coobybook Chapter 275
Chapter 275
"Did I make a mistake? The anchor actually chose the pig intestine, I Ciao, can this thing have the aroma of ribs?
"Yes, how nice it is to make a garlic or braised pork ribs!"
"Damn, I smell it across the screen!"
"Anchor, does it stink? I know..... The blood on this family's pork is direct, I know that this is freshly slaughtered, and the pig intestines that are freshly taken out are definitely very strong, I am afraid that it can stink to death, right?
"What kind of food can a pig intestine make?"
"Upstairs mentally retarded ~""
+1, according to the eternal law of true fragrance, often the more smelly the ingredients, the more fragrant the food tastes, please refer to stinky tofu, snail powder, durian, I believe the anchor can definitely win the championship!"
"+1 upstairs!"
At this moment, Su Feng was frowning and cleaning his large intestine.
This thing must be cleaned, if it is not done well, it will really become "relying on answers"!
For the effect of the program.
Su Feng was deliberately bent over by the smell and aimed at the trash can....... The scene was suddenly fryer!
I don't know which uncle didn't hold back his smile, and laughed directly, and the others laughed together.
Everyone's laughter was connected.
Some girls in the live broadcast room are even more stupid... Su Feng grasped the large intestine held with both hands, as if it was a defense............
This scene.
Even the host Bingbing didn't know how to explain.......
"We see Chef Su Feng, cleaning with a painful face, handling the pig's intestines, allow me to sympathize with him for three seconds."
In front of the TV.
The whole family of the Su family frowned......
Zhao Xiong asked, "Master Niu, I wonder what your apprentice is doing with the large intestine?"
Uncle Niu shook his head:
"Regarding the practice of the large intestine, there are dry pot fat sausage, marinated large intestine, spicy fat sausage, large intestine wrapped small intestine, fungus tip pepper slip fat sausage, braised fat sausage, I don't know what kind of method Xiao Su should use."
Several judges began to discuss.
"Bang bang ~"
The kitchen knife and wooden pier made a sound of chopping minced meat.
I saw Liu Xiaofeng holding the kitchen knife in both hands, and the two hands flew up, as if an old bachelor in his forties, the kitchen knife thumped and chopped the pork belly, and the sound of the horseshoe knife was very elegant and pleasant.
"We see Chef Liu chopping minced meat, so guess what kind of food he wants to make?"
"Master Liu, can you reveal what kind of food you want to make?" Bingbing put the microphone to Liu Xiaofeng's mouth.
"A famous dish of the state banquet, Huaiyang lion's head!"
"Wow, it turns out to be Huaiyang lion's head, this is a very classic famous dish, looking forward to your finished product."
Huaiyang lion's head.
Lion's head is made of 60% fat meat and 40% lean meat plus green onion, ginger, eggs and other ingredients chopped into meat puree, made into fist-sized meatballs, which can be steamed or braised red, fat but not greasy.
The lion's head is the Yangzhou dialect "big chopped meat", and the northern dialect is called "big meatballs" or "four joy balls
": "We see Master Su, a very young handsome man. I don't know, Master Su, what dish do you want to make with the large intestine? Please tell the audience that not only the audience is curious, but also the judges!
"This dish is called..."
Su Feng took a deep breath.
m's, finally finished cleaning!
"Lu cuisine classic famous dish, nine turns of the large intestine!"
Hearing this, the scene was a sensation, and many chefs discussed it.
In the end, the nine-turn large intestine can win the championship? Or Huaiyang lion's head is better!
And, the live broadcast room is even more sensational... Tens of thousands of water friends, even if they guessed their heads, they didn't think that Su Feng was going to cook the "nine-turn large intestine", which is a difficult dish!
After he cleans the large intestine, the large intestine is wrapped in the small intestine and put into a pot for blanching.
When blanching, add green onion and ginger, star anise, dried chilies, Sichuan pepper, white pepper....... Of course, it is not like a variety show, retaining a part of the original large intestine and eating the judges straight frowning.
After the fire boils.
Su Feng skimmed the blood foam boiled from the large intestine and put it into the pressure cooker to cook until it was done, because for 100 minutes, without a pressure cooker, this dish could not be cooked at all.
The host of Bingbing asked
, "Master Su, are you sure you washed this dish?" I know there is a variety show where a chef keeps part of the original taste of the pork intestine when cooking this dish, do you also keep it?
Su Feng smiled and replied
, "No reservations, I cleaned it very clean!"
How dare he keep it!
He still wants to win the championship!
Hearsay.
The five judges breathed a sigh of relief at the same time.
This thing, if it can't be washed, is no different from eating
dumplings... After the large intestine was cooked, Su Feng cut the large intestine into small pieces, and in order to prevent the [large intestine wrapping small intestine] from falling off, he inserted toothpicks into each large intestine.
In order to better remove the fishy smell of the pig's intestine, Su Feng burned a pot of oil and wanted to go through the oil of the large intestine.
"Brush la~"
The pig's intestine entered the oil pot.
After frying and setting, Su Feng fished it out.
He glanced at the time, stuck the time to cook, started the pot to boil the oil, and began to fry the sugar.
When the sugar in the pot turned small, the big bubble turned into a small bubble, and it began to rattle and smoke, and immediately changed to low heat.
With a bang, Su Feng cooked two spoonfuls of rice wine into the pot, added a spoonful of water, mixed balsamic vinegar, salt, chicken essence, pepper, sand kernel cinnamon powder, after cooking, removed the toothpick, and placed nine small pieces of large intestine in the white disk in turn......
Well..... Laid out into a flower!
At last!
Fire, harvest juice....
When collecting the juice, Su Feng added a spoonful of "original soup" when boiling the large intestine, and when such a spoonful of original soup was put into the pot, the five judges and the ice host, as well as the crowd of onlookers, frowned at the same time....
This lad.
This is going to be done!
In fact, the large intestine is cleaned, and the original soup cooked will not be much smelly... There is only a faint "smell of organs".
Finally, pour the concentrated soup over the large intestine, put a small red flower on the side of the plate, and the dish is cooked!
...........
"When it's time for the competition, invite the two participating chefs to serve the dishes and walk to the judges' table for the final scoring moment!"
The two walked to the judges' table with their dishes.
Everyone's eyes converged in unison!
"The time to finally decide the champion of this [Food Cooking Competition] is coming, this exciting moment, will our Chef Su Feng win the championship? Or Liu Xiaofeng, an old chef with more experience, will win the first place, please wait and see!
He Weiguang squinted and smiled
, "Chef Liu, please introduce the dishes you cooked first."
The Huaiyang lion's head was packed in a "pot", and Liu Xiaofeng lifted the lid of the pot, and a rich smell of meat came out.
"The lion's head has braised and steamed, two methods, and I made the braised lion's head!"
"Chef Su~" Zhao Xiong looked at Su Feng.
Su Feng lifted the lid.
A mixed fragrance instantly filled the air, and the delicate nine-turn large intestine was revealed in everyone's eyes.
"This dish is called "Nine Turns of the Great Intestine", I think it symbolizes a colorful life, sweet and sour in the mouth, spicy and salty in the mouth, of course, sour, sweet, bitter, spicy, salty, the ugliest when out of the pot with a spoonful of original soup, maybe add a little stink! "
Life is tortuous, not just nine turns. Life is not just sweet, sour, bitter and salty! "
Whose life.
Not a single smell yet!
The last spoonful of original soup is the "soul"!