Hardcore Chef Dad

President Cai, President Zhuo and two Red Mansion researchers had a meal in Fujing Building today, which really surprised them all.

The four of them had to admit from the bottom of their hearts that this dinner at Fujinglou had taught them what refinement is.

This is a delicacy that belongs to Chinese cuisine.

It is not the courtesy of Western food, and it is small and exquisite by precisely controlling the amount of dishes.

All the dishes are not intentionally controlled, but according to the size of the plate head of each dish, so that each dish just fills the plate head, but at the same time it will not overflow a lot, and each plate also has a blank space , so that every dish looks so rich but not too much.

This kind of precise pan-head control has never been seen by the four professional diners for many years.

Another delicate point is the order in which the dishes are served.

Many people think that Chinese food is a large table when it is served, and it does not have the combination of richness and lightness like Western food, so it lacks a lot in terms of delicacy.

But in fact, Chinese cuisine also pays attention to a combination, especially in banquet cuisine.

The order in which each dish is served, as well as the coordination between the preceding and following dishes, are all very particular.

It's just that the pace of life of modern people is relatively fast, and people's attention is not on the dishes themselves at some banquets, so naturally no one pays attention to this point.

But today, in the private room facing the lake in Fujing Building, four professional diners once again saw Chinese dishes being paired together.

The order of serving each plate is really very particular. What is the previous dish, and which dish should be served first? Which dish do you want to serve next?

It really allows diners to clearly feel the change in taste when they taste it.

For example, thick-mouthed dishes should be served at a later time.

And between two thick dishes, light dishes should be served first.

And the cooking time of stir-fried and stewed dishes is also particular.

We must try our best to ensure that there is enough time for each dish, so that every diner on the table can taste it.

The four professional diners felt that the dishes served in Fujinglou gave them the delicacy of western food.

Serve one by one,

Every dish is so delicate and beautiful.

Among them is the Rouge Goose Breast, which has won the praise of two Red Mansion researchers.

The two scholars also have to admit that this is indeed the first time they have eaten such delicious rouge goose breast, the presentation is very beautiful, and the taste also has a unique taste.

Feng Ruoruo couldn't help but praised his father: My father can also cook this dish.

Su Ruoxi quickly said: I know, I know that your father can also cook. This dish here was also taught by your father. We all know it.

Feng Ruoruo looked at her mother strangely: Ah, how do you know? I haven't said anything yet.

Hearing the little girl's words, everyone present couldn't help laughing.

Su Ruoxi smiled and said to her daughter: Of course we know, because only Ruoruo's father can do it, so if Ruoruo's father doesn't teach it, how can the people in the restaurant like uncle do it?

Feng Ruoruo immediately laughed when she heard what her mother said, Hehehe, mom is right.

The interaction between the mother and daughter became an episode of the banquet.

Soon, I finally went to the Chestnut Roast Chicken specially ordered by Su Jinrong.

In fact, this dish is roasted pheasant in the book A Dream of Red Mansions, but now the hunting of pheasants is prohibited, so it is naturally impossible for Fujinglou to use pheasants.

When this dish was served, Su Liancheng also specially came in to introduce it.

Because there is no pheasant, we choose the most tender chicken for this dish to ensure that there will not be too much fat, so as to achieve the reduction effect.

After hearing this, Su Jinrong asked with a smile: Oh? Did your chef use the method in the Red Chamber?

Su Liancheng said very seriously: Because we haven't mastered it yet, this dish basically uses the traditional method, but the chef has made some improvements, which can be regarded as close to the method in the Red Mansion Banquet.

Su Jinrong nodded, and asked Zhuang Daozhong and others to taste it together.

Everyone also picked up a piece and tasted it.

Feng Yifan specially picked a piece for his daughter and several children.

When giving it to Han Wenwen, the girl couldn't help but whispered, Uncle Yifan, I want to eat chestnuts.

Su Ruoxi heard it, and smiled and scooped up a few chestnuts for Han Wenwen and the other children.

When Feng Ruoruo saw it, she naturally yelled, Mom, there's Ruoruo.

Su Ruoxi scooped up one for her daughter and said, He is a guest, so we have to give it to the guest first.

At this time, Zhuang Daozhong and the others had tasted the chicken.

President Cai spoke first: Well, it's tender and juicy. The chicken is indeed very tender. Even my breast meat doesn't taste bad at all, okay.

