gourmet food

Chapter 826 Improving Traditional Sichuan Cuisine
There is no impenetrable wall in the world!

After connecting all the clues, the media finally realized that Princess Silena must be in a first-class boutique.

As a result, a large number of media reporters began to gather, but the security at the entrance of the villa was obviously strengthened, and the reporters who arrived first could not get in at all.

Increased security?
This further confirms everyone’s guess!
"Let's go around to the back and ask them to bring the ladder over quickly."

"Ladder, ladder, ladder, just like last time, at the back door of the boutique, yes, yes, hurry up."

Media reporters who had had this experience began to make arrangements. After setting up a ladder at the back door of the boutique, they could take pictures of the courtyard of Chu Yunfeng's villa.

As soon as the princess appears, she will definitely be photographed, and she will naturally get the first-hand news.

At this moment, in the attic of the boutique, facing the exquisite dishes that have been served, Princess Silena is very excited.

This dish is more delicious than the other, and it simply makes people unable to stop.

"Oh my God, this is so beautiful. I have never seen such an exquisite dish. The tableware is exquisite, and even the presentation is so unique.

Not to mention the taste of this dish, my nose is about to melt.”

Not to mention Princess Sirena, even the rest of the team members were all excited and taking photos, especially the dish of pig head with bean dregs.

"Princess, this dish must be served at the birthday party. I think many people will like it very much."

Nawa stood up and pointed to the pig's head with bean dregs, emphasizing that the golden layer on it represented wealth, and the meaning of the pig's head was also extraordinary.

"Okay, that's what I think too. Let's make a decision for the time being. Oh, Boss Chu is here."

After ordering the first dish, everyone saw the figure of Chu Yunfeng appearing, and brought up a dish with their own hands.

“This is Babao Steamed Pot, a very traditional Sichuan dish that was classified as a snack in the 50s.

But in the past, this dish was a dish that was used to end a banquet. It was especially loved by children because it was a dessert.

This dish was still very popular in the 70s, especially among many high-level leaders in our country. They all praised this dish.

But for now, the only drawback of this dish is that it is a little too sweet, but it doesn't matter if you eat less. You can leave it until the end to taste it. "

Chu Yunfeng introduced the history, advantages and disadvantages of this dish, and made Princess Silena understand the characteristics of this dish. In fact, she also likes sweets very much.

Especially from the name of this dish, you can tell that it is made with eight special ingredients, so it is called "Eight Treasures", but the word "pot steaming" makes me a little confused.

From the literal meaning, it should be steamed, but from the surface, it should be fried, so you can only come to a conclusion after tasting it for a while.

"Thank you very much for saying it in such detail. I'm already looking forward to its taste. By the way, there is another dish that will be cooked on the spot, right?"

Since Chu Yunfeng had already said that this was the final dish, of course he left it until the end to taste it. There were already 12 dishes on the table, so naturally there was only one last dish left.

The dish that needs to be made on-site is called pot stickers and waist slices. Like the eight-treasure steamed pot, it is a dish that Chu Yunfeng has only recently learned from Mr. Li. This dish is very special and needs to be made on-site to be the most delicious. .

"Yes, this dish is made in a very special way, so you can eat it while I'm cooking it. You can taste it as soon as it's done."

After Chu Yunfeng finished speaking, the waiter pushed a charcoal stove over. The charcoal inside was already burned, and there was a shelf on top, waiting to be grilled.

"Is this a barbecue? Is this dish grilled? Isn't it fried on an iron plate?"

Princess Sirena was very surprised. Isn't this dish called pot stickers and kidney slices?Why is it baked?

The word "pot sticker" is not unfamiliar to Princess Sirena. As a Thai who can speak Chinese, she naturally knows a lot about some of the domestic culture and food.

I have seen things like "pot stickers" before. The pot sticker dumplings made on the streets and the pot stickers and sesame cakes hanging on the stove are all true reflections of the word "pot stickers."

Pot sticker dumplings taste very good. Every time she comes to China, Princess Sirena will taste its flavor.

What I like most is the browned bottom, which tastes crunchy and has a very good texture.

