gourmet food

Chapter 1039 My stomach hurts?

When Chu Yunfeng thought of gathering Wanjia Brine, Master Sun said with a hint of apology: "This salted duck needs to be marinated in advance. We don't have enough time today. Another day, uh.
I’ll show it to you again when I get a chance! "

It’s a bit unaccustomed to me. I clearly know that I want to hide Chu Yunfeng’s identity, but sometimes I always make mistakes when speaking. It seems that Xiao Chu’s cooking skills have been recognized by us!

Master Sun sighed secretly and reminded himself that he should pay more attention. Xiao Chu was a little too confusing.

Seeing that Chu Yunfeng didn't speak, he just smiled and nodded, and the others also nodded. Everyone knew that if the duck wanted to taste good, it would definitely not work without marinating it in advance.

Since everyone had no objections, Master Sun continued: "When it comes to the techniques and knife skills of Su cuisine, I have to mention a dish that is suitable for all ages.

In fact, it’s not a dish, it should be considered a delicacy, and everyone loves it. This is Yangzhou fried rice.

Speaking of fried rice, in fact, there are all over the place, and each has its own characteristics, but this Yangzhou fried rice is a little more unique. It is said that as early as the Spring and Autumn Period, the boat people sailing on the Hangou of the ancient Yangzhou Canal began to use eggs to make it. fried rice.

In the old days of Yangzhou, if there was leftover rice for lunch, when it was time to make dinner, one or two eggs would be beaten, add green onions and other condiments, and stir-fry with the leftover rice to make egg fried rice.

It is said that when Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), his favorite "broken gold rice" (egg fried rice) was introduced to Yangzhou.

However, some scholars believe that Yangzhou fried rice was originally made by ordinary people.

In the Ming Dynasty, folk chefs in Yangzhou began to add ingredients to fried rice, and gradually formed the prototype of Yangzhou fried rice.

Finally, during the Jiaqing period of the Qing Dynasty, Yi Bingshou, the governor of Yangzhou, began to add shrimp, diced lean meat, ham and other ingredients to the scallion oil and egg fried rice. It gradually evolved into various varieties of assorted egg fried rice, and its taste was even better. The ground is delicious.

Later, Chinese people who made a living by doing business overseas, especially Yangzhou chefs, began to spread Yangzhou fried rice all over the world.

Until October 2015, the YZ Municipal Quality Supervision Bureau issued a new Yangzhou fried rice standard, requiring that the shape of fried rice should be clear and crystal clear.

The color should be red, green, yellow, white and orange, bright and harmonious; the taste should be salty, fresh, moderately soft and hard, fragrant, moist and refreshing; the smell should have the unique aroma of fried rice. "

Master Sun's words clearly explained the origin of Yangzhou fried rice, and everyone knows that since this Yangzhou fried rice has a special standard, the taste is definitely unique.

Among the eight people who came for the training, half of them had tasted real Yangzhou fried rice, so they all nodded seriously, but they also knew that it was not that easy to make this fried rice well.

Chu Yunfeng also nodded thoughtfully. When it comes to fried rice, he knows two types, one is egg fried rice and the other is omelette rice.

It's just that only half of the preparation of omurice is fried rice, and the other half focuses on making the egg capsules, which is also not simple.

Sichuan's egg fried rice has also been improved by himself, making it taste softer, longer and full of aroma.

After seeing that everyone understood, Master Sun started to work directly without saying much, selecting various ingredients.

Eggs, sea cucumbers, ham, chicken legs, prawns, scallops, peas, fresh bamboo shoots and mushrooms, and of course, rice is indispensable.

This rice was prepared in advance, and the grains of rice looked quite crystal clear. Chu Yunfeng took a serious look at it and immediately recognized it as indica rice.

There are a lot of ingredients, no wonder it’s so delicious!

Ham increases freshness, adding sea cucumber adds texture and class, scallops and prawns add a seafood flavor, and peas, mushrooms and bamboo shoots also add color, texture and aroma. Son.

Good guy, there are so many good ingredients, and there are also high-end ingredients. If you sell them in the store, the price might be thousands.

Thousands of yuan for fried rice?

Forget it, just register one copy of the boutique store at that time. It’s better not to open the store on Kuixinglou Street. The key is not to be afraid of the high price, because there will definitely be people who eat it.

But what if I'm afraid that after someone eats it, I won't be able to sell the remaining two servings of fried rice?
This is what Chu Yunfeng is worried about.
After visiting Versailles, Chu Yunfeng began to watch Master Sun seriously making this Yangzhou fried rice. The production process was quite complicated, and there were many skills in handling the heat.

As expected of a chef, as soon as he started making it, the aroma spread out, making people salivate.

