At five o'clock in the morning, Xu Zhuo followed Yu Changjiang out.

When he came to the store, Xu Zhuojing went to the kitchen, while Yu Changjiang went to inspect the ingredients purchased today and arrange the work to be done today.

Today, this group of old men is going to Yangzhou University to sign a contract as a visiting professor.

However, breakfast will still be served on the first floor.

Xu Zhuo plans to take this opportunity to prepare a few dishes to leave a good impression on this group of chefs.

The first thing to do is the fire heel fairy duck of Zhejiang cuisine.

Although Xu Zhuo wants to make steamed three smells, he really wants to cook this dish in the back kitchen on the first floor, and it is estimated that the first floor will be closed for a day today.

Because the smell of this dish is too much.

Especially when it comes out of the pot, the dishes that originally had a strong smell are steamed with steam, and the taste is even stronger, even if the smoke machine is turned on to the maximum, it still smokes so much that people can't stop it.

In addition, this is not my own shop, so it is more suitable to make a fire heel fairy duck.

You can't offend the people on the first floor because of Dai Zhenting.

And being a fairy duck can not only allow Dai Zhenting to test his level, but also let other celebrity chefs taste how well he does this Zhejiang dish.

Fujian cuisine is good at soup, and it also let Tian Chengrun see how well he boils soup.

In order to make this dish, Xu Zhuo made his own ingredients for Yu Changjiang last night, and when he came to the kitchen, the first thing Xu Zhuo saw was the sesame duck that had been slaughtered.

Sesame duck is a very popular ingredient in the Jiangnan area, whether it is cooking or hanging soup, the taste is first-class, and the meat quality of hemp duck is relatively delicate, the texture is firm, it is the best ingredient.

In addition to the hemp duck, Xu Zhuo also saw the best Jinhua ham treasured by Yu Changjiang.

Jinhua ham is divided into five parts according to the different ways of eating.

The part of the pig's trotters is called fire claws, and it has more hoof tendons and less meat, which is more suitable for stew.

The elbow part of the pig's trotters upwards is called the fire heel, which has a strong flavor and excellent meat quality, and is best cooked with duck meat, and the two ingredients complement each other.

Further up, it is the top, which is also the most tender and dense part of the ham, and can even be cut and eaten raw.

However, Zhejiang people prefer to use this part to make the housekeeping dish in Zhejiang cuisine: honey sauce fire recipe.

Located next to the top is the Chinese side, compared with the above, the bone content of the Chinese side is higher, so the quality is slightly inferior to the above, more suitable for steaming and stir-frying.

As for the dripping oil on the top, it can basically only be used to make soup.

Because the ham is fermented and stored upside down, the fat and salt in the ham will collect in the dripping part, resulting in heavy oil and salt here, which is best used for stewed soup.

The ham has been divided according to different parts, Xu Zhuo picked out the heel part, and prepared to start making the heel fairy duck.

This dish is not difficult to make, just put the two ingredients together and stew them.

However, the requirements for ingredients are high, and the fame is great, so it was judged by the system to be a B-level signature dish.

Xu Zhuo first boiled a pot of water and put a few slices of ginger in the pot.

After boiling, pour in some cooking wine, then blanch the duck with the butt cut off.

This step must be made with a fierce fire, and it is best that the duck boils again as soon as it is put into the pot, so as to wash out the dirt in the duck's pores to the greatest extent possible, and will not let the duck fully mature.

Once the water is boiling, skim off the foam, then remove the duck and rinse it with warm water.

Then pour out the water in the pot, boil some hot water, clean the heel with hot water, and hang some unwashed pig hair on the surface with a knife.

After everything was done, Xu Zhuo found a casserole, put a small bamboo grate at the bottom, and then put the duck in it alone with it facing down, and then put it in the washed fire heel.

Then pour in the water, add a green onion knot and scattered ginger, cover the lid, bring to a boil over high heat and simmer over low heat.

It has to be simmered for two hours before this fire heel fairy duck can be ready.

After simmering the casserole, Xu Zhuo boiled some hot water, took out the dried fish he bought in the Yangtze River, and soaked it in hot water to wash off the dust and excess salt on the surface.

Since there is a Hunan cuisine master, it is natural to use the method of Hunan cuisine.

Xu Zhuo has a limited understanding of Hunan cuisine, and after pondering for a long time last night, he finally decided to let Yu Changjiang buy a can of chopped peppers.

Well, change the bean paste in the spicy dried fish to chopped chili.

It should be Hunan cuisine......

Right?

In addition to chopped peppers, there is also millet spicy.

It is rare to buy chili peppers with millet spicy in Yangzhou City, but the buyer on the first floor still bought it, and the condition is not bad.

As for whether it is spicy or not, Xu Zhuo is not clear.

After preparing the dishes, Xu Zhuo found a tender hen.

This is the ingredient for making white-cut chicken later.

In addition to the white-cut chicken, Xu Zhuo also plans to make the bamboo shoots of Wenzheng.

Of course, this is something he adjusts himself based on his skills.

After all, although bamboo shoots can be bought in Yangzhou, they are not bamboo shoots grown in Wenzheng Mountain in Huizhou, so strictly speaking, even if this dish is made, it can only be called bamboo shoots stuffed ham.

However, Xu Zhuo decided to give it a try.

Whether it's delicious or not, first show your attitude.

Anyway, don't even think about running any of the eight major cuisines, you have to learn all of them, it depends on whether this group of people is active or passive.

There are still a few dishes left, such as fried double crispy in oil, fried beans in Lu cuisine, crab, and kung pao chicken in Sichuan cuisine, all of which Xu Zhuo has to make.

Last time I ate morning tea in Yangzhou, I always felt that the taste was so light.

Today, I will have a heavy morning tea, so that Yangzhou people can feel the taste of heavy dishes.

As for Huaiyang cuisine......

Xu Zhuo only reacted at this time, it seems that he has not learned a Huaiyang dish yet, and he has not even used the skills that he is willing to learn......

It's a little mistake.

In the past two days, I have to take a chance to learn a Huaiyang dish with Yu Peiyong with my studious skills.

As for this morning......

Xu Zhuo was a little worried.

Except for Fujian cuisine, which he has never touched, the dishes of other cuisines are basically made.

Now only Huaiyang cuisine is left.

If you don't do something, you're really sorry for grandpa.

But what to do?

Boss Xu's knife work is no problem, but he doesn't know much about Huaiyang cuisine.

When he was worried, Xu Zhuo suddenly noticed.

Not far away, the group of chefs who make morning tea have already begun to get busy.

There was a middle-aged chef who was thinly shredding dried shreds, and it seemed that he was planning to make hot dried shreds.

Xu Zhuo suddenly came to his senses.

He originally planned to learn a Huaiyang dish with Yu Peiyong.

But now that you've caught up with the hot dried silk, let's follow along.

Just wait for a table to be made, which can also make Yu Peiyong's face shine.

He stared intently at the chef, and soon, the system's chime sounded in his head.

"Ding! The host learns attentively, stimulates the skills of concentrating on learning, and obtains the famous Huaiyang cuisine - Jiusi Soup, congratulations to the host. ”

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Originally, I wanted to go to Beijing for waist surgery after the year, but now the situation is getting more and more serious, and it will take several months for bare row surgery in Beijing, so I discussed it with my daughter-in-law and planned to go to the First Affiliated Hospital of Zhengzhou University for surgery tomorrow. During this period, because of the examination or something, there will be fewer updates, I hope you can understand, I try to keep changing before the operation, as for the postoperative, look at the recovery...... I'm sorry here.,I'm sorry.,I can't help it.,I didn't do what I promised you.。