Puts out the table saltto pour into a cleanglass jar, thenputs the shrimp, abovedrips intodrop of oil, insidewhite shrimpstarted the little darlingto spit the silt, thismade the shrimp roeclean.
拿出食盐倒进一个干净的玻璃缸,然后把虾放进去,上面滴入一滴油,里面的白虾就开始乖乖吐起了泥沙,这一手就让虾子干净不少。Phoenix-Tail Prawnsis not the performancevegetable/dish, was actually made the visual effect of performancebytwoMasterchefforcefully.凤尾虾本来不是什么表演型的菜,却被两位大厨硬生生做出了表演的视觉效果。Yuan Zhoucarefultoeachshrimpmassageflushing, thenputs inQingshui Li in glassbasin.袁州细心的给每只虾按摩冲洗,然后放入玻璃盆中的清水里。
The when straightback of station, the wrist/skillflexiblemovement, puts in the shrimpin additioneach timehas an aesthetic sense, making the people who on the scenewatchhavecanfeel the comfort of thatshrimp roeprobably.
站的笔直的脊背,加上手腕灵活的动作,每次放入虾时带起一股美感,让在场观看的人都有好像能感觉那虾子的舒适。Audience who howeverwatches the live broadcastdirectly.
但是看直播的观众直接多了。
[ yingchirp, Iwantto turn intoshrimp roe, accepts the Boss Yuan'smassage.] Youngvariant
[嘤嘤嘤,我想变成虾子,接受袁老板的按摩。]小小俠
[ Cuts, Ionlywantto eat, felt that Boss Yuanprocessesshrimp, will be very delicious.] Iam a glutton
[切,我只想吃,感觉袁老板这么处理虾,会很好吃。]我是吃货
[ Right, thinks that nowthatYuMasterchefis good, naturallyBoss Yuaneven better.] Mass
[没错,现在觉得那个俞大厨还不错,当然袁老板更胜一筹。]啊弥撒
[ Forms a teamto continuein the Boss Yuanshop.] Hot temperedI
[来组队继续去袁老板店里。]暴躁的我Mengmenghas not replied, is lookingcooking that with total concentrationtwoMasterchefdisplayrespectively.萌萌并没有回复,正聚精会神的看着两位大厨各自施展的厨艺。„Feltperson who thisyoung fellowsomewhatcrucial moment”undersurrounds, low voicewhispering.
“感觉这小伙子还是有几分火候”下面围观的人,小声的交头接耳。„It is not, butYuMasterchefPhoenix-Tail Prawnstrulyisonecertainly, Igo toJinlingnot to eatam so authentic.”Naturallysomepeopletrustalreadyto eatflavorYuMasterchef.
“可不是,不过俞大厨的凤尾虾确实是一绝,我去金陵都没吃过这么正宗的。”当然有人更加信任已经吃过味道的俞大厨。„IveryanticipatedthatChefwork, having a look atthatshrimpto know.”Alsosomepeopleare interestedin the Yuan Zhou'scraftsmanshipvery much.
“我还是挺期待那位厨师的作品的,看看那虾就知道了。”也有人对袁州的手艺很是感兴趣。Looked the audience who live broadcastandsits the audienceatscene is the same, is waiting foreating, justlive broadcast can only makeis going to the Yuan Zhoushopto eattogether, butonecaneat.
看直播的观众和坐在现场的观众都一样,就等着吃,只不过直播的只能约着一起去袁州店里吃,而现场的一会就能吃到了。YuMasterchefhas been processingotheringredient, for examplefries the waterto the green pea, othervegetable dish, ten after aboutminutes, YuMasterchefstarts the white shrimp that bails outhas spat the sand.
俞大厨一直在处理别的食材,比如给青豌豆汆水,还有其他的素菜,大约十分钟后,俞大厨开始捞出一直吐沙的白虾。Puts outpair of bamboo chopsticksfirstto stir the waterclockwise, forms the smallvortex, trades the doublebamboo chopsticksto pick the white shrimpfrom the vortexone by one, carefulavoidancefat, bypicking the white shrimphas not moistenedtocompletelygreasy, again after the clean, the preparationprocessed the shrimp.
拿出一双竹筷先将水顺时针搅拌一下,形成小漩涡,换双竹筷挨个从漩涡中夹起白虾,小心的避开油脂,是以夹起的白虾完全没有沾到一点油腻,再次清洗后,就准备处理虾了。HoweverYuMasterchefprocessingshrimpandYuan Zhouare completely different, pinches the shrimptailsingle-handedly, inscalesfollowingshrimptails, the thumb and index fingerpresses firmly between the fingerspincheslatter, a completeshrimplinewas stripped, laterremoves the shrimphead.
