Cao Cao's chef

Chapter 156 The Cooking Skills of a Senior Chef

"Patriarch, my side is ready!" After another 10 minutes, Kuang Chu's side has announced the completion.Interestingly, he also prepared a pre-soup, a main course, and a side dish.

There is no choice for the main food, just eel rice bowl, so he worked hard on the soup and side dishes.The reason for cooking according to this configuration is also to hope that under the same circumstances, Wang Yong can be defeated dignifiedly.

"Very good, then..." Xun Li clapped his hands, and naturally someone moved over the tables and chairs that had been prepared.Thanks to the clean environment of the kitchen, I don't feel bad eating here.

"For the first soup, Kuang chose eel belly, which is also called fish maw in the local area. The main ingredient is rock sugar tremella, with ginger as the ingredient. This soup is sweet and delicious, and the tremella eel belly is smooth and delicious, which is a rare dish. The appetizer soup. The key is white fungus and eel belly, which is also good for whitening." Kuang Chu brought up the soup.

The soup is very clear, but it has a thick feeling.Eel belly is actually fish maw, so named because it is slender like an eel. Another name is "flower maw", one of the "eight treasures".It can be seen literally that the colloid in eel belly is still quite high.

Rock sugar white fungus and eel belly soup, for women, is nourishing and beautifying. Obviously, Kuang Chu also intends to please the second daughter through this.

"Well, let's start with this first!" Xun Yu made a decision, but Xun Yu couldn't help it.The two picked up the spoons, took a spoonful each, and tasted it.

The entrance is the sweetness of rock sugar, then it is drawn out by a touch of ginger, the fragrance of eel belly, and finally the fragrance of white fungus.This is very good, tremella is an auxiliary material after all, if the taste of the eel belly is covered up, then the eel belly will become a supporting role instead.

The theme this time is Hexian. If Hexian became a supporting role instead, it would be a mistake.

"This kind of lightness is very good. If you don't put too much rock sugar, too much will make the soup greasy; if you put too much white fungus, the soup will be slightly astringent; if you put too much eel belly, it will be fishy; if you put too much ginger slices, the soup will be overdone. Spicy! These things don’t appear in this bowl of soup at all, and the ratio of several ingredients is very good.” Xun Li tasted it slowly, and then commented carefully.

"Simmer slowly to extract its essence. The ingredients are in the best proportions. Whether it is the selection of ingredients, seasoning, and heat, it is indeed at the level of a senior chef." Xun Yu must also admit that this soup is indeed very comfortable to drink.

The key point is the pre-soup. After drinking it, the fragrance of the white fungus soup and the slight fishy smell of the eel belly arouse the appetite, making people eager to eat the second dish.

Yes, Kuang Chu cooks according to the configuration of the banquet.Soup, main course, and side dishes at the end of the meal.

"Hey, there's still an hour before dinner time, I didn't expect to be hungry!" Xun Li rubbed his belly, "Bring the staple food!"

"Of order!" Kuang Chu nodded, and immediately brought up two large bowls with lids on.

"Young Master, the eel rice you want!" Kuang Chu brought the bowl in front of the two of them, and opened the lid.With a burst of steam rising, the eel rice showed its true face.

Grilled with white charcoal, obviously a lot of effort has been put into the sauce. As far as the visual effect is concerned, this bowl of eel rice is not inferior to the one Wang Yong cooked before.

"It looks delicious. I didn't expect that eel, which no one had eaten before, can make such a meal." Xun Yu couldn't help but marvel, and at the same time, he also felt that his daughter is still that daughter, and she really knows how to eat.

"Honey?" Xun Yu picked up the eel and took a bite. He felt the burnt aroma and a little bit of sweetness at the same time. After tasting it carefully, he looked up at Kuang Chu.

"Indeed, Kuang brushed a layer of honey on it, which can not only improve the color, but also make the skin more crispy and delicious. This light sweetness can also add flavor to the rice bowl." Kuang Chu said proudly.

The rice is impeccable, everyone uses the same rice, so the key is the understanding of donburi and eel cooking.As it is a banquet dish, when Kuang Chu cooks eel rice bowl, it is mainly fragrant, so that diners can be fully satisfied.

"It's just..." Xun Yu flicked the rice, "The gravy didn't soak the rice, but the surface was soaked..."

"Oh, is there an explanation for this?" Kuang Chu asked curiously.

"After all, it's a bowl of rice..." Xun Yu pointed to the bowl of rice, "If you eat the eel first because it's delicious, what will you do with the rest of the rice? What if the gravy soaks a third of the rice?" , even if you eat it like this, it will be delicious..."

"So that's it. This is rice bowl...Kuang failed to fully understand the essence of this, so I lost this staple food." Kuang Chu admitted his failure very frankly, and in fact, he was giving Xun Yu a face.

If all three dishes are lost, not only Wang Yong, but also Xun Yu will lose face.Losing a game is harmless!Could it be that with his status as a senior chef, he couldn't see the essence of the so-called donburi?
"Actually, this rice bowl is already delicious, but since Yu'er said that, there's nothing I can do about it. Then, let's serve another dish!" Xun Yu obviously planned to give Xun Yu face, just like Kuang Chu's idea, if Losing all three dishes, not only Wang Yong's face will be shamed, but Xun Yu, who has always admired him, will feel a little embarrassing.

"The third dish is courgette (cucumber) mixed with shrimp!" Kuang Chu nodded, and then brought up the third dish, "Using courgette as the ingredient, choose prawns and remove the shrimp lines, boil them in a boil, remove the shells and cut them into pieces." Open it, mix it into the crushed and chopped courgettes. Season with refined salt and mature vinegar, and mix it cold!"

"Sounds very good, try it!" Hearing this, Xun Li was a little eager to try it, so he picked up a spoon, took a spoonful, and put it in his mouth to taste.

The entrance is the coldness of courgettes, and then the warmth of shrimps. In an instant, I only feel the ice and fire in my mouth. I have not had time to feel it, but it is the sweetness of courgettes and the fresh fragrance of shrimps.Under the blending of mature vinegar, a perfect whole is formed.

Originally, the flavor of cloud fungus and chopped pepper is more vigorous, but this is the finishing dish, so it is simplified.Of course, it's also possible that Kuang Chu didn't know about this approach.

"This dish is a bit bland, but it's just the right ending. The umami taste of the shrimp inherits the umami taste of the above two dishes. When you put it in your mouth, it's as if the shrimp are still alive. It's sweet and delicious, which is very rare." Xun Li was intoxicated by this The deliciousness of the last dish, the three dishes are like a whole jigsaw puzzle, with the last piece put on, the whole picture has been fully presented.

The eel belly is silent and unknown, but the condensed umami flavor in it settles on the taste buds, waiting for the moment of explosion; Flavors form a whole.At the same time, it evokes the body's memory of the previous soup and staple food.

This is quite a perfect banquet dish. If you forget the previous dishes after eating the latter ones, that would be a failure in itself.An excellent chef is said to be able to connect the memories of more than ten dishes at the same time, while a super chef can make diners never forget every dish on the banquet. This is the difference in realm.

"But... I didn't see your face in these dishes..." Xun Yu complained.

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(End of this chapter)