After graduating, Li Na, who became a chef in her own right, has faded away from the shy and clumsy little girl she used to be, and has become the owner of the Flower Fragrance House that should not be underestimated, which makes the teachers of the St. Edro Culinary Institute feel very gratified.

Li Na had a good conversation with several people, from how it struggled to operate when she established Huaxiangfang, to the troubles she encountered when the business was booming in the future, and then talked back to the days when she studied at the academy and specialized in cooking. During this period, Li Na's eyes inadvertently looked at Huang Sifeng many times, and the relationship between the two was very delicate.

And Sikong Yao naturally couldn't keep up with the topic of their chat, and occasionally he could understand a little more when he mentioned the operation of the restaurant, but when he mentioned the history of the academy, Sikong Yao was confused, and could only listen quietly on the side. But despite this, the dignified and elegant temperament exuded by Li Na still attracts this Sikong Yao.

"Is this what happens when you become a chef at a restaurant?" Sikong Yao muttered in her heart.

From everyone's conversations and evaluations, Sikong Yao learned that when Li Na was still in the academy, her grades were not outstanding and she seemed a little clumsy, but she was humble and studious, but she still asked the teachers for guidance without relenting, and she came to the point where she is today.

However, these can only improve Li Na's cooking skills, but they can't fundamentally transform her personality and temperament, and she can't connect the Li Na in front of her with the word clumsy, Sikong Yao can only blame the change that Huaxianglou brought to Li Na.

It is this unique restaurant that transforms Lena into a beautiful butterfly.

"If I open my own dessert shop in the future, I wonder if it will become like Sister Li Na?" Sikong Yao came up with such an idea in his heart, but then he threw this boring idea out of his mind, "How is it possible, I'm not that style at all, haha." ”

Sikong Yao couldn't imagine that she had become a dignified and elegant lady when she was idle, and sure enough, it was more suitable for her to be free and unrestrained.

After some conversation, the dishes ordered by Huang Sifeng were also served one by one, and the dazzling array of dishes was eye-catching. Li Na explained to everyone: "This dish is a gourd chicken, Mr. Wen should be no stranger, right?" ”

Wen Houyu smiled proudly: "Of course, according to legend, the gourd chicken began in the official kitchen of Shang Shuwei of the Tang Xuanzong Rite Department. Merriam-Webster is extremely particular about cooking, and he is extremely poor and luxurious. The first chef fried the chicken before cooking, and Merriam-Webster thought the meat was too old, so he was severely whipped; The second chef cooks and then deep-frites, and the chicken is delicious. But Merriam-Webster thought that the chicken was not formed and not good-looking, so he beat the cook to death; The third chef took the lessons learned from the previous two chefs and tied up the chickens, which were then boiled before fried. The chicken produced in this way is not only mellow and tender, but also resembles a gourd, and later generations will call it gourd chicken. I still taught you this dish, and now that you have become the owner of Huaxianglou, you don't cook, but I want to test you, do you remember how to make this gourd chicken? ”

Li Nawan said: "Naturally, I remember to slaughter the chickens and cook them." Remove the internal organs, wash them, rinse them in water, remove the blood stains, chop off the feet and claws, boil them in a pot of boiling water for half an hour, take them out, cut off the tendons on the leg bones, put them in a steaming basin, and pour 1,500 milliliters of large bone broth into them to submerge the chicken body. When cooking, add rice wine, soy sauce and refined salt to taste. Later, put the green onion, ginger, cinnamon and star anise on the chicken, steam it in the cage for about two hours, take it out, pick up the green onion, ginger, cinnamon and star anise, and drain the water. Cut the chicken open along the vertebrae. Put rapeseed oil in the wok, burn it with a strong fire until it is hot, push the back of the chicken down into the pot, stir it with a hand spoon, fry it until golden brown, and drain the oil in a colander. Put the breast of the chicken up, pick it up with your hands, shape it in the shape of a gourd, put it on a grill plate, and bring a small dish of pepper and salt when serving. ”

After speaking, Li Na pushed the dark red pepper salt forward, and it was not difficult to imagine the deliciousness of dipping the delicious gourd chicken.

Sikong Yao sighed on the side: "It's so complicated...... Didn't you want to cook this chicken five times before and after? ”

Li Na nodded and said, "Yes, this gourd chicken can also be regarded as the signature of our Huaxiang Building." ”

Lin Pengfei felt rather than said: "This complex and exquisite process is quite a bit of Sichuan cuisine. ”

Sikong Yao was puzzled again: "Eh...... Why don't you have the eyes of this chicken? ”

Wen Houyu smiled: "Hey, don't you still like to eat chicken heads, do you care if other people have eyes, it's delicious." ”

Sikong Yao glanced at Wen Houyu and said, "Teacher Wen, this chicken with eyes and beads, shouldn't it also be taught?" ”

Wen Houyu was more serious, and said: "Of course I taught, the eyes of this chicken are deliberately dug out, before frying the chicken, the eyes should be extracted, drained to prevent the explosion of the oil, and when the chicken is fried, start to fry with hot oil to maintain the complete form of the main ingredient, and you must change to warm oil frying halfway, so that the oil gradually penetrates into the main ingredient, fried into charred on the outside and tender on the inside, especially the meat on the chicken thigh, which is delicious and juicy, and the skin is crispy and fragrant." ”

After that, Wen Houyu put the chicken leg of the gourd chicken into his bowl.

