The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 99 I’ve got this cook!
  When Su Chen put the dried tofu on the chopping board and held a knife on the back of one hand and the other, the smart people had already taken several steps back, while the uninformed people were still standing there stupidly.

Bang bang bang!
  Su Chen raised the knife and dropped it so fast that he could occasionally see an afterimage!
  He Shuting, who was in charge of the video recording, was so frightened that she took a few steps back.

"Don't record this."

It's not that Su Chen is afraid that others will think he is a monster, but that this sword technique is too wild and does not really match his handsome appearance.

The cut shreds are soaked three times in boiling water to remove the raw bean smell, which southerners call the swill smell.

There is nothing wrong with this step, almost every Huaiyang cuisine chef does it this way.

But this next step.
  Add a pound of chicken stock to the pot, add shredded chicken, chicken skin cut into rhombuses, thinly sliced ​​gizzard liver, and bamboo shoot slices, also called bamboo shoot slices.

Then add the shrimp, lard, and soaked dried shreds to the pot.

When this pot of ingredients was put in, even Abao was shocked, "Why do you use gizzard liver for this dried silk?"

Gizzard liver refers to the stomach of poultry. Generally speaking, duck stomach is more commonly used in cooking. In order to buy this thing, Zhan Yang waited at the slaughterhouse of Brother Fang Chang's house to wait for a duck to be killed.

"It's hard to say. You'll know once you taste it."

Su Chen didn't know how to explain it. It's true that many Huaiyang restaurants don't add this side dish very much now, but they do. Gizzard liver is a matter of taste.

After adding these things, turn on the fire!

The reason why it is called big boiled dry silk is that it needs to be boiled over high heat until the dry silk is soft, so that the flavor of the soup can penetrate.

After simmering for fifteen minutes, the soup begins to thicken.

When Su Chen picked up a few more side dishes, Abao was stunned.

"Boss, are you mistaken? Are you adding this kind of thing to it? As far as I know, the dish of boiled dry shreds is mainly delicious, so this thing is..."

That's right, what Su Chen was holding was just a few pieces of waist flower!
  Pork loin flowers!
  Anyone who has eaten this stuff knows the smell.
  That taste is completely incompatible with such a delicious dish!
  Su Chen sighed, "It's hard to say. I can only say that after the white fascia is removed, the odor of the waist flower will be almost gone."

After Su Chen put the kidney flower into it and added a few drops of soy sauce, Abao was completely stunned.

Mainly because I make this dish in Huaiyang Restaurant. Just adding the soy sauce will probably kill the chef with a hammer, right?
  After finishing this, Su Chen covered the pot, turned to medium heat and simmered for about 2 minutes before starting to arrange the dishes.

Shrimp and pea shoots are placed on the dried silk, and finally covered with shredded ham. At first glance, it shows three colors of red, yellow and white, which is neat and beautiful.

The chicken soup soaked in dried shreds is light yellow, not transparent, but a very thick light yellow.

“Bring out the food”

Liu Abao was stunned, "Let others come out, I'm afraid of getting beaten!"

Sister Shengnan was fearless, "I'll send it off."

After doing this, Su Chen moved his shoulders and continued to make the two Jingzhou dishes.

Canteen, private room.

There was a small cup in front of each of the six people, and in it was the stewed crab meat and lion's head that Brother Fang had eaten once before.

The parents on both sides exchanged a few words, and then everyone opened the lid of the small cup.

The moment he opened it, Jiang Wensheng looked at the crystal clear chicken soup still boiling in the cup. In the middle was the slightly trembling lion's head. The grainy surface looked like a lion's head at first glance!

"Not bad, at least I have all the feeling I should have. I don't know how it tastes."

Being able to make the lion's head have such a texture shows that the chef has some understanding, but the stewed lion's head is different from the sexy stuff like Sixi Meatballs.

It is precisely because of stewing that more attention is paid to cooking techniques and heat.

Jiang Wensheng dug out a piece with a spoon and nodded secretly looking at the lion's head that was not falling apart, feeling quite satisfied.

A big mouthful of meat was delivered to your mouth.

"Well?"

The fresh aroma of crab powder hit the mouth for the first time, but it only passed by briefly. The mouth and tongue just felt this feeling, followed closely by the freshness of the meatballs!

