For Lin Mingming, giving these masters a hand, in a sense, these masters also gave him the opportunity to learn by default.

Lin Mingliang looked at this, and then at that, his heart was so beautiful that he was bubbling, and he felt like a mouse had fallen into a rice bowl, like a fish in water.

Today, three masters came to cook, and for a while, the back kitchen of the state-run hotel was still a little crowded

Su Qingfeng chatted a few words at first, and then concentrated on the production of the Nine Turns of the Great Intestine.

Nine turn large intestine, originated in the Qing Dynasty Guangxu period, was originally the owner of Jiuhualin Restaurant, after washing the pig's large intestine, through a series of means such as concocting spices, boiled in boiling water until it is hard and crispy, taken out and cut into sections, added soy sauce, sugar, spices and other seasonings, made a fragrant and delicious "braised large intestine".

This is the origin of the predecessor of the nine-turn large intestine.

It's just that until now, the practice of nine turns of the large intestine has changed slightly.

For example, in the measures taken by Su Qingfeng, it is not only necessary to cook the large intestine in boiling water, but also to fry it, and finally add spices to make the flavor more unique.

And over there, Fang Jidong and Xie Baolu also took out their housekeeping skills.

Su Qingfeng actually took a few looks at it while he was doing it.

For example, Fang Jidong's chopped pepper fish head has his own characteristics.

Some people will use soy sauce when making chopped pepper fish heads, but for chefs like Fang Jidong, he has his own understanding of cooking, and he prefers not to put soy sauce.

In Su Qingfeng's view, Fang Jidong's approach is more biased towards the local approach in Hunan.

Lin Mingliang also makes chopped pepper fish heads on weekdays, but his vision is not as big as Su Qingfeng's, and he hasn't traveled so many places, so when he sees this practice, he is puzzled.

But Fang Jidong didn't look very close, he was a fourth-level chef, and Lin Mingliang naturally had a sense of awe when he treated Fang Jidong.

After thinking about it, he couldn't help but poke Su Qingfeng and whispered, "Why doesn't Master Fang put soy sauce?" Did you forget? ”

He thought that his voice was very small, but Lin Mingliang forgot one thing, that is, this kitchen is not big, and in this space, even the slightest sound can be noticed.

Hearing this question, Fang Jidong turned sideways with interest and glanced at Su Qingfeng, wanting to see what answer he could answer.

Su Qingfeng faced this problem and almost didn't think about it, "Steamed fish soy sauce is also a type of soy sauce, which can be used for seasoning. But I think that Master Fang's practice of discarding the soy sauce is to retain the fresh and spicy taste of the chopped pepper to a greater extent, which is closer to the local taste of Hunan. ”

"Every diner has his own taste. And each master chef has his own understanding of the dishes. This practice may not be the most delicious for everyone, but real food, like a sieve, will always screen out the corresponding favorite people. ”

Hearing this, Lin Mingliang understood.

And Fang Jidong's eyes were even brighter, and he only felt that there was a feeling that he was in the middle of his life and his childhood, and it was difficult to find a bosom friend.

Xie Baolu on the other side, when he heard Su Qingfeng's analysis, he suddenly became energetic.

I saw him smile and said, "Xiao Su does know a lot of things, I feel that I can say a few words about anything, but I don't look like a little comrade of this age, and I still have a wide range of knowledge." ”

Su Qingfeng pretended to be shy.

Xie Baolu looked at him like this, and the corners of his mouth twitched slightly.

Can you pretend to be a little more fake?

Xie Baolu said deliberately, "Then let me ask you, what do you think is the most important thing about our Chinese pastries?" ”

Su Qingfeng thought about this question for a long time.

He actually doesn't know much about white case kung fu, but ...... He'll eat it.

So he spoke, "I'm not very good at white cases, but from a single eater's point of view, I think the most important thing in Chinese pastries is the use of lard and the making of fillings. ”

"Chinese pastries are not like Western pastries, they are all made with butter. Most of the time, we use lard. The reason is that lard is more fragrant than vegetarian oil, and the crisping effect is particularly good, and it can also increase the softness of the pastry, which is simply a lot of money. ”

After listening, Xie Baolu was silent for a long time, and finally only asked Su Qingfeng one sentence, "You really won't be in vain?" ”

Su Qingfeng shook his head.

