gourmet food

Chapter 659 Why are you still here?

Although several masters had determined that Chu Yunfeng was making glass copycats, their brows furrowed.

Strange?

Why did Chu Yunfeng choose to be a scribe?
Doesn’t Chaoshou usually eat hot food?
And the dishes in this collection box are all cold dishes. Does Chu Yunfeng have any deeper meaning in doing this?

The masters all repeatedly guessed Chu Yunfeng's intentions in their hearts, but in the end they all shook their heads and could only continue to watch.

"Wow, the words below are so clear. Is this dough rolled out so thin?"

"I'm convinced. If I were to roll it, it would have been broken long ago. Such a big piece is still intact."

"What on earth are you doing to roll out such a thin skin? It shouldn't be possible to make dumplings. Is it just copycatting?"

The people watching the scene discussed it in twos and threes, and in the end, many people thought that Chu Yunfeng was trying to copy the hand.

Sure enough, after making sure that the dough was very transparent, Chu Yunfeng folded it up and then cut it into evenly sized squares with a knife.

"Look, I just said it was a copycat. Please call me a prophet."

"You know it's a hand, but do you know what it is? Why does the dough have to be rolled out so thin?"

"Chaoshou is Chaoshou. If there is any difference, can you still call it a dumpling?"

"Don't pretend to understand if you don't understand. Just read it carefully. I don't think it's easy anyway."

The meat filling on Guo Kui's side has also been processed. After adding the spices, it was also stirred and then placed in front of Chu Yunfeng.

After seeing that Chu Yunfeng had already started to outflank his hands, everyone couldn't understand why the skin and stuffing would be different from the usual ones if he was also doing the same.

This mystery has not yet been solved, and Chu Yunfeng's next move has confused everyone even more.

Chu Yunfeng's outflanking speed was very fast, and everyone saw this immediately.

Almost as soon as he took the leather in his hand, he "swish, swish, swish" twice, and a beautiful ingot-shaped hand was placed aside.

After Chu Yunfeng wrapped 12 pieces, he stopped. When everyone thought he was going to start cooking, he brought a steamer over.

Yes, it’s a steamer.

Is it possible to use Chaoshou to steam it too?

This kind of operation was even more incomprehensible, and when Chu Yunfeng applied a layer of oil to each scribe's face, everyone was even more confused.

What exactly is this approach?
What kind of copycat is this?
who I am?Where am I?

After steaming his hands, Chu Yunfeng continued to process the next ingredient without wasting any time.

"Chop chop chop, chop chop chop."

Chu Yunfeng raised the knife and lowered it. The half chicken was quickly divided into small pieces, and then Chu Yunfeng placed it in the storage box.

"What dish is this? Cold chicken?"

"Aren't you talking nonsense? The chicken is cold, and the sauce will be added later, won't it be served cold?"

"What do you know? There is also a saying for this chicken salad. White-cut chicken, bangbang chicken, rattan pepper chicken, and saliva chicken. Different sauces have different tastes."

"I'll go, you're so particular. So what kind of chicken does Chu Yunfeng make this dish?"

"Why don't you ask me what I am doing? I'm not Boss Chu?"

Chu Yunfeng then continued to carefully handle the ingredients in front of him, turning a deaf ear to everyone's discussion, in fact, he didn't hear what everyone was talking about at all.

Now all my thoughts are on cooking, and I have automatically blocked out the noise around me.

Slice the radish, shred the carrot, soak and add flavor.

Obviously this dish is the coral lotus white roll that I made before, also called coral snow roll.

Looking at the time, Chu Yunfeng took down the steamer, and when he opened it, there was another burst of exclamation from the scene.

"Oh my God, this is so beautiful. See it with your own eyes!"

"Here, the skin is crystal clear, and you can still see the red agate-like color. I can't believe how beautiful it is."

"I understand, there is shrimp meat in it, so when the meat filling is cooked, it turns into the pink color it is now. It's so beautiful."

"Daai, this should be called a crystal hand, right? I remember there was a crystal shaomai that you could see the color inside."

"This is called glass copying, but the technique is a little different from usual.

Usually it is cooked directly with water, but he brushed it with a layer of oil and steamed it. This has two advantages.

As we all know, boiled dough is relatively soft, but steamed dough can be stronger.

Also, this is a dumpling dish, and the dough is too soft to be put on the plate, so this method is quite innovative. "

Master Ji stood at the back of the crowd and couldn't bear to listen to everyone's discussion, so he spoke to explain to everyone.

Sure enough, Chu Yunfeng took out the glass manuscripts one by one and placed them in the storage box.

The steamed Chao Shou is indeed very different from the boiled one. The dough is a little tougher and the whole Yuanbao shape is straight and neat.

