gourmet food

Chapter 776 Two Yellow Soup Fish
Black Pearl won this dinner, leaving Michelin speechless and making the so-called Michelin standards clear to the Chinese public.

Based on the principles of Western food, everything is mainly to cater to Western tastes. How can such values ​​dictate Chinese food?

So after this series of arguments, everyone realized the importance of having their own standards, and the emergence of Black Pearl was the first shot in establishing Chinese catering standards.

Therefore, as the person in charge, Liang Haotian was naturally surrounded by the media, and he also needed to use the power of the media to expand tonight's victory, lay the foundation and expand the impact of the review results in the Magic City.

Some members of the media on Chu Yunfeng's side also surrounded him, mainly asking him about his attitude towards the results of tonight's review.

"Boss Chu, what do you think about not being awarded three Michelin stars?"

"Boss Chu, Boss Chu, will you improve the dishes in the set menu in the future? Will spicy dishes still appear?"

"Boss Chu, do you think these spicy dishes will affect the quality of the set meal? Will you make some adjustments?"

The question most asked by media reporters is about the set menu. As for the competition between Michelin and Black Pearl, it seems that everyone will not look to Chu Yunfeng to find the answer.

Because no one knew that Chu Yunfeng was involved in this matter, and that he was also the key figure in the "eye medicine".

Everyone thought that Boss Chu had suffered an unreasonable disaster. Such a good dish could not be selected due to spicy issues. Everyone actually maintained a sympathetic attitude towards him.

And Chu Yunfeng happened to be under the protection of this halo, and answered "silently" in a helpless tone: "Sichuan cuisine is actually very tolerant, and spicy food is just two of the hundreds of flavors.

Some non-spicy Sichuan dishes are often very high-end. They require a long time to make and the production techniques are very strict. In the future, I will continue to introduce these exquisite dishes to everyone.

Please wait and see, I still have something to do, so I will leave first, thank you! "

Chu Yunfeng said briefly and was about to withdraw, but the media didn't seem to want to let him go yet, because the price of tonight's set meal had already begun to be hotly discussed on the Internet.

And until now, there is no final conclusion.

That's why the price of Yipin's set meal is so cheap this time. Many people suspect that the ingredients purchased by Yipin have lowered their grade.

Therefore, some media began to ask questions.

"Boss Chu, please answer another question. Now there are doubts on the Internet that the ingredients of your set meal were purchased at a low price, so the price of the set meal is so low. Is this true?"

"Boss Chu, Boss Chu, regarding the package price, could it be that you accidentally forgot a 0? Is this the real price?"

"Will this price be adjusted in the future? Will we provide set meals at this price in the future? Will the quality of the dishes be guaranteed?"

These issues are of great concern to the media and are also the hottest topics on the Internet, so everyone wants to get the latest information as soon as possible.

Chu Yunfeng stopped. This matter still needs to be officially announced, so as not to be used by some people with ulterior motives and cause unnecessary trouble.

"About the price, I would like to clarify here that there is no problem with the price of the Yipin package this time, it is the price that everyone has seen so far.

It is not missing a 0 as many people said. Please rest assured about this.

There is a reason why I set this price, mainly because I was influenced by my aunt Yan Huang Jinglin. Being able to make ordinary ingredients into high-end taste is what a chef pursues.

And I also want to be such a chef, so all the ingredients in the set meal are purchased through formal channels.

Moreover, the quality of the ingredients is guaranteed. Not only high-end ingredients can provide high-end taste in the set meal, but when ordinary ingredients are prepared, the taste will not be worse than high-end ingredients.

As you can see from the previous jar meat, the ingredients are not actually the most important factor. The most important thing is the chef’s cooking skills. This is the decisive factor in whether a dish is delicious or not. "

Chu Yunfeng's words were precise and conclusive, making everyone understand his persistence and enterprising spirit in cooking.

After the news was broadcast that night, everyone understood why Yipin's dishes were so delicious. The key lies in the chef's cooking skills.

It's not just those rare ingredients that can produce top-notch taste. As long as the cooking skills are in place, different dishes can be produced.

And from the guests who attended the dinner that night, everyone learned one thing, that is, every dish tastes very delicious, with different styles and different tastes.

Therefore, package reservations have become even more popular. It is 10 times more difficult than before. Many scalpers are drooling after seeing this, but there is nothing they can do about it.

Because Yipin only accepts personal reservations, and it is a real-name system, there is no chance of reselling, otherwise it would not be a problem to earn thousands or tens of thousands from one place.

