Chapter 254 The ultimate taste

Author: Heart of Light and Darkness

Chapter 254 The ultimate taste

If you have questions but cannot get answers, you will usually torture someone very much, but Sun Desheng has become accustomed to it. Since he met Zhouzhou, he has been "tortured" a lot.

It is naturally not a blessing to be a master. Sun Desheng quickly calmed down and watched Zhouzhou's operations carefully.

Then he said to Wang Shenghai, who looked suspicious of life: "Why are you stunned? Is it your luck to meet a master like Master Zhou? You still don't help me? See if the ham slices Master Zhou wants have been processed?"

Zhouzhou uses two major types of ham that can be eaten raw by using the ‘after-cooking’ method, and Jinhua ham that must be eaten, which are called two major types of ham in the world.

The "post-ripe" Spanish ham, which is sold for tens of thousands of yuan, has scientific basis. After the animals are slaughtered, the blood stops flowing, while the cells are still alive and continue to metabolize. The cells undergo anaerobic respiration, decomposing glycogen to produce lactic acid.

Gradually, the protein solidified in large quantities and the fibers were connected. At this time, the flesh began to become hard and tight.

Subsequently, the long fibers decompose and break due to the catalytic action of enzymes, making the muscle tissue softer and elastic again.

Moreover, the long chain of proteins will break and turn into a polypeptide composed of single amino acids or several amino acids.

These peptides are the chemical basis for the "fresh fragrance" of meat, and are accompanied by a layer of membrane formed by muscle surface proteins due to oxidation and other effects, which prevent foreign bacteria from invading.

Compared with Jinhua ham, which is salt-grained, this kind of ham has lower salt content, a more variable taste and richer.

Because Jinhua ham has a high salt content, its taste will be poor. However, among dishes like "pickled and fresh", it is better than Spanish ham, so the two actually have their own advantages.

"Dengyun Duck" is a lost ancient dish in China, but Zhouzhou uses Spanish ham as its ingredient. In the eyes of some old masters, this is no different from the "forgetting ancestors" in the eyes of some old masters, but Zhouzhou does not think so.

The most suitable one is the best. He believes that a top chef should first consider the characteristics of the ingredients themselves. In his opinion, Spanish ham is more suitable for this dish than Jinhua ham.

Although the ‘Dengyun Duck’ is a lost ancient dish, it was just a finished dish in the Qing Dynasty. The world exchanges in that era were no different from those of previous dynasties. Who dares to say that the ones they use must be Chinese ham?

Moreover, in his opinion, restoring ancient dishes has another more important meaning, that is, improving them in the restoration, so that ancient dishes can be revitalized and continuously improved. Otherwise, the Chinese might still be stewed with a big cauldron, and they don’t know that peppers are a good thing.

"Whether the spring bamboo shoots or duck feet are used for 'Dongyun Duck', they should not be steamed for too long, otherwise they will lose their warm stew and lose their flavor.

The food in the world is still incapable of getting the word "fresh"!"

Looking at the Spanish ham in front of him, Zhou Zhou smiled on his lips.

First, slice the spring bamboo shoots, then use a kitchen needle to pierce some small holes that are delicious according to the natural patterns of the spring bamboo shoots, then carefully apply orchid nectar on the bamboo shoots, stuff them into the duck's feet, and tie them tightly with silk thread on the outside.

The steamer used was not ordinary water, but a pot of old duck soup. The duck feet were soaked just in time and it was stewed into this pot of soup.

Zhouzhou also intentionally added salt to the soup, and the taste was slightly heavy. This is because he was planning to use Spanish ham, which has very low salt content, but he can't borrow much of the taste.

The steamer is used to steam the pot. Zhouzhou stood in front of the pot with concentration. Every few minutes, the fire ring and fire power will be increased or decreased through the air valve.

After planning to steam the duck palms wrapped in the spring bamboo shoots in the pot for about five minutes, Zhouzhou gradually reduced the firepower.

After removing the pot, he took out a few bundles of duck feet while it was hot, and then quickly cut off the silk thread with scissors. The assistant quickly brought the sliced ​​Spanish ham. He picked it up and rolled it with chopsticks, and changed it to double-pick bamboo shoots with duck feet and ham slices. Then he used extremely fast method to tie the wrapped "Dengyun Duck" with kelp silk.

