The Blessing of the Qi Nv of Transmigration

Chapter 26
Of the dishes on the fish banquet yesterday, only one mandarin duck and fish dates were served, and the rest were all new dishes.Dongpo Roasted Pork has thin skin, tender meat, bright red color, thick taste, crispy but not broken, and glutinous but not greasy.
Boiled chicken is beautiful in shape, white in color, buttery in belt, tender and delicious, and has a very delicious taste.

Bergamot Avalokitesvara is mainly made of cabbage, named after its image, made into lotus and bergamot shapes, served with shrimp, fish, ham, dried shrimp, salted egg yolk and broth to enhance the flavor, added green onion to decorate, and cooked by steaming made to keep the original taste of the dishes.The appearance of this dish is vivid, elegant and atmospheric, and the taste is light and sweet.

The green pepper beef tenderloin is fresh in color, the green pepper is crisp and crisp, and the beef tenderloin is tender.

Braised white fungus with papaya is bright in color, sweet and moist, and also has nourishing effect.

The green seafood soup is green in color, delicious and delicious.

Every time Mrs. Zhang tasted a dish, she would ask Yang Feier, who was standing by the side, about the selection of materials and the key points of making it. She nodded frequently and was full of praise. After tasting each dish carefully, she said with great joy: "Miss Hu, You are my lucky star. Not only did you become a fish and rice symbiosis, but you also became the chef of this restaurant by mistake, and made these delicious dishes. Every dish is a dish that I have never seen or heard in my life. These dishes Once launched, I don’t know how many gourmets will flock to it.”

Yang Feier said with a smile: "It's too early for Madam to praise my daughter, everything will have to wait until the dishes are launched, and it won't be too late to evaluate after some diners' verification."

Mrs. Zhang said with a smile: "At that time, I won't praise you anymore, and it will be the most beneficial to pay you dividends directly."

"My little girl, Mrs. Meng, never gave up and gave her opportunities many times. My little girl will definitely remember it in her heart." Yang Fei'er said sincerely.

Mrs. Zhang said with a smile: "This is also the most cost-effective business I have done." She said again: "Miss Hu, you can take a seat too. You have been busy all morning, and it is also hard work." Calling the door Zhang Nanny said: "It is also called Zhou The shopkeeper, Chef Li and Qingluan come in, let's have lunch together, and ask everyone to try the new dishes that we are about to launch in Ruifuxian."

Several people came in at the sound and sat around the table. Nanny Zhang said, "Madam, you don't use much today. Do you want to use some more?" Mrs. Zhang smiled and said to everyone: "I usually take care of Mr. Jiang. I told you to eat only [-]% full, I ate too much yesterday, just bear with it today, you go eat, don't worry about me."

Everyone raised their chopsticks one after another when they heard the words. These people are considered people who have seen the world on weekdays, but today they are a little out of control. Among the praises, the turmoil is turbulent, especially Li Baotian, who was born before his little master Hu. When cooking, I was already salivating, but I had to record the main points. How could he taste it? In addition, he eats a lot. Today, he is really learning to concentrate, which consumes a lot of energy. When the plate is empty, he only eats. He was half full, and looked at the other people, who were still unsatisfied, and reluctantly put down the bowls and chopsticks.

Seeing this, Yang Feier smiled and said: "Everyone have a rest, there is one more dish today, just because it takes a little longer and it hasn't been cooked yet, I will go down with Grandpa Li and finish this dish." Standing up , bowed to Mrs. Zhang and everyone, and returned to the courtyard with Li Fat Chef.

Touch the body of the two ducks, the skin has no moisture, dry and not sticky, then start the fourth step of roasting the duck - roasting, first block the anus of the duck with a plug, and pour boiling water from the knife edge of the neck, which is called roasting. Pour the soup, then beat the color again, and then enter the oven. , The wood used for roast duck in the open oven is jujube wood, followed by peach, apricot, pear, and apple wood.After the firewood is ignited, the fire in the oven will be prosperous and smokeless. When the temperature in the oven rises, hang the neck end of the duck with a ring iron hook, put it into the oven, and cover the oven cover.

