Gourmet food starts from the green leather train chef

Chapter 43 The secret of authentic sweet-scented osmanthus piercing (read more!)
The dining car has new dishes, so Xu Ning, a semi-professional gourmet, is of course indispensable. The price of 388 yuan is a bit expensive. Before the divorce, Xu Ning was probably reluctant to part with such a high consumption, but now he is a single nobleman, but he only acts as a Money is a bastard.

Su Rou and Lu Meiqi are sitting opposite Xu Ning, and the most important thing to eat is the atmosphere. Being with familiar people can even improve your appetite a lot. Su Rou and Lu Meiqi's acquaintance on x164 is only Xu Ning, and Xu Ning's Su Rou is also very comfortable with her broad knowledge and refined demeanor.

Su Rou is very happy today, she is becoming more and more infatuated with Zhou Zhou's handicrafts, including the pig's trotters and meat buns that once made her hesitant, now they are all delicacies that she can savor for a long time.

But girls are born with a desire for beauty. Even if Zhou Zhou made the stewed pig's trotters and meat buns really golden, it would not be called a beautiful word. Although the taste is excellent, there are still some flaws in the ointment.

When Su Rou heard that the new dish of "Osmanthus fragrans" was added to the dining car, Su Rou felt very hungry, and rushed here stepping on her fluffy slippers; the price of 388 yuan was nothing in the eyes of President Su. I think that as long as Zhouzhou can restore the real authentic sweet-scented osmanthus, an extra digit should be added in front of the price of 388 yuan!
As the CEO of Su's Catering Group, Su Rou has no less food knowledge than Xu Ning. How could she not know that this famous dish has long been lost?

Even the sweet-scented osmanthus pie made by the super chefs of the Su Group was a bit uninteresting, so she hoped that Zhou Zhou could surprise her again more than anyone else.

Hearing Xu Ning call out 'Zhang Lao', Su Rou was taken aback for a moment.

Turning her pink neck to look at the old man, she immediately stood up respectfully, smiling like a flower and said, "Mr. Zhang, please sit here?"

Who is Zhang Zhouxuan?

That is the most legendary generation of road cuisine masters in China. This old man was born as a road cuisine cook, and a 'drunken chicken' has become the ceiling of Huaguo road cuisine.

And just because the culinary masters of those major cuisines look down on road dishes, this old man got angry and decided to become a monk halfway to learn the eight major cuisines, and then looked for national culinary masters of these cuisines to challenge them one by one. Guess what happened?

No one knows the result of the competition, every time it is kept secret!
Anyway, those masters who have been challenged by the old man never take the initiative to bring up the results of the competition. If someone who is not open-minded asks too much, they will quickly get a cold look and a cold snort.

The most interesting thing is that after challenging the masters of various cuisines, the old man still regards himself as a "master of road cuisine" and never interferes with the affairs of other cuisines. This is the big picture.

Su's Catering Group wanted to invite the old man to be the group's gourmet consultant many times, but in the end, he was not a bird at all, and he refused to even meet him.

Now that Mr. Zhang, who has been begging to see him many times, has come to x164, how can Su Rou not be surprised?

"It's you, Xiao Xu. Hehe, I didn't expect Mr. Su to be there too."

Mr. Su Rou naturally knows him. This beautiful CEO has been featured in various food and financial media; How to treat colleagues in the catering industry, I still have a good impression of the editors of travel magazines.

At the beginning of the discussion about whether to save the few green trains in Huaguo, in addition to the support of several major travel magazines, the old man also spoke out for the green trains.

"I didn't expect Mr. Zhang to still remember me. It's a great honor."

Xu Ning got up quickly and gave the old man a seat by the window. He Wuhuo, who was following the old man, could only sit next to Xu Ningluo near the aisle.

Su Rou took the words with a smile: "Old Zhang, I didn't have the chance to see you when I went to the door a few times, but unexpectedly I met you on the train. I'm so lucky."

She felt that this was a good opportunity. If she could take the opportunity to win the favor of the old man, maybe Su's Catering Group would have the opportunity to invite this giant Buddha; she couldn't help praying secretly in her heart, Chef Zhou, you must work hard, you must Let the old man eat happily.
"Hehe, this is not Mr. Su's luck, if you want to thank Chef Xiao Zhou.

My old man was attracted by Chef Xiao Zhou's stewed vegetables. I didn't expect not only his stewed meat to make me very satisfied, but also the sweet-scented osmanthus pie he made.

