Great Imperial Merchant

In early summer, many ingredients are in season.

In order to prepare for the opening day of the running water banquet, Yang Zhongyuan's family got up early and personally negotiated the ingredients with the dishes.

Since it is the opening of a restaurant and it is considered a wedding banquet, so their flowing water banquet this time is more refined, and there is no limit on the cost of ingredients, only fresh and delicious.

The preparation of the dishes is also much less than that of ordinary farmhouse flowing water seats, but each dish is very delicate.

For example, there are eight cold dishes, not only old vinegar sting head with seafood flavor and spicy sea cabbage, but also braised pork trotters with sauced elbows. The pork knuckles and trotters are all flavored by Yang Zhongyuan himself, and then let the little apprentices in his own restaurant stare at them in advance. One day it was marinated, and when it was just out of the pot, tourists passing by looked into the shop one after another.

Even if it is cold, change the knife into thin slices and pour the adjusted sauce, the flavor will be more unique.

The four cold dishes are served first, followed by yam and candied dates, and cold endive.

Along with the table, there are also Jixiang Ruyi dim sum platter and fruit platter.Although Yang Zhongyuan is proficient in Bai Anyi, he only specializes in noodles and cakes. He is really not very good at delicate snacks, so for this, Master Sun's eldest apprentice should be busy alone.

After arranging a table, one can see what their restaurant lacks now.

There is no competent chef in charge, no master master who can do it, and even a shrewd shopkeeper.Cheng Weizhe is currently the only tea artisan, and he is still the boss himself, so there are really few people.But fortunately, both Yang Zhongyuan and Cheng Weizhe are people who can endure hardships. Now that they work hard and lay a solid foundation, they can develop slowly in the future, and they can invite all kinds of people they want.

Ordinary banquets seldom serve snacks when cold cuts are served, but they are also considered wedding banquets, so wedding cakes are essential.The dim sum will not lose its flavor even if it is prepared a day in advance, and the Chinese characters “囍” are printed on the pastry with vermilion sugar color, which looks very festive.

The cold dishes are all easy to say, and the mixed vegetables are very simple. Only Master Sun and Yang Zhongyuan seasoned together, and let the elementary school students share the rest.What is more difficult is the four materials that Master Sun has to do.

This season is the time to eat spring bamboo shoots.Add a little sugar, pour some dark soy sauce, and stir-fry the thinly sliced ​​spring bamboo shoots with oil, which are sweet and fragrant, and are loved by adults and children.

In order to prevent Master Sun from being too busy, Yang Zhongyuan only ordered two vegetables that needed to be stir-fried. Apart from braised spring bamboo shoots in oil, there was only dry-stir-fried beans.

As for the remaining soup baby dishes and private tofu, one is a stew, and the other needs to be steamed and mixed with vegetables.

Yang Zhongyuan came across the private tofu by chance when he was wandering around the vegetable market before. The tofu made by that family is smooth and mellow. It is only steamed in a crock pot and mixed with the meat sauce that Yang Zhongyuan specially stir-fried. The taste is not to mention delicious.

This dish is also the signature dish that their restaurant will cook in the future.

Daliang has a vast land and abundant resources, and there are all kinds of delicious food, and it doesn't necessarily mean that expensive ones are the best.Just this simple homemade tofu can also give people a wonderful taste.

However, in fact, this dish cannot be considered a vegetarian dish.Although tofu is the main ingredient, the flavor of the meat sauce is real. Yang Zhongyuan put it here just to let Master Sun relax.

When people come to help, they can't be busy all day long. Even if they give extra red envelopes, Yang Zhongyuan still feels sorry.

The remaining four meat dishes are much easier to talk about.

As a wedding feast, steamed vegetables symbolizing prosperity and auspicious big fish are both indispensable.

The four steamed dishes ordered by Yang Zhongyuan, although each portion is smaller than a serious hot dish, but together they are quite enough.

Steamed pork ribs with glutinous rice aroma, salty and sweet pickled pork with preserved vegetables, refreshing and not greasy steamed eggs with green clams, and fresh and delicious red prawns.

This prawn was specially agreed upon by Yang Zhongyuan with the dish, and he ordered [-] catties in one sitting. They are all fresh river prawns that have just been harvested. They are cooked directly with scallions and ginger in water, and they are included in the steamed vegetables. The whole bowl is full of squid The crimson red fresh shrimps are a testament to their sincerity.

As for the fish, I bought at least [-] perch. The perch is plump and has few spines. It is very refreshing when steamed. It is also Yang Zhongyuan's favorite fish.

Remove the scales and wash, marinate with cooking wine, salt and pepper for a while, then stuff the fish belly with shredded green onion and ginger, put garlic on the bottom of the plate, cover the fish body with shredded ginger, and steam it over water.

Pour off the water at the bottom of the pan, pour hot oil over the fish, and finally pour the seasoned fermented soy sauce all over the fish, and a very delicious steamed sea bass is ready to serve.

These two dishes seem to have complicated procedures, but they can be prepared in advance. Except for the pork ribs and braised pork, steamed eggs with green clams and fresh shrimps can be served in just a cup of tea, which is really easy.

What worries Yang Zhongyuan the most is the fried spicy chicken that he will recommend in the future.Spicy chicken should be made very small and fast. First, fry it once, and then stir-fry it with red peppers. After two times, the chicken is crispy, spicy and delicious, and the color is still festive. It is very pleasant on such a day of.

Of course, spicy chicken is used for the running water table, but spicy pigeon is what will be done seriously in the future.Pigeon meat is more delicate than chicken, it tastes better, and the price is naturally more expensive.

