enjoyebooks Chapter 175 Garlic Sauce and Dry Dipping Sauce
Chapter 175 Garlic Sauce and Dry Dipping Sauce
Chen Yuan spoke calmly and moved swiftly, and the soup was ready in no time.
"Once it reaches this stage, turn off the heat and drizzle three to five drops of aged vinegar around the edge of the pot. Then cover and let it simmer for about 30 seconds before opening the lid."
After 30 seconds, he lifted the lid of the pot.
The sauce in the pot had an amber sheen and the consistency was just right.
After a few seconds of pause.
Chen Yuan said to Zhao Feng.
"Teacher Zhao, this part is finished recording. Take a look at the footage. Hmm, are there any problems with the rhythm or the sound pickup? If there are, we can do it again."
Zhao Feng quickly snapped out of his daze and looked down to check the playback.
Even at this critical juncture, he couldn't help but swallow a few mouthfuls of saliva.
"Great, one take. I'll make some adjustments and edits later, and it'll be fine."
Chen Yuan saw the things prepared on the table and wiped his hands.
Then, turning to Lao Chen and Zhao Feng, his tone carried a hint of negotiation.
"Here's the thing, if you have enough time, could you please record two more segments for me? I feel like these ingredients are going to go to waste, so I'd like to teach everyone how to make a garlic and silver sauce using seafood."
"We also have dry dipping sauces to go with the barbecue. I think everyone likes these. Of course, it depends on your time. If not, then next time."
Zhao Feng was initially dawdling, thinking about whether he should ask Chen Yuan to buy some of the prepared sauce so he could go home and make barbecue for his daughter.
Who would have thought that Chen Yuan would need his help at this moment!
promise!
This must be agreed to!
His tone was much lighter and more lively than before, even a little impatient.
"Of course, no problem! I have plenty of time today, so please go ahead and do it. I'll just change to a fully charged battery. You can shoot as many segments as you want, let alone two! I'll cooperate fully!"
Old Chen, standing to the side, naturally had no problem either.
He quickly directed people to remove the items from the table.
Chen Yong took a sip of water, and after everyone rested for a while, he stood in front of the camera again.
He said this while crushing two cloves of purple garlic.
"When making garlic sauce, the ratio of gold to silver is very important. Gold refers to the fried, cooked garlic, which is golden in color, while silver refers to the raw, white garlic."
As he spoke, he roughly divided the minced garlic into two portions.
"Everyone knows that raw garlic and cooked garlic taste different. With raw garlic, we want to retain its original spiciness, while with cooked garlic, we want to make the sauce richer and more flavorful."
"Put plenty of oil in the wok, make sure there's enough oil. Otherwise, the garlic won't fry thoroughly and won't taste good."
Chen Yuan explained as he demonstrated.
Try to explain each step in great detail.
Keep the fire at its lowest setting and slowly push the knob clockwise.
In the video, the minced garlic changes from white to a light gold.
"When it reaches this color, be sure to remove it from the heat immediately and let it continue to cook using the residual heat of the bottom of the pan. This is especially important for viewers who are not good at controlling the heat."
"Then pour in the remaining raw garlic. The residual heat in the pan will lightly fry the raw garlic without cooking it completely, and will also fry the cooked garlic in the pan to a more golden brown."
"At this point, add oyster sauce to enhance the flavor, a little salt, and a tiny bit of sugar. If you like it slightly sweeter, you can add more, but don't add too much."
At this point, Chen Yuan emphasized solemnly.
"Everyone must remember that minced garlic is sensitive to high temperatures. If you are unsure, it is better to remove it from the heat early rather than fry it for too long, otherwise it will turn bitter and become inedible."
After discussing the garlic sauce, we moved on to the dry dipping sauce.
Coarse chili powder, fine chili powder, cumin seeds, white sesame seeds, roasted peanut crumbs, and a few pieces of peach shortbread.
"This peach shortbread is very important. It adds texture and sweetness, and the sweetness is different from that of white sugar. Everyone should give it a try."
then.
Chen Yuan poured cumin seeds, white sesame seeds, and other ingredients into an oil-free pan.
Roast over low heat until fragrant.
Then combine the other materials together, and provide detailed proportions.
After preparing the mixture, Chen Yuan covered the bowl with a layer of plastic wrap.
"After you've prepared the seasoning, don't rush to eat it. It's best to seal it and let it sit for at least half an hour to allow the flavors to meld together, making it even more fragrant and delicious."
"This isn't just for dipping meat; you can also use it for seafood, toasted bread slices, and so on. It tastes great."
Chen Yuan's mouth was dry from talking.
Just as I was about to finish, I noticed that Old Chen had brought out skewered meat, several kinds of prepared seafood, and even vegetarian dishes such as enoki mushrooms and eggplant.
Old Chen: "Since you've already taught us about seasonings, why don't you teach us some tips for grilling? We can learn from you."
Old Chen: I absolutely will not say I want to eat it!
With the attitude of helping someone to the end and seeing things through to the end, Chen Yuan picked up a skewer of grilled meat.
Immediately, someone helped set up the grill.
The charcoal inside had already been thoroughly heated, and a layer of even white ash adhered to the surface.
Old Chen: I absolutely will not say that I arranged this!
Chen Yuan carefully placed the beef, mutton, and pork skewers onto the grill.
"Don't rush to flip the raw meat when you put it on. Let it cook inside and seal the edges before flipping it."
The iron skewers rose and fell with fluid, graceful movements.
The grease dripped from the grill rack, making a "crackling" and "sizzling" sound.
The aromas of garlic, cumin, sauce, and rich oil rise continuously in the air with the high temperature.
Chen Yuan's technique was steady, and his timing was very precise.
A caramel-colored crust quickly forms on the surface of the large pieces of beef, the edges of the lamb skewers curl slightly, and the pork skewers are glistening with oil.
Zhao Feng had no time to film!
His eyes were fixed on the meat on the metal skewer, his Adam's apple bobbing uncontrollably.
Old Chen and two hotel employees stood outside the cordon, their eyes fixed, their lips unconsciously pursed, and they couldn't stop swallowing their saliva.
It's not just them.
The overpowering aroma wafted out through the crack in the door.
The guests resting on the second floor were the first to notice.
A young man wearing glasses, smelling the aroma, couldn't resist the temptation and grabbed a passing waiter to ask him.
"This smells like barbecue, doesn't it? When did your hotel add barbecue for lunch?"
The couple drinking coffee nearby also felt that the coffee didn't smell good anymore, so they put down their cups and sniffed the air hard.
"This smells amazing! It must be barbecue! Wow, it's so tempting!"
"Excuse me, waitress, could you tell me where this aroma is coming from? Is it a new item at the lunch buffet? It smells so good!"
The waiter was also confused about what was going on.
The only option is to go to the manager.
at this time.
Chen Yuan's barbecue is ready.
As soon as the barbecue was removed from the net, the eyes of several people around them widened, like owls in the night.