Chapter 668 Assortment of Assortments

Ye Fei has been live broadcasting for a long time today. Before making the first delicacy, his fans went to DD Technology to toss for a while, and then Ye Fei spent a long time making unicorns. It seems that it takes almost more time to cook two ordinary delicacies than before.

So Ye Fei plans to cook two delicacies today, the first one has been finished, and he plans to make a cold dish for the second one, because cold dishes take less time than hot dishes.

Facing the video in the live broadcast room, Ye Fei expressed his thoughts, and made cold dishes for the second dish.

Making cold dishes is not just a matter of just cutting some carrots and cucumbers and mixing them together. This is the simplest cold dish. A good chef makes cold dishes not only delicious and delicious, but more importantly, he pays attention to the platter.

The platter is also the focus of the cold dishes.

Many people go to star-rated hotels to eat. Generally, cold dishes or soups are served at the beginning. Therefore, cold dishes have another name, called cold dishes, cold dishes, and appetizers.

In many restaurants, when you go in and order the menu, you will be served two hot and sour radish or kelp shreds first, and some pickles. These are cold dishes, of course, they are just the most basic cold dishes. , because they are served in small plates or bowls, and there is no need to arrange them at all.

And if you go to a more sophisticated hotel, the cold dishes they serve you are generally of a relatively high level. It can be said that the styles are varied. You put out a garden.

The cold dishes are served first, and the appetizer is the most important thing. Another function is to give people a visual impact and a kind of beautiful enjoyment. When a person is in a happy mood, his appetite will also improve.

In the thousands of years of the development of Chinese cuisine, cold dishes, as an extremely important category, have also been valued by many famous chefs, and many cold dishes that have been passed down through the ages have also been researched.

Husband and wife lung slices, jellyfish in cold sauce, tomato in honey sauce, three silk in cold sauce, even cucumber in cold salad, etc., are all classic cold dishes.

Of course, these cold dishes are some home-cooked dishes, which can be prepared by one person at home, and there is no need to pay attention to the aspect of plate arrangement, as long as they are eaten happily.

As for Ye Fei's cold dish today, he can't just cook a dish of cucumbers and finish the job. If he wants to do it, he can make a cold dish that can give people a strong visual impact.

After Ye Fei finished speaking, he went back to the console, and Shanpao was not Pao, Peerless Yaoji and Yao Xiaoming also followed.

In fact, when Ye Fei said to make cold dishes, they were also very curious. As the first batch of fans of Ye Fei, they really rarely saw Ye Fei make cold dishes. They are usually hot dishes, fried and fried. The method of cooking, frying and steaming is the most used.

Everyone in the live broadcast room heard Ye Fei say that the last delicacy was to be served as a cold dish, and they were all curious, because compared with hot dishes, cold dishes have a natural disadvantage, that is, after many ingredients are heated, their aroma will be absorbed. It is stimulated, but cold dishes are different. Because cold dishes are at room temperature or even cold, the taste of many ingredients cannot be released outside, but is charged in the ingredients, which can only be felt in the mouth.

Therefore, when these people knew that Ye Fei was going to make cold dishes next, they were all a little surprised. If a chef can really make a cold dish with an incomparably attractive color, flavor, and shape, it really needs a very high level.

Cold dishes are the most test of a chef's knife skills. It can be said that as long as a chef's knife skills are in place, the cold dishes he makes will not be too ugly at least from the presentation.

But this is only one aspect. There is another factor that affects the taste of cold dishes, and it is also a very important factor, and that is taste.

How to make cold dishes taste delicious,

There is a sauce issue involved here.

If you don’t need to add other sauces to cold dishes, if you just cut the ingredients and put them on a plate, you will get the most original taste of the ingredients, but you won’t be able to taste its rich taste.

Because the sauce determines the final taste of a cold dish.

Therefore, many people are looking forward to Ye Fei making cold dishes. Even at this moment, they are more looking forward to seeing Ye Fei making hot dishes. After all, Ye Fei rarely cooks cold dishes.

Ye Fei didn't keep everyone waiting any longer. He came to the front of the console, stood still, and said with a smile, "To be honest, I seldom make cold dishes, but I'm confident that I can do them well, but before doing them, we need to understand them first." What is a cold dish, and what are the particulars about making cold dishes? Only by knowing these things can we judge whether a cold dish is qualified or not. Cold dishes, as the name suggests, are cold when served on the table. The ingredients themselves are raw, and there is another kind of cold dishes that are cooked and cooled, and then made into dishes. Cold dishes made with raw ingredients, I call them original ecological cold dishes, and after being cooked and let cool The cold dishes I make, I call them reprocessed cold dishes, whether they are original ecological cold dishes or reprocessed cold dishes, they have very high requirements for a chef, because it involves platters and presentation, and some viewers may think about it. Isn’t it the same thing as a platter? Let me tell you now, it’s not the same thing at all, a platter is a platter, and a platter is a platter.”