Xie Baolu asked again, "You haven't thought about it...... Transform into a white case master? ”

Fang Jidong showed a smile and raised the kitchen knife in his hand.

When Xie Baolu saw this scene, he suddenly didn't dare to say anything, shrank his head, and began to make his own jujube paste cake again.

Annoying!

Forget that there is also a fourth-level red case master here.

This is really crushing people at the official and university levels.

Su Qingfeng had already cooked the cleaned large intestine at this time.

Stir up the pan again, widen the oil, slide the large intestine into the pan, fry until golden brown and crispy, and then remove the oil.

Then came the seasoning link that Su Qingfeng was best at.

He stir-fried the minced green onions, ginger and garlic, then added soy sauce and salt to enhance the flavor, a spoonful of sugar to enhance the freshness, poured two spoons of cooking wine to remove the smell, supplemented by a small amount of white vinegar or aged vinegar, and finally poured in a small half bowl of water.

Under the stir-fry over high heat, bubbles gradually emerge from the soup, and the moment the bubbles break, you can feel a rich fragrance, diffusing outward.

Fang Jidong smelled this smell, glanced at Su Qingfeng in surprise, and once again confirmed the conjecture in his heart.

This kid...... In terms of seasoning, that's really a bit of a flair.

And this talent is not ordinarily high.

His heart was a little flustered.

To be honest, he had never taught such an apprentice.

It's like God chasing after you to eat.

At this time, Su Qingfeng had fully devoted himself to the cooking stage of the Nine Turns of the Large Intestine, and his series of movements were like flowing water.

In this kind of ...... without distractions Under conditions similar to flow, he faintly felt that there was such a barrier in front of him, as thin as rice paper, almost transparent, but he was just a little worse.

To put it simply, it's the one step that misses the door.

Looking at the nine-turn large intestine in the pot, simmer over slow heat, and then put cinnamon powder, pepper, and sand kernel powder on high heat to reduce the juice.

There are still many seasonings in it, which are not available in state-run hotels, or Su Qingfeng took out the seasonings from his small satchel, and this is the first time in reality that he has turned the large intestine.

He looked at the rating on the panel - two stars, and felt a little lost and unwilling in his heart.

Obviously, this time, he felt that he had perfectly reproduced any kind of detail in the teaching, but he still couldn't reach the ceiling at this stage - three stars.

According to Su Qingfeng's guess, one is the problem of ingredients, and the other is ...... It is estimated that it is still the reason for his own level.

Seeing that Su Qingfeng's face was melancholy, and he felt like he wanted to sigh for a long time, Lin Mingliang thought that what he made was not delicious, and it did not reach the level he imagined.

He secretly took a chopstick and tasted it.

Suddenly, I was shocked!

He looked at the sadness on Su Qingfeng's face again, and only felt that this product was simply too shocking.

This level, this taste, isn't it good enough?

Seeing this, Fang Jidong also came over and tasted it.

While chewing, he nodded, "It tastes really good, and at your age, it can be said that it is very good to be able to make such a dish." ”

Su Qingfeng nodded, but did not speak.

Fang Jidong even felt that this kid was suitable for eating this bowl of rice.

As a craftsman, the most important thing is to keep forging ahead and pursue perfection.

Obviously, Su Qingfeng has such a characteristic.

After thinking about it, Fang Jidong suddenly threw out a question, "Do you think ingredients are important?" ”

Of course.

How can you cook without ingredients?

Su Qingfeng nodded.

I thought that Fang Jidong would continue to talk about it, but who knows, he asked another question inexplicably, "Then do you know what the factors are to become a cutting-edge chef?" ”

Su Qingfeng thought for a moment, looked at the slow-cooked nine-turn fat intestines in the pot, and said, "Understand the ingredients." Whether it is a medicinal diet or a delicacy, it is necessary to understand the origin, year and culinary points of the ingredients and herbs. ”

Fang Jidong nodded, noncommittal, "What else?" ”

"And ...... It's seasoning, but I feel like I'm doing the best I can in this area, at least for now. ”

This kid is not modest.

