The strongest gourmet food system

Chapter 88 Chapter 39
The layout of Chunfang Garden also highlights the Chinese characteristics, and the furniture is antique. For Zheng Ke, there is an indescribable intimacy.

Entering Chunfang Garden, the most eye-catching thing is a large wooden screen with a century-old phoenix carved on it, which is very festive; and the Eight Immortals table and round stools in the restaurant are also full of history.

The waiters are tall and slender, wearing various styles of cheongsams, fully reflecting their beautiful figures.Walking in the aisle, the waiters become a beautiful and unique scenery.

"These decorations alone cost a lot of money?"

"That's not true. The decoration and expansion alone cost nearly 1000 million yen, not counting furniture."

Zheng Ke stuck out his tongue, it cost so much money to open a restaurant.The environment of this place is elegant, and the customers seem to be people with established status. It is estimated that the price of a dish will not be too cheap, right?

Xuan Li led these people into the back kitchen and asked how the head chef was doing recently. After learning that everything was running normally, he took the three of them and continued to walk in, until they came to a locked room.

"This is the former kitchen of Chunfang Garden. Later, it was expanded and the kitchen just now was repaired. This one is no longer needed. However, all kinds of tools are still there, even the natural gas stove. If you don't do anything too weird, the tools There should be no shortage. By the way, tell me what ingredients you need, and I will ask people to prepare them."

Xuan Li turned on the light, and the whole kitchen brightened up.Heavy dust was floating in the air, and it had indeed not been here for a while, and even a thick layer of dust swirled on one side of the operating table.

"Are you sure they use these tools for cooking?" Bai Shilong frowned, feeling a little uncomfortable in his stomach.

"Yeah, what's the problem?" Xuanli asked.

"Of course there is a problem. It's the two of us trying to eat." Bai Shilong said frantically.

"There is a saying in Huaxia, which says 'If you don't clean up, you won't get sick if you eat it', so there should be no problem, and no one will die. If you are worried, just let them clean up and then cook."

OMG, this woman...ugh...

Bai Shilong rubbed his forehead, feeling weak all over.

Zheng Ke and Jiu Wo cleaned up the kitchen, cleaned up the pots, pans, chopping boards, and knives that were going to be used, and Xuan Li explained the conditions for this duel.

"The main course of this cooking is shrimp. There is no limit to the types of dishes, but they must be Chinese dishes. The time is two hours. The time starts from now!"

shrimp?I actually want to make a seafood dish.

Zheng Ke scratched his head and thought about how to make a delicious shrimp dish.

Shrimps can be divided into freshwater shrimps and seawater shrimps according to their sources, and there are many types, such as river shrimps and green shrimps among freshwater shrimps, lobsters, prawns, prawns among seawater shrimps, etc.

Different shrimps have different tastes and different processing methods.Moreover, there are many ways to cook shrimp, which can be fried, steamed, grilled, or steamed.

With so many options, it can be difficult to know exactly what to do.

"Sister, what kind of shrimp do you have here?" Zheng Ke asked.

"From lobsters to river prawns, as long as they are common shrimps in Chinese cuisine, I have them here." Xuan Li said, patting his chest.

"Sister, I want new prawns."

"Sister Xuanli, I also want prawns." Jiuga Teruji also raised his hand, and then glanced at Zheng Ke provocatively.

This childlike behavior made Zheng Ke burst into laughter, and Jiuga Zhaoji seemed to really want to compete with him.

However, Zheng Ke, who has just been promoted to a D-level chef, is not afraid at all, and the blood in his heart is boiling.

Let's see whose food is better.

Although the new prawns and jiwei prawns have different names, they are actually the same species, which is often called hemp prawns.This kind of shrimp has a strong omnivorous nature, thin shell and fat body, and tender and delicious meat. It is a very good freshwater shrimp.

It is precisely because this kind of shrimp is more common, so there are more dishes using this kind of shrimp as an ingredient, and the quality of cooking skills is more easily highlighted.

Xuanli made a call, and only five or six minutes later, a chef walked into the kitchen holding a basin.

"This is 3 catties of base shrimp, should it be enough for you?" Xuan Li said, pointing to the water basin on the ground.

"A dozen or so are enough." Jiu Wo took a glass basin, trotted to the side of the water basin, bent down, picked up a dozen large and fat shrimps, and then returned to his operating table excitedly .

Zheng Ke also mixed more than a dozen shrimps. Although they were not bigger than Jiuwo Zhaoji, they were bright in color, and he was quite satisfied.

It can be seen from the start of Kuga Teruji that he plans to use Sichuan cuisine.Zheng Ke thought about it carefully and decided to choose Su cuisine.

They are also among the eight major cuisines of Huaxia cuisine. Compared with Sichuan cuisine, which has a variety of seasonings and styles, Su cuisine pursues a leisurely flavor and highlights the original flavor, which is quite different from Sichuan cuisine.

Due to the relationship between status and geographical location, there may be many shrimp-related dishes in Jiangsu cuisine, but this time Zheng Ke is going to cook brine shrimp.

Before cooking the shrimp, it must be processed first.

Use scissors to remove the long beard and the sharp corners of the head, then use a toothpick to break the tissue connecting the head and body, clean the spoils inside, and finally pick out the shrimp line at the tail.

The whole movement is done in one go, concise and skilled.

After processing the shrimp, Zheng Ke added cooking wine to get rid of the fishy smell of the shrimp, and then added an appropriate amount of salt to marinate.

The taste of brine shrimp is salty and fresh, and Su cuisine emphasizes the original taste of seafood, so in the specific operation, how to grasp the amount of spices is extremely important.

When Zheng Ke was putting the shrimp into the pot to boil, he took time to glance at Teruji Kuga who was opposite him.

Just as he guessed, Jiuga Teruji's cuisine is indeed Sichuan cuisine. Put three tablespoons of bean paste into the pot, fry the red oil, remove the beany smell of the bean paste, add red pepper, ginger and scallion, and then stir Stir fry.

No, where are the prawns prepared by Teruki Kuga?There was no sign of any shrimp at all on his stage.

Just when Zheng Ke was puzzled, Jiu Wo Zhaoji raised his head, met his eyes, and suddenly grinned, "Zheng Kejun, I must have won this duel."

"Where's your shrimp?"

"Don't worry, I'll be out soon." Jiu Wo Zhaoji winked at Zheng Ke, then turned around and took out a bowl of white ingredients from the refrigerator by the wall.

Is this shrimp meat?No, this has clearly become shrimp paste. What exactly does he want to do?

After stewing, the heat has come out, Zheng Ke can only deal with his own cooking first.After turning off the fire, open the lid of the pot, and the strong seafood smell slowly floats into the air with the steam.

Xuan Li and Bai Shilong, who had been bored all of a sudden, came to their senses, and turned their eyes to Zheng Ke—the delicious shrimp dish was ready.

Zheng Ke poured the Jiwei shrimp in the pot into the plate, added some green onion and coriander on top, and put the prepared sauce into the tray, and they got in front of the two seniors together.

"Two seniors, this is my dish - brine shrimp."

(End of this chapter)