If you try it with some vinegar sauce, the taste will have a different flavor, which I like very much.

But looking at Chu Yunfeng's posture, it seems that this recipe of pot stickers with waist slices is very unusual, right?

"Haha, this dish can actually be fried on an iron plate, but the flavor when fried is not as delicious as when grilled.

The most traditional method has always been roasting, and the ingredients are also very special. Let me tell you about the history of this dish first. "

Seeing that Princess Sirina was so interested, Chu Yunfeng started to talk while taking out the ingredients.

“Actually, the most popular dish of pot stickers and kidney slices was during the Republic of China, and at that time, fat was used as a base when making this dish.

When the fat meat is roasted over low heat until the oil is crispy, put the very thinly sliced ​​loin slices on top, blanch it in oil and then you can taste it.

The dish made in this way has crispy fat and tender kidneys, and one dish contains two textures, which makes it very delicious.

Especially the fat of the pork. After the fat is roasted, the aroma of the oil residue is very strong, so the flavor of this dish is very unique. "

Just after the introduction, Princess Silena stood up and came to Chu Yunfeng, wanting to see how this dish was made.

"Great, it seems like this dish is very special, but will you get tired of it if you eat too much fat?"

Seeing Chu Yunfeng cutting the fat meat, although each piece was cut very thin, he still asked with some worry.

"Don't worry, I'll make a portion of this traditional way of making fatty meat for you to try. If you feel tired of it, I have another way of making it that won't make you tired."

This is the most traditional method, but under current conditions, eating too much of this fat is not healthy for the body, so Chu Yunfeng improved it.

"Another way to make it? Is it pork belly?"

Princess Sirena has a very good eye. The pork belly in the bowl was just exposed when she noticed it. She guessed that it should be used to replace fat.

Uh~!

Chu Yunfeng was stunned for a moment, then looked at the uncovered bowl, and then realized that his secret had been discovered.

"Yes, it's pork belly. Compared with fatty meat, this pork belly has a more fragrant taste, and it doesn't taste so greasy."

There were a total of eight people present, so Chu Yunfeng only cut eight pieces of fat meat, and then placed only two pieces of fat meat at a time and grilled it on the rack.

Princess Sirina did not return to her seat, but stood aside and watched with great interest how Chu Yunfeng cooked this dish.

The food on the table just now was so delicious that I ate a little too fast. I just took a break, drank some juice, slowed down the pace, and tasted it slowly later.

Two pieces of fat meat were put on and grilled for about half a minute. Chu Yunfeng added another two pieces and spaced out the baking time.

The purpose of this is to allow time for the placement of the kidney slices, so that the best heat can be grasped and the dish can be tasted by the guests in its most perfect state.

When the first two pieces of fat meat were grilled and turned golden on both sides, Chu Yunfeng picked up the two pieces of kidney slices from a bowl and covered them with absorbent paper. Drain the moisture from the top.

The production of this loin slice is also very particular. It needs to be cut very, very thin. If it is too thick, the temperature on the fat cannot cook it naturally.

Not to mention the safety risks of eating this, the taste and texture will definitely be greatly compromised, so the requirements for knife skills are very high.

However, such knife skills requirements are not a problem for Chu Yunfeng at all. Compared with Wensi Tofu, such a thickness is simpler.

Therefore, Chu Yunfeng passed the test easily when practicing in the system space. He only needed to master the technique of slicing.

But for Guo Kui and Hu Yue, the difficulty is still very high. At least for now, no qualified waist piece can be cut out. Even if a large waist is cut, there is still no qualified piece.

This actually made Chu Yunfeng laugh unkindly, and joked that he could add a side of fried thick kidney slices to the meal tonight.
After the knife work is completed, it does not mean that it is over. The kidney slices still need subsequent processing, because the fresh kidney slices have a very fishy smell and taste fishy.

Therefore, after Chu Yunfeng cuts the kidney slices, he will soak them in water with a lot of spices half an hour in advance. This not only removes the fishy smell, but also increases the flavor of the kidney slices.

When the kidney slices were placed on top of the roasted fat, Chu Yunfeng took it off, placed it on the small plate that had been prepared, and handed one portion to Princess Silena.