Rather than saying it is fresh and tender, it is better to say it is fat and tender!
  With just a sip of his mouth, the piece of meatball immediately turned into a very thick gravy. The fat but not greasy, tender and refreshing feeling put the whole body and mind in a state of extreme pleasure!
  "Hey? Xiao Fang." Jiang Wensheng rarely took the initiative to talk to Brother Fang, "Where is your friend from?"

In his opinion, to be able to make a lion head like this, he must have learned it in a Huaiyang restaurant!
  Even after Jiang Wensheng tasted it for the second time, he felt that if he hadn't learned from that famous chef, he wouldn't have been able to achieve this level!

Brother Fang Chang had half a lion's head as big as his fist in his stomach. He swallowed what was in his mouth and said, "It's from Jingzhou!"

"Local?" This time it was Jiang Wensheng's turn to be surprised, "There are still locals who can cook Huaiyang cuisine? Then I have to meet you later."

Brother Fang Chang agreed and said it was no problem.

Yuan Suzhen on the side was also a little surprised by the lion head, "Lao Jiang, I feel that the lion head here is better than ours. It seems to be more tender and grainy."

The more grainy the lion's head is, the more delicious it will be, and it will taste like eating meat.

Without the graininess, it would be no different from eating meatballs!

Although Jiang Wensheng felt the same way, he still said stubbornly, "Each has its own strengths and weaknesses."

Jiang Yuan ate faster than anyone else. It had been a long time since she had eaten like this. The last time she ate it was so good. This time she could eat it again easily. "Fang Chang, I still want to eat."

Brother Fang Chang looked at the half lion head in his bowl, then looked at his father-in-law's face from the corner of his eye, and silently pushed the small cup to his girlfriend, "Hey, you also know that boss Su can't add dishes at last minute. , you can eat mine."

Well, even though I lost half of my lion head, I got the approval from my father-in-law!
  Yuan Suzhen looked at this scene and felt very happy. As long as Fang Chang treats her daughter well, she would be satisfied, "Xiao Fang, try this fish."

Jiang Wensheng took a look and noticed something was wrong.

"There's something wrong with the cooking of this fish. If it were cooked like this in Yangzhou, the dish would have to be thrown away!"

Brother Fang Chang's chopsticks that he just stretched out paused in the air for a moment, and his heart skipped a beat. Could it be that Boss Su made a mistake?
  He had also eaten this squirrel mandarin fish when he went to Yangzhou before. If he remembered correctly, the color on the surface of this dish was very bright after it was cooked!
  The color is almost similar to that of sweet and sour pork, but the color of this fish looks
  Although the glossy finish is nice, the color is a bit darker.

Hearing what his father-in-law said, Brother Fang Chang's old father scolded him with a tone of hatred, "You don't know how to book a better restaurant, how did you find such a place? If there is no environment, you can do it Not even the food!”

"The food is not bad." Yuan Suzhen immediately came out to smooth things over, "It's not easy to eat Huaiyang flavor in other places. Besides, this lion's head dish is very delicious. If Yuanyuan wants to eat more, she can come here to eat more. Just order it."

The private room looks calm on the surface, but in fact there is an undercurrent.

Brother Fang Chang finally picked up a little bit of the fish with his outstretched chopsticks, lowered his head and silently put the fish into his mouth.

I thought that by coming to Boss Su's place, I could look good with Boss Su's cooking skills, but I didn't expect that my father-in-law would criticize me for the second dish.

Brother Fang Chang bit the fish in his mouth hard.

What the fuck?

The moment he bit down, Brother Fang even felt a ‘click’ from bone conduction directly from his teeth to his brain!
  Although the sound is very weak, it is really there!
  This kind of crispiness is really crispy, but it doesn't feel dry at all.

After that clicking sound, the extremely tender fish meat inside was bitten hard by Brother Fang Chang and disappeared directly at the tip of his teeth!
  The delicious flavor of fish in your mouth is so obvious.

Along with the slight sweetness and sourness of the sauce, it mixes together to form a very wonderful fragrance, which feels very transparent!
  Yes, it is very transparent, the kind of fresh fragrance that rushes to the forehead.

‘With such a delicious fish, I’m afraid my father-in-law didn’t mean to pick a fight with me, right? ’

Brother Fang Chang frowned and picked up his chopsticks again, chirp, chirp, chirp~
  Really delicious!
  You like to eat it or not, I’ll enjoy it anyway!

