From a barbecue stand to a global gourmet tycoon

Chapter 208
Nine p.m.

Qin Jiangyi drove here alone.

Chu Hao called her just now and wanted to meet and discuss something.

At this time, Hua Xiren stayed in the store, opened the door for Qin Jiangyi, bowed slightly, and said, "Mr. Qin, Mr. Chu said, when you come, I will let you go directly to the dining room on the second floor. "

Qin Jiangyi glanced at her, "What is Mr. Chu doing?"

"He's cooking."

Qin Jiangyi was stunned.

What to cook this evening...

"Did he say anything else?"

Hua Xiren shook his head.

Qin Jiangyi thought for a while, then waved her hand and said, "You should get off work first."

"Yes."

Before Hua Xiren left, Qin Jiangyi walked straight into the restaurant.

Looking in the direction of the kitchen, the lights were still on, but it was very quiet.

Qin Jiangyi was very curious, so she didn't go directly to the second floor, but walked quietly to the kitchen on her feet, opened a crack in the door, and saw the scene inside.

Chu Hao turned sideways to her, and was focusing on arranging a plate of dishes with both hands.

The dishes are bright and colorful, a bit Michelin-like, but they still use small plates.

There was more than one dish, and there were seven or eight plates around, but the dishes inside were all half-finished.

Chu Hao is alone, without hands or helpers, and is finishing multiple dishes at the same time with the strength of one person.

The tall Chu Hao, wearing an apron, has a very serious expression, with sword-like eyebrows and handsome eyes, with a beautiful appearance and a moony charm.

There was a goblet on his left hand, which was filled with a third of red wine, which should have been taken from her wine room.

After laying out a plate of side dishes, Chu Hao folded his arms and fell into deep thought. He picked up the wine glass with his left hand and took a sip, feeling drunk.

Qin Jiangyi's heart skipped a beat.

Even she herself didn't realize that her face was as red as peach cheeks now.

So... so handsome.

Qin Jiangyi retreated secretly, afraid of being heard by Chu Hao, her body felt a little hot, and she ran to the second floor to sit obediently as if fleeing.

What is he doing?
Looking at those dishes, they should not be traditional dishes.

Is he doing something innovative?
Call yourself here today, do you want to give yourself a surprise?

Qin Jiangyi breathed out softly, patted her chest, and calmed herself down.

……

Soon.

Chu Hao walked in with a large food plate, and placed one dish after another in front of Qin Jiangyi, with a poignant gesture.

"Try it."

Qin Jiangyi glanced at him first, and found that Chu Hao was looking at him with a smile, and her heart skipped a beat. She quickly lowered her head and looked at the dishes in front of her.

"This is……"

"I just made a new dish."

Qin Jiangyi saw that he was resting, so she couldn't help laughing and said: "I don't understand, please explain to me."

Chu Hao: ...

He thought for a while, "Okay."

Thus, Chu Hao began to explain Qin Jiangyi.

"This is fish maw. I used chicken ham broth, steamed egg with chicken, and rice fish maw on top. It tastes like egg jelly, and it tastes good."

Qin Jiang's clothes were well adjusted, she tied a tablecloth, and took a spoonful of it with a spoon.

It’s a bit like stewed eggs in cured pork ribs soup. The fish gelatin provides a delicious taste. Some vegetables are added to the delicate soup pot. It tastes very smooth and the eggs are very tender, just like eating pudding.

Seeing her take a few bites and put down the spoon, Chu Hao continued, "This is a yam cake."

"I chose the yam mud from Nanjiaozuo. This is the torus, which is used as a base. The petals on the top are made of palm core. The material is better from Amazon, but I can't find it. I can only use it. Instead of Yunnan Province, the pistils use caviar from around Dujiangyan."

Qin Jiangyi held back her curiosity.

The dishes in front of me are just a small plate.

In fact, if you take a closer look, the seven or eight dishes on the table are just a matter of one or two bites, not for satiation, but for her to taste the taste with her tongue.

If you take a closer look, the bottom looks like sunflower seeds, a vegan dish with some meat added.

Flavor explosion.

Because the yam paste was made by Chu Hao like butter, very soft, but he didn't know what method was used to shape it. Normally, after reaching this level of taste, it can't be shaped into shape.

Qin Jiangyi had a flash of inspiration, "Is this molecular cuisine?"

Chu Hao smiled and nodded slightly.

Qin Jiangyi took another spoonful and moistened it with his tongue. After it was evenly spread in the mouth, the umami flavor of the caviar will slowly evaporate, and the overall taste is even better, because the combination of this dish can be said to be the best among the best. .

