Hao Baoli was once again impressed by Johnson, and for the first time, someone could taste the true essence of this soup, and when he heard the praise of the other party, he laughed heartily.

"I recall that when I entered Diaoyutai, I was first assigned to the canteen to cook for the staff of the State Guesthouse. In four and a half months, I started to learn the most traditional dishes: fried sauce, braised lion's head, mapo tofu, fish-flavored shredded pork......"

The old man took a sip of tea and recalled: "The deepest impression is the big pot fried sauce, at that time, the fried sauce was fried in a large iron pot on the coal-fired blast stove. ”

"The master talks about the essentials while frying, about the time, heat, evenness of the sauce stir-frying, etc., it is easy to look at, but it is difficult to really get started. ”

"A large pot of sauce with diced meat, oil, water, etc. weighs hundreds of pounds, and you need to keep stirring in the pot, otherwise you will be glued if you are not careful. ”

"Dog days without air conditioning, close to the big stove, keep turning the big shovel in your hand, and master the heat, the fire can't be too big, not too small. ”

"This stir-fry lasts for more than two hours, and if you are not careful, the hot oil and hot sauce in the pot will splash on your hands and blanch it. ”

Steward Hu was beside him, watching Hao Lao begin to give Johnson a sweet memory, and he was secretly surprised in his heart. Not everyone is qualified to listen to the old man talk about the past, let alone the guests, sometimes even the apprentice does not have this kind of blessing!

Johnson was in a trance for a while, and the master also liked to tell him about this, and he felt very close. He stood up and filled the old man with tea and listened attentively.

"Then you can start to learn Chinese and Western cold dishes, the first lesson, carve radish flowers. Choose a beautiful radish in your heart, listen to the master's knife technique, and at least carve dozens of petals from a radish. ”

The old man nodded with satisfaction, and it was rare to meet a pleasing junior, and continued: "If one of the petals is broken, it is not considered a success. I used my salary to buy a basket of beautiful radishes in my heart, and pondered while carving, for another three or four months. ”

"Pulling dragon noodles is a basic skill for chefs, and it is also a skill that can be performed for foreign guests. If you want to gain a foothold in the state guesthouse, you must cross this threshold. ”

"At least three or four hours a day, I fought with two kilograms of dough, and my hands and arms were swollen. After more than two months, I was finally able to pull out a different kind of dragon beard noodles. ”

"The master requires the fineness of the needle's eye to penetrate several dragon whiskers, and the dragon whiskers pulled by the master can be several kilometers long. ”

After speaking, Hao Baoli pointed to the mullet egg soup with his hand, and said confidently: "The tone of singing, the chef's soup, a wide variety of soup dishes, roasted vegetables, and stewed dishes, the quality of which depends on the soup." The requirements of low sugar, low salt, low fat and high protein of Diaoyutai dishes are also reflected in the soup. ”

At this time, the third course was served, and Johnson was stunned for a moment, and then smiled.

I saw a bowl of clear soup on top of a few tender yellow cabbage leaves, refreshing and simple.

Boiling water cabbage!

It seems to be unpretentious, but it shows the kung fu of soup making. The soup is mellow and elegant, clear to the bottom, the color of the dish is tender and yellow, the form is gorgeous, the feeling is clear and bright when you see it, the smell is elegant and fragrant, the food is soft and tender and the residue is slag, and the fresh fragrance is abnormal.

At first glance, the soup is low and watery, and there are no oil stars, but it smells fragrant, and it is fresh and soft in the mouth, which is better than all kinds of delicacies.

The beauty takes a bath, the water of the hot spring moistens the snow-white skin, the peach blossoms are dotted, and the fragrance hits. Without a wisp of it, the peach source emerges at a glance, the grass is lush, the stream in the deep valley is murmuring, and the winding path leads to the secluded place.

"What a clear soup!"

