Food starts with noodles

As soon as it was done, Wei Junming finally came.

"The fish were delivered from the fish pond in the morning, and the quantity is a bit too much. I just made arrangements there."

A few days ago, Wei Junming went to the fish pond in the suburbs under the leadership of Zhou Wen. He was very satisfied with the fish in the fish pond and ordered a batch.

The owner of the fish pond personally delivered it to the store this morning, and Wei Junming has been busy dealing with it.

After checking Xu Zhuo's marinated beef, he was very satisfied.

"It's already very good to be able to do this for the first time."

Xu Zhuo told Wei Junming about Yu Peiyong's arrival.

Old Wei originally didn't plan to do anything today, but when he heard that Yu Peiyong was going to eat here at noon, he immediately rolled up his sleeves.

"I'll cook this meal..."

"He said, he's not picky eaters..."

Boss Xu is a little eager to try it now. After preparing for so long, he finally had a chance to do it, and wanted to test his own level.

Wei Junming smiled wryly: "But your grandpa loves face!"

As soon as the old man was mentioned, Boss Xu's curiosity was immediately aroused.

"Uncle Wei, what is the relationship between my grandfather and Mr. Yu? I don't understand."

"My friend, what else does it matter. Today is a bit tight, so I won't teach you for now. I have to cook a few dishes quickly."

Wei Junming didn't want to say more, so he started busy with such a perfunctory sentence.

Yu Peiyong is the chef of the state banquet, a person of the same generation and status as the old man.

No matter what, you can't neglect it.

At least Xu Zhuo can't be allowed to cook two dishes indiscriminately to entertain others.

If this is spread, not only will the peers laugh out loud, but the old man probably won't agree.

Don't look at him scolding Yu Peiyong happily, but there must be no lack of etiquette.

Regardless of grievances and grievances, the status of the light family is also worthy of respect.

Boss Xu took a sip of Coke, still pondering Wei Junming's words.

friend?

Do you have a friend who swears by name every day?

I don't know much about old people's friendship.

Wei Junming took over the kitchen and started busy cooking.

Boss Xu had nothing to do, so he began to pay attention to his pot of pig's trotters again.

The trotters have been stewed for almost an hour now.

Xu Zhuo tasted the soup, but he didn't expect the taste to be good.

It should be the old soup of braised sheep's feet that worked.

At this moment, the pig's trotters were not rotten enough to rake, so Xu Zhuo covered the pot and continued to simmer.

At eleven o'clock, Yu Peiyong helped Sun Lisong to the store, ready to have lunch.

Yu Keke followed behind, eating sweet garlic while walking.

"So rich? I didn't bring that much money." Yu Peiyong joked with Xu Zhuo when he saw the table full of dishes.

It happened that Wei Junming came out of the back kitchen with a plate of sweet and sour pork ribs.

Seeing Yu Peiyong coming, he quickly put the dishes on the table, and took the initiative to shake hands with Yu Peiyong.

"Master Yu, we meet again..."

Boss Xu was a little surprised.

Are you so familiar?

It feels like there's a traitor among us...

Chapter 083 Pork Knuckle Rice?

Yu Peiyong had a smile on his face: "I didn't expect that Master Wei would return to the Central Plains from the long-famous Shu area. It really takes a lot of perseverance."

Wei Junming quickly bowed: "I am a junior, but I can't afford to be called a master. Master Yu, please don't be so polite."

Although he is already a master of Sichuan cuisine, but because of the old man, he is really a junior in front of Yu Peiyong.

He asked Yu Peiyong and Sun Lisong to sit down first.

The kitchen is not finished yet, so it's not too late to catch up on the past later.

Boss Xu followed him to the kitchen, leaned next to Wei Junming and asked, "Do you know him?"

Wei Junming smiled: "Of course I know each other. The culinary art seminar held in Rongcheng last year brought together culinary masters from all over the country. We ate together at the same table."

Xu Zhuo was taken aback: "Last year? I don't remember that my grandfather went to Rongcheng last year."

"Your grandfather didn't go, but your parents went to join in the fun. It was at that time that I reconnected with Master, and only then did I have the idea of ​​returning to the Central Plains."

Wei Junming poured the mutton ribs soup that was boiling in the pot into a basin and asked Xu Zhuo to take it out.

Today's time is really rushed, he didn't cook a few dishes, and he didn't have the time to toss about the soup.

I have to use the mutton soup in the store, add some mutton and radish to boil, it is better not to lack it.

Bring out the soup and start eating.

Yu Peiyong did not expect Wei Junming to be Xu Zhuo's master.

But thinking of the relationship between Wei Junming and the old man, he was relieved.

He said to Xu Zhuo: "Sichuan cuisine is open and close, and it doesn't stick to small details. It is really suitable for beginners. Once the foundation is laid, it will be easier to learn Lu cuisine."

Yu Keke next to him began to tear down the stage: "Grandpa, didn't you say that Shandong cuisine has become a home-cooked dish in the north? What is there to learn?"

This level of dismantling is quite like Boss Xu.

Yu Peiyong said: "Shandong cuisine has developed to the present, and it has gradually become two directions. One goes down, enters the homes of ordinary people, and becomes a home-cooked dish."

"The other direction is to go upwards, attaching great importance to ingredients. Not only are the recipes complicated, but the ingredients used are also very expensive, and ordinary people can't afford them."

