When Lin Dan arrived, Xiao Chuzi Qiu was standing at the back door and looking at him. When he saw the carriage, he immediately came forward: "Master, be careful when you get off the car, don't jump, don't jump, I'll help you."

Unfortunately, he still said it was slow. Lin Dan had already lifted the curtain of the car, jumped down quickly, and walked into the door, "I heard that another signature dish called "Shasaiyutou" in the Yan Family Restaurant?"

"That's right, it was made of silver carp heads with bone-free. It was praised by diners as soon as it was launched. I originally wanted to ask a friend to help me pack a piece and bring it out, but the Yan family restaurant refused to sell it. He said that if you want to eat, you can only go to the store to eat, not to deliver it. This is to prevent my Qiaoyuan Restaurant. Master, I heard that the fish head has no bones at all, and it is tender and smooth after being cooked, and the taste is very wonderful. How did they do it? What kind of knife function can remove all the bones in the fish head? This is too exquisite." Qiu Xiaochuzi sighed.

"Nothing exquisite." Lin Dan explained briefly, "There are two ways to remove fish bones, one is raw and the other is cooked. The fish head has less meat and more bones, which seems to be impossible to disassemble, but in fact, it can be easily disassembled by boiling it in water and the bones and flesh are separated."

Lin Dan said this and confused Qiu Xiaochuzi's problem of being confused by the day and night. Yu Chuyi, he had never seen anyone who was more knowledgeable and skillful than Lin Dan. Previously, Yanjia Restaurant launched three new dishes, one was squirrel mandarin fish, the second was ginseng chopped green onion, and the third was crabmelon lion head. The squirrel mandarin fish sold very well, and snatched all the old diners of Qiaoyuan Restaurant, almost causing Qiu Xiaochuzi to close the door. However, since Lin Dan launched the golden lion fish, the old diners have returned. Every afternoon, waiting for Lin Dan to come to the store to teach his apprentice, so they could pick up the cheap and eat a few bites of the dishes she made.

In order to help Qiaoyuan Restaurant, Lin Dan cooks five tables of dishes every day. With these five tables of dishes, he retained the most tricky food in Beijing. Now even if these people starve to death, they don’t want to eat in other restaurants, so they just sit in the store and wait.

Seeing that the squirrel mandarin fish could not withstand the banner of the Yan family restaurant, the chef Yan Yu developed a new dish called "Singling Ribs". The whole turbid ginseng was simmered in a thick sauce on low heat. The taste was soft and glutinous but a few twigs were rippling, and the taste was very unique.

Lin Dan seemed to be competing with the other party, and the next day he also made a dish called "Sauce-stewed Big Black Ginseng". The craftsmanship and exquisite seasoning are many levels higher than the onion stewed Big Black Ginseng. "Suipe" is a special method of cooking ingredients. You can make the filling or stuff it into another ingredient to make a dish. This method is called "Suipe". Common stuffed dishes include stuffed tofu, stuffed eggplant, stuffed bitter gourd, etc., but this is the first time that the little chef of stuffed black ginseng fur is seen.

The so-called "sauce sauce" refers to not sauce, but shrimp paste. Take a few shrimp roe, stir-fry and mix with light soy sauce, cooking wine, fine salt and other seasonings into the jar and seal it, waiting for fermentation. After fermenting, knead it into long strips and stuff it into the belly of the black ginseng. First put the milk soup on the red soup and then simmer it over high heat, so that the salty and fresh shrimp paste is completely integrated into the black ginseng, which becomes a dish. After serving it to the guests, the waiter has to take a knife and cut the black ginseng into small pieces about an inch long so that the guests can share it.

The stewed black ginseng is wrapped with smooth and fragrant shrimp roe, which is fresh and sweet, salty and fragrant, and has endless aftertaste. The filling of the sauce can also be adjusted according to the customer's requirements, replaced with a more chewy mullet roe, or directly taken fresh roe. Just this dish, if you change the cooking method and filling slightly, you can produce three or even more flavors. How can the guests not be satisfied? So the scallion chopped black ginseng didn't splash out many waves. The next day it was launched, it was completely stolen by the sauce-stopping black ginseng from Qiaoyuan Restaurant.

After all, Yan Yuchu is an imperial chef and refuses to give in. After half a month, he launched a new dish called Crab Fresh Lion Head, which is made of chopped pork and crab noodles. It has a fresh and juicy texture and is very wonderful. Seeing that the business of Yanjia Restaurant has started again with this dish, Lin Dan launched a new dish called Fugui Meatball. The name sounds mysterious, but in fact it is also made of chopped pork, but the taste is fresher, tenderer and more juicier than the Crab Fresh Lion Head.

She soaked the chopped pork in the green onion and ginger water. The scallion and ginger water must be squeezed with freshly yellow ginger and bearded green onions, otherwise the taste will not be heavy enough and cannot conceal the fishy smell of the pork. In order to make the meatballs more tender, she mixed the chopped fish paste, which can also increase the stickiness and make it less likely to deform. Finally, she smashed the big pork bones, took out the bone marrow and poured it into the meat foam, so that it was completely integrated, and then kneaded into molding. After three procedures, the meatballs were full of fresh fragrance and deliciousness and juicy. They can be fried, braised, or cooked in clear soup. No matter how they were, they were so soft, tender and smooth. A bite seemed to bite the solidified nectar and jade liquid, and the mouth was full of thick gravy.