During the roasting process, Yang Feier did not dare to leave an inch. He had to adjust the position of the duck according to the coloring of the duck. He turned the ring iron hook two to three times, took it out and brushed it with sesame oil every time he turned it. Generally, it takes about 30 minutes to bake. Take it out when it is cooked through, and remove the bamboo skewer and hemp rope.Here, I ordered Chef Li to prepare lotus leaf cakes, shredded green onions, mashed garlic, shredded cucumbers, shredded white radish, shredded carrots, sugar, and sweet noodle sauce. After the duck is out of the oven, immediately brush it with a layer of sesame oil to increase the elasticity of the duck skin. brightness.

After everything was done, Li Baotian and Li Baotian carried a roast duck, and ordered two assistants to carry the knives and forks and various ingredients to the third floor.

The original bowls, saucers, cups and plates have been removed, the table is wiped clean, the roast duck and so on are put on, several people withdrew, shopkeeper Zhou came to the door of the study, and asked Qingluan at the door to invite the eldest lady to come out to try the dishes.

Mrs. Zhang had just returned to her room to rest. After sleeping for more than half an hour, she was sitting up and eating tea. After hearing that she was asked to try the dishes, she smiled at Madam Zhang: "I took a small amount of the meal at noon, but now I really feel a little I'm hungry." Saying that, she got up and walked out, Zhang Momo followed behind and said with a smile: "Madam Hu has a good appetite in the past two days, and Madam Hu has contributed a lot."

When I came to the private room and sat down, I saw that the original dishes and cups on the table had been removed, and the surface of the table was wiped clean. I put the roast duck on, and several people withdrew. Qingluan asked the eldest lady to come out and try the dishes.

Mrs. Zhang had just returned to her room to rest. After sleeping for more than half an hour, she was sitting up and eating tea. After hearing that she was asked to try the dishes, she smiled at Madam Zhang: "I took a small amount of the meal at noon, but now I really feel a little I'm hungry." Saying that, she got up and walked out, Zhang Momo followed behind and said with a smile: "Madam Hu has a good appetite in the past two days, and Madam Hu has contributed a lot."

When I came to the private room and sat down, I saw two roast ducks on the table that were maroon in color, oily and shiny, plump and mellow, with a tangy aroma, and there was another table with plates and bowls on the side, as well as raw food. I couldn't help but said in surprise: " Miss Hu made roast duck?"

Yang Feier smiled and said: "This dish is called Minglu Roast Duck. One duck and three meals."

Mrs. Zhang said: "Roast duck in the open oven? I remember that when our restaurant first opened, we also had this dish, but the duck was roasted mottled, burnt or raw. It is always difficult to control the heat. Whoever orders this dish There were not many guests, so it was canceled later.”

While talking, he looked at the duck skin on the plate, and saw that the color was uniform, the texture was clear, and the oil was shining brightly, which made people's index fingers move.

Yang Feier said: "Speaking, I sliced ​​a few pieces of duck breast, each piece of duck skin still has duck meat of the same size, put a piece of duck dipped in sugar, put it on the plate in front of Mrs. Zhang, and said: Madam, please taste how the duck is roasted." Mrs. Zhang picked up the piece of duck skin with her chopsticks, put it in her mouth, and chewed it a few times, only to find that it was crispy in the mouth, charred on the outside and tender on the inside, sweet and soft, fat but not greasy. He narrowed his phoenix eyes in enjoyment.

Yang Feier picked up another slice with chopsticks dipped in some sweet noodle sauce and put it on Mrs. Zhang's plate. After Mrs. Zhang ate it, she couldn't help but let out a "huh" and said, "What kind of sauce is this? It's so soft and sweet, it goes with it This duck skin and duck meat really complement each other."

