gourmet food

Chapter 1370 Boldly Innovate Palace Cuisine

Chu Yunfeng naturally didn't know what was happening in the training team. Even if he knew, he wouldn't care too much, because there were not many people who could qualify in the end.

And I estimate that I will only have one chance to meet with them, which is the last competition. What's more, there are many questionable people here, so what if I don't show up?

At this time, Chu Yunfeng was concentrating on making the dish in front of him. The butterfly sea cucumber dish was interrupted several times by Wan Lao and the others during the making process.

Wan Lao and the others must be holding back their anger regarding this matter that they only pay no attention to. Naturally, they think that they are too arrogant.

So when they are cooking by themselves, even though it is a very simple technique, they still want to ask about it. This is naturally to show their taste.

The butterfly sea cucumber has been sent to the steamer to be steamed. The dish being prepared at this time is a state banquet dish, Snowflake Chicken Nao!
In fact, the ingredients for this dish are not complicated. The key lies in the control of technique and heat, especially the technique of using chopsticks to mix the egg whites, and there must be no pause in the middle, and there can be no mistakes in the direction.

Many people say that using a whisk to mix eggs is the simplest and most labor-saving method. This is indeed true, but compared with the traditional method, Chu Yunfeng still uses the traditional method.

This is an experiment. Although the traditional method is slow and tiring, the "foam" produced by this mixture is softer and denser, and the fried "snowflakes" will be more fluffy.

The foam produced by the whisk makes the finished product look a little different, and the taste is also lacking.

So sometimes high technology is indeed convenient, but it still has its drawbacks.

Chu Yunfeng beat the eggs for more than ten minutes before beating the egg whites into foam. The whole plate was fluffy and cute.

At this time, Wan Lao's hydrangea and scallops were also prepared. This dish also has the word hydrangea in it. It is similar to the radish-shredded hydrangea that Chu Yunfeng made before.

The meat stuffing previously chopped with pork belly is wrapped in a fluffy exterior such as scallops, and then steamed. After it comes out of the cage, you can clearly see the fluffy outside.

And the color is also very bright, which is enough to arouse people's appetite, especially when using the green vegetables as a base, placing the hydrangea in the middle, and then pouring on the thickened stock, the dish is completed gorgeously.

Wan Lao, who was the first to finish the dish, nodded with satisfaction looking at the work in front of him, but Chu Yunfeng shook his head inconspicuously.

It was just such a small move, but Wan Lao discovered it, so the old man immediately blew his beard and stared at him and said, "Boy Chu, what do you mean by shaking your head?"

uh~?

Hearing Wan Lao's accusing tone, Master Qi Luozhou and the other three also stopped what they were doing and turned to look at Chu Yunfeng, with naturally evil eyes.

Chu Yunfeng shook his head?

Mr. Li is also a little surprised. Why are you shaking your head when you are so good? Do you think Wan Lao and the others have not put enough pressure on you?
Why don't we just be quiet and finish learning the dishes? Why do we have to make trouble?
Chu Yunfeng himself was stunned. This was just a subconscious reaction. His movements were so slight. Why did the old man pay so much attention to him?

But of course he couldn't admit it. Chu Yunfeng began to "explain": "My hand was sore just now. I had a headache when I pulled it. I just shook it. Don't get me wrong!"

Uh~!

This explanation seems to make sense, after all, it is still very tiring to fight continuously for more than ten minutes. Wan Lao thinks that he must have no problem when he was young, and now if he is allowed to play, he can probably last for three to five minutes.

"Haha, I guess you can explain it, but is there really nothing wrong with you?"

Seeing Wan Lao's look as if he had already seen through him, Chu Yunfeng couldn't help but feel a little depressed, but he still had a question and wanted to ask for advice. This was why he shook his head slightly just now.

Chu Yunfeng's eagerness to try it immediately surprised Wan Lao and the others, and then they heard Chu Yunfeng ask seriously: "Can this hydrangea be steamed only? Can it be fried?"

Hmm~?

Wan Lao and the four of them looked at each other, obviously taking Chu Yunfeng's issue very seriously, but then Chu Yunfeng saw them shaking their heads.

Wan Lao snorted softly and said: "You think too simply. If you can fry it, wouldn't the former imperial chefs think of it?
And those of us who pass down the dishes would never think of it?
Don't you know that scallops are dry goods in themselves? Although they become soft after steaming, they contain very little water. Once fried, they will dry out quickly or even become mushy.

The outer layer has been burnt, and the meatballs inside are not yet cooked. Do you think there is no problem? "

Speaking of which, Wan Lao's words were already intended to attack Chu Yunfeng. It's obvious that this is not your first day cooking. Could it be that you can't even think of such a simple question?

