Daddy's Gourmet Store

Chapter 611 This is nothing compared, Boss Huang, this is a dimensionality reduction blow!

The crystal clear shrimp meat is white and pink, dotted with emerald green Longjing tea leaves, and the shrimp is covered with a thin layer of oil.The fresh fragrance of shrimp and the fragrance of tea are intertwined and penetrate into the noses of everyone, making people's spirits shake.

The white powdered shrimp and the emerald green tea leaves complement each other, outlining a spring scene in the south of the Yangtze River where the grass grows and the warblers fly.

Just looking at the color matching, it gives people a full fresh feeling.

No matter how it tastes...

With this beauty and fragrance alone, he can score 99 points, and one more point is afraid of Huang Tao's pride.

"Mr. Qin, Mr. Jiang, try it?"

Huang Tao put two small portions of Longjing Shrimp in front of Lao Qin and Jiang Mingtao.

The two of them were not polite, they directly picked up the chopsticks, picked up a shrimp full of tea fragrance, and put it into their mouths.

The first thing you feel when you enter the mouth is the fragrance of tea leaves, and the rest is the tenderness of the shrimp surface.

Because of the starching and the starch in the fresh sauce, the taste of the shrimp is very smooth, and the outer layer is wrapped with egg white, which brings a rich taste.

Bite it lightly with your teeth, and a fresh taste instantly exploded between the teeth and diffused in the mouth.

The fresh shrimp tastes crisp, tender and juicy, and there is a hint of Q bomb, which makes the shrimp taste more enjoyable. Coupled with the scent of tea, it is particularly harmonious, and it makes people feel like they are in the misty Jiangnan feeling among.

Bite the tea leaves, the fresh and elegant taste of the top green tea is fully stimulated by the sweetness of the shrimp, the sweetness between the lips and teeth is more obvious, and there is a touch of sweetness.

"Guru~"

Ma Junwen and others swallowed their saliva in disappointment, watching Lao Qin and Mr. Jiang eating happily.

Huang Tao smiled and asked, "Mr. Qin, Mr. Jiang, how are you doing?"

"very good!"

Mr. Jiang picked up a tissue and wiped his mouth. He probably felt that his evaluation was too perfunctory. After pondering for a moment, he continued: "There is a chef of Zhejiang cuisine in Hangzhou who is my good friend. The level of Zhejiang cuisine has been praised by the chef of the state banquet. I have eaten the Longjing shrimp made by him. The Longjing shrimp is his hard work. No matter in terms of ingredients or ingredients, they are all top-notch, but... "

"But compared with your Longjin Shrimp, it's a bit worse."

Lao Qin shook his folding fan approvingly and said, "Boss Jiang is right. It is indeed delicious. Boss Huang, your craftsmanship is second to none. It is better than the Longjing Shrimp made by state banquet chefs I have ever eaten."

This evaluation can be described as quite high!
It also gave Huang Tao a more objective understanding of the level of Zhejiang chefs.

After all, it is a recipe provided by the system and a dish made by his own increasingly proficient cooking skills. It is not surprising that it has such a high level.

"Boss Huang, you...you didn't just prepare these two small portions, did you?" Jiang Qihang, who was already very hungry, said anxiously.

Huang Tao smiled and said, "Don't worry, there's more, I'll present it to you in a while."

Xiaoxuan Xuanxuan was afraid of being forgotten by her father, so she raised her little hand and shouted: "Papa, I want it too, I want it too~"

"It's all there, it's all there, don't worry!"

As he spoke, he asked Li Chengzhan and Lin Qiyu to bring the bowls of Longjing shrimp to them.

"It's full of color and fragrance..."

"I'm going to start!"

They eat with chopsticks.

Xuanxuan took the chopsticks, picked up a piece of shrimp, and chewed.

Then his eyes lit up, and he gave a thumbs up: "It's delicious, it's so delicious!"

"Yeah, it's really delicious. It's the best Longjing shrimp I've ever eaten!" Ye Wen's face was full of excitement, and she suddenly raised the mood.

