gourmet food

Chapter 1040

When things have progressed to this point, anyone who is not a fool will realize that there is a problem.

At first, the change of Master Master didn't make anyone think it was a big deal, but it was just an interlude. There was nothing surprising about Master Sun being replaced by Master Feng when he was tired.

But this guy Peng Yue is too strange, he followed Chu Yunfeng when he went to the bathroom before, but now when Chu Yunfeng suddenly proposed to continue to fight to the bathroom, his "excuse" was exactly the same.

Chu Yunfeng's stomachache was a little too much, and he seemed to be taking the opportunity to disappear for a while, and then Master Feng suddenly came to teach, which made people a little suspicious.

It would probably be fine if it were another master, but who is Master Feng?
He is a master chef of Sichuan cuisine, and as Chu Yunfeng is a seed contestant of Sichuan cuisine, his cooking skills can be regarded as prodigious. For him, the teaching of Sichuan cuisine is dispensable.

Taking advantage of the opportunity to run away, change people, and follow suit, these three things came together, so everyone looked at Chu Yunfeng and Peng Yue even more wrongly.

Chu Yunfeng noticed this sign immediately. How far had he been misunderstood?

Why do you always look at yourself like this?
So Chu Yunfeng could only look at Peng Yue speechlessly and said, "Are you sure you want to follow?"

The look in his eyes started to become extremely unkind, and Peng Yue also noticed something was wrong. He just wanted to see the excitement. This seemed to have tricked Chu Yunfeng?
Forget it, forget it, at this moment he was just doing physical work, and there was nothing interesting about it, so he said with a slight embarrassment: "Uh~! It doesn't seem to hurt anymore, forget it, I won't go!"

puff!

The two beauties covered their mouths and laughed. This smile made Chu Yunfeng speechless. Peng Yue was thick-skinned and pretended as if nothing had happened.

Section Chief Yu seemed to see that the situation was a little awkward, and thought that Peng Yue had nothing to do to join in the fun, so he had to smooth things over and said: "Xiao Chu, go back quickly, don't delay your studies!"

Chu Yunfeng nodded and left quickly. He turned left when he went out and started doing physical work.

After entering the door, he nodded to President Hou, without saying a word, picked up the bamboo pole and started working. He didn't stop for a whole hour.

During this hour, Master Feng patiently explained to everyone, but he was still a little sorry for Chu Yunfeng's absence.

After all, there are only two chefs of Sichuan cuisine in this back kitchen. I still want to communicate with Chu Yunfeng about some cooking methods and concepts.

Although today is not a good time for discussion, I can discuss my views with Chu Yunfeng later, but this guy obviously has other tasks, which makes people helpless.

The days are long, that’s all I can think of!

Within this hour, everyone suddenly found that the fragrance they discovered before was getting stronger and stronger, which also distracted everyone a lot while studying.

Especially when the fragrance keeps irritating the nasal cavity, I can't help but look around to see where the fragrance is coming from.

Among the remaining seven people, only Peng Yue was the calmest, and he was also the only one who was not looking for fragrance. Seeing everyone's eyes wandering, his heart blossomed with joy.

You guys should look for it slowly. I know where it is, but I just won’t tell you, hehe!
When all the ingredients in the wine jar were mixed into a pot of porridge, Chu Yunfeng finally stopped what he was doing, put down the bamboo pole and started kneading his arms.

After a whole hour, my arms were still a little sore. Making this dish was really physical work. If my buddy hadn't practiced it, I might have been able to last only ten minutes.

President Hou also breathed a sigh of relief. Being a cook is not easy. It was finally completed today. He stood up and stretched and felt much more comfortable.

"Go back quickly. Leave the filtration to me. Once it cools down, I will freeze it in the refrigerator. You don't need to worry about it. You can study with peace of mind!"

The remaining steps are very simple, and President Hou will do it directly. It is better than letting Chu Yunfeng make excuses again. It is always not good after a long time, and it will make people misunderstand that his kidneys are not good.

At a young age, I always run to the bathroom. Isn't this because my kidneys are not good?
After Chu Yunfeng thanked him, he hurried back. When he came back, he saw Master Feng demonstrating a famous dish to everyone.

Chef Feng has previously told everyone about the development history of Sichuan cuisine and the respective characteristics of the three local cuisines, and the dishes on display at this time are very unique.

At least Chu Yunfeng doesn't know this special production technique, which is dry baking!
The technique of dry roasting is quite special, which is very different from the braised pork in Sichuan cuisine. Everyone was listening with interest, but they didn't expect Chu Yunfeng to come back.

