And all those who have tasted Fu Yonghan's craftsmanship are all impressed by her.

Now that it was Fu Yonghan's turn to taste Emperor Yahuang's craftsmanship, whether it was Zhang Hai or Hong Gong's apprentice Lu Ming, they were all excited.

Just like Hong Gong said, how could they not lose the face of the Emperor Yahuang in front of Miss Fu!

In contrast, Zhang Hai was even more excited than Lu Ming.

He really wanted to see Fu Yonghan again, but Fu Yonghan didn't come to the back kitchen, and if he didn't need help, he wouldn't have the opportunity or qualification to talk to Fu Yonghan at all.

Hong Gong didn't say anything more after he finished explaining, but directly asked people to prepare things.

The best ingredient to use to make white chopped chicken is three yellow chickens.

Of course, there are many ways to make three yellow chickens, and they are not limited to being used to make white chopped chicken.

The name of the three yellow chickens is still quite originated, it is the name of the chicken given by Zhu Yuanzhang, the founding emperor of the Ming Dynasty, and the name is spread at home and abroad.

The three yellow chickens are a kind of native chickens, which are named because of their appearance "three yellows", mainly yellow feathers, yellow claws, and yellow beaks. Compared with other types of chickens, the three-yellow chicken is smaller in size, but the egg production is very high, the meat quality is quite tender, and the skin is crispy and the bones are soft, and the taste is very delicious.

The three yellow chickens purchased by Yahuang Hotel are free-range chickens raised in chicken farms, which belong to semi-free-range chickens, and there is still a certain difference between them and authentic local chickens, but ordinary people can't eat them at all.

But Hong Gong knew that this kind of semi-free-range chicken might be very rare for ordinary people, but he would never hide it from Fu Yonghan's mouth.

He personally selected and finally picked out the fattest three-yellow chicken from the chicken coop.

Lu Ming was responsible for killing chickens and plucking feathers, and his movements were very neat, and he quickly handled a chicken cleanly. Hong Gong, who was guiding Zhang Hai to deal with the brisket, took the time to take a look at it and nodded with satisfaction.

This method of killing chickens, Hong Gong, was taught by every apprentice, but it was Lu Ming, who was not too young, to learn it best. Otherwise, Hong Gong would not have singled him out.

Throw the processed chicken directly into the pot and cook it, while Hong Gong concentrates on handling the Jinhua ham in his hand.

He plans to make a winter melon and ham soup.

Now there are a lot of hams on the market with the sign of Jinhua ham, but there are not many really authentic things, and people who have no way to buy them can't buy them at all. Fu Yonghan also used ham when cooking at the stall before, but there was no way to compare it with the long-famous Jinhua ham.

However, although Fu Yonghan can't buy really good things, this is not a problem for Yahuang Hotel.

The appearance of the high-grade Jinhua ham is different from that of ordinary ham, it looks like a flame in the thin part and almost transparent in the fat part. The meat of this ham itself is very delicious, and you don't even need to be seasoned, you just need to steam it directly, let it cool and then remove the bones and slice it, and you can pick it up and eat it directly!

And this kind of simple and rough way of eating does not make people feel that the ingredients are wasted, the lean part of the ham tastes salty and sweet, and the fat meat is even more fragrant but not greasy, so delicious that people can keep eating until the cut ham is eaten!

It's just such a simple way to eat, eating too much will inevitably make people feel a little too tired, and it is better to cook soup.

And using winter melon to cook ham soup is perfect for it.

When the flavor of the ham is integrated into the soup, and the winter melon neutralizes the oiliness in the ham, such a winter melon and ham soup is simply the best in the soup, enough to make people can't help but swallow it with their tongues when drinking the soup.

The winter melon and ham soup was cooked quickly, Hong Gong didn't put some extra condiments in it, only put a few salts, and sprinkled a handful of finely chopped green onions, and asked Zhang Hai to send it to Fu Yonghan and the others who were waiting upstairs.

"Miss Fu and the eldest young master are in the private room they used to use before, and you know the place, so let's go there yourself." Hong Gong said, "The weather is getting colder and colder, so let them drink soup to warm their stomachs first." ”

Zhang Hai thought that he would not have a chance to see Fu Yonghan today, but he didn't know that there was such a pie falling from the sky, so he was immediately ecstatic, and immediately agreed loudly.

Hong Gong saw his reaction, his eyebrows and eyes curled, and he smiled silently.

He is an old man working in the back kitchen, how can he not see the little thoughts in the heart of Zhang Hai, a young man?

If it were the same as before, he might have been unhappy because everyone in the back kitchen was outward. But now, he's old, and he's in this position again, what's not to think about?

Besides, Fu Yonghan is indeed a capable person, and he has a bit of fate with Zhang Hai. If Zhang Hai can really have the opportunity to learn some skills from Fu Yonghan, it will also be his creation!

After handing over the winter melon and ham soup to Zhang Hai and sending it away, the three yellow chickens next to him were also cooked.

Lu Ming's knife work is good, and the three yellow chickens are also handled very well, so that the three yellow chickens are still quite intact when cooked out of the pot, and they look even more oily, so that people can know that this chicken must be very fat and tender when they look at it.

Putting the boiled Sanhuang chicken aside in the cold boiled water that had been prepared long ago to soak, Hong Gong took a bowl and began to prepare the ingredients.

The green onion and ginger are washed and minced at the beginning, and the minced garlic is put aside in a regular manner. In addition to these things, it is also necessary to add sesame oil, balsamic vinegar, refined salt, white sugar and other substances. As for the amount of these seasonings, it depends on their own experience.

Many chefs like to add MSG when preparing ingredients, but Hong Gong does not have such a habit, and Fu Yonghan does not have it. In their view, although MSG has the effect of seasoning, it is also easier to ruin the unique taste of the food itself, and the use of it often outweighs the loss.

In particular, this white chopped chicken is eaten because of the deliciousness of the chicken itself. If you add MSG to it, it will cover the flavor of the chicken, and it will be completely added to the snake.

After the ingredients are prepared, the chicken in the cold boiled water on the side has not yet cooled completely. However, Hong Gong didn't care about this time difference, so he directly took out the whole three-yellow chicken from the water and put it on the board, picked up the kitchen knife and neatly divided the whole chicken into two from the middle abdomen, and then cut it into pieces, neatly stacked it and put it on two plates, and added something to embellish it to make the plate look better......

By the time the sliced chicken is served, the temperature should be almost cold.

Hong Gong poured about the same amount of freshly prepared ingredients on one of the plates of chicken, but did not do any treatment for the chicken on the other plate, but put a small plate with seasoning on the side, apparently allowing the diners to dip the sauce according to their own wishes. (To be continued.) )