"Boil sea cucumber with onion, haha, I guess this is the same dish, it's true!"

The four old men sat comfortably on the mahogany chair, slowly savoring the bamboo-leaf wheat-flavored tea specially provided by the private hall. The tea is good, and the decoration of the elegant room is also very satisfactory. The eight screens given by Teacher Guo were placed at the door. The lights were spacious, and the classic beauties on it seemed that they were laughing softly, which was also beautiful and delicious.

Yi Zhiyu looked at Yuan Zidan and asked Lu Zhiwei: "Old Lu, you are the master of Lu cuisine. Is this dish suitable for making the main dish?"

The Chinese diet is profound and exquisite, and there are many things to pay attention to. For example, there are many things to say about this main dish. If it can become a main dish in a table of dishes, it must first be a hard dish, and most of it is a cooking dish, and secondly it is a famous dish. If it is a special banquet, the main dish even has various meanings, and at least it must have a good omen.

Nowadays, I am not popular with superstitious things, and private dishes don’t have to pay attention to any meaning, but the main dishes still have to meet the three major elements of “hard”, “burn” and “famous”.

Onion-roasted sea cucumber is one of the representative dishes of Shandong cuisine. The ingredients are precious and famous. In the old Kyoto restaurant, Fengzeyuan, used this dish as a special dish, but it can only be regarded as a sketch in the cooking. The portions are often not large. It is just a small porcelain plate that has nothing to do with the word "hard". In fact, it is a bit forced to use it as a main dish, which is not pretentious. Think about it, there are still dishes on a large table, but the ones known as the main dish are eaten by customers with one or two chopsticks. Can this still be the "master"?

Of course, Yi Zhiyu was either trying to make things difficult for Zhou Dong, or deliberately let Lu Zhiwei block Yuan Zidan's mouth, otherwise if the surname Yuan is making a fuss about it later, it would be boring.

Lu Zhiwei was looking at the recipe with interest, and nodded slightly when he heard this: "Single sea cucumbers is based on the reputation and cucumbers of cooking. It is barely enough to be a main course. However, the main course of the table should look at the side dishes. It should be used as a palace dish. Then sea cucumbers are not the main course. After all, although its name is 'baked', it is actually a sketch in the cooking. Moreover, since the day it was created, the portion size of this dish has not been seen much. Generally, there are several guests on the table, and there are only a few sea cucumbers on the plate, which may not be the top Liao cucumbers..."

"One person can have a sea cucumber to eat?"

Master Long smashed his mouth and was a little disappointed, but he quickly took out his cell phone and started recording: "Then tell me, Mr. Lu, how about the dishes that Master Zhou gave me?"

“It’s very clever.”

Lu Zhiwei smiled and said, "First of all, Zhou Dong is not going to be a rich and luxurious way. Look at these four cold dishes, namely, Quancheng eggs, fried peanuts, straw cucumbers, chopped beef strips, two meats and two vegetables..."

The Dragon Master was stunned: "Wait for the first time, isn't fried peanuts just an ordinary home-cooked dish or a drunkard dish? Is it also considered a Shandong dish?"

"Haha, why doesn't it count? The young man wrote down. Among the Chinese dishes, any of them that are fried, fried, and fried can be said to be Shandong cuisine in a broad sense. This fried peanut is naturally counted as well."

Lu Zhiwei smiled and continued: "Look at the four hot dishes, fried chicken diced sauce, tofu in the pot, braised prawns in oil, fried meatballs in the south... A soup, radish, egg custard, main course, sea cucumber with scallions.

Although this table is a Shandong cuisine, it is an absolute civilian route. Apart from this dish of roasted sea cucumbers, which are the most common and home-cooked ingredients, it is very down-to-earth. Putting on the roasted sea cucumbers with these dishes and becoming the main dish is legitimate."

"Those dishes are just 180,000 yuan?"

Before the menu was read by several old men and Yuan Zidan, it was hard for Master Long to go and see it first. After hearing the name of the dish reported by Mr. Lu, he was shocked. Master Zhou, when did you become so dark? If you were placed in another hotel, you would have dared to charge 180,000 yuan for this table of dishes? You would really be beaten...

"Is it a lot of 180,000?"

