Volume 1: King of Chefs, Chapter 54, Octopus Bone

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"Everyone's done a great job! Hey? Who wants this last dish? The head chef looked down at a handwritten menu in his hand, and the head chef, who wanted to say that everyone had started cleaning, raised the menu in his hand and shouted at the waiter at the door.

"What? Can't hear louder! The head chef put his hand to his ear and shouted to the waiter in the distance.

"Huh? Oh oh......" After the head chef heard the words of the waiter in the distance clearly, he turned to the cutting board boss next to him and said, "Prepare a cinnamon fish, this dish ......"

As he spoke, the head chef had already placed the menu on the cutting board boss's pier.

It's just the moment this light menu falls on the top of the vegetable mound. The boss of the cutting board also instantly saw the not beautiful imitation Song pen on the menu, his face sank instantly, and he muttered with a bitter face: "Boss...... This dish, let's ...... I ......"

Although he didn't say it clearly, the head chef instantly understood what the cutting board boss meant.

"What's wrong? Can't get it? At this time, the supervisor in the kitchen had already finished his work, and when he saw the chef's instructions, everyone subconsciously came over to the chef.

"Huh? Top dog...... This dish is difficult! Who is so good at ordering food and making such a dish? ”

"What dish? What dish? Let me see...... Let me see! You're going to give me a space to take a look! ”

As soon as the head chef turned around, he saw that it was the second pot master of the wok, turned around and petted him and snorted and said, "Roast Qinhuang fish bones!" ”

"Huh? I'll go...... We don't have this dish on the menu! This...... It's so difficult! Who ordered it? The second wok master in the kitchen grinned and muttered.

At this time, the chef's apprentice asked curiously, "Master, what kind of dish is this?" I haven't really heard of it. Tell me about it! ”

"Boss, who ordered the food? So good at eating! ”

The head chef looked at the surrounding chefs, shook his head helplessly and said, "This is the traditional dish of our Lu cuisine." There aren't many chefs who usually know how to do it. Do less naturally. It's normal for you kid not to know. ”

This was said to his apprentice, of course, after the head chef finished speaking, he didn't forget to turn his head and say to a few chefs who were looking curious: "Who else ordered the dish?" Which lady who shouts that my father is the king of chefs every day ordered the dish! ”

Of course, everyone knows that Li Gengxin "invited" a big lady to bomb the sky today. Of course, the eldest lady's father was almost shoulder to shoulder with the sun as the eldest lady said.

"Boss, tell me about it. What the hell is going on with this dish? "A few chefs were more curious about what was going on with this roasted Qinhuang fish bone.

The head chef said with a smile: "Alas, the juniors are thinking about innovating every day, and after the innovation, you will lose the traditional craftsmanship of our Lu cuisine!" While speaking, the head chef finished complaining and said: "The dish of roasting Qinhuang fish bones is a famous dish in the early days of Confucius. It is rumored that when Qin Shi Huang ordered the burning of books to pit Confucianism, Confucius's ninth-generation grandson, Confucius, secretly hid classic books such as "Shangshu", "Book of Rites", and "Analects" in the wall of Confucius's former residence. In the third year of Emperor Jing of the Western Han Dynasty, Emperor Liu Qi named his son Liu Yu as the King of Lu. King Lu was in the palace and found the batch of classic books that Kong Yu had stolen. Re-save. In order to commemorate the collection of books of Confucius, in the Jin Dynasty, the "Golden Silk Hall" was built in the Confucius residence of the Confucian Temple, and later the "Lubi" was rebuilt. The descendants of Confucius hated Qin Shi Huang for burning books and pit Confucianism. This dish is made by adding water to the middle of the mandarin fish and the fish bones, and the Confucian Mansion uses the homonym of "fish bones". This dish was named to relieve the hatred of the Qin Emperor for "burning books and pit Confucianism". ”

"It's just bragging about solving your hatred?" Someone muttered something to the chef.

The head chef glanced at him and said unhappily: "Traditional things, don't talk about them here." You just need to know what you're supposed to learn! After speaking, the head chef then explained: "Fish bones, also known as bright bones, if you use the bones of Qin fish into the food. It is the authentic flavor of Confucius. The ingredients for this dish are also very particular. It is cinnamon fish. And the selection of materials must be fresh, after all, Confucian cuisine is very particular. There is a saying that dead fish are not served!

Do it, I and our teachers have also learned. It uses 100 grams of fish bones of osmanthus fish, 1 slice of mushrooms and bamboo shoots, 2 slices of green onion and ginger, 30 grams of soy sauce, a little cooking wine, a little salt water, a little pepper oil, and 250 grams of the middle section of the osmanthus fish, 25 grams of garlic cloves, 15 grams of sweet noodle sauce, 50 grams of clear soup, 50 grams of peanut oil, and a little wet starch! ”

"Master, that's what you'll do! We're really not ......."

.................. "Boss, tell me about it." What the hell is going on with this dish? "A few chefs were more curious about what was going on with this roasted Qinhuang fish bone.

The head chef said with a smile: "Alas, the juniors are thinking about innovating every day, and after the innovation, you will lose the traditional craftsmanship of our Lu cuisine!" While speaking, the head chef finished complaining and said: "The dish of roasting Qinhuang fish bones is a famous dish in the early days of Confucius. It is rumored that when Qin Shi Huang ordered the burning of books to pit Confucianism, Confucius's ninth-generation grandson, Confucius, secretly hid classic books such as "Shangshu", "Book of Rites", and "Analects" in the wall of Confucius's former residence. In the third year of Emperor Jing of the Western Han Dynasty, Emperor Liu Qi named his son Liu Yu as the King of Lu. In the palace, King Lu found the classic books that Kong Yu had stolen and preserved them again. In order to commemorate the collection of books of Confucius, in the Jin Dynasty, the "Golden Silk Hall" was built in the Confucius residence of the Confucian Temple, and later the "Lubi" was rebuilt. The descendants of Confucius hated Qin Shi Huang for burning books and pit Confucianism. This dish is made of mandarin fish in the middle of the water to make the fish bones, and the Confucian Mansion named this dish with the homonym of "fish bones", in order to relieve the hatred of the Qin Emperor "burning books and pit Confucianism". ”

"It's just bragging about solving your hatred?" Someone muttered something to the chef.

The head chef glanced at him and said unhappily: "Traditional things, don't talk about them here." You just need to know what you're supposed to learn! After speaking, the head chef then explained: "Fish bones, also known as Ming bones, if the bones of Qin fish are used in the meal, it is the authentic flavor of Confucius. The ingredients for this dish are also very particular. It is a cinnamon fish, and the selection of materials must be fresh, after all, Confucian cuisine is very particular, and there is a saying that dead fish is not on the table!

Do it, I and our teachers have also learned. It uses 100 grams of fish bones of osmanthus fish, 1 slice of mushrooms and bamboo shoots, 2 slices of green onion and ginger, 30 grams of soy sauce, a little cooking wine, a little salt water, a little pepper oil, and 250 grams of the middle section of the osmanthus fish, 25 grams of garlic cloves, 15 grams of sweet noodle sauce, 50 grams of clear soup, 50 grams of peanut oil, and a little wet starch! ”

"Master, that's what you'll do! We are really not ......" (To be continued.) )