Return to the era: starting from the state-owned hotel

Chapter 151 The elements of top cuisine

For Lin Mingliang, starting with these masters, in a sense, these masters also gave him the opportunity to learn by default.

Lin Mingliang looked at this and that, and his heart was filled with beauty. He felt like a mouse falling into a rice vat, feeling like a fish in water.

Today, three master chefs came to cook. For a while, the back kitchen of the state-owned hotel seemed a bit crowded.

Su Qingfeng first chatted for a few words, and then concentrated on making the nine-turn large intestine.

Jiuzhuan large intestine originated during the Guangxu period of the Qing Dynasty. It was originally the owner of Jiuhualin Restaurant. After washing the pig intestines, he cooked them in boiling water until hard and crispy, then added soy sauce, sugar, and spices. After seasoning, it becomes a fat and delicious "braised large intestine".

This is the origin of the predecessor of Jiuzhuan Large Intestine.

But now, the practice of Jiuzhuan Large Intestine has changed slightly.

For example, the measures taken by Su Qingfeng not only boiled the large intestine in boiling water, but also fried it, and finally added spices to make the flavor more unique.

Over there, Fang Jidong and Xie Baolu also showed off their special skills.

Su Qingfeng actually glanced at it a few times while doing it.

For example, Fang Jidong's fish head with chopped pepper has its own characteristics.

Some people will add soy sauce when making fish head with chopped peppers, but for a chef like Fang Jidong, he has his own understanding of cooking, and he prefers not to add soy sauce.

In Su Qingfeng's view, Fang Jidong's approach was more biased towards the local approach in Hunan.

Lin Mingliang also makes fish heads with chopped peppers on weekdays, but his horizons are not as broad as Su Qingfeng's, and he has not traveled to so many places, so he was confused when he saw this method.

But Fang Jidong didn't seem very approachable, and he was a Level [-] chef. Lin Mingliang naturally had a sense of awe towards Fang Jidong.

After thinking about it, he couldn't help but poked Su Qingfeng and whispered, "Master Fang, why didn't you add soy sauce? Did you forget?"

He thought his voice was very quiet, but Lin Mingliang forgot one thing, that is, the kitchen is not big, and in this space, even the slightest sound can be detected.

Hearing this question, Fang Jidong turned sideways with interest and glanced at Su Qingfeng, wanting to see what answer he could give.

When Su Qingfeng faced this problem, he almost didn't even think about it. "Soy sauce for steamed fish is also a kind of soy sauce and can be used for seasoning. But I think that Master Fang's method omits soy sauce to a greater extent. Retaining the spicy taste of chopped pepper, this way of eating is closer to the local taste in Hunan."

"Every diner has his own taste. And every master chef has his own understanding of the dishes. This method may not be the most delicious for everyone, but real food is like The sieve will always filter out the corresponding people you like."

After hearing these words, Lin Mingliang finally understood.

Fang Jidong's eyes were even brighter, and he felt that Boya and Ziqi had a close friend that was hard to find.

Xie Baolu on the other side suddenly became excited when he heard Su Qingfeng's analysis.

I saw him smiling and said, "Xiao Su does know a lot of things. I feel like I can say a few words about anything. It's not like a young comrade of this age. He is quite knowledgeable."

Su Qingfeng pretended to be shy.

Seeing him like this, Xie Baolu's mouth twitched slightly.

Damn it, can you pretend to be more fake?

Xie Baolu said deliberately, "Then let me ask you, among our Chinese pastries, what do you think is the most important thing?"

Su Qingfeng thought about this question for a long time.

He actually doesn't know much about Bai An Kung Fu, but... he knows how to eat.

So he said, "I'm not very good at making cakes, but from a eater's point of view, I think the most important thing about Chinese pastries is the use of lard and the preparation of the fillings."

"Chinese pastries are not like Western pastries, which all use butter. Most of the time, we use lard. The reason is that lard is more fragrant than plain oil, and the shortening effect is particularly good, and it can also increase the softness of the pastry. , it’s like killing two birds with one stone.”

