gourmet food

Chapter 688: Learning to cook is not easy
After sending Chu Yue and Jin Shasha back to their new residence, Chu Yunfeng and Mu Qing finally returned to the hotel.

"Rest early, good night!"

After running outside all day today, Mu Qing was a little tired and felt that her eyes could hardly hold on.

"Okay, you should go to bed early, good night!"

Chu Yunfeng waited for Mu Qing to swipe the access control with her card. When she just opened the door, he pulled her back and kissed her gently.

"Okay, I can sleep well tonight."

Chu Yunfeng looked very relieved, which made Mu Qing laugh immediately.

"Damn it, I noticed that you are getting bolder and bolder now. Aren't you afraid of this young lady's tricks?"

Mu Qing stretched out two fingers and moved them, obviously with a hint of threat.

"Are you willing? Stop talking and go to bed early. I'll prepare delicious food for you tomorrow!"

After saying that, Chu Yunfeng watched Mu Qing go in and then returned to his room.

Whoo~!

I finally got some free time and looked at my phone. It was already 10:30 in the evening and President Xiong had not called yet.

This is just looking for information. Does it really take so long?

Or should he say that he has found it and wait until tomorrow to tell himself?

There is still something very important to do when I come back today, which is to learn all the dishes I saw today.

I originally planned to wait for the news from President Xiong before entering the system space, but I didn't know when I would get the confirmation, so I was a little confused.

But at this moment, I couldn't hold it anymore, so I ignored him and learned these exquisite dishes first.

The first dish is of course Wensi Tofu, which is a five-star dish. After paying 50 experience points, Chu Yunfeng started hellish training.

There are two difficulties in the Wensi Tofu dish. The first is to shred the tofu, and the other is to rotate the pot and spoon.

Comparing the two, the difficulty of rotating the pot and spoon is slightly lower, but it should not be underestimated.

Because when the tofu shreds and all the ingredients are put into the pot, the principle of centrifugation needs to be used to spread the ingredients. If there is a slight mistake, the tender tofu shreds will be broken.

The first thing Chu Yunfeng practiced was cutting shredded tofu. This step is a nightmare for many chefs.

It is said that in order to perfect the knife skills for cutting Wensi tofu, some chefs, after a long period of training, will unconsciously make tofu cutting movements with their hands after falling asleep at night.

"Mistake, try again"

The system's long-lost sound rang, and Chu Yunfeng started practicing slowly and seriously, without being impatient at all.

I also gradually became numb to the system prompts. As long as I made a mistake, I would start over immediately after recovering.

Nowadays, the knife skills are already at the technician level, and they are much easier to practice. If the knife skills are still advanced, it will definitely be quite strenuous to practice this skill well.

But even so, as time went by, Chu Yunfeng didn't know how many times he failed and how much time he spent.

Anyway, Chu Yunfeng had already entered a state of complete immersion in himself. He had no external possessions and focused solely on his knife skills.

After he heard the system prompt that he had passed the level, he came back to his senses, checked it, and couldn't help but exclaimed.

It actually took 28 days, 2 hours and 18 minutes?

I finally mastered the knife skills of Wensi Tofu. It was indeed not easy.

However, Chu Yunfeng still feels very lucky. Others need to practice knife skills for 6-10 years, but he learned it in only about 28 days.

What is there to be dissatisfied with?

Fortunately, my knife skills have improved a level. Otherwise, I would probably need dozens more days of study.

The next steps were much simpler. After spending 1 day, 3 hours and 6 minutes, Chu Yunfeng finally mastered this dish.

"Yes!"

Chu Yunfeng clenched his fists and felt very touched about learning this dish. This was the first dish he cooked after encountering the system.

At that time, I still relied on my experience at the peak of the God of Cooking, but now I am finally able to cook this dish with my own hands.

Once you have mastered such knife skills, you will be greeted with exclamations of surprise if you show off your skills casually.
There are still four dishes left, which one should I learn first?

Chu Yunfeng felt very refreshed. When had he been able to learn so many high-end dishes at once?

Stand in line and eat fruit
Then let’s learn three sets of duck first. This dish, like Wensi Tofu, is Huaiyang cuisine, and it is also a classic dish in Huaiyang cuisine.

Regarding this dish, Chu Yunfeng's biggest feeling is that Huaiyang cuisine does have a strong literati flavor.

This reflects not only the chef's cooking skills, but also the taste of the diners.

Because this dish not only requires the chef to fully demonstrate its characteristics, but also requires the diners to taste its essence, so that the two complement each other.

