After the water tofu is cut into pieces, take the stone pot, add the prepared clear soup, first add morel mushrooms to stew, the water evaporates one-third, then add tofu, the tofu is not rotten, the longer the time, the better it tastes.
Perilla leaves are added one after another, and perilla leaves are the best partner for sea urchins, which can not only have a sterilizing effect, but also make sea urchins taste more delicious.
Simmer for almost half an hour, at this time the water is already very small, re-add the consommé, cook again, the last three minutes sprinkle with the shredded cabbage heart, chopped shallots, cover, finally open the lid, garnish with perilla leaves, coriander, the first course is completed...
No, not yet!
Liu Zhen took out the frozen sea urchin just now, at this time the fragrance and sour taste of the lemon had been soaked into the sea urchin, and took another container to put the sea urchin sashimi, added two slices of mint on top, and finally put the sea urchin yellow into the stone pot, and the dish was completely over!
One cold and one hot, one ice and one fire, it makes people's hearts itch.
The dish quickly spread.
Liu Zhen instructed to eat sashimi first, and then eat the stone pot.
The sashimi is mixed with the acid of lemon, the coldness of the mint blends in the mouth, and the freshest flesh is perfectly combined with the mouth, satisfying the most authentic exploration of sea urchin, which is the most original taste of sea urchin!
The salt removes the astringency of lemon and the fishy smell of sea urchin, the only shortcomings are removed, and the only thing left is infinite enjoyment, and enjoying this coldness in the midday sun makes the judges feel refreshed.
Followed by the stone pot, the sea urchin yellow on it is raw, put it directly, a spoonful down, there is tofu, sea urchin yellow, soup, morel mushrooms...
The material is abundant, and you can eat it in a big bite.
The rich soup runs through the limbs!
This soup is so wonderful!
Fresh to the bones, fragrant to the deepest part of the nasal cavity, sea urchin yellow satisfies all the tastes, due to the stewing time for a long time, the morel mushrooms have been soft and rotten, melt in the mouth, and the soaked soup inside also bursts open, which is a taste impact!
There is a scoop up, and the cooked sea urchin meat is also scooped up.
It's brittle, no, it's not brittle, it's a special collision with teeth!
The tongue fuses in it, and it tastes so good that the blood is boiling!
Every pore is screaming!
It's an incomparable feast for the tastes of the judges, and for the audience, a feast for all the senses!
Needless to say, the affirmation of this dish is all written in every subtle expression.
The first dish that Wen Ping made was stir-fried venison with long white ginseng, and the collision of these two ingredients was also unexpectedly wonderful.
Wen Ping is meticulous in selecting the best white ginseng, and the venison is also a wild deer that requires freshly killed.
As the name suggests, Changbai ginseng is a unique noble body in Changbai Mountain, which grows on the snow-capped mountains and must be picked in the coldest time, when the ginseng is the fattest and has the highest nutritional value.
But Wen Ping used a knife to cut off all the whiskers of the long white ginseng, and when everyone thought that he was going to throw away the whiskers and use the fattest meat, on the contrary, he carefully left the whiskers, did not let go of each one, took out the pot where the soup was cooked, added the clear soup cooked with shiitake mushrooms, put in the long white ginseng whiskers and began to cook.
Why use a beard?
The nutrients of ginseng are transmitted through the beard, and it is dug out at the coldest time, which is the time when the ginseng absorbs nutrients the fastest, and the nutrients accumulated in the ginseng are much more than the main body of ginseng!
And it's not meat that's needed, it's soup!
Follow the texture of the venison to separate the tender meat, so that the moisture can be locked in to the greatest extent during the stir-frying, and the smooth texture of the meat is maintained!
The vegetables are asparagus and cucumbers, cut into strips.
The inside of the soup pot was already boiling, and after a while, there were only two spoonfuls of soup left in the half-pot, and all the concentrated essence was the essence!
At the end, Wen Ping cut the main body of the ginseng into slices, as if it was only added as a dispensable vegetable.
Heat the oil, immediately add green onion and ginger and stir-fry, the surface of the venison will change color the moment it is added, stir-fry quickly to prevent the venison from getting too old!
The temperature of the bottom of the whole pot is uniform, the dishes are heated evenly, and the fried ones are naturally delicious.
Just when the venison is almost medium-rare, pour a spoonful of the soup that comes out, and all the aromas are released at once!
The cheering sound tickles people's appetite again and again, then add ginseng and vegetables, continue to stir-fry, pour all the remaining stock into it before it comes out of the pot, and wait until it boils and comes out of the pot!
Cucumbers, bamboo shoots and ginseng are still crispy, and the green vegetables are also mixed with tender venison, which must be juicy!
The dish was immediately delivered.
Two completely different styles of work, and the judges' hearts beat faster in the face of each one.
The venison is so tender and the ability to lock in water is so good, this is a top test of knife technique, heat and stir-frying ability!
Venison turned out to be jiǔg cooked!
The last bit of raw flavor actually adds some fresh flavor to the whole dish!
This is an effect that vegetables do not do either!
To be able to grasp it so accurately, what a deep foundation it takes!
The most important thing is the taste of ginseng, a slight medicinal smell, but the soup does not contradict the harmony, and the thick white juice contains the best essence of a whole ginseng!
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The judges' expressions were colorful, but they were all shocked!
All of them were conquered by the dish in front of them!
At this time, Sun Ran may be the only one who remains awake.
Liu Zhen and Wen Ping are on par.
This result is far from what he wants, Wen Ping has worked hard to find it, his cooking skills are the best he has ever seen, for this last battle, but I didn't expect Liu Zhen to really be able to match him!
Sun Ran got up and quietly left the table and walked towards the basement when everyone was immersed in this visual and taste carnival, but he didn't notice that Yu Yue was following behind.
Liu Zhen saw the actions of the two, although he was a little worried, it was impossible to get out of his body at the moment, and he just asked Yu Yue to adapt and try not to let Sun Ran find out.