Yuan Mei's "Suiyuan Food List" contains 'sea cucumbers are inactionable, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it is impossible to simmer in clear soup. ’

It means that although sea cucumber is a precious ingredient, it does not have any amazing taste except for the smell of sand, and it is far inferior to chicken, duck and fish, and can be made into a dish independently.

But the tasteless people are also more tolerant, you can borrow the broth, you can borrow the green onion, maybe someone developed a 'rock sugar sea cucumber' that day, and it can also become a famous dish, this is what Yuan Mei said'Nature', the heavy one, can be compatible with all the flavors of the world.

If you compare the sea cucumber to people, it is Liu Bang and Liu Bei, which are not as good as Zhang Liang and Zhuge , but they can let the wise men of the world dedicate and work hard for it, and then 'do their best and die'.

In view of this, Mr. Wang of Feng Zeyuan adopted the method of 'attacking thick with thick', which is thick, the first is broth, and the second is scallion oil!

Zhou Dong used the kind of amphora big iron pot, took a frying spoon to dig up a piece of lard, gently turned along the wall of the pot, and the melted lard flowed down the wall of the pot.

Then roll the washed and cut green onion into the pot, use a frying spoon to move clockwise, with this section of the length of the middle finger, the thickness of the rolling pin of the green onion in the hot oil dripping a few turns, and then hold a pot ear, rotate to the direction of his arms, gently pull back and push, did not see how the big iron pot vibrate, the whole five green onions flew up gently, turned over beautifully in the air, and then fell back into the pot.

This shaking the pot has simply reached the realm of 'the wind passes silently, the water flows without a trace', just like an antelope hanging its horns and no trace to follow, just like those green onions suddenly have life and become essence, and they turned over in the pot.

It is worthy of being the world's first chapter Qiu green onion, when the slightly sweet and burnt green onion smell rises from the pot, even Yan Yi, who was standing on the side to observe, couldn't help but shrug his nose, after all, he is a southerner, he really doesn't love green onions very much, not to mention that green onions are also one of the 'five meats' in Shamen, even if he is a lay disciple, he rarely uses green onions as a side dish when he is doing vegetarian food, but today Zhou Dong stirred out the fragrance of green onions made him a little trance, where is such a fragrance barbaric and pungent? There is no such stench as written in Buddhist scriptures. Maybe I should try to use green onions more when I cook in the future?

It's no wonder that Yan Yi has such an idea, the six sections of green onions that Zhou Dong stirred out, even if they are not perfect, are infinitely close to perfection, the green onions that were originally as white as new jade were stirred by him like this, the green onions burst out, but the green onions were not half burnt black, but the color of the previous new jade became a slightly yellowish 'ancient jade', but the surface of this 'ancient jade' is still translucent, and you can faintly see that the green onion inside is still snow-white and pink, just like the baby's little face full of collagen.

"At this point, some people like to put in the sea cucumber directly, and at the same time add the stock, salt, cooking wine, brewed soy sauce to boil, after half of the time, then put in the green onion section that has been stirred before, simmer for half a while, and then you can start the pot.

This cannot be said to be wrong, after all, everyone has his own way, but I don't take it, why?"

Zhou Dong changed it to the weakest low heat, keeping the heat of the 'scallion oil' in the pot, but he didn't rush to the next step, but asked a few students with a smile,

At this time, Huai Liang and Yan Yi were also in the back kitchen, and after Shen Cheng finished cooking the dishes in his hands, he didn't leave here, everyone listened to Zhou Dong's question, and suddenly fell into thought, and the first to smile was Huai Liangren, and then Yan Yi, these two are diligent geniuses after all, and they quickly figured out the key to it.

Among the students, Zhou Aiguo was the first to understand, and replied somewhat respectfully: "Teacher, those people's methods should be the easiest and most labor-saving, but not necessarily the best." ”

Zhou Dong looked at him: "What do you say?"

