From a barbecue stand to a global gourmet tycoon

Chapter 196 Showing off in front of the master

Hearing this, Qin Jiangyi hurriedly interjected behind him: "Mr. Zhong, what he meant was that he invites you to work as a consultant in Xindian. Your understanding of Sichuan cuisine is very deep. Chu Hao is also learning Sichuan cuisine by himself, and he is making rapid progress. "

It was the first time Zhong Chenglin heard about the opening of the store.

"What, you...you want to open a store?" He looked at Chu Hao in surprise.

Chu Hao nodded, and he was very serious: "The barbecue restaurant and the breakfast restaurant are already on the right track. Mr. Zhong should also know that my apprentices have gone out to open branches. My youngest apprentice is now staying in The old store can stand on its own, and the customers are very satisfied. As for the breakfast restaurant, there are my mother and two master chefs in charge, so I don't need to do anything. I thought, this person can't be idle Well, after all, I still need to find something to do. In the past few months, I have been working hard to practice a few classic dishes of Sichuan cuisine, hoping to make them for Mr. Zhong to taste. Of course, if Mr. Zhong thinks that I am not good enough , you can refuse, I have no face to ask you to be a consultant or something, but if you think that I am still a good talent, then please ask Mr. Zhong, I want to learn from you..."

Speaking of this, Zhong Chenglin couldn't say anything, he opened his mouth, he didn't know how to answer.

Chu Hao smiled and said: "Of course, Mr. Zhong doesn't have to worry. I know you won't accept disciples, so you can just treat me as a registered disciple. Just give me some pointers, and I will figure out the rest."

Qin Jiangyi sat in the back, looking at Chu Hao with a smile.

In her opinion, Chu Hao's talent was enough for him to learn something from Zhong Chenglin.

He is very capable of drawing inferences from one instance to another.

As everyone knows, these abilities and experience are all given by the system. Before he added the spicy chicken to 18 points, the system also gave Chu Hao his understanding and experience of this dish.

Therefore, those secrets, those methods, and those unexpected seasonings are all at your fingertips.

But Qin Jiangyi doesn't know the system.

She only knew that this was Chu Hao's effort. He didn't have a master, so he could only study on his own. Let's not talk about the results. This hard work alone is worthy of recognition.

Zhong Chenglin was silent for a long time, "This matter... I need to think about it."

Chu Hao smiled and said: "Mr. Zhong, take your time to think about it. Based on our friendship, even if you refuse, it will not affect our friendship. How about this? Tonight, I will borrow the kitchen of Mr. Zhong's house to cook a meal. Please taste it." ?How about it?"

Qin Jiangyi was behind, poking Chu Hao's waist, and looked at him in surprise.

Are you crazy?
Do you really want to cook at Mr. Zhong's house?

Isn't this really a big knife in front of Guan Gong?

Zhong Chenglin laughed, but did not refuse: "Okay, then I will try Master Chu's cooking today, but since you want to cook Sichuan cuisine, I have very high requirements."

Chu Hao nodded: "That's natural."

……

Afterwards, he took Qin Jiangyi and Zhong Chenglin to the market to buy vegetables.

Zhong Chenglin chose to keep up with him. Since it depends on Chu Hao's craftsmanship, it is natural to start observing from how he selects ingredients. For a chef, his ability to select ingredients also explains his cooking skills to a certain extent.

Chu Hao bought some tofu, a piece of pork belly, some side dishes such as green and red peppers, a grass carp weighing about two catties, another catfish, and some vegetables.

Seeing his smooth flow, he immediately took control of the rhythm after entering the market. Zhong Chenglin followed behind with his hands behind his back, nodding slightly.

The vision and technique of selecting ingredients are very good. He is a veteran, and his vision is better than that of some old chefs.

He already had a rough idea of ​​what Chu Hao was going to cook.

Qin Jiangyi followed Chu Hao, obediently carried the plastic bag for him, and quietly watched Chu Hao choose.

I bought ingredients for about 200 yuan, and today's meal must be very rich.

Qin Jiangyi quietly asked, "What are you going to do?"

"Tofu, twice-cooked pork, crispy fish, mixed with preserved eggs, so that ants can climb the tree." Chu Hao lifted the red sweet potato vermicelli that he just bought in his hand, his face was full of confidence.

After shopping for groceries, they went back together. Chu Hao rolled up his sleeves and was ready to start work.

"Do you need help?"

"No need, just watch from the side."

What he is going to cook today is pocket tofu. This dish has also been practiced. However, this dish sounds simple, but it is the most troublesome dish at today's dinner party. Therefore, Chu Hao has to deal with it seriously.

