From a barbecue stand to a global gourmet tycoon

Chapter 207 Delicious beyond imagination

Why is this dish called Homemade Sea Cucumber?

When it comes to traditional dishes, sometimes the most common taste is the most unique flavor, and people in the industry call it 'home-cooked flavor'.

Cut the minced pork very finely, stir-fry it with watercress, add minced ginger and appropriate amount of broth, then put the stewed sea cucumber in, and collect the juice on medium or low heat. During this process, add some sugar, rice wine, and salt , soy sauce and other seasonings, the taste is also very dependent on skill.

Basically, for every dish, the chef needs tens of thousands of trainings from the manager to achieve the accuracy of the mouth-tuning system.

Chinese cuisine, precise taste, a chef who has reached this step is considered a qualified chef.

Hang it with water starch so that the juice is wrapped on the sea cucumber. When it comes out of the pan, use bean sprouts as the bottom. Remember to sprinkle an extra handful of chopped green onion.

The taste is soft, waxy and chewy, the color is golden red, the juice is tight and bright, the sea cucumber is smooth and refreshing, the taste is salty, fragrant and slightly spicy, mellow and thick, which makes people eat happily and enjoy it.

Brooke ate very well, but his heart was tickled.

Two dishes whetted his appetite.

If it's a big portion, he will definitely put an extra bowl of rice, and he estimates that he can eat three bowls of rice alone.

But today, after all, the purpose is different. Since it is to step on the spot, you have to endure the pain of eating small portions.

Home-cooked sea cucumber is a famous head dish on the Sichuan cuisine sea cucumber table.

The duck tongue is fried in sauce, and the unique fragrance of green peppers fills the mouth, which neutralizes the plumpness of the duck tongue, and the sauce is rich in aroma.

The duck tongue has been marinated in advance. This kind of duck tongue can be directly fried or cold, but the sauce is another flavor. It uses two vitex and millet pepper, and the fried duck tongue is like a tiger skin. The duck tongue is also slippery in the pot. again.

Saute ginger and scallions until fragrant, add sweet noodle sauce, oil consumption, and other ingredients to bring out the flavor of the sauce.

Finally, stir fry on high heat.

The skill of hanging the juice is very good, there is no soup and oil on the bottom of the plate, they are all wrapped on the duck tongue and green pepper, the thick oily red sauce is just right, the color is also very bright, and it is a small plate when it comes out Son.

Salty, sweet, crisp and tender, full of taste, the fried tiger skin pepper is eaten with duck tongue, it is best to pair with wine, but Brooke is not good at drinking white wine.

There are three delicacies in crispy rice, sliced ​​chicken, sliced ​​meat, and squid.

Meat, bamboo shoots, pickled peppers, and shiitake mushrooms are broken into walnut pieces by hand.

The meat is ridged. The whole piece is too thick. First cut it obliquely, and then push it into willow leaves. The thickness is even. The knife is very confident and confident. , elephant eye ginger, shaped spatula shiitake mushrooms.

It can be seen that the skill of the back kitchen is also top-notch. This skill can be used as the second or third stove, and the first stove can be used as well.

Squeeze out the green onion and ginger water, beat it with your hands, make a paste for the meat slices, and hang the paste to seal the oil.

Sliced ​​bamboo shoots, asparagus segments, and shiitake mushrooms are blanched first, then the meat is smoothed and then fried with small ingredients. The taste is not sweet and sour, but a little sweet and sour. It's just plain.

Brooke's eyes widened.

The taste is very positive. In fact, it is difficult for many chefs to grasp the sweet and sour taste. The standard is that after eating, either the sourness or sweetness is gone.

However, this dish from Chushi has just the right taste, it is very comfortable to eat, and it has a long taste. After eating for half a day, the sweet and sour taste has not changed in the mouth, and the taste is crisp. It is such a small plate, but Brook is reluctant to finish it. .

Xia Guo's traditional dishes are really good after research and penetration.

More classic than some innovative dishes.

The so-called classic, is able to withstand the test of time.

The reason why many innovative dishes are changed frequently is that the guests are afraid that they will get tired of eating them.

As for the traditional dishes of the Xia Kingdom, you will never get tired of eating them. Its taste has been tempered and tested, and it has withstood the test of history. With a little improvement, it can be more delicious than many dishes, with endless aftertaste.

The last dish is Eight Treasure Pot Steamed.

So far, no one is making this dish in many restaurants, and even in Sichuan restaurants, it is rarely seen.

It belongs to beets, it belongs to the last dish in the banquet.

To say that Brook would enjoy it, he arranged the first and last dishes properly for himself.

