Chapter 670： Uncle serves the dishes personally

Chairman Cai, Chairman Zhuo, and two scholars of the Red Mansions, the meal at Fujinglou today really surprised all of them.

The four people must admit to their hearts that this dinner at Fujinglou gave them an insight into what exquisiteness is.

This is a kind of exquisite Chinese cuisine.

It's not the courtesy of Western food, it uses precise control of the amount of dishes to achieve the small and exquisite.

All dishes are not deliberately controlled, but according to the size of each dish, each dish just fills the dish, but at the same time it will not overflow a lot, and each dish also has blank space. , So that every dish looks so rich but not too much.

This kind of precise pan-head control skill has not been seen by four professional diners for many years.

Another exquisite point lies in the order of serving.

Many people think that Chinese food is a big table as soon as it comes up, and there is no such thing as western food, so it lacks a lot of exquisiteness.

But in fact, Chinese cuisine also pays attention to a combination, especially in banquet dishes.

The order in which each dish is served and the collocation between the front and the back dishes are all very particular about it.

It's just that the pace of life of modern people is relatively fast, and in some banquets, everyone's attention is not on the dishes themselves, so naturally no one will go into this point.

But today, in the private room near the lake in Fujing Building, four professional diners once again saw Chinese cuisine undertaking matching.

The order of the dishes on each plate is really very particular. What is the dish in front and which dish should I serve in the next dish? Which dish do you want to serve?

It really allows diners to clearly feel the change in the taste when they taste it.

For example, thick dishes should be served later.

And between the two thick dishes, the light dish must be served first.

The time on the small stir-fried and stewed dishes is also particular.

We must try our best to ensure that each dish has enough time for every diners on the table to taste it.

The four professional diners felt that today's table at Fujinglou gave them the exquisite taste of Western food.

One dish comes up, every dish is so delicate and beautiful.

Among them is the rouge goose breast that has been praised by two Honglou scholars.

The two scholars also have to admit that this is indeed the first time that they have eaten such a delicious carmine goose breast. The plate is very beautiful, and the taste has a unique taste.

Feng Ruoruo couldn't help but praised her father: "My father can also cook this dish."

Su Ruoxi hurriedly said: "I know, knowing that your father will also cook, this dish here is also taught by your father, we all know."

Feng Ruoruo looked at her mother strangely: "Ah, how do you know? I haven't said yet."

Hearing the little girl's words, everyone present couldn't help but laugh.

Su Ruoxi smiled and said to her daughter: "Of course we know, because only Ruoruo's father can do it, so if Ruoruo's father doesn't teach, how can the people in the restaurant of Uncle do it?"

Feng Ruoruo immediately laughed when she heard her mother say this: "Hehehe, mother is right."

The interaction between the mother and daughter became an episode in the banquet at this table.

Soon I finally got on "Chestnut Roast Chicken" specially ordered by Su Jinrong.

In fact, this dish is roasted pheasant in the book "A Dream of Red Mansions", but hunting of pheasants is now prohibited, so it is naturally impossible for Fujinglou to use pheasants.

When this dish came up, Su Liancheng also specially came in to introduce it.

"Because there is no pheasant, we chose the tenderest chicken for this dish to ensure that there will not be too much fat, so as to achieve the reduction effect."

After hearing this, Su Jinrong smiled and asked, "Oh? Your chef, did you use the recipe in the Red Chamber?"

Su Liancheng said seriously: "Because we are not yet proficient, this dish basically uses the traditional method, but the chef has made some improvements, which is as close as possible to the recipe in the red house banquet."

Su Jinrong nodded, and let Zhuang Daozhong and others have a taste.

Everyone also picked up a piece and tasted it.

Feng Yifan specially clipped a piece for each of his daughter and several children.

When giving it to Han Wenwen, the girl couldn't help but whispered: "Uncle Yifan, I want to eat chestnuts."

Su Ruoxi heard it, smiled and scooped a few chestnuts for Han Wenwen with a public spoon, and also scooped a few for the other children.

Feng Ruoruo naturally yelled when he saw it: "Mom, there is Ruoruo."

Su Ruoxi also scooped one for her daughter and said, "Is this a guest, so we have to give it to the guest first."

At this time, Zhuang Daozhong and the others had already tasted the chicken.

Chairman Tsai spoke first: "Well, it's fresh and juicy. The chicken is really tender. Even the meat from my breast doesn't taste good at all, okay."