Both are indispensable, otherwise it will be like a cow chewing peonies.

Because the way to eat it is very particular, the taste of each layer and the combination of each two kinds of poultry are all the same flavor. If you don't know how to eat it, it will really ruin the essence of this dish.

The first step is to remove the bones, which couldn't be easier for Chu Yunfeng, but the system has relatively high requirements for speed and accuracy.

Chu Yunfeng finally passed the test after spending 1 day, 8 hours and 28 minutes.

The rest is to make the embryo and mix the ingredients. These are very simple. Chu Yunfeng only spent 5 hours and 16 minutes to complete the remaining steps.

Seeing the final product, Chu Yunfeng couldn't help but sigh. This dish is indeed very unique, and the chef who created it is really ingenious.

Two dishes have arrived, and the next dish Chu Yunfeng chooses is Jiuzhuan Dachang.

This is a classic Shandong dish. Its name in Shandong Province is similar to that of twice-cooked pork in Sichuan Province. They are both famous dishes that can well represent local characteristics.

There are also many people who like this dish in the Beijing area. The key lies in the special smell of large intestine, which is very fragrant after being fried.

People who like it love it very much, but some people who don't like it find the smell a little unbearable.

It's a bit like Houttuynia cordata. People who love it love it very much and regard it as a delicacy, but people who don't like it find it too smelly and feel uncomfortable smelling it, let alone eating it.

There is also a dish in Sichuan cuisine that is very similar to it, and that is soft fried finger.

But there are some big differences between the two.

Chu Yunfeng also heard Mr. Li say before that he would like to see if he could let Mr. Li cook it once when he goes back this time. Then wouldn't he be able to make two classic sausage dishes?
The nine-turn large intestine needs to be boiled with water before frying, but the soft-fried sausage needs to be steamed in a basket. The steaming time is longer than the boiled one, which takes 3-4 hours.

And the frying process is also different. The nine-turn large intestine is already cut into sections when fried, while the soft-fried sausage is a long piece of intestine that is directly fried in the pot.

And before frying, it needs to be smeared with soy sauce to increase its color.

The last step is also very different. After frying, the nine-turn large intestine needs to be added with broth and other ingredients to reduce the juice. It will taste soft.

The soft-fried fingertips are directly fried and cut into the shape of fingertips one by one, and then they are directly dipped in the sauce to taste.

There are two ways to eat it, one is to dip it on a plate with salt and pepper, and the other is to eat it with sweet noodle sauce, lettuce and chopped green onions.

The way to eat salt and pepper is an old tradition. The salt and pepper here should not be understood as chili powder and salt. The pepper here refers to Sichuan peppercorns.

It is a dipping sauce that combines Sichuan peppercorns and salt. This is the most traditional way to eat this dish.

The sweet noodle sauce, lettuce and chopped green onions are also very particular when eaten, especially the shape of the chopped green onions. It is not like eating roast duck and getting the green onions shredded directly.

The scallions here are in the shape of "flower onions", which is also very particular.

It is to cut green onions into small sections, tie it with a green onion wire in the middle, and then chop the two ends with a knife.

In this way, the two ends of the onion section will take on a flowering shape, which is very beautiful and can more easily emit the fragrance of green onions.

It is said that the two great painters Zhang Daqian and Xu Beihong like to eat this soft-fried finger ring the most, and there are also some popular stories about this dish.

The dish of soft-fried fingernails was invented by Huang Jinglin, and it is also a famous dish at Gugu Banquet.

Xu Beihong and Huang Jinglin were good friends, and Xu Beihong particularly liked this dish. As old friends, Huang Jinglin would cook it himself to serve his guests.

To express his gratitude, Xu Beihong gave him a horse painting as a gift on the spot.

The story of Xu Beihong exchanging paintings for delicacies was exaggerated by the good guys and immediately caused a sensation in the food forest. It became a legend in the kitchen circles and has been passed down to this day.

Zhang Daqian is particularly fond of the dish of soft-fried fingerlings. It is said that he likes to make this dish at home.

When he hosted a banquet for Zhang Xueliang earlier, this soft-fried fried finger with golden color, crispy outside and tender inside was specially included in the menu, which shows Mr. Daqian's love for this dish.

Since this dish is called "soft fried", it means that the large intestine is fried directly in the pan after being steamed. Later, some chefs coated it in flour or starch and fried it.

Although it tastes crisper, it doesn't match its name and seems to be superfluous.