"Just delicious."

Huang Tao smiled faintly.

The feeling of being praised really made him feel extremely happy!
"How delicious it is!"

"As expected, Boss Huang has redefined a delicacy again!"

"There are no extra ingredients, only shrimp and Longjing tea, but it can make such a delicious dish."

"It's hard to imagine, if I can't eat the dishes made by Boss Huang in the future, how gloomy my life will be!"

"Hey, it looks like I'm really going to move the head office here."

"This is the second time I have eaten Longjing shrimp. The last time was in the building outside the building. In comparison... No, this is nothing compared. Boss Huang is a dimensionality reduction blow."

Ding Cheng smiled bitterly, without any extra words.

Such a delicacy should not appear in street restaurants, this is not its final destination
Huang Tao looked at their satisfied and complicated expressions, smiled, and then brought a large plate of Longjing shrimp to the staff: "Don't worry about it, come and taste it!"

"Good~"

Other employees also picked up their chopsticks and began to eat.

Huang Tao also picked up a shrimp and tasted it carefully.

High standard as always!
I have to say that the small restaurant has another delicious food that makes people linger.

The gang of rich second generations finished eating first, and they were all still unsatisfied.

"Just a few shrimps, I really can't get enough of it!"

"Yeah, I haven't tasted anything yet! It's gone all at once."

"At this moment, I am really looking forward to the next two dishes."

"Boss Huang, what's the next dish?"

Huang Tao smiled and said, "Cabbage in boiling water."

"I know this dish!"

Ding Cheng said excitedly: "It's a famous Sichuan dish. I remember that it was created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the Imperial Dining Room of the Qing Palace. Later, Luo Guorong, a master of Sichuan cuisine, carried it forward and became a masterpiece at the state banquet?"

"Yes."

Lao Qin shook his folding fan lightly, nodded and said: "It is said that boiled cabbage was created by Huang Jinglin, a famous chef of Sichuan cuisine who was highly appreciated by Cixi, in the Imperial Dining Room of the Qing Palace. When Huang Jinglin was the cook, many people derogated Sichuan cuisine as "only spicy, vulgar and rustic." , in order to dispel rumors and establish evidence, he thought hard for a long time and after hundreds of trials, he finally created the best dish of "boiled cabbage" in the first place. Later, Huang Jinglin brought this dish back to Sichuan, and it was widely spread. In 1954, Luo Guorong, a master of Sichuan cuisine, was transferred to BJ as the chef of BJ restaurant, responsible for the state banquet. He brought the cooking technique of "boiled cabbage" back to BJ, So it becomes a delicacy in the high-end banquet of BJ Hotel."

"As for this dish, it sounds simple and unpretentious, but it shows excellent soup making skills."

"Boiled water is actually the most clear chicken soup. This soup should be mixed with old hen, old duck, ham, pork ribs, scallops and other ingredients into the boiling pot, add cooking wine, onion and garlic and other condiments to prepare for at least 4 hours. Chop the chicken breast until minced, pour it into fresh soup, stir it into a slurry, and pour it into the pot to absorb impurities. After repeated adsorption for two or three times, the slightly turbid chicken soup in the pot is now clear and clear like boiling water, with a strong aroma Thick, not oily or greasy, refreshing."

"As for the Chinese cabbage, we should choose the uncooked Chinese cabbage as the raw material, and only use the tender heart that turns yellow in the middle, and then blanch it with water to cool it..."

Lao Qin obviously knows this dish very well, so he will explain it to everyone in detail.

Jiang Mingtao laughed and said, "Boss Huang is cooking all the famous dishes today!"

Huang Tao smiled and started making boiled cabbage.

There is ready-made clear chicken soup in the kitchen, which was brought over from the old street. Yesterday it was crystal clear and the taste was just right.

Therefore, it is quite easy for Huang Tao to make this boiled cabbage dish.

Just arrange the cabbage, heat up the chicken soup, and pour it over.

Pretty simple.

Simple without any seasoning.

Because this broth is made with two chickens, two ducks, two elbows and a Jinhua ham.

