Roasted sea cucumber with green onions, hehe, I guess it's also this dish, and that's true!"

The four old men sat comfortably on the mahogany chairs, slowly tasting the bamboo leaf wheat fragrant tea specially provided by the private room, the tea is good, the decoration of the private room is also extremely satisfactory, and the position of the door is placed on the eight screens sent by Mr. Guo, the lighting is sufficient, and the classical beauties on it seem to be smiling lightly, but it is also beautiful and delicious.

Yi Zhiyu glanced at Yuan Zidan, but asked Lu Zhiwei: "Old Lu, you are the grandmaster of Lu cuisine, is this dish enough to be used as the main dish?"

For example, there are many sayings about this main dish, which can become the main dish in a table, first of all, it must be a hard dish, and most of it is a roasted dish, and then it must be a famous dish.

In these years, there are no superstitious things, and there is no need to pay attention to the meaning of private dishes, but the main dishes still have to meet the three elements of "hard", "burned" and "famous".

Roasted sea cucumber with green onion is one of the representative dishes in Lu cuisine, the ingredients are precious enough, and the fame is not small, the old store Feng Zeyuan in Kyoto took this dish as a family dish, but it can only be regarded as a small piece in the roasted dish, and the amount is often not much, it is the appearance of a small porcelain plate, which is completely untouched by the word "hard". In fact, it is a bit reluctant to use it as the main dish, this is not hypocrisy, think about it, there are still dishes on a large table, but the main dish is eaten by the guest with one or two chopsticks, can this still be the 'master'?

Of course, Yi Zhiyu didn't want to embarrass Zhou Dong, or deliberately took the lead to let Lu Zhiwei block Yuan Zidan's mouth, otherwise if the person surnamed Yuan made a fuss about it later, it would be boring.

Lu Zhiwei was looking at the recipe with great interest, and nodded slightly when he heard the words: "Roasted sea cucumber with green onion is famous and cumbersome to make, being a main dish is barely qualified, but the master of a table first looks at its matching, and it also depends on what the side dishes are. Roast', in fact, is a small piece in the roasted dish, and this dish has not seen more than one since the day it was created, usually there are a few guests at the table, and there are a few sea cucumbers on the plate, which may not be the top sea cucumber......"

"Only one person can eat a sea cucumber?"

Long Dashen smashed his mouth, a little disappointed, but quickly took out his mobile phone and began to record: "Then Lu Lao, tell me, how about the dishes prepared by Master Xiao Zhou?"

"Very ingenious. ”

Lu Zhiwei said with a smile: "First of all, Zhou Dong is not a rich and luxurious road, you look at these four cold dishes, which are Quancheng eggs, fried peanuts, cucumbers, grilled beef strips, two meat and two vegetarian ......."

Long Dashen was stunned: "Wait, don't fried peanuts just ordinary home-cooked and drunkard dishes, is it also Lu cuisine?"

"Hehe, why don't you count? The young man wrote it down, in this Chinese dish, but anything that touches stir-frying, frying, and frying can be said to be Lu cuisine in a broad sense, and this fried peanut is naturally counted. ”

Lu Zhiwei smiled and continued: "Let's take a look at the four hot dishes, fried chicken in sauce, pot-collapsed tofu, braised prawns in oil, and fried meatballs...... A soup, radish egg custard, main dish, roasted sea cucumber with green onions.

Although this table is a Lu dish, it is an absolute civilian route, except for this dish as the main dish of the scallion roasted sea cucumber, are the most common home-cooked ingredients, very undertaking, green onion roasted sea cucumber and these dishes together, become the main dish that is justified. ”

"Just these dishes, 180,000 yuan?"

Before a few old men and Yuan Zidan didn't look at the menu, Long Dashen didn't want to take a look at it first, and when he heard the name of the dish reported by Old Man Lu, he was stunned, Master Xiao Zhou, when did you become so dark, if you put it in another restaurant, you dare to ask for 180,000 yuan for this table of dishes......

"Is 180,000 a lot?"

Several old men and even Yuan Zidan felt that the dragon god was making a little fuss, don't you look at who made the main dish of this table? The young master of Huaxia Qinxing is not an exaggeration to say that he is the first person among the young chefs in Huaxia, not to mention the environment and the quality of service, just for a while, the beautiful waitress has changed three sets of hot hand towels in a row, and the incense on it alone is different every time, and it is also a natural floral fragrance!