As a result, diners who were finally saved by the Yan Family Restaurant flocked to Qiaoyuan Restaurant, and the business was bleak.

After fighting twice in the ring, diners also saw some clues. Seeing that Yan Yuchu launched another new dish called Chef Fish Head, they all came to Qiaoyuan Restaurant after tasting the taste. The purpose was self-evident. It was inevitable that they were bored while waiting, so the old shopkeeper invited a few street artists to tell stories in the hall, served melon seeds and fresh fruits, and brought the guests to the well.

Lin Dan only cooks five tables of dishes at Qiaoyuan Restaurant every day. If she doesn't come early, she doesn't know when she will be able to eat her skills. For the gourmet who is particularly scheming, this is even more uncomfortable than being tortured. Seeing that the time is coming, Prince Cheng took the lead in urging: "Shopkeeper, that chef hasn't come yet? Look at the Yan Family Restaurant, this fish head has been launched all day long. Should she show her signature here, right?"

"Yes, yes, I waited last night until this afternoon, and my stomach was weakened." Prince Gong patted his stomach without hesitation, making everyone laugh.

Although the new dishes at Yanjia Restaurant are delicious, they have become the weather vane of Qiaoyuan Restaurant. They gave instructions on the wind there, and diners all heard the news and went to Qiaoyuan Restaurant. This is a conditioned reflex developed by fighting on the arena for two consecutive months.

Although Yan Yuchu is an imperial chef and is favored by the emperor, she is just an imperial chef after all, and her status is less than these princes, princes, and first-rank officials. It is called a face-loving person when they come to your restaurant to eat, and it is not easy to rush to curry favor with you. The same thing is the same - delicious food is delicious, slightly inferior, and diners have bad stomachs.

Lin Dan just entered the kitchen and deciphered the method of dismantling the fish head for Xiao Chuzi Qiu. The old shopkeeper hurried in and said respectfully: "Chef Lin, the customers are waiting urgently. You will also make a new dish today, right?"

"Of course, I'll make new dishes." Lin Dan rolled up his sleeves slowly, "I agreed to promote a dish at the beginning. I'll teach you a dish here. Unless the Yan Family Restaurant is closed, I'll keep counting."

You always want to destroy the Yan family restaurant! Xiao Chuzi lowered his head and observed a silence for the Yan family, but in a flash, he raised his head and looked at the master, his eyes shining.

The old shopkeeper was completely relieved and hurried out to tell the diners who had been waiting for a long time.

Lin Dan washed his hands, picked a four-pound bass, and then placed it on the chopping board, and slowly said, "I have already said that there are two ways to remove fish bones, one is to remove cooked fish, and the other is to remove raw fish bones. The dish I teach you today is called a fairy boneless fish, which is also boneless. It combines raw and cooked fish method, you should watch it." After that, the knife was cut from the ridge of the fish, completely cut the spine and ribs, but the meat on the fish belly was still connected, and after separation, it became a beautiful butterfly wing shape. After that, press the tail, cut off the entire fish spine in the direction of the fish head, and then sliced ​​two thin knives to separate the ribs.

There were few thorns in the perch, with only one spine and two rows of ribs. Lin Dan took four knifes and these bones were gone. Below the fish head and above the fish tail, all of them were complete flesh.

"This is the method of dismantling raw. The knife skills are clean and thin." Lin Dan put the two pieces of fish together and tied them with green onion leaves. This way, it turned into a whole fish, which can prevent the fish from being scattered during the soup and cooking.

"This dish absorbs the techniques of Huaiyang cuisine and can be stewed with a hundred flavors." Lin Dan put the boneless fish into the pot and continued: "You can stew the milk soup with three fresh flavors, you can stew the red soup with braised flavors, and you can stew the spicy soup with spicy and sour flavors, all depending on the requirements of the guests. A hundred people can stew the boneless fish with a rich flavor. This is the biggest feature of the immortal boneless fish."

Qiu Xiaochuzi listened and recorded, with Lin Dan's in her eyes, and Lin Dan's vivid explanation in her ears. She was fascinated for a moment and couldn't help but sigh: "Master, how do you know so much? My father and my grandfather are the old imperial chefs in the palace, but it seems that they don't know much."

Lin Dan chuckled and said, "If the dishes are divided into court dishes, government dishes, and folk dishes. But do you know? There are no court dishes and government dishes in this world. Both of them are developed from folk dishes. The real delicacies come from the folk. You eat more, see more, and cook more, and you will naturally understand more. In order to hone your cooking skills, I will go to the kitchen every time I go to a place to cook and serve banquets for those who hold wedding and wedding events. There are many folk banquets, including eight big bowls, nine big bowls, thirteen great things, and even fifty-two dishes at a table, which is not worse than palace banquets. Think about it, the 52 dishes and vegetables are different, how much effort does it take? Because wedding and wedding events require grand and carefulness, it will not damage the appetite of guests. How much knowledge is there? After studying these skills and knowledge thoroughly, the cooking skills will naturally be learned."

Qiu Xiaochuzi remained silent for a long time, and waited until the fairy boneless fish was out of the pot before he said sincerely: "Master, Yan Langqing is really far from you!"
Chapter completed!