And this Jinhua ham contains a lot of salt.

so!

This is salty enough, no need to add salt.

In addition, the whole duck in the broth adds fragrance, the whole chicken adds umami, and the elbow makes the broth more fragrant. Coupled with the salty and fresh taste of Jinhua ham, it makes a pot full of deliciousness. Perfect stock too.

The clear soup is ready. For Huang Tao, the recipe of this dish is easier than making a cold dish.

Huang Tao tore off all the outermost layers of cabbage leaves from the Chinese cabbage.

Pick up the kitchen knife, cut the cabbage root into flat heels, and then cut the Chinese cabbage down the middle.

Take out the lower half of Chinese cabbage, put it in boiling water sprinkled with salt, and blanch it.

move.

It is to soften the cabbage and prepare for the next trimming.

When the leaves on the outside of the cabbage were almost transparent, he took the cabbage out of the pot and put it in cold water to cool it down.

As such.

It can keep the cabbage crisp and tender, and it tastes more delicious.

If there is no cold water, the cabbage leaves may gradually become soft and rotten under the influence of their own temperature.

After the temperature of the cabbage in the pot of cold water dropped, he took it out and put it on the chopping board.

Use a small knife to trim the cabbage to look like lotus petals.

I saw him brandishing the kitchen knife, and with one stroke, the surface of the cabbage was quickly cut into a thin slice, less than three centimeters away. He saw the timing and decisively retracted the knife.

Two knives go down.

The outer layer of the cabbage is slowly peeled off, and the shape looks like a lotus petal.

The lotus petals are crystal clear, with some water droplets on them, like shining white jade, gently uncovered, the texture is warm and moist, as thin as a cicada's wing, and the lines on it can be clearly seen.

With the deft movement of his wrist, lotus petals appeared one after another.

There was a cold glow on the blade, as if it had become one with him.

As long as the position is locked by his gaze, the blade must be positioned precisely, without the slightest deviation.

In just a few seconds, the outermost lotus petals of the cabbage have been carved.

Immediately afterwards, he used a smaller knife to carve the shape of the stamen.

The cabbage heart is more delicate and needs to be carved with great care.

Huang Tao's hand holding the knife was calm and experienced. With a light wave, he carefully removed the leftovers, leaving only the most essential part.

Although stamens require higher carving work, with the blessing of system experience, Huang Tao carved out the prototype of stamens in just one minute.

In order to achieve better results, when trimming the innermost cabbage core, he put a red wolfberry on the cabbage core.

In this way, after the clear clear soup is poured, it is served with light yellow Chinese cabbage, and there is a fiery red goji berry in the middle of the cold, and the value of this appearance will be improved all at once.

And this sculpting technique stunned everyone present.

Jiang Mingtao couldn't help but praised: "Tsk tsk tsk, this technique of changing cabbage into a knife is absolutely amazing!"

"Yes!"

Lao Qian felt ashamed and said: "Although I have been a chef for more than ten years, in terms of changing the knife, I am still slightly inferior to Boss Huang!"

Although Lao Qin didn't speak, the expression of admiration on his face was enough to explain everything.

of course.

As far as Huang Tao's method of changing the sword is concerned, he is not a problem at all, but in terms of speed, he can only be beaten by Huang Tao.

The little guy Xuanxuan couldn't help showing a ripple of happiness when he heard everyone praise his father.

Proud to have such a father.

Ye Wen looked at Huang Tao with a nympho the whole time, adoring and admiring him extremely!
Huang Tao was not affected at all, and still cut off the last knife steadily.

After finishing the whole cabbage, put it in a shallow white porcelain basin.

Followed by.

He poured the clear chicken soup he brought from the old street into the kettle, put it on the stove, and heated it up.

No need to boil.

Because the chicken soup will become cloudy when it boils, so it is enough to heat it to eighty or ninety degrees.

In addition, the cabbage is already cooked, you only need to wash the prepared lotus with a little hotter clear soup, no need to heat too much...

(End of this chapter)