The crystal shrimp meat is white and powdery, dotted with emerald green Longjing tea leaves, and the shrimp are covered with a thin layer of oil. The fresh aroma of shrimp and the fragrance of tea are intertwined with the tip of everyone's nose, which makes people feel refreshed.

The white-powdered shrimp and the emerald green tea complement each other, outlining a picture of the spring color of the south of the Yangtze River where the grass grows and the warbler flies.

Just looking at the combination of colors gives people a full feeling of freshness.

Regardless of the taste......

With this color and fragrance alone, you can score 99 points, and one more point is afraid of Huang Tao's pride.

"Old Qin, Mr. Jiang, try it?"

Huang Tao put two small portions of Longjing shrimp in front of Lao Qin and Jiang Mingtao.

The two of them were not polite, they directly picked up the chopsticks, picked up a shrimp full of tea fragrance, and put it in their mouths.

The first thing you feel in the mouth is the fragrance of the tea leaves, and the rest is the tenderness of the surface of the shrimp.

Because of the slurry, and the sauce of Fangcai, there is also starch, so that the taste of the shrimp is very smooth, and the outer layer is wrapped in egg white, which brings a rich taste.

Gently bite it open with your teeth, and a fresh smell instantly bursts between your teeth and spreads in your mouth.

The fresh shrimp tastes crisp and juicy, and there is a trace of Q bomb, which makes the shrimp taste more enjoyable.

Bite into the tea leaves, the freshness and elegant taste of the top green tea is completely stimulated by the freshness of the shrimp, and the sweetness between the lips and teeth is more obvious, and there is a faint sweetness.

"Gollum~"

Ma Junwen and the others swallowed their saliva very angrily, watching Lao Qin and Mr. Jiang eat deliciously.

Huang Tao asked with a smile: "Old Qin, Mr. Jiang, how is it?" ”

"Good!"

Mr. Jiang picked up a tissue and wiped his mouth, probably thinking that such an evaluation was too perfunctory, and after a moment of silence, he continued: "There is a Zhejiang cuisine chef in Hangzhou City, who is my friend, his level in Zhejiang cuisine, has been praised by the chef of the state banquet, I have eaten the Longjing shrimp he made, that Longjing shrimp, is his work of heart, whether it is from the ingredients or ingredients, it is top-notch, but ......"

"But it's a little worse than your Rytsu shrimp."

Lao Qin shook the folding fan approvingly and said: "What Mr. Jiang said is very true, it is indeed delicious, Boss Huang, you really don't say this skill, it is better than the Longjing shrimp made by the chef of the state banquet I have eaten." ”

This evaluation can be described as quite high!

It also gave Huang Tao a more objective understanding of the level of Zhejiang chefs in his heart.

After all, it is a recipe provided by the system, and a dish made by his own increasingly skilled cooking skills, it is not surprising that there is such a height.

"Boss Huang, you ...... You wouldn't just have these two small portions, would you? Jiang Qihang, who was already very greedy, was a little anxious.

Huang Tao smiled: "Don't worry, there is more, I will present it to you in a while." ”

Xuanxuan's little cutie was afraid of being forgotten by her father, so she raised her little hand and shouted: "Baba, I want it too, I want it too~"

"It's all there, it's all there, don't worry!"

As he spoke, he asked Li Chengzhan and Lin Qiyu to bring the bowl of Longjing shrimp to them.

"It's full of color, flavor, and ......"

"I'm going!"

They pick up chopsticks and eat.

Xuanxuan took chopsticks, picked up a piece of shrimp, mouthed, and chewed.

Then his eyes lit up and he gave a thumbs up: "It's delicious, it's delicious!" ”

"Mmmm, it's really delicious, it's the best Longjing shrimp I've ever tasted!" Ye Wen's face was full of excitement, and suddenly raised the atmosphere.

"It's delicious."

Huang Tao smiled faintly.

The feeling of being praised really made him feel extremely happy!

"What a delicious one!"

"As expected, Boss Huang has once again redefined a delicacy!"

