I am Qinxing No.1

Chapter 385 Braised Sea Cucumber with Scallions
"Grilled sea cucumber with scallions, hehe, I guess it's also this dish, as expected!"

The four old men sat comfortably on mahogany chairs, slowly tasting the bamboo leaf wheat tea specially provided by the private room. The tea is good, and the decoration of the private room is also very satisfactory. Teacher Guo is standing at the door The eight screens that were given away were brightly lit, and the classical beauties on them seemed to be chanting and laughing softly, but they were also pretty and delicious.

Yi Zhiyu glanced at Yuan Zidan, but it was Lu Zhiwei who asked: "Old Lu, you are the master of Lu cuisine, is this dish good enough for the main course?"

The way of Chinese food is broad and profound, and there are more details. For example, there are many sayings about this main dish. To be the main dish in a table, first of all, it must be hard dishes, and most of them are cooked dishes, and secondly, they must be famous dishes. For dishes, if it's a fancy feast, the main course even has various meanings, at least it must be a good omen.

Superstition is out of the question these days, and there is no need to pay attention to the meaning of private dishes, but the main dish still has to meet the three major elements of 'hardness', 'burning' and 'name'.

Roasted sea cucumber with scallion is one of the representative dishes in Shandong cuisine. The ingredients are precious enough, and the reputation is not small. Back then, Fengzeyuan, an old restaurant in Kyoto, used this dish as a housekeeping dish, but it can only be regarded as a cooking dish. The sketches are often not much in quantity, just like a small porcelain plate, which has nothing to do with the word "hard" at all.In fact, using it as a main dish is a little bit reluctant. This is not hypocritical. Think about it, there are still a large table of dishes, but the so-called main dish is eaten by the guests with one or two chopsticks. ?

Of course, Yi Zhiyu didn't want to embarrass Zhou Dong, but deliberately let Lu Zhiwei shut Yuan Zidan's mouth first, otherwise it would be boring if someone surnamed Yuan made a fuss about it later.

Lu Zhiwei was looking at the menu with great interest, and nodded slightly when he heard the words: "Scallion sea cucumber is famous and complicated to make, and it is barely qualified as a main course, but the master of the table should first look at the pairing, and you have to watch it." What are the side dishes? If they are served with palace dishes, then sea cucumbers with green onions will not be a good main course. Since the day it was released, the serving size has never been too large, usually there are several guests at the table, and there are only a few sea cucumbers on the plate, which may not be the top Liao cucumber."

"Only one co-author can have a sea cucumber to eat?"

Master Long smacked his mouth, a little disappointed, but quickly took out his phone and started to record: "Then Mr. Lu, tell me, how about the dishes prepared by Master Zhou?"

"Very ingenious."

Lu Zhiwei said with a smile: "First of all, Zhou Dong is not taking the path of being rich and luxurious. Look at these four cold dishes, which are Quancheng Bian Egg, Fried Peanuts, Coir Dressed Cucumber, Grilled Beef Strips, two meat and two vegetables"

Long Dashen was taken aback: "Wait a minute, old man, isn't fried peanuts just an ordinary home-cooked dish, a drunkard's dish, can it be considered Shandong cuisine?"

"Hehe, why doesn't it count? You young man wrote it down. Among the Chinese dishes, anything that touches stir-frying, deep-frying, or pan-frying can be said to be Shandong cuisine in a broad sense. Naturally, this dish of fried peanuts also counts."

Lu Zhiwei chuckled, and continued: "Let's look at the four hot dishes again, fried chicken in sauce, tofu in a pot, braised prawns in oil, fried rice balls in oil, one soup, radish and egg custard, the main course, sea cucumber with scallions.

Although this table is Shandong cuisine, it is an absolute civilian route. Except for the sea cucumber with green onion as the main dish, it is the most common home-cooked ingredients, which is very earthy. It's justified as a main course. "

"Just these dishes, 18 yuan?"

Before the old men and Yuan Zidan looked at the menu, Long Dashen didn't want to go to see it first. Now that he heard the name of the dish reported by Mr. Lu, he was stunned. When did you become so dark, Mr. Zhou? In other restaurants, dare to ask for 18 for this table?really will be beaten
"Is 18 million a lot?"