An hour!

A full hour!
Isn't this guy a little too vain?
The two beauties covered their mouths and snickered, and the others also suppressed it, but the unbearable hard work on their faces made Chu Yunfeng extremely depressed, and his eyes looking at Peng Yue were filled with murderous intent.

Peng Yue just shrugged. The meaning was obvious. You said you wanted to go to the bathroom. What does it have to do with me?
Yes, how can you blame me?

However, this kind of thing cannot be explained and is not easy to explain. Chu Yunfeng could only accept the disadvantage of being dumb and nodded to Master Feng to express that he was back.

Knowing that Chu Yunfeng didn't know much about the situation, Master Feng repeated that the dish he made was called dry-roasted rock carp.

The scientific name of rock carp is rock carp, also known as black carp. It is distributed in the upper reaches of the Yangtze River and the Jialing River and Jinsha River systems. It lives in deep water layers with rocky bottoms and is often found between rocks. It has a thick and plump body and tight and tender meat. .

This dry-cooking method was originally created by the chefs of Shanghe Gang, which is now Chongqing. The method is very unique.

It uses a large amount of fresh broth and seasonings, and cooks the fish until the juice is dry and flavorful. In the culinary circles of Chengdu, this is called "self-made gravy" and "natural juice reduction".

There are not many ingredients required, just one rock carp tail, ham fat, fermented glutinous rice, Shaoxing wine, soaked red pepper, onion, ginger, garlic and Pixian bean paste.

Pixian Douban is definitely indispensable. To highlight the beautiful color of this dish, soaked red pepper and Pixian Douban are essential.

When Master Feng started to cut the fish, everyone calmed down. After all, everyone was very interested in this special technique in Sichuan cuisine.

After the fish is marinated, it is fried in the oil pan. When it is golden and the skin is peeled, it is picked up, then soaked red pepper and Pixian bean paste are added and stir-fried until fragrant, and then the stock is added and the fish is cooked.

After the taste is up, fish out the residue, then put the fried fish into the pot, add ginger and garlic and other seasonings for seasoning, then turn on a low heat to collect the juice, and finally add green onions and vinegar to the pot, and put them on the plate.

Then pour the remaining soup on it, and a whole golden-yellow dry-roasted rock carp will appear in front of you, which is a feast for the eyes.

The most peculiar thing about this dish is that the whole plate looks very clean and tidy. Except for some chopped green onions, there are no other seasonings and ingredients. It is just a complete fish.

The color of the fish is golden and moist, and the soup is only a thin layer. It looks very hazy, which is completely different from the heavy oily and spicy feeling that I have seen in Sichuan cuisine.

It is equivalent to purifying all the essence. This is indeed not simple. So this is called dry roasting?

Braised dishes are found in almost all major cuisines, but basically they need to be thickened with gorgon powder in the end. Not only does this dry roasting not require thickening, but the final soup also has the effect of gorgon juice.

Incredible!
So everyone couldn't help but start using chopsticks, even Section Chief Yu was no exception. Although this Sichuan cuisine has few people in the kitchen, it is very popular with everyone.

The reason is also very simple, that is, the dishes produced by Sichuan cuisine have rich and diverse flavors and are very delicious. The chili peppers used by Master Feng are not very spicy, so they are naturally very popular.

Sure enough, after just one bite, everyone scrambled to snatch it up, faster than other dishes before.

"Yes, yes, this tastes great. The spiciness is quite right. If I hadn't been full at lunch just now, I feel like I could eat three bowls, oh no, five bowls of rice!"

"I'm going to try making this dish after I go back, but the red pepper must be made in Sichuan. Without it, the taste will definitely be greatly reduced."

"It's delicious, it's delicious. It's so delicious. It makes me want to get a bowl of rice. Just pour some of this soup on it and I won't get tired of it even if I eat it every day."

Among the eight people, only Beibei felt a little unsatisfied: "Master Feng, this tastes really good, but the spiciness is a little low. If more millet is added to spice it up, it will be perfect."

???

Millet spicy?
As expected of a Hunan girl, eating chili peppers is too harsh. When Master Feng made this dish, he specially removed the chili seeds from the red chili peppers, otherwise it would be even spicier.

But even so, everyone thinks that this level of spiciness is quite appropriate. If it is a little spicier, it will be a bit unbearable. But this beauty actually thinks it is not spicy enough?
Master Feng laughed when he heard this: "When it comes to eating spicy food, we in Sichuan can't compete with you in Hunan. If you want spicy food, you can adjust it at any time. Just add more when making it yourself!"

