Chapter 1610 Aged Flower Carvings

In order to play the role of a leader, Hao Cheng immediately said after seeing Yuan Zhou start to take action: "Everyone, please take out your notes and start recording."

"Yes, yes, get it right away." Wang Qiang was the first to respond, taking out a black leather notebook with a pen attached to it. As he spoke, he took off the pen and started recording.

Liu Li, Huang Fei on the other side, didn't say much and just picked up his notebook and started recording.

Of course, the first thing he recorded was what dishes he ordered, and then the things that needed to be verified with his cooking skills.

The four of them were a little nervous about this behavior, but no one paid attention to it at the beginning, because there were so many people doing it, and the diners all liked it.

Some diners even gossip about who can take notes and write the fastest.

Therefore, the four people recorded it very calmly. The fastest one at present is Huang Fei. Of course, his handwriting is the kind that only he knows.

Yuanzhou also quickly cooked the dishes they ordered.

At this time, Huang Fei, who was writing like a master, keenly discovered and confirmed one thing. His brows were slightly wrinkled, but he recorded more seriously on his hand.

It wasn't until the dishes for the four of them were finished and Yuan Zhou continued to cook other dishes that Huang Fei took advantage of Zhou Jia to serve the dishes and spoke: "I found that Boss Yuan was five times slower in making the dishes we ordered in the past two days. One percent."

"Huh? What do you mean?" Liu Li asked curiously, stroking his big belly. Most of his brain was still thinking about the dishes.

"Boss Yuan's craftsmanship can be said to have returned to its original state. There is no sudden slowdown. It is one-fifth slower. Are you saying that Boss Yuan made this specially for us?" Hao Cheng was the first to react and asked.

"I think so." Huang Fei nodded.

"When you say that, it seems that the speed has indeed slowed down. Boss Yuan is also very kind to us." Wang Qiang couldn't help but be moved and said.

After the experience of eating here these days, several people have changed their name for Yuan Zhou from Chef Yuan to the more affectionate Boss Yuan.

"I think we have to be more serious and not let down Boss Yuan and our master." Huang Fei said seriously.

"Yes, it must be Boss Yuan who sees us sincerely learning skills, but the master's contribution must also be in this." Hao Cheng nodded.

"It's really impossible if I don't work hard. I'll have to practice two more dishes when I go back tonight." Liu Li sighed, touching his big belly.

"That's right, practice more. With such good conditions, you can't let down Master and Boss Yuan." Wang Qiang nodded.

Hao Cheng and Huang Fei on the side also nodded in agreement.

Today's learning conditions are much better than in the past. Now you can check basic information online, and for more advanced ones, you can at least know where to study.

But strangely enough, with better learning conditions, it is difficult to forge masters as in hard times.

When the four of them made up their minds to work harder to practice their cooking skills, Zhou Jia served the four of them meals.

Of course, Huang Fei and the other three were served first, and Hao Cheng's stir-fried wild rice and fried gluten-stuffed pork were last.

The stir-fried wild rice is served on a green lotus leaf-shaped plate. The wild rice cut into diamond-shaped slices is a beautiful jade white color with a hint of light green on the edge, and there is a trace of heat on it, which is set off by the green plate. Very beautiful.

When you get closer, a refreshing fragrance of wild rice drifts slowly into your nose, making you feel as refreshing as if you smell the fresh wild rice growing by the lake, with such a crisp and tender green feeling.

Another dish, meat stuffed with vegetable oil and gluten, is Hao Cheng’s focus.

"Wow!" Hao Cheng directly dragged the plate over. It was a medium-sized soup bowl, which contained two burnt brown-red and translucent meat with oil beads.

The soup in the bowl soaked half of the gluten, and the gluten that was brought closer exuded a delicious flavor.

"That's the smell, it smells so good." Hao Cheng closed his eyes slightly and said with a smile.

"It's indeed delicious, but now it's time to divide the dishes." Liu Li reminded him in a low voice.

