Cao Cao's chef

Chapter 177

"Continue to serve the food, this alone is not enough to fit between the teeth!" Cao Ren cleaned up, and immediately urged the food to be served.

"Or... more hungry..." Xun Yu also had an expectant expression on his face. The texture of the crystal skin jelly is really good, without the smell of pigskin, it tastes smooth and delicious, just like a tasteless pudding, no wonder Needs a dip for flavor.

"Wait a minute, the soup and side dishes will be served one after another!" Wang Yong yelled, seeing that everyone had almost eaten, and then clapped their hands. In a regular banquet, the guests have not finished eating, so how can they serve new dishes casually? .

Just looking at the French set meals of later generations, a set of thirteen dishes can be cooked within three or four hours. It can be seen that this food will become very troublesome if it involves etiquette.However, the upper class will tell you: eating like this is more expensive!
You must know that not only their chief officials are present at the meeting tonight, but also some civil servants and generals.As the head chef, Wang Yong can't take care of one thing and lose another.Taking care of every guest present is what he needs to do.

With Wang Yong's order, the assistant cook in the back kitchen brought out a large pottery basin.Someone else moved out a table, and the clay pots were placed on the table like this.

He helped out and took out the bowls and spoons, then poured soup one after another, and served it to everyone.Meal sharing system, in order not to make the process boring, showing the process of meal sharing is also a way.

"Seeing them sharing meals like this makes me feel even hungrier!" Hua Tuo said with great interest.

"Hurry up, hurry up!" Xun Yu's eyes had released a fiery gaze.

"Pre-soup, soft-shelled turtle and ham soup!" Wang Yong introduced to everyone, "The ham is specially blanched and then added to the soft-shelled turtle soup to cook, and mushrooms are added to enhance the fragrance. The taste is light and fragrant, and it is very suitable as a pre-soup!"

"Indeed, it doesn't look like there's much oil or water at all, and the soup is clear. Is it really sweet?" Xiahou Dun looked at the soup in the soup bowl and couldn't help asking in doubt.

"Drink it, it should be fine..." Guo Jia smiled, picked up a spoon, took a sip, and put it to his mouth to take a sip.

The entrance is a soup full of gelatin, and what is wrapped in it is a delicious soup. It is hard to imagine that such a clear soup can be so delicious.The saltiness of the ham is just right, it will not destroy the fragrance of the soup, and it will not be overlooked at the same time.

"I have had stewed turtles in chicken soup before, and it has a very fragrant taste. However, the main source of the aroma comes from the chicken. After all, turtles are such creatures that they don't taste very good. The taste itself is a bit bland, earthy and fishy. It’s also very annoying. It’s always been strange, who would eat this kind of thing...” Xun Yu also began to comment, “But I didn’t expect that Wuyou’s control over the turtles is so high! Not to mention the fragrant and delicious chicken soup stewed turtles before, Let’s just say that in the current soft-shelled turtle and ham soup, the ham and shiitake mushrooms are the main source of the aroma, and the gelatinous texture and light fragrance come from the soft-shelled turtle, that is, the soft-shelled turtle.”

"It's rare that the three ingredients coexist harmoniously, and what's really rare is that it's so delicious, but it's not overly rich, and there's almost no fat. Even if you drink a bowl, you won't have a strong sense of fullness. The sour taste of one dish refreshes the mouth, just enough to taste the next dish!" Hua Tuo also commented, unexpectedly she also knows how to eat.

"So, hurry up, hurry up! Appetizers and appetizer soup can't fill your stomach at all!" Xun Yu complained directly, but this is also the basis, just like the banquets in the south, cashew nuts and fish fillets are often brought out first , and then soup, but these two things, I feel that I can't fill my stomach after eating a lot, but it will make people crave a hard dish even more.

"The third dish, come on!" Wang Yong clapped his hands, and the side dish was served.

Instead of pre-prepared steamed sea bass, braised lion head.Sea bass was transferred to the fourth staple food by him, which is more in line with the needs of the dinner party.After the menu is formulated, it is also the basis to adjust it according to needs and actual conditions.

You know, the initial menu is set on the basis that there is no soup!

"Of course!" The cooks first brought down the clay pots containing the soup, and the cooks behind brought up a big pot, all of which were big meatballs. This is the braised lion head!

There were no lions in ancient China, and later it was said that during the Western Han Dynasty, foreigners paid tribute to lions, but few people encountered them at that time.With the introduction of Buddhism, it became a kind of spiritual beast endowed with divine power.

Ordinary people have never had the chance to see a lion, so they created a Chinese "lion" in the image of the legendary Suanni and Taotie.The folk chef even made a big meatball, named 'Lion's Head'.

The main ingredients are lean pork, water chestnut and mushroom, and a little sliced ​​ginger.

Mince pork, chop water chestnuts and mushrooms into rice, add salt and cornstarch and beat until the meat becomes gelatinous, then make four big balls.Heat the oil in a pan, put in the large meatballs at an oil temperature of 130°, fry until the outside is golden and the inside is cooked, remove and set aside.
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Leave the oil in the pot, add sliced ​​ginger, add a little soup, add big meatballs, add salt, sugar, dark soy sauce, cook over low heat until the juice is thick, then thicken the juice with wet cornstarch and serve on a plate.

Originally, there was MSG as a seasoning, but because of the soup, there is no need for MSG.Besides, Wang Yong couldn't get ready-made monosodium glutamate, and he didn't dare to use the previous inventory.

The improved braised lion's head is stamped with the mark of Wang Yong, which is completely "produced by Wang Yong".At this level of dishes, he finally dared to show them to the guests!

"Wow, what a big meatball? Why is it called a lion's head?" Xun Yu looked at the two lion's heads placed in front of her, and looked at Wang Yong suspiciously.

"The common people have never seen a lion. Some chefs made huge meatballs in the shape of a lion and named them lion heads. It can be considered as a way for the common people to see and see." Wang Yong replied.

"Then it didn't use pork in the first place, right?" Xiahou Dun asked, "The one you used should be pork!"

"Indeed, at the beginning, other meat was used and steamed with crab meat. But that taste was relatively light, and the previous dish was only aquatic, so this dish was changed to braised in soy sauce, which is a hard dish!" Wang Yong replied.

"This is just right. After eating appetizers and soups, I can't wait to eat something rich in taste! But worry-free, this is just a side dish, right? The side dishes are so rich, the main dish can't be sloppy!" Xun Yu joked, talking Holding the chopsticks, I put one of the lion's heads on the spoon, and then bit down.

The original fragrance of pork, together with the sweetness of water chestnut, and the fresh fragrance of mushrooms, are completely lifted by the braised sauce.The key is the thick taste, just one bite can make people very satisfied.If you eat two, it will definitely be very comfortable.

"But worry-free, has your cooking skills regressed again?" Cao Ren joked, "Although these three dishes are very delicious, in terms of umami and aroma, they taste just so-so! And the first one The second course of soup even dilutes the taste of the first course!"

"Probably..." Wang Yong smiled lightly, but he wasn't embarrassed at all.

"There are more powerful ones waiting for us, right?" Cao Ren looked at Wang Yong with great interest.

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(End of this chapter)