Finally, the "complete" Dengyun duck was put into the pot again, but no longer placed the fire eyes, but changed to a sealed lid, and used the residual heat in the pot to make the grease and orchid nectar in the ham slices, and the duck paws merged with each other, and then increased the fire power again.

The steam in the pot is trying hard to gather so that they can chaotic people's sight and make even brighter people unable to see clearly the situation in the pot through the glass.

Just like in this world, there are always people who use all kinds of means to deceive the kind and simple people, but unfortunately, they meet the people of Chaoyang District who are clear-headed and bright.

Every time the steam is about to rise, Zhouzhou will carry two huge square pot ears to keep the bottom of the pot away from the fire eyes, and always prevent the water vapor in the pot from being fully filled, allowing everyone to vaguely see the scene in the pot through the glass pot lid.

The duck feet, ham slices and spring bamboo shoots that were put into the pot are all lying quietly on the partition holder supported by the spring-powered arm.

Everyone was puzzled and didn't know what he was going to do. It was just a puzzlement that Zhou Zhou suddenly put the steamer back into the eyes of the fire. The water vapor in the pot suddenly raising. Before the steamer was filled, his palm with cotton gloves had already slapped the wall of the pot.

It was said that it was a slap, but a turbid force, which contained some secret push. As soon as the steamer was buzzing, the four spring force arms connecting the wall of the pot shook at the same time, driving the middle partition, and then vibrated the various ingredients piled on it, flying upwards.

What a blinding operation.

Su Rou opened her mouth and looked at Zhouzhou like a monster: "Oh, it turns out that you can use a steamer to get rid of it? You can't afford to offend me, you can't afford to offend me."

Old Master Zhang Zhouxuan licked his lips gently: "I just can't afford to offend you! Old Wu, you can see clearly. Xiao Zhou was just a mess, right?"

"Isn't that true, Lao Zhang, by the way, Master Xiao Zhou is afraid that he is not the first to create the world?"

"That's right? It's the first time I'm old man!"

This Zhouzhou is now demon again!

It’s not scary to eat crabs. What’s scary is the first person to eat crabs. Everyone was shocked. Wang Shenghai pinched himself hard, but it turned out that it was not a dream.

Mom! Steam a dish can make the pot even if you steam it. This is to create a new chapter of diligent action!

Zhouzhou's shock pot was not random. After the ingredients in the pot flew up one after another, he grabbed the ear of the pot and used a force to revive it. As soon as he touched the lid, it fell back onto the partition.

Then he slapped the wall of the pot again, but the ingredients stopped flying, but began to roll on the glass sheet, just like someone was stir-frying these ingredients with an invisible fried spoon.

After a few 'fry', the ingredients were made to fly up in the pot again, and after several reincarnations, the time for these ingredients to come into contact with the glass slices was very short. From a distance, it seemed like they had never been in serious contact from beginning to end.

"He actually thought of it?"

After seeing this scene clearly, Sun Desheng's face changed drastically. He subconsciously walked towards Zhouzhou, muttering to himself as he walked: "Impossible, impossible, how did he think of using a steamer like this?

I thought my previous idea was wrong, but I didn't expect it to be realized on the spot by him!

This is a genius!”

He couldn't help but glance at his old apprentice Wang Shenghai, with a little disgusted look in his eyes.

Wang Shenghai almost cried, thinking to himself, Master, what kind of eyes are you looking at? Zhouzhou is just a pervert. You can't compare me with him.

"I see!"

Old Master Zhang Zhouxuan looked at Su Rou and Wu Jiushu beside him, and slapped Wu Jiushu on the leg: "Excellent thoughts, wonderful thoughts!

Xiao Zhou's hand shock pot probably needs to rewritten the 'steam' method, and add another steam to the 'frying'!"

Wu Jiu grinned and rubbed his thighs a few times, nodded and said, "Don't open the world, don't open the world, it's wonderful. Oh, Mr. Zhang, can you pat your legs next time?"

"Haha, you only know one thing but not the other."

