Food: starting from feeding Fat Reba in the crew

Chapter 294 As soon as the dishes were served, Director Wu was homesick!!

The difficulty of making three sets of duck is relatively high in Huaiyang cuisine.

Because the chef has to accurately dissect every joint of the duck to perfectly remove the bones.

Overall it was time-consuming and laborious, but the taste was absolutely excellent.

Wu Shan was surprised that a crew chef could even cook this dish.

This is not a fast food such as a bento or rice bowl.

To make this dish, it is certainly not possible without a certain level.

In other words, the dish comes out in the end, no matter how ten tastes.

But just from the point of view of this knife work, it is enough to highlight the skills of this chef.

Thinking of this, Wu Shan couldn’t help but sniff ~ the freshness in the air.

The smell is simply top-notch…

I’m afraid the taste is not much worse?

Director Wu wiped the saliva from the corner of his mouth, it didn’t matter at all whether this was a five-star hotel or not.

She just wanted to be able to taste it quickly, because the ground really couldn’t be suppressed, but when she thought back, she still felt a little unimaginable.

She can actually see authentic Huaiyang cuisine in an open-air restaurant of a crew?

And this young chef is indeed extraordinary, and even the state banquet dishes seem to be in hand.

Are all the current crew chefs at this level?

Or is it that the crew of “Folding Heaven” really has money to the point of flowing oil, and even the crew chef has to be a state banquet level?

Isn’t that a bit too trenchy?

Thinking of this, Director Wu looked at Director Zhu, Director Song, and the two responsible persons with strange eyes.

The entertainment industry is really the most profitable gold mine.

“Director Wu, what do you think of my hometown?”

Director Zhu ruffled the few remaining hairs and pretended to be dashing.

“No, I’m just looking at it.”

Director Wu forced a smile while twitching the corners of his mouth.

This Director Zhu looks good, a little spoiled appetite…

Or that young Chef Yang is good-looking.

Although she is a middle-aged woman, although the pigment in her body has begun to decline.

But this does not mean that she has lost her aesthetics for men, at least she can still clearly distinguish between ugly and handsome.

Women, no matter how old they are, always like to look at handsome guys.

Director Wu held back the saliva that spilled desperately, and his gaze fell on Yang Zhe again.

At this time, Yang Zhe behind the kitchen counter was methodically handling the ingredients.

Wait until the three sets of duck are completely processed before simmering in a soup pot.

The steps of making a wine banquet are actually exquisite.

It’s like math problems in elementary school.

Boil water for five minutes and brush the bowl for three minutes, so how long does it take to do these two things?

The answer is not that five plus three equals eight, but that he can brush the bowl in the process of boiling water, and in the end he only needs five points.

The same is true for banquets.

On the basis of having enough stoves, in order to fully save time.

Chefs must start with dishes that take a long time to make.

For example, stews, stews, soups.

In this way, the rest of the time can be given to dishes that take less time to prepare.

Such as stir-frying, steaming, frying, tossing and so on.

In this way, dishes that take a shorter time are just out of the pot, and those that take longer can be almost out of the pot.

Each dish is served at a sufficient temperature.

It is not enough to let the guests take a bite and find that the dish is cold.

“Brother Dahai, go and see the fire.”

“Good.”

Wang Dahai wiped his hands on his apron and turned around.

Yang Zhe watched him add wood to the hearth, so he took out a piece of dried tofu from the basin, and he first sliced the dried tofu into uniform slices, and then cut it into fine strips.

Then put it in water and cook forever, drain the water and then take out the strips.

Immediately after that, cut the bamboo shoots, chicken, and ham, cut all the ingredients into shreds, start the pan and heat the oil, stir-fry a bowl of shrimp, and mix it with the technical stock.

Add shredded chicken, shredded ham and shredded bamboo shoots, turn to low heat and simmer slowly until the soup is thick.

At this point, the flavor contained in the soup has already come out.

The rich aroma lingers in the open-air restaurant, deeply stimulating the appetite of several people at the table.

“This tastes so good, what kind of dish is it?”

“It’s a big boiled dried silk.”

“Is it also Huaiyang cuisine?”

Hearing Bingbing’s inquiry, Director Wu nodded: “This is also a dish that has appeared on the table of state banquets many times. ”

Bingbing couldn’t help but cover her small mouth when she heard this, and her expression was a little surprised: “It turned out to be a state banquet dish?” ”

“Huaiyang cuisine is ingenious, exquisite but not luxurious, the ingredients are ordinary, but the taste is very good, so the state banquet is generally based on Huaiyang cuisine.”

“So that’s the case, back to Yang Kitchen has a quasi-Yangye District mouth?”

Hearing this, Director Wu couldn’t help but be slightly stunned…

Yes, this young chef doesn’t seem to have a quasi-Yang accent.

But he doesn’t speak standard Mandarin either, as if mixed with some northern dialects.

So how can he cook authentic Huaiyang dishes?

At this moment, the bed guide next to him suddenly opened his mouth to explain.

“Director Wu doesn’t know something, our Yang Chef is actually a native of Xizhou.”

“So did he learn his cooking skills in Huaiyang?”

Director Song was stunned for a moment, and then shook his head and said, “I don’t know much about this, and Chef Yang hasn’t talked about me.” ”

Director Wu took a sip of tea: “Just by the smell, these dishes are indeed very authentic, he must have learned to cook in the Huaiyang area.” ”

“But Yang Zhe’s Cantonese cuisine, Sichuan cuisine, and Lu cuisine are also very authentic.”

“？”

“Oh, I forgot to say, Chef Yang may be proficient in all eight major cuisines.”

Director Wu’s eyes widened in surprise.

Are you kidding.

They have interviewed many chefs before, and some of them are already considered god chefs after only being proficient in a few dishes in a cuisine.

Proficient in eight cuisines?

It is impossible and impossible, and this statement is a bit too exaggerated.

Director Wu felt that Director Song might still want to convince himself to do live broadcasting, so he boasted about Haikou so much.

After a long time, with Yang Zhe’s tossing, stir-frying.

Eight dishes and one soup began to be served one after another.

Crab flour lion’s head, large boiled dried silk, squirrel mandarin fish, Shih Tzu beads, pine nut corn, soft long fish, three sets of duck, open catfish, Wensi tofu.

This table banquet is simply full of color and aroma, and the smell of all kinds of fish is fragrant.

Director Wu watched Wang Dahai bring the dishes over one by one, and felt that the homesickness in his blood began to awaken.

She arrived in Kyoto at the age of twenty-five after graduating from graduate school.

Later, she married a local husband in Kyoto.

I have experienced the death of my parents one after another, so I rarely go back to my hometown.

But time cannot wash away a person’s nostalgia.

It’s like this table in front of you.

The taste only needed to float and she felt as if she had returned to where she had grown.

This is a kind of binding.

The binding of smell to memory.

It’s like the song you often listen to when you’re out of love.

Even if you later get married and have children, and the family is harmonious, you will still have some heart palpitations when you hear that melody…