In fact, Qi An has put a lot of thought into the arrangement of these three dishes today. Crispy yellow is the staple food and also a vegetarian dish, Yipin Bazhen is a hard dish and a big dish, and although the boiled green vegetables are only green vegetables, they are also refreshing dishes to eat.

However, the only thing to do now is crispy yellow and boiled greens. This kind of big dish is often prepared one night in advance, and the next day guests can order it and eat it directly.

When you lift the lid of the steamer, you will be greeted by a fresh fragrance mixed with water vapor, which is a delicious taste of food. As one of the most prestigious Shandong dishes, this Confucian dish is almost not seasoned at all, and is seasoned by the taste of the food itself.

Chicken, pig's trotters, duck, sea cucumber, fish maw, magnolia slices, squid rolls, cabbage, shiitake mushrooms, wolfberries, almost exhaust the umami of the world's ingredients in one cup.

Soak all kinds of ingredients or change the knife to slice them, first pass them in clean water, blanch them with broth, put them in a casserole, simmer them in chicken broth for one hour, and then take them out and put them in a clear soup and steam them in a steamer for eight hours. After eight hours, the lid of the pot is lifted, and the room is full of incense, and the person who only smokes it is fascinated and relishes it.

Although it is easy to say, the process of handling the ingredients is so tedious and how difficult it is to grasp the heat of the stewed broth, which is the most difficult part of this dish.

When simmering the broth, it is necessary to simmer the chicken, duck and pig's trotters together for two hours, during which it is necessary to pay attention to a series of complicated processes such as skimming off the foam, sweeping the soup with the chicken mincing, and changing the heat.

If it weren't for the opening of a new store today, in order to get a good fortune, Qi An would not necessarily make this dish in the future.

But hard work always pays off, as soon as the pot is opened and plated, there is a burst of sniffing in the hall over there, obviously smelling the fragrance.

Qi An put one product and eight treasures into a small cup for serving, and a waiter brought it out.

"Here, here, here. The middle-aged man only had a minute after smelling the aroma, but he was as impatient as if he had been waiting for 10,000 years.

The small cup was placed on the table, and Wang Cheng opened the lid on the side, and suddenly the heat rose, and a fragrance escaped, and the delicious taste seemed to be able to condense into substance, which made people's appetite move.

The middle-aged man hurriedly picked up the chopsticks and added a piece of squid roll to his mouth, chewed it gently, and only felt that his mouth was full of fragrant. The texture of the squid is very tender, a little soft and tender when chewed, but it is full of elasticity. The middle-aged man's eyes widened, as if he couldn't believe it, and before the squid in his mouth could swallow it, he took another chopstick of cabbage.

The cabbage leaves are so fresh that they seem to have just been picked, and apart from the soft touch of the chopsticks, you can't tell that they have been cooked. This time, the middle-aged man learned the experience of burning his mouth when eating squid, first blowing and then bringing it to his mouth.

Miraculously, this cabbage has a different taste from squid. Although in the same soup, the cabbage still retains the fragrance and sweetness of the vegetables, and the juice that bursts out from the bite is mixed with the soup to create an unexpected sweet umami taste.

The middle-aged man even took a few bites before he noticed that Wang Cheng was still beside him, and said embarrassedly, "You also come to eat together?"

Although Wang Cheng looked at him with some greed, he still refused him out of professional ethics. However, there were no other guests, Wang Cheng took out a small soup bowl, served a bowl of soup for the middle-aged man, and put it in front of the middle-aged man.

In fact, all the flavors of this dish are in the soup, and the middle-aged man woke up and hurriedly picked up the small bowl.

But I saw that this bowl of soup was light yellow in color, clear and translucent, as clear as pear soup, without the slightest oiliness of chicken soup.

I carefully put it to my mouth and blew it, and took a small sip, only to think that the taste of squid and cabbage just now was not surprising ordinary taste.

There is the richness of chicken soup, as well as the deliciousness of magnolia slices and fish maw, as if all the umami in the world is mixed in the soup, this cup of soup is the king of all umami in the world. The mouthpiece tastes it carefully, and the aroma of this soup is like a kaleidoscope, constantly bursting out with new flavors, and each bite has a different feeling.

The middle-aged man drank a bowl of soup, as if he had experienced a new life, and his forehead was a little sweaty.

"Awesome, awesome! I've never had such a delicious soup! I want to cry when I drink it. The middle-aged man slowly stopped his chopsticks after drinking the soup and praised Wang Cheng loudly on the side.

Outside, customers were drinking soup, and in the kitchen, Qi An was working on a second course, crispy and yellow. In fact, this was supposed to be the first dish, but the main ingredient taro was not yet steamed, and I didn't dare to let the guests wait, so I had to serve the finale first.

At this time, the taro was ripe and steamed, and Qi An had already made all the accessories. Just slice the taro and fry the noodles in a pan for 10 seconds.

Fried food is often delicious when cooked simply because it has been a favorite food since ancient times. As long as there are no major mistakes in seasoning, the heat is not as strict as other dishes, as long as you look good, you can take out and drain the oil. It didn't take five minutes for this crispy yellow dish to be served on the table.

