Reminiscing about the old days and pulling homely kung fu, the next few dishes are also served one after another.

Qiao Xin took the initiative to take on the task of explaining.

"The sky is round, and this dish is based on the roasted chisel of the ten bowls of the Han Banquet, and the ingredients are made of pork belly, starch, egg skin and crispy vegetables. Nowadays, many restaurants have changed the method of chisel to a round shape, but in order to maintain the shape of the dish, we still use the traditional method to make it square. ”

Su Zifang looked at the dishes Qiao Xin said.

In the middle of the square plate is a bowl of buckle vegetables, and the playing card-sized (ròu) slices are arranged in a spiral, and it is faintly visible that there are fungus, tofu, lotus root clips, and green vegetables hidden below.

The shape is not as pompous as the phoenix just now, but it also pads a circle of Shanghai green on the plate, with the leaves facing inward, forming a lotus platform shape.

"Master Xue, how about you try this?" You Qing motioned for Qiao Xin to pause the introduction, and asked Xue Yi to taste it.

Xue Yi took out a piece (ròu), looked at it a few times, and said, "Steamed after compaction?"

After asking, he didn't wait for a reply, he took care of his mouth, chewed, swallowed, and said two words: "Sure enough, but ...... Not quite right. ”

Pick up another piece of shortbread from the plate.

frowned: "This crispy dish is not good, the plate is too slow, and it is cold." ”

"What else?" said Yu Qing with a smug look.

Xue Yi looked carefully at the round place in front of him.

Suddenly picked up a Shanghai green, looked at it carefully, and laughed: "I see! If you weren't too anxious, maybe you would have really lost your eyes." ”

"Taste it too. Xue Yi didn't say anything, let Su Zifang and the others taste it too.

Several people dropped their chopsticks one after another and stretched straight to the side of the plate.

Xue Yi: ......

He wanted Su Zi to let them feel the exquisite conception of this dish, who knew that this group of little rabbits would directly take away the most essential part when they got started.

How can this be educational!

Here, Su Zifang and a few people just sandwiched back the green vegetables and smelled a smell that was fresher than Wensi tofu.

Look at the green vegetables in the bowl, the color is green, lying in the bowl like a jade, but it is crisp and crisp when sent to the mouth.

When you bite into it, you instantly have a kind of comfort that this life is not in vain.

"This green?"

Zhao Xiaoman and Zhang Zidan were surprised at the same time.

"How is it?" You Qing smiled and looked around: "The essence of this round heaven and place, not bad, right?"

Yang Qiong tasted the taste of green vegetables, and picked up a piece (ròu) slices and crispy vegetables again, revealing a god (qíng) that suddenly realized: "I see!"

"It seems that someone understands this dish, why don't you talk about it?" You Qing looked at Yang Qiong.

"Good. ”

Yang Qiong did not hesitate to put down the chopsticks and said loudly: "This dish is round in the sky, the container is square, and the button vegetables are round, it is easy for people to think that the focus is on the circle of the sky in the middle, and guide people to taste the (ròu) slices and crispy vegetables in the middle." ”

"But after I first tasted it, I found that the taste of these two ingredients can only be regarded as medium to upper-level, and even a little greasy, far less delicious than the first Fengqi sycamore. ”

"If it's to create a bad taste, there's no need to use it in the first place. ”

"But after tasting the cabbage, I realized that the core of this dish is not the circle of the sky, but the place. Because (ròu) slices and puff pastries appear greasy, most people will choose good-looking greens to relieve their greasy taste after tasting them. ”

At this time, the green vegetables will stimulate the taste of diners with absolute deliciousness, and the slight bitterness from the deep layers of the green vegetables is mixed with the greasy feeling just now, forming a strange oil aroma, reaching a state of fat but not greasy, fresh and not flavorful, and the overall level of this dish has been raised by more than one level. ”

After listening to Yang Qiong's evaluation, You Qing's eyes lit up and looked at Su Zifang: "Old Su, your apprentice's taste talent is really high!"

"Ahem, her name is Yang Qiong, not my apprentice, she is a marketing manager, and she is usually responsible for external publicity and cooperation. Xue Yi said bluntly.

Yu Qing: ......

"Your store is really full of talent. ”

As Manager Yang said, the focus of this dish is not (ròu), but the green vegetables at the bottom, which is precisely in line with the meaning of the growth of all things. When cooking, the greens should not be washed in the pot, and they can only be washed and blanched again and again with broth mixed with chicken fat, during which the greens must be constantly turned. It takes more than ten minutes to make the green vegetables become like this, verdant (yù) drops, no wound feeling, and the technique is very complicated. ”

"Why do you use chicken fat? Isn't it very greasy?" Mo Xiaomi didn't understand this step very well, and asked Zhang Zidan in a low voice.

"Because chicken fat is relatively moist, vegetable oil will affect the color of the greens, and the lard is too greasy, so chicken fat is the best choice, and chicken (ròu) is needed to make soup stock, and the material is also convenient. ”

"Then why don't you just boil it in chicken broth?"

"Because the temperature is too high, it will affect the molding effect of the greens, which will cause the shape to collapse. Zhang Zidan patiently explained.

"Got it!"

The performance of the latter dishes is relatively average.

Modest fried fish, stir-fried cabbage with lamb (ròu), sweet rice, and stewed tofu with beef (ròu).

Although Qiao Xin said very seriously in the introduction, the raw materials of these dishes are made of the world's top ingredients, such as the rice is made of Xiangshui rice, the sheep (ròu) is fed with pure grain, the legs (ròu) and belly (ròu) of the black-headed Dubo from South Africa, and the cow (ròu) is the eye of the Wagyu beef (ròu) from Australia M12.

However, Su Zifang still felt that the taste of the next few dishes could only be regarded as worthy of the price of the original ingredients, and he was sorry for the name of the Hanfu restaurant and the specifications of this Han banquet.

The only thing that caught his eye was a tiger skin egg.

The hard-boiled eggs are fried in oil and have alternating yellow-brown folds on the outside.

The chef carved the shape of a tiger out of a whole pumpkin, hid the tiger skin egg in the pumpkin, and used lettuce and toothpicks as decorations to make a real tiger shape, and the eggs were stacked on top of each other to form the tiger's skin.

Even Xue Yi couldn't help but admire the ingenuity of the design of this dish.

For the sake of appearance, it also tastes different, and the salty egg skin is wrapped in sugar, and there is a caramel aroma and pumpkin fragrance faintly attached to it, which is the second most popular dish in the whole Han banquet.

Soon, the last course was served.

There was a muffled sound of "bang", and Su Zifang's eyes were firmly attracted by a large bowl in the middle of the table.

He swore it was the biggest bowl he'd ever seen.

The mouth of the bowl is about 80 centimeters, and it is shaped like a flat bowl, covered with a whole egg skin, and the ingredients below are tightly hidden.

This is the last dish of the Han Banquet, which is a family portrait of the ten bowls of the Han Banquet. ”

"The original practice was to cook all the leftover ingredients for this banquet and put them inside, so that the guests could eat them and reduce waste. Now it has become a simple table-closing dish, showing the ingredients and skills needed for a banquet. ”

Qiao Xin cut open the egg skin to reveal the ingredients hidden underneath as she spoke, and everyone finally couldn't help but exclaim.

Su Zifang instantly understood why this dish was called Hongfu Qitian.

Because it's really too aligned!

Chicken, duck and fish (ròu) are readily available, and the methods of boiling, sauce, roasting, frying, and roasting can be seen just by putting the cow (ròu) in front of you......

Each ingredient is divided into zones according to the transition color, and the whole bowl is full.

Sure enough, good fortune!