gourmet food

Chapter 681 The trick that cannot be revealed

"Aren't you here yet? Hurry, come and see the fierce man!"

"Let me go, what are you waiting for? Ask the driver to drive faster. If you are late, you won't be able to see the wonderful places."

"What are you urging? Do you know how to play? There is an expert here. Come and take a look. Maybe he is Mr. Liu's closed disciple. Why are you talking so much nonsense? Hurry up."

"A direct disciple of Mr. Liu? Why didn't you tell me earlier? You need to get to know such a person well? Dududu"

The discussion and phone calls of everyone at the scene were blocked by Chu Yunfeng, because the system actually issued a reward?

"Comprehend the "Bone Dismantling Technique" alone, and you will be rewarded with 1000 million experience points and two black gold treasure boxes."

The sound of the system made Chu Yunfeng feel dazed and delighted for a moment. Is there a reward for understanding cooking skills without going through system training?

This reward is not low, and with the rewards from the previous skill competition, the experience points I have gained can be upgraded to one level of skill.

Chu Yunfeng was extremely excited. Although upgrading the current skills costs a lot of experience points, the effects after upgrading are indeed very extraordinary.

Technician-level skills are indeed much more profound than advanced skills.

Take knife skills as an example. If it was still an advanced skill, I would not have dared to cut preserved eggs and dried chickpeas with my hands during the skills competition.

"Is this really your first time doing it? Haven't you seen this bone-breaking technique before?"

Mr. Liu asked in disbelief.

"It's really the first time, a child is innocent!"

Chu Yunfeng's words made Master Ji laugh. Is he innocent?

Are there any children here?

Mr. Liu's mood was a little complicated, but he was more excited. Although he didn't know what Chu Yunfeng was talking about, it was definitely very powerful.

What surprised him most was that Chu Yunfeng's learning talent could not be described as a genius, at least it was at the level of a genius.

"This pigeon is also handed over to you. You can handle it!"

Mr. Liu simply became the "hands-off shopkeeper", wanting to see if Chu Yunfeng is really so "violent"?
You must know that the speed at which Chu Yunfeng deboned the wild duck just now surprised me, although I slowed down a lot when processing it just now, the purpose is to let him watch carefully.

But if you calculate the real speed, Chu Yunfeng seems to be unwilling to give in to him?
Thinking about it, it's incredible. I have practiced this technique for decades, and now I have such speed and stability.

And what about Chu Yunfeng?
The young boy has only seen it once and was able to reach this level. Especially the three techniques of cutting, picking and knocking the bones, he is very skillful in using it.

How talented is this guy?
Chu Yunfeng handled the pigeons with excitement on his face, and his hand speed seemed to be a little faster than before.

Mr. Liu originally wanted to say that this pigeon is smaller and the meat is more tender. You must pay attention to the strength of your hands when handling it.

But when the words came to his lips, he didn't say them out, because he realized that even his prompting was in vain. Chu Yunfeng was not only fast in handling it, but also very sophisticated in his techniques.

experienced?

Yes, that’s sophistication!

Elder Liu and Master Ji looked at Chu Yunfeng as if they were aliens, and couldn't solve the doubts in their hearts.

Standing in the room and seeing this scene through the glass, President Hou smiled knowingly and said lonely: "Oh~! You'll be fine if you get used to it."

I just saw a lot of people coming from the restaurant. In order to hide in peace and let Chu Yunfeng shine, I hid in.

Seeing Chu Yunfeng once again become the focus of the audience, I secretly sighed in my heart that this guy really dazzles wherever he goes!

"Okay, that's done, now it's time to look at you!"

Chu Yunfeng had a hand addiction and felt very relaxed all over his body.

Mr. Liu and Master Ji looked at each other, and both could see the surprise in the other's heart. Mr. Liu, in particular, was very pleased that he had brought Chu Yunfeng into the organization.

This guy has brought himself surprises again and again, and if he cultivates such a high talent, his future is truly limitless.

"Okay, let's take a look at mine next!"

Mr. Liu's ability to calm down was remarkable. Although his shock continued to surge, it did not show on his face.

