The dining car has new dishes on offer, and Xu Ning, a semi-professional gourmet, is naturally indispensable. The price of 388 yuan is a bit expensive. Before the divorce, Xu Ning would probably not be willing to bear such high consumption, but now that he is a single aristocrat, he can only treat it as

Money is a bastard.

Su Rou and Lu Meiqi are sitting opposite Xu Ning. The most important thing when eating is the atmosphere. Being with familiar people can even improve your appetite. Xu Ning is the only acquaintance of Su Rou and Lu Meiqi on x164, and Xu Ning’s

Su Rou's extensive knowledge and elegant style also make her very comfortable.

Su Rou is very happy today. She is becoming more and more obsessed with Zhouzhou's craftsmanship, including the pig's trotters and meat buns that once made her hesitate. Now they are delicacies that she can savor for a long time.

However, girls are born with a pursuit of beauty. Even if Zhouzhou makes the braised pig trotters and meat buns really golden, they cannot be called beautiful. Although the taste is excellent, there are still some flaws.

When she heard that the dining car had added a new dish called 'Osmanthus Zha', Su Rou immediately felt hungry and rushed over in her fluffy slippers; the price of 388 yuan was nothing in Mr. Su's eyes, she even

I think that as long as Zhouzhou can restore the real authentic Osmanthus fragrans, there should be one more digit in front of the price of 388 yuan!

As the CEO of Su's Catering Group, Su Rou's food knowledge is no less than Xu Ning's. How could she not know that this famous dish has been lost long ago?

Even the sweet-scented osmanthus sticks made by the super chefs of the Su Group were a bit disappointing, so she hoped more than anyone else that Zhouzhou could surprise her again.

Su Rou was stunned when she heard Xu Ning call 'Mr. Zhang'.

He twisted his pink neck and glanced at the old man, then immediately stood up respectfully and said with a smile: "Mr. Zhang, would you please sit over here?"

Who is Zhang Zhouxuan?

He was the most legendary generation of street food masters in China. This old man was born in street food, and his dish "Drunken Wind Chicken" became the ceiling of Chinese street food.

And because the cooking masters of those major cuisines looked down on street food, this old man got angry and decided to become a monk and learn the eight major cuisines. Then he found the national cooking masters of these cuisines to challenge them one by one. Guess what happened?

No one knows the results of the competition, they are kept secret every time!

Anyway, those masters who have been challenged by the old man never take the initiative to mention the results of the competition. If someone with a blind eye asks too much, they will quickly get a cold look and a cold snort.

The most interesting thing is that after the old man challenged the masters of various major cuisines, he still regarded himself as the "Master of Local Cuisine" and would never interfere in the affairs of other cuisines. This is the general pattern.

Su's Catering Group has tried many times to invite the old man to be the group's gastronomy consultant, but in the end he was not interested at all and even refused to meet him.

Now, Mr. Zhang, who has been asking for help many times, has come to x164. How can Su Rou not be surprised?

"It's you, Xiao Xu. Haha, I didn't expect Mr. Su to be here..."

Su Rou naturally knows the old man. This beautiful CEO has been featured in various food and financial media. Xu Ning was lucky enough to interview the old man on behalf of Lixing Magazine. The old man is a street food cook and has a natural connection with tourism. Although it is not

How do I treat my colleagues in the catering industry? I still have a good impression of the editor of a travel magazine.

When we first discussed whether to save several green trains in China, in addition to the support of several major travel magazines, the old man also once spoke out for the green trains.

"I didn't expect Mr. Zhang to still remember me. It's such an honor."

Xu Ning quickly stood up and moved the old man to the window seat inside. He Wuhuo, who was following the old man, could only sit next to Xu Ning and sit close to the aisle.

Su Rou smiled and took over the words: "Mr. Zhang, I didn't have the chance to see you several times when I came to the door, but I didn't expect to meet you on the train. I am so lucky."

She felt that this was a good opportunity. If she could take the opportunity to please the old man, maybe Su's Catering Group would have the opportunity to invite this giant Buddha. She couldn't help but secretly pray in her heart, Chef Zhou, you must work hard, you must do it.

Let the old man eat happily...

"Haha, this is not your luck, Mr. Su. If you want to thank me, just thank Chef Xiao Zhou.

My old man was attracted by Chef Xiao Zhou's braised vegetables. Unexpectedly, not only his braised pork made me very satisfied, but I could also see the sweet-scented osmanthus sticks he made.