It's not as soft as cooked ones.

Chu Yunfeng arranged the handwriting into a heart shape, and then placed two "little cuties" on it. The green appearance of the coriander immediately added a bit of interest.

"It's so cute. Take a photo of it and post it on WeChat."

"It's so cute. The heart-shaped pink color makes it a little healing expert!"

"It's a pity that this dish is not available outside, but if such a cute dish is placed in front of me, I probably won't be able to eat it."

As soon as this look was put on, it was immediately loved by the girls on the scene, and you could hear "cute" sounds coming from the scene at any time.

"It should be red oil glass copying hands without a doubt."

Mr. Liu muttered silently in his heart, appreciating Chu Yunfeng's ability to turn hot dishes into hot dishes and eat them cold through special processing.

The technique is novel and uniquely creative.

Looking at Chu Yunfeng again with a somewhat complicated look, Mr. Liu nodded involuntarily.

Next, Chu Yunfeng began to process the okra very quickly. In less than ten seconds, he cut several okra into horse ear shapes and then blanched them.

The mushrooms were cut into slices and blanched as well.

While the two vegetarian dishes were blanching, Chu Yunfeng took out the small fish that Hu Yue and the others had prepared, added a series of ingredients such as flour and egg white, and started frying.

Obviously this is making a crispy dried fish dish.

After the small fish started to be fried, the two vegetarian dishes were taken out one after another. After running through a stream of cold water, they were placed in the storage box.

Later, the crispy dried fish was also ready. Chu Yunfeng put it in a colander to filter out the excess oil and let it cool down at the same time.

At this time, Chu Yunfeng had already processed five meat dishes and three vegetarian dishes. There was still one of the nine grids that needed to be placed, and one vegetarian dish was still missing.

Blanch the good black fungus in a pot, peel off the bitter skin and put the fresh walnut kernels in a small bowl and set aside.

Then Chu Yunfeng began to inject essence into the dishes in the box.

"Come on, come on, we've finally reached the last step. You'll know what these dishes taste like right away."

"Don't tell me, this nine-color box is really interesting. Not to mention the variety of flavors, the style just looks very classic."

“No wonder Sichuan cuisine is so unique. It’s famous for its hundreds of dishes and flavors.”

"Stop talking and look carefully. It's dripping with juice. It's dripping with juice."

Chu Yunfeng poured the prepared sauce on top of the preserved eggs. He was very skillful when pouring it, letting the sauce drip down little by little and moving back and forth on the preserved eggs.

Although the sauce is poured back and forth, it is only in the middle of the preserved egg, not the entire preserved egg.

The preserved egg itself is translucent and golden after being cut. After the sauce is colored, the red and white on the yellow "belly" correspond to each other, which can really arouse one's appetite.

After the preserved eggs were processed, Chu Yunfeng took out some cooked peanuts and sprinkled them on the grid of chicken.

The peanuts have been pasted and the outer layer has been removed.

A large amount of bright red sauce is poured on it, which is like letting the chicken bathe in a red ocean. Perhaps it is the red oil that makes the chicken in this grid feel "alive" instantly.

When Chu Yunfeng "covered" some white sesame seeds on top of the chicken, and then sprinkled a little green onion, it made the dish look unique.

"What does this smell like? Why do you smell a numbing fragrance?"

"It smells so good. Although I don't like eating Sichuan peppercorns, the fresh fragrance of Sichuan peppercorns smells great."

"Could this be peppercorn chicken? But it doesn't look like it. The spicy smell is fragrant, and the stimulation of the red oil makes my mouth water. I can't stand it."

"Is this the Sichuan way of cooking plain-cut chicken? It looks very different. This meal will definitely be delicious."

"Haha, you are wrong. This dish is called saliva chicken. Although the name is not very nice, there is an allusion to this dish.

This dish is known as "famous three thousand miles away from Bashu and the most delicious in the twelve states in the south of the Yangtze River." The origin of its name is related to Guo Moruo.

When Mr. Guo Moruo recalled this delicacy in his hometown in his book "蟟波qu", he said emotionally: "The white chopped chicken I ate in my hometown of Sichuan when I was a boy, the white raw meat, the red oily spicy sea pepper, now... Just thinking about it makes my mouth water."

Since then, it has become famous as a salivating chicken! "

After hearing everyone's discussion, Master Ji couldn't help it anymore. He sighed and explained to everyone.

"Saliva chicken? What a ridiculous name?"

"It's very vivid. I'm already drooling. I'll probably drool even more if I eat it."

"Lao Guo is a bit ungrateful. How can such a beautiful and delicious dish be given such a name? Wouldn't it be delicious to call it white-cut chicken with red oil?"

After knowing the real name of this dish, everyone continued to discuss it, but focused their attention on Lao Guo.

