How fragrant can a dish be?

Many people will have a different answer after hearing this question.

Some people think that it is the snowy Chinese New Year's Eve, and the dumplings made by the family together are the most fragrant. Some people feel that on the day they are hungry and cold, the bowl of soup sent by the kind person is the most fragrant. There are also people who feel that when they are proud of the spring breeze, in the longing eyes of everyone, the taste of the abalone winged mountain delicacies is the most fragrant......

But for Wu Hexiang, the fragrance of the world's most beautiful dishes is the fragrance of his family's ancestral dishes.

Among them is the drunken cut chicken.

The most famous dish of the Wu family is mostly steamed vegetables, which is different from the popular steamed bowl of the people, the taste is salty, fragrant and fresh, and it pays great attention to seasoning. In addition to the drunken cut chicken, there is also a dish of braised beef, which is soaked in the Wu family's homemade soy sauce and spices for dozens of days, and then steamed in the pot after the sauce is soaked into every trace of textured muscle of the large piece of beef.

These dishes are troublesome to make, and if they are slightly poor, the taste will be very different, but the taste is really good. Because of the trouble, and over the years, people like to eat fresh, don't love these old dishes, plus it takes a lot of effort to make, except for a few serious heirs, others can't get this taste, these dishes of the Wu family, except for the occasional old diners who know how to eat, are not in their own restaurant menus.

But today he actually smelled the smell of drunken cut chicken in this wilderness that he hadn't smelled for almost half a year? This must not be true.

Wu Hexiang understood how serious this matter was, stood up suddenly, and walked towards the stove with his hands behind his back and a serious face.

Su Ruotong was talking to Tao Xian, who was pounding garlic, with a small face and a quiet face. Wu Hexiang couldn't afford to be angry with his future granddaughter-in-law, so he naturally felt that he was a ghost of Tao Envy.

"Envy, what kind of smell is this, it smells strangely familiar. "Wu Hexiang is not yin and yang, not yang.

Tao Xian looked up at Wu Hexiang and showed a stinky smile: "Grandpa Wu is so forgetful! This is your Wu family's drunken chicken, I remember you also said that when you can eat the Wu family dishes I made, you will give that Damascus sword to my grandfather." ”

"You did this?" Wu Hexiang showed an expression of disbelief and looked at the steamer.

Beneath the lid of an expensive glass pot that is transparent and water-resistant, a chicken that is barely visible as it has been cut is placed in a steaming tray, receiving the impact of clouds of white steam.

"I did it for Brother Tao Xian. Su Ruotong raised his black and white Lingxiu eyes and said to Wu Hexiang: "But he also has a hand." "Well, Tao Xian is in charge of pounding the garlic, just pour the garlic on the chicken out of the pot for a while, this can't be wrong.

Wu Hexiang frowned: "Impossible! This dish is very troublesome to prepare, it will take at least ten hours, the taste of your chicken is very positive, and it has been marinated for at least one night, otherwise the smell of wine and the smell of chicken will definitely not be so fragrant, envy, you are so old, don't lie to me, this old man, did you do something with my family's recipe." ”

If Tao Xian just told Su Ruotong the recipe, in Wu Hexiang's opinion, it was really nothing, anyway, in the end, Su Ruotong would marry into the Wu family, even if it was a dowry in advance. But what he cares about is Tao Xian's use of the recipe for commercial purposes.

It stands to reason that Tao Xian will not be so shallow-eyed, just for the sake of the friendship between the two families, he will definitely not do this kind of thing, but who said it well!

Su Ruotong saw that Tao Xian was suspicious, and said, "Grandpa Wu, we really just made it, otherwise I will make it for you again." ”

After saying that, she immediately remixed a pot of sauce with the seasoning that had not yet been put away.

The ingredients of this sauce are the same as the list that Tao Xian told her, but they are not exactly the same, first of all, the weight is heavy, and the rest of the flavors are added.

Looking at Su Ruotong's weight-lifting technique, Wu Hexiang pursed his lips and did not speak.

She searched in the ingredient box next to her, but there were no whole chickens, only a whole duck and a whole goose.

Su Ruotong looked at it and said to Tao Xian, who had already pounded a small bowl of minced garlic next to him: "Brother Tao Xian, do you like to eat duck meat or goose meat?"

"Duck bar. Tao Xian looked at the sealed package of whole birds that Su Ruotong was holding in his hand.

Su Ruotong sighed, unpacked the package, three times and five to two, the glittering thick cup knife slashed down, and there was not even a sound of hitting the board, and the duck was cut into duck strips of almost the same width, and the fracture was completely vertical, and the skin and flesh and even the fat in the middle were not out of shape.

Wu Hexiang's pupils shrank!

Many people think that the knife work is good, just look at whether the cut vegetables are neat or not, whether the speed is fast or not, and whether the shape is beautiful, but few people care about this kind of knife work of the whole chicken and duck or even chopping the bones, especially in recent years, with the development of science and technology, where a large number of bones are generally cut, they will be equipped with a cutting machine, and no one cares about the knife work. In the younger generation, Wu Hexiang has really not seen such a good knife work with bones and meat for many years, this Su Ruotong is too unusual.

