I am Qinxing No.1

Chapter 550 Ancient Roast Suckling Pig

Although this "Cihang Pudu" that incorporates molecular cooking techniques is good, it is more focused on the meaning. It can neither satiate nor satisfy hunger. Zhou Aiguo has been very successful so far. Crazy for the judges.

And he is also very smart, knowing how many catties and taels he has, eleven of the twelve hot and cold dishes he chose are not bad, although there is nothing wrong with it, it is definitely not amazing, but he uses This Cihang Pudu, which has put a lot of effort into it, amazed countless judges, which is actually a tricky way.

Of course, it would be impossible without a hard dish, so Zhou Aiguo chose roast suckling pig for barbecue!
The judges who just tasted bitter gourd juice have cleared the fire and oil, and their stomachs are relieved. It is the right time to serve this most craving hard dish.

"Master, seniors, the barbecue project I prepared is a roast suckling pig."

Zhou Aiguo smiled and said: "It just so happens that there are two wells in this yard, one is a living well with sweet water, and the other is a dry well that has died. This dry well has not been buried. I can just use it to make a well." Paleo roast suckling pig'."

"Oh, the ancient method of roast suckling pig? You actually thought of using the dry well in this yard. You really have some ideas."

Yan Qingshan's eyes brightened. The real purpose of inviting Zhou Dong in the internal selection of the special first-level chef is not to let Zhou Dong be the judge, but to let this young master chef who has become famous at a young age take advantage of it. The opportunity to really integrate into the Huaxia Cuisine and Food Association; after all, Zhou Dong is younger and more responsible than those legendary master chefs.

Unexpectedly, Zhou Dong actually recommended his disciples to participate in the selection test, which made him, the president, a little worried. If Zhou Aiguo's culinary skills are qualified to be promoted to a special first-class chef, everyone will be happy. Where should Zhou Dong save his face?
If this caused a rift between the young master chef and the Huaxia Cuisine and Food Association, then a good thing would turn into a bad thing.

Cihang Pudu is good, but it’s a pity that the other dishes are lackluster. It sounds good but it’s not bad, but it’s not good if it’s bad. If there is no hard dish, it’s not enough.
Unexpectedly, he was secretly worried about Zhou Aiguo, and this young man actually wanted to make an ancient roast suckling pig, which immediately made him half relieved.

Yan Qingshan laughed and said: "Everyone, this roast suckling pig is a good thing, but it's a pity that the real ancient roast suckling pig is too troublesome, even I can rarely eat it, I didn't expect to have a real treat today Chance?

Haha, let's go, let's go and see together"

His statement like this is actually a hint to the judges. As long as Zhou Aiguo's roast suckling pig is above the standard, everyone will naturally look at him, the president and Zhou Dong, to eat a few more bites, and then Caught Zhou Aiguo boasting to death, this master chef will naturally become the youngest super chef since the founding of the People's Republic of China.

How come people don't understand things like this kind of bridal sedan chair carrying people?It's all old fritters!

The judges naturally responded when they heard the words, and Cai Chongjiu walked up to Zhou Aiguo with a smile, patted him on the shoulder and said with a smile: "Patriot, it is not enough to have a hanging well for this ancient roast suckling pig. Are the materials ready?"

Anyway, Zhou Dong has no time limit on this dish. If Zhou Aiguo lacks experience in this dish, Cai Chongjiu doesn't mind being a good person to give advice.

"After receiving the master's notice, I prepared lychee wood to make firewood. They are all lychee wood that has been naturally air-dried for more than three years. Senior Cai, do you think it is okay?"

"Oh, I actually know that lychee wood is used to roast suckling pigs, which is much better than ordinary pine wood. Not bad, it seems that Yuan Xiaozi has no secrets."

Cai Chongjiu glanced at Yuan Zidan with a smile, feeling a little puzzled in his heart, Suiyuan's reputation in Qinxing is not bad, but it's not too good either, it seems that he has never heard that the masters of Suiyuan in the past have such a broad mind?Perhaps this Yuan Zidan not only valued Zhou Aiguo's talent, but also wanted to make friends with Zhou Dong.

The dry well in the courtyard was dug and built in the early years of the Republic of China. Although it dried up later, it was not filled in because it was a very characteristic hexagonal well, which can be regarded as a landscape. It happened to be used by Zhou Aiguo at this time, but because It has been dry for many years, and there are a lot of weeds, soil, insects and ants in it. After cleaning, the well must be burned first before it can be used normally.