After returning to Yipin, Chu Yunfeng started busy making dinner dishes. He had been busy all night and had to have dinner with everyone.

But it should be said that it is a late night snack.

It was already 22:30 now, and Liu Xiaoxiao and the others were still cleaning up the hall. They would probably have to wait until around 23:00 to have a dinner party.

But before the dinner started, everyone ate something to fill their stomachs, but everyone was looking forward to the special extra meal at night.

Especially the seabass bread, it is so delicious that I want to bite my tongue, and it was the food that I ate the most to fill my stomach.

Originally, Chu Yunfeng was planning to get everyone some fried rice or something, but after being betrayed by the "traitor" Hu Yue, Liu Xiaoxiao learned about the deliciousness of seabass bread.

Ever since, the news spread like wildfire, causing everyone to choose this delicacy at the same time, leaving Chu Yunfeng a little confused.

When did everyone's tastes become so consistent?

Have you given up even your favorite fried rice and omelette rice?
Then seeing the evil smile on Hu Yue's face and the ambiguous look Liu Xiaoxiao gave him, Chu Yunfeng understood immediately.

And Guo Kui also "showed his love" by making special jam with seabass bread for Hao Minming, which immediately made Chu Yunfeng feel dumbfounded.

It seems that these two guys are in love, but why are they both eating grass?
So Chu Yunfeng hurriedly ordered another batch of sea bass, and the quantity was still very large, and he planned to bake some more in the evening and distribute them to everyone so that everyone could eat their fill.

See if you are tired of eating?

Let you spread dog food
Today's late night snacks are very rich in variety. In addition to some set dishes, Chu Yunfeng also prepared hibiscus chicken slices and two-yellow fish soup for everyone.

I have fallen in love with this dish since I learned about Hibiscus Chicken Slices. Especially now that I have learned molecular cuisine, the hibiscus flower shape of this dish has risen to a perfect level.

Before making this dish, a fake hibiscus flower was needed to set off the dish. Although it looked pink and white, the fake props could still be seen.

Although for people who are not very demanding, it is no problem to fully accept it, but for Chu Yunfeng, since he has higher technology, why can't he maintain a high level?
So when Chu Yunfeng ordered Hu Yue and Guo Kui to make hibiscus petals, he entered the system space. The two yellow soup fish hadn't learned yet.

This dish was taught by my mother. It is said that it was passed down by my master, and it was only passed down to my mother. Neither Wu's mother nor Mu Qing's mother could learn it.

Chu Yunfeng was very surprised by the exquisiteness of this dish and its taste, and the whole dish gave people a feeling of wealth and prosperity.

Because this dish is really just like its name. The finished dish is golden, giving people a sense of nobility and prosperity.

The origin of this dish is also full of historical charm. I learned from my mother that in the early years of the Qing Dynasty, a family named Huang lived on the banks of the Qingjiang River in Zhuhai, Changning, Sichuan.

There are two brothers in this family, who usually make a living by fishing, and their life is somewhat difficult.

Therefore, the bigger fish that are usually caught are sold in the market, while the smaller fish are kept and taken back to eat.

When cooking fish, we basically clean all the fish, cook it directly in river water over high fire, and then remove the bones from the fish meat, leaving the fish residue.

Then just add a little salt and it will become fish soup. The so-called "live fish boiled in live water will taste naturally fresh."

This is just like when you go to Dali's Erhai Lake to play. The fish you catch are boiled directly in the water of the Erhai Lake. After adding a little salt, it will feel extremely delicious.

But no matter how delicious the fish is, it will taste boring if you eat it for a long time.

So when they were cooking fish, the two brothers added some soaked red peppers brought from home and a little old ginger into the fish soup, which immediately changed the taste of the entire fish soup.

The cooked fish soup not only served as a meal, but also had the effect of repelling the cold, allowing the two brothers to immediately discover the "New World".

Since the fish soup is so delicious, you can add some other ingredients on top of it. Wouldn't it be equally delicious?
So the two of them improved the fish soup. After making the fish soup, they threw some fish fillets in and cooked it. This way it seemed to be more enjoyable to eat.

Moreover, it comes with soup and vegetables, and the flavor and taste are more intense.

Not only did they eat it themselves, but sometimes they would also serve it to the fishermen around them. After everyone tried it, they all thought it tasted very delicious and was very good, so it spread.

Everyone made this dish according to the Huang brothers' method and named it "Er-Yellow Soup Fish".

