Although the steamed beef cubes themselves are a rare delicacy, Fu Yonghan obviously can't really let people serve such a plate of beef cubes. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

She also made a sauce for the beef.

The beef is made according to the habits of the Orientals, and the sauce is made according to the tastes of the Westerners.

There are two types of sauces, one based on tomato juice and one based on black pepper sauce. Other seasonings are added to both sauces, which can be regarded as Fu Yonghan's exclusive secret recipe, which makes the sauce even more delicious.

Moreover, these two sauces are also the favorite sauces of Westerners.

Pouring this special sauce made by Fu Yonghan on the beef cubes and eating it in one bite is definitely an ultimate enjoyment, making people feel like they have arrived in a fairyland on earth, and it is like a dream paradise.

When he tasted the food before, Ji Xiulang directly ate this beef cube as a snack, and ate a large plate, and he was stunned to eat it.

Put the beef cubes on the plate and send them out in the dining car, and Fu Yonghan began to make the second course.

It's also a meat dish, but on the surface it's vegetarian.

Westerners don't like to eat vegetarian dishes, and they are very picky about vegetarian food. So Fu Yonghan did not choose any kind of green vegetables this time, but chose tofu that has nothing to do with green vegetables.

There are many ways to make tofu, and on the menu of Wing Kee Restaurant alone, there are many famous dishes based on tofu, all of which are highly sought after by diners.

And the tofu that Fu Yonghan is making now is different from everything on the menu of Yongji Restaurant.

What she made this time was neither fried tofu and stewed tofu, nor tofu soup, but fried tofu.

It is said to be fried tofu, but it is completely different from traditional fried tofu.

In this dish, tofu is the key, and the filling in the tofu is even more crucial.

That's right, the first thing to do to make this dish well is to adjust the filling.

Westerners rarely eat pasta, and it is often difficult to distinguish what is and what is different from the various pasta dishes in Chinese cuisine that are similarly stuffed but have completely different names. But as long as the filling is done well, it can still please these people.

Fu Yonghan's stuffing this time is meat filling.

Chop the cooked shrimp, carrots, and fish into minced meat and dices, then stir them together to make sure that the ingredients are completely combined.

The whole process was chopped by Fu Yonghan with a knife.

Originally, it was easier to use a tool such as a blender, and the minced meat was also smooth. But when it comes out of the machine and chops it by hand, the taste is obviously different.

The meat filling made by the latter will taste a little stronger and more flavorful.

This is a mysterious and mysterious feeling, which makes people unable to say the truth, but they can really feel the difference.

Especially the meat filling chopped out by Fu Yonghan with a special knife method, the taste is even more amazing.

After mixing the meat filling and other seasonings well, Fu Yonghan kneaded the filling into fluffy strips with her hands, and then threw it into a wok that had been smeared with oil, and smeared soy milk on it while frying the filling.

That's right, soy milk.

Fu Yonghan methodically smeared the fresh soy milk, and paid attention to turning over the filling at any time. Gradually, under the heating of the bottom of the pot, the soy milk slowly cooked, turning into a tender tofu shape, sticking to the surface of the filling, surrounding the filling in a ball, and it was impossible to see it at all.

This process is easy to say, but it is not easy to do.

The first problem is that in the process of spreading soy milk, the kneading filling cannot collapse. Once it collapses, it is not only the filling that is ruined, but also the taste of the whole pot.

The second problem is the production of soy milk.

Soy milk is originally watery, and it is obviously not something that can be done casually to stir-fry it into tofu. This not only requires a high level of skill from the chef, but also from the soy milk itself.

The soy milk used to make this dish was made by Fu Yonghan himself.

For this reason, she also specially asked people to send in the stone mill of Yongji Restaurant, just to grind soy milk.

In order to make this dish well, the soy milk milled by Fu Yonghan is much thicker than ordinary soy milk, even if nothing is added, it tastes very sweet.

The masters in the kitchens next door, relying on their old age, also mixed a lot of soy milk from Fu Yonghan to drink, which made Fu Yonghan cry and laugh.

The more difficult thing is how to spread the soy milk on the meat filling, and how to turn the soy milk into a thin tofu skin.

If this layer of tofu skin is thick, the bean flavor will be heavier, which will affect the taste of the middle filling. But the skin is thin, and it is easy to expose the filling, which affects the appearance of the whole dish, and then affects the appetite of the guests.

Although this dish is filled with meat, the taste is light, and the shrimp and fish used do not make people feel greasy, but have a refreshing taste.

Fu Yonghan asked Yu Kangning and others to practice this dish, but no one did the best, and there were always all kinds of forks.

Yu Kangning and Zhang Hai's situation is a little better, and the success rate of the two is relatively high. But every time they do that, the two of them will make mistakes, and they can't always do it perfectly.

After sending the minced meat out of the tofu skin wrap again, only the last soup remains.

This soup was already made by Fu Yonghan, and now he only needs to throw the last thing into the soup to get out of the pot.

There is nothing new in this soup she makes, it is a famous soup that is widely spread in Chinese cuisine, boiling water cabbage.

Boiling water cabbage, as the name suggests, is naturally boiled cabbage.

But the boiling water in this refers not to the real boiling water, but to the soup that is as clear as boiling water.

The most important thing in making this soup is undoubtedly the hanging soup, which is particular about a soup that has a strong and clear flavor. There is not a trace of oil in the soup, but when you drink it in your mouth, it is fragrant and refreshing, which makes people have an endless aftertaste.

This soup is not an ordinary soup, but is made with hens, ducks, ham, scallops, elbows, etc., and it is extremely delicious.

And the freshness of the taste is secondary, the important thing is the technique of this hanging soup.

If you want to hang the whole soup as clear as water, you can't do it without a good hand.

At least in today's Yongji Restaurant, there is only one person who can make this dish as its name suggests.

Sending the cabbage heart that seemed to be soaked in boiled water to the table, Fu Yonghan didn't care about the strange look on the delivery person's face, just clapped his hands, turned his head and called Yu Kangning and the others, ready to start making their own dinner.

You must know that such a seemingly ordinary boiled cabbage, in ancient times, it was a delicacy that only the royal family and dignitaries could eat. It was absolutely more than enough to entertain the Queen of England.

(To be continued.) )