Chairman Zhuo went on to say: "The taste is also very unique. It is not the heavy salt or spicy taste, but a salty and fresh taste. It has a unique flavor and is really delicious."

After tasting the two scholars, they also had some surprises.

The young scholar said: "I thought it would be the same salty and spicy, heavy-tasting dish like the chestnut roast chicken I usually eat out. I didn't expect this to taste completely different."

The middle-aged scholar also said: "It is indeed different. The taste is not as heavy as usual, but the salty and fresh taste is really delicious, especially the chicken nuggets are also very soft and rotten, and the chestnut has absorbed the soup. The juice, especially the slightly sweet back, is really unique."

Chairman Cai used his public chopsticks to gently tap the plate, but he didn't seem to find what he was looking for.

"In this dish, there are some things that were added during the cooking process, should they be taken out before being cooked?"

Feng Yifan smiled and replied: “Yes, according to the orthodox method, before cooking chicken nuggets, you need to add some fat meat to make the oil, so that the peanut oil mixed with lard will make the whole dish more fragrant, but when you pour it into the chicken broth and stew it Before, it was necessary to fish out the fat slices."

Hearing what Feng Yifan said, Chairman Zhuo nodded and said, "Well, it's no wonder this fragrance is different."

Su Jinrong said again: "In fact, this dish still needs to add some mushrooms, which can add a bit of fresh flavor. Today this dish still lacks mushrooms."

Feng Yifan smiled and said, "Dad, maybe Shishu doesn't understand the recipes in the Red House menu very well."

Su Jinrong nodded and said: "Well, he made some taste adjustments for this dish, but it didn't use the previous method of Fujinglou. That method will be a bit sweeter. His current improvement is also very good. You can give him a passing score. , Uncle Master, what do you think?"

Zhuang Daozhong smiled and said, "Yes, it's a pass. The taste is improved, but it's not amazing."

The four diners were really a little surprised when they heard the comments of Zhuang Daozhong and Su Jinrong.

Unexpectedly, such a dish can only get one passing score.

Chairman Cai asked: "Speaking of which, do you also know the chefs of Fujinglou, Lao Zhuang and Jin Rong?"

Zhuang Daozhong smiled and replied: "Know, you can be regarded as Jin Rong's brother."

At this moment, the four diners present understood it.

Chairman Zhuo smiled and said, "Hahaha, I understand why Lao Zhuang and Jinrong only give passing points. This is not able to reach the level of Mr. Quan Sheng's apprentice."

Su Jinrong also laughed: "If my father is alive, I'm afraid this dish will make him redo."

Zhuang Daozhong suddenly laughed and said: "Hahaha, this is really true. Brother Su is a very strict person. This dish may really not pass the review of Senior Brother Su. It should be made by Sun Mingxing."

While everyone in the private room here was talking and eating, Sun Mingxing in the back kitchen was preparing the "Five-flower-fired Cubes with Crispy Pork"

After choosing the pork belly, it is necessary to repair the meat into a square shape.

Then use a sharp knife to take out a part of the lean meat from the bottom.

This is a very challenging process for knives. If you accidentally destroy the integrity, it will affect the appearance of the final dish, so be patient in this process.

Sun Mingxing slowly opened one after another, relying on experience to judge the depth of the knife.

It can't be very deep, because it needs to be reserved for the crispy meat and the cutting knife above.

After cutting one by one, use a knife to go deep into it, and remove the cut meat piece by piece.

Sun Mingxing was cautious, but fortunately he was still qualified in the end, and he completely pulled out a square depression.

To complete this step, the first thing to do is to marinate the meat slices.

At the same time, this hollowed-out meat must be processed.

The two sides are marinated at the same time, the pork slices are marinated. Here, add the scallion and **** and cooking wine in a warm water pot of the square pork belly. After boiling, skim the froth.

It cannot be cooked completely, but it can be removed after being boiled and washed with clean water.

At this time, the marinated meat slices are almost the same. The next step is the process of making crispy meat, sizing and frying the crispy meat.

In order to ensure the crispy shell of the crispy pork, the first time the pan is fried at about 60% oil temperature, and the shape is set and removed.

Then, after raising the oil temperature to 80%, put it in the oil pan again for re-frying.

Some people think that frying on both sides will inhale a lot of oil.

