From a barbecue stand to a global gourmet tycoon

Chapter 194 Competition!Spicy Chicken!

Chu Hao sighed, "What do you think?"

Qin Jiangyi took the chopsticks and was ready to eat, "I don't want to do it here, I want to invest the resources here in the operation of Chushi, you want to open a restaurant, I have known about this for a long time, but I haven't contacted you for a long time. You, I just don’t want to disturb your skill training, I heard that you are improving very fast, come, let’s eat first and then talk.”

Chu Hao nodded, and he was not too polite. He sandwiched a piece of roast duck. The skin of the duck was relatively thick, full of crispiness, and the color was particularly ruddy. The duck meat was tender and fresh. Chu Hao knew this roasting method at a glance. , It is hung and roasted. Parts like duck breast will be dehydrated slowly during the roasting process. There is still a big difference from Quanjude's method of cooking inside and roasting outside.

This duck meat can be eaten with the small sesame pancakes on the plate. The surface is very crispy and the sesame seeds are very fragrant. It is baked in the oven. The duck bones are shaved off and fried with sauce. There is also some green and red inside. The peppercorns are salty and sweet, and also add some complex aroma.

Really good.

But for the current Chu Hao, although this dish is good, it is not top-notch.

He is no longer what he used to be. After getting the full set of experience and food evaluation system of the gourmet series, he has a new consideration for the expression form and taste evaluation of food.

As far as the price is concerned, at 298 per serving, the taste, quantity, and price-performance ratio are quite good.

The skin of the imperial pork elbow is very thin, and the stew is very good. It is red in color and salty, especially the part between the skin and the meat is completely flavored. It is pressed with a pressure cooker. The heat and time are just right, and the taste is very thorough.

The lean meat had a mild undertone, and when it was first served, Chu Hao could smell a very strong tea tree mushroom, but after the dish was cooled, it was not easy to smell it, and the taste was still good.

The Dongpo Pork was completely stewed and had a very soft texture. The oil in the fat meat melted in your mouth. The stew was very tasty and fragrant. Chu Hao took a sip and immediately understood that this dish had been stewed for at least three times. Hours, and it is stewed and soaked. The traditional recipe of sugar and soy sauce is used. Red yeast rice is not added. Although the color is not so bright, it is made using ancient methods and has a unique flavor.

This dish is really good. According to the experience evaluation system, it should have a level of +15'Unparalleled'.

Master Yu Yizhou is really too strong...

There are also dry fried small balls that I have eaten before on the table. The skin is crispy and salty, and the aroma of sesame is mixed in it. Eat it with some pepper and salt. The dipping sauce is baked. The heat is just right, not numb at all, and it is Fragrant, it can relieve the greasiness of the meatballs and add flavor.

Moreover, the meat filling in the meatballs is not minced very finely, it has a full grainy texture, and the texture is not so smooth, but this is intentional and does not affect the taste.

Today's hard dish is a crispy eel with rocks. The price here is 198. It is crispy, sour and sweet, and the taste is really just right. Chu Hao frowned slightly. Frying in a pan requires very precise control of the oil temperature and frying time, because even if it is fried for a few seconds longer, it will become mushy, but if it is fried for a few seconds less, the crispness will not be enough.

This is a classic Huaiyang dish, but among many Huaiyang restaurants, this dish is really rare.

Chefs don't like to make it because it's hard to control the seasoning.

In addition, there are boiled dried shredded tofu on the table. Once boiled in the soup, the taste of dried tofu will be integrated into it. It is a simple savory taste with a faint smell of chicken oil floating on it.

There is also a grilled cabbage, which tastes delicious and crispy when chewed, not very soft, and the soup also has the taste of chicken soup. This dish is relatively simple. Hot, the shrimps and green beans are hot, then seasoned with chicken broth, put the baby cabbage in it and cook for a while, take it out after cooking, thicken the remaining juice, and put it on the plate, it is the cabbage.

……

After eating for a while, the meal has five flavors.

Chu Hao was very satisfied, "Master Yu is the soul of joy here, Lao Qin, you gave me the shop, what should Master Yu do?"

Qin Jiangyi rolled her eyes, "You still want to poach him to be your chief chef? Let me tell you, don't even think about it. If this shop is given to you, Master Yu will go back to Suzhou. There are still some restaurants over there. , I need Master Yu to sit in charge, and besides, she won't cook for us, so my dad definitely needs his strength."

Chu Hao nodded: "I didn't say I wanted to poach Master Yu. I have never thought about such a big shot, but... you really don't want to open a store?"

