gourmet food

Chapter 1366 "Changing the soup without changing the medicine"

Early in the morning of the first day, Chu Yunfeng and Mu Qing had breakfast in the restaurant of the guest house early, and it was the same as yesterday, all of which were carefully prepared by Chu Yunfeng.

The two of them chatted while eating, and seemed to have endless things to say. After Mu Qing took a bite, she raised her head and smiled happily at Chu Yunfeng.

"What's delicious for lunch today?"

"There are a lot of delicious things, but I don't know yet. It depends on the master chefs' own arrangements. Anyway, there are seven major cuisines, and each cuisine has ten dishes."

Seeing that Mu Qing's foodie attributes were being aroused, Chu Yunfeng began to seduce her a little, which naturally inspired Mu Qing to blink her big eyes several times.

"Each cuisine has ten dishes, so won't the babies and I be in a good mood? But these are seventy dishes. Can we finish them all after cooking so many?"

Although there are many dishes, wouldn’t it be a waste if there are too many to finish?

Chu Yunfeng immediately laughed: "Don't worry, we have already considered this. When it comes to making it, we won't make a lot of portions. It can just be enough for everyone's lunch!"

"That's great, but if I eat delicious food every day, I'm worried that I'll gain weight. Look, I've gained weight around my waist. I've really gained weight!"

Mu Qing, who had been very happy just now, suddenly became distressed. She touched her waist and felt helpless at the slightly piled up part.

When faced with this situation, Chu Yunfeng didn't know what to say. Her waist would naturally change during pregnancy, but Chu Yunfeng also knew that pregnancy would have a great impact on a woman's pelvis.

This would cause a huge change to a woman's body, and it was indeed extremely hard, so she immediately comforted her by saying, "Don't worry, the dishes are all made by masters, they are not greasy, and they are very nutritious.

Not only will you not gain weight, but it will also have the effect of losing weight. It will definitely keep you healthy, uh, in vain! "

The word "fat" almost came out of his mouth. When he saw Mu Qing's sudden sharp gaze, Chu Yunfeng braked quickly and paused to prevent the car from overturning.

"Have you eaten? Then I'll wait for them at the door, and you can go and eat for a while!"

Mu Qing exercised a lot. Although she couldn't exercise strenuously during pregnancy, walking more would be helpful for a smooth delivery. After Chu Yunfeng sent her to the small garden, she walked towards the gate.

After waiting for about twenty minutes, I saw Peng Yue and the others turning through another door. This was the second day of official training, and they wouldn't be released as early as yesterday.

It might not end until around eight o'clock in the evening, and I estimate that the time will be about the same. I also want to discuss tonight's internal training with everyone.

Take a look at today's learning situation, and then consider how to share the learning experience with everyone. After all, I don't have a thorough understanding of the cooking skills of the seven of them.

And I don’t have much experience in how to improve everyone’s cooking skills. I can only take it one step at a time and let everyone learn together.

About ten minutes later, a commercial vehicle drove in and stopped directly at the small door here. Chu Yunfeng hurriedly greeted it.

"Mr. Ji, Mr. Zhang, you guys are here!"

After greeting everyone warmly, Mr. Li also walked over from behind. He got up earlier than me and went to exercise after breakfast.

"Let's go, lead the way, let's hurry up!"

Master Zhang Songnian nodded, everyone hung the passes around their necks, and then began to urge.

After entering through the small door here, Chu Yunfeng took everyone along two paths and soon arrived at the gate post.

"Please show your documents!"

The officer on duty at the gate saluted everyone, stood upright, and made serious and meticulous demands.

One person is allowed to enter after showing his/her ID and checking that it is correct. It is very strict. After everyone has checked, everyone will continue to go in together.

When they arrived at the door of this old building, Mr. Li and Mr. Ji couldn't help but sigh.

"This building is still the same, it's just a little stained, but I still have some impressions of it!"

Mr. Li's words immediately won Mr. Ji's approval, and he also sighed with emotion: "Yes, although I am working in the kitchen here, I haven't been here for more than twenty years."

Although the old building is old, it carries the memories of the older generation. When everyone actually walked in, they discovered that there is something special inside. All the modern facilities are in great contrast with the appearance outside.

"The ingredients were delivered last night, is there any problem?"

When Ji Laoyi asked, Chu Yunfeng immediately replied: "No problem, I checked everything last night, so let's start right away?"

The master chefs all began to inspect various kitchen utensils and nodded with satisfaction. After hearing this, everyone readily agreed.

However, Master Liu Xiaolin was still a little worried and said: "Then let's get started. Remember to ask questions if you don't understand anything!"

Just as Chu Yunfeng nodded, Master Zhou Shuyi immediately added: "Remember to turn on the camera. I will tell you the name of each dish before cooking. Be sure to watch it carefully!"

