Cui Wenhan took the chopsticks and picked up a piece of ear, carefully shook off the red oil on it, and watched it back and forth seriously.

Several other chefs in De'anju felt very strange about Cui Wenhan's behavior, although it was inconvenient for them to lean over to take a closer look, but they looked at the ear piece from a distance and it was nothing special, and they didn't know why Cui Wenhan looked at it so seriously.

A smile appeared at the corner of Fang Yu's mouth, this Chef Cui deserves to be a special chef, he is still very knowledgeable, and he found the problem so quickly.

Cui Wenhan watched it for a long time, and finally put the ear piece into his mouth, and showed an intoxicated smile while chewing, and he ate a thin ear piece for five minutes.

After eating the ear piece, he put down his chopsticks, turned around and stretched out his thumb to Fang Yu:

"Boss Fang, his skills are amazing, I admire him."

Fang Yu still smiled indifferently: "I have won the award, I also admire your eyesight." ”

"Hey, it's nothing compared to Boss Fang's cooking skills." Cui Wenhan shook his hand again and again, "I just took advantage of the preconceived convenience, and I only saw it when I had a conjecture in advance." ”

The conversation between Cui Wenhan and Fang Yu made the other chefs a little confused, but they all knew that the answer must be on the plate of red oil ear tablets.

Chef Zheng, who was in charge of the wok, took a pair of chopsticks and sandwiched a piece of ear, and the other chefs also followed suit, each with a piece and looked at it carefully like Cui Wenhan just now.

At first glance, there seemed to be nothing wrong with these ear pieces, but after shaking off the red oil, they found that the color and cartilage texture of the ear pieces seemed to be wrong. After taking a bite into half of it in your mouth, you will find that the taste is also a little strange when you chew it carefully.

Chef Zheng was the most straightforward, so he simply put the chopsticks down, directly picked up another piece of ear piece with his hand, wiped the red oil on it, and tried to tear the flesh skin and cartilage of the ear piece.

As soon as the flesh and bone of this ear piece were separated, the chefs saw the clue, and it turned out that this ear piece was not a real pig's ear at all, but made of shiitake mushrooms, shredded oil bean skin, and thousands of skins.

Rosacea's face changed drastically, red for a while, blue for a while, and he was so ashamed that he wanted to find a crack in the ground to get into.

The other chefs who watched the excitement just now secretly said that they were in danger. They actually looked down on Fang Yu, the junior chef of this small shop, but they didn't speak directly like rosacea, they just watched coldly and prepared to see Fang Yu's jokes.

Unexpectedly, a young man under someone else made a move, making rosacea, who was almost at the same level as them, a joke.

They thought to themselves that they would be in a different place with rosacea, but they were afraid that they would not be able to find the problem with the ear piece. Fortunately, Chef Cui has excellent skills and can see the subtlety of the ear piece, otherwise De'anju will be wiped out today and fall at the feet of this junior chef.

Although Cui Wenhan has some identity and good face, he is a person who is obsessed with cooking, otherwise he would not be able to become a special chef.

At first, he was very dissatisfied with Su Shenxiang letting him lead a team to "learn art" from a junior chef, so he deliberately indulged in rosacea to make trouble. After making up his mind and waiting for Fang Yu to come out, he could take advantage of the situation to end this ridiculous thing.

But now he saw from Qian Duoduo's dish that Fang Yu's cooking skills were extraordinary, and his mentality had changed, and he was willing to communicate with Fang Yu. Of course, Qian Duoduo's performance was still far from good in his eyes, and he had to test Fang Yu's ability first.

"Boss Fang, the purpose of my coming here this time Mr. Su should have already told you. The old gentleman refused to eat the vegetarian dishes that were good for his body, and no matter how delicious the vegetarian dishes made in our Chinese restaurant were, the old man didn't admit it, so he made a special trip to you. I don't know what Boss Fang can do? ”

Fang Yu heard the meaning of Cui Wenhan's words, and still had some doubts about his ability, it seemed that he still had to show his hand to convince them.

"Wait a minute," Fang Yu stepped aside, took a piece of paper from the splint hanging on the wall, and handed it to Cui Wenhan.

"Chef Cui, this is a recipe I made for the old gentleman. You give me your advice. ”

Cui Wenhan took it and took a look, the recipe was very thorough, and it was completely according to the regular table, and a total of fourteen dishes were written:

First of all, there are four cold dishes, two meat and two vegetables, which are red oil ear slices, pepper sesame chicken shreds, chrysanthemum chestnuts, and flavored kimchi.