Although lychee wood is not expensive, it has to be transported from the south to the north after three years of natural air-drying. Nod secretly.

This kid really has the demeanor of a chef, and he will spend money when he needs to. After the well has been burned with lychee wood for several times, even the cracks in the walls of the well will emit a faint fragrance of lychee, which is used for cooking. A fine stove for the 'Old Suckling Pig'.

After the well was burnt, it was cleared out again, and let it cool naturally. Zhou Aiguo did not put any lychee wood in it. What he was going to cook was the ancient method of roast suckling pig, not the ancient method of smoked suckling pig, so he had to burn charcoal first.

Burning charcoal is also one of the basic skills of chefs, but in many places in modern times even charcoal is not allowed to be used, saying that it is not environmentally friendly, and many chefs have even neglected this basic skill.Zhou Aiguo did not have this worry. When he was in Chudu, Zhou Dong often taught the Su family’s Erbao to burn charcoal. After all, the authentic Chifeng pairing still needs charcoal to be delicious. He also learned a lot, and even burned charcoal in the end. His ability surpasses the two living treasures of the Su family.

From material selection, to using fire, removing fire, and cooling, Zhou Aiguo’s charcoal is not only cooked to the right temperature, but also very regular. In the later stage, only a little shaping is required to stack a standard hexagonal charcoal frame in the well.

He was not afraid of hard work, so he hung himself by a rope and fell into the well. He spent more than half an hour arranging the charcoal piece by piece, and then raised the charcoal fire before climbing out of the well.

After the fine lychee charcoal was ignited, a faint aroma of lychee rose from the well without putting the suckling pig in. The old masters standing at the mouth of the well and watching immediately knew that the young man had already achieved half the battle.

It’s not easy. It’s not easy to be so young. I heard that he was a hard-working child who grew up in Africa. He can endure hardships, is willing to delve into the details, and cooks with great detail. Even if there is no master chef behind him, the old masters want to give this kid one. Special status.

As long as there are no major problems with this roast suckling pig, Zhou Aiguo's promotion to the first-level chef is basically a certainty.Although this is only the internal certification of the Huaxia Cuisine and Food Association, the relevant departments will not issue qualification certificates to Zhou Aiguo, but in the eyes of Qinxing people, it is more valuable than those senior technicians who have obtained certificates.

Zhou Aiguo's technique is very "Zhou's style", just like Zhou Dong's cooking skills shown time and time again, he pays attention to details and takes the trouble. After seeing that the charcoal in the well has been changed from an open fire to a dark fire, he will clean it up. The little suckling pig is gently hung into the well, unlike some mass-produced roast suckling pigs, which are directly put in and left alone, but gently lifted and slowly released by holding the refractory sling, so that the suckling pig is constantly in the charcoal fire. While changing the position, carefully observe the skin color of the suckling pig, and occasionally shake the sling from side to side to fully ensure the uniformity of the heat
After operating like this for half an hour, Zhou Aiguo's forehead was covered with a thin layer of sweat. After all, it is still very energy-consuming to operate the suckling pig in the deep well with his body bent and his eyes wide open, which means that he is young enough , Changing any of the old masters at the scene probably wouldn't be able to bear it, and the old waist would be exhausted after ten minutes.

Looking at the time and the skin color of the suckling pig in the well, Zhou Aiguo fixed the hanging rope on the cross wooden frame temporarily added at the well head, and then covered the well cover on the wooden frame; The stage does not take long, about 15 minutes will do.

"Master, seniors, please go back to your seats. I will cut the suckling pig slices and send them over in 15 minutes."

Zhou Aiguo wiped the sweat off his forehead, and smiled happily. These old seniors praised him a lot when he was hanging the roast suckling pig just now. Although the master didn't praise him directly, he looked at him very kindly. I knew I was going to succeed this time.

In his early twenties, he became a special first-class chef in Huaxia, and only such an achievement can be worthy of his status as the successor of a master chef. At this moment, Zhou Aiguo was really happy, feeling that he finally did not feel ashamed of his mentor.

The best skin color of roasted suckling pig is not crimson red or golden yellow, but golden red. It looks like a red rabbit among pigs at first glance, but if you look closely, you will find a faint golden color in the shiny oily light. The faintly detectable dark golden layer is actually the fusion of the roasted fat and the sugar water applied on the outside of the pigskin. It must be heated properly to have such a pure color.

