1891 Braised deer head out of the pot!

After preparing the sweet wine, Yuan Zhou did something interesting again, which attracted Mr. Ma's attention.

Yuan Zhou cut a small piece of venison on the deer's head and then blanched it. As it was too thin, it was cooked in a short while.

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

As if he had proved something, Yuan Zhou revealed a smile at the corner of his mouth and his hands didn't slow down at all.

Strictly speaking, the deer head was much easier to deal with than the camel's hooves. Anyway, Yuan Zhou's cutting skills were only very good when he was cutting the ingredients.

Yuan Zhou started to remove the hair from the deer head. Actually, there were only a few methods to remove the hair. He could either directly burn it with fire or take out the pig hair. Otherwise, they would be burned in plastic and peeled off after cooling down.

In order not to ruin the overall taste and appearance of the deer head, Yuan Zhou looked around at some ingredients in the Super large kitchen and found some pine resin.

"My little kitchen is more complete." Yuan Zhou sighed with emotion in his heart.

Pine resin wasn't the best choice. However, the ingredients Yuan Zhou wanted weren't available in head chef Yang's kitchen.

Strictly speaking, head chef Yang's kitchen was very big. The kitchenware and ingredients could be said to be quite complete. However, it was still far from Yuan Zhou's small kitchen.

It couldn't be helped, not everyone's kitchen was called telnsu ... No, no, no, not every kitchen could have black technology.

Yuan Zhou used the pine resin to stick the deer's fur. In this way, not only would it not ruin the overall feeling of the deer, but it could also increase the pine fragrance. However, the control of the fire was of utmost importance.

"Pa"

Yuan Zhou took a long bamboo clip and clamped a piece of rosin. He lit it with fire and then slowly moved it to the top of the deer's head. Drip, drip. Drops of rosin tears fell down and formed a brown translucent membrane-like object on the deer skin.

The piece of resin wasn't big, so it would only take about a minute to burn it out. Yuan Zhou then began to flip the skin with his ten fingers and tear off the membrane piece by piece. The fur that had originally grown on the deerskin obediently left the skin that it relied on for survival along with Yuan Zhou's strength.

After peeling a piece, he began to burn a piece of pine resin. This cycle repeated for a while, and the fur was completely removed. From the looks of it, other than losing some fur, there were no other changes.

It did not seem difficult. Many things were like this. It did not seem difficult, but the layman would look at the excitement and the expert would look at the tricks. This was the logic.

"The control of this fire is excellent. Even if I were to go up, I would at most be like this." Mr. MA praised.

"If the fire is too big, it will get old. If the fire is too small, it will become tender again. I can't even remove the deer's fur. No wonder he is called the king of chefs by the officials." The famous chef of Zhejiang cuisine, Wang Ying, muttered to himself.

As mentioned before, Yuan Zhou's cooking method was precise and fast, and he seemed to be doing it with ease.

For ordinary people, it would take at least half an hour for someone as meticulous as Yuan Zhou to clean the deer's hair. However, Yuan Zhou cleaned it in less than 10 minutes.

"The ingredients are still lacking. This wild mint should be from Yunnan Province." Yuan Zhou's judgment of the ingredients was basically the truth.

Wild mint grew in many areas of the country, but the soil and water were different, so the wild mint that grew was naturally different.

The wild mint flavor in Dian province was stronger, so it was generally used as a finishing ingredient, similar to the scallion. Wild mint from Hubei province had a bitter taste, so it was rarely used in Hubei cuisine. Only Guizhou Province wild mint had the best taste, so it was used as a dipping sauce.

Chinese people were really smart. They could adjust their cooking methods according to the taste of the ingredients. Geographical conditions were an important factor in forming the food culture of China.

Back to the main topic, when Yuan Zhou checked the ingredients in the kitchen, he found many ingredients from all over the world. Apart from the ingredients used for the knife-sealing banquet today, there were also many spare ingredients.

There were many fungi and some fresh seasonings, such as wild mint, rosemary, wild garlic and so on, which provided Yuan Zhou with a lot of convenience.

After grabbing the spices according to the proportion and putting them in a small cloth bag, Yuan Zhou stuffed the milk sauce mushroom that had been washed beforehand into the deer's mouth. He didn't know how Yuan Zhou did it, but the deer's mouth closed after he bent and closed it with both hands.

This method amazed all the Masters present. It wasn't that they couldn't do it, but that no one could do it as cleanly as Yuan Zhou.

After the stew was boiled, Yuan Zhou specially found a big cloth bag and put it in the stew for 10 minutes before he took it out and covered it with the deer head.

Of course, Yuan Zhou still poured the deer head in the boiling stew for several minutes before he put it in the pot. He didn't stop until the surface of the deer head was cooked. Finally, he put the deer head into the stew. The next step was to wait for some time.

This time, Yuan Zhou didn't use the old braised deer head, but a new one. He prepared it on the spot as he felt that the fresh and tender taste of the deer could be preserved to the greatest extent.

"Alright, we'll just have to wait for an hour," Yuan Zhou washed his hands and then went out of the outdoor kitchen.

Although the head of the deer wasn't fully recovered yet, everyone present was not an ordinary person. Even if they didn't eat it, they could tell that it wouldn't be too bad just by looking at Yuan Zhou's smooth and natural movements.

"Head chefs, please try this. It's a special braised deer head." Yuan Zhou was about to say something about the special characteristics of the little boss, but he stopped himself. Now was not the time to be naughty.

They all expressed their expectations, especially Mr. MA. Yuan Zhou's superb culinary skills made him very proud.

During the process of marinating, Yuan Zhou joined the exchange between the famous chefs. In fact, Yuan Zhou mainly listened to the experiences of the seniors, which would benefit him a lot.

For example, imperial chef GE shared a story. There was a "knife cutting technique" that had been passed down in his family. The so-called "knife cutting" was to remove the residual smell on the vegetable knife before cooking.

Yuan Zhou was very clear about it, but he had never used it. The reason was simple. There was no residue on the miracle kitchen knife.

Imperial chef GE shared the "lychee cutting technique", which meant that before cutting vegetables, one had to smear some lychee juice on the blade.

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

"Head chef GE, is this type of lychee knife cutting technique used by ou Cai's chefs?" he asked curiously.

"That's right. Head chef Yuan, you are right." Imperial chef GE nodded.

During the conversation, the bystanders would be very happy if they could understand and get their point. Obviously, Royal Chef GE was quite happy that Yuan Zhou could react to it at the first moment.

The time spent with the master passed very quickly, and it was not long before it was time.

"The deer head is done, I'll go get it." Yuan Zhou always felt that something was not right. When the time came, he went to take out the deer head.

There was nothing that eating couldn't solve. If there was, it was definitely because he hadn't eaten enough.

After putting the deer head on a super large plate, Yuan Zhou carried it out and placed it on the square table.

The steam rose up slowly, accompanied by a sweet and fragrant aroma, which was very attractive.

This time, Yuan Zhou didn't wait for Mr. MA to take action. He directly picked up the chopsticks and lightly poked the nose of the deer twice. Then, the whole deer's head scattered in all directions. The skin was the skin, the meat was the meat, and the bones were the bones. They were clearly distinguished.

"This fire is truly at the acme of perfection." Wang Ying said with emotion.

……