The other masters shook their heads, thinking that no matter how hard they looked, they couldn't understand it. Seven masters were cooking at the same time. Do they really think they have sharp eyes and a photographic memory?
Mr. Li nodded and smiled, and began to act as a logistics worker. He took out the tea leaves that Chu Yunfeng had prepared early in the morning and began to boil water to make tea.

"Mr. Ji, this stove belongs to you, you go first!"

Wang Zhiqiang was the youngest among them all, so he naturally had to be a little more modest, and the other masters also agreed.

After Ji Laoqian gave in, he chose the position of the head stove. Then Wang Zhiqiang said with a smile: "Ladies first, Master Le and Master Zhou, I will leave the second and third stoves to you, everyone has no objections." Bar?"

This move was indeed very beautiful, and Wang Zhiqiang's idea was recognized by everyone. After these two took the initiative, the other masters even gave in.

There was nothing to argue about on the stove at the back. Everyone randomly picked one and got on it. Wang Zhiqiang naturally chose the last one.

When Ji Lao's Shandong cuisine came up, he didn't say much at the first moment and started to deal with the ingredients. Since he knew that Chu Yunfeng had also learned several Shandong dishes, he naturally stopped cooking the ones he had learned.

Dishes such as the nine-turn large intestine and the first-grade tofu can be passed on directly. The first dish is to make osmanthus meat, also called muxu meat.

The main ingredients of this dish are pork, eggs, black fungus, cucumber, etc. This dish is nutritious and balanced, delicious, and is a fine dish among Shandong cuisine.

Letianjiao's Hunan cuisine, as a Hunan girl who is not afraid of spicy food, Master Le prepared a prosperous dish as soon as it was served, and the meaning is naturally unusual.

Seeing that this Hunan dish was served with seafood and squid, Chu Yunfeng immediately guessed that this must be a Kung Fu dish and artistic conception dish, and Lotte Jiao's "goldfish playing with lotus" also confirmed his guess.

While cooking, he began to analyze this dish, which indeed made Chu Yunfeng feel very unusual care. According to Lotte Jiao, there are three ways to make this dish.

The style and taste of each method are different, and today's one is spicy and sour.

I haven’t seen enough Hunan cuisine yet. Master Zhou Shuyi’s Zhejiang cuisine made Chu Yunfeng see the unusual cooking techniques. Although the ingredients looked very simple, the main ingredients were a lotus root and glutinous rice.

As soon as the glutinous rice that had been cooked in advance was stuffed in, Chu Yunfeng naturally understood the magical effect. This method is called lotus root folder in Sichuan. After it is steamed and grilled, it tastes particularly good.

However, Master Zhou said with a smile while cooking: "This dish is called honey-filled lotus root. It needs to be boiled, stuffed, steamed, and honey-roasted. Some of the techniques are very unique. Take a look!"

Master Zhou Shuyi is gentle and virtuous, completely opposite to the hot-tempered Master Lotte Jiao. These gentle words make people feel warm.

A master is a master, and every step of the processing is not redundant. Master Liu Xiaolin of Anhui cuisine directly took out a casserole, and the ingredients placed around made Chu Yunfeng realize that this dish must be extraordinary.

There are a lot of ingredients, such as pork belly, ham, beef, chicken, duck, pigeon eggs, duck gizzards, fish, vermicelli, spinach, and enoki mushrooms
There are more than ten kinds of ingredients alone. Chu Yunfeng guessed that it must be a hot pot dish, and it is made in layers. It must be a super special dish.

"This is called Jixi Yipin Hotpot. It started in the Song Dynasty and is a delicacy in official cuisine. Emperor Qianlong was full of praise after trying it.

This dish is most suitable for multiple people to enjoy together, every ingredient and every layer has its own unique flavor! "

While Chu Yunfeng was watching it with great interest, Master Chen Guirong of Fujian Cuisine began to process crabs. His technique was very special, which attracted Chu Yunfeng immediately.

There are also a lot of ingredients here, including glutinous rice, ham sausage, duck meat, pork belly, duck gizzards, dried shrimps, bamboo shoots, peanuts and shiitake mushrooms.

As soon as he saw Chu Yunfeng coming over, Master Chen Guirong immediately smiled and said: "This dish is called Babao Red Sturgeon Rice. It has a very unique taste. Its biggest feature is that it is soft, waxy, fragrant and mellow.

It also has the effects of treating malnutrition, conditioning, strengthening the spleen and appetizing, regulating, clearing away heat and removing internal heat. "

After seeing these ingredients, Chu Yunfeng roughly guessed the specific preparation method of this dish, which should be steamed. After nodding, he immediately saw another surprising scene.

Master Zhang Songnian’s Jiangsu cuisine has begun to chop meat, and obviously he wants to make meatballs. There are many dishes related to meatball making in this Jiangsu cuisine.

There are also many Shandong cuisine and Sichuan cuisine, but Chu Yunfeng knew that among the Jiangsu cuisine, there is a dish called pork stuffed with raw bran that is very unique. If someone who doesn't know him sees this dish, he will think it is Sixi. Where are the meatballs!
The most distinctive feature of this dish is the "bran". Wuxi calls water gluten raw gluten, and raw gluten that has just been washed out is called water gluten.