Johnson said with a face full of enjoyment: "The old hen, the old duck, ham and hoof, pork ribs, scallops and other ingredients are mixed into the boiling pot and mixed with cooking wine, onion and garlic and other condiments for at least four hours. ”

Then chop the chicken breast until it is pure, pour it with fresh soup and stir it into a slurry, and pour it into the pot to absorb impurities. ”

"Especially for cabbage, only use the yellow and tender heart in the middle, blanch it slightly and then cool it with water, and then pour it with boiling water chicken soup until it is blanched. ”

"If you didn't guess wrong, you also treated it with a silver needle in advance?"

"Hahaha, I really can't hide it from you!" Hao Baoli laughed and said: "Choose a small cabbage, remove the outer two layers, soak the vegetable root in the prepared soup, let the external vegetable stem soften, and then gently peel off four or five pieces, the root can not be broken, lay flat on the net drain, and use a fine silver needle to puncture the cabbage heart repeatedly." ”

"The foundation of the state banquet is this pot of chicken consommé!"

"Some things are not as expensive as possible, but it is more important to be able to do simple things well. ”

This sentence hit SC Johnson's heart, and it is also his highest understanding of cooking. The fresher the ingredients, the more subtraction should be done to highlight the beauty of the ingredients to the greatest extent, which is the realm of the real master.

Looking at Hao Baoli, he felt a feeling and said emotionally: "My master's favorite sentence is: The big taste must be light, like the friendship of gentlemen is as light as water, it seems to be light, but it is actually strong." ”

"That's the reason!" Hao Baoli patted his thigh and said: "Being a person is the same as cooking, and they have the same end." ”

While speaking, the fourth dish came up, and the strong fragrance made Johnson look shocked, looked at the delicate casserole, and guessed: "Is it ......?"

Buddha jumps over the wall!

Sea cucumber, abalone, shark fin, dried scallops, fish lips, turtle skirt, deer tendon, pigeon eggs, duck treasures, fish maw, fish maw, scallops, pigeons, pork ribs, razor clams, ham, pork belly, lamb elbow......

Dozens of ingredients are simmered in one jar, which not only has a common meat taste, but also maintains their own characteristics. It tastes soft and tender, rich and fragrant, and meat but not greasy;

Pick up the shredded radish and use silver silk rolls and sesame baked cakes to accompany the food, which is even more wonderful, and its taste is endless.

The thick soup wraps the taste buds on the tip of the tongue, the abalone is springy, the sea cucumber is Q-bombed, and even the snails have an amazing taste.

SC Johnson couldn't help but close his eyes and indulge in all kinds of delicious food, as if the fish returned to the sea, wandering at the bottom of the sea, colorful and colorful.

Walking in the bustling city, the entrance is all warblers and swallows, the swallows around them are thin and fat, laughter and laughter, as if a hundred flowers pass by, the fragrance comes one after another, layer upon layer, and the tide pushes people to the peak.

After a long time, he opened his eyes, stared at the casserole, and said tentatively: "This is a simmer?"

"For many years, we have been using Shaoxing wine jar, and there is Shaoxing wine in the jar to blend with the material. Simmering Buddha jumping over the wall pays attention to the storage of fragrance and flavor, and after the material is loaded into the altar, the mouth of the altar is sealed with lotus leaves, and then covered. ”

"The flame of the simmering Buddha jumping over the wall is a strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after the fire is boiling. ”

Hao Baoli said proudly: "Nowadays, many hotels advertise how fragrant they are Buddha jumping over the wall, but in fact, the real Buddha jumping over the wall has almost no fragrance coming out during the simmering process. ”

On the contrary, when simmering into the open altar, you only need to lift the lotus leaf slightly, and there will be a fragrant wine, straight into the heart and spleen. ”

"The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, the fragrance floats in all directions, rotten but not rotten, and the taste is endless. ”

"Even the Tang Dynasty monk Xuanquan, on the way to the South Shaolin Temple, passing through the Mindu, staying in the hotel overnight, just across the wall of the noble official's house to Buddha jumping over the wall to serve the guests, the monk sniffed the salivation, abandoned the Buddhism for many years of practice, jumped over the wall and entered, this dish has been famous through the ages. ”