Living in the Hong Kong Film World

Chapter 452
Toad is another name for the Chinese forest frog produced in the Changbai Mountains in the northeast of the mainland. Because it is more resistant to cold, it is also called snow toad.

The toad in Shui Bazhen refers to the toad oil, which is taken from the oviduct of female frogs. It is taken out after drying and soaked when needed.

This knowledge was provided by Feinan's knowledge attribute value added a few days ago.

"Toad oil is soft and soft, with a special flavor, but due to the different species of wood frogs used and the differences in the production process, the quality of toad oil is also different."

While explaining, Feinan walked towards the case, took a look at the soaked clam oil, and said, "This kind of clam oil is dried, and the color is slightly dark. After soaking the hair, there will be a clam smell. To remove the smell, black tendons, blood, and viscera need to be picked out to be effectively removed.”

"But even so, the clam smell will still have a certain amount of residue. If you use a small amount, it can be overwhelmed by the umami flavor of other ingredients, but Master Liao, you put an extra slice, which makes the clam smell slightly prominent, so I said you put half of it too much."

Liao Jie looked at Fei Nan in surprise, and sighed after a while: "You have tasted all of this. How did you grow your tongue?"

After a pause, he nodded and said, "Indeed, this kind of clam oil is not top-quality, it does have a bit of clam smell, and the scent of the oil is relatively weak, so I put in a little more, and you discovered it unexpectedly."

"Huh? Shouldn't it be?"

Ou Zhaofeng stepped forward in doubt, and looked carefully at the soaked toad: "I obviously bought a top-quality toad? How could it be like this?"

Feinan explained: "The best clam oil is made from snow clams, and it is freshly made. It should be a light milky yellow color with very few impurities. This kind of clam oil is dark in color, mixed with blood and impurities, and it is obviously dried. Yes, it belongs to second-class goods."

"Dried? Fresh?"

Ou Zhaofeng asked: "What's the difference?"

"Drying is to dry the snow clams into dried snow clams, and then peel off the clam oil. This kind of oil is called block oil, or conjoined oil."

"During the drying process of this kind of clam oil, the internal organs of the snow clam will rot to a certain extent, so it will have a clam smell."

"Furthermore, after drying and peeling, the impurities contained in the clam oil are difficult to remove, so it can only be post-processed after soaking."

"But post-processing is also difficult to completely remove impurities, there will always be some residues, and those residues are the source of the clam smell."

"With clam oil that's freshly removed, that's much better."

"Fresh production means that after the forest frog is slaughtered, the clam oil is directly taken out, impurities are removed, and then dried in the sun."

"Because the clam oil is squeezed into strips after washing to squeeze out the water, this clam oil is also called thread oil."

"Linen oil has less impurities and has a light clam smell. It is the best quality, and naturally the price will be more expensive."

After Feinan finished speaking, he glanced at Ou Zhaofeng, and the meaning was already obvious.

"Damn it! You bastard! How dare you pretend to be good!"

Ou Zhaofeng couldn't help but curse.

As a chef, if someone cheated on the ingredients, anyone would be angry.

Long Kunbao comforted him and said: "Master Ou, toads are used a lot in northern cuisine, and this kind of ingredients are out of the place of origin, and the quality is uneven. It's normal. Maybe your price is a little low. Maybe you can't tell?"

"Yes!"

Liao Jie also said: "There is very little production of top-grade snow clam oil. Xianggang is so far from the northeast, it is difficult to get top-quality products. When I was in Guangdong, I used this kind of inferior clam oil. "

Hearing what they said, Ou Zhaofeng's face softened a little.

What they said is also true. Although there are frog dishes in southern cuisine, they usually eat frog meat, and it is true that clam oil is rarely used, let alone snow clams.

The use of this ingredient was indeed a shortcoming of his, which made him feel timid in front of Feinan and the others.

Although he couldn't face it, there was nothing he could do.

No chef dares to say that he knows all the ingredients in the world, and no chef dares to say that he can cook dishes from all over the world.

Human cognition is limited, and it is not shameful not to understand. What is shameful is knowing that one does not understand, yet unwilling to learn.

"Turn around and go find that pouncer!"

Ou Zhaofeng yelled a few words, then smiled and said, "I don't have a tongue as good as Anan's. I think this dish is delicious, but Anan is just being picky."

"However, nitpicking is a good thing. If you don't accumulate steps, you can go a thousand miles. Improvements in details will always make us more perfect."

"Master Liao, it's a pleasure meeting you today. I hope you will join my team and help me win next week's Man-Han All-Seat Competition!"

Liao Jie looked at him, then at Feinan, and naturally agreed, smiling and nodding: "Okay! I'll join!"

With his joining, Ou Zhaofeng was very happy, and said that he would also show his skills and compete with Liao Jie.

Naturally, Long Kunbao wouldn't miss it, and gearing up, he got on the stove.

The help cooks were divided into three groups to help them prepare dishes. Three super chefs controlled the fire and turned the sky upside down. It was very lively.

One after another delicious food was served on the big table outside. After finishing their busy work, everyone gathered in the outer hall and held a dinner party.

In order to welcome Liao Jie to join, Ou Zhaofeng deliberately took out the wine he had stored for many years, planning to get drunk tonight.

"Anan! With Master Liao joining, I must have fooled your emperor's tongue this time! Haha!"

After the dinner party, Ou Zhaofeng, who drank so much that his tongue grew big, sent Fei Nan out of Man Han Lou, and at the same time, he did not forget to challenge Fei Nan.

"Okay! Then wait until I come over this weekend to taste your works, don't let me down!"

After persuading Ou Zhaofeng to go back, Feinan took Xiaobai, took two steps towards the car, and suddenly turned to an ordinary car parked across the road.

The car didn't start, but a figure could be vaguely seen hiding in it, vaguely.

Feinan walked straight to the front of the car, raised his hand and knocked on the window.

The car was quiet, Feinan didn't walk away, and raised his hand to knock on the window again.

Crunch~!

The car window was rolled down, revealing the face of a strange man, who asked with a puzzled expression, "Sir, what's the matter?"

"Reporter Ma, right?"

Feinan smiled and asked, "I noticed that you seemed to have secretly taken some photos just now, right?"

Reporter Ma's expression changed slightly, and he immediately denied it: "What photo? Reporter Ma? I'm not Reporter Ma, did you recognize the wrong person?"

He looked a little panicked, his eyes were also dodging, and he seemed a little guilty.

How did he find me at such a long distance, still in the car?

Feinan ignored his denial, but continued: "I don't like being secretly photographed by others, please hand over the film."

As he spoke, he pointed to the camera that reporter Ma had hung around his neck before he could take it off.

"Why?"

Reporter Ma stiffened his neck: "This is my private property, why should I give it to you? This is robbery!"

"Oh?"

Feinan shrugged, put his hands on the car window, leaned down and stared at him and said, "Okay then! Rob! Look into my eyes!"

(End of this chapter)