The Counterfeit Little Master of the Halberd

"What is Ah Xing going to do? Even if he doesn't get burned, but...doesn't need to use such a hot pot?"

"Indeed, how do you use that? It has far exceeded the oil temperature during cooking, right?"

"Although Chinese cuisine takes the mastery of'fire' as one of the cores, but... it's not that the hotter the better!"

Alice and others couldn't help but sweat for Liu Subaru.

On the contrary, Erinai was the most calm at this time and explained: "Usually the iron pot will appear dark red when it is about 600 degrees, orange-red when it is about 800 degrees, and orange-yellow when it is above 900 degrees. Even bright yellow... Look at the color, the iron pot should be at 8,900 degrees."

"Yes, in a semi-closed space, charcoal can burn up to a thousand degrees. This iron pan has been stuffed in the furnace. It is not surprising that it reaches 800 degrees! But when the skill of'frying' is usually used, Even the so-called "stir-fry" requires a temperature not exceeding 250 degrees, and the boiling point of most edible oils is only more than 200 degrees..." said Liu Maoyuan, who is also familiar with "fried".

Alice frowned even more: "It's no longer the boiling point. Now that any kind of cooking oil is added to this pot, it will definitely reach the ignition point instantly!"

Indeed, if the oil is boiled in the pot, it will have the effect of restraining the temperature of the pot from exceeding its boiling point, but now the empty pot has been burned to 8,900 degrees, and then the oil is added. Let the oil be ignited.

Of course, it also means that if the food is in contact, it will be directly carbonized...

"Miss Erina, do you see anything?" Scarlett asked suspiciously.

She found that Erina seemed to be in no rush from the beginning...

"I can't think of what he is going to do, but he is in control of the heat...No, is it not always surprising in any cooking skills? I think he must have his own plan! And even if The temperature of the pot reaches 8,900 degrees, which does not mean that the ingredients will also reach 8,900 degrees.” Erina seems to be purely confident in Liu Subaru.

Erina's "confident" tone made Liu Subaruwon couldn't help but look at her more.

At this moment, Liu Subaru had already started, and he was actually holding a red-hot iron pan in one hand, while holding a frying spatula in the other hand, he put a huge bowl of peppers and other spices. The oil juice, poured into the pot!

In the iron pan that instantly burned red, it seemed as if there was a ball of flame, the fire was particularly eye-catching... I didn't know that Liu Subaru had a big fireball technique!

Deji also looked over in confusion, as if he didn't understand what Liu Subaru was doing.

I saw Liu Subaru use a frying spatula, and after a few quick flicks in the flame, he immediately waved the frying spatula again, and "rolled" the cooked and sliced ​​yak meat into the pot...

Afterwards, Liu Maoxing started to move faster, and the scoop was constantly stirring in the pot, but because of the flame, other people couldn't see much.

Only saw that less than a minute later, Liu Maoxing shoveled the bracken cut into sections again and added it to the pot, and then vigorously raised the pot...

The original fire was slightly smaller, and Lao Gao suddenly flew again, and the ingredients in the pot were also thrown up.

However, Liu Subaru was not in a hurry, first put down the iron pot that had basically faded the red color, and then took out the plate from the side, just to catch the "fried bracken fried back to the pot yak beef" after being thrown up!

At this time, the voice of "It's duel time" also rang from the judges' bench...

Yes, fried dishes are naturally delicious only when they are eaten hot.

At the same time, Pleiades Liu is also confident, this "fried bracken twice-cooked yak beef" will definitely attract the attention of the judges in the first place!

Although Deji has also cooked the roasted whole beef, with a variety of sauces and dry ingredients, the judges have chosen to come first to Liu Subaru... Most of them are thanks to the "fried bracken fried twice-cooked yak beef" The final eye-catching performance!

This "explosive" fire, the most incisively mastered cuisine, can also find a prototype in the "China Ichiban" era, but it is not the work of "Booming Chef" sub-published.

It was the "Big Boiled Twice Pork" made by "Liu Subaru Star" with "Flame Roasted Suckling Pig" during the first competition with Asia Magazine more than 100 years ago!

"Dabang twice-cooked pork" and "flame-roasted suckling pig" are both the ultimate cooking, but the symbolic meaning is completely opposite.

"Flame Roasted Suckling Pig" is to stuff the suckling pig into the whole cow, and then put the whole cow on the boat in the "fire sea" to roast the cow, and the suckling pig not only has the right heat, but also inherits it. The flavor of beef symbolizes how to use high fire to achieve the effect of "slow fire".

The "Big Boiled Boiled Pork" is to heat a large iron pan in a semi-closed condition with a small fire to the point of redness, and then "stir-fry" in one breath!It belongs to the accumulation and explosion of small fires to create the effect of "wuhuo"...

