Food: Clubhouse sells rice? You’re really not doing your job

Chapter 0102: Can You Play or Your Boss Can Play!!

It’s not easy to make a pot of clear soup, especially when so many ingredients are boiled together.

If you are not careful, it will boil into a thick soup.

And if you want the soup to be clear and not greasy, the ratio of spices and spices is also very strict, and if you have more points, the seasoning is heavy, and you can’t drink the original umami of the soup.

And if the seasoning is less, it can’t suppress the original fishy smell of the ingredients.

When the soup in the pot boiled, Fang Qi’s spoon carefully skimmed off the oil slick on it.

At this time, it is necessary to deal with the bird’s nest, blanch the soaked bird’s nest in boiling water, and quickly scoop it up after three seconds and put it in a white porcelain cup.

The stock had not yet been boiled, so Fang Qi asked the help to go out and make the remaining bird’s nest into semi-finished products according to his method.

Then let Wang Jun bring over the prepared suckling pig, this kind of small suckling pig was carefully selected by Fang Qi, whether it was meat quality or size, it was very perfect.

As the most representative and popular dish in the full Han banquet, roast suckling pig with sliced skin is a must-order dish for festive banquets, and it often appears in various high-end restaurants.

Many chefs draw scoops based on the gourd according to the recipes that have been passed down and put it on the table.

However, even if there is a recipe, few people can make the essence of it.

This thing is very complicated to handle, and if it is not handled well, 963 will affect the taste of baking.

Fang Qi put the suckling pig on the board, starting from the mouth down, stabbing down, unbiased, just scratching the position of the tail bone, just splitting the suckling pig.

After taking out the internal organs and washing them, it is necessary to dig out the pig brain, and split a knife at the position of the teeth on both sides, so that the skin of the suckling pig can be separated up and down, and then the excess internal bone can be removed, and the whole process can not be a little lost, otherwise the skin of the suckling pig will be broken, affecting the subsequent production.

After that, it is pickled, the five-spice marinade prepared in advance is evenly applied to the pig, hung with a wire hook and marinated for 30 minutes, and after thoroughly drying the water, it is also added to the secret bean paste, a pint of curd, sesame oil and fenjiu.

The final white sugar is indispensable, don’t think that with white sugar, what you eat is sweet and salty.

In fact, many times adding white sugar is not only not sweet, but can maximize the umami of food, many chefs will add a little white sugar when cooking.

After this step, it needs to marinate for another 20 minutes, and when it is thoroughly flavored, brush with the crispy water prepared in advance.

At this time, it is necessary to officially bake, and the grill has already been prepared

Well, the inside is not ordinary charcoal, but good fruit charcoal, so that the roasted suckling pig has a smell of fruit wood, which increases its deliciousness.

The kitchen is busy here, and in front, the customers of the banquet are also coming.

“Manager Zhang, the first guest of the tasting banquet has already arrived.”

“According to the previous preparation, invite the guests to the luxurious banquet box on the third floor.”

“Good!”

Later, a group of girls wearing light gauze robes and soft shoes and holding their hair in a bun came out, they were either delicate or charming.

Their faces are also painted with the makeup of ancient maids, and the bun on their heads is very fine, and in order to create an atmosphere, they also have hairpins on the bun.

Everyone was holding a palace lamp in their hands, and when they saw the guests attending the banquet coming, they greeted them with a smile on their faces, gently blessed the guests, and then led the guests towards the private room.

Suddenly seeing such a group of Yingying Yanyan, the guests couldn’t help but joke, this day the little party of the water club can really play.

Guarded by these beauties, they walked together towards the clubhouse, which is in the clubhouse today

The music is no longer modern music, but a guzheng sound full of classical charm.

The guests listened to the chic tune, and then looked at the beautiful women who guarded themselves, how they all had a feeling of being full of force.

That’s right, at this moment, they are no longer simple foodies, but celebrities who come to ordinary cuisine.

If it weren’t for the talent, they would even want to chant a poem to set off the atmosphere of the moment.

Baume & Mercier is merry, and I’m also a Meiji.

Holding up the shelves and trying to make themselves look taller, the guests unconsciously put their hands behind their backs, with a Sven elegant expression.

Soon, they came to the door of the private room, and the moment they opened the door, the guests’ eyes widened, and for a moment, they seemed to have a feeling of traveling through time and space.

What is placed in this box is not the modern double-decker large round table, but the antique red solid wood eight immortal table.

The sides of the box are neatly arranged.

The furnishings inside, whether it is screens or lamps, and even the red carpet under your feet, are full of classical style.

In the center of the box, a group of beautiful women in pink robes are dancing.

Next to each table, there was also a beautiful woman standing, smiling and welcoming their arrival.

Listening to the sound of silk bamboo in their ears, the palace costume beauties dancing in front of them suddenly really gave them the illusion of being amorous.

That’s right, this is Fang Qi’s idea again.

Since this is all eaten and full of Han seats, how can there be no sense of ritual.

Eat out of the food, eat out of the pressure, only worthy of the name of the full Han banquet.

He not only wanted to make the guests eat the food, but also to give them the illusion that he really had returned to that era.

To this end, Fang Qi not only generously chopped his hands once, but also let the workers rush to work overnight, and in just a few days, this box changed greatly.

This effect is also barbaric, and before the table has opened, these guests are already sitting on their chairs with their faces full of enjoyment, humming tunes to the music, to enjoy the dance.

In the kitchen here, Yipin Guan Yan was already steamed after adding stock and steaming it in a steamer basket for forty minutes.

On the grill, the skin of the suckling pig changes from light yellow to red, which proves that the suckling pig has also been roasted.

Take it off the shelf, the suckling pig roasted with oil, the big red pork skin is steaming, and it is alluring, the red, red crystal, red shiny, and from time to time there is the sound of exploding oil, as if composing a song about food.

“The color of this suckling pig is also so beautiful, it is almost like a painting.”

Fang Qi put the cut suckling pig on a plate, and everyone gathered around.

This suckling pig cutting also has a certain amount of attention, not just cut two and put it on a plate.

First of all, cut the back of the pig back behind the ears and the back of the buttocks, the size of the knife is moderate, not too long, and then cut straight along the position of the ridge midline, two cuts on each side, cut into four rectangular pigskins of comparable size.

Take out another large bowl and cover the middle of the large plate, put the suckling pig on the plate, maintain a lying position, slice the pork skin into 32 pieces, and cover the pig’s back to the original position as it is, and this is what the first time it looks like to serve…