Chapter 1890 Braised Deer Head Is Out of the Pot!

After preparing the sweet wine juice, Yuanzhou made another interesting move, which attracted Mr. Ma's attention.

I saw Yuan Zhou cut a small piece of venison on the deer head, and then blanched it. Because it was too thin, it didn't take long to cook.

Then he put it into a cup of warm water. It is worth mentioning that there was a handful of washed wild mint that Yuan Zhou had soaked in the warm water, and then he took a sip of the warm water in which he had soaked the venison and wild mint.

As if to prove something, Yuan Zhou showed a smile on his lips, and his hand movements were not slow at all.

Strictly speaking, deer heads are far easier to handle than camel hooves. Anyway, Yuan Zhou's knife skills only show off when cutting ingredients.

Yuanzhou began to remove the hair from the deer head. There were actually only a few methods of hair removal, either direct burning, which was generally used to remove pig hair. Or just burn the plastic and peel it off after cooling.

In order not to damage the overall taste and appearance of the deer head, Yuanzhou looked around at some materials in the large kitchen and found a little rosin.

"My small kitchen is more complete." Yuan Zhou sighed in his heart.

Rosin was not the best choice, but the material Yuan Zhou wanted was not available in Chef Yang's kitchen.

Strictly speaking, Chef Yang's kitchen is very large, and the kitchen utensils and materials can be said to be quite complete, but it is still far from Yuan Zhou's small kitchen.

No way, not everyone's kitchen is called Deluxe... Bah, bah, bah, no, not every kitchen can have black technology.

Yuanzhou uses rosin to stick the hair. This will not only not destroy the overall feel of the deer, but also add some pine flavor, but the control of the heat is crucial.

"Snapped"

Yuanzhou held a long bamboo clamp to clamp a piece of rosin, lit it with fire, and then slowly moved it to the top of the deer's head, "tick, tick, tick", drops of rosin tears dripped down, forming brown spots on the deer's skin. Translucent membrane.

The piece of rosin was not big, so it could be burned in about a minute. Yuan Zhou began to turn his fingers and tear off the membrane piece by piece. The hair that originally grew on the deer skin followed Yuan Zhou's hair very smoothly. The strength left the skin on which he lived.

After peeling off one piece, start to burn another piece of rosin. In this cycle, the hair will be completely removed in a short time, and it seems that except for the loss of some hair, no change can be seen in the skin.

It doesn’t look difficult. Many things are like this. It doesn’t look difficult.

This is the truth for laymen to watch the fun and for professionals to watch the door.

"The control of the heat is excellent. Even if I were asked to go up, it would be like this at best." Mr. Ma praised.

"If the fire is too high, it will become old. If the fire is low, it will become tender again. The deer hair will not be pulled out cleanly. No wonder it is officially called the King of Chefs." Wang Ying, a famous chef in Zhejiang cuisine, murmured to himself.

As mentioned before, Yuan Zhou's cooking techniques are precise and fast, and he seems to be able to do it with ease.

Ordinary people like him could handle the hair of a deer head in half an hour with such meticulous care, but Yuan Zhou could finish it in less than ten minutes.

"There is still a bit of a lack of ingredients. This wild mint should be wild mint from Yunnan Province." Yuan Zhou's judgment on the ingredients is basically the truth.

Speaking of wild mint, it grows in many areas in China, but the water and soil are different, so the wild mint that grows is naturally different.

The wild mint in Yunnan Province has a stronger flavor, so it generally has a similar function to chopped green onion and is used as a finishing condiment. The wild mint in Hubei Province has a bitter taste, so it is rarely used in Hubei dishes. Only the wild mint in Guizhou Province has the best flavor, so it is used for dipping.

The Chinese people are really smart. They will adjust their cooking methods according to the taste of the ingredients. Geographical conditions are an important factor in forming China's diverse food culture.

Closer to home, when checking the ingredients in the kitchen, Yuanzhou found that there were many ingredients from all over the world. In addition to the ingredients used for today's knife-sealing banquet, there were also many spare ingredients.

There are many fungi and some fresh seasonings, such as wild mint, rosemary, wild garlic, etc., which provide Yuanzhou with a lot of convenience.

After grabbing the spices according to the proportion and putting them in a small cloth bag, Yuanzhou stuffed the milk sauce mushrooms that had been washed and prepared before into the deer's mouth. He didn't know how Yuanzhou did it, but he just broke and closed it with his hands. Then the deer's mouth closed.

This method amazes all the masters present. It's not that everyone here can't do it, but no one can do it as neatly as Yuan Zhou.

After boiling the stewed soup, Yuanzhou found a large cloth bag and placed it in the stewed soup for ten minutes before taking it out and covering the deer's head.

Of course, before putting it on, Yuanzhou still used the boiling stewed soup to pour the deer head for several minutes, making sure that the surface was cooked before it was done. Finally, he put it into the stewed soup, and then it was time to wait. .

This time, Yuanzhou did not choose old stewed meat for braised deer heads, but new stewed meat, which was prepared on site. He felt that this could preserve the freshness and tenderness of the deer to the greatest extent.

"Okay, just wait for another hour." Yuan Zhou washed his hands before leaving the open-air kitchen.

Although the deer head is not healed yet, none of the people here are ordinary people. Even if they haven't eaten it, just by looking at Yuan Zhou's smooth skills, you know it won't be any worse.

"Chefs, please try it later, the special braised deer head." Yuan Zhou was quick to say, he wanted to say that the young master's special xxx, but fortunately he stopped, now is not the time to be embarrassed.

Everyone said they were looking forward to it, especially Mr. Ma, who was very proud of Yuan Zhou's superb cooking skills.

During the marinating process, Yuan Zhou joined the exchanges between famous chefs. In fact, Yuan Zhou mainly listened. Hearing some of the experiences shared by his seniors would be a great benefit.

For example, Ge Yuchu shared that there is a "knife cutting method" spread in his family. The so-called "knife cutting" means to remove the residual smell of a meal on the kitchen knife before cooking.

Yuan Zhou knew it very well, but he had never used it. The reason was simple: there was no residue left on the miraculous kitchen knife!

What Ge Yuchu shared is the "lychee cutting method", that is, before cutting vegetables, smear lychee juice on the blade.

"It's true that lychees can remove other smells, but won't there be a faint smell of lychees on the knife?" Yuan Zhou thought for a while.

Then curiously asked: "Chef Ge, is this lychee cutting method used by Chef Oucai?"

"That's right, Chef Yuan really hit the mark." Ge Yuchu nodded.

During the conversation, he would be very happy if others could understand him and get his points. Obviously, Ge Yuchu was very happy that Yuan Zhou could react immediately.

The time to communicate with the master passed very quickly, and it didn’t take long.

"The deer head is ready, I'll go get it." Yuanzhou always felt that something was wrong, so the time came and he went to take out the deer head.

There's nothing that eating can't solve, and there's definitely something that you haven't eaten enough.

Putting the deer head on a huge platter, Yuanzhou took it out and placed it on the Eight Immortals table.

The heat is rising slowly, accompanied by a refreshing and sweet fragrance, which is very attractive.

This time, Yuanzhou didn't wait for Mr. Ma to take action. He directly picked up the chopsticks and poked the deer's nose twice. Then the whole deer head spread out in all directions. The skin was skin, the meat was meat, and the bones were bones. Very clear.

"The heat is really amazing." Wang Ying said with emotion.

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