 centimeters in diameter. to 35 centimeters, and the higher assorted platters require larger plates, generally starting at more than 40 centimeters. Only when the space on the plate is large enough can it be used adequately when there are many ingredients. space."
Ye Fei said, reaching out and taking out a plate from a storage compartment. The back of the plate was as white as jade, but when Ye Fei turned the front to the video, everyone saw that the front of the plate was covered with blue. Like an ocean.
Ye Fei held the plate in his left hand and said: "As you can see, the plate in my hand is larger than the plates we used to cook food. This is a plate with a diameter of 43 centimeters, so many people should Got it, since we are going to make cold dishes today, although we don’t have much time, we can’t do it all at once. Today we are going to make a colorful platter, also called colorful cold platter. Of course, the so-called fancy platter is not You must use more ingredients. A chef with excellent cooking skills can even make a fancy platter with just one ingredient. However, my cooking skills are relatively poor, so we use a few more ingredients."
Just after Ye Fei said this, the audience in the live broadcast room and the three people present all rolled their eyes. Your sister, we know you want to keep a low profile, but you can't be so low-key, right? Your cooking skills are bad? Hey, if your amazing cooking skills are still poor, what about our ability to cook tomato scrambled eggs and egg fried rice
You can't be too pretentious, okay? Ye Shen!
After Ye Fei finished speaking, he placed the plate on the table, and then started to take ingredients from other storage compartments.
The first thing he took out were two preserved eggs with blue shells and spots on them. The two preserved eggs were the same size and oval.
Ye Fei took a small bowl and placed two preserved eggs in the bowl.
Then he took out a section of lotus root from the storage compartment. This lotus root was not thick, almost the same as a rolling pin.
After putting the lotus roots away, he took out another parsley tree. That's right, Ye Fei only took out a green parsley tree.
The parsley was put aside, and what was taken out from the bottom was a snow pear!
Followed by ginger, green onion and dried red pepper.
After Ye Fei placed all the ingredients on the operating table, everyone was confused.
"Damn it, you don't have much food?"
"Emma, how many kinds are there? One, two, three... six or seven kinds, just a platter, using so many ingredients?"
"Damn, you know nothing. I have a classmate who is studying to be a chef. He once told me that five or six kinds of ingredients are not enough for a colorful platter, but more than ten kinds are used."
"No way, how do you make that thing? With more than ten kinds of ingredients on one plate, can it be eaten?"
"... Anyway, eating it won't kill anyone."
"..."
"Ye Shen took out so many ingredients at once, what on earth are you going to do?"
"I really can't tell now. Those two should be preserved eggs. I know preserved eggs can be eaten cold, but they are also cold preserved eggs. Just put some minced garlic, some soy sauce and sesame oil or something. This and the lotus root, What goes with parsley?”
"What I'm most curious about now is how to eat preserved eggs and snow pears. How can these two things be put together into one dish? Is there any way to eat this?"
"Haha, don't even guess. I believe in Ye Shen's level. Now that he has taken out these ingredients, he will be able to make an extraordinary delicacy."
"That's right, no more guessing, just sit back and wait."
Even though Shan Pao is not a cannon, he is very curious. This is the first time he has seen how to eat preserved eggs and snow pears. What will this taste like in your mouth
Curious!
"Ye Shen, how... how do you make this?" Looking at the table full of ingredients, Shan Pao couldn't figure out what Ye Fei was going to do, and felt extremely itchy in his heart, so he asked.
Yao Xiaoming... Yao Xiaoming climbed onto Shan Pao's back again, holding Shan Pao's neck with both arms, and his big eyes were extremely curious.
"Uncle Ye, what on earth are you going to do?"
Ye Fei smiled and said, "Didn't I tell you? Of course I will make a colorful platter."
"Ah? There are so many delicious things, how do you combine them?"
"You'll find out soon."
Juedai Yaoji couldn't help it anymore and asked: "Little brother, what is the name of this delicacy?"
(End of chapter)