The chefs had gradually gotten used to Su Yun's cooking style.
That was the unconstrained flight of the sky.
Previously, when he was making stir-fried beef river.
Su Yun used a colander to cook sizzling beef to stimulate the fragrance of the meat.
Now, they had to use ice cubes to make the sweet potato meat.
It was ridiculous!
The meat had just been stir-fried. If it was frozen with ice, would the meat still be edible?
Many chefs even thought that Su Yun wanted to prepare ice cubes to cool them down.
After all, it was indeed too hot to have three hot pots here.
Su Yun glanced at his hand and told him to put the ice aside and prepare the ribs first.
After receiving the ribs.
Su Yun first put it under her nose and smelled it.
There was the smell of powder and chicken essence on the ribs.
It could still be considered useful.
Su Yun placed the ribs into the iron spoon.
He came to the first pot of oil and began to make the Gu Lao meat.
However, the surrounding chefs did not understand Su Yun's actions.
"Did he do something wrong?"
"The ribs are fried without starch?”
"This can't be right!"
Everyone knew how to cook Gu Lao meat.
However, before the meat was fried, it had to be coated with a layer of starch so that it would not be charred or blackened.
Did Su Yun want his fans to eat the Charcoal Ribs?
Seeing that Elder Huang did not speak, these people tactfully shut up and did not make a sound.
Because they knew that there might be a way.
Less than a minute later.
Su Yun scooped out the pork ribs that were in the pot.
He sprinkled starch on the ribs that were only medium-rare and continued to fry them in the pot.
"Elder Huang, did he forget to add starch and only remembered to replenish it now?”
A chef really couldn't understand Su Yun's cooking method and asked directly.
Elder Huang watched Su Yun's actions.
He recalled.
"When I attended the state banquet back then, I also saw this kind of treatment.”
"The chef told us that frying the meat first and then wrapping it with flour can prevent the starch from stealing the taste of the meat and lock the freshness inside.”
"But the oil temperature must be controlled very well. Otherwise, whether the ribs are tender or charred, they won't be able to be perfectly coated with starch.”
There was such a way to deal with it?
The surrounding chefs were shocked after hearing this.
Just the handling of the pork ribs was so meticulous!？
But these were all very traditional methods.
It didn't seem to be very innovative.
Looking at the red and white pots beside Su Yun, many people thought to themselves.
The remaining secret of this dish should be in the other two pots.
At this moment, the ribs in the oil had already been fried to a golden color.
Only then did Su Yun fish out the ribs.
At a glance, these ribs were already 60% cooked.
Usually, at this step, the traditional cooking method of the sweet potato meat would first heat up a pan of oil, add green peppers, then add tomato sauce, white vinegar, and white sugar, and stir-fry continuously.
When the sauce became sticky and bright red, he added the fried pork ribs and green peppers and stir-fried them out of the pot.
This was Elder Huang's method, and also the most traditional method.
However, Su Yun did not do so.
He didn't follow the traditional method of frying the sweet and sour sauce first.
Instead, he placed all the sweet and sour juices in a large pot and heated them up.
The steaming red sweet and sour sauce was constantly steaming.
Su Yun also changed the iron spoon in her hand to the colander she used before.
He poured the ribs into the colander.
He kept soaking it back and forth in the sweet and sour pot.
this is
Coloring the ribs?
Looking at Su Yun's technique, these chefs could not understand.
If the pork ribs that had been soaked in sweet and sour sauce were stir-fried with the sauce of Gu Lao meat, there would definitely be a problem with the taste.
If the sweet and sour sauce wasn't used, the sweet and sour sauce wouldn't taste in the meat.
If it was Stir-Fried Beef River, they would be able to understand a little.
They really couldn't understand the cooking method of the Gu Lao meat.
Elder Huang narrowed his eyes.
He did not know what Su Yun was going to do next.
Moreover, he was also curious about the use of the transparent liquid in the third pot.
Soon, Su Yun finished coloring the ribs and went to the third pot.
The white pot was steaming and emitting a sweet smell.
He did not hesitate at all.
Su Yun placed the pork ribs that were dipped in a thick sweet and sour sauce into it.
Just like the sweet and sour sauce pot, he soaked it up and down.
Before this, everyone had always been curious about what was in this pot.
When Su Yun put the ribs in.
The sweetness that was emitted immediately made these chefs understand.
"Syringe!"
"There's syrup in the pot!"
The transparent liquid in the third pot was the syrup that Su Yun had prepared.
"Deep-fried pork ribs, sweet and sour sauce, and syrup.”
Everyone was surprised to find that although Su Yun did not use the traditional method.
However, the final result was shockingly similar.
However, Elder Huang was a little confused.
Just these.
The sweet and sour juice and syrup could only be smelled on the surface.
It couldn't completely seep into the ribs.
What should he do?
"Ice!"
Su Yun did not stay in front of the third pot for too long and immediately shouted.
He immediately placed the ice cube in front of Su Yun.
What was this?
These chefs realized that Su Yun was actually using ice cubes.
It froze the Gu Lao meat that had just been served!
Seeing this scene, all the chefs stared at the frozen meat.
He did not expect Su Yun to really use ice cubes to freeze the meat that had just come out of the pot.
Could the food made like this still be eaten?
It was different from the doubts of the other chefs.
When Elder Huang saw the syrup on the surface of the Glutinous Pork rapidly freeze under the low temperature.
He suddenly shouted out in realization.
"I see! So it can be like this!"
This book comes from：m.funovel.com。