Master Qi Luozhou and the others laughed one after another and shook their heads even more, obviously laughing at Chu Yunfeng for asking such a silly question.

And does Chu Yunfeng really not understand?
Mr. Li was also muttering in his heart. Chu Yunfeng was not a random person. Since he asked this question, it meant that he must have thought about it seriously.

However, Wan Lao said that there is no problem. This dish is indeed not suitable for frying. Although frying will make the appearance more gorgeous, the combination of ingredients and shape makes this dish limited.

In response to Wan Lao's statement, Chu Yunfeng blinked and nodded "as if" thoughtfully. This made Wan Lao and the others very helpful, thinking that Chu Yunfeng had figured it out.

Haha, young man, you are still too young, learn more!
Mu Qing's eyes flashed slightly, Chu Yunfeng's little moves could be hidden from others, how could he hide them from himself? This guy must have other ideas.

Wan Lao was in a very good mood at the moment, so he immediately brought the dish over and placed it on the table of Mr. Li and Mu Qing: "Come and try it and see how good I am at it!"

To Mu Qing, a pregnant mother, Wan Lao was very enthusiastic and kind, which made Mu Qing quickly thank her and wait for Mr. Li to get a hydrangea before taking action himself.

With the blessing of the soup stock, the surface of the hydrangea is given a thin layer of transparent soup, which makes the hydrangea more relaxed and looks more delicious.

However, Mu Qing also started to think about it at this time. She had also seen the radish-shredded hydrangeas made by Chu Yunfeng. If this dish really had the golden appearance of that dish, it would be even more gorgeous.

It will also sublimate the whole dish and enhance people's appetite, so what exactly is Chu Yunfeng's plan?

Mu Qing, who couldn't figure it out, immediately gave a thumbs up after seeing Mr. Li took a sip, which made Mr. Wan very proud, and laughed softly.

And he quickly took a bite, and the soft and salty taste was indeed extraordinary. He quickly said: "It's delicious. Wan Lao's craftsmanship is indeed extraordinary!"

After saying that, Mu Qing focused on this delicacy. Seeing that Mu Qing liked it so much, Wan Lao smiled even more.

Chu Yunfeng also came over, and he definitely wanted to have a taste, but when Wan Lao looked at him, he didn't smile much. He felt that he was provoking his authority just now.

No matter so much, taste it first before talking!
Chu Yunfeng naturally had other plans in mind, but after trying it for a while, he nodded in approval and gave a thumbs up.

The combination of ingredients used in this dish is very meaningful and nutritious, which also highlights the extraordinary nature of palace cuisine.

Wan Lao didn't seem to appreciate the praise conveyed by Chu Yunfeng. Instead, he smiled and said to Mu Qing: "There is a poem paired with this dish. Do you want to know?"

Having just finished fucking the entire hydrangea, Mu Qing felt that she was still not satisfied. After hearing Wan Lao's words, she could only temporarily suppress the idea of ​​continuing to taste it.

"Of course I have, I'm all ears!"

Then Mu Qing sat up straight and looked like she was listening attentively. This made Wan Lao turn his head and glance at Chu Yunfeng, and then snorted softly, obviously asking him to imitate Mu Qing.

Young people should be more humble!
Then Wan Lao paused and looked like he was recalling a little bit, and then he slowly said: "Listen up,

Embroidered pavilion, fragrant boudoir, embroidered brocade group,
The ball is full of silk and good intentions are conveyed.

Dried and fresh water can make a good dish,
Bei Quezhu Palace is waiting for the king and his ministers. "

After finishing a poem, Wan Lao seemed to still have some unfinished thoughts. He closed his eyes and shook his head, enjoying it very much.

Mu Qing immediately praised: "This is an acrostic poem. The first character of each line is combined with hydrangeas and scallops. Wan Lao, this palace Man-Han banquet dish is indeed full of cultural flavor."

"That's right, many of the dishes here are paired with poems, and many of the dishes are also related to some allusions, especially some artistic conception dishes, which were created by former cooking masters based on the environment at that time."

Wan Lao's words made Chu Yunfeng nod silently. He already knew that the court dishes were not so simple, and now it seems that it is so.

One dish even has an acrostic poem to accompany it. Such a bold standard is not something that can be found in all cuisines. At least Chu Yunfeng has not seen it in Sichuan cuisine.

Seeing Wan Lao showing his hands without leaving any trace, Master Xiang Shuhua was unwilling to be left alone. He immediately smiled and said: "Take the roasted shark skin with green onions that I am making now. Do you know the level of this dish? ?"

grade?

