gourmet food

Chapter 737 The stunt is out of order?
How to make this last dish?

Chu Yunfeng was also thinking about this issue carefully.

Judging from the current performance of the two of them, conventional dish making is not difficult at all for them, so there is only one other, which is the last resort - molecular cuisine.

But Tao Kailun also said before that molecular cuisine is of no use to them. They can still eat the types of ingredients and even the types of additives from these so-called molecular cuisines.

Can you taste the additives?

abnormal!
Chu Yunfeng despised him fiercely, and there was no one else with this tongue.

However, I am just getting started with molecular cuisine, and I am still not ready to make innovative dishes. The key is to spend a lot of time experimenting.

time?

Is this so difficult for someone with system space?

And if you don’t learn the dishes, just learning and researching in the space does not take up learning time. In other words, you can experiment in it for as long as you want.

And all experimental materials used are free.

At present, it seems that this is the only way to let these two guys experience Waterloo, but what kind of dishes can they make using molecular cuisine?

Chu Yunfeng suddenly thought of the amazing lotus pods he made during the omelette rice competition. The shape can still be recalled from time to time.

It was definitely the most creative and exquisite work I had ever done, and it was done blindfolded.

So let’s make a lotus pod molecular cuisine today. I believe its advent will definitely bring you a lot of surprises.

If you want to make this idea, it is not that difficult because the things involved are a bit complicated. It includes the entity of the lotus pod and the lotus seeds.

Chu Yunfeng planned to use two kinds of meat to make these two things.

Since the technology of molecular cuisine is used, of course these two types of meat cannot be distinguished at a glance, so the techniques are very demanding.

The final plan is to use chicken for the lotus seeds and mutton for the lotus seeds. Matching the two makes it challenging.

If you want to use chicken in lotus pods, you must naturally refine the chicken, which involves changing its molecular structure.

This job is very familiar to Chu Yunfeng. The chickpea flower and snowflake chicken nao that he has done before are a kind of molecular cuisine. If you eat chicken, you can’t see the chicken. People who taste it for the first time can’t figure out how to do it. from.

However, the molecular chicken produced by these two dishes is too delicate and dense. One has too much water and the other has too much oil, which is very detrimental to the production of lotus seeds.

So Chu Yunfeng immediately thought of another dish that is more suitable for making lotus pods, and that is sliced ​​hibiscus chicken. This dish is a state banquet dish, and his mother made it before.

Originally I was going to learn this dish at the villa that day, but the smell caused a lot of commotion, leaving me no time to learn and make this dish, but I can put it on my agenda today.

Entering the system space for the first time, Chu Yunfeng paid 50 experience points and began to learn this five-star state banquet dish.

Since he had experience in making chickpea puddings and snowflake chicken dumplings, the previous processing of chicken breasts was the same, so Chu Yunfeng skipped this step directly.

However, there are two ways to process "chicken slices". This dish itself was originally made by Shandong cuisine, and later Sichuan cuisine and Huaiyang cuisine were also improved and developed.

There are inconsistencies in the way Sichuan cuisine is processed.

The preparation of chicken slices is "cooking", which involves directly pouring the minced meat into a hot oil pan to shape it into flakes, so there are very high requirements for the technique.

If it is poured directly into the pot, the fried chicken will be chicken nuggets instead of chicken slices.

Therefore, when pouring the minced meat, it needs to be poured from the side of the pot, and the speed and shape are also required. This is the biggest difficulty of this dish.

The oil used is also very particular, lard and chicken fat are needed.

Another method is to use a pan, pour the minced meat directly onto it, and spread it into a single layer, so that when fried, it will naturally turn into chicken slices, and a large piece of chicken slices will also help to re-slice and shape it later.

This is more convenient for delicate shaping requirements such as state banquets. It is too difficult to control the shaping when brewing. The shape will naturally be damaged if the spatula is lightly touched.

"Wrong, the speed is too slow, the fried chicken is too old, try again!"

The first time Chu Yunfeng tried punching method, of course it ended in failure, but this is normal, Chu Yunfeng continued to try.

After spending some time, he naturally mastered it. The next step is to fry the pan. This is relatively simple, and Chu Yunfeng took less time to get it right away.

After the chicken slices are cooked, they need to be put into warm water to remove the oil, so this is why Chu Yunfeng needs to learn this dish. Only after the oil is fully removed will the "lotus pods" taste delicate.

The remaining ingredients are Xuanwei ham, winter bamboo shoots and shiitake mushrooms. These three side dishes need to be cut into slices, which are very simple.

