Chapter 110: Porridge

Whoever knows that porridge must be made with rice, and although there may be eight types of fruits, meat dishes, etc., it is necessary to have rice and then boil it in water.

But now the people on the side of Huifeng Lou are busy there to clean up the fresh fish, although it is the scene of the middle of winter, but in the Yongding River around the capital can also be fished out of the ice, although it is not as delicious as other seasons, but it is also a unique flavor.

Mr. Fang watched there, and it was also thanks to this good look that he was still so old, but he was cleaning up the fish while making porridge outside, this abnormal behavior made him very interested.

To be honest, there is still a big gap between Bowen's craftsmanship and the chefs of the other restaurants present, but his basic skills are extremely solid.

In the high-grade kitchens in Europe, although all the bloody things are made, there are all kinds of knives and pots, which are everything, which is not an exaggeration at this time, and now, in the kitchens of European and American countries, even the tweezers for pulling out the fibrous roots of strawberries are specialized.

China is different, no matter how beautiful it is, the chef generally has a black iron kitchen knife in his hand, and the cutting is based on this knife, Bowen's basic skills are also good on the knife, and the helper on the side has already peeled the fish, and the processing is probably about the same.

Bowen used a knife to finely remove the scales of the fish that had been removed from the head and tail, and the knife in his hand turned over to remove the big thorns, and then the guy on the side had already soaked the processed fish with the juice squeezed out of ginger, and then some people began to shred the green onions and garlic slices.

This kind of behavior is not only the eyes of several old diners inside, but also the chefs who are busy there around are also frequent side glances, Mr. Fang, who was sitting in the wooden house, finally couldn't bear his curiosity, lifted the gauze curtain and walked out, and the housekeeper on the side was startled, and hurriedly took a thick big coat and split it for the old gentleman, so as not to attract the wind and cold.

Although Lord Liu Zhili over there didn't go out with him, he also asked Chen Gou'er next to him curiously:

"Gonggong Chen, do you know what Huifeng Lou is doing, if he is using that fish to make porridge, that is fish soup, isn't it a violation."

In the imperial palace of the Ming Dynasty, although the diet of the emperor and the harem concubines was in charge of the Shang Diet Supervisor, the great eunuchs often ate for the emperor and invited merit to buy it.

Chen Gou'er's knowledge is naturally very wide, and he directly shook his head and said after listening to Earl Liu's question:

"This is really a novelty, if it is said to be made fish, it is not new, if it is made porridge, it is really not known how to get it, if it is said to be a mistake, it is even more impossible."

Fang Zitai over there had already walked over, the smell of chopped onions, ginger and garlic in the air was extremely refreshing, and the fishy smell of cleaning up the fish was very light, and Huifeng Lou specially followed a few guys to deal with the garbage back and forth there. Other restaurants watched it on the edge and learned it.

So now although dozens of pots and stoves are busy, but the smell and scene of the scene are quite clean, after Fang Shilang walked over, he was just about to ask why you don't use rice to make porridge here, and suddenly smelled a smell of cooked rice in his nose, and looked at the source, a casserole was stewed on a small round stove.

It turned out that he was also making porridge, so this fish was either a cheap dish or an expensive dish for a while, and the old waiter didn't ask much, he walked back, sat down sullenly, and the interest of the two people on the side had already been mobilized, although they were both about sixty years old, at this time, like children, they all leaned over and asked:

"Old Fang, what did you see just now?"

Fang Shilang shook his head and said there:

"This fish should be used for a while, I don't know if it's a cheap vegetable or an expensive dish, the rice of the porridge is made of fragrant rice from Liaodong, and it is clearly a pot of white porridge stewed there, do you think we will eat a vegetarian meal?"

Chen Gou'er on the side thought about it and said hesitantly:

"Huifeng Lou, a few of our brothers have also been to eat, the umami of the dishes in that place is indeed incomparable to other places, and the others are a new word, with many patterns."

Earl Liu over there laughed and quipped:

"It's just to get back to basics, let's clear our mouths."

The people around them laughed, but they were faintly disappointed in their hearts, in their hearts, there should be a lot of tricks in Huifenglou, could it be that Jiang Lang is exhausted.

The time left for everyone is about the same, the porridge of each family is done, among which the fruit porridge of a restaurant in Xicheng and the meat porridge of the mellow and building are very good, the fruit porridge of the restaurant in Xicheng is made of red beans and black rice, when the heat is boiled to about three-quarters, add preserved peaches and apricots, and when the country is opened, the dried peach and apricot fruits that are peeled are completely melted in the porridge.

