The Female Supporting Role Shows Out: 27. The Kitchen Girl 26
lnmao.org, the fastest update of the latest chapter of the female partner (quick pass)!
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 out of the car. Don’t jump, don’t jump, I’ll help you. Put."
It’s a pity that he still speaks slowly. Lin Dan has lifted the curtain of the car, jumped down neatly, and strode towards the door. “I heard that Yan’s restaurant has another signature dish called Zaiyutou. ?"
"Yes, it’s made with silver carp heads with no bones removed. It won praise from diners as soon as it was launched. I wanted to ask a friend to help pack a copy and bring it out, but Yan’s restaurant refused to sell it. If you want to eat, you can only go to the store to eat, not delivery. This is to prevent my 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 delicious. You How did they do it? What kind of knife function can remove all the bones from the fish head. This is too delicate." Qiu Xiaochu sighed.
"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 put in The bones and flesh are separated by boiling in water, so they can be easily removed."
When Lin Dan said this, he was puzzled by Qiu's little cook day and night, and he solved the problem. With cooking skills, he had never seen anyone more knowledgeable and dexterous than Lin Dan. In the past, Yan's Restaurant has 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 price.
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 sophisticated 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 carry the banner of Yan's restaurant, the chef Yan Yu has developed a new dish called scallion grilled black ginseng. The whole head of black ginseng is simmered in a thick sauce and has a taste. It is soft but with a few tendons, and the taste is very unique.
Lin Dan seems to be competing 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 have seen the stuffed black ginseng Qiu chef.
The sauce in the so-called "jang stuffed" refers not to the sauce, but the 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's 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. The throat is sweet and salty, 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 to take 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? Therefore, the scallion grilled **** ginseng did not splash out many waves, and the sauce-stuffed **** ginseng from Qiaoyuan Restaurant completely took the limelight on the second day of its launch.
Yan Yuchu is an imperial chef after all, so he refused to give up easily. After half a month, he launched a new dish called Crab Meal Lion Head. It was prepared with minced pork and crab meal. The taste was tender and juicy. Seeing that the 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 actually 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 **** water. This green onion and **** water must be squeezed with fresh yellow old **** 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. Finally, the pork bones were broken up, and the bone marrow inside was merged 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, waxy and tender, and a bite seems to bite the solidified. The jelly is average, and the mouth is full of thick gravy.
As a result, the diners who were finally able to recover from the Yan's Restaurant flocked to the Qiaoyuan Restaurant. It was really ups and downs, and the 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 Zai Braised Fish Head, they all came to the Bridge Garden Restaurant after tasting the taste, and the purpose was to say nothing. Yu. It was unavoidable 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 craftsmanship. For a glutton with a particularly spoiled mouth, this can be more uncomfortable than torture. Seeing that the hour was approaching, 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 for a whole day, and she should also be here. Did you light up the signboard?"
"Yes, yes, yes, I waited last night until this afternoon, and my stomach was 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 out the wind direction there, and the diners all heard the wind and went to Qiaoyuan Restaurant. This was cultivated after two consecutive months of fighting. Conditioned reflex.
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 status is not known how many levels lower than these princes, princes, and first-class masters. When people come to your restaurant for dinner, it is called cheating, and there is no reason to rush to flatter you. Still the same sentence-delicious is delicious, and a little bit is a little bit inferior, and the stomach of diners is not easy to fool.
As soon as Lin Dan entered the kitchen, he was deciphering Chef Qiu’s method of dismantling fish heads. The old shopkeeper hurried in and said respectfully: "Chef Lin, the guests are waiting in a hurry. Will you make a new dish?"
"Of course I make a new dish." Lin 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 continue. Do count."
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 catty bass, patted it on the chopping board, and slowly said: "I have just said that there are two ways to remove fish bones. One is to remove them. The second is raw demolition. The dish I taught you today is called immortal boneless fish. It has no bones. It combines raw demolition and cooked demolition. You are optimistic." The bones and ribs are completely cut off, but the flesh of the fish belly is still connected, and after being separated, it becomes a beautiful butterfly wing shape. After pressing the fish tail, remove a whole fish spine along the direction of the fish head, and then slice it thinly. Two cuts to separate the ribs.
The perch has only a few spines. It only has a spine and two rows of ribs. When Lin Dan goes down four times, these bones are gone. Below the fish head and above the fish tail, all the meat is intact.
"This is the method of raw and demolition. The knife skill pays attention to cleanness and frivolity." Lin Dan combined the two pieces of fish together and tied them with green onion leaves, so that it looked like a whole fish again, which can avoid getting into the soup. The fish was broken into pieces during the cooking process.
"This dish draws on the techniques of Huaiyang cuisine, and it 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 it can be stewed in red soup. Braised in brown sauce, spicy soup, spicy, sour and hot flavors are all up to the customer's request. A hundred kinds of people can cook a variety of flavors, rich in flavor, this is the biggest feature of the fairy boneless fish."
Qiu Xiaochu 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? Huh? My father 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 court dishes, government dishes, and folk dishes. But did you know? There are no court dishes and government dishes in this world. Both are developed by folk dishes. Come. The real delicacy comes 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 go to cook wherever I go. Make banquets for people who buy weddings and celebrations. 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, five Twelve dishes, the dishes are not the same, how much effort does it take? And because of the weddings and celebrations, they need to be grand and cautious, so that they can not damage the appetite of the guests. How much knowledge is there? Research these skills and knowledge After that, the cooking skills will naturally be learned."
Chef Qiu didn’t say anything for a long time, and he said sincerely when the fairy boneless fish came out of the pan: "Master, Yan Langqing is too far behind you!"
Lin Dan shook his head and chuckled, but he didn't answer, and asked Xiao Er to take the food out, and then picked a bass, stunned and deboned.