Chapter 1885 Secret Braised Deer Head

Latest website: Therefore, Yuan Zhou's appearance naturally aroused a lot of discussion in Feng Dao Hall.

"Hahaha, Lao Ma, you seem to be quite energetic, why don't you introduce it to us?" An old man who smiled like Maitreya Buddha interjected with a smile to ease the situation.

Let's talk about this, it is Chef Yang's fault, because Mr. Ma told him in advance, but Chef Yang did not inform anyone else.

To be precise, this matter is not a trivial matter for the Blade Feasting Banquet.

"You are a junior in terms of age, but you are not a junior in terms of craftsmanship. In the culinary industry, the master is also a teacher." Mr. Ma snorted coldly and directly attacked the short and fat old man, "Old man Ge, in terms of your craftsmanship, who is better or worse?" uncertain."

As soon as he said this, it was true that everyone turned their attention to Yuan Zhou.

"I'm talking about Lao Ma, it's been many years since we last met and you want to fight? When we meet, we kill each other." The short and fat old man is also Lao Ge in Chef Yang's mouth.

"Just you? I'll kill you with both hands, feet, and head. You can't beat Lao Zhuo." Mr. Ma stated the facts, and then said to Yuan Zhou: "Come on, little Yuan, let me introduce to you that this is Old Man Ge, the fourth man." One of our families." Mr. Ma ignored Old Man Ge's provocation and turned directly to introduce people to Yuan Zhou.

"Hello, Chef Ge." Yuanzhou knew that this was Chef Ge who was good at Shandong cuisine.

"Yes." Old Man Ge nodded very reservedly.

"Virtue!" Mr. Ma looked down upon Old Man Ge's behavior at all, and took Yuan Zhou to introduce him to the remaining people.

The old man who looks like Maitreya Buddha is Lao Mo, and Yuan Zhou, the four great heirs of the Imperial Kitchen, have met today, namely the Ma family, the Mo family, the Yang family and the Ge family.

In addition, there are also famous Zhejiang cuisine chefs - Wang Ying, who Yuan Zhou is familiar with, and so on.

After looking around, it turned out that there were really not many people invited to the sword sealing banquet. Including Yuan Zhou himself, there were only ten people in total.

"It's been cold lately, so it's the best time to eat venison. Some time ago, someone gave me a farmed sika deer," Ge Yuchu said.

Yuan Zhou listens, now it is no longer popular to send pigs and sheep, and people have started to send sika deer directly. However, as a chef, Yuan Zhou, for him, deer antlers, deer fetuses, deer whips, deer tails, and deer breasts are all expensive. Chinese medicinal materials are also valuable ingredients.

"Everything else is almost eaten.

There was only one deer head left. One of my grandchildren had a sudden idea and braised it directly. I found it to be extremely unpalatable and sour, almost like unripe green apricots. Xiao Yuan, can you tell me how to make this deer head? "Old Man Ge suddenly spoke when he saw the scene was a bit silent.

Old man Ge thought very simply. Venison is not common, but it is by no means rare. Ordinary chefs may not know it, but the people brought by Lao Ma should be fine.

In fact, he is very sophisticated, and it is not that he looks down on Yuan Zhou. Even though Ge Yuchu and Mr. Ma almost came to blows when they met, the two have a good relationship.

Therefore, the question Ge Yuchu asked was to give Yuan Zhou a step forward and let Yuan Zhou show his skills.

There were two people present who were skeptical about Mr. Ma's introduction.

For example, Chef Wang of Zhejiang Cuisine knows Yuanzhou, but Yuanzhou has no registered disciples who don’t have Zhejiang cuisine, only Jiangsu cuisine? !

Mo Yuchu also nodded: "Just now, a few of us got into trouble and argued about this for a while."

"Then let me tell you my opinion." As a junior, Yuan Zhou is still very polite.