不过俞大厨处理虾和袁州完全不同,一手捏起虾尾,循着虾尾中间的一块鳞甲,大拇指和食指捏住一掐后一拉,一条完整的虾线就被剥离出来,之后去除虾头。
The techniqueis neat, speedextremelyquickprocessedallshrimp, nowYuMasterchefstartsto showownknife skill, put out a kitchen knife of narrowback, because the white shrimpstaturewas small, nowprocesses unable according to the cutting board, YuMasterchefwithprocessedin the handdirectly.
手法干净利落,速度极快的就处理好了所有的虾,现在俞大厨才开始展现自己的刀工,拿出一把窄背的厨刀,因为白虾个子本来就小,现在处理起来就不能按在案板上,俞大厨直接拿在手上处理。Basictwoblade, the techniqueis clean . Moreover the cutting edge, is from top to bottom completeandclear, the two sidesthicknessis consistent, a bladeis usedto divide the shrimptail, anotherbladepicks up the shrimpmeatdirectly.
基本两刀一个,手法干净,而且刀口由上至下,完整而清晰,两边厚薄一致,一刀用来分割虾尾,另一刀直接挑出虾肉。
The shrimpmeat that soprocessescarefully, othervegetablesprocessingcan be joined to the Mastercheftitleonalready, nowonlylooks at the followingflavor.
如此细致处理的虾肉,还有其他的蔬菜处理就已经配得上大厨称号,现在只看后面的味道。ButYuan Zhou is the same, holds downsingle-handedly a shrimp, a bladeopens the back, does not injure the shrimpline, completeextraction, anotherbladehappen toseparates the shrimpabdomen, thistimeheavy lineis quite thin, picks upwith the bladedirectly.
而袁州还是一样,一手按住一只虾,一刀开背,不伤虾线,完整的取出,另一刀正好隔开虾腹部,这次的黑线比较细,直接用刀挑出。
The two sidescut open, the shrimp shellsare easierexhaustedly, Yuan Zhouhas thoughtcaninjurewith the bladeto the shrimpmeat, peels offwith the handbyYuan Zhoudirectly.
两边都割开,虾壳更加容易剥,袁州一直觉得用刀会伤到虾肉,是以袁州都是用手直接剥下的。Thisonlyremains the shrimp of tailshell, isas beforeneatplaceson the whitetray, althoughthistimeshrimppulpwas inferior that systemprovides, but also is very freshshrimp, with the smallskill, Yuan Zhoulettheirlittle darlingsraised up a shellslightly.
这样只剩尾壳的虾,还是像以前一样工整的放在白色盘子上面,这次的虾肉质虽不如系统提供的,但也是很新鲜的虾,稍稍用点小技巧,袁州还是让它们乖乖的竖起了尾壳。Thenknocks an eggsalting, the egg whitehappen towraps the salt particle, the flash of getting downis binding the shrimpmeatagain.
然后一手磕蛋一手撒盐,蛋清正好包裹着盐粒,下去的一刹那再裹住虾肉。
The methodandYuan Zhou that sideYuMasterchefusesare different, the shrimpmeatpicks outcompletely, admits the glassbasin, seems likedoes not prepareto use the egg white, whatYuMasterchefusesis the titanium white, in addition1salt particle, with the huadiaoliquor, suchsousegets interested.
俞大厨那边采用的方法和袁州不同,虾肉全部剔出,放进玻璃盆,看起来并不准备使用蛋清,俞大厨用的是太白粉,加上一点盐粒,和花雕酒,这样腌制入味。
After the souse, two peoplechooseto startto carve decorative patternsas if by prior agreement, YuMasterchefcraftsmanshipdoes not showoncarving skill, bymade the ordinarytomatorabbit, in additionwas really colored.
腌制后两人都不约而同的选择开始雕花,俞大厨的手艺并不展现在雕工上,是以只是做了个普通的番茄兔子,加上真花。That sideYuan Zhouhad the quality of being worth looking atvery much, took up the blade, radish that chose the goodcrisp and tender, the radish of hotel, becausewas usedto carve decorative patterns, generallywill not usetoowell, on the ordinaryradish, Yuan Zhouwill chooseclose to the middlepartat this timeusesby the carving flower.袁州那边就很有看头了,拿起刀,选择好脆嫩的萝卜,饭店的萝卜因为用于雕花,一般不会使用太好的,就普通的萝卜,这个时候袁州会选择靠近中间的部分用以雕花。ButskillYuan Zhoualreadythoroughly cookedinheart who carves decorative patterns, the deeppurpleradishin the Yuan Zhou'ssubordinate, revealed the shape of flowersearlygradually, moreoverthistimehedirectly a hybridization, includingcompletecarvingfromradish.
而雕花的技能袁州早已经烂熟于心,本来深紫色的萝卜在袁州的手下,渐渐露出花朵的形状,而且这次他直接把一串花,连着从萝卜上完整的雕刻下来。
The tenderflower petal, thinRu the cicada wingevenhas a feeling of silk, thatswayedgentlyontray.
