The Garden Life of a Little Gardener

Mr. Zou led the team, and everyone followed closely behind him. Wherever Mr. Zou went, the brigade behind him would follow.

Because of the location, the first thing the old man and the others came to was Chef Bao's fish feast on the outermost side, near the door.

The theme of returning home is vividly reflected on this table, the most conspicuous of which is the old-fashioned Northeast copper hot pot that is still tumbling in the middle of the table and steaming continuously.

The copper hot pot is stewed with sauerkraut and white meat, which is the most common dish in Northeast China, but when everyone approached, they could smell the fresh fragrance.

"Hey, this smells full of umami. There should be more than fish head and fish bone soup in this pot. There must be something else."

Mr. Zou probably thought so too, so the first dish he chose to move his chopsticks was the old-fashioned sauerkraut pot in Northeast China.

The old man is very particular about eating. He first scooped up half a bowl of soup with a spoon, and then scooped it up in the copper hot pot with chopsticks. He turned out the sauerkraut, white meat, and fish fillets hidden at the bottom, all the same. into its own bowl.

Looking at the fish meat that was turned out of the bottom of the pot, the person who said that just now glared at his wife, like, how about your husband, am I right?

After finishing his bowl, Mr. Zou went to the side to eat silently. His younger brother followed closely behind. The two old men got together and exchanged opinions in a low voice while eating.

The two oldest ones gave up their seats, and the other judges also started to move their chopsticks. The relatives and friends watched from the side holding the bowls and chopsticks. The original taste of the chefs' dishes.

After eating the hot pot, the two old men came to taste other dishes on Chef Bao's fish feast. More than a dozen judges surrounded Chef Bao's fish feast and tasted it for more than ten minutes before putting down their bowls and chopsticks and starting to drink water.

It seems that the judges have a good idea of ​​the taste and quality of the food at this table, because after a simple mouthwash, they have already moved to the next table of fish feast.

This means that the judges at this table have finished evaluating, and the group of relatives and friends who are already ready to move immediately rushed forward when they saw this.

Chopsticks and spoons flew together, soup bowls and plates collided non-stop, and everyone gave way to each other while quickly holding the food they had long wanted.

"Hiss, the soup in this sauerkraut pot is really delicious. The sour soup has a thick and fresh taste, and the smell of fish also has a smell of meat. Whoever complements the fish, meat, and sauerkraut is not robbed of it." Whose taste shows that the ratio of the ingredients is very well calculated when it is put into the pot. Especially the fish, which is pressed at the bottom of the hot pot, is delicious and tender. The fish can be so tender, it must not be long before it was put into the pot."

"I think so too. It's a pity that the fish fillet is so tender and stewed. It will definitely taste better if it is eaten with fish soup."

The well-informed middle-aged man shook his head and said: "You really don't understand. The reason why the yellow-lipped fish in this hot pot is so tender and smooth is not only the quality of the yellow-lipped fish itself, but also the sauerkraut. The white meat and amino acids in the pot also helped a lot, you can’t taste this taste without stewing.”

"How do you say that?"

"Fish meat is high in protein but low in fat, so if it is not cooked properly, the meat will taste very old after the protein is overly coagulated. But the lactic acid bacteria and amino acids in sauerkraut can soften the protein, which is a good solution to this problem. There is little fat in the fish, so the taste will inevitably be bland, and the fat stewed from the white meat in the stew can just make up for this defect, so the combination of this pot is excellent.”

"Well, the white meat makes up for the fat of the fish, the sauerkraut relieves the greasiness of the white meat, and the fish adds umami to the sauerkraut with the white meat. This pot of interlocking things is really a masterpiece."

"Hey, don't talk about the sauerkraut pot, come and try this special fish skin jelly, the sauce inside is so rich, you don't need to dip it in the sauce."

"I like this plate of fish wrapped in pot. Master Bao has mastered the heat very well. The skin is sweet and sour and crispy, but the fish inside is tender and juicy. After eating this plate of fish wrapped in pot, I think this fish is better than tenderloin. suitable for this dish."

"The things you said are all delicious, but they are also very common. As long as there are ingredients in those dishes, which Northeast restaurant on the street can't eat them? It's just that the kung fu is not as good as Chef Bao, and the cooking is not so authentic. But This fish and sheep dish is different. I heard that it is a famous dish of the Bao family. It was developed by Mr. Bao himself. It is not available to anyone except the Bao family. I have always been curious about this dish. Today, I tasted it. It does not live up to his reputation as Yuyangxian, but it is really fragrant and fresh, indescribably fresh, better than puffer fish than shrimp and crab, it is truly unique in the world.”

After hearing the words, everyone shifted their positions and came to the fish and sheep.

This dish looks unattractive. Chef Bao made it into a lucky bag. Although the name is called Yuyangxian, neither fish nor sheep can be seen.

Zhou Quan and the others curiously picked up a lucky bag, and after careful observation, they discovered that the outer skin of the lucky bag was actually made of thinly sliced ​​mutton.

So this is a sheep, and the fish must be wrapped in it, thinking so, Zhou Quan threw the little lucky bag into his mouth.

"Well, there is actually soup in it. It's fish soup and mutton soup. It's not fishy at all, so fresh, not only fresh, but also has the viscous and milky aroma of mutton soup."

"The fish meat should be chopped into minced fish. The minced fish has absorbed the soup in the lucky bag. The mutton skin outside has been simmered in advance. The smell of mutton is well processed. The meat quality should be lamb leg meat from kid. Crispy and delicious with tendons, it’s so delicious.”

