gourmet food

Chapter 842 The “big show” begins
Say Chu Yunfeng looks like a monkey?

This metaphor may not be appropriate. Strictly speaking, he is currently running like a "monkey" jumping up and down.

Even the second elder and President Hou couldn't help laughing when they saw his current state. In order to hide their unbearable laughter, the three of them chose not to look at it and sat aside to drink tea.

"Xiao Chu, come and take a look at my beggar's chicken. These two ingredients are the result of decades of research. They give it a more prominent taste.

If it weren't for the amazing look at your bones, I really wouldn't want to tell this secret! "

Su Cai's Master Sun's high-pitched voice attracted Chu Yunfeng firmly, and he "jumped" over in three or two steps, but it was difficult for him to face the powdery ingredients in front of Master Sun.

Exclusive secret recipe!

This is absolutely good stuff. Many special dishes can last for a long time and attract a large number of repeat customers because of this unique secret recipe.

This is a taste that cannot be tasted elsewhere. As long as you can taste the difference outside, there will naturally be many repeat customers.

but!

My dear Master Su!

You must tell me the secret ingredient of this powder, right?

After attracting me, you didn't tell yourself the ingredients of this powdery spice. Do you think you should just guess it by tapping your head?

"Master Sun, this spice is..."

Before Chu Yunfeng could finish asking about this crucial thing, Master Liu from the other side of Fujian Cuisine began to call out to Chu Yunfeng in a strong voice: "Xiao Chu, hurry up, hurry up, come here!

For this lychee meat dish, you have to take a good look at the knife technique. This is the only way to make this dish. If the "cross-flower knife" knife technique is wrong, the dish will not taste that good. "

Lychee meat?
This Fujian cuisine has a history of 300 to [-] years, and after so many years of inheritance and development, this dish has been fully explored with many connotations.

Not to mention that the dish that can be made here will definitely have its own unique production techniques and cooking concepts.

Slobber.
After Chu Yunfeng quickly agreed, he continued to "jump" over and stood beside Master Sun to watch.

Brush brush brush brush!
Master Sun's knife skills are extremely good. An old kitchen knife with a handle that has been patinated is almost leaving an afterimage. This knife skill is at least above that of a senior technician.

The master chef of this kitchen team is really amazing!
At first, Chu Yunfeng thought that no matter how little he had, he would be able to impress everyone, but now he realized that these seniors are the ones who look up to them!
In my opinion, the steel of this kitchen knife is very ordinary. Judging from the style, it should be a product of the 70s and [-]s, but it is still used today, which shows that the chef has not only this special feeling for knives.

And there is also a persistence and perseverance in cooking.

My own knife skills are not up to this level yet, let alone speed, even in terms of technique, there is no comparison.

Master Sun handles this cross flower knife with ease, and he has a feeling of skill and clumsiness, which makes him feel like he is looking at a beautiful dynamic landscape.

Although his speed may be able to reach this level, when it comes to being calm and unhurried, he is still far from being able to do so.

Great, really great!

Chu Yunfeng put away his relaxed attitude, calmed down his mind seriously, and studied silently in his heart while watching.

"Xiao Chu, come and take a look at the preparation steps of this Cantonese crispy roasted suckling pig. Each step is very critical, otherwise it will not have that special shape when baked.

And the pickling work is also very important. The combination of these spices is also a very skillful knowledge, come and have a look quickly, or you will miss it. "

Chef Wei of Cantonese Cuisine shouted in a hurry. He was about to start handling the little suckling pig. Of course, he wanted Chu Yunfeng to take a "good" look at it.

Crispy roasted suckling pig?
"Come on, come on, I'm coming!"

Chu Yunfeng had actually seen the suckling pig that had been hairless, but the internal organs had not been removed yet.

This Cantonese-style roasted suckling pig requires a lot of attention, especially after removing the internal organs, the position of the slit on the belly is very particular.

Moreover, the ribs and shoulder blades from the pig also need to be removed, and this removal method is unique and cannot be learned outside.

This step is very critical. If it is not handled well, the skin of the suckling pig will be easily damaged. Such an incomplete suckling pig will naturally be a failed work.

So Chu Yunfeng was extremely enthusiastic about this technique, but he hadn't looked too carefully at Master Sun's cross knife.

Ah~!

I’m really depressed and confused!
Can't you come one by one?

Chu Yunfeng roared with grief and anger in his heart, and then reluctantly "jumped" to Master Wei to see how he gave the suckling pig his unique knife skills.

