Chapter 2177 Song Ming’s Test

"哐"

The plate was placed on the table, and only then did Song and Ming see clearly the true identity of such a delicious dish, it was Luohanzhai.

In fact, Luohanzhai did not refer to a separate dish before, but a banquet event prepared by Chongfanseng, a businessman from Guangdong Province at that time, so it generally refers to vegetarian dishes, just like the Dinghu Shangsu at Dingyuan Mountain. It also has Another name is Dinghu Luohanzhai.

But now, after historical changes and time flies, Luohanzhai has evolved into a special vegetarian dish.

In particular, the Luohan Zhai ordered by Song Ming, whose full name is the Sixth Patriarch Luohan Zhai, is a regional specialty dish. It is a combination of eighteen kinds of vegetarian dishes, taken from the Buddhist saying of the Eighteen Bronze Men.

The Luo Han Zhai in the small shop is naturally the most authentic. The plate is made of coarse porcelain white, not pure white, but mixed with a little yellow, which is somewhat similar to beige, but lighter than it.

The various dishes seem to complement each other, mainly because the dishes are very complex, such as shiitake mushrooms, mushrooms, straw mushrooms, white fungus, fungus, stone fungus, etc. The combination of various vegetables and vegetables is not only a great fusion of taste, but also The colors are also colorful, and there are many kinds of white alone, such as dull gray white, beautiful silver white, pure white, transparent white. To be honest, it seems messy without mentioning the taste, but in fact the very regular color combination is enough. It is pleasing to the eye.

"The aroma is even better than mine. It seems to be a matter of the portion size." After all, Song Ming is a top chef. Although his cooking skills may not be the best, his vision is something that few can match.

"It looks much better." Ding Yuanshan looked at the color ratio.

"Taste the taste and then you can eat it too." Song Ming picked up the chopsticks and picked up a handful of thinly sliced ​​shiitake mushrooms, and called to Ding Yuanshan who was motionless on the side.

Hearing the master's greeting, Ding Yuanshan started moving with his chopsticks. He chose thinned fungus, which must have been modified with a knife. Each piece of fungus was the same size.

Song Ming put the shiitake mushroom slices into his mouth. The slightly hot taste brought out the unique fragrance of the shiitake mushrooms. The first thing he felt when it came into contact with his tongue was slippery, and then when he bit his teeth, it felt soft and smooth. It felt very good.

The main flavor is that of shiitake mushrooms, followed by the flavors of other vegetarian dishes. They don't compete with each other, but instead stimulate each other to be extremely delicious.

"The flavor of the mushrooms is brought out to the extreme, the heat is controlled just right, and they are cooked just after they are cooked. The timing is very sophisticated." Song Ming showed a delighted smile on his face.

This is the excitement that Cantonese cuisine has a leading figure, and it is also a pride that a figure like Yuan Zhou can appear in the Chinese culinary world.

In the past, Chu Xiao was considered to be brilliant, but most of his achievements were in the field of French cuisine, and he always felt that he was a layer apart. Yuan Zhou was different. He was a towering tree rooted in the Chinese culinary world. After him, Song Ming believes that the rise of Chinese cuisine is just a matter of time.

"It's really delicious." Ding Yuanshan sighed while eating, not too slow.

The two masters and apprentices, one with chopsticks and one with chopsticks, quickly finished the CD. This was the result of Ding Yuanshan's efforts to restrain himself because of his dual identity as master and father-in-law. Otherwise, he would probably be faster. After all, he is young and strong and has good arm strength!

After finishing Luo Han Zhai, Lu Goose came up.

Just by looking at the name, you can tell whether it is a meat dish or a meat dish that indicates the cooking method. "Lu" is a cooking method and a dialect of Guangdong Province.

Therefore, this dish is jokingly called a very "local" Hakka dish.

Different from the Luo Han Zhai just now, the Luo Goose swept away the fresh and timeless flavor in a sweeping motion as soon as it came up, which shows that it has a domineering temper.

After it was served, contrary to the elegance just now, this dish was red, shiny, moist, and looked oily.