The black rice fruit porridge that is almost completely melted in one, before the mouth, I smell the rich fruit aroma, and I drink it in one gulp, as if it is a frozen seed in the mouth, and I don't feel sweet at all.

After a group of people drank saliva and rinsed their mouths, they tried it one by one, and the meat porridge of Mellow Helou was made of lamb, which was finely chopped, and there were some Western spices in it, which was fragrant, but for those who could eat, this could only be regarded as decent.

But everyone understands in their hearts that this is Chen Gou'er's industry, and in the arena on the other party's land, there are some things that needless to say, they all know it, although it is decent, it is not bad, and it is natural to be the first for a while. However, the result will not be announced until a while, and Huifeng Lou over there has not yet made it.

Seeing that the other people's porridge had already been served, Jiang Feng stood up on the side, clapped his hands a few times, and the two sturdy men carried a case to the front of the wooden house, and the family and the guards wanted to stop it, but the three people in the house knew that they wanted them to see it clearly, and opened their mouths to drink their subordinates.

But there is no big expectation in my heart, a bowl of white porridge to see what tricks you can play, here is not an expert in cooking, or an expert in eating vegetables, the nose smells that knows that the white porridge that has been taken to the case only has white rice, and the rest of the people are already holding the porridge of various restaurants to drink, although they are not an assessment, but the results of the following discussion are also very similar.

Now everyone's curious eyes are all fixed on Huifeng upstairs, Bowen over there is a little nervous, but his hands are quite stable, and there is already a guy on the side who has brought a cabinet, this cabinet is quite interesting, the bottom is iron, and watching the guys keep adding red-hot charcoal to it, obviously to ensure the temperature.

The onlookers were even more curious, Bowen scooped up the raw fish from the ginger juice of the soaked fish, put it on the board and began to move the knife, hearing the sound of Dangdang, countless snow-white fish shreds appeared in front of him.

The guy over there opened the hot cabinet, took out the porcelain bowls from it, and quickly placed them on the table, and there was a kitchen assistant on the side, who put the shredded green onions, garlic slices, and each quantity into the bowl, and the other guy had already lifted the lid of the porridge pot.

The white porridge inside was already boiling, bubbling up, and the old waiter Fang, who was watching there, seemed to understand, and his excited hands hit each other, Chen Gou'er and Earl Liu were still a little puzzled there.

After Bowen finished cutting the shredded fish, the guy on the side sprinkled the shredded fish in the bowl in the same amount as the onion and garlic, and the other person took a large wooden spoon and carefully scooped out the boiling white porridge and quickly poured it into the porridge bowl.

The people around were all "buzzing", and the air was immediately filled with a thick porridge aroma, and the fish fragrance almost together, the so-called fresh fragrance, fresh fragrance, probably this is what it means, everyone feels like this.

Immediately someone sent it to the three bigwigs in the wooden house, the shredded fish was scalded by the porridge, and it was immediately cooked, the umami of the fish meat was already integrated with the almost rotten rice, the fishy smell of the fish had disappeared in the ginger soaking, and the onion and garlic were just supporting roles, but the setting off was just right.

The temperature outside the wooden house was not warm, and after all the porridge was poured into the bowls, the first three bowls were sent to the house.

Old Fang Lang habitually knocked on the table with his hand, took a small spoon and sent it to his mouth, and swallowed it after tasting it a few times in his mouth, this appearance was clearly like tasting food.

"Wonderful, the rice is lubricated, the fish is fragrant, and even better is that there is no fishy smell, and I don't know if the mouth is full of rice or fish, the rice is sweet and fishy, the so-called sweetness is like this, and the old man appreciates those details, the bowl in the iron cabinet. For fear that when the weather is cold and the bowl and the porridge are together, the fish will not be cooked when it is cold, and the ginger juice should have salt in it, and the flavor will be at that time! ”

Not to mention the evaluation inside the house, after drinking this small bowl of porridge, the diners outside didn't care that their own restaurant was still competing, and they praised it one after another.

The old waiter Fang in the room has reached the realm of human affection and practice, and Zhang Yong's juniors and Chen Gou'er naturally know how to distinguish between the important and the heavy, and they said there:

"It's just that it's really late here, if it's in a restaurant, wouldn't it be hungry and ruined the guests, ranking second, what do you two think of that?"

Those two are naturally understanding people, and they are not fools outside, even Hui Fenglou and Jiang Feng accepted this result with a smile, Jiang Feng slowly drank the small bowl of porridge in his hand there, and he was quite excited in his heart, and sure enough, he was still hundreds of years ahead of the times.

In modern Cantonese restaurants, the "Yusheng Rolling Porridge" is so shocking!!