Food starts with noodles

Although these steps may seem simple, but after you actually do it, you will find that it is not so easy.

Take a piece of duck as an example, one duck needs to be sliced ​​into [-] pieces of duck meat, and each piece of duck meat must have the belt and no bones. This kind of roast duck is considered perfect.

Moreover, the freshly roasted duck has to be put on the table as soon as possible, so that customers can eat it while it is hot, so even if you know how to slice duck, if you are not proficient, you will not be able to do it at all.

There are many ways to do this, and there are countless rules and customs.

Some of these rules mean that eating like this will taste better, but more of them just make eating roast duck a sense of ritual.

After all, this is the capital, after all, this is the root of the imperial city, there are no rules.

Take this roast duck as an example. It originally originated in Nanjing, but in Nanjing, the roasted duck is directly chopped into pieces, and then poured with the soup in the belly of the duck when roasted.

This way of eating is very similar to the roast goose in Guangdong, full of market atmosphere.

But in the capital, in order to show the extraordinary life of the princes and nobles, drastic reforms have been carried out in the way of eating roast duck.

In terms of taste, it is different from the way of eating in Nanjing, but in terms of form, it is more ceremonial and more in line with the temperament of the capital.

Although roast duck has now been reduced to a common delicacy, the way of eating it has been preserved, and even upgraded and expanded on the basis of the original.

For example, roast ducklings and other new ways of eating roast ducks.

These rules and eating methods have gradually become the representative of the cuisine of the capital, and even to a certain extent, the face of the capital.

The sudden rise of roast duck has made other delicacies in the capital also start to pay attention.

In fact, they are all market snacks, stuffs for ordinary people to eat, but because roast duck is particular, these snacks are not far behind, and various rules have been set in terms of form and eating method.

For example, you can't use a spoon to eat fried liver and noodle tea, you can only suck it along the side of the bowl, which is a representative of this aspect.

While thinking about this, Ji Wenxuan touched Xu Zhuo: "Xiao Zhuo, it's your turn to speak, why are you so dazed all of a sudden?"

Xu Zhuo smiled and said, "Suddenly want to learn how to roast duck. Does Grandpa Ji have time to teach me?"

Ji Wenxuan nodded: "That's no problem, whenever you want to learn, you can find me in the back kitchen, I'm always there, not only teaching you how to roast, but also how to slice duck.

In the capital city, one cannot become a chef just by knowing how to roast duck, one must know how to slice duck. "

Xu Zhuo nodded, and when the roast duck is cooked through a cutscene, Sifang Restaurant is about to open.

When the business of the new store is on the right track, I have to find a way to buy a courtyard house, and then start thinking about running a school.

At first, I thought that with an industry of hundreds of millions, I could take a good rest, but found that the busier I was, the more there would be no end, and there might be some tasks waiting to be triggered in the future.

Oh, melancholy!

I didn't expect that I was so stubborn that I became a slave to money.

Xu Zhuo put away his thoughts, went to the stage and began to speak.

He first thanked Tao Liang, Gu Quanyun and others for their support and help in the establishment of the Lu Cuisine Chefs Alliance, and then he began to elaborate on the purpose and appeal of establishing this association.

Because he often shoots videos and has attended several important gatherings, Xu Zhuo is not stage-frightened. Instead, he clearly explained the benefits of joining the Chefs Union.

"You were bullied by the shop, Chef Union will help you out;

You've been owed wages, and the Chefs Union can help you get it back.

In a word, the Chefs Alliance serves all the Lu Cuisine chefs who join in. I hope that everyone will contribute their opinions and suggestions to make the Lu Cuisine Chefs Alliance develop better and better. "

When Xu Zhuo was speaking, there were cameras around to broadcast live.

Originally, everyone didn't pay much attention to this kind of thing, but because of Xu Zhuo, many fans squatted in the live broadcast room waiting to see Xu Zhuo appear on camera.

But when Xu Zhuo actually appeared on camera, they were surprised.

Because Xu Zhuo's speech was very organized, without stage fright at all, and he didn't have an outline in his hand, but he made a good sentence.

This left many people stunned.

My Diao Chan is on my waist: Is this what a college student should look like after graduating from school?

Ming people don't fart in the dark: they are more eloquent than many college students who have graduated from the Eight Classics.

A flower from the Industrial College: I don't know what you are talking about, but anyway, I think Boss Xu is so handsome.