"After they initially stir out the chives, they put the broth and various ingredients back into the pot together with the green onions, and cook the sea cucumber directly, which not only ensures that the green onion is ripe first, but also does not let the taste of the raw onion rush into the sea cucumber, causing the taste change of the sea cucumber, and at the same time, when cooking the sea cucumber, it can also ensure that the green onion is smoothly integrated into the sea cucumber, which is simple, and there will be no accidents, which is the simplest and most secure method."

What he said made Shen Cheng, who was quietly hiding aside and listening to the class, secretly speechless, and said in his heart that it was okay to love the country this week? If he was placed in Lu Kitchen, his uncle might be able to cultivate him vigorously.

Zhou Dong nodded: "Well said, this practice is actually a common practice." Not only ordinary restaurants, but even the current Feng Zeyuan is also this method, but doing so is actually equivalent to simplifying the procedure, and there is no such step as pasting scallion oil.

Paste scallion oil, it is said that the remaining scallion oil in the pot can be directly blended into the oil that can ensure the taste of the sea cucumber, if you get such oil, the sea cucumber into the green onion fragrance is by the oil, not by the green onion, obviously the former into the taste is deeper, the flavor is the most even, the taste of the scallion roasted sea cucumber will be more perfect.

To do this, heat control is the first thing, you have to see clearly!"

As he spoke, he suddenly turned on the fire, and the 'green onion oil' in the pot was soon faintly boiling, but just when the oil noodles had just begun to agitate, and when they wanted to boil, Zhou Dong poured salt, melted rock sugar water and brewed soy sauce into the pot, and the oil noodles suddenly sank, and then it didn't take long to agitate again.

This time Zhou Dong poured in the hanging chicken soup, as soon as the chicken soup entered the pot, the oil temperature was quickly lowered, and after another two or three minutes, the oil surface began to boil again, this time Zhou Dong no longer had any operation, but turned the fire to the maximum.

"Probony process"

The noodle soup began to boil violently, and the heat in the back kitchen was steaming, but Zhou Dong didn't do anything, just stared at the height of the noodle soup, as if waiting for something.

"He is waiting for the 'green onion oil' to fully integrate with various seasonings and broth, and then there will be no chicken soup, no soy sauce, no green onion oil, but a variety of flavors perfectly blended with the paste scallion oil!"

Huai Liangren and Yan Yi looked at each other, and they were indescribably admired in their hearts, this guy is really a guy who strives for perfection in whatever he cooks!

Seeing that the liquid level in the pot was gradually decreasing, whenever the liquid level was about to form a semi-solid oil film, Zhou Dong picked up a peeled green onion and scattered it, and the scallion oil in the soup stock gradually became thick and dark red, as if there was a beating red flame below, which was shrouded in dark clouds and showed color.

At this time, Zhou Dong took out a wine slot from his arms and poured about half a slot of wine into the pot.

"Whew!"

The wine was put into the scallion oil, and there was a sharp snort, and the familiar aroma of wine wafted in the back kitchen, and everyone was in good spirits, and the dragon god exclaimed: "It is to harmonize, can this also be used as cooking wine?"

"Why not? Not only can it be used, but also with its wine, I am afraid it will have great benefits for blending all flavors, Zhou Dong actually thought of using it as cooking wine, could it be said that this wine is originally cooking wine?"

The more Yan Yi thought about it, the more reasonable it became, no, this chef must ask Zhou Dong for more generals, and he will use this thing as cooking wine in the future! Five thousand pounds of cooking wine, I'm afraid Ling Zhenfeng is not so luxurious, right?

This aroma of wine is just fleeting in the back kitchen, and soon what comes out of the pot is a very rich, heavy, and slightly burnt scallion oil aroma, as Yan Yi said, this half of the horn will be harmonious and really has the effect of harmonizing all flavors.

Huai Liangren suddenly smiled and said: "When I saw this pot of scallion oil, I suddenly thought of a noodle"

Yan Yi smiled and said: "It's scallion oil noodles, right? It's a pity that you are in France, if you are in Italy, the noodles mixed with this kind of scallion oil will definitely fascinate those Italians who love noodles!"

Everyone laughed, but Shen Cheng, a person who likes to talk and laugh on weekdays, didn't react at all, just stared at the scallion oil in the pot, desperately recalling Zhou Dong's operation just now, down to a look and a small action, he had to desperately live it in his head several times!