At the same time, "Flame Roasted Suckling Pig" is more inclined to "open and close" in terms of technique, because its fault tolerance rate is extremely high. After being thrown into the sea of ​​fire, "Liu Subaru Star" ignored it.

For example, during the autumn trials, the meticulous "flame roast suckling pig" performed by the current Pleiades Liu now belongs to "excellence."

The "Big Bang Twice Cooked Pork" is just the opposite, the "fault tolerance" is extremely low, and a little carelessness will become "Twice Cooked Carbon"!

You must always use a frying spatula to control the ingredients in the pot. It is in the oil layer below the surface of the oil that is ignited by the pot, and cannot touch the bottom of the pot. The control of oil, fire, ingredients, and even the pot is all Don't be negligent...

"The color of the yak meat that has been cooked and fried first has a feeling of dried meat, showing a bright red color..."

"Yes, the dragon head dish is still green? Obviously it came out of such a big fire."

"Anyway, let's try it first!"

...

Several elderly people were stunned after taking the dried yak that they were fancy-fried into their mouths. They only felt the unique "bull taste" of yak, mixed with the spicy taste, and instantly filled their mouths. nose!

I even saw it in a daze, a strong yak...wrong!It's a group of sturdy yaks, with flames on their bodies, wanting to come by themselves!

Not just flames, every yak is even tied with swords, guns and swords...

wrong!Not a weapon, but gastrodia elata, star anise, green onion, ginger, sea pepper...

Groups of yaks formed into a fire ox-like formation, flooding the mouths of several elders!

In an instant, I felt my tongue, mouth, and throat, as if I were being baptized by fire and spices!

But at the same time, what I felt was not destruction, but a hearty enjoyment!

The whole person seems to be sublimated in the "Fire Bull Array"...

"Um...this, this is..."

"It looks dry, but the fragrant gravy is actually locked in perfectly!"

"There is also this leading dish. It doesn't seem to come out of a fire at all. It still tastes like it has only been blanched, but it has a lot of hot temperature and oily taste..."

"That's right! Bite it while it's hot, the meat slices are crispy on the outside, but still juicy and tender inside..."

"Although it looks like a lot of oil has been added before, it doesn't feel greasy at all, making the taste of dragon head dishes and yak meat reach the peak!"

"Indeed...obviously yak meat is not suitable for frying..."

"And is this really'stir-fried'? Although there is no'stir-fried' in Tibetan cuisine, we are not ignorant of Chinese cuisine... But this kind of control over heat is indeed the first time I have seen you!"

"Wait, is this really a fire control?"

And Liu Subaru also said at this time: "Of course it is'fire', the'fire' of Chinese cuisine represents not only'fire'... In terms of high temperature, steam, air, hot water, hot oil... are all'fire'. Part of'! And among these'non-fire fires','pot' is the most direct embodiment of flame!

A true master of fire will definitely be able to master this "flame" with the shape of a "pot"!For the chef, there is nothing to worry about whether "Flame" is urgent or slow. "Flame" is also the profound meaning of this "Fire Bull burst"!"

That’s right, the reason why the “fire cow bursts” yak meat has the dual attributes of being crispy and overflowing with gravy. It is precisely because of the meticulous mastery of “emergency fire” that the yak meat slices do not directly touch the hot bottom of the pot. Or it is heated directly by the flame in the pan for a "long time", but is fried in oil, plus the gravy has been locked inside, so there is no jerky feeling of frying...

Of course, in order to make the oil have a deep temperature, the amount is very large. When it is in the pot, except for the surface layer that is in direct contact with the air, the lower part will not burn, and the final throw is not all for vision The effect is to spread the oil so that all of it can come into contact with the air.

Under Liu Subaru's control, the oil was scattered to the point where it could be burned out instantly, and in the last less than a second, all the oil was burned out!

In this way, there is not too much oil in the "fire cow burst", and it does not destroy the low-fat and low-fat characteristics of yak meat...

The onlookers looked at the four elders who were judges in a daze. After tasting the first bite, they began to frantically sweep a plate of fried twice-cooked pork...

In a short while, the yak meat and leading dishes have all bottomed out!

After all, due to the way of cooking, Liu Subaru's "Fire Bull Sudden" can't cook too much at one time, but only a small portion of it is fried, and there are only 20 slices of meat.

"Ahem, I'll try some other dishes later..." After seeing the bottom of the plate, an elderly man concealed his embarrassment by coughing.

Liu Subaru's full bull banquet is naturally not the only one "fire bull burst", but this one is indeed the most brilliant, and it is also used to attract the attention of the judges!

