Gourmet food starts from the green leather train chef

Chapter 131 The four dishes are all faults!
Cui Zhengshan looked at Chef Zhao with a smile, and said in his heart, "Old Zhao, you underestimate Wu Jiutong, an old poisonous snake."If he could let you go gently and cleverly, would he still have the notoriety he has today?

I know what you think, let alone you, even if I encounter this old poisonous snake, I will find a way to avoid these two kung fu dishes, but you really want to think too much. '

Chef Zhao also smiled wryly, as expected, he still couldn't escape these two most kung fu dishes.
In fact, it is impossible for chefs at the level of Cui Zhengshan and Chef Zhao not to be able to cook these two kung fu dishes.

It's just that these two dishes require too much chef's skill, and it's even more difficult to achieve perfection if you meet picky gourmets.

Chef Zhao is definitely capable of flying a knife on a person's back, but Vance Tofu uses tofu as an ingredient after all. Even in the hands of a national culinary master, cutting tofu is far more difficult than ordinary ingredients .

Cutting tofu as thin as a hair, with distinct roots, is not too difficult for a first-class chef.But even a super chef can guarantee that each piece of tofu cut out is uniform in length and thickness?
And can it be 100% perfect in terms of taste?

When ordinary diners see a pot of Wensi tofu as thin as a hair, they will praise it with their tongues. The chef's craftsmanship is superb!But what if you meet a picky gourmet like Wu Jiutong?As a result, I can think of it with my toes.

It is too easy for people to find faults, but the review of three meals a day is to find faults as their bounden duty.

Three sets of duck is actually a common dish in Huaiyang cuisine because it is hard enough.With this dish on the table, the people who treat guests will have face, and they are not afraid that the guests will not be full, and the ingredients used are not very precious. It is a famous down-to-earth dish.

This dish is also a dish that customers often order in Huaiyang restaurants, but the problem is that this dish has two major difficulties.

The first is that it is difficult to control the seasoning of the fire, because it is necessary to rely on the ingredients themselves to make a rich and fragrant base soup, and neither can rely on monosodium glutamate or chicken essence.Wait for the seasoning.Not even broth!

Because whether you use chicken soup, mushroom soup, or ham soup, it will destroy the taste of the three sets of duck itself.

The second is that it is difficult to remove the bone.This dish is to put wild ducks in the belly of domestic ducks, pigeons in the belly of wild ducks, and various auxiliary materials in the belly of pigeons.It is also necessary to ensure that the dishes are complete and evenly flavored, whether it is domestic duck, wild duck, or pigeon.All have to be boned with great precision.Even if it is not as difficult as Paodingjieniu, it is not far behind. As long as the skin and flesh are accidentally injured during bone removal, the taste will be greatly reduced and it will become an imperfect work.

Ordinary diners eat a good deal, as long as the meat is tender and the soup is thick, they can be satisfied, but gourmets like Wu Jiutong pursue more than that.

Therefore, in the fan noodle menu, Chef Zhao did not include Wensi Tofu and Three Sets of Duck.I was worried that Wu Jiutong, an old poisonous snake, would find fault with himself on these two most difficult Kung Fu dishes.

But I didn't expect it, and I still couldn't escape it.

Now that the majestic Luliu family's head chef has to bite the bullet, he can still get it?

Chef Zhao could only laugh and say, "Mr. Wu misunderstood, but it's actually because these two dishes took a lot of work, and I was afraid that I wasted the time of the judges.

However, since Mr. Wu has such a request, I'll just go ahead and prepare. "

"Well, that's about the same."

Chef Zhao's attitude still satisfies Wu Jiutong. Hearing this, he nodded slightly, but he didn't continue to be embarrassed about ordering.

A gourmet can be an experienced foodie, but he must not become a hungry cook, that would be too low.

So even if five judges came, even the picky Wu Jiutong could only temporarily give up after ordering these few dishes.

Zhou Zhou took a look at Old Wu and frowned secretly. If this goes on, won't Old Wu ruin his own affairs?

Gu Zhiwei and Chang Jianguo came here with the mentality of being a judge. Wu Jiutong, an old poisonous snake, obviously plunged into an egg to find a bone, but Zhou Zhou was different.

The main purpose of his coming to Luliu's family is to light up the main dishes in the Chinese gourmet guide. Since he has decided to contract X164's dining car, he can't focus on local snacks all the way, right?

Moreover, after the expansion of the dining car, it will need to increase the number of people, and it is necessary to consider the expenditure of staff salaries. Therefore, in Zhou Zhou's concept, the dining car should also add some main dishes belonging to the eight major cuisines.

Huaiyang cuisine pursues the original taste of the ingredients, is neutral and peaceful, and can take into account the tastes of passengers regardless of whether it is east, west, north or south, which is his first choice.
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It turns out that the Lvliu family arranged for the ladies to serve the dishes not only to feast the eyes of the diners, but also to act as the fragrant clothes and emerald sleeves to attract the taste, and to walk into the restaurant with exquisite dishes. At Linshui Yating, even the most picky gourmet judges were whetted with appetite.

The sunflower cut meat in red oil and red sauce is bigger than an adult's fist, which is the famous Jiangdu lion head.

