gourmet food

Chapter 1281 First taste of old Sichuan cuisine

If he hadn't seen Chu Yunfeng too busy, President Hou would have given him three words: "Play the piano randomly."

This matter could not be delayed. The three people immediately evacuated the kitchen and ran towards Mu Qing's office. Chu Yunfeng shook his head and continued cooking.

Mu Qing just came out of the office at this time and was about to go to the kitchen to check on the cooking progress. She didn't expect to see even Minister Jin running around, and she was shocked.

"Did something happen?"

Could it be that something happened in the kitchen?

But then I thought that if something really happened, I should have received the call. But what was surprising was that President Hou hurriedly asked me for a photo?

Photos of old Sichuan cuisine?

"Yes, all of them are on my mobile phone. Every time they are restored, I take a picture as a souvenir. I usually look appetizing. Why, what happened?"

Before Mu Qing could finish speaking, President Hou said anxiously: "Stop talking, stop talking, show us quickly!"

It didn't look like something had happened. Mu Qing turned on her phone. Exquisite and beautiful photos appeared in front of everyone's eyes, almost making everyone drool.

"Okay, great stuff. Let me see what they have to say now. Not bad, not bad, really good. The plating is specially made, and it's even more exquisite than I imagined!"

Minister Jin was so beautiful that he kept urging President Hou to scroll down quickly. The three of them also praised it while watching. They really couldn't get enough of it!
"President, what's the matter?"

Mu Qing is still not sure why the three of them are suddenly interested in these photos, especially the nervous look of the three of them just now, which is even more confusing and curious.

Without waiting for the chairman to answer, Minister Jin immediately smiled and said: "Manager Li, come here, add a WeChat, and send me all these photos.

This thing is of great use to me. It is related to Xiao Chu's mission this time, so hurry up! "

Is it related to the mission?
Mu Qing felt reassured, so she stopped asking any more questions and immediately took her phone back and scanned Minister Jin's invitation code.

President Hou and President Xiong also asked for these photos. Minister Jin was in a good mood at this time and immediately said with a smile: "No problem, I will pull you all into a group and the photos will be sent to the group." Bar.

Oh, by the way, all the photos are sent in their original form, so they look more refined! "

If all the original pictures were required, the amount of data would be quite large. Mu Qing checked it carefully and selected all the more than 500 dishes. Then she clicked send. This transmission took a lot of time.

"Let's go back and watch Xiao Chu cooking. With these photos, even if this matter is settled, I can finally breathe a sigh of relief!"

Looking at the time, it was already past five o'clock, and Chu Yunfeng had officially started cooking hot dishes. Minister Jin didn't want to miss every step of this.

The person invited tonight is also on the way. After receiving the call from Chu Yunfeng, Boss Wu was also suspicious, but when he heard that he said that the ingredients were uncertain this time, he immediately praised him.

But when I heard that someone was coming from the capital, Boss Wu was a little surprised. How could he have thought of asking him to accompany him?

Brother Wang was also very puzzled, and the task Chu Yunfeng gave him was also a bit strange, saying that he had to bring all the current varieties of wine, no matter whether it was simple or luxuriously packaged, one must be missing.

And there is another requirement, that is, the quantity of each type cannot be less than five. This makes Lao Wang even more puzzled. Why bring so many things there?

When it comes to wine, Xingchen Hotel has never been out of stock, but the packaging is not so luxurious. After all, it is direct sales from the hotel, so there is no need to have such luxurious packaging.

Luxury packaging is usually exported and sold to some wealthy people, so Chu Yunfeng's request is indeed a bit strange. Could it be that some big customer has come?

The kitchen at this time was very busy. Everyone was taking time to watch Chu Yunfeng cooking, and they were also unwilling to let go of every detail.

Especially when Chu Yunfeng made the dish of crispy pork slices, many people couldn't help but stretch their necks a lot.

In fact, there are still some restaurants that can make this dish, but the key ingredients are not very well made. Many restaurants often directly buy finished rice crust to make it for the sake of convenience.

Crispy rice is actually the dry texture that formed on the bottom of the pot when the heat was too strong or too little water was added to the rice when cooking in the past.

The 50s lasted until the 90s. At that time, there were no so-called high-tech pots at that time. There were no electric pressure cookers or special non-stick pots.

Aluminum pots or iron pots are used to cook rice, and the technical requirements for cooking rice are still quite high. Once the water is not put in place, or the heat is not enough, the rice is often cooked.

Or it's common for the rice to be burnt if the heat is overheated.

