Wealthy people who know how to eat are talking about having a complete range of colors and fragrances, and color and fragrance are still placed in front of taste. Modern people call this petty bourgeoisie sentiment, and they constantly pose for photos and post on social media. The ancients also had a term called elegance, which means talking after eating.
Bragging.
Seeing Zhao Kui coming in accompanied by Zhu Yuanwai and others, Qian Duoduo hurriedly introduced everyone: "I'll let you know that these two famous chefs in central Sichuan, Wu Wei and Zheng Fu, are famous all over the world. They want to join in.
We, Fat Heart Restaurant, will ask the master to make a decision."
What kind of decision is this? If they go to other restaurants and become their opponents, why don't they regret cutting off their own intestines? Even though Zhao Kui is young, he also knows the reason, and hurriedly presses the two of them to the guest of honor seat and takes his head.
He made a long salute and said: "You two are willing to join the restaurant, which will make my Fat Heart Restaurant prosperous from now on. It is really a blessing for me as a junior. Please accept my compliments."
The two hurriedly stood up and returned the greeting: "We have traveled thousands of miles to earn a living, and we are so generously taken in by the master. We are very grateful. I am proud that I have some skills, so I will lend you flowers to offer to the Buddha, and the knives and dishes from Baochu to prepare a hot pot for everyone."
After speaking, he pointed to the table, opened the lid and said: "This soup is a three-hundred-year-old soup passed down from family. Please give me some advice."
In the hot pot, the soup boils into the shape of a chrysanthemum heart. The soup is golden red in color, and it is gently stirred from the middle, like a golden and red chrysanthemum that has just opened. The aroma emerges as the soup boils, strong and changeable.
It’s not like the tranquility of chrysanthemums, but more like the blooming of hundreds of flowers in spring, the mixture of different aromas. Wu Xian snapped his fingers, and the kitchen brought out more than a dozen plates of cut vegetables, although they were home-cooked meats such as pigs, sheep, chickens, ducks, or mushrooms.
Melons, vegetables, etc., but each dish should be thin, thick, thick, thin, and thick. And each plate is arranged in various colors and given an elegant name.
Wu Pang snapped his fingers again, and the kitchen placed a small plate in front of everyone. He took out a small pot, poured the seasonings on everyone, and explained: "There are two essences of hot pot, one is the old soup, and the other is the
This is the seasoning. Put the vegetables into the pot, and after counting to ten, you can pour the ingredients into your mouth and have a tender and smooth meal."
Yu Yuanwai lowered his head and looked into the small plate. The seasoning paste actually showed the word "福", which was neater than writing with a brush. He couldn't help but exclaimed. Everyone looked at their own plates and everyone looked at it.
The plate in front of the person is written with auspicious words such as fortune, longevity, happiness, prosperity and beauty. The plate just now was empty, and as soon as I poured it, I poured the sauce into auspicious words with many strokes. This magical skill is amazing.
.
Facing a table of exquisitely carved ingredients arranged like a pile of gold and jade, shopkeeper Yu picked up his chopsticks and put them down again, looking at everyone, not knowing where to start. Seeing that the water in the hot pot was boiling a little more, Wu
Wei stretched out his chopsticks to pick up a piece of mutton and said, "I'm going to tease you, let's eat first."
After finishing speaking, he put his chopsticks into the soup and counted silently: "Count to ten for vegetarian dishes and eighteen for meat dishes."
After the food was taken out of the hot pot, he poured it into the soup, put it into his mouth, and let out a very comfortable sigh of praise, as if to say, it's so delicious and enjoyable. Everyone imitated his example and started eating.
First it was hot, then it was numb and spicy, and everyone's tongues trembled. After taking a few mouthfuls, they tasted the true taste of the ingredients, and everyone felt intoxicated, as if they had drank half a kilogram of white wine.
Zhao Hui was sipping the hot pot while wandering around. He secretly imagined that this hot pot is really good. It will be winter in a few months. When it is freezing and snowy outside, a big pot can be served warmly. It will be hot at any time, and it will save the labor of cooking.
