Chapter 131 All four dishes are wrong!

Author: Heart of Light and Darkness

Chapter 131 All four dishes are wrong!

Cui Zhengshan looked at Chef Zhao with a smile and said to himself, "Old Zhao, you underestimate the old poisonous snake Wu Jiushu too much. If he could let you go with ease, would he still be of bad reputation today?"

I know what you think. Not to mention it, even if I encounter this old poisonous snake, I will find a way to avoid these two kung fu dishes, but you are really thinking too much.’

Chef Zhao also smiled bitterly, but he still couldn't escape these two dishes that were the best.

In fact, when a chef at the level of Cui Zhengshan and Chef Zhao, it is naturally impossible for him to not be able to make these two kung fu dishes.

However, these two dishes require too much kung fu for chefs, and it is even more difficult to meet the perfect standard if you encounter a picky gourmet.

Chef Zhao is definitely capable of wiping a knife on a person's back, but Wensi tofu needs to use tofu as an ingredient. Even in the hands of national cooking masters, the difficulty of cutting tofu is still far greater than that of ordinary ingredients.

Cut the tofu into thin hair and clear roots, which is not too difficult for a special-level chef. But can even a special-level chef ensure that each cut tofu is evenly long, short, thick and thin?

Is it also 100% perfect in terms of flavor?

When ordinary diners see a pot of Wensi tofu as thin as hair, they will praise it. The chef is very skilled! But what if they meet a picky gourmet like Wu Jiushu? As a result, they can even think of it with their toes.

It is too easy for people to find faults, but the review of three meals a day is based on finding faults.

The three sets of ducks are actually a common dish in Huaiyang cuisine, because they are hard enough. With this dish, the guests are treated with face and are not afraid of the guests not having enough food. Moreover, the ingredients used are not very precious, and it is a down-to-earth famous dish.

This dish is also a dish that customers often order in Huaiyang Restaurant, but the problem is that this dish has two major difficulties.

The first is that the heat is difficult to control. This is because the ingredients themselves need to make a strong base soup. You should not rely on MSG, chicken essence, etc., and even stock should not be used!

Because whether you use chicken soup, mushroom soup, or ham soup, it will destroy the taste of the three sets of duck itself.

The second is the difficulty of removing bones. This dish is to cover wild ducks in the belly of a plump and tender duck, and pigeons in the belly. Various auxiliary ingredients are to be stuffed into the belly of a pigeon. It is also necessary to ensure that the dishes are complete and evenly tasted. Whether it is a domestic duck, wild duck, or pigeon, it must be removed by very fine means. Even if the difficulty is not as difficult as that of a cook Ding, it is not far from that of a ox. As long as you accidentally remove the bones, the taste will be greatly reduced and become an imperfect work.

Ordinary diners eat a good deal, as long as the meat is tender and the soup is thick, it can be satisfied. But foodies like Wu Jiushe pursue more than that.

So in the fan menu, Chef Zhao did not include Wensi tofu and three sets of ducks. He was just worried that Wu Jiushe, the old poisonous snake, would pick on himself in these two most difficult kung fu dishes.

But I didn't expect that, but I still couldn't escape.

At the moment, the chef of Green Willow is still able to do it even if he has to bite the bullet?

Chef Zhao could only smile and said, "Old Wu misunderstood. Actually, it was because these two dishes took a lot of effort. I was afraid that I would waste the time of the reviewers.

However, since Mr. Wu has such a request, I will prepare again."

"Well, that's about the same."

Chef Zhao's attitude was still very satisfied with Wu Jiushu. He nodded slightly when he heard this, but he did not make things difficult for him to continue ordering.

A foodie can be a veteran foodie, but it must not become a hungry foodie, that would be too low.

So even though five judges came, even the picky Wu Jiushe had to give up temporarily after ordering these dishes.

Zhou Zhou glanced at Lao Wu and frowned secretly. If Lao Wu continues like this, don’t ruin his big business?

Gu Zhiwei and Chang Jianguo came with the mentality of being a judge. Wu Jiushu, the old poisonous snake, clearly plunged into an egg to find the bones, while Zhouzhou was different.

The biggest purpose of his visit to Green Willow is to light up the authentic dishes in the Chinese food book. Since he has decided to contract the X164 food truck, he can't focus on local flavored snacks all the way, right?

Moreover, after the expansion of the food truck, it is necessary to increase the staff, and consider spending staff salaries. Therefore, in Zhouzhou's concept, the food truck should also add some genuine dishes belonging to the eight major cuisines.

Huaiyang cuisine pursues the original flavor of ingredients, and is central and peaceful. It can take into account both the tastes of passengers from east, west, south and north. It is his first choice.

——

It turns out that Lu Liu's arrangements for ladies and ladies to serve dishes is not only to feast the diners' eyes, but also to make the guests feel delicious when they are dressed in a beautiful dress and green sleeves. When Lianbu Shanshan's maid walks into this Linshui Yating with exquisite dishes, even these most picky gourmet judges were aroused to have some appetite.

The sunflower chopper, which is bigger than the adult fist in the red oil sauce, is the famous Jiangdu lion head.

Different from crab paste lion heads, the method is divided into braised and stewed: the former has a more beautiful color, because it has an extra frying process, which adds a aroma to the pork ingredient, which reduces the requirements for the broth, and at the same time, the technical requirements for the chef to control the temperature are also reduced to a certain proportion. The latter not only needs to be mixed with broth, but also if the seasoning is improper, it will easily lead to flaws.