So in this case, every time the rice is cooked, there will often be a relatively hard layer of rice on the bottom of the rice pot, which is called crispy rice in Sichuan.

Many people actually like to eat this layer of rice because it tastes crunchy and even has a special aroma that is addictive.

If the heat is appropriate, the color of this layer of rice cake will be very beautiful, often showing a golden color, which will make people salivate when looking at it.

If you put this crispy rice cake into a frying pan and fry it, the golden color will become richer and the texture will become crispier.

So this crispy pork dish was born, but it was not born in modern times, but in the Qing Dynasty, and the place where it was born was not in the Sichuan-Chongqing area.

It was born in Jiangsu and Zhejiang. It is said that when Emperor Qianlong tasted this dish for the first time, he blurted out: "This dish can be called the best dish in the world."

According to legend, Emperor Qianlong once ate a dish in a small restaurant when he went to the south of the Yangtze River. The chef poured the marinade made of shrimp, shredded chicken, and chicken broth on the fried rice crust on the spot.

There was a loud explosion and a strong aroma. When Emperor Qianlong tasted it, he felt it was crispy and delicious, and he asked what kind of dish it was.

The shop owner smiled and said: "This is called thunder on the ground."

Perhaps Emperor Qianlong thought the name was too common and ridiculous, but the contrast in taste was particularly large, so he had the previous emotion.

However, I have to say that this dish is indeed an endless aftertaste after eating it, but if you want to achieve this level, first of all, the crispy rice must be specially treated.

This is not a problem for Guo Kui and Hu Yue, so Chu Yunfeng assigned the task to them from the beginning. Today's pot must be golden, so controlling the heat is very important.

"How about it, today's crispy rice is in good condition, isn't it? The two of us have been waiting for it all the time, so I'm afraid that something might go wrong!"

The golden crispy rice had already been taken out of the pot, and it had cooled down naturally, and the water had evaporated a lot, which made Chu Yunfeng nodded with satisfaction.

"Not bad, not bad. You two have mastered the essence of making this rice dumpling. This skill is definitely passed the test. Now let's take a look at the unique trick of making this dish in ancient ways!"

Chu Yunfeng has already made this dish and prepared all the ingredients, including pork tenderloin, pickled peppers, magnolia slices, mushrooms, and pea sprouts (pea tips).

The gravy has been mixed. This dish has a big lychee flavor, so the bowl of gravy needs to be prepared in advance.

Chu Yunfeng directly prepared two pots. In the first pot, he directly put the tenderloin coated in cornstarch powder and fried it. This was a mixed oil, and some lard needed to be added to increase the flavor.

Just when the meat was just coming out of the pot, Minister Jin and the others finally arrived in a hurry. Just in time, the pot next to Chu Yunfeng began to put the rice dumplings in for frying.

There is no sense of inconsistency when operating with two hands at the same time, and there is no need to worry about any mistakes.

This was the first time that Minister Jin saw Chu Yunfeng cooking. He had never seen anyone who could do such a chore before, so he naturally praised him repeatedly.

"Lao Hou, this dish is a hot dish. Isn't it too early to cook it as the first dish?"

It seems that Minister Jin still has a good understanding of the characteristics of the dishes, but the chairman Hou laughed and said: "I guess it should be made first for us to taste.

You see, there are so many crispy rice noodles over there. If he cooks them, he will definitely finish them all, so let’s wait a moment and taste the deliciousness of this dish right away! "

President Hou's guess was correct. Chu Yunfeng wanted to make a portion for Minister Jin to try first. After all, this dish has a long history and is very suitable for the taste of Minister Jin, a person who has been in the capital for a long time.

"That's great. This dish is indeed very special. There is also this dish in Shandong cuisine, but the flavor must be different. I can't wait to talk about it!"

Mu Qing also blinked. Chu Yunfeng had made this dish several times since the last time she ate it. Every time she ate it, she never got tired of it. The first time she saw it, she couldn't help but drool. .

Chu Yunfeng made this dish very quickly. Under the strong fire, the tenderloin quickly reached the optimal temperature under the high temperature. Then he quickly put the meat slices aside and threw away all the other side dishes. Go down.

Fragrant~!

After the ingredients are added, the aroma comes out immediately, especially the smell of pickled peppers, which makes people feel that their taste buds are already jumping.

At this time, you can see Chu Yunfeng's superb cooking skills. Almost all the fried ingredients fell into the middle of the pot. He kept stirring them with a spoon, but the surrounding meat slices were not mixed with these ingredients at all. Together.