"Good swordsmanship!"

Chu Yunfeng sincerely admired it, especially when Master Wei removed the ribs, he did not use a sharp knife, but an old-fashioned kitchen knife that he was used to.

The ribs were removed very easily, making Chu Yunfeng's eyes widen, amazed by such miraculous knife skills.

While Master Wei was dealing with it, he was also observing Chu Yunfeng's expression. Seeing that he was shocked by his hand, he was also very proud of himself.

Young man, you still have a lot to learn!
Before he had enough, another master chef started calling out: "Xiao Chu, come and take a look at our classic Shandong cuisine. The origin of the name of the nine-turn large intestine is not that simple.

This large intestine requires a unique technique to superimpose, so come over and have a look, hurry up! "

Nine turns of the large intestine?

When Chu Yunfeng heard this name, he felt resentful and depressed about Master Qin who made Shandong cuisine. Can't you change it to a dish that I don't know how to cook?

Although he was very depressed in his heart, Chu Yunfeng did not show it. After he also "jumped" over, he looked at it seriously.

However, Master Wei's technique was obviously inferior to that of Mr. Liu, but Chu Yunfeng didn't take it seriously. He still watched it with gusto, but in his heart, he began to urge other masters to "summon".

"Little Chu!"

"Ah~! Here we come!"

He had been paying more attention to the voice calling him. As soon as the master raised his head, Chu Yunfeng responded immediately.

This speed was almost like rushing to answer. Just after he finished responding, Chu Yunfeng quickly stretched out his arm, and then quickly "jumped" away from Master Wei.

Master Wei? ? ?
Why does it feel like this guy is trying to escape?
Could it be that the dish he cooked did not appeal to him?

No way?
Is this the most classic dish in Shandong cuisine?

Chu Yunfeng had shown reluctance in front of the previous masters before, but why did he feel a bit like Tianjin Baozi when he came here?
The voice of Master Song from Hui cuisine was like a savior, pulling Chu Yunfeng out of the "fire pit". Chu Yunfeng was very greedy for the classic Hui cuisine stewed turtle with ham.

This dish has high nutritional value, especially for people with weak constitutions. It is a perfect dish. The only drawback is that it is quite difficult to make.

The key lies in the handling of soft-shelled turtles. There are many things that require a lot of know-how. The blood must be drained out, and unique techniques are needed to remove the fishy smell, so that this dish can be made extremely delicious.

Chu Yunfeng had no experience in handling soft-shelled turtles before, so he watched with great interest. Especially when Master Song used a knife to cut around the carapace, lift off the carapace, and remove the internal organs, Chu Yunfeng was amazed.

What a great speed!

Such solid knife work!
How many soft-shelled turtles have been dealt with in order to have such a stable technique?

The whole process was as easy as eating melon seeds, and Chu Yunfeng couldn't even resist.

It's so exciting. This technique is enough for me to practice for a long time. Chu Yunfeng is also looking forward to entering the system space to learn it later.

"Xiao Chu, come and take a look at the ingredients used in this set of An Tofu. It's guaranteed to be an eye-opener for you!"

Master Yang's shout came, and Chu Yunfeng took a deep breath, then reluctantly "jumped" away and came to the kitchen counter of Hunan cuisine.

Tofu, chicken, fish?
After seeing these three main ingredients, Chu Yunfeng secretly thought that his guess was indeed correct. This set of An tofu is the same as pocket tofu and should be processed in the same way.

By breaking down and reorganizing tofu and meat ingredients, and using molecular technology to reshape it, the taste is immediately improved by several levels, and the taste is definitely better.

After removing the beany smell, the tofu is added with the flavor of minced meat, which will undoubtedly make people enjoy a deeper gourmet experience.

But Chu Yunfeng is not sure whether the final reshaping techniques are the same.

"To make this dish, you need to remove the old skin of the tofu, then sift the remaining tofu into tofu puree, then mix it with minced chicken, minced fish and egg white and steam it together."

Master Yang's words instantly enlightened Chu Yunfeng, and he immediately understood the difference between this dish and pocket tofu, that is, one is steamed and the other is fried.

Since it is a steamed dish, the broth must be used to enhance the flavor. As for the soup?

It must be different from the soup of Sichuan cuisine!

Now that he knew the previous steps, Chu Yunfeng was more concerned about Master Yang's making of soup stock, so as soon as Master Feng called him, he immediately said hello to Master Yang and "jumped" over.

Pocket squid!

