gourmet food

Chapter 1003: An "Immortal Banban" is numb to death

Facing Chu Yunfeng's doubts, Mr. Li replied disdainfully: "So what?"

Chu Yunfeng frowned and said: "This is a big drawback for traditional Sichuan cuisine. It takes a lot of time to make a traditional Sichuan dish. The competition time is probably not enough!
Especially if you don’t have enough time to cook the stock, how can you present some classic dishes? "

I have to say that Chu Yunfeng is very thoughtful and comprehensive. This is the biggest difference between traditional Sichuan cuisine and other cuisines, that is, the production time is indeed too long.

Many times, some competitions require that the dish be ready within half an hour, or one or two hours. For some exquisite traditional Sichuan dishes, such a short time cannot even process the ingredients, let alone the finished dish. .

However, Mr. Li completely scoffed at Chu Yunfeng's statement: "Have you reached a dead end? Don't you know how to cook other dishes if you don't have enough time?

Do you have to stick to traditional Sichuan cuisine?
Could it be that when traditional Sichuan cuisine didn’t come out in the past, Sichuan cuisine couldn’t participate in the competition?

Also, I see that your nine-color saving box is very easy to use. Why don’t you know how to adapt it?

If you only have as much time as you have to cook dishes that suit this amount of time, then you’re done. Doesn’t it mean that other Sichuan dishes are bad?
Or maybe you can improve it yourself and raise the quality of the dishes. Isn’t this a big deal? "

Mr. Li's words were like an enlightenment, completely "awakening" Chu Yunfeng. It seemed that he was still struggling with the issue of traditional Sichuan cuisine, and now he had truly come out of it.

Yes, what am I so confused about?

Although traditional Sichuan cuisine is quite strong, the test of a chef’s true strength still depends on his ability to adapt on the spot. If he can’t even do this, how can he talk about improving and innovating dishes?
After thinking about it, Chu Yunfeng bowed heavily to Mr. Li. It seemed that the old man had long seen that he had gradually entered a dead end.

So yesterday I came to plant seeds for myself, and today I let this seed grow, making myself realize that there is no end to learning, and that learning and applying it is the right thing to do.

"Yeah~! Just understand. The past is the past. This is inevitable on the road to learning cooking.

You were going too smoothly before, which is actually not good for your growth. If you make progress too fast, it will be a bit vain. If you can see this problem clearly now, you will make greater progress in the future. "

Sure enough, Jiang is still old and hot. Mr. Li summed it up like this, which has benefited Guo Kui and Hu Yue a lot. However, he has not yet reached the level and realm of Chu Yunfeng, so he is not as good as Chu Yunfeng. experience.

After thinking about it thoroughly, Chu Yunfeng's whole temperament suddenly changed a lot, making him look more calm, and it seemed that his cooking skills had made some progress.

It was obviously much easier and faster when handling ingredients with this hand, which made Guo Kui and Hu Yue secretly think that he was a little pervert.

After seeing Chu Yunfeng's change, Mr. Li smiled and nodded: "Let's continue, let's start making Zhangcha Duck. This dish is known as the most delicious duck meat dish in Western Sichuan.

In fact, this dish was not called this name before, but was called camphor tea fat duck, which has a history of almost a hundred years.

Nowadays, there are many people in the southwest who can cook this dish, but it is rare to be able to make it taste the best. "

Mr. Li's words immediately interested the three of them, especially since Mr. Li would tell everyone some stories about the dishes every time he cooked, which was very important.

The origin of a dish is accompanied by a history, and it is also a historical witness of the long spread of the dish.

If a chef knows how to cook a dish but does not know the essence of the dish, it is the same as studying a book, knowing it but not knowing why.

Seeing the eyes of the three people full of desire for knowledge, Mr. Li enjoyed it very much. He felt like a teacher, solving people's doubts, which gave him a very fulfilling feeling.

So Mr. Li picked up the teacup and took a long sip, and then he began to speak slowly: "In the early days of the Republic of China, there was a teahouse and tavern on the streets of Rongcheng.

This teahouse and tavern is called "Mouse Cave". There is a master named Zhang who sells ducks at the entrance of this teahouse and tavern.

Because the duck he sells has the smell of camphor tree, it is called Mousedong Zhang Duck, which is the most authentic taste now.

It has become an old signature now, and many people will try it. "

Guo Kui and Hu Yue both nodded. They both knew this restaurant and it was indeed a time-honored restaurant.