After a while, the fried rice was ready, and everyone couldn't help but start grabbing it. The aroma was too strong, how could anyone hold it back?
After finally grabbing a spoonful, Chu Yunfeng quickly tasted it. He was lucky. This spoonful contained shrimps and ham, as well as mushrooms and peas, and of course egg droplets.

There is a burst of sweetness in the mouth, and the fragrance is so rich that you want to bite your tongue. The taste buds are stimulated to secrete saliva like crazy. How can you still be in the mood to taste it patiently?

I immediately finished it in three mouthfuls, and then continued to join the army of looters.
In less than 2 minutes, this freshly baked Yangzhou fried rice was sold out immediately, even Pan Liang was no exception. After wiping his mouth, he quickly said: "This taste is definitely the best, Master Sun is awesome! "

Pan Liang knew very well that he could make this fried rice himself, but there was still a big gap between him and Master Sun in terms of heat. He couldn't make such a taste by himself.

Although fried rice looks simple, it is not that easy to make a good fried rice.

There is a joke that is not a joke. Many people say that egg fried rice that costs 5 yuan on the street is often more delicious than fried rice that costs 100 yuan in a five-star hotel.

This is absolutely true. Although the fried rice sold by other vendors only costs 5 yuan, they are making this dish every day. After a long time, this skill is naturally unparalleled.

It's just that the ingredients used are slightly worse than those of five-star hotels. If the same ingredients are used, the chefs in five-star hotels are really not as good as hawkers.

We have eaten the fried rice, but everyone seems a little dissatisfied. You are the chef of a state banquet, how can you entertain everyone with a dish of fried rice?
So Pan Liang immediately said jokingly: "Master Sun, this fried rice is a bit too simple. Please show us a big dish so that we can learn from it!"

Naturally, these words immediately resonated with everyone, so they all started to boo, especially Beibei, a hot Hunan girl, who was the most enthusiastic.

"Yes, yes, Master Sun, please don't fool us. If this is done with ordinary dishes, your face will be disgraced when word spreads!"

Ren Tingting also followed suit. The two girls are naturally easier to talk to than the boys: "It's best to have a dish that shows off your knife skills and has a beautiful artistic conception. Only in this way can we learn well, right?"

Yes~!

Once the atmosphere was stirred up, the kitchen immediately became lively.

The boys immediately started to applaud: "Master Sun, come one, come one, Master Sun"

Section Chief Yu looked at the scene in front of him in a daze, and wondered if he had gone to the wrong place. Is this the beginning of military training?
The other masters were also attracted by the movement here. They couldn't help but laugh after looking over. This old Sun seemed to have been picked up. He couldn't move at all!
These boys are really difficult to deal with. I didn’t say that I won’t cook big dishes, right?
Being coaxed by everyone, Master Sun couldn't help laughing, and then immediately raised his hand to signal everyone to be quiet, and the kitchen should not be too noisy.

"Okay, okay, then I will satisfy you and cook a famous dish for you, so as not to slander my reputation after you go out."

This joke naturally aroused everyone's laughter again. Unexpectedly, Master Sun is quite humorous, but everyone is very interested in the famous dish he mentioned. What kind of dish will it be?

Huaiyang cuisine?
After all, it’s the turn of exquisiteness, and Su cuisine is definitely Huaiyang cuisine, so that’s what everyone guessed.

However, Master Sun immediately denied everyone's speculation and said with a smile: "This dish belongs to Xu Hai cuisine and is known as the No. 1 dish among traditional classical dishes."

what?
No.1 dish?

Or classical cuisine?

As soon as they heard this, everyone immediately became quiet. They were shocked by what Master Sun said. They didn't expect that he would play so big. Are you serious?
Seeing that everyone was shocked by him, Master Sun was even more proud: "In fact, this dish has a history of more than 4300 years, and it is called Yangfang Tibetan Fish."

The sheep side hides the fish?

This name is very unique. Chu Yunfeng quickly thought of something. This name should also be very classic. After all, fish and sheep are delicious together!

Everyone continued to be quiet, concentrating one by one, for fear of missing something. The surrounding was so quiet that only Master Sun's voice could be heard: "Xuzhou was called Pengcheng in ancient times, and it was the place where Peng Zu got his surname.

Xukeng (jiān kēng) was "confederated in Pengcheng, so it was called Pengzu".According to historical records, Peng Zu was the leader of the Peng Kingdom and a great sage in ancient China. He had a lifespan of [-] years and was recognized in modern times as the originator of Chinese cooking and health science.

According to legend, 300 years ago, Peng Zu's youngest son Xiding liked to fish, but Peng Zu refused because he was afraid of drowning.

One day, Xiding caught a fish. Afraid of his father's reproach, Yang's mother hid the fish in a can of mutton that was being cooked. When Pengzu tasted the mutton, he felt it was extremely delicious. It was spread as "the No. 1 dish in the world", which is also the origin of the word "fresh", and eventually became a famous Xuzhou specialty dish. "

After introducing the origin, Master Sun started to cook. Since this dish is called Yangfang Tibetan Fish, fish and mutton are naturally indispensable.