The catfish has no small thorns, and cut off the tail to drain the blood. Chu Hao cut the knife very decisively. Zhong Chenglin glanced at the side, narrowed his eyes slightly, and asked in a low voice: "Xiao Qin, I remember his knife skills are very average... …”

Qin Jiangyi smiled and said, "Old Zhong, he practiced it himself."

I saw that Chu Hao sliced ​​the catfish open with a knife, washed it several times with clean water, rubbed it with scallions and turmeric wine, and marinated it. Then, to deal with the grass carp, first change the knife, about 3cm, and the size of the knife is even and decisive. Without hesitation, it looks like he has practiced knives.

Zhong Chenglin became excited just watching it.

He knew what kind of swordsman Chu Hao was before, but during this period, Chu Hao's swordsmanship has become so much better.

After the straight knife was changed, it became an oblique knife, and the depth of the knife was just right, so that the fish was pulled apart, hung on the fish body, marinated with salt and wine, and then hung with mung bean powder, eggs, and flour. , After the grass carp is changed to a knife, the body is relatively dry, and it is not easy to sizing, so the pea flour is used.

Zhong Chenglin caught this detail and nodded secretly.

Afterwards, Chu Hao began to process the tofu. This is the gall water tofu that he bought specially. Remove the biliary smell of tofu itself, put it in gauze to squeeze out the water, and then grind the tofu out.

Beat the marinated catfish meat, scrape the meat repeatedly with a knife to get the tendons, pound the fish meat with the tendons removed, and mix it with lard. , The ratio of fish meat to tofu is three to seven. While stirring, sprinkle some dry soybean powder to absorb the water in the mud, and finally add soda to ferment.

Chop the bean sprouts to get out the aroma of the sauce, put it into the pan without putting any oil and slowly sand it, the aroma of the bean sprouts that came out of the sand is all forced out, and it is steaming hot when poured into a bowl.

Zhong Chenglin said with a smile: "That's right, many people don't know about this step, the sprouts from the small fire sand have their unique dry aroma texture, and it seems that you have practiced the pot, not bad."

Zhong Chenglin had always responded in silence, but now he praised Chu Hao, obviously agreeing with Chu Hao's method.

Cut the lean meat, chop it into minced meat, add a little oil, stir-fry on a low heat until fragrant, add a little soy sauce to taste and enhance the aroma while frying, cut the onion, ginger and garlic into fine rice grains, soak the red sweet potato vermicelli in boiling water, soak hair After that, boil it in boiling water until soft, then take it out and let it cool naturally.

Chu Hao didn't stop, wiped his hands, picked up the oil pan, pinched the tail of the grass carp, poured oil on it with a spoon, and let the fish stand up. Gradually, the custard on the fish turned golden yellow, When the fish body is completely set, fry it all in the oil pan.

Chu Hao was skillful in his movements, pouring hot oil continuously, and poking it with chopsticks from time to time to feel the heat.

Take it out after frying, and the mashed tofu is also fermented at this time, use the hot oil just now, use a spoon to scoop up a spoonful of mashed tofu and fry it in the oil pan. The third high-temperature oil deep-fried the skin thicker. Chu Hao also used a colander to turn it over repeatedly to make it evenly heated in the oil pan. Pour in alkaline boiling water and let the tofu stand for 10 minutes.

After completing this step, he turned around again, colored the red sweet potato powder with soy sauce, mixed it with chopsticks, and lighted some sesame oil to prevent it from sticking, so that every vermicelli can be fully flavored, with a chopstick , shake it, all the vermicelli will be scattered, heat the pan with oil, add ginger and garlic, fry for a while, pour in sprouts and whistle, finally pour in the vermicelli and loosen it with chopsticks, sprinkle with chopped green onion while turning the pan constantly , Finally, I ordered some sesame oil to enhance the fragrance, and a dish of ants climbing a tree came out of the pot.

The sweet and sour sauce is slightly stir-fried with ginger and garlic, less salt, more sugar and more vinegar, and dripping some water starch, waiting for the juice to emerge small fish bubbles, gurgling and emitting heat, stir evenly with fried fish oil, and pour over Some shredded vegetables and coriander leaves are sprinkled on the fish. The crispy fish is golden in color. You can feel the crispness of the meat just by looking at it.

After the tofu is ready, cook it in the pot for 1 minute, wait for the skin to wrap, and then wash it with boiling water several times, and wash it with alkaline water. The tofu is full of juice and water.