After thinking about it carefully, Chu Yunfeng even had the idea of ​​learning this dish, but he could only do it after returning to Chengdu.

Then talk to Mr. Li and see if he is willing to cook this dish, hehe
But we still need to understand the Nine-Turn Large Intestine first!
Chu Yunfeng immediately started to learn. The system gave two methods for treating the large intestine, one was the ordinary version and the other was the innovative version.

It seems to be related to Master Ji's own innovation, which is that the sausage is wrapped in celery and cooked together, which makes the flavor more unique.

After spending a total of 1 day, 6 hours and 18 minutes, Chu Yunfeng finally mastered this dish.

Three courses later, it feels really good.

The next dish Chu Yunfeng chose was butterfly sea cucumber. This dish has a unique shape and a light taste, but it is very nutritious.

The preparation of this dish mainly tests the knife skills. The key lies in the making of butterfly wings. It is necessary to modify the knife of the soft and elastic sea cucumber and cut it into thin slices into butterfly wings.

"Error, try again!"

Chu Yunfeng thought this step was very simple, because he didn't think it was difficult when he watched Master Lin do it before.

But after I got started, I realized that I had taken it for granted. When making the wings, the knife was slightly off, and the system immediately asked me to start over.

Sea cucumbers are very elastic and tend to slip when cutting, so making them requires skill. After Chu Yunfeng realized this, he calmed down and practiced slowly.

Soon, after spending 5 hours and 58 minutes, the butterfly was finally completed.

The next step is to make chicken grits. Many places make chicken grits in an unauthentic way. After the chicken breast is minced, pig fat is added.

In real traditional Sichuan cuisine, pork belly is required to make chicken grits. Similarly, pork belly needs to be chopped into puree with the back of a knife.

Then mix it with the chicken breast, add egg whites, stock and other ingredients, and beat it vigorously before it is successfully made.

This step is used to make the body of the butterfly. The shape is thick at one end and thin at the other so that it looks more proportional.

All that's left is to add circles of color to the butterfly's body, which requires shredded ham, shredded red pepper, etc., so that the butterfly looks brightly colored.

Butterfly's beard Chu Yunfeng chose shark's fin, so that the finished dish would look more upscale.

After spending 1 day, 1 hour and 18 minutes, Chu Yunfeng mastered the method of making this dish.

The last dish is left, the pig head with bean dregs. This dish looks very grand, that is, a whole pig head is placed on a large plate.

Of course, the pig's head is not upright, as it looks, but the entire pig's head meat is cut off with a knife, and a whole pig's face lies flat in it.

Coupled with the golden bean dregs on top, it looks very rich and prosperous.

This dish was an unexpected surprise for Chu Yunfeng, especially when Master Lin mentioned "additional dishes" for himself, you can imagine how excited he was.

When I think about it, if this dish is served at Thailand's state banquet, it will definitely be enthusiastically sought after.

Thai people love to eat pig heads, and pig heads are often used as sacrifices, so such a delicious and meaningful dish will definitely get an extraordinary response.

The biggest difficulty in this dish is to remove the pork head meat. Knife skills require some skills so as not to destroy the integrity of the pig head. The other is frying the bean dregs.

The cooking method of bean dregs is very unique in Sichuan cuisine, and the bean dregs are recycled waste. I have to admire Huang Jinglin's whimsical idea.

Influenced by his two dishes of pig head with bean dregs and pig trotters with bean dregs, other chefs also invented classic dishes such as duck breast with bean dregs and abalone duck with bean dregs.

Chu Yunfeng spent 2 days, 18 hours and 6 minutes to complete this dish.

The moment the last dish was finished, Chu Yunfeng's face was filled with a look of happiness, thinking to himself how great it would be if he could learn so many high-end dishes every day?
But when Chu Yunfeng looked behind the light curtain, his happy expression froze and he instantly became depressed.

The five dishes are all five-star dishes. Although it only costs 5 million experience points, which is relatively cost-effective, the most important problem arises.

After learning five dishes, my study time has bottomed out.

在学习之前，自己还有37天18小时18分钟的学习时间，然而五道菜总共花费了36天2小时48分钟。

As a result, there is only 1 hours and 15 minutes of study time left in one day, and Master Lin still has two dishes to learn.

This time is definitely not enough. I thought I had enough study time, but I didn't expect that I would come across the Wensi Tofu dish.

The time it took to cook this dish was simply terrifying, something Chu Yunfeng had never expected.

There are two more dishes tomorrow. There is not enough time to study. What should I do?

(End of this chapter)