This is what my uncle said, and if you miss it, you can't forgive yourself.

As the memories in his mind became clearer and clearer, Shen Cheng's eyes became brighter and brighter, this is a scallion roasted sea cucumber, and the status of Lu cuisine is only afraid to surpass that fried double crispy, but it was the signature dish of Feng Zeyuan's establishment in Kyoto back then!

The biggest reason why the scallion roasted sea cucumber is gradually losing its authentic taste is that few people can boil out a pot of authentic scallion oil like Zhou Dong.

Zhou Dong first waited for the scallion oil to cool down, and then did not turn on the fire, threw the prepared sea cucumber into the pot, used the residual heat of the oil to roll a few times, and then took out the sea cucumber and put it on a long plate with the green onion segments.

The arrangement method is also very particular, it is a sea cucumber and a section of green onion are placed in order, just six ginseng and six green onions, and take the auspicious meaning of 'six six major shun'.

Shen Chengqi said: "Chef Zhou, why is this arranged? The sea cucumber should not be ripe yet, do you want to use steamed?"

"Steamed, I'm afraid this is not appropriate, right?"

Huai Liang and Yan Yi both frowned, although the scallion roasted sea cucumber is a small product in the roasted dish, and the cooking time is not long, but it still has to be boiled in the pot for a period of time, this is not a bun, how can there be a reason for steaming?

The outside is full of food masters, and it's not worth the risk at this time.

"The sea cucumber has a thick flavor, but it doesn't eat much fire, and the cooking method is actually not the most suitable, and my pot of scallion oil is prepared for steaming, if it is used for firing, isn't the amount too small?"

Zhou Dong smiled and pointed to the pot, and everyone noticed that the scallion oil in the pot had been damaged by two-thirds, and the rest was able to cover the bottom of the pot, the color was dark red and deep, like amber, not only was the amount small, but also too viscous, if it was used to burn sea cucumbers, I am afraid that a few more spoonfuls of broth would have to be added to it.

Adding soup halfway is a big taboo for the chef, obviously Zhou Dong will not make such a low-level mistake, but pour the pot of scallion oil evenly on the sea cucumber and green onion that have been put on the plate, the oil is like a century-old wine, drawing silk honey, and pulling out the crystal clear amber silk thread.

"Steam on low heat on the basket, after steaming, open the lid every two minutes to release the gas, open the lid after three times, boil the pot on high heat, open the lid and steam!

When you smell a salty, fresh, slightly sweet, slightly green onion aroma, and this aroma still slides into the nasal cavity, you can serve. ”

Zhou Dong smiled and said: "Patriotic"

"Boss, no, teacher, let me come to see the pot this time, right?"

The fat man intercepted Zhou Dong's words and looked at him expectantly.

"Well, that's fine. ”

Zhou Dong looked at the fat man and the Su brothers, shook his head and smiled: "Actually, you don't have to worry, maybe Aiguo will leave Chudu soon, so I will give him more opportunities." ”

"Teacher!"

Zhou Aiguo's eyes turned red when he heard this: "Teacher, did I do something wrong, why did you drive me away?"

"No one wants to drive you, you are actually one of my students, the one with the highest understanding, these days I have learned cooking skills, whether it is fire skills, fried skills, or white and red cases, you have been greatly improved, compared with the fat man and the three of them, you are a standout. ”

"Since the teacher praised me, why do you want me to leave, I don't want to leave you, I won't go back to Africa!"

"Don't you really feel that you've been stuck in a bottleneck lately?"

Zhou Dong shook his head and said, "Or are you already feeling it, but you are covering your ears and stealing the bell?"

Patriotism, this may be your own reason, or it may be the teacher's problem, you need to go out, change the environment and mood.

Yuan Zidan, the owner of Suiyuan, is a rare good chef, I believe that after he has eaten the Nanyaki you made, he should be very sure of you, and the last time he was in Kyoto, he also said that he wanted his son to come to me to learn cooking for a few days.

This opportunity is not available to anyone, you see, you see, why are your eyes red again? Don't cry!

It's just that you are going to study abroad, but it's not that you won't be allowed to come back, I don't know how many people dream of learning Yuan's cuisine!"

Everyone looked at each other when they heard this, isn't this just an exchange student? Shen Cheng's eyes were red with envy, this guy's luck is too good, in the future, he will not only be a student of Chef Zhou, but also have half a master-apprentice friendship with Yuan Zidan, if this time passes, Kyushu Dingshi is estimated to have another chef!

"Teacher, can I come back in a month?"

Zhou Aiguo was aggrieved, like an angry little daughter-in-law, the fat man saw that the roots of his teeth were itchy, and he couldn't wait to pounce on this guy and bite him, it was so annoying!

Zhou Dong glared at him: "Look at the pot!"

After the hot scallion roasted sea cucumber was served, it immediately attracted everyone's attention and praise.

In addition to the dragon god here, they are all grandmaster-level characters in the diligence, not to mention that Lu Zhiwei himself is the grandmaster of Lu Cai, ordinary people may not be able to eat the scallion roasted sea cucumber once or twice a year, in them can be regarded as a commonplace, it is said that they are well-informed, and they will not have such a big reaction, but the scallion roasted sea cucumber made by Zhou Dong is indeed different.

The appearance of this dish is generally not very good, the sea cucumber itself is dark black, no matter how good the green onion is stir-fried, once it is burned with the broth and soy sauce, and then put some rock sugar, the color will become turbid and black, and when it is served, it is a plate of black huhu, and the color and fragrance will inevitably lose a 'color' word, and the diners who often eat this dish will not mind because of this, because everyone knows that you are going to Kyoto's Fengzeyuan to eat, it is also this appearance.

But although Zhou Dong's scallion roasted sea cucumber also has soup, the color is relatively light, faintly revealing a dark red, unlike other soups that hang thick and thick, almost completely covering the sea cucumber and green onion segments below, it is such a thin layer.

Through this thin layer of soup, you can see the complete thorns and feet of the sea cucumber, as well as the delicate white jade flesh in the yellow skin of the green onion!

Let's not talk about the taste, just this appearance is already something that other restaurants can't see.

"Hehe, only food can promote beauty, no beauty is not food, this passage can not be applied to this dish of scallion roasted sea cucumber in the past, I can't imagine that in Chef Zhou, it can actually make the impossible possible? Yuan really wants to say a piece of admiration."

Yuan Zidan, a semi-Laven, obviously attaches more importance to the appearance of the dish, and is the first to praise it.

"But the soup in this dish is so small, and the color is not dark, will it affect the taste?"

Today's biggest mallet dragon god suddenly spoke.

"Huh, even a layman like him is worried about that?"

The faces of the four old men changed slightly, everyone actually saw through it and didn't say it, and they were also impressed by Zhou Dong's 'magical' performance again and again, for fear of losing face if they made a mistake, Long Dashen's worries were indeed reasonable, judging from the soup and dishes, this scallion roasted sea cucumber looks like it doesn't taste enough, is it that Zhou Dong missed, or is there another mystery in it?

"Mr. Long, don't worry, the kitchen said that this dish of roasted sea cucumber with green onion is not made by the ordinary 'burning' method, but by the 'steaming' method.

Chef Zhou also said, please give me more advice, if there are any shortcomings, he will continue to improve. ”

Zhou Dong is really not polite, today's table is considered 'his own person', and except for the dragon god, all of them are insiders, he really asks for advice.

Don't look at how easy he said to Zhou Aiguo, in fact, he is still a little worried in his heart, no one has used the steaming method since the time of its creation, he must be a little risky in this way, and it is difficult to guarantee that there are no flaws at all.

"What, this dish of roasted sea cucumber with green onion is made by steaming? I said how can the color be so good-looking, this Zhou Dong, it's really challenging enough." ”

The four old men were a little crying and laughing when they heard this, if this is changed by other chefs who are so 'messy', I am afraid that they will be criticized, if it is Zhou Dong, it is called a spirit of challenge

I am the first person to be diligent