Chapter 145 The Young Master’s Dream What Qin Huai didn't know was that the three sets of duck were just appetizers tonight. Although the three sets of duck are difficult and impressive, it is not Huang Shengli’s best dish. What Huang Shengli is best at is actually eel paste, followed by braised silver carp heads. Braised silver carp head and three sets of duck are both theoretically soup dishes. The common feature of soup dishes is that it takes a very long time to make. It is not like eel paste in oil, which just pops when it is put into the pot. . Huang Shengli is almost operating in two lines. The three sets of duck over there have just been put into the pot, and the braised silver carp head here is about to be steamed. Huang Anyao is a qualified commentator. "Braised silver carp head is also a dish my dad is good at. The silver carp head should be weighed three kilograms. It is too big and the meat is not tender enough. It is too small and has too many spines. It is troublesome to take apart and it is not satisfying to eat." "The most important thing about this dish is freshness. Even if you chop the silver carp head and put some onion, **** and garlic on it and steam it in a pot, it seems like nothing. This is the freshest step." "When the fish head is steamed, remove the fish bones, put lard in a hot pan without frying, pour in the sliced mushrooms, winter bamboo shoots, ham and the soup from the previous steaming of the fish head, and turn the original soup into the original food. Then put the fish head in and cook." "The lard and fish soup are the most important. The soup cooked with lard is fragrant and smooth. Don't think that the fish soup is fishy because of the steamed silver carp head. It is mixed with the lard, and the ingredients are added together. Only by cooking can you get the most delicious taste of silver carp.”
"Oh yes, there are also Yao Zhu. You see, the Yao Zhu in the small bowl over there has been soaked in advance, and the soaked water will have to be poured out together." "When the river delicacies, seafood flavors, mountain delicacies, and continental delicacies are all integrated into one, that's the taste." Although the silver carp heads were still steaming in the pot, Huang Anyao and Qin Huai smacked their lips at the same time. "Not to mention the fried eel paste, that's my dad's favorite dish!" "You're not in the right time now, it's already autumn. Eels are best eaten in spring or summer. Spring eels are the tenderest, and summer eels are the fattest, with less spines and more meat. In comparison, I still prefer eels in the summer.” "My dad made so many dishes today, and the fried eel paste will definitely be the last one. When the time comes, you will know that some of these dishes must be made with lard to be delicious." "That's the eel paste. Did you see that the eel has been processed over there? Then put the eel meat, which is more than half a kilogram, into a pot and blanch it until it is about eighty cooked. Then blanch it with soy sauce and light soy sauce. The color is delicious. In fact, the middle process is very simple, just like ordinary stir-fry, no need to stir the spoon, no need to adjust the heat, the most important thing is the last two. " "Two times?" Qin Huai listened completely. "Guess why the eel paste with eel paste is called "xiangyou"? The soul of this dish is to pour boiling hot oil on the shredded eel twice or three times after the thickening is finished and it is done. Serve the meal.” "When the dish was brought to the table, the hot oil was still jumping on the shredded eel. The whole dish looked shiny with oil and the color of the sauce was very nice. But it doesn't taste oily and you don't have to worry about it being hot. At this time, use chopsticks to pick it up and stir. The temperature and taste are the best after two bites. ” "The taste is fresh and sweet. You may think it's a bit sweet if you haven't tried it before, but I think the sweet eel paste is the most delicious! The sweetness is the soul! I haven't eaten it for several months. ” Qin Huai:… No, what have you, the young boss of Tangtang Huangji Restaurant, eaten in the past few months? How come you haven't had any food for months? Qin Huai looked at Huang Anyao until he saw that Huang Anyao felt a little uncomfortable and asked, "What's wrong?" "I feel like you... are quite good at eating." Qin Huai didn't know what to say. Huang Anyao's gossip, some of which he heard from Dong Shi, were limited to bad marketing plans. Qin Huai didn't know much about this person. He only knew that although Huang Anyao was Huang Shengli's only son, he had no interest in learning cooking, or even running a restaurant and taking over his own business. Of course, it cannot be said that I am not interested at all. The main reason is that I do not have the ability. Although Huang Anyao studied financial management in university, he obviously did not study it well. Dong Shi said that he is a nice person with a good personality, but he is very homely at heart and does not like to go out very much. Naturally, he does not like to socialize with others. Socializing and entertaining with guests and communicating with suppliers are actually a bit of a stretch.