The residual heat on the edge of the pot can continue to maintain the temperature of the meat slices and make them smoother. The quick flipping of the pot and spoon will quickly sauté all the ingredients, and then directly start to stir the spoon to mix all the ingredients together.

Bian, Bian, Bian
The fire suddenly rose, and then the whole bowl of glutinous rice was poured into the pot. At the moment when the bowl of glutinous rice was put into the pot, Chu Yunfeng immediately took the crispy and golden rice cake on the other side and put it on the dinner plate.

With just a little bit of peripheral vision, these rice dumplings were placed on the dinner plate without any leakage, making people couldn't help but exclaim.

Soon after the bowl of glutinous rice was put into the pot, there was a louder sound. Chu Yunfeng's hands moved faster and the pot and spoon kept turning. After all the pots were placed, the pot started to cook immediately.

Tsk, tsk.
The temperature of the crispy rice is very high due to the high oil temperature, and the rice grains are quite cooked. The gravy in the bowl is just right, and the juice is almost just hanging on the ingredients.

After this was quickly combined with the crispy rice, the slightly concentrated soup began to stick to the crispy rice, absorbing all the dry smell from the crispy rice.

As a result, the crisp sounds of chila, chila, and chila came one after another, which sounded quite pleasant, and the flavor of the rice cake with the smell of pot and rice inside was also instantly and thoroughly stimulated.

The aroma of the chicken soup stock and gravy was stimulated again, and a rich compound aroma bloomed instantly. Everyone within five meters of the surrounding area was stimulated to salivate by the smell.

hiss~!

Minister Jin swallowed his saliva quietly and immediately saw Chu Yunfeng bringing the prepared dish over.

"Minister Jin, I have made a dish for you to review. This dish is very unique. Can you give me your opinion?"

Sure enough, as President Hou expected, Minister Jin also had this intention, and quickly replied with a smile: "Okay, okay, this dish is extraordinary at first sight, and my mouth is salivating."

Haha~!

Everyone around laughed, and even Wu Ma couldn't help but put down her food and join in the fun. When the crispy pork slices were placed on the table, she soon discovered that half of them were missing.

Everyone had chopsticks, and even Master Zhu ran over from the Baiyan kitchen. The smell naturally spread, so he hurried over to see what was going on.

Ka Ka Ka ~!

Minister Jin is still very good at eating. A piece of rice cracker, a piece of meat, and some pea sprouts will give the rice cracker a very crispy texture.

Coupled with the moistness and smoothness of the meaty aroma, the refreshing fragrance provided by the pea sprouts, and the combination of softness and glutinousness, the texture and taste are simply unparalleled.

"It's delicious. This is so delicious, especially this crispy rice. Isn't it a bit too fragrant? It makes me want to only eat the rice from the bottom of the pot when I cook. What should I do?"

Haha~!

Minister Jin's words made everyone laugh again. While everyone was tasting the dish, Chu Yunfeng quickly picked up Guo Kui and Hu Yue, who were still tasting it, and continued cooking.

First-class sea cucumber, sweet and sour crispy fish, hot nest ginger chicken, these dishes are all made in admiration.

Chu Yunfeng always made double portions of the dishes, because there were a lot of people at night, at least two tables, so naturally he had to make more.

When making shredded radish pancakes, Minister Kim was even more aware of the extraordinary nature of Sichuan dim sum. This was made using large puff pastries, which was completely different from his previous ideas.

I originally thought that Chu Yunfeng would make it like the buns he usually eats for breakfast, with a soft outer shell and meat filling. At best, the meat filling is not ordinary.

But I never thought that this would be a big puff pastry. The fluffy outer shell is oily and crispy, and the filling of shredded pork and radish is salty and slightly numb. Just smelling this fragrance makes people unable to extricate themselves.

Moreover, there are slightly burnt sesame seeds on the shell, which adds to the aroma, so as soon as the shredded radish pancake was made, Minister Jin couldn't help but ask to try one.

But after taking one bite, he couldn't stop eating it, and soon a big bag of puff pastry was completely wiped out, which made Minister Jin want to eat another one.

But if we continue to eat, how can we taste so many dishes?My stomach will definitely be bursting.

So President Hou immediately persuaded: "Minister, let's save some food. There are still two final dishes. Let's try them together after they are finished.

This private room is ready, let's go there first, President Han and President Xia are waiting for you in the private room. "

Bei Er and Chu Yue were already in the private room, waiting for the big meal. Boss Wu and Brother Wang had just arrived downstairs in the hotel, and they happened to meet Minister Jin after they came up.

After the president-elect introduced the two of them, Minister Jin had a little guess in his mind.
(End of this chapter)