gourmet restaurant

Chapter 582 Pine Cone Fish

The third course came quickly.

This dish is a classic dish in Sichuan cuisine - twice-cooked pork.

This dish has a high status in Sichuan cuisine and is a very classic dish.

Jiang Yang looked at Ren Pengcheng when the dish was served, as if he was waiting for something.

After the first two dishes, Jiang Yang felt that something was wrong. The new president of the Chefs Association must be familiar with Mrs. Jiang.

It’s okay to talk about a dish, maybe I’ve heard it somewhere, so I’ll retell it now.But the second dish made Jiang Yang aware that something was wrong. Even the president of the Chefs Association shouldn't be so clear, right?
Ren Pengcheng smiled, and did not hide his familiarity with Jiang Lao.

"This dish was the first time Mr. Jiang applied for the chef's dish. At that time, Mr. Jiang was still very young. He had completed his studies and was looking for a job alone. He applied for a job as a chef in a big restaurant at that time. The application form at that time was very simple. It is to speak with craftsmanship. Anyone who applies for a job cooks a dish, and the chef in the kitchen tastes it. If he thinks it is good, he will be eliminated. At that time, Mr. Jiang was cooking this dish. At that time, the head chef of the kitchen made a decision and said: This chef is going to be ordered!" Ren Pengcheng said slowly.

No one else knew about these things, but only Ren Pengcheng, Jiang Lao's apprentice, knew so clearly.

Jiang Yang looked at Ren Pengcheng strangely. It was so clear that Jiang Yang would not believe that there was no relationship between Ren Pengcheng and Mr. Jiang.

After Ren Pengcheng introduced the story behind this twice-cooked pork, he invited everyone to taste it.

Jiang Yang picked up his chopsticks, and the surface of the twice-cooked pork was greasy.

Put it in your mouth, but it doesn't feel greasy. On the contrary, due to the unique fat aroma of lard, the twice-cooked pork tastes delicious.

There are many ways to cook twice-cooked pork. Professional chefs stir-fry it in heavy oil over high heat to cook the most wonderful taste in the shortest time.

In ordinary people's homes, the practice of twice-cooked pork is extremely simple.

The meat is cooked in advance, cut into thin slices, and then slowly fried in a pot. The fire should not be too large or too small.Stir-fry until [-]% of the fat in the fat meat comes out, and when the meat slices are a little sticky, sprinkle a little salt and take out of the pan.

No bean paste, onion, ginger and garlic are needed, just a little salt is all you need.

The twice-cooked pork produced in this way is called boiled pork in many places.The meat cooked in this way is very fragrant, and the meat quality is very different from that cooked by professional chefs in restaurants.

The twice-cooked pork cooked by Mr. Jiang is naturally the restaurant's cooking method.Thin slices of meat are cut out with excellent knife skills, served with bean paste, green onions, ginger, garlic, and fermented soy beans, and stir-fried in an oil pan over high heat until the slices of meat are slightly curled.

Jiang Yang savored it carefully, no matter what aspect of this twice-cooked pork, Jiang Yang could not fault it, it belonged to the best taste under the master.

This twice-cooked pork dish is still very spicy, after all, Mr. Jiang uses two vitex peppers.

While Jiang Yang was still immersed in the third course, the fourth course was already served.

This dish is still not the boiled cabbage that Jiang Yang expected, but a pinecone fish!

The so-called pinecone fish is actually one of countless sweet and sour fish.Its taste is sweet and sour.

The difference between pinecone fish and ordinary sweet and sour fish is that pinecone fish requires better knife skills.

The difficulty of cooking this dish is not low, the main difficulty is changing the fish with a knife.

For fish, choose grass carp, because the meat on both sides of grass carp is the thickest, and the cut shape is the most beautiful.

Slice the fish meat on both sides of the grass carp, cut off the meat without the skin with an oblique knife, and then cut it in reverse to cut the fish meat into long strips.

Coat with dry starch and deep-fry in an oil pan.At high temperatures, the skin shrinks and the flesh is pulled apart.Its shape is like a pine cone, so it is called pinecone fish.

Finally, put on a plate and pour over the special sweet and sour sauce.The fish meat is like golden chrysanthemums in full bloom, and the sweet and sour sauce is like a little red on the flowers.

For this dish, Jianglao uses a fish-shaped long plate, with the fish meat on both sides, the fish head on the front, the tail on the back, and wine-red sauce in the middle.It looks really good.

Jiang Yang took a piece of fish and put it in his mouth. The sweet and sour taste, coupled with the fresh fragrance of the fish, made people want to eat it.

The taste of this dish is somewhat like the feeling of love, sweet and sour, just like the taste of love.

There is not much fish, only one piece per person.

"It's actually this dish..." Ren Pengcheng laughed.

Jiang Yang looked at him suspiciously, but Ren Pengcheng didn't say anything.

Jiang Yang has a feeling that Ren Pengcheng must know the story in this dish, but why he doesn't tell it, Jiang Yang doesn't know.

………………

In the kitchen, Mr. Jiang's eyes were filled with emotion. This dish seemed to have too many memories of him.

Yu Qiquan knew the story in this dish, and this dish has a very special meaning to Master.

Jiang Lao recalled the story of this dish.

This dish is really special to him.

Before this dish, Jiang Lao has always been cooking spicy dishes.This dish can be said to be the turning point of his culinary skills, from spicy dishes to detached spicy dishes.

Sichuan cuisine is not only spicy and spicy. The taste of Sichuan cuisine is actually very wide, including sweet and sour, fishy, ​​strange and so on.If a chef of Sichuan cuisine only knows the spicy taste, then this chef cannot be regarded as a real chef of Sichuan cuisine, because he does not understand Sichuan cuisine enough.

It was from this dish that Mr. Jiang gradually began to understand the real Sichuan cuisine, which laid the foundation for him to become a master of Sichuan cuisine.

One more thing, there is a story in this dish.

It was a love story from the ages.

This dish was specially learned by Mr. Jiang when he fell in love with a girl when he was young.

That is the purest love of a young chef, and all the love is integrated into this dish.

At that time, Mr. Jiang cooked this dish every day and sent it to the girl.At that time, this was considered a very bold move.

As a result... that girl became Mr. Jiang's wife.

Unfortunately, Mr. Jiang's wife passed away ten years ago.

Cooking this dish again, Mr. Jiang's heart fluctuated greatly.At that time, the scenes of love were all in front of my eyes, as if it was just yesterday.

Old Jiang recalled for a long time before he sighed slowly.

"Master...do you want to start cooking the next dish?" Yu Qiquan asked cautiously.

Jiang Lao said: "Let's start!"

Ever since, the kitchen started to get busy again.The collision between the kitchen utensils made a clanging sound, which was extremely pleasant to Jiang Lao's ears.The voice that had accompanied him all his life was about to leave him.

…………

in the lobby.

Many people cried while eating, as if recalling their first love.

Jiang Yang also thought of Meng Wanqiu, and there was no sourness in his heart, only sweetness.

This is a dish with emotion, a master dish!
(End of this chapter)