After listening, Xie Baolu was silent for a long time, and finally asked Su Qingfeng, "You really can't clear the case?"

Su Qingfeng shook his head.

Xie Baolu asked again, "Have you never considered...transforming into a criminal case master?"

Fang Jidong showed a smile and raised the kitchen knife in his hand high.

When Xie Baolu saw this scene, he immediately didn't dare to say anything more. He shrank his head and started making his own jujube paste cake again.

Terrible!

I forgot that there is also a level [-] red case master here.

This is really a crushing blow between officials and senior officials.

Su Qingfeng had already cooked the cleaned large intestine.

Heat the pan again, add oil, slide the large intestine into the pan, fry until golden brown and crispy, then remove and control the oil.

Then comes the seasoning part that Su Qingfeng is best at.

He stir-fried the minced onions, ginger and garlic, then added soy sauce and salt to enhance the flavor, a spoonful of sugar to enhance the freshness, two spoons of cooking wine to remove the fishy smell, supplemented by a small amount of white vinegar or aged vinegar, and finally poured into a small bowl of water.

As the soup is stir-fried over high heat, bubbles gradually appear one by one. The moment the bubbles burst, you can feel a rich aroma spreading outwards.

Fang Jidong smelled the smell and glanced at Su Qingfeng in surprise, once again confirming his suspicion.

This guy... is really talented in seasoning.

And this talent is not generally high.

There was something stirring in his heart.

To be honest, he has never taught such a disciple.

This is simply God chasing and feeding.

At this time, Su Qingfeng had fully devoted himself to the cooking stage of the nine-turn large intestine, and his series of movements were like flowing water.

Under this condition of being undistracted... something close to flow, he had a vague realization, as if there was such a barrier in front of him, as thin as rice paper, almost transparent, but he was just a little short of it.

To put it simply, it just missed the finishing touch.

Looking at the nine-turn large intestine in the pot, simmering it over low heat, then adding cinnamon powder, pepper powder, and Amomum villosum powder over high heat to reduce the juice.

There are many seasonings in it, which are not available in state-owned restaurants. It was Su Qingfeng who took out the seasonings from his small bag and completed the first nine-turn large intestine in reality.

He looked at the rating on the panel - two stars, feeling a little disappointed and unwilling.

Obviously this time, he felt that he had perfectly reproduced every detail in teaching, but he still could not reach the current ceiling - Samsung.

According to Su Qingfeng's guess, firstly, it was a problem with the ingredients, and secondly... it was probably due to his own level.

Seeing that Su Qingfeng's face was melancholy and he felt like he wanted to sigh, Lin Mingliang thought that what he cooked was not delicious and not as good as expected.

He secretly picked up a chopstick and tasted it.

Immediately, I was astonished!
When he saw the sadness on Su Qingfeng's face, he felt that this guy was really good at hitting people.

This level, this taste, isn't it good enough?

Seeing this, Fang Jidong also came over and had a taste.

While chewing, he nodded, "It tastes really good. At your age, you can make such a dish, which can be said to be very good."

Su Qingfeng nodded, but said nothing.

Fang Jidong even felt that this boy was suitable for eating this bowl of rice.

As a craftsman, the most important thing is to keep making progress and pursue perfection.

Obviously, Su Qingfeng has such characteristics.

After thinking about it, Fang Jidong suddenly asked a question, "Do you think ingredients are important?"

Of course.

How can you cook without ingredients?

Su Qingfeng nodded.

I thought Fang Jidong would continue talking about it, but who knew, he asked another question inexplicably, "Then do you know what are the factors that make you want to become a top chef?"

Su Qingfeng thought for a moment, looked at the nine-turn pork intestines simmering slowly in the pot, and said, "Understand the ingredients. Whether it is medicinal diet or gourmet food, you need to understand the origin, year and cooking points of the ingredients and medicinal materials."

Fang Jidong nodded, noncommittal, "What else?"

"Also...it's just seasoning, but I think I've reached the limit of what I can do in this regard, at least for now."

This guy is not humble.