Eat eight meals a day: The ladyboy upstairs, the identification is complete.

……

According to the procedure of the conference, it was originally planned that there would be a performance by the master master, but because of the rush of time, it was not held and Xu Zhuo performed instead.

Probably even the organizers are very clear that netizens prefer to watch Xu Zhuo, so instead of letting old gentlemen be judged by young people, it is better to let Xu Zhuo make a bright appearance.

Xu Zhuo did not refuse, and immediately made a classic nine-turn large intestine, which won the applause of all the halls.

After the conference, everyone ate together in the hotel restaurant where the conference venue was located.

Just as Xu Zhuo was about to taste the food at the hotel, Ni Changye suddenly came over, pulled Xu Zhuo and asked in a low voice, "Son, did your grandpa teach you all Shandong cuisine?"

Xu Zhuo froze for a moment, then shook his head: "No, what's the matter, Grandpa Ni?"

Ni Changye smiled, and said shyly, "I haven't found a suitable successor for the skill of making grilled chicken. I don't know if you want to learn it..."

Grilled chicken?

Xu Zhuo was shocked, and asked curiously, "Ask Grandpa Ni, is it Texas Braised Chicken?"

Chapter 1485 Difference Between Braised Chicken and Roasted Chicken

Ni Changye smiled and said, "It must be Dezhou Braised Chicken. The most famous one is Dezhou Braised Chicken?"

Xu Zhuo really wanted to remind Ni Changye, Grandpa, don't talk about chickens, civilized you and me.

When talking about Dezhou Braised Chicken, Xu Zhuo remembered the Daokou Roasted Chicken he learned in the provincial capital.

He asked Ni Changye curiously: "Grandpa Ni, I can cook roast chicken. Is there a big difference between grilled chicken and roast chicken?"

This question stunned Ni Changye for a moment, and he immediately said to himself: "I forgot that you are from the Central Plains, the roast chicken there is not inferior to the grilled chicken in Shandong."

Grilled chicken and roast chicken are similar in color in terms of appearance.

The method is almost the same, they are all cleaned first, then shaped, then battered and deep-fried, and finally boiled in a pot.

In addition, in terms of taste, the two are also very similar, the meat is quite rotten, and it is completely effortless to eat.

But despite their similarities, the two are completely different.

First of all, in terms of appearance, the authentic roast chicken will be made in the shape of ingots. This shape can not help but look good. The most important thing is that it can ensure that the parts of the chicken that are easier to cook are wrapped in the chicken body.

In this way, no matter where the meat is thick or where the meat is thin, the taste is the same.

As for grilled chicken, the emphasis is on the mandarin ducks playing in the water.

The specific method is to stick out the chicken wings from the chicken mouth, and fold the chicken feet into the chicken belly.

At first glance, this looks very similar to the ingot shape of the roast chicken, but when you actually put it on the plate, you will find that it is still a little different. Compared with the ingot shape, the extent of the chicken feet folded in and the degree to which the chicken wings penetrate the mouth very low.

As a result, the finished chicken can be placed on the plate steadily, looking like a mandarin duck playing in the water.

In addition to the difference in shape, the method is actually slightly different.

Roasted chicken is cleaned first, then smeared with malt sugar and deep-fried, and finally marinated in brine. The older the brine, the more fragrant the taste of the roasted chicken.

As for grilled chicken, although the previous steps are similar to those of roasted chicken, the stewed soup is not used in the latter, but the broth is used.

In addition, the method is not marinated, but made in the form of stuffing. This cooking method is the grilling that is often seen in Shandong cuisine.

The so-called grilled vegetables are not thickened, and the soup is naturally sticky, which is the characteristic of this cooking method.

The difference in method makes the taste of grilled chicken and roast chicken different.

Because the roast chicken is marinated, and after it is marinated, it will be taken out to control the water to dry, so the taste of the roast chicken is slightly dry, and the marinated fragrance is strong.

As for the grilled chicken, because it is boiled, there is more soup in the meat. It tastes rotten and boney, with a lot of juice, and it is a bit watery when chewed.

Even in terms of crispness, there is a difference between the two.

Roast chicken pays attention to lightly shaking, the bones and flesh are separated, and the meat is rotten without falling apart.

As for grilled chicken, the most important thing is that the bones are crispy and the meat is rotten, especially the ones that have just been fished out of the pot, which are almost eaten by sucking.

