"Boiled Chinese cabbage?!"
When the four chefs heard the words "Boiled Chinese Cabbage Heart", their expressions changed.
This blanched choy sum is actually an extremely common dish.
Moreover, wealthy families rarely eat blanched choy sum.
After all, Chinese cabbage has a strong earthy smell, and generally few chefs can completely remove the earthy smell from Chinese cabbage.
Therefore, most chefs will choose to blanch the choy sum thoroughly and then add heavy ingredients to cover up the earthy smell that cannot be removed from the choy sum.
Therefore, when they are learning to cook, the master usually uses blanched Chinese cabbage to test their cooking skills to see if they can reach the level of a successful apprentice.
But there is one thing, that is, after their master tastes the blanched Chinese cabbage made by them before they become apprentices, generally speaking, as long as the dish is acceptable, he will allow them to become apprentices.
Therefore, they can’t say they are good at making the dish of blanched choy sum, but they can just make it tasty.
Who says that choy sum is a dish that relies on heavy ingredients to suppress the earthy smell?
Thinking of this, the four chefs knew clearly what they should do.
There is a saying that goes, when you are being chased by a blind bear, you don’t need to run fast, you just need to run faster than the last person being chased!
That is to say, they don't have to
How delicious it is, come and satisfy Chef Fang’s taste buds!
All they have to do is make their food more delicious than the other three chefs!
Thinking of this, the four of them looked at each other at the same time, and then the air seemed to be filled with a strong smell of gunpowder!
The next moment, the four chefs began to instruct the kitchen helpers to wash vegetables and prepare ingredients, light the fire and add firewood, wash the pots and boil water.
On the side, Xiao Qingluo silently withdrew his gaze.
The corners of his mouth raised slightly in a playful arc.
She looked at Chef Fang who had just glanced at her, his eyes filled with a hint of a desire to compete with her.
Xiao Qingluo shook his head and thought that Chef Fang was quite interesting.
She originally thought that the conflict between the two of them was over.
Unexpectedly, Chef Fang was still brooding over what she had said before and couldn't let it go.
It seems that Chef Fang is a very petty person when it comes to cooking.
But think about it, he is the master chef in the imperial kitchen. He has been praised for so many years, how can he not be a little arrogant?
I can't tolerate any sand in my eyes anymore.
Today, she, a tiny grain of sand, actually dared to offend Chef Fang. Can Chef Fang let it go easily?
Xiao Qingluo really had no intention of competing with Fang Erniu.
So he didn't even look at Fang Erniu, and had no intention of fighting him.
.
After all, in Fang Erniu's eyes, Xiao Qingluo was a young and naive man who didn't know that there are always people better than him and there are always things better than him.
But in Xiao Qingluo's eyes, she felt that Fang Erniu didn't know that there are always people better than you and there are always things better than you, and he was a frog in the well!
But Xiao Qingluo's refusal to fight made Fang Erniu shake his head.
In his heart, Xiao Qingluo was a respectable prince's consort.
But Xiao Qingluo didn't even have the courage to fight.
Xiao Qingluo is just a young man with a big mouth.
Obviously, Xiao Qingluo did not dare to accept the challenge, he just wanted to brag in front of Lu Changgeng and show off his abilities.
Just trying to attract attention.
For a moment, Fang Erniu no longer had any intention of educating Xiao Qingluo.
He began to watch the four chefs in front of him cook.
The group of kitchen helpers around were staring at the four chefs with burning eyes.
I was afraid of missing any moment when the four chefs demonstrated their cooking skills.
They even wished they could have four pairs of eyes, so they could stare at each chef and watch every move and every step of the four chefs!
After the kitchen helper cleaned the pot, the four chefs began to blanch the Chinese cabbage.
At the beginning, the four of them almost all followed the same routine: boiling water and blanching the choy sum.
Fang Erniu narrowed his eyes
eye.
There is a key point in this step.
That's blanching time!
Fang Erniu's gaze was as strict as that of an invigilator, and he took in every step of the four chefs.
When the four chefs saw the water boiling, they put the washed and picked cabbage hearts into the pot, and then added some scallion segments, trying to use the scallion segments to absorb some of the earthy smell in the cabbage hearts.
When Fang Erniu saw this scene, he nodded with satisfaction and then began to calculate the time silently in his mind.
When the choy sum had been blanched in boiling water for a full thirty seconds, Fang Erniu glanced at all the chefs.
Three chefs looked at the Chinese cabbage in the pot with indifference, with no intention of doing anything.
Fang Erniu couldn't help but frown. "How long are they going to blanch the choy sum? If they blanch the choy sum for too long, it will have its original crisp texture. Now they've ruined the characteristic of the choy sum. It will taste like chewing wax when you eat it!"
Just when Fang Erniu was frowning, Chef Cui was quick to use a colander to scoop out the cabbage hearts from the pot!
He simply blanched the cabbage hearts in water for a short while and then took them out!
Only then did Fang Erniu nod in satisfaction.
"Chef Cui has really improved over the years and knows how to preserve the characteristics of choy sum!"
In Fang Erniu's opinion, a person who can
Anyone who is called a chef should know how to preserve the characteristics of the ingredients!
Except for Chef Cui, the other three chefs must also know this.
However, in order to remove the earthy smell of the choy sum, the other three chefs chose to sacrifice the characteristics of the ingredients and put more effort into the taste.
But this point is completely unacceptable to him!
Just for this reason, these three chefs were not qualified to be brought into the palace by him!
So no matter how good the food prepared by these three chefs tastes, it will definitely not meet his standards.
He glanced past the three chefs and focused his attention on Chef Cui.
Chef Cui took out the cabbage hearts and set them aside to drain the water.
The kitchen helper quickly drained the hot water from the pot and then scrubbed the pot before Chef Cui continued cooking.
Chef Cui scooped out a full spoonful of rapeseed oil with the big iron spoon in his hand and swirled it around in the pot. The rapeseed oil directly and evenly moistened the bottom of the pot.
Although this move is not very important, it can show the skills of an experienced chef!
Only when the rapeseed oil soaks the bottom of the pot can the dishes have the aroma of the pot, and it can also prevent the ingredients from sticking to the pot and ruining the appearance of the ingredients!
When the oil was hot, Chef Cui scooped a large spoonful of oyster juice made using traditional methods into the pot and stirred it quickly!
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