Chairman Zhuo went on to say: The taste is also very unique. It is not the kind of heavy salt or spicy, but a salty and fresh taste. It has a unique flavor and is really delicious.

After the two scholars tasted it, they were also a little surprised.

The young scholar said: I thought it would be the same as the roast chicken with chestnuts that I usually eat outside. It is a salty and spicy dish with a strong taste. I didn't expect this taste to be completely different.

The middle-aged scholar also said: It's really different, the taste is not as heavy as usual, but the salty taste is really delicious, especially the chicken nuggets are very soft when fried, and the chestnuts have absorbed the soup. Juice, especially Weiwei Huigan, is really unique.

Chairman Cai flicked the plate lightly with his serving chopsticks, but he didn't seem to find what he was looking for.

In this dish, there are some things added during the cooking process, should they be taken out before being cooked?

Feng Yifan smiled and replied: Yes, according to the orthodox method, before cooking chicken nuggets, you need to add some fat meat to get out the oil, so that when peanut oil is mixed with lard, it will make the whole dish more fragrant. Before that, the fatty meat slices need to be fished out.

Hearing what Feng Yifan said, President Zhuo nodded and said, Well, no wonder this scent is different.

Su Jinrong said again: Actually, this dish still needs to add some shiitake mushrooms, which can add a bit of fresh flavor. Today's dish still lacks shiitake mushrooms.

Feng Yifan said with a smile: Dad, maybe the master uncle doesn't really understand the recipes in the menu of the Red Mansion.

Su Jinrong nodded and said: Well, he has made some adjustments to the taste of this dish, but he didn't use the previous method of Fujinglou. , what do you say, uncle?

Zhuang Daozhong smiled and said: Not bad, it's a pass, the taste has improved, but it's not amazing.

The four diners were a little surprised when they heard Zhuang Daozhong and Su Jinrong's comments.

Unexpectedly, such a dish can only get a passing grade.

Chairman Cai asked: Speaking of which, do you also know Mr. Zhuang and Jinrong, the chefs of Fujinglou?

Zhuang Daozhong replied with a smile: Yes, he is Jinrong's senior brother.

At this moment, the four diners present understood.

President Zhuo said with a smile: Hahaha, now that you put it this way, I understand why Mr. Zhuang and Jinrong only give passing marks. They are not able to reach the level of Mr. Quan Cheng's apprentices.

Su Jinrong also laughed: If my father is alive, I'm afraid he will make this dish again.

Zhuang Daozhong immediately laughed and said: Hahaha, that's true. Senior Brother Su is a very strict person. This dish may really fail to pass Senior Brother Su's review. Sun Mingxing should be asked to make it again.

While everyone was chatting and eating in the private room here, Sun Mingxing in the back kitchen was preparing the dish Five Flower Fire Square Buckle Crispy Pork

After choosing the pork belly, it is necessary to trim the meat into a square shape.

Then use a sharp knife to take out a part of the lean meat from the bottom.

This is a process that tests the skill of the knife. If it is accidentally damaged, it will affect the beauty of the final dish, so you must be patient in this process.

Sun Mingxing slowly cut one after another, relying on experience to judge the depth of the knife.

It can't be very deep, because it needs to be reserved for later stuffing into the crispy meat, and the part of the flower knife on the top.

After cutting one by one, use a knife to go deep into it, and pick out the cut meat one by one.

Sun Mingxing was cautious, but fortunately he was still qualified in the end, and he took out a square depression completely.

To complete this step, the first step is to marinate the sliced ​​meat.

At the same time, this piece of hollowed out meat should be processed.

Both sides are carried out at the same time, the meat slices are marinated, and the square pork belly is put in a pot under warm water. Add green onion, ginger and cooking wine, and skim off the foam after boiling.

It cannot be fully cooked, but it can be taken out after cooking until it turns white, and washed with clean water.

At this time, the marinated meat slices are almost ready, and the next step is the process that many crispy meats will have, sizing and frying the crispy meat.

In order to ensure the crispy shell of the crispy meat, fry it in a pan at about 60% oil temperature for the first time, and remove it after it is shaped.

Then raise the oil temperature to 80%, put it into the oil pan again for re-frying.

Some people think that frying on both sides will absorb a lot of oil.