Yang Feier said: "This is sweet noodle sauce, which is made by boiling oil, salt, sugar, soy sauce, flour and water in proportion." Mrs. Zhang said: "I see, this sauce is really delicious."

Yang Feier spread another piece of dough on the plate, added some shredded green onion, shredded red and white radish, and sweet noodle sauce, and added two slices of duck skin on top, wrapped the sides of the dough with chopsticks like spring rolls, and cut it into three pieces with a knife and fork. Duan, even the disc was handed to Mrs. Zhang, and Mrs. Zhang smiled and said, "It's really embarrassing for your little brain, how could you think of so many tricks." Greasy, strong taste.

Yang Feier said again: "There is another way to eat mashed garlic with sweet noodle sauce, served with duck skin and duck meat. I wonder if Madam can eat mashed garlic?"

Mrs. Zhang said: "I don't usually eat these strong flavors, but today is not only a test dish, but also one of the ways to eat this dish, so I might as well give it a try."

Yang Feier should be, so he wrapped another garlic burrito, cut off a piece, and put it on Mrs. Zhang's plate. After eating it, Mrs. Zhang nodded and said: "This way of eating adds a touch of spiciness to the delicious aroma. , the flavor is more unique.”

Yang Feier said: "It's fine if Madam likes it, but please wait a moment, Madam, the roasted duck should be sliced ​​into the skin before the duck breast collapses and served on a plate. I will finish the two ducks first." He said to Nanny Zhang: "Please also ask Nanny Zhang to serve Madam."

It’s just that Yang Fei’er doesn’t operate too much on weekdays. He only knows that the best knife technique is to cut 30 pieces of duck skin and duck meat in two minutes and [-] seconds. Do the best you can for now.

Carefully sliced ​​two large plates, the clothes were already sweaty, but fortunately, the pieces of duck skin on the plate were all connected with duck meat, it was basically considered a success, let alone counting the number of slices.Then he resigned and said: "This duck rack can be cut into equal sizes, half of which can be used as fried duck rack with salt and pepper, and half can be added with wax gourd or cabbage to roast duck rack soup. Let's make it, my little girl." Then he and Li Baotian withdrew.

Mrs. Zhang didn't hold back the amount of this meal, she didn't stop until she couldn't eat anymore.He also asked the shopkeeper Zhou to call the steward in the lobby to sit down with Mammy Zhang Qingluan and savor the taste. Mammy Zhang taught everyone to follow Yang Feier's example and eat by themselves, alternately salty and sweet, full of fragrance, before waiting Sweet and full of fat, salt and pepper duck rack and winter melon duck rack soup are also served.Chef Li Fatty also couldn't wait, he had a great meal, and he has been a chef for 45 years, and his experience is not as long as these two days, so he is the right master.

All the people are full of soup and food, with endless aftertaste.

After returning to the back hall, he told Li Baotian to prepare the ingredients for tomorrow, saying:
"I will do it again tomorrow, and you will do it with your apprentices the next day, and the roast duck skin also needs to be practiced. From now on, it will be done in front of the guests. The slices have belt meat, which is thin but not broken. For a duck weighing four catties, more than a hundred slices of duck meat should be sliced ​​out, and the size is uniform like clove leaves, and the taste is crispy and tender. I hope Grandpa Li will bring your apprentices Practice a lot."

He said again: "Let Grandpa Li make the fish dishes tomorrow by himself. I just look at it. If it works, I will ask the guys to memorize and recommend it." He took Li Baotian's memory booklet and read it carefully. , Pointing him to the details where he can't remember clearly.

Seeing that the sun was setting towards the west and the day was busy, Yang Feier only felt that his body was abnormally sleepy. After all, he was still a child and lacked physical strength.Standing up to move around, Qingluan came in and said, "Miss Hu, my eldest lady asked me to ask you to go back together." Yang Feier should have said so, turned around and bid farewell to Chef Li, and followed Qingluan up.

(End of this chapter)