This is a traditional Sichuan dish cooked by Master Feng, and it has a different weight in Chu Yunfeng's heart.

As soon as I came over, I heard Master Feng say: "There are actually three ways to make this dish. One is steamed, which has a better overall quality.

The second step is stir-frying, but the stir-frying method has a stronger flavor. This is also an indispensable secret recipe for making seafood dishes in Sichuan cuisine. That is kimchi, which is delicious when made.

The other kind is soup, which is stewed, and the taste is different.

What I am doing today is the steaming method. The flavor produced is more suitable for northern tastes. Please watch carefully. "

Master Feng had no reservations about Chu Yunfeng. He told Chu Yunfeng all the core elements of the dish, especially the spices and techniques required for each method, which made Chu Yunfeng suddenly enlightened.

"This dish is very extraordinary, but the recipe sounds complicated. No wonder I don't see anyone making it now."

After hearing so many tedious steps, Chu Yunfeng sighed and sighed.

"Who says it's not the case? Do we still have a few lost dishes in Sichuan cuisine?
These young chefs nowadays are very impetuous. They are not like when we were learning to cook, we practiced basic skills first and laid a foundation for the master.

You have to help cook for at least two or three years. The master will test your character before slowly teaching you how to cook. It's not like today's training schools where you can learn to cook as long as you are paid. "

Master Feng also lamented that times have changed and many things no longer follow the old traditions. For people of his age, old traditions are still valued very much.

Chu Yunfeng very much agreed with Master Feng's words. These quick things also have two sides, with advantages and disadvantages.

The advantage is that it can quickly expand the promotion scale of Sichuan cuisine and spread the spicy taste all over the country.

But the disadvantages are also obvious. After excessive pursuit of spicy food, it is difficult for those tastes suppressed by heavy flavors to appreciate the traditional light flavor.

Chu Yunfeng watched with interest as Master Feng cleaned the inside of the cooked squid and took off the outer membrane, and then began to process the ingredients on the table.

There are a lot of ingredients on the table, and after mixing them together, it becomes rice pudding!

With eight master chefs working together to make their signature dishes at the same time, Chu Yunfeng didn't want to let go of the details of each master's cooking, because every move they made had profound meaning.

Moreover, everyone has their own unique techniques, which under Chu Yunfeng's observation, he silently absorbed them all into his body.

But what makes Chu Yunfeng very depressed is that these eight masters are indeed too many, and it is completely impossible to see all the details at once.

Therefore, Chu Yunfeng was like a busy bee, diligently shuttling around the masters in order to learn more things for himself.

Although the system space can perfectly copy the practices of the masters, Chu Yunfeng felt that he could not learn more than what he saw on site.

Because when you watch it live for the first time, you can increase your own epiphany, but when you watch the video, you often lack this feeling of on-the-spot epiphany.

Among these eight masters, Chu Yunfeng spent the most time with Master Feng, while Master Wei, who made the Nine-turn Large Intestine, spent the shortest time with him.
I saw Master Feng wash the glutinous rice, add a small amount of water to cook it into glutinous rice, and then cut the barbecued pork into fine pieces and add it.

Mushrooms, dried shrimps, fat meat, lotus seeds, etc. are put into the pot and fried separately, and then fish sauce, pepper, green onion, sesame oil, etc. are added to make eight-treasure rice for later use.

Then stuff the eight-treasure rice into the squid tube, put it in the steamer with the squid head and steam for 5 minutes, take it out, and spread the inside and outside of the squid tube with soy sauce and wet powder.

The head of the squid is also smeared with soy sauce and wet powder and fried in a pan until it turns golden brown. Finally, it is cut into several pieces with a knife and placed in a squid shape on the plate.

Drizzle with pepper oil and garnish with some other things around it and it's ready.

This traditional dish has been picked up by Chu Yunfeng, and he is very happy!
At this moment, the other master chefs also completed the preparation of the dishes one after another and placed the dishes on the table. Finally, everyone was waiting for Master Yang. She still had the last step left, the infusion of soul soup. !
When the golden soup is poured on the neat tofu pieces and lightly garnished, Master Yang's Zuan tofu is ready.

Chu Yunfeng had been watching many details from the side and made a very intuitive judgment in his mind.

This dish has the delicacy of southern-style tofu and the refreshing texture of northern-style tofu. It is golden in color and looks very rich and prosperous.

The eight dishes were placed together, and Chu Yunfeng naturally knew that the "big show" was about to begin.
(End of this chapter)