Chapter 27: Chef 26

When Lin Dan arrived, Mr. Qiu was standing at the back door and looking across his neck. When he saw the carriage, he immediately greeted him: "Master, please be careful when you get out of the car. Don't jump or jump, I will help you."
It's a pity that he was still slow. Lin Dan had lifted the curtain. He jumped down and walked towards the door. "I heard that Yan's Restaurant has another signature dish called Deviled Fish Head?"

Yes, it ’s made from boneless catfish heads. It was well received by diners as soon as it was launched. I wanted to ask my friends to help pack a copy and bring it out, but the Yan Family Restaurant refused to sell it, saying that they wanted to eat only Can go to the restaurant to eat, but not for delivery. This is to prevent me from the bridge garden restaurant. Master, I heard that the fish head has no bones at all, it is tender and tender after cooking, the taste is very wonderful. You said they are How to do it? What kind of knife function removes the bones in the fish head, which is too delicate. "Qiu Xiaozhu sighed.
"There is nothing delicate." Lin Dan explained briefly, "There are two ways to remove fish bones, one is raw and the other is cooked. The fish head has less bone and it seems that it cannot be removed, but it is cooked in water. You have to separate them and you can easily remove them. "
Lin Dan said this, and the problem that puzzled Xiao Qiuzi day and night was solved. In cooking, he has never seen anyone who is more knowledgeable and intelligent than Lin Dan. In the past, the Yan Family Restaurant introduced three new dishes, one was squirrel catfish, the other was spring onion with ginseng, and the third was crabmeat lion head. The squirrel catfish had been sold so well that all the old diners at the Qiaoyuan Restaurant were taken away. The chef Qiu was almost shut down. But after Lin Dan introduced the golden retriever lionfish, the old diners returned. Every afternoon I waited and waited for Lin Dan to come to the store to apprentice, so they picked up a few bites of her dishes cheaply.
In order to help Fuqiaoyuan Restaurant, Lin Dan cooks five tables of dishes every day. With these five tables of dishes, he retains some of the most sophisticated old ladies in Beijing. Now these people, even starved to death, do not want to go to other restaurants to eat, just sit in the shop and wait.
Seeing that the squirrel mandarin fish couldn't bear the banner of the Yanjia restaurant, the Yan Yu chef developed a new dish called scallion grilled ginseng. With a few hints, the taste is very unique.
Lin Dan seemed to be more competitive with the other party, and the next day he also made a dish called Sauce Stuffed Big Black Ginseng, the skill of which is wonderful and the seasoning is exquisite. "Stuffing" is a special method of cooking ingredients. It is called "stuffing" by filling or stuffing, or stuffing, or pouring into another ingredient to make a dish. The common stuffed vegetables are stuffed tofu, stuffed eggplant, stuffed bitter gourd, etc., but it is the first time that a small cook stuffed with black ginseng has seen it.
The so-called sauce in the so-called sauce is not shrimp sauce, but shrimp sauce. Take a few shrimp seeds, stir-fry the raw soy sauce, cooking wine, fine salt and other spices into the altar and wait for fermentation. After the fermentation is complete, knead into a long strip, and stuff it into the belly of black ginseng, then put it in the milk broth, and then put it in the red soup. It's ready. After serving the guests, Xiao Er had to take a knife to cut the ginseng into small pieces so that the guests could share the food.
The overcooked black ginseng is wrapped with smooth and rich shrimp seeds, which is sweet and salty in the throat and has an endless aftertaste. The stuffing of the sauce can also be adjusted according to the customer's requirements. It can be replaced with more chewy mullet roe or directly taken from fresh roe. With just this plate of dishes, with a little change in cooking methods and fillings, three or more flavors can be produced. How can customers be dissatisfied? So the scallioned ginseng didn't spill much waves, and the second day after it was launched, it was completely grabbed by the sauce-made ginseng of Qiaoyuan Restaurant.
After all, Yan Yu Chef is a Yu Chef, and he refuses to accept it easily. After half a month, he introduced a new dish called Crab Noodle, which is prepared with minced pork and crab noodles. The taste is fresh and juicy, which is very wonderful. Seeing that Yanjia Restaurant's business has revived with this dish, Lin Dan has launched a new dish called Fugui Meatball. The name sounds very strange, but it is also made of minced pork, but the taste is more fresh than that of crabmeat lion head. , More tender, more juicy.
She soaked the minced pork in the onion water. This onion water must be squeezed with fresh yellow and bearded shallots, otherwise the taste is not heavy enough to hide the fishy smell. In order to make the meatballs more tender, she mixed the minced fish paste into it, which also increased the viscosity and made it difficult to deform. At the end, the big bones of the pig were broken, and the bone marrow was taken out into the meat foam to make it completely fused. , Then knead. After three procedures, the meatballs are delicious and juicy. They can be fried, red braised, or cooked with broth. How to make them is so soft and glutinous and tender. It takes a bite to bite and solidify. Qiongyeyu liquid is ordinary, full of mouth full of thick gravy.
As a result, the diners who managed to recover from the Yan Family Restaurant flocked to the Qiaoyuan Restaurant again and again, and the business was really ups and downs.
