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Volume 2 Cooking Skills Chapter 303 Stir-fried snails

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    In many places, there are stalls set up on the roadside. They cook some cooked food, or stir-fry it over high heat, and sell it to customers with beer. Some places like this are called night markets, and some places are called food stalls. They all have similar meanings.  .  Stir-fried snails are a very popular dish in food stalls.  Field snails, as the name suggests, are a kind of snails that live in the water ridges of fields. They can grow and survive with a little water. They are very cheap. Add some spicy soy sauce and stir-fry them over high heat. A master will suck them with his mouth, and the snail meat will be connected with the sauce inside.  The juice entered the mouth together. There was not much meat, but it was full of flavor.  A small plate, paired with two bottles of beer, can last a long time.  Suman never expected that as the chef of Tianxiang Tower, Master Sun would choose to cook such a dish, but since he openly mentioned it in front of so many chefs, it means that he is very good at this dish.  .  Suman watched Chef Sun¡¯s movements carefully, watching him grab a handful of snails and shake them by his ears, and quickly picked out enough snails.  Then he put it into the water, cut off a few pepper segments and threw them in.  Start washing the pot here, wait for about ten minutes, heat oil, add star anise, saut¨¦ the pepper segments and Sichuan peppercorns until fragrant, then take out the snails, throw them in and stir-fry over high heat, add soy sauce and cooking wine.  Finally, I added water and sugar, covered the pot and simmered for a while, then added some salt before putting it in the pot.  A plate of brightly colored and rosy fried snails was brought out.  Chef Sun personally brought the stir-fried snails to Suman and looked at her with a smile, showing a strong sense of testing.  Experts rely on the skill of their tongue and mouth to eat snails. They suck it with their mouth and roll their tongue, and the snail meat comes out naturally.  If you are close to it, you have to use a toothpick. If you don't use it well, you will hook it halfway and the snail meat will break.  Suman picked up a snail and held it with the thumbs and index fingers of both hands at the same time. She pouted her mouth and sucked it hard. The small snail meat and the sauce went into her mouth. It was salty and fragrant. Say no.  The delicious taste explodes on the tip of the tongue. When it comes to savoring it carefully, the small snail meat has been swallowed into the stomach, leaving only endless aftertaste.  So I couldn¡¯t help but reached out and picked up another one.  This is the charm of eating snails. Although they are small, people who know how to hook them pick them up one after another and refuse to let go.  Master Sun raised his eyebrows, and he knew that this little girl would not let him down. Looking at the way she held the snails in both hands, he knew that she was an old diner. Suman ate one after another, more than ten of them.  I stopped at the snail meat, and I praised it in my heart. As expected of the chef of an old hotel, he knew it was there as soon as he made it. The snails were stir-fried at an excellent temperature, the snail meat was fresh and tender, and the sauce was rich. The two were perfectly combined.  Chef Sun exhaled, as if he had completed a task, and bowed his hands to the colleagues around him: "Sun is not talented, I have already paid off the bet, and the rest is up to you." He also made Suman's face.  Meaning, after all, he was the first to initiate the challenge, and he was willing to admit defeat. He set an example, and the rest of the people had no choice but to pay off their gambling debts.  Chef Chen hummed twice and was about to step forward when he heard Suman's clear and melodious voice: "Chef Sun, I'm going to make some stir-fried snails. Can you please correct me?"  Everyone was shocked. Chef Lin ignored the identity of his old enemy and looked at Chef Shen beside him: "Old Shen, did I hear you right? She said she wanted to do it again?" Chef Shen slowly closed the door.  With his mouth half open, he nodded: "That's right." Chef Lin opened his mouth and wanted to say something, but no sound came out.  Just because I thought it was right, it was even more surprising. What do you mean, did this girl learn it just after Chef Sun demonstrated it?  How is it possible? They also saw it just now. Chef Sun's stir-fried snails looked simple, but in fact he was very familiar with it. I don't know how many tricks are involved. If he is not a chef with twenty years of experience, he can't cook it at all. A group of young chefs can't cook it.  Even more shocked, A Liu was caught in the middle and looked at Suman in disbelief. There were only three words left in his mind over and over again - no way. Chef Sun was the first to come back to his senses. He sneered twice.  Voice: "Okay, you do it." Suman smiled slightly, imitating Chef Sun, and took out fresh snails from the bucket, but Chef Sun grabbed a handful, but she only took three or five.  , and said with a smile: "Master Sun, if I guess correctly, the first step in frying snails is to choose snails, right?" Master Sun opened his eyes wide, with a look of disbelief on his face.  Suman smiled and raised a few snails in his hand, "You seemed to grab them casually, but in fact you just shook them by your ears and heard the sound of water to judge whether they were live snails. I don't have your skills."  My ability is to catch ten or twenty at a time, but I can only catch three or five to listen to the sound." Chef Sun nodded or shook his head. Although this trick is small, not everyone knows it.  