Chapter 138 Your trouble is in chaos

Author: Heart of Light and Darkness

Chapter 138 Your trouble is in chaos

Seeing Cui Zhengshan leaving thick bottoms when preparing ingredients, Zhou Zhou knew that he had no idea about the heat of this dish, but this method was too contrary to common sense.

The ingredients for oil-burning double crisps are simple. In addition to the common side dishes, the main ingredients are pork belly and chicken gizzards. There are also sheep belly duck gizzards in the south, but in Shandong cuisine, pig chicken gizzards must be used.

The difficulty of this dish is not the ingredients, it can have a greater impact than roasted sea cucumbers, and is more representative. It is because pork belly and chicken gizzard are both ordinary ingredients. They rely on cooking skills, but not expensive ones.

Material.

But it is very difficult to make this dish with fried double crispy oil. If this dish is not done well in the old days, it will be a sign that the "dieters" will smash!

Restaurants in the old society also looked at the dishes and divided the guests into the top and bottom as they were diligent, including "floating guests" and "dine guests".

'Fuke' is about those guests who like to show off their style and do not know how to eat. This is the God of Wealth in the hotel. When people who run into a hall in the old days would call out, "A distinguished guest, table

He greeted him!', the shop assistant who was responsible for serving the table immediately knew that this was a sucker.

When dealing with such customers, even if you greet the recommended dishes on the high side, you can just go back and get the menu and give them to the second chef directly. Anyway, it will be almost done, and they can't eat the best or bad.

Only those guests who really know how to eat will be called "dieters". When people who run the hall saw strangers in the past would first look at the other person's expressions. When they met silent people who scanned the nearby tables, they would be the same.

Lead the way and ask the guests which bite they like, whether they are sour or sweet? How many signature dishes are there here? Do you want to introduce them to you?

If you are in a Shandong restaurant, a real expert customer will smile slightly. Then tell me, how good is your hot double crispy house? If I don’t do it well, I won’t pay for it, and I have to overturn the table!

The fried double crispy ones are divided into oily fried and soup fried, both of which are representative products of Shandong cuisine, but most of the guests ordered the latter.

At this time, the person who runs the hall will shout to the table, "There is a diner, be careful to take care of the table!".

I understand the table when I hear it, and I will be more cautious. I have to ask the kitchen first if I am sure? That's really nervous. If I meet an expert diner who is not easy to fool, I really want to make the dishes if I can't cook them well.

Smash the sign.

Of course, this is about the old society. Nowadays, harmony and stability are emphasized. You cannot overturn the table just because a dish is not prepared, and you will be beaten.

Because this oil-burning double crispy crunchy attaches great importance to the control of knife skills and heat. If the knife skills are not effective, the chef will lose accuracy in the judgment of the heat. If one point is exceeded, it will not be crispy, and if one point is less, it will not be familiar. This is to treat it.

Chefs who have been cooking for many years have to be careful, and they will fail if they are not careful.

Therefore, in order to be easier to control, the chef must use a linen knife to "open the window" of the pork belly and chicken gizzard. He pays attention to the knife entering the bottom, but does not cut it off. This is called keeping the bottom, otherwise it will become a mixed bag.

And you must keep a thin bottom so that it is not easy to miss. Even ordinary chefs can do it. This is how the master and apprentice teaches him for hundreds of years. Even Mr. Zhang Zhouxuan taught him like this back then. Cui Zhengshan was taught like this.

, This is called 'Practice brings true knowledge'. All Shandong chefs in the world do this, and over time they become the true kingly way.

However, in order to ignite materials with fire, Cui Zhengshan insisted on leaving a thick bottom. Although he had amazing cooking skills and excellent techniques, in Zhouzhou's opinion, this was a departure from the right path and a bit of a side-by-side approach.

"That's right, Master Cui's oily double crispy crunchy is indeed very recognized by everyone. I also admire your brilliant technique of hooking fire and ignition materials, but the double crispy crunchy leaves a thin bottom. This is how many years of inheritance, and the experience of countless masters has been summarized.

However, Master Cui was abnormal, and this would inevitably lead to problems.

To put it bluntly, this is the way of being a side or a demon!

Although everyone is very sure of this dish, it is just because Master Cui is too strong that it covers up the flaws of the left-hand technique.”

