Regarding the mentality of cooking and the practical experience of cooking abalone, Yi Ge said that people have always used the three principles of "color and fragrance" to measure whether a dish is delicious or not. The first thing he did to win Loy with "delicious taste and clean shape" was ignorance. My brother pays special attention to preserving the truth of food. No matter what you cook, if you are a fish, you must have the ignorance of the fish. If you are a chicken, you must have the ignorance of the chicken. He said that some chefs now add honeydew melon to shark fin, an expensive ingredient, and use honeydew melon as shark fin, which is actually a waste of food. The food is delicious and beautiful. "Beauty" and "shape" refer to the appearance of food. No matter how delicious the food is, it needs a beautiful demonstration. But while paying attention to beauty, we can't sacrifice the safety and hygiene of food, that is, the "cleanliness" of food. For example, some people will bleach shredded pork to make it beautiful, so it looks good, but the factory. ，，)，_Il，/i . '？' Satisfied the eyes, but hurt the stomach. For another example, when people steam chickens, bloody chicken blood is regarded as an evil that must exist in order to keep the meat tender and smooth. A senior brother said that under the haze of bird flu, this practice is out of date. In fact, when steaming chicken, as long as the bones of the chicken leg with the most blood are removed, the steamed chicken will not be red. An approachable brother also personally prepared dishes for us and wanted to tell you the delicious secrets behind these good dishes. Before Yi Ge invented this dish, bird's nest had never been seen before; Abalone is Yi Ge's specialty. The dish cooked by Brother Yi is stewed with coconut sugar. But innovation; /The method is to soak the abalone overnight. A brother who is seeking changes in abalone is never used to stopping before putting the abalone into the frying furnace before the door of habit-R is completely saturated. He even abandoned the iron pot and replaced it with the traditional dried scorpion, so that when he ate it, it would flow in the middle of the casserole, making this fried swallow pioneered by Ayi and making a long-awaited golden yellow candy heart. Nest. The method is to soak the bird's nest for 1O minutes, then add a little oil to the sand nest, add crab meat, and finally pour the cooked crab roe on it. To make this dish well, the key is that the crab meat should be fresh. Most of the Buddha jumping walls we eat now are served with soup. It turns out that the authentic Buddha jumping wall should be like this without soup. First of all, I put the donkey-hide gelatin, mushrooms, sea cucumbers and other materials into the pot and cook them with slow fire. Then he buckled them first and then stewed them. When serving, he used a little soup to make the juice of this dish. You can order oil if you like. Slice the barbecued pork in a wok first, then stir-fry a bowl of onion, add an egg yolk, then add rice, and finally add fresh shrimp and stir-fry. The key to making this kind of fried rice is to use fresh shrimp, keep the rice dry, and avoid cutting the barbecued pork into particles, because the sliced barbecued pork will taste much more refreshing than the diced pork. The method of novel coffee chicken coffee chicken is not complicated. After the coffee beans are fried, soak the taste of coffee with water, and then put the chicken in these coffee waters to cook for 20 to 30 minutes. Then add salt, ginger juice and so on. Put it in the fan oven for more than ten minutes. The chicken skin made in this way is crisp and tender, and tastes a bit like coffee fried chicken, which is very distinctive. This coffee chicken is suitable for both cold and hot food.