In fact, it’s not that the waiter in charge of ordering records can’t see that he can eat, and he is alone, and the food is still small. This kind of reviewer is often encountered in the restaurant.

Brook thought he was well hidden from being discovered, but unexpectedly after the food he ordered was sent to the back kitchen, Chu Hao and Li Changqing didn't think much about it, but Zhong Chenglin saw at a glance that he was a member of the food critic circle.

Eight-treasure pot steamed.

How early this dish is, some chefs don't understand it at all.

Even Zhong Chenglin, he learned the housekeeping dishes from his master, which is the signature among the signatures.

In the 50s, the seventh series of Xia Guo’s famous dishes, it was honored to be included in the category of snacks. This dish has a characteristic, whether it is cooked well, the chef does not know, and the guests do not know after eating it.

Because it's so old.

But in fact, this dish was very popular at the time.

Because the process is complicated, it is very hand-to-hand, and it is gradually abandoned. In modern restaurants, it is rare to meet.

When studying the Chu Shi menu, when he saw the eight-treasure pot steaming this dish, Brooke even wondered if he had read it wrong.

The main ingredient is flour, and there are eight kinds of auxiliary ingredients, so it is called Babao pot steaming.

And these materials also have changes, not a uniform standard, each has its own sweetness and fragrance.

The first is to fry peanuts and walnuts. The temperature of the oil should be well controlled, and it can be cooked in a wok at most. As the oil temperature rises, it will be fried slowly. Zhong Chenglin told Chu Hao that when scooping up, don’t look at the color, listen to the sound, as long as it’s '嘡Whoa, whoa, on the line.

Peanuts and walnuts will enhance its flavor, candied fruit will bring out its sweetness, and you can even add sesame seeds.

They are all cut into very fine grains. The standard is that they should not be too thick when mixed into the mud. The so-called silk to silk, piece to piece, the main ingredients and ingredients must match.

Mixed oil, two-thirds of lard, one-third of rapeseed oil, pour in flour immediately after cooking, and stir it evenly.

Low heat, be sure to stir and then raise the heat, and fry slowly. At this time, you must not stop your hands. If you stop, it will stick to the pan immediately, and the ratio of oil, soup, and all aspects must be just right, so this dish can be fried. Well done.

Zhong Chenglin taught it three times.

Even Chu Hao only grasped the main points in the third time.

But Li Changqing still doesn't know how to learn it three times, and now he is still practicing in private.

Flour in the pot, fry until the buds are yellow.

The so-called chef's soup, the singing voice, after the flour is fried and crispy, pour a spoonful of soup, let the soup and oil mix together, slowly release the aroma, wait for the stir to mix, and then add sugar directly.

Chu Hao still remembered that Zhong Chenglin taught him to this step and said: "In the future, we must remember that all beets are not unsalted. Sugar can only reflect the sweetness. Be careful not to let the guests eat sugar particles. , to qualify.”

Stir well in the pot and put into a bowl.

The snowflakes are made of egg whites, and the chopsticks are constantly shoveling them. After they are made, they are piled up, so that they will not fall over with a chopstick. Zhong Chenglin asked Chu Hao and Li Changqing to make them by hand, and they can use machines in the future.

For the old man, it is better for your senses and experience to learn a dish by yourself, but if you borrow a machine, you will never learn its soul.

Steamed in an eight-treasure pot, the finished dish cannot spit out oil. In fact, a lot of oil was added during the process, but after frying, there is not a single drop of oil visible. This is the standard for state banquets.

Waxy and sweet, one sip, it melts directly in the mouth.

Brook never thought that this eight-treasure pot steamed dish was the only one for his meal. After eating it, he thought about it for several days, but he never forgot it.

……

Walking out of Chushi, Brook was in the car, took out his notebook, and ate the food together.

Chu Food is not borrowing Michelin's set menu. It feels to Brooke that the chef has put in more effort and is more arbitrary. He has never seen any restaurant that can serve multiple dishes together, and the quality and taste can reach the highest standards. .

He was right.

Even, I am very glad that I waited a few more days in the mountain city.

In the future, he can come to this restaurant frequently. He only ate seven or eight dishes today, and there are more than 60 dishes on the menu, which he has not tasted yet.

Brook fell into deep thought. If the dishes on the menu can maintain the uniform standard of today, then this restaurant will be terrible, and it can even be qualified for two or three Michelin stars.

Research before coming.

Chushi·Jianle is the three diamonds of the black pearl, right?
Next year, it will be selected, and this year is only nominated, but the result will basically not change, because the three-diamond level must be serious and prudent, and the restaurants that can be selected may only be one in a thousand probability will be dropped.