The diners also saw some clues when they hit the daisies twice. Seeing that Yan Yu chef introduced a new dish called Deviled Fish Head, they all came to Qiaoyuan Restaurant after trying the taste. The purpose was to be self-evident. It was inevitably boring while waiting. The old shopkeeper invited a few street performers to talk in the hall, provided melon seeds and fresh fruits, and treated the guests well.
Lin Dan only cooks five tables of dishes at Qiaoyuan Restaurant every day. If she doesn't come early to occupy the place, she won't know how many years to eat her craft. For an old woman with a particularly sloppy mouth, this is more uncomfortable than being tortured. Seeing that the time was coming, Prince Cheng took the lead to urge: "Treasurer, the chef hasn't come yet? You are fooling into Yan's restaurant, and this deviled fish head has been launched for a whole day. She should also be here Is the signboard bright? "
"Yes, yes, I waited from last night until this afternoon, and my stomach was waiting." Prince Gong patted his stomach without any hesitation, making everyone laugh.
Although the new dishes of the Yan Family Restaurant are delicious, they have become the weather vane of the bridge garden restaurant. They pointed the wind there, and the diners all heard the wind and went to the bridge garden restaurant. This is a conditional reflection of the two-month noodle station. .
Although Yan Yuzhu is a royal chef, she is also favored in front of the emperor, but after all, she is only a royal chef, and her status is lower than those of the princes, grandpas, and Yipin members. When people come to your restaurant for dinner, it's called face recognition. Still the words-delicious is delicious, slightly inferior is slightly inferior, the stomach of the diners is not good.
As soon as Lin Dan came into the kitchen, he deciphered the practice of removing the fish head for the chef Qiu. The old shopkeeper hurried in, respectfully, "Master Chef Lin, the guests are waiting, you will do it today Is it new? "
"Certainly make new dishes." Lin Dan slowly rolled up his sleeves. "But at the beginning I said, Yan Jia Restaurant pushed a dish, and I will teach you a dish here, unless Yan Jia Restaurant is closed, this will continue to count. "
You always want to bring down the Yan Family Restaurant! Chef Qiu lowered her head to mourn for the Yan family, and then looked up at the master with a flash of eyes.
The old shopkeeper was completely relieved and ran out to tell the long-awaited diners about the good news.
Lin Dan washed his hands, picked a four-pound seabass, stunned it, and placed it on a cutting board. "I just said it before. There are two ways to remove fish bones. Demolition. The dish I teach you today is called immortal boneless fish, and it has no bones. It combines raw demolition and cooked demolition, and you are optimistic. "Then the knife fell from the ridge of the fish, and the spine and ribs The meat is completely cut off, but the flesh of the fish belly is still connected. After separation, it turns into a beautiful butterfly wing shape. When you are finished, press the tail of the fish and pick out a whole fish ridge in the direction of the fish head. Separate the ribs.
The perch has few spines, only one spine and two rows of ribs. Lin Dan went down with four swords, and these bones were gone. Below the fish head and above the fish tail, it was all intact meat.
"This is the raw dismantling method. The knife skill is very clean and thin." Lin Dan put the two pieces of fish together and tied them with onion leaves. It looked like a whole fish in this way. During the process, the fish was scattered.
"This dish draws on the techniques of Huaiyang cuisine, and it can be cooked with all kinds of flavors." Lin Dan put boneless fish into the pot and continued, "The milk soup can be cooked with three fresh flavors, the red soup can be cooked with braised flavor, The spicy soup can be cooked with spicy, sour and spicy flavors, depending on the customer's requirements. Everyone can cook every taste, and the flavor is strong. This is the biggest feature of the immortal boneless fish. "
The chef Qiu listened and remembered that Lin Dan's exquisite technique was under his eyes, and Lin Dan's lively commentary was in his ears. For a while, he was fascinated and couldn't help sighing, "Master, how do you know so much? I Dad and my grandfather are the old imperial chefs in the palace, but they don't seem to understand much without you. "
Lin Dan laughed lightly: "If you follow the standard, dishes can be divided into court dishes, government dishes, and folk dishes. But do you know? There are no court dishes and government dishes in the world. Both are developed from folk dishes. The real delicious food comes from folks. You have eaten, watched, and cooked a lot, and naturally understand a lot. In order to hone my cooking skills, I go to run a kitchen every time I go to a place, and I will do red and white weddings People make banquets. There are many kinds of folk banquets, including eight bowls, nine bowls, thirteen dishes, and even a table of 52 dishes, which is not worse than a palace banquet. Think about it, 52 dishes The dishes are not the same, how much work does it take? And because of the red and white wedding events, it is necessary to be solemn and prudent, and it can not damage the appetite of the guests. How much knowledge is there? Study these studies and studies thoroughly. I naturally learned how to cook. "
Chef Qiu said nothing for a long time, and waited for the immortal boneless fish to come out. "Master, that Yan Langqing is far worse than you!"
Lin Dan shook his head and chuckled, but didn't answer, and asked the shop's second to take out the dishes, and then picked another sea bass to stun and deboned.