After Dean Fang finished his speech, the dishes were officially served. Most of them were fresh seafood from the river, and the food was salty and delicious. Tibetan fish with lamb cubes, double-flavored clams, shredded brocade fish, yellow croaker in big soup with pickled vegetables, razor clam meat mixed with three shreds, and blood
Clams, snail meat, cuttlefish flowers, etc. were served. There were only three eels, but there were five tables and four cookers.
After discussion, they put tofu on the bottom, cut two snow eels in half, and spread them on top. Of course, the VIP table used whole snow eels. After the dishes were served, Dean Fang noticed that the snow eels on the next table were served.
After thinking about the difference between the eel and this table, he thought about it carefully and said with admiration: "It's really a wonderful idea. It can be named Silver Dragon Woxue."
The fact that the dishes were different was dismissed with a smile. After the four cooks were convinced, they wiped the cold sweat from their foreheads. It was winter, everyone had a warm meal, and the last thing that came out was naturally a seafood hot pot. The soup was made with mutton.
Stock, add salt and wine. The reason why the soup base is so simple is mainly to allow everyone to enjoy the freshness of the seafood.
Displayed in a circle are blue crabs, squid flowers, crescent moon clams, large shrimps, conchs, whole-seeded squid, abalone and various unnamed shells, as well as special cuttlefish slipper made with seafood, and delicious pure shrimps.
Fresh ingredients such as clam slider, clam slider, scallop slider, yellow croaker slider, etc. There are also various seasonal vegetables.
The four stoves first wash the Chinese cabbage and cut it into large pieces; cut the frozen tofu into cubes; peel and slice the burdock. Peel and wash the crabs; cut the squid and shiitake mushrooms and set aside. Put the Chinese cabbage and frozen tofu into the pot and cook briefly to make a base.
After it is cooked, everyone is free to choose the ingredients and put them in the pot to cook and then add the sauce.
The sauce is made with tomatoes, chili peppers, honey, ginger, dried plums, salt, vinegar and sesame oil.
"Han Gong Chun·Seafood Hotpot"
The north wind is blowing, you can see the snow-covered clothes, everyone wears cotton robes. It's freezing cold, so it's a good time to talk around the stove at night. The seafood is fat, and it won't spoil after a long distance in the middle of winter. Mutton soup, add salt to make wine, and boil tofu in the bottom of the pot.
The list of ten delicacies includes fresh squid with flowers and pure shrimp paste, large crescent moon clams, squid with whole conch seeds, and dozens of shells. The abalone is delicious and fragrant. What kind of food can I ask in life? Use your chopsticks to pick up the raw seafood, put it in your throat, and laugh about the world.
Everyone was enjoying the delicious meal that even the gods would covet. Only Shi Weitian's father was restless. The family had spent so much money on his education. He thought that as long as he worked hard, he would be promoted to an official position and bring glory to his family. Now, now.
After asking, it became clear that my son was
My salary was mediocre and I had no hope of becoming an official. All my money over the years had been wasted. I was anxious to get the money back, so I didn’t take my eyes off Zhu Yuanwai and Zhu Toijian. I wanted to ask their son if he could work in their restaurant.
I have been working hard, but I have never been able to find a suitable opportunity.
Zhu Tojian was his classmate, so how could he not know his father's mentality? It is said that people in the Song Dynasty built their country on filial piety, so he went over and said, "Don't worry, old man. Shi Weitian is very smart and capable. With my permission, I asked him to help in the restaurant years ago."
Work.”
Soon, the banquet was over, and Zhu Yuanwai and his son began to see off the guests. There were many sacrifices left at the coming-of-age ceremony, and according to custom, they were given to the guests. But the people who came were all prominent people in Pantan, so it was not a bad idea to give them cold dishes.
Unbelievably, Zhu Yuanwai had already prepared a random gift for each person, and filled a basket full of various kinds of meat for ancestor worship.
He asked Shi Weitian's father to take it back. He took the things with great gratitude and left, leaving Shi Weitian in the restaurant to help. Shi Weitian hurriedly caught up with his father, put a piece of silver in his father's pocket and said:
"This is the money I earned from working for them a few days ago, and my father used it to buy some New Year goods. I was afraid of my father's objections a few days ago, so I didn't dare to give it to them."
