gourmet food

Chapter 578 The first step in learning cold dishes

Chu Yunfeng had just finished the call when he saw Mu Qing walking over.

"Mr. Li and Chairman Hou told me that after a while I will specially seal the kitchen of the red case and open a separate passage to enter.

I will personally receive all the master chefs who come and lead them in. You can hurry over now. They are waiting for you in the kitchen. "

Mu Qing gave Chu Yunfeng a cheering gesture and left in a hurry. She still had to arrange a lot of things, the most important of which was keeping it secret.

With the "protection" of so many guests outside, these master chefs can enter the hotel discreetly without being easily discovered.

Chu Yunfeng knew that time was urgent. To learn so many dishes in such a short period of time today was indeed a tight time and heavy task.

As soon as they arrived at the door of Hong An's kitchen, they saw Wu Ma and Master Zhu coming out.

"Go in quickly, we have already moved away all the ingredients we need today, from now on, no one will come in to disturb you."

Wu Ma's "territory" was occupied, and she didn't even know the reason, but after seeing Mr. Li and President Hou, they naturally cooperated.

As for the reason?

Do you even need to ask? If you don’t tell me, it means you need to keep it secret, so just cooperate well.

"Come on, it's up to you."

Master Zhu patted Chu Yunfeng on the shoulder, nodded and went to work in Bai An's kitchen with Wu Ma.

"Here you go, since you want to learn the Nine Colors Cake Box dish, you should know that you can only make the essence of this dish after you have mastered the preparation of cold dishes.

So first, what is the essence of cold dishes? "

After entering the Hong An kitchen, they saw President Hou packing up the kitchen utensils, while Mr. Li put on a chef's uniform, picked up a pot and spoon, and tortured himself.

The essence of cold dishes?
Chu Yunfeng thought hard instead of answering this question immediately.

Mr. Li's question is not that simple. It must be full of profound meaning.

The freshness of the ingredients?

Spice combination?
Flavor change?
The ultimate taste?
The richness of taste?
Chu Yunfeng thought a lot, but found that none of them could represent the essence of cold dishes in Sichuan cuisine.

There are a total of 24 flavors in Sichuan cuisine, and cold dishes account for at least half of them. They are very unique in terms of texture and flavor.

Especially in summer, cold dishes can be said to be a great accompaniment to meals, giving you a different refreshing feeling in the hot summer.

The most intuitive manifestation of cold dishes in Sichuan is the braised vegetables sold in street shops and carts. No matter what the ingredients are, as long as they are mixed with seasonings, the spicy and delicious flavor will come out.

Chu Yunfeng himself particularly liked the two dishes of Husband and Wife Fei Sian and Lizhuang White Pork, especially the juice inside, which often made people want to stop eating.

As long as you pour a few drops on the rice, you don't need any other dishes to go with it. You can eat three big bowls of it just by eating rice.

Salad?

Juicy?
When Chu Yunfeng was thinking about this, a light suddenly flashed in his mind, as if he was about to catch something.

Then I saw the pots of red oil cooked by Wu Ma in the kitchen, and I immediately understood.

"It should be red oil, only red oil is the essence of Sichuan cold dishes."

Chu Yunfeng replied thoughtfully, the red oil often plays the finishing touch.

"You're right, this red oil is indispensable for a chef who makes cold dishes. It can also be said to be a decisive ingredient in Sichuan cold dishes.

A qualified cold dish chef, or even a cold dish master, is often judged by the red oil he makes.

Do you know how many kinds of red oil there were when I was cooking? "

Mr. Li was very proud when he spoke, and Chu Yunfeng instantly thought of the red oil that Mr. Li made when he was at RB.

It is indeed somewhat extraordinary, and many of the techniques and insights contained therein are simply not accessible to outsiders.

"There are - 5 kinds?"

Chu Yunfeng asked tentatively, according to his own experience, there are 5 kinds that should be enough for daily use, enough to cope with the combination of various cold dishes.

"Haha, the layout is still a little too low. Let me tell you, there are 16 types in total. You are just too petty with just 5 types of red oil."

Mr. Li despised Chu Yunfeng's "vision", which made Chu Yunfeng feel a little "Alexander" for a moment. He had to wonder whether this red oil could be made in so many kinds?

"Hmph~! You don't believe it, do you?
Are you still far behind?

Don’t think that you can’t make a few high-end dishes now. Just one cold dish is enough for you. Do you know what the two main categories of red oil are? "

Mr. Li became very angry when he saw Chu Yunfeng's suspicious expression, and his questioning tone also had a hint of anger.

"Uh~! In terms of broad categories, it should be cold vegetable red oil and hot vegetable red oil, right?"

Red oil is not only used in cold dishes, but also in hot dishes. Just like the modern version of mapo tofu, some red oil is added to enhance the flavor and color.

"Well, let's first talk about the different kinds of red oil for hot vegetables?"

Mr. Li didn't seem to let go of Chu Yunfeng easily. He kept flapping the pot and spoon in his hand, as if he would be hit with such a spoon if he couldn't answer.

This question seems a bit difficult. This is the first time Chu Yunfeng has heard that red oil for hot dishes needs to be classified. This red oil should not be underestimated. There is a lot of knowledge involved.

"Should it be divided into two types: pickled pepper red oil and douban red oil?"

After thinking hard, Chu Yunfeng thought of these two methods from the perspective of flavor. This answer should be correct.

"Haha~! Just think you passed. In fact, there is another kind of red oil, which is compound red oil. We won't talk about it here for now.

Then tell me again, just in our Sichuan province, what type of red oil should be used when dividing into large regions? So how should we choose outside the province? "

Mr. Li suddenly raised the pot and spoon in his hand, almost making a move. This made Chu Yunfeng quickly calm down and think seriously.

Regional division?

That should be Western Sichuan and Southern Sichuan. There is indeed a slight difference between these two regions, and their tastes are somewhat different.

Not to mention the food in other provinces. People in many provinces cannot eat spicy food, or they cannot eat very spicy food. Often the mild spicy taste in Sichuan becomes extremely spicy in other provinces.

"In western Sichuan, mellow-flavored red oil should be generally used, in southern Sichuan you should choose spicy red oil, and in other provinces, you should choose compound red oil."

Chu Yunfeng gave his answer after thinking carefully. When he saw Mr. Li nodded, he breathed a sigh of relief and finally passed the test.

"Hmm~! I still have some knowledge and know that red oil should be learned and used flexibly, so it is necessary to refine so many types for use.

If you go and look at the chopping boards of cold dish masters, there are the most utensils with red oil, and the most important seasoning for cold dishes is the red oil.

So today if you want to learn how to make cold dishes, the most critical step is to learn the red oil first.

Old rules? "

"Well, it's the same old rule, you always do it, I'll watch from the side, don't say anything, don't ask, I understand."

(End of this chapter)