The difference from the lion head with crab powder is that its method is divided into braised and stewed: the former has a more beautiful color, because there is an extra frying process, which adds an aroma to the pork material, which reduces the requirement for broth. At the same time, the skill requirements for chefs to control the heat are also reduced by a certain percentage.The latter not only needs to adjust the soup, but also if the seasoning is slightly improper, it will be easily eaten by people.

Chef Zhao is not an idiot. Facing such a picky judge like Wu Jiutong, he naturally chose the former.

However, the cooking skills of the Luliu family are unquestionable. The four lion heads in the porcelain basin are not only very uniform in size and shape, but the pork particles on the top of the lion heads are slightly raised under the subtle fire control, forming a The appearance of sunflowers.

This is called sunflower cut meat, but not every lion head can be called sunflower cut meat.

The sauce wrapped around the lion's head is also thick and fragrant but not oily, and it will even form a string when you pick it up with chopsticks.

"Well, Zhao Bin's craftsmanship has improved again, but he still has some talent."

Even Cui Zhengshan, who is a famous chef in Huaiyang, nodded secretly. Chef Zhao already lived up to his reputation as a first-class chef with such means.

White-robed shrimps are placed next to the sunflower cut meat, and they look more and more white like white jade. Carefully selected top-quality freshwater shrimps lie on the snow-white porcelain plate, and there are no other accessories except the green vegetables used to support the plate.

This famous Huaiyang dish can best reflect the chef's control over the heat. Zhou Zhou didn't use the "myth on the tip of the tongue" to smell it gently, and suddenly felt a fresh and sweet smell, and there was no trace of the natural fishy smell of river prawns. I know this dish is ready.

The squirrel mandarin fish is proudly raising its head, its tail curled up in a beautiful arc, like a carp that just jumped over a dragon gate.

Experienced gourmets don't even need to eat it to judge whether this dish is successful. They just need to take a look at the flower knife on the fish to know the general truth.Chef Zhao's flower knife is not even what a cook should have. Even from the critical eyes of a gourmet, it should be a carving artist.

There is nothing to say about Kaiyang Pucai. This dish is green in color and crisp in the mouth. It can best relieve greasy, although it is only a side dish.This is an indispensable and refreshing product at all previous state banquets in China.
All of you here are experts. When trying these four dishes, they all start with Kaiyang cattail, and then go from shallow to deep according to the level of taste. First, try the white robe shrimp, then the squirrel mandarin fish, and then try the sunflower cut Meat.

In the end, I ended up with Kaiyang Pucai. During the period, I had to rinse my mouth with clean water every time I changed a dish, so as not to affect the judgment of the next dish.

Except for Wu Jiutong, an old poisonous snake, all the judges, including Zhou Zhou, nodded their heads.

After all, Chef Zhao is a first-class chef. He has been in charge of the century-old Luliu family for many years. It would be a joke if he missed these famous Huaiyang dishes.

Gu Zhiwei smiled and said: "Not bad, not bad. The selection of Kai Yang cattail vegetables is top-notch, and the cooking temperature is just right. The unique fishy smell of vegetables is completely removed, and the seasoning is good. The taste is crisp and crisp, whether it is used to open or close. is top notch.

White Robe Shrimp is particularly good at frying. It seems that Chef Zhao has truly grasped the moment of death.It not only allowed me to taste the unique sweetness of river prawns without a trace of fishy smell.

The squirrel mandarin fish is finely sliced, thickened, well-fried, crispy in the mouth, and has an endless aftertaste.

Also, it seems that Chef Zhao didn't let the chopping board do it, but did it himself?
What this dish requires is definitely not the pureed meat of ordinary meatballs, but the meat should be broken into pieces first, then into strips, and finally cut into nails.

After cooking, it must be round and round, and the graininess of the meat must be ensured, so as to ensure a good taste and rich soup.

Chef Zhao has clearly done it all.

I personally think that these four dishes can score at least 95 points or more.If we must say where is the missing 5 points?I'm afraid it's the lack of the charm of a culinary master? "

Gu Zhiwei was obviously very satisfied with Chef Zhao's cooking skills and spoke highly of it.

After hearing Gu Zhiwei's comments, Zhou Zhou just nodded with a smile and didn't speak.

With his current position control and taste level of a super second-level chef, it is impossible for him to be better than a professional like Gu Zhiwei without opening a cheat.But I don’t want to use the myths on the tip of my tongue for these four dishes, which will consume perception points, so why not listen to what the old poisonous snake has to say, not to mention that there are two Huaiyang dishes that test the chef’s kung fu later on. .

"Mr. Wu, are these dishes still satisfying to you?"

Wensi Tofu, which is the most test of the chef's knife skills, should be placed at the end no matter in terms of difficulty or from the perspective of the finale of the banquet. The three sets of ducks also need to temporarily buy the best quality ingredients, so after finishing these four dishes , Chef Zhao also returned to Yating first to listen to the judges' comments.

Seeing that Gu Zhiwei praised him so much, Chef Zhao secretly heaved a sigh of relief, and looked hopefully at the old poisonous snake who hadn't spoken yet.

"Ha ha!"

Sure enough, everyone was not disappointed, Wu Jiutong sneered and looked at Gu Zhiwei: "I said, Xiao Gu, did you take today's review as a standard of one star and two stars?
What we are going to taste today is the three-star level!It's not that I, Old Wu, are picky. According to the three-star standard of 'three meals a day', these four dishes all have faults, and there are many faults! "

(End of this chapter)