Chapter 145 The Young Master’s Dream


    What Qin Huai didn’t know was that the three sets of ducks were just appetizers tonight.


    Although the three sets of ducks are very difficult and impressive, they are not the best dish Huang Shengli cooked. Huang Shengli is actually good at the oily eel paste, followed by the disassembled silver carp head.


    The same as the three sets of ducks, they are all soup dishes. The common feature of soup dishes is that they are very long, unlike the Xiangyao eel paste. It is really the time to be put into the pot and it will be released from the pot.


    Huang Shengli almost operated on two lines. The three sets of ducks there were just put into the pot, and the stewed silver carp heads here were about to be steamed in the pot.


    Huang Anyao is a qualified commentator.


    "The disassembled and stewed silver carp head is also a dish that my father is good at. The carp head should be chosen to weigh three pounds. It is too big and the meat is not tender enough. It is too small and the amount is too small and it is troublesome to disassemble it, and it is not satisfying to eat."


    "The most important thing about this dish is freshness. Don''t look at the chopped silver carp heads now, and put some onions, **** and garlic on the pot and steamed it. This is the freshest step."


    "When the fish head is steamed, remove the fish bones, and add lard to the hot pan without frying. Pour all the sliced ??mushrooms, winter bamboo shoots, ham and the soup from the previous steamed fish head, and then put the fish head in and cook."


    "This lard and fish soup are the most important. The soup cooked with lard is fragrant and smooth. Don''t think that this fish soup is the fishy fish steamed from the head of silver carp. This is mixed with lard, and after cooking those ingredients, you can cook the most essence of silver carp."


    "Oh yes, there is also Yaozhu. Look, the Yaozhu in the small bowl over there has been soaked in advance, and the water you soaked must be poured down together."


    "When the river umami flavor, seafood flavor, mountain delicacies flavor and land umami flavor will be combined, and that taste will be integrated."


    The carp head was obviously still steaming in the pot, Huang Anyao and Qin Huai smacked their mouths at the same time.


    "Not to mention the aromatic eel paste, that''s the dish my dad is best at!"


    "You haven''t caught up with the good time now. It''s already autumn. The eels are the best to eat in spring and summer. The eels in spring are the tenderest, and the eels in summer are the most plump, with fewer thorns and more meat. Compared to this, I still prefer the eels in summer."


    "My dad cooks so many dishes today, and the glutinous eel paste is definitely the last one. You will know after reading it that some dishes here must be made of lard to make them fragrant."


    "There is a batter of eels. Have you seen the eels processed there? At that time, the more than half a pound of eel meat is blanched in the pot and cooked until it is 80% cooked, and then blanched it with soy sauce and light soy sauce to make it look delicious. In fact, the process is very simple. Just like ordinary stir-frying, you don''t need to roll the spoon or adjust the heat to control the temperature. The most important thing is the last two blows."


    "Two blows?" Qin Huai listened completely.


    "You guess why the rosy oil and eel paste is called rosy oil. The soul of this dish is to use boiling hot oil to soak the eel shreds twice, three times, and it will be simmering twice, and after the sound is finished, it will be served."


    "When the dish was served, the hot oil was still jumping on the eel shreds. The whole dish looked shiny and the sauce looked very beautiful. But it didn''t taste oily, so you don''t have to worry about being hot. At this time, you just pick it up with chopsticks and stir it twice to put it in. The temperature and taste are the best."


    "That taste is fresh, sweet and sweet. You may feel a little sweet before you have eaten it, but I think the sweet eel paste is the best! Sweetness is the soul! I haven''t eaten it for several months."


    Qinhuai:…


    No, what has your young owner in Huangji Restaurant eaten in the past few months? Why haven''t you eaten any dish in months?


    Qin Huai looked at Huang Anyao and felt a little uncomfortable when he saw Huang Anyao and asked, "What''s wrong?"


    "I feel you... are very good at eating." Qin Huai didn''t know what to say.


    He has heard some of Huang Anyao''s gossip about Dong Shi, and they are limited to bad marketing plans. Qin Huai actually doesn''t know much about this person. He only knows that although Huang Anyao is Huang Shengli''s only son, he has no interest in learning to cook, and even has no interest in running a restaurant and taking over his own business.


    Of course, we can''t say that we have no interest, mainly because we don''t have this ability.


    Although Huang Anyao studied financial management in college, he obviously did not learn it well. Dong Shi said that others are good and have a good personality, but they are very home-oriented. They don’t like to go out very much, so they naturally don’t like to socialize with others.


    Socialize and socialize with customers and suppliers, and actually force yourself.


    Although he is nominally the young owner of Huang Ji Restaurant, he is actually just a mascot young owner. Everyone knew in their hearts that Huang Ji Restaurant would not leave the future to him at all. Huang Jia was the heir to Huang Shengli''s board and the leader of the restaurant''s future. Huang Anyao is likely to be able to share dividends with shares and participate in management at most.


