What Du Guangning was thinking in his heart, Jiang Yu certainly couldn't know.

At this moment, he left the Seven Canteen with a few boxes of Qingming Fruits, and walked all the way along the campus path.

The breath of spring is already coming.

A few days ago, the big tree, which was bare, has quietly emerged after a burst of spring rain, and in the flower bed by the roadside, countless young green grasses are scrambling to drill out of the soil, which looks very green and gratifying.

In the artificial lake not far away, a few waterfowl that don't know where to fly from are floating on the water, swimming around leisurely, from time to time they also lower their heads and take a sip of water, turn their heads to sort out the bright feathers on their bodies, and I don't know if they dislike that this feather is not beautiful enough?

Looking at the green in front of him, breathing in the fresh and moist air after the rain, Jiang Yu felt that his whole person was a lot lighter, and even his steps became lighter.

Spring is a wonderful season!

All the way to the administrative building, Jiang Yu came to the door of Xiong Yusheng's office familiarly, raised his hand and knocked lightly on the door.

"Please come in!"

Jiang Yu pushed open the door and walked in, and when he looked up, Xiong Yusheng was the only one in the office, crouching in front of his desk, holding a pen and writing something.

After coming in, Jiang Yu gently closed the door, he didn't know if Xiong Yusheng was writing something important, so he didn't make a sound to disturb him, gently walked to the sofa on the side and sat down, and put the two plastic bags he was carrying on the coffee table.

After a while, Xiong Yusheng finally finished writing, he breathed a long sigh of relief, raised his head to look, and found that Jiang Yu was sitting opposite him, so he quickly got up from his seat, walked around the desk, and said with a smile on his face:

"Oops, Xiao Jiang is here! Why didn't you call me when you came in, and let you sit here for so long! It's all my fault, I've been writing a material for so long, and the older I get, the worse my head becomes! ”

Since the last time Vice Principal He asked him to "help" book a box from Jiang Yu, everyone seemed to realize how close the relationship between Xiong Yusheng and Jiang Yu was, and inadvertently, even some colleagues who were not very close to him had become much more polite.

Because no one knows, maybe one day he will need to book a box in the seven canteens to do things, if he offends Xiong Yusheng and he is not familiar with Jiang Yu, then who should he ask to go at that time?

What's more, today's Jiang Yu and Qi Canteen's reputation in the outside world is getting bigger and bigger, and they have become the "treasure" in the palm of Jiang Da's hands.

Everyone is a smart person, and in this case, it is even more impossible to have a bad relationship with Xiong Yusheng.

This kind of inadvertent change also made Xiong Yusheng sigh with emotion, he has self-knowledge, all this is naturally not because of himself, but because of Jiang Yu!

If it weren't for Jiang Yu and his seven canteens, how could he be a pure nerd, how could he have such a good popularity?

At this moment, seeing Jiang Yu coming, Xiong Yusheng was not only happy, but also grateful from the bottom of his heart.

Although he is much younger than himself, he is a real nobleman of his own!

"Teacher Xiong, you are too polite, I just came over and sat casually, nothing happened."

Jiang Yu also stood up from the sofa and said with a smile, "I just saw that you were busy, and I was worried that I would affect your work." ”

"Alas, no, no, it's just a summary material, no big deal."

Xiong Yusheng waved his hand, and was just about to sit down on the sofa, when he suddenly stood up again, smiled and shook his head,

"Look at me, my brain is so busy writing materials that I forgot to make tea, Xiao Jiang, wait a while, I'll make you a cup of tea!"

"Teacher Xiong, don't bother, I just came from the cafeteria and came over early, so I won't drink tea."

Jiang Yu hurriedly stopped him and said with a smile,

"I'm actually fine with coming over this time, isn't this spring? The seventh canteen purchased a batch of Qingming grass here, and I made some Qingming fruits, and when I was a little free now, I sent a few to Mr. Xiong to taste. ”

Xiong Yusheng only noticed at this time that there were two more big bags on the coffee table, which turned out to be the Qingming fruit that Jiang Yu sent to him.

