Fang Yu's first concern is Teacher Chen Yizhen, she is in charge of the first dish, and she is the fixing star of the whole dinner, the top priority.

Teacher Chen Yizhen has decided to make a bull head square at the coordination meeting a few days ago. Fang Yu had heard of this thing, but he had never seen anyone do it.

The so-called bull head square is the top skin of the cow's head.

This material may be rare for ordinary people, but it is not a rare ingredient for high-end banquets, and it is not of high grade.

Not only that, but no matter what breed of cattle is, the flesh and skin of this part are very difficult to handle, and the average chef is not willing to do such a thankless task.

But the real master is good at using materials that ordinary people are unwilling, afraid to use, and cannot use to make dishes that have been handed down to the world.

Today, Mr. Chen is making the most traditional "Sanyuan Ox Head Recipe", which is a classic dish that has been passed down for a long time.

This dish has five uniques, one is the raw material, the cow head side is the main ingredient into the dish, and other cuisines are not at all, and it is the only one of the Sichuan and Shu cuisines, and one dish is well deserved.

The second is that the technique is unique, the production is complex, and the processes are interlocking, which will affect the final result if you are not careful, and only ordinary chefs can do it.

The third is the color and luster, the color of the finished dish is very special, the whole body is slightly transparent, red and shiny, such as agar nephrite, which cannot be artificially adjusted, and belongs to the unique Niutou Fang.

Fourth, the taste is absolute, the entrance is soft and delicate, and it can be easily eaten by the elderly, but it is not rotten, and it maintains a strong taste.

Fifth, the taste is absolute, with the joint "assistance" of multiple processes and a variety of ingredients, the cow head party recedes the inherent peculiar smell, forming a unique taste of salty and fragrant, fragrant and fresh, fresh and spicy, and progressive layer by layer.

Fang Yu guessed that he finally decided on this "five unique" dish as the first dish, probably to show the magnanimity of the Shudu Association and deter the Quancheng Association.

Compared with the first dish "scallion roasted yellow meat wings" submitted by the Quancheng Association, they are also traditional old dishes, but the preciousness of the two materials is far from the same. Don't engage in fancy things, just show real kung fu in a dignified manner and crush the past with strength.

However, this just captures the core of Chinese cuisine, which is more about the method, not the material. It's better than what people do, so needless to say, those who are interested should automatically retreat.

Fang Yu thought to himself, it seems that Director Zhong has a lot of confidence in Teacher Chen.

At this time, Mr. Chen had already boiled the dehaired cow's head in boiling water until it was slightly deboned. This is a test of the heat control, if you can't cook thoroughly, there is no way to remove the scalp, after cooking, the scalp will seriously affect the taste.

Mr. Chen has done an impeccable job in this regard.

Removing the scalp is only the first step, and you need to be patient with it.

Although I eat beef scalp, this thing is too tough, and most people don't have such good teeth, so if you want to enter the dish, you must remove the outermost layer with a very old texture.

This step is a test of knife skills, too much peeling will affect the raw materials, too little peeling will affect the taste, and the proportion depends on the chef himself.

Teacher Chen wielded a knife like rain and a piece of skin like snow, which made Fang Yu admire.

He can barely do this sword skill, but he relies on the physical fitness and senses beyond ordinary people, and it belongs to relying on the high attributes to improve the skill effect. Mr. Chen relies purely on his outstanding knife handling skills and sensitivity on the tip of the knife.

After processing the cow head party, it is necessary to repeatedly remove the peculiar smell, and then add the fresh fragrance to the cow head side that does not have a fresh fragrance.

The traditional method is to borrow the flavor, make fresh fat chicken and pork cavity bones into accessories, and sandwich the cut cow head square in the middle of the accessories and steam it for six hours to complete this step.

Fang Yu looked away from Teacher Chen to see what the obscene uncle Cao Yingjun was doing.

I don't know if I don't see it, and I'm shocked when I see it.

Fang Yu didn't expect that the usually raunchy and cynical obscene uncle would seem to be a different person when he worked, showing no less confidence and concentration than Mr. Chen.

The fancy platter that the lewd uncle was in charge of was the first to appear at the dinner table. If Mr. Chen's first dish is the marshal of the Chinese army, then Cao Yingjun's fancy platter is the vanguard general.

Whether you can take the lead and show the momentum of the Shudu Association at the beginning, it all depends on the performance of this one.

Teacher Chen arranged for Cao Yingjun to "Panda Playing Bamboo".

Fang Yu hadn't put a lot of thought into the fancy platter before, so he didn't know much about this dish. Later, Director Zhong explained to him, and he learned that this platter, whose name did not sound special, was actually a national banquet dish, which was very popular with the second-generation chiefs.

This dish may not sound complicated, it is to chop the chicken breast into minced chicken, season it with various toppings, steam it, and knead it into balls of different sizes.

Next, the meatballs are transformed into panda shapes in various postures, and finally the cucumber and asparagus are carved into the bamboo branches and leaves in the panda's arms and on the plate, and the dish is complete.

In fact, this dish involves a variety of cooking techniques, and the difficulty is as great as that of a fighter on a platter.

There is a lot of attention to the production of meatballs, the ratio of meat, and the preparation of the broth, which will affect the final umami flavor and just the right amount of elasticity and soft texture.

But it's easy to say that the difference between the masters and the top masters of this dish lies in the form of those pandas.

Like the panda in Cao Yingjun's hand now, it can be regarded as a textbook model.

There are six pandas on a plate, sitting or standing or rolling and playing, with different expressions and cute appearances.

This is all okay, that is to say, Ming Cao's handsome plastic art and plating skills are outstanding, and the key is that the hair on each panda's body is as fine as a slender, visible and lifelike, and it can almost be fake.

The white part of the panda is carved little by little with a carving knife, while the black part is made by sticking chopped hair cabbage.

It sounds simple, but you don't know how difficult it is to do it, which requires not only extremely superb skills, but also a great test of carefulness, patience, and physical strength, and if you are not careful, you must start all over again.

Cao Yingjun's performance is fully worthy of Mr. Chen's trust in him, and Fang Yu is also amazed by such meticulous kung fu.

Seeing this, Fang Yu had prepared the broth provided by the association in advance, and Fang Yu was going to make chicken bean curd next.

This time, Fang Yu has also improved the production of chicken bean curd, and the chicken bean curd itself does not need to change much, mainly in terms of broth, Fang Yu wants to fight with the elites of Donglu cuisine.

After all, as a cuisine that invented dashi, the other party should also have a lot of experience in this aspect. Fang Yu felt that it only made sense to challenge his opponent in the strongest place.

This time, he was also full of firepower, not only using different broths for blending, but also using the technique of making soup from soup, using the boiled broth to make another kind of broth, and finally got a simple mixture that tasted far better than the two broths.

(End of chapter)