The production method is very unusual. You need to add salt to the flour, slowly pour in the water, and keep mixing with chopsticks. The dough after mixing is slightly thinner and softer than dumpling noodles.

Then soak the dough in water for three to 10 minutes, then divide the risen dough into two pieces, hold each piece with your hands and knead continuously in a basin of water.

At this time, white juice will seep out of the dough and dissolve in the water, making the water muddy. Then change the water and continue kneading. Repeat three or four times until the exudate in the dough decreases and the water in the basin gradually becomes clear. .

At this time, when the dough becomes milky white in color, soft, pliable, and elastic, it truly becomes gluten.

Therefore, it is not easy to obtain gluten. The technique of this operation is the key. If the technique is not appropriate, there will be a lot of waste.

Sure enough, when he came over, Master Zhang Songnian immediately said with a smile while chopping meat: "This dish is called meat stuffed with raw bran, also called raw bran stuffed with meat.

The meatballs added with water gluten definitely taste different, and the nutritional value is even different. "

The toughness of gluten is very good, so Chu Yunfeng naturally understood that the taste of this dish is absolutely unparalleled, and the creativity of this dish is naturally extraordinary.

You can definitely learn from this technique, and you can also guess that this dish must be braised.

There was still the last one left, Wang Zhiqiang of Cantonese cuisine. When Chu Yunfeng reached the back, he saw that his move was also somewhat extraordinary.

Before Chu Yunfeng could take a closer look at the ingredients, Wang Zhiqiang immediately explained: "The biggest feature of this Cantonese cuisine is that it never tires of fine food and never tires of fine cooking."

Many people don’t know that Cantonese cuisine is actually a unified title, but it is composed of five cuisines, Cantonese cuisine, Chaozhou cuisine, Hakka cuisine, Gaoliang cuisine and Zhanjiang cuisine.

Each of these five cuisines has its own unique characteristics, and the dish I am cooking now is Pond Lotus in Cantonese cuisine. This is a famous dim sum with different ingredients and methods. "

Chu Yunfeng nodded in approval. Logically speaking, flour is the first choice when making pasta, but plantain flour was used to make this dish.

And there are fish, fatty meat, lean meat and eggs and so on.

After seeing these ingredients, Chu Yunfeng roughly understood that these meats should be mixed with banana flour, and finally made into lotus flowers for steaming.

The creativity of this dish is indeed very unusual, and Chu Yunfeng also knows that the scope of this Cantonese cuisine covers the entire Pearl River Delta, Hong Kong, and Macau.

The flavor of this dim sum is indeed very different from other cuisines, so Chu Yunfeng knows that there are indeed many Cantonese dishes, and it is probably one of the best among these major cuisines.

While the masters were cooking, they were actually observing Chu Yunfeng's movements. Except for Master Ji, everyone else was muttering in their hearts.

What's the use of just taking a quick look at it?
If he were just asked to slowly watch a master cook, it is estimated that the level of understanding would not exceed [-]%. Even if Chu Yunfeng was extremely talented, let him count it as [-]%. Can he grasp the essence of the dishes?
This has been proven time and time again by my apprentice. Often when I make a top-notch dish in front of him, I can only comprehend [-]% of it at most.

As soon as he finished teaching, he was asked to make the dishes immediately. The dishes he made were often only superficial, and the essence of the ingredients processing techniques and preparation techniques could not be grasped at all.

This is still a step-by-step teaching. Chu Yunfeng has seven masters cooking at the same time. Can his eyes see through it?

Can you understand all the processing and production techniques?
At first, everyone thought that he could watch the replays, and he might be able to understand more, but when he really started to produce, he thought again that his schedule was full every day, how could he have so much time to watch the replays?
Don’t forget that the playback viewing time needs to be multiplied by seven, so
Thinking of this, the masters' mentality began to change a little. They felt that this matter was a bit of a joke, especially when they saw Chu Yunfeng still nodding seriously, they seemed to have some understanding.

This made the master even more depressed, so the scene in the kitchen of the state banquet seemed to be about to take place.

Master Zhang Songnian was the first to shout: "Xiao Chu, hurry up and take a look, my techniques here are very subtle!"

After the first person spoke, the others also "understood" one after another, and Master Liu Xiaolin also shouted: "Xiao Chu, come to me quickly, this technique is very important to you!"

How could Lotte Jiao be absent from such excitement? Her voice was even louder: "Xiao Chu, Xiao Chu, hurry up. If you don't look at it, we'll be done with it. Come here quickly!"

It's like "changing the soup without changing the medicine". When Mr. Ji recalled the scene in the kitchen at the state banquet, he raised his head and looked at Mr. Li, and both of them couldn't help nodding and laughing.

(End of this chapter)