The carbon block was burned red, and there was a faint crackling sound.
Huang Nuan took a look, and it seemed that it was not strong enough, so he threw a few more pieces into it, put a piece of wire mesh on it, and put a pot filled with water on top.
On hand are grains of carp that are crystal clear and glowing with pearly white. The pigtails were taken out of the fish belly just a second ago, and there are still blood stains on the gloves.
Huang Nuan glanced at Chen Xinyi who continued to clean the eels with his peripheral vision. The eldest lady was usually so polite that she couldn't tell that she was really there for her friend when something happened!
"Ah Nuan, when the water is boiling, you can put the fish in it." Yu Jian thought carefully and ordered her. Sure enough, this guy was staring at Chen Xinyi in a daze again, smiling and feeling a little apologetic. He was chasing the duck step by step.
Putting it on the shelves took the hard work of two best friends.
"Oh." Huang Nuan responded. She lowered her head and looked at the water in the pot. Small bubbles had already begun to appear. After a while, it began to gurgling. She quickly poured in the fish whites and watched them sink again.
It floated, then scooped up boiling water and poured it over again and again.
Ah Jian said, the fish must be completely white.
The other charcoal fire is also burning brightly, and the lard is shining brightly under the high temperature, and the aroma of meat oil is coming out. Add the onions and ginger to the pot first, then take them out and use them.
Then add the chicken soup, put the boiled fish whites into the pot and arrange them neatly, then add the cabbage hearts blanched in boiling water, blanched mushroom slices and immature chicken eggs. The golden color of the chicken eggs matches the bright white color of the fish whites.
, like pearls and gems rolling in the water.
Yu Jian closed the lid, and the seasoned phoenix embryos did not require much work. Just cook them over a slow fire and then turn the heat up to high. When it comes out of the pan, pour a spoonful of chicken oil on it, and you're done.
The six dishes she drafted were Hun Yang Shen Hu, Brocade-coated Turtles, Phoenix Fetals, Pork Liver with Treasures Between the Domains, Steamed Spinach with Garlic and Xiaojia Wontons made of eel skin, which were combined with poultry and fish.
, there are many fresh mushrooms and seasonings, which may not seem to be outstanding, but are actually exquisite.
In small restaurants in the capital, sumptuous dishes have been placed on the tables.
Yu Jianguo and Yu Jianping looked at the diners rushing to support them and quietly sneaked back to the kitchen hand in hand. Not long after, the sound of clinking pots and spatulas was heard again.
By the time everyone felt a little bit hungry, the exquisite dishes had already been brought to the table by the waiters, and then they were told that all the meals today would be served by the two bosses. The diners blushed and spoke indifferently.
Without words, thousands of words converged into a series of expressions of sight, cast into the back kitchen where the door curtain was ajar.
"Well - I was craving for goose meat when I first saw the glutinous rice goose made by the little boss. Master Yu really knows us. This roasted goose is so delicious -" Yang Jianxin took a deep breath and looked at him aggressively.
table.
In the middle of the table, there was a plump and golden-red roast goose, which almost blinded his dog eyes and made him greedy. He pressed his right hand with his left hand, barely restraining himself from the urge to reach out.
dog paw.
When Father Yang next to him moved his chopsticks, he immediately reached for the roast goose he had coveted for a long time. As soon as the tip of the chopsticks touched the goose meat, he saw a thin slit appear.
He fiddled with it in surprise and exclaimed: "Ah! This has been cut into pieces and re-arranged into the shape of a goose!"
Only then did everyone turn their attention to the roast goose plate.
The waiter explained on the side: "Originally, Master Dayu had to slice this roast goose in person, but he is too busy today, so the kitchen will slice it now. Please bear with me, everyone!"
"No, no, no -" What are you waiting for? Yang Jianxin looked at Yu Jianguo in awe, "This skill is not much worse than that of Chef Jiang."
Everyone nodded immediately.
Yu Jianguo uses the traditional slice method of willow leaves. The goose skin and goose meat are all separated. The goose skin is crispy, like red petals. The goose meat is tender and slightly pink with light white on top.
There is no need to wrap it in fat, just dip it in a little thick sauce and put it in your mouth. It will feel extra fat and tender with a rich aroma.
After eating too much meat, I drank a bowl of fresh soup simmered in a goose rack. In it were fluffy morels and fresh shiitake mushrooms, and I could also fish out strips of green leafy vegetables.
The jelly bath liquid is not that bad either!
Father Yang ate happily, a mouthful of goose meat, a mouthful of goose soup, a sip of wine, two peanuts in his mouth, or a mouthful of fresh and tender vegetables. He turned over the pot again and took out only
There was a beef nugget left, and he quietly asked Yang Jianxin: "Why don't you think Master Dayu goes to the Magic City with the little boss?"
With Master Dayu in charge, wouldn't the small boss have a better chance of winning?
"Master Dayu has gone, and the Yu family restaurant can only receive half of the usual number of customers every day. Are you happy with that?" Yang Jianxin raised an eyebrow and asked him in return.
this……
Father Yang said resolutely: "The little boss can defeat all the invincible opponents in the world by himself!"
The grass on the wall fell on both sides, and it was him.
In the kitchen, Yu Jianguo watched the diners enjoying their meals through the gap in the curtain. In the dim and warm light in the hall, everyone's face was filled with smiles, which was so warm that he opened his mouth unconsciously.
…
On the other side, there is the Demon City.
Twenty minutes have passed, and the maintenance work is still in progress, and the staff are busy coming and going.
Jiang Cheng frowned slightly and glanced at the second chef. The second chef was joking and fooling around with his young apprentice. He didn't notice his gaze and relaxed his brows.
Thirty minutes have passed, and the maintenance work is still in progress. The number of staff visible to the naked eye has been reduced by one-third.
Chen Achun from Haicheng Restaurant looked at his watch, sighed helplessly, and touched the casserole pot at hand, which was already three minutes cold.
Fifty minutes have passed, and the maintenance work is still in progress, and most of the staff have left in a bustle.
Fang Zilu from Xiangyuan Restaurant reached into the bag. There were still the last few pieces of black charcoal in it. He raised his head and considered it again. There were still three major dishes that he had not cooked.
An hour and a half later, the maintenance work was still in progress. Apart from the judges and audience, there were only a few staff members left at the scene.
After being told to wait again and again, he accidentally noticed the faces of several judges watching a good show. His heart finally cooled down, and he couldn't help but have a bad feeling.
He finally couldn't bear it any longer and personally stepped down from the stage to find the person in charge of the organizer and asked: "When will it be repaired?"
The person in charge was confused: "I have checked it with the municipal government. It seems that the main pipe is damaged. In order to avoid the risk of air leakage, the valve has been pulled. I estimate that it will not be repaired until around five o'clock."
"Five o'clock???!!!" Jiang Cheng was in a state of confusion, "We have been waiting from one o'clock to now, and you told me that we have to wait until five o'clock?! Six o'clock is the final deadline, how do you want us to finish it in one hour?
These complicated dishes?”
The person in charge shrugged: "That's your problem——"