In Fang Jidong's mind, he subconsciously slipped through such a thought.

Immediately, Su Qingfeng's voice sounded again:

"As for the end, I think there is still an understanding of fire. The same ingredients, the same processing method, if the heat is different, the final taste will be different. ”

After listening to Su Qingfeng's explanation, Fang Jidong nodded, but shook his head again, "What you said before is indeed right, but ...... Incomplete. In addition to the heat, seasonings, and ingredients, the quality of a dish also needs two points. ”

"First, the final presentation of the dishes. It's like a diner complimenting you on the flavor of the dish, which is a high evaluation of the overall presentation of the dish. ”

"Second, it's a bit mysterious. That is change, being able to use the season, the change of ingredients, the ordinary food, pour different emotions, this dish, can bring people a different feeling. ”

When Su Qingfeng heard this, he seemed to understand something.

Especially the last paragraph, which is actually a bit like the empathy ability of the system.

To put it simply, it's like an ordinary bowl of soy sauce fried rice, but it can move people to tears and eat the taste of mother.

He had a vague feeling.

The reason why braised pork has the top three-star evaluation is probably because it contains his memories and emotions for his childhood grandmother.

It's just that he didn't find out in the previous production process.

At this moment, Su Qingfeng suddenly realized.

The corners of his lips were pursed, and he finally rose, revealing a bright smile, and he sincerely thanked Fang Jidong.

Not long after this episode, the state-run hotel finally officially opened.

Li Gen stood in the hotel, rubbing his hands, ready to accept the scene of guests.

But the scene, as he imagined, was a little different.

Today's diners, staring at the dishes on the small blackboard, are a little hesitant.

A young man had a bitter face, almost covering, "Manager Li, the food is so good today, but it's so good, we can't afford it." ”

Li Gen looked at the price on the small blackboard, and he was a little numb for a while.

He also came according to the price of ingredients, and there would never be any middlemen to make the difference, and he did not deliberately raise the price because the person who came was a master in the provincial capital.

It's just that these dishes are all big dishes, and one person will definitely not be able to finish them, and it is a waste to order them.

It's Xie Baolu's jujube paste crisp, because the price is not high, there are still many people, who are ready to pack it home and give it to their children to taste, sweet mouth.

Even so, this kind of person can be regarded as having a good economic situation at home.

Li Gen looked at the problem in front of him, his mind was spinning wildly, and suddenly, he tentatively made a suggestion, "Or, big guy, fight?" This big dish is sufficient, a few people can eat it completely, and when the time comes, the money will be evenly shared, which is more cost-effective than eating a small stir-fry by yourself. ”

At first glance, it seems to be quite okay.

People who can often come to state-run restaurants to eat have a little money on hand, at least they won't have to pick and search.

Well, people, making money is just to eat well.

Especially in this day and age, even more so.

Some people are watching, while others have already begun to call friends, find a few food partners, and start ordering.

On the window, a few young people, smelling the fragrance from the back kitchen, almost drooped down.

They scraped together some money and hesitated when they wanted to order the nine turns of the large intestine.

In the end, it was the young man who took the lead who spoke, "Let's not order this large intestine first." This thing stinks, who eats this thing? Don't spend money to find guilt at that time, let's eat a chopped pepper fish head. I heard that it was made by the master of the provincial capital. ”

In their circle, a thin young man wanted to say that the nine-turn large intestine was a classic dish in Lu cuisine, but when he saw that everyone else agreed with Fang Cai's friend's words, he finally moved his mouth and still didn't say it.

Chop the pepper fish head and fish head!

Fish is also a type of meat!

It didn't take long for the steaming chopped pepper fish head to be served.

The wafting aroma and the red and bright chopped peppers brought a double impact on the sense of sight and smell, and even many people in the store put their eyes on this dish.

So much so that many people ordered chopped pepper fish heads, and in the back kitchen, Fang Jidong and Lin Mingliang were already so busy that their feet did not touch the ground.

When a man walked in front of Chen Meilan, he looked at the chopped pepper fish head on the table next to him, and he spoke without hesitation:

"A fish head with chopped pepper."

