Liu Yifeng was not so much called away by Zhang Jun, but rather that he took the initiative to find Zhang Jun through Lao Wang.

Lao Wang is free and cannot enter the courtyard where Liu Yifeng is under house arrest. But Liu Yifeng was a man, and the officials of the Maritime Safety Bureau who guarded the door turned a blind eye to Lao Wang standing at the door and communicating with Liu Yifeng and others inside to send things. Anyway, every time Lao Wang came, they had a harvest, sometimes it was some food, sometimes it was wine, and they were happy to see Lao Wang coming.

Lao Wang definitely didn't think of bringing things to the officials of the Maritime Safety Bureau, they were all arranged by Liu Yifeng.

In the past few days, Lao Wang has been busy working outside according to Liu Yifeng's arrangement, and he was originally going to wait for the Maritime Safety Bureau to interrogate him, and then take the things prepared by Lao Wang to see Zhang Jun, but the Maritime Safety Bureau seems to have forgotten about himself, and Liu Yifeng is ready to go to see Zhang Jun first.

He thought about it for two days, and finally decided to buy a stake in Zhang Jun's restaurant as a way back. But the person who bought the shares was not him, but Lao Wang.

Zhang Jun, who thought that Liu Yifeng had finally figured it out, looked at the honest appearance of passers-by, and stood behind Liu Yifeng with a slightly restrained old Wang, frowned and said: "Liu Yifeng, I won't be angry if you don't come, but you can't just grab someone to prevaricate me, my restaurant will definitely be one of the best restaurants in Jinshan City in the future, not an ordinary chef can come." ”

The implication is that he does not believe in Lao Wang's craftsmanship.

Hearing this, Liu Yifeng rolled his eyes at Zhang Jun, and he found that Zhang Jun didn't care that he was not so respectful to him, and his attitude became more and more casual: "Lao Wang has almost got my 7% true biography." ”

Zhang Jun still didn't believe it.

Seeing this, Shopkeeper Chen walked out to play a round: "Since this is the case, then let this Master Wang show his hand." I see that Shopkeeper Liu came with some ingredients, it must be impossible to prepare these ingredients as a gift to us, right? ”

"Of course, you have to send it, but it's not about sending ingredients." Liu Yifeng bowed to the shopkeeper Chen, took the ladder he handed over and said, "Let's make a delicious meal and let the two of you taste it." ”

When he arrived in the kitchen, Lao Wang was a little nervous, because there were more than 30 people inside and outside this large kitchen, most of whom were cooks under the command of Shopkeeper Chen. This is what Zhang Jun and Liu Yifeng agreed on, and after he became a shareholder, he would teach the chef Chen to cook 5 big dishes and 10 small dishes within half a year.

This is equivalent to technology shareholding, and Liu Yifeng agreed.

The group of cooks under the command of Shopkeeper Chen are all people who have mixed up in Shuntian Mansion, although they have not mixed to the level of chefs, they have also seen the world. At first, they heard that it was Master Liu who invented those recipes, and they were still very excited, but when they saw a person with an unattractive appearance walking to the stove, the Master Liu was chatting with their shopkeeper Chen on the side, and they were a little puzzled.

Could it be that his chef in the future is this ordinary man who is not good-looking and can be seen everywhere on the roadside?

"Shopkeeper Liu, what are you going to cook?"

"Shopkeeper Chen, I've read your menu, it's very good, and I don't have much to interfere with." Liu Yifeng first flattered the shopkeeper Chen and said, "I'll add two main dishes to your menu, one main dish and one soup." ”

At this time, Lao Wang had already started to get busy, slicing the fat four and six thin pork belly, then cutting it into strips, and finally dicing it.

Liu Yifeng glanced at the many cooks on the side whose faces had changed from disdain before to serious now, and smiled. Lao Wang conquered them with skillful knife work, and each piece of meat was the size of a bean, regardless of fat or thin, which was enough to witness Lao Wang's knife work.

