Therefore, the appearance of Yuan Zhou naturally caused a lot of discussion in the Sealing Blade Hall.
"Hahaha, Old Ma, you look quite spirited. Why don't you introduce him to us?" An old man with a smile like the Maitreya Buddha interjected to ease the atmosphere.
Speaking of this matter, it was Head Chef Yang's fault. Although Mr. Ma told him in advance, Head Chef Yang didn't inform others.
Precisely speaking, this matter was not a trivial matter for the Sealing Blade Banquet.
"He is a junior in terms of age, but not in terms of craftsmanship. In the cooking circle, the skilled are the masters." Mr. Ma snorted coldly and directly refuted the short and fat old man, "Old Ge, with your craftsmanship, it's hard to say who will win."
As soon as he said that, everyone cast their eyes on Yuan Zhou.
"Hey, Old Ma, you haven't seen me for so many years. Do you want to fight? Mocking me as soon as we meet. "The short and fat old man was the Old Ge mentioned by Head Chef Yang.
"You? I'll beat you to death with my hands and feet. You can't beat me. " Mr. Ma stated the facts and then said to Yuan Zhou, "Come on, Yuan. Let me introduce you. This is Old Ge, one of the four families." Ignoring Old Ge's provocation, Mr. Ma directly turned his head and introduced people to Yuan Zhou.
"Hello, Head Chef Ge." Yuan Zhou knew this was Head Chef Ge who was good at Shandong Cuisine.
"Um." Old Ge nodded his head reservedly.
"What a shame!" Mr. Ma didn't like Old Ge's behavior at all. He took Yuan Zhou to introduce him to the rest of the people.
The Maitreya Buddha was Old Mo. Then, Yuan Zhou met the four inheritors of the Imperial Chefs, Ma Family, Mo Family, Yang Family, and Ge Family.
Apart from them, there was also Wang Ying, a famous chef of Zhejiang Cuisine whom Yuan Zhou was quite familiar with.
After a round, there were not many people invited to the Sealing Blade Banquet. Including Yuan Zhou himself, there were only ten people in total.
"It's been cold recently. It's the best time to eat venison. Some time ago, a sika deer was sent as a gift. "Head Chef Ge said.
Yuan Zhou listened. Nowadays, it was no longer popular to send pigs or sheep. Instead, they were directly sent as sika deer. However, as a chef, Yuan Zhou, deer antlers, deer foetus, deer penis, deer tail, and deer breast were all expensive herbs and ingredients.
"Most of the others have been eaten, and only the deer head is left. One of my grandchildren had a sudden idea and braised it. He found that it was particularly unpalatable, sour and unbearable, like an unripe green apricot. Little Yuan, what do you think we should do with this deer head? "Old Ge suddenly spoke when he saw that the scene was a little silent.
Zhou of Zhou, what do you think, Yuan of Zhou of Of Meat Of Zhou., Master of Chef Zhou of Of of., he of Go out. Blade.
As a matter of fact, it was just a test. It wasn't that he looked down on Yuan Zhou. Despite the fact that Royal Chef Ge and Mr. Ma almost got into a fight the moment they met, they had a good relationship.
Chef Ma of Ghe., Chef Master., Zhou. Zhou, of of of of of the Zhou Blade, Tian't..,, I.
There were two who were skeptical of Mr. Ma's introduction.
For example, Head Chef Wang of Zhejiang Cuisine. He knew of Yuan Zhou, but who asked Yuan Zhou's in-name disciple to not have Zhejiang Cuisine but only Suzhou Cuisine?!
Head Chef Mo nodded. "Just now, the few of us went to a dead end and argued about this for a while."
"Then, I will say my opinion." As a junior, Yuan Zhou was very polite.
"Since ancient times, it has been said that venison is fresh and tender, even better than river deer meat. Compared to the body, the deer head has less meat and more skin. The most famous way to treat animal skin is definitely donkey-hide gelatin. Of course, the deer head can't be treated the same way, but we can learn a thing or two. I also think it's better to braise it," Yuan Zhou said.