Chen Meilan raised her head, not at all so easy to speak in front of Zhang Limin and Su Qingfeng.

She said impatiently, "The chopped pepper fish head is gone, and the jujube paste crisp is also sold out." Now there are only nine turns of the large intestine, do you want it? ”

The man fell into an eerie silence.

Large intestine...... Will it be delicious?

This kind of handling is troublesome, and if you are not careful, you will eat a strange taste of ingredients, this kind of thing, will anyone really accept it?

Seeing that he didn't speak, Chen Meilan slapped the table: "Do you want to eat or not?" If you don't eat it, there will be people waiting for you. ”

When Su Qingfeng heard this voice in the back kitchen, his heart almost stopped.

is worthy of being a waiter in a state-run hotel, but he is arrogant......

It's like a crab, walking sideways.

However, people who often come to state-run hotels have become accustomed to Chen Meilan's attitude, and that man is obviously too.

When he heard Chen Meilan's voice, a spirit, the words on his lips subconsciously said, "A serving of nine turns of the large intestine, plus six taels of rice." ”

Chen Meilan glanced at him and felt that this person, a real person, does not show his face, few people will buy so much rice, although in this era, everyone generally eats a large amount, but they are shy in their pockets, and they still dare not eat too much.

About seven points full, it's already good.

The man handed over the money ticket and waited very obediently at the window on the other side.

It wasn't until a bowl of thick oil red sauce and oily and plump nine-turn large intestine were brought to him that he was stunned for a moment.

Immediately, he took a hard breath.

Suddenly, an indescribable fragrance directly occupied the tip of his entire nose.

There are still a few more of them.

Just this sniff breaks the traditional perception of men's large intestine.

He almost couldn't wait, brought it to a dining table, picked up a piece of large intestine, and stuffed it into his mouth.

The moment you put it in your mouth, the five unique flavors of this dish - sour, sweet, fragrant, spicy, and salty suddenly burst out in your mouth.

The five flavors rotate on the tip of the tongue, and after getting used to the coarse tea and light rice on weekdays, this bowl of nine turns of the large intestine can be said to be the ultimate enjoyment of the taste buds.

It's simply ...... It's an artifact for cooking!

He lowered his head, took in the taste of a piece of large intestine, and then picked up the rice fiercely, and the strength of the meal made the people in line on the side look hungry.

Those people couldn't help but ask, "Comrade, is this nine-turn large intestine really that delicious?" Could it be that it is not cleaned and smells of? ”

The man who ate glared at the guy.

Eat well, say anything like and pee, don't affect his appetite.

But as the first person to order the large intestine, he couldn't help but want to share.

Seeing that he was really curious, the man said more, "This large intestine can be washed, and it doesn't have that smell, but it tastes oily and not dry." This master's craftsmanship is really good. ”

When the people next to him heard this, they started talking.

What they are afraid of is the fishy smell unique to the large intestine, which is not acceptable to ordinary people.

But for now, it seems...... This large intestine tastes good.

……

Back kitchen.

Fang Jidong and Xie Baolu were busy and still making fun of Su Qingfeng.

"They don't order Jiuzhuan fat sausage today, we will have a good fortune later, we can add food and eat a few more bites."

Su Qingfeng was also happy.

He didn't feel much.

This is said to be a competition, but in the final analysis, it can only be regarded as an exchange between each other.

Through Fang Jidong's suggestion, he had already found the conditions for the ascension of the Nine Turns of the Great Intestine, which had already achieved his original goal.

As for the rest, he didn't care.

Just as he was slowly touching the fish, the list on the small window suddenly increased at a speed visible to the naked eye.

"One copy of the nine-turn large intestine!"

"A serving of nine turns of the large intestine!"

"Nine turns of large intestine ......"

If you listen carefully, it's all a list of nine turns of the large intestine.

Su Qingfeng didn't say anything, Lin Mingliang was already dumbfounded.

"Here we are...... When did it become popular to eat the large intestine? ”

And it still costs money to come to a state-run restaurant to eat large intestines.

11111

It's late today, sorry, sorry, but I sent 10,000 words today, so let's make a difference~

(End of chapter)