By the way, Xiao Wu, quickly scan the QR code to pay, first order two servings of sweet-scented osmanthus pie, and one serving of yellow vegetables. "

He Wuhuo actually wanted to say, master, you can't eat any more, but in the end he didn't dare to disobey the old man's wishes.

Xu Ning and Su Rou glanced at each other, both were a little surprised at the old man's appetite. Could this be the super talent of a national culinary master?

To eat this sweet-scented osmanthus pie, the guests in the dining car need to be a little patient.

Even those nameless osmanthus pies from Xibei are very cumbersome to make, not to mention that Zhouzhou makes the most authentic and traditional osmanthus pies?

The authentic sweet-scented osmanthus tie uses goose intestines instead of duck intestines!

In addition to the goose intestines, the authentic sweet-scented osmanthus also needs to prepare the first-class pork belly for making ice meat, as well as the extremely complicated pork liver and sweet-scented osmanthus wine!
Using salted duck egg yolk is a trick!
Half of the delicious sweet-scented osmanthus comes from the smooth goose intestines and icy pork with sweet-scented osmanthus wine, and the other half comes from the cheapest pork liver!
You heard me right, this dish with a romantic and elegant name depends on the taste buds of the pig liver in the end, so it can directly hit the taste buds of the diners, so whether the pig liver can be handled well is the key!
The secret that Zhou Zhou obtained by spending [-] perception points is here!

Pork liver is an organ that connects the blood vessels of the whole body of the pig. It is born with a lingering pickle smell. It requires very special techniques and is extremely difficult to deal with it.

Therefore, in order to cover up the peculiar smell of pork liver, some chefs choose salted duck egg yolk, which is a combination of thick, oily, fragrant and salty ingredients, to suppress it. This is convenient, but it is inevitable. suspect!

In this way, the peculiar smell of pork liver is suppressed, but the unique fragrance of pork liver is also suppressed, which means that this sweet-scented osmanthus tie loses its soul!
That being the case, why use pork liver?Is it not good to use duck liver with no peculiar smell?

Wouldn't it be nice to use expensive foie gras from Paris?Maybe it can even win the title of "combination of Chinese and Western food".

Those who don't believe it can read the article written by Mr. Cai Lan, one of the four great talents in Xiangjiang and a famous gourmet, after eating authentic osmanthus.

Among them, the ingredients of osmanthus pie are specifically mentioned, and there is absolutely no duck egg yolk in it.

The sweet-scented osmanthus wine used in this dish does not have high requirements for wine, as long as it is grain wine, but sweet-scented osmanthus is relatively rare.

Zhou Zhou didn't even know where Director Wang from the Qingtang section got it; but when he thought of Director Wang's fiery eyes when he saw Aunt Xia, he immediately understood that maybe other ingredients were not important, and he just wanted to break the sweet-scented osmanthus. The head must also be obtained.

Soaked osmanthus flower in the wine last night, and now it is ready to use. Zhou Zhou put the bottle of osmanthus wine in the freezer, adjusted the temperature to 0 degrees Celsius and left it alone, and began to prepare other materials.

The secret of this dish is that the pork belly and pork liver used to make ice meat need to be post-processed together.
The pork belly has been marinated for two hours in advance according to the secret recipe. The time can’t be short, but it can’t be long, otherwise the meat will be taken away by the spices. After all, it needs to be cut into thin slices.

Then it's time to deal with the pig liver. The pig liver has been soaked in water several times, and three pots of water have been changed.

But it was still not enough, the blood stains had to be picked up little by little with a needle, and the blood stored in it must be exhausted; after the preliminary cleaning of the pig liver was completed, Zhou Zhou began to quickly cut pork belly slices and pork liver pieces, and wrapped the pork liver pieces in After the pork belly, set aside for later use.

The next step is to process the goose intestines. First, take a piece of goose intestines and cut them into guts with a very fine knife, and then break the goose intestines into slices about [-] centimeters in length and [-] centimeters in width. Set aside.

After these preparations were done, Zhou Zhou began to heat the oil in the pot. When the oil temperature reached [-] degrees, he immediately turned off the fire door and changed it to candlelight!
This time has come to the most critical moment, which is also the unknown secret of this authentic sweet-scented osmanthus tie!
Zhou Zhou thought for a while, walked to the door, and gently locked the kitchen door from the inside.
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(End of this chapter)