When Lin Dan arrived, Chef Qiu was standing at the back door and looked out, and when he saw the carriage, he immediately greeted him: "Master, be careful when you get off, don't jump, don't jump, I'll give you a hand."
It's a pity that he was still slow. Lin Dan had already lifted the curtain of the car, jumped down neatly, and strode into the door, "I heard that Yan's Restaurant has another signature dish called Braised Fish Head?"
"That's right, it's made with deboned silver carp head, and it was well received by diners as soon as it was launched. I originally wanted to ask a friend to help me pack a portion and bring it out, but Yanjia Restaurant refused to sell it, saying that I wanted to eat it. You can eat in the restaurant, but not for delivery. This is to prevent me from Qiaoyuan Restaurant. Master, I heard that the fish head has no bones at all. After it is cooked, it is tender and tender, and the taste is very wonderful. Do you think they are How did you do it? What kind of knife function removes the bones from the fish head, it's too delicate." Chef Qiu sighed.
"It's nothing fancy." 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 meat and more bones, and it seems impossible to remove, but in fact, it is boiled in water. Once the flesh is separated, it can be easily dismantled.”
Lin Dan said this, and the problem that puzzled Chef Qiu all day and night was solved. With his cooking skills, he has never seen anyone more knowledgeable and shrewd than Lin Dan. Previously, Yanjia Restaurant has launched three new dishes, one is squirrel mandarin fish, the other is braised black ginseng with spring onions, and the third is lion head with crab powder. The squirrel mandarin fish sold so well that it robbed all the old diners of Qiaoyuan Restaurant, and almost caused the chef Qiu to close down. Aww, waiting for Lin Dan to come to the store to teach apprentices, so that they could pick up a few bites of her dishes for cheap.
In order to help the Qiaoyuan Restaurant, Lin Dan cooks five tables of dishes every day, but with only these five tables of dishes, he retains some of the most cunning foodies in the capital. Now these people don't want to go to other restaurants to eat even if they starve to death, they just sit in the store and wait.
Seeing that the squirrel mandarin fish could not carry the banner of the Yan Family Restaurant, the chef Yan Yu developed a new dish called Braised Black Ginseng with Green Onions. The whole head of black ginseng is cooked in a thick sauce over low heat, and the taste is soft and glutinous. There are also a few strands of muscle, and the taste is very unique.
Lin Dan seemed to be on the mend with the other party. The next day, he also cooked a dish called Big Black Ginseng with Sauce. The skillful craftsmanship and the exquisite seasoning were many levels higher than the Braised Black Ginseng with Green Onions. "Stuffing" is a special method of cooking ingredients. Stuffing or stuffing, or stuffing, or pouring into another ingredient to make a dish, this method is called "stuffing". Common stuffed dishes include stuffed bean curd, stuffed eggplant, stuffed bitter gourd, etc., but this is the first time I have seen stuffed wushenqiu chef.
The sauce in the so-called "sauce stuffed" refers not to the sauce, but to the shrimp paste. Take some shrimp roe, stir-fry it, mix with soy sauce, cooking wine, fine salt and other seasonings, put it into the jar and store it for fermentation. After the fermentation is complete, knead it into a long strip, stuff it into the belly of the black ginseng, hang it in the milk soup first, then add the red soup to collect the juice over high heat, and simmer slowly over a low heat, so that the salty and freshness of the shrimp paste is completely integrated into the black ginseng. It becomes a dish. After serving the table for the guests, the second shopkeeper has to take a knife and cut the udon into small pieces as long as an inch, so that the guests can share the meal.
The simmered black ginseng is wrapped in smooth and tender shrimp roe with a rich sauce. The filling of the sauce can also be adjusted according to the requirements of the guests. It is possible to replace it with more chewy mullet roe, or to use fresh roe directly. Just this one dish, with a little change of cooking methods and fillings, can produce three or more flavors. How can guests be dissatisfied? Therefore, the scallion grilled big ginseng did not splash much, and the second day it was launched, it was completely stole the limelight by the sauce-stuffed big ginseng from the Bridge Garden Restaurant.
After all, Yan Yuchu is a royal chef, and he is not willing to admit defeat easily. After half a month, he launched a new dish called Crab Noodles Lion's Head, which is prepared with minced pork and crab powder. Seeing that Yan's restaurant's business has picked up again with this dish, Lin Dan has launched a new dish called Fugui Balls. The name sounds mysterious, but it is actually made of minced pork, but the taste is fresher than the crab powder lion head. , tenderer and juicier.
She soaked the minced pork in the onion ginger water, which must be squeezed with fresh yellow ginger and shallots with beards, otherwise the taste is not strong enough to hide the stinky smell of the pork. In order to make the meatballs more tender, she mixed in the minced fish paste, which could increase the viscosity and make it not easy to deform. Finally, the big bones of the pig were broken, and the bone marrow was taken out and poured into the minced meat to make it completely fused. , and then kneaded into shape. After three procedures, the meatballs are full of fragrance, delicious and juicy. They can be deep-fried, braised or boiled in clear soup. No matter how you make them, the taste is so soft, glutinous and smooth. The nectar juice is general, and the mouth is full of thick gravy.
As a result, the diners that Yan's Restaurant had managed to recover from flooded into the Qiaoyuan Restaurant again, which was really ups and downs, and the business was bleak.
