I have become popular in modern times with food

Chapter 225 Six Courses (Part [-])
Jiang Cheng has already started his performance.

Lifting the golden steel keel knife, the cold light flickered, the blade was inserted shallowly into the inside of the water tofu, and the glistening water stains were clearly visible when it was lifted out.Change sides, continue to fast in and out, in just a few minutes, the corners of the block tofu are removed, the palm is turned over, grabbing the tofu block that has become a ball, and throwing it into the soup——

As if by magic, the ordinary tender tofu spread out bit by bit, and instantly bloomed into a blooming white chrysanthemum. The petals rippling in the clear soup stretched, stretched, and stretched again, with a sense of confinement. The presumptuousness of suddenly letting go after too long.

This secret Huaiyang knife skill makes people's eyes widen in amazement, fearing that in the blink of an eye, they will miss the wonderful moment.This is the essence of Huaiyang cuisine, using exquisite knife skills to maximize the texture and taste of the ingredients themselves.

The second chef squinted his eyes in disdain, curled his lips again, and set his sights on the big pork belly that had been shaved and brushed. With a single stroke of the knife, he cut into pieces of meat of exactly the same size.But the audience's attention was focused on Chef Jiang, and very little was given to him.

Dongpo meat is a meat eating method invented by Su Shi, a big foodie in the Song Dynasty. After hundreds of years of development and improvement, it has become a classic delicacy.Fire up the oil, stir-fry the meat with the color of sugar, and stew it with large ingredients until the meat is burnt red, crispy and soft, then sprinkle with black truffles, and after a second, in the steaming steam, the peculiar aroma of black truffles overflows .

"Hmm - it's full of the smell of money!!" Huang Nuan couldn't help but take a deep breath while massaging the little lamb in her hand. That expression resembled the celestial spirit of the elixir. Generally want to die.

This treasure--

Yu Jian knocked on the large stainless steel tray on her cooking table, "Quicken your movements, I'm still waiting to bake..."

ok ok ok--

Huang Nuan pulled back her gaze, turned her head and took another deep breath of fairy air, black truffle!The kind that sells by the gram, a lot of money!
Why doesn't Ah Jian use these high-end ingredients?Huang Nuan glanced at the little lamb who was still dying in his hands, and sighed secretly.The lamb was smeared with A Jian's secret sauce from the inside to the outside, and she turned her attention to the orange sauce in the small porcelain pot. The membrane cloth is isolated from the general.

She tilted her head to look at Yu Jian, and she didn't know what was pretending in her mind, how could she make such a mysterious thing——

On the other side, Chen Xinyi used the chopsticks to lure the old turtle's head out, and swung the knife down calmly and viciously——

The old turtle kicked his limbs, the small eyes of mung bean suddenly bulged out, his neck tilted, and a line of snow flowed out...

Look at Chen Xinyi's expression again, look at the old turtle who is still dying, and then look at the knife in his hand, biting his lip as if it is a pity: this knife is not perfect enough.

Huang Nuan couldn't help shrinking her neck, shivering silently.In a blink of an eye, he met Chen Xinyi's eyes again, and under her aggressive gaze, he flattered... smiled and quickened his movements.

It's terrible, if you touch the fish again, the knife will have to be around her neck next time.

……

Chen Achun's strategy was basically the same as Jiang Cheng's. The difference was that he gave most of the dishes to his disciples who had received his true teachings, and he only cooked one dish himself - Buddha jumping over the wall.

Consecutive games consumed too much of his energy. After all, this old man is already in a semi-retired state. Today, it seems that his energy is not good enough.

The apprentice was full of worry, "Master, why don't I come?" His master had a fever last night. After all, southerners are not used to the weather in Shanghai. The master said that the humidity is so heavy that no amount of medicinal soup will help .

Chen Achun waved his hand: "It's okay, you can go and do your work. I haven't seen such a big storm, it's nothing."

In the small casserole, five kinds of ingredients have been put in. The chicken and duck are boiled first, then the hoof tips and tendons are added, and the fire is simmered.Fotiaoqiang combines [-] kinds of main ingredients and more than [-] kinds of auxiliary ingredients, and what you eat is the mystery of freshness carefully cooked in a minute and a second.

Looking at Chen Achun's hand again, there are ham, pork belly, shark's fin, sea cucumber, abalone, scallops, pigeon eggs, shiitake mushrooms, bamboo shoots, razor clam... A small dish and a small butterfly are all in the same place without exception. Everyone showed the excellence of this dish.

While waiting for the next round of ingredients to be put in, Chen Achun closed his eyes and took a nap for a while, his palms were already watery.The apprentice has already ordered his disciple to start making dishes in an orderly manner. He squinted his eyes and nodded, feeling a little relieved. No matter what the result is, he can hand over Haicheng Restaurant to him with confidence when he goes back this time.

Of course, what surprised him the most was the little girl next to her. Looking at her posture, she prepared all the dishes by herself.This is an impossible task——

But he couldn't help being curious, and wanted to see where the limit of this little girl was.

This side is full of curiosity, while the other side's apprentice has already started cooking the famous Cantonese dish "Crispy Glutinous Rice Chicken".Free-range chickens have their legs cut off, and then the neck bones are pulled out.I saw the apprentice focused his eyes, inserted his fingertips into the skin of the neck, and tore off the chicken neck along the lines, then cut off the joints of the chicken wings, and followed the trend along the chicken skeleton. Slowly, a complete chicken frame It was stripped off, leaving only the plump head meat.

Marinating is the key. The crispy glutinous rice chicken of Cantonese cuisine has crispy chicken skin, which can be broken by blowing bombs. It is crispy when bitten, and has a salty fragrance. What you want is fermented bean curd, which is mixed with various spices to coat the whole body of the chicken , soaked for a while.

The "glutinous rice" inside is not just rice, sausage and shiitake mushrooms are sautéed until fragrant, then steamed glutinous rice is added and fried together, then stuffed into the chicken belly and tied to seal.After scalding the skin with boiling water, air-dry the chicken body, then put it into the oven for charcoal roasting, take out the middle twice and brush with honey repeatedly.Before it comes out of the oven, the aroma of honey mixed with oil will whet your appetite.

When the time for the oven was up, the apprentice took out the tray, and the scent became even stronger, like catkins, fluttering and flying into the noses of everyone present, even the nose hairs trembled and clamored——

"Gudong-"

Huang Nuan swallowed saliva clearly, and muttered to himself: "It must be soft and tender, the gravy is full of juice, with the sweetness of honey, and there is glutinous rice in it! I like glutinous rice the most, and the sausage is salty. Come on, no, no, no, Cantonese-style sausage is sweet, one layer of meat and one layer of rice, one layer of rice and one layer of meat..."

A clean white dishcloth was handed over, Huang Nuan unconsciously took it and wiped the drool dripping from the corner of his mouth, suddenly his hands stopped, and he suddenly raised his head——

Chen Xinyi showed sharp fangs and asked, "Please, ask, are you, okay, okay?"

That's called a articulate gnashing of teeth.

(End of this chapter)