    This kind of scene where the apprentice inherits the legacy and his son loses power, it should be a wonderful drama of fighting in a normal wealthy family. After all, Huangji Restaurant is also a well-known restaurant in Gusu. Its market value is not low, and its revenue in the past few years was also very considerable, which is worth a refreshing 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 failed completely, Huang Anyao has become elusive. He rushed over to eat a few bites when there are good dishes. If there are no good dishes, he will not see anyone for a few days and does not participate in the business of Huangji Restaurant.


    "I also think I know how to eat." Huang Anyao nodded, "Although I don''t like cooking, I don''t have the talent to learn cooking, and I can''t bear the hardship, but I have loved eating dishes made by my father since I was a child and dim sum made by my master."


    "Have Siyuan told you that I live in the community where he runs a pastry shop. Every morning I go to his store to buy snacks." Qin Huai: 6


    "I''m not afraid to tell you that I don''t want to run a restaurant or study management anymore. I just want to go to Zhiwei to be a freelance writer. My dream is to become a person like Mr. Xu, eat everywhere, discover delicious food from all over the world, and when I was in my 40s, I found my own food magazine and become a well-known food critic in the industry." Huang Anyao said with a longing face.


    Qin Huai didn''t understand a word: "What is Zhiwei? Is it a food magazine? Who is Mr. Xu? A very famous food critic?"


    Huang Anyao:? !


    "You don''t know what''s going on?!"


    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 who was so skilled in the white house, could make the wine buns, three-die buns, five-die buns and strange dried tangerine peel tea like that in the afternoon, didn''t even know who Xu Cheng was.


    Huang Anyao knew that Qinhuai was a wild path, but he didn''t expect that he could be so wild.


    No wonder his father took the initiative to invite Qin Huai to Gusu to let the world meet him.


    Huang Anyao could only popularize basic common sense in the chef industry to Qinhuai Science.


    "Zhiwei" is the most famous food magazine in the industry. It was founded in a few years. It was first published once a month, and now it is published once every two months.


    Acquiring on "Zhiwei" is the dream of almost all chefs, because as long as you go to "Zhiwei" it means you have won the recognition of the famous gourmet Xu Cheng. "Zhiwei" is available in several countries around the world, with great influence and authority.


    No matter which country you are, even if you are just a chef in a small street stall in a small country that you have never even heard of, as long as you go to "Zhiwei", you will be immediately sought after by diners all over the world. The loyal fans of "Zhiwei" will buy air tickets to this small country without hesitation, and eat delicious food hidden in the streets and alleys.


    The reason why Huang Ji Restaurant is recognized as a well-known restaurant in the local area is that Huang Shengli appeared in the 7th issue of "Zhi Wei". Although it is not the cover, the article was written by Xu Cheng and has a very high value.


    In Xu Cheng''s article, he used a lot of space to praise Huang Shengli''s three sets of duck and eel paste, making these two dishes a well-deserved signature dish in Huang Ji Restaurant. Until now, many diners have mentioned Huangji Restaurant, and their first reaction is:


    Of course, when you go to Huangji Restaurant, you have to eat three sets of duck and eel paste made by Master Huang Shengli, which was praised by Mr. Xu in "Zhiwei".


    This shows the influence of "Zhiwei".


    In addition to being the founder of "Zhiwei", a famous gourmet, he is also an ordinary N generation rich man. While operating "Zhiwei", he also operates huge assets left by his parents.


    It can be seen that being a foodie and a contributor still requires some financial support.


    After all, eating around the world is not something that can be done with a pen or a backpack. It also requires a card that can’t be finished.


    After listening to Huang Anyao''s popular science, Qin Huai felt that Huang Anyao was a very dreamy person.


    He just searched for Xu Cheng''s assets online. Compared with Xu Cheng, Luo Jun is just an ordinary Bi Fang.


    “Being a food critic sounds good, but Master Huang is with him…”


    Qin Huai heard a sizzling sound before he finished speaking.


    fragrant!


    The fragrance is stunning!


    The aroma of garlic, oil, winter bamboo shoots, and eel shreds are all mixed together and come to your face.


    Qinhuai no longer has the extra time to chat.


    Because all kinds of incense are followed closely.


    The aroma of meat, fish, sweet, salty...


    Qinhuai understood the first time that he had understood what it means because he had never seen it, so his brain could not render the picture.


    Huang Shengli''s voice came with a full breath: "There is a hot oil eel paste out of the pot! What time is it? Oh, it''s 8:10, the dishes are all finished. Where is Xiao Qin? Where is An Yao? Call them up and the meal is on!"


    (This chapter ends)