The old men and even Yuan Zidan felt that God Long was making a fuss, and you don't want to see who made the main course of this table?The young master of Huaxia Qinxing is no exaggeration to say that he is the No.1 among young chefs in Huaxia, not to mention the environment and the quality of service. In just a short while, the beautiful waiter has already changed three sets of hot towels. But the incense on it is different every time, and it is still a natural floral fragrance!

Bamboo barley tea should be added with honey, which is real wild honey. Judging from the taste, the flower species collected by bees are also very rare.

Not to mention the ambergris that was lit in the private room, this incense burner was worth tens of thousands of dollars!
Yuan Zidan felt that spending 18 yuan on this table of wine and food was simply a bargain, and he had to find a time to talk to Zhou Dong later, if you spare no expense and keep the price so low, you can let those of us who run private restaurants How to mix?This is simply a dumping behavior!

Yuan Zidan nodded slightly: "Mr. Lu's comments are good. This recipe must have been carefully arranged by Chef Zhou. Naturally, there is nothing wrong with it. It's a pity that only one dish on this table is from him. Some regrets”

"Hehe, we are all diligent people, how can you say such a thing?"

Huang Mingju said, "If there is a chef's dish in a table, it's not bad.

In fact, at Zhou Dong's position, he can completely let the junior chef do the work. It's enough for him to be a guide and check the checks. How can anyone be on the stove by himself?
It is because this is a private kitchen, he will be so 'hard'. "

"Hehe, Mr. Huang is right."

Yuan Zidan nodded with a smile. Although every dish of his Suiyuan is claimed to be the authentic means of the Yuan family, in fact, most of them are made by his son. Just check and guide, this is the truth of Huaxia Qinxing.

Don’t think that this is cheating consumers by cheating. Even if the senior chef is just checking and instructing, this dish is the name of the senior chef. If something goes wrong, it will damage the reputation. I dream of getting the opportunity to be guided like this.

"Gentlemen, please check the parameters!"

While everyone was talking, a beautiful waiter walked in holding a white porcelain plate. There were exactly six sea cucumbers on the plate. Under the light, these sea cucumbers were not the usual dark black, but showed a darker color. The dark brown color, it seems that it has been soaked.

"Chef Zhou is really exquisite."

Yuan Zidan and the other old men nodded and signaled the waiter to take the ginseng directly under the chandelier to look at, but Long Dashen looked a little puzzled, why is there still a part of ginseng inspection?

Yuan Zidan said with a smile, "Didn't God Long understand?"

"Ah, you can just call me Xiaolong, I dare not be a god."

"Hehe, I'm your book friend, what's wrong with calling it that?
There are two ways to cook sea cucumbers with scallions, the traditional and the simple. One is relatively simple, and many five-star hotels in China are using it, which is to soak it directly in water, while the other is more troublesome. The traditional method of Feng Zeen in Kyoto. "

Yuan Zidan pointed to the sea cucumbers on the plate and said with a smile: "First of all, you have to take the regular Liao ginseng that is big, fat, and thorny, and then you can't soak it first, you have to burn it with warm charcoal fire until the skin is scorched and brittle. Scraping off the scorched black layer with a small knife is actually removing the skin of the sea cucumber until it is dark brown.

This step is easy to say, but in fact it is extremely difficult. First of all, it is difficult to control the heat. If the fire is too high, the ginseng body will be heated and curled up. In that case, the whole ginseng will be destroyed.

After this step is done, soak in cold water for a day, wait for the ginseng body to soften, and then boil it for about 5 minutes for the first time, open the belly and take out the intestines and impurities, rinse and rinse with clean water.

There is a rule for this traditional method, which was also established by the old Mr. Wang Shizhen of Fengze Garden in Kyoto. The sea cucumbers after peeling and soaking must be inspected by diners before they are put into the pot. Liao ginseng, the second is to let the guests see the color, if they find that there is a bit of scorched outer skin that has not been cleaned, either prepare new ingredients and ask the guests to taste it again tomorrow, or return three times the meal fee.”

"Excellent, I really want to thank Mr. Yuan, this is all dry stuff, I have today's update!"

Long Dashen thought for a while and said: "This rule is really strict."

Yi Zhiyu said with a smile: "Of course, otherwise, why do you think that Feng Zeyuan was able to outshine others in Kyoto, where there are so many strong players? It is not an exaggeration to say that it is because of this 'scallion roasted sea cucumber'.

