Chapter 109

As soon as the words of Milan fell, before Lin QingHan could answer, Zhang Xuan's voice rang out.

"It's no use. There are only a few seafood markets in Yinzhou city. What this restaurant has bought is the freshest. Now it's time for people to buy, and what they bring is not necessarily better than what they are now. And the meat quality of local chicken here doesn't have any advantage in the way of enamel cooking. Do you have any special dishes in this competition?" Zhang Xuan asked.

"No Milan shook his head and replied, "but Prince Charlie's favorite dishes are only a few."

The atmosphere of the kitchen is a little silent.

Li Ke finished the cake on the chopping board. I don't know what to do next. If we cook according to the usual way, now they will lose.

Losing the contest, for them. It's not just about shame. It's about their future. It's also about the lecturers. But now they are really desperate. Their opponents are not rookies, but also chefs who are proficient in cooking techniques.

Zhang Xuan looked at the dishes on the chopping board and pondered.

"Well, first tell me what you want to cook."

"Tell you?" Li Ke looks at Zhang Xuan strangely. I don't understand the use of telling this man.

Milan know that Zhang Xuan also knows something about Gallic national cuisine. Now he just wants to be a living horse doctor. Let's see if Zhang Xuan can make any suggestions.

"I want to cook snapper first."

"Sea bream?" Zhang Xuan thought for a moment, then rolled up his sleeve. He directly fished a fish out of the seafood tank next to him with his bare hands.

Zhang Xuan's action startled Milan. She couldn't help asking: "Zhang Xuan, what do you do?"

"Of course, it's cooking. Can you still watch you two lose?" Zhang Xuan threw the fish on the chopping board, picked up a scalpel and quickly removed the scales. "Now there is no fresh sea bream, but you can also use sea bass instead. Milan, you prepare some dill for me, grind the star anise with a mortar, add some salt and pepper, and mix them together. Narico, you beat an egg, add two grams of butter, two grams of lemonade, and then use a small spoon of salt With chili water seasoning, must stir evenly

Zhang Xuan spoke fast, and at the same time, he was also very fast. In the process of speaking, he had removed all the scales of the bass and opened his stomach.

Milan and Li Ke stood aside, a little confused because of what Zhang Xuan did.

"Zhang Xuan, you asked us to do this..." Milan are full of doubts.

"I'll explain to you later. Do it quickly." Zhang Xuan has already begun to clean the internal organs of the bass. He is very skillful. Even the most difficult part of the gills is cleaned with only one hand.

Milan looked at Zhang Xuan for a few seconds, then turned around. According to Zhang Xuan's words, he went to find the auxiliary materials such as star anise.

"Li Ke, do as Zhang Xuan said."

Zhang Xuanqing washed the bass viscera, found some ginger powder, poured it into the rice pot, and stewed some rice.

"Milan, you two remember what I said, how I said it and how you did it. In the current situation, we can't surpass each other in the ingredients. We can only find another way. You can spread the ground dill and star anise evenly on the bass, and we can't let go of any place. Then sprinkle some olive oil and pepper on the perch, put it into the oven and bake for about 23 minutes. Note that there is no limit to this time. When the two sides are golden and the tail is red, take it out, put fennel and alcohol on it, and wait for the fish to burn. "

"Li Ke, the sauce I just asked you to mix should be heated with water. When the fish is out of fire, pour it evenly. The rice is steamed very well, and the sauce should also be poured. Fish after fire is more delicious, fennel smell will be more rich, in the flavor, far more than sea bream! And then through the ginger rice flavor, can give full play to the flavor of this dish

Zhang Xuan finished without paying attention to whether Milan and Li Ke understood and asked again.

"What's the second course?"

"Haiao shrimp."

"Haiao shrimp?" Zhang Xuan stood in front of the chopping board and thought for two seconds. Then he took out a fresh lobster from the water tank. Although it was fresh, it was not as compact and full as the meat brought by Milan's opponents.

"Take some tarragon and celery stem, red onion, grind black pepper and cognac, scrape off the coarse and tough fiber of celery, take 40 grams and cut them into small pieces, then cut the rest into 5 mm thick and 6 cm long strips. Cut the red onion into small pieces

Zhang Xuan began to urinate for the lobster and cut it. He kept on giving orders.

"Take seventy grams of butter. Melt in a pan over low heat, steam to remove moisture, leave 60 grams of butter, quick

"Oh." Milan just put the perch in the oven, so they ran to listen to Zhang Xuan's instructions and began to melt the butter.

"Rick, you take 40 grams of butter, stir fry the celery, then stew with water, to ensure the crispness of celery, Milan, is the butter melted?"

Zhang Xuan has cut the lobster, peeled off the shell, and put fresh pieces of shrimp meat in front of him.

If Zhang Xuan and Zhang Xuan are not in a hurry, they will be in a hurry.

"All right, it's melting!" Milan replied.Stir fry the prawns in the saucepan without the sound of butter. Turn the prawns over the open fire.

"This is..." Milan looked at Zhang Xuan's practice. In her heart, however, she was shocked. At the beginning, her master once told her that some cooks could use limited ingredients to maximize the delicacy of food. Now, what Zhang Xuan is doing is just like that.

Remove the water to remove the net butter to clear fried shrimp head, with onion powder, brandy, so that the fire burning. Remove the fishy smell of shrimp head to the greatest extent.

Then, in Milan's surprise, Zhang Xuan added thick cream, tarragon, salt and pepper to the pot. Milan dare not do this. The more condiments and ingredients there are, the more elusive the taste of food will become. It's just like more salt will be bitter, more sugar will be greasy, now he put it like this, won't it make the seasoning taste?

Zhang Xuan saw the doubts in Milan's eyes and flipped the spatula in his hand. He explained to Milan: "with thick cream, you can make a sauce. The sauce concentrates the complex fresh flavor of shrimp head, spicy vegetables, brandy, tarragon, etc., which is excellent for dipping in shrimp or celery. This method of stir frying can make the shrimp shrink to the greatest extent and improve the taste. However, we should pay attention to the fact that the sauce should be kept after the butter, so we need to control the heat at the beginning of the stir frying section to avoid the butter scorching, affecting the appearance and destroying the flavor. We should pay great attention to the appearance of the enamel food. "

As soon as Zhang Xuan's voice fell, his arm was strong, and another dish came out of the pot.

"Come on, what's next?"

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