A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 713

Chapter 713 Monkey Brain

Dai Long was also very curious about Li Yi's "Walking in the Snow to Seek Bears" and wanted to know what it tasted like.

 When I was filming the movie, in order to present a sufficiently eye-catching visual effect, the finished dishes were props made of foam and glue.

In the close-up of the judges' entrance, the piece of bear paw on the spoon is made of freshly peeled lychee meat and caviar.

Li Yi made this version of "Walking in the Snow in Search of Bears". Although the finished product does not have the feeling of being covered in frost and freezing as in the movie.

 But he did create the texture of the entrance in the movie "Walking in the Snow in Search of Bears". Judging from the appearance, the taste should not be bad.

However, this dish is all prepared in advance, and each portion is fixed, so there are no leftovers to taste.

 Therefore, Dai Long did not ask for a taste, but followed Wu Lei and others outside the restaurant to see how the diners were doing.

The [Traveling in the Snow to Seek Bears] covered with caviar and walking on the frost is served to the table. The visual impact is still very intuitive.

Every diner who ordered this dish took out his mobile phone and turned on it after seeing it.

 Some diners forgot to turn off the flash. When taking the photo, the smoothie on the plate reflected the flash, highlighting the crystal clear bear paws and caviar like jade moss marks, making them even more beautiful.

After taking a bunch of photos, the diners sat down, took out their spoons, and started tasting.

Dai Long stood at the entrance of the passage and carefully observed the diners digging into the "bear paws".

Under his observation, all the diners who were eating "Walking in the Snow to Seek Bears" had their spoons cut into the "bear's paws" easily, and cut out a crystal clear "bear's paw" covered with a layer of caviar. Come.

Seeing this scene, Dai Long couldn't help but calm down and admired secretly in his heart.

This heat is incredible!

Making aspic is not difficult. Even those who don't know how to cook can make a pot of aspic by boiling some pig skin for an hour or two.

 It's just a question of whether it tastes good or not.

  But it is the same aspic, and the taste of the final product is also different depending on the stewing time.

 Aspic is stewed from the gelatin in the ingredients. The longer it is simmered, the stronger the gelatin will be and the harder the finished aspic will be.

 To make this kind of aspic that can be easily cut with a spoon and still maintain a certain shape, the chef's skill in handling the heat is very high.

Seeing the crystal clear bear paws in the spoon, diners are constantly amazed.

 After taking a few more photos, they put the "bear paw" into their mouths.

Seeing the diners begin to taste, Dai Long shifted his gaze to their mouths and observed their chewing movements.

But those diners didn't even chew a single thing, they just held the "bear paws" in their mouths, and their eyes lit up with surprise.

 Seeing this scene, Dai Long immediately understood that it meant that the "bear's paw" melted in the diners' mouths.

 It is also called melt in your mouth.

 Once again, Dai Long secretly praised with mixed emotions.

 It's so hot!

 The balance between wanting the aspic to maintain its shape and melting in your mouth is difficult to achieve.

This requires that the collagen content in the aspic must be extremely precise. One point more will result in a loss, and one point less will result in a loss.

 Looking at the stewing time, I'm afraid it needs to be accurate to the second.

 The effort that goes into this is beyond the imagination of ordinary people.

Even Dai Long himself can't guarantee that he will be able to achieve this kind of taste.

This made him more curious about the specific taste and texture of this dish.

Seeing the diners' eyes shining with wonder and their spoons flying like flying balls, Dai Long withdrew his gaze and returned to the kitchen.

Li Yi was busy making monkey brain vegetables in front of the stove, and the delicious aroma of soup stock wafted from the pot.

Dai Long came closer, looked at the brains soaked in the shark fin broth one by one in the pot, and asked: "Did you use pig brains or sheep brains?"

 “Sheep brain.”

Li Yi smiled and said: "Fish and sheep are fresh! Master Dai, please help me!" As he said that, Li Yi took a soup cup, scooped up a piece of brain, put it into the soup cup, and then I scooped up a spoonful of shark fin soup and poured it on the brain.

 Liu Yifei helped Li Yi take the soup cups one by one and put them on the table beside the pot.

Dai Long also picked up a spoon, filled with sheep brain and shark fin soup, and quickly filled out portions of [Monkey King's Stewed Tiger Shark].

Wu Lei and others also came back from the front hall. After seeing the dishes, they took them to the front hall.

Zhao Wenzhuo announced the name of the dish and shouted to be careful, and worked vigorously.

Smelling the aroma of the broth in the pot, Dai Long was still thinking about the scene where the diners outside had just tasted "Walking in the Snow to Seek Bears", and he couldn't help but swallow his saliva.

Noticing the sound of him swallowing, Li Yi glanced at him, then smiled and said: "Master Dai, there is still a lot in this soup pot, do you want to try it?"

 Dai Long thought for a while and did not refuse: "That's fine."

As he spoke, he scooped up a ladle of soup base and put it into the bowl along with a few shark fins.

 There were sheep brains in the pot, but he didn't move them.

These complete ingredients are available, so leave them to the guests!

Taking the spoon, Dai Long picked up the soup bowl.

 Smelling the soup in the bowl, he nodded with satisfaction and said with a smile: "This method of making soup is very orthodox! It has a rich flavor of chicken, duck, meat and ham.

There are also the umami flavors of scallops and abalone, with just the right saltiness and concentration.

 The most important thing is that it doesn't have the mutton smell of sheep. Sheep brain is the smell of mutton. If you can remove the mutton smell so cleanly, you have really mastered the seasoning skills. "

Listening to his comments, Li Yi smiled and said: "The tongue of the God of Cookery is indeed extraordinary!"

In the live broadcast room, the audience heard them singing and making fun of each other.

“It's rare to see the God of Cooking and the God of Food competing with each other in business here!”

“The shark's fin has not been picked, there are too many tendons, it is a failure! The sheep's brain is too soft, it will fall apart when pinched, it is a failure among failures!”

 “Uh…Dave's brain, delicious…”

 “Peashooter, ready!”

While the audience was chatting and laughing, Li Yi came to the steamer, opened the steamer, and took out a large soup pot.

 In the light white soup, there are brain flowers floating in it, lifelike.

 But viewers who watched yesterday's live broadcast knew that these brain tricks were actually made by Li Yi using tofu.

Li Yi used whole chickens, whole ducks, beef, pig brains, sheep brains, as well as the brains of pheasants and turtle doves to make this pot of soup, then carved the soft tofu into the shape of brains, soaked it overnight, and then added Put it in the steamer and stew it in water for an hour.

So after getting out of the steamer, the rich aroma spread like a bomb and rolled around.

Smelling the aroma, Dai Long took a deep breath and couldn't help but admire: "I didn't expect you to actually make it."

 “There's still one step left.”

Li Yi placed the soup pot on the counter, then used a spoon to carefully remove the brains from the soup one by one, drained the water, and placed it in the soup cup.

These brains are originally made from soft tofu. After soaking overnight and stewing in water for an hour, it has almost melted, so extreme care must be taken to ensure its integrity.

 After putting out all the brain flowers, Li Yi put a piece of Hericium on each brain flower.

 Then, he heated up the pot and added half of the oil that had been fried yesterday. After it was hot, he used a small spoon to pour it on the brains in the soup cup one by one.

The hot oil stimulates the special aroma of Hericium erinaceus, mixed with the aroma of the broth that penetrates into the brain flower, and rises.

 Gooji!

Dai Long couldn't hold it back and swallowed again.

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 (End of this chapter)

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