Yuan Mei's "Suiyuan Food List" contains "Sea cucumbers are ineffective, with more sand and fishy smell, which is the most difficult to please. However, their nature is strong and you can never simmer it in clear soup."

What is "inaction"? Inaction is nothing, tasteless and tasteless. It means that although sea cucumbers are a precious ingredient, they have no amazing taste except sandy and fishy smell. They are far from being as good as chicken, duck, fish and meat. They can be made into dishes independently.

However, those who are inactive and tasteless are also more tolerant. They can borrow broth and scented onions. Maybe someone developed a "rock sugar sea cucumber" that day, which can also become a famous dish. This is what Yuan Mei said, "heavy nature". Those who are strong can be compatible with all the flavors in the world.

If the sea cucumber is compared to people, it is Liu Bang and Liu Bei, which is not as talented as Zhang Liang and Zhuge, but it can allow the wise men of the world to contribute to it, work hard, and then "devote their best to the death and die."

Seeing this, Mr. Wang from Fengzeyuan used the method of "using thick to attack thick". The first is the soup and the second is the soup!

The step of baking scallion oil is not only oil but also green onion. Zhou Dong used a big iron pot with a double ear. He used a fried spoon to dig up a piece of lard, and gently turned along the wall of the pot. The melted lard flowed down the wall of the pot. While the wall of the pot was absorbed enough oil, the fried spoon also undergoes preliminary heating, and there will be no low-level error of cold spoons into the hot pot.

Then roll the washed and cut green onion into the pot, use a fried spoon to move it clockwise, and carry this piece of green onion that is as long as a middle finger and is as thick as a rolling pin and rolls it a few times in the hot oil. Then hold a pot ear with your hand, rotate it to the direction of your arms, and gently pull it back and push it back. I didn't see how this big iron pot with both ears vibrated. The whole five green onion segments flew up gently, turned over beautifully in the air, and then fell back into the pot.

This shock pot has reached the state of "the wind passes silently, and the water flows without traces", like an antelope hanging on its horns, without traces, just like those onion pieces suddenly have life, become spirits, and turn over in the pot.

It is worthy of being the number one in the world. Qiu Dafeng. When the slightly sweet and burnt smell of onion rose from the pot, even Yan Yi, who was standing by and watching, couldn't help but shook his nose. After all, he is a southerner and does not love scallions very much. Moreover, scallions are one of the "five meats" of the monks. Even if he is a lay disciple, he rarely uses scallions as a side dish when making vegetarian food. But today the scallions stir-fried in Zhou Dong made him a little dazed. How could this aroma be quite pungent? It doesn't have the stench as written in the Buddhist scriptures. Perhaps I should try to use scallions more when cooking in the future?

No wonder Yan Yi had this idea. Even if the six pieces of green onion slices stir-fried by Zhou Dong were infinitely close to perfection. He put the onion slices that were as white as new jade into the pot and stir-fried them. The onion flavor exploded, but the onion body was not charred. It just changed from the color that seemed like new jade to a slightly light yellow "ancient jade". However, the surface of the "ancient jade" was still translucent. You can vaguely see that the onion meat inside was still snow-white and pink, just like a baby's little face full of collagen.

"At this point, some people like to add sea cucumbers directly, add broth, salt, cooking wine, and soy sauce to make cooking. After half of the time, add the scallion slices that have been stir-fried before, cook them on low heat and half, and then you can start the pot.

You can't be wrong when doing this. After all, everyone has their own ways, but I don't want to do it. Why?"

Zhou Dong changed to the weakest low heat, keeping the heat of "scallop oil" in the pot, but did not rush to move on to the next step, but asked a few students with a smile.

At this time, Huailiangren and Yan Yi were also in the kitchen. After Shen Cheng finished cooking the dishes he had, he stayed here and did not leave. When everyone heard Zhou Dong’s question, they immediately fell into thought. The first person to smile was Huailiangren, and then Yan Yi. After all, these two were both diligent and genius figures, and they quickly figured out the key.

Among the few students, Zhou Aiguo was the first to figure it out and replied respectfully: "Teacher, what those people should do should be the simplest and labor-saving, but not necessarily the best."