Seeing Fang Chang like this, Jiang Wensheng laughed out loud, "Haha, Xiao Fang will come with us tomorrow, and my uncle will personally cook an authentic squirrel mandarin fish dish for you to try."

Yuan Suzhen gently touched Jiang Wensheng with her elbow and said, "Let me see how it goes."

She only picked up a small piece with her chopsticks. Yuan Suzhen was very familiar with the taste of this dish, which her own restaurant sells at least a hundred dishes every day.

Putting that small piece of meat into her mouth, Yuan Suzhen's originally calm expression suddenly solidified!
  what a taste!
  What kind of taste is this!
  Crispy on the outside and tender on the inside. At this moment, Yuan Suzhen truly understood what it means to be crispy on the outside and tender on the inside!
  It's crispy with a crackling texture and so tender that the umami flavor bursts out with just one bite!
  And the sauce on the outside completely sublimates this dish. Whether it's sour or sweet, it's just right, so you can't say this dish is sour or sweet!

It is so unobvious, yet so dazzling!
  Weird, so weird!
  "Old Jiang, try this dish."    If the lion head was just an accident, then this squirrel mandarin fish dish was definitely not an accident. At this moment, Yuan Suzhen realized a problem.

The person who cooked these two dishes was probably a Huaiyang cuisine master that they didn't know!

Although Yuan Suzhen has never learned Huaiyang cuisine, she has stayed in restaurants for so many years and has a little knowledge of it.

Obviously, the sauce for this squirrel mandarin fish dish is not stir-fried with tomato sauce at all, nor is it flavored with white vinegar.

Jiang Wensheng nodded. He couldn't refute his wife's respect.

Just like everyone else, just a small piece.

The moment he put it in his mouth, his expression was exactly the same as Yuan Suzhen's.

"Hiss this is"

Jiang Wensheng has been learning Huaiyang cuisine for more than ten years and has also been cooking it for more than ten years. For the first time, he was shocked and speechless by a dish of squirrel mandarin fish.

Even trying to figure out how to make this fish!

"This is made sour with rice vinegar." After saying this, Jiang Wensheng picked up another piece of meat. "No wonder it has such a color. Rice vinegar is slightly yellow, while white vinegar is colorless. Is it sweetened with white sugar?"

This kind of sweetness and sourness are very restrained, not as obvious as those made by ketchup and sugar.

One more bite!
  It is really delicious, but there is something very puzzling about Jiang Wensheng.

According to his understanding of the fish, the sauce must be poured on the fish immediately when it comes out of the pan, and the fish must be eaten while it is hot.

In this way, you can have a crispy texture on the outside and tender on the inside. Once time passes, the water in the sauce will soak into the gravy on the surface of the fish, and it will taste soft.

But the fish in front of me was different. It had been on the table for at least six or seven minutes, but even so.

It still tastes crispy on the outside and tender on the inside, with almost no change in taste!
  One more bite!
  It’s still so crispy on the outside and tender on the inside, still so subtle and sweet, and still so delicious and fragrant!

Unknowingly, half of the squirrel fish had been eaten by Jiang Wensheng.

Brother Fang Chang's father opened his eyes wide when he saw it, "Smash, if you can't, give me some more fish. I really like this fish."

In fact, Brother Fang Chang's father hasn't eaten a bite yet. Isn't this to take care of the face of his in-laws?

"Dad." Brother Fang Chang whispered, "My friend's restaurant is in a special situation. This kind of food can only be ordered in advance and cannot be ordered on site."

"What kind of hotel is this? Can't you just pay me?"

Jiang Wensheng smacked his lips for a long time, but he still couldn't explain the magic of this fish. He could only sigh, "Okay. This chef is good at making Huaiyang cuisine. Xiaofang, what the hell is this friend of yours?" backing?"

Should say or not.

A dish of braised crab meat and lion head, plus a dish of squirrel mandarin fish.

Jiang Wensheng has been completely conquered. These two dishes are almost completely beyond the existence of his own restaurant!

At this moment, he had an idea in his mind.

It would be great if this chef could be hired into his own restaurant.

Not to mention other dishes, just these two dishes alone, this chef is worth at least [-] yuan a month!

This is to say the least, if the other party is willing, it is not impossible to add more money.

