Pirates eat all over the world

Seeing Lin Fei fall into silence, Zhepu did not hesitate: "If you haven't found the answer yet, can you make a dish on the spot and show it to me?"

"Of course, I would be honored to have your guidance!"

Immediately afterwards, Lin Fei began to ask Zhepu where the ingredients and kitchen utensils were in the kitchen, and he began to think about the dishes he wanted to make.

Lin Fei's master in his previous life was a Shandong cuisine master, and Lin Fei learned the complete Shandong cuisine inheritance from his master.However, as the hotel gradually took on the service work of some large conferences and began to integrate with international standards, Lin Fei also learned Western food from foreign chefs.

This world is a Japanese comic, and the food in it is almost all Western food, so Lin Fei mostly cooks Western food in the naval base.

But today, Lin Fei especially wanted to make a Chinese meal, because that is the delicious food that can be eaten in his body.

Shandong cuisine originated from Shandong and is the essence of Qilu flavor.It is the only spontaneous cuisine among the four traditional Chinese cuisines, and Chinese food techniques basically originated from Shandong cuisine.

Originating from the seat of Confucianism, Shandong cuisine has been regarded as royal cuisine for thousands of years, allowing it to use a variety of precious ingredients and the best cooking techniques to make delicious food. "Eating never tires of the essence" and "Five Flavors Harmony" are the best interpretations of Shandong cuisine.

However, precisely because Shandong cuisine spares no expense and uses cumbersome techniques, many authentic Shandong dishes have been lost.In fact, Lin Fei rarely makes authentic Shandong cuisine in its entirety. For the hotel, it is more of an improved version of Shandong cuisine, which is done as quickly as possible while retaining the original flavor as much as possible.

Today Lin Fei plans to cook the two Shandong dishes he has cooked the most.

Lin Fei brought the sea cucumber that Chef Barati had soaked, and the intestines of the sea cucumber had been cleaned.

Here I want to talk about why dried sea cucumbers should be used for soaking instead of fresh sea cucumbers.

The first is that fresh sea cucumbers are not easy to preserve. Secondly, although fresh sea cucumbers will lose part of their nutrients over time, in terms of human body absorption, dried sea cucumbers can absorb more nutrients.There is a thick layer of gelatin on the outside of fresh sea cucumbers, and the nutrients are inside. People cannot absorb it after eating it, and people with weak gastrointestinal problems will suffer from diarrhea after eating it.

Lin Fei removed the sand from the foamed sea cucumber and washed it, put cold water into the pot, brought to a boil over high heat, took it out and set aside.Everything was done coherently and in one go, and Zhepu even saw a hint of beauty in the concise movements.

Get a handful of scallions and some ginger slices, keep a small amount of scallions and ginger slices for later use, cut the rest with a few knives, and quickly cut the scallions into small pieces.Pour the oil, put the chopped green onion and ginger slices into the oil pan and start it over low heat. After a while, the aroma of the green onion will be diffused.

Zhepu smelled the fragrance and was full of curiosity, because he had never seen such a technique before.Even after he entered the Grand Line, he had never seen this kind of cooking method. Of course, he had no idea that this was the world-famous Chinese cuisine from another world.

After a while, the scallions were slightly burnt, and Lin Fei took out the pot and filtered out the scallion oil for later use.

After the scallion oil cools down, heat the pan and add a little scallion oil.

When the oil temperature is [-]%, add rock sugar at a ratio of [-]% oil to [-]% sugar, and stir-fry until the sugar melts and turns into a sugar color.

Seeing the golden color of the sugar, Lin Fei cooked it with soy sauce and rice wine.

Then pour in the sea cucumber, add the source of life, bring to a boil over high heat and add the remaining ginger slices and green onion segments.

When the sauce thickens, add some pepper and sugar to taste.

Pour scallion oil on the pan before serving, and a classic Shandong cuisine - sea cucumber roasted with scallions is freshly baked.

Zhepu couldn't wait for a long time. He almost drooled when he looked at the sea cucumber in thick soup with a fork.To be honest, he usually makes sea cucumbers, but he has never seen this method before. He can't wait to try what the sea cucumbers made with this new method taste like.

"Boy Lin Fei, I wonder if I can have a taste?"

"Of course, Mr. Zepp, I was hoping you could give me some advice."

Hearing this, Zhepu couldn't wait to pick up a sea cucumber and put it in his mouth.

The sea cucumber is soft and smooth in the mouth, as bouncy and refreshing as jelly, mixed with the rich onion-flavored soup into your mouth.Zhepu almost swallowed his tongue, and his whole body seemed to be sublimated.

"good to eat!"

Zhepu looked satisfied: "Boy Lin Fei, your cooking skills are really incredible. This sea cucumber is the best sea cucumber I have ever tasted."

"There, Mr. Zep, you've given me the compliment."

"Boy Lin Fei, please stop being modest. I, Zhepu, never praise people casually. You are good at making sea cucumbers." As he spoke, he frowned again unconsciously: "Logically speaking, if you can do it, To make such a dish, your cooking skills should have been demonstrated, and you should have found your own cooking skills long ago, but it’s really strange that you can’t even tell what delicious food is.”

"This……"

Lin Fei was a little confused by Mr. Zhepu's metaphysical statement. He just wanted to learn more about cooking in this world. Can you do this for me?Are there still three thousand ways to become immortals in this world?I'm so stupid!

"Old man, what kind of cooking is this?" Lin Fei asked, licking his face.

"It's hard to talk about cooking..."

Lin Fei looked at Mr. Zhepu with a look on his face. He knew that the other man was about to start filling the cup.

