Set up a stall at the entrance of Yuanyue, and the food will be returned 10,000 times if it is well

Chapter 457 Jiu I Hotel, mother oil ship duck!!

The expansive campus is crowded.

In the end, it is full of fragrant fragrance.

Chu Feng had not simply enjoyed the pleasure of visiting the 'food street' for a long time.

Since coming to this world, I have not been on the way to a stall or making dishes, and I rarely simply taste other people's dishes.

Pass through the cloister area and enter the shop-lined Central District, which also has 50 shops.

However, unlike the stalls in the cloister area, there are only shops of different sizes in the central area, and the overall level of the central area is relatively higher.

The luxuriously decorated Kume Hotel is definitely the most conspicuous simulation store in this area.

Teruki Kume with a group of bald heads is busy in the kitchen.

Chu Feng was at the back of the line, and the business here was quite good.

"A mock storefront at the eighth seat of the Ten Masters? Just smelling the fragrance makes people unable to move their feet! "

"It is said that the eighth seat of Kuga Teruki is a master of Sichuan cuisine, and spicy cuisine has reached the pinnacle."

"Hehe~~ Your news is outdated, now my master can not only cook Sichuan cuisine, but also other Chinese cuisines."

"Oh? Then I'm going to have a good taste today..."

When Chu Feng walked into the JiuI Hotel, because it was an open kitchen, it quickly attracted the attention of a group of bald heads.

In fact, Chu Feng didn't know why JiuI Zhaoki liked to recruit a group of bald men, didn't he have any special proclivities?

But this is a personal preference, and he has always respected the orientation of others.

"Chu, Boss Chu?!"

A certain bald head rubbed his eyes in disbelief.

It seems that because of the pepper on his hands, he was immediately spiced to tears.

"I'm not mistaken, Boss Chu actually patronized our business in my hotel."

"Sure enough, it is worthy of being the eldest brother of Master Jiume, and he came specially to give Master Jiume a show."

"I wonder what he ordered? It looks like it's time for me to show my skills..."

"Go aside, such a distinguished guest, naturally it will take a long time for my master to personally entertain."

While the bald heads were vying to speak, Jiu I Teruki, who was staring at the banana peel on his head, had already rushed to the forbidden maple in a hurry.

"Brother Feng, why are you here, what do you want to eat?"

JiuI Teruki is a person who has gone to the Dragon Kingdom for further study, and he will come with his mouth open in dialect or something

Chu Feng glanced at Jiu I Zhaoji, and asked bluntly: "Will the mother oil ship duck?" "

Jiu I Teruki was slightly stunned: "Su Cai? Understand a little. "

Before changing it, Jiu I definitely didn't know anything about Su cuisine.

In fact, in the past, he had not studied other cuisines except Sichuan cuisine.

But since eating Chu Feng's dishes, Jiu I Zhaoki has gradually realized the breadth and depth of Chinese cuisine, and has been working hard to further his studies and enrich his knowledge reserve in recent times.

Mother oil ship duck is a very famous Su dish, according to legend, more than a hundred years ago, there were many cruise ships in Taihu Lake, and boat owners cooked rice and vegetables on board for tourists to eat.

The boat family simmers the whole duck in a clay pot, the original soup, rich in aroma, crispy meat without crushing, is very popular with boaters, and is nicknamed 'boat duck' by tourists.

Later, the chefs in the Suzhou region improved the production, changing the original bone-in duck to bone-out duck, and adding Sichuan winter vegetables, chives, shredded pork and other ingredients to the duck belly

In terms of seasoning, it also changed to Suzhou's famous mother oil (high-quality soy sauce used in the sun until autumn), which has a stronger and mellow flavor, and is named mother oil boat duck.

In the past 100 years, this dish has become the most famous traditional dish in Taihu Lake cuisine.

Chu Feng ordered a mother oil ship duck.

Teruki Kume turned and returned to the kitchen.

For him.

This is undoubtedly a new challenge.

Not only because of this dish he has only cooked a few times.

All the more because the person who tasted this dish was Chef Lin.

