Chapter 81 Crab Race
Master Liu has been cooking for his whole life.
Especially in the last twenty years of his career, he has been the leader of Ruibin House.
Don’t look at it when he retired, Qinxing had not yet implemented the chef level, and Master Liu in the small restaurant did not even have a formal professional title.
But the quality of the old man's craftsmanship is definitely much higher than that of the cooking master thirty years later.
Because the masters thirty years from now are all masters born under the oral economy. Being able to blow is more important than being able to do.
Write articles and serve as judges. Each one is better than the other.
But if you really let them do it, the level will be average.
Even to hide clumsiness or to show off.
These masters rarely do it themselves, and they have to teach their disciples to show off.
But Master Liu is different. His craftsmanship started as an apprentice and was practiced step by step with the master's stick.
He also spent his whole life honing his skills.
He is using the experience accumulated throughout his life to meticulously cook his best dishes for the relatives and friends of the Bian family.
Such craftsmanship is not only integrated into his flesh and blood, but has almost become a belief in his life.
That is, you have to do whatever you want, without any discounts.
Forget about anything else, as long as the old man accepts someone, he must personally do the work. This is called loyalty.
Looking at the two apprentices he brought, we can see the rigor again.
Because even though the young one is already the second cook of Ruibin House, he can cook all kinds of dishes in the store.
You can start with Master Liu, but only serve steamed buns as a staple food.
The other one studied for five more years.
Now I have been transferred to the same place, and my job is the same as the second stove, and my professional title is also set as senior.
But that only has the power to make steamed vegetables and soups, not stir-fried dishes.
This is the rule in old age. The master strictly controls the quality of the craftsmanship.
If you say you can’t do it, you really can’t do it.
Then think about it, what is the taste of the banquet made with such a craftsman’s attitude in your mouth?
Facts have proved that tongues cannot deceive people, and guests with tongues are not ignorant.
No matter what the table, the dishes were quickly swept away by the guests.
So at the request of Uncle Bian and Kang Shude, Master Liu had to agree temporarily and add two more dishes to each table.
One is shredded potatoes, and the other is oily cabbage. If nothing else, the ingredients are easy to find.
But this is it, not much is left in the end.
Some people may say that people these days have not seen the world, and their stomachs are too plain, so they are like this.
This does not necessarily mean that there is really such a big gap in the level of chefs.
But this reason may not make sense.
Why?
The same goes for Ning Weimin, who boasts that he has eaten a lot just because he traveled through time.
As the saying goes, there is no harm if there is no comparison, so he was convinced by Master Liu's crab competition.
They didn’t make the elbows taste like dragon meat, but they made the eggs and fish taste like crabs.
Speaking of which, Ning Weimin actually tasted this dish in his previous life.
At that time, he was inviting an out-of-town customer to a time-honored Beijing restaurant.
When the customer was flipping through the menu, he saw this dish and thought it was quite fresh. He also heard that it was a traditional dish in Beijing.
In the end, we ordered it. Unexpectedly, when the food came and tasted it, both of them were happy.
It turned out to be a shapeless plate with scrambled eggs that looked like crumbled tofu.
It is said that it tastes a little like crab, but in fact it is just because the dish is poured with ginger vinegar sauce, which is indispensable for eating crabs.
No matter what, it’s not worth more than eighty yuan.
From then on, Ning Weimin no longer liked this dish.
I think it's just a gimmick to deceive people, just like the candied tomatoes called "volcano snow" with a price tag of fifty-eight yuan. It's not even as good as Heju's "three-no-stick" stir-fried eggs, despite the price tag of 108 yuan.
That’s real skill after all, and it’s delicious.
So this experience was regarded by him as a great shame and humiliation in his life.
He is a dignified business veteran who has always been able to confuse others, but he was hacked by a restaurant. Can he not feel aggrieved?
But today is different.
Because the crabs cooked by Master Liu are completely different from that shit restaurant.
This is a dish that uses yellow croaker as the main ingredient, eggs as auxiliary ingredients, and various seasonings, marinated in advance and stir-fried over high heat.
The yellow croaker meat is as white as crab meat, and the eggs are as golden as crab roe.
Master Liu’s Sai Crab, not only looks very much like crab meat, but is also tender, smooth and delicious.
It's not a crab, it tastes better than a crab.
Compared with the fat crabs currently on the market, not only is it much cheaper, but it is also particularly enjoyable to eat.
Can Ning Weimin not pick his thumb?
Speaking of which, this is because he doesn’t know the true origin of this dish.
If he knew, this crab race was created by Master Wuerhunwuqi of Shanzheng during the Tongzhi period. It was originally an authentic imperial dish.
Later, through He Saner, the chef at Kouzi, he knelt down and begged, Wu Qiye moved his compassion and passed on the skill, and it was finally introduced to the people.
If he still knew, the Kouzi Kitchen in the capital is almost extinct now, and only the crab race passed down from the Ruibinlou lineage is the authentic one.
This kid is probably even more grateful for his luck.
Because this is an absolute "intangible cultural heritage". If you say you can't eat it in the future, maybe you really won't be able to eat it.
Look at how lucky he is!
In short, if today's shooting scene is going to end with the scene at the banquet.
The last scene of eating and drinking must have made Westerners who saw it even more misunderstood that our Chinese people are very stereotyped.
Because Bian’s banquet is actually a special case, the dishes are so delicious.
So much so that the guests sitting at the table couldn't put down their chopsticks.
No one cares about being polite anymore, they only care about eating.
It was rare for anyone to raise a glass and drink, and even less to chat with.
Everyone is very involved, even if strangers are sitting together, they don’t notice, and they all fill their mouths with big mouthfuls.
It’s still the standard way of eating these days. Eat big chunks of meat, don’t be stingy with fat or thin, and no one eats vegetables.
Waiting until I finally had time to remove the plates and catch my breath.
At the same table with Ning Weimin, there was a bathhouse clerk named Master Sun, who even couldn't help but sigh with happiness.
"Mom, it would be nice if someone gets married every day..."
The result was this sentence that made Ning Weimin take over.
He said a supreme truth that is irrefutable in public.
"The key is to have good wine and good food, otherwise, it will be useless even if you get married a hundred times."
There is no doubt that this incisive answer caused a stir in the hall. There was a burst of happy laughter.
Even Master Sun picked Brother Thumb.
For these words, he patted Ning Weimin on the shoulder and raised a glass of beer.
Just like that, the two of them laughed and clinked glasses, and the atmosphere at the table was great.
Everyone was very excited except their stomachs were seduced, and their drunkenness was also getting stronger.
It's just a pity that just when we were changing glasses, everyone finally came and chatted.
A completely unexpected accident ended Ning Weimin's opportunity to wait for the hot dishes to be served, prompting him to leave the table early.
Even because of this incident, he missed the next two dishes of dry croquettes and shrimp in tomato sauce.
Afterwards, I always hear others mention the wonderfulness of these two dishes, which is quite a pity.
(End of this chapter)