Zhou Zhou smiled and said, "Maybe this is the mistake that geniuses usually make?

The master praised him, the junior brother was in awe, and everyone around him praised him for being amazing and talented. Over time, the geniuses became accustomed to taking shortcuts, and they could get through every time and get recognition from others, so they

I refused to spend more effort to study.

This is the reason why I say this dish can get 99 points, but I can only get 99 points. Master Cui, do you think I'm right?"

"Master Zhou said that my method of keeping a thick bottom is not authentic enough. Is he taking shortcuts and being clever?"

Cui Zhengshan frowned and looked at Zhouzhou with some dissatisfaction.

Compared with those cautious chefs, he first pioneered the thick bottom for the ingredients, and then used extremely clever "gauze ingredient" to make this oil-burning double crispy, "crunchy and loud, crispy and crispy", confident

It is already very perfect, but Zhouzhou is just talking about authenticity and magic. Are you talking about martial arts novels to me?

How many special chefs, even Shandong cuisine masters like Mr. Wang Haibin, are so sure of me, but you can have problems with eating?

Cui Zhengshan really doesn't believe it anymore. If Zhouzhou can't say a word or two, he will not give face even if his master likes this kid.

"Judgment Zhou Shen. Zhou, how good is my senior brother making oily double crispy? You probably said it wrong this time, right?"

He Wuhuo is a straight-tempered person. In his mind, his senior brother is a chef as powerful as Zhouzhou. It is also unquestionable. Moreover, he bit his tongue five or six times when he ate it just now.

It's so delicious, better than what my senior brother usually cooks!

Even Mr. Wang was snatching the food just now. Isn’t this telling the problem? So he thought Zhouzhou was probably wrong this time. Even if it was the ‘Shen Zhou’ in his mind, he would still object!

Mr. Zhang Zhouxuan laughed: "Xiao Zhou, don't worry about me, my brainless second disciple, continue talking."

"What I want to say is, are you still feeling unsatisfied with the two old men and the judges now?"

Zhou Zhou smiled and said, "Top-level food should be like top-level music, which is unstoppable. When everyone was tasting, they were also rushing to stretch out their chopsticks and couldn't stop eating, but now

?

Do you still feel this way?”

Huh?

Everyone frowned when Zhouzhou reminded him.

Yes, I felt like I didn’t eat enough just now, and I even wanted to have a few more dishes to enjoy. The crispy and charming taste, the full aroma of the dish and the rich pot air made me reluctant to leave.

But I have only been there for so long. When I recall the oily double crispy dish just now, it seems that it is just like that. I no longer feel the same as I was so eager to eat a few more bites just now.

"Why?"

Cui Zhengshan was suddenly stunned, stared at Zhouzhou, and asked loudly: "I have made this dish to the extreme, why is this happening? Why! Tell me why!"

In order to make this oil-burning double crispy that can represent the peak cooking skills of Shandong cuisine reach perfection, he has made countless attempts, and it was not long ago that he thought of the exquisite technique of "leaving thick bottom" combined with "gauge fire ignition"

Today, even the master and Mr. Wang praised him very much. He originally thought he had succeeded.

But Zhouzhou's words were like a thorn, piercing the beautiful soap bubbles directly.

He wanted to know now, why is this?

"Master Cui, governing a big country is like cooking a small fresh food."

Zhouzhou shook his head and said, "If you abandon the right means of governing a great country, even if you can benefit for a while, the country will still be in chaos sooner or later.

If you abandon the authentic techniques when cooking small fresh food, use cleverness and other methods, even if everyone praises the dish as delicious, you won’t miss it afterwards.

Simply put, although your technique is so clever, it is too extreme, which makes the pot messy when you make this dish of oily and crispy."

"The pot is in chaos."

Cui Zhengshan's eyebrows were frowning tightly, his face gradually turned red, and finally he even grabbed his hair and shouted loudly: "I don't understand, I still can't understand."

"In this case, let me make the oily double crispy again, maybe Master Cui will understand."

Zhou Zhou looked at him with a gentle look and gently rolled up his sleeves.

"Please trouble all the chefs in the kitchen, please help me prepare the ingredients again."
Chapter completed!