Chapter 27

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date="2020-11-14"

title="Chapter 27"

weight="105173"

series = ["The Female Supporting Role Shows Out"]

mode = "manual"

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When Lin Dan arrived, Chef Qiu was standing at the back door and looking out. He saw the carriage and immediately greeted him, "Master, be careful when you get off the car. Don't jump, don't jump, I'll help you."

It's a pity that he still speaks slowly. Lin Dan has lifted the curtain of the car, jumped down quickly, and strode towards the door. "I heard that Yan's restaurant has another signature dish called Zaiyuyu?"

"Yes, it was made with silver carp head without bones. It was well received by diners as soon as it was launched. I originally wanted to ask a friend to help pack a copy, but Yan's restaurant refused to sell it and said I wanted to eat it. Can go to the store to eat, but not delivery. This is to prevent me from the bridge garden restaurant. Master, I heard that the fish head has no bones at all. After it is cooked, it is tender and tender. The taste is very wonderful. You said they are How did you do it? What kind of knife function removes all the bones from the fish head, this is too delicate." Qiu Xiaochou exclaimed.

"Nothing delicate." Lin Dan briefly explained, "There are two ways to remove fish bones, one is raw and the other is cooked. The fish head has less meat and more bones, and it seems that it cannot be removed, but in fact it is boiled in water. If the flesh is separated, it can be easily removed."

When Lin Dan said this, the problem that puzzled Chef Qiu all day and night was solved. With cooking skills, he had never seen anyone more knowledgeable and smart than Lin Dan. In the past, Yan's Restaurant introduced three new dishes, one is squirrel mandarin fish, the other is grilled black ginseng with green onion, and the third is crab noodle and lion head. The squirrel mandarin fish originally sold very well. It took away all the old diners of the bridge garden restaurant, and almost made Chef Qiu shut down. But since Lin Dan introduced the golden lionfish, the old diners have come back every afternoon. Waiting to be fed, looking forward to Lin Dan coming to the store to teach his apprentices, so they can pick up a few bites of her cooking at a bargain.

In order to help Qiaoyuan Restaurant, Lin Dan cooks five tables of dishes every day. With these five tables, he retains some of the most tricky gluttons in Beijing. Now these people don't want to go to other restaurants to eat even if they die of starvation. They just sit in the store and wait.

Seeing that the squirrel mandarin fish can't hold the banner of Yan's restaurant, the chef Yan Yu has developed a new dish called scallion grilled big black ginseng. The whole head of black ginseng is simmered in a thick sauce and has a soft but waxy texture. It also has a few tendons, and the taste is very unique.

It seems that Lin Dan is getting better with the other party. The next day he also cooked a dish called Sauce-stuffed Big Black Ginseng. The craftsmanship and the exquisite seasoning are so many levels higher than that of the Green Onion Braised Big Black Ginseng. "Stuffed" is a special method of cooking ingredients. The stuffing is sandwiched, stuffed, or poured into another ingredient to make a dish. This method is called "stuffed". The common stuffed dishes include stuffed bean curd, stuffed eggplant, stuffed bitter gourd, etc. But this is the first time I've seen Stuffed Wushen Qiu.

The sauce in the so-called "jangjang" refers not to sauce, but shrimp paste. Take a few shrimp seeds, stir-fry them with soy sauce, cooking wine, fine salt and other seasonings, put them in the jar and seal them, waiting for fermentation. After the fermentation is complete, knead it into a strip, stuff it into the belly of the black ginseng, first add the milk soup to hang, then add the red soup to the high heat to collect the juice, and simmer slowly, so that the salty and freshness of the shrimp paste is completely integrated into the black ginseng. It becomes a dish. After serving the table for the guests, the shopkeeper had to take a knife and cut the black ginseng into inch-long pieces so that the guests could share their food.

The simmered black ginseng is wrapped with shrimp seeds that are tender and rich in sauce. It is sweet and salty in the throat, and the aftertaste is endless. The stuffing stuffed with sauce can also be adjusted according to the customer's request. It is possible to replace it with more chewy mullet roe, or use fresh roe directly. With just this dish, with a slight change in cooking methods and fillings, three or more flavors can be produced. How can customers be dissatisfied? So the scallion grilled big black ginseng did not splash many waves, and the sauce-stuffed big black ginseng from Qiaoyuan Restaurant was completely taken the limelight on the second day of launch.

After all, Yuchu Yan is an imperial chef. He easily refused to give up. After half a month, he launched a new dish called Crab Rice Lion Head. It was made with minced pork and crab powder. The taste was tender and juicy. Seeing that Yan's restaurant's business has revived with this dish, Lin Dan has launched a new dish called Fugui Meatballs. The name sounds very mysterious, but it is also made with chopped pork, but the taste is more fresh than that of crab noodles and lion head. , Tenderer and more juicy.

She soaked the minced pork in green onion and ginger water. This green onion and ginger water must be squeezed from fresh yellow ginger and green onions with beards, otherwise the taste is not strong enough to conceal the smell of pork. In order to make the meatballs more fresh and tender, she mixed in the chopped fish paste to increase the viscosity and make it difficult to deform. At the end, the pork bones were broken up, and the bone marrow inside was mixed into the minced meat to make it completely fused. , And then kneaded into shape. After three procedures, the meatballs are full of fragrant flavor, delicious and juicy. They can be deep-fried, braised in red, or boiled in clear soup. The taste is so soft and tender, and a bite seems to be solidified. The jelly is average, and the mouth is full of thick gravy.

