Handsome Kitchen interview ｜ Top chefs cook with "magic"

The frog blood is delicious and delicious, the body is not burdensome, and the healthier!

This dish has been eaten. Everyone is still picking the scum inside or wanting to take it out of the stone. This means that this dish is really delicious!

The handsome chef just made this dish by my side, the fragrance and sound are simply full of color and fragrance, too fragrant, delicious!

The fragrance of pine leaf crabs, coupled with the sea flavor of Gexianmi, is not a dish to match, it is a melody, which makes it unsatisfactory.

In the seventh issue of "I heard it is delicious", the frog blood of the handsome Xiaojian chef created the frog blood for innovatively, let Zhang Hanyun eat three bowls of the frog blood, which contains 18 pounds of soup blood, which has both duck blood blood , Lunch meat, peanut buds, and crystal fans that will not be cooked, soft and glutinous teeth, and bullfrogs that young people love to eat, while satisfying the enjoyment of taste buds, they are numb, not spicy, mild and healthy. Class menu. In the previous episodes, the handsome kitchen's rain flower stone fat beef made Yang Yingzhu to the "嘬" stone, dragon and phoenix braised pork rice, double fresh orange crab, fantasy island summer dream, etc. Tickets are selected for star menu.

Since he has been engaged in cooking in 1987, Shuai Xiaojian has persisted for more than 30 years, from conspiracy to love to love, and then to explore ingredients and Chinese food from all over China. Cooking is an expression and creation. All the way, handsome kitchen has been exploring learning, continuously innovating on the basis of respecting ingredients, and spreading its own food experience and cultural stories behind Chinese cuisine to the public.

"Respect the dishes and share the cooking experience with you"

Q: Last year, you participated in the first season of "I heard that it's delicious" and participated in the second season this year. What are the innovations of the second season compared to the first season?

A: There are some changes in the program form. For example, the first season of guests shooting the lights, one person is counted as three votes, and now it is not. In addition, this season's program has also added folk chefs, which is richer in content. Compared to these changes, I am more concerned about my own dishes. I just want to make my dishes well, stick to myself, and share my experience of cooking.

Q: Which one do you think is the most challenging proposal at present?

A: I respect the dishes more. I think what ordinary and everyone already knows has challenged me to make an innovation subversion. Just like making fat intestines, there are several common practices that can be available. These kinds of folk have reputation. I want to make an innovation subversion, so this time I use the intestines to do it, which is a challenge for me. In fact, it is not that the difficulty of the proposal is how much the proposal is. The main thing is that I have a higher requirements for myself.

"Common ingredients, make new tastes in uncommon practices"

Q: Is there any new dish you want to challenge this season?

A: Every time I am challenging, I want to make the next dish better. However, it is mainly based on the "fireworks of the world" around the program. In addition to the traditional dishes teach everyone to make better food, I mainly want to make some common ingredients, make new tastes, and presented in the show more. More innovative dishes.

Q: In the first episode of the show, you mentioned "scientific cooking". Can you tell us a specific?

A: What is scientific cooking? The first is to make the food maximize the freshness and tenderness of the food through the cooking method in our cognitive range, and make the taste more pleasant; the second is the cooking method to maximize the taste of the ingredients itself. This team has also studied for many years. For example, it is found that the temperature of the foie gras is the best at 73 degrees. The apple cider vinegar can be reduced by the red -roasted meat, the abalone soup is more tender, and so on.

Q: What do you think of creativity in cooking? How to seek creative inspiration?

A: In fact, creativity is difficult and very difficult. Innovation is to subvert our cognition when it meets the principle of cooking. I have innovated from the cooking method. I used to like to go to the Michelin restaurant that ranks among the top abroad to communicate with the chefs to learn some of the most advanced cooking techniques in the world. After knowing these principles, I use it to cook food Essence It's just that I can only do this small step at present. The unknown world is really too big.

"Food culture gives food energy"

Q: How do you understand the phrase "food is an emotional carrier"?

A: The words we often say are "I miss my mother's taste". In fact, my mother may not be delicious, but we miss the happy days of childhood and the days when we are with our family. The relationship between our parents and family may be embarrassed to say, and food is a medium and a carrier for our emotion.

Q: What do you think is the most important thing for a good dish?

A: The first is the attitude of work, that is, do you want to work hard. Just like in the show, every time I come in advance, make preparations, and do it yourself. Because what I want to do is a perfect thing, I don't want to fall in any link. Maybe this dish has 20 processes, I hope I will pay attention from 1 to 20.

Second, I think the food culture gives food more energy. It is important to pay attention to the differences in ingredients and culture behind Chinese food. When you study what China eats, you will find it very interesting. When you build these things, you have to make a handy when you make a dish.

Q: What is your biggest gain in the "I heard that it's delicious"?

A: This show brings me a lot of happiness, so that I can share my good cooking experience with everyone. This is the original intention of my show, and it is also the happiest thing to bring me the show.Writing ｜ Zhang Hui

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