Xiong Yusheng suddenly became excited, it was not that he had never eaten Qingming fruit, but the Qingming fruit made by Jiang Yu was obviously different, and it must be much more delicious.

Thinking of the food cooked by Jiang Yu that he had eaten before, he couldn't help but start secreting saliva in his mouth, but he still showed an embarrassed look on his face:

"Oh, Xiao Jiang, you see that I haven't given you anything, and you still sent me Qingming Fruit, I'm here, how embarrassed I am!"

"It's just a snack, and it's not worth a few dollars."

Jiang Yu waved his hand and said with a smile,

"Originally, I also wanted to give Vice President He, Minister Niu and other leaders a little to taste, but I don't know them very well, and it doesn't seem appropriate to rush to the door, so I just sent them all to you."

Xiong Yusheng is a little sluggish in interpersonal relationships compared to Vice Principal He and Niu Wenlin, but it doesn't mean that he is not smart, as soon as Jiang Yu finished speaking, he understood what he meant.

But he also excused himself and agreed:

"You're so busy in the cafeteria, you don't need to run around for this little thing, just let me come."

Jiang Yu wanted to send some Qingming fruit to Vice Principal He and Niu Wenlin to taste, even if he was not familiar with it or didn't have time, he could just find a little girl who was working in the cafeteria and send it over, but he didn't do it, and ran to himself.

What does this mean?

It shows that Jiang Yu has a good relationship with him, otherwise why wouldn't he go to Niu Wenlin to send it? Why don't you go to Fan Chuliang?

And Jiang Yu asked himself to give Qingming fruit to others, although the thing is not worth a few dollars, but this is obviously to find a good opportunity for himself to get closer to other leaders.

Thinking of this, Xiong Yusheng's heart was even more grateful to Jiang Yu.

"In this way, then it will be hard for Mr. Xiong to make a trip."

Jiang Yu smiled at him, and he also breathed a sigh of relief.

In fact, he didn't think as much as Xiong Yusheng thought, it was nothing more than that Vice Principal He and Niu Wenlin, who were familiar with him, had helped him more or less in the process of opening the seventh canteen, otherwise, he might still be in the second canteen, guarding that small stall to sell soup dumplings.

made Qingming fruit and gave them some to taste, it was just a kind of gratitude from him, and there were not too many complicated thoughts in it.

As for why he didn't send it to the door in person, it is indeed as he said to Xiong Yusheng, one is not very familiar, and the other is also worried that people will bump into it and have a bad impact on the leader.

And Xiong Yu had a private dinner with Vice Principal He and Niu Wenlin a few days before his death, and the relationship between them should be very good in private, which is why he brought these Qingming fruits to Xiong Yusheng.

Seeing that Xiong Yusheng took over this matter at this moment, Jiang Yu had nothing to do, he stood up from the sofa and said with a smile,

"Teacher Xiong, then I have to hurry back to the cafeteria, there are still a lot of things waiting for me to do, if you are free someday, remember to come to the cafeteria and sit down!"

"Okay, I'll definitely go to you when I'm free."

Xiong Yusheng nodded again and again, in fact, during this time, he often went to the first floor to make tooth sacrifices, but he didn't go to Jiang Yu.

People are so busy, why do you always come to find people when you have nothing to do?

He's not a stunned young man, so he wouldn't do such a disgusting thing.

personally sent Jiang Yu to the staircase, and watched him go downstairs, Xiong Yusheng turned back to the office and closed the door by the way.

As soon as the door closed, he ran to the coffee table with some impatience and carefully opened the top fast food box.

This fast food box is not big, only enough to hold four Qingming fruits, two sweet and two salty, neatly placed in the box.

Xiong Yusheng looked at the Qingming fruit in front of him, which was still a little hot, couldn't help swallowing his saliva, picked up a pair of disposable fast people and hurriedly dismantled it, and picked up a Qingming fruit and stuffed it into his mouth.

As soon as he bit it, his eyes widened instantly, and he couldn't help himself from exclaiming, Xiong Yusheng ate a Qingming fruit in two bites.

After eating a Qingming fruit, he was still a little unsatisfied, and secretly said to himself:

"Eat one more, eat another one and don't go, and take the rest back to my wife and daughter to taste!"

