From a barbecue stand to a global gourmet tycoon

Chapter 205 Chu Hao's State Banquet Level

Even if you eat one dish of fish-flavored shredded pork, it is still fish-flavored shredded pork.

But Chu Hao's game was different from others.

The food seems to be jumping in his mouth, from the use of oil to the use of a pot, the two vitex red peppers marinated in a secret way, with a fish-flavored mouth, there was a rumor before, I don’t know if it’s true or not, it is said that when this dish was first created, it was in The red pickled peppers work hard, put in the small fish and marinate together, and marinate the fish to taste.

The pickled peppers are very finely chopped and full of freshness.

The authentic Pixian Douban is used, which has been marinated and fermented for more than six months, and it retains the aroma, spicy and fresh taste of pickled peppers.

The three treasures of onion, ginger and garlic have a strong smell, with less ginger and more onion and garlic.

The hind legs used, cut into beautiful shreds.

When frying, there is a unique and precise gelatinization reaction. The water starch forms a protective film, which locks the moisture in the shredded pork and makes the taste more tender. He does not strictly follow the textbook to make it with green bamboo shoots, but add it as he likes Green peppers, carrots, fungus, winter bamboo shoots and other ingredients were added.

The heat is well controlled.

Because these materials are not as easy to ripen as green bamboo shoots, and sometimes shredded pork is easy to fry, which shows that Chu Hao is very good at using a wok.

The authentic Boryeong vinegar is added, which blends perfectly with this dish and has a slight sweetness.

Another thing that depends on skill the most is how well the starch is hung. Many master craftsmen can pick it up at their fingertips, but don’t forget that it’s not just what you want.

Chu Hao gave people the feeling that he worked hard to do whatever he wanted.

This is the exclusive and privilege of genius.

It is rare to see a chef who can fry a dish of fish-flavored shredded pork.

Fang Daoguang has seen gods before, and in his heart, Mr. Zhong Laozhong, he is a god.

But now, it can be seen that this junior brother Chu is also a god.

No wonder the master valued him so much.

……

Chen Chixian, a state banquet player who hangs out at the top dinners every day, was also stunned.

He took a mouthful of dry roasted carp just now, and he was instantly conquered.

This dish is properly at the level of a state banquet.

The fish used are river fish, not farmed fish, which can be seen from the body shape. It is not that wide and has a very slender body.

The so-called golden thread and golden hazel, the scales of ikanes are slightly yellow.

The whole fish is about three catties, and the back and tail are cut to shape, and the treatment is very clean.

The shiitake mushrooms and winter bamboo shoots are sliced ​​into even thick slices, blanch them with water, and fry in a hot pan with cold oil on both sides. The aniseed ingredients are fried with snowflake lard.

He just ate a piece of fish and was fascinated by its flavor.

The selection of this fish can be described by the words 'thousands of choices'.

Normal wild river fish don't even have this kind of meat quality and perfect body shape.

Not to mention it is from the hands of a master.

If you hadn't seen Chu Hao with your own eyes, if you didn't know it, you might even have thought it was done by the old cook.

This kind of technique, cooking technique, seasoning and seasoning skills are very superb.

Moreover, returning to the tradition, many people can master the method itself, but the dishes made by masters and ordinary cooks are definitely different.

Chen Chixian even had the kind of research spirit that Chu Hao had to dig out countless details in the back kitchen before making this dish to perfectly present it.

He couldn't help asking, "Where did the fish come from?"

Chu Hao smiled and said: "This fish is a gift from Mr. Shen to Mr. Zhong. It was just caught this morning. Mr. Zhong asked me to make this dish."

Zhong Chenglin on the side smiled and said: "Shen Yuhai got a good fish from somewhere, even wild river fish is a rare material, if it is not for entertaining you, I would not be willing to part with it."

Chen Chi smiled and said, "Master still loves us."

Zhong Chenglin said with a stern face: "Ingredients set the background color of a dish and also determine the upper limit of a dish. Do you think this braised carp has a state banquet standard?"

Chen Chi hasn't nodded yet.

Ling Dingshan said calmly: "That's enough, this fish is hard to find, and this dish is even more difficult to cook. Brother Xiao Chu's hands are not shaking, right?"

Chu Hao smiled slightly, but didn't say anything.

Li Changqing was indeed a little scared.

He did see the extraordinaryness of this fish, but Chu Hao's skillful skills and attitude of lifting weights as light as he could have shocked him.

If he came, the mood would definitely not be as calm as before.