Such a thought slipped through Fang Jidong's mind subconsciously.

Immediately, Su Qingfeng's voice sounded again:
"As for the last thing, I think you need to understand the heat. The same ingredients, the same processing method, if the heat is different, the final taste will be different."

After listening to Su Qingfeng's explanation, Fang Jidong nodded, but then shook his head, "What you said before is indeed right, but... it's incomplete. In addition to the heat, seasonings, and ingredients, the quality of a dish also needs to be Two o'clock."

"First, the final presentation of the dish. Just like when a diner praises you and says that the dish is full of color, flavor and flavor, this is a high evaluation of the overall presentation of the dish."

"Second, it's a bit mysterious. That is change. Being able to use the changes in seasons and ingredients to infuse ordinary food with different emotions. This dish can bring people a different feeling." When Su Qingfeng heard this, he seemed to understand.

Especially the last part, it's actually a bit like the empathy ability of the system.

To put it simply, it is like an ordinary bowl of soy sauce fried rice, but it can make people cry and taste like mother.

He faintly realized something.

The reason why Braised Pork has the top three-star rating is probably because it contains his memories and emotions of his childhood grandmother.

It's just that he didn't discover it during the previous production process.

At this moment, Su Qingfeng suddenly realized.

The corners of his tight lips finally raised, revealing a bright smile, and he sincerely thanked Fang Jidong.

Not long after this episode passed, the state-owned hotel finally officially opened its doors.

Li Gen stood in the hotel, rubbed his hands, and prepared to accept the arrival of guests.

But the scene was a little different from what he imagined.

Today's diners stared at the dishes on the small blackboard and hesitated.

A young man even made a grimace and said, "Manager Li, the food is so good today, but it's just so good that we can't afford it."

Li Gen looked at the price on the blackboard and felt a little numb for a moment.

He also came based on the price of the ingredients, and there was absolutely no middleman making a profit on the price difference, nor did he deliberately raise the price because he was a master chef from a provincial capital.

It's just that these dishes are all big dishes, and one person will definitely not be able to finish them all. It would be a waste to order them. After a while, few people can be brave enough to order the hard dishes among them.

On the other hand, Xie Baolu's jujube paste cakes, because the price is not high, there are still many people who want to take them home and give them to their children to try. They are so sweet.

Even so, these people are considered to have good financial conditions at home.

Li Gen looked at the problem in front of him and his mind was spinning wildly. Suddenly, he tentatively made a suggestion, "How about we all give it a try? This big dish is large enough for several people. Then the money spent will be even." Spreading it out is more cost-effective than eating the stir-fried food alone."

Listening to it this way, it seems quite acceptable.

People who can often eat in state-owned restaurants have a little money on hand, and at least they don't have to live in poverty.

People, make money just to eat well.

Especially in this era, even more so.

Some people are waiting and watching, while others have already started to call friends, find a few friends, and start ordering food.

At the window, a few young people smelled the aroma coming from the kitchen and almost burst into tears.

They pooled some money together and hesitated for a moment whether to order the nine-turn large intestine.

Finally, the young man in the lead spoke up, "Don't order the large intestine yet. This stuff stinks so seriously, who would eat this stuff? Don't spend money to find fault then, just eat a fish head with chopped pepper." I heard it was made by a master from the provincial capital."

In their circle, a thin young man wanted to say that the nine-turn large intestine is a classic dish in Shandong cuisine. However, seeing that everyone else agreed with his friend's words, he finally moved his mouth but still did not say it.

The fish head with chopped pepper is just the fish head!

Fish is also a type of meat!

Not long after, the steaming fish head with chopped pepper was brought out.

The wafting aroma and the bright red chopped peppers brought a double impact to the senses of sight and smell, and even attracted many people in the store to focus on this dish.

So many people ordered the fish head with chopped pepper. In the kitchen, Fang Jidong and Lin Mingliang were already too busy to touch the floor.

When a man walked up to Chen Meilan, he looked at the fish head with chopped pepper on the table next to him and said without hesitation:
"A fish head with chopped pepper."

