Chapter 87 A New Realm of Shanghai Cuisine

It is said that Yuan Zhou is good at cooking, and Yang Wei must know it, and he knows it in detail, but knowing, seeing, and experiencing it personally are completely different concepts.

Especially when he saw Yuan Zhou making changes to grilled bran and mushrooms with ease, and it was done in the blink of an eye. Yang Wei felt that what he usually cooked was probably a fake dish, otherwise how could he be familiar with the ingredients and the process? It's like magic, I don't recognize it at all.

"It must be because I'm old and have poor eyesight." Yang Wei resisted the urge to rub his eyes.

After a while, the dish I was looking at arrived, and my mood became a little complicated.

Shanghai cuisine is known for its "hot pepper and spicy dishes for everyone to try. Hundreds of restaurants and thousands of dishes are available in Hangzhou. It is always suitable for heavy makeup and light dressing." ', especially those with rich red sauce in the past, but now some dishes have become lighter, and Sixi Roast Braised Braised Rice is one of them.

Of course, because the roasted bran is oily, you would say it is very light, but it feels refreshing when you look at it. Don’t look at the Sixi roasted bran dish. Both the gluten and the fungus are relatively dark in color, but it’s really very nice.

The roasted bran with spongy pores, the fungus that looks smooth, the juicy day lilies, and the beautifully cut winter bamboo shoots all smell so fragrant that you can't wait to pour all the ingredients in one bite. Just try it in your mouth.

Anyway, Yang Wei's first impression when he saw the Sixi Roasted Bran dish was this. It was impossible to pour it down. He had to taste it carefully. He put a piece of winter bamboo shoots into his mouth and bit it gently. The crispy and tender winter bamboo shoots It was bitten into pieces. The tender taste was mixed with the taste of grilled bran and shiitake mushrooms, and there was abundant juice inside. It was simply delicious.

There is no astringency of ordinary winter bamboo shoots at all, and it tastes smooth and tender. The fungus is different from the taste of winter bamboo shoots, and is more crispy and tough. Because the fungus does not easily enter the flavor, ordinary frying will appear a bit bland? But this piece The fungus in his mouth completely subverted Yang Wei's cognition.

It's light and pleasant. It's not overly colorful, but it just seems so appropriate. It just highlights the delicious and crisp taste of fungus, a mountain delicacy.

If winter bamboo shoots and fungus are equivalent to a beauty with light make-up, then grilled bran and shiitake mushrooms are exquisite beauties? Take a bite, and the rich sauce rushes out. The glutinous texture? Plus the strong sauce ? A completely different feeling than just now.

"Huh? It's delicious. Whether it's light or strong, it's just right. It doesn't look abrupt or seems to be weaker. They complement each other. It seems like I still have a lot to learn about this dish. Yeah." Yang Wei sighed with emotion.

I have to sigh? Do you know that Yuan Zhou is good at cooking? Have you ever tasted the dishes he cooked? When there is no comparison, even if he is a professional chef, apart from analyzing the ingredients and taste, and his knife skills, he is actually different from ordinary diners. It’s not that much different, but you will know it only after you have a clear comparison? This gap is not as big as a chasm, but you are really looking down on yourself too much. Can you understand the Somali Trench?

"It's indeed very delicious. It's the best I've ever tasted. It's much more delicious than what you made, Master Yang." Gu Xun stuffed a yellow flower in his mouth, which did not hinder his speech.

He is a straightforward person. He is dedicated to studying cooking. He does not feel that what he said will embarrass others. The person who said it did not care, and the people who listened naturally did not care either. Being able to compete with Yuan Zhou is already a lucky thing. Okay, I have high praise for his craftsmanship. What other bikes do I want?

Sixi Roast Gluten looks like there are a lot of ingredients, and it fills a full plate, but in fact, it is just like that. You two people have one chopstick, and I have one chopstick and it will be gone in a while.

[Mimi Reading]()

Of course, Yang Wei didn't ask Gu Xun to eat, but Gu Xun ate on his own initiative. It would be a shame for himself not to eat such a delicious dish.

When his chrysanthemum and eggplant came, Gu Xun also consciously placed the food between the two people, because there were only two people, so he didn't have to stand between people to pick up the food like three people.

Sharing is quite convenient.

"Hey, this one is so exquisite and beautiful. I believe Chef Yuan's knife skills are the best in the world."

Even though Gu Xun saw Yuan Zhou making it with his own eyes, he still felt a little like he was in a dream when he saw it in front of him.

On the large snow-white plate, there are large draping chrysanthemums blooming, with petals like cosmos. The stamens in the middle are flexible, and with the lifelike petals outside, it is as if you can smell the intoxicating fragrance of chrysanthemums with every gust of wind. Same.

Not to mention Gu Xun, even Yang Wei himself has never seen it. The chrysanthemum and eggplant dish is actually simple. Not only is the method simple, but the ingredients are also simple. It can be regarded as a home-cooked dish. But such a simple dish is placed It was only in Yuan Zhou's hands that he learned that home-cooked dishes were also divided into grades.

Ordinary ones can be called home-cooked food, but now this plate of art, which is both beautiful and beautiful, can be called home-cooked food. Doesn’t your conscience hurt?

Yang Wei didn't know whether other people's consciences hurt, but he couldn't bear to scream like that for fear of being beaten.

The slightly transparent orange flower center and fried golden petals exuded an alluring fried aroma. Gu Xun immediately picked up a chrysanthemum and put it to his mouth, took a bite, and was afraid Destroyed other places.

It has a very crispy texture. The key is that the outside is crispy but the inside is soft and tender. There is not much juice, but it is just enough to neutralize the dryness of the fried outer coating. It is completely integrated and becomes very delicious.

When you eat the center of the flower, because it is filled with gravy, it looks shiny and moist, and tastes moist, as if it is really the center of the flower. The taste is completely different.

In short, there is only one word for delicious!

There is already a way of distributing Sixi roasted bran, and the chrysanthemum and eggplant are naturally eaten in the same way. The coming and going is quite harmonious.

There are many dishes that Yang Wei ordered that require a lot of effort. Even the Sixi Baked Braised Brass is the fastest because he prepared a lot in advance. Of course, Yuan Zhou's speed is also fast. Even if it takes a long time, But in Yuan Zhou's hands it is much faster than others.

After the chrysanthemum and eggplant are bottomed, the fried pork chop is served. As a representative dish of Shanghainese Western food, this dish is now not only found in Western restaurants, but also as a signature dish in some ordinary Shanghainese restaurants. You can It is said to be a very representative Shanghai dish.

Yang Wei is famous in the Shanghai cuisine circle for his fried pork chops. His fried pork chops are golden and crispy, crispy on the outside and tender on the inside, and not greasy. He is deeply loved by people in Shanghai, and was even given a hilarious nickname: ' Pork Chops Yang', almost wanting to eat high-end and delicious fried pork chops, I definitely chose Yang Wei's restaurant.

Yang Wei is still very confident about fried pork chops. Even though he was shocked by the Sixi Baked Braised Rice just now, compared with this fried pork chop, the gap is really more obvious.

In fact, fried pork chops are very simple. It sounds like you just marinate the pork chops first and then fry them in a pan. But it is not that simple to make. Otherwise, there are so many chefs who know how to fry pork chops, why would it be Yang Wei's turn to take the lead? As for the transaction, is it because he is older?

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