Bamboo slice barley tea should be added with honey, which is real wild honey, and judging from the taste, the flower species collected by bees are also very rare.

Not to mention the ambergris incense lit in the private room, this incense alone is worth tens of thousands of yuan!

Yuan Zidan felt that he had spent 180,000 yuan to eat this table of wine and food, and he had to find a time to tell Zhou Dong that you had smashed the price so low at the expense of your work, but how could we get mixed up with our peers who opened private dishes? This is simply a dumping behavior!

Yuan Zidan nodded slightly: "Lu Lao's comment is good, this recipe must have been carefully arranged by Chef Zhou, naturally I can't find anything wrong, but it's a pity that only one dish on this table is from him, which is a little regrettable......"

"Hehe, we are all diligent people, how can you say such a thing?"

Huang Mingju said: "In a table of dishes, if there is a dish from the chef, it is considered good."

In fact, when it comes to Zhou Dong's position, he can completely let the junior chef do it, he can just give a guide and check the gate, how can he rely on himself to go to the stove?

It is because this is a private dish that he will be so 'hard'. ”

"Hehe, Huang Lao is right. ”

Yuan Zidan smiled and nodded, although his Suiyuan dishes claimed to be the true means of the Yuan family, in fact, most of them were made by his son, unless there was a particularly distinguished guest, or he was interested, otherwise it was just a check and guidance, which was the truth of Huaxia Qinxing.

Don't think that this is a deception to deceive consumers, even if the senior chef is just to check and guide, this dish is hung with the name of the senior chef, if something goes wrong, it will damage the reputation, so the average junior chef even dreams of getting such an opportunity to be coached.

"Gentlemen, please check the references!"

While everyone was talking, a beautiful waitress walked in with a white porcelain plate, there were just six sea cucumbers on the plate, and these sea cucumbers were not the usual dark black under the light, but showed a darker black-brown color, which seemed to have been soaked.

"Chef Zhou is really fine......"

Yuan Zidan and several old men all nodded, and motioned to the waiter to take the ginseng to the bottom of the chandelier to see, but Long Dashen looked a little inexplicable, how could there be a link to check the ginseng?

Yuan Zidan smiled: "The dragon god didn't understand?"

"Ah, you can just call me Xiaolong, the great god doesn't dare to be it......"

"Hehe, I'm your book friend, what's wrong with calling it that?

This is to make scallion roasted sea cucumber, there are two methods, complex, simple, one is relatively simple, many five-star hotels in China are adopting, that is, directly soaked in water, and the other is more troublesome, but also the traditional practice of Kyoto Fengzeyuan. ”

Yuan Zidan pointed to the sea cucumber on the plate and said with a smile: "First of all, this has to take the big, fat and thorny serious sea cucumber, and then you can't soak it first, you have to use a strong but not strong warm charcoal fire to burn the skin until the skin is scorched and brittle, and then use a knife to scrape off the charred black layer, in fact, it is to remove the skin of the sea cucumber until you see the dark brown."

This step is easy, in fact, it is extremely difficult, first of all, the heat is difficult to master, the fire is a little bigger, the ginseng body will be heated and curled, the fire is small, the skin can not be baked and the heat can not be removed, and it will break in the folds of the ginseng body, so that the whole ginseng is ruined.

After this step is done, it is necessary to soak it in cold water for a day, wait for the ginseng body to soften, and then boil the hair, boil the hair for about 5 minutes for the first time, open the stomach and take out the intestines and impurities, wash and rinse with water.

There is a rule for this traditional practice, and it is also a rule set by Mr. Wang Shizhen of Fengzeyuan in Kyoto back then, the peeled and soaked sea cucumber should be checked by diners before going into the pot, one is to confirm that this is the best sea cucumber, and the other is to let the guests see the color, if it is found that there is a little bit of scorched skin that has not been cleaned, or re-prepare the ingredients and invite the guests to taste it again tomorrow, or triple the refund of the meal price......

"Awesome, thank you Mr. Yuan, this is all dry goods, I have today's update!"

The dragon god thought for a while and said, "This rule is really strict enough. ”

Yi Zhiyu said with a smile: "Of course, otherwise why do you think that Feng Zeyuan back then could be able to flourish in the strong Kyoto? It is not an exaggeration to say that it relied on this 'green onion roasted sea cucumber'.

