Johnson was stunned, surprised?

Butler Hu kept silent and continued to switch to the garden. It is worthy of being a state guesthouse. Even if you walk around for a while, it will take two hours.

It was already eleven o'clock when he returned to Building 6. Butler Hu directly took Johnson to the banquet hall. After he sat down, he confessed: "I gave your suggestions to the kitchen yesterday, and the result was highly valued."

"The news reached Mr. Hao. I heard that there were gourmets here, so I gave you a special explanation today to prepare a few dishes for you to try."

Johnson was a little surprised and blurted out: "Prepare dishes for me?"

Butler Hu smiled slightly and said, "You don't have to be polite. It is our responsibility to satisfy the guests. In fact, it is not an exception. As long as Mr. Hao has time, he likes to communicate with customers who know how to eat the most, so please don't mind."

After hearing this, Johnson secretly breathed a sigh of relief, but he didn't expect that a few casual words could be passed into the ears of the executive chef of Diaoyutai?

But it’s good, the master just wants to see the highest level of the imperial kitchen. Today I have a rare opportunity, it’s a mule or a horse, and I’ll pull it out and go out.

Mr. Hu went to the kitchen to arrange it. Johnson was looking forward to it. Soon the first dish was served. When he opened the blue and white porcelain lid, it turned out to be...

"Clear soup lion's head!" Mr. Hu said confidently: "The most favorite dish that the Prime Minister was not light in his conversation, but fat but not greasy."

The light yellow lion's head is soaked in milky white broth, and two slices of green vegetables are dotted next to it. It is refreshing and simple.

Johnson nodded secretly. This dish was originally a classic of Huaiyang cuisine, with a plump shape, like the head of a lion. It was originally named Sunflower Slash. When Emperor Yang of Sui visited, the chef made four dishes of squirrel mandarin fish, Jinqian Dun, Ivory Forest and Sunflower Shrimp Cake, Ivory Chicken Strips and Sunflower Shrimp Strips, which were famous for generations.

I picked up the chopsticks, gently picked up a piece, put it in my mouth, and instantly turned into rich gravy, as if the nectar after the rain swept across the dry earth, and the entire taste buds were like a hungry elf, all of which were jubilant.

Johnson couldn't help but close his eyes, and various ingredients flashed through his mind, muttering to himself: "Pine kernels... vanilla... bamboo shoot tips... Cai Yang... red ginger..."

The waves washed away the sand, and all kinds of smells came in a flood, like stars and fires, igniting the taste buds again.

The fragrance comes one after another, like the endless rivers, with clear layers, making people linger.

He slowly opened his eyes and exclaimed: "Good work on everything!"

He picked up another piece of lion's head with chopsticks, held it flat in front of his eyes, and after careful observation, he said with satisfaction: "From meatballs to lion's head, the biggest difference is chopping and cutting."

"The so-called chopping result is similar to minced meat, and the subsequent process of cutting requires pounding or throwing, which is obviously more complicated and refined than the former."

"Wang Xiaoyu, a chef from the Qing Dynasty gourmet, cut pork with half of each fat and thin into minced meat and made it into a lion's head for the owner to comment. Yuan Mei only left seven words after eating: The meat balls should be cut, not cut."

Johnson put it in his mouth again and commented: "The cutting process is inseparable from beating. The purpose is to loosen the surface fibers of the diced meat, so that it sticks to the diced meat and clings together."

"Chefs usually use fatty four and thin six pork belly to cut into small pieces, and add other auxiliary ingredients and then cook them together and cook them with clear soup and dish heart."

"If you guessed correctly, this lion head should follow the ancient method of Yuan Mei Suiyuan Food List, eight treasures of meat balls!"

"Good eyesight!"

Suddenly a voice came from behind him. Johnson turned around and saw an old man slowly walking towards him, his face was rosy and majestic.

Butler Hu quickly came forward and said respectfully: "Mr. Hao, you are here."

"Well, I heard that there are gourmets, how can I miss it?" Hao Baoli came to Johnson, looked up and down, and said politely: "Little friend's eyesight!"

Johnson stood up and said humbly to his seniors: "You are always accustomed, but I dare not take it."

"Haha, don't be polite, please sit down!" Hao Baoli waved his hand, butler Hu pulled out the seat and let the old man sit down, looked at the lion's head, and whispered: "Cut half of the pork essence and fat, cut into fine sauce, use pine nuts, herbs, bamboo shoots, Cai Yang, melon, ginger, etc. to make into fine sauce, add fiber powder and pinch it into a ball, put it in eight plates, add sweet wine, and steam it in autumn oil."

