"Boil sea cucumber with onion, haha, I guess this is the same dish, it's true!"

The four old men sat comfortably on the mahogany chair, slowly savoring the special bamboo-leaf wheat-flavored tea in the private hall. The tea is good, and the decoration of the elegant room is also very satisfactory. The eight screens given by Teacher Guo were placed at the door. The lights were spacious, and the classic beauties on them seemed to be singing and laughing, which was quite beautiful.

Yi Zhiyu glanced at Yuan Zidan and asked Lu Zhiwei, "Old Lu, you are the master of Lu cuisine. Is this dish suitable for making the main dish?"

The Chinese diet is profound and exquisite, and there are many things to pay attention to. For example, there are many things to say about this main dish. If it can become a main dish in a table of dishes, it must first be a hard dish, and most of it is a cooking dish, and secondly it is a famous dish. If it is a special banquet, the main dish even has various meanings, and at least it must have a good omen.

Nowadays, I am not popular with superstitious things, and private dishes don’t have to pay attention to any meaning, but the main dishes still have to meet the three major elements of “hard”, “burn” and “famous”.

Onion-roasted sea cucumber is one of the representative dishes of Shandong cuisine. The ingredients are precious and famous. In the old Kyoto restaurant, Fengzeyuan, used this dish as a special dish, but it can only be regarded as a sketch in the cooking. The portions are often not large. It is just a small porcelain plate that has nothing to do with the word "hard". In fact, it is a bit forced to use it as a main dish, which is not pretentious. Think about it, there are still dishes on a large table, but the ones known as the main dish are eaten by customers with one or two chopsticks. Can this still be the "master"?

Of course, Yi Zhiyu was either trying to make things difficult for Zhou Dong, or deliberately let Lu Zhiwei block Yuan Zidan's mouth, otherwise if the surname Yuan is making a fuss about it later, it would be boring.

Lu Zhiwei was looking at the recipe with great interest. He nodded slightly and said, "On the reputation of the onion sea cucumber and the cucumber production, it is barely enough to be a main course. However, the main course of the table should also look at the side dishes. It must be used as a palace dish. Then the onion sea cucumber is not the main course. After all, although its name is 'baked', it is actually a sketch in the cooking. Moreover, since the day it was created, the portion size of this dish has not been seen much. Generally, there are several guests on the table, and there are only a few sea cucumbers on the plate, which may not be the top Liao cucumbers."

"One person can have a sea cucumber to eat?"

Master Long smashed his mouth and was a little disappointed, but he quickly took out his cell phone and started recording, "Then tell me, Mr. Lu, how about the dishes that Master Zhou gave me?"

“It’s very clever.”

Lu Zhiwei smiled and said, "First of all, Zhou Dong is not going to be a rich and luxurious way. Look at these four cold dishes, namely, Quancheng eggs, fried peanuts, straw raincoat cucumber, chopped beef strips, two meats and two vegetables."

The Dragon Master was stunned, "Wait, aren't fried peanuts just ordinary home-cooked dishes, alcoholic dishes? Is it considered Shandong cuisine?"

"Haha, why doesn't it count? The young man wrote down. Among the Chinese dishes, any of them that are fried, fried, and fried can be said to be Shandong cuisine in a broad sense. This fried peanut is naturally counted as well."

Lu Zhiwei laughed and continued, "Look at the four hot dishes, fried chicken diced sauce, tofu in the pot, braised prawns in oil, a soup with fried meatballs, radish, egg custard, main course, sea cucumber with scallions.

Although this table is a Shandong cuisine, it is an absolute civilian route. Apart from this dish of roasted sea cucumbers, which are the most common and home-cooked ingredients, it is very down-to-earth. Putting on the roasted sea cucumbers with these dishes and becoming the main dish is legitimate."

There are also two methods to make onion and sea cucumbers. One is relatively simple. Many five-star hotels in China use it, which is soaked directly in water, while the other is more troublesome. It is also the traditional method of Toyozeyuan, Kyoto back then."

Yuan Zidan pointed to the sea cucumber on the plate and smiled, "First of all, you need to use a large, fat, strong and thorny cucumber, and then you cannot soak it first. You must use a strong but not strong warm charcoal fire to burn until the outer skin is shaved and crispy, and then use a knife to scrape off the charred layer. In fact, it is to remove the skin of the sea cucumber and see dark brown.

This step is easy, but it is actually extremely difficult. First of all, the heat will be difficult to master. If the fire is slightly larger, the ginseng body will be heated and curled up. If the fire is smaller, the rind will not be removed until the heat is roasted, and it will also break in the wrinkles of the ginseng body. In that way, the entire ginseng will be considered ruined.

After this step, soak it in cold water for a day. After the ginseng body is softened, then cook it. Cook it for about 5 minutes for the first time. Take out the intestines and impurities and wash it with clean water.

There is a rule for this traditional practice, and it is also the rule set by Mr. Wang Shizhen, Fengzeyuan, Kyoto. The sea cucumbers that are peeled and soaked must be tested by diners before putting them in the pot. First, confirm that this is the best Liao cucumber, and second, let the guests see the color. If they find that there is a burnt skin that has not been cleaned, they need to prepare the ingredients again and ask the guests to taste it tomorrow. If they want, they will be refunded three times the meal fee."