"There are no extra ingredients, just shrimp and Longjing tea, but they can make such a delicious taste."

"It's hard to imagine how gloomy my life will be if I can't eat the dishes made by Boss Huang in the future!"

"Hey, it looks like I'm really going to move the head office here."

"This is the second time I've eaten Longjing shrimp, and the last time was in Louwailou, compared to ...... No, it's no better, Boss Huang is a dimensionality reduction blow. ”

Ding Cheng smiled bitterly, without any superfluous words.

This kind of delicacy shouldn't be in a street restaurant, it's not its final destination

Huang Tao looked at their satisfied and complicated expressions, smiled, and then brought a large plate of Longjing shrimp to the employees: "Don't be busy yet, let's try it!" ”

"Good~"

Other employees also picked up their chopsticks and began to eat.

Huang Tao also picked up a shrimp and tasted it carefully.

It's as high as ever!

I have to say that the small restaurant is going to have another dish that people will not want to linger again.

The rich second generation ate first, and they were still unsatisfied.

"Just a few shrimps, it's really not enjoyable!"

"yes, I haven't even tasted anything yet! It's gone all at once. ”

"At the moment, I'm looking forward to the next two dishes."

"Boss Huang, what's next?"

Huang Tao smiled: "Boiling water cabbage." ”

"I know this dish!"

Ding Cheng said excitedly: "It is a famous Sichuan dish, I remember that it seems to be created by the original Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace, and later carried forward by the Sichuan cuisine master Luo Guorong and became a fine dish at the state banquet?" ”

"Yes."

Lao Qin shook the folding fan lightly, nodded and said: "According to legend, the boiling water cabbage was created by Huang Jinglin, a famous chef of Sichuan cuisine who was quite appreciated by Cixi, in the imperial dining room of the Qing Palace. When Huang Jinglin was a chef, many people derogatory Sichuan cuisine "only spicy, vulgar and rustic", in order to break the rumors and prove it, he thought hard for a long time and tried hundreds of times, and finally created the best dish of "boiling water cabbage", which was extremely complex and minimalist to the realm, and swept away the grievances of Sichuan cuisine that had accumulated for a hundred years. Later, Huang Jinglin brought this dish back to Sichuan and spread it widely. In 1954, Sichuan cuisine master Luo Guorong was transferred to BJ as the chef of BJ Hotel, responsible for the state banquet. He brought the cooking technique of "boiling water cabbage" back to BJ, and thus became a delicacy at BJ's high-end banquets. ”

"And this dish sounds unpretentious, but it shows the excellent soup-making skills."

"Boiling water, in fact, is the clearest chicken soup. This soup should be mixed into the boiling pot with old hens, old ducks, ham trotters, pork ribs, scallops and other ingredients, add cooking wine, onion and garlic and other condiments for at least 4 hours, and then chop the chicken breast meat to a mushroom, pour fresh soup and stir it into a slurry, pour it into the pot to absorb impurities. After repeated adsorption two or three times, the chicken soup in the pot, which was originally slightly turbid, is now as clear and clear as boiling water, with a strong and mellow fragrance, not oily or greasy, and refreshing. ”

"The cabbage should be selected from the unripe Chinese cabbage as the raw material, only the yellowed tender heart should be selected, and then blanched slightly and then cooled with water......

Lao Qin obviously knows this dish very well, and he will explain it in detail to everyone at this moment.

Jiang Mingtao said with a smile: "Boss Huang is picking all the famous dishes to make today!" ”

Huang Tao smiled and began to make boiling water cabbage.

There is a ready-made chicken soup in the kitchen, which was brought from the old street, and it was clear yesterday and tasted just right.

Therefore, it is quite easy for Huang Tao to make this boiling water cabbage.

Just tidy up the cabbage, heat up the chicken broth and pour it over.

Fairly simple.

It's so simple that you don't need any seasonings.

Because this broth is made with two chickens, two ducks, two elbows and a Jinhua ham.