But that's not judging by taste.

The service and environment of this restaurant are very good.

Judging by the Michelin standard, Chu Shi has already far surpassed many two-star restaurants in Xiaguo, and is even comparable to three-star restaurants.

Brooke was a little scared.

He just ate a few dishes from the entire menu, and he already had such a judgment in his heart.

Undoubtedly, this also shows that Chu Shi's strength is very proud.

……

At the same time, the kitchen.

"That person left?"

"gone."

"Did he say anything?"

"Just say it's delicious, and I'll come again next time."

"I know, you go."

Zhong Chenglin asked the waiter, then came back to sit down again, and said: "The man just now, I checked, the reviewer of Michelin seems to be the first time, and his name is Brooke."

Chu Hao glanced at Zhong Chenglin.

"Brooke, maybe it's a pseudonym. Check the Michelin website to see if there is such a person."

"I can't find it, but he does have some relationship with Michelin. The Michelin stars selected by him include several one-star and two-star restaurants. Of course, he didn't do it alone, but he was responsible for the first few times. Afterwards, many commentators came to verify and find out one after another. You can see that the dishes he ordered were all small portions, and he ate them all in the end. He didn’t eat a bowl of rice, so he obviously didn’t come to eat.”

Chu Hao also agreed with this judgment.

Generally, when customers come to the store to eat, they will definitely add a pot of rice.

Chushi's rice is also new rice, old rice is rarely used.The grains are distinct, sweet and soft, and the grains are like crystals.

The critics I have met so far rarely ask for rice.

Especially foreigners.

They couldn't taste the difference between the rice and the crux of the comments were on the dishes.

"So...the Michelin people showed up, how about it, do you want to give us a star rating?"

Chu Hao laughed.

It was just rated as the three-diamond black pearl, and now Michelin is here again.

It's not that he underestimated Chu Shi's reputation, but he felt that he had neglected Chu Shi's reputation.

But this has little to do with Chu Hao.

These days, in addition to cooking, he made full use of the canned food produced by the automated assembly line, and used the [God of Cookery Believers] ability to send them to hungry people all over the world.

From this, a large amount of power of faith has been collected.

In his mind, dense dots of light formed clusters of stars, which were suspended in his consciousness. Over time, these clusters of stars would even form the Milky Way.

They are the beliefs that thousands of hungry people have in Chu Hao.

Now the system is greyed out, locked straight away, and never unlocked until now.

It is basically confirmed that at least the system is not being upgraded. Chu Hao felt that it might be because of the power of faith that the value of points is no longer worth mentioning, and more expensive currencies appeared.

It's just that Chu Hao hasn't figured out the effect of these powers of faith.

But it's not like he hasn't tried it.

Through the power of faith, these constellations are combined, and beneficiaries from all over the world have made special prayer ceremonies and various patterns.

Chu Hao wants to play with religion?

That's too dangerous.

He is just conducting small experiments. The previous points can control the system, but now the power of faith can control people.

What Chu Hao hopes more is that these powers of faith can be exchanged for things.

As for the [Gourmet Research Institute], the nutritional recipes for anorexia are still being designed and researched, and the progress of the project has reached 90%. It is estimated that the first recipe for anorexia will be freshly released in the near future.

As for "opening the road of thorns", Chu Hao has comprehended more than a dozen innovative dishes during his cooking and cooking work these days.

But he just went to practice in private, and did not officially launch it.

He wants to save a wave first, and then launch it in the restaurant on the second floor at once to see the feedback.

……

This evening.

The store has just closed.

Chu Hao stayed alone in the spotless and clean kitchen, and put on his apron again.

Innovative dishes, some dishes, he can't make.

Because there are no materials that meet the standards in the store or on the market.

For example, taro from Lipu, Guangxi, authentic Qingyuan chicken, Xuanwei ham from Yunnan, pagoda dishes, clams from Red Island in Qingdao, chicory from Shangjing, forest trees from Sanya, sea grapes from Shandong...

There are so many ingredients.

Some of the innovative dishes that Chu Hao has comprehended use top-quality ingredients from all over the world to make a high-quality dish.

In other words, this dish brings together the flavors of ingredients from all over the world, blending together, giving people a novel feeling.

As far as the source of goods is concerned, if you really want to do it, you can rely on the channels of the Food for the Sky Group to purchase goods.

But it is impossible for Chu Hao to control the cost himself. What he can control is the quality of the innovative dishes, and there is no doubt about the products produced by the system.

How about... When Qin Jiangyi comes, talk to her about it?

(End of this chapter)