“bang”
The plate was placed on the table, and only Song Ming and Song Ming could see the true face of such a delicious fragrance. It was Luohanzhai.
In fact, Luohanzhai did not refer to a single dish before, but a kind of banquet prepared by a businessman in Guangdong Province at that time, so it generally refers to vegetarian dishes, just like the Dinghu Shangsu in Dingyuan Mountain before. It also has another name called Dinghu Luohanzhai.
But now, after historical changes and the passage of time, Luo Han Zhai has evolved into a special vegetarian dish.
In particular, the Luohanzhai ordered by Song Ming, whose full name is Liuzu Luohanzhai, is a regional specialty dish.
The Luohanzhai in the small shop is naturally the most authentic. The plate is white with coarse porcelain, not pure white. Instead, it is mixed with a little yellow, which is similar to beige, but a little lighter than it.
Under the background of various dishes, it seems to complement each other, mainly because the dishes are particularly mixed, such as mushrooms, mushrooms, straw mushrooms, white fungus, fungus, stone ear, etc. The combination of various vegetables is not only great in taste Fusion, that is, the color is also colorful, there are many kinds of white, dim gray, beautiful silver, pure white, transparent white, to be honest, not to mention the taste, this looks messy, but in fact it is very regular color matching Just enough to be pleasing to the eye.
“The fragrance is better than mine. It seems to be a matter of matching weight.” After all, Song Ming is a top chef. Although his cooking skills are not necessarily the highest, his eyesight is also rare. .
“It looks a lot better.” Ding Yuanshan looked at the color ratio.
“Try the taste, and then you can eat it too.” Song Ming picked up the chopsticks and picked up the sliced shiitake mushrooms, and greeted Ding Yuanshan, who was not moving.
Hearing the master’s greeting, Ding Yuanshan moved with chopsticks. He chose thinned fungus, which should have been modified with a knife, and each piece of fungus was the same size.
Song Ming put the sliced shiitake mushrooms in his mouth, and the slightly hot taste brought out the unique fragrance of shiitake mushrooms. The first thing he felt when he touched the tongue was slippery, and then he bit his teeth, and the soft and smooth feeling was very soft and smooth. it is good.
The main taste is the taste of shiitake mushrooms, and the second is mixed with the taste of other vegetarian dishes. Instead of chasing each other, they stimulate each other’s ultimate deliciousness.
“The taste of shiitake mushrooms has been brought to the extreme, the heat is just right, and the skill of grasping the timing is quite sophisticated.” Song Ming showed a happy smile on his face.
This is the excitement that Cantonese cuisine has a leading figure, and it is also a pride for the Chinese culinary world to have the figure of Yuanzhou.
The previous Chu Xiao was also brilliant, but his achievements were mostly in the field of French cuisine, and he always felt a layer apart. Yuanzhou was different. He was a towering tree rooted in the Chinese culinary world. With him, Song Ming believes that the rise of Chinese cuisine is only a matter of time.
“It’s really delicious.” Ding Yuanshan sighed while eating, the speed was not slow.
The two master and apprentice have one chopsticks and one chopsticks, and the CD will be released soon. This is the result of Ding Yuanshan’s efforts to restrain himself due to the dual identity of master and father-in-law. Otherwise, it is estimated that the speed will be faster. After all, he is young and strong. Good arm!
After Luo Han Zhai finished eating, the goose came up.
From the name, you can tell that this is a meat dish, or a meat dish that shows how to make it. “Lu” is a cooking method and a dialect of Guangdong Province, so this dish is jokingly called a very “earth” Hakka vegetable.
Unlike the Luohanzhai just now, the goose swept the fresh and timeless taste just now with a sweeping posture, showing a domineering temperament.
After it came up, it turned out to be the same as before. This dish was bright red and shiny, full of water, and it looked oily.
The key to Lu Goose is the selection of materials, and the other is on the “lu”, that is, on the heat. It feels old when it’s too late, and it feels raw when it’s too late. It is best to have tender meat and **** marrow.