Zhou Dong looked at him: "What do you say?"

"After they initially stir-fry out the shallots, they put the broth and various ingredients back into the pot and cook the sea cucumbers directly. This method ensures that the onion is cooked first, and the taste of raw onion will not rush into the sea cucumbers, causing changes in the taste of sea cucumbers. At the same time, when cooking sea cucumbers, it can also ensure that the onion flavor is smoothly integrated into the sea cucumbers. It is both simple and without any accidents. It is the easiest and safest way..."

What he said made Shen Cheng secretly hiding beside him and listening to the "study class" and said to himself that Zhou Aiguo is OK? If he were placed in Lu Chu, his uncle might have cultivated him vigorously.

Zhou Dong nodded: "Well, this approach is actually a common example. Not only ordinary restaurants, but also Fengzeyuan is the current method. However, doing this is actually equivalent to simplifying the procedure without the step of pasting scallion oil.

The paste of scallion oil means that the remaining scallion oil in the pot is directly mixed into oil that can ensure that the sea cucumber tastes good. If you get such oil, the sea cucumber tastes good by adding the sea cucumber instead of the scallion. Obviously, the former has a deeper flavor and the most even taste. The taste of this dish of scallion roasted sea cucumber will be more perfect.

To achieve this, control of the timing is the first priority, you must see clearly!”

As he said that, the heat was suddenly increased, and the "spicy scallion oil" in the pot soon became vaguely boiling, but just as the oil surface was just starting to stir and was about to boil, Zhou Dong poured salt into the pot, melted rock sugar water and brewed soy sauce, and the oil surface suddenly sank, and then it was about to stir up the boil again.

This time, Zhou Dong poured in chicken soup. As soon as the chicken soup was put into the pot, the oil temperature quickly dropped. After two or three minutes, the oil surface began to boil again. This time, Zhou Dong no longer had any operations, but just turned the fire to the maximum.

"Bone thud..."

The noodle soup began to boil violently, and the hot steam in the kitchen was steaming, but Zhou Dong did not do anything, just staring at the height of the noodle soup, as if waiting for something.

"He is waiting for the 'scall oil' and various seasonings, and the broth is fully integrated. At that time, there will be no chicken soup, no soy sauce, no scallion oil, but the scall oil that perfectly blends in all kinds of flavors!"

Huailiangren and Yan Yi looked at each other and couldn't express their admiration. This guy is indeed a guy who strives to be perfect in every dish!

Seeing that the liquid level in the pot gradually decreased, whenever a semi-solid oil film was about to form a layer of semi-solid oil film, Zhou Dong picked up a peeled green onion and beat it up. The scallion oil gradually became thick and dark red, just like a ball of beating red flames below, covered by dark clouds.

At this time, Zhou Dong took out a wine slot from his arms and poured about half a corner of wine into the pot.

"laugh!"

The wine was filled with scallion oil, and a sneering sound rang out. The familiar fragrance of wine floated in the kitchen. Everyone was excited. The dragon god said in surprise: "It is the harmony of the generals and the ministers. Can this be used as cooking wine?"

"Why can't it be? The generals and ministers can not only be used, but also their wine nature may have great benefits in harmonizing the flavors. Zhou Dong actually thought of using it as cooking wine. Could it be that this wine is cooking wine?"

The more Yan Yi thought about it, the more reasonable it made. No, this chef must ask Zhou Dong for more reconciliation and use this thing as cooking wine in the future! I'm afraid that 5,000 pounds of cooking wine is not so luxurious in Ling Zhenfeng, right?

The aroma of wine was fleeting in the kitchen, and soon the pot was a very rich, thick, and slightly burnt aroma of scallion oil. As Yan Yi said, the half-width of the generals and generals really had the effect of harmonizing all kinds of flavors.

Huai Liangren suddenly laughed and said, "When I saw this pot of scallion oil, I suddenly thought of a dish..."

Yan Yixiao said, "It's noodles mixed with scallion oil? Unfortunately, you are in France. If you are in Italy, the noodles mixed with this scallion oil will definitely fascinate those Italians who love noodles!"