Qin Jiangyi shook her head: "My energy should be focused on Chu Shi. After all, I am now your major shareholder. I really don't have much energy to do here. If I want to make a name, I really don't have much energy. It’s hard, private kitchens are like this, they can be top-notch in a city, but that’s also a niche circle, if you really post it on the Internet, you know that there are not many people in my family.”

Lu Chenyu felt a little pity, blinked and looked at Chu Hao.

Chu Hao nodded and said, "Alright, if you lend me this restaurant, I will still give you the shares."

Qin Jiangyi smiled and said, "Really?"

"of course."

Qin Jiangyi: "But I haven't tasted your dishes yet, will you be the head chef in the new restaurant?"

Chu Hao thought for a while, "Well, I'm the only one for now, but although Master Yu can't keep it, other people have to lend it to me."

Qin Jiangyi had black lines all over her hair, "I knew you would open your mouth like a lion, so tell me, who do you want?"

"Qingzi!"

Chu Hao spoke directly without hesitation.

Qin Jiangyi was stunned for a moment, then smiled, "If he finds out, he will beat you to death."

"How do you talk? The new store is opening, and I'm the head chef. He has to listen to me."

In fact, Chu Hao is no longer just a cook who opens a restaurant. At the same time, he is also a capital and is on the same level as Qin Jiangyi. A simple cook also has to help him work. Of course, the premise is that Chu Hao has enough money. Charisma attracts people to his staff, otherwise he would have to stand alone.

"I will tell him about this, and he should not object."

During this time, Li Changqing gave Yu Yizhou the lead. He was very happy. Sometimes he could learn a trick or two. His skills have improved a lot. He has a better future than in Changqing Building. He also regards the career here as his own. Career, but... The boss didn't want to do it, so he handed over and lent it to Chu Hao.

That's it.

Qin Jiangyi holds 20% of the shares in the new restaurant, including this restaurant, as well as the resources in her hands, as well as the cook, all will be given to Chu Hao, and the rest are some favors, which Chu Hao deliberately gave 20, just to repay Qin Jiangyi's favor. After all, she has helped herself for so long, and she has worked hard without credit. What's more, she still has all the credit for her hard work. At least she must be the elder of Chushi who made a fortune.

……

In this way, the new store opened soon.

Everything is readily available.

Even the tables, chairs and benches don’t need to be replaced. Most of the cooks in the kitchen were directly transferred to Chu Hao’s side and signed an agreement with Chu Shi, while master chefs like Yu Yizhou and He Fengling had to continue working for the sky. After all, they are people who live for the sky.

Li Changqing was still depressed for several days when he learned that the boss gave it to Chu Hao.

Knowing that he saw Chu Hao in the kitchen, he was still not convinced.

"Tell me, what kind of conspiracy did you use to trick Mr. Qin into his restaurant?"

Chu Hao glanced at him and said calmly: "Now that I am the boss, I advise you to be careful when you speak."

Li Changqing blushed with anger, "You... no, you don't cook barbecue anymore? You also have a breakfast shop, but you don't do it? You came here to cook and want to be the head chef. What kind of dishes do you cook? I don't know. I want to learn and teach!"

Chu Hao rolled up his sleeves, "I came here today to show off, Qingzi, you are still the head of the fun here, but you have to listen to me in the future."

Li Changqing was very unconvinced: "Let's compete with each other if you have the ability. If your food is better than mine, I'll listen to you! Otherwise, it's out of the question! You have to let me be the chief chef!"

Chu Hao seemed to be smiling but not smiling.

Work together.

In this way, Li Changqing will not leave here, but will continue to work hard in order to compete with him for the head chef, accept my exploitation!
Chu Hao chuckled, "We are happy to reform here. I don't have the skills like Master Yu. I only cook some home-cooked dishes in small restaurants. Do you have the ability to compare with me?"

Of course, Li Changqing will not look down on home-cooked food. On the contrary, this is his specialty.

Home cooking is the basic skill.

But generally compared to cooking, the basic skills are the real trick.

"Yes, then..." Li Changqing walked around the kitchen, looked at the remaining ingredients, and said, "Then compare the spicy chicken, do you dare?"

At this time.

The kitchen door opened.

Qin Jiangyi walked in with a smile, and leaned against the door: "Chu Hao, if you have the ability, compare yourself with him, and I will be the judge."

Chu Hao couldn't wait for it, "Okay, let's compare!"

