Super Chef Tycoon

Chapter 1076 Teach You To Be A Man
Liu Haiyang was calling President Su of the Food Association in Jiangsu: "Okay, old Su, bring your people to my Los Angeles Yilao to sell the old place, right?
Don't say you don't know, just pay that idiot, why did he come to my city of Los Angeles?
Do you know that coming to challenge Yang Song is to apply to our Los Angeles Food Association?You don't follow the rules, do you?
Okay, don't even think about watching the Su cuisine videos we keep here, and don't want the secret recipes that have been perfected. In the future, if Huaxia wants to eat professional Jiangsu cuisine, you have to come to us in Los Angeles. Just wait for me! "

Su will not be able to quench his thirst in the long run.

Liu Haiyang hung up the phone, sneaked in from the crowd, and stood in front of Fu Yidao: "Your President Su asked you to call back."

Fu Yidao was a little surprised, but quickly calmed down: "It's not too late to come back later."

"Chef Yang, you haven't said what's wrong with my squirrel mandarin fish."

He is full of confidence and thinks that this dish has no flaws.

Everyone in the audience couldn't help worrying about Yang Song.

"Wait a minute." Yang Song turned and went back to Baifeng Pavilion, and came out again, carrying a lot of ingredients, the most conspicuous one being a mandarin fish.

"What is Chef Yang planning to do?" Fu Yidao still showed ease until now.

People outside think that he has been studying this dish of squirrel mandarin fish for more than ten years. In fact, he is 39 years old and has been studying this dish for nearly 20 years.

From the age of 19, from the first time he made a squirrel mandarin fish that he thought was perfect and gave it to his father who is the chef to taste, but he was scolded as pig food and not worthy of being a chef at all, so he couldn’t stop up.

After 20 years of hard work, the finally produced squirrel mandarin fish is definitely the champion squirrel mandarin fish in Jiangsu and Zhejiang.

No one can beat the squirrel mandarin fish in his hand.

But in Los Angeles, on the other side of the river, so many diners were bragging about the squirrel mandarin fish made by Yang Song, which made Fu Yidao very unhappy.

"Chef Yang is going to make squirrel mandarin fish to open my eyes?" Fu Yidao looked at Yang Song with pity: "Do you really know what real squirrel mandarin fish is?"

Yang Song has never tasted his fish.

Many of the chefs on the scene have never eaten it, but just watched and smelled it, and those who know themselves know how excellent this dish is for a dollar.

"This squirrel mandarin fish, there is at least a ten-year gap between me and Fu Yidao."

"I'm better than you, I'm eight years behind him."

"The whole fish is deboned. After the completion, the shape of the fish is still so beautiful, as if jumping out of the water, and its puff pastry is so perfect."

"The precise grasp of the heat is amazing."

"The whole dish is full of brilliance, and it is worthy of being an imperial meal that even Emperor Qianlong praised."

Yang Song took a bamboo stick, starting from the head of the fish, and poked it inch by inch. After 16 seconds, he successfully took out a main spine without any damage to the skin of the fish.

"it is good!"

"Brother Song is so young, it's amazing how neatly he removes the bones of the fish."

"I remember that the squirrel mandarin fish before Baifengge would not take off their bones, why did they take off their bones today?"

"You don't understand. Brother Song used to cater to the tastes of our people in the north and the Central Plains, so the fish was not boneless. Today, he cooks pure Jiangsu and Zhejiang cuisine. If you are fighting with Chef Fu, of course you have to use the techniques from Jiangsu and Zhejiang."

After cleaning up the fish, Yang Song began to cut the fish. Like Chef Fu, he also cut the mandarin fish with a diamond shape.

Then wrap the starch, and burn the oil at the same time, about [-]% hot, put the fish into the pot, pour the oil repeatedly, roll and fry, and finally put it on the plate, and then fry the fish head, put it on the plate, pour it and prepare it long ago Sweet and sour sauce, finally thickened with sesame oil, and the squirrel mandarin fish is ready.

The steps are so simple that even Li Daren could write them down in a small notebook leisurely after seeing them, and said: "It seems like you will be able to read it once."

This is the mystery of Chinese cuisine.

You look at a lot of dishes and think you know it, but when you really do it, you will find out: God damn knows it, what can I do?I don't know anything, I'm just a stupid mortal.

or,
I have followed the recipe, why is it completely different from what I imagined?What others make is called gourmet food, but I think it will be terrible if I eat it.

Yang Song put the finished squirrel mandarin fish together with the priced one.

In terms of appearance, there is not much difference between the two people making squirrel mandarin fish.

"Chef Fu, are you interested in trying it?" Yang Song handed over a pair of chopsticks.

Fu Yidao didn't move for a long time. To be precise, he had been stunned since Yang Song started steaming the fish to remove the bones.

"What exactly is going on?"

"Why is this young Yang Song, who is said to be able to debone whole fish so fluently and proficiently after learning cooking?"

"His grasp of oil temperature is no less than mine!"

"When the fish was poured with oil, not a single drop of oil splashed out, he didn't feel nervous at all, he looked very relaxed."

"Impossible. Squirrel mandarin fish has extremely high requirements on heat, knife skills, and seasoning. It is definitely not something that a young chef in his early twenties can make. I don't believe he can do it."

"The knife skills are fine, and the fire can be controlled, but it took less than 10 minutes to cook the fish. There must be something wrong with the taste. What's the use of making it look good? It still has to be delicious."

Fu Yidao couldn't help but took the chopsticks and pointed towards the tail of the fish.

The meat here is relatively firm. When frying, it is likely to be heated unevenly, resulting in a difference in taste. Yang Song did not give the squirrel mandarin fish enough time to marinate, and it may not be tasty.

However, when he put the chopsticks on and exerted a little force, the fish was completely pinched out.

"He even managed to grasp the heat here."

When the fish was in the mouth, Fu Yidao couldn't help but stood up, closed his eyes, and in front of him was the riverside of his childhood, peach blossoms, willow branches, and mandarin fish jumping out of the water from time to time, the scales shone in the sun, making people feel Feel the vitality of the fishtail.

"So beautiful!"

With the second chopsticks, he picked up the belly of the fish: "The fish here is a complete piece. If the knife is not good, I can definitely pick up a whole piece, and the fish must be fried loosely." '

It was another diamond-shaped piece of fish meat, the same size as the piece he picked up by the fish tail.

"Crispy on the outside and tender on the inside, sweet and sour, with endless aftertaste!"

Fu Yidao is no longer limited to where each chopstick is held, he is interested in every part and every bite of the whole mandarin fish.

In less than 5 minutes, he ate up the entire plate of squirrel mandarin fish.

Three catties of mandarin fish.

The chef is not only good at cooking, but also good at eating. Look at this empty plate. If you didn’t see it with your own eyes, who would believe that there was a fish on this plate?

Pay a knife to eat all the fish sauce.

In the end, he gave in and bowed deeply to Yang Song: "Brother Song, you won. Your cooking of squirrel mandarin fish is better than mine."

Deliciousness is the only kingly way.

(End of this chapter)