Regarding the level of cuisine, although the "Mirror in the Kitchen Heart" is not used, it is already firmly in the tiger rank, and it is enough to exist as a signature dish in a two-star restaurant.

But as the signature dish of the three-star restaurant, it is a bit inferior...

After all, this "fire bull burst" has much more emphasis on "spices" and "heating" than sword skills. If Liu Maoxing now masters the "Spice Spirit" or "Sword Skill", then It is likely to reach three stars.

And if the three basic "essences" are all mastered, and the spices and complete equipment here, give Liu Subaru a little chance to try, Lin-level is not impossible!

Even if it is far from reaching the peak, this "fire bull burst" is enough to shock the judges.

And compared to Deji's "Roasted Whole Beef", Liu Subaru's dishes are indeed more diverse!

In addition to the first-ever "fire ox burst", there is also the "casserole sweet and sour red bull soup" made with scallops, that is, foreleg meat, cut into pieces, and stewed with tomatoes and onions; pick them up and rinse them. Rock-roasted beef brisket made of rock; raw grilled black pepper yak steak made of eye meat; added various spices, high barley wine, and even a few slices of "knife party" Liu Maoxing took out, imitating The formula of "casserole stewed deer tendon" and the improved "wine stewed oxtail"...

In terms of cold food, money shank, or hind leg meat, is simmered with Liu Subaru's sauce prepared with existing spices, sliced ​​and served as a cold dish with sauce.

The other is the "yak salad" as a finishing touch!

Now that the "fire bull burst" has been used to make the opening cannon loudly, the dishes that are naturally used for the finishing must also make people's eyes shine, so that there will be no "anticlimax" feeling...

So for the penultimate dish, Liu Maoxing hinted that after the judges had tasted the "wine simmering oxtail", while the judges were still immersed in the softness and tenderness of the simmering oxtail, they put out the last "yak salad"!

"This is... the cooked hind leg meat, mixed with dragon head vegetables, cherries, apples, and... persimmon, is it a'salad'?" Although the elder in the village is not Ma Qin, he has a wealth of tasting experience. , Naturally it is impossible not to call the name of Salad.

Jiuzhaigou is generally about 4000 meters above sea level, ordinary vegetables are difficult to survive here, but they also have their own special fruits and vegetables!

For example, the sweet cherries cultivated in Jiuzhaigou, or the branch of big cherries, "Jiuzhaigou sweet cherries", as well as the shading apples suitable for high-altitude planting, also known as "alpine apples", and the specialty "Jiuzhaigou persimmons", which are all combined with fern Together with the dishes, Liu Subaru was used as the last salad ingredient.

As the main ingredient of the salad dressing, Liu Subaru also took the ingredients locally and chose the "ghee" made from yak milk!

The salad composed of boiled beef, vegetables, and fruits is quite an American salad style. However, for the sauce, Pleiades Liu chose ghee as the core and flavor-based composition without adding excess sugar. Products.

The difference is that although Liu Subaru’s "Yak Salad" was put together in the end, it actually involves mixing the fruits and vegetables with ghee sauce first, and then covering the yak beef...

The yak meat was previously diluted with yak stock and mixed with oyster sauce. When tasting, the yak meat has a completely different flavor from other fruits, vegetables, and fruits. Bridge, there will be no feeling of disagreement!

Erina saw it even more that Liu Subaru's salad also used some special techniques to form a temperature difference and create a different taste after cooking separately. It can be regarded as "learning now and selling now"!

Moreover, the yak beef and bracken as the main ingredients of the salad are also derived from the same ingredients as the "fire cow burst" at the beginning. Therefore, the finishing touch is not obtrusive, but refreshing and delicious. The aftertaste of the whole cattle banquet...

"Finally finished tasting, and I really want to eat it... ahem! I mean, I finally started to taste Deji Maqin's roasted whole beef!"

"How do I feel... The degree of attention that several elders seem to pay to Deji Maqin is not as good as this kid..."

"Don't talk nonsense! Although Deji Maqin's'seven-fold roasted yak' has not been displayed publicly, it is a skill that even several other Maqins can praise!"

"Yes, Deji Maqin who is serious will not lose! Uncle Deji is not just Maqin from Shuzhengzhai..."

Some onlookers seemed to be worried about Deji Maqin, but Deji himself didn't seem to care. When the four elders of the village as the judges came over, they took out the sharp knives in a hurry. All the nine pieces of barbecue that were previously "dug" out and "buried" back were cut out...

Some are sliced, some are cut into pieces, and some are divided into quarters and topped with sauce...

