Chapter 211 Learn to make spicy cabbage with Chef Chen
Piao Tian Literature Chapter 211 Learn to make spicy cabbage from Chef Chen
According to Chef Chen's instructions, Li Youran cut a Chinese cabbage into a small section from the bottom, and then broke the whole cabbage into two pieces with his hands. The function of this technique is to make the final spicy cabbage product look more natural and stretched.
.And use the same method to divide each half of the cabbage into two halves, making a total of four small halves.
Then peel off the vegetable leaves and apply salt on them in layers.
This process is to squeeze out the excess water in the cabbage so that the cabbage can be more fully combined with the sauce in the next step.
Chef Chen's movements are much more skillful. He plucks the vegetable leaves gently and smoothly, letting nature take its course. The vegetable leaves passing through his hands are not damaged at all. This is also to ensure that the shape of the final spicy cabbage is complete and beautiful.
Li Youran secretly admired that Chef Chen's attitude towards any ingredient was so rigorous and serious, even if it was an inconspicuous side dish, without any neglect.
So he followed the other's technique and learned it. Fortunately, his hands were now dexterous enough, and he quickly learned the technique, and received continuous praise from Chef Chen.
After all the cabbage is salted, put it into a large basin and put a heavy object on top. This pickling process takes about two and a half hours.
Chef Chen said that it is actually best to use a large clay pot, but the store has not bought any yet, so I will make do with a large basin.
The next step is to make the seasoning sauce. The required ingredients include carrots, pears, apples, leeks, garlic, green onions, etc.
These are the main ingredients for sauces.
"Master Chen, do you need so many things to make a sauce? I thought it would be enough to just put some chili powder on it." Li Youran asked.
"Don't underestimate this spicy cabbage. It's not that simple to make a good taste. For example, pears and apples are important ingredients in spicy cabbage. They have a special fructose sweetness, which can effectively enrich the spicy cabbage.
The taste is better and it promotes fermentation." Chef Chen said, pointing to the apples and pears.
"Also, leeks have a very special taste. Adding them to spicy cabbage can make the flavor stronger and ferment the spicy cabbage more thoroughly. The color and texture of carrots complement the Chinese cabbage, making the finished spicy cabbage even more delicious.
Perfect."
"Green onions and ginger are completely different from the spicy taste of chili peppers. They will make spicy cabbage more calm and intrinsically charming. At the same time, they can effectively increase appetite and blood circulation. However, these two things are just ordinary things bought in the market.
If I use the special goods you provided, Boss Li, the taste will be even better. Unfortunately, the quantity is too small now and can only be used for Class B banquets."
Chef Chen explains the uses of various ingredients one by one.
Li Youran sighed after hearing this. He didn't expect that a simple spicy cabbage contained so much knowledge. He really couldn't get enough of it.
"By the way, Master Chen, is this chili noodles made from the special Chaotian pepper I brought to the kitchen last time? It's ground finely enough." Li Youran asked when he saw the waiter taking out a pot of bright red chili noodles.
"That kind of chili pepper is really powerful. I have been a chef for so many years, and this is the first time I have seen such a spicy thing. However, it is definitely not suitable to use this chili pepper directly. I dried it and removed the seeds and mixed it with
Put the ordinary peppers into a grinder and grind them into fine powder and use them together. Of course, grinding them finely is to make it easier to fully mix with other seasonings, so that they can slowly penetrate into the plant fiber of the Chinese cabbage during the fermentation process.
Instead of just leaving the spiciness on the surface of the vegetable leaves."
Chef Chen explained this in detail.
After saying this, he started the next work.
Wash the leeks and cut them into four-centimeter pieces; peel and grate the carrots; peel, core and cut the pears and apples into small pieces; cut the green onions into mince; mash the garlic and ginger into a puree using a stone mortar.
"Master Chen, it just so happens that I also want to learn knife skills from you and practice my skills." Li Youran felt itchy looking at it. It was rare that Chef Chen was free, so it was a good opportunity to ask for advice.
"Okay, Boss Li is also interested in this, which is good." Chef Chen said with a smile, and put the kitchen knife and fruit knife on the chopping board.
Li Youran picked up the fruit knife and peeled an apple. Chef Chen first corrected his way of holding the knife and gave him some tips on how to use it.
Li Youran's hands were very stable and flexible. After mastering the key points, he only tried twice. He quickly rotated one hand and saw a narrow and thin apple peel sloping down. The width and thickness were just like the work produced by the machine.
Neat and consistent. No signs of breakage at all.
"Okay." Chef Chen cheered.
The guy next to me was dumbfounded. There are still such smart people in this world who can learn it instantly. You must know that I have been practicing knife skills for several months, and I am still far from reaching this level.
Then, Li Youran used a kitchen knife to chop into pieces, and the pieces were cut quickly and evenly.
"I didn't expect that Boss Li is also a good swordsman. Just looking at your hands, they look really different. There are no injuries at all. What a talent." Chef Chen said with a sigh, and then looked at his rough and covered hands.
Knife-marked hands.
"Haha, Master Chen, you are very grateful. I will give you more advice in the future." Li Youran said with a smile.
"No problem. Since Boss Xiao Li is so interested in cooking, I, Old Chen, will tell you everything I know." Chef Chen nodded in agreement. He thought to himself, if it weren't for you, Xiao Li, being the boss, I would think so.
I have accepted you as my apprentice.
After all the ingredients are prepared, place them in a basin with chili powder, white sugar and salt, and stir thoroughly to allow them to penetrate each other.
Let it stand for about ten minutes to allow some of the ingredients to drain out, then stir again to form a sauce-like seasoning for later use.
At this point, the sauce is finished.
Two hours later, Li Youran came to the backyard again, put on kitchen gloves, and worked with Chef Chen and the waiters on the final process of applying the sauce.
This process is actually very simple. Just take out the drained Chinese cabbage, open the leaves one by one, and evenly apply the mixed seasoning sauce on the surface of each leaf. At this time, the Chinese cabbage has been salted in advance.
After pickling, the vegetable leaves are very soft and compliant.
Then roll each piece of Chinese cabbage into a tube from the bottom into a tight spiral, put it into a bucket with a lid, cover it and seal it with plastic wrap. The main purpose of doing this is to ensure that the spicy cabbage will last longer.
The fermentation process can be carried out in a relatively simple space.
Finally, place the bucket filled with cabbage at room temperature for fermentation overnight, then place it in the refrigerator for a week to complete.
Now it's time to wait for the delicious food to appear.
On the way back to the bedroom, Li Youran secretly calculated in his mind
Since Chinese cabbage is now so abundant that it can be used to make pickles, it means that the production and supply of the vegetable base is very strong. Is it time for the bun shop to expand appropriately?
After the new home is packed and settled, it may be time to consider opening a branch.
For now, we can let Feng Daniu and the others go around the city to understand the market situation and see if there are any suitable stores.