Gourmet conquest starts from the entertainment industry

"Honey, you're a pervert!" Zhao Jinmai looked at Zhou Mochen seriously, his expression matched with his face was very cute.

"You came here by yourself in the end. How can you blame me. If you want to blame, you are too cute." Zhou Mochen joked.

"Huh, you also said that you won't wear it again next time." Zhao Jinmai picked up a pillow and threw it at Zhou Mochen in shame and anger.

"Really, you don't need people to face backwards." Zhou Mochen, who was stared at by Zhao Jinmai's angry expression, could only mutter and go to the bathroom.

"Pfft! Big villain, I don't know where I learned it." Zhao Jinmai couldn't help but think of the scene last night, and the embarrassing look appeared in her mind again, and she couldn't calm down for a long time.

After Zhou Mochen finished washing, Zhao Jinmai also stood up slowly, gritted his teeth, and went to the bathroom to wash up.

After eating your breakfast, Zhou Mochen sent Zhao Jinmai out. It was another burst of intimacy before they separated.

"Sister Youyou, you can drive." Zhao Jinmai felt that his condition should not be easy to drive, so he handed the key to Wu Youyou.

"Ah? Good!" Wu Youyou didn't say much, took the key and got into the car.

"Honey, I'm leaving, stay at home and wait for me to come back." Zhao Jinmai said pitifully.

"Yeah, good boy, I got it, be careful. I'll see you when I'm free." Zhou Mochen said softly.

"Definitely." Zhao Jinmai got into the car after speaking.

"Seat belt, let's go." After waiting for Zhao Jinmai to fasten the seat belt, Wu Youyou started the car.

"Tsk tsk, what a miserable night you guys are having. You can't drive today. Could it be that everything said on the Internet is false? Or is it that the one in your family is special." Wu Youyou teased.

"Sister Youyou, you are still a girl, how can you ask such a question." Zhao Jinmai said embarrassedly. I was also muttering in my heart, yes, everything on the Internet is a lie. Zhou Mochen is a beast. Another thought is wrong, well, a badass.

"Hey, I'm just curious. Okay, okay, I won't ask anymore. My face is as red as an apple." Wu Youyou glanced at Zhao Jinmai's face and said with a smile.

Along the way, Zhao Jinmai didn't speak again, and took a limited time to rest. I have to go to the studio to film in a while, but fortunately there are no action scenes today, only literary parts, otherwise it would be a lot of fun.

After Zhou Mochen watched Zhao Jinmai leave, he felt a little disappointed. After checking the time, I packed up and drove to the private restaurant.

Today, a table of guests ordered a table of special dishes, which need to be prepared in advance, and some ingredients were exchanged from Xingchenzhu. There are a lot of things these days, and there is no time to unseal them. Make an appointment with Zhuzhu Go in at night.

Looking at the three characters of Tan Jiacai that are particularly obvious on the order, Zhou Mochen said with a smile that this person has vision. Really curious.

Tanjia cuisine is a famous official cuisine.

Tanjia cuisine was created by Tan Zongjun in the late Qing Dynasty. Tan Zongjun is a native of Nanhai, Guangdong, the son of Tan Ying, a scholar. "Drafts of Qing History" said that Tan Ying asked Zong Jun to study behind closed doors at home for ten years before he was allowed to become an official. In the thirteenth year of Tongzhi, Zong Jun was ranked second in the list at the age of twenty-seven and entered the Imperial Academy.

Tanjiacai was named after Tan Zongjun entered Hanlin. Tan Zongjun loved delicacies all his life. After entering Beijing, banquets in the capital were very popular at that time, and Beijing officials spent more than half of each month's time feasting with each other. Zong Jun entertains guests, is good at arranging banquets, seasoning carefully, and reconciling his hometown Cantonese cuisine with Beijing cuisine. He has gained a good reputation when he first entered Beijing, but the real famous Tan family cuisine is the work of Tan Qing, the son of Tan Zongjun.