But in fact it doesn't. During the second high-temperature re-exploitation, not only will it not **** in a large amount of oil, but on the contrary, because the temperature of the re-exploded oil is very high, it will spit out the oil in the sink that was previously fried.

At this point, it seems that this dish is nothing special, but the next thing is the uniqueness of this dish.

The deep-fried crispy pork is drained of oil, and then some modification is needed to trim the crispy pork to the side of the hollowed-out pork belly.

This is another process that tests patience.

If it is usually done in the back kitchen, Sun Mingxing may leave this process to his apprentice.

But today, Sun Mingxing didn't let any apprentice intervene in this dish, he did it all by himself.

The crispy pork was repaired with a knife, and the crispy pork was neatly sized and placed among the four-sided pork belly.

Next, is the key point of this dish, to put such a portion of the five-flower-fired recipe with crispy pork into the stewed soup to cook, and then put it in a bowl for steaming after it is cooked.

Before that, it is necessary to change the surface with a series of flower knives.

In this way, it looks more like a whole cherry meat or fire recipe.

After the final steaming, thicken the previous stewed soup, pour it on top of the meat, and arrange the refined green cabbage heart all around, so that such a dish is considered complete.

Speaking of it, it doesn't seem to be difficult, but every process and every process is very complicated.

After cooking this dish, Sun Mingxing was also sweaty, and the whole person finally breathed a sigh of relief.

After finishing the setting, the apprentice Quan Jie wanted to help Master to serve the dishes, but Sun Mingxing stopped him.

Sun Mingxing tidyed up his clothes and said seriously, "I have to deliver this dish by myself. You are not qualified to serve this dish."

Quan Jie was a little surprised. Seeing Master's very strict look, he couldn't help but ask: "Master, do you go to serve the dishes yourself? Who is the other party?"

Sun Mingxing replied calmly: "It is your uncle, and your uncle, who was also the head of the previous generation of Master's cooking restaurant, and there are also new generations of chefs, so you are not qualified to serve food, okay. , You guys keep busy."

After that, Sun Mingxing picked up the dishes and walked to the restaurant alone.

Seeing Master's solemnity, the chefs who came with Sun Mingxing were a little surprised.

Quan Jie quietly leaned over to his senior brother: "Brother, have you seen the uncle that Master said? And that, the master chef restaurant, now the head of the spoon?"

Sun Mingxing’s disciple Cui Tao shook his head and said: “I haven’t seen it, but I have seen it. It is the grandfather of the state banquet master Zhuang Daozhong, who is now the domestic master of state banquets. I’m afraid it should be the more famous Feng Yifan recently."

When Quan Jie heard the name "Feng Yifan", he couldn't help but whispered: "Brother, I heard that the owner of this Fujing Building is Feng Yifan. That guy is quite high-profile now."

Cui Tao thought for a while and said: "It's really high-profile, but I don't know if there is much real talent."

Quan Jie nodded in agreement: "Yes, I have watched his videos on the Internet, and the dishes he cooks are just like that. I don't think there is anything special. Those dishes are all relatively basic."

Cui Tao shook his head: "Not all, at least those two rice dishes are really good."

Quanjie thought for a while, and could only say, "Well, I admit that his fried soft pockets and stewed raw beaten are really good. The eel meat is already very good, but it only depends on those two dishes. Can't you say that he is very strong? Besides, if it is very good, why should we come to Fujinglou?"

It just so happened that Zhang Fenglin passed by the two of them and heard the conversation between the two brothers. He naturally couldn't help but speak.

"Uncle Uncle will take you to take over Fujing Tower, because Feng Yifan wants to support Su Ji, so there is no time to make a special trip to take over Fujing Tower, and Feng Yifan hopes that Uncle Uncle can lead you to make Fujing Tower a representative of Huaicheng. Restaurant."

Hearing what Zhang Fenglin said, Quan Jie asked, "What about Feng Yifan's Su Ji?"

Zhang Fenglin said with a serious face: "Su Ji will become a unique private kitchen restaurant."

Both Cui Tao and Brother Quanjie were a little surprised.

Quanjie asked: "Be unique?"

Zhang Fenglin nodded and said, "Yes, you will see it soon."

After saying this, Zhang Fenglin turned and went to work, leaving the brothers looking at each other. For a while, it was also a little incomprehensible, what kind of strength does Feng Yifan have?