I saw her pick up the bowl of sauce, but instead of soaking the duck directly, she picked up the alcohol blowtorch next to her and sprayed it on the small stainless steel basin where the sauce was placed.

The blue tongue of fire suddenly gushed out, instantly boiling the sauce, but in half a minute, the sauce in the bowl was less than half, and the rest became slightly viscous.

Wu Hexiang seems to know what Su Ruotong is going to do!

I saw her twist a brush, quickly but carefully use a very fine steel nail brush for steak, stained with sauce, row by row to beat the rich sauce into the side of the duck to be cut, her hand speed seemed to bring up the afterimage, but in three minutes, the whole duck had been cooked by her.

The sauce seems to have been naturally impregnated for a day, and the deep color of the sauce can already be seen on the cross-cut knife on the side, but the sauce is not stained on the skin of the duck at all.

Seeing this, Wu Hexiang understood in his heart that Su Ruotong's cooking method was too clever and could save a lot of time at once.

However, the handler is also very important, and the average chef will never do it so quickly and so evenly to beat the sauce into the duck meat. Thinking back to so many culinary masters I know, I can do this no more than two slaps. If you change to an ordinary chef, not only will you not be able to inject the flavor, but you will also destroy the fiber and texture of the meat.

Wu Hexiang is really convinced.

After handling the duck, Su Ruotong tilted her head and thought about it, poured a small bowl of a bottle of daughter red next to her, and poured her head on the duck.

The strong scent of daughter red covers the duck's skin and dyes it a pale red. This bottle of daughter red is more than ten years old, the wine is slightly viscous, and the color is pure, which makes the duck turn into a bright cherry color.

"Why are you doing this?" Wu Hexiang couldn't help but ask.

"This duck is an adult male duck, and the slaughter time was just this morning, so it is not fat. In order to maintain the umami, it can not be blanched in advance, the steamed duck can be called the aroma of the duck more prominent, but the fishy smell will also be doubled, this daughter red, is to let the duck remove the fish, in addition, it can also add color to it, and the drunken cut chicken served for a while has a face, otherwise the two dishes look similar, it will look too monotonous. ”

Su Ruotong patiently explained, and asked Wu Hexiang to applaud for a while.

This girl's understanding of cooking skills is already something he needs to look up to. How many lifetimes did the Su family burn high incense before they could give birth to such a good heir?

Tao Xian's eyes are getting brighter and brighter. The more powerful Su Ruotong is, the more face he has!

An hour later, Kuaishou Su Ruotong finished cooking seven dishes and two soups, and still stuffed the rice in the pot. Everyone was full of praise for eating, especially the drunken duck, which amazed everyone.

The bright red skin, tender enough to melt into the flavor of the duck meat, is even more pleasing than the Wu family's traditional famous dish of drunken cut chicken. There is a sentence that Wu Hexiang didn't dare to tell others, in fact, their family also tried to make the rest of the poultry with the recipe of drunken chicken, but the taste was very strange. The duck meat is too fishy, even if a lot of ginger powder is used to remove the fish, it is useless, and the goose meat is too fat, and the steamed goose fat is very disgusting to eat, neither as delicious as chicken, nor as fragrant as roast goose, it is better to drunk cut duck.

Wu Hexiang felt that since Su Ruotong could make a drunken duck, he would definitely be able to make a drunken goose. Now he has blind trust in Su Ruotong. Even if she made a drunken turtledove, he didn't think it was strange, she could cut it out of anything she gave Su Ruotong!

After a full meal and drink, it was finally time to go home. Wu Hexiang and Grandma Wu were stunned and squeezed into Su Ruotong's car, although they left Su Ruotong's phone, they still had to seize every opportunity to get closer to Su Ruotong.

In the car, the atmosphere was very active, Su Ruotong was only paralyzed, and he was not indifferent, and basically answered all questions. After asking a lot about Su Ruotong and knowing a lot of things, Wu Hexiang and Grandma Wu's satisfaction with Su Ruotong couldn't be higher.

is a good girl, so good, the difficult thing is not to show off yourself, just this mentality, you can't find it in young people.

The car soon arrived at a slightly crowded place, and Su Ruotong's phone suddenly rang wildly, and more than a dozen text messages were sent in together.

Su Ruotong was stunned, she was actually not unfamiliar with this situation. She has turned on the missed call reminder, and if there is a situation when she can't receive the call, she will receive a prompt text message when the phone is turned on or there is a signal. The place she went to just now was too remote, and it was estimated that the signal was too weak. A few times in the middle, she watched the Tao family's life assistant call outside, and she had to run to the distant hillside to look for signals.

Su Ruotong parked the car on the side of the road, touched his mobile phone, and was stunned, these dozen or so missed calls were all from Su Changqing.

"Tongtong, what's going on?" Grandma Wu asked enthusiastically.

"My dad called him a lot, and I called him back. Su Ruotong said.

dialed the phone over there, Su Changqing hurriedly said something in the mobile phone, Su Ruotong nodded, and said, "Dad, I'll go over immediately." ”

"Tongtong, your dad is fine. Grandma Wu and Wu Hexiang asked in unison.

Su Ruotong looked at Grandma Wu and Wu Hexiang in the car, as well as another couple who had a good impression of her - these four were all masters of the culinary industry in the capital, and had an idea in their hearts.