Siheyuan: Fatty’s Counterattack

After the old man said these words, he lectured his two apprentices: "A chef's lack of care will be directly reflected in the dishes he cooks; you two don't know how to clean up these corners every time you finish cooking." Knock it on and leave all these fish bones and fins on it, which makes it very unsightly!"

His two apprentices quickly bowed to the fat man.

After talking about the shape, it’s time to taste it. The little old man picked up a spoon and tasted some juice first.

After tasting it carefully, he said to the fat man: "There is nothing wrong with this juice. It is just like this. If I insist on it, you are pursuing balance too much."

As soon as these words were spoken, Fatty Lima was in awe of the old man. This is an expert, an expert in Shandong cuisine!

Why do you say that? Do you still remember what Fatty said during the Spring Festival of 78 when he was instructing Silly Zhu to do the nine-turn large intestine?

If any flavor comes out, it will affect the layering of the entire dish; Fatty also fully followed this principle when making this sweet and sour carp dish.

The sweetness and sourness are well balanced, and no one takes away the taste of the other.

But the little old man said to the fat man: "You understand it very well, but you ignore the audience itself. There is nothing wrong with your doing this in Jinan Prefecture, and they will praise you when you meet foodies, but there is something wrong with it in the capital."

The little old man observed the fat man's expression and saw that he could listen to different opinions and was very humble, so he continued with satisfaction: "People in the capital like to eat sweeter, so you can add a little more sweetness to make the sour taste better." If it's less, it will cater to most people's tastes, and our chefs must also adapt to local conditions when cooking."

After saying that, he picked up the spoon and poured the juice on the fish. While doing this, he said to the fat man: "There is also this sauce. Make it thicker and bolder. It is best to let it flow along the fish." When you come down, it feels like ice hanging on the eaves in winter, that would be beautiful.”

The fat man thought about it carefully and realized that it was really possible! In this way, the quality of the whole dish can be improved by seven or eight points (on a hundred-point scale). Now the fat man is more and more sure that the old man's identity is not simple.

After saying so much, the little old man finally picked up the chopsticks with satisfaction: "Eat fish, eat fish, everyone uses chopsticks."

Lao Wang and his apprentice then picked up their chopsticks, picked off a piece of meat from the fish, dipped it in the juice like the little old man did, and then bit it crunchily.

The first feeling in the mouth is crispy. It's really crispy, the batter and the frying temperature are just right, so you can't fault it at all.

But after biting open the skin, the fish meat is particularly tender, mixed with the sweet and sour juice, giving people a feeling of enjoyment.

The little old man took several mouthfuls of fish before putting down his chopsticks with satisfaction.

The apprentice who was tested by him before was stunned; the teacher rarely eats food from outside now. Even when he is in the kitchen or goes out to serve as a judge for others, he only tastes a little bit...

Like today, eating several bites in a row made him feel incredible!

The appearance and sauce have been reviewed before, so there is no reason why the fish itself should not be reviewed.

This time, the little old man didn’t just talk about the fish, but first gave everyone some popular science: “My teacher taught me that the tip of the tongue is particularly sensitive to sweetness, so the moment you enter the mouth of the fish, you can obviously eat it. Sweet, this is considered a success.”

No one else spoke. Everyone knew that he had something to say, so they all listened carefully, even the fat man.

"But correspondingly, the tip of our tongue is also very sensitive to bitter taste. Do you understand? Even the slightest bit of bitter taste can be tasted immediately."

The fat man was the first to understand, which means that if the sweet and sour sauce is not mixed well, just like the nine-turn large intestine made by Silly Zhu, the caramel flavor will be strong, and you can taste the bitterness as soon as you eat it.

After talking about the tip of his tongue, the little old man continued: "Our tongues are very sensitive to salty taste at the edges. Whether this dish is salty or bland can only be tasted from this position. How does this fish feel to me? It’s salty and light just right, this is amazing!”

The fat man was almost caught off guard by his praise, and he quickly thanked him: "You always praise me, you praise me so much..."

Unexpectedly, he shook his head: "I'm not being polite. As for the dish of sweet and sour carp, it is not pickled, there is no salt in the paste, and there is no salt in the oil. Its taste is all reflected in the juice. Many people, including my two apprentices, cannot do this now."

After speaking, he turned to his two apprentices and said, "Are you convinced today? You will have to work harder when you go back."

"..."

After talking about sweetness, saltyness, and sourness, it was time to talk about sourness. In order for everyone to understand, he also asked the apprentice to stick out his tongue, point to the seat at the back and say:

"This place corresponds to the sour taste. There are many kinds of sour taste, especially after the sweet and salty taste, the sour taste blooms in our mouth, which is very good.

Why do some chefs feel so sour when they take the first bite of a dish? It's because they haven't mastered this point! The sourness comes to the fore, just like the bitterness comes to the fore, and the order is messed up, taking away other flavors.

Our chefs pay attention to sweet, salty, bitter, spicy and sour. This sourness must be left at the end, which is the five flavors of life! "

The fat man spoke for the first time: "What a wonderful person. Sir, you are indeed an expert. May I ask, sir, who are you?"

The little old man didn't answer, but pulled up a chair and sat down. He asked the fat man sarcastically: "Are you willing to become my teacher?"

ah? Apprenticeship? ? Not to mention his two apprentices, even Lao Wangtou was stunned. He didn't mention this when he came with him today!

But this is a good thing, a huge good thing!

Before the fat man could refuse, Lao Wang hurriedly said: "Hey, you are so lucky. Do you know who this gentleman is? He is the first batch of special first-class chefs, Lu Cuisine Master, Lu Xingbang, Master Lu! "(Parallel world, the master's name is a pseudonym, please don't argue)

The fat man took a breath, Lu Xingbang? This old man is Lu Xingbang!

The old man is not only a master of Shandong cuisine, but also a national senior cooking technician. He was later selected into the "National Famous Chef" ceremony and is a well-deserved dean of Shandong cuisine.

He once served as chef in three famous restaurants in Jinan Prefecture: "Jufengde", "Huiquan Building" and "Yanxi Tang".

Mr. Lu has profound knowledge, pays attention to heat, is good at seasoning and preparing soup, especially the skill of grilling vegetables is unique.

One of the old man’s representative dishes is sweet and sour carp, so it’s not surprising that he specifically asked Fatty to cook this dish today.

The dishes prepared by Master Lu are fragrant, fresh, tender, mellow and rich in flavor, and are favored by many guests. He has single-handedly created the reputation of Shandong cuisine as "one dish is delicious, and hundreds of dishes are not heavy".

No wonder I just warned the fat man that chefs should not adhere to rigid rules when cooking. It is important to insist on authenticity, and the words "adapt to local conditions" are even more important!