"The sauce hanging outside is also delicious, this dish is delicious even if you eat it this way."

"Sure enough, it is indeed a famous dish of Baojia, and it really deserves its reputation. Please save some, and I will give it to the judges when I score later."

Fortunately, this sentence was said quickly, otherwise there might not even be any sauce left on this plate of fresh fish and sheep.

After the fish feast at Chef Bao's side, everyone shifted to Zou Kai's side.

Zou Kai really lived up to the theme of his country's beauty and fragrance. All the dishes were carefully and carefully arranged. The dishes showed an artistic style and looked particularly beautiful.

It can be seen that the main course here is the one named Lotus Pond Moonlight, which is placed in the middle. The light fish in the milky white soup is wrapped in the lotus petals, and the small fish carved with radish is still useful. The moon made of egg yolk decorates a plate like a lotus pond in the moonlight.

Probably in order to cater to the theme of national beauty and heavenly fragrance, Zou Kai's fish feast is very light, without any thick oily red sauce, so it looks extraordinarily pure.

But this also brings up a problem, how to balance the taste between fish and flowers without pressing the ingredients?

Just like someone asked when making the dishes just now, Zhou Quan was also very curious about how Zou Kai would deal with this problem, and one of his daughters couldn't wait to scoop up the fish soup on the plate and drink it.

? ? ? ? ?

! ! ! ! !

This is the expression of all members of the family and friends group after drinking Zou Kai fish soup.

"Hey, absolutely, it's hard for this kid to figure it out."

"Rice soup, this kid actually used rice soup to balance the taste of the ingredients."

"Hahaha, it really is a child of the Zou family, he is so extraordinary."

Yes, all of Zou Kai’s soup bases are seasoned with rice soup and fish soup, using the property of rice to contain all things to check and balance the bad taste of fish and flowers.

In the field of Chinese medicine, licorice is honored as the old man of the country. This title is because licorice has a special effect after being used as medicine.

It can reconcile the functions of various medicines in the medicine, make the tough medicines softer, reduce the damage to the qi and blood of the medicines that are easy to move, and mediate the medicine properties of the monarch, minister and assistant, so that each medicine can give full play to them in the medicine. As expected.

It can be said that except for some specific drugs and diseases that need to be avoided, licorice can perfectly explain its role as a peacemaker among other medicines.

There is Guo Lao in medicine, and naturally there is also in the culinary art world. Rice soup is the Guo Lao in soup.

The rice is sweet, moist and sweet. It enters the five internal organs and nourishes the spleen and stomach. It does not fight or snatch without making a sound, but it can skillfully balance the various flavors in the ingredients.

The popular and popular porridge hot pot here in Suizhou is the use of this habit of rice soup.

After using the rice soup, the freshness of the fish and the sweetness of the flowers are perfectly blended together. There is me among them, and you among me.

After eating the richness of the northeast and enjoying the leisure of the southern country, the satisfied people came to the last stop of the fish feast.

George was introducing the method and central idea of ​​his dishes to everyone. His series of foreign Chinese made the two old men feel overwhelmed, but they had to listen.

Because of the names the other party gave to the dishes, what is the content of the stories about the Mermaid Princess and the Frog Prince, etc. The old men don’t know at all. Who at their age can understand foreign fairy tales?Unless you are bringing grandchildren.

Not to mention them, there are quite a few other judges who don't know much about those fairy tales, so they had to listen to the stories while eating with the bowls and chopsticks, so as to better understand whether the chef's dishes are in line with their plans. Theme of.

"Oh, so the mermaid princess fulfilled her lover in the end, and she herself became the foam in the sea? No wonder you used passion fruit in this soup. The faint sourness and the special fragrance that came up after the entrance were the sea princess's flavor at that time. Feel, as long as you live well, I will be satisfied, right?"

"The Frog Prince is a story about an arrogant princess and a prince who turned into a frog? This story sounds a lot more exciting, no wonder you want to add mint to the dish, it really is Xin Lie who brought it back to the cold, hahaha."

"Huh, Snow White? I know this story, the story of the beautiful princess and the seven dwarfs, and there is a vicious stepmother and queen in it, right? I just read this story to my granddaughter a few days ago. Apple must be used in it, hehe, sure enough, hey, this scent is white truffle?"

"Wonderful, the name of this Cinderella is good. It looks like a small piece of gray and inconspicuous. Although you can imagine that it is actually the liver of yellow-lipped fish with teriyaki sauce? The caviar is also used. Well, the flavor is enhanced very well, and the cod liver with caviar is like an enchanted Cinderella, so beautiful that even a prince can be charmed."

"The last dessert is also very good. The aroma of milk and fish blend together, and the taste naturally does not conflict. The rose petals are the finishing touch. The last bit of astringency washes away the smell of fish and milk. Let the last scent of flowers in your mouth be like a dream. George, what's the name of this dessert? We didn't catch you when you said it."

After hearing the words, George spoke a series of English words. Zou Kai, who was the translator, had a long mouth and still didn't translate directly. Instead, he interrupted and said, "This name is not very easy to translate. It's better to call it milk heart fish pudding."

After a while of excitement, Mr. Zou called all the judges who had the right to vote together and said, "I've eaten, drank, and heard about it. I think you all know it well now. Let's start voting. Let's help count the votes together."