"You did a good job in bleeding the pigeons just now. The fishy smell must be removed from this dish, so before completing the "three sets", you need to blanch the water.

This blanching has two purposes, one is to remove the fishy smell, and the other is to set the shape. "

Mr. Liu's words made Chu Yunfeng nod. This is indeed how it should be done. If it is inserted directly, the shape of the dish will be destroyed after cooking.

Knowing that Chu Yunfeng understood what he meant, Mr. Liu threw scallion and ginger into the boiling water, added white wine and continued, "This blanching is also very particular.

You need to blanch both sides separately, first the inside and then the outside. The most important thing is the inside, where the blood and fishy smell come from. "

Mr. Liu turned all three poultry over, exposing the inner parts, but did not throw them directly into the pot to blanch them.

Instead, place them one by one on a colander, ladle in water and pour them slowly.

These are all summed up experiences. Chu Yunfeng was filled with emotion. If it were him, he would definitely throw them away immediately.

If this is the case, then firstly, the shaping will fail, and secondly, the water will be over-boiled and the heat will not be controlled.

Sure enough, Mr. Liu didn't blanch them for too long, so he quickly turned them over again, and continued blanching a few times to complete this step.

The next step was to cut the ingredients. Chu Yunfeng placed the cleaned duck gizzards, mushrooms and winter bamboo shoots next to the cutting board, plus a small piece of ham.

"Add shiitake mushrooms, winter bamboo shoots and ham to the gaps so that the aroma can be brought out during cooking."

After Mr. Liu cut these three ingredients, he put the pigeon into the wild duck and stuffed the ingredients into the gaps.

When I finally lassoed the domestic ducks, I also stuffed them with these ingredients, and then pulled out the heads of the wild ducks and pigeons. All the heads of the three poultry birds were exposed.

In this way, three sets of duck embryos are ready.

The process seems simple, but the most difficult part is the plastic surgery and bone removal, which is not something that can be done easily.

The most critical part of the whole process is to use the knife, especially when separating the bones and duck meat. If you are not careful, the duck skin will be broken, and it will be considered a failure.

"The next step is to cook it. There is basically not much technical content in this step, but what I want to say is that since it is the first dish, it must have its own extremely distinctive characteristics.

First, the appearance should be a head start.

Second, the cooking skills must be delicate and exquisite.

Third, the taste must be outstanding.

For example, take the braised beef head recipe that you and Master Lin are restoring. Think about whether it meets these three characteristics. "

Mr. Liu's suggestions made Chu Yunfeng feel enlightened. Analyzing the ideas he gave, his horizons were opened immediately.

If you think about it carefully, it does make sense. It is generally understood as "color, fragrance, form and meaning", and every detail complements each other.

Chu Yunfeng has very rich practical experience, but he lacks some theoretical knowledge. The key is to start from scratch. He is self-taught and has not gone through systematic study.

Ye Luzi's background has both advantages and disadvantages. Although he can be creative and creative when cooking, he often overlooks the combination of cuisine and culture.

This is the importance of theoretical knowledge.

Each cuisine has its own strong characteristics, whether it is knife skills, techniques, cooking methods, presentation, etc., each has its own merits.

Huaiyang cuisine, in particular, is particularly particular and is often linked to culture. Each classic dish can be quoted from classics and has a unique meaning.

Mr. Liu saw Chu Yunfeng lost in thought and knew that what he just said had an effect. He didn't expect that his understanding was so high, and he couldn't help feeling very relieved.

Being tireless in teaching can often bring a sense of enjoyment to people, especially a master like Mr. Liu, who often does not get such happiness when he gives advice to other chefs on weekdays.

The reason is very simple. The other party's understanding is too poor. After talking for a long time, he may be talking about it like a chicken. How can he still be interested in saying a few more words in depth?
But Chu Yunfeng was different. Mr. Liu found an incomparable sense of accomplishment in him. This feeling of being able to see through everything was very relaxing both physically and mentally.
"The highest state that Huaiyang cuisine pursues is "although it is made by humans, it is created by heaven".

Not only must the most beautiful aspects of natural ingredients be presented vividly, but also the styling must be meticulous and ingenious.