However, Chu Hao has no source of materials. No matter how much domestic caviar is made, it can only reach this level. Chu Hao has obviously touched the ceiling.

"If you use Siberian sturgeon, Russian sturgeon, Schneider sturgeon, and European sturgeon, the taste will be better. The black caviar made from the top three types of Caspian Beluga sturgeon, ASETRA, and SEVRUGA may be able to elevate this taste. The upper limit of the dishes, you have done a good job."

Chu Hao was slightly taken aback. He was looking for substitutes for the existing innovative dishes and many ingredients in the recipes. Of course, the quality of Xia Guo’s caviar itself is not low. It’s just that although Xia Guo people also eat caviar, they don’t There is no foreign craze for this ingredient.

The current Qiandao Lake caviar is located in Paris, with 26 of the few 21 Michelin restaurants occupying it, which is enough to show how capable domestic caviar is.

He smiled and explained the third dish, "This is horse head fish with sour plum."

"I chose the materials from Chaoshan. This is oil-drenched vertical fish, because the scales of horse head fish are soft, and it tastes good when fried. This is nasturtium and dill. I made a flower with secret spices. The juice, this juice, took me four days to marinate with fish."

Qin Jiangyi nodded.

Sometimes, the complexity of Western food is hard to imagine.

Food cannot be praised or criticized. She loves Chinese food, but she cannot use Western food for Chinese food. Food itself is not sinful. This kind of contempt chain is actually unnecessary. This horse head fish is just that. It reveals the most exquisite aspects of its Western cuisine.

The fish has two tastes, because the fish scales have been fried. Although it has been marinated, it has a less obvious taste. The first is the crispy skin, and then the tenderness of the fish, especially when it is made with nasturtium. The plum juice, fresh and tender, has a slight fruity sour taste, which can better bring out the umami taste of the fish itself, making it less monotonous.

This sauce is very good. It can be seen that Chu Hao put a lot of effort into it and it took four days to make it.

Normally, if the fish is not handled well, the sauce will overwhelm the guests, but this dish made by Chu Hao doesn't have that feeling. The fish is still great, and the sauce is the icing on the cake, but it's not a gift in the snow.

This dish was a hit.

Whether it's his first time doing it or not.

Some old Western food people can't get this feeling.

"This is spiny lobster cheese ravioli."

"The lobster is from the South China Sea. The cheese itself is Ricotta made by hand with buffalo milk, but the oil itself is the local olive oil and lemon zest in our mountain city for seasoning."

While listening to his explanation, Qin Jiangyi's girlish heart overflowed.

Because this dumpling... was made into a candy shape by Chu Hao, red and white, small and exquisite.

However, Qin Jiangyi can also see that this is a relatively traditional expression of pasta, and high-end restaurants in Europe often use similar methods to create innovative expressions.

She couldn't help picking up the knife and fork to taste it.

The lobster is grilled over charcoal, which is Chu Hao's forte.

The soup is also the traditional lobster tomato broth, but with some other things added in it, it has made a slight innovation.

With a fork, it penetrates deep into the shrimp meat. The white shrimp meat seems to be broken by blowing bombs, and it is very springy. The taste itself is based on lobster broth, which is slightly sour and sweet in the mouth.

Moreover, the most powerful thing is the sour taste. After eating, it disappears quickly, and then even the sweetness spreads out, and it will not stay in the mouth for a long time. It must have used the unique method of molecular cooking to play a just right place. freshening effect.

Two candy cheese dumplings, the taste is high-end, the taste is a bit like chewed soft milk candy, a little sandy, mainly because the idea itself is very good, but the cheese dumplings are not bad, the cheese does not suit Qin Jiangyi's taste, But from an objective evaluation point of view, there is nothing wrong with this dish, and she can't fault it.

"It's Sourdough Breaded Chicken."

"I made the yeast myself, and I plan to keep it forever. It contains a four-month-old Taoyuan chicken wrapped in bread. After the bread was dried, it replaced the gluten for fermentation. I also did some work on the inside of the chicken. You can try it. look."

Qin Jiangyi nodded.

The chicken itself is complete. She turned over the skin of the chicken with a fork. Inside the chicken breast, chicken thigh meat was added with some sauce and puree to cover it with a unique taste. The processing method itself is very complicated.

Qin Jiangyi took a sip.