Master Feng was very happy to see that everyone liked it so much, especially Chu Yunfeng's thoughtful look, which made Master Feng feel that this dish was worth making.

Master Sun felt a little uncomfortable. If Xiao Chu hadn't taken the opportunity to run away, he would have continued teaching, so he raised the question at this time: "How about you let me continue? I still have one dish I haven't cooked yet." Woolen cloth?"

But Master Feng is not too happy about it. He has just found a little feeling. Why are you here to join in the fun?

"You only have one dish, so save it for the finishing touches, and you'll serve it after I'm done!"

Master Feng naturally refused to give in, which made Master Sun depressed. I only had one dish, and it would be over soon. You can't let me start at the beginning but end at the end, right?

So the two began to disagree with each other, which surprised Section Chief Yu. How come they were both interested in teaching?
This argument was a bit unsightly, so Section Chief Yu still spoke: "Master Sun should finish teaching first. It was decided before."

Well, this was done just to provide convenience to Chu Yunfeng. Master Feng was a little helpless, and let the proud Master Sun go out.

The two masters eagerly wanted to demonstrate to everyone. This clearly valued everyone's potential, which also made everyone feel happy. They did not expect that they would be so welcomed by the master.

But when Peng Yue saw everyone's proud looks, he thought to himself, Alas, my buddy is still the best. If he hadn't been here, how could he have been treated like this?

After all, he is the master chef of the state banquet. If he doesn't have any strength, how can others attend it?
Master Sun was in a good mood, so he started to show off a top-notch Huaiyang dish as soon as it was served, which also made Chu Yunfeng secretly happy for a long time.

It's time to learn another fine Huaiyang dish, now it's developed!

Braised crab meat and lion head!
The prepared lion heads were placed in small bowls, one for each small bowl. They were very suitable for making exquisite set meals, which made Chu Yunfeng happy for a long time.

Finally, it was Master Feng's turn to play again, and continued to teach everyone a very special dish.

Niu Buddha baked elbows!

This dish is different from the Dongpo pork elbow. It is said that this dish was served as a palace tribute as early as the Kangxi period of the Qing Dynasty. It is brown-red in color, fresh and sweet in taste, moderately salty, tender in texture, rich in aroma, and tastes fat but not fat. greasy.

Sure enough, the taste was very different from Dongpo elbow. Chu Yunfeng continued to have fun and learned another great dish.

But today's teaching ends here. Master Feng is indeed one of his own. When he left, the dishes he showed everyone were Kung Pao Chicken and Fish-flavored Shredded Pork.

These two dishes are definitely very representative among Sichuan cuisine, but to me they are just like tasteless existence, oh no, not even as good as tasteless dishes, because I already know how to cook them.

After sincerely thanking the three master chefs, everyone left the kitchen under the leadership of Section Chief Yu.

Naturally, dinner was not included, so everyone proposed to go out for a party together. However, Section Chief Yu naturally would not go with everyone, so they did not decide where to go after everyone walked out of the door.

As a landlord in the capital, Peng Yue naturally wanted to show off, so he proposed to taste it at his hotel, which was unanimously agreed by everyone.

The Capital Hotel is always full on weekdays. If you don't book in advance, you will definitely not be able to get a seat, but with Peng Yue here, there will definitely be no problem.

The key is to be able to taste the local characteristics of the capital. How could everyone disagree?
And there is another key factor. Everyone has an idea in their hearts. There is another very convenient place to go to the hotel over there in Pengyue, that is, they can cook!

After all, this is the first gathering of the top eight seed players. I don’t know much about everyone’s skills and strength, so I just want to take this opportunity to show off my strength.

So when Song Shaochen proposed that each person cook a dish, everyone immediately supported them, and everyone was eager to try it, and wanted to show off a specialty dish.

In fact, it is more about trying to compete. After all, there is no first in Wen Wu and second in Wu Wu. Who is higher and who is lower still has to rely on his real skills.

A group of people rushed to the Capital Hotel in a lively manner. Along the way, everyone was asking each other what to cook, but no one revealed their trump card.

It’s said that we’ll know it when the time comes, and this is filled with a hint of gunpowder in advance. It seems that everyone is very high-spirited!

And when Peng Yue asked Chu Yunfeng what he wanted to cook, his answer instantly stunned Peng Yue.
(End of this chapter)