"Hao Baoli, national special chef. ”

"The executive chef of the State Guesthouse, who is in charge of 200 chefs in 18 buildings. ”

Steward Hu said solemnly: "Hao Lao is sixty years old, and he still shuttles between all the VIP buildings every day, each building has its own team, and each banquet has a different menu. Every day, 200 chefs need to coordinate the work and correct the menu of each banquet. ”

"It's both the chief manager and the chef's master!"

Johnson nodded, the executive chef of the Diaoyutai State Guesthouse, equivalent to the minister of management of the imperial dining room, and the absolute confidant of the emperor.

Steward Hu looked at the carefully arranged tableware on the table and said confidently: "In addition to superb cooking skills, Hao Lao also pays attention to the creation of tableware, service environment and atmosphere, and strives to perfectly combine food and beautiful utensils. ”

"It is often said that since guests choose our Diaoyutai, they are not simply here to eat, but to enjoy the treatment of state guests. As long as you have been here once, you will establish a personal food profile, and you will definitely be more satisfied next time. ”

Johnson smiled but did not speak, he was still very satisfied with the service, polite and courteous, the details were in place, so that people did not have the slightest sense of oppression, relaxed and natural, good.

"This is gastrodia steamed fresh fish...... Steward Hu took the plate from the waiter's hand, brought it to Johnson with his own hands, and introduced: "Gastrodia can drive wind, nourish the brain, lower blood pressure, and have a dredging effect on the liver." Fish belongs to the soil in the five elements, which can strengthen the spleen and stomach, and is most suitable for spring and autumn health. ”

Johnson picked up his chopsticks and went straight to the back of the fish, about two inches below the head, which is the best taste of the whole fish. I leaned into the tip of my nose and sniffed it, and said with a smile: "In addition to gastrodia, there should be a Sichuan dome added, right?"

Steward Hu's eyes lit up, and he complimented: "You really have eyesight, the gastrodia is slightly spicy, and with Shangchuan Qiong, it not only tastes sweet, but also has a better food tonic effect." ”

SC Johnson puts the fish in his mouth, it is tender and juicy, and melts in the mouth, as if the river melts in March, and the fish is reborn.

Cruising happily between the clear springs and streams, the bitterness of the gastrodia and the bitterness of the Sichuan dome are like the cold winter after the cold winter, so that the fish meat is reborn in the fire, more silky and soft, and the layers are clear.

The fisherwoman, full of youthful vitality, stood on the boat, slowly pulled out of the water, and the fresh fish jumped around, showing a satisfied smile.

Scenes emerge in SC Johnson's mind, countless taste cells are jubilant, colliding, merging, and all kinds of information are like a trickle, spontaneously being aggregated.

Putting down the chopsticks, the whole person burst out with confidence and calmness, and wrote lightly: "Well, the taste of gastrodia is still a little heavier, and the amount should be fine." When processing, if you soak it in rice washing water to soften, it can not only remove spiciness, but also increase the fragrance of gastrodia. ”

Raising his head, he smiled and said, "A little personal advice." ”

Steward Hu hurriedly took out a small notebook, and after writing it down carefully, Zhengse said: "Thank you for your suggestion, I will give feedback to the chef immediately, I hope you can be more satisfied next time." ”

Johnson nodded, the second chopsticks picked up the fish face, as the saying goes, eat the head of the fish in winter and the tail in summer, and eat yellow flowers and autumn crabs in spring. In the summer, it is hot, and the fish swim more in the water, so the tail is the best to eat. On the contrary, in early spring, the nutrition of the fish is concentrated on the head, so the meat near the mouth of the fish is the essence.

Sure enough, the taste is slightly different, if the former is smooth and tender that melts in the mouth, then the fish face is more agile and chewy.

The fibers keep jumping in the mouth, as if the fish is struggling to jump out of the water, celebrating the cold winter and welcoming the peach blossoms, and the faint joy makes Johnson enjoy it very much.

Steward Hu paid attention to the expression of the young guest in front of him, and a thought flashed in his heart: Is it really a gourmet?

In the past, bandits took hostages and asked for money, starved people for three days, and then ate fish, specifically to see where the first chopsticks were clamped?

If it is a fish face, it is a rich master in the family, serve it well, and turn around and slaughter it fiercely. If it is a fish belly, then raise it for a few more days, which is somewhat oily and watery.

Those who stick their chopsticks to the tail of the fish at the first bite are definitely destitute, and it is a waste of rice to dispose of them as soon as possible.

The handwriting of this master in front of him is exactly the same as that of Old Man Hao every time he tries dishes!

Of course, the origin of the guests must not be inquired, people who know the industry need to be more careful, the second dish came up, quickly served on the table, and said seriously: "Fresh abalone grilled sea cucumber, originally a classic of Cantonese cuisine, has been improved by us, the taste is more elegant, please comment." ”

Zhuang Chen looked at Steward Hu's cautious appearance, and smiled secretly in his heart, to say that other brothers are poor and white, but pick up the chopsticks, hehe......

When I was a child, I found that my nose and tongue were particularly sensitive, and the taste that others couldn't eat could always be captured in an instant. Even a bowl of ordinary white rice can taste different.

Later, when I grew up, I understood that it was also a talent, so I chose to be a chef. Cooking skills have improved rapidly, especially the grasp of seasonings, even the master who has played with fire for decades is ashamed of himself.

Cooking is also a broad and profound craft, the same firewood, rice, oil and salt, some people can get ahead, and some people don't know anything.

To put it bluntly, it's two things: heat and seasoning, and that's it.

In just four years of apprenticeship, the master really has nothing to teach, which is also the biggest killer for himself as an orphan who dares to come to the feet of the Son of Heaven to eat with ambition.

But as long as you take a bite of a dish, you will know it in your chest!

So as long as it is on the table, it is the most confident appearance of SC Johnson, originally I just wanted to be a chef, but I didn't expect to become a foodie in the eyes of others?

Pick up the chopsticks, pick up a piece of sea cucumber, put it in the mouth, full of elasticity, sea cucumber meets abalone juice, fully absorbed, like a depth charge, erupt between the teeth, the storm sweeps the mouth, which is obsessive.

There are bursts of beautiful singing in my ears, like a mermaid, lying lazily on the reef, her tail gently beating the water, setting off ripples.

The plump and round upper body, full of temptation, and a faint smile between the red lips, are dazzling, exuding infinite attraction and arousing the most primitive desires in the heart.

"It is indeed Lushun sea cucumber, it should be produced in the sea near Iron Mountain, and the sweetness is far from being comparable to Kanto ginseng!"

Johnson nodded, picked up another piece, and said with satisfaction: "The real Liao cucumber meat thorns are irregularly reduced, and the most precious one is the three and a half edges. ”

"Radix cucumber, Po ginseng, plum ginseng, square ginseng, and bald ginseng all say that the cucumber is the best, but it also depends on what kind of dish ......"

"For example, this abalone buckle sea cucumber, I personally recommend using plum ginseng, the flesh thorns are large, the tube feet are small and dense, the mouth is slightly biased towards the ventral surface, and the water absorption is stronger. ”

"With rich abalone juice, it can be more full, after all, the cost of your abalone juice is not low. Live ducks, old hens, pig's trotters, keels, meat skins, and Jinhua ham with scallops......"

looked at Steward Hu and joked: "Boiling for twelve hours on a low fire, the cost is not lower than that of the cucumber!"