Chen Meilan raised her head, not being so talkative in front of Zhang Limin and Su Qingfeng.

She said impatiently, "The fish heads with chopped peppers are gone, and the jujube paste cakes are also sold out. Now we only have nine-turn large intestine, do you want it?"

The man fell into an eerie silence.

Will the large intestine be delicious?
This kind of food is troublesome to handle, and if you are not careful, you will eat ingredients with a strange smell. Will anyone really accept this kind of thing?
When Chen Meilan saw that he was silent, she slapped the table and said, "Do you want to eat or not? If you don't go out, there will be people waiting behind you."

When Su Qingfeng heard this voice in the kitchen, her heart almost stopped.

As expected of a waiter in a state-owned hotel, he is just arrogant...

It's like a crab, walking sideways.

However, people who often come to state-owned hotels are already used to Chen Meilan's attitude, and apparently so is that man.

When he heard Chen Meilan's voice, he was excited and subconsciously said the words on his lips, "A portion of nine-turn large intestine, plus six taels of rice."

Chen Meilan glanced at him and felt that this person was a real faceless person. Very few people would buy so much rice. Although in this era, everyone generally has a big appetite, but they are short of money and still dare not eat too much.

It's about [-]% full, which is pretty good.

The man handed over the money ticket and waited at the other window very obediently.

When a bowl of thick oily red sauce and rich, oily nine-turn large intestine was brought to his hand, he was stunned.

Immediately, he took a deep breath.

Suddenly, an indescribable fragrance directly occupied the tip of his nose.

There are so many delicious ones.

Just one sniff breaks men's traditional understanding of the large intestine.

Almost impatiently, he brought it to a dining table, picked up a piece of large intestine, and stuffed it into his mouth.

The moment it enters your mouth, the unique five flavors of this dish—sour, sweet, fragrant, spicy, and salty—explode in your mouth.

The five flavors are rotating on the tip of the tongue. After getting used to the usual simple meals, this bowl of nine-turn large intestine can be said to be the ultimate enjoyment for the taste buds.

This is simply...a magical tool for cooking!

He lowered his head, savoring the smell of a piece of large intestine, and then ruthlessly picked up the rice. The energy with which he ate made everyone in the queue look hungry.

Those people couldn't help but ask, "Comrade, is this nine-turn large intestine really that delicious? Does it smell like shit because it hasn't been cleaned well?"

The man who was eating glared at this guy.

He's eating properly, talking about shit, piss, etc., don't affect his appetite.

But as the first person to order the large intestine, he couldn't help but want to share.

Seeing that he was really curious, the man added another sentence, "This large intestine can be washed well and doesn't have that smell, but it tastes oily and not dry. This master's craftsmanship is really good."

When the people nearby heard this, they started talking.

What they are afraid of is the unique fishy smell of the large intestine, which is not acceptable to ordinary people.

But now it seems...this large intestine tastes good.

……

back kitchen.

Fang Jidong and Xie Baolu were busy and still teasing Su Qingfeng.

"They won't order the Nine-Turn Sausage today. We'll be in for a treat later. We can order extra food and have a few more bites."

Su Qingfeng was also happy.

He didn't feel much.

This is said to be a competition, but in the final analysis, it can only be regarded as communication and discussion between each other.

Through Fang Jidong's advice, he had found the conditions for the Nine Revolutions Large Intestine to rise to the star, which had achieved his original goal.

As for the rest, he didn't care.

While he was fishing slowly, the number of orders on the small window suddenly increased at a speed visible to the naked eye.

"A portion of the Nine-turn Large Intestine!"

"A nine-turn large intestine!"

"Nine Turns Large Intestine..."

If you listen carefully, they are all nine-turn large intestine lists.

Before Su Qingfeng was okay, Lin Mingliang was already dumbfounded.

"When did eating large intestine become popular here?"

And you still have to spend money to eat intestines at a state-owned restaurant.

　11111
　　I got up late today, I'm sorry, but I posted [-] words today, so let's take credit for it~
　　
　
(End of this chapter)