If you want to make a perfect lotus root pork rib soup, you need to ensure the taste of the lotus root, and the powder is crispy and crispy, which is not an easy thing to do, so Chen Feng is extra careful, and the gap of 7 requires him to make up for it with greater care.
When the soup was stewed, Chen Feng began to make asparagus and shrimp.
Peel the grape shrimp and remove the shrimp line, remove the whole shrimp and wash them with the asparagus.
Heat oil over medium heat, stir-fry the shrimp first, and pour in the asparagus together when the surface of the shrimp changes color.
The taste of this dish is extremely tender, the control of the heat is unprecedentedly high, whether it is the shrimp or the asparagus itself is extremely tender, the heat is big, the temperature is high, and the time is long, the taste of the two ingredients will be destroyed, and if you want to make an ultimate asparagus shrimp, you must have ultra-precise control of the heat.
Chen Feng stir-fried very quickly, and with superb technique, the asparagus and shrimp reached the best ripeness and tenderness almost at the same time.
Add a pinch of salt and monosodium glutamate, stir-fry a little and remove immediately.
"System, how's that" Chen Feng looked at the steaming, delicate and beautiful asparagus shrimp in front of him, and waited with anticipation for the system to prompt him to complete the similarity of this delicacy.
"Please keep up the good work."
But what I got was a prompt like this from the system.
Chen Feng frowned, took out the chef's recipe and looked at the food similarity of this dish. 97。
There are still 3 to be finished.
A little disappointed, but not discouraged.
Chen Feng took chopsticks and tasted the asparagus and shrimp in front of him.
Well Asparagus is tender but not soft and crisp, and shrimp is soft but not rotten and sweet, and the two ingredients are put together in the mouth, and the deliciousness that bursts out when chewed together is simply incomparable.
Although there is still a gap of 3 to be regarded as a real chef's god-level food, Chen Feng, who has eaten this 97 similar asparagus shrimp, is fascinated by himself.
But after all, he didn't eat it for the sake of food, so he took two more bites, retracted his senses, and focused on the insufficiency.
Where is the gap between these three?
After tasting and tasting, tasting and tasting, Chen Feng finally slowly figured out the crux of the problem.
The asparagus is put into the pan a few seconds earlier, so that the shrimp are tender when they come out of the pan, and they can't achieve the same perfect taste with the asparagus.
In addition, the heat is slightly larger, which shortens the stir-fry time, but also reduces the time for the two ingredients to release the delicious and fusion flavor in the pot.
In addition, there are some problems with the addition of salt.
Asparagus and shrimp, one is a mountain delicacy and the other is seafood, the fusion of the two ingredients needs to be achieved by two different salts, a single salt can not release the deliciousness of the two ingredients at the same time, only the addition of rock salt and sea salt together can make this dish truly release all its deliciousness.
Now that he knew what the problem was, Chen Feng didn't say a word and started making asparagus shrimp again.
Maybe the three problems I tasted left a gap of 3.
Adjust the time of asparagus into the pot, let the shrimp stir-fry in the pot for five more seconds, then pour the asparagus into the pot, the fire control is slightly smaller, the temperature is lower, the cooking time in the pot is slightly longer, there are two kinds of salt, one rock salt and one sea salt, the two salts are mixed and added at the same time, two different salts, releasing the different flavors of the two ingredients, although it is only a slight difference, but after the subtle adjustment, Chen Feng's sense of smell still captures a trace of different taste from before, and that trace of taste is a perfect taste.
"Congratulations to the host, the food favorability of asparagus shrimp has reached 100, unlock the new food braised lion's head, please go to the chef to learn the recipe by yourself."
OK, get one Chen Feng breathed a sigh of relief, and the corners of his mouth couldn't help grinning, he got three dishes today, if he can get the lotus root pork rib soup in the pot, it will be four, there is still a lot of time in the afternoon, and it shouldn't be a problem to get another one.
Doing five things in one day doesn't seem to be a very difficult task It's all done in one day Thinking so in my heart, I turned out the chef's recipe again, the food similarity of tomato beef brisket is 90, and the food similarity of taro button meat is 92 The taro button meat dish is not expensive, only 4999 yuan, but the process of this dish is very troublesome, Chen Feng can't help but feel that his current speed is still not enough every time he makes this dish.
Put the large pieces of pork belly into the pot, blanch the water twice, put the cold water into the pot for the third time, add star anise, cinnamon bay leaves and grass to the pot, three slices of old ginger, two knotted chives and throw them into the pot, then put three rock sugars, two spoons of light soy sauce, a spoonful of dark soy sauce and a spoonful of salt, cook quickly over high heat, and continue to cook on medium heat when medium cooked.
Betel nut taro take the middle section, each slice cut six millimeters thick, add a little salt to marinate for five minutes after pasting, then fry in the oil pan fragrant, scoop up the drained oil for later use, do not fry until fully cooked, you can pick up the drained oil when it is medium-cooked.
After the pork belly is cooked, cut into three mm thick slices, a layer of taro, a layer of pork belly, a taro layer, a layer of pork belly sandwiched together, put in a bowl and steam in a pot.
And that's not all, There is also a key sauce to be mixed with taro button meat.
A little light soy sauce, add sugar, monosodium glutamate and oyster sauce and two drops of chili oil, stir well and cool.
After the pork belly and betel nut taro are all soft and tender, the pot is poured into the cooled sauce, the high temperature is cold, the ingredients are instantly converged, and the taro or pork belly absorbs enough amount of juice to taste, then cover the pot, and then steam for 30 seconds to reheat the whole dish.
When done, remove from heat.
"Don't you congratulate me" Chen Feng looked at the taro button in front of him, waiting for the system's prompt, but the system was slow to make a sound.
"Please keep up the good work." "."
Chen Feng rolled his eyes and sighed helplessly, it seemed that he was still almost.
"Tell me what the food resemblance is now" "The food similarity of taro button meat is 98."
That is to say, there is still a gap of 2 Chen Feng took a deep breath, brought chopsticks, and at the same time picked up a slice of taro and a slice of pork belly and put them in his mouth.
The aroma of taro and the softness of the pork belly, combined with the rich sauce, create a unique and attractive flavor, and the combination of the two ingredients in the mouth is pleasant.
But where exactly is the gap between the two?
Chen Feng tasted and tasted and tasted, with his current level, he didn't even taste this dish, where is the gap between the two, disappointed and more surprised, I don't know where the gap is, it is difficult to find a way to break through, just like asparagus shrimp just now, find where the shortcomings are, and get a breakthrough at once, but I don't know where the problem is Then it can only be put aside and slowly developed, just like another Shanghai green, after reaching 98, you can't live or die.
Chen Feng set his sights on the tomato brisket again: