Gourmet conquest starts from the entertainment industry

Time passed by and in the middle of the month, Zhou Mochen's plan to change the menu was also going well, and the construction of the ecological park had also entered a stable period.

Xia Jingqiu and Yu Shuhai cooperated with each other to develop the company and the ecological park to a great extent. They have already started to make profits and are self-sufficient. There are more and more team members. Everything is going in a good direction. There must be more than one such ecological park in Zhou Mochen's plan.

After finishing his daily work this morning, Zhou Mochen soaked the dry goods sent by Yang Shao. The broth was also prepared in advance for later use. It was almost 11 o'clock after all this was done.

Zhou Mochen checked the time, then drove to the restaurant to help.

"Sister Ling, after finishing this meal at noon, I'm going out tonight. Remember to turn off my ordering system at night, and then explain it to the guests." Zhou Mochen met Ling Zihan just after he arrived at the restaurant, and said after thinking about it .

"Well, okay. If you have something to do in the evening, go to work." Ling Zihan replied.

"Yeah!" After finishing speaking, he went to the back kitchen.

The recent chefs in the back kitchen have also made great progress. Zhou Mochen felt more at ease when he left at night.

"Master!" "Teacher!"

Seeing Zhou Mochen coming, they all said hello.

"Yingying, I'm going to a birthday banquet tonight, and I'll leave the kitchen to you." Zhou Mochen explained.

"Yes, I understand Master." Jiang Yingying didn't intend to evade. Nodded in response. She also basically learned everything from the menu of the restaurant. What is lacking is only a matter of kung fu, which requires a lot of experience to support.

As the lunch time ended, Zhou Mochen simply ate some food and left directly. Back to Taoism, directly into the star beads.

I found a jug of rice wine in the wine cellar, found a new jug, and poured the wine into it.

The gift to be given at night needs to be made of old wine jars, so that the taste will be more mellow.

Remove the sand from the water-fat shark's fin, pick it up and arrange it on the bamboo grate, put it into the boiling water pot, add green onion, ginger slices, and rice wine to cook, remove the fishy smell, pick up the green onion and ginger, take it out of the grate and put it in a bowl. Put pig fat meat on top, add Shaoxing wine and steam in a cage drawer for 2 hours, take it out, pick out the fat meat, and decant the juice.

Then cut the fish lips into pieces, put them in a boiling water pot, add scallions, rice wine, ginger slices and cook to remove the fishy smell.

Put the soaked abalone into the cage drawer, steam it over high heat and take it out. After washing, cut each piece into two pieces, put a cross knife on it, put it into a small basin, add broth and rice wine, put it into the cage drawer and steam over high heat for half an hour Take it out and decant the steamed juice. Pigeon eggs boiled and shelled.

Chop off the head, neck and feet of chicken and duck respectively. Pick the pig's trotter tip, pluck the hair, and wash. Scrape and wash the lamb knuckles. Then cut all the duck gizzards into pieces, boil them together with the clean duck gizzards, remove the blood and pick them up. Wash the pork belly inside out, soak it in boiling water twice, after removing the turbid smell, cut it into pieces, put it in the pot, add soup to boil, add rice wine and soak it in water and remove.

Wash the water-haired sea cucumbers, and cut each into two pieces. Wash the water-fat pork tendon and cut into sections. Add water to the cleaned ham tendons, steam in a steamer for half an hour, take it out, decant the juice, and cut into slices. Cook the winter bamboo shoots in a pot of boiling water, take them out, cut each one into pieces, and pat them flat with force. Put the pot on high heat, put the cooked lard in the pot and heat it until it is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and remove. Afterwards, put the high fish maw in the pan, deep-fry until the hand can be broken, pour it into a colander to drain the oil, then soak it in clean water, take it out, and cut it into long pieces.

Leave the remaining oil in the pot, and when it is 70% hot, put the scallions and ginger slices into the pot and fry until they are fragrant, then add chicken, duck, lamb elbow, pig's trotter tip, duck gizzard, and pork belly to fry for a few times , add soy sauce, monosodium glutamate, rock sugar, rice wine, broth, and cinnamon, cover and cook for 20 minutes, then remove the green onion, ginger, and cinnamon, remove from the pot and place in a pot, and the soup is set aside.

Take out the old wine jar and wash it, add clean water, heat it on a low fire, pour out the water in the jar, put a small bamboo grate on the bottom of the jar, first put the boiled chicken, duck, sheep, elbow, pig's hoof tip, duck gizzard , pork belly, flower mushrooms, and winter bamboo shoots, then wrap shark fin, ham slices, scallops, and abalone slices into a rectangle with gauze, place them on top of chicken, duck, and other ingredients, and then pour the boiled chicken, duck, and other ingredients into the soup For the juice, cover the mouth of the altar with lotus leaves, and press it upside down into a small bowl. After installation, put the wine jar on a charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lip, and fish belly into the jar, seal the mouth of the jar immediately, and simmer for a while. Hour.

After the dishes were ready, Zhou Mochen took out two relatively small new jars. After washing, divide the vegetables in the big jar into two parts, and divide the things in the gauze bag into two parts and arrange them separately. Put the pigeon eggs on the top and cover them.

One jar was placed directly in the static space, and the other jar was installed and carried away in the car. When I arrived at Li's Mansion, I found that many people had already arrived.

"Zhou Mochen, why are you here so late." Li Xin and Li Yi received the guests at the door. Seeing Zhou Mochen coming, he complained.

"It's not too late for a good dish. It's too troublesome to make, and the process is more complicated." Zhou Mochen said holding the sealed jar.

"Tch, it's so mysterious, if it doesn't taste good, I'll settle the score with you." Li Xin said with a puckered mouth.

"You wait." Zhou Mochen provocatively said.

"Haha, Brother Zhou, stop standing at the door, go in quickly." Li Yi said.

Entering the courtyard, there were quite a lot of people. They were acquaintances, and some even brought their juniors to visit. After all, Li Xin didn't have a boyfriend yet, so I didn't even talk about what he was planning.

"Old Zhou. Haha, you're here, and I was talking about you just now." Seeing Zhou Mochen coming, Yang Shao hurried up to say hello, but his eyes were fixed on the things Zhou Mochen was holding in his hand.

"I rushed here as soon as the things were finished. I'll go see the old man first." Zhou Mochen explained.

"Hey, it's a pity. It's just this jar. It's probably nothing to do with us. Our table is full of young people, so we won't be able to share it with us." Yang Shao said dejectedly.

"What are you afraid of, Lao Zhou must have done a lot, didn't you say it before. Don't eat so much later, the banquet will not last long, so ask Lao Zhou for an extra meal at night." Liu Xing estimated from the side.

"Hey, I know, don't you have to wait? Forget it, I can bear it for the sake of eating." Yang Shao cheered up again.

"Old man, I wish you a prosperous sun, a bright moon, and a prosperous spring." Zhou Mochen arrived at the main table, walked up to Li Bowen, performed a junior gift and said.

"Haha, okay, okay, what are you holding in your hand? Didn't you say that you don't accept things? Take them back later." Li Bowen said with a smile. He still likes juniors like Zhou Mochen very much. I am very familiar with the children of several families, and they are very measured.

"Grandpa, you have to keep this gift. I've been cooking it all afternoon. It's a dish called Fu Shou Quan. Besides, the ingredients were prepared by them, and they put a lot of thought into it." Zhou Mochen told the others Also pulled together.

"Hey, you can give this gift. You can give a dish for your birthday. The name is festive and has a good meaning." Su Mingzhi was also happy to see Zhou Mochen delivering the dishes on the main table.

"Then I have to put it away, I am determined." Li Bowen did not refuse this time, it was just a dish. The hearts of the children.

"Okay, old man, put the dishes here first, and when the banquet starts later, you can ask someone to open it." Zhou Mochen said as he put the jar on the dining table.

"Well, go, you don't need to accompany us old guys, they are waiting for you." Li Bowen waved his hand kindly and said.

"That's fine, that kid will leave first." After speaking, he stepped back and went to the table with Yang Shao and the others.

"Old Li, who is this?"