“I’m not as skilled at this.” Ding Yuanshan seldom tugged at the text.
Mainly because I was stimulated. Originally, it is impossible for every part of the goose to look the same, but the dishes served were neatly placed on the plate piece by piece, although each piece of meat was placed on the plate. They all look at the oily water, but there is no soup residue at the bottom of the plate, which shows the control skills.
“I can’t even compare, do you still want to?” Song Ming squinted at Ding Yuanshan and hummed.
With the food in front, Song Ming didn’t bother to ask for trouble, so he started eating directly, “It’s a goose that is a hundred days old, fresh and tender.”
The 100-day goose that needs to be used for lugoose is about 8 jin. This is the best time to make lugoose. Song Ming can eat the number of days once he eats it. As long as he eats a lot and has experience.
Gently tore off a piece of tender goose meat, revealing the **** marrow inside. No more or no less is just right, one more point is old, one point less is raw, indeed the heat is quite right.
Although it looks thick and red sauce, it does not hide the delicious taste of the goose meat at all. Song Ming and Ding Yuanshan share one piece with me, and soon they will be gone.
“Is this amount a little too small?” Ding Yuanshan realized that there were no more after he had emptied his chopsticks.
I feel like I haven’t eaten much yet, so it’s gone. It must be the reason why the chef prepared too little.
“You’ve already eaten nine pieces, isn’t that enough?” Song Ming felt that this apprentice was too greedy. Nine pieces of goose meat with **** are no longer old and young. He only ate 11 pieces, and he ate them in odd numbers. .
Ding Yuanshan’s mouth moved, but he still didn’t say what was in his heart, or he was afraid that he would be beaten?
The reason why Song Ming ate so carefully, or more carefully than usual, was because he made a decision that he wanted to pass the waste furnace to Yuanzhou.
Because the previous owner of the waste furnace was him, and according to the rules, it was up to him to decide the next successor, so the meal with his son-in-law was considered an assessment.
This point has not been disclosed to Yuanzhou, and even Zhou Shijie is not clear, and Yuanzhou is in the best condition at all times, such as this salt-baked chicken, Dinghu Shangsu, dragon boat rice, etc. Can’t pick any flaws.
Song Ming’s standard procedure is to first look at the merits of each dish, and then ask his son-in-law. The latter thought it was the master’s assessment, so he answered seriously~IndoMTL.com~ The procedure is very clear.
The next dish that comes up has the same freshness as the vegetarian dish just now, but it is still different. One is the ultimate deliciousness of the vegetarian dish, and the other is the freshness and sweetness of the seafood. Although it seems to be the same destination, it is different.
The crab stewed chicken is not the same as the crab stewed chicken that Yuanzhou went to the farmhouse to eat before. The crab stewed chicken takes less time, the crabs used are different, and the most important thing is that the cooked dishes are also different.
Probably because the crab roe and crab paste were mixed into the soup and then put into the chicken, the chicken that was originally jade-like was dyed with a bright yellow color, as was the chicken skin, so it looked more unified with the orange-red crab .
After Song Ming took a piece of crab meat, Ding Yuanshan took a piece of chicken. As soon as his chopsticks touched the chicken, he felt that the chicken was very tender. After putting it in his mouth, he felt such an emotion.
The chicken is tender and the chicken skin is tough. When paired together, coupled with the sweet and glutinous feeling of the crab roe and crab paste, the chicken tastes not only the deliciousness of the chicken, but also the freshness of the crab. The extreme of becoming two fresh, as if eating chicken and crab.
“Guru”
Drinking a sip of the fragrant golden yellow soup, the slightly hot taste, plus the crab yellow and other things incorporated into it, the tongue will be fresh.
Even for professional chefs, the most important thing now is only the instinct to eat. It’s really delicious.
…
Ps: Applause, Boss Yuan finally wants to make a grand slam and complete four achievements.