Why is this related to level? Chu Yunfeng immediately turned his head, curiously waiting for Master Xiang to explain his doubts. The expression on his face made Master Xiang very helpful.

So he smiled and said slowly: "Among the palace dishes, there are three royal dishes, which are braised fish lips, braised fish bones and braised shark skin with green onions.

The three imperial dishes are very particular and are often formulated according to different seasons and different banquet specifications. The three dishes I just mentioned are the three highest standards. "

It's not simple. It really is not simple. Chu Yunfeng silently wrote it down. In the subsequent study, he will definitely encounter a lot of poems and grade classifications.

After tasting the dishes, Chu Yunfeng immediately started making the Snowflake Chicken Chowder. He had made this dish many times, so it was naturally not difficult.

After frying in the pot, the fluffy snowflakes naturally took shape. Previously, a small phoenix was carved, leaving a small groove in the middle of the body.

Then all the prepared "snowflakes" were put on top, and then sprinkled with a little bit of ham momo. After embellishment, it naturally set off a distant artistic conception.

"Well, yes, it's worthy of being a state banquet dish back then. The carving technique is different, and the artistic conception is also different. The craftsmanship of this carver is extraordinary!"

Chai Weihong praised Chu Yunfeng without hesitation. It can be seen that this snowflake chicken trick really gave him a shocking feeling. At the same time, he also recognized Chu Yunfeng's carving skills.

Speaking of this carving work, Wan Lao and the other two masters really admired it. Chu Yunfeng was very fast when carving before, and he did it in one go, like flowing clouds and flowing water, which was pleasing to the eye.

I am somewhat unable to do this alone, but this is the first large-scale work he has sculpted, so he may be proficient at it.

Everyone is still a little reluctant to believe that Chu Yunfeng has a carving skill that exceeds the master level at such a young age. Isn't this a bit too shocking?
Among all the people, only Mr. Li's heartbeat has not calmed down since it was beating rapidly just now. He was muttering silently in his heart: "Little pervert, has this carving improved again?
This is simply amazing speed, much higher than my old man. How did this brat practice it? "

Others don't know it, but Mr. Li's eyes are naturally sharper, and he knows Chu Yunfeng better, so when he discovers the clues, the carving skill has indeed improved to another level.
The afternoon passed quickly, and each of the four masters only cooked one dish. It wasn't because they didn't have enough time, or because they didn't want to cook it, but because these were the ingredients they brought over today.

However, with Chu Yunfeng's "little moth" today, everyone will be rude tomorrow. Everyone can cook at least two dishes. This look must be sufficient for Chu Yunfeng.

Chu Yunfeng's side had no restrictions on the ingredients, so he naturally cooked eight dishes in advance, which made Wan Lao and the others very satisfied. Later, when Chu Yunfeng was cooking, they "made trouble" on the side.

They all felt very relieved by Chu Yunfeng's slight helplessness.

It wasn't until the braised beef head dish was made and everyone tasted it deliciously that everyone praised it. This afternoon's dish exchange ended.

Whoo~!

After seeing off Mr. Wan and the others, Mr. Li also went back to rest. Mu Qing said with a hint of playfulness, "Tell me, what do you think about that dish?"

Without further communication and confirmation of which dish it was, Chu Yunfeng replied with a tacit understanding and a smile: "I think it's okay to fry it. We'll find out after we test it tonight.

But the technique still needs to be considered. Is it better to fry it separately, or is it better to fry it and then bake it?
Anyway, I think this dish still has a lot of room for improvement. I’ll make it later and ask you to come over and try it? "

It is said that soldiers who do not want to be generals are not good soldiers. Chu Yunfeng believes that chefs who do not want to innovate are not good chefs. Even if this is a palace dish, he dares to make bold innovations.

Especially in Sichuan cuisine, there are different dishes and experiences, so what does it matter if it fails?

If this succeeds, the sublimated dish will be different, so don't be too surprised by Wan Lao and the others.

Seeing the snickering look on Chu Yunfeng's face, she knew what he was thinking. This was not the first time he dug a hole, so Mu Qing smiled and shook her head: "I'm going to eat, and so are you. Clean up quickly, Peng Yue and the others are coming!"

After the chef finished cooking, Wan Lao and the others would definitely not do anything, so Chu Yunfeng had to clean up the messy pots and pans himself.

After hearing this and smiling bitterly, Chu Yunfeng shook his head and started cleaning.

After a while, when Chu Yunfeng had just finished cleaning up, the voices of Peng Yue and others immediately came from far away, and they rushed in excitedly.

And the first thing Chu Yunfeng heard was: "I, Hu Hansan, am back again."

(End of this chapter)