Shiyue Kitchen has opened, and its business is not to serve diners, but to teach the maids and servants of the shopkeepers and shopkeepers how to cook. If their cooking skills can be compared with those of the stoves, who else will be there?
Will he go to a restaurant to drink? Wang Zhuanglong thought very anxiously, how could the Wang Family Restaurant continue to operate? But, in this case,
, aren’t they, Fat Heart Restaurant, being exploited for their business? Doesn’t it seem like his brother, Zhu Tonjian, doesn’t care about them? They are really surrounded by enemies on all sides. In the front, the opposite Juxian Restaurant is competing against him, and behind, Fat Heart Restaurant is suppressing them with its strong financial resources.
Now, we are taking another step to eliminate the firepower and train a large number of cooks to directly serve the rich and official families.
I wonder how good the Zhu sisters are. Can the apprentices they teach reach the level of chefs? I heard that they launch new dishes every day and invite everyone to taste them at a very cheap price. They use this method to attract wealthy businessmen to give away.
Go to the kitchen school to learn skills. You might as well go and find out tomorrow.
The next day, he called his brother Wang Zhuanghu. The two of them wore thick hats covering half of their faces and went to Shiyue Tower to try the dishes. After arriving, they named the new apprentices who were new to Shiyue Tower to give them a meal.
share.
"Please come in, please. Two apprentices, Feng Qiushi and Mao Sicao, are currently studying in the school. If you don't mind, can you try their craftsmanship later?" Dr. Chajiu welcomed them in politely and said: "Four
For the four types of dishes on the stove, the two guests will know which ones are suitable for your family after they have tasted them."
Although their faces were hidden, the price of the clothes was there, so Dr. Tea could naturally tell that they were from a wealthy family.
On the stove, Lin Dadan, Gao Hongmei, Feng Qiushi, and Mao Sicao were making a dish called husband and wife's beef slices. The reason why they chose this dish was because they used beef offcuts and were cheap. I saw them teaching them step by step.
First, people blanch the prepared tripe, beef bones, beef, tongue and heart used for marinade, put them in a pot with cold water, boil them until they boil and take them out.
, put it into clean water to wash away the foam, and set aside; then prepare the brine. This dish uses white brine. The spices are mainly peppercorns, fennel, grass fruit, star anise, cinnamon, and bay leaves, and put them into the package.
; After the water in the stew pot is boiling, add the spice bag, ginger, beef bones, add salt and cooking wine and cook for half an hour, let the aroma disperse, then add the tripe, beef, and beef tongue,
Beef heart and scalp are marinated. After boiling over high heat, turn to medium-low heat and use chopsticks to stir and flip occasionally to prevent sticking to the pan. The beef scalp is cooked, so take it out as soon as it is marinated. Continue to marinate the other ingredients.
After cooking for about half an hour, you can take it out and let it cool; while waiting for it to cool, they instructed the two of them to prepare the spicy ingredients: put a little
Add some salt, sugar, pepper powder, soy sauce, red oil chili pepper, and stir evenly; then take out the ingredients that have been completely cooled and cut them into thin slices one by one; put them in a mixing bowl, add parsley segments, pour in the spicy seasoning, and mix thoroughly
Mix well; finally drizzle a little red oil, sprinkle with some cooked sesame seeds and chopped peanuts, and garnish with a few celery leaves; a spicy and fragrant couple's lung slices is completed.
"Shuang Yefei, Husband and Wife Fei Tablets"
To make lung slices, first make beef bones, beef tongue and beef heart. Blanch them in a pot and bring them to a boil. Let the water float until they float. Make white brine, peppercorns, star anise, cinnamon and cumin. Pack them into boiling water, ginger, salt and cooking wine.
, the aroma will dissipate after being cooked for a long time.
Add the beef offal and beef scalp, turn over high heat to low heat, and stir with chopsticks in the middle. Boil the chrysanthemums for an hour, take them out and let them dry. Season with the ingredients, salt, sugar, soy sauce, red oil, chili pepper powder. Cut the ingredients into thin slices, add some sesame seeds, and some ginger leaves.
embellishment.