Spicy chicken is a classic representative of the Chongqing cuisine. It is mainly based on local dishes from Shancheng and Dazhou. It pays more attention to the spicy flavor. It is generous and rough, quickly renovated, and the ingredients are also very bold. This kind of Chongqing cuisine that is not limited to materials is the authentic one. Jianghu cuisine from the Eight Classics.

There are also a few fresh chickens in the back kitchen, the meat is fresh and tender. Chu Hao and Li Changqing are standing on both sides of the stove. Chu Hao has a relaxed face. Spicy chicken is a classic of Sichuan cuisine. Many, Chu Hao will practice classic dishes first, and intends to learn some of them, so the spicy chicken is also at +18 level in his experience bar.

Li Changqing's face also became serious.

He looked down on Chu Hao a bit.

He didn't say anything about barbecue, handicrafts, but for Sichuan cuisine, if Li Changqing loses, he will really be ashamed to face others.

Now Chu Hao is going to be the head chef of Zhejianle, and no one can lose to him if he loses to him!
He was willing to be Master Yu Yizhou's younger brother, but to be Chu Hao's younger brother...damn it, he couldn't even dream of it.

The two began to process the ingredients, chopped the muscles into pieces, washed the blood in the bowl, mixed them with monosodium glutamate, salt, pepper, and rice wine, and Chu Hao secretly added some umami juice and sesame oil. The one who put sesame oil, but when he saw Chu Hao put umami juice, he frowned.

Is this for tricks?
Sure enough, the next step, he saw Chu Hao put some five-spice powder into the food bowl...

Li Changqing: ...

Does the spicy chicken need to be marinated with five-spice powder?

Why hadn't he heard of it.

Then, Chu Haosao continued to operate, first put some dried mung bean powder, then put some flour, sealed it with oil, and started to cook the pot over the fire.

At this end, Li Changqing's mood was a little shaken. He understood the last two steps. The flour was for stretching the tendons, and the oil was for making the chicken more crispy after it was put into the fryer. But why did he add mung bean flour?
Li Changqing took a deep breath.

No, don't look at him, focus on your steps, don't be influenced by him.

This kid must be messing around.

In fact, Li Changqing is not stupid. He knows that there are many ways to make spicy chicken, and each chef has his own characteristics and secrets, so he did not ask for details.

On this side, Chu Hao has already put the fryer into the fryer. He tried it with his palm. The oil was about [-]% warm, and he put it down one by one to fry. Muscles floated on the face, and the oil bubbles gradually disappeared, so Chu Hao fished it out directly. For him, the heat was just right, and he didn't count in his heart, but integrated the experience into his subconscious.

Take the muscle out and let it cool down. Waiting for the oil temperature to rise again, when he heard the sound of water bursting in the pot disappear, it was about [-]% hot, so Chu Hao put the chicken pieces into the pot again.

In the next step, the Sao operation came again.

This time even Qin Jiangyi squinted slightly, standing by and observing.

I saw Chu Hao pouring some white wine into the bowl of dried chili peppers that were cut into sections, and mixed them with his hands. Judging from the color, the poop became much moister, bright red, but this was not the end, Chu Hao I poured some more sesame oil on it, and also used half of the sesame oil in the pot that I just started with plain oil.

Stir-fry the peppercorns on low heat for a while, pour half of the dried peppers into the pot, and start to stir-fry continuously. The movements are skillful, and the gas from the pot keeps coming out. You can smell the faint smell of wine and sesame oil. After coming out, pour in the chicken pieces, put some garlic, and order some seasonings.

When cooking, sprinkle a handful of sesame seeds.

The peppers on the plate are shiny and have a very strong aroma. Like some restaurants where the spicy chicken is put on the hot pot oil to give off an aroma, it will be inferior. The authentic spicy chicken with dried pepper aroma is naturally volatilized.

At the same time, Li Changqing was also doing a good job.

His recipe is the traditional spicy chicken, which is not as varied as Chu Hao, but he also added some secrets of his own, which he would not use easily at ordinary times, but today is different. In order to win Chu Hao and become the chef, he also It's all out of cards.

Two plates of spicy chicken, steaming hot, were delivered to Qin Jiangyi.

Qin Jiangyi took a deep look at Chu Hao, "In terms of smell, Chu Hao's is slightly better."

Li Changqing snorted coldly. He didn't pay much attention to what he did afterwards, but concentrated on his own work. He didn't see what Chu Hao added later, but Qin Jiangyi did. He sprinkled white wine and sesame oil into the dried chili and stirred it It is indeed a perfect move.

[Spicy Chicken]
[Evaluation: Unfathomable]
……

(End of this chapter)