After the lard and chicken fat are mixed in the pot, sauté the onions and ginger until fragrant, then add the ham, winter bamboo shoots and shiitake mushrooms and sauté until fragrant, then add the trimmed chicken slices to the pot.

Add some stock and start to simmer. When the heat is almost done, thicken the soup with gravy, then arrange it on the plate and it's ready to serve.

This state banquet dish is so simple to prepare.

Although it seems very simple, only when you make it yourself will you know how difficult it is, especially when making chicken slices. This step alone will stump 99% of people.

Not to mention the processing of the minced meat. It doesn’t work if there is too much moisture. If the chicken fillet has too much water, it will not be molded. If there is too little water, the chicken fillet will taste too old. These are all difficulties.

Chu Yunfeng spent a total of 1 day, 5 hours and 18 minutes learning this dish.

After learning the dishes, you can start your own molecular gastronomy experiments.

The first step is very simple, which is to fry the chicken slices in a pan. You need to change the molecular structure of the chicken breast. After it is done, put it in warm water to remove the oil.

The fried chicken slices are still relatively tough. Unlike the chickpea flakes and snowflake chicken dumplings, which can only be tasted better with a spoon, the chicken slices are easy to pick up with chopsticks.

Of course, it is impossible to make the lotus pod by kneading all the chicken slices directly. Even so, it is very loose and will fall apart with a light touch.

This method is too simple and superficial. Chu Yunfeng will naturally not use such a crude method, and the current chicken slices still have a strong chicken flavor.

The word "rich" naturally refers to Tao Kailun and Zhou Tianjun, and other guests may not be able to taste it.

Therefore, before making the lotus pods, the taste of the chicken must be removed, otherwise how can it be deceived by their tongues?
but!

Just removing the taste is not enough. The mere disappearance of the taste will definitely not be hidden from their tongues, and further processing is required.

How can you hide the incredible skills of these two people?

Chu Yunfeng thought hard and began to think about the characteristics of molecular cuisine.

To put it bluntly, molecular cuisine’s biggest feature is to change the molecular structure to achieve the purpose of confusing the real thing.

Many high-end restaurants can not only prepare vegetarian dishes that imitate meat dishes, but also rival them in taste and texture.

But the really difficult thing is to imitate meat and vegetables, to make meat dishes look like vegetarian dishes, and to taste the taste and texture of vegetarian dishes. This is the top skill.

However, Chu Yunfeng analyzed it carefully and found that it is not too difficult to imitate meat and vegetables, but this approach has some disadvantages.

That means a large amount of additives are required, not to mention time-consuming and labor-intensive. After the meat and vegetables undergo complete molecular changes, they are already worthless after being made.

This kind of dish is just a show off of technique and has no benefits for the human body.

The purpose of eating meat is to taste its unique aroma. In this way, there is no fun and taste at all.

Suddenly, Chu Yunfeng had a brand new idea, and he immediately started to take action. He would try it first and then talk about it.

Chicken breast has no fat, so its own fishy smell is not big. The biggest fishy smell of meat actually comes from the fat.

After the semi-finished Hibiscus chicken slices were soaked in warm water, the excess oil had floated up. Chu Yunfeng picked up the chicken slices and put them into a vessel, and started to stir them with a blender.

This step is to change its molecular structure again to make it super delicate.

After whipping, the chicken in the container has become very delicate. If you rub it gently with your hands, you can hardly feel its texture.

Chu Yunfeng nodded with satisfaction. It can be said that the molecular structure has been completely destroyed. No one would recognize it as chicken.

The next step is to remove the taste. This step is critical and difficult. It depends on whether you can successfully deceive the two people's tongues.

Usually there are many seasonings to remove the fishy smell, and there are also many spices and vegetables that can remove the fishy smell, but at this time Chu Yunfeng chose onions.

The biggest purpose of choosing onions is to take advantage of the onion's deodorizing properties, plus its own hint of sweetness, which can give the entire lotus pod a hint of sweetness.

Originally, it was possible to add flavoring to this sweet taste, but for Chu Yunfeng, he would try not to use it if possible.

After the onions are chopped, they are also stirred in a vessel, and then filtered, and only the filtered juice is taken.

Then combine the onion juice and chicken mince, heat it in a pot, and add a little agar.

The purpose of adding agar is to make it gel so that the lotus can be formed. After the onion juice is combined with the chicken mince, it will naturally have a hint of onion flavor.

Of course, this taste cannot be hidden from two people, but it will successfully cover up the taste of chicken, making it impossible to taste its essence under the sweet taste.