The fish chosen was mandarin fish, and of course the mutton was taken out. I just took a flat piece and threw it into the pot, added various spices and cooked it.

Then they began to process the mandarin fish, removing the bone fins, and sliced ​​the fish into large pieces, and then began to marinate it.

But it was already noon now, and the master chefs in the kitchen were all starting to cook for lunch, so Master Sun said: "Let's rest for a while. The mutton needs to be cooked for a while. It just so happens that we finish lunch and continue. .”

Seeing this, I had no choice but to continue. Although I was very curious about what this dish would look like when made, how should I hide the hidden fish?

But after standing this morning, my feet were a little sore, and I couldn't hold it in any longer, so everyone hurried to the bathroom and came back to prepare for dinner.

It seems that everyone has been blessed in the past three days. They can enjoy the dishes prepared by the master chefs in the kitchen for lunch. This is really good luck!

There were two people who didn't go to the bathroom, of course Chu Yunfeng and Peng Yue. At this time, Peng Yue was catching Chu Yunfeng to solve his doubts. He pulled Chu Yunfeng aside and asked in a low voice.

"This is your first day as Buddha Jumping Wall, what are you going to do this afternoon?

Isn't it the last hour to stir?

What should I do if I study here? "

Peng Yue was still a little worried that Chu Yunfeng would delay his studies. After all, the task of the final battle was very severe. If a strong man like Chu Yunfeng could study one more point, he would be more certain of winning.

But Chu Yunfeng laughed secretly in his heart, aren't you worrying blindly?
So he pointed at Master Feng who was cooking, Peng Yue suddenly realized, and pointed at Chu Yunfeng helplessly, with a look of indignation.

Good guy, do you think Master Feng is a tool?

If you go out for something, Master Feng will definitely step in immediately. It doesn't matter whether you learn Sichuan cuisine or not, it will naturally save you time.

Good plan!

Awesome, really awesome!
Peng Yue gave a thumbs up. He was so impressed by Chu Yunfeng's performance that he was speechless.

So after lunch, it was already past two o'clock. Everyone greatly appreciated the delicious food made by the master chefs, which was very much enjoyed by the master chefs.

Master Sun continued to make it. After the mutton was cooked, he cut it into a square piece and pushed a hole in it with a flat knife from the side.

Fill the marinated mandarin fish fillet into the mutton hole, lay it flat and seal it with a bamboo skewer, steam and slice the ham, remove the stems of the mushrooms, wash the cabbage and blanch it for later use.

Fry the fish bones, boil water to make soup, pour the milk into a casserole after it turns white, put the mutton into the casserole, add spices and start stewing.

After taking it out of the pot, add ham, mushrooms, and cabbage and place it on the plate. The fish head and tail are placed on the front and back of the lamb. This looks extremely beautiful.

Only now did everyone realize what Yangfang Tibetan Fish is. This is indeed a good fusion of the two, and the taste is quite extraordinary.

Especially the soup, which makes people feel relaxed and happy after taking a sip. It is indeed a combination of fish and sheep, and it deserves this beautiful word.

But when everyone was just tasting this dish, Bebe suddenly raised her head and sniffed the air twice, frowned slightly and asked uncertainly: "Did you smell anything fragrant?"

Fragrance?
Ren Tingting sniffed it gently and immediately replied: "Is this the fragrance of the dish made by Master Sun?"

"No, it seems to have a very special fragrance, with a hint of strong wine aroma, it smells very good!" Song Shaochen's nose seemed to be very good, and he immediately told the difference.

So after everyone started sniffing it carefully for a few times, they all seemed to find that the aroma was a little unusual. It smelled really good.

At this time, no one was cooking in the kitchen, so where did this fragrance come from?

Chu Yunfeng looked at his phone and saw that the last hour was up, so he winked at Section Chief Yu, and then he said understandingly: "Master Sun, thank you for your hard work. Let's rest for a while. Master Feng, why don't you come and give us some guidance first?" "

Most of Master Feng's attention was on Chu Yunfeng. The flirting between him and Section Chief Yu naturally fell into his eyes, and he also knew that Chu Yunfeng had other tasks.

So I agreed immediately, which made everyone feel a little strange, why did they need to change people midway?

This Master Sun has only cooked two dishes. It seems a bit unreasonable to say that he is tired?
But Chu Yunfeng went too far. He touched his stomach and said, "Ouch, my stomach hurts a little. I need to go to the bathroom first!"

Diarrhea?

Why does this guy keep getting into trouble today?
But what was even more amazing was that Peng Yue actually held his stomach and said, "My stomach hurts too. I need to go to the bathroom too."

(End of this chapter)