"Teacher Wen, you are so cunning!" Sikong Yao reprimanded.

Wen Houyu said lightly: "I said Sikong Yao, you have to pay attention to the tone of your voice, although I am not from your dessert department, but you can't be so big or small in terms of seniority." ”

Sikong Yao said disdainfully: "Hmph, the food is current, regardless of size. ”

After a long day of contact, Sikong Yao also figured out the temper of these teachers, except for Wu Liang's more rigorous attitude towards cooking, everyone else is very easy to get along with, Sikong Yao playing with them like this can make them feel that they are a lot younger, so there is no need to be more restrained.

Zhou Nan smiled: "Reasonable, then I'm not welcome, I've been waiting for a long time for this old boy's cured mutton." ”

Fresh fat sheep is selected, slaughtered with green salt, miscanthus salt, star anise, cinnamon, grass fruit, pepper, cumin and other seasonings, and made by billet ingredients, marinated and colored. When marinating meat, the mutton skin surface is relatively folded and discharged in the vat, add well water, sprinkle into green salt, miscanthus salt, marinate for three days when cooking meat, first pour the old braised soup into the pot, add the same amount of water, put in the seasoning package, boil with a strong fire and then add green salt, put it on the meat board dagger with a heavy object, and use a small fire to stew the meat crispy bones of this old Tongjia lamb is also one of the delicacies of Shaanxi, the selection of materials is fine, the process is exquisite, the accessories are complete, and the fire is proper. The bacon boiled in stew, the color is ruddy, the texture is crispy, mellow and delicious, it is a good dish to accompany the meal and wine.

Lin Pengfei praised: "If you have two more sips of wine, it will be perfect." ”

Sikong Yao said curiously on the side: "Teacher Zhou, where is the bubble oil cake?" Which one? ”

Li Na moved the bubble oil cake placed on the turntable to Sikong Yao's face, and said: "The oil cake is fried as fast as possible before eating, if it is cold, the good-looking seersucker will deflat, and the sugar filling will also harden and seriously affect the taste, so eat it while it's hot." ”

The color of the bubble oil cake is milky white, the skin is fluffy, like a light yarn weaving, and the cicada wings are made, which can be described as ingenious, and the flower decorations decorated with vanilla and orchids in the transparent crystal plate, coupled with the pleasing appearance of the bubble oil cake, immediately captured Sikong Yao's heart.

Sikong Yao stretched out his chopsticks and ate the bubble oil cake without saying a word.

"Wait a minute......" Li Na's words were too late, and Sikong Yao had already shown embarrassment.

With a tense expression, it was obvious that he had been burned by the sugar filling in the bubble oil cake, Sikong Yao had a good impression in his heart when he saw this bubble oil cake, and swallowed it in his stomach when he took a bite, and was indeed scalded by the sugar filling in the pastry, overflowing down his arm to his elbow, raising his elbow and licking it with his tongue, but the sugar filling of the oil cake in his hand dripped down again, taking care of one and the other, quite embarrassed.

Everyone was amused by Sikong Yao's scene, and they all laughed, and the meal at this table was also quite pleasant.

Li Na smiled lightly: "This bubble oil cake is made of white sugar, yellow cinnamon paste, walnut kernels, cooked flour, etc. ”

Sikong Yao stuck out his tongue and said, "This is so hot, but it's really delicious, crispy and smooth, and the filling is soft and sweet." ”

Li Na recommended: "If you have a sweet tooth, you can also try this osmanthus glutinous rice lotus." One of the traditional famous spots of the Han nationality in the Jiangnan region, glutinous rice is poured into lotus root, with osmanthus sauce and red dates carefully made, it is a Chinese dessert, its taste is sweet, the taste is crisp, and the aroma is rich like osmanthus. ”

Zhou Nan said casually: "Hangzhou osmanthus glutinous rice root is soft and sweet, the lotus root of West Lake is the best among the lotus roots, and the same famous Nanjing osmanthus nectar juice lotus root is known as the four most humane street food in Jinling Nanjing together with 'osmanthus sugar taro seedlings, plum blossom cake, and red bean wine stuffed with small balls'. ”

Sikong Yao sandwiched a piece of glutinous rice lotus, it was as delicious as Li Na said, and when her appetite was opened, she was surprised to find a thing, the shape was like a paste, but it was just like cheese, and the fat top was decorated with almond slices and a few budding buds, accompanied by a little vanilla, red, white, purple and green, colorful and considerable.

"Sister Li Na, what is this?" Sikong Yao asked curiously.

Li Na explained: "This is steamed cheese with sugar, fresh milk is boiled in a pot, and rock sugar is added to boil. Strat-strained with a double layer of white gauze,

Slowly pour the juice into the cold fresh milk, stir well while pouring, then divide it into a small bowl, seal the bowl with aluminum foil, put it in the pot, add a lid and steam it through the water, and then move it to the refrigerator for refrigeration.

Sikong Yao took a sip and said happily: "Eh, it's like yogurt, but the taste is smoother, and the taste is much richer, with a fragrance of almonds." ”

Li Na smiled: "It's good if you like it." (To be continued.) )