After heating, until the agar and the two are fully combined, Chu Yunfeng pours it into the mold to cool.

Now you need to start making lotus seeds.

Lianzi Chu Yunfeng is going to try it with mutton, this is to challenge himself.

Because mutton has a strong smell of mutton in the meat. Let’s see if we can hide it. Then we will be able to appreciate the incredible and wonderful expressions on the faces of the two people.

The breed of course is Ningxia's Tan sheep. Compared with breeds from other places, the mutton has the smallest smell.

The first step is to remove the fat. The fishy smell of the fat is not only strong, but also cannot effectively change the molecular structure. After removing it, start beating with the back of a knife to remove the fascia inside the meat.

Chu Yunfeng didn't dare to hand it over to the wall-breaking machine at this step. No matter how good the wall-breaking machine was, it couldn't break the molecular structure of the fascia. When the final dish was made, the taste could be felt immediately.

Then the next step started to be a bit magical. Chu Yunfeng actually used the method of making chickpeas to make mutton into minced meat.

This is the method that Chu Yunfeng came up with after thinking hard. If he wants to completely change the properties of mutton and make it more delicate, this method seems to be the best.

But one thing is different: mutton not only has more fascia, but also has a rougher texture than chicken breast, so after beating it, Chu Yunfeng also filtered it through a sieve.

The remaining mutton is bright red, translucent, delicate and dense, and looks particularly different.

The key thing is that Chu Yunfeng also added a very flavorful sauce, that is, Nepeta.

Nepeta is called Zhuanzhuanxiang in Sichuan and Yunnan. It can be eaten cold and raw. It is generally used to make bean curd dipping sauce. It tastes very delicious.

It is mainly used to remove the fishy smell of mutton, and Chu Yunfeng also added a lot of green onion and ginger water.

After making it into "mutton slices", Chu Yunfeng carefully picked it up and looked at it, and found that he was not satisfied with it. There should still be a bit of mutton flavor.

So Chu Yunfeng began to boil water with spices such as Sichuan peppercorns, cinnamon, star anise, bay leaf, grass fruit, pomegranate, sannai, cloves, etc., and then soaked the mutton slices in it.

After soaking for half an hour, soak in the boiled radish water for another half hour.

This step is to remove the smell of spices, and the white radish water also has the effect of removing fishy smell.

After this hour has passed, beat the mutton slices again, then add white radish juice and agar to prepare the gelatin.

This step also requires the addition of a key sauce, which is coriander juice.

The purpose is to remove the mutton smell again, and also to increase the flavor of the lotus seeds. The color of the coriander juice can also be directly colored, without the need to use color additives.

Finally, pour the lotus seeds into the mold and wait for the lotus seeds to form.

On the other side, after the lotus pod is formed, apply a layer of gel made from coriander and agar, and the lotus pod will naturally become green and beautiful.

After the lotus seeds were inlaid, Chu Yunfeng put a little red on each lotus seed. The lotus pods naturally provided the finishing touch.

After a little arrangement of the plate, this exquisite molecular cuisine is ready. If it is served like this, who would know that it is made from two types of meat?

Chu Yunfeng was very satisfied. Looking at the time, it seems that this experiment took him more than two days, mainly spent on the correction of the sheep slices. Now that he's done, let's go out and try.

After leaving the system space, Chu Yunfeng immediately started operating, and all the fans and guests at the scene were paying close attention to his every move.

Every time Chu Yunfeng takes an ingredient, Hu Yue will write the type and source on the cardboard to let everyone know clearly what ingredients are in this dish and how to make it.

When the mutton was used to make the "Sheep Bean Flowers", the guests at the scene made very surprised sounds, and the fans online also went crazy.

The screens were refreshed, and the rewards were rewarded. It was quite lively. The fans of Xiaopozhan watched more and more enthusiastically, and the worries in their hearts gradually disappeared.

More than an hour later, when the dish was officially placed in front of the two swordsmen, the two of them were stunned.

Seeing such beautiful lotus pods and the lotus pond arrangement created by Chu Yunfeng, I was already stunned.

After taking a sip, Tao Kailun was about to tell the source of the ingredients, but found that he had nothing to say?

I ate the onions, coriander, and radish by myself, but if I were to say that this dish was made from just these three vegetables, I would never believe it.

There is meat in it, because I can taste it from the texture, but what about the taste?
The smell is gone?
How can this be?

So the two of them continued to take a second bite and found that it was still difficult to speak. What should they do?

(End of this chapter)