Although he is the Shaodongjia of Huangji Restaurant in name, he is actually just the mascot Shaodongjia. Everyone knows very well that the future of Huangji Restaurant will not be handed over to him at all. Huang Jiacai is Huang Shengli's definite successor, and the future leader of the restaurant. Huang Anyao will most likely receive shares and other dividends, and will most likely participate in management. This kind of drama, where the apprentice inherits the mantle and the son loses power, would be a wonderful drama in a normal wealthy family. After all, Huangji Restaurant is also a well-known restaurant in Suzhou. Its market value is not low, and its revenue in the past few years has been very considerable. It is worthy of a hearty fight. But Huang Anyao accepted it well. In Dong Shi's words, he didn't know what Huang Anyao was busy with every day. Since the last marketing failure, Huang Anyao has become elusive. If there is good food, he will rush here to have a bite. If there is no good food, he will not see anyone for a few days. He is not very involved in the management of Huangji Restaurant. "I also think I'm pretty good at eating." Huang Anyao nodded, "Although I don't like cooking, I don't have any talent for learning cooking, and I can't bear the hardship, but I have loved eating the food cooked by my dad since I was a child, and Desserts made by my uncle.” "Did Siyuan tell you that I live in the neighborhood where he owns a pastry shop? I go to his shop to buy pastries every morning." Qin Huai: 6 "I'm not afraid to tell you that I don't want to run a restaurant at all, and I don't want to study management anymore. I just want to be a freelance writer at Zhiwei. My dream is to become a person like Mr. Xu, from all over the world. Eat everywhere, discover delicious food from all over the world, and wait until you are in your 40s to start your own food magazine and become a well-known food critic in the industry," Huang Anyao said with a yearning look on his face. Qin Huai didn't understand a word: "What is Zhiwei? A food magazine? Who is Mr. Xu? A famous food critic?" Huang Anyao:? ! "You don't know how to taste?!" Qin Huai shook his head. "You don't know Xu Cheng?!" Qin Huai continued to shake his head. Huang Anyao was completely shocked. He didn't expect that a chef, a chef with such a high level of skills as Bai An, who could make the fermented steamed buns, three diced buns, five diced buns and weird tangerine peel tea that he had in the afternoon, could not even know who Xu Cheng was. have no idea. Huang Anyao knew that Qin Huai was a wild man, but he didn't expect him to be so wild. No wonder his father took the initiative to invite Qin Huai to Suzhou so that the world could meet him. Huang Anyao could only teach Qinhuai about the basic common sense of the chef world. "Zhiwei" is the most famous food magazine in the industry. It has been published for several years. It was first published once a month and now it is published once every two months. Being on "Zhiwei" is the dream of almost all chefs, because being on "Zhiwei" means getting recognition from the famous gourmet Xu Cheng. "Zhiwei" is sold in several countries around the world and is extremely influential and authoritative. No matter which country you are a chef from, even if you are just a chef from a street stall in a small country whose name you have never heard of, as long as you are on "Zhiwei", you will immediately be sought after by diners all over the world. Loyal fans of "Zhiwei" will not hesitate to buy a flight to this small country to taste the delicacies hidden in the streets. The reason why Huangji Restaurant is recognized as a well-known restaurant in the local area is because Huang Shengli was featured in the seventh issue of "Zhiwei". Although it was not the cover, the article was written by Xu Cheng and was very valuable. In Xu Cheng's article, he spent a lot of space praising Huang Shengli's three sets of duck and eel paste, making these two dishes the well-deserved signature dishes of Huangji Restaurant. Until now, when many diners mention Huang Kee Restaurant, their first reaction is: Of course, when you go to Huangji Restaurant, you have to eat three sets of duck and fried eel paste made by Master Huang Shengli, which Mr. Xu praised in "Zhiwei". This shows the influence of "Zhiwei". In addition to being the founder of "Zhiwei" and a famous gourmet, Xu Cheng is also an ordinary rich N generation. While running "Zhiwei", he also manages the huge assets left by his father's generation. It can be seen that being a foodie and writer still requires a certain amount of financial support. After all, eating all over the world is not something that can be done with a pen or a backpack. It also requires an endless amount of credit cards. After listening to Huang Anyao's popular science, Qin Huai felt that Huang Anyao was a very dreamy person.
He had just searched Xu Cheng's assets online. Compared with Xu Cheng, Luo Jun was just an average Bifang. "Being a food critic sounds good, but Master Huang is the same..." Before Qin Huai finished speaking, he heard a sizzling sound. fragrant! The aroma is delicious! The aroma of garlic, oil, winter bamboo shoots and eel are all mixed together and hit your face. Qin Huai no longer had any extra thoughts to chat. Because what follows is all kinds of incense. Meaty, fishy, sweet, salty... For the first time, Qin Huai understood what it meant that his brain could not render the picture because he had never seen it before. Huang Shengli's energetic voice came: "The eel paste is out of the pot! What time is it? Hey, it's already 8:10, the dishes are all done, right? Where's Xiao Qin? Where's An Yao? Call them up , it’s time to eat!” (End of chapter)