gourmet food

Chapter 1235 I Can't Walk

If you want to say who among the chefs everyone is most afraid of, there is no need to ask. It is definitely Wu Ma. Even Chu Yunfeng was a little afraid at the beginning, let alone other people.

But Chu Yunfeng is not afraid of her now. This Wu Ma is just a harsh person with a harsh mouth.

"I'm going to teach you how to make new dishes. There are a lot of dishes today. Do you want to come and take a look?"

Ke Xin is already used to Wu's mother taking her to school every day, so Wu's mother usually comes to the kitchen a little later, so she will supervise everyone every time she returns to the kitchen.

Whenever you see someone slacking off, they will definitely become aggressive. Over time, everyone will be afraid of her, but today it seems that she misunderstood.

"New dishes? Why are you still cooking today? The wedding banquet is only two days away. Why don't you send the invitations quickly?"

The confused Mother Wu had just finished speaking when she saw people around her looking at her with strange eyes. Could it be that she had said something wrong?
Chu Yunfeng chuckled and said, "I told them just now. I'm cooking today to treat everyone to a meal. I sent the invitations by the way. I'm going to take wedding photos in the next two days."

No wonder!

Only then did Wu Ma realize that this kid is very calculating, but everyone will be very happy. After all, there are new dishes to try, and they will definitely come forward actively.

"Come on, come on, everyone, let's take turns today. Take more time to learn cooking. How much you can learn depends on your ability!"

Mother Wu has always encouraged the chefs' enthusiasm for learning. After learning that it was a misunderstanding, she immediately made arrangements for everyone.

Whoo~!

Everyone breathed a sigh of relief and immediately gathered around. Master Zhu stood aside and smiled without saying a word. As long as Mother Wu was here, the chef would not be able to do anything wrong.

After looking at the pig's trotters that Chu Yunfeng threw into the sand pot, Wu Ma asked in confusion: "Why do you use peas to stew pig's trotters?

This would taste better if I used large white beans. Is it wrong? "

As soon as he said these words, Master Zhu, who was still smiling at the side, coughed twice instantly, and strange looks came from everyone around him again.

What's the matter?
Wu Ma saw something wrong with the way everyone looked at her. Could it be that she said something wrong again?
It is true that white beans are usually used when stewing pig's trotters. I have never seen anyone stew them with peas. Will this stew be delicious?
Guo Kui is the most "jumping" person in the kitchen. It is rare to find a chance to refute. He immediately replied with a hint of resentment: "This is made according to the ancient method, it is different."

Ancient method?

Wu Ma's brows furrowed and she recalled it carefully. She seemed to have never heard of such an ancient method of making stewed pig's trotters. Are you trying to fool yourself?
Mama Wu can't be embarrassed anymore, the prestige of the big devil still needs to be maintained, Chu Yunfeng immediately coughed, kicked Guo Kui lightly, and explained: "It is indeed an ancient method. .

In the past, there were no white beans in Sichuan, but there were a lot of peas, so peas were used when making this dish in the ancient method.

This large white bean was originally a crop in the northern region, and was eaten more there. It was only in modern times that it gradually spread to the southern region, and finally began to be used to stew pig's trotters.

But the taste of stewed peas is definitely no less than that of large white beans. This dish is called pot roasted pork. You will understand when it is done! "

Pot roasted pork?
Wu Ma frowned again, convinced that she had never heard of this dish, and then the suspicious look on her face became even more suspicious. She immediately pulled Chu Yunfeng aside and asked.

After some explanations, Wu Ma finally knew what kind of big thing Chu Yunfeng had done. She was so surprised that her mouth opened wide, as if she was frightened.

Finally, he finally digested the shocking information Chu Yunfeng passed on to him, and then he didn't know what to say. He could only pat him on the shoulder to express his shock.

"Now that the ingredients are all put away, let's start adding mountain spring water, put it over the charcoal fire and simmer it slowly. Don't make the fire too high, just keep the water slightly boiled.

The best way to make this dish is to use wood fire or charcoal fire. It needs to be simmered slowly, especially the sand pot to slowly suffocate the flavor. "

Chu Yunfeng often makes some ancient dishes in the back kitchen, so there is a special area in the back for barbecue or stewing. The stove here is specially made.

It's just that the smoke of firewood is too much, and it is generally not used unless it is absolutely necessary, while the utilization rate of charcoal fire is higher.

Everyone helped to move the dozen or so sand jars over. Naturally, Chu Yunfeng didn't need to do things like ignite the fire himself, and now he started to deal with the next dish.