"A platter is a combination of several ingredients. Therefore, there are many names for a platter. One ingredient is called a single combination, two ingredients are a double combination, then three combinations, four combinations, etc., until a plate When there are a lot of ingredients in cold dishes, such platters are also called assorted platters and assorted platters, and the utensils used in platters are not necessarily plates, they may be bowls or pots, but people now pay attention to food. Bowls and basins are seldom used anymore. Now the platter generally refers to plates, and different platters have different requirements for plates. At the beginning, there are certain requirements for the plate requirements. Generally, the plates for three-piece cold dishes are plates with a diameter of 24 to 26 centimeters, while the four-piece plate requires a diameter of 33 cm. Between 35 centimeters and 35 centimeters, the assorted platters above will require larger plates, usually starting at more than 40 centimeters. Only when the space on the plate is large enough will it be able to make full use of it when there are many ingredients space."

As Ye Fei said, he reached out and took out a plate from a storage compartment. The back of the plate was as white as jade, but when Ye Fei turned the front to the video, everyone saw that the front of the plate was full of blue. It's like an ocean.

Ye Fei held the plate in his left hand and said: "As you can see, the plate in my hand is bigger than the plate we used to cook food in the past. It is a plate with a diameter of 43 centimeters, so many people should be familiar with it. I know, since we are going to make cold dishes today, although we don’t have much time, we can’t do it all at once. We will make a assortment of assortments today, also called cold assortment of assortments. Of course, the so-called fancy assortment is not More ingredients must be used, a chef with superb cooking skills can even make a fancy platter with one ingredient, but my cooking skills are relatively poor, so we use a few more ingredients.”

Just after Ye Fei said this, the audience in the live broadcast room and the three people at the scene all rolled their eyes. Your sister, we know you want to keep a low profile, but you can't be so low-key, right? Your cooking skills are terrible? Whoops, if your culinary skills are not so good, what about our ability to cook tomato scrambled eggs and egg fried rice?

You can't be too pretentious, okay? God Ye!

After Ye Fei finished speaking, he put the plate on the table, and then started to take ingredients from other storage compartments.

The first thing he took out were two preserved eggs with blue shells and spots on them. These two preserved eggs were the same size and oval in shape.

Ye Fei took a small bowl and put two preserved eggs in the bowl.

Immediately afterwards, he took out a section of lotus root from the storage compartment. The lotus root was not thick, about the size of a rolling pin.

After the lotus root was put away, another stalk of parsley was taken out, yes, Ye Fei only took out a stalk of emerald green parsley.

The parsley was put aside, and what came out underneath was a Sydney!

Followed by ginger shallots and dried red peppers and so on.

After Ye Fei put all the ingredients to be used on the operating table, people were also confused.

"Damn it, does this mean that there are not many ingredients?"

"Emma, ​​how many kinds are there? One, two, three... six or seven kinds, it's just a platter, with so many ingredients?"

"Damn it, you know what's wrong. I have a classmate who is a chef. He told me before that five or six kinds of ingredients are not enough for the assortment platter, and there are more than ten kinds of ingredients."

"No way, how to make that thing? More than ten kinds of ingredients are put on one plate, can it be eaten?"

"...Anyway, it won't kill you if you eat it."

"..."

"God Ye took out so many ingredients at once, what exactly are you going to do?"

"I really can't see it now. Those two should be preserved eggs. I know that preserved eggs can be eaten cold, but they are also cold preserved eggs. Just put some garlic and light soy sauce on it. This is the same as lotus root. What kind of parsley goes with it?"

"What I'm most curious about now is how to eat preserved eggs and pears. How can these two things be put together into a dish? Is there any way to eat this?"

"Haha, don't even guess. Believe in Ye Shen's level, since he has brought out these ingredients, he will definitely be able to cook an extraordinary delicacy."

"That's right, don't guess, just wait."

Shanpao is not a cannon, but he is also very curious. It is also the first time he has seen how to eat preserved eggs and pears. What will this thing taste like in his mouth?

Curious!

"Ye Shen, how... how to do this?" Looking at the ingredients on the table, Shan Pao was not Pao and couldn't figure out what Ye Fei was going to do, and his heart was itching to death, so he asked.

Yao Xiaoming... Yao Xiaoming climbed onto the back of Shanpao Not Pao again, holding Shanpao Not Pao's neck with both arms, and his big eyes were extremely curious.

"Uncle Ye, what are you going to do?"

Ye Fei smiled and said, "Didn't I say that? Of course it's a platter."

"Ah? There are so many delicious things, how do you match them?"

"You'll find out soon."

Peerless Yaoji couldn't help it anymore, and asked, "Little brother, what is the name of this delicacy?"