Chapter 109 Chef Yu's Craftsmanship

? Take out the salt and pour it into a clean glass tank, then put the shrimp in, drop a drop of oil on it, and the white shrimp inside will start to spit out the sand, which makes the shrimp a lot cleaner.

Anchovy shrimp was not originally a show-type dish, but the two chefs forcibly made a visual effect of the show.

Yuan Zhou carefully massaged and rinsed each shrimp, and then put them into clean water in a glass basin.

Standing with a straight back and flexible wrist movements, every time the shrimp is put in, it brings a sense of beauty, so that everyone watching the scene seems to feel the comfort of the shrimp.

But the audience watching the live broadcast is more direct.

[嘤嘤嘤, I want to become a shrimp and receive a massage from Boss Yuan. ] Little Man

[Cut, I just want to eat it, I feel that Boss Yuan treats the shrimp like this, it will be delicious. ] I'm a foodie

[Yes, now I think that Chef Yu is not bad, but of course Boss Yuan is even better. ] Ah Mass

[Come and form a team to continue to Boss Yuan's store. ] Grumpy me

Mengmeng did not reply, and was watching the cooking skills of the two chefs attentively.

"I feel that this guy is still a little warm." The people watching below whispered.

"It's not, but Chef Yu's phoenix shrimp is really unique. I've never eaten such authentic ones in Jinling." Of course, some people trust Chef Yu who has already tasted it.

"I'm still looking forward to that chef's work, just look at the shrimp." Some people were also very interested in Yuan Zhou's craftsmanship.

The audience watching the live broadcast is the same as the audience sitting at the scene, just waiting to eat, but the live broadcast can only make an appointment to go to the Yuanzhou store to eat together, and the live broadcast will be able to eat for a while.

Chef Yu has been processing other ingredients, such as boiling green peas, and other vegetarian dishes. After about ten minutes, Chef Yu began to fish out the white shrimp that were spitting out sand.

Take out a pair of bamboo chopsticks and first stir the water clockwise to form a small vortex, then replace the pair of bamboo chopsticks to pick up the white shrimp one by one from the whirlpool, carefully avoiding the grease, so the white shrimp picked up is not stained with any greasy at all. After washing again, the shrimp are ready to be processed.

However, Chef Yu's handling of shrimp is completely different from Yuanzhou's. He pinch the shrimp tail with one hand and follow a scale in the middle of the shrimp tail. Once the thumb and index finger are pinched and pulled, a complete shrimp line is peeled off. Then remove the shrimp heads.

The method is clean and neat,

All the shrimps were processed very quickly. Now Chef Yu started to show his knife skills and took out a kitchen knife with a narrow back. Because the white shrimps are already small, they cannot be pressed on the chopping board now. , Chef Yu handled it directly in his hand.

There are basically two knives and one, the technique is clean, and the knife edge is complete and clear from top to bottom, with the same thickness on both sides, one knife is used to divide the shrimp tail, and the other knife directly picks out the shrimp meat.

Such meticulously processed shrimp and other vegetable treatments are already worthy of the title of chef, and now we only look at the taste behind.

Yuan Zhou was still the same. He held a shrimp with one hand, opened the back with a knife, and took it out completely without hurting the shrimp line. The other knife just separated the abdomen of the shrimp.

Both sides are cut, and the shell of the shrimp is easier to peel. Yuanzhou always felt that using a knife would hurt the shrimp, so Yuanzhou peeled it off with his hands.

In this way, the shrimps with only the tail shells are still neatly placed on the white plate as before. Although the quality of the shrimps this time is not as good as that provided by the system, they are still very fresh shrimps. With a little trick, Yuanzhou still let them be obedient. raised the tail shell.

Then knock the egg with one hand and sprinkle salt with the other hand, the egg white just wraps the salt, and then wraps the shrimp in the moment it goes down.

Chef Yu's method is different from Yuanzhou's. All the shrimp are removed and put into a glass bowl. It seems that they are not going to use egg whites. Chef Yu uses Taibai powder, a little salt, and Huadiao wine , so marinated.

After marinating, they both chose to start carving. Chef Yu's craftsmanship is not shown in carving, so he just made an ordinary tomato rabbit with real flowers.

Yuanzhou's side is very interesting, pick up the knife and choose a good crispy radish. Because the restaurant's radish is used for carving, it is generally not very good, just ordinary radish. At this time, Yuanzhou will choose to be close to The middle part is used for carving.

Yuan Zhou's carving skills were already well-established in his heart. The originally dark purple radish gradually revealed the shape of a flower under Yuan Zhou's hands, and this time he directly carved a bunch of flowers from the radish.

The tender petals, as thin as cicada wings and even with a touch of silk, were placed on the plate so gently.

Drain the water, take out the boiled chestnuts, first peel off the outermost brown hard shell, leaving only the soft brown soft skin. After all peeling, the chestnuts are still hot, and then start to peel off the complete soft skin. Skin, mashed chestnut puree, and added some boiling stock while mashing.

Chef Yu began to fry the shrimp, the oil pan was hot and spicy, and the shrimp collided with a strong aroma.

Yuan Zhou's carvings were crystal clear, and the fragrance of Chef Yu's fried shrimp instantly made the audience's mouth water.

"I'm so hungry, when can I eat." The younger man couldn't help but ask.

"Come on, it won't take long for this phoenix-tailed shrimp, but the two masters are very skilled, and they look hungry." The man swallowed his saliva and analyzed it calmly.

Only Wang Shuyuan sat in the same position as still as a mountain, and his eyes mainly looked at Yuanzhou. He had only seen it once, and Yuanzhou cooking was like carving another great work of art. No matter where he was, he could see his intentions. .

For example, Chef Yu is obviously used to helping the cook clean up the used stove, while Yuan Zhou puts it back in place every time he uses it up. Yuan Zhou does so many actions naturally, and it is clean and not messy at all.

After a while, Yuanzhou also began to pat the shrimp with pea starch and oiled them. I don't know why when Chef Yu cooked the oil, the house was almost full of fragrance, but when Yuanzhou was over the oil, there was no umami of the shrimp except for the oily fragrance. .

The rest of the action is basically the same for the two of them. They are fried in oil and placed on a plate. After a while, their works are all done.

At this time, the general manager who had been by the side said, "Now the two chefs' works have been done, and I'm hungry when I smell this fragrance, so I won't delay everyone's tasting, Xiao Wu will bring it over and divide it up. plate."

"The manager said it well, but it's not that I'm hungry. I have to go down for a meal in a while, otherwise I won't be able to go back." Someone followed along with a joke.

"That's right, the manager wants to give a discount. It's because your chefs are too good. You'll be hungry again soon after lunch." Someone else said with a smile.

Over there, Yan Yan, Mengmeng also whispered into the microphone, "It's over, Mengmeng is so hungry, are you hungry?"

...(To be continued., Your support is my biggest motivation.)