At the beginning of the Republic of China, there were three famous private cooks in Beijing. One is Duan's family cuisine in the military, the second is Ren's family cuisine in the banking industry, and the third is Wang's family cuisine in the financial sector. As soon as the Tan family held a banquet, their reputation quickly overwhelmed these three families, taking the top spot alone. At the beginning, there was a saying: "There is no one in the theater world who does not learn Tan, and the food world who has nothing to say does not boast about Tan." At that time, Guo Jiasheng published a song "Tan Yi Song" in the newspaper. Ask me to make a song about Tan Yao. The sound of the dishes may turn around, but if Erya is not familiar, there is nothing to eat." Tan Qing is called "Tan Yijing".

The characteristics of its dishes are that it combines the strengths of the north and the south, is sweet and salty, and is suitable for both the north and the south. The second is to pay attention to the original taste, pay attention to the taste of chicken when eating chicken, taste the freshness of fish when eating fish, do not add soup or add juice when stewing dishes, do not use pepper and other spices in the pot, and never add pepper after the dishes are finished seasoning. The third is that the heat is sufficient, the material is cut ruthlessly, and the fire is slow and careful. The clear soup used in Tanjia cuisine is made of whole chicken, whole duck, pork knuckle, scallops and Jinhua ham, so the soup is clear and rich in flavor. The fourth is the selection of materials. The Tan family must use the left front paw when eating bear paws, which is the paw that bears often lick with their tongues when they are hibernating. "Luzon yellow" must be selected for shark fin, and purple abalone for abalone.

There are nearly 200 kinds of recipes in the Tan family cuisine, which is a combination of north and south, and seafood is the most famous. The chicken made by Tan's family is extremely tender. It is said that the trick is to keep the soup from boiling and heat it up.

In the process of learning and inheriting Zhou Mochen, he was really shocked by Tan Jiacai. And today's table of guests ordered more than just Tan's dishes. What the guest ordered was the swallow-winged banquet, the most exquisite of Tan's dishes.

Tanjia cuisine is also most famous for cooking bird's nest and shark's fin. There are more than a dozen kinds of shark's fin cooking. The recipes include "three silk shark's fin" (three silks are sea cucumber, abalone, and winter bamboo shoots), "crab roe shark's fin", "chicken minced shark's fin", "casserole shark's fin", "scallop yellow meat fin". ". Jelly-dried vegetables are also available in clear soup, white steak, minced chicken, and bergamot. In the Tan family's banquet, there are certain rules for eating swallow's wing banquet.

When the guests enter the door, they first sit down in the living room and serve tea and dried fruits. After everyone has arrived, enter the dining room and sit around the table, ten people per table. Serve six dishes first, such as "char siu pork", "braised duck liver", "garlic scallops", "spiced fish", "soft fried chicken", "grilled sausage" and so on. These wines and dishes are usually served hot, and the best Shaoxing rice wine is also served hot for the guests to exchange glasses.

After the wine is drunk to 20%, the first dish is "braised shark's fin". This dish of shark's fin is soft and rotten, golden and shiny, thick and fresh but not greasy. After eating, the aftertaste is long in the mouth.

The second big dish is "clear soup jelly". Before serving the "clear soup jelly dish", give each guest a small cup of warm water, please rinse your mouth. Because this dish is delicious and mellow, if you don't clean your mouth, you can't appreciate its beauty better.

Then comes the abalone, or braised in soy sauce, or oyster sauce, the soup is delicious and wonderful. But the original juice soup on the plate is only enough for one spoonful of drink per person, and the eater always regrets having less. Bear's paws can also be substituted for this dish.

The fourth dish is "Grilled Big Black Ginseng". A single ginseng is about a foot long and weighs three catties. The fifth course is chicken, such as "Steamed Chicken with Straw Mushrooms". Vegetarian dishes are served on the sixth course, such as "vegetable white fungus stew", "shrimp and wild rice stems", and "three fresh monkey heads". The seventh dish is fish, such as "steamed mandarin fish". Duck is served on the eighth course, such as "braised duck in rice wine", "crispy duck with scallops", "sunflower duck", "duck with firewood" and so on. The ninth dish is served with soup, such as "clear soup toad", "tremella soup", "pearl soup" and so on. The so-called "pearl soup" is a soup made from two-inch-long old corn that has just sprung ears.

