In the following week, Yun Fei underwent a series of cooking skills training, and his cooking skills became more and more refined.
Stewing beef soup, beef, tomatoes, egg white, onions, etc. were added to the clear soup and slowly simmered. However, it was easy to produce impurities in the beef soup. It was very laborious to remove the impurities on the surface of the soup.
The alternative method was to first cook the soup with celery, carrots, and onions, then add the roasted beef cubes, carrots, and shallots into the soup.
The fragrant chicken was stuffed into the fat duck. If the duck meat was pierced by the chicken bone, the fragrance of the chicken meat would easily leak out. Moreover, it was necessary to ensure that the chicken meat in the fat duck was cooked well.
Instead, he could cut the chicken into minced meat, mix it with sausages, bread crumbs, and fresh vegetables, stuff it into the belly of the fat duck, and rub some sauce on the skin of the fat duck to cook together.
Mayonnaise sauce was a clear French marinade with tarragon flavor. It was made from vinegar, onions, egg yolk, and herbs. It could be poured on all kinds of steaks to eat. It was incomparably sweet and delicious. The most difficult part was that this sauce was made by cooking a glass bowl in a pot of boiling water. However, if the temperature was too high, the taste of the egg would take away the taste of the sauce, causing the mayonnaise to lose its mellow taste.
The alternative method could be to chop the onions and garlic and add butter to soften them, then add pepper, fresh tarragon and white wine vinegar, and then add two spoonfuls of fresh cream.
Bake the ice cream, spread cream on the ice cream, and put it in the oven with an exquisite pastry. The key to the success of this dish was to put it in a high-temperature oven for a long time. It was necessary to ensure that the crust was hard enough and the ice cream crust would not melt.
It could be changed to crispy skin and baked in the oven. After it was done, it could be covered on the vanilla ice cream and matched with the crispy skin.
Cola Ode was made from dough into a pastry. The ingredients and cream were added layer by layer. The difficulty was to make a perfect dough. One had to slowly and patiently start from the dough. At least let it ferment more than once to make a smooth pastry dough.
A simple method was to use frozen and thawed pastry, brush it with cream, and bake it until it was golden. In the middle, you could add ground chocolate, cheese, and ham.
The soufflé was fluffy, and it looked beautiful and light after being baked on an egg tray. It tasted very fragrant and soft. When making a soufflé, you have to keep stirring to get enough air into the egg white to make sure it doesn't go soft when it goes into the oven. This is a difficult thing.
The way to prevent the soufflé from collapsing when baking was to beat the eggs evenly until they were fluffy and frothy, then add the ground cheese and pour it into the oiled waffle tin. Bake until the heat rises and the middle of the soufflé is cooked.
The steak was grilled and bread was spread with meat sauce and mushroom sauce. It was covered with pancakes and pancakes. The cumbersome procedures wrapped the steak, making it difficult to ensure that the beef was cooked inside when grilling, but the outer layer of the pastry had to be golden.
Instead, he could first wrap the steak in bread flour and fry it in frying oil until it was brown. Then, he would add red wine and garlic to cook slowly. Then, he would add mushrooms and onions and bake it in the pastry until it was golden.
The giant sect taught Yun Fei to try more than a dozen cooking methods. Yun Fei gradually understood the characteristics of various ingredients when cooking, so Yun Fei began to try cooking dishes that were more difficult.
There was a saying that went," Curiosity killed the cat." The process of making hibiscus meat was very complicated. The giant sect master asked Yun Fei if he had eaten hibiscus meat? Yun Fei said no. He threw a piece of paper to Yun Fei. The paper was densely packed with words, and the program was very complicated. There were pork, shrimp, glutinous rice wine, tomato sauce, etc. Yun Fei was curious about what hibiscus meat tasted like.
The hibiscus meat was a Zhejiang dish. It had a beautiful color and was fragrant and delicious. The finished product looked very stunning. This dish was brightly colored like a graceful hibiscus flower. In terms of appearance, this dish was indeed very beautiful. In terms of taste, it was sweet, sour, and fragrant, and in terms of efficacy, it had the effect of replenishing both qi and blood and nourishing the body. However, it took a lot of effort to make this dish and required a lot of patience from the chef.
He cut the meat into thin leaf-shaped slices, cut the pork suet into small pieces, added chili powder, chicken powder, and light soy sauce, stirred them evenly, marinated them, took out the meat slices, and sprinkled starch on them.
He placed a shrimp on the wider end of the meat slice and a pig oil on the narrower end. He pressed it tightly and smeared egg white on the shrimp and pig oil. After pouring water into the pot to boil, he spread the meat slice flat in the fence and blanched it until the meat and shrimp changed color.
He put sesame oil into the pot, heated it up, and added pepper. He added pork fat into the fried pepper and sesame oil, fried the meat slices, and then placed the meat slices on the plate.
He put the glutinous rice wine into the pot and added a spoonful of tomato sauce. After stirring it evenly, he heated it until it was sticky. After washing the lettuce, he placed it on a plate and poured the sauce on the hibiscus meat slices.
If you can't get used to the taste of pork fat, you can use ham to replace pork fat. The skin should be crisper, and you can wrap it with more starch before frying it. The sauce can be adjusted according to your personal taste.
The other dish was the vinegar cabbage. After washing the cabbage, he cut it in half, then tilted the knife at a 30-degree angle and sliced it into thin slices.
The onions were sliced, and the red peppers were cut open. Oil was poured into the pot, and the red peppers were added. After the fragrance of the peppers burst out, the onions were immediately added. Then, the cabbage was added and stir-fried. Then, he poured in vinegar, soy sauce, sugar, and salt in turn and stir-fried. After the cabbage was out of the soup, he poured in water starch, stirred in the same direction with a shovel, thickened the sauce, and finally poured in sesame oil and stir-fried it.
The two delicious dishes were made, and the fragrance made people salivate. The steaming hot dishes looked delicious. Zi Wei stood beside them, her stomach already flat from hunger.
"These two dishes made by Yunfei seem to be very delicious, so let me try them.”
Zi Wei looked at the hibiscus meat. It was so beautifully made, like a flower blooming with beautiful petals. A rich fragrance entered her nose. Zi Wei picked up a mouthful of hibiscus meat and put it into her mouth. Instantly, the sauce flowed into her mouth. It was too fragrant and delicious.
"This hibiscus meat is really delicious. The muscles are fried until they're crispy. The special sauce is fragrant and makes my mouth water. It's really indescribable.”
The other dish, the vinegar cabbage, could be said to be sour and sweet. It was infinitely delicious. A sour taste passed from his throat into his esophagus and into his stomach. Saliva was constantly secreted and filled his entire mouth, making him praise him.
Ziwei praised," I've never eaten such a delicious sour taste before. It's so sour that it's in my heart. I can't help but close my eyes as I eat it. The sour taste is bone-piercing, but I can't bear to not eat it. I can't help but take one bite after another."”
Yun Fei had passed the test of cooking…
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