gourmet food

Chapter 258 The General Crosses the Bridge
When Chu Yunfeng heard the name of this dish, he felt very domineering, but he didn't know what kind of dish it was.

It's impossible to tell from the name alone. There are still a few boxes in front of you that haven't been opened. Let's check them later.

There are three boxes left, one each of purple gold, red gold and black gold.

Let's keep one of the Zijin ones first. Chu Yunfeng now has the habit of having a backup. It's always good to keep a box just in case.

The red gold and black gold treasure chests are high-end treasure chests. Chu Yunfeng has long been envious of them and wants to know what rewards they will get if they open them.

I'll open the red gold treasure chest!

"A secret recipe for three-star bartending."

I'll open the black gold treasure chest!

“A secret recipe for five-star bartending”

I go, what is this?Secret bartending recipe?Chu Yunfeng found that he was a little confused and was thinking quickly in his mind. Does this wine need to be mixed?

Before I could figure it out, the system continued to speak!
[System task: Find puree wine that is 20 years old and above, and complete the preparation of the five-star secret recipe.Mission duration: two days. 】

[Task reward: 10 experience points and a gold treasure chest. 】

New mission?Puree wine?Well, the reward he came back to collect this time gave him too many surprises and surprises. Chu Yunfeng first checked the dish of General Crossing the Bridge.

Then I called and ordered a batch of ingredients, and agreed with the boss that they would be processed and delivered to the store tomorrow morning.

There are many ingredients in the secret recipe for bartending, so it seems that I have no choice but to buy them tomorrow afternoon.

Can these things be used to make drinks?Chu Yunfeng roughly counted and found that there were more than twenty ingredients for the three-star bartending secret recipe.

There are more than thirty kinds of ingredients in five-star bartending secret recipes, and the requirements for the ingredients are extremely high. Most of them are natural ingredients extracted from plants.

OMG, how expensive are botanicals?

Well, I will know when I go to buy it tomorrow, and I don’t know what the wine will look like with such advanced ingredients and formula, is it delicious?
The products produced by the system must be high-quality, and they must be delicious. Chu Yunfeng is also looking forward to it.

At that time, you must identify the difference between the three-star and five-star wines made with secret recipes.
Let's get some sleep first, and we'll talk about other things tomorrow morning. I'm very tired after flying for such a long time!
Chu Yunfeng came to the store early the next morning, and the first thing he did was to enter the system space to make this "General Crossing the Bridge" dish.

The so-called "General Crossing the Bridge" actually uses black fish as a dish. Because black fish is fierce and ferocious, according to folklore, black fish is the general of the dragon palace in the water, so it is called "general".

Many people may not know that Li Jun in Water Margin, his nickname of "Hunjianglong" actually refers to the black fish.

"Guoqiao" is an industry term for Huaiyang cooking, which refers to two ways of cooking the same ingredients or two ways of eating the same dish, either dry or soup.

There are vegetables and soup, the fish fillets are white, smooth and tender, and the fish soup is rich and fragrant. This is a very classic Huaiyang dish.

It was another Huaiyang dish. Chu Yunfeng didn't know why he always won the Huaiyang dish. When would his luck change and win a dish from other cuisines?
However, Huaiyang cuisine does have its unique features. Among the dishes of the state banquet, Huaiyang cuisine occupies a large proportion.

However, Sichuan cuisine has the largest market share in the country's catering market, with a market share of more than 5%, while Huaiyang cuisine has a very low market share among the eight major cuisines.

The most important thing is that Huaiyang cuisine is more exquisite and has a lighter taste, which is suitable for foreign friends, so it appears more frequently in state banquets.

Nowadays, there are many places across the country that like to eat chili peppers. They add some chili peppers to their meals, so Sichuan cuisine can occupy such a large market.

The dish of "General Crossing the Bridge" mainly focuses on knife skills. Since it is a general, its "armor" must be indispensable, and it must also have "six hangings" to have the momentum of a general.

Chu Yunfeng saw how challenging this dish was and immediately began to learn it.

"Error, the fish skin was cut off, try again."

To make this dish, you first need to remove the fish meat from both sides of the fish body. The first step is to "slice" the fish meat on both sides.

Therefore, first of all, the fish meat on both sides must be separated from the bone and meat, but it cannot be cut off directly. The two pieces of fish skin must be kept on the fish body as the two garbs of the "general".

After the fish meat is separated, you have to cut the fish fillets backwards with a knife. This step requires knife skills, because the fish skin will be damaged and broken if you use a little force.

"Wrong, the knife was cut too hard and the fish skin broke. Try again!"

Sure enough, Chu Yunfeng made a mistake after just two strikes, and failed several times before completing this step.

After the fish fillets are cut, you must add salt to the water to wash away the remaining mucus, so that the fish fillets will be delicious.

After washing, add egg white, salt, and a small amount of water starch to "smooth" it, so that the fried fish fillets will be shaped like magnolia and not broken or broken.

In fact, the predecessor of the dish General Crossing the Bridge is the "Stir-Fried Magnolia Slices" in Huaiyang cuisine. The fish fillets look white and tender, very beautiful.

The oil you put in when frying fish fillets is very particular. You must use lard. Only cooked lard can whiten the color and increase the flavor of fish fillets.

Chu Yunfeng first put in the fish fillets and stir-fried them. During the frying process, he needed to stir the spoon quickly so that the fish fillets could be heated evenly.

The moment the fish is placed in the pot, the fish fillets begin to turn white immediately. As the firepower increases, the fish fillets gradually become milky white, which has a great visual effect.

"Wrong, the frying speed is too slow and the fish fillets are fried too old."

Chu Yunfeng: "..."

"Wrong, the spoon was pressed too hard and the fish fillets were broken."

Chu Yunfeng: "I..."

After the stir-frying is completed, take it out, continue to add the green onion slices, bamboo shoot slices and fungus and stir-fry, add cooking wine, a little stock, salt, thicken it again, then add the fish fillets again for quick stir-frying and it is done.

Then put it into a plate with base vinegar.

In addition to the "two hangings" of fish skin, the remaining fish body also has "two hangings" of chest spines, "one hanging" of main bones and "one hanging" of fish intestines.

This is the so-called "six hangings" of a general, ready to go into battle in armor.

This fish soup needs to be made into milk soup. Of course, there is a secret to making milk soup.

Chu Yunfeng chopped off the fish head and split it into two halves. He added water to the pot with sauteed green onions and ginger slices. After the water boiled, he added "general".

If you want to make milk soup, not only does the heat need to be strong, but you also need to add oil.

The filling oil must be cooked lard, and if it is put under the hot water, the lard will be decomposed into very small oil droplets very quickly, which will make the milk soup more creamy.

This trick is called adding fuel to the fire!
Then add Shanghai greens, bamboo shoot slices and fungus for cooking. Soon, what was still a pot of water before slowly turned white, and the milk soup gradually took shape.

When the time came, Chu Yunfeng immediately put it in a bowl, and the dish of one fish and two was ready.

Time taken: 8 hours, 6 minutes and 36 seconds.

This dish is elegant and fresh. You can eat a few slices of the fish fillets served first. By the time the fish soup is served, the fish fillets will have cooled down.

So you can pour the fish fillets into the soup, and then put the fish soup and fish fillets into the bowl again before eating. This is called "crossing the bridge".

Chu Yunfeng's saliva flowed out when he saw it. There are actually two ways to eat this milky white and tender fish fillet. You must try it at noon later.

At the same time, I am also very curious about its price. What price should I set?
(End of this chapter)