"Cut it with the back of the knife for half an hour and break all the tendons to feel like they are broken."

Johnson nodded and continued, "I have tried ancient methods, such as the Northern Wei Dynasty's food classics, among which it is a method of jumping into balls and roasting."

"Ten pounds of lamb and 10 pounds of pork, cut them into wisps, three liters of ginger, five leaves of orange peel, two liters of hidden melon, five liters of green onion, and pound them together to make them look like a bullet."

"Although the taste is fat but not greasy, it is still slightly inferior."

Hao Baoli smiled and said, "I remember that at the first banquet of the founding of the Republic, 600 VIPs attended. After the banquet, the waiter was surprised to find that there was no braised lion's head left!"

"When Qianlong went to the south of the Yangtze River, he brought this delicacy to the capital. His poem says: The guest kitchen has been cut frequently, and the sunflower is released. If you fill your stomach, you should think about the sun, and who will eat meat?"

The two looked at each other and smiled. For Hao Baoli, he was in a state guesthouse and had seen too many wealth or noble. Among them, there were experts who knew how to eat. The young man in front of him was obviously proficient in cooking, which made the old man feel a little friendly.

Especially as the general manager of the imperial kitchen, with more than 200 elite soldiers and generals under his command, Hao Baoli could not miss any opportunity to improve the state banquet, so he ordered the guests to carefully collect opinions and strive for excellence.

The waiter gave the second dish, butler Hu took it by himself and placed it in front of Johnson Johnson. Hao Baoli smiled and said, "In 2003, I began to take charge of state banquet dishes, and I developed a deeper understanding of the state banquet in the process."

"The state banquet Buddha jumped over the wall, the four treasures of shark fin, the crispy foie gras soup, the canned braised beef, the Jisi grilled fish and other dishes were very good at the time. However, the soup was still the first in the sales list, which was known as the Diaoyutai soup."

Johnson looked at the clear purple clay pot in front of him, his nose moved slightly, and the fragrance was so refreshing that he blurted out: "Is this... mullet egg soup?"

After careful examination, it was milky white in color and like an egg. It was processed into high-end ingredients that looked like petals and as thin as paper by the chef.

It was originally a traditional famous dish among Shandong cuisine. Mullet fish eggs are a unique seafood treasure in Rizhao. It has a long history and is well-known at home and abroad. It is said to be a good imperial meal for emperors of all dynasties.

Put it gently into your mouth, and a stream of freshness instantly surrounded the tip of your tongue. The soup was silky, as if it was as soft as a boneless beauty, dancing on the tip of your tongue.

Open your arms, your whole body is surrounded by gentleness, and your ears are rubbed with each other. The fragrance is like orchid, full and solid, snow-white and smooth, like the most perfect work of art.

acid……

If you taste it carefully, a certain taste emerges from the sky and penetrates strongly, and it breaks through layers of wetness and reaches the depths.

The slight throbbing made the appetite wider, followed by a faint spicy, causing the tip of the tongue to sting, like a broken melon, and then it was tightly wrapped by sweet and warmth, and it was lingering, which was amazing.

The flower path has never been swept by the guest, and the cloak door will be opened for you now.

Johnson couldn't help but say: "The Suiyuan Food List records: Mullet fish and eggs are the most difficult to serve. You must use water to boil it, remove the sand and remove the sausage, and then add chicken soup and mushrooms to simmer."

After taking another bite, he suddenly frowned and said in confusion: "Mulberry eggs have a characteristic, and they are astringent. When dealing with them, all kinds of rice vinegar, aged vinegar and balsamic vinegar are not very effective, but this soup..."

"There is actually a cucumber..."

After hearing this, Hao Baoli's eyes lit up. Unexpectedly, he underestimated the taste of the young man in front of him and said frankly: "After this soup was selected for Diaoyutai, several generations of masters have improved it many times. First, the utensils they served were replaced with purple clay pots, which looked exquisite and elegant."

"Secondly, no longer thicken it, the prepared soup will be as clear as water. As for the problem you mentioned, it is indeed the biggest problem."

"Finally, choose the juice of Russian natural sour cucumber twisted, so that it can't see vinegar, spicy and pepper, and it can reach the highest level of soup."
Chapter completed!