柔嫩的花瓣,薄如蝉翼甚至带着一丝丝绸的感觉,就那么轻轻的摆在盘子上。Dries the water, bails outboils the goodChinese chestnut, in advancepeels off the brownhard shell of mostouter layer, onlykeeps the brownsoftskin of wool, after peelingcompletely, the Chinese chestnutisboiling hot, at this timestartedto denude the completesoftskinagain, the stamp crushingchestnutmud, stamp crushingwhileadds the soup stock that somefeverrolled.
沥干水,捞出煮好的板栗,先行剥下最外层的棕色硬壳,只留软毛的棕色软皮,全部剥完后,板栗还是滚烫的,这时候再开始剥下完整的软皮,捣碎栗子泥,一边捣碎一边加入了一些烧滚的高汤。YuMasterchefstartsto explode the systemshelled fresh shrimp, the wok with cooking oilis hot, collides the strongfragrancewith the shelled fresh shrimp.
俞大厨开始炸制虾仁,油锅热辣辣的,和虾仁碰撞出浓烈的香味。Those presentsalivadirecting current that glittering and translucent carving of Yuan Zhoucarving flower, the fragrance of YuMastercheffried shrimp, cancelsin additionall of a sudden.袁州雕花的晶莹剔透,加上俞大厨炸虾的香味,一下子就勾的在场的人口水直流。„Quitehungry, whencaneat.” The ageazureperson, cannot bearask.
“好饿,什么时候可以吃。”年纪青些的人,忍不住问道。„Quick, how longthisPhoenix-Tail Prawnscould not want, butbothMastercraftsmanship were very excellent, looksis hungry.”Swallows the saliva, a thatperson of facecalmanalysis.
“快了吧,这凤尾虾算起来要不了多久,只不过两位师傅手艺都很高超,看着都饿了。”咽下口水,那人一脸淡定的分析。Only thenkingsitsin the home positionimmovability, the visionmainlylookstoYuan Zhou, hehas also seen onlyonetime, moreoverYuan Zhouprepares foodcarvesgreatwork of artprobablyagain, no mattercansee the intentionfromthatplace.
只有王舒远坐在原位不动如山,目光主要看向袁州,他也只见过一次而已,而且袁州做菜就好像再雕琢一件伟大的艺术品,不管从那处都能看出用心。For examplehas used the top, the YuMasterchefobviouscustomhastidying up of helping in the kitchen, butYuan Zhouuses uponeto return the home positionevery time, suchmanymovementYuan Zhoumake the natureto be incomparable, moreovercleanis not disorderly.
比如用过的灶台,俞大厨明显习惯有帮厨的收拾,而袁州是每用完一项就放回原位,这样多的动作袁州做来自然无比,而且干净一点不杂乱。Before longYuan Zhoualsostartsto pat the peastarch the shrimp, fries in oilprocessing, does not knowwhyYuMastercheffries in oil, almostfullroomfragrance, but when Yuan Zhoufries in oildoes not have the fresh taste of shrimpexcept for the oilfragrance.
不一会袁州也开始把虾拍上豌豆淀粉,过油处理,不知道为什么俞大厨过油的时候,几乎满屋子香味,而袁州过油时除了油香味就没有虾的鲜味。Remainingactstwo peopleto dobasically agrees, fries in oilto cook upsystemchargging, met the timetwo peopleworkto complete.
剩下的动作两人做的基本一致,过油炒制装盘,一会功夫两人的作品都做好了。At this time„presenttwoChefworkalreadyhas completedinsideGeneral Managerinstructionsay/way, thisfragrance, was hearingIwas hungry, Idid not delayeveryoneto taste, littleWucarried a minute of smalltray.”
这时候一直在旁的总经理吩咐道“现在两位厨师的作品都已经做好了,这香味,闻着我都饿了,那我不就不耽误大家品尝了,小吴去端过来分小盘子。”„Good that Manager said that was nothungry, one must get downto eat meal, otherwisecannot walk.”Somepeoplefollowed a joke.
“经理说的好,可不是饿了,一会还得下去吃个饭,不然就走不回去了。”有人跟着开了句玩笑。„Is, Managermayprobablydiscount, wasyourChef was too fierce, the lunch was also shortly after hungry.”Alsosomepeoplesaidwith a smile.
“就是就是,经理可要打折,都是你们的厨师太厉害了,午饭没多久就又饿了。”还有人笑着说道。
That sidehappily chattedlow voicepeaceful/latepeaceful/late, Mengmenghere is also startingto speakto the microphone„endsended, Mengmengwas quite hungry, were youhungry?”
那边言笑晏晏,萌萌这里也小声的对着话筒开始说话“完了完了,萌萌好饿呀,你们饿不饿？”
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