The other portion was given to the waiter and delivered to the table opposite.

"Hmm~! It smells so good. It smells so good. Not only does it have the scent of oil, but there is also a faint fragrance that comes out after the waist slices have been blanched.

It's amazing that the waist piece can produce such a refreshing fragrance. "

Princess Silina knew that if this big kidney was not cooked well, the taste would not be so pleasant, so she gave Chu Yunfeng a thumbs up and returned to her seat with her share of the delicious food.

Nava got his share on the table, and everyone did not argue with him. It was regarded as approval of his "rash action" this time. Although it slapped everyone in the face, it did let everyone see that Sichuan cuisine is superior.

This boutique shop is also able to make such extraordinary Sichuan cuisine, and this loft gives everyone a new feeling from the moment they enter.

Especially seeing the expensive works of art displayed here, a restaurant of this size is definitely the best experience in my life.

Globally, it seems that no restaurant has such a luxurious style, and this kind of luxury comes with a strong cultural atmosphere.

It is not a place inlaid with gold like the rich countries in the Middle East. It is a pile of luxury. There is no trace of fireworks in the indulgence, and it lacks a kind of humanistic heritage.

For Thai people, Chinese culture is very worthy of respect. This kind of profound thing cannot be measured by money, so when I look at Nawa, I feel grateful.

"Wow~! It's so fragrant. The fat has a hint of crispiness, and the kidney slices on top have a soft and waxy texture. The combination of the two is simply amazing.

But it is indeed a little greasy as you said, but the texture is very good. The taste of this greasy pastry is also very good, which once again aroused my appetite. "

On the small plate with the pot sticker waist slices, Chu Yunfeng had already prepared the arrangement, and thoughtfully placed a pastry on it to relieve the tiredness.

This pastry is hawthorn jelly made from hawthorn. The sweet and sour taste can revive the taste buds again.

"As long as you like it, how about you try the taste after my improvement?"

The improved pork belly is also cut very thin, but is slightly thicker than the loin slices. If it is too thin, it will be rolled into a ball after grilling and it will be impossible to put the loin slices on it.

In the end, this improved version of pork belly won everyone's unanimous satisfaction. It is indeed much more delicious than the fatty version, and the most important thing is that it is not greasy.

Chu Yunfeng also nodded happily, and was very satisfied with his improvement. This is also the only way for traditional Sichuan cuisine to regain its vitality.

The biggest reason why this dish was so popular in the past is that the conditions were not very good in the past and people did not have much access to high-calorie foods.

Therefore, there is no resistance to the taste of fat, and even eating a little more will not have a great impact on the body.

However, modern society is rich in materials and people's lives are still very nourishing, so some "diseases of wealth" have appeared, which has made everyone pay attention to healthy food.

Although traditional Sichuan cuisine is delicious, it also needs to adapt to the development of the times. It is very necessary to eliminate the bad and retain the good.

"How does this Nine Colors Collection Box taste? Can you get used to the spiciness?"

Seeing that most of the dishes in the wooden lacquer box placed in the middle of the table were missing, Chu Yunfeng smiled inadvertently. It seemed that his special red oil must have been successful.

"It's very good. It's very different from the spiciness I've tasted before. The spiciness is completely acceptable, and the taste of the chili is very rich. I can't stop eating it."

Princess Sirina gave an affirmative answer, Chu Yunfeng nodded and continued to ask: "What about the colorful lobster noodles, what does it feel like to eat with a strange taste?"

"Strange smell?
It's really weird. When you first eat it, you have an indescribable feeling, but after you take another bite, you will immediately fall in love with the taste.

By the way, there is also this fish. The taste is also very special, but there is no doubt that it makes people feel like they can't stop eating it. "

Princess Silena pointed at the two-yellow soup fish and spoke, and everyone present gave a thumbs up.

Just when Chu Yunfeng was about to introduce to everyone the specific ingredients used in this eight-treasure pot steamed dish, and then was about to go back to the kitchen to wait for the results, he heard a loud noise coming from outside.
(End of this chapter)