The key to Lu goose is the selection of materials and the "lu", that is, the heat. If the time is over, it will feel old, but before the time is up, it will feel raw. It is best if the meat is tender and the bone marrow is bloody.

"I'm not as good at this knife as I am." Ding Yuanshan gave a rare tug on Wen.

Mainly because I was stimulated. Originally, it was impossible for every part of the goose to look the same, but the dishes that were served were neatly arranged on the plate in uniformly sized pieces, even though every piece of meat looked different. The water is oily, but there is no soup residue at the bottom of the plate, which shows the skill of control.

"I can't even compare with you, and you still want to compare with me?" Song Ming glanced sideways at Ding Yuanshan and hummed.

With delicious food in front of him, Song Ming didn't bother to make trouble and started eating directly, "It's a hundred-day goose, fresh and tender."

What you need to choose for Lu goose is Hundred Days goose, which is about eight pounds. This is the best time to make Lu goose. Song Ming can eat it for days as long as he eats a lot and has experience.

Gently tear off a piece of tender goose meat, revealing the blood-colored bone marrow inside. No more, no less, just right. One point more will make it old, one point less will make it raw. Indeed, the heat is quite right.

Although it looked like a rich red sauce, it did not cover up the delicious taste of the goose meat at all. Song Ming and Ding Yuanshan were eating one piece at a time, and soon it was gone on the plate.

"Isn't the portion a little small?" Ding Yuanshan realized after his chopsticks were empty.

I feel like I haven't eaten much yet, so why is it gone? It must be because the portion prepared by the chef is too small.

"You've already eaten nine pieces. Isn't that enough?" Song Ming felt that this apprenticeship was too greedy. Nine pieces of goose meat two fingers wide were available for many people. He himself only ate 11 pieces, but it was still an odd number.

Ding Yuanshan's mouth moved, but he still didn't say what was in his heart, otherwise he would be beaten?

The reason why Song Ming ate so carefully, to be precise more carefully than usual, was because he had made a decision and wanted to pass the scrap furnace to Yuan Zhou.

Because he was the last owner of the abandoned furnace, and according to the rules, it was up to him to decide the next successor, so bringing his son-in-law here for a meal was considered an assessment.

This point was not disclosed to Yuan Zhou, not even Zhou Shijie knew it, and Yuan Zhou was at his best at all times, such as this salt-baked chicken, Dinghu Shangsu, Dragon Boat Rice, etc., he couldn't fault them all What shortcomings.

When Song Ming serves each dish, the standard procedure is to first look at the merits and then ask his son-in-law. The latter thought it was the chef's assessment, so he answered seriously and the process was very clear.

The next dish has the same name as the vegetarian dish, but it is still different. One is the extreme deliciousness of the vegetarian dish, and the other is the freshness and sweetness of the seafood. Although they seem to reach the same goal through different routes, they are different.

The crab stewed chicken is different from the crab stewed chicken that Yuan Zhou had at the farmhouse before. The crab stewed chicken takes less time, the crabs used are different, and most importantly, the cooked dishes are also different.

Probably because the crab roe and crab paste were blended into the soup and then added to the chicken, the originally jade-like chicken was dyed a bright yellow, as was the chicken skin, so it looked more consistent with the orange-red crab.

After Song Ming picked up a piece of crab meat, Ding Yuanshan picked up a piece of chicken. As soon as the chopsticks touched the chicken, he felt that the chicken was completely tender. After putting it in his mouth, he felt that it was indeed the case.

The chicken is tender and the chicken skin is tough. Together with the sweet and glutinous feeling of crab roe and crab paste, the chicken tastes not only delicious from the chicken, but also from the fresh and sweet crab. It really turns one freshness into two freshnesses. To the extreme, it feels like you are eating chicken as well as crab.

"Gulu"

Take a sip of the fragrant golden soup, the slightly hot taste, and the crab roe and other ingredients blended into it, and it will be delicious on your tongue.

Even if you are a professional chef, the most important thing now is just the instinct to eat. It is so delicious.

…

Ps: Applause, Boss Yuan finally has a grand slam and completed four achievements.