gourmet food

Chapter 584 The secret of food matching

As time passed, it was already six o'clock in the afternoon.

The food stalls outside Xingchen are becoming more and more popular. Many people after get off work come to taste the delicious food. After a hard day's work, it is time to reward themselves.

There is a person who has not done anything since this afternoon, and is still wandering around among the people doing things.

Not only did these people who were doing things feel a bit of an eyesore, they also felt that he was a bit of a hindrance.

Even the dishes that I had worked so hard to prepare were thrown away without even taking a bite, leaving everything to this inactive person.

Fortunately, this person nodded sharply after tasting the food, and always had a warm smile on his face.

Otherwise, these people doing things will definitely be very angry, and they might just throw the vegetables into the bucket before leaving.

After tasting more than 50 dishes, Chu Yunfeng felt that his tongue was almost numb.
Although I only had a taste of each dish, many of the previous dishes were spicy, which made my tongue almost lose its sensitivity.

However, the dish that Master Ma was cooking gave Chu Yunfeng a feeling of "nectar after a long drought".

Just like a little red in the green bushes, people can feel its difference, and it also brings a warm feeling like spring breeze to Chu Yunfeng.

This cold dish made by Master Ma is not spicy, and it arouses Chu Yunfeng's appetite.

This is the dish of Zaozui Winter Bamboo Shoots.

Zaozui dishes are generally very common in Jiangsu and Zhejiang areas, and are a special dish there.

This usage in Sichuan cuisine was also brought by people from Jiangsu and Zhejiang in the late Qing Dynasty.

After a period of fusion, unique Sichuan cuisine techniques were formed.

Dishes such as Xiang Zao Chicken and Xiang Zao Pork are all dishes created by absorbing Xiang Zao techniques.

Moreover, fermented glutinous rice juice is also used in some flavors of Sichuan cuisine, such as spicy, tangerine peel, salty and sweet, and homely flavors.

Especially among some Sichuan-style snacks, fermented glutinous rice eggs and fermented glutinous rice dumplings are classic dishes suitable for all ages.

A bowl of glutinous rice dumplings in the morning in winter will definitely warm your whole body and limbs.

The winter bamboo shoots are crispy, the wine lees juice has a hint of sweetness, and there is also a little bit of fermented wine lees flavor, which instantly rejuvenates Chu Yunfeng's tongue.

The intoxicated look on his face made Master Ma unable to get angry at all. He picked up the chopsticks and took a few bites before patting Chu Yunfeng on the shoulder and saying hello to Mr. Li and President Hou before going out. .

This is the first master chef who is so "friendly" with Chu Yunfeng. It seems that Master Ma is very satisfied with Chu Yunfeng's expression. He feels very happy when his craftsmanship is recognized by others.

After receiving the gift outside, Master Ma was even more happy and praised Chu Yunfeng for being so lucky to have such a beautiful and considerate girlfriend.

This dish made Chu Yunfeng feel like he was instantly resurrected with full blood, and then he continued to observe the other master chefs cooking.

As more and more master chefs come, they are now observing eight people cooking at the same time. Chu Yunfeng's actions in the kitchen can definitely be described as "jumping up and down."

Although there is a system that can be copied directly, Chu Yunfeng still wants to learn more through observation instead of relying on the system for everything.

This will not only deepen your understanding of cooking, but also cultivate your keen observation skills.

Chu Yunfeng's understanding of cold dishes has always been that meat dishes are more delicious and look very eye-catching.

Because many young people nowadays are carnivores, and everyone loves meat.

So when a plate of cold dishes full of meat is served, the bright colors on it can quickly stimulate everyone's appetite.

And meat definitely tastes better than vegetarian dishes, right?
But the cold dishes cooked by Master Ji taught Chu Yunfeng a good lesson.

It turns out that cold dishes made from vegetarian dishes can also be so delicate, and the taste is no worse than eating meat.

The lotus root strips marinated in brine are wrapped in cold skin, and a slender green onion is tied on the outside with a bow.

Top it with a sauce made from red oil. The white cold skin is dotted with red and paired with a green ribbon. It's as beautiful as you want.

Gently pull up the ribbon with your hands, and you can see the bright red sauce dripping slowly.

He raised his head and put it directly into his mouth without any scruples, and took a gentle bite. The taste and fragrance that burst out of his mouth almost made Chu Yunfeng moan.

The fragrance of the shredded green onion, the softness of the cold skin, the crispness of the lotus root slices, and the aroma of the marinade in the lotus root slices, when combined together, it is simply a fairy-like enjoyment.

I’ve seen it, I’ve seen it!

Really long experience!
It turns out that cold dishes can also improve their artistic value in this way. They are very common ingredients, but after such packaging, they become taller in an instant.

The aroma of the marinade will make the vegetarian dishes richer and more beautiful. If you add other auxiliary ingredients, you can make a lot of such "high-end" vegetarian cold dishes in no time.

Take kelp as an example. Cut the kelp into long strips and then tie it into a bow. After marinating, the taste will be even more delicious.

The same is true for cucumbers. You can carve cucumbers into various beautiful shapes, such as small fish, butterflies or various flowers, and then add ingredients for cold dressing.

Wouldn't it be more beautiful to put such a beautiful carving in the storage box?
Just with his sculpting skills, Yamada Shoichi would probably be defeated. He couldn't compete with the taste, and if he competed with the style, he would be thrown out of his league.

Now Chu Yunfeng wants to know what kind of expression and mentality this guy will have after he launches these exquisite saving boxes tomorrow night.

After the extremely happy Chu Yunfeng sent Master Ji away, he continued to jump up and down in the kitchen as if he had been injected with chicken blood, and his speed and agility were much faster than before.

This made Chairman Hou and Mr. Li wonder, what did they eat just now, why did they get excited all of a sudden?
"Mr. Li, can Xiao Chu do this? With so many masters cooking together, can he learn it?"

President Hou was very worried. If it didn't work, he would ask the master chefs who came later to wait a moment and reduce the number of people cooking at the same time.

"Don't you see that little guy looks like a monkey?

He didn't even say there was a problem, so why are you so worried? "

Seeing Chu Yunfeng's "getting more courageous as he fought", Mr. Li was also very surprised at Chu Yunfeng's "talent", he was simply a pervert.
When I was observing the cooking of master chefs, I could watch up to three at the same time. If there were more, the steps would be confused. But judging from Chu Yunfeng's current state, he would have no problem even if he had 10 chefs at the same time.

The Red Case kitchen is in full swing and everything is going smoothly.

But there were three old men who had just got off the plane, but everything was not going well at all. The reason was that Chu Yunfeng's mobile phone was turned off.
(End of this chapter)