Middle-aged people have the amazement of a product and eight treasures, and they are looking forward to this crisp yellow dish. There are only five pieces of golden yellow in color, which look small and delicate in a small porcelain plate.

This practice comes from the record of Lin Hong in the Qing Dynasty, which should have been made by Huang Du, but Huang Du is bitter and slightly poisonous, and it is not only not delicious but hurts the body.

It is not only delicious to use taro to make it, but also soft and glutinous after the taro is steamed, the outside is light yellow like gold after frying, the food is crispy, the chewing is soft and glutinous, the fried crispy dough is salty and fragrant, but the inside is fragrant and sweet.

The middle-aged man couldn't wait to clip a piece and smell it first, the fragrance of peanut oil was delicate and rich. I took a bite of it to my mouth, and with a click, the crisp sound was also a great pleasure for this kind of eating.

The so-called hue and taste as a criterion for judging food, in fact, it is not true, the exclusive dish is used to provide visual and auditory enjoyment, just like this crispy yellow, that crisp click, isn't it a different kind of enjoyment?

Another example is that there is a famous dish of the Su Gang, Xiangyou eel paste. As the saying goes: "A yellow gauze pond immortal, the old man Taiping always covets." The oil is fragrant, and the jade plate is full of amber. "It is said that after the eel paste is served on the table, a small bowl of hot oil is poured on the dish, and the eel paste squeaks, followed by the fragrance of garlic and shallots, which can be described as three kinds of enjoyment of sight, hearing, and smell.

Hearing this crispy sound, the middle-aged man chewed it with anticipation, crispy and crispy, and tasted soft and suitable.

It's just that the middle-aged man's brows furrowed when he ate the second slice. Something was wrong, a little greasy, he thought to himself.

At this time, I only heard Qi An's voice from the kitchen: "Make a bowl of tea, just the one I made for you." Wang Cheng still poured a bowl of tea.

The middle-aged man took the tea, thanked Wang Cheng, and took a sip of tea, only to feel the fragrance of tea. When I ate this crispy yellow solitary again, the light fragrance of the tea diluted the oily fragrance, and I only felt that the greasy was gone, and the mouth was full of sweetness.

The middle-aged man was surprised and admired: "I didn't expect that this fried taro with clear tea has a different taste, and this combination is not too greasy to eat for a day and a night." ”

Wang Cheng also admired Qi An's ingenious collocation in his heart, but he never thought that Qi An in the back kitchen wiped the cold sweat that did not exist on his forehead. As a chef, of course, he has the consciousness of being a cook, and he fried a total of six slices of taro, of which he kept one and served five slices to the guests.

Unexpectedly, when he ate this slice, he felt that something was wrong. When I made this dish decades ago, I didn't feel greasy at all, I only felt that the aroma was full, and the taro slices were only soft and sweet, but when I made this dish again today, I felt a little greasy.

Since he had discovered the greasy, the guests outside, he hurriedly asked Wang Cheng to neutralize the greasy with the bitter taste and sweetness of the tea, but he didn't expect it to succeed by mistake.

After cleaning up his mood, he proceeded to make the last dish of boiled greens. This dish can be made with confidence by anyone who can cook, but it tastes different for different people.

In Qi An's opinion, this dish tests skills, but it is also a clever dish, and anyone who has their own experience in cooking can make it decent. Therefore, this dish is just a dish that he uses today to clear his mouth, and he didn't put much thought into it.

Blanch the washed cabbage sum in chicken broth until it is broken, and then steam it on high heat in a steamer for half a minute. During this time, the soup can be prepared. Heat the oil in the pot, fry the minced garlic slightly, add the green and red pepper shreds, consume oil and an appropriate amount of broth, and bring to a boil, hook the water and starch.

Take out the choy sum from the steamer and put it on a plate, then pour the soup over it and serve.

After all the work was done, Qi An came out with this dish by himself, put it on the middle-aged man's table, and made a gesture of please.

This plate of boiled cabbage hearts looks really good, it looks verdant and dripping like lettuce, but the rising heat lets everyone know that it has been cooked.

The middle-aged man put a cabbage sum in his mouth and refused twice, Wang Cheng looked at him expectantly on the sidelines, wanting to see what kind of praise the middle-aged man would say this time.

To his surprise, the middle-aged man refused twice, his brows gradually furrowed, and then he chewed it again and swallowed it stiffly.

Wang Cheng hurriedly handed him a glass of water, the middle-aged man took a big sip of water, gasped twice, looked at Qi An with some puzzlement and some anger, and asked: "Boss, you can't play me like this! This dish is definitely not made by you, you tell me who made it?"

Qi An was quite puzzled, and just wanted to ask, Wang Cheng took the first step to ask him: "What's wrong?

"It's not just delicious! It's hard to swallow! This dish is definitely not made by the chef of the first two dishes, has it been a change of chef?" The middle-aged man faced the two people who were also puzzled, and his anger was suppressed, but the doubts were in his heart.