It seems that in the "cooking showdown" of Tibetans, this simple cutting of barbecue is not counted in the cooking time. At the same time, the barbecue can continue to be grilled on the fire after the time is up.

Naturally, Liu Subaru would not have any opinions on this.

Some Ma Qin who had seen this barbecue couldn't help but said, "Huh? Nine pieces of barbecue? Is it more double than the previous seven?"

"Yes, when I first released the carbon, I discovered that the amount and location of the carbon was different from before!"

"Sure enough, Deji is not standing still..."

Deji's seven-fold...Ah, no, it is a nine-fold barbecue, which is divided into two parts: fine roasting and coarse roasting. At the same time, there is not only one type of fine roasting. There are different positions and different methods of "seven-fold" or "nin-fold". Baked at different temperatures!

In Tibetan culture, Wangdan and avoiding double are also reflected in food culture. It is the opposite of Han people who like to make banquets with even dishes. Seven and nine are all odd.

At this time, Liu Maoxing took advantage of the skill of several elders tasting the barbecue. After Uncle Deji gave his consent, he cut the remaining whole cow into pieces...

Sure enough, apart from the nine specially processed barbecues, there was no waste in the other parts of the whole cow, and every part of the meat was completely cooked!

It is usually good to roast whole beef or whole lamb. Such a large livestock cannot be roasted whole, but it only takes more than three hours. The mystery of "Nine-fold roasted yak" is naturally contained in these " Built-in carbon fire" on.

Although the carbon in the several layers of iron nets has not been extinguished, Liu Maoxing picked it up without hesitation and said it was amazed...Of course, for the sake of everyone's three views, Liu Maoxing put a layer of towel perfunctory, it was the same one just now!

"It turns out that the ignited charcoal is placed in several layers of fine-pored iron nets, and then the vent plug on the top will introduce air and at the same time play the role of'blowing' the burned out carbon ash as much as possible! As a result, in addition to the outside bonfire, there are seven internal heat sources!

It is equivalent to grilling both inside and outside, and the natural time is greatly shortened...At the same time, it is also equivalent to grilling several other finely roasted pieces of barbecue with the yak meat in between, as well as the'flame roast suckling pig' Similarities!In addition to using yak as a food ingredient, it is also used as a kitchenware!"Liu Subaru saw the mystery.

If it weren't for the scruples of "challenging Ma Qin" rules, Liu Subaru would have passed the four judges to grab meat...

However, the appetite and appetite of the four judges really scared Liu Subaru. They all seem to be quite young, but they have a somewhat "old-fashioned" aura.

Well, "Lianpo is old" allusion, Liu Maoxing has also heard people say, probably before Zhao Wang wanted to reuse Lianpo, Lianpo's political opponents embarrassed him and made him an arbitrator for Zhao Wei's "cooking showdown" In order to be loyal to the sacred mission of "cooking confrontation arbitrator" at that time, Lianpo, who was very old at that time, ate more than young people. He tried to solve several times in the middle and finished all the tasting... Later, he used it as a metaphor. Judges who are loyal to their duties!

Although both sides have ample dishes, there will be a bonfire party later, and everyone in the village will participate, so there will be no waste.

However, Liu Subaru staring at the posture of several elders, it was not his turn to taste the nine-fold barbecue. But at this moment, Liu Subaru suddenly heard something, the part where the nine-cube barbecue was implanted and pasted. Cut off some of the barbecue on the inner wall. Taking advantage of the attention of the elders on the nine-fold barbecue, Liu Maoxing quickly "stole" some sauce from the side, and tasted it first...

Although the taste of these nearby inner walls is only close, it should be different from the real "Nine-fold barbecue", but Liu Subaru's "super taste" is already enough to "tongue" (probably the same as "brain supplement" Means) the full version of the taste!

In this way, although I did not taste the "genuine", my heart is still itchy, but I have already estimated the level of "Ninefold Roast"...

De Ji is worthy of being a chef who has studied French and Thai cuisine after ten years of travel around the world. Almost each of the nine roasted meats symbolizes the flavors of different regions, and it is not just a simple imitation, but has already entered the woods. !

Regarding the level of cuisine, I am afraid that each of them will have the level of the signature dishes of the two-star restaurant, but it is slightly inferior to the hot and cold cores of Liu Maoxing’s "Fire Bull Sudden" and "Yak Salad". , But it is comparable to the other dishes in Liu Maoxing’s Quan Niu Banquet, and there are even several that are still superior...

After all, when Deji started, he was actually "modest". He was more than Maqin from Shuzhengzhai?Moreover, he also serves as the honorary Maqin of the other eight villages. When traveling around the world, although he is far less than Shiro Ichiro, he is also a small well-known wandering chef...