Riding the wind of rebirth

Chapter 589
"Toutang" refers to the first batch of soup extracted from the soup pot where raw materials are cooked. It is often used in the production of Sichuan cuisine, mainly for roasting, stewing and some mid-range soup dishes.

The raw materials used in Sichuan cuisine are: chicken, duck, pork, pork knuckle, trotter, pork belly, stick bone, etc. Different chefs have certain differences in the amount of raw materials used.The production method is to wash the raw materials and put them into a soup pot, add clear water to boil over low heat, remove and rinse, then put these raw materials back into the passageway, add clear water to submerge two-fifths of the raw materials, add ginger and green onion Boil for six or seven hours after burning, and extract the first soup, which is milky white in color, thick in taste, delicious and plump, and is the first soup.

After taking out part of the head soup, add water to the remaining part and continue to boil. The soup obtained in this way is light in color but not thick, and the umami taste is obviously not as good as the "head soup". It is only used for the preparation of general dishes or boiled soup. Make "two soups".

The method of "clear soup" is the most advanced soup in Sichuan cuisine, which is mainly used in the production of some high-end Sichuan dishes.

The soup base is as clear as white water, but the taste is mellow and delicious. Many high-end traditional Sichuan dishes, such as "boiled cabbage", "bamboo fungus and clam eggs", and "clear soup with bird's nest and clam eggs", are all made with "clear soup".

In order to get the set of "Chinese Famous Dishes Collection" worth 800 RMB in [-], Lao Zhang is also ready to fight today.

"Mr. Zhang will have to work hard today." Zhou Zhi cupped his hands repeatedly at Zhang Yuanfu: "Godfather won't arrive until tomorrow, and I've already asked him to bring that set of books."

"Really?!" Zhang Yuanfu was both surprised and delighted, and wiped his hand on the apron, expressing his respect before shaking hands with Zhou Zhi: "This is great!"

Zhou Zhi had no choice but to reach out and shake hands with Lao Zhang, following all the etiquette: "But first we agreed that we can only make photocopies, or take pictures to make slides. My old book, I have to take it back."

"Elbow, this is difficult." Zhang Yuanfu felt a little dizzy when he heard that: "How much does it cost to make slides? We cook, but even the students' dolls' practice dishes have to be sold. Ben."

"You don't have to worry about the money. I'll find someone to do it for you." Zhou Zhi said with a smile, "Let's go to the TV station, Shu University, the military region, and the branch office for this job in private. Business-to-business, looking for the Department of Culture, as long as the funding problem is solved, not only can it be handled easily, but it can even be used as a bridal sedan chair for people to carry, which can be counted as the other party's work achievements."

"I'm just a cook, I'm pure." Zhang Yuanfu greeted the apprentices to carry things to the kitchen: "This teaching director of the cooking school is just trying to catch ducks to the shelves."

"I don't understand what you're talking about, so I don't ask for anything, please handle it for me! Today's table, I'm going all out to get it for you!"

"Today's dishes are set a little higher. Is 1000 yuan enough?" Zhou Zhi said with a smile, "Uncle Zhang, I'm just trying to open my eyes. The price of the reserved table is whatever you want. If it's not enough, you really have to tell me."

Many of the dishes this time are traditional Nantang government dishes, and Zhou Zhi's familiar Yanbang dishes and Xiahebang dishes are not in the same system, and many of them have never even heard of them.

For example, there is a sauce dipping porridge. You don’t even know the ingredients it uses just by looking at the name.

This dish is a cold dish. Peel the tender eggplant and cut it into slices of beef tongue, put it in a steamer and steam it over medium heat for 7 minutes, take it out to cool, rotate it one by one, wrap it into a cylindrical shape, and put it on a plate in turn.
.
Take one bowl at a time and put in minced millet pepper, garlic, salt, sugar, chicken essence, miso powder, fish soy sauce, balsamic vinegar, fresh dew, and sesame oil, pour it into the plate, and put red crab roe, Serve with XO sauce, garnished with fresh celery leaves.

To put it bluntly, it is a cold eggplant!
However, before listening to Zhang Yuanfu's introduction, Zhou Zhi had no idea that there is such a well-prepared cold eggplant in Sichuan cuisine!

The rest, such as almond tofu, Baihua fish maw, tendons in white sauce, dry-roasted shark fin, peony chicken, fish-flavored bergamot rolls, etc., are all authentic Sichuan cuisine flavors and methods, but the ingredients and craftsmanship used are not inferior to Huaiyang cuisine and Cantonese cuisine are famous for their ingredients.

No wonder Zhou Zhi was worried that Zhang Yuanfu suffered a secret loss in order to take care of his relationship.

"Enough is enough." Zhang Yuanfu said with a smile: "Don't think that 1000 yuan tables are rare. I, in the [-]s, had [-] tables."

"A few years ago, one thousand and sixteen years?" Zhou Zhi was quite stupid. The fourth uncle bought the small courtyard in the 3000s. Before the [-] yuan arrived, half of the courtyard was lost for Lao Zhang's table seats!

What kind of guests do you need to use half the yard for entertaining? !
"He is a foreign guest who came to shoot the highest level of our Sichuan cuisine. At that time, the foreign affairs office took the instructions from the province and organized the best chefs to prepare a table for them with the best ingredients."

"What about after filming?"

"It's over when the filming is over."

"It's over? Then it's not thankless, and the cost is too high?"

"Ah, that's not true. Later, many big leaders went to serve in the central government, and the chefs were also selected from those of us who have cooked food. Later, many were sent to the Mi Guorong Paradise, and sent to our country's foreign agencies in various countries. "

"And after those people came back, they basically worked as chefs in big restaurants and hotels in Shudu. There are now five to six hundred people."

"Thinking about it, that table of food isn't expensive anymore." Zhou Zhi said with a smile, "Being famous in the diplomatic and high-ranking circles will allow our cuisine to come from behind and rank alongside Huaiyang cuisine, Cantonese cuisine, and Shandong cuisine. No way!"

"It's also our Sichuan cuisine, which has a variety of dishes and a variety of flavors, so we can please everyone." Zhang Yuanfu talked about his major with great confidence.

"That's true." Zhou Zhi said happily, "No matter what flavors the owner likes, I have the basic flavors of the Sixth Middle School of Sichuan Cuisine, and 24 kinds of three types of expanded flavors. There is always one that can meet the needs, right?"

"That is required!"

Guan Ma was busy in the kitchen, and when she saw Zhang Yuanfu approaching, she smiled and said, "This is Mr. Zhang, right? I was frightened when I saw the fire list sent by the elbow yesterday! I have never heard of many dishes. Today I'm here to help cook, and by the way, it's an eye-opener."

"I heard from Elbow that you are also a master." Zhang Yuanfu laughed.

Zhang Yuanfu praised Guan Ma as a master, just like Gu Youwen praised Zhou Zhi's literary and historical skills on par with him.

"Master Zhang has to pass on one or two dishes to me today. The simpler ones will show off when I go back after I learn them." Mama Guan said with a smile: "I roughly arranged the kitchen yesterday. I will give you everything Master Zhang needs." know where to put it."

Fu Xia is also here, and she can be regarded as half of Zhang Yuanfu's apprentice, so it's only natural for her to help cook today: "Master, he is very powerful!"

(End of this chapter)