[Comprehensive] On the possibility of food conquering the world

The actual combat in the back kitchen is the best place for chefs to learn and sharpen. Unlike the Shiyue restaurant, which has a pitifully small number of customers every day, it can be said that the meal time in Chrysanthemum Downstairs is half an hour longer than that of other restaurants.

Cutting vegetables, frying vegetables...the unstoppable movements in his hands made Shi Yue suspect that he had been running a fake restaurant all along.

"Thanks for your hard work, October." The four chefs who came downstairs, the first and second chefs, patted the shoulder of October, who was left to study, lost all his strength, and hurried to rest for a while, so as to cope with another battle at night .

Everyone who watched Shi Yue leave the back kitchen one by one, and the two chefs also walked towards him after washing their hands.

"October, you must be very tired." The little head master looked at the disciple who was a round younger than himself with concern, although he clearly understood his exhaustion, he didn't ask him to rest.

"Where, compared to the masters, I am not tired."

Ah Fei picks up the discarded kitchen scraps next to the October chopping board. In his free time, he also uses them as props for practicing knife skills, and the cuts are perfect.

"Now you don't need us to correct and teach your knife skills. The next thing is to see yourself and wait for Ren to come over."

"Seven Star Knife" Ren, the one mentioned by the little head master, a special chef in Guangzhou, his third master, although he has never met.

"I should have learned a lot in the back kitchen in the past two days." Xiaodang looked around Juxia's big back kitchen. After thinking about it carefully, there are already more figures of October in every corner of the back kitchen. Come to think of it, He is studying very hard.

Shi Yue scratched the back of his head, a little embarrassed, after all, this is considered stealing from others.

Ah Fei patted him on the shoulder. "Don't be embarrassed, the learning of culinary arts is more about seeing and studying by yourself. If you just give you what we know, you will never be able to become a qualified chef."

"Speaking of which, today is the dog days, and it's the time to eat dumplings. How about, let's make dumplings for today's study."

Mr. Kurosawa said that the time of the world is always biased. His main world is only in late May at this time, and the world of the two masters is already in the dog days of June.

Speaking of dumplings, Shi Yue remembered a dish that Sichuan people often say about the famous master chef, the flying dumplings. Naturally, Shi Yue wanted to have a look.

Hearing Shi Yue talk about the dumplings he made at the Guangzhou Dumpling Contest, Xiaodangjia was taken aback at first, and then smiled and said, "Shanglong dumplings, since you want to see that, Ah Fei, please help me."

After hearing this, Master A Fei bent down and picked up a large bag of flour in one hand in the rice noodle storage tank. With a "bang", it was placed heavily on the chopping board.

"If I'm right, it should be these two."

"That's right, it's indeed Ah Fei." The little boss stepped forward to take a look, then smiled. "By the way, I haven't made this dumpling dish for you, A Fei, yet."

"It must not be bad." Ah Fei is very confident in the craftsmanship of the little master.

Yin Gu, who heard a lot of noise, came over curiously, but instead of stepping into the back kitchen, he chose to stand at the window and watch.Over the past few days, he also knows that this period of time is the time for the masters in October to give him a small stove, so it's better not to disturb him too much.

However, dumplings, you can really encounter all kinds of novel food with Mr. Shiyue.

Noodle dishes, I have seen two masters cook in October, such as longxu noodles, such as cold noodles.The rolling technique of the dough made Shi Yuehao study for a period of time. Now, the production of dumplings is a little different. The two different doughs are divided into equal small balls by the hands of the two masters, and they are pressed into small balls with a rolling pin. A perfectly shaped ellipse.

Not to mention the flawless rolling technique, under the rapid speed of a piece of dough in this second, it can still make the dough thin without breaking. Thinking about it, this time the technique will take October to practice for a while .

Shenglong Dumplings in Shiyue also heard from the seniors in the back kitchen that they said they were dragons, but they were actually dragon heads carved from lobster heads, and the stuffing inside was naturally shrimp meat.

The prawns in the dog days are not the most plump, but the meat quality is also very good.It just so happened that the newly delivered prawns were raised in the water tank in the back kitchen. Master A Fei picked up the kitchen knife, glanced at it, and scooped up the four largest prawns in the water tank with his hands.

Before the prawns caught had time to struggle, they curled their tails and bounced to escape. The light of the knife fell, and the meat and shell were already separated, and even the prawn lines had been picked clean.At 7 o'clock in October, I can only see A Fei's unclear movements. How accurate and fast his handling of ingredients is, Shi Yue doesn't know how to praise him anymore.

"Leave the rest to me." The little master then took over the processed ingredients, the long and narrow knife fluttered in his hand, and the sword rose and fell on the lobster head, which was carved on the basis of the lobster head Such a work of art was born in front of Shiyue and Yingu.

"It really scares me." In the world where Yin Gu lives, even the craftsmanship is relatively backward, and the food is also the same. He has never seen such a big fuss in cooking.

Shi Yue didn't know how to say it after thinking about it. I thought the carving on the lobster's head was just for fun, but I didn't expect it to be so lifelike.

Although carving is not a good line of work for the young master, it does not mean that it is impossible or difficult.The carving of the four dragon heads was only for a short moment. Shi Yue noticed that the master master could hold the shrimp heads upside down when carving. Is it a habit of carving?still……

After the faucet was processed, it was the dumplings of the dragon body. The shrimp meat was chopped into puree, minced green onion, some minced meat, salt, and some trivial spices were put into the shrimp meat filling bit by bit in the hands of the little master.

