Chapter 19: Chef 18

The two princes were enjoying the golden lionfish together, and it was obviously unnecessary to make the same dish again. Lin Dan ignored the constantly urged shop junior, only picked a few pieces of fresh kidney flower, and scooped out a beautiful wheat ear knife. Quickly scoop out the flower shape in the pot, then use sesame sauce, peanut butter, red oil, balsamic vinegar, white sugar and other seasonings to make a thick hemp sauce, pour it on the waist flower, and explain slowly in the mouth: , Oil, sesame butter and peanut butter must be vigorous. Only when the energy is strong can the sauce hang on the waist flower without dripping, you see. "
She pinched a waist flower as a signal for everyone to look closely. I saw that the waist flower was wrapped in a layer of very thick and thick sauce. You don't need to taste it. You can imagine its deliciousness just by looking at the salesman. However, the sauce is so thick, but it is still firmly attached to the surface of the waist flower, and it has never dripped a penny, which greatly preserves the taste and taste of the waist flower.
Chef Qiu took a careful look, and quickly wrote down the recipe for the dish.
"Take it out." Lin Dan washed the pot and proceeded to the next dish. The two princes are distinguished, and they have already eaten. It is obviously unrealistic for them to wait one by one. It is obviously unrealistic. She must choose a few simple and quick-cooking dishes and pile up a table as soon as possible. It looks good, and the guests eat calmly and comfortably.
Many dry goods have not been delivered and cannot be used. Lin Dan had to inspect the water tank and found that there were several live sea cucumbers and several abalones. They were quickly removed and cleaned.
"I'm going to make a cold sea cucumber next. Do you have ice cubes in the store? Just chisel a few and bring them over." Lin Dan quickly processed the sea cucumber while talking.
"Yes, yes, Zhou Fu, you quickly go to the cellar and bring some ice cubes!" Chef Qiu turned around and instructed the chef. These helpers stopped the work in their hands since Lin Dan started making black ginseng, staring at her with a burning gaze. It is a once-in-a-lifetime opportunity to learn some secret skills with top chefs.
Zhou Fu ran to the cellar, fearing that when he was away, the shopkeeper Lin taught him what he could not do.
Lin Dan cut open the belly of the live sea cucumber, removed the internal organs, washed it, and then cut it into a celestial strip. He explained slowly: "Live sea cucumber is also very troublesome to handle. Where is the trouble? Once the sea cucumber is overcooked, the meat is hard to bite, the heat is small and unfamiliar, and it smells fishy. I teach you one way is to wait until the water is about to boil. Staying in the water for a while, and the skin is so intolerable after being drawn out, that is, the fire has arrived. The cooked sea cucumber sticks will be softened in cold water and affect the taste. At this time, cook again and pour in ice water to freeze the sea cucumber. It will tighten quickly, forming a unique taste of soft outside and tough inside, perfect for cold dishes. "
She puts the cooked sea cucumber in ice water for use, and sets up a saucepan to prepare the cold dressing juice. The fresh chilli, green onions, garlic, raw soy sauce, balsamic vinegar, etc. that are cut into fine sections are combined into the balm to make a bright brown. The juice is poured on the frozen sea cucumber sticks, and this is the dish.
Chef Qiu quickly picked up the chopsticks and took a sip, Tang Jiu also tasted a bit under the stare of the old shopkeeper, and the narrow and long Fengmu suddenly burst into light. Without him, the taste of this cold live sea cucumber is absolutely terrible. The original fishy taste and astringency of the sea cucumber are completely absent. On the contrary, it adds a full flavor. The crispy texture has a little soft wax, and the soft waxy outside The layer was soaked with the hot and sour taste of the cold sauce, and the taste was really indescribable.
Chef Qiu regrets a bit, he regrets that he should n’t use this chopsticks, he wo n’t know how delicious this dish is, if he does n’t know how delicious this dish, he will not Heartache is unbearable.
Tang Jiuyi's pair of eagle eyes stared at the shop little two, making the other party creepy, hoping to walk against the wall.
Lin Dan took out the abalone and continued to explain: "The live abalone tastes less than the dry abalone and it doesn't have enough teeth, but I have a way to make the dry abalone taste with live abalone. That is the sugar water treatment method. The live abalone is frozen and shaped in ice cubes, and then soaked in sugar water. The soaked abalone can easily brush off the outer black film. "
She took the abalone soaked in sugar water in her hand and brushed it gently. The black film that had not been cleaned in the past really fell off the whole sheet. The white and tender abalone was exposed in the air and it was surprisingly good-looking.
"Brushed live abalone is cooked with shells. After removing the shells and taking the meat, it is ready to be served. The live abalones cooked in this way have a soft, waxy texture and elastic teeth, which are almost comparable to dried abalones. The dish is braised live abalone, mixed with the right amount of fine salt, sugar, cooking wine, broth, and simmered for a short time, then the old simmered into a bright red, and the fire simmered to collect the juice. OK, I will pick one for you to taste.
Lin Dan fished out an abalone and placed it in a small dish. Everyone swarmed up to taste, but they were all squeezed away by Tang Jiu. Relying on his kung fu, he almost took over half of the abalone, and his face was full of lame expression.
