If you have questions but cannot get answers, you will usually torture someone very much, but Huailiangren has become accustomed to it. Since he met Zhou Dong, he has been tortured a lot.

What’s strange is that Zhou Dong’s ‘professional’ torture not only brings him pain, but also brings him a lot of happiness. Perhaps, this is pain and happiness, right?

A qualified chef cannot just pretend to be in front of a vice president of a multinational group, but also learn to stay calm enough in adversity. So after experiencing the initial shock, Huai Liangren quickly calmed down and turned back to his own kitchen area.

Then he said to his assistant who looked suspicious of life: "What do you think? Don't worry about how strong your opponent is, do your own thing well! Have you processed the ham slices?"

Huailiang people chose Spanish ham that can be eaten raw by using the ‘after-cooking’ method, and Jinhua ham that must be eaten, are called two major groups of world hams.

The "post-ripe" Spanish ham, which is sold for tens of thousands of yuan, has scientific basis. After the animals are slaughtered, the blood stops flowing, while the cells are still alive and continue to metabolize. The cells undergo anaerobic respiration, decomposing glycogen to produce lactic acid.

Gradually, the protein solidified in large quantities and the fibers were connected. At this time, the flesh began to become hard and tight.

Subsequently, the long fibers decompose and break due to the catalytic action of enzymes, making the muscle tissue softer and elastic again.

Moreover, the long chain of a protein will break and turn into a polypeptide composed of a single amino acid or several amino acids.

These peptides are the chemical basis for the "fresh fragrance" of meat, and are accompanied by a layer of membrane formed by muscle surface proteins due to oxidation and other effects, which prevent foreign bacteria from invading.

Compared with Jinhua ham, which is salt-grained, this kind of ham has lower salt content and a more variable taste.

Because of the high salt content of Jinhua ham, the taste will be poor. However, among dishes like "Pickled Dufen", the performance is better than Spanish ham, and they actually have their own advantages.

"Duck Palm" is a lost ancient dish in China, but Huai Liangren uses Spanish ham as a ingredient. In the eyes of some old masters, it is a manifestation of "forgetting ancestors for a few classics", but the proud Chef Huai does not think so.

The most suitable one is the best. He believes that the first thing a top chef should consider is not the country factors, but the characteristics of the food itself. In his opinion, Spanish ham is more suitable for this dish than Jinhua ham.

Although the "Duck Palm" is a lost ancient dish, it was just a finished dish in the Qing Dynasty. The world exchanges in that era were no different from those of previous dynasties. Who dares to say that the ones they use must be Chinese ham?

Moreover, in his opinion, restoring ancient dishes has another more important meaning, that is, improving them in the restoration, so that ancient dishes can be revitalized and continuously improved. Otherwise, the Chinese might still be stewing fat sheep with a big cauldron. I don’t know that peppers are a good thing...

"Whether it is the spring bamboo shoots or duck feet that need to be used for 'Ladder Duck Palm', it should not be steamed for too long, otherwise it will lose its warm stew and lose its flavor.

After all, the word "fresh" cannot be obtained from the food in the world!

What Lao Zhou said, "It's not the taste of the world." No matter how you look at me, you can't believe him. I still follow my own methods. Perhaps only in this way can I be invincible."

After calming down, Huai Liangren returned to his IQ and gradually recovered his confidence in this game.

Originally, he had the advantage in terms of ingredients. Whether it was the duck species he chose, orchid nectar, spring bamboo shoots, or even the kelp used to tie up the foot of the ladder, he was selected one by one by one. When would he lose to those who sold Dali Pills with a thousand-year-old ginseng?

After experiencing the ignorance, fear and even fear after being forced to surrender to wisdom by Zhou Dong's halo, the more you see Zhou Dong, the more you look like a big fool who runs in the world. It's really too much. I'm useless to treat him sincerely!

Let himself quickly forget Zhou Dong's style and sex operation. Huai Liangren calmed down his mind and pulled out the main bone tendons of the duck's feet according to his own understanding. He did not use ham slices, but sliced ​​the spring bamboo shoots, then used a kitchen needle to pierce some delicious small holes according to the natural patterns of the spring bamboo shoots, and then carefully applied orchid nectar on the bamboo shoots, stuffed them into the duck's feet, and tied them tightly with silk thread on the outside.

The steamer used was not ordinary water, but a pot of old duck soup. It was made of the duck slaughtered by Ham yesterday. The duck feet were soaked just in time to make this pot of soup.

Huailiangren intentionally added salt to the soup, and the taste was quite strong. This was because he was planning to use Spanish ham, which had very low salt content, but he couldn't borrow much of the taste.

The steaming pot is used to steam. Huailiang stands in front of the pot with concentration. Every few minutes, the fire ring and fire power will be increased or decreased through the air valve.

Western food is at the level of Michelin three-star. Although it lags behind China in terms of knife skills, carving skills, and stir-frying skills, the requirements for firepower are accurate to 0.3 degrees Celsius, not to mention that Huailiang comes from China, he has strict requirements on this.

The duck paws wrapped in spring bamboo shoots were first steamed in the pot for about five minutes, and the man Huailiang gradually reduced the firepower.

After removing the pot, he took out a few bundles of duck feet while it was hot, and then quickly cut off the silk thread with scissors. The assistant quickly brought the sliced ​​Spanish ham. He picked it up and rolled it with chopsticks, and changed it to double-pick bamboo shoots with duck feet and ham slices. Then he used kelp silk to tie the wrapped "ladder duck feet" with kelp silk.

Finally, the "complete" ladder duck paws were put into the pot again, but no longer placed the fire eye, but instead changed to a sealed pot lid, and used the residual heat in the pot to make the grease and orchid nectar in the ham slices, and the duck paws were blended with each other.

This steaming method is called "warm steaming", which is just suitable for Spanish ham slices that can be eaten raw.

In order to enrich the taste, Huailiangren chose Spanish ham, which is rarely used by Chinese chefs. In order to allow duck feet and spring bamboo shoots to taste in advance, the steaming method is enriched into two steps.

First, steam the duck feet and spring bamboo shoots until 90% mature with exquisite fire control techniques, and then use the "warm steam" method to let the Spanish ham slices that do not like to be heated release delicious oil, enrich the taste of this dish.

This idea may not be completely in line with this lost ancient dish, but it represents the courage of the new generation of Chinese chefs to try and to improve it on the basis of retaining the spirit of ancient dishes.

"Yes, it seems that this kid has gained something with Zhou Dong. If it weren't for the pressure brought by Zhou Dong, he wouldn't have taken great pains to study this ladder duck paw, right?"

Yi Zhiyu has the fate of teaching good people. When he saw this proud little guy, he was willing to avoid being arrogant and impetuous and cook with his heart, and he couldn't help but think of the young boy who came to learn Cantonese cuisine from him back then, and he felt very comforted.

"Well, it's good, it's a pity that he met Zhou Dong. I'm still looking forward to Zhou Dong..."

Dong Qishen’s focus is naturally the ‘junior brother’. He smiled and said, “Strange, Zhou Dong had started earlier than Huai Liangren, why hasn’t he been in trouble yet?

This is the first time I have seen him so cautiously. It seems that we have a good time this time."
Chapter completed!