Having prepared the sweet liquor, Yuan Zhou made another interesting move, which attracted Mr. Ma's attention.
Yuan Zhou cut a small piece of venison from the deer head and blanched it. As it was too thin, it didn't take long for it to be cooked.
Then, he put it into a cup of warm water. It was worth mentioning that Yuan Zhou had already soaked a handful of wild mint in the warm water. Then, he sipped a mouthful of the warm water that was soaked with venison and wild mint.
As if he had proved something, a smile appeared at the corner of Yuan Zhou's mouth. His movements weren't slow at all.
Strictly speaking, the deer head was much easier to handle than the camel's hooves. Anyway, Yuan Zhou's knife skills could only be used briefly when cutting the condiments.
Yuan Zhou began to remove the hair from the deer head. There were actually only a few ways to remove the hair. One was to directly burn it with fire, which was usually used to remove the hair from a pig. The other was to burn the plastic and peel it off after it cooled down.
In order not to destroy the overall taste and appearance of the deer head, Yuan Zhou looked around at some ingredients in the super large kitchen and found a bit of pine resin.
"My small kitchen is more complete." Yuan Zhou sighed inwardly.
Pine resin wasn't the best choice, but the ingredients that Yuan Zhou wanted weren't available in Head Chef Yang's kitchen.
Strictly speaking, Head Chef Yang's kitchen was very large. The kitchen utensils and ingredients could be said to be quite complete. However, compared with Yuan Zhou's small kitchen, it was still far behind.
It couldn't be helped. Not everyone's kitchen was called Trensu … Bah, no, not every kitchen could have black technology.
Yuan Zhou used pine resin to stick the hair. In this way, not only would it not destroy the overall feeling of the deer head, but it could also increase the fragrance of pine resin. However, the control of the fire was very important.
"Pa"
Yuan Zhou took a long bamboo tongs and clamped a piece of pine resin. After that, he lit it with fire and moved it to the top of the deer head slowly. "Drip Drip Drip Drip Drip". Drops of pine resin dripped down, forming a brown translucent membrane on the deer skin.
The block of pine resin wasn't big. It only took about one minute to burn one block. Then, Yuan Zhou began to move his ten fingers, tearing off the membrane-like substance piece by piece. The hair that had originally grown on the deerskin obediently left the deerskin that the deerskin depended on for survival along with Yuan Zhou's strength.
After peeling off a piece, he began to burn another piece of rosin. After repeating this cycle for a while, all the hair was removed. Moreover, apart from the loss of some hair, there were no visible changes.
It didn't seem difficult, but many things were like this. It didn't seem difficult, but the layman just watched the show, while the expert knew the ropes.
"The control of the heat is excellent. Even if I were to go up there, it would be the best I could do," Mr. Ma gasped in admiration.
"If the fire gets bigger, it will get old. If the fire gets smaller, it will become tender again. The deer hair won't be able to be pulled out cleanly. No wonder he's called the Chef King by the government," Wang Ying, a famous chef of Zhejiang Cuisine, muttered to himself.
As mentioned earlier, Yuan Zhou's cooking skills were precise and fast, and he seemed to be at ease.
For ordinary people, it would take them at least half an hour to deal with the deer hair so meticulously. However, Yuan Zhou did it in less than 10 minutes.
"The ingredients are still a little lacking. This wild mint should be the wild mint of Yunnan Province." Yuan Zhou's judgment about the ingredients was basically the truth.
Speaking of wild mint, it grew in many parts of the country. However, due to the difference in soil and water, the wild mint growing there was naturally different.
The wild mint of Yunnan Province had a stronger taste. Therefore, it was usually used as a finishing seasoning similar to chopped green onions. The wild mint of Hubei Province had a slightly bitter taste, so it was rarely used in Hubei Cuisine. Only the wild mint of Guizhou Province had the best taste, so it was used as a dipping sauce.
The people of China were really smart. They knew how to adjust their cooking methods according to the taste of the ingredients. The geographical conditions were an important factor in forming the diverse food culture of China.
Back to the topic, when he was checking the ingredients in the kitchen, Yuan Zhou found many ingredients from all over the country. Apart from the ingredients used for today's Sealed Blade Banquet, there were also many spare ingredients.
There were many mushrooms and some fresh spices, such as wild mint, rosemary, wild garlic, etc., which provided a lot of convenience for Yuan Zhou.
After grabbing the spices according to the proportion and putting them in a small cloth bag, Yuan Zhou stuffed the prepared milk sauce mushrooms into the deer's mouth. No one knew how Yuan Zhou did it, but he just moved his hands up and down and then closed the deer's mouth.
This method made all the masters present click their tongues in wonder. It wasn't that everyone present couldn't do it, but nobody could do it as neatly 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. Then, he fished it out and put the deer's head on it.
Of course, before putting it on, Yuan Zhou still poured the boiling braised soup over the deer's head for a few minutes. Only when he was sure that the surface of the deer's head had been cooked did he stop. Finally, he put the deer's head into the braised soup and waited for the time to come.
This time, Yuan Zhou didn't use the old braising method, but the new braising method. He prepared it on the spot and felt that it could preserve the freshness and tenderness of the deer to the greatest extent.
"Okay. We just need to wait for one hour." Yuan Zhou washed his hands and then walked out of the open-air kitchen.
Although the deer's head wasn't ready yet, none of the people present were ordinary people. Even if they didn't eat it, they knew it wouldn't be bad just by looking at Yuan Zhou's smooth movements.
"Head chefs, please taste it later. It's a special braised deer's head." Yuan Zhou originally wanted to say that the Head Boy was special. Luckily, he stopped himself as it wasn't the time to be mischievous.
They were all looking forward to it, especially Mr. Ma. He was very proud of Yuan Zhou's superb culinary skills.
During the process of braising, Yuan Zhou joined in the discussion of the famous chefs. Actually, Yuan Zhou mainly listened to them. Listening to the experience of the senior chefs would benefit him a lot.
For example, Royal Chef Ge shared a story. His family had a technique called "Knife Opening Technique". The so-called "Knife Opening Technique" was to remove the leftover smell from the kitchen knife before cooking.
Yuan Zhou was very clear about this, but he had never used it before. The reason was very simple. There was no leftover smell from the Miracle Kitchen Knife.
What Royal Chef Ge shared was the "Lychee Knife Opening Technique". Before cutting vegetables, he would wipe the knife with lychee juice.
"It's true that lychee can be removed, but wouldn't there be a faint lychee smell on the knife?" Yuan Zhou thought for a while.
Then, he asked curiously, "Head Chef Ge, is this Lychee Knife Opening Technique used by Ou Cuisine chefs?"
"That's right. Head Chef Yuan is right on the mark," Royal Chef Ge nodded his head.
During the conversation, if others could understand what they were talking about, they would be very happy. Obviously, Royal Chef Ge was very happy that Yuan Zhou was able to react so quickly.
The time spent talking with the masters passed very quickly. It didn't take long before they arrived.
"The deer head is ready. I'll go get it," Yuan Zhou kept feeling that something was wrong. Now that it was time, he went to get the deer head.
There was nothing that couldn't be solved by eating. If there was something, it was definitely not enough.
After placing the deer head on a huge plate, Yuan Zhou carried it out and placed it on the square table.
Steam rose slowly, accompanied by a sweet fragrance that was very attractive.
This time, Yuan Zhou didn't wait for Mr. Ma to start. He directly picked up the chopsticks and lightly poked the deer's nose twice. Then, the deer head fell apart. The skin was skin, the meat was meat, and the bones were bones. The separation was very clear.
"This level of control is truly superb," Wang Ying sighed with emotion.
…
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