"Ahem, don't look at me like that, kid. Don't you just want to know what cooking is?" Zhepu also blushed a little when Lin Fei stared at him.

"The art of cooking is to be able to clearly evaluate how well your food is done? You have to have a clear understanding of how to improve yourself!"

"I'll go! That's it? What do I think you're doing for fun?" Lin Fei was also in pain. What kind of philosophical issue did he think he was playing like this?Isn’t it just that you know whether your cooking is good or not?Simple.

"Isn't this difficult? I have been cooking all my life and I didn't figure it out until I came to Donghai and opened Barati!" Zhepu said with an angry face.

"Is this difficult? Do we need to evaluate it ourselves? Doesn't it depend on the person who eats? If they think it tastes good, and they are happy eating, doesn't it mean it tastes good? If they think it doesn't taste good, doesn't it mean it tastes bad if it's like pig food? ?"

Lin Feiyue said, Zhepu was more and more surprised, and his jaw almost dropped to the ground by the end.

Lin Fei ignored him, cleaned the pots, cleared the stove, and immediately started his second dish.If braised sea cucumber with green onion is a classic dish with high-end ingredients, then this next dish is a representative dish with ordinary ingredients.

Lin Fei rummaged through the refrigerator for a long time, and finally found a bunch of large intestines in a corner.It’s not like no one in this world eats water, but it’s very rare. Because most chefs don’t know how to handle it, most of the water is thrown away.Lin Fei was a little surprised to find a bunch of large intestine here.

Lin Fei took out the large intestine and carefully washed it in the pool.

There are also skills in cleaning the large intestine. Lin Fei first used a little salt and vinegar to remove the mucus on the large intestine, and then washed it several times with water to remove the dirt.

Then put the large intestine in a basin, add two teaspoons of vegetable oil, knead and squeeze it with your hands for a few minutes, and finally rinse it with clean water.

Then Lin Fei turned the large intestine over and briefly rinsed it with water. He added salt, flour, and a little vinegar, and slowly began to rub it with his hands.

After a while, the lymph in the large intestine was carefully cut off, and the fat, the most fragrant part of the large intestine, was carefully retained.

After a while, Lin Fei looked at the cleaned large intestine and nodded, then passed the rubbed large intestine through water until it was clean, and then turned the large intestine back to its original shape.

Although the cleaning process may be cumbersome, it is an essential process for ingredients such as colon, so as to ensure that the ingredients are in the best condition and can be made delicious.

This is the secret why Shandong cuisine can use these wastewater to make palace dishes.Watching Lin Fei's processing steps, Zhepu felt as if he had lived in a dog's belly for the rest of his life. He had never put such effort into food.

No wonder Lin Fei has such cooking skills at such a young age. With such seriousness, there is nothing he can do without success.

Skillfully cut the cooked large intestine into two-centimeter pieces, quickly blanch them in boiling water, take them out and drain them.

Pour vegetable oil into the pot, place your hand on top of the pot, when the oil is [-]% hot, add the large intestines, fry until golden brown, remove and drain.

Leave the base oil in the pot, add the minced onion, ginger and garlic, and the aroma of onion and garlic will slowly dissipate.

Find the clear soup prepared in the kitchen and pour it in. Add light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, vinegar, and chicken essence all at once.Pour in the large intestine, bring to a boil over high heat, then turn to low heat and simmer the large intestine thoroughly.

The soup gradually thickens and turns brown-red in color, which is particularly beautiful.Add amomum villosum, pepper, cinnamon powder, amomum villosum powder, and drizzle in peppercorn oil. The aroma of the whole dish has attracted the busy chefs nearby.

Take out the pot, put the large intestine on the prepared plate, sprinkle with coriander, and a masterpiece of Shandong cuisine, "Nine Turns of Large Intestine", is presented to everyone.

The chefs standing on the side came to their senses and finally wiped the saliva from the corners of their mouths.

"Lin Fei, what is this?" Zhepu asked curiously.

"A famous dish from my hometown, nine-turn large intestine! Please use it!"

Zhepu couldn't help but squeaked and swallowed.Then I picked up a piece of large intestine with chopsticks and put it in my mouth. The words fresh, tender and crispy came to my mind instantly.

"It's great. It's really delicious. You guys should try it too!" He said and started to invite other chefs to taste it.

In the blink of an eye, there was no soup left in the large plate of large intestines. Several chefs were eating with smiles and were intoxicated.

"Lin Fei, I feel that compared to you, what we chefs cook is just pig food. I wanted to give you some advice at the beginning, but now it seems that we are not qualified at all."

"Mr. Zhepu, how can I be so exaggerated? I still have many shortcomings. I came here just to learn a thing or two from you."

Zhepu waved his hands repeatedly, "No, no, no, you are too humble. I can say that I have seen chefs who can compare with you on one hand. Perhaps the only thing you lack is knowledge. The world is very big. Go and see where the ingredients come from, and maybe you’ll know how to handle them.”

……

The sailboat set sail again. Lin Fei looked at Barati who was going away and murmured: "Do you know anything?"

Although Barati did not learn how to process the ingredients of this world this time, Lin Fei found his own way. He could only travel around the world and personally visit the origins of various ingredients. Where can he definitely find the best Good food and corresponding gourmet cooking techniques.

And this visit to Barati was not without success. Lin Fei had a cooking note in his pocket that Zhepu gave him before he left. This was written down by Zhepu about the delicacies he had seen when he was on the Grand Line. and some cooking skills of my own.

Many things in this booklet made Lin Fei's eyes light up, and he yearned even more for that place full of miracles.