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

Although the three sets of duck are difficult and impressive, it is not Huang Shengli’s best dish. Huang Shengli’s best specialty is actually eel paste, followed by braised silver carp head.

Braised silver carp head and three sets of duck are both theoretically soup dishes. The common feature of soup dishes is that it takes a very long time to make. It is not like eel paste in oil, which really pops out of the pot when it is put into the pot.

.

Huang Shengli operates almost in two lines. The three sets of duck over there have just been put into the pot, and the braised silver carp head here is about to be steamed.

Huang Anyao is a qualified commentator.

"Braised silver carp head is also a dish my dad is good at. The silver carp head should be weighed three pounds. It is too big and not tender enough. There are too many thorns and there are too many thorns. It is troublesome to take apart and it is not satisfying to eat."

"The most important thing about this dish is freshness. You can chop the silver carp head and put some onions, ginger and garlic on it and steam it in a pot. It seems like nothing. This is the freshest step."

"Wait until the fish head is steamed, remove the fish bones, put lard in a hot pan, without frying, pour in the sliced ​​mushrooms, winter bamboo shoots, ham and the soup from the previous steaming of the fish head, and turn the original soup into the original food.

Then put the fish head in and cook."

"The lard and fish soup are the most important. The soup cooked with lard is fragrant and smooth. Don't think the fish soup is fishy because it is steamed from the silver carp head. It is mixed with the lard, plus those ingredients.

Only by boiling can you get the most essence of silver carp."

"Oh, yes, there are also scallops. You see, the scallops in the small bowl over there have been soaked in advance, and the soaked water will have to be poured out together."

"When the river delicacies, seafood flavors, mountain delicacies, and continental delicacies come together into one, it will taste like that."

Although the silver carp heads were still steaming in the pot, Huang Anyao and Qin Huai smacked their lips at the same time.

"Not to mention the fried eel paste, that's my dad's favorite dish!"

"You're not in the right time now. It's already autumn. Eels are best eaten in spring or summer. Spring eels are the tenderest, and summer eels are the fattest, with less spines and more meat. In comparison,

I still prefer summer eels."

"My dad made so many dishes today, and the eel paste with oil will definitely be the last one. When you see it, you will know that some of these dishes must be made with lard to make them delicious."

"That's the eel paste. Did you see that the eel has been processed over there? Then put the eel meat, which is more than half a kilogram, into a pot and blanch it until it is half cooked, then blanch it with soy sauce and light soy sauce.

The color is delicious. In fact, the middle process is very simple. Just like ordinary stir-fry, there is no need to stir the spoon or adjust the heat. The most important thing is the last two clicks."

"Two times?" Qin Huai listened completely.

"Guess why the fried eel paste is called Xiangyou? The soul of this dish is to pour boiling hot oil on the shredded eel twice or three times after the thickening is finished and it's done.

Serve the meal."

"When the dish is served, the hot oil is still jumping on the eel shreds. The whole dish looks shiny with oil and the sauce color is very nice. But it doesn't taste oily and you don't have to worry about it being hot. At this time, use chopsticks to pick it up and stir it.

After two entrances, the temperature and taste are the best."

"The taste is fresh and sweet. You may think it's a bit sweet if you haven't tried it before, but I think the sweet eel paste is the most delicious! The sweetness is the soul! I haven't eaten it for several months.

.”

Qin Huai:——·

No, what have you, the young owner of Tangtang Huangji Restaurant, eaten in the past few months? How come you haven’t had any food in months?

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

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

He heard some gossip about Huang Anyao from Dong Shi, but they were all limited to bad marketing plans. In fact, he didn't know this person Qin Huai very well. He only knew that although Huang Anyao was Huang Shengli's only son, he had no interest in learning to cook.

He even has little interest in running a restaurant and taking over his own business.

Of course, it cannot be said that I am not interested at all. The main reason is that I do not have the ability.

Although Huang Anyao studied financial management in university, he obviously did not learn it well. Dong Shi said that he is a good person.

He has a good personality, but he is very homely at heart. He doesn't like to go out very much, and naturally he doesn't like to socialize with others.

Socializing and entertaining with guests and communicating with suppliers are actually a bit of a stretch.

Although he is the young master of Huangji Restaurant in name, he is actually just the mascot of the young master. Everyone knows that the future of Huangji Restaurant will not be handed over to him at all. Huang Jia is the confirmed successor of Huang Shengli and the future leader of the restaurant.