Alright, little girl, go back and tell Chef Zhou that the pre-processing of this sea cucumber is perfect, so don't worry, take it slowly, we can afford it. "

This is what the experts say. Now many customers have not yet settled their buttocks, and they are desperately urging the back chef to serve the dishes, but they don’t know that they are the ones who suffer in the end. If you are so anxious, you will know that you are a layman, and he will not be able to eat well even if you work hard, so why don't you just fool around a few times and finish the job?

After the waiter left, four cold and four hot dishes came out. Everyone here knew that these dishes were the craftsmanship of Lu Chef Shen Cheng and Zhou Dong's students, but they didn't dislike them. They moved their chopsticks one after another. You can be picky when you are a judge. It's different when you're a guest. This is not only a respect for the less advanced peers, but also a face for Zhou Dong.

The old men and Yuan Zidan put down their chopsticks after tasting a bite or two of each dish. They are all experts, and they can tell how the craftsmanship is as soon as they talk, and they can also tell which ones are made by Zhou Dong's students and which ones are old fried dough sticks from Lu Chef. After all, the former is full of vigor and vitality, while the latter has been finalized and stagnant. The difference is obvious.

"Most of these dishes are not amazing, but they are not out of standard and can still be eaten."

Seeing that the four old men were silent, Yuan Zidan knew that these old men were waiting to stretch himself, and of course he couldn't ruin the Yuan family's reputation, so he made a general comment before pointing to the Nanjian meatballs on the table Said: "Girl, who made this Nanjian meatball?"

The four old men glanced at Yuan Zidan, and said in their hearts that the descendants of the Yuan family really lived up to their reputation.

Except for Shen Cheng, the old fritters, the dishes on this table are not counted. The fried peanuts, coir raincoat cucumbers, fried chicken with sauce, and this Nanjian meatball should all be written by Zhou Dong's students. The level seems to be about the same, but we have to say The one that can reflect the talent and understanding is this Nanjian meatball.

Among Zhou Dong's students, the one who made Nanjian meatballs was better than the others!
This is a special Quancheng dish. The meatballs are actually flat meatballs. The taste is salty and slightly sweet.

But how is this not greasy?Many chefs have a different understanding of this. Some think that it is better to add less oil, while others abandon the thick soup and use very thin clear soup. What’s more, they actually came up with a way to add more starch and less meat. Come.

As a result, the meatballs were no longer greasy, but they also lost the rich fragrance that this Nanjian meatball should have.

The ingeniousness of the southern fried meatballs in front of me is that the meat stuffing is quickly passed through the hot oil, and then the half-oiled meat stuffing balls are fried in a pan with flour, starch, and eggs. Not to mention that this method has broken the routine, the final cooking skill is also remarkable, which shows that the chef is very talented.

"Sir, this Nanjian meatball dish was made by Chef Zhou's student, Zhou Aiguo. He used to be a contestant in the Xiangjiang Food Competition, but he represented Africa at that time."

"Hehe, I've heard of Zhou Aiguo, he is the most talented student under Zhou Dong's sect. Why, is Mr. Yuan attracted by his love for talents?"

Dong Qi smiled deeply: "If you are interested, I can talk about it for you.

Now Zhou Aiguo lives temporarily in Jiangsu Province, and he can be regarded as a young chef in Suzhou Province. If he has the opportunity to go to Kyoto for a 'study tour', our Suzhou Culinary Association will also strongly support him. "

He said "study tour", which is also one of the traditions of diligence. In the old days, there was also a saying that chefs traveled to the world. It is said that Zhang Dongguan, a famous imperial chef in the Qing Dynasty, once visited famous teachers all over the world. Finally, he was able to integrate the north and south dishes into one furnace and create a new dish. The famous Man-Han Banquet.

Qin Xing has always had the saying of teaching students to starve to death from the master, and they are extremely cautious when recruiting disciples, and they will not easily pass on cooking skills to others. Why is there such a saying of "study tour"?

This is because people who study abroad and visit famous teachers must first have talent and potential, and they will surely become great talents in the future, and once they are taught during the study tour, they will be regarded as "half the grace of a teacher" from then on. To put it bluntly, they are geniuses who don't like ?Who doesn't want to be half-master of a genius?Therefore, this study tour can be established.It's like if Zhou Dong announces that he wants to go on a study tour now, the old masters who want to teach him will be able to use their brains first.

Yuan Zidan said with a smile: "If Chef Zhou doesn't object, that's exactly what I intend to do. Besides, Gouzi has long admired Chef Zhou's culinary skills and wants to learn from him."