Everyone was laughing. Shen Cheng, a person who likes to talk and laugh on weekdays, did not react at all. He just stared at the battered scallion oil in the pot, recalling Zhou Dong's actions just now, so he had to spend a few times in his mind with a look or a small move!

This is the opportunity my uncle said... If you miss it, you can't forgive yourself.

As the memories in my mind became clearer, Shin Cheng's eyes became brighter and brighter. This is a sea cucumber with scallions, and its status in Shandong cuisine is probably even greater than that of the fried double crispy dish. It was Fengzeyuan's signature dish that started his career in Kyoto back then!

The biggest reason why sea cucumbers are gradually losing their authentic taste is that few people can make a pot of authentic scallion oil like Zhou Dong. Once the oil is released, the following can be completed by just a chef.

Zhou Dong first waited for the scallion oil to cool down, then did not turn on the fire, threw the prepared sea cucumber into the pot, used the residual heat of the oil to roll a few times, then took out the sea cucumber and placed it on a long plate with the scallion segments.

The arrangement is also very particular. It is a sea cucumber and a piece of onion piece in sequence, which happens to be six ginseng and six onions. It takes the auspicious meaning of "Six and Six Great Sutra".

Shen Chengqi said: "Chef Zhou, why are you putting it on the plate now? The sea cucumbers shouldn't be cooked yet. Could it be... do you want to use steamed?"

"Steamed, this is probably not suitable, right?"

Huai Liangren and Yan Yi both frowned. Although roasted sea cucumbers are a sketch in cooking and are not cooked for a long time, they still have to be cooked in the pot for a while. This is not a bun, so how can you use steaming? Zhou Dong cannot not know about this basic principle. Is it too arrogant?

There are people who know how to eat outside, so it is not worth taking risks at this time.

"Sea cucumber tastes strong, but it doesn't eat much heat. The method of cooking is actually not the most suitable. Moreover, my pot of scallion oil is prepared for steaming. If it is used for cooking, isn't it too small?"

Zhou Dong smiled and pointed to the pot. Only then did everyone notice that the scallion oil in the pot had broken down and the rest was just covering the bottom of the pot. The color was dark red and dark, like amber. It was not only small in quantity, but also too sticky. If it was used to cook sea cucumbers, I would have to add a few spoons of broth.

Adding soup in the middle is a big taboo for the chef. Obviously, Zhou Dong would not make such a low-level mistake. Instead, he poured the pan of scallion oil evenly on the sea cucumbers and scallions that had been placed on the plate. The oil was like a century-old wine, and it pulled out the crystal clear amber silk thread.

"Put the cage and steam it over low heat. After raising the steam, open the lid every two minutes and release the air every three times. After opening the lid of the pot, boil the pot over high heat, open the lid and steam it hot!

When I smell a salty, fresh and slightly sweet, slightly scallion-flavored aroma, and this aroma still slips into my nose, then I can serve it.”

Zhou Dong smiled and said, "Patriotic..."

"Boss...No, teacher, let me see the pot this time?"

The fat man stopped Zhou Dong and looked at him expectantly.

"Uh, that's fine."

Zhou Dong looked at the fat man and the Su brothers, shook his head and smiled, "Actually, you don't have to worry. Maybe Patriot will leave Chudu soon, so I will give him more opportunities."

"teacher!"

Zhou Aiguo's eyes turned red when he heard this: "Teacher, did I do something wrong? Why did you rush me to leave?"

"No one wants to drive you away. You are actually the one with the most insightful understanding among my students. These days, I have learned cooking skills from me. Whether it is hot, fried, or white, or red, I have improved a lot. Compared with the three of them, you are the only one."

"Since the teacher praised me, why do you want me to leave? I don't want to leave you, I won't go back to Africa!"

"Did you really not feel that you have fallen into a bottleneck recently?"

Zhou Dong shook his head and said, "Or you are clearly feeling it, but you are covering up your ears?

Patriotism may be your own reason, or it may be my problem. You need to go out and change your environment and mood.

