The first devil chef in history

Chapter 201
Li Gongzhe first prepared two large pots, and then began to boil syrup in one of the large pots, while the other large pot was heated up first.

There are only a few ways to boil sugar into syrup, which can be roughly divided into: dry boiling, water boiling, oil boiling, and oil-water boiling.

Generally, people use the method of frying sugar with water to make syrup.The method of mixing sugar with water is usually: first wash the pot, it must be clean.Then when the fire is on, add sugar when the pot is about [-]% hot, preferably soft sugar, because the syrup made from soft sugar is better.Be sure to control the temperature of the pot when frying, if it is too hot, it will fail.Stir until the sugar is almost red and start adding a little water. The proportion of water is added according to the proportion of sugar.Another point is that the temperature of the fire must not be too high, and then you can start frying until the sugar and water dissolve and merge into a viscous shape, just turn off the fire.

The method used by Li Gongzhe is fried sugar with oil.Frying sugar with oil is more difficult than using water. This kind of frying will test the chef's ability even more.First of all, it is necessary to wash the pot and heat it up, and then the proportion of oil is similar to that of sugar, but it can also be slightly more.The oil temperature is about [-]% to [-]%.How to test the oil temperature.Some experienced people know it at a glance when they are making it, and they don’t need to test it at all. Some people who are not experienced enough just put their hands at a distance from the pot and feel it with their hands.After the oil temperature is enough, add sugar, and then stir fry until you feel that the sugar is going to be mushy, then remove the pot from the fire, but be careful not to turn off the fire at this time, because the temperature will be very different when you turn it on and off, and the effect of frying will be great. not good.Still stir fry the same as above until the sugar turns red and has a somewhat viscous consistency.But what I want to mention here is that you can use a spoon to stir in the pot when frying, so the effect is also good.

The key to making syrup is to control the temperature of the sugar. It is best to control it around 110°C. The firepower should be concentrated and not too hot.

"Ha! Ha!"

Li Gongzhe picked up the pot with one hand and began to shake it continuously. For Chinese chefs, the most basic skills are knife skills and spoon skills. If you want to cook well on the stove, it is very important to master the skills of spoons.

At first, people used frying spoons. As time goes by, chefs are now generally using woks, and frying spoons are gradually left aside by chefs.Because the wok has a large amount of water and oil, and it will not spill out of the wok when blanching the ingredients, it has a great advantage over the frying spoon, so the frying spoon has basically withdrawn from the stove of the big hotel.

Qiaojin is used for flipping the pot. One is used when stir-frying dishes. It needs strength and hand spoon to cooperate. The pot is pushed back and the hand spoon is pushed outward. The other is used when the dishes are required to stay in shape. Rotate first. The dishes are then pushed into the air along the direction in which the dishes rotate. After the dishes are pushed out, the pan drags the dishes and pulls them back slowly. The whole action should be done step by step.This is a very technical kung fu, there is no quick way to learn it, it mainly depends on comprehension and long-term practice.

The most important thing to turn the pot is wrist strength. For a non-human being like Li Gongzhe, wrist strength is naturally not a problem.

There are four characters in Dian: 1. weigh; 2. push; 3. turn; 4. block.

There are about three uses for flipping the pot. It can be stir-fried in the shortest time and with the greatest firepower. This is something that other methods can hardly do or require extremely high skills, but flipping the pot only requires a certain amount of training. Yes, it is easier to achieve even and rapid heating by turning the pot.The second point is that it can turn over easily fragile or deformed materials such as whole fish, tofu, omelets, and pancakes very completely.As for the third, it is the most convenient and efficient way to allow the seasoning to contact the material quickly and evenly.

Of course, as we know, Li Gongzhe, who has a freely controlled magic flame, does not actually need to flip the pot. He can heat the ingredients evenly and quickly through the magic flame, and even and conveniently contact the seasoning, while those fish, Tofu, pancakes and other things can still be heated evenly even if they are not turned over.

But Li Gongzhe gave up the magic flame at this time and began to turn the pot, not because his control of the magic flame was not as good as before, and he couldn't even keep up with the turnaround, but because at this time he really wanted to turn the pot.

Tossing the pot is the romance of the chef!

The ingredients were flying up and down in the pot, and the audience was stunned once again watching his skills. Li Gongzhe's hand speed this time was not so fast but steady.

stable.

Steady tossing of the pan, the combination of rigidity and softness, every shred of cauliflower can be heated evenly, and every bit of egg liquid can perfectly cover the meat of Kodo.

harmonious.

Li Gongzhe's overturning of the pot has the meaning of Tai Chi. The people present are really scared when they see it. This guy is really a monster, in various senses.

"It's really amazing."

Just when everyone was amazed at Li Gongzhe's technique, the left servant standing beside Li Gongzhe suddenly widened his eyes.

A drop of sweat dripped from Li Gongzhe's head!
Maybe you want to say that this cooking must be tiring. Isn't it normal to sweat a little after being tired?
But if you think about it carefully, Li Gongzhe has a body that is close to that of a monster. A body of this level can even sweat from fatigue. What does this mean?
Thinking hard.

The left servant also felt that something was wrong, so he secretly used an arcane technique, which greatly enhanced his perception ability, and then began to observe Li Gongzhe carefully.

He discovered the reason, and the reason shocked him. It turned out that Li Gongzhe was tired because he was controlling most of the 639 muscles in his body.

人体全身的肌肉共约639块。大约由60亿条肌纤维组成,其中最长的肌纤维达60厘米,最短的仅有1毫米左右。大块肌肉大有2000克重,而小块的肌肉仅有几克而已。一般人的肌肉占体重的百分之35－－45。

It is actually very easy for human beings to attack the outside world through muscles, but it is very difficult to control their own muscles internally, and it is still necessary to control so many muscles at once.

"It's no wonder he's tired in this state, so is that why he can be so steady? It's just cooking. It's too exaggerated to do this."

The left servant shook his head, he really didn't understand Li Gongzhe's thoughts, for him, being a cook was just an ordinary profession, which was of no importance at all.Even the current chef competition is nothing worth mentioning in his eyes.

However, a person who is equal to him in terms of status and strength, as a contractor of the devil, would force himself to such a degree for the so-called culinary art, which is really incredible.

However, Li Gongzhe's affairs are Li Gongzhe's affairs, and all Zuo Pu needs to do is to protect Li Gongzhe's safety. Although the former did not make a clear statement before sending him here, it seems that Li Gongzhe's chef competition this time will not be so bad calm.

After a while, the left servant suddenly received a message from the devil, and then he nodded his head to himself, and the whole person soared into the sky, flying farther and farther into the sky.

Although he just flew for a while, all the audience couldn't help cheering because his legend was so high.

"Oh, oh oh, the food from the predecessor is coming."

"Hey, which of the chefs here is still playing? After the first one comes, he will definitely overwhelm the audience."

"Hahaha, even Aladdin is just a disciple of the predecessor. I really want to know how far the cooking of the predecessor can go?"

Everyone started to discuss who was the first one, and they ignored Li Gongzhe's wonderful performance and the good or bad of others just now.

(End of this chapter)