And this Jinhua ham contains a lot of salt.

So!

It's salty enough that you don't need to add salt.

In addition, the whole duck in the broth increases the fragrance, the whole chicken increases the umami, the elbow makes the broth more fragrant, and the salty and fresh taste of Jinhua ham makes a very perfect soup pot.

The clear soup has been prepared, and the recipe for this dish is simpler than making a cold dish for Huang Tao.

Huang Tao tore off all the outermost layers of cabbage leaves.

Pick up a kitchen knife, cut the cabbage root into flat heels, and then cut off the cabbage at the waist.

Blanch the bottom half of the Chinese cabbage in boiling water sprinkled with salt.

Move.

It is to make the cabbage soften and prepare for the next trimming.

When the leaves of the cabbage were almost transparent, he took the cabbage out of the pot and put it in cold water to cool.

And so it goes.

It can keep the cabbage crisp and tender, and it will taste more delicious.

If you don't use cold water, the cabbage leaves are likely to gradually become soft and rotten under the effect of their own temperature.

After the temperature of the cabbage in the pot has cooled down, he takes it out and puts it on the cutting board.

Use a knife to trim the cabbage and trim it to the shape of lotus petals.

I saw him wielding a kitchen knife, and with a knife, the surface of the cabbage was quickly cut into a thin piece, less than three centimeters away, he saw the opportunity to decisively withdraw the knife, his fingers exerted a slight force, and turned the direction to cut obliquely.

Two knives down.

The outer layer of cabbage is slowly peeled off, and the shape looks like a lotus petal.

The lotus petals are crystal clear, and there are some water droplets on them, like a shining white jade, gently uncovered, the texture is warm, as thin as cicada wings, and even the lines on it can be clearly seen.

With the dexterous rotation of his wrist, lotus petals appeared one after another.

The blade was cold, as if it had become one with him.

As long as the position is locked by his gaze, the blade must be accurately placed, without the slightest deviation.

In just a few seconds, the outermost lotus petal of the cabbage has been carved.

Then, with a smaller knife, he began to carve the shape of the stamen.

The choy sum is more delicate, and it takes a lot of care to carve it.

Huang Tao's hand holding the knife, calm and sophisticated, waved it gently, carefully removing the leftovers, leaving only the most essential part.

Although the stamen requires more demanding carvers, with the blessing of system experience, Huang Tao carved the prototype of the stamen in just one minute.

In order to achieve better results, when pruning the innermost cabbage core, he put a fiery red wolfberry into the cabbage core.

In this way, after the clear soup is poured on, it is accompanied by light yellow cabbage, and there is a fiery red wolfberry in the middle.

And this carving technique stunned everyone present.

Jiang Mingtao couldn't help but praise: "Tut-tut, this cabbage to flower knife technique is amazing!" ”

"yes!"

Lao Qian was ashamed and said: "Although I have also been a chef for more than ten years, I am still slightly inferior to Boss Huang in terms of this knife change!" ”

Although Lao Qin didn't speak, the expression of admiration on his face was enough to explain everything.

Of course.

As far as Huang Tao's knife change technique is concerned, he is completely out of the question, but in terms of speed, he can only be beaten by Huang Tao.

Xuanxuan's little guy heard everyone praise his father, and this little face couldn't help but show a ripple of happiness.

I'm also proud to have such a father.

Ye Wen looked at Huang Tao with a nymphomaniac face throughout the whole process, adoring and admiring her to the extreme!

Huang Tao was not affected at all, and still cut the last knife unhurriedly.

After the whole cabbage is ready, it is placed in a shallow white porcelain basin.

Followed by.

He poured the chicken soup he had brought from the old street into a kettle, put it on the stove, and heated it.

No need to boil.

Because if the chicken broth is boiled, it will become cloudy, so heat it to 80 or 90 degrees Celsius, and you can do it.

In addition, the cabbage has already been blanched, so you only need to wash away the lotus flowers in the hot consommé, and you don't need to heat it too much......

(End of chapter)