The last dish is Sixi meatballs, which are indispensable for wedding banquets.Fill it with good pork, add crab meat and seasoning to make big balls, roll it with crab roe powder, and steam it over water.

After steaming, there will be a thick soup in the bowl, and then add water to boil the soup, add green vegetables and meatballs to make soup, the meatballs in the soup are fat but not greasy, and have the fragrance and flavor of crab meat. The green vegetables are refreshing and very delicious.

Yang Zhongyuan has never been ambiguous about the ingredients. He used the freshest pork and crab meat, and made dozens of meatballs in one go early in the morning. When the time comes, there will be four in a pot, which will be regarded as a soup dish.

The last soup is the quintessence of the whole feast - that is tonic and delicious chicken soup with bamboo shoots.

This seemingly simple soup dish is more difficult than others.

For native chickens that are more than one year old, the chicken should be cleaned first, and then boiled in boiling water to remove the bloody smell.To stew this soup, use a large casserole. Put the whole chicken into the pot, fill it with water, add a sliced ​​ginger, a small cup of cooking wine, bring to a boil over high heat and simmer slowly.After an hour and a half, the chicken soup turns back to golden yellow. At this time, the bamboo shoots can be cut into sections and put into the pot, and stewed until the bamboo shoots are soaked in flavor. At this time, add a little salt, extinguish the fire for half an hour, and sprinkle chopped green onion on the table. .

To stew a pot of soup, the chef must always pay attention to it all the time. The time of slow cooking is to stew the most fragrant flavor, and the soup presented by exhausting the mind is the most delicious and mellow.

The first thing Yang Zhongyuan did when he came back from shopping was to stew this soup.

There is nothing more enjoyable than drinking a bowl of hot soup after eating a table of delicious flowing water.

As for the staple food, Yang Zhongyuan made it very simple. He only used the most expensive four-season late rice in the north to make rice. In addition, he used fine flour and chestnut flour to steam steamed buns. The simpler the staple food, the easier it is to eat with vegetables. Let people remember.

The aroma of the rice and the beauty of the food have been polished countless times in the heart of the chef.

Eat in the mouths of diners, but also in people's hearts.

Yang Zhongyuan has never arranged a running water banquet, but he has so many years of experience in the imperial dining room. Even if the imperial dining room is only used as a table for the masters at a time, the palace people have to prepare it all morning.

It was the ultimate delicacy crafted with great care, and now Yang Zhongyuan couldn't do it, but he was confident that he could satisfy the guests.

Whether the ingredients are the cheapest potatoes and cabbage or the most expensive abalone and sea cucumber, making people feel happy after eating is the true meaning of food.

On this day, Yang Zhongyuan was busy in the kitchen, while Cheng Weizhe shuttled back and forth in the lobby.

The newly-made Fumanlou plaque has been hung on the gate of the restaurant, and the bright red silk is tightly covering the three words Fumanlou, making it impossible to guess the name of this newly opened restaurant.

In the hall, near the window is a square table for four people, and in the middle is a round table for eight people. Because the kitchen is arranged in the backyard, the whole hall looks very bright and there are not many tables.

Today is the new opening, so there are freshly blooming camellias on every table, and the fragrance is faintly exuding.

On the front wall near the Yue'an Inn, there are recipes written and drawn by Cheng Weizhe who has been busy for more than ten days.

The pictures hanging on the top are all the signature dishes they will promote in the future, such as fuman tofu, fried spicy pigeon and chicken soup with bamboo shoots. Cheng Weizhe not only writes well, but also draws very well. Zhang's recipes are drawn concisely and brightly, making people want to order one after seeing it.

And next to the newly built counter at the door, Han Shiqian, who came over temporarily to help, was carefully counting the accounts spent for the whole day.

Because Cheng Weizhe and Yang Zhongyuan were newly married, a bright red happy letter was pasted on the counter, and a set of cabinets were made behind the counter, on which Xia's signature wine was neatly placed.

Since they are friends, Xia Junran naturally trusts the two of them as people, and Yang Zhongyuan is also unambiguous, directly telling him that his restaurant will only serve Xia's wine in the future, such a win-win thing, both sides are happy.

In order to open this day, the whole family is busy, Zhou Quanxu will be in the hall to watch the food being served, and even Xu Xiaotian will go to the back kitchen to learn from the master.

Yang Zhongyuan and Master Sun took charge of the running water table for the whole noon, while the other boss, Cheng Weizhe, set up a tea table at the entrance of the restaurant, so it didn't matter if the guests coming from south or north could come in and have a bite.If you are thirsty, you will get a free cup of sweet Shaluo tea, which will surely make your mouth full of saliva.

Near noon, everything was ready for the opening, Xia Junran rushed over with his family, as well as their new vegetable merchant, the original shop owner Zhang, Ren Yali, and shopkeepers they already knew from the neighbors , all come together and wait for the firecrackers to be set off.

When the auspicious time came, Yang Zhongyuan and Cheng Weizhe lit the firecrackers hanging outside the door together.

In the crackling sound, the red silk cloth on the plaque fell down, and the flying and elegant three characters of Fumanlou shone in the sun, bringing fresh vitality to this century-old market.

When the sound of firecrackers gradually fell silent, Cheng Weizhe and Yang Zhongyuan stood at the door and saluted the passing guests together.

Cheng Weizhe said in a loud voice: "Everyone, today is the opening of our Fumanlou, and it is also a wedding banquet for me and my husband. Cheng is very happy that we can get married. Today, I specially bought a free flowing water table. If the passing guests do us a favor and come in to have a taste of our Fumanlou, the two of us will be grateful."