Once the diced meat is cut, use two thick-handled kitchen knives to start chopping the meat. Chopping meat is also skillful, and the angle of each knife with a wrist swing is controlled, and the kitchen knife cannot be cut through the pier board, otherwise there will be sawdust in the meat. However, each knife must also cut off the small fibrous residue in the meat, otherwise it will affect the taste.

At this point, the onlookers no longer underestimate Lao Wang, Lao Wang's basic skills are very solid, and everyone is an expert who can see it at a glance.

Although the shopkeeper Chen is not an expert, he has a lot of contact with connoisseurs, and he belongs to the category that has never eaten pork and has seen pigs run, and it can be seen that Lao Wang has two brushes.

After chopping the meat puree, when Lao Wang began to chop green onions and ginger, Liu Yifeng asked the shopkeeper Chen for a bottle of good rice wine, of course, not for drinking, but for cooking.

Just take the rice wine for a while, Lao Wang has already begun to deal with winter bamboo shoots. These winter bamboo shoots are not produced from the bamboo forest just planted in Jinshan City, but pulled by the city of Zhushan.

Now it is not the later generations of developed logistics and cold chain transportation, these winter bamboo shoots are all dug out with roots and buried in the soil trough, and then transported by fast boat. In this way, 2 percent of them are not so fresh.

Zhang Jun spent so much effort just to make a name for himself in the Lantern Festival.

"Shopkeeper Liu, mashed meat with diced winter bamboo shoots, what is this going to do?"

"Braised Monkey Head."

"Monkey Head!?"

It is a mythical beast in ancient Chinese mythology, the fifth son of the nine sons of the dragon, and the appearance resembles a lion. Liu Yifeng's main dish for Chen's shopkeeper is actually a famous dish in Huaiyang cuisine in later generations: braised lion's head, but he doesn't know what the Ming Dynasty called lions, he asked Li Hongji, Feng Shuo and Song Xiance and others, and said that the lions were at a loss, so they simply used the divine beast, but it was more forced.

It is indeed very compelling, and before the finished product has been seen, Shopkeeper Chen has already been frightened by the braised beast head.

Liu Yifeng explained while smiling: "After this dish is formed, it looks very much like the braised head of the sinister head, so it is named braised sparked sparkle." Winter bamboo shoots are not necessary, all dishes that are tasteless but have a crisp taste can be added to add a compound taste and relieve greasyness. ”

The pursuit of taste is already something that high-end cooking will pursue, and the shopkeeper Chen has an unclear face. After the conversation between the two was heard by the other cooks, they all stared at Lao Wang with wide eyes, and they didn't have the intention of despising Lao Wang at all at this time.

After the bean-sized winter bamboo shoots were cut, Lao Wang took the rice wine given to him by Liu Yifeng and poured it into the warm water that had been soaked in green onion and ginger before.

Liu Yifeng continued to be his host and explainer: "Rice wine can add some sweetness, and it can also remove the fishy smell in minced meat. But you can't add too much, once you add too much alcohol, it will cover the flavor of the ingredients, and the dish will be completely ruined. ”

All the cooks nodded in unison.

They are from Shuntianfu and know that rice wine can remove the flesh, and Liu Yifeng's sentence "adding more wine will cover the taste of the ingredients" is definitely something that can only be said by experienced people after missing it. In fact, it is okay to add cooking wine without adding rice wine, but firstly, Liu Yifeng has no energy to make cooking wine, and secondly, he is not ready to let Shopkeeper Chen know about the existence of cooking wine for the time being.

Lao Wang's method of stuffing is completely inherited from Liu Yifeng, and the green onion and ginger water with rice wine is not poured at one time, but in batches. Add pea starch, salt and pepper during this time. Then I started to stir, and I felt that the starch and seasoning were mixed into the meat puree, and then I added a little green onion and ginger water, but this time it was no longer a mixture, but a beating.

This technique of beating belonged to housewives in later generations, but in this era, it is absolutely innovative.

All the cooks stupidly watched as Lao Wang grabbed the meat puree that was basically glued together by starch from the basin, and threw it into the basin hard, and then grabbed it and fell again. They looked at each other, completely unaware of what they were doing.

