Chapter 136 The first kung fu dish in Shandong

Author: Heart of Light and Darkness

Chapter 136 The first kung fu dish in Shandong

The "Luweixuan" opened by Mr. Zhang Zhouxuan and his disciples was actually in Chang'an City, which has a bit of a sense of escalation.

Shandong cuisine was once glorious, and there was a shadow of Shandong cuisine behind the world's cuisine. However, because Shandong cuisine does not have a odor, it is difficult to open the market with spicy and spicy flavors like Sichuan cuisine that came from behind. It is not as important as Cantonese cuisine, and it is sought after by modern people. In addition, it is cumbersome to brew, and it requires too high basic skills for chefs, so it is really difficult to inherit it. Therefore, it gradually declined in the catering market in China.

The world's number one cuisine is now hard to find even a few decent restaurants. Diners are gradually becoming less interested in Shandong cuisine. Shandong cuisine restaurants are difficult to make, and many Shandong cuisine chefs have even switched to the cuisine.

However, the "Lu Weixuan" of Zhang Zhouxuan's apprentice is in a booming business, with crowds of people. Members of the expert appraisal group such as Zhouzhou were almost dazzled by various luxury cars parked in front of the door.

"A dish of fried double crispy oil will be sold at Luweixuan for 200 yuan, and the sea cucumber will be even higher, 3881 dishes.

Everyone, does this violate the selection philosophy of "three meals a day"?"

Wu Jiushe is now convinced by Zhouzhou. As for Zhang Zhouxuan and Hu Lingjiu, he is just like this in his eyes. The dishes he cooks are just edible. What he dislikes most is that Zhang Zhouxuan himself is a member of the senior jury of the three-meal Japanese meals. Now "Lu Weixuan" is here to apply for the evaluation of the three-star star card. Isn't that fair?

"Lucai has been really not easy for years."

Both a national cooking master, Master Wang Haibin, a representative of the Shandong cuisine and Jeju cuisine, glanced at Wu Jiushu and obviously disagreed with his statement.

"Old Zhang is a national cooking master after all. With his identity and the authentic Shandong cuisine here, the price should be considered reasonable, right?"

Gu Zhiwei also nodded and said, "It's not really high, and this time the application for the three-star review is Mr. Zhang's disciple He Wuhuo.

Mr. Zhang also said that he would not participate in this review and would only be a spectator, so 'Lu Weixuan' meets the review conditions."

Wu Jiushe looked at Zhouzhou and said hesitantly: "Xiao Zhou, He Wuhuo is your chef, right?

Don't get me wrong. I absolutely believe in your justice, but I'm afraid that outsiders will not know it, which will affect my reputation."

It can be seen that Wu Jiushu, who loves to speak badly and hurt people the most, is really worried about Zhouzhou, and his concern is beyond words.

Zhou Zhou nodded: "Mr. Wu reminded me well. Actually, I am hesitating. I am considering whether to learn from the old man and withdraw from the jury."

"Xiao Zhou, don't retreat, otherwise wouldn't it disappoint my ignorant apprentice?"

A loud laughter came, and there were three more people in Lu Weixuan's living room. One of them was Mr. Zhang Zhouxuan who had not seen him for a few days. He looked at Zhouzhou with a smile and said, "Xiao Zhou, your wonderful comments at Lu Liu's house have been on the official website of "Three Days and Three Meals", which is very exciting.

But even my old man was a little suspicious. Could it be that you could really eat that pigeon that has been exposed to the cold? Isn’t it just a blind eye?”

"The old man was joking, but in fact, Master Cui! Why are you here too?"

Zhouzhou saw Cui Zhengshan standing side by side with He Wuhuo behind Mr. Zhang Zhouxuan. A few days ago, everyone went to Luliu House. Why did he arrive at Luweixuan now?

Wu Jiushe and Gu Zhiwei also felt strange and looked at Cui Zhengshan together.

"Zhou Shen. No, Zhou Jingshou, the famous chef Cui Zhengshan you know in Huaiyang is my senior brother."

He Wuhuo smiled and said, "Don't look at my senior brother being young. He joined the master at the age of 7, which was earlier than me."

"I only knew it today."

Shandong cuisine master Wang Haibin pointed to Cui Zhengshan and smiled: "I have heard that there is a stunning and talented genius under Lao Zhang who is good at making famous dishes in major cuisines. Like Lao Zhang when he was young, he likes to play in the world the most. And it is quite mysterious and never mentions the master in front of others. I didn't expect that it was you?"

"Make Mr. Wang laugh"

Cui Zhengshan laughed and his eyes finally stopped on Zhouzhou: "Don't blame everyone for hiding something before, I just don't like to rely on my master's reputation."

"Yes, my senior brother is very capable and has a strong personality. If it weren't for Zhou Shenzhou's judges, he wouldn't have shown up this time."