Several old men and even Yuan Zidan felt that Master Long was a little fussy. You don’t even look at who made the main dish of this table? It is no exaggeration to say that he is the first among the young chefs in China, let alone the environment and the quality of service. In just a while, the beautiful waiter has changed three sets of hot hand towels. The incense on it alone is different every time, and it is a natural fragrance of flowers!

The bamboo flakes of oat tea should be filled with honey, which is real wild honey. Judging from the taste, the flower species collected by bees are also very rare.

Not to mention the ambergris lit in the private room, this incense burns is worth tens of thousands of yuan!

Yuan Zidan felt that spending 180,000 yuan to eat this table of wine and food was a big advantage. He had to find some time to talk to Zhou Dong. You can spend money so much money on the price so low, but how can we, the peers who run private dishes make a living? This is simply a dumping act!

Yuan Zidan nodded slightly: "Old Lu commented well. I guess this recipe was carefully arranged by Chef Zhou. Naturally, I can't find any fault. It's a pity that only one dish on this table was made by him, which is a bit regrettable..."

"Haha, we are all diligent people, how can you say such things?"

Huang Mingju interjected: "It would be good if there is a chef's dish in a table of dishes.

In fact, when you reach Zhou Dong's position, you can completely let the lower-level chef take action. He can just provide guidance and check it. How can you rely on yourself to put it on the stove?

It is because this is a private dish that he is so 'hard'."

"Haha, Mr. Huang said so."

Yuan Zidan smiled and nodded. Although his Suiyuan cuisine claimed that every dish was the true method of the Yuan family, most of it was made by his son. Unless a particularly noble guest came or he was interested, he would just check and guide him. This is the truth about the diligent work of China.

Don’t think that this is just cheating and deceiving consumers. Even if the superior chef just checks and guides the dish, the name of the superior chef is hung on. If something goes wrong, it will damage the reputation. Therefore, ordinary subordinate chefs even dream of getting the opportunity to be guided like this.

"Several gentlemen, please check the subject!"

While everyone was talking, a beautiful waiter walked in with a white porcelain plate. There were six sea cucumbers on the plate. Under the light, these sea cucumbers were not commonly black, but showed a darker dark brown color, which seemed to have been soaked.

"Chef Zhou is indeed so exquisite..."

Yuan Zidan and several old men both nodded and signaled the waiter to take the ginseng directly under the chandelier to see it. However, Master Long looked a little puzzled. Why is there a ginseng inspection process?

Yuan Zidan smiled and said, "Don't God Long understand?"

"Ah, just call me Xiaolong, the great god dare not be..."

"Haha, I'm your book friend, what's the problem with that?

There are also two methods to make onion and sea cucumbers. One is relatively simple. Many five-star hotels in China use it, which is soaked directly in water, while the other is more troublesome. It is also the traditional method of Toyozeyuan, Kyoto back then."

Yuan Zidan pointed to the sea cucumber on the plate and smiled: "First, we need to use a large, fat, strong and thorny cucumber, and then we cannot soak it first. We must use a strong but not strong warm charcoal fire to burn until the outer skin is shaved and crisp, and then use a knife to scrape off the charred layer. In fact, it is to remove the skin of the sea cucumber and see the dark brown color.

This step is easy, but it is actually extremely difficult. First of all, the heat will be difficult to master. If the fire is slightly larger, the ginseng body will be heated and curled up. If the fire is smaller, the rind will not be removed until the heat is roasted, and it will also break in the wrinkles of the ginseng body. In that way, the entire ginseng will be considered ruined.

After this step, soak it in cold water for a day. After the ginseng body is softened, then cook it. Cook it for about 5 minutes for the first time. Take out the intestines and impurities and wash it with clean water.

There is a rule for this traditional practice, and it is also the rule set by Mr. Wang Shizhen, Fengzeyuan, Kyoto. The peeled and soaked sea cucumbers must be tested first before putting them in the pot. First, confirm that this is the best Liao cucumber, and second, let the guests see the color. If they find that there is a burnt skin that has not been cleaned, they need to prepare the ingredients again and ask the guests to taste it tomorrow. If they want to get three times the meal fee..."

"Awesome, I really want to thank Mr. Yuan. This is all practical information. I have the content of update today!"

Master Long thought about it and said, "This rule is really strict."

Yi Zhiyu smiled and said, "Of course, otherwise why did you think Fengzeyuan could be able to show off his strength in Kyoto, which was very powerful? It is not an exaggeration to say that it was based on this "single-roasted sea cucumber".