Sticky rice chicken!
The chicken was already marinated yesterday, and when Guo Kui and Hu Yue came back, they asked them to chop all the chicken into small pieces.

He explained to everyone on the side: "This dish is called glutinous rice chicken. It is almost rare now. In the past, it was an indispensable dish at banquets in Sichuan.

Especially the elderly and children like to eat this dish the most, because when the aroma and juice of the chicken seep into the glutinous rice, the aroma is absolutely irresistible! "

Although this explanation is very simple, the people in the kitchen are all understanding, and they also know that the glutinous rice has absorbed the essence of the chicken juice, and the taste must be quite extraordinary.

And after Chu Yunfeng made a portion of the ingredients, everyone could even imagine the taste, which would definitely make people addicted.

"In order to increase the aroma and taste of the glutinous rice, this dish needs to be paired with corn, green beans, ham, mushrooms, winter bamboo shoots and golden hooks, so that the taste and aroma will be more complementary."

Jin Gou is the name here in Sichuan. It is actually sun-dried shrimp, and its ability to enhance the flavor is quite high.

There are two dishes in Sichuan that are particularly popular among children, namely golden cabbage and golden winter melon. These are both magical dishes for rice. Unfortunately, few people cook these dishes for their families.

After half the chicken was chopped, Chu Yunfeng placed them neatly in a bowl, then mixed these ingredients with the glutinous rice that had been soaked overnight and covered the chicken pieces.

Wu Ma nodded and said: "This dish should be made in the form of a bowl. After it is steamed, turn it over. The chicken pieces will be on top, which makes it look more beautiful."

As expected, it is Mama Wu, who ordered the essence of this dish immediately, let the people around understand how it is made, and everyone is looking forward to the taste of this dish.

But now we are just doing the preparatory work. We have to wait until the afternoon to start steaming. After steaming, it will be ready to serve.

When the next dish came, everyone saw Chu Yunfeng pick up a duck directly from the ingredients, and they all became excited.

"This dish is called salted duck in cold sauce. It is a traditional method of Sichuan cuisine. The method of making it is white stew, especially in the selection of spices.

What are you laughing at?When I mention salted duck, I think of Nanjing salted duck, right? "

Seeing someone snickering, Chu Yunfeng immediately shook his head. This salted duck has actually been formed in Sichuan for a long time and has been circulated for a long time. It is a pity that it has been lost now?

However, Chu Yunfeng didn't care too much about it. It would take a process to restore these lost skills, and the Nanjing salted duck can gain such a great reputation, which has nothing to do with their publicity.

After slamming his hand on the table twice to bring everyone back from their thoughts, Chu Yunfeng began to say in a deep voice: "Don't think that the taste of our duck is not as good as the one in Nanjing.

I can say responsibly that after making this dish, as long as you taste it once, you probably won’t want to eat Nanjing’s salted duck again in the future.

Do not believe?

Then I will tell you the steps required for this dish, which are two more steps than the Nanjing method.

The first step is similar to their method, which is preliminary processing. After processing the duck feathers, a small opening is made in the belly to remove the internal organs.

The second step is to soak it in clean water. We soaked it for two hours last night.

The third step is to code the flavor. This is the spice issue I just mentioned. Our Sichuan cuisine is heavily braised, divided into red braised and white braised. The spices required for these two braised methods have their own characteristics.

But compared with those in Nanjing, ours uses more spices.

Not to mention ginger, onion, and garlic, there are also aniseed, amomum villosum, cinnamon, nutmeg, strawberries, cloves, kaempferol, cumin, moong, cardamom, cinnamon, chili pepper, Sichuan peppercorns, pepper, etc.

Compared to Nanjing Salted Duck, they have less than ten kinds of spices, while we all have at least twenty kinds, so the taste is definitely much better than theirs.

The fourth step is to boil all the blood and water for the duck, so that the final product will have a crystal clear appearance.

And the fifth step is the most important white brine link. These spices must be soaked in white wine in advance, so that it is easier to stimulate their fragrance. This is also the secret method of our Sichuan cuisine. "

Chu Yunfeng's explanation shocked the chefs standing around. Everyone knows how to make this salted duck, but there is no Jinling duck in Sichuan, so there are very few people who make this dish.

Only some chain stores make this dish because they deliver it uniformly, but hotels generally do not make this dish.

But no one expected that Kawauchi's method would be so complicated, and the production did not seem to be as simple as Chu Yunfeng said.

The method of flavoring, the amount of spices, the heat of the blanching, and the marinating time will all affect the aroma and taste of this cold salted duck.