Son, Huang Anyao will most likely receive dividends such as shares, and will most likely participate in management.

This kind of drama where the apprentice inherits the mantle and the son loses power should be a wonderful drama in a normal wealthy family. After all, Huangji Restaurant is also a well-known restaurant in Suzhou, and its market value is not low. In the past few years,

The revenue is also very impressive, worthy of a hearty fight.

But Huang Anyao accepted it well.

In Dong Shi's words, he doesn't know what Huang Anyao is busy with every day. Since the last marketing failure, Huang Anyao has become elusive. If there is good food, he will rush over for a few bites. If there is no good food, he will see him in a few days.

I don't have many people, so I don't take much part in the management of Huangji Restaurant.

"I also think I'm pretty good at eating." Huang Anyao nodded, "Although I don't like cooking, I don't have any talent for learning cooking, and I can't bear the hardship, but I have loved eating the food cooked by my father since I was a child, and

Desserts made by my uncle."

"Have Siyuan told you that I live in the neighborhood where he owns a pastry shop? I go to his shop to buy pastries every morning."

Qinhuai:6

"I'm not afraid to tell you that I don't want to run a restaurant at all, and I don't want to study management anymore. I just want to be a freelance writer at Zhiwei. My dream is to become a person like Mr. Xu, from all over the world.

Eat everywhere, discover delicious food from all over the world, and wait until you are in your 40s to start your own food magazine and become a well-known food critic in the industry." Huang Anyao's face is full of yearning.

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

Huang Anyao:?!

"You don't know Zhiwei?!"

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 with such a high level of Bai An, who could make the fermented steamed buns, three-ding buns, five-ding buns and weird tangerine peel tea that he had in the afternoon, could even be Xu Cheng.

have no idea.

Huang Anyao knew that Qin Huai was a wild man, but he didn't expect him to be so wild.

No wonder his father took the initiative to invite Qin Huai to Suzhou so that the world could meet him.

Huang Anyao could only educate Qinhuai about the basic common sense of the chef world.

"Zhiwei" is the most famous food magazine in the industry. It has been published for several years. At first it was published once a month, and now it is published once every two months.

Being on "Zhiwei" is the dream of almost all chefs, because being on "Zhiwei" means that they have been recognized by the famous gourmet Xu Cheng. "Zhiwei" is sold in several countries around the world, and it is extremely influential and authoritative.

big.

No matter which country you are a chef from, even if you are just a chef from a street stall in a small country whose name you have never heard of, as long as you are on "Zhiwei", you will immediately be sought after by diners all over the world. Loyal fans of "Zhiwei"

We will not hesitate to buy a plane ticket to this small country to taste the delicacies hidden in the streets.

The reason why Huangji Restaurant is recognized as a well-known restaurant in the local area is because Huang Shengli was featured in "Zhi Tao"

Issue 7, although it is not the cover, the article is written by Xu Cheng and is very valuable.

In Xu Cheng's article, he spent a lot of space praising Huang Shengli's three sets of duck and eel paste.

These two dishes have become the well-deserved signature dishes of Huangji Restaurant. Until now, when many diners mention Huangji Restaurant, their first reaction is:

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

It was praised in "Knowing the Taste".

This shows the influence of "Zhiwei".

In addition to being the founder of "Zhiwei" and a famous gourmet, Xu Cheng is also an ordinary rich N generation. While running "Zhiwei", he also manages the huge assets left by his father's generation.

It can be seen that being a gourmet and a writer still requires a certain amount of financial support.

After all, eating around the world is not something that can be done with just a pen or a backpack, but it also requires an endless amount of credit cards.

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

He had just searched Xu Cheng's assets online. Compared with Xu Cheng, Luo Jun was just an average Bifang.

"Being a food critic sounds great, but Master Huang is the same as—"

Before Qin Huai finished speaking, he heard a hissing sound.

fragrant!

The aroma is delicious!

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

Qin Huai no longer has any time to think about chatting.

Because what follows is all kinds of incense.

Meaty, fishy, ​​sweet, salty.

For the first time, Qin Huai understood what it meant that his brain could not render the picture because he had never seen it before.

Huang Shengli's energetic voice came: "The eel paste is out of the pot! What time is it? Oh, it's already 8:10, the dishes are all done, right? Where's Xiao Qin? Where's An Yao? Call them up.
Chapter completed!