"This is also the reason why many people think that Shandong cuisine is not worthy of the name. They think it is home-cooked food and there is nothing to brag about. In fact, they have never eaten high-end Shandong cuisine..."

"The high-end dishes of Shandong cuisine often need to be prepared half a month in advance. Sometimes it depends on the season. If the season is not right, the ingredients cannot be used. It is very particular."

"That's why Huaiyang cuisine is the main dish for state banquets, because Huaiyang cuisine doesn't need expensive ingredients, and it doesn't take so long to prepare. In addition, the presentation is exquisite and the taste is relatively light, which is suitable for the taste of foreign guests."

"However, Shandong cuisine must not be underestimated because of this, because whether it is taste or technique, Shandong cuisine has a huge role in promoting other cuisines."

"No matter what the cuisine is, as long as the onion, ginger, and garlic are sautéed, it is the standard Shandong cuisine base. If stir-frying is included in the technique, it is a standard Shandong cuisine technique."

"In addition, the dishes that need to be flavored with soup are all influenced by Shandong cuisine."

"The old saying in the chef's profession: the singing voice, the chef's soup, it is the standard of Shandong cuisine soup."

"It's a pity that these two sentences have been used rottenly now. No matter what kind of cuisine they are, they always use these two sentences to gain popularity. It's ridiculous!"

"As for the flavor type, the sweet and sour flavor comes from Shandong cuisine. This is indisputable. The squirrel mandarin fish in our Huaiyang cuisine is a variant of Shandong cuisine sweet and sour carp."

"Other dishes that only use salt or savory flavors are also from Shandong cuisine."

Xu Zhuo was a little surprised when Yu Peiyong talked a lot.

He knows that Shandong cuisine is very good, after all, it is court cuisine.

But now hearing what Yu Peiyong said, Lu cuisine is the mother of all cuisines.

If the influence of Shandong cuisine is completely eliminated, it is estimated that other cuisines will be in bad shape.

But it's normal to think about it.

In the past, ordinary people did not have the energy and financial resources to study these things, and only dignitaries and dignitaries had the strength to support a family cook.

Moreover, they look to the capital for everything, and the cook at home will naturally look for it from the capital.

Wherever they go to do business or become officials, the chef at home will follow them.

The cooking techniques will naturally take root locally.

Several people chatted while eating, and Sun Lisong interjected a few words from time to time, but it was enjoyable.

Jianguo and several waiters were eating next to him, and he was almost done eating by now.

When Yu Keke took the bowl to serve the rice, he realized that Jianguo and the others were actually eating pig's trotters.

"Ah, this pig's trotter looks delicious, why isn't there any at our table?"

Jianguo smiled: "Xu Zhuo made this by himself. He is afraid that some old masters will dislike it. If you want to eat, I will serve it for you. There is still some in the pot."

Yu Keke hurriedly followed Jianguo to the kitchen.

First filled half a bowl of rice, and then Jianguo fished her a few pieces of pig's trotters from the pot and put them on top of the rice.

"This pig's trotter looks greasy, are there any vegetables?"

Yu Keke's pig's trotters, which Yu Keke had been looking forward to for a long time, were finally ready, but seeing the oily appearance, the girl was afraid to eat them.

Jianguo was fine at the moment, washed his hands, grabbed a handful of Shanghai Greens, put them in the broth of braised pig's trotters, blanched them, and put a cover on the pig's trotters, which made it look much better.

When Yu Keke happily came out with a big bowl of rice, the system suddenly sent a reminder to Xu Zhuo.

"Congratulations to the host for successfully making pig's knuckle rice. 1/3 of the main mission [Delicious Food] is completed. Please continue to work hard on the host."

"It is the first time for the host to make a staple food other than pasta, and a special reward for the C-level signature stewed meat skill - gold medal stewed meat, congratulations to the host."

"Because the quality of the pig's knuckle rice made by the host is too poor, the C-level signature stewed meat skill has been reduced to the D-level signature stewed meat skill-five-spice braised pork. Congratulations to the host."

Boss Xu was a little surprised, what's going on?

I didn't do anything, how come there is pig's knuckle rice?

It was only when he saw the food in the cocoa bowl clearly that he realized something.

Is this considered pork knuckle rice?

It's too perfunctory!

After he asked about the reason of Yu Keke's incident, he suddenly couldn't laugh or cry.

This matter has nothing to do with him, and he is not even involved at all.

It even counted on him.

Simply speechless.

The most irritating thing is the last two reminders, can you just say no to the gold medal braised pork?

You have to come here.

This feeling of having just gained and lost is really uncomfortable.

It's like finding a top-quality piece of equipment with great difficulty, only to be blown up again without going back to the city for identification.

Heartache so hard to breathe...

"Xu Zhuo, what's wrong with you?"

Wei Junming was chatting with Sun Lisong and turned to look for him to observe the making of sugar and garlic. Seeing Xu Zhuo's dejected face, he thought he had eaten something bad.

Boss Xu smiled: "It's okay, I just suddenly thought, in order to take care of the students in the south, is the restaurant going to launch Braised Pork Rice?"

Yu Keke, who was gnawing on a pig's trotter, nodded quickly: "Yes, yes, I can help you promote it."

"Look at the red pig's trotters paired with white rice, it really looks like love."

The combination of pig's trotters and rice is really beautiful in terms of color.

But Boss Xu is more tricky: "What about these green leaves, are they also part of love?"