Okay, little girl, go back and tell you Chef Zhou, this sea cucumber is very perfect in the early stage, let him not worry, do it slowly, we can afford to wait. ”

This is what the insiders say, now many guests have not yet sat down in their butts, so they desperately urge the kitchen to serve, but they don't know that the last loss is themselves, the master of the kitchen may have wanted to sell his skills, as soon as he heard this kind of urgency, he knew that he was a layman, and he couldn't eat well if he sold his strength, so why not just fool around a few times?

After the waiter left, soon the four cold and four hot dishes came up, everyone here knew that these dishes were the craftsmanship of Lu Chef Shen Cheng and Zhou Dong's students, but they didn't dislike it, they moved their chopsticks, you can be picky when you are a judge, and it is different when you are a guest, which is not only a respect for the backward peers, but also a face for Zhou Dong.

Several old men and Yuan Zidan tasted one or two mouthfuls of each dish before putting down the chopsticks, they are all experts, how to know how to do the craftsmanship, and they can also eat which ones are made by Zhou Dong's students, and which ones are the handiwork of Lu Kitchen's old fritters, after all, the former has a cutting-edge vitality, and the latter has been finalized, and the twilight is gloomy, the difference is obvious.

"Most of these dishes are not so amazing, but they are not of the same standard, and they can still be eaten......"

Yuan Zidan saw that the four old men didn't speak, and he knew that these old brothers were waiting to stretch themselves, and of course they couldn't fall into the reputation of the Yuan family, so he first made a few general comments before pointing to the southern fried meatballs on the table and said, "Girl, who made this southern fried meatballs?"

The four old men glanced at Yuan Zidan, and said in their hearts that the descendants of the Yuan family really deserved their reputation.

Excluding Shen Cheng's old fritters, fried peanuts, cucumbers, fried chicken in sauce and this southern fried meatball should all be written by Zhou Dong's students, and the level looks similar, but when it comes to being able to reflect the talent and understanding, it is this southern fried meatball.

Among Zhou Dong's students, the one who makes Nan fried meatballs is a line stronger than others!

This is a special Quancheng dish, the meatballs are really flat-shaped meatballs, the taste is salty and slightly sweet, the color is ruddy, soft and fragrant, palatable and not greasy,

Many chefs have a wrong understanding of this, some think that it is better to put less oil, some abandon the thick soup and use a very thin clear soup, and even worse, they have come up with a way to add more starch and less meat.

As a result, the meatballs are not greasy, but they also lose the thick fragrance that this southern fried meatball should have.

The ingenious southern fried meatballs in front of you are ingenious in that the meat filling is quickly passed in the hot oil first, and then the half-oiled meat dumplings are fried in the pan with flour, starch and eggs.

"Sir, this southern fried meatball was made by Zhou Aiguo, a student of Chef Zhou, and he was once a contestant in the Xiangjiang Food Competition, but he represented Africa at the time. ”

"Hehe, I've heard of this Zhou Aiguo, and he is the most talented student under Zhou Dong, what's the matter, is Mr. Yuan moved by his love for talent?"

Dong Qishen smiled: "If you are interested, I can help you talk about it."

Now Zhou Aiguo is temporarily living in Suzhou Province, and he can be regarded as a young chef in our Suzhou Province, if he has the opportunity to go to Kyoto to 'study', our Suzhou Provincial Culinary Association will also strongly support him. ”

It is said that the famous imperial chef Zhang Dongguan of the Qing Dynasty once visited famous teachers all over the world, and finally the northern and southern dishes were integrated into one furnace, and the famous Manchu and Han full banquets were created.

Qinxing has always taught students to starve to death of the master, and when accepting disciples, they are extremely cautious and will not easily pass on the cooking skills to others, why is there such a "study tour" saying?

This is because the person who visits a famous teacher must first have the natural potential, and he will inevitably be able to become a great weapon in the future, and once he is taught by someone on the way to study, he will be regarded as having the 'grace of a half-teacher', to put it bluntly, he is a genius, who doesn't like it? Who doesn't want to be a half-master of a genius? Therefore, this study tour can be established. It's like if Zhou Dong announces that he wants to go out to study now, I'm afraid that the old masters who want to teach him will be able to hit the living human brain first.