He Wuhuo was a stupid fool. After thinking about it, he said, "My senior brother also said that he just wanted to compete with the weekly judges, and he wanted to see if the weekly judges could find out his faults.

By the way, you have to be careful. My senior brother is the least good at Huaiyang cuisine, so he ran to Jiangdu for half a year, but he accidentally became a famous chef in Huaiyang.

The most amazing thing about him is to cook Shandong cuisine. Even the master thinks he cooks onion and sea cucumbers, he doesn’t think he is worse than that of the master.”

Suddenly, I saw that my master and senior brother were a little unkind and thought that I was bad. I seemed to have said the wrong thing again?

Wu Jiu's eyes lit up and he smiled and said, "So there is a good show today. Lao Zhang, why not hurry up? You should know that I like watching people and food in my life, let alone food being your eldest disciple and Xiao Zhou."

Zhang Zhouxuan was a little embarrassed: "Xiao Zhou, my apprentice has this temper, don't be surprised.

Everyone, please come and have a good time. My apprentice, who is ignorant of the world, said that when you arrive at the kitchen, he will do whatever he orders. He also hopes that all the judges will be present throughout the process. If he can find out his faults, it will be considered to be a way to help him improve."

Zhou Zhou can see that although Mr. Zhang Zhouxuan criticized his apprentice, he was actually just like a master in the world, and was proud of his genius apprentice.

——

When he came to the kitchen of "Lu Weixuan", even Wu Jiushu shut up, and several judges and Wang Haibin looked at Zhouzhou.

Since Zhang Zhouxuan's eldest disciple named Zhou Jingshou, they should be a bystander today and can still have a meal after looking back.

"Weekly review, please specify the dishes?"

Cui Zhengshan smiled.

Zhou Zhou nodded: "Okay, let's ask Master Cui to make a crunchy double crispy dish."

It's indeed this dish.

Several judges and Wang Haibin nodded secretly. This dish was well ordered. The oily double crispy is a representative work of Shandong cuisine. It seems simple, but it is the best way to get the chef's skills like chopped onions and sea cucumbers.

Opening a Shandong restaurant can even be without high-end dishes such as sea cucumbers with onions, but they must not be without oily and crispy. It can be said that this is a restaurant dish!

"Prepare food!"

How good Zhouzhou is to eat Cui Zhengshan has seen with his own eyes. Even he would never dare to take it lightly. He gently rolled up his sleeves and took a deep breath.

When Cui Zhengshan got the kitchen knife, his face changed, and his whole body suddenly became solemn like a mountain and standing upright like a pine!

Brush brush.

The sword light is like snow!

The sword light came from the chopping board and shone brightly in the air, like an antelope hanging its horns, without any trace. Everyone just blinked their eyes, and the most difficult pig belly, the chicken gizzard had been cut into pieces, the gap between the linen and the knife was reasonable, and the material was extremely mysterious!

So the ingredients are mysterious because the bottom is too thick, which is two millimeters thicker than the crispy bottom that several judges have seen!

Wang Haibin is a real Shandong cuisine master. He nodded repeatedly after just a glance: "The oily and crispy kung fu are at the bottom. The deeper the linen flower knife is, the less difficult this dish will be, and vice versa.

A real high-end chef often pursues thick bottoms to ensure a crispy texture, but Xiao Cui has already broken through the limit of keeping the bottoms. Lao Zhang, is it really not easy for you, your apprentice?"

Mr. Zhang Zhouxuan gave him a blank look: "That's worth your nagging, just watch it patiently."

Zhouzhou and the judges were also secretly shocked. Cui Zhengshan was so amazing. It seemed that he wanted to make this oily double crispy dish to make flowers.

Let the taste of the dish be put aside first. Such a wonderful scene should not be missed. Everyone was afraid that they would miss a step and gathered next to Cui Zhengshan.

Cui Zhengshan had a faint smile on his lips. Heat the pan for a few seconds after the fire started. He put oil in the back of the edge of the pan. He heated the oil to 90%, and put the green onion, pepper, and ginger slices.

The oily double crispy two-color color is different from the ordinary dishes. The auxiliary ingredients and side dishes must be put into the pot first, because the processed pork belly slices and chicken gizzard slices cannot be kept in the pot for too long, and they cannot even cook side dishes.

In order to solve the problem of difficult heat control, 90% of chefs will thicken first, so it will be easier to master the heat of the double crispy main ingredients; the problem caused by thickening is that the crispness decreases, which obviously Cui Zhengshan is disdainful.

After the auxiliary ingredients and side dishes were put into the pot, Cui Zhengshan used a stir-frying spoon to tweak it a few times and then gently turned it up. These auxiliary ingredients and side dishes were like obedient soldiers, turning them up from the bottom of the pot.

"Huh? It's time to start to make trouble?"
Chapter completed!