But in fact, it will not. During the second high-temperature re-frying, not only will not absorb a lot of oil, but because the re-frying oil temperature is very high, it will spit out the oil that has been sunk in the previous frying.

At this point, it seems that there is nothing special about this dish, but what follows is the uniqueness of this dish.

The fried crispy meat is drained of oil, and then it needs to be modified so that the crispy meat can be placed side by side in the hollowed out square pork belly.

This is another process that tests patience.

If it is usually done in the back kitchen, maybe Sun Mingxing will hand over this process to his apprentices.

But for today's dish, Sun Mingxing didn't let any apprentice intervene, and he cooked the whole process bit by bit by himself.

The crispy meat was repaired with a knife, and the crispy meat was neatly stacked among the square pork belly.

Next, the focus of this dish is to put such a five-flower fire party stuffed with crispy meat into the stewed soup for cooking, and then put it in a bowl for steaming.

Before that, it is necessary to change the surface with a series of flower knives.

In this way, the dish looks more like a whole cherry meat or fire party.

After the final steaming, thicken the previous stewed soup, pour it on top of the meat, and place refined green cabbage hearts around it, so that this dish is complete.

Speaking of it, it doesn't seem to be very difficult, but every procedure and every process is very complicated.

After finishing this dish, Sun Mingxing was also sweating, and he finally breathed a sigh of relief.

After arranging the dishes, apprentice Quan Jie wanted to help the master serve the dishes, but was stopped by Sun Mingxing.

Sun Mingxing tidied up his clothes, and said seriously: I have to deliver this dish myself, you are not qualified to serve this dish yet.

Quan Jie was a little surprised. Seeing Master's serious expression, he couldn't help but ask, Master, are you going to serve the dishes yourself? Who is the other party?

Sun Mingxing replied calmly: It's your master uncle, and your master uncle, who is also the previous generation of chefs in the restaurant where master learned to cook, and there are also new generations of chefs, so you are not qualified to serve the dishes, that's fine. , keep busy.

After saying that, Sun Mingxing picked up the dishes and walked to the front restaurant alone.

The chefs who came with Sun Mingxing were a little surprised when they saw the master's seriousness.

Quan Jie quietly approached his elder brother: Senior brother, have you seen the uncle mentioned by the master? And that one, the person in charge of the restaurant where the master learns to cook?

Cui Tao, Sun Mingxing's eldest disciple, shook his head and said, I haven't seen it before, but my uncle has seen it. It's Mr. Zhuang Daozhong, the leading state banquet master in China. That uncle should be the person in charge of Su Ji. As for the person in charge of this generation , I'm afraid it should be the recently famous Feng Yifan.

When Quan Jie heard the name Feng Yifan, he couldn't help saying in a low voice: Brother, I heard that the owner of Fujinglou is Feng Yifan, that guy is quite high-profile now.

Cui Tao thought for a while and said, It's really high-profile, but I don't know if there are many real talents and real learning.

Quan Jie nodded in agreement: That's right, I've seen his videos on the Internet, and the dishes he cooks are just the same. I don't think there is anything special about them. Those dishes are relatively basic.

Cui Tao shook his head: Not all of them, at least the two eel dishes are really very good.

Quan Jie thought for a while, and could only say: Well, I admit, his fried soft pocket and stewed raw meat are really good, and the eel meat is already very good, but just relying on those two methods Cai, you can’t say he’s very strong, right? Besides, if he’s very powerful, why would we come to Fujing Building?”

It so happened that Zhang Fenglin passed by the two of them at this time and heard the conversation between the two senior brothers, so he couldn't help but speak.

The reason why my uncle brought you to take over Fujinglou is because Feng Yifan wants to support Su Ji, so he doesn't have time to make a special trip to take over Fujinglou, and Feng Yifan hopes that my uncle can take you to make Fujinglou a representative of Huaicheng. Restaurant.

Hearing Zhang Fenglin's words, Quan Jie asked, What about Feng Yifan's Su Ji?

Zhang Fenglin said with a serious face: Su Ji will become a unique private kitchen restaurant.

Both Cui Tao and Quan Jie were a little surprised.

Quan Jie asked: Unique?

Zhang Fenglin nodded and said, Yes, you will see it soon.

After saying this, Zhang Fenglin turned around and went to work, leaving the two senior brothers looking at each other in blank dismay. For a while, it was a little unclear, what kind of strength Feng Yifan had? \u003c/div\u003e