Food starts with noodles

Chapter 766

Ji Wenxuan hesitated a little.

Tian Chengrun has already spoken so clearly that he will not fail to understand.

However, he did not express his position directly, but fell into deep thought.

Quitting the culinary association means offending a lot of people in the capital.

But in terms of personal honor, he can make great progress.

After all, compared with the honor of being a visiting professor, being a director of the association seems a little less interesting.

Moreover, using the name of a visiting professor of Yangzhou University to promote Ji's Roast Duck, I think it will get good results.

but……

After offending the Culinary Association, Ji's family will be isolated in the capital.

Although the current laws and regulations are sound, there will be no crowding out next year, but there will still be small movements in private.

Ji Wenxuan was in a bit of a dilemma, one side was career, the other side was honor.

How to choose this?

Perhaps seeing Ji Wenxuan's hesitation, Zheng Guangyao suddenly became emotional.

"I haven't eaten Wenxuan's roast duck for many years. When the weather is not hot, how about we go to the capital together and try it? By the way, we will go to the places where we worked..."

This is very euphemistic, but the meaning expressed is very direct.

Don't you, Ji Wenxuan, want to find someone to promote Ji's Roast Duck?

All of us are here to help you spread the word.

The weight for one person may not be enough, but the gathering of so many famous chefs is itself a very attractive hotspot.

As long as Ji Wenxuan contacted several media to make such a hype, the name of Ji's Roast Duck will naturally come out.

As long as it is famous, it doesn't matter whether it goes public or increases customer traffic, it is all beneficial to Ji's Roast Duck.

Ji Wenxuan glanced at everyone hesitantly: "Are you really going to the capital?"

Zheng Guangyao looked at the old man, and said with a smile: "We, a group of people who have fought together decades ago, are reunited. Naturally, we will go to the capital to reminisce about the past. Jimin, what do you think?"

Although Zheng Guangyao was the oldest among the elders present, this was the old man's territory after all, so his opinion had to be considered.

Naturally, the old man would not object. To be honest, he still misses those years when he worked in the capital.

After taking a sip of wine, the old man said to Yu Peiyong: "I don't know if that courtyard house has been demolished, let's go and have a look then?"

Yu Peiyong nodded heavily: "I have to go and see, whether it's demolished or not, I have to go there."

After finishing speaking, Yu Peiyong smiled and said to Ji Wenxuan: "At that time, we may live in the capital for a few days. As the host, you have to make good arrangements."

The arrangement he mentioned was naturally not for Ji Wenxuan to arrange bathing, pedicure and health care, but for Ji Wenxuan to arrange publicity.

To put it bluntly, everyone went to the capital together to help Ji Wenxuan.

If he doesn't understand this point, then there is no need to instigate rebellion.

Even if he is turned against him, it will be a burden.

Ji Wenxuan immediately understood the meaning of these words, after thinking for a while, he said with a smile: "Then you guys will have to show off your culinary skills at that time."

Yuan Desheng waved his hand: "There is no problem!"

After he finished speaking, he turned his face and saw Xu Zhuo standing beside him, and quickly said, "Son, come here, toast your grandpa Ji. Your grandpa Ji is very good at cooking roast duck. If you want to learn, you can find him..."

Xu Zhuo was asked to call him Master Ji before, but now he is one of his own, and he is called Grandpa Ji.

These old people are really...

Holding the wine glass, Xu Zhuo offered Ji Wenxuan a glass of wine.

Ji Wenxuan gulped it down, then took out his mobile phone in front of everyone, dialed a number and called.

"Changming, please inform me that from today onwards, I will withdraw from the Culinary Association, and our roast duck restaurant will also withdraw from the membership of the Culinary Association...I didn't drink too much, it's a business!"

Ji Wenxuan said a few more words, hung up the phone and said: "This is my son Ji Changming, who is in charge of the roast duck restaurant now, this little bastard actually suspects that I have drunk too much..."

Xu Zhuo went to the kitchen after toasting, so as not to delay the group of old people talking about the old days.

Soon, there was news on Weibo that Ji's Roast Duck had withdrawn from the Culinary Association.

In the past two days, there has been a lot of movement in the Culinary Association, so someone posted it on Weibo when there was a sign of trouble.

This time Ji Wenxuan withdrew from the Culinary Association, and Ji's Roast Duck withdrew from the membership of the Culinary Association, making the Culinary Association once again the subject of discussion.

And the Culinary Association also has a lot of flamboyant operations. For example, not long after this incident was reported on Weibo, they issued an official statement to expel Ji Wenxuan.

Xu Zhuo really doesn't understand, if someone quits voluntarily, he will let them quit graciously, he has to be so self-deceiving.

I don't really understand these people's routines.

Maybe I'm too young.

Xu Zhuo put away his phone, washed his hands carefully, and planned to make the fish-flavored eggplant that he accidentally got today.

This dish is more suitable for eating, and both southerners and northerners like to eat it. It is very suitable as a dish in the store.

However, Xu Zhuo is not very interested in this dish, because even if this dish is made, the progress of the task of the sixth ring will not change in any way.

So he was a little bit unmotivated.

It is reasonable to find a way to cook four more dishes outside the system, so as to save Ye Changmeng from delaying the task.

When choosing eggplants, Xu Zhuo conveniently upgraded the dishes.

I got a total of six dish upgrade rewards today.Xu Zhuo had already planned which dish to use.

"The host used an opportunity to upgrade the dishes. The D-level signature dish [Spicy Lamb's Trotter] was specially upgraded to the C-level signature dish [Signature Lamb's Foot]. Congratulations to the host."

"The host used an opportunity to upgrade the dishes, and the boutique-grade stewed noodles were specially upgraded to D-level signature stewed noodles. Congratulations to the host."