"Haha, a very interesting junior." Li Bowen didn't explain too much.

"How is it? Did you stay at home?" Yang Shao asked quietly.

"Can you not keep it? Who asked you to prepare so many things." Zhou Mochen rolled his eyes and said.

"Hey, okay, I'll save my stomach for a while, and go to your place for an extra meal." Yang Shao said when he heard the confirmed news.

"Got it." Zhou Mochen looked around and found no one he was familiar with. No one pays attention to him, and he doesn't like to talk to others. So I chatted with Yang Shao, Liu Xing and Su Qian.

When almost everyone arrived, Li Bowen stood up to thank the guests. After speaking a few words of encouragement, he ordered the banquet to be opened. The dishes were also served one by one, not to mention the presentation was really good. It also looked appetizing.

Zhou Mochen tasted a few dishes, and he was indeed superb in cooking, on par with him, probably at the level of a third-tier star chef, but not yet at the peak. Zhou Mochen also ate happily.

Suddenly, a scent of fragrance wafted in the hall, arousing the appetite of the guests and teasing their taste buds.

"Smells good!"

"smell good!"

"What is it?"

The guests chatted a lot, and the old men at the main table also stared blankly at the jars on the table. Those present are not simple people, and they have never seen such an alluring fragrance in their entire lives.

Li Bowen knew that Zhou Mochen's cooking skills were good, but he didn't expect that today's dish would break his perception of him. He greeted the people and shared a bowl of Fushouquan in the jar, but it was only enough for the people at the main table, and the other two tables did not have this blessing. There are still some left in the jar.

"Master, what kind of dish is this? It's so fragrant." A little chef in the kitchen smelled it. Busy to ask the master for confirmation.

"I've never seen it before, where did it come from?" The chef asked in surprise looking at the jar on the main table.

"I inquired about it just now, and it was said that it was a gift from a guest, and the guest made it himself." The little chef replied.

"Awesome. I really want to taste what this dish is like." The chef also praised. As a third-tier star chef, he is always proud. But in the face of strength, you should still be humble and humble.

"Zhou Mochen, is that the dish?" Li Xin asked excitedly.

"Yeah!" Zhou Mochen nodded and continued to taste the dishes on the table.

"Haha, you are so awesome. Why didn't you make it for us to try before, and you can tell me if you don't have any ingredients. I can't get you what you want." Li Xin complained.

"It's too laborious and troublesome, I don't want to do it." Zhou Mochen replied.

He actually wanted to try it before, but when he thought about the cooking time, he gave up. Because once it is done, it will definitely delay the time of the restaurant. Now Jiang Yingying and the others can support it temporarily, and they want to give it a try on Li Bowen's birthday.

"Being defeated by you, I don't care, anyway, you have to cook this dish in the future, what is it called Fushouquan? It's too fragrant." Li Xin said roguely. Several other people also hurriedly nodded.

"Look at your worthless faces. You have never seen the world. You can look for the ingredients later." Zhou Mochen insulted a few people, and then agreed. Someone is looking for ingredients, and he is only responsible for making them, so what can't be promised.

"Xiaochen. Come." Li Bowen shouted from the main table.

"What's the old man's order?" Zhou Mochen hurriedly stood up and asked when he heard himself being called.

"These old friends want to try it again, can we make another jar?" Li Bowen pointed to the jar.

"Hey, old man, I started to prepare this Fushouquan in the morning, and it took a few hours to cook it all afternoon. It's too late to make it now. Also, you can't eat too much of this thing. Although it's called Fushouquan, But there is one called Shiquan Dabu Tang. Excessive nutrition is not good, if you want to eat it, you can eat it in my store after a while. But you have to tell me one day in advance. I will prepare it." Zhou Mochen explained.

The elderly are getting older, and such dishes are not suitable for eating too much. Deficiency is not supplemented, eating a little is fine, but eating too much can be fatal.

"Oh, so it's like this. I said how warm my stomach is after eating. That's fine, I'll go to your store to taste it later." Li Bowen said.

"Okay, old man, eat slowly." After speaking, he sat down and continued to eat.