Yuan Zidan, the owner of Suiyuan, is a rare good chef. I believe that after eating the Nanjian meatballs you made, he should be very sure of you. And last time he was in Kyoto, he also said that he wanted his young master to come to me to learn cooking skills for a few days.

This opportunity is not something that anyone has... Look at it, why are your eyes red again? Don’t cry!

I just said that I would ask you to go on a study tour, but I didn’t want you to come back. I wonder how many people dream of learning Yuanjia Cuisine!”

Everyone looked at each other. Isn’t this the exchange student? Shen Cheng’s eyes were even red with envy. This guy’s luck was so good. In the future, not only would Chef Zhou be a student, but he also had half a master-disciple relationship with Yuan Zidan. If it were time for a while, Jiuzhou Dingshi would probably have another chef!

"Teacher, can I come back in one month?"

Zhou Aiguo Committee was aggrieved, like an angry little wife. The fat man was so tiring that he saw that he wanted to pounce on him and bite this guy. It was so annoying!

Zhou Dong glared at him: "Look at the pot!"

***

After the hot scallion roasted sea cucumber was served, it immediately attracted everyone's attention and praise.

In addition to the Dragon God, they are all masters in the level of Master in the Diligent Swordsman, let alone Lu Zhiwei himself is the master of Lucai. Ordinary people may not be able to eat sea cucumbers with onion or two a year. They can be regarded as commonplace. In theory, they are knowledgeable and will not have such a big reaction. However, the sea cucumbers made by Zhou Dong are indeed unique.

The appearance of the dish with onion roasted sea cucumber is generally not very good. The sea cucumber itself is dark black. No matter how good the scallion is, it will become turbid and dark once it is cooked with broth and soy sauce, and then some rock sugar is added. When it is served, it will be a black plate. The word "color" will inevitably be lost in the color, fragrance and taste. Diners who often eat this dish will not mind because everyone knows that you go to Fengzeyuan in Kyoto, and it is the appearance.

However, although Zhou Dong's onion roasted sea cucumber also has soup, the color is relatively light, with a faint dark redness faintly. It is not as thick and thick as other soups. It almost completely covers the sea cucumber and green onion segments below, just such a thin layer.

Through this thin layer of soup, you can see the complete thorns, feet of sea cucumbers, and the fine white jade-like onion meat onion with yellow skin!

Not to mention how it tastes, just this look is something that no other restaurant can see.

"Haha, delicacies can promote beautiful colors, but without beautiful colors, this passage cannot be delicious. In the past, this sentence could not be applied to this dish of sea cucumber with scallions. I didn't expect that it could be turned into a possibility for Chef Zhou? Yuan really wants to admire..."

A half-La Literary like Yuan Zidan obviously valued the appearance of the dish more and was the first to praise it.

"But the soup in this dish is so small and the color is not dark. Will it affect the taste?"

Today, the biggest master of the Bangmaolong suddenly said something.

"Well? Even the layman, he is worried about this?"

The four old men's faces changed slightly. In fact, they all saw through but didn't say it out loud. They were also impressed by Zhou Dong's "magical" performance again and again, for fear of losing face if he said it wrong. God Long's worries really make sense. Judging from the soup and dishes, this dish of roasted sea cucumber seems to be insignificant. Is it because Zhou Dong failed or there is another mystery in it?

"Mr. Long, don't worry, the kitchen said that this dish of sea cucumber is not made with the ordinary 'burning' method, but with the 'steaming' method.

Chef Zhou also said, please give me some advice. If there are any shortcomings, he will continue to improve."

Zhou Dong is really not polite. Today, this table is considered a "personal person". Besides, except for the Dragon God, everyone is an expert among the experts. He sincerely asks for advice.

Although he said it lightly to Zhou Aiguo and the others, he was actually a little worried. No one had used the steaming method of this onion-roasted sea cucumber since its inception. His approach is definitely a bit risky, and it is difficult to ensure that it is completely flawless. It just happened to be verified by these "famous speakers" who practiced diligently.

"What? Is this boiled sea cucumber made by steaming? I said why is the color so beautiful... This Zhou Dong is really challenging enough."
Chapter completed!