"Since ancient times, it has been said that venison meat is fresh and tender, and it is even better than deer meat. Compared with deer body, deer head has less meat and more skin. The most famous method for processing animal skin is definitely donkey-hide gelatin. Of course, deer The heads cannot be treated equally, but we can learn from one or two things. I also think it is better to use brine." Yuan Zhou said first.

Also choose marinated? Ge Yuchu was a little surprised. In fact, it was not only him who was surprised, but also the chefs present.

Because the descendants of the four major royal chef families are all chefs, the descendants of Ge Yuchu have not researched in braised food, which basically means that the road to braised food is blocked.

Therefore, Ge Yuchu’s question is “how to cook it well” rather than “how to braise it well”.

"Unlike traditional marinating, you cannot use too many spices, which will cover up the tenderness of the venison. You can remove the star anise, use less cinnamon, use bitter garlic and fish scallops, and finally marinate it and sprinkle with sweet wine juice." Yuan Zhou The fish coriander mentioned is actually wild mint.

"The specific amount depends on the size of the deer head. It should taste good." Yuan Zhou added at the end.

As soon as the words came out, everyone present, including Old Man Ge who raised the question, fell silent, because it was obvious that no one present had heard of the method Yuan Zhou mentioned. Look at me, and I look at you.

You don’t know if you don’t ask, but if you ask, a secret recipe will appear?

"Okay, okay, aren't we going to have a tea party tonight? Let Xiao Yuan make it and see. It's also luck. Today's knife-sealing banquet prepared a dish about venison. The new one arrived yesterday. A deer." Chef Yang immediately exited to smooth things over.

Naturally, Yuan Zhou would not be allowed to take action during the sword-sealing banquet. This had nothing to do with his cooking skills. This was the rule. They planned to chat more in the evening. By then, the sword-sealing banquet was over, and Yuan Zhou could take action.

"Let's do it." Old Man Ge looked around and made his final decision.

"You old man Ge has a lot of things to do, but just wait and see. I'm waiting for you to pop your eyes out." Although Mr. Ma usually doesn't speak well, he is quite confident in Yuan Zhou.

"Let's wait and see." Old Man Ge originally wanted to say a few words, but found that it was getting late and couldn't delay any more, so he didn't say much.

"I have no problem." Yuan Zhou said seriously.

Yuan Zhou also agreed very much to be able to show his skills in front of many cooking experts.

Yuan Zhou showed his hand without saying whether it could be realized, but his steady attitude still won praise from the chefs present.

"You guys chat first, I'm going in to get ready, it's time."

There are no wall clocks inside Feng Dao Tang, so Chef Yang looks at his own watch. Interestingly, Chef Yang's watch is always five minutes ahead.

After greeting the famous chefs present, Chef Yang walked inside.

Mr. Ma said: "Just in time, I'm also hungry."

"Chef Sheep's knife-sealing banquet will be a masterpiece." Chef Wang of Zhejiang Cuisine sighed.

Ge Yuchu said: "Old Yang, are you going to make the Shazhou Tacui that you are good at today?"

The chefs in the hall immediately focused their attention on Chef Yang and followed Chef Yang to the backyard of Fengdaotang.

The backyard is an open small courtyard, with an open-air kitchen on one side and an open-air lounge on the other.

Chef Yang entered the kitchen and began to wash his hands and make preparations. Others, including Yuan Zhou, stood in the lounge. This was also a major feature of the knife sealing banquet.

Another very notable feature of the Knife Feast is that everything needs to be done by the chef himself. There is no helper. This is consistent with what Yuan Zhou usually does. Selecting, washing, and chopping vegetables are all done by one person.

The small banquet and the big banquet are not distinguished according to time. Lunch is not equal to the small banquet and dinner is equal to the big banquet.

After the small banquet, comes the big banquet. The two are connected together. Of course, this also needs to test the chef's ability in another aspect, especially the time difference between the last dish of the small banquet and the first dish of the big banquet, which needs to be grasped well.

Generally speaking, it is normal to have an interval of one to two hours between the two. This can not only ensure the continuity of the two, but also fully demonstrate the chef's ability.

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