Dong Qishen laughed loudly: "Okay, we also welcome the descendants of Suiyuan to study in our Suzhou Province!"

A few people chatted and laughed, but no one moved their chopsticks anymore. Even if Zhou Aiguo's Nanjian Meatball was highly praised by them, they moved their chopsticks at most twice, which meant that they all kept their stomachs to eat Zhou Dong's. Sea cucumbers with green onions.

"What a bunch of naughty guys"

God Long didn't care if they ate or not, anyway, he couldn't stop eating with his chopsticks.Good guy, this table costs 18!Besides, these dishes taste good, why don't you want to eat them?How much is a plate of roasted sea cucumber with scallions? Can you be full with that?

***
'Congratulations to the host, your student Zhou Aiguo has been praised by a master of diligence, the host has gained [-] appreciation points and [-] general upgrade skill points, triggering a random behind-the-scenes task: Let your student Zhou Aiguo go to Kyoto for a study tour for half a year The host will get a copy of "The Lost Recipe" if he learns more than three garden dishes or obtains the qualification of a special second-level chef during this period.'

Zhou Dong, who was preparing to cook sea cucumbers with green onions in the back kitchen, was taken aback for a moment, then turned around and looked at Zhou Aiguo, who was standing aside and studying hard, with a smile.

Zhou Aiguo was a little scared by him: "Teacher, did I do something wrong?"

"Oh, that's not true, look at my operation carefully, you are a good seedling, and you have a bright future in the future!"

"Oh."

"The teacher praised this kid again!" Fatty and the others looked at Zhou Aiguo with indescribable envy in their hearts. They couldn't understand why the teacher just praised Zhou Aiguo alone. We were all studying hard, and our performance was no worse than his. ah?
Roasted sea cucumbers with green onions are naturally not fried, but they don’t need to be stewed for a long time like other cooking dishes. The key lies in two points, the first is the broth, and the second is to make a fine paste of shallot oil.

The soup was hung up two days ago. Zhou Dong did everything from selecting and killing the chickens to cooking the ingredients. He even watched the fire halfway before handing it over to Fatty and Zhou Aiguo. Speaking of this matter, the Su brothers were very depressed. The two of them have followed the teacher for so long, and now they are still the ones who are responsible for doing odd jobs among the four students. They always feel that they have no status in front of Fatty and Zhou Aiguo.

After all, this dish is still a word for onion. Where is the best onion?Naturally, the scallions in Zhangqiu City, Lu Province are number one in the world!To make an authentic sea cucumber with green onions, it is not enough to only have the top Liao cucumber, half of the taste is in the green onions.

Zhou Dong naturally also proposed to the buyer that his private restaurant only opened one table a day because of its "small scale", and now the back chefs of eight cuisines take turns in charge of his shopping. Today's dish is Lu cuisine, so it is Lu chef's. People are in charge, so Zhang Qiucong shouldn't be mistaken, but as soon as Cong got his hands on it, he immediately knew it was wrong.

It's not that Chef Lu cheated or got kickbacks when buying, but that many green onions produced by Zhang Qiu are not authentic anymore. After he has the map of ground materials, Zhou Dong knows something is wrong as soon as he puts his hand on it.

"The scallions purchased by Lu Chu are not unusable, and they are already the top grade that can be found in the Chudu vegetable market, but I obviously have better ingredients, if I don't use them, I will feel sorry for myself!

Hey, people, one mountain always looks at the other, always changing from frugality to extravagance!It's going to cost some appreciation value again, I really want to buy it! "

Zhou Dong sighed secretly, holding the scallions in his hand and shaking them lightly, the 'inferior goods' purchased by Chef Lu had been swallowed up by the system, and the most authentic Zhang Qiu scallions appeared in his hands.

This green onion is the real Zhang·Qiu Xiuhui green onion. It is produced just around the small hill in Xiuhui. It is only a few dozen acres of land, and the output is very small. A small part of it will be supplied to Ling Zhenfeng in Kyoto, and the rest has long been discarded. Huacuiju

, Huaxia Banquet Palace and other top restaurants have been purchased at high prices, and they are not seen in the market at all!

　Thanks to 'Lao Guo 003', 'elmy' book friends for their support, and thanks to friends who support light and darkness by subscription, monthly tickets, and recommendation tickets:)
　　
　
(End of this chapter)