Hao Cheng immediately opened his eyes and looked at the two complete pieces of gluten-stuffed meat with reluctance. After a while, he said, "Then I'll separate one for you."

In fact, Hao Cheng originally wanted to give it half, but seeing the remaining three people looking at him, he could only swallow this thought and say half.

However, Hao Cheng also separated the oil, gluten and stuffed meat himself. He picked up a meatball neatly with his brown-red chopsticks and quickly divided it into an empty bowl aside.

In fact, Hao Cheng had secretly observed before picking up the meatballs. He originally wanted to pick up smaller meatballs, but found that the two were exactly the same size. In the end, he could only pick one with his eyes closed.

Of course, Hao Cheng also poured out half of the soup in the bowl.

After picking up the meatballs, Hao Cheng didn't care about anything else and just put the chopsticks into his mouth to taste the taste.

An extremely salty and fresh taste spreads in the mouth, making people have an appetite all of a sudden. Finally, there is a hint of sweetness, and a mellow and lingering aroma slowly enters the heart.

"This is actually aged Huadiao wine!" Hao Cheng opened his eyes wide and tasted it carefully.

Yes, what Hao Cheng was waiting for at first was the ingredients for this Huadiao wine.

Chefs in Jiangsu and Zhejiang like to add some Huadiao wine to remove the fishy aroma when cooking. This oily gluten stuffed meat is a famous dish in Wuxi, where the taste is sweet, and when making this dish, Huadiao wine is added to remove the fishy aroma. fragrant.

But logically speaking, this dish should contain Huadiao wine brewed locally in Jiangsu. This is the authentic Wuxi vegetable oil and gluten stuffed meat in their hearts.

But in fact Huadiao wine is called Shaoxing rice wine, and although Jiangnan was called Wu State in ancient times, in fact, no one obeyed anyone among the counties, so there is an invisible rule for making this dish. , that is, Huadiao wine from Jiangsu must be used.

This is a secretive practice, but it happens to come from what Jiangsu chefs care about.

But now, Hao Cheng could clearly taste that this was their local taste, and it was also the taste of Huadiao aged wine.

The taste is infiltrated into the soup, mixed with the salty and fresh taste, and it is impossible to ignore when it explodes in the mouth.

"As expected of Boss Yuan, he can even do this small detail." Hao Cheng admired Yuan Zhou even more in his heart.

With such a mood, Hao Cheng took the white rice aside, scooped up a spoonful of soup and poured it directly on the rice.

The rice at just the right temperature is combined with the brown soup, and the crystal-clear rice is directly dyed with an oily layer.

"It smells so good." Hao Cheng couldn't wait to pick up the bowl and take a bite.

The salty and fresh taste combined with the fragrance of the rice exploded in his mouth instantly, and Hao Cheng couldn't help but chew.

As you chew, every grain of rice is soaked in the soup, giving you the feeling of satisfaction you felt when you were very hungry as a child when you ate a bowl of rice soaked in oil soup, and it also feels amazingly delicious.

After a while, Hao Cheng had eaten less than half a bowl of rice. This was the result of his efforts to restrain himself.

"It's so delicious. That's why every bite is so delicious." Hao Cheng couldn't help but put down the bowl and stretched out his chopsticks to pick up the meatballs.

The smooth meatballs rolled around in the soup, and Hao Cheng couldn't find a place to put down his chopsticks.

It is said that the outer layer of this oily gluten stuffed meat is oily gluten, and the inside is stuffed with meat fillings, but in order to stuff the oily gluten into the meat, naturally you have to open an opening.

But it was obvious that the meatballs were smooth and had no holes, which made Hao Cheng both surprised and a little curious.

However, in the end, the desire to eat meat overcame everything, and Hao Cheng directly cut the meatballs in half with chopsticks.

At this time, the meatballs were sandwiched in half, and the light-colored meat filling inside gave off an attractive meaty aroma.

…

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