Braising it too? Head Chef Ge was a little surprised. In fact, not only him, but all the chefs present were also surprised.
Because the descendants of the four great imperial chef clans were all chefs. Therefore, Head Chef Ge's descendants could not study braising, which basically meant that the path of braising was not feasible.
Therefore, Head Chef Ge's question was "how to make it better" and not "how to braise it better".
"Different from traditional braising, we can't use too many spices, which will cover up the inherent freshness and tenderness of the venison. We can remove the star anise, use less cinnamon, and use bitter garlic and fish roe. Finally, when it is braised, sprinkle sweet wine juice over it." The fish roe mentioned by Yuan Zhou was actually wild mint.
"The specific amount depends on the size of the deer head, but the taste should be good." Yuan Zhou added at the end.
As soon as he said that, everyone present, including Head Chef Ge who raised the question, became silent. Because obviously, the method Yuan Zhou mentioned was something that no one present had ever heard of. They looked at each other.
If they didn't ask, they wouldn't know, but once they asked, a secret recipe appeared?
"Alright, alright. Aren't we going to have a tea party in the evening? At that time, we'll let Yuan cook it and we'll know. It's just luck. A venison dish has been prepared for the Sealing Blade Feast today. It's a new deer that arrived yesterday." Seeing the awkward silence, Head Chef Yang tried to smooth things over straightforwardly.
Naturally, Yuan Zhou wouldn't be allowed to cook in the Sealing Blade Feast. It had nothing to do with one's culinary skills. It was the rule. They planned to talk more in the evening. By then, the Sealing Blade Feast would have ended and Yuan Zhou could cook.
"Let's do that." Head Chef Ge looked around and made the final decision.
"Head Chef Ge, you are really troublesome. But just wait and see. I'm waiting for your eyes to pop out." Although Mr. Ma usually spoke harshly, he was quite confident in Yuan Zhou.
"Just wait and see." Head Chef Ge originally wanted to retort, but he found it was getting late and he couldn't delay any longer. Therefore, he didn't say anything more.
"I have no problem." Yuan Zhou said earnestly.
To be able to show off his skills in front of so many culinary experts, Yuan Zhou also approved of it very much.
Not to mention whether Yuan Zhou could make it happen or not, his steady attitude still won the praise of the chefs present.
"You guys chat first. I'm going in to prepare. It's time."
There was no wall clock in the Sealing Blade Hall. Therefore, Head Chef Yang was looking at his watch. Interestingly, Head Chef Yang's watch was always five minutes ahead.
After greeting the famous chefs present, Head Chef Yang walked inside.
Mr. Ma said, "Just in time. I'm also hungry."
"Head Chef Yang's Sealing Blade Feast is going to be a masterpiece." Head Chef Wang of Zhejiang Cuisine sighed.
Head Chef Ge said, "Old Yang, are you going to cook your signature Treading on Sand Boat today?"
All the chefs in the hall instantly focused their attention on Head Chef Yang and followed him to the backyard of the Sealing Blade Hall.
The backyard was a spacious courtyard. On one side was an open-air kitchen and on the other side was an open-air lounge.
Head Chef Yang went into the kitchen and started to wash his hands. The others, including Yuan Zhou, stood in the lounge. This could be considered a special feature of the Sealing Blade Feast.
There was another special feature of the Sealing Blade Feast. Everything had to be done by the chef himself. There was no assistant chef. Just like what Yuan Zhou usually did, choosing, washing, and chopping the vegetables were all done by himself.
Small banquets and large banquets weren't differentiated by time. It wasn't that lunch was equal to a small banquet and dinner was equal to a large banquet.
After a small banquet, it would be a large banquet. The two were connected together. Of course, this also tested the chef's ability in other aspects, especially the time difference between the last dish of the small banquet and the first dish of the large banquet.
Generally speaking, it was normal to have a gap of one to two hours between the two dishes. This could not only ensure the continuity of the two dishes, but also fully display the chef's ability.
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