Then there are eight hot dishes, six meat and two vegetarians, which are King Kong fire recipe, back to the pot bacon, sweet and sour pork ribs, sweet bamboo shoots and eel, stir-fried crab roe, hot and sour sea cucumber, mapo tofu, and seasonal vegetables in soup.

In addition, it is accompanied by a soup and a staple dish, which are golden gourd shark fin soup and beef potstickers.

Cui Wenhan was a little incredulous, he looked at it twice before asking Fang Yu:

"Boss Fang, what's on your menu... Are they all vegetarian dishes? ”

Fang Yu knew why Chef Cui was surprised, if it weren't for the dish of red oil ear slices on the menu, it is estimated that Chef Cui would not have asked such a question at all.

Since the Ming Dynasty, many sects in this world have declined rapidly, and most of the remaining ones have strictly adhered to the precepts, although there is an intersection with the world, but the relationship is not so close.

Therefore, a large number of dishes with vegetarian meat created specifically to satisfy the appetite of good men and women have been lost, and the production process of this kind of dish is not simple, many of them are still palace secret recipes, and now almost not many people know how to make them. This recipe was restored and created by Fang Yu through the combination of the experience of "Zhang Er" in the fantasy world and the memory of the taste saint in the dream world.

I heard that this chef Cui Wenhan was also born in poverty, not a child of a family, and he has come to this day by learning art and studying hard, so he is naturally very unfamiliar with this kind of rare dishes.

Fang Yu reached out and took the chef's hat, carefully put his hair into the hat, and said to Chef Cui while tidying it up:

"I can't just hold the recipe and explain it, so let's make a King Kong fire recipe on the spot, everyone will taste it, and everything will be understood."

The chefs of De'anju have already read Fang Yu's recipes, and everyone is full of doubts after reading them, can these dishes really be made with non-meat ingredients? It should not be made and it is the same as what they did before, but it has a slight shape, and the taste and texture cannot withstand the taste at all.

Fang Yu understood their thoughts, and did not explain, and after finishing the dishes, they understood that the world of food was much more magical than they imagined.

Qian Duoduo and Qi Yi heard Fang Yu say that they wanted to make a "King Kong Fire Recipe", and immediately took out a large black-skinned winter melon from the storage room. The two of them pulled out a small piece from the top of the melon, and then together they picked up the melon and poured the golden liquid out.

The chefs looked at the freshness, so they stepped forward to ask, and under Fang Yu's signal, the two of them explained.

It turned out that this winter melon had been cut into a small hole before, and the inside was cleaned through the small hole, and then the oil was poured into it, and the salt was added to stir it evenly and seal and soak.

When the oil is poured clean, Fang Yu cut off a relatively flat piece of winter melon, wiped off the oil, peeled and peeled, and changed the winter melon into a boxy piece. Then he cut out a few tooth-like grooves on the inside of the winter melon square, and used chopsticks to poke out the winter melon flesh in the grooves.

After the winter melon was processed, Fang Yu took out some lion's mane mushrooms from the refrigerator, cut them into small pieces of about the same size with a knife, and then pressed the tofu into minced pieces with the back of the knife and mixed them with lion's mane mushrooms to form a filling, filled the inside of the winter melon, and stuck to the surface with the help of tooth-like grooves.

Fang Yu poured oil into the pot, brushed some soy sauce on the top of the winter melon, and then put it in the oil pan and fried it until golden brown and took it out.

Stir the star anise in another oil pot, add dark soy sauce, cooking wine, salt, paprika paste, and pour the vegetarian broth into a bowl after boiling, put the winter melon with the filling facing up, and then steam it in a steamer.

In the interval between steaming the winter melon, Fang Yu took the green vegetables and blanched them in a circle on the plate, and after the winter melon was steamed, the filling was placed on the plate face down. Fang Yu used a knife to draw a "nine-square grid" on the surface of the winter melon, and cut it to about two-thirds of the way and stopped the knife, but did not cut it through.

Finally, Fang Yu put some dark soy sauce, salt, paprika powder, brown sugar, red yeast rice water and vegetarian broth in the pot, and after boiling, quickly hooked it with water starch and poured it on the winter melon.

Fang Yu waved the finished "King Kong Fire Recipe" in front of Cui Wenhan and the chefs of De'anju, and said confidently:

"Everyone, you're welcome, please feel free to taste it."

Xing Meow: I haven't written a business article for a long time, and I feel that I have lost my major, and I can only write eight strands of text without oil and salt

(End of chapter)