Gourmet food starts from the green leather train chef

Chapter 138 You're in a mess
Seeing that Cui Zhengshan left a thick base when preparing the ingredients, Zhou Zhou knew that he must have special experience in controlling the heat of this dish, but this practice is still too contrary to common sense.

The oil-boiled double-crispy ingredients are simple. Apart from several common side dishes, the main ingredients are pork belly and chicken gizzards. Sheep belly and duck gizzards are also used in the south, but pork and chicken double-crispy must be used in Shandong cuisine.

The difficulty of this dish does not lie in the ingredients. It is more influential and representative than sea cucumbers with scallions, because pork belly and chicken gizzards are common ingredients, and they rely on cooking skills, not expensive ones. Material.

However, it is not easy to make this fried double crispy dish well. In the old days, if this dish was not cooked well, it would be smashed by the "diners"!

The restaurants in the old society also looked at the people who ordered the dishes, and divided the customers into the top and bottom during the trip, and there were "floaters" and "diners".

"Floating guest" refers to those guests who love to put on airs and put on airs but actually don't know how to eat. This kind of person is the God of Wealth of the restaurant. Hello! ', the shop assistant who was in charge of serving the table knew immediately that this was a mistake.

To treat this kind of customers, the recommended dishes should be greeted at the expensive ones, and it is better to directly give them to the second chef after ordering the menu.

Only those customers who really know how to eat will be honored as "diners". In the old days, the waiters would first look at the expressions of strangers when they saw strangers. Leading the way and exploring the bottom, ask the guests which bite they like, sour or sweet?We have several signature dishes here, do you want to introduce them to you?
If you are in a Lu cuisine restaurant, the customers who are really experienced will smile slightly, so tell me, how good is your double crisp?If I can't do it well, I won't give you money, and I have to flip the table!
Bao Shuang Crisp is divided into oil fried and soup fried, both of which are masterpieces of Shandong cuisine, but most of the customers order the latter.

At this time, the waiter will call to the table, "One diner, take care of the table carefully!" '.

Hearing it at the table, he will understand it, and he will be more cautious, and he has to ask the back chef first if he is sure?That's really nervous. If you meet experienced diners who are not easy to fool, if the dishes are not well done, you will really smash the signboard.

Of course, this is talking about the old society. Now everyone pays attention to harmony and stability. You can’t overturn the table just because someone’s dish is not ready, or you will be beaten.

It is because this oil-boiled double-crispy dish attaches great importance to the control of knife skill and heat. If the knife skill is not enough, the chef will lose accuracy in judging the heat. Chefs who have been cooking for many years must be careful, and they will miss it if they are not careful.

Therefore, in order to make it easier to control, the chef has to use a linen flower knife to 'open the window' of the pork belly and chicken gizzards.

And it must have a thin bottom, so that it is not easy to miss, even an ordinary chef can do it pretty well.This is how masters and apprentices have been taught for hundreds of years, even the old man Zhang Zhouxuan taught Cui Zhengshan in the same way back then, this is called "true knowledge comes from practice", all Lu cuisine chefs in the world do this, and it will become kingly and authentic over time .

But Cui Zhengshan wanted to set aside a solid foundation in order to catch fire. Although his cooking skills are amazing and his techniques are ingenious, in Zhou Zhou's view, this is a departure from the right way, a bit of heresy.

"That's right, Master Cui's fried double crisp is really recognized by everyone, and I also admire your brilliant way of hooking the fire and lighting materials, but the double crisp and thin bottom are left behind. This is how many years of inheritance, summed up by the experience of countless masters However, Master Cui chose to act abnormally, which is bound to cause problems.

To put it bluntly, this is heresy, and it is like becoming a demon!
Although everyone is very sure of this dish, it is only because Master Cui is too strong that he can cover up the flaws of heresy methods."

Zhou Zhou laughed and said, "Perhaps this is the mistake that geniuses usually make?
The master praises, the younger brother respects, and the people around him praise him for being amazingly talented and talented. Over time, geniuses get used to taking shortcuts, and they can get through every time, and they can get the affirmation of others. I don't want to spend any more effort to study.