Old Master Zhang Zhouxuan laughed and slapped him hard on the lap: "It's good to teach you how the mystery of Boy Zhou's move is.

What is the most difficult problem to solve with steaming?

It's just that water vapor accumulates!

No matter how good the ingredients are, once you use steam, it will inevitably be left on the bottom of the dish because the water vapor will affect the taste of the dish, making it difficult for the chef to grasp the taste of the dish. If you use less salt and sugar, the taste will be lightened by the water vapor; if you use more salt and sugar, it will be even worse.

Even if an experienced chef can control the taste of steam, he will never be able to solve the problem of water vapor accumulation. Even if I, the old man, will be more or less affected."

Wu Jiu grinned and nodded repeatedly: "That's right, the ingredients used in this 'Chongyun Duck' are duck feet, ham and spring bamboo shoots. From the ingredients, you can tell that it is a fresh and fragrant path. However, fresh and fragrant things are the most afraid of water vapor accumulation. This is an inevitable problem of steaming.

However, if the steaming method is not used, other cooking methods are not suitable for this dish, so Zhouzhou divided the steaming process into two sections. This magical steaming method is used in the second half to solve the problem of water vapor accumulation.

So awesome!

He first did not tie the duck feet, but only put all kinds of ingredients into the pot. At the same time, he strictly controlled the water vapor density. The temperature was slightly higher, so he immediately let the steamer leave the fire eye.

And while using steam to force out the taste of duck feet, ham and spring bamboo shoots, it will gradually become ripe. On the other hand, it also uses this "shaking pot" method to make these foods fly in the pot and do not come into contact with the glass for most of the time, which will solve the problem of water vapor accumulation to the greatest extent.

Only a genius like him would think of using techniques to solve this problem.

Although it seems that only pure water is used as the base, it is to ensure that the steam will not affect the taste of various ingredients to the greatest extent.

As for whether these ingredients should be blended with all flavors or based on the original flavor, his improved 'steaming method' is extremely valuable."

The two old men became more and more excited as they spoke, and their voices were so loud that everyone nearby could hear them clearly. Some of Sun Desheng's disciples were thinking about something, and suddenly became enlightened. Some didn't understand it very much. When they heard this, they frowned and thought hard, but the more they thought about it, the more they made the more sense it made.

Sun Desheng sighed slightly, looked at Mr. Zhang Zhouxuan and said, "Old man Zhang, is this hand steaming method in Zhouzhou just so simple in your eyes?"

"Oh, what do Mr. Sun think?"

Old Master Zhang Zhouxuan did not refute and looked at Sun Desheng with a smile. He could see that Sun Desheng is going to become a Zhou Chuan?

“This is a great innovation!”

Sun Desheng said heavily: "It is far from enough to describe it as innovation. This is a feat of diligent practice and creation!

China’s cooking techniques are likely to take a big step forward!”

“A milestone.”

Sun Desheng sighed: "It seems that I should buy a ticket for X164 and be a casual passenger."

——

Zhouzhou turned a deaf ear to everyone's amazement and discussion.

Sun Desheng was right. It was indeed the first time that he used a pan to make a living, so it was naturally extremely difficult.

Even he needs to be very careful.

Through the misty steam in the pot, I saw that the ham slices began to show a slight white mark, and the color of the duck paws became more moist. Zhouzhou knew that the heat was coming.

Because this innovative method is needed, in order to observe carefully, Zhouzhou needs to disperse various ingredients into the pot first, but it is not really necessary to stir-fry in the steamer. If the heat is wrong, the previous performance is that no matter how amazing it is, the final taste is not right, and you will lose!

After quickly evacuating the steamer from the fire eye, and after uncovering the lid of the pot, Zhouzhou patted the pot wall with his hand and shocked again. The vibration force pulled the four spring force arms, and finally vibrated the glass sheets, causing the ingredients to fly to the mouth of the pot.

"Have been waiting for a long time!"

Wang Shenghai shouted, holding a thin porcelain white basin in his hand, and just buckled it in the air. When his wrist was turned up, all kinds of ingredients were already lying quietly in the basin.

Before he knew it, he had already positioned himself as Master Zhou’s chef!
To be continued...