Okay, little girl, go back and tell you Chef Zhou that the sea cucumber was handled perfectly in the early stage, so he didn’t worry, and we can afford to do it slowly."

This is what an expert says. Now many customers are urging the kitchen to serve food before they can firmly sit down, but they don’t know that the person who suffers in the end is themselves. The chef in the kitchen might have wanted to sell craftsmanship, but when he hears it’s such a hurry, he knows that he is an outsider. He can’t even get it well if he sells his strength. So why don’t he fool him a few times?

After the waiter left, the four-cold and four-hot dishes came soon. Everyone here knew that these dishes were the skills of Lu Chu Shen Cheng and Zhou Dong's students, so they didn't dislike them. They all moved their chopsticks one after another. When they were judges, you could be picky, but it was different when they were guests. This was not only a respect for the backwards of their peers, but also a face for Zhou Dong.

Several old men and Yuan Zidan tasted each dish for a few bites before putting down the chopsticks. They were all experts. They knew how they were crafted and could also eat which ones were made by Zhou Dong and which were made by the old fried dough sticks of Lu Chu. After all, the former had a new and energetic spirit, while the latter had already been established and had a deep breath. The difference was obvious.

"Most of these dishes are amazing, but they are not out of standard and can still be eaten..."

Seeing that the four old men didn't speak, Yuan Zidan knew that the brothers were waiting to measure themselves, and of course they could not lose the reputation of the Yuan family. He first commented a few times before pointing at the Nanjian Ball on the table and said, "Girl, who made this Nanjian Ball?"

The four old men looked at Yuan Zidan and thought to themselves that the descendants of the Yuan family were indeed well-deserved.

This table of dishes is not counted except for the old fried dough sticks of Shen Cheng. Fried peanuts, straw cucumbers, fried chicken diced sauce and this Nanjian meatball should be written by Zhou Dong’s students. The level looks similar, but to mention that it can reflect talent and understanding, this Nanjian meatball.

Among Zhou Dong and other students, the one who makes Nanjian meatballs is one step ahead of the line!

This is a special Quancheng dish. The meatballs are actually flat meatballs. The taste is salty and slightly sweet, the color is rosy, soft, tender and fragrant, and not greasy.

But how do you do this without getting greasy? Many chefs have a biased understanding of this. Some think that it is better to add less oil, while others give up thick soup and use extremely thin clear soup. Some even think of a way to add more starch and less meat.

As a result, the meatballs were not tired of, but they no longer had the thick fragrance this Nanjian meatball should have.

The Nanjian meatball in front of me is cleverly crafted to quickly pass the meat filling in hot oil, and then fry the half-oiled meat filling ball with flour, starch, and eggs in the pan. Not to mention that this method has broken the routine, and the final fire skills of the frying are also remarkable, which shows that the chef has excellent talent.

"Sir, this Nanjian meatball was made by Chef Zhou Aiguo, a student of Chef Zhou. He was once a contestant in the Hong Kong Food Competition, but it represented Africa at that time."

"Haha, I have heard of this Zhou Aiguo. He is the most talented student under Zhou Dong. Why? Did Mr. Yuan love talent?"

Dong Qi smiled deeply and said, "If you are interested, I can tell you about it."

Now Zhou Aiguo lives in Suzhou Province temporarily and is also a young chef in our Suzhou Province. If he has the opportunity to go to Kyoto to 'study trip', our Suzhou Cooking Association will also strongly support it."

He was talking about "study travel", which is also one of the traditions of diligence. In the old days, there was also a saying that chefs traveled around the world. It is said that Zhang Dongguan, a famous imperial chef in the Qing Dynasty, visited famous teachers all over the world, and finally integrated the dishes from the north and south into one, and created the famous Manchu and Han banquet.

Qinxing has always taught students to starve their masters to death. When accepting disciples, they are extremely cautious and will not easily inherit the cooking skills. Why is there such a saying of "studying around"?

This is because people who study abroad and visit famous teachers must first have talent potential and will definitely become great in the future. Moreover, once they are taught during the study abroad, even if they have the "half-teacher kindness", to put it bluntly, who doesn't like geniuses? Who doesn't want to become half a master of geniuses? Therefore, this study abroad can be established. Just like if Zhou Dong announces that he is going to study abroad, he may be able to use the brains of living people first.

