Two contestants prepared ingredients and kitchenware in Taiwan shrimps. The camera shot was given to three food judges and began a daily discussion.

"Steven, which of these two dishes do you think is more difficult?" Cao Kefan raised the topic.

"In fact, the difficulty of the two dishes is similar, mainly because they have their own advantages in their characteristics. The ultimate test is the cooking skills they master." Liu Yifan said very well, but it is also the actual situation.

Zhou Huajian continued: "Today Yu Xiaoting chose the golden shrimp shredded shrimp, using simple and ordinary ingredients to challenge the high-end shrimp in Xie Qingfeng's dish. I think she has the courage."

"I agree with this." Cao Kefan sighed: "Xie Qingfeng is currently ranked first, and his personal strength is undoubtedly. Yu Xiaoting can show enough confidence, which undoubtedly proves that her courage is commendable."

"I have different opinions." Liu Yifan interrupted: "Yu Xiaoting performed very smartly in this round. The dish with river shrimp as the main ingredient happened to use it to play to its strengths and avoid its weaknesses. Based on the current dishes and technology of both sides, it has almost reached the 50% increase."

"Oh, what's the secret here?" After hearing what Liu Yifan said, Zhou Huajian and Cao Kefan were both interested.

"There is no secret or something. I'll just analyze it briefly. First of all, Xie Qingfeng is good at knife skills..."

Here, Liu Yifan and two other food judges conducted professional discussions on the two contestants, which was a disguised way to popularize science for the audience.

Xie Qingfeng and Yu Xiaoting on the other side have already taken back their own ingredients and kitchenware and have begun to enter the early cold processing preparation stage.

Xie Qingfeng first treated the main ingredient - big shrimp!

The full name of the Big Prawn in the South China Sea is the Big Prawn in the South China Sea. It is named after the origin of China's South China Sea and is one of the eight seafood treasures.

Also known as Oriental prawns, it was formerly known as Chinese prawns.

Because the shrimp shell is thin and transparent, it is clearly visible through the carapace and even the yellow and white organs, so people also call it shrimp. It is one of the three major shrimp varieties in the world. It is known as the "Shrimp King" and is highly favored by gourmets at home and abroad.

The large shrimp provided in this game is about 15 cm in total. The shrimp meat removed from the head and tail shrimp line is less than 8 cm.

The biggest difficulty in Xie Qingfeng’s raw shrimp shredded melon, ginger, is how to cut the shrimp into shreds.

The shrimp meat of the big shrimp is very tender and "watery". It is not as tight as the meat of chicken, duck and fish. It is extremely easy to break and erode during the cutting process.

Therefore, Xie Qingfeng not only needs to be particularly meticulous when dismantling the shrimp meat, but also needs to be cut strictly according to the texture of the shrimp meat, and turn it into shredded shrimp meat similar to mung bean sprouts.

Each type of meat has a texture, that is, the arrangement of muscle fibers. There is an intuitive arrangement of muscle fibers on the human anatomy diagram of biological textbooks.

Depending on the cooking method and the properties of the ingredients, the cutting method also needs to be changed accordingly.

In ordinary family cooking, the most common ones are pork and beef. The two are about "pork smooth and beef is broken".

The muscle fibers of pork are relatively small, and the toughness of the meat is also relatively poor, so the meat itself is not very tight.

Following the texture, the integrity of the meat fiber can be retained and the texture of the meat can be increased. The pork cut off the fiber will taste very loose and has no meatiness at all.

Of course, if you like to eat tender pork, it is okay to cut it off with the fiber.

Beef is the opposite!

Cattle are large herbivores. The fleshy fibers of the muscles are relatively strong, resulting in very high toughness of the flesh and is more elastic after being tightened when heated.

The cutting method of disconnecting fleshy fibers can destroy the overall structure of muscle fibers and cause them to lose most of their toughness, that is, they will lose the fiber's expansion and contraction tension.

Just use celery to stir-fried beef, fried beef, this kind of home-cooked dish.

Many people are very puzzled why the same beef tastes tender and loose when others cook, but the ones they cook are like cowhide, which are old and hard and cannot be chewed.

In fact, the heat is partly the reason, and more because the cutting method is wrong, and the beef fiber is not cut off.

Finally, I will summarize: If you want to make the meat more elastic, tougher, and more chew more, you have to cut the meat along the fibers to preserve the integrity of the muscle fibers. If you want to taste tenderer and softer, cut the fibers off.

As for how to distinguish the arrangement of muscle fibers, the method is very simple.

After a knife, I picked up the cross-section and saw that if there were many small circles squeezing together, it would be that the muscle fibers had been cut off.

If there are no such small circles, or if they look like "lines", they are cutting along the fibers.

Xie Qingfeng needs shredded shrimps, and the meat is very tender and soft, so you must cut it along the texture of the fibers.

Only silk made of muscle fibers can ensure the toughness of shrimp shreds to the greatest extent.

Otherwise, the cut shrimp shreds are simply made of fiber "cylindrical" and can easily separate and break during the frying process, and there is no way to form shrimp shreds.

Cutting is just the first step. Since the meat of the shrimp is too tender, even if it is cut along the texture, it cannot be guaranteed that it will not break. You also need to put on a "clothes" and make it a protective film.

Among the basic cooking techniques, there are many methods to protect food ingredients, and the most common ones are flour slurry and egg slurry.

The properties of this dish need to be refreshing and ensure the original taste of the ingredients to the greatest extent, so the best way is to eat eggs.

And only egg whites are needed!

The production process is to cut the shrimp shreds, then add the egg white and wrap it evenly. Pour the equal amount of oil in the pot, heat it to a low-temperature oil of about 50 degrees, put the shrimp shreds in and heat it to push it, and slip into the shrimp shreds wrapped in the egg white.

Water can also be used in this process, but the protein in the egg white will react with water and lose it, affecting the effect of the final slurry.

The most common dish with egg flour slurry is the boiled fish in Sichuan cuisine, which is the spicy boiled fish in Hunan cuisine. In fact, the two are basically the same in the cooking method and the appearance style is similar, but the local name is different.

The reason why the boneless fish fillets in these two dishes taste so tender and smooth is that these fish fillets are slurried with egg white and flour.

Xie Qingfeng has never dealt with big shrimps, but ordinary green shrimps and grass shrimps are very common in various parts of the country, so he is very familiar with them.
Chapter completed!