Chapter 1895 (1/2)

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

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

Then put it into a cup of warm water. It is worth mentioning that Yuanzhou had soaked a handful of washed Wild Mint in the warm water for a long time, and then took a sip of warm water soaked with venison and Wild Mint.

It seems to prove something. Yuan Zhou smiled at the corners of his mouth and his hands were not slow at all.

Strictly speaking, deer's head is much easier to handle than camel's hoof. Anyway, Yuanzhou's knife workers only surprised when cutting seasonings.

Yuanzhou began to depilate deer heads. In fact, there are few methods to depilate deer heads. They are either burned directly, which is generally used to take pig hair. Or burn it with plastic and peel it off after cooling.

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

”My little kitchen is more complete.” Yuan Zhou sighed in his heart.

Rosin is not the best choice, but the materials required by Yuanzhou are not available in the chef sheep's kitchen.

Strictly speaking, chef Yang's kitchen is very large, with complete Kitchenware and materials, but it is still far from the small kitchen in Yuanzhou.

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

Yuanzhou uses pine resin to stick hair. In this way, it will not destroy the overall feeling of deer, but also increase some pine flavor, but the control of fire is very important.

”Pa”

Yuan Zhou held a long bamboo clip to hold a piece of rosin, lit it with fire, and then slowly moved to the top of the deer's head, 'tick, tick', drops of rosin tears formed a brown translucent film on the deer's skin.

The turpentine block is not big, that is, one can be burned in about a minute. Yuanzhou began to turn his fingers and tear off the film piece by piece. The hair originally grown on the deer skin obediently left the skin on which Yuanzhou depended.

After peeling a piece, he began to burn a piece of pine resin. In this way, the cycle can remove the hair in a short time. Moreover, it seems that there is no change in the skin except for some less hair.

It doesn't seem difficult. Many things are like this. It doesn't seem difficult. Laymen watch the excitement and experts watch the doorway. That's the reason.

”The control of this heat is excellent. Even if I go up, it's the most.” Mr. Ma praised.

”When the fire is big, it will be old, and when the fire is small, it will be tender again. The deer hair can't be pulled out. No wonder it is officially called the kitchen king.” Wang Ying, a famous chef of Zhejiang cuisine, muttered to himself.

As mentioned earlier, Yuanzhou's cooking technique is accurate and fast, and it also appears to be easy.

Ordinary people can't handle the hair of deer head in less than half an hour, but Yuan Zhou can handle it in less than ten minutes.

”There is still a lack of ingredients. This wild Mint should be Yunnan Wild Mint.” Yuan Zhou's judgment of food materials is basically a fact.

Wild peppermint grows in many parts of China, but the wild peppermint grows naturally in different soil and water.

Wild peppermint in Yunnan Province has a stronger flavor, so it is generally similar to scallion as a finishing seasoning. The Wild Mint in Hubei Province has a bitter taste, so it is rarely used in Hubei cuisine, and only the Wild Mint in Guizhou Province has the best taste, so it is used for dipping.

Chinese people are really smart. They will adjust their cooking methods according to the taste of ingredients. Geographical conditions are an important factor in the formation of Chinese colorful and polymorphic food culture.

To get back to the point, when checking the ingredients in the kitchen, Yuan Zhou found many materials from all over the world. In addition to the ingredients used in today's knife sealing banquet, many are spare ingredients.