Yuan Zidan said with a smile: "If Chef Zhou doesn't object, I have this intention, and the dog has long admired Chef Zhou's cooking skills and wants to learn from him." ”

Dong Qishen laughed: "Okay, we are also welcome to come to our province to study with the descendants of the garden!"

A few people talked and laughed, but no one moved the chopsticks anymore, even if Zhou Aiguo's southern fried meatballs were praised by them, that is, they moved the chopsticks at most twice, which means that they all ate Zhou Dong's scallion roasted sea cucumber with their stomachs.

"What a bunch of mouthy guys......"

The dragon god didn't care if they ate or not, anyway, he couldn't stop eating chopsticks. Good fellow, this table costs 180,000 yuan! Besides, these dishes taste good, why don't you want to eat them? How many portions of roasted sea cucumber with green onions are there, and you can eat enough with that thing?

'Congratulations to the host, your student Zhou Aiguo has been appreciated by the diligent grandmaster-level figure, and the host has received two thousand appreciation points, and at the same time obtained one thousand general upgrade skill points, triggering a random behind-the-scenes task: let your student Zhou Aiguo go to Kyoto to study, learn more than three dishes in the garden within half a year or obtain the qualification of a special second-level chef during this period, and the host will get a copy of the "Lost Recipe"......

Zhou Dong, who was preparing to start making scallion roasted sea cucumber in the back kitchen, was stunned for a moment, and then turned around and looked at Zhou Aiguo who was standing aside and studying with a smile.

Zhou Aiguo was a little hairy by him: "Teacher, I'm ...... Am I doing something wrong?"

"Oh, that's not the case...... Well, look at my operation carefully, you are a good seedling, and you have a great future in the future!"

"Oh. ”

"The teacher praised this kid again!" The fat man looked at Zhou Aiguo with peeking eyes, and the indescribable envy in his heart couldn't understand why the teacher just praised Zhou Aiguo alone, we are all studying hard, and we are not worse than him?

Roasted sea cucumber with green onions, naturally not fried, but it does not need to be stewed for a long time like other roasted vegetables, the key is two points, the first is the broth, and the second is to make the best paste scallion oil.

The soup was hung two days ago, from selecting chickens, killing chickens to boiling in the ingredients, Zhou Dong did it himself, and even saw half of the fire in person, so he was willing to rest assured that he would hand it over to the fat man and Zhou Aiguo, speaking of this matter, the Su brothers were very depressed, the two of them have been following the teacher for so long, and now they are still the four students who are responsible for chores, and they always feel that they have no status in front of the fat man and Zhou Aiguo.

In the final analysis, this dish is still a green onion character, where is the best green onion? Naturally, it is the best green onion in the world in Zhang Qiu City, Lu Province! To make an authentic roasted sea cucumber with green onions, it is not enough to have top-quality sea cucumbers, and half of the taste is on this green onion.

Zhou Dong naturally also proposed to the purchase, his private hall is only open one table a day because of the 'small scale', and now the back kitchens of the eight cuisines take turns to be responsible for his purchase, and today is Lu cuisine, so it is the people of the Lu kitchen who are responsible.

It's not that Lu Kitchen's buying is cheating or eating kickbacks, but that many of the green onions produced by Zhang Qiu are not authentic now, and after having the material yuan map, Zhou Dong knew that it was wrong as soon as he took it.

"Originally, these green onions purchased by Kitchen Lu are not unusable, and they are already the best products that can be found in the Chudu vegetable market, but I obviously have better ingredients, if I don't use them, I'm sorry for myself!

Hey, people, it's always the mountains looking at the mountains, and it's always from thrift to luxury!

Zhou Dong sighed secretly in his heart, holding the green onion in his hand and shaking it gently, these 'inferior goods' purchased by Lu Kitchen have been swallowed by the system, and the most authentic Zhang Qiu green onion appeared in his hand.

This green onion is the real chapter Qiu Xiuhui green onion, the origin is around the small hill of Xiuhui, only a few dozen acres of land, the yield is very small, a small part of the supply to Kyoto Ling Zhenfeng there, the rest has long been Hua Cuiju

, Huaxia Banquet Palace and other top hotels bought at a high price, and they can't be seen in the market at all!