But Chu Yunfeng shook his head, because he obviously knew more about this dish, and he heard about it from Master Lin in the capital.

"In fact, this dish was originally called "Zhang Tea Duck". It was invented by Huang Jinglin, a master of Sichuan cuisine. He used tender tea shipped from Zhangzhou, Fujian to smoke the duck for the Manchu-Han Banquet, and then created this dish .

Moreover, this dish is also deeply loved by the Queen Mother of Cixi, who is full of praise for this dish.

Later I heard that Huang Jinglin brought this dish back, so the chef named Zhang most likely learned this dish from Master Huang.

I don’t know if my guess is correct, but it seems that Master Huang did not specifically promote this dish after returning to Chengdu. "

Chu Yunfeng's words made Mr. Li nodded. He really didn't expect Chu Yunfeng to know these inside stories, so he added: "I'm afraid your guess is correct.

Because the old recipe left the name of this dish called Camphor Tea Fat Duck, and the name was changed later.

As for whether Master Zhang studied under Master Huang, this happened more than a hundred years ago, and it is impossible to verify it now. However, the approach has changed. "

change?

Chu Yunfeng immediately asked: "The previous method was pickling, smoking, steaming and frying. What will be changed now? What impact will this change have on its taste?"

Ha ha!

Mr. Li laughed because Chu Yunfeng had hit the point and patted the fat duck on the kitchen table. After thinking for a while, Mr. Li said: "Nowadays, many people's methods are pickling, smoking, braising and frying.

The previous steaming process was changed to marinating. In fact, if this is done, the duck will taste even more delicious. This is also a last resort! "

Regarding the change of process, Mr. Li shook his head helplessly, but Chu Yunfeng immediately understood what was going on.

"This is because the quality and aroma of the duck can't meet the previous standards, so we can only increase its taste through spices, otherwise it won't be so delicious.

There is no other way. With such a large amount, no one will raise a duck for a year or two, and it is also specially given to organic feed. "

After Chu Yunfeng explained, Guo Kui and Hu Yue also realized that there was indeed nothing they could do about it.

Just like why many of the dishes cooked nowadays have strong flavors, because the aroma in the meat has been reduced a lot. If you don't rely on things like chicken essence and MSG to enhance the taste, it is estimated that many people will find it bland and tasteless.

Mr. Li waved his hand and said: "These are all external factors, but for people who want to cook well, these are not problems.

Okay, let’s not say more. I will use the latest method to make this dish. After all, we still have to keep pace with the times. If you go out to make this dish for a banquet in the future, it will always be much more economical to stew it than steam it. time. "

This is indeed very reasonable. Mr. Li also concluded from Chu Yunfeng's cooking in Thailand that Chu Yunfeng alone is still unable to make a large-scale state banquet.

So if it can save time, it will be a great help. This made Chu Yunfeng nod, thinking that what Mr. Li said was right.

"Is this smoking stuffed or open?"

Chu Yunfeng is still worried. If it is an open fumigation, it is probably impossible to do it. Nowadays, environmental protection inspections are very strict. The smoke of this fumigation is quite large. The environmental protection department is expected to do it soon. I'll come and fine you.

"It's smoky. Don't you have circulation equipment here? The smoke can be dealt with. It's not a big problem."

Mr. Li naturally knew what Chu Yunfeng was worried about. He was envious of the machines in the kitchen, and he could have whatever he wanted.

Whoo~!

Relieved, Chu Yunfeng turned on the muffler machine, which was actually a small muffler furnace, which was basically never used, and the circulation pipe had to be connected, otherwise the smoke would fill the whole shop.

After Chu Yunfeng installed the machine, Chu Yunfeng pointed to the ducks in the cupboard and asked, "How many should we make at a time?"

Upon hearing Chu Yunfeng's words, Hu Yue said before Guo Kui this time: "Make a few more. It's best to fill up this furnace!"

puff!

Chu Yunfeng couldn't help but laughed for a moment. It seems that these two guys wanted to keep two as gifts, and the person who gave them away was naturally the future mother-in-law.

After the camphor tea duck is ready, it is sealed in vacuum plastic, and the shelf life is good for a week. It can be eaten after steaming, and the moisture inside will not lose anything. It is definitely a top-notch artifact.

Seeing the fiery gazes of the two men, Mr. Li shook his head slightly and said, "Okay, hurry up and hang in!"