Young chefSeeing that he didn't refute, I realized immediately that this young girl was right. Su Man smiled sweetly: "Don't mind me. I already knew this method. It was taught to me by an elder." Naturally, it was Feng Ziqi.  The guy teaches people without distinction, picking up all kinds of ingredients and teaching them. That day he saw that there were a lot of snails in the vegetable field, so he asked Suman to catch them. He said that after removing the pests, the pests should not be wasted, so he made a dish by the way.  Stir-fried snails While she was talking, Suman had already picked out a plate of snails. Just like Master Sun, she put the snails into a basin of water, cut a few peppers into pieces, threw them in, and exclaimed: "  This trick of throwing peppers and making the snails spit out sand is the first time I know about it, but it looks like the effect is really good." Master Sun was startled, and the expression on his face was very exciting.  It¡¯s like a live magic show, and people can see through the secret instantly.  He never imagined that he had only made stir-fried snails once, and this little girl had learned the trick.  The chefs all stared at the girl who was chatting and laughing in the middle of the field. They didn't know what to say for a while. The young chefs felt bitter in their hearts. None of them claimed to be the proud ones of heaven, but under this young girl  But he was hit repeatedly in front of him.  There was no trick for the next stir-frying. When Suman brought the same rosy-colored snails with an attractive sauce aroma to Master Sun, he took a deep look at Suman and then grabbed them with his hands.  He picked up a snail and ate only one without saying anything. He raised his right thumb high. The chefs on the scene took a breath of air. There was such a talent. Master Chen couldn't sit still.  , he stood up immediately: "I'm here to meet you." As he walked, he said: "I'm just going to make a steamed egg with shrimps." Suman raised his eyebrows. It is indeed the gathering place of Hong Kong and Kowloon delicacies. These chefs made it  Each dish is simpler than the last, but only those who really know how to cook know how difficult it is to make these seemingly simple dishes satisfying. Steamed eggs are simple but not simple. You want to steam them until they are delicious.  It is not that easy to make it slippery, not to mention the addition of shrimps. The cooking time of shrimps and eggs is different. If you can ensure that the shrimps are cooked at the same time, the steamed eggs are just right, but it will test the chef's vision. Suman smiled  He spread his right hand and made a gesture of invitation.  As soon as Chef Chen stood in front of the stove, his whole person suddenly changed. He stretched out his hand and grabbed two eggs. As soon as he tightened his grip, the two eggs in his hands collided with each other and broke into pieces at the same time. Then he gently placed his hand on the bowl.  Shake it gently, and the yolk and egg liquid inside flow out, but there is no eggshell at all.  "Good" This skill of beating eggs instantly won the praise of the chefs on the scene.  Suman also applauded. She had learned this skill after practicing it countless times. She had fried thousands of eggs, so she knew the difficulty.  Next, he peeled the live shrimps with both hands and removed the shrimp devein, which was done in one go. The shrimps were divided into two parts, one part was minced into puree, and the other part was whole shrimp. After mixing the egg liquid with water and the shrimp paste evenly, he put it in the steamer.  , and the shrimps were also put in.  About ten minutes later, he opened the lid of the pot and took out the steamed eggs. After a few minutes, he took out the shrimps and put them on the steamed eggs.  Suman burst out laughing when she saw it. The shrimps and steamed eggs were originally made separately, which eliminated the problem of inconsistent steaming times, but it was also suspected of being a trick.  Chef Chen noticed her expression and raised his chin proudly, "Why, you are looking down on my steamed egg with shrimps. I made this based on the main dishes and side dishes of Western food. You can do this with steamed eggs with shrimps, and you can do this with steamed eggs with minced meat."  You can do this, and you can also do abalone and shark fin." Suman was startled and couldn't help but feel in awe. Although steaming eggs with shrimps is not difficult, this idea is amazing. Who would think so deeply about a dish? If different ingredients are used in a dish,  Ingredients, the ripening time of each ingredient is different, which will inevitably affect the taste of the final dish.  In fact, there are solutions to this problem in Chinese food, such as spicy hot pot, meat and vegetables. In order to avoid the problem of overcooked vegetables, the meat is usually put in first and the vegetables are added last.  And cooking two kinds of ingredients separately is another way of thinking.  What Chef Chen taught was not a dish, but a door, a door leading to a broader world of cooking. Suman slowly bent down and said, "Thank you, I've learned a lesson." Chef Chen snorted softly, thinking in his heart  Suman was becoming more and more satisfied. He pointed at the steamed egg in front of him and said, "You can make it again." Suman was startled, and then she agreed. She stretched out her right hand, and her delicate hand actually picked it up at once.  Two eggs, the chefs were stunned, and it was little Andrew who was the first to scream for relief.  Suman stirred the egg liquid and shrimp paste evenly, and said with a smile: "Steamed eggs are just a little bit, and to be honest, they are worthless. When adding water, be sure to use cold boiled water, otherwise honeycombs will appear." "Shrimp paste andThe liquid has a bit of fishy smell, so be sure to add a little cooking wine.¡±
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