This layer of dark golden oil is also the essence. If it is used to stir rice, there is no need to add anything else. It is delicious to put at most one or two green vegetables. It has a famous name, it is called roasted pig rice!
Therefore, a small bowl of delicious white rice was placed in front of more than 20 judges and Zhou Dong. The judges who are "aspiring to this" can take it by themselves. of.

When Zhou Aiguo came from a distance with a plate, he saw that it was still a complete suckling pig. When he put it in front of everyone, he could vaguely see the dense but orderly knife marks. After cutting with a knife, judging from the knife marks, the slices should be very thin and thin, so that the entrance can be more crispy and crispy.

At the same time, the judges also immediately judged that the suckling pig was not cut and put back to its original shape, which would definitely lose fat, calories, and affect the taste. Zhou Aiguo should have put the suckling pig on the plate and cut it with a fine knife Of course there are knives that are good enough and fast enough, this kind of knife method for cutting whole pigs is even more remarkable.

"The knife skill is qualified, the young man is very good."

Cai Chongjiu just said one sentence, but everyone understood it.

For a rising star like Zhou Aiguo, what he fears the most is that he loves to show off his skills when he has a small achievement. The previous Cihang Pudu had to use a knife to carve a "thousand-mile road" in the pumpkin during the preparation stage. This is not showing off skills. But at the right time.

If Zhou Aiguo was proud because of this, and always wanted to show himself in front of his master and seniors, and used the so-called knife skills to make this roast suckling pig gaudy, it would appear frivolous, with more than talent, but not enough seriousness.

Therefore, no matter how good the knife skill is, it must always serve the dishes. The knife skill required for this roast suckling pig is to cut the suckling pig reasonably while minimizing the loss of fat and keeping the suckling pig intact. Now it seems that Zhou Aiguo is obviously doing it Yes, the tepid performance is just right.

Cai Chongjiu's sword skill is qualified, which is the highest evaluation of Zhou Aiguo at this moment.

The suckling pig was sliced ​​extremely thin by Zhou Aiguo, but it did not affect the taste. The taste of the suckling pig slices with a faint lychee aroma is very layered. The pork skin is roasted until it is crispy and crispy, and the mouth is slightly chewy. The lean meat, tendons, and fatty meat that melt in the mouth are even more transparent like jade, and will not melt immediately when touched by the teeth. It takes a light bite to spread the fat and fragrance. At this time, I took a bite of white rice mixed with roasted lard, and the feeling was really ecstatic.
After the judges swallowed the delicacy in their mouths, after a little aftertaste, they immediately felt that there was a lingering aroma in their mouths. The mellow pork aroma, a touch of lychee taste, and a very special sweet aftertaste gave people a sense of deja vu. Feel.

"Wonderful, really wonderful!"

Dong Qishen laughed and supported his "little nephew": "Patriotic, if I'm not mistaken, the sugar solution used to brush the suckling pig is the honey that has been steamed and dried in pumpkin before?"

Seeing Zhou Aiguo nodding, he immediately gave a thumbs up: "That's right, the twelve hot and cold dishes plus one roast suckling pig are either amazing or quite satisfactory, but in fact it is the hidden "middle way". It's better than thirteen dishes that are all amazing. Otherwise, if every dish is amazing, wouldn't there be no surprises?
And as a chef, it is also very rare that you can apply the ingredients wasted from the previous main course to another dish and achieve good results.

Especially if you are still so young, knowing how to restrain your edge is also an essential quality in the way to success, young man, very good, I am optimistic about you! "

The judges all nodded secretly when they heard the words. Dong Qishen was right. After all, not everyone can be as stunning as Zhou Dong. That's what makes a good cook.

For a young chef like Zhou Aiguo, it is a sign of maturity to know how to make use of strengths and avoid weaknesses, and to make choices when preparing a banquet.In addition to testing the culinary skills of the chef, the upgrade test of the first-level chef also needs to consider whether a chef is mature and has the ability to be a chef.

"Seniors have won the prize"

Zhou Aiguo blushed a little after being praised, and looked at his teacher expectantly, but the teacher hadn't commented on him yet.

"Very good, it seems that I don't need to be selfish?"

Zhou Dong laughed: "Patriotic, remember today's day, you are a teacher!"

　Thanks to the book friends 'emly' and 'brilliant infinite' for their support, thank you :)

　　Thank you, everyone, for your support.

　　
　
(End of this chapter)