But after what Chu Yunfeng said, no one dared to look down upon it anymore, and were prepared for every dish that followed.

At this time, everyone had a clear idea. This old Sichuan cuisine seemed to be very extraordinary. It was definitely the kind of ordinary but rare. It looked ordinary, but tasted absolutely unparalleled.

The cooking and learning in the kitchen continued, and the guests invited by Chu Yunfeng began to arrive one after another.

At Rongcheng Airport, Master Lin's plane arrived at eleven o'clock in the morning. This time he brought the monkey with him. After getting out of the airport and getting on the bus, the monkey couldn't wait to ask.

"Master, why would Master Chu invite us over for dinner at this time? Is there something important?"

I heard from my master that Master Chu’s wedding banquet was about to be held. There was a wedding banquet coming soon. Why did I need to invite people to dinner before the wedding banquet?

Faced with this question, Master Lin was also a little puzzled. After thinking for a while, he replied: "I don't know, but he has said that he would invite me to come and taste the dishes.

They must have cooked some very high-end dishes. Would you like me to taste them before the wedding banquet? "

Seeing that Master Lin was so sure, Monkey was also convinced, and he immediately replied: "That should be the case. Last time he came to our Emei Restaurant, he liked to eat the skewers made by the master.

At that time, I said that I would invite you over for dinner when I have time. I must have learned some great dishes, so no wonder I invite you over at this time! "

Monkey also didn't expect that the master would take him out, so he was very excited along the way, especially when he thought of seeing the dishes made by Chu Yunfeng, he was even more happy.

After I go back, I have to brag to my brothers and sisters.

But even though Master Lin said so, he still had some doubts in his heart. This time the battle felt a bit big, it seemed impossible?
The reason is simple. This traditional Sichuan cuisine is not something you can see everywhere on the street. Many dishes have been lost.

The traditional Sichuan cuisine that Chu Yunfeng learned before was quite difficult, and including the time it took to learn it, it also took a while.

But from his tone, it seems that he will make a lot of dishes this time. How is this possible?
With doubts in his heart, Master Lin began to ponder
In just a moment, Wan Lao from Wanjiacai also took Zhao Tianhao into a taxi and started heading towards Li's hometown.

Last time Wan Lao almost embarrassed himself in front of Chu Yunfeng, but luckily Zhao Tianhao made it up in time, which made Wan Lao come back with a lot of trouble in the kitchen at the state banquet.

Otherwise, Wan Lao might not be able to raise his old face in front of Mr. Li. Wan Lao felt very heartbroken when he thought of that little pervert Chu Yunfeng.
As for Peng Yue, Wu Junjie, Beibei and others, they were also on their way. Although they didn't know what kind of medicine was sold in Chu Yunfeng's gourd, they all came in a hurry.

The people invited by Mu Qing are also coming to the Star Hotel one after another, and this time most of them are hotel suppliers and partners.

As for the chefs and managers who are usually familiar with the hotel, none of them were invited.

The reason is very simple, that is, to prevent them from becoming resistant and jealous of Xingchen, so as not to regard Xingchen as a competitor and cause difficulties for the subsequent hotel expansion.

The suppliers and partners are different. After they taste these delicacies, they will know the development prospects of Xingchen, which will be of great help in stabilizing the rear area.

Of course, Mu Qing would definitely tell them afterwards that the confidentiality work should be done first.

It was noon. After Xiaoxiao and Ai Ai arranged their work at the farm in the suburbs, they hurriedly drove to Xingchen.

The current breeding farms have begun to enter a busy stage one after another, and all procedures were completed more than a month ago.

And the Chenghua pig that Chu Yunfeng valued the most had already settled down in the farm, but the two had invited Chu Yunfeng many times, and he didn't have time to come and have a look.

But Chu Yunfeng always promised that as soon as the Chenghua pig was raised, he would make the most authentic twice-cooked pork for the two of them to eat, which made Xiaoxiao and Ai Ai look forward to it a lot.

Chu Yunfeng has never made the twice-cooked pork dish because of this reason. He just doesn't want to waste the skill of this dish. After all, the pork currently on the market is not suitable for making the real twice-cooked pork dish.

The dinner party was in the evening, and the two of them hadn't been back for a long time, so they planned to park the car in the underground parking lot of Xingchen, then go out for a walk, and come back for dinner in the evening.

But when the two of them drove the car into the stars, they suddenly smelled a fragrance, which immediately made them unable to walk.
(End of this chapter)