“……”

"This sweet one is really delicious, but I don't know what the salty one tastes, well, I'll taste another salty one, the main thing is to taste what it tastes like!"

“……”

"It's so salty, I ...... I ate the last one, anyway, two boxes per person, I ate one box, and the remaining one box was given to my wife and daughter! ”

“……”

"Why don't I eat this box too? No, no, no! I can't be too selfish, I have to think about a wife and daughter! ”

……

Dining Room No. 7, 2nd floor.

"Boss, you're back just in time, come and have a look!"

As soon as Jiang Yu returned to the kitchen, Du Guangning greeted him with a frown, pointed to the menu copied from the reservation register of the box at the reception desk, and said to Jiang Yu,

"What kind of dish is this Wanfu meat? I don't think I've ever heard of it, this shouldn't be our Jiangzhou cuisine, right? And what is this stir-fried dish? ”

Jiang Yu took the menu and looked at it, this is the dish ordered in advance by the guests of the "plum" box, in addition to this dish of Wanfu meat, there are also dishes such as shredded pork in Beijing sauce, fried fish fillet, vegetable wrapped chicken, white fungus vegetarian stew, stir-fried vegetables and other dishes that look very unfamiliar.

Among these dishes, there is probably only one dish of shredded pork in Beijing sauce that is relatively familiar, and it can often be seen in some restaurants in Jiangzhou.

Some people say that this dish is Sichuan cuisine, and some people say that it is Beijing cuisine, but in fact, there are Beijing sauce shredded pork in many cuisines, and the method is also different from person to person.

Jiang Yu looked at the menu in his hand and thought for a while, and he could probably determine that the dish ordered by the guests in the "Mei" box was undoubtedly a Beijing-style shredded pork with Beijing sauce.

Because on this menu, several other dishes, including Wanfu pork, such as stir-fried fish fillet and stir-fried mixed vegetables, are all authentic Beijing dishes.

From this point alone, Jiang Yu can basically judge that the guest in the box with the "Mei" brand, even if he is not from the capital, must be from the north.

Source change app】

"This Wanfu pork is similar to braised pork, but the process is more complicated and the ingredients are more."

Jiang Yu stretched out his hand and ordered these dishes on the menu, turned his head and explained to Du Guangning, "Oh, by the way, Wanfu meat is still a court dish, and it is said that it is still a dish loved by the Empress Dowager Cixi." ”

It is said that on the longevity of the Empress Dowager Cixi's 60th birthday, all the chefs in the imperial dining room are showing their skills to offer longevity products, a royal chef surnamed Zhao from Ludong cooked this dish, after steaming, boiling, cooking, frying, buckle and other processes, all the fat in the pork belly was refined, so that the pork belly is fat but not greasy, even if it is often eaten, it will not make people fat.

Because the ingredients of this dish, in addition to pork belly, there are red dates, chestnuts and lotus seeds, and the meaning of "early lizi", so it is deeply loved by the Empress Dowager Cixi and the concubines around her, and she improvised the nomination of "Wanfu Meat".

"It turned out to be a palace dish, no wonder I haven't even heard of it."

Du Guangning scratched his head and asked again, "Then what kind of dish is this stir-fried dish?" ”

"Stir-fried vegetables are also a traditional specialty dish in Beijing, which is a dish stir-fried with leeks, shredded pork, vermicelli, bean sprouts, and tender spinach."

Jiang Yu handed the menu back to Du Guangning, and said with a smile, "The way to eat this dish is quite particular, it is best to roll it up and eat it together, so that you can taste the taste." ”

"Tut, boss, if you don't say it, I don't even know what kind of dish this is, where do I know how to eat it?"

Du Guangning couldn't help but shake his head, he was a native of Jiangzhou, and he didn't have a master with him when he learned to cook, and he has been focusing on the production of Jiangzhou cuisine.

What's more, these are still these Beijing dishes that are not very in line with the taste of Jiangzhou people.

Jiang Yu understands this very well, his situation is actually somewhat similar to Du Guangning, he has never studied with a teacher, nor has he attended any cooking school, if it weren't for the food system, maybe he would still be serving dishes to others in the restaurant outside the school.