This is the reason why I said that this dish can get 99 points, and it can only get 99 points. Master Cui, do you think I am right? "

"Master Zhou is saying that my method of keeping a thick bottom is not authentic enough, is I taking shortcuts and playing tricks?"

Cui Zhengshan frowned, and looked at Zhouzhou with some disbelief.

Compared with those cautious chefs, he first created a thick base for the ingredients, and then used the extremely clever "ignition of the fire" to make this fried double crispy "crispy with sound, crisp with sound", confident It is already perfect, but Zhou Zhou blindly talks about authentic and demonic ways. Are you talking about martial arts novels with me?

How many super chefs, even masters of Shandong cuisine like Mr. Wang Haibin, are so sure of me, but why can you eat it?

Cui Zhengshan really didn't believe it anymore, if Zhou Zhou couldn't say one, two, three, no matter how much the master liked this kid, he wouldn't give him face.

"Zhou Shen. Judging Zhou, my brother's oil fried double crisp is so good, I'm afraid you made a mistake this time, right?"

He Wuhuo has a straight temper. In his mind, his brother is a chef as good as Zhou Zhou, and he cannot be doubted. What's more, he bit his tongue five or six times when he ate this oily and crispy dish just now. It's so delicious, better than what my brother usually makes!

Even Mr. Wang followed suit just now, isn't that enough to explain the problem?So he thought that Zhou Zhou might be wrong this time, even if it was the "God of Zhou" in his mind, he would still oppose it!

However, the old man Zhang Zhouxuan laughed: "Xiao Zhou, don't worry about my mindless second disciple, just keep talking."

"What I want to say is, do the two old men and the judges still have something to say?"

Zhou Zhou said with a smile: "Top-level food should be like top-level music. It's lingering for nine days, making people unable to give up; just now, when everyone was tasting, they were rushing to stretch out their chopsticks first, and couldn't stop eating, but now ?
Do you still feel this way? "

Huh?
After being reminded by Zhou Zhou, everyone frowned.

That's right, I didn't feel like I had enough just now, and I even wanted to have a few more dishes to enjoy it. The crisp and charming taste, the full-bodied vegetable aroma and the strong pot gas made me reluctant to part.

But it’s only been a long time. Thinking back to the fried double crisp just now, it seems to be the same thing, and the feeling of eagerness to eat a few more bites just now is gone.

"why?"

Cui Zhengshan was stunned suddenly, staring fixedly at Zhou Zhou, and asked loudly: "I have perfected this dish, why is it like this? Why! Tell me why!"

In order to perfect this oil-boiled double crisp, which can represent the pinnacle of Shandong cuisine, he has tried countless times, and it was not long ago that he came up with the ingenious technique of "leaving the thick bottom" combined with "stirring the fire". , today even the master and Mr. Wang are very appreciative, he thought it was a success.

But Zhou Zhou's words were like a thorn, directly piercing the beautiful soap bubbles.

He wants to know now, why on earth is this?
"Master Cui, governing a big country is like cooking a small dish."

Zhou Zhou shook his head and said: "If you abandon upright methods to govern a big country, even if you can benefit for a while, sooner or later the country will still be in chaos.

When cooking Xiaoxian, if you abandon the authentic method and use cleverness and sideways methods, even if everyone praises the dish as delicious, they will not miss it afterwards.

To put it simply, although your technique is clever, it is too extreme, which caused the pan to be messed up when you made this oily fried double crispy dish."

"The gas is messed up."

Cui Zhengshan's eyebrows were tightly furrowed, his face gradually turned red, and finally he grabbed his hair and shouted loudly: "I don't understand, I still don't understand."

"If that's the case, let me make another fried double crisp, maybe you will understand, Master Cui."

Zhou Zhou looked at him with soft eyes, and gently rolled up his sleeves.

"I'm sorry for the chefs in the back kitchen, help me prepare the ingredients again."

(End of this chapter)