Chapter 478: Prepare Food Together
In one day, Nian Fusheng and Zhao Xiaojing also became familiar with each other and followed the fat man in calling her Sister Mirror.
"No problem." Zhao Xiaojing agreed readily.
After Nian Fusheng put the pizza base on the table, he took a clean bowl and started kneading the dough, while Zhao Xiaojing took a milk pan and started making the milk batter for jelly and fried milk.
The pastry area was not big, but it was more than enough to accommodate two people. When Zhao Xiaojing finished making the custard and milk and put them in the refrigerator, and turned around to start making candied red beans, Nian Fusheng had just finished wrapping a longevity peach bun the size of a quail egg.
The longevity peach bun is pink and white, with stuffing in the middle and green leaves underneath. It looks delicate and small, and you can almost eat one in one bite.
"It's so small, is it convenient to arrange it on a plate?" Zhao Xiaojing turned her head and took a look, and asked curiously.
Generally speaking, although the buns and steamed buns at banquets will not be made too big, they will not be made so small either. Firstly, if they are too small, it will take a lot of effort to make them. Secondly, if they are too small, they will not be easy to arrange on the plate and will not look as good as the big ones.
"You'll know when you do it well." Nian Fusheng smiled mysteriously.
"Okay." Zhao Xiaojing smiled without hesitation. Once the candied red beans were ready, she cooked the sago taro balls and the coconut milk base and put them in the refrigerator, then returned to the countertop area.
In the red case area, the fat man has started to increase the difficulty.
After being marinated yesterday, the pigeons were washed, blanched, and hung to dry. After being brushed with the secret sauce and hung to dry overnight, they were completely dried. Now they are hanging on the hooks, and the fat man is pouring the prepared glass paste on them in circles.
According to Fatty himself, the seemingly simple step of applying the glass paste actually involves stringent and meticulous requirements, right down to the proportion, thickness, and application time. If any one step is off, the pigeon skin won't be as crisp as glass. He practiced this single step for five years, despite being scolded and kicked.
After the ten pigeons were starched, they were dyed a light milky white. The fat man hung the pigeons again to dry.
While Zhao Xiaojing was watching the fat man's operation, she had already cleaned the duck in her hands. She made an incision under the wings, took out the internal organs, and cleaned the belly.
After the water in the pot boils, Zhao Xiaojing holds the duck's neck and repeatedly pulls the duck's body in the pot, briefly immersing it in boiling water to tighten the skin and flesh. Then she adds ginger slices and peppercorns, and then blanchs the whole duck in the pot.
During the blanching time, Zhao Xiaojing mixed the sugar-colored water with a little honey water to prepare a bowl of honey-sugar-colored water.
After the duck is blanched and taken out of the pot, Zhao Xiaojing evenly coats the duck's entire body with sugar-colored water, and then drizzles it with oil at low temperature.
While Zhao Xiaojing was pouring oil at low temperature, the fat man was also pouring sauce.
Yesterday, the whole chicken skin was peeled and fixed with a steel pin. It has been soaked in a mixture of cooled clear soup and floral dew overnight. Now it has just been taken out of the refrigerator, wiped dry and placed on a plate on the side. The fat man prepared the light red juice and began to slowly pour the juice on it one spoonful at a time.
Zhao Xiaojing's low-temperature oil drizzling not only makes the duck look better in color, but also makes the skin crispier. This way, after steaming, the skin and meat will be more tender and the taste will be more layered.
After pouring the water over the duck several times, Zhao Xiaojing put the duck into the oil pan and fried it lightly so that it could be heated more evenly. After a few seconds, she took the duck out. The whole duck was covered with a beautiful red-brown layer.
Zhao Xiaojing held the duck aside and turned around to see the fat man still pouring sauce on it. He poured sauce on every corner with a meticulous expression.
Zhao Xiaojing stared at the chicken skin in confusion. Although the changes were subtle, the condition of the chicken skin slowly changed with every spoonful of juice poured on it.
After pouring the sauce over and over again for countless times, the chicken skin became translucent and the fat under the skin became visibly firmer.
"What is this juice? Why do I feel my skin has become tighter?" Zhao Xiaojing dared to ask after seeing that the fat man had finally finished pouring the juice and put the chicken skin aside.
"The crispy skin water makes the chicken skin red, crispy, shiny and tight. It's normal to make it tight. It will be more obvious when you see it after it dries." The fat man explained and turned around to start processing the barbecued pork that was marinated in the refrigerator yesterday.
Zhao Xiaojing also arranged the steamed ham, mushroom slices, and bamboo shoots in order and wrapped them together with the duck. She placed the blanched spare ribs, ginkgo nuts, and lotus seeds in the steamer, covered the pot, and started steaming.
Steaming the duck takes a long time, so Zhao Xiaojing took the pig's trotters out of the braising pot, turned on the stove, and heated the braising liquid again. She put the meat products that had been braised last night back into the pot, and then braised the vegetables.
The plating issue that Fatty had argued about the previous day was fully resolved by Zhao Xiaojing. Perhaps because she had taken the systematic plating culinary course, or perhaps because of her exceptional eye for beauty, Zhao Xiaojing was exceptionally gifted at this skill.
I didn’t have the opportunity to show my skills at the donburi restaurant before, but after participating in the competition, I was able to fully display my skills and never encountered a bottleneck.
This time, as soon as her proposal was put forward, it was passed unanimously by all members.
One of them is the presentation of cold dishes. The four meat and braised dishes on each table are directly put together into one plate without reducing the portion. The plates are changed to larger ones to facilitate the presentation of the corresponding theme.
After the braising pot boiled, it was put back into the pot for half an hour, and Zhao Xiaojing took out some meat dishes and hung them aside.
As the aroma of the marinade spread again, it soon mixed with the other aromas in the kitchen. The chefs sniffed habitually and continued with their work.
Lian Yulan's three-color steamed egg has been taken out of the pot. After cooling and cutting into strips, it is arranged one by one in order to form a beautiful fan shape. After being placed in the distribution area together with the sauce, she brings a basket of fruits and vegetables to Zhao Xiaojing.
Although it was Zhao Xiaojing's idea to arrange the cold dishes, Zhao Xiaojing had a lot of things to do, so the person who would implement it was Lian Yulan. Zhao Xiaojing had roughly discussed her ideas with her yesterday, but the specific implementation still required Zhao Xiaojing to slightly control it.
"Deputy Captain, let me cut it, is that right?"
"OK."
"Then let's do Promising Future first. I think that one is less difficult."
"OK."
"A Bright Future" is the cold vegetable dish served to the table of successful candidates. Logically, it should have been a vegetable salad, but considering the students' acceptance of raw vegetables, the chef replaced most of the ingredients with fruits.
Lettuce, radish, and purple cabbage are used as the base in gradient colors. Half of the plate is paved into a curved road from narrow to wide. Then the cucumber is cut into strips and rolled, the mango is sliced and rolled into a flower shape, the kiwi and red, yellow, and green cherry tomatoes are cut into zigzag shapes and cut in half, white strawberries are used instead of radish slices, and cut into round shapes. Then these are arranged on the lettuce according to color and order, and then decorated with a few blueberries.
Then put the prepared salad dressing into a specially selected cute little yellow duck-shaped dipping dish and place it on the other side of the plate.
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