"Shopkeeper Liu, what is this?"

Shopkeeper Chen's first reaction was that Lao Wang had a grudge against this meat mud, but he immediately abandoned this completely impossible idea. He glanced at the many cooks under his command, and found that no one knew what Lao Wang was doing, so he asked.

"Stuffing, hard work, beating can break out the meat pulp. After the meat slurry is knocked out, it is stirred well, and the meat flavor will be thicker. ”

Shopkeeper Chen didn't know whether what Liu Yifeng said was true or not, he looked at his cooks and found that they all had an open expression of listening to the class, and shook his head angrily and funny, he could only believe Liu Yifeng's words.

Liu Yifeng is telling the truth, this is a technique that many cooks in the Ming and Qing dynasties slowly explored in hundreds of years. It's just that it was systematically summarized by the cooks, and it was indeed a matter of the Qianlong period.

There is a saying in later generations that modern Chinese cuisine basically originated in the Qing Dynasty.

This is not entirely true.

It is true that the systematic emergence of the foundation of modern Chinese cuisine was in the middle and late Qing Dynasty, but without the accumulation of thousands of years before China, where did the accumulation of the Qing Dynasty come from?

Lao Wang didn't know if he was a little nervous to be watched, and the intensity of the beating was getting stronger and stronger, Liu Yifeng suddenly frowned, and reminded: "Lao Wang, if you fall again, you will be old." ”

Lao Wang only woke up at this time and stopped beating.

"Can the meat still be old?" Shopkeeper Chen asked with a confused expression.

Liu Yifeng felt that it was better to let people taste it himself, so he walked to Lao Wang's side, asked him to scoop out a part of the meat puree, and instructed Lao Wang to continue to beat that part of the meat paste until he stopped.

"Shopkeeper Chen, when the dish is ready, you will know if the meat will be old."

Shopkeeper Chen glanced at the meat paste in the bowl that Liu Yifeng specially took out, and then looked at the meat paste in the basin in front of Lao Wang, and couldn't see the difference at all.

After beating the filling, add the diced bamboo shoots, stir well and set aside. Lao Wang took out a clay pot from the things they brought, added a little lard to the wok, melted it and added the white green onion that had been cut before, stir-fried it a few times to bring out the aroma, then added cold water, rice wine, soy sauce, some spices, and finally some dark viscous liquid in the clay pot.

The whole pot of soup suddenly turned a sauce color.

All the cooks looked at the clay pot in unison, but unfortunately Lao Wang quickly closed the lid and they didn't see it, so they could only look at their own shopkeeper.

Shopkeeper Chen understood what they meant, and asked very simply: "Shopkeeper Liu, what's in that jar?" ”

"Sugar."

Of course, Shopkeeper Chen didn't understand, he thought that his cook should understand, so he didn't continue to ask. But he never thought that the cooks he had worked so hard to dig in the restaurants in Shuntian Mansion stared at each other stupidly, and then he was depressed to find that the other party didn't seem to understand what sugar was.

Lao Wang didn't bother with this side at all and continued his work. While putting a large amount of lard into another hot iron pot, peel off the salted duck eggs bought in advance, carefully wrap the duck egg yolk in the middle with meat puree, and knead the meat puree into a meat ball slightly larger than an orange.

After determining the oil temperature with the chopsticks that Liu Yifeng taught him, he put the meat balls in and began to fry them. After the meat balls are formed, take them out and put them in the miso soup that has been burning on low heat next to them.

After the meat balls that were deliberately pinched into a square and fell down until the meat was very old and fried and put into the miso soup, Liu Yifeng looked back at the shopkeeper Chen and said, "Okay, the braised sinister head will be cooked in half an hour, shopkeeper Chen, let's make the next dish." ”

Shopkeeper Chen has completely believed that Lao Wang has Liu Yifeng's 7 percent true inheritance method, and he is looking forward to asking: "What's the next dish?" ”

Liu Yifeng smiled and said, "Braised prawns." ”