Yuan Zidan smiled and said, "If Chef Zhou did not object, I was just thinking about it. In addition, the dog had long admired Chef Zhou's cooking skills and wanted to learn from him."

Dong Qishen laughed: "Okay, the descendants of Suyuan come to our Suzhou Province to study, and we are welcome too!"

Several people were talking and laughing, but no one moved their chopsticks anymore. Even though Zhou Aiguo's Nanjian meatballs were praised by them, they moved their chopsticks at most twice. It was like this that they kept their stomachs and ate Zhou Dong's onion and roasted sea cucumbers.

"What a bunch of sly guys..."

The Dragon God doesn’t care whether they eat or not, but he can’t stop eating anyway. Good guy, this table costs 180,000 yuan! Besides, these dishes taste good, why don’t you want to eat it? How many portions are there for a plate of scallions and sea cucumbers? What can you eat with that thing?

***

‘Congratulations to the host, your student Zhou Aiguo was praised by the master of diligence. The host therefore received a value of 2,000 yuan, and at the same time, he obtained a general-class upgrade skill point of 1,000, triggering a random behind-the-scenes task: Let your student Zhou Aiguo go to Kyoto to study, learn more than three dishes of Suiyuan dishes within half a year or obtain the qualification of a special second-level chef during this period, and the host will receive a copy of "Lost Recipe"...'

Zhou Dong, who was preparing to make sea cucumbers in the kitchen, was stunned at first, then turned around and looked at Zhou Aiguo who was standing aside and studying hard.

Zhou Aiguo was a little embarrassed by him: "Teacher, I...had I done something wrong?"

"Oh, that's not... Well, look at my operations seriously. You are a good seedling and have a great future!"

"oh."

"The teacher is praising this boy again!" The fat guys and the others looked at Zhou Aiguo secretly, and they couldn't explain the envy in their hearts. They couldn't understand why the teacher just praised Zhou Aiguo alone. We are all studying hard, and they are not worse than him?

The sea cucumbers with scallions are naturally not fried, but they don’t need to be stewed for a long time like other dishes. The key is two points. The first is the broth, and the second is to make high-quality scallion oil.

The soup was hanged two days ago. From choosing chickens, killing chickens to cooking ingredients, Zhou Dong did it himself. Even if he saw the heat, he would personally see half of it, so he was willing to hand it over to Fatty and Zhou Aiguo. When it comes to this, the Su brothers were very depressed. They have been following the teacher for so long, and they are still in charge of chores in four students. They always feel that they have no status in front of Fatty and Zhou Aiguo.

After all, this dish is just the word "single". Which onion is the best? Naturally, it is the best onion in the world in Zhangqiu City, Lu Province! It is not enough to make authentic onion roasted sea cucumbers with top-notch Liao ginseng, and half of the taste is on this onion.

Zhou Dong naturally also proposed to the purchasing business that his private hall only had one table every day because it was "small" and now the kitchens of eight cuisines take turns to be responsible for his purchasing. Today, the Lu cuisine is served, so it is the Lu cuisine person. In theory, it shouldn't be wrong with Zhang Qiu Cong, but as soon as the onion is bought, you will know that something is wrong immediately.

This is not because Lu Chu's buying and cheating or taking kickbacks, but now many of the scallions produced by Zhang Qiu are not authentic. After owning the Yuantu of the ground materials, Zhou Dong knew that it was wrong with it.

"The green onions purchased by Lu Chu were not unusable, and they were already top-quality products that can be found in Chudu Vegetable Market, but I obviously have better ingredients, so I would be sorry for myself if I didn't use them!

Alas, people, always look at the mountains and look high, and always go from frugality to extravagance! I have to spend some appreciation and I really want to buy it!"

Zhou Dong sighed in his heart, holding the green onions in his hand and trembled gently. The "secondary goods" purchased by Lu Chu had been swallowed by the system, and the most authentic Zhang Qiu Tian Onions appeared in his hand.

This onion is the real Zhang Qiu Xiuhui green onion. The origin is around the small hill of Xiuhui. It is only a few dozen acres of land on the left, with very little output. A small part of it needs to be supplied to Lingzhenfeng, Kyoto, and the rest have long been passed by Huacuiju.
Chapter completed!