The meat stuffing was ready, and it was time to make dumplings. Shiyue was attracted by Xiaodangjia, and it was only then that he noticed that Master A Fei had already cooked a pot of hot soup, and the dough was quickly removed from the hot pot one by one. Remove from the soup.The aroma from the soup pot that was opened for scalding the noodles naturally spread to Shi Yue's nose.

It was a faint umami smell of shrimp. Looking at the red broken shells floating on the soup noodles, October was sure that it was the shrimp broth made from the leftover shrimp shells and ingredients.

The top and bottom skins rolled out of different flours wrap the shrimp meat, stuff them into the shrimp brains carved into dragon heads, and form the dragon body. The steamer is placed on the stock pot, and four Shenglong dumplings are placed in the steamer.

"Okay, next, just wait for the moment when the dumplings are steamed." The little head patted the flour on his hands, and looked at Ah Fei beside him with a smile. "How is it? Ah Fei."

Ah Fei rested his chin, looked at his appearance waiting to show off, and chuckled lightly. "Hmm... It can be considered as making up for the regret that I didn't see you growing up before."

Thinking of the disciple who was still looking at them behind him, the little master stretched out his hand and slapped him, his face flushed slightly, and at the same time he was a little dissatisfied.

"that's it?"

"Well... okay." Ah Fei lowered his head and approached his ear. "Even when I was a child, the little head is so good, I am very moved."

Shi Yue looked at the two chefs whispering at the kitchen counter, and asked Mr. Yin Gu by the window.

"Mr. Yin Gu, is my master's face red?"

Gingo smiled, and that smile was somewhat meaningful. "Oh, it's probably smoked by the heat. After all, it's a dog day. It's normal to be hot. You're young after all."

Is it hot?October doesn't quite understand either.

It didn't take long for the dumplings to steam. The two chefs put the steamer on the kitchen table and waved to Yin Gu outside the kitchen.

"Mr. Yin Gu, come and taste it too."

Yin Gu walked slowly into the back kitchen. "Would I have a share too? I can't thank you enough."

Xiaodangjia put his hand on the lid of the steamer, thinking he was about to lift the lid, but asked Shiyue another question.

"October, do you know why my dumpling is called Shenglong dumpling?"

This October, I have heard others talk about it. "It's because the dragon dumplings can be seen flying after the lid is lifted."

"Then do you know why you can achieve the effect of dumplings flying?" The little head master immediately dropped the next question.I really don't know this October, I can only shake my head.He is no better than Master A Fei. He has never seen the Shenglong dumplings made by Master Xiaodangjia, but he can understand it immediately. He took out the two types of flour that Xiaodangjia used. He clearly did not ask a word, but he was able to handle it for him without any mistakes. Ingredients, prepare the broth.

"Once you have eaten it, you will understand." Xiao Dangjia seems to have more confidence in him than Shi Yue himself, and believes that after tasting it, he will definitely understand his creation of Shenglong Dumplings.

After all, the little master raised his hand and opened the steamer, and the hot air in the steamer spread across the surface and scattered away.The golden light shines from the hot air. This is a dish with light. Amidst the hot air and golden light, a lifelike faucet rises from the steamer, and then slowly hangs down.

"The dragon... is flying." Yin Gu beside him said what Shiyue wanted to say. Yes, how can it be called cooking in the steamer? Is this little steamer inside?

After the hot air that confuses people's sight dissipated, Shenlong, who had just raised his head in the "clouds and mist", was lying quietly in the steamer at this moment.

The dragon head is lifelike, the dragon body is crystal clear, and the fleshy pink meat filling looks like dragon scales through the skin, which is extremely beautiful.Except without the dragon claws, this is a shrunken dragon.

Chopsticks were handed to the eyes, needless to say, this first Shenglong dumpling is something that needs to be tasted in October.

Shiyue picked up the dumplings behind the faucet, and steamed the dumplings. Shiyue also knew that steamed dumplings are usually served with dipping sauces. However, according to the meaning of the master master, this dumpling did not prepare any ingredients.Without doubting him, Shi Yue took a bite.

The dumpling skin is bitten, and the ultimate umami taste rushes into the mouth. In addition to frying, wrapping the dough is undoubtedly an effective way to retain the umami, but after the dumplings are steamed, there will inevitably be gaps inside, and the umami taste is not as easy as frying It is blended into the filling, but this Shenglong dumpling has no gaps inside.

The springy and slippery shrimp meat, the delicious aroma of the shrimp itself, and a slightly astringent umami taste in the mouth, the slightly astringent umami taste is wrapped on the dumplings. Is it because of the broth?

Shi Yue's gaze accidentally fell on the leftover dragon head in the steamer, picked it up, and sure enough, the shrimp brain inside had been drained clean, carved upside down, and the dragon head raised, all to make the most delicious Keep the shrimp brains, cover them, and wrap them on the dumplings!

So how does Shenglong dumpling lift the dragon head and cover the dumpling with the shrimp brain?Shi Yue looked at the dumpling half bitten by him, the upper and lower layers of which were of different colors, and he had already found the reason.

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