Five taels of silver per ingot in a few days was equivalent to half a year of working in his own fields. He was stunned and speechless for a long time.
The guests walked out of the main entrance of Fat Heart Restaurant and came to Pantan Street. A strong aroma penetrated into their nostrils, which made them itchy. They snorted one after another. What is so fragrant? Everyone.
I couldn't help looking up. The aroma came from Wang's Restaurant. It turned out that before the handover,
Wang Zhuanglong thought that when he was traveling in the north, he had seen northerners roasting whole sheep. When he came up with this idea, he was ecstatic. If he wanted to eat something hot in winter, the only thing that could compete with hot pot and cooking the world was barbecue. They wanted to
To regain face, he spent a lot of money to hire two chefs from the north to cook roasted whole lamb for the guests.
One year-old sheep, ten eggs, some flour, dry starch, appropriate amounts of refined salt, cumin powder, pepper, and a little minced chili pepper. Use a thick iron rod three feet long from the head to the end of the slaughtered whole sheep.
The tail is put on, and the sheep's neck is stuck on the iron nail at the other end of the stick. Chicken
Take egg yolks, add salt water, flour and pepper to make a paste and apply it on the lamb. Heat the naan pit, remove the open flame, place the battered lamb in the hot pit, simmer for an hour, take it out and cut the meat.
Arrange into slices and serve on a plate with cumin powder, minced chili pepper, and refined salt.
The key to making environmentally friendly charcoal-roasted whole lamb has strict production requirements. Lambs must be one to two years old. After being slaughtered, skinned, pickled, and seasoned, they are then hung into a naan pit, sealed and roasted over a slow fire until they are mature.
In addition, there are also requirements for charcoal. Fruit wood must be selected as raw material and sent to the kiln for carbonization to make charcoal. This time, Wang's Restaurant was determined to win the game and worked hard on the whole process.
"Feast in Qingdu·Roasted Whole Lamb"
The embroidered mandarin duck pillars are densely red, and the greasy clouds are low to protect the Qin trees. The fragrant roots are leaning on them, and the charcoal kiln will be taken out after ten days of operation. Starch is added to the pine powder, and the chickens that lay eggs need black feet. Cumin powder, pepper and chili pepper
, grind the powdered cloud bamboo through a fine sieve.
Slaughter and skin the lamb, remove all the blood and water, pickle and season. Hang it in the naan pit, seal the hole, and roast it slowly and carefully. What is the length of the iron rod for the skewer? Three feet and three feet, smear the lamb body. Remove the open flame, simmer for an hour, and cut the meat.
Into the basin.?
Because of his vindictiveness, he deliberately placed a few slices of mutton in front of Fat Heart Restaurant. When several big shopkeepers saw it, they found that the finished roast mutton was yellow-red in color, shiny, crispy on the skin and tender in texture, fat but not greasy.
, crispy and delicious, with a unique flavor. After asking about it, I found out that it was a masterpiece of Wang's Restaurant, and he happily said: "In the future, we will rest in Pantan, and we will have another delicious food."
The first move he made as the new shopkeeper was a blockbuster. He tied with Fat Heart Restaurant's seafood hotpot. Wang Zhuanglong was overjoyed. He called the rest of the restaurant to celebrate together. After the celebration banquet, he picked up a stack of red envelopes and distributed them.
Send it to everyone, and express special thanks to the three newly recruited barbecue chefs: "Thanks to the great help of the three chefs, our restaurant has been successful. Each of you has ten taels of silver in the red envelope, please accept it."
The barbecue chef smiled and put the accumulated red envelope into his bag. Ten taels of silver was a lot of wealth for any waiter, and they had only been here a few days.
Dr. Yang felt that the red envelope given to him was not light, so he took it out and saw that it was a silver ingot worth twenty taels. In the restaurant, under the shopkeeper are the accountants, waiters, stoves, tea wine doctors, and waiters. The lowest
The one who works here is a handyman. Usually when giving red envelopes, Dr. Yang only gets a quarter of Zao Zuo's. Today Zao Zuo has made a great contribution, but his red envelope is twice as big as theirs. Dr. Yang really can't figure this out.