"Master Ji, do you know Chu Yunfeng?"

Wang Zhiqiang couldn't help but asked curiously when he saw Master Ji answering everyone's questions twice.

"Haha, we met him once! Why, you know him too?"

Master Ji often heard Peng Yue praising Chu Yunfeng in front of him. When he saw his cooking skills today, he was indeed outstanding.

"We know each other, and we have a relationship."

Wang Zhiqiang said this with a bit of bitterness. It seemed that every time he saw Chu Yunfeng, he had the feeling that he was always in the limelight and was so dazzling wherever he went.

The processing of dried eggs is the simplest. Chu Yunfeng just placed some celery sprouts around as decoration. It seems that he only took out its original five-spice flavor.

The essence needs to be discovered by diners themselves.

It may seem like an ordinary piece of dried egg, but only after the customer picks up a piece will he feel the artistic beauty contained in it. Just thinking about it makes his heart swell.

Everyone can tell at a glance that the okra sauce is definitely ginger, because there is ginger in the sauce and it is easy to tell.

The green and crisp okra is like a breeze, bringing a refreshing feeling.

The processing of the mushrooms is a little confusing. Chu Yunfeng just drizzled a little oil on it, then sprinkled a little fine salt, and put two "little cuties" on it and it was done.

Such a dish was not spicy at first glance, and many people at the scene wanted to try it, but they couldn't understand why Chu Yunfeng handled it so simply.

Because in everyone's understanding, Sichuan cuisine has a relatively strong taste, either heavy in oil, spicy or salty.

Of course, it’s hard to say that it’s spicy. Sichuan cuisine is already famous all over the country for its spicy dishes, and it’s hard to go into detail about its heavy oiliness.

As for heavy salt, anyone who has heard of Zigong salt will understand it. If you don’t understand it, anyone who has eaten kimchi will understand it.

But why is this mushroom different?

So everyone started to speculate again, and there were various theories, which made Master Ji couldn't help it anymore.

"This dish should be called mushrooms with scallion oil. Use scallion oil to extract the flavor of the mushrooms. Just add a little salt to restore the original flavor of the mushrooms.

These are the real top ingredients, which often only require the simplest cooking methods. "

Master Ji's words made everyone understand at once. It turned out that the oil was refined scallion oil. No wonder it smelled so good.

Indeed, this way you can taste the unique aroma of mushrooms, which is really great.

After Chu Yunfeng processed a few ingredients, he picked up the blanched fungus and put it into cold water.

Then he began to take out the soaked radish slices and carrot shreds, wrapped the carrot shreds in radish slices, cut them into horse ear shapes, and put them into the storage box.

The crispy dried fish was now cooled down, and the oil on it was drained. Chu Yunfeng put the dried fish into the small grid one by one.

Then took out the chili noodles and pepper noodles.

When he was about to take action, Chu Yunfeng hesitated, put the chili noodles back, picked up the bottle of pepper noodles, and shook it on the dried fish.

Crispy dried fish with pepper and sesame seeds!
Chu Yunfeng originally wanted to add a little chili powder, so that the color and taste would be richer.

But then I thought about it, this is the capital, and people generally can’t eat spicy food, so I gave up adding chili noodles.

Everyone saw Chu Yunfeng's actions and gave him a thumbs up in their hearts. This mentality already showed a very important thing.

That is, everyone has unknowingly regarded this nine-color collection box as being made for themselves, and has been screening it according to their own taste.

This shows that everyone has been brought into the rhythm of Chu Yunfeng without knowing it. In addition to feeling his superb cooking skills, everyone has interacted with each other on a deep level.

Black fungus and walnut kernels were put together, and Chu Yunfeng topped it with white sauce. Just by smelling it, you knew it was sweet and sour.

Is this a combination of black and white?
There is still one last square left to deal with.

Inside the circular grid at the end of the nine-color box, there is a heart-shaped glass hand, waiting for Chu Yunfeng to put the finishing touches on the final dish.

Chu Yunfeng poured the red oil sauce on it, and the dish immediately sublimated, and the entire box was also brought to life.

Pretty!

It is simply beautiful!
After seeing Chu Yunfeng finishing this exquisite nine-color box, Liu Xiaoxiao signaled to Chu Yunfeng, picked it up and walked outside.

Everyone consciously made way for a passage, and when Zanhe passed by them, the voices of admiration kept coming and going.

Just after Liu Xiaoxiao placed the nine-color collection box on the display table outside, everyone thought that Chu Yunfeng was about to cook other dishes.

Chu Yunfeng took out another exquisite lacquer box, which also had nine compartments.

"Damn it! Why are you still here?"

Everyone shouted involuntarily.
(End of this chapter)