However, it is precisely because of the food system that Jiang Yu can practice good cooking skills, and he can also learn a lot of dishes and how to make them that others don't know.

"Actually, it's nothing if I don't know, after all, we are in Jiangzhou, even if you know how to cook Beijing cuisine, you can't cook it a few times, where can Jiangzhou people order non-spicy Beijing cuisine?"

Jiang Yu smiled at him, then waved his hand and said,

"Okay, hurry up and prepare the dishes, this table of Beijing dishes is still more time-consuming, especially this palace Wanfu meat, roasted, boiled, fried, stewed, steamed, these processes have to be done again, just this dish, it will take an hour or two."

When Du Guangning heard this, he was also secretly speechless, this dish is very troublesome just by listening to it, and the complexity of the process is comparable to the "Tengwangge Red Crispy Meat" that he and his boss made before!

I just don't know what the taste of this Wanfu meat, which even the Empress Dowager Cixi likes to eat......

I really hope that when the boss cooks, he can make more portions, so that maybe he and others can take the opportunity to taste it.

He couldn't help but swallow his saliva, quickly stopped his thoughts, and turned to leave to pick up the ingredients.

After sending Du Guangning away, Jiang Yu washed his hands in the sink and began to get busy.

Spring has arrived, and the temperature has begun to gradually rise, and the two hot drinks he made before are no longer suitable, so he plans to make a few new drinks.

One is rock sugar horseshoe drink.

Water chestnut, also known as water chestnut, is known as the "underground pear" hidden in spring, with a crisp and juicy taste, nutritious and delicious.

In early spring, the weather is still relatively dry, and eating more water chestnuts at this time can moisten the dryness and remove the fire, which is good for the body.

The other is kiwi cucumber juice.

Many people often get hot in the spring season, and the corners of the mouth have sores, and drinking some kiwi cucumber juice can just reduce the fire.

This drink is not only nutritious, fresh and refreshing, but also has the effects of strengthening the spleen and appetizing, clearing away heat and dampness, cooling the blood and detoxifying.

The preparation of these two drinks is not complicated, especially the kiwi cucumber juice, you only need to put the cucumber, kiwi fruit, and cold boiled water into the juicer to squeeze the juice, and then add honey to taste.

Rock sugar horseshoe drink is more complicated, after washing the horseshoe, peel and chop, then put it in a pot with rock sugar, add water to boil, change to low heat and simmer, and wait until the soup begins to yellow.

Jiang Yu's movements were very fast, and when the two drinks were ready, Du Guangning had already prepared the ingredients.

Seeing that the time was almost up, Jiang Yu did not delay any longer and was ready to start cooking.

The Beijing dishes ordered in the box with the "Mei" brand, except for Jiang Yu in the kitchen, neither Du Guangning nor Pei Guofu can control it, so naturally it can't help much, and Jiang Yu has to handle this table of dishes himself.

Of course, Du Guangning and they were not idle, in addition to the "Mei" box, there were other three boxes of dishes that needed to be prepared, so when Jiang Yu began to process the ingredients, they were also busy.

This table dish in the box of "plum", Wanfu meat is a well-deserved main dish, it is a palace dish, in color, quality, taste, shape, utensils are particularly exquisite, with the royal grace and luxury temperament, very rich in artistic beauty.

One of the biggest characteristics of palace cuisine is that it is "thick soup" and "soft and glutinous and elegant", and to achieve this, it takes a lot of secrets from the selection of ingredients to the operation.

For example, this palace Wanfu meat, when making, it is necessary to make a 10,000-character flower knife on the meat block, and do not add any pigment monosodium glutamate, only use star anise, cinnamon, sweet noodle sauce, soybean soy sauce and other spices, and simmer it by low heat to taste.

The finished product is graceful and atmospheric, like a flower of Wanfu meat, the color is bright and fragrant, soft and glutinous, even if you eat it, it will not be greasy at all, except for the fragrance or fragrance.

Nowadays, many restaurants are also promoting this dish, but some chefs will wash the meat and boil it directly with the blood, but they don't know that there are a total of six processes in this dish, and without one of them, the Wanfu meat made will not achieve the perfect effect.