.The ingredients in the dining room upstairs should be fine, but the ingredients in the dish set downstairs might as well be more extensive. For example, the cabbage must be sent upstairs, the outer leaves are peeled off and sent downstairs, etc. In this way,
It only requires a very low cost. Business will definitely be booming in winter.
While eating and chatting, as the charcoal fire evaporated, the hot pot soup gradually became less and saltier. Wu Wei snapped his fingers again, and the cook came over carrying a large long-handled kettle.
The mouth is more than three feet long, and it is still far away from the table, so I pour soup into the hot pot. The soup is milky white, shiny, with a little beef aroma, and a layer of white oil floating on it. This is different from the usual fat heart.
The soup stock used to make noodles in restaurants is somewhat similar, but the aroma and color are different. After adding it, add vegetables and meat, and the taste of hot pot is different from the original.
The weather was still hot, and among the group of people, many were on the fatter side and sweating a little, but they felt more relaxed. Seeing that everyone was in a good mood, Wu Pang got up and went to the kitchen to cut some vegetables. They were carrots, green vegetables, etc.
.Although hot pot is good, one pot of soup and half a pot of oil leaves a lot of oil in everyone’s stomach.
Of the two famous chefs, one has already shown his skills, but where is the other? Even though his stomach is full, Zhao Wei still wants to know the answer and see what tricks he has. Zheng Fu is a smart man and knows that it is his turn to take action.
, and said: "Everyone has finished eating the hot pot, but the rice hasn't been served yet. I'll bring you a Jie Jie pot to cook with."
What is jiejie pot? Zhao Kui and the other three are all experts in the kitchen industry, but they have never heard of it. They immediately pricked up their ears. Zheng Fu smiled and explained: "Jiejie is food, ginger, green onion, etc. put in a lot of oil and
A cooking method in which the tiles are heated to extremely high temperatures so that the food makes a "squeaking" sound and emits aroma during the cooking process."
While he was talking, Wu Xi collected the hot pot quickly, filtered the soup base with a colander, put it back into the earthen pot, sealed it and stored it away.
Zheng Fu stood up and said, "You guys sit down for a moment, I'll go to the kitchen and come back."
After saying that, he was about to stand up. Zhao Kui said politely: "No hurry, no rush, everyone's stomachs are still full."
He said this, but his body did not leave the chair to stop him. Sun Jiugong and Qian Duoduo also wanted to try his skills, but they also only used their words but did not use their hands.
Zheng Fu left for a while, and the kitchen brought a set of kitchen utensils, a large porcelain basin with a charcoal fire, which was somewhat similar to a hot pot. In the basin was a big fish head, and it was served. The oil soup was still boiling, making a sizzling sound.
sound.
"The Immortal Shadow of the Windlass-Fish Head Jelly Pot"
The newly caught silver carp is three feet three,
Chop off the fish head to two feet long.
Cut it in half with a swipe of the sharp knife,
Scrape off the fish scales and feel melancholy.
Half a spoonful of light soy pepper sugar,
Pickled fish lasts for a long time.
Add oil to the pot, add ginger and garlic,
Then add the fish head and fry on both sides.
A spoonful of wine and several green onions.
A hundred grains of salt and half a bowl of water.
The fragrance of jelly rouses me from sleep,
He said with a smile that the gods are not as good as him.
This is the Jie Jie pot. Sun Jiugong sniffed it, and the aroma was indeed completely different from that of hot pot. The hot pot has a compound aroma, but it has the aroma of lard with a light fish aroma, which makes it very comfortable to smell. The fish head is beautifully arranged. It’s so beautiful. A head was cut in half. I don’t know how his knife cut it, but it turned out to be a Bagua pattern. The two fish eyes are the yin and yang eyes of the Tai Chi diagram in the middle. The ingredients on the side are cut into pieces. The strips are arranged in a circle, which are the shapes of the Eight Diagrams such as Qian, Kun, Kan, Li, Zhen, Gen, Xun, and Dui.