After making a few dishes of amaranth, Lin Dan put a washed Hericium mushroom into milk-white soy milk and cook it, cooked it until it is half cooked, and then put it into the bone soup to continue cooking, adding different seasonings at different times, gradually Boil a pot of milk soup into red soup. When the Hericium erinaceus is ripe and the surface collapses into an irregular, brain-like groove, it is carefully removed with a colander, and the original juice is thickened and thickened.
When Dian Xiaoer came to order, the whole person was stupid and wondered, "It's been a long time since we entered the monkey brain in the shop. Where did this fat monkey brain come from?"
"This dish is called Red Grilled Monkey Head. It ’s made from Hericium erinaceus. Soy milk is added to the fishy flavor, then bone soup is added to the pith, and finally red soup is added to the meat. It retains the umami taste of Hericium erinaceus, and also adds the fishy and meaty taste unique to the brain.
Don't look at Lin Dan's simple explanation, but it is difficult to make it, what materials should be prepared, what flavors should be added, when to change soup, and when to cook, all are learned, a wrong step, The taste is skewered; if the force is a little bit heavy, the Hericium mushroom is broken, and every tiny detail hides a deep foundation.
Even if everyone at the scene saw Lin Dan doing it again, they wouldn't even touch it. This is exactly what the top cook is like. If she does n’t say anything, you do n’t even want to learn a little bit, even if you watch it a hundred times. This is the so-called
spoon in the spoon, real gold in the fire
.
Tang Jiuyi took the chopsticks as usual, and wanted to poke a little Hericium erinaceus, but was blocked by the long spoon extended by Lin Dan, but said helplessly: "Brother, you take your time, I finally made the shape of the monkey brain, you go down with a chopstick This monkey brain is missing a hole. How do you let customers eat? "
Tang Jiu put down his chopsticks, and his expression was awkward, but the fragrance of the red grilled monkey's head was always lingering on the nose, so that he couldn't stand it, so he ran to the front hall secretly, and couldn't eat it by himself, watching other people. But he soon realized that watching other people eat was cruel several times more than he could not eat.
I saw that the empty front hall was already full of diners, all of which were picked up by the two princes at the table of the two princes. The second member of the shop asked them what they wanted to order, and they pointed to the side and urged, "Just order the table of Prince Cheng, and bring it to me as it is, fast!"
A variety of fragrances wafted in the air, causing people to drool.
This is not over yet, Prince Cheng is eating and commenting, the volume is surprisingly high: "Oh hey, this cold sea cucumber is too fresh, the texture is crisp and smooth, it is a must! It is not easy to make this taste, the heat is great It's hard, and it will be fishy in a short time. It won't be a dish. This time is just right, just right! "He said with a thumbs up.
Prince Gong rushed to take food while he was talking, and ate his mouth full of oil.
"Well, is this dried abalone or live abalone? The umami taste is so strong, it should be live abalone, the taste is so waxy and so elastic, and it should be dry abalone, alas, I can't taste it!" Prince Cheng smashed while eating Come on.
Dian Xiaoer bowed back and said: "Wang Ye, this dish uses live abalone, and the processing method is special, so it has a unique taste."
Prince Cheng repeatedly waved his hand: "Where is this unique? This is very unique! I have eaten so many abalones. This taste is the most palatable and perfectly combines the advantages of dried and live abalone!"
Prince Gong still didn't speak, but buried himself in a meal.
"Our stuffed monkey brain?" Prince Cheng was satisfied with the last dish: "Since the disaster in the south, the king has n’t eaten the stuffy monkey brain for more than half a year. Stuck in my brain, a bite can splash juice in the teeth, a faint fishy blend of faint freshness, it's absolutely! "
He slammed the spoon that Prince Gong extended over, and held the whole dish in his arms.
Dian Xiaoer carefully explained, "Master Wang, this dish is not monkey brain, it is monkey head mushroom. Would you like to try it again?"
"Well, it ’s actually made from Hericium erinaceus?" Prince Cheng was dumbfounded, and after tasting it again and again, he didn't notice anything wrong. "Well, no, the monkey ’s brain that the king has eaten is not a few hundred or a few dozen. Ca n’t come out? This is the monkey brain dish, or the freshest monkey brain that has just been knocked out of the brain. Do n’t your king! "
"I didn't miss you, it's made of Hericium erinaceus." The shop's second child couldn't help crying.
Prince Cheng stopped talking, avoiding his younger brother who rushed to grab food again, and ate two or three monkeys, and sighed, "Whether it's monkey brain or monkey's mushroom, this is what the king loves! The vegetarian dish is made into amaranth, and it is still such a strong and unique dish, this chef's skill is this ... "
Prince Cheng raised the thumb of his left hand, followed by the thumb of his right hand, and then put the two thumbs together to signify the meaning of "climbing to the top".
"It's not worse than the royal chef in the palace!" Prince Gong sighed sincerely.
The number of diners attracted by this feast of the table is increasing, and the shop is bustling and full of people, as if it is back to its most glorious time. The old shopkeeper could see the tears coming out, and he said that he would keep Lin shopkeeper anyway. This is the treasure of the town shop!
Note: For the processing method of sea cucumber stick and abalone, please refer to "Taste Spring and Autumn"