Chapter 603: Chef Wang Hao

WeChat group.
Zhao Zhenhao: "Look at the face of the king, it seems that he must be thinking about things."
Fang Wenbin: "Then it is necessary, the legendary King of Force is in the hands of Brother Hao today, but he didn't take advantage of it at all. This effort must be studying the battle plan!"
Wang Mengfei: "I feel that he will definitely not be able to eat the things made by Brother Hao for a while. Let's hit the swollen face to fill the fat man."
Willfulness: "This thing is really difficult to handle. It depends on personal wishes to eat this kind of thing. We can't force him to eat, right? He will just take a bite at that time, and then say that it is not delicious. Wouldn't Brother Hao be in vain Up?"
Zhao Zhenhao: "Yeah, this is what I am worried about. I hope that Brother Hao's cooking will be good in a while, so that at least we have an impression of whether it tastes good or not after eating. If he really doesn't say it is not good, let's talk about the taste. It's different."
Fang Wenbin: "This is okay. After all, everyone's different tastes are also said to be the past."
They whispered here, but Bill Bragg was sitting very dignified and upright. He gracefully took the napkin from the table and wrapped it around his neck, and then visited all the knives, forks and chopsticks in front of him.
Zhao Zhenhao glanced at each other and nodded together.
The king is worthy of being the king. Looking at the etiquette and style of others, even the most picky nobles will definitely not find the slightest fault.
...
Wang Hao entered the kitchen here, and the chefs who had been working in the hotel suddenly surrounded him with curiosity.
After all, they had heard that the guests at that table today ordered to eat Northeastern cuisine. The entire hotel couldn't find a qualified Northeastern cuisine chef. In the end, such a young man actually came. Can this guy work?
"Look quickly, this young man is not very old, right? Does his cooking work?" Several chefs whispered there, one person said: "This chef is a test of experience, don't come anywhere. The wild road."
The other person nodded, "No, it won't be good if we smash the sign of our hotel."
The third person said: "Could it be Dongfang who just graduated and wanted to come here? I think his age is just graduated from university."
Fourth humanity: "Keep your voice down. It's definitely not a simple person who can ask Manager Cheng to accompany him. It must be the upper backstage and the backstage. Let's just watch the show."
"Come on, let me introduce you to everyone," Manager Cheng introduced Wang Hao to several people at this time: "This is our good friend of Young Master Zhao, Brother Tie, Brother Hao! In a moment, Brother Hao has any requests. You must all be satisfied. Whether it's a knife, oil, green onion, ginger, garlic, firewood, rice, oil, salt, sauce, vinegar and tea, all prepare the best for me. Do you understand?"
Zhao Zhenhao, Master Zhao, these chefs naturally can't afford to offend them, and they nodded together: "I understand!"
"Okay Brother Hao," Manager Cheng nodded and bowed, "You can start anytime."
"Okay," Wang Hao stretched out his arms long, took a deep breath, and then began to order: "Everyone, help me cut some green onion, and garlic, and all the seasonings are ready."
Several chefs with three Michelin stars nodded: "Okay."
Then he began to prepare all the things Wang Hao wanted. One of them shook his head and smiled while patting the garlic: "Today is really interesting. We dignified six three-Michelin-star chefs actually beat a young man."
Another person’s big kitchen knife used to cut the green onion on the cutting board like a machine gun. He cut and said,
Speaking of which I haven’t cut this green onion for a long time. Play with him and see what four, five or six he can make. Eh, how do you think my chopped green onion is?"
One person first gave a high thumbs up: "No problem! This technique is still so slippery!"
After all, they are super chefs, and these people prepare things by hand. In less than a minute, everything Wang Hao needs is ready.
The next step is to make the main dishes.
The most important thing about Northeastern cuisine is to pay attention to a stew. Don't worry about everything, put the stuff in a pot and stew, and then put salt and seasonings such as soy sauce.
Wang Hao continued to order: "Help me prepare some sauerkraut, pork belly and vermicelli. The ingredients must be good. Today we are entertaining guests."
This is the truth, let's not talk to others, just because Zhao is there, these chefs dare not fool around.
"I'm going to prepare sauerkraut." One chef ran away, and the other took out a piece of pork belly: "Brother Hao, this pork belly is the best Iberian pork I treasure!"
In fact, he just said casually, but didn't want to. As soon as Wang Hao touched this piece of pork belly, his eyes widened: "What did you just say? It's an Iberian pig from Spain?! Yes, old iron. !"
"Huh?" This time it was the chef's turn to be surprised: "Brother Hao, do you also know Iberian pigs?"
"It must be," Wang Hao nodded and said while cutting pork: "Spanish Iberian pork is probably the best pork in the world. From December to March next year, it has been raised to 85 to 115 kilograms of black pork. Pigs are sent to the acorn forest to eat the fruits of oak and oak trees. They have at least 4 months of cage-free walking time in the mountains, and their breeding time is different from normal. From captive to stocking acorn orchards To eat fruit, black pigs need to be raised for a total of about 18 months before they can be slaughtered. Generally, white pigs made of Spanish mountain ham, traditional large white pigs made of Italian parmesan ham, black pigs from Kagoshima, Japan, and extremely black pigs from the United States. It is slaughtered after being raised for about 9 months. The feeding time is twice as long, so it has the strongest meat flavor, becoming the best of its kind."