The last dish is beets, such as "almond tea" and "walnut cheese", accompanied by sweet and salty snacks such as "sesame bun" and "crispy box". At this point, the swallow-wing feast came to an end. After serving hot towels, everyone sat up, went to the living room, and served four dried fruits and four fresh fruits, each with a cup of Yunnan Pu'er tea or Anxi Tieguanyin tea. The tea fragrance is rich, mellow and refreshing, and the aftertaste leaves a sweet aftertaste. Someone once ate the Tanjiacai swallow's wing banquet and praised "human food civilization, this is the peak". Some people once used this old saying to describe their mood after eating Tan Jiacai's swallow-winged banquet: "It's enough to watch. Although there are other pleasures, I dare not invite them."

"Sister Ling, come here." Zhou Mochen called Ling Zihan after preparing the ingredients for Tan's family dishes.

"What's wrong, Xiaochen." Ling Zihan heard the sound and walked over.

"Sister Ling, it's like this. This table of Tan's dishes tastes very particular. Go find two reliable employees and give them a surprise training. I'll tell you the rules of this meal." The process of Tan Jiacai has been explained, as well as the precautions.

"Yeah, I got it, don't worry." Ling Zihan was surprised at first, and then began to record the key points and process arrangements. After thinking about it, he called the two most reliable employees, and carefully arranged some matters for the evening.

The most time-consuming dish on the menu, Zhou Mochen had already prepared, sent it in advance and placed it in the still space.

Braised shark's fin with yellow must be selected from the top-grade "Luzon yellow". This kind of fin has a layer of fat-like meat in it, which has a rich taste.

When making hair, it is all soaked in warm water, and never rely on any additives in order to avoid destroying the nutrients. This dish takes a full 7 days from the first soaking to the table.

During the soaking process, it is necessary to keep the shape of the shark fin intact and remove all sand particles. For this reason, the thin edges of the shark fin should be cut off first, boiled on high heat and then stewed away from the heat. After scraping the sand with a knife, it should be boiled on high heat again. It takes about five or six hours, which can be called fine processing.

The soup for cooking shark's fin requires a lot of ingredients when making the soup. Whole chicken, whole duck, pork knuckle, scallops, Jinhua ham, etc. should be used to make clear soup in sufficient quantities, so as to ensure that the soup is clear, rich in flavor, and delicious.

The heat is sufficient, and it usually takes six or seven hours to burn on the fire. Finally, all the collagen in the shark's fin is stewed into the soup, so that the soup is thick, mellow and delicious, and the fin meat is soft and smooth.

To eat this kind of fin, pay attention to eating the whole fin. A shark fin is stewed in high soup for several hours. The fin meat has already been boiled translucent and smooth.

Zhou Mochen spent all day in the kitchen fighting with this table of Tan family dishes, many of which were prepared in advance. There is not much to fry in the follow-up. Looking at the things prepared in the kitchen, Zhou Mochen could finally rest for a while. Tired is not tired, but it is a little more complicated, and the things to do are a little more cumbersome.

And Fifth Jinchuan was completely shocked today. Sophisticated techniques, exquisite dishes. A series of delicacies that ordinary people cannot taste were born in the hands of Zhou Mochen. Finally, after Zhou Mochen finished dealing with it, Fifth Jinchuan couldn't laugh or cry. If you watch too much, it's useless.

Looking at my hands, recalling the scene just now, I suddenly felt that I hadn't learned anything, I just felt that I didn't know what was going on. Shou must not be able to keep up with the thinking of the brain. Finally, after thinking about it, I let go of my complicated thoughts, and earnestly did my job well.

Zhou Mochen didn't know the mental journey of his apprentice. At this time, he was sitting in the living room drinking tea.

At Sioux City Airport, a large private jet landed slowly.

"Hey, Dad, you must be satisfied today. Since when did your son do something unreliable? Although I am usually lazy, I am still very serious when I do business." A man Zhou Mochen is very familiar with is He was communicating with his father with a smile on his face.

"I hope, if it weren't for this place being closer to them, I wouldn't agree to you coming here. What a nonsense." A somewhat domineering man said helplessly.