Brother Fang Chang knew that his father-in-law was conquered by this fish and said with a smile, "He is really a local. We didn't know each other before, but now I am responsible for supplying goods to this company, so we got to know each other."

"That's it." Jiang Wensheng nodded, and continued to eat fish while talking.

With such skills, he actually lives in such a place where there is no company, no restaurant, no restaurant?
  What a waste of talent! ! !

Lao Jiang's love for talents swelled, and he asked tentatively, "Xiao Fang, can we meet this friend of yours?"

Brother Fang Chang had not yet guessed what his father-in-law meant, "Of course! But he is busy in the kitchen right now, can he wait a little longer?"

Lao Jiang nodded, "That's okay."

While he was talking, Liu Shengnan came in with a large portion of boiled dried silk noodles.

He glanced at the empty things on the table and muttered in a low voice, "Don't tell me that southerners have small appetites, why do they eat so fast?"

indeed.

It had only been ten minutes since we had finished our meal. Each person had a lion head and a squirrel fish, and they were all finished!
  It seems like the portion of this dish is very small.

This time, when Liu Shengnan put the dried shredded vegetables on the table, Jiang Wensheng stood up and took a look.

Another eye-opener!

"This dish."

In their restaurant, Da Zhu Gan Si will be cooked with different side dishes according to the season.

In spring, razor clams are used to cook them to add the umami flavor of seafood. In summer, crispy shredded eels are used to cook them, making the dishes dry and crispy.

In autumn, crab roe is used, and the soup is golden and rich in flavor. In winter, wild vegetables are used, which are tender and green, adding color and fragrance.

And Jiang Wensheng's restaurant has won an excellent reputation among many Huaiyang restaurants by virtue of this versatile four-season boiled dried shredded noodles, but the big boiled dried shredded noodles in front of him...
  Jiang Wensheng really couldn't understand.

There's nothing wrong with the top of the bowl, there's nothing wrong with the side dishes underneath, and the light yellow color of the soup isn't a big problem either.

But what is soaked in the soup?
  With the experience of the first two dishes, Jiang Wensheng did not dare to say that this dish was not good. He could only taste it first before talking.

While holding the chopsticks, he did not forget to take care of his relatives, "Everyone should try it. This is a famous local dish in Yangzhou. It not only allows you to experience the chef's knife skills, but also tests the chef's cooking skills."

Jiang Wensheng took out a few dry threads and took a bite.

Salty, fresh, and sweet are very correct tastes, but they are also very incorrect!
  This feeling
  I just think it's delicious, but I can't tell why or where it tastes good.

Jiang Wensheng quickly took another bite. It had all the flavors that should be expected from boiled dried shredded noodles, but it seemed to have some extra flavors that it shouldn't have.

And it is those extra flavors that make this dish richer in taste and more delicious!
  Immersed in this extremely complex taste, Jiang Wensheng picked up a side dish, took a look at it, and then put it in his mouth to taste it.

"Waist flowers? And gizzard liver? Where did you learn this wild way?"

At this time, Brother Fang Chang had already filled his bowl with soup, filled his bowl with dried shredded rice, and started to devour it.

"Well, it's really delicious, Yuanyuan. It's much more delicious than what we had when we went to Yangzhou! It also smells like meat."

hiss!
  By the way, Jiang Wensheng seemed to have a sudden enlightenment when he heard this.

It just tastes like meat!
  The Da Zhu Gan Shreds that he is well-known for blindly pursues freshness. All the ingredients used have only one purpose, and that is freshness!

Even the use of lard is to produce a melting reaction under high heat to make the soup thicker. Only in this way will it not be overly fresh, but fresh and pure!

The dried shredded silk in front of me is made with gizzard liver and kidney flowers. If these two are processed to the extreme, there will be no fishy smell, but they can evaporate their own meaty aroma.

While adding meaty flavor, it doesn't create fat like adding pork directly, so this dish doesn't taste greasy at all. It's fresh and has a meaty flavor. Eating dried shreds even feels a bit like eating meat. !
  ‘This is the flavor that Da Zhu Gan Si should have when done to the extreme.’

Jiang Wensheng couldn't help but sigh in his heart, and at the same time, he secretly made up his mind.

I've got this cook!
  At this time, Liu Shengnan's voice came in.

"Your food, our local Jingzhou food, is better than oily pork!"

(End of this chapter)