The next few dishes are all wonderful.

Not only Shen Weiwei and the others were satisfied, but even Zhang Hao, a half-gourmet who inherited Cao Xueqin's cooking skills, couldn't find the slightest fault.

At this time, Sun Zhaoguo himself also came to the restaurant and asked with a smile: "Mr. Zhang, distinguished guests, I don't know how the dishes taste today?" ”

Zhang Hao praised: "Impeccable, Chef Sun deserves to be the chef of the state banquet." ”

Sun Zhaoguo said happily: "Thank you, Mr. Zhang." ”

The words that seem to be flattering come from the mouth of Zhang Hao, a diner who is comparable to a gourmet, but they have a different weight.

After chatting with Shen Weiwei and the others for two or three sentences, Sun Zhaoguo said to Zhang Hao again: "Mr. Zhang, I also prepared an ancient Fagong fish ball today, I want you to taste it." ”

Zhang Hao nodded and said, "Okay, I remember that this is a traditional Hui dish, right?" ”

"That's right, Mr. Zhang is really well-informed." Sun Zhaoguo said, "I am from Hui Province, and this is the traditional food of my hometown. This dish can be used as both a staple and a soup dish, and it is perfect for hangover at the end of the feast. ”

After explaining to Zhang Hao and others, Sun Zhaoguo returned to the back kitchen.

Li He asked, "Brother Hao, what kind of dish is this Gufagong fish ball?" ”

Zhang Hao said: "You can think of it as fish balls from Hui Province, but they also add tribute vegetables, chestnuts and fatty meat to the fish balls.

In terms of tendon and deliciousness, it may not be as good as Chaoshan fish balls, but it also has a different flavor. ”

The dish that Sun Zhaoguo is going to make happens to be in the recipe mastered by Cao Xueqin, so Zhang Hao will know how to make this dish.

Li He nodded and said, "I see, I followed Brother Hao today." None \./Wrong \./More\./New '.w'.a'.p'.'.'.c'.o'.m"

Zhang Yuanda also praised: "Brother Hao is really an all-rounder!" ”

In the kitchen, Sun Zhaoguo had already put the fish balls prepared by his apprentice into the pot.

The eldest apprentice, Xiao Yan, said happily: "Master, I see that Mr. Zhang and they are quite satisfied with tonight's banquet!" ”

"It's not over yet." Sun Zhaoguo looked at the fish balls tumbling in the pot and said, "This is the last hot dish of the day, and it is also an ancient French Hui dish, so I will serve it myself in a while, and you can prepare after-dinner fruits and snacks in the back kitchen." ”

Xiao Yan hurriedly nodded: "Okay, Master!" ”

He knew in his heart that as a master from Huizhou Province, he had always had great enthusiasm for carrying forward Huizhou cuisine.

A quarter of an hour later, Sun Zhaoguo returned to the restaurant with his work.

He personally served the fish balls with soup to the table, and then introduced:

"This dish is the ancient Fagong fish balls, which are mainly made from four ingredients: fish, minced tribute vegetables, minced chestnuts and ham.

As for the fish this time, we chose the Eastern Star Grouper.

We first took the meat from the belly of the eastern star grouper and used it as an ingredient to make the fish balls, then stewed the remaining part of the soup and then split the original soup into two, one part used as a soup stock, and the other part was used to cook the fish balls. ”

Li He nodded while listening, and secretly praised Zhang Hao's erudition in his heart.

Although there are some differences between the flavor of ham and Sun Zhaoguo's recipe, in his opinion, aren't ham and fatty meat all pork?

Zhang Hao was also moved, he didn't expect that Cao Xueqin's recipe was slightly different from Sun Zhaoguo's.

But on second thought, ancient French cuisine is not a real ancient cuisine after all, so some differences are also deserved.

Sun Zhaoguo couldn't see Zhang Hao's mental activity, and said respectfully: "Mr. Zhang, please taste this dish." ”

"Okay, thank you."

Zhang Hao smiled slightly, scooped out a fish ball with a spoon and put it in his mouth.

Then, he narrowed his eyes slightly.

The taste of Sun Zhaoguo's dish is also quite different from that recorded in Cao Xueqin's recipe.

Sun Zhaoguo caught Zhang Hao's subtle expression, and hurriedly asked, "Mr. Zhang, is this dish unpalatable?" ”

Zhang Hao shook his head and said, "No, Chef Sun's dish is good, but it's a little different from a friend's approach, and I'm a little preconceived." ”

"Mr. Zhang, have you ever tasted this dish?" Sun Zhaoguo asked seriously, "I don't know if you can." (More exciting on the next page!) )

Do you want to share one or two of your friends' dishes with me?

Truth be told, this dish is an improved dish for me, and I would like to try it out more and try to improve it as much as possible. ”

Zhang Hao's previous performance has made him preconceived, Zhang Hao's friend must also be a senior Hui cuisine chef or a professional gourmet.

"Okay, then let's not talk about high and low, just about the recipe." Zhang Hao thought for a while and said, "My friend beat chestnuts into puree and mixed them with fish puree. Another point is that he chooses not ham, but fatty meat. ”

Sun Zhaoguo thought about it: "Use fat meat grains and then beat the chestnuts into a puree?" ”

"Yes, this dish is made with ground chestnuts to increase the flavor of chestnuts, and chestnut puree can have the same effect." Zhang Hao explained, "In addition, the chewing taste of ground chestnuts is somewhat similar to that of minced tribute vegetables, and it is difficult to distinguish them.

Chestnut puree, on the other hand, provides an extra chewy taste and better combines the aroma of chestnuts with the fish. ”

"It's a really good idea, and I'll try it later." Sun Zhaoguo pondered for a long time and said, "Let me ask Mr. Zhang again, what is the reason why fatty meat grains replace ham?" ”

Looking at Sun Zhaoguo's reaction, Shen Weiwei and Bai Zhou glanced at each other, and they both saw the surprise in each other's eyes.

Why did a chef at a state banquet ask Zhang Hao for a recipe?

As for Li He and Zhang Yuanda, the two brothers who drank a lot of whiskey have entered a state of system shutdown.

In their hearts, Brother Hao has been equated with the chef of the state banquet.

"Chef Sun, the sky-high price of Iberian ham in the fish balls is naturally to increase the taste and provide a salty aroma, but it seems to have a slight conflict with the sweetness of the fish." Zhang Hao said, "Adding a small amount of fatty meat particles mainly provides a texture, and the taste will not dominate the fish." ”

Sun Zhaoguo was silent for a while, and then muttered: "I see, I see..."

It is not difficult to understand the principle of adding fat meat grains, after all, the classic tea shrimp dumplings of Cantonese cuisine, the traditional method is to add fat meat grains.

What shocked him was that he had fallen into a kind of blind spot without realizing it.

After running a high-end restaurant for a long time, he began to unconsciously tend to use more high-end raw materials.

It's not that he doesn't know that there is a conflict between the salty aroma of ham and the fresh aroma of fish, but he subconsciously ignores it.

Zhang Hao's words just woke him up.

So, he bowed to Zhang Hao quite sincerely and said, "Thank you Mr. Zhang for your advice!" ”

Li He, who successfully restarted the system, couldn't help but pinch Zhang Yuanda's face fiercely.

Zhang Yuanda's eyes were still paying attention to the situation on Zhang Hao's side, and he reached out to knock down Li He's book: ", what are you doing?" ”

Li He shook his head silently: "I made a mistake, and now it's fine." ”

They just miscalculated a formula.

Brother Hao is now clearly bigger than the chef of the state banquet.