If you understand the essence of Huaiyang cuisine, you should be able to learn from it. "

Mr. Liu patted Chu Yunfeng who was in deep thought, then nodded with relief, and then turned his attention to Master Lin.

"Xiao Lin, go and get out the chicken soup, hurry up!"

To make these three sets of duck, the final stew needs to be cooked with chicken stock, so that the umami flavor will be richer.

Master Lin nodded quickly, went into the room and brought out a casserole. As soon as he opened the lid, the aroma of chicken soup hit his nostrils.

This soup was originally prepared for cooking. Chu Yunfeng had promised Chu Yunfeng to cook four dishes in return, but now he found that the scene seemed to be a little out of control.

"Hmm~! Yes, the quality of this chicken is very good. Where did you get the ingredients?"

When Master Ji smelled the aroma, he knew that the ingredients were not simple. Then he looked at the color of the soup and the chicken in the pot, and it became clear.

"It was sent by someone from Chu Yunfeng. This is the kind of ingredients he uses in his shop."

Master Lin knew what Chu Yunfeng meant when he mailed a few chickens to him. He heard that he had now set up a breeding base and wanted to try it out for himself.

Naturally, he wanted to open a channel for supplying goods to the capital. Master Ji happened to mention this, and so many colleagues were here, so he naturally wanted to speak louder.

"Oh~? The meat of this chicken is delicate and the subcutaneous fat is evenly distributed. It's really good!
Xiao Chu, please send a few to my shop later. I will try to make crispy chicken. If the effect is good, I will leave it to you to supply. "

Master Ji is an old man. When he heard that it was sent by Chu Yunfeng, and then looked at Master Lin's "routine", he knew what was going on.

It was just a piece of cake, so I just tried it out in front of everyone. I think those who are interested will definitely take action.

The Grand Hotel in Beijing all uses the ingredients provided by Chu Yunfeng. What does that mean? There must be something extraordinary about these ingredients. Doesn’t this make these managers interested?
Nowadays, the competition in catering is so great, and good ingredients are becoming increasingly difficult to find. This is the guarantee of the reputation of a time-honored brand.

In order to ensure the supply of high-quality ingredients, managers are worried that one day there will be a problem with the ingredients, which will affect the store's business and reputation.

Now that I have seen this scene with my own eyes, how can I not feel hot in my heart?
Several managers were already eager to give it a try. They just waited for Chu Yunfeng to have some free time and took him to talk about the matter.

"Okay, no problem, I'll ask them to send it to the store right away."

Chu Yunfeng nodded gratefully to Master Ji, knowing that he was helping him, and then began to lament today's luck, which was simply good luck.

Seeing Mr. Liu pour the chicken soup into the pot, then put in the duck gizzards and three sets of duck embryos and start cooking, Master Ji said happily: "You still need more than two hours, now it's my turn. "

Mr. Liu adjusted the heat, closed the lid and said, "I know you can't stand it any longer, but I heard that you have innovated this dish recently, why don't you show it to me?"

innovation?

Is this classic dish of Nine-turn Large Intestine innovative?

This not only greatly increased Chu Yunfeng's interest, but also the chefs on the scene pricked up their ears and looked over with their necks raised.

The managers called again, urging their chefs to hurry up and come over quickly. Looking at their anxious looks, it seemed as if they wanted to drive a helicopter to pick him up.

"It's not a big innovation, it's just a small improvement on the basis of removing the fishy smell.

This nine-turn large intestine is actually similar to the Sichuan soft-fried fried finger. The only difference is that one is boiling and the other is frying. However, they both have the same effect.

You don’t need me to teach you this step of cleaning. What I’m delivering here is the processed fat intestines, so I’ll do it directly. "

Master Ji didn't say much after taking over the chef's uniform. Just as he was about to start, he saw chefs wearing chef hats rushing in.

Some of them still had spoons in their hands. It seemed that they were called out while they were still cooking. They couldn't help but smile knowingly. It seemed that they and Mr. Liu's reputations were really extraordinary.

Come on, come on, today is destined to be the day to carry the sedan chair for Chu Yunfeng, let him get his name out in the capital today, and the painstaking efforts of himself and Mr. Liu are not in vain.