The meat is so rotten that even toothless people can eat it to their heart's content, very enjoyable.

After Ni Changye clarified the difference between the two, he stared at Xu Zhuo intently, waiting for him to make a decision.

It depends on Xu Zhuo's personal opinion whether to learn to grill chicken or stick to roast chicken.

What he said made Xu Zhuo a little confused. After pondering for a long time, Xu Zhuo couldn't figure out the obvious difference between grilled chicken and roast chicken, so he simply considered this issue from another angle.

"Grandpa Ni, grilled chicken or roasted chicken, which one is more popular in Beijing?"

Ni Changye was stunned for a moment, and then said with a wry smile: "It's all average. Now the catering in the capital has been diversified, and the orthodox Shandong cuisine in the past is no longer popular."

Since this is the case, then Xu Zhuo has no interest.

It's not that he doesn't want to learn braised chicken, it's mainly because he doesn't want to use the skills he has devoted himself to learn.

After all, you can only learn once every half a month, and you can't finish learning those good dishes now. It would be a bit of a waste to learn how to grill chicken.

However, if there is no dish to learn urgently in the future, Xu Zhuo would like to learn how to cook grilled chicken. Even if he doesn't introduce new dishes in the store, he can also sell them online.

After all, Xu Xiaochu's flagship store is getting more and more famous, and now the sales volume has been increasing steadily.

In this case, it is necessary to increase the types of dishes from time to time, so as to gain the attention of fans and the platform, and use new ones to attract more attention.

Of course, the more attention is paid to it, the more cautious it is to launch a new one.

After the Spring Festival, in addition to guaranteeing the original food supply, Xu Xiaochu's flagship store only added several new snacks.

None of the more important dishes have been served until now.

It’s not that Xu Zhuo can’t, it’s mainly because of the new food, which needs to be cautious, plus he’s been in the capital for a long time, Cao Kun has been watching over the factory, even if Xu Zhuo wants to get new food, it’s more difficult .

Fortunately, several popular delicacies in Xu Xiaochu's flagship store have been in short supply, such as sweet-skinned duck, roast chicken, salted duck in sauce and various desserts, so customers don't pay much attention to whether there are new ones.

After Xu Zhuo rejected the grilled chicken, Ni Changye was not discouraged. Instead, he felt that he was doing things methodically, and he didn't blindly learn dishes that were of little use to him.

The more this happened, the more he felt that Xu Zhuo was not the kind of person who played tricks.

To put aside some restaurant owners who make quick money by speculating on the reputation of the chef of the state banquet, Ni Changye must agree to whatever he says, thinking of ways to make him happy.

Ni Changye pondered for a moment, then asked: "Then do you want to learn Tongtian Shark's Fin?"

When Xu Zhuo heard this, he quickly nodded in agreement.

There is no need to think about this, no matter what the dish is, as long as it has the word shark fin, it will definitely not be cheap, so he nodded without thinking about it, for fear that Ni Changye would go back on his word.

When Ni Changye saw that Xu Zhuo was interested, he felt very happy, but after thinking about it, his expression became embarrassed: "This...there is no shark fin at home, so let's make this dish in the store after the new store opens? "

Xu Zhuo: "..."

How about you write a blank check here?

But it’s okay to make it after the opening. Anyway, there is no rush to introduce new dishes of this kind.

As a restaurant, three days or even a week before the opening of a new store, there will basically be a [-]% discount or something.

These days, regardless of whether the dishes are good or not, you must first have a correct attitude, and you can no longer think about putting on airs like in the past. If you put on airs to customers, the customers will prove that their airs are bigger than yours.

So this kind of activity is inevitable.

If dishes such as fish pond abalone and bird's nest were served at the beginning of the opening, regardless of whether it would cause a sensation, the store would definitely lose profits in vain anyway.

Therefore, Xu Zhuo felt that it would not be too late to wait for the opening discount period to pass.

This will not only allow the new store to set off a second wave of sensation, but also minimize losses.

There is no shark's fin at home, and naturally there is no bird's nest, so Ni Changye didn't talk about bird's nest dishes such as Yipin Guanyan and bird's nest in clear soup, but talked about more homely dishes, which are also representative dishes in the capital area.

Live fish in sauce.

"How about it, do you want to learn this dish?"

Chapter 1486 Sauce Live Fish