"The host has used three chances to upgrade dishes, and the entry-level dish [Salted Fried Lamb] has been specially upgraded to a D-level signature dish [Secret Fried Salt Lamb]. Congratulations to the host."

"The host used an opportunity to upgrade the dishes, and the boutique-grade chili oil was specially upgraded to a D-grade signature chili oil. Congratulations to the host."

The reputation of the sheep's feet of the Sifang restaurant has already spread, so Xu Zhuo plans to take this opportunity to upgrade the sheep's feet to another level and make the sheep's feet the restaurant's signature.

Moreover, there is no need to consider upgrading the stewed noodles. If you open a restaurant in the provincial capital of the Central Plains, the level of stewed noodles will directly determine the business of the store.

As for the upgrade of salt-fried mutton, Xu Zhuo had been looking forward to it for a long time.

This dish tastes good and is very popular, but the level of the dish has never been improved. Taking advantage of this opportunity, it is worthy of the name to directly upgrade this dish to the D level.

As for the last upgraded chili oil, it is purely to improve the level of cold dishes in the store.

After all, for cold dishes, chili oil is almost the soul, which is much better than improving a certain cold dish alone.

"Xu Zhuo, why are you rubbing the eggplant over there? What new dish have you researched?"

Chapter 767 Fish-flavored Eggplant Dragon

Guan Junjie looked at Xu Zhuo in surprise, his eyes full of doubts.

A big man was groping for a long, straight purple eggplant with both hands, feeling a little...

abnormal!

Xu Zhuo quickly explained: "Suddenly I want to eat fish-flavored eggplant, and I'm thinking of how to make it... Senior Brother Guan, keep busy, I'm fine."

Guan Junjie walked away suspiciously.

Xu Zhuo took the eggplant, returned to his stove, and started to make fish-flavored eggplant.

Fish-flavored eggplant should be a kind of innovative dish, which is improved from the classic dish of Sichuan cuisine - fish-flavored eggplant.

Up to now, its reputation is no less than that of fish-flavored eggplant.

Even in many restaurants, the status of this dish is still higher than that of fish-flavored eggplant.

The reason for this is that in addition to the good taste and good taste, the biggest feature of this dish is its shape.

A piece of eggplant is modified by the coir raincoat knife method, then wrapped in batter and deep-fried in boiling oil until it is crispy on the outside and tender on the inside. It is placed in various shapes on the plate, and then poured with fish spice sauce while it is hot.

Not to mention eating, the shape alone is very attractive.

Xu Zhuo often ate this dish when he was in college, now holding the eggplant, he remembered those decadent days when he played games day and night in the dormitory.

Really...

I miss it so much!

Xu Zhuo washed the eggplant and began to cut it.

The fish-flavored eggplant dragon is the same as the coir raincoat cucumber, which needs to be cut with a coir raincoat knife, so as to form a "dragon" shape.

And after changing the knife, it will be fried more thoroughly and taste better.

Xu Zhuo has experience in cutting coir raincoat cucumbers, so Xu Zhuo doesn't have any difficulty cutting eggplants.

Cut with an oblique knife first, stopping at two-thirds of the eggplant each time.

Then start the knife, and then cut the knife at an interval of about half a centimeter, and stop at two-thirds of the cut.

Cut from head to tail in this way, then turn the eggplant over and cut it again with the straight knife method.

There are several precautions when cutting. First of all, it cannot be cut. Once cut, the dish will be useless.

Another thing to note is that regardless of the front or back, the thickness of the cut should be uniform.

Because it has to be deep-fried, if the thickness is uneven, it is easy to appear fried or not fried, which will affect the overall appearance and taste of the dishes.

Like coir coir cucumbers, sliced ​​eggplants are easy to pull apart.

Next, Xu Zhuo set up the oil pan and poured half of the pan of peanut oil into the pan.

It is best to use a large pot of wide oil for fried eggplant, so that the fried eggplant will be more delicious and better in color.

So in order to save time, it is necessary to burn the oil pan in advance.

After the oil pan was heated, Xu Zhuo began to prepare the batter to be hung on the eggplants.

This batter is basically the same batter used to make sweet and sour carp.

Put flour and starch in the basin according to the ratio of 2:1, break in two eggs, add a spoonful of baking powder, pour some water and half a spoonful of peanut oil, and stir into a slightly sticky batter.

Then Xu Zhuo put the eggplant into the batter and started to make the batter.

He spread the batter all over the eggplant with his hands, including the cut flowers.

The more evenly the batter is spread, the crispier the fried eggplant will be.

And it is not greasy to eat.

While waiting for the oil temperature to rise, Xu Zhuo was not idle, he began to prepare the ingredients needed for the sauce to be poured on the eggplant.

It starts with a small piece of pork belly, peeled and cut into cubes.

The meat used here is mainly to enhance the flavor and taste, so it is better to have more fat.

After the meat was cut, Xu Zhuo chopped some minced green onion, ginger and garlic. By the way, he also diced a red chili pepper. This made the dish more attractive.

Then, Xu Zhuo went to pick up some red pickled peppers made by Yao Meixiang, chopped them up and put them in a small bowl.

This is an essential ingredient for the fish-flavored version and the essence of Sichuan cuisine.

After finishing his work, he scooped out another spoonful of bean paste and chopped it on the chopping board.

The purpose of doing this is to facilitate the frying of red oil, and the color is more beautiful.

Then, Xu Zhuo began to prepare the fish spice sauce.

Like the sweet and sour sauce, the fish-flavored type also has its own sauce ratio.

And it is very similar to the ratio of sweet and sour sauce.

One spoonful of cooking wine, two spoonfuls of light soy sauce, three spoonfuls of mature vinegar, four spoonfuls of white sugar, and five spoonfuls of water.