Chapter 1247 Cold, soup, hot

"What is this scenario?"

"Is it possible to create three people to cook at the same time to solve the problem of insufficient manpower?"

In addition to Ye Zhonghuo, many cooks also saw this cooking discussion, and they were a little confused.

This method is also the simplest solution they can think of. As long as the clones can cook at the same time, there will be almost no problems with manpower and cooking.

Completing a banquet meal under the same premise is a matter of hands.

"Impossible, this guy won't use this method to break the situation."

"What's more, it's difficult for the three clones to prioritize the food. What he wants is completely unified and harmonious food."

Someone quickly refuted this view, and then carefully observed the situation in the picture. It seemed that because of the specialness of these artifacts, they could almost completely reproduce everything at the scene.

Those small differences have also been discovered.

Make it in advance, and then wait for it to be cut and plated when needed.

First use two old hens to cook a cup of pure chicken soup, then put this chicken soup into a winter melon cup and add Qingyuan chicken to stew together. Add a little scallops, ham, mushrooms, and white scallops for seasoning to enhance the freshness.

However, in the last step of the soup, especially if other ingredients are to be added, it is best to calculate the completion time of the soup into the time when all the dishes are completed.

Chickpea pudding is a little more complicated. Select a good chicken breast and beat it slowly with the back of a knife into minced chicken. While beating, you have to remove the connective tissue, fascia and other things inside.

A complete set of banquet dishes must take into account the effects of time on all dishes.

After mincing the chicken, you have to chop it several times, and then sift the chicken mince through the smallest sieve to ensure that the remaining chicken mince is absolutely fine.

Which dishes should be cooked first and which dishes should be cooked later? In fact, every cook has a rough plan in mind.

"But this is good, we can learn from this person's cooking skills."

However, the soup preparation work is almost done, and the cold and hot dishes have to start.

It’s not that you can’t do preparation work. Some things, especially things that take time, such as making soup, stock, clear soup, etc., must be made as early as possible in advance.

The preparation of clear soup is actually made of various bone broths, hens, ducks, and large bones. Finally, the soup is swept to remove excess fat and impurities to achieve the effect of the soup being as clear as water.

Then add onion, ginger, wine, salt, and water starch, and stir continuously until the minced chicken eats all these things and blends them into one. Then process it to make the minced chicken become an ingredient with the texture of tofu curd, which is egg white!

It seems ordinary, but in fact it requires a lot of pre-production.

Of course, if you choose blueberry foie gras as a cold dish, or some aspic, you don’t have to worry about this.

You can completely blend the egg white and chicken mince together, and then use a low fire to cook the clear soup. Slowly use the soup that is almost not boiling to boil the chicken mince until it is cooked and solidified. The chickpea pudding is now complete.

Because time not only affects stir-fry dishes, but also stews, soups, and even cold dishes.

Because of the time required for Qingyuan chicken, after the old hen soup is made, you only need to cook it in a winter melon pot for half an hour, then add the Qingyuan chicken and cook for another eleven or twelve minutes.

You don’t even need to add salt, you can complete a delicious and delicious chicken soup and winter melon cup.

For banquet dishes, this kind of cold dish seems ordinary, but in fact it is both vulgar and elegant. This is a choice that can never go wrong, especially since Zhao Fuyu has some ingenious ideas, but it is not time yet. At this time, it seems

Not coming out.

During the cooking process, Zhao Fuyu fully revealed the process of making cold dishes, soups, and hot dishes.

The preparation of clear soup is very troublesome, and the chickpea bouquet also takes time, but the chicken soup and winter melon cup is much simpler, but there are many good chickens to choose, and not just one.

Chickpea pudding in clear soup is a little more complicated, and the key lies in the preparation of the clear soup and chickpea pudding.

Then use the optimal solution to cook sequentially.

This ensures that the soup tastes perfect and fresh.

This approach does not pose a big problem to the general cooking logic, but in key occasions such as banquet dishes, details that can determine victory or defeat will be lost.

But there are also many people who make stupid mistakes, such as finishing all the steps of the soup early and leaving it there to wait, and then do the same with the cold dishes.

Since there were three completely different dishes being cooked, everyone was looking for a direction that suited them better, and soon everyone was fascinated.

Continuously beat the egg whites until they are in a state similar to beer foam. It is a whipped state, but it is not completely whipped. It is not the kind that can be directly inserted into the chopsticks, but can form a cylindrical sharp corner.

This is also a half-soup, half-vegetable dish, and like the previous chicken soup and winter melon cup, it has the effect of clearing the mind and calming the mind, which can make people calm.

So when the old hen soup was simmering, after the entire winter melon was hollowed out, only a thick layer of melon meat was left inside, but no further cooking was done.

"It turned out that three ingredients were finished at the same time at a super fast speed. However, because the speed was too fast, the afterimages left in the air formed movements similar to those of a clone. In fact, those were the remaining after being finished.

Traces coming down.”

The key to making it actually lies in the maturity time of Qingyuan chicken and the combination of the winter melon cup.

After recognizing Zhao Fuyu's cooking techniques, everyone present immediately began to focus on his cooking methods.

The cold dish Zhao Fuyu chose is very simple, just preserved eggs mixed with tofu and a little green onion.

The same is true for cold dishes. Unless some cold dishes need to be stirred to add flavor, it is best to mix them five to ten minutes in advance so that they are flavorful and the vegetable ingredients will not become watery and collapse.

This is also the first line of cuisine that Zhao Fuyu wants to make.

The soup was naturally the first thing to deal with. I didn't choose any complicated soup, just a simple chicken and bean curd soup and a chicken soup and winter melon cup, two dishes that don't require too complicated seasonings and ingredients.

Especially when it comes to banquet dishes like this.

On the contrary, the preparation of the hot dishes seemed quite satisfactory, including elbow, a sea bass, and half a duck. There seemed to be no special ingredients.

In fact, at Cho Fuyu's level, there should be no problem in using any dream ingredients.

But the more he reached this stage, the more he felt that by cooking with ordinary ingredients, he might be able to get more feedback on his cooking skills.

So much so that he rarely uses fantasy ingredients now.

But in fact, his dream ingredients are used in inconspicuous places that are needed in every cooking, namely seasonings!
Chapter completed!