Having prepared the sweet wine juice, Yuan Zhou made another interesting move that caught Mr. Ma’s attention.
I saw Yuanzhou cut a small piece of venison on the head of the deer, and then simmered the water. Because it was too thin, it was cooked after a while.
Then put it in a cup of warm water. It is worth mentioning that there was already a handful of washed wild mint soaked in Yuanzhou in warm water, and then took a sip of warm water with venison and wild mint.
It seemed to prove something, a smile appeared on the corner of Yuan Zhou’s mouth, and his hands were not slow at all.
Strictly speaking, the deer’s head is far better than the camel’s hoof. Anyway, the knife workers in Yuanzhou were only shocked when they cut the sauce.
Yuanzhou began to shed hair for deer heads. There are actually few ways to remove hair, or it is directly burned with fire, which is generally used to remove pig hair. Either burn it with plastic and cool it to peel it off.
In order not to damage the overall taste and appearance of the deer head, Yuanzhou looked around some materials in the oversized kitchen and found a little turpentine.
“I still have a full kitchen.” Yuanzhou sighed.
Rosin is not the best choice, but the ingredients that Yuanzhou wants are not found in Chef ’s kitchen.
Strictly speaking, Chef Yang’s kitchen is very large. It can be said that the kitchen utensils and materials are quite complete, but it is far from the small kitchen in Yuanzhou.
No way, not everyone’s kitchen is called Terunsu … No, not every kitchen can have black technology.
Yuanzhou uses turpentine to stick hair. In this way, not only will it not destroy the overall sense of the deer, but it will also add some scent of pine, but the mastery of the heat is very important.
“Snapped”
Holding a long bamboo clip, Yuanzhou clamped a piece of turpentine, ignited with fire, and then slowly moved above the deer’s head, “tick, tick,” drops of rosin tears dripped, forming browns on the deer skin Translucent film.
The turpentine mass is not large, that is, it can be burned in about a minute. Yuanzhou began to flip with his fingers, tearing the film piece by piece, and the hair that had grown on the deer skin was very obedient. Li Dao left the skin on which to live.
After peeling a slice, I started to burn a piece of turpentine again, so that the hair can be removed after a short cycle, and it seems that the skin can’t see any changes except for a little hair.
It doesn’t look difficult. Many things are like this. It doesn’t look difficult.
“The mastery of this fire is excellent, even if I get up.” Mr. Ma admired.
“When the fire is a little bigger, it will grow old. When the fire is a little smaller, it will become tender again. The deer hair will not be cleaned and can not be pulled out.
As mentioned earlier, Yuanzhou’s cooking methods are precise and fast, and they seem to be at ease.
Ordinary people handle the hair of deer heads as carefully as he does. It can’t be done without an hour and a half, but Yuanzhou handles it cleanly in less than ten minutes.
“The ingredients are still a bit lacking. This wild mint should be wild mint from Yunnan Province.” Yuanzhou’s judgment on ingredients is basically a fact.
Talking about wild peppermint, it grows in many areas in China, but the water and soil grow differently.
The wild mint flavor in Yunnan Province is more intense, so it generally acts similarly to the spring onion as a finishing condiment. The wild mint in Hubei Province has a bitter taste, so it is rarely used in Hubei cuisine, and only the wild mint in Guizhou Province is the best, so it is used for dipping in water.
Chinese people are really smart. They will adjust their cooking methods according to the taste of the ingredients. Geographical conditions are an important factor in forming a diverse Chinese food culture.
Closer to home, when looking at the ingredients in the kitchen, Yuanzhou found a lot of materials from Tiannan Haibei. In addition to the ingredients used in today’s Fengdaoban, there are many spare ingredients.
Many mushrooms also have some fresh seasonings, such as wild mint, rosemary, wild garlic, etc., which are all available, providing a lot of convenience for Yuanzhou.
Grasp the spices according to the proportion, and put them in a small cloth bag. Yuanzhou put the milk sauce fungus that had been washed and spared in the deer’s mouth. I don’t know how Yuanzhou did it, but it was just a combination of hands and hands. Then the deer’s mouth closed.
This method is amazing to all the masters present. It is certainly not impossible to be present here, but no one can be as clean as Yuanzhou.
After boiling the braised soup, Yuanzhou deliberately found a large cloth bag. It was left in the braised soup for ten minutes before it was removed and the deer head was covered.
Of course, before the set, Yuanzhou still used the boiling brine soup and poured the deer head for several minutes to ensure that the surface layer was cooked before it was counted as a stop. Finally, it was put into the brine soup. The next step was waiting time. .
This time Yuanlu head did not choose the old bittern, but chose the new bittern. On-site configuration, he felt that this can keep the deer’s fresh taste to the greatest extent.
“Well, just wait an hour.” Yuanzhou washed his hands before leaving the open-air kitchen.
Although the deer head is still not good, none of you here are ordinary people. Even if you haven’t eaten it, just looking at Yuanzhou’s flowing methods, you know that you will not be worse.
“All the chefs will try it for a while, the characteristics are deer heads.” Yuanzhou was quick to talk, and wanted to talk about the traits of the young master xxx, but fortunately stopped, now is not the time for skins.
They all expressed great expectations, especially Mr. Ma. Yuanzhou’s superb cooking skills made him very proud.
In the process of marinating, Yuanzhou joined the exchange of celebrity chefs. In fact, Yuanzhou mainly listened to and listened to some of the experiences described by the predecessors, which will benefit a lot.
For example, Ge Yuzhu shared one thing. There is a “knife operation” in their family. The so-called “knife operation” is to remove the residual smell from a meal on the kitchen knife on the eve of cooking.
Yuanzhou is very clear, but it has never been used. The reason is simple. There is no residue in the miraculous kitchen knife!
Ge Yuzhu shared the “Litchi Surgery Method”, which is to use a litchi juice to wipe the blade before cutting vegetables.
“It is true that lychee can take out other odors, but will there not be a faint lychee smell on the knife?” Yuanzhou thought for a while.
Then he asked curiously: “Chef Ge, is this litchi operation used by amaranth chefs?”
“That’s right, Chef Yuan really hits the mark.” Chef Ge Yu nodded.
In the conversation, others can understand that get has reached his own point, and will be very happy. Obviously, Ge Yuchu is very happy that Yuanzhou can react in the first time.
The time with the masters passed very quickly, and it arrived in a short while.
“The deer’s head is fine, I’ll get it.” Yuanzhou always felt that there was something wrong, and it was time to go and take out the deer’s head.
Nothing can’t be solved by eating, there must be not enough.
Putting the deer head in a super plate, Yuanzhou brought it out directly and placed it on the table of Baxian.
The heat is rising, accompanied by a sweet fragrance and sweet fragrance, which is very attractive.
This time, Yuanzhou did not wait for Mr. Ma to pick up the chopsticks and poke the deer’s nose twice gently, and then the whole deer’s head spread out. It’s very clear.
“This fire is really amazing.” Wang Ying said with emotion.
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