After playing in the arena twice in a row, the diners also saw some clues. Seeing that Yan Yuchu launched a new dish called Braised Fish Head, they all came to Qiaoyuan Restaurant after tasting the taste. The purpose is self-evident. It was inevitable to be bored while waiting, so the old shopkeeper invited a few street performers to tell stories in the hall, served melon seeds and fresh fruits, and entertained the guests well.
Lin Dan only cooks five tables of dishes at the Bridge Garden Restaurant every day. If he doesn't come earlier to occupy a seat, he doesn't know what year and month he will be able to eat her craft. For an old glutton with a particularly stubborn mouth, this is even more uncomfortable than being punished. Seeing that the time was approaching, Prince Cheng took the lead in urging: "Treasurer, that chef hasn't come yet? Look at Ren Yan's restaurant, the fish head has been on sale for a whole day, and she should be here too. Are you showing your sign?"
"Yes, yes, from last night to this afternoon, my stomach has been shriveled." Prince Gong patted his stomach without hesitation, making everyone laugh.
Although the new dishes of Yan's Restaurant are delicious, they have become the weather vane of Qiaoyuan Restaurant. They pointed out the wind direction there, and diners went to Qiaoyuan Restaurant. .
Although Yan Yuchu was a royal chef and was favored by the emperor, she was only a royal chef after all, and her status was lower than these princes, princes, and first-rank officials. When people come to your restaurant to eat, it's a reward, there's no reason to rush to flatter you. It's the same sentence - delicious is delicious, inferior is inferior, and the stomach of diners is not easy to fool.
Lin Dan had just entered the kitchen here to decipher the method of dismantling the braised fish head for Chef Qiu, and the old shopkeeper hurried in and said respectfully, "Chef Lin, the guests are waiting, you will also cook one today. New dishes, right?"
"Of course I want to make new dishes." Lin Dan rolled up his sleeves slowly, "It was agreed at the beginning that the Yan family restaurant would recommend a dish, and I'll teach you a dish here, unless the Yan family restaurant closes, I'll keep saying this. "
You are always trying to bring down the Yanjia Restaurant! Chef Qiu lowered his head to mourn for the Yan family, but in a flash he raised his head to look at the master, his eyes sparkling.
The old shopkeeper was completely relieved, and hurried out to tell the good news to the long-awaited diners.
Lin Dan washed his hands, picked out a four-pound perch and placed it on the chopping board. He said slowly, "I have already said that there are two ways to remove fish bones, one is cooked, and the other is raw. Demolition. The dish I taught you today is called fairy boneless fish, and it also has no bones. It combines raw demolition and cooked demolition. You can see it." Hua Luo cut a knife from the fish's spine and cut the spine and ribs. Completely cut off, but the flesh of the fish belly is still connected, and it becomes a beautiful butterfly wing shape after being separated. After holding down the tail of the fish, pick off a whole fish ridge in the direction of the fish head, and then slice it with two thin knives. , separate the ribs.
The perch had few thorns, only one spine and two rows of ribs. Lin Dan slashed four times, and these bones were gone. Below the fish head and above the fish tail, it was all complete meat.
"This is the raw disassembly method. Knife skills focus on being clean and light." Lin Dan put the two pieces of fish together and tied them with green onion leaves, so that it looked like a whole fish again, so as to avoid boiling it in the soup. During the process, the fish was broken.
"This dish has absorbed the techniques of Huaiyang cuisine, and it can be braised with all kinds of flavors." Lin Dan put the boneless fish into the pot and boiled, and continued: "In milk soup, you can braise three umami flavors, and in red soup, you can braise braised flavors. The spicy soup can be stewed with spicy, sour and spicy flavors, all according to the requirements of the guests. A hundred people can cook a hundred kinds of flavors, and the flavor is rich, this is the biggest feature of the fairy boneless fish."
Chef Qiu listened and memorized, with Lin Dan's incomparable techniques in his eyes, and Lin Dan's vivid explanation in his ears, he was in a trance and couldn't help sighing, "Master, how do you know so much? Dad and my grandfather are the old royal chefs in the palace, but they don't seem to know as much as you."
Lin Dan chuckled and said, "According to the system, dishes can be divided into court dishes, government dishes, and folk dishes. But did you know? There are no palace dishes or official dishes in this world, both of which are developed from folk dishes. The real delicacy comes from the folk. The more you eat, the more you see, the more you cook, the more you will naturally know. In order to hone my cooking skills, I will run the kitchen every time I go, and arrange weddings and weddings for me. There are many kinds of folk banquets, including eight bowls, nine bowls, thirteen specials, and even a banquet with fifty-two dishes, which is not worse than a palace banquet. If you think about it, fifty-two dishes The dishes, the dishes are not different, how much effort does it take? And because of the wedding and wedding events, it needs to be solemn and careful, and it can’t hurt the appetite of the guests. How much knowledge is there? After studying all these skills and knowledge thoroughly, Cooking is naturally learned.”
Chef Qiu was silent for a long time, and after waiting for the immortal boneless fish to come out of the pot, he said sincerely: "Master, compared to you, Yan Langqing is really far behind!"
Lin Dan shook his head and chuckled, but didn't answer, and asked the shop assistant to take out the dishes, and then picked up a perch, stunned and deboned.