Chef Zhao is not a fool, but he naturally chose the former when facing such a picky judge like Wu Jiushu.

However, the chef's skills of Green Willow are unquestionable. The four lion heads in the porcelain basin are not only of the size but also very uniform in shape. The pork particles located on the top of the lion's head are slightly raised under the subtle fire control skills, forming the appearance of sunflowers.

This is called sunflower chopping, but not every lion's head can be called sunflower chopping.

The sauce wrapped around the lion's head is also thick and fragrant but not greasy. It will even be brushed with chopsticks.

"Well, Zhao Bin's craftsmanship has improved again, but he is still a little talented."

Even Cui Zhengshan, who is also a famous chef in Huaiyang, nodded secretly. Chef Zhao alone has lived up to the reputation of a special first-class chef.

The white-robed shrimps were placed next to the sunflower chopped meat, making them look brighter and brighter. The carefully selected high-quality shrimps lay on the snow-white porcelain plate, and there were no other auxiliary ingredients except the green vegetables used for platters.

This famous Huaiyang dish best reflects the chef's control over the heat. Zhouzhou did not use the "myth on the tip of the tongue" to gently smell it. He suddenly felt a fresh sweetness coming to his nose, and there was no natural fishy smell of river shrimp. He knew that the dish had been done.

The squirrel mandarin fish was proudly raising its head, and its tail raised a wonderful curve, like a carp that had just jumped over the dragon gate.

Experienced gourmets can judge whether this dish is successful or not, and you can tell the roughly everything by just taking a look at the flower knife on the fish. Chef Zhao’s flower knife is not even like what a chef should have. Even if he looks at the picky eyes of a gourmet, he should be a sculptor.

There is nothing to say about the recipe for the sausage. This dish is green and crispy in the mouth, which can relieve greasiness, although it is just a side dish. This is an indispensable refreshing and refreshing product at all Chinese state banquets.

All of us here are experts. When trying these four dishes, they all start with the kale cabbage. Then, according to the level of the taste, they start from shallow to deep. They first taste the white-robed shrimp, then the squirrel mandarin fish, and then taste the sunflower chopped meat.

Finally, use Kaiyang Pucao to close the mouth. During the period, rinse the mouth with purified water for each dish to avoid affecting your judgment of the next dish.

Except for the old poisonous snake Wu Jiushe, everyone, including Zhou Zhou, nodded repeatedly.

After all, Chef Zhao is a special first-class chef. He has been a century-old restaurant, Green Willow, and it would be a joke if he would fail these famous Huaiyang dishes.

Gu Zhiwei smiled and said, "No, not bad. The ingredients for the cooking of the sauerkraut are first-class, and the blanching temperature is just right. The unique fishy smell of vegetables is removed cleanly and the seasoning is excellent. It is crispy in the mouth, and it is first-class when it is used to open and close the mouth.

The white-robed shrimps were particularly good at stir-frying. It seems that Chef Zhao really mastered the moment of scattering. It allowed me to taste the unique fresh sweetness of river shrimps without any fishy smell.

The squirrel mandarin fish flower knife is subtle, thickened, fried properly, crispy in the mouth, and endless aftertaste.

And the Sunflower Slashing Stew seems that Chef Zhao did not let the chopping board take action, but did it himself?

What this dish requires is definitely not the meat paste of ordinary meatballs, but the meat must be broken into pieces first, then broken into pieces, and finally cut into nails.

After the dish is finished, it must not only be rounded, but also ensure the graininess of the meat, so that it can ensure a good taste and a rich soup.

Chef Zhao obviously did it all.

I personally think that these four dishes can reach at least 95 points or more. If you have to say where the missing 5 points are? I'm afraid it's the charm of the cooking master, right?"

Gu Zhiwei is obviously very satisfied with Chef Zhao's cooking skills and has a high evaluation.

After hearing Gu Zhiwei's comments, Zhouzhou just smiled and nodded without saying anything.

With his current control and taste level of the second-level chef, if he does not use the plug-in, he will not be better than a professional like Gu Zhiwei. But he doesn't want to use the myth on the tip of his tongue for these four dishes, which will cost you a lot of insight. It's better to listen to what the old poisonous snake said first, not to mention that there are two Huaiyang dishes that are the most skilled in chef kung fu, but they are not given the Huaiyang dish.

"Mr. Wu, can these dishes satisfy you?"

Wensi Tofu, which is the most skilled chef, must be put in the last place in terms of difficulty or from the perspective of closing dishes at the banquet. Three sets of ducks must be temporarily purchased. Therefore, after making these four dishes, Chef Zhao also returned to Yating to listen to the comments of the judges.

Seeing that Gu Zhiwei praised him very much, Chef Zhao secretly breathed a sigh of relief and looked at the old poisonous snake who had not spoken yet with hope.

"hehe!"

Sure enough, it didn't disappoint everyone. Wu Jiu sneered and looked at Gu Zhiwei: "I said Xiao Gu, do you regard today's review as a one-star and two-star standard?

What we want to taste today is the three-star level! It’s not that I, Lao Wu, are picky, and you have to follow the three-star standard of 'three meals a day', but these four dishes are all wrong, and there are still many problems!"
Chapter completed!