"Awesome, I really want to thank Mr. Yuan. This is all practical information. I have the content of update today!"

God Long thought about it and said, "This rule is really strict."

Yi Zhiyu smiled and said, "Of course, otherwise why did you think Fengzeyuan could be able to show off his strength in Kyoto, which was very powerful? It is not an exaggeration to say that it was based on this "single-roasted sea cucumber".

Okay, little girl, go back and tell you Chef Zhou that the sea cucumber was handled perfectly in the early stage, so he didn’t worry, and we can afford to do it slowly."

This is what an expert says. Now many customers are urging the kitchen to serve food before they can firmly sit down, but they don’t know that the person who suffers in the end is themselves. The chef in the kitchen might have wanted to sell craftsmanship, but when he hears it’s such a hurry, he knows that he is an outsider. He can’t even get it well if he sells his strength. So why don’t he fool him a few times?

After the waiter left, the four-cold and four-hot dishes came soon. Everyone here knew that these dishes were the skills of Lu Chu Shen Cheng and Zhou Dong's students, so they didn't dislike them. They all moved their chopsticks one after another. When they were judges, you could be picky, but it was different when they were guests. This was not only a respect for the backwards of their peers, but also a face for Zhou Dong.

Several old men and Yuan Zidan tasted each dish for a few bites before putting down the chopsticks. They were all experts. They knew how they were crafted and could also eat which ones were made by Zhou Dong and which were made by the old fried dough sticks of Lu Chu. After all, the former had a new and energetic spirit, while the latter had already been established and had a deep breath. The difference was obvious.

"Most of these dishes are amazing, but they are not out of standard and can still be eaten."

Seeing that the four old men didn't speak, Yuan Zidan knew that the two of them were waiting to measure themselves. Of course, they could not lose the reputation of the Yuan family. She first commented a few times before pointing at the Nanjian Ball on the table and said, "Girl, who made this Nanjian Ball?"

‘Congratulations to the host, your student Zhou Aiguo was praised by the master of diligence. The host therefore received a value of 2,000 yuan. At the same time, he obtained a general-class upgrade skill point of 1,000. He triggered a random behind-the-scenes task to let your student Zhou Aiguo go to Kyoto to study, learn more than three dishes of Suiyuan dishes within half a year or obtain the qualification of a special second-level chef during this period. The host will receive a copy of "Lost Recipe"'

Zhou Dong, who was preparing to make sea cucumbers in the kitchen, was stunned at first, then turned around and looked at Zhou Aiguo who was standing aside and studying hard.

Zhou Aiguo was a little embarrassed by his eyes, "Teacher, did I do something wrong?"

"Oh, that's not OK. Look at my operation seriously. You are a good seedling and have a great future!"

"oh."

"The teacher is praising this boy again!" The fat guys and the others looked at Zhou Aiguo secretly, and they couldn't explain the envy in their hearts. They couldn't understand why the teacher just praised Zhou Aiguo alone. We are all studying hard, and they are not worse than him?

The sea cucumbers with scallions are naturally not fried, but they don’t need to be stewed for a long time like other dishes. The key is two points. The first is the broth, and the second is to make high-quality scallion oil.

The soup was hanged two days ago. From choosing chickens, killing chickens to cooking ingredients, Zhou Dong did it himself. Even if he saw the heat, he would personally see half of it, so he was willing to hand it over to Fatty and Zhou Aiguo. When it comes to this, the Su brothers were very depressed. They have been following the teacher for so long, and they are still in charge of chores in four students. They always feel that they have no status in front of Fatty and Zhou Aiguo.

After all, this dish is just the word "single". Which onion is the best? Naturally, it is the best onion in the world in Zhangqiu City, Lu Province! It is not enough to make authentic onion roasted sea cucumbers with top-notch Liao ginseng, and half of the taste is on this onion.

Zhou Dong naturally also proposed to the purchasing business that his private hall only had one table every day because it was "small" and now the kitchens of eight cuisines take turns to be responsible for his purchasing. Today, the Lu cuisine is served, so it is the Lu cuisine person. In theory, it shouldn't be wrong with Zhang Qiu Cong, but as soon as the onion is bought, you will know that something is wrong immediately.

This is not because Lu Chu's buying and cheating or taking kickbacks, but now many of the scallions produced by Zhang Qiu are not authentic. After owning the Yuantu of the ground materials, Zhou Dong knew that it was wrong with it.

"The green onions purchased by Lu Chu were not unusable, and they were already top-quality products that can be found in Chudu Vegetable Market, but I obviously have better ingredients, so I would be sorry for myself if I didn't use them!

Alas, people, always look at the mountains and look high, and always go from frugality to extravagance! I have to spend some appreciation and I really want to buy it!"

Zhou Dong sighed in his heart, holding the green onions in his hand and trembled gently. The "secondary goods" purchased by Lu Chu had been swallowed by the system, and the most authentic Zhang Qiu Tian Onions appeared in his hand.

This onion is the real Zhang Qiu Xiuhui green onion. The origin is around the small hill of Xiuhui. It is only a few dozen acres of land on the left, with very little output. A small part of it needs to be supplied to Lingzhenfeng, Kyoto, and the rest have long been passed by Huacuiju.
Chapter completed!