The chicken breast itself is very, very tender, even beyond her imagination, and the oily part of the chicken skin is also very fragrant. The umami and minced meat of the chicken soup itself adds a lot of layers. This dish has the main level. Compared with Some Michelin two-star, and even some three-star dishes are excellent.

And this chicken soup, in Qin Jiangyi's taste, is not a single umami taste, the taste is very upright, giving people a feeling of refreshing, and she also tasted a little fungus.

One word, absolutely.

"This dish is amazing, what do you use to make the soup?"

Chu Hao said: "The old clear soup in the store is made twice, with some ingredients added, processed with molecular cuisine, and some wild mushrooms added to it. I spent three days looking for this thing before I finally bought it. There is bamboo Sun, rivet mushrooms, and some porcini mushrooms."

Qin Jiangyi smiled and nodded, "That's right, it's at the level of a state banquet."

Chu Hao rolled his eyes, "Can you still comment on the state banquet?"

Qin Jiangyi tilted her head, and said cutely and proudly: "I can do it, you think I have never eaten the dishes of the master of the state banquet?"

Chu Hao curled his lips, "This is water-roasted duck breast. I used apple sauce. You can try it."

Water baking means baking over water. It is a typical baking technique. It is generally used to bake cheesecakes. Put an empty baking pan into the oven, then put the mold containing the ingredients into the baking pan, and then bake it into the oven. When pouring boiling water into the pan, the boiling water must be hot, and the height of the water injection should also be particular, not lower than one-third, nor higher than two-thirds.

Roasted duck breast is considered an innovative dish, but it’s not like other restaurants don’t have it.

Qin Jiangyi had eaten duck meat roasted in water.

But adding this applesauce is probably the finishing touch.

The fat is bright, the light sauce color and the crispy photosensitive can be seen with the eyes, but in fact, the water baked is not crispy, but it gives a visual crispness. After cutting it open and taking a bite, the meat is very tender, and the duck skin is very tender. It's not the complete meringue of roast duck, it's a bit crispy, but not much, that's how it feels...

The aroma of the duck is very weak. After dry aging, the meat will be particularly full. This is completely different from chicken, but Chu Hao's kung fu is very good. The aroma of the duck itself is all provided by the fat. The dish was just sprinkled with salt.

When dipped in apple sauce, it is very colorful. The original flavor of the duck has been sublimated. It can make people feel that eating duck alone will be a bit unpretentious. When eaten with apple sauce, the layering is very full, and the sweetness and flavor of the jam itself The oily aroma of the duck blends with the spirit and meat, and the combination is great.

"Remember to drink the soup." Chu Hao reminded him from the side.

Only then did Qin Jiangyi notice that there was a small cup of red soup beside her.

"This is……"

"I made the soup with duck racks and five-finger peaches to make it less greasy."

Qin Jiangyi was curious, took a sip, the soup was delicious, and the five-finger peach had a special taste, and when it was mentioned, it gave people a refreshing and sweet feeling. After eating so many dishes just now, I was a little bored, but after drinking this The cup of soup was immediately untied, and I felt relaxed and satisfied.

It was hard for Qin Jiangyi to imagine.

With so many dishes, Chu Hao alone arranged the steps and processes and served them at the same time.

This requires a lot of control.

This person has been giving himself surprises all the time. Every time he doesn’t see each other for a while, and suddenly sees him again, he will become stronger. The cycle has been repeated several times. Now Chu Hao has grown to the point where even she wants to pay tribute to him after eating. .

It's really...he has some skills of a famous chef.

awesome……

Of course, this praise was only done in my heart.

Qin Jiangyi didn't want to praise him, otherwise he would definitely have his tail on the sky.

"This is a... slightly innovative Wellington."

"The beef I choose is Xuelong beef from Dalian. It is advertised as Xiaguo Wagyu beef in other restaurants. It has puff pastry and smoked chestnuts. Try it."

Qin Jiangyi nodded, picked up the knife and fork.

She had just eaten those few dishes and her appetite was whetted.

This is different from Chu Hao's previous concept of eating a lot to control his hunger. These innovative dishes really have something to offer, but Qin Jiangyi knows Chu Hao well. It's that these dishes can only be made to a limited extent because of their complicated processes and production methods, as well as the rare materials.

I don't know how many times he failed to make these dishes...

Alas?
Qin Jiangyi smelled it, and the puff pastry on the steak turned out to be chicken skin, which wrapped the steak.

There is no foie gras with mushroom sauce on the plate, and it is replaced with black truffle juice from the snow area.

Qin Jiangyi dipped some black truffle juice, took a bite, and chewed carefully.

(End of this chapter)