"However, although the breeding time has been doubled, the meat of Iberian black pigs is not old and tough at all. Because they have a lot of fat, they are stocked in the mountains and exercise frequently, so the fat infiltrates the muscles and the meat quality is It is in the shape of snowflakes, and the fat is evenly distributed in the layers of meat. It tastes both meaty and oily. Good thing!"
"Brother Hao!" Wang Hao explained while cutting the meat. A strip of pork belly was sliced ​​neatly by him. A group of Michelin three-star chefs were dumbfounded: "It's not a good job to know the knife! Look at this meat cutting. Yes, one piece by piece is almost all sorts of rules, old iron 666, nothing wrong!"
"Ahahaha, I have practiced before," Wang Hao smiled casually in reply.
He practices a fart, the real situation is...
I had absorbed the black energy of Jiang Huanyu’s best friend Feifei before. At that time, Wang Hao couldn’t think of what it strengthened. Now I finally know...
It seems that Brother Dice is also a big foodie! It was cooking that strengthened that time!
With the strengthening of cooking skills, it is easy to cut meat and there is no problem at all.
Soon the pork was cut, and the sauerkraut and vermicelli were brought over there. Wang Hao added water to the pot, added seasonings, put the meat, sauerkraut and vermicelli, and then clicked the lid of the big pot to get it done!
"Help me prepare some potatoes, eggplants and green peppers." The sauerkraut pork belly stewed vermicelli needs to be stewed slowly. Don't worry, what Wang Hao will do next is a dish called "Di San Xian".
This local three fresh dishes are a major characteristic of Northeastern cuisine. Three seasonal fresh ingredients from the ground are selected: eggplant, potatoes and green peppers. Not only are they rich in flavor and natural green ingredients, they are more than it covers. The nourishment of the ingredients makes the three-flavor very common vegetables into a delicious meal.
"Okay, let's prepare now," the chefs who were surprised by Wang Hao's knife skills went to prepare the ingredients.
Eggplants, potatoes, green peppers are common dishes, and they are stocked in restaurants, so I picked them up soon.
"Brother Hao, how do you do this Sanxian?" one of the chefs asked Wang Hao while helping Wang Hao wash the vegetables: "I'm from Sichuan cuisine. I haven't touched this Northeastern cuisine much. I'm very curious. Ha ha."
"Well," Wang Hao took the eggplant, lifted the knife in his hand, and cut an eggplant into small pieces with almost the same size in a few clicks, and said: "Wash the eggplant and cut the hob. Put a little bit of salt and press for a few minutes. Then cut the potatoes. The pepper is best in three colors, but only green peppers will do. Prepare the chopped green onion and minced garlic, make a sauce, two spoons of light soy sauce, 1/3 Spoon of braised soy sauce, one spoon of sugar, half a spoon of vinegar, a small amount of salt, two spoons of starch, mix well until the sugar and salt melt."
He said while operating, his skill was not inferior to any chef present, and everyone who watched was stunned--
"This technique is fine! Is it really Dongfang who just graduated?"
"Very skilled, a little capable, no wonder I dared to cook myself."
"There is nothing wrong with this technique. Is this Northeastern cuisine~EbookFREE.me~ delicious?"
Several people were thinking about various problems, and Wang Hao over there said while doing it: "Pour in the right amount of peanut oil in the pot, pour the potato pieces in and fry them, and the skin will harden and be a little bit scorched. . Then the eggplant is poured in and fried, and when it is slightly burnt, it is out of the pan to control the oil. At this time, leave a little oil in the pan, pour the chopped green onion and garlic, fry until fragrant, pour the chili in, stir fry...Pour the adjusted sauce into it, Add half a bowl of water...Pour in the fried potato and eggplant cubes and stir-fry them evenly...Okay, for the last step, just collect the juice on the fire."
He said that he poured Di Sanxian onto a plate, and said with a smile, "Come on, have a taste?"
"I'll try it." The chefs present were full of curiosity, watching the oily ground three fresh foods of various colors, hurriedly took the chopsticks and carefully picked out a few small pieces into a small bowl, and then One bite...
The strong scent only flushes the nostrils, opening up the unpredictable appetite.
"This fragrance..."
The chefs took a breath, then chewed carefully...
The eyes are bright! Everyone nodded in unison: "It's delicious! It's great!"
A group of chefs thumbs up madly--
"Brother Hao, this dish is delicious, it is delicious, oily but not greasy, crisp and refreshing!"
"Awesome, this level is comparable to a chef!"
"There are indeed two things, no wonder Brother Hao is so confident, and sure enough, the man with the ability is the most handsome!"
Manager Cheng watched several people eating over there and nodded. As soon as the scent floated over, the saliva rushed down and swallowed it fiercely. After that, he couldn't do without staring at the small bowl...

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