Jiang Yu naturally wants to make such a delicate dish, not because he is worried that he will ruin his reputation if he fails, but as a chef, he must always be in awe of the ingredients.

Only if you achieve the ingredients first, the ingredients will make you.

After carefully figuring out the method of making this palace Wanfu meat in his mind a few times, Jiang Yu took a deep breath and began to make this palace dish.

He first washed a large piece of selected pork belly with skin selected by Du Guangning, then used kitchen paper to absorb the moisture on the surface of the pork belly, and then began the first process of "roasting".

In this process, the pork belly is placed on a hot fire and the skin is roasted until the skin is browned and the fat in the fat drips out.

The purpose of "roasting" is not only to remove impurities such as pig hair that cannot be shaved on the meat skin, but also to refine part of the fat oil in the pork belly, so that the pork belly is more fragrant and not greasy.

After the pork belly is grilled, soak it in edible alkaline water for 30 minutes, and scrape the yellow skin and impurities clean.

Subsequently, Jiang Yu scraped and cleaned the whole piece of pork belly in a pot under cold water, added an appropriate amount of green onions, ginger, rice wine and other seasonings, boiled over high heat, and then adjusted to medium heat, and boiled until six ripe, that is, the iron fast is just enough to easily penetrate the whole piece of meat.

The next process is "fried". After the cooked meat is cooled and the surface moisture is dried, Jiang Yu brushes a layer of caramel on the skin of the meat with a small brush, and puts it in a hot oil pan and deepens it until golden brown.

After the fried pork belly is cooled, Jiang Yu uses a knife to cut the whole piece of pork belly into squares about four centimeters long and wide, and then slice horizontally with a knife on the side of the small meat piece, but can not be broken.

This is to play the 10,000-character flower knife, after the meat is cut, and then roll it back according to the original appearance, at this time when you look at it again, the meat is still a meat piece, but it is layered, like a lot of words.

After all the meat pieces are processed, Jiang Yu starts to boil the oil again, after the oil is hot, add the green onion, ginger, sweet noodle sauce and fry until fragrant, then add two pieces of white bean curd, an appropriate amount of soy sauce, rock sugar, rice wine, and finally pour water, and then put the meat pieces with a 10,000-character flower knife into the pot, add an appropriate amount of salt, after the fire boils, cover the lid and simmer for 40 minutes until the meat pieces are flavorful.

Immediately afterwards, Jiang Yu neatly placed the stewed meat pieces with the skin facing down into a large bowl, and put the jujubes, chestnuts and lotus seeds soaked in advance on top of the meat pieces, poured in a little soup from the previously stewed meat, and steamed them in a steamer for 30 minutes.

After the Wanfu meat is steamed, Jiang Yu takes a white vegetable plate, first lays the washed and drained lettuce on the bottom, then puts the Wanfu meat in the big bowl upside down in the middle of the plate, and then pours the soup poured out in advance on the meat.

At this point, this palace blessing meat is finished.

This dish has just been cooked, and the aroma of meat, chestnuts, and jujube is mixed together, wafting all over the kitchen, so that Du Guangning, Pei Guofu and others in the kitchen can't help but swallow their saliva, and the two elementary school apprentices are even more unbearable, and the "cooing" sounds in their stomachs come and goo, and those who don't know think that there is a frog hidden in their pockets.

Jiang Yu was cooking this dish for the first time, and he didn't know how he was doing, so he made a little more in terms of portions, and in addition to the one that had already been plated, there was at least a small bowl left.

At this moment, seeing that everyone was so hungry that they were about to lose their hearts to do things, he couldn't help but shake his head and said with a smile:

"I don't have much left, let's all taste it, hurry up and do things after eating, there are still a lot of dishes to cook today."

When Du Guangning, Pei Guofu and the others heard this, their eyes lit up instantly, and they didn't need Jiang Yu to say it a second time, they turned around and ran to get a quick son.

Everyone can see clearly, there are not many pieces of Wanfu meat like a flower in that small bowl, this time it is really fast, slow hand!