Chen Chi nodded slightly, "This braised carp should be the most beautiful dish I have eaten in the past two years, thank you master."

Zhong Chenglin waved his hand and said with a smile, "If you don't want to eat this fish bubble, I will."

Everyone looked at each other and smiled.

Zhong Chenglin turned his head to look at Chu Hao again: "What are you doing standing up? Sit down and eat together."

Chu Hao was no longer modest, and sat down with Li Changqing, pulling closer to the big shots around him.

Li Changqing was very well-behaved, with his hands on his knees, he didn't dare to move his chopsticks.

Chu Hao naturally held the bowl and chopsticks, but he didn't feel any special feeling when he ate his own dishes, because he could see the 'qi' of those ingredients, just like incense, condensed like a pillar, rising from the ethereal .

This is a symbol of excellence.

Generally speaking.

The 'qi' of ordinary ingredients is scattered, and it will often shake when it floats up, and it has an unnatural smoke color.

And the best ingredients, the air is like a pillar, floating straight, and the smoke is pure.

In terms of texture, for example, the tap water in the faucet and the clear mountain spring water are two concepts.

And this fish...

In Chu Hao's eyes, there was actually a hint of gold.

It is like a slender golden thread, mixed in the color of smoke, when it rises up, it dissipates in the boundless misty, as if hanging into a vast galaxy.

The other dishes on the table are not as powerful as it, nor do they occupy such a large area.

This fish is indeed the best of the best.

When making it, even Chu Hao enjoyed it quite a bit, and even wanted to perform a prayer ceremony when cooking it to make it more delicious and obedient.

Of course, it didn't work if he really prayed. Chu Hao just talked to it silently in his heart, which intensified the specialness of this fish.

……

The bosses put down their chopsticks one after another.

The landing points are all on the fish body.

Pieces of fish were picked up and put into the mouth. Everyone at the table was enjoying it, chewing carefully, for fear of missing any details.

It is Tiaokou of braised carp, which they have eaten countless times.

But the ingredients themselves are excellent, and they can still stand out from the crowd after eating, making people feel comfortable after importing.

In addition to the bosses on the table, they all drank good wine.

The fine wine of 01, I drank these two bottles for several days and didn’t finish them. The bosses tasted it lightly and didn’t overdo it. When I took it out, it really made Qin Jiangyi feel distressed for a while, but after the millennium The fine wines are not rare.

In her collection room, there are still four or fifty years ago aged wine, which is as soft as medicine, and it is soft after sedimentation, so it is reluctant to drink, and it is used to press the bottom of the box.

Chu Hao laughed at whether she was going to use it as a dowry, and she was still blushing...

Good wine should be used on the table at every moment that is most important to life.

But today's table dish made the guests present feel a surprise beyond expectations.

Originally, I just came to meet Chu Hao and taste his cooking skills, but I didn't expect that it was worth it for everyone to eat this fish.

But Chu Hao's strength is not reflected in this.

With this fish, the other dishes seem a lot less important, or even less important.

But Chu Hao's dishes can still attract big bosses to move their chopsticks frequently.

It seems that the fish is just icing on the cake, not a timely gift.

After tasting other dishes, it is no worse than this braised carp!
Spring water bean curd, tender and refreshing, appetizing and delicious, served with a plate of salty roasted white, moderately sweet and salty, very plump when served with wine.

Bamboo fungus liver paste soup, a rather high-end second soup dish, the soup is delicious, the liver paste is tender, and melts in the mouth, one small dish for one person, using pork liver.

To be honest, there are really not many people who can cook this dish now.

Chu Hao also learned from Mr. Zhong.

And Zhong Chenglin's request for him is the request of the state banquet, the special class of the special class.

The reception is not ordinary dignitaries.

It must be in the kind of special banquet presented to the leaders of various countries.

For this dish, first use the back of a knife to beat the tendons, and use the wine, ginger and spring onion to remove the smell of the liver. After half an hour, the pig liver is beaten into liver juice. When it is poured out, it has a texture like paint. Stir the egg whites, and the soup used is also the old soup in the store.

The key point is that the addition of soy flour makes the liver juice extremely tender. Pack it with gauze, squeeze out the pure juice, and put oil on the bottom of the bowl on the steamer.

The other one is soup, add ham, chicken, duck, pork knuckle, use finely selected lean meat to absorb oil, and slowly hang out the clear soup over low heat. This is the standard old soup configuration in this place. Boil it in a large bucket, and the finished soup will be a little brown. It is a super clear soup, and the soup like boiled cabbage is not as high as this art.