Take another hot pot, add lard, scallions, fish head and fish tail to make a white soup, add pepper, drain it with a colander several times, stir fry with green onion, ginger and garlic again, pour in the purified white soup, add tofu, Mushrooms, ham, bamboo shoots, chicken slices, waiting for the tofu to be touched, it will be tender and smooth in the soup. In order to prevent the skin of the tofu from breaking, Chu Hao was very careful when scooping it out.

A pot of colorful pocket tofu in white soup is finished in this way.

……

At this moment.

Zhong Chenglin was very surprised.

He had just seen the whole process of Chu Hao's cooking. No matter from the knife skills, heat, cutting, and handling of ingredients, he had not only reached the passing line, but was even better. His proficiency was as good as that of a big hotel restaurant. The chef here generally controls the unfamiliar kitchen in an orderly manner.

This shows that these steps have long been extremely proficient in his mind, and he has never seen the slightest hesitation.

A table of dishes, not to say at the same time, but also close to each other, the heat of each dish is guaranteed, and there is no such thing as saying that the dishes that have been prepared in advance have been cooled.

For the production of multi-course dishes, Chu Hao knows exactly what to do in each step, and has a well-thought-out plan.

"Awesome...awesome...I haven't seen such a powerful young man for a long time."

Zhong Chenglin clapped his hands with emotion.

The three of them sat at the dining table, Chu Hao said with a smile, "Please Mr. Zhong to taste."

Zhong Chenglin first picked up a piece of tofu. The plump tofu was smooth, tender and juicy. When he pinched it with chopsticks, the white soup inside flowed out. The aroma of the soup and tofu filled his mouth. The heat was handled very well. In Zhong Chenglin's eyes, the ingredients Chu Hao almost didn't count the time it took to soak them in alkaline water, but subconsciously felt that the time was almost up before taking them out one by one and pouring them with boiling water.

A general chef must have a counter by his side, because he cannot juggle so many tasks on the counter.

The fermentation time before was also the same, Chu Hao hardly counted it.

Or, this number has already been imprinted in his heart, and it can't be mastered by the master of decades?

Chu Hao gave him too many surprises.

Zhong Chenglin thought for a while, and picked up another chopstick. The ants climbed the tree. The ingredients were spread evenly on the vermicelli. The soft and moist vermicelli and the dry and fragrant ingredients made the taste mellow, and the taste was salty and fresh. The crispy aroma of sprouts and minced meat makes people linger.

"This kind of home-cooked food is the most haunting, and it's really delicious when served with food." Qin Jiangyi couldn't help but boast.

Chu Hao smiled slightly, and he was eating his own finished product, feeling really powerful.

With his current understanding of food, there are not many foods that he can't fault.

I can understand that my own dish has added subjective consciousness.

But Sichuan cuisine master Zhong Chenglin can also find no fault with it.

He didn't speak, but he didn't stop the chopsticks in his hand, he took a mouthful of food and enjoyed the journey of his delicious food quietly, and then he leaned back on the chair, "It's true...the old man can't find any faults, Master Chu His skills are already perfected."

Chu Hao smiled and said: "But I still lack a lot of things. In terms of understanding of Sichuan cuisine, no one can compare to Zhong Lao."

Zhong Chenglin glanced at him with a half-smile, "It's a good thing you didn't let Lao Shen know about the dishes on this table, otherwise he would pester you, hahaha..."

After a while, Zhong Chenglin said: "I can agree to the consultant, but I still want to remind you that I don't accept apprentices. If you must learn from me, you can only be a registered student. Moreover, The old man is low-key, don't use my tiger skin as a banner, you can't offend anyone."

Chu Hao laughed, knowing that he was joking, "Don't worry, Mr. Zhong, I'm only interested in cooking and reputation. Let the guests evaluate it. As long as the food is delicious, I believe they will buy it." .”

Just like he runs a barbecue restaurant and a breakfast restaurant, he uses the most sincere and ingenious works to conquer the taste buds of the guests.

"Do you want to put these dishes on the menu?"

"Take it. You set the price. It must be cheap. In the minds of many people, Chu Shi's brand name is synonymous with cheap, large quantity and good taste."

Qin Jiangyi covered her mouth and smiled lightly: "Understood, I won't smash your signboard, don't worry."

Just kidding, smashing the signboard, isn't that also smashing your own signboard?

……

this day.

Zhong Chenglin agreed to join here and became the general consultant of the kitchen. On the surface, Zhong Chenglin's job was just to help the kitchen run errands, check the cold storage, take inventory, organize the warehouse and so on.

But he, after entering the Le kitchen, he is the most senior chef in the audience, and no one dares to refute.

(End of this chapter)