"Sir, the dishes are here." Dr. Cha greeted with a smile: "Please give me your advice."
Looking at the couple's lung slices in front of me, I can see that the color is red and bright, green and green, the river is undercurrent, the red oil is heavy, and the color is translucent. Taste it, the texture is soft and tender, the taste is spicy and fragrant. It is soft and waxy, smooth, crispy and soft.
Minced, tenderized and reduced to residue.
Is this dish cooked by an apprentice? Except that the heat is not spicy enough, the whole dish is impeccable. The two people's taste of food is ranked first in Xianju. After tasting it, they were sweating profusely. Such a dish is like serving
Who would want to go to a restaurant when the dining tables of the party members and the shopkeepers are there?
Maybe, they are only good at using some scraps and corners that no one wants to use to make dishes. Poor scholars and other people have been used to this for many years. Let's order a high-end dish for the apprentices to try? Wang Zhuanglong looked at the menu of tasting dishes,
There was a squirrel and a carp. He felt that the name was good, so he designated his apprentice to give him a portion.
"Masters, wait a moment, this dish takes a little time." Dr. Cha greeted and passed the order to the kitchen.
In the kitchen, Lin Dadan and Gao Hongmei guided Feng Qiushi and Mao Sicao. When they saw this dish, they said to them: "Some experts are here, please have some snacks."
The two of them scaled the carp, removed its gills, cut off its fins, removed its internal organs, and removed the leather clothing on its head. After washing, they cut off the head of the carp, spread it out, and patted it flat. They used a knife to cut off the bones on the back of the fish at the tail.
Leave about half an inch of backbone. After deboning the carp, spread it skin side down and cut it into strips with a diagonal knife. The knife should be as deep as four-fifths of the meat. Do not cut through the skin. Make an opening at the tail.
Pull the tail out of the incision;
Sprinkle the fish body with salt, pepper, cooking wine and wet starch and spread evenly; heat the wok, pour in vegetable oil after it is hot, heat the oil to 70%, dip the carp in a little starch, put it in the oil pan and fry for a while, wait
When the skin is golden and the fish is cooked, put the fish head
Dip in starch, fry in oil pan, fry until golden brown, take out, put the knife side up on the fish plate, put the fish head on it; put the pine nuts in the warm oil pan,
After the oil is hot, fry for half a minute, take it out and put it in a small bowl for later use;
Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil and mix evenly, take out of the pan and pour it on the fish, sprinkle with pine nuts,
Fruit pieces?.
"Qing Gong Chun, Squirrel and Mandarin Fish"
Cut the mandarin fish open and wash, remove the head with a knife, spread the back of the knife and pat it flat. Remove the fish bones with the knife, leave the tail bone slightly, and spread the fish skin downward. Use the knife to draw flowers, pull the tail open, pull it out and stand it up. Sprinkle the fish body ingredients,
Pickled in starch and fried in hot oil.
With the knife side facing up, place the fish head and fry the pine nuts. Leave oil in the wok, boil the clear soup with salt and sugar, tomato vinegar and water. Thicken with starch, sprinkle with pine nuts, and top with the fish meat. The head is held high and the tail is raised, shaped like a squirrel, and the diners
dump.
The dish was brought to the dining table of the Wang brothers. They are very knowledgeable, and they knew at a glance that this squirrel carp was a Kung Fu dish that was quite difficult. It required cutting, marinating, powdering, pouring oil, and pouring sauce all at once.
First of all, you should pay attention to changing the oblique knife into a flower knife, which requires certain knife skills; then, do not cut the fish skin, which is convenient for frying and shaping.
The two brothers tasted it again. The fish was topped with hot sweet and sour sauce. It was shaped like a mouse, crispy on the outside and tender on the inside. It was sweet and sour.
"There is a doggerel about it. It has a high head and a raised tail, a funny color, a shape like a squirrel, and a squeaking sound." Dr. Tea smiled and said to them: "What do the two guests have to say about this dish?"