Since then, through continuous improvements by successive generations of chefs, many auxiliary materials and ingredients have been added, especially the use of shiitake mushrooms and magnolia slices, which have added a bit of flavor.

The seasonings that remove foreign substances and increase aroma also make the fish soup taste more delicious.

Chu Yunfeng didn't make this dish immediately before. The biggest reason was that he didn't have good kimchi, because this dish requires pickled ginger and red pepper.

Later, after I learned and made the kimchi from Guguyan, I specially made two jars of pickled ginger and pickled red pepper just to make this dish.

After several days of brewing, the two cans of pickled ginger and pickled peppers were basically ready for use, so Chu Yunfeng didn't want to wait for a moment and now wanted to make this dish himself.

This dish was rated as a four-star dish by the system. Naturally, it required 40 experience points to learn it. Chu Yunfeng immediately entered the learning state.

Carp is the first choice to make this dish, and the fish meat needs to be removed and sliced. This step is not difficult for Chu Yunfeng today.

I just made a few mistakes in the process of determining the thickness of the fish fillets, but I quickly corrected them.

Naturally, the fish head and tail need to be kept, and they will be used as a plate in the end.

But the head and tail are not soaked in water, but slightly marinated and fried to make it golden, which can give this dish a more golden effect.

Add salt, pepper, water soy flour and egg white to the fish fillets to marinate, then cut the mushrooms and magnolia slices into thin slices with a diagonal knife.

Then cut the soaked ginger into foam, chop the soaked red pepper into minced paste, cut the green onions and Sichuan peppercorns and put them together for later use.

Pour lard into the pot, then put these ingredients into the pot and stir-fry until the oil starts to turn red, then add the stock.

After the aroma gradually emerges, add shiitake mushrooms and magnolia slices to cook lightly, and then add a little pepper to enhance the flavor. Gradually, you can see that the soup begins to turn golden.

Fish out all the ingredients in the pot, and finally add the fish fillets. My mother has reminded me before that when cooking fish fillets, you must use low heat.

In this way, the fish fillets cooked in this way will not fall apart, and the fish fillets will have a tender feeling. Cooking the fish fillets over high heat will make the fish meat become old and the taste will be very flawed.

Soon, after the fish fillets were ready, Chu Yunfeng placed the head and tail on both ends of the dinner plate, and placed the blanched vegetables on both sides.

The ingredients picked up before are placed in the middle, and finally the fish fillets and the soup in the pot are poured out. A golden and fragrant two-yellow soup fish with head and tail is ready.

Seeing the golden color, Chu Yunfeng knew that this dish must go well with rice, and the fish meat must be particularly tender and will definitely melt in your mouth.

Especially after paired with the stock, the taste of this dish has been improved several levels. You must eat two bowls of rice in a while.

It took Chu Yunfeng 15 hours and 8 minutes to finish this dish, and then immediately exited the system space.

Chu Yunfeng took out the pickled ginger and red pepper from the pickle jar in the corner of the kitchen. He smelled it gently, and it was obvious that the smell was much better than the ones bought outside.

Moreover, the pickled ginger and red pepper are both synthesized. Needless to say, the taste is definitely addictive as soon as you eat it.

Chop chop chop, chop chop chop!

The aroma of pickled peppers and pickled ginger spread quickly, making Hu Yue and Guo Kui salivate. They wanted to just eat it like this. Then they looked at the two cans of pickles next to them and wanted to take some. Come out and try it.

But the two of them finally held back. Everyone knew how valuable these kimchi Chu Yunfeng was, and the quantity was still very small, which was really frustrating.

When the two-yellow fish soup was almost ready, everyone had already taken care of it in the banquet hall. Now when they came in, they could smell the aroma of this dish.

Yu Lili and Zhang Xinran came over and said hello before leaving. They still had manuscripts to rush, so they had to give up on the delicious food.

However, when Chu Yunfeng learned that Zhang Xinran was going back to the capital early tomorrow morning, he packed some seabass bread for her and Yu Lili, which made them extremely happy.

The spicy, sour and fragrant taste immediately made everyone salivate crazily. After Chu Yunfeng finished placing the dish, Guo Kui immediately started to serve it.

Everyone surrounded Guo Kui and walked to the dining table. Chu Yunfeng shook his head, took off his apron, and was ready to eat. Although he was not very tired after a busy day, he was still a little hungry.

At this moment, President Hou walked in.
(End of this chapter)