By the way, Xiao Wu, quickly scan the QR code to pay, and order two portions of sweet-scented osmanthus paste first, and one portion of pickled cabbage as well."

He Wuhuo really wanted to tell Master that you can't eat anymore, but in the end he still didn't dare to disobey the old man's wishes.

Xu Ning and Su Rou looked at each other and were a little surprised at the old man's appetite. Is this the super talent of a national cooking master?

...

To eat this sweet-scented osmanthus dish, the guests in the dining car need to be a little patient.

Even those osmanthus buns from Xibei in name are very cumbersome to make, not to mention that Zhouzhou makes the most authentic and traditional osmanthus buns?

Authentic Osmanthus Zha uses goose intestines instead of duck intestines!

In addition to goose intestines, the authentic Osmanthus Zha also needs to prepare the best pork belly for making ice meat, as well as the extremely complicated pork liver and Osmanthus wine!

Using salted duck egg yolk is a clever way to do it!

Half of the deliciousness of Osmanthus Zha comes from the smooth goose intestines and the flavorful pork belly soaked in osmanthus wine, and the other half comes from the cheapest pork liver!

You heard it right, this dish with a romantic and elegant name relies on the pork liver to lead all the flavors and directly hit the taste buds of the diners, so whether the pork liver can be handled well is the key!

The secret that Zhou Zhou obtained by spending one hundred perception points is here!

Pork liver is an organ that connects the blood vessels throughout the pig's body. It is born with a lingering pickled smell. To deal with it requires very special techniques and is extremely difficult.

Therefore, in order to cover up the peculiar smell of pork liver, some chefs choose salted duck egg yolk, a thick, oily, fragrant and salty ingredient to suppress it. This is convenient, but it is inevitably tricky.

Suspect!

In this way, the peculiar smell of pork liver is suppressed, but the unique fragrance of pork liver is also suppressed, which is equivalent to making this sweet-scented osmanthus zest lose its soul!

In this case, why use pork liver? Isn’t it better to use duck liver which has no peculiar smell?

Wouldn't it be better to use expensive foie gras from Paris? Maybe it could even win the title of "combination of Chinese and Western food".

If you don’t believe it, you can read the article written by Mr. Cai Lan, one of the four great talents in Xiangjiang and a famous gourmet, after eating authentic Osmanthus fragrans.

Among them, there is a special mention of the ingredients used to tie the sweet-scented osmanthus. There is absolutely no duck egg yolk in it.

The osmanthus wine required for this dish does not have high requirements for wine, as long as it is grain wine, but osmanthus is relatively rare.

Even Zhou Zhou didn't know where Director Wang from the Qingtang section came from; but when he thought of Director Wang's fiery eyes when he saw Aunt Xia, he immediately understood that maybe other ingredients were not important, and he just wanted to get rid of this osmanthus.

The brain must also be acquired.

The osmanthus was soaked in the wine last night and it was ready to use. Zhou Zhou put the osmanthus wine and the bottle into the refrigerator compartment, adjusted the temperature to 0 degrees Celsius and started to prepare other ingredients.

The secret of this dish is that the pork belly and pork liver used to make the ice meat need to be processed together...

The pork belly has been marinated for two hours in advance according to a secret recipe. The time cannot be shorter, but it cannot be longer, otherwise the spices will take away the flavor of the meat. After all, it needs to be cut into thin slices.

The next step is to process the pig liver. The pig liver has been soaked in water several times and changed three basins of water.

But it was still not enough. He had to use a needle to pick away the blood bit by bit, making sure to drain out all the blood. After the initial cleaning of the pig liver was completed, Zhou Zhou began to quickly cut the pork belly slices and pork liver pieces, and wrap the pig liver pieces in

After cooking the pork belly, set it aside.

The next step is to process the goose intestines. First, remove a section of the goose intestines and cut it into gut strings with a very fine knife. Then break the goose intestines into intestine slices about 30 centimeters long and 15 centimeters wide, and place them on the

Keep aside.

After all these preparations were completed, Zhou Zhou started to heat the oil in the pot. When the oil temperature reached 80 degrees, he immediately turned down the fire door and changed it to candlelight!

This is the most critical moment, which is also the unknown secret of this authentic Osmanthus Tie!

Zhou Zhou thought for a while, walked behind the door, and gently locked the kitchen door from the inside...
Chapter completed!