If Jiu I Zhaoji knew that Chu Feng had been promoted to the Dragon Chef, I don't know how he would feel.

In fact, the mother oil tanker duck's approach is not complicated.

Cut the tender female duck about 7 cm from the back of the neck, and then remove the duck bone according to the whole duck bone operation to remove the duck bone.

Rinse the glutinous rice, put it in a bowl with diced bamboo shoots, diced shiitake mushrooms, diced duck belly, diced pork, lotus seeds, potatoes, white fruits, chestnuts, add soy sauce, fine salt, and shoji wine, and fill the duck's belly from the knife edge.

Plug the knife edge with duck neck skin to make eight treasure duck, and then put the eight treasure duck, duck skeleton, pork, and pig fat together into a pot of water and boil for a while, take out and wash it.

Put the eight treasure duck belly down into a casserole pot with a bamboo grate bottom, put fat, pork bones, duck bones, green onions and ginger, shoji wine, soy sauce, sugar, refined salt on both sides, pour into the original soup, cover and boil, and simmer until the duck meat is crispy.

As a regular chef, this dish should be stewed for at least three hours

But JiuI Teruki is one of the ten masters of the far moon, and naturally there is a way to greatly shorten this time.

Besides, you can't let Chu Feng wait for him for three hours.

More than an hour later.

A pot of mother oil ship ducks was placed in front of Chu Feng.

The duck in the pot is complete in shape, brown and yellow, the duck skin is tender, and the duck meat is crispy.

Jiu I Zhaoji personally served the dishes, and after putting them down, he stood by and did not move, as if waiting for Chu Feng to taste it.

Chu Feng didn't care about this little fan brother, and tasted it immediately.

Tasted the soup first.

The soup is rich and mellow.

The flavors of duck meat, duck bones, pork bones, pork bones, bamboo shoots, shiitake mushrooms and other ingredients are all gathered in a pot of soup, and the taste is excellent.

Nodded in satisfaction, and Fang Feng did not hesitate to give a good review.

I have to say that Teruki Kume's talent in Chinese cuisine is indeed very high.

Although the time to study Su cuisine is still short, the dishes made are similar, regardless of the appearance and taste.

Open the duck belly with chopsticks, the filling is fragrant, and the fragrance of the unique eight treasure duck suddenly overflows.

Chu Feng ate the dishes of the star chef with interest. Although this mother oil tanker duck leaves much to be desired.

But he says he doesn't pick at all.

And that's exactly what happened.

Before crossing.

Chu Feng has never been very particular about eating.

After all, filling your stomach is more important than anything else.

For a long time, I completely automatically ignored the other diners.

He stared at Chu Feng, who was eating ducks, with full attention.

There was a hint of confusion on his face that bordered on constipation.

That is, I want to get the other party's comments, but I am afraid that the bad reviews will hurt my confidence too hard.

After all, sitting in front of him is the world's Chef, even if he is criticized to be completely skinless, it is normal.

Teruki Kume is still very self-aware of his level of cooking.

Knowing that a dish that has been studied for a while alone is unlikely to be rated too highly.

After eating a whole duck, it was nothing to Chu Feng, who had gourmet cells, and he didn't even feel the slightest feeling of bloating.

Glancing at Jiu I Teruki, who was still standing in place, of course he knew what the other party thought, and said with a dumb smile:

"It's not bad, that is, when making eight treasure duck, consider the combination of ingredients, what kind of ratio can completely combine the best taste?"

"You don't have to follow the recipe, from the selection of ingredients to the matching, you have to find the most suitable method for yourself."

Chu Feng said patiently, in fact, he was quite satisfied with this mother oil ship duck

But as he says, each chef has his own method, which can also be seen as his own rhythm.

At your own pace, you can always make the most satisfying dishes.

Teruki Kume's cooking is too book-oriented, and the recipes are always restored to the greatest extent, which does not benefit the growth of the chef.

Unless he had a system like Chu Feng, he could come up with a recipe that couldn't pick out the slightest flaw at any time.

PS: The author is a sheep, and the recent update estimates are not very stable...