“Long live Mr. Li!
Thank you, old man! "

The two cheered at the same time. There are a lot of ducks in the cupboard, but the time to make this dish is estimated to not be short, so it is estimated that it can only be made once in a day today.

If it wasn't for Chu Yunfeng leaving tonight, the two of them wouldn't be in such a hurry, so they had to seize the opportunity, otherwise they would have nothing to eat when Chu Yunfeng left.

Not to mention giving it as a gift!
What could be more appropriate than giving a gift tonight in front of the mother-in-law?
Moreover, it is freshly baked, and even produced by a master like Mr. Li. Such treatment and quality are definitely very rare to come across.

Regarding the meeting of the parents of the two parties tonight, in fact, the two of them still have some doubts in their hearts. With the foundation of delicious food, this can at least make them feel at ease.

Following Mr. Li's instructions, the two of them were obviously more energetic. They took out the ducks in the cupboard, cleaned them, dried them with absorbent paper, and prepared to hang the stove full of them.

Although the furnace in the store is a bit small, it can be hung three levels at a time, and six can be hung on one floor. This makes the number of hangings eighteen.

Excluding the six tables tonight, there were still twelve animals left, and the two of them began to wonder whether they should give away two or three.
Mr. Li was not interested in guessing what the two of them were thinking. After Chu Yunfeng opened the furnace, the two of them couldn't wait to hang the duck into the furnace.

However, Chu Yunfeng immediately turned off the stove, which stunned Guo Kui and Hu Yue.

what happened?
Is this not allowed?

Seeing the blank stares of the two people, Mr. Li sat down and continued to sip tea. He flattened his lips and shook his head. Chu Yunfeng looked at the two of them jokingly and said, "Look at you two. You are so upset when your parents meet tonight." Bar?

Didn't Mr. Li just say, what are the four steps to make this dish?

Pickled, smoked, braised, fried!

Think about it. What is the first step? "

Chu Yunfeng's words were like enlightenment, causing the two of them to react instantly. Their faces immediately turned red. It was a joke.

I was really a little anxious just now. I even forgot the basic rules of a chef. How could I be so anxious?

Moreover, they even got the most basic steps wrong, which was a bit unjustifiable, so the two of them quickly admitted their mistake with a very sincere attitude.

Mr. Li smiled, nodded and said nothing. Instead, he asked the two of them to bring a large basin over, add water to the basin, and then poured a lot of salt into it and asked them to dissolve the salt first.

Then he took out a bag from the cupboard, which made Chu Yunfeng feel a little numb.

This small cloth bag contains all peppercorns, and they are numb and fragrant Hanyuan peppercorns. When I cook, I usually use small glass bottles, and I don’t put in much every time.

There was enough peppercorns in this bag to fill dozens of bottles, but Mr. Li picked it up and poured almost half of it into it.

hiss~!

This is going to paralyze a "fairy banban"!
The three of them couldn't help but have a heart-to-heart talk in Sichuan dialect. They all thought that Mr. Li had just made a mistake and accidentally fell down so much.

But Mr. Li's expression didn't seem to change at all. He frowned and looked at the peppercorns floating on the water. He still felt that it wasn't enough, so he trembled and poured some more.

Seeing a thick layer of Sichuan peppercorns floating on the water, the old man nodded with satisfaction, and then ordered Guo Kui to stir the basin of water to let the smell of Sichuan peppercorns penetrate deeply.

Oh my gosh, making this dish requires so much Sichuan peppercorns just for the pickling step. Isn’t this incredible?

Mr. Li didn't give any explanation. After Guo Kui stirred the basin of water, he nodded with satisfaction and put the eighteen ducks in.

Every time he put one in, Mr. Li would let the salty water with peppercorns soak into every part of the duck, especially the inside of the belly, and he would also pour the salty water in.

Even some of the peppercorns are submerged, which seems to have the purpose of increasing the fragrance and removing the fishy smell.

After handling the eighteen ducks one by one, I started to wash my hands and let the ducks "lye" quietly in the basin. I won't look at them now.

Chu Yunfeng knew that he probably wouldn't be able to make this dish this morning, and would have to wait until at least the afternoon to marinate it.

So what to do with the rest of the morning?

Mr. Li did not give Chu Yunfeng any time to continue to struggle, but directly said with great interest: "Come on, make a snack and have fun."

Playing?
Chu Yunfeng saw Mr. Li's bold posture, is it as simple as "playing around"?
(End of this chapter)