"Why are you here? You haven't seen the three sets of ducks with your own eyes. Don't you know how to move faster?"

"It's already the fastest speed. They're all taking a shortcut here. Don't dare to speed!"

"Okay, okay, I've videotaped the three sets of ducks. Go back and watch it yourself. It's up to you how much you can understand."

Master Ji smiled slightly and then began to instruct: "First, thread the celery into the large intestine, put it into the pot and cook it. This step takes about 1 hour and 20 minutes."

After completing this step, the two elders began to rest and sit down to drink tea and chat with everyone. Chu Yunfeng was also pulled aside by some restaurant managers to discuss business.

Chu Yunfeng received a dozen thick business cards and also handed out the business cards Mu Qing made for him.

It not only has the names of his two stores, but also the name of Xingchen Hotel.

Kitchen consultant!

This title is quite novel, which makes everyone's impression of Chu Yunfeng more profound.

This title sounds a bit like Chef No. 1, which is a bit different from other consultant positions.

Other consultant titles sound like false positions, usually just giving out ideas and opinions.

But this culinary consultant is not so simple, it should include the research and development of dishes, the application and testing of condiments, the debugging and application of dishes, etc.

We all work in catering, so of course we know the ins and outs of this. How can we take on such a position without a certain level of cooking skills?

"Brother Chu, you mean you also raise pigs, cows and sheep?"

After Chu Yunfeng inadvertently revealed that he and his friends were building two breeding bases, Boss Cai from Zhishanzhai immediately started asking questions.

Zhishanzhai mainly sells beef, and it has been an old shop for decades. Nowadays, it is getting harder and harder to buy good-quality beef, which makes me worried.

After Chu Yunfeng described Yang Ming's silky chicken breeding methods, everyone instantly understood that this was a large supplier of top-quality ingredients.

As a result, the atmosphere became more familiar, and everyone rushed to ask for details.

"Yes, there are more silky chickens now. The factory is still under construction. There will be a lot of special varieties of meat. I hope you will take care of me."

Chu Yunfeng said this somewhat modestly, and the managers surrounding him all wanted to say it the other way around. From now on, you will be the one to take care of everyone.

High-quality meat can be supplied stably, which will save everyone a lot of worry. This is a help to everyone, right?

Especially after learning that there are Chenghua pigs that make twice-cooked pork, and high-end meats that specialize in Jinhua ham and Dongpo pork, everyone is even more uneasy.

They all made appointments with Chu Yunfeng to go on site inspections when the breeding started. This also made Chu Yunfeng secretly happy. Xiaoxiao and Ai Ai would be more motivated knowing that they had opened up the sales market in Beijing in advance.

Time passed quickly. After the intestines were cooked, Chu Yunfeng "broke free" from the siege of the managers.

Master Ji began to teach Chu Yunfeng how to stack it, ensuring that the four layers of large intestine overlap.

Then cut it into small pieces and fry it in a pot until the skin is browned and take it out.

Put sugar in the pot and start frying until the color of the sugar is browned, then add the large intestine to color it, and saute the onion, ginger and garlic until fragrant, then add the large intestine, and then start adding the ingredients.

After adding the cooking wine, sugar, vinegar, hawthorn juice, red yeast water, oyster sauce, and soy sauce and cooking it for a while, Master Ji finally said: "The last three ingredients are the most critical.

Amomum, cinnamon, and pepper are put in the end. This is the essence of this dish and the source of the greatest aroma.

Okay, finally pour some Sichuan peppercorn oil on it, then put it in the pot, add the juice, and then sprinkle some chopped coriander is the most traditional way to eat it. "

The nine-turn large intestine produced by Master Ji is different from the usual ones in terms of technique and cooking method. The chefs watching all felt that the trip was worth it.

Chu Yunfeng's hands were also very itchy, and he really wanted to enter the system space to study it immediately, and then make it on the spot.

Master Ji saw what Chu Yunfeng was thinking, so he asked him to give it a try, just so he could see what he could do after seeing it once.

Chu Yunfeng immediately agreed. Just as he was about to enter the system space, President Hou came out and stopped him immediately.

Secrets cannot be exposed.
(End of this chapter)