This kind of dish, regardless of the workmanship, process, and skill requirements, is extremely complicated.

It is not something ordinary people can do.

On the verge of extinction, there is a reason for it.

Now presented again in Chu Hao's hands, how can a top-quality carp cover up the quality of this dish?
……

The bosses are enjoying themselves.

Leaning on the chairs one by one, with happy smiles on their faces.

The best in the world, the air of immortality, a few dishes brought them back to the most emotional state. It is no longer possible to treat the evaluation of the dishes objectively.

"Junior Chu's skills are already perfect." Hong Chengle leaned back on his chair and smiled.

"These dishes... To be honest, no one can find fault with the state banquet..." Fang Daoguang was amazed.

"The point is, junior brother Chu is still young..." Chen Chi also sighed with a smile.

After they drank the wine, their faces glowed red, and they felt like they were in bliss.

Chu Hao also calmly put down his chopsticks and looked at Zhong Chenglin.

"These skills still need you to pass on. I'm old, and I don't keep what I teach you. They can't learn it, but you haven't let me down."

Chu Hao smiled and said, "Mr. Zhong thinks highly of me, so naturally he has to practice hard."

Zhong Chenglin laughed, and patted Chu Hao's shoulder, "I'm waiting for you, go to Beijing, and make state banquet dishes, I hope I can still see that day."

The corner of Chu Hao's mouth twitched.

He really doesn't have that much pursuit of whether to hold a state banquet or not.

But I feel that for a cook like Zhong Chenglin, being able to serve a state banquet is the highest level.

It is the beauty and splendor created by a country's condensed history and culture.

If a cook can do that level, he can already have everything he wants.

As for a state banquet master, no matter where you are, there will always be people in the world who come here to eat your food, even at the expense of spending a lot of money and making reservations for several months.

This kind of pursuit is not only the pursuit of the chef, but also the pursuit of the guests.

After seeing them off, Chu Hao exchanged contact information with these bigwigs.

Chen Chi first asked his driver to take Zhong Chenglin home, while Chu Hao and Li Changqing took the initiative to stay and close the shop.

Of course, the waiters and helpers were responsible for closing the store. He and Li Changqing just checked the work here and there.

Li Changqing took a long breath, "Mr. Zhong had a really high opinion of you at that time. It seems that in his heart, you are already a proud disciple."

Chu Hao scratched his head, "I'm just a registered disciple. Mr. Zhong taught me the lost dishes because they couldn't be passed on."

"This is also your ability, your fate."

Li Changqing was very envious.

"Hey, I don't know when I will reach your realm."

Chu Hao smiled and said, "Oh? Now you admit that your cooking is not as good as mine?"

Li Changqing rolled his eyes and blushed, "That...that's not true."

He still didn't want to admit it.

In fact, during this period of time with Chu Hao, watching him cook and learning his skills, Li Changqing realized that he couldn't learn it at all.

He has a special sensitivity to ingredients.

This kind of sensitivity allows Chu Hao to grasp the most correct point where there are countless clues.

It's like, in an endless field full of embroidery needles, Chu Hao can find the only embroidery needle with a hole that can be threaded in an instant!

And he may get lost in the countless embroidery needles, constantly looking for the correct needle.

Every dish is like this.

His talent is not as strong as Chu Hao's.

He just has that ability.

Every time I watch him stir-fry, chop and prepare vegetables, it seems that he is not controlling the ingredients, but a more special emotion in it.

Can't learn, can't learn.

It's too advanced.

However, Li Changqing didn't know it. Since he could see this, it meant that his talent was actually not low.

After being affixed with the master sticker by Chu Hao, it will take a year and a half, and at most three to five years.

Li Changqing can become a master.

As for the master level, there is a high probability that they can be selected for the state banquet.

Chu Hao hasn't forgotten his dream. If this kid finds out that he can host a state banquet one day, he doesn't know how happy he will be.

Holding a state banquet will not prevent him from being a cook here.

State banquet masters are not full-time. Every state banquet master has a main job outside, but when they are needed, they will go to Beijing and enter that sacred place to perfectly present the skills they have honed for many years come out.

It doesn't matter who it's for.

The most important thing is to present Xiaguo's delicious food perfectly, expressing the attitude of being inclusive of thousands of people!

That is also a level.

Just imagine, at that time, Li Changqing, a dignified master of the state banquet, will work as a helper for himself and spread the word, that is also his own ability.

(End of this chapter)