As a result, the diners of Yan's Restaurant finally flocked to the Qiaoyuan Restaurant. It was really ups and downs and business was bleak.

After playing the ring twice in a row, the diners also saw some clues. Seeing that Yan Yuchu introduced a new dish called Zaiyuyutou, they all came to Qiaoyuan Restaurant after they tasted it, and the purpose was to speak for nothing. It is inevitable to be bored while waiting. The old shopkeeper invited a few street performers to tell stories in the hall, offering melon seeds and fresh fruits, and entertaining the guests well.

Lin Dan only cooks five tables of dishes at Qiaoyuan Restaurant every day. If she doesn't come early to occupy her place, she doesn't know how long and how long will she eat her craft. For a glutton with a particularly spoiled mouth, this is more uncomfortable than torture. Seeing that the hour was coming soon, Prince Cheng took the lead in urging: "The shopkeeper, that chef hasn't come yet? You look at Yan's restaurant, this fish head has been out all day, and she should also be here. Did you light up the sign?"

"Yes, yes, yes, from last night until this afternoon, my stomach is flat." Prince Gong patted his stomach without hesitation, making everyone laugh.

Although the new dishes of Yan's Restaurant are delicious, they have become the weather vane of Qiaoyuan Restaurant. They pointed the wind direction there, and the diners heard the wind and went to Qiaoyuan Restaurant. .

Although Yan Yuchu is an imperial chef, she is also favored by the emperor, but after all, she is only an imperial chef, and her identity is lower than these princes, princes, and first-class masters. When people come to your restaurant for dinner, it's called cheating, so there is no reason to rush to flatter you. It’s the same sentence—good food is good food, and a bit poor is a bit poor, and the diners’ stomachs are not easy to fool.

Lin Dan just entered the kitchen here to decrypt the method of dismantling fish head for Chef Qiu, the old shopkeeper hurried in and said respectfully: "Chef Lin, the guests are waiting in a hurry. You will also make one today. New dishes?"

"Of course I'm making new dishes." Lin Dan rolled up his sleeves slowly, "I said at the beginning that Yan's restaurant pushes a dish, and I will teach you a dish here. Unless the Yan's restaurant is closed, this will always be counted. "

You always wanted to bring down the Yan family restaurant! Chef Qiu lowered his head to mourn for the Yan family, but in a moment he raised his head to look at the master, his eyes sparkling.

The old shopkeeper was completely relieved, and hurried out to tell the long-awaited diners the good news.

Lin Dan washed his hands, picked a four-pound bass, slapped it, and placed it on the cutting board. He slowly said, "I have said just now. There are two ways to remove fish bones, one is cooked and the other is raw. Demolition. The dish I taught you today is called Immortal Boneless Fish. It also has no bones. It combines raw demolition and cooked demolition. You are optimistic." The words fall from the fish spine and cut the spine and ribs. Cut off completely, but the flesh of the fish belly is still connected together, and becomes a beautiful butterfly wing shape after being separated. After pressing the tail of the fish, remove a whole fish spine along the direction of the fish head, and then slice two thin slices , Separate the ribs.

The perch has only a few spines, just a spine and two rows of ribs. When Lin Dan cut it four times, these bones are gone. The meat below the head and above the tail is all intact.

"This is the method of raw and demolition. The knife is clean and light." Lin Dan put the two pieces of fish together and tied them with green onion leaves. This looks like a whole fish again, which can avoid being boiled in the soup. In the process, the fish was broken into pieces.

"This dish absorbs the Huaiyang cuisine technique and can be stewed with all kinds of flavors." Lin Dan put the boneless fish into the pot and continued: "It can be stewed with three flavors in milk soup, and braised in red soup. Spicy soup can be stewed with spicy, sour and hot flavors, depending on the customer's request. All kinds of people can stew with all kinds of flavors and rich flavors. This is the biggest feature of the fairy boneless fish."

Little Chef Qiu listened and remembered, under his eyes were Lin Dan’s incomparable techniques, and Lin Dan’s vivid explanations were in his ears. He was so fascinated for a while that he couldn’t help sighing, “Master, how do you know so much? Dad and my grandfather are old royal cooks in the palace, but they don’t seem to know much better than you."

Lin Dan smiled lightly: "If you follow the standard, the dishes can be divided into palace dishes, government dishes, and folk dishes. But did you know? There are no palace dishes and government dishes in the world. Both are developed from folk dishes. The real delicacies come from the folks. If you eat a lot, watch a lot, cook a lot, you will naturally understand a lot. In order to hone the cooking skills, I will be a running cook every time I go to a place to hold celebrations. People make banquets. There are many kinds of folk banquets, including eight bowls, nine bowls, thirteen specialties, and even a table of fifty-two dishes, which is not worse than a palace banquet. Think about it, fifty-two dishes The dishes, the dishes are not the same, how much effort does it take? And because of the weddings and ceremonies, they need to be solemn and cautious, so they can't damage the appetite of the guests. How much knowledge is there? I have thoroughly studied these skills and knowledge. Naturally, I learned how to cook."

Chef Qiu didn't say anything for a long time, and he said sincerely when the fairy boneless fish was out of the pot, "Master, compared with you, Yan Langqing is too far behind!"

Lin Dan shook his head and chuckled, but he didn't answer, and asked waiter to bring out the dishes, and then he picked a bass, stunned and deboned.