Chapter 141: Finding faults?
Although Zhu Jin has only been here once, he has quickly accumulated experience through conversations with other diners.
I was not surprised to see Nan Yi ordering. He took the menu with ease and flipped through it while asking:
"Xiao Nan, are there any new dishes today?"
< br>Nanyi held the notebook skillfully and answered:
"I just had Sixi meatballs, right?"
"Yes, yes!"
Zhu Jin hurriedly responded, swallowing by the way.
Nanyi is used to it, taking a pen and drawing numbers on a small notebook.
Looking up again, he found someone looking at him.
He is the person who is traveling with Zhu Jin.
Nanyi explained with a deadpan expression:
“There is no salary, just help, not child labor.”
The tone of the statement was so flat that it almost became a straight line.
It can be seen from this that he has repeated similar answers many times.
Fu Chao, who happened to be passing by:...
My Yiyi! I don’t want to talk to Director Zhong like this!
Fu Chao hesitated whether to simply send Nan Yi away and go into battle instead.
But I was afraid that the action would be too obvious, which would offend Director Zhong and make the audience curious.
He hesitated for a moment and could only pretend that nothing was wrong and walk away.
I just didn't dare to go too far.
Then, I heard Zhong Yu say:
"Sorry, I'm just curious."
Fu Chao tilted his head curiously.
He had heard some rumors about Zhong Yu, saying that she had a bad temper and had a record of smashing a tea cup on the head of the head of the main station.
Now it seems...the rumors are wrong!
Soon Zhu Jin and Zhong Yu placed their orders, and Nan Yi left with the menu in his arms.
Zhu Jin said to Zhong Yu:
“I ordered Marinated Duxian, Texas Braised Chicken, Sweet and Sour Pork Ribs and Kung Pao Chicken. They were all the ones I had yesterday and they tasted absolutely delicious. You won’t be disappointed! Well, I just don’t know how the Sixi Meatballs taste today.”
“Kung Pao Chicken?”
Zhong Yu captured this word keenly.
She thought of the surname "Nan" and some of her past, and she suddenly felt hopeful.
This change fell in Zhu Jin's eyes, but he misunderstood.
Zhu Jin waved his hand confidently:
“I told you, my tongue will never make mistakes!”
Zhong Yu glanced at him but didn't answer.
The food is served very quickly.
The two of them sat at a small table in the corner. The area was relatively small, and a few dishes filled up the table, so that Zhu Jin and Zhong Yu could only hold their rice bowls in their hands to eat.
The two of them have been in major restaurants over the years and are used to the boss's special care. It's a bit novel to suddenly experience this feeling.
Zhu Jin freed his hands with some difficulty and quickly scooped up a bowl of pickled food.
After one sip, the heat warms my heart.
"Yeah! That's the taste! Try it quickly!"
Zhong Yu didn't move his chopsticks for a long time.
She looked at the plate of Kung Pao Chicken, a flash of disappointment flashing across her eyes.
“It’s Sichuan cuisine.”
Zhu Jin found it funny:
"What else? This restaurant is positioned as a small home-cooked restaurant. The Sichuan version of Kung Pao Chicken is the most popular. It's not surprising that the boss would choose this method. What do you want to eat? Taste? Shandong cuisine? This is not an orthodox Shandong cuisine restaurant! "
Kung Pao Chicken originated in Guizhou Province and is famous in Sichuan Province. It is similar to Guizhou cuisine, Shandong cuisine and Sichuan cuisine. It can be dipped in some rims, and its preparation is slightly different in different cuisines.
In the mouths of gourmets like Zhu Jin and Zhong Yu, there is a huge gap between the two methods of Kung Pao Chicken.
No wonder Zhu Jin made such a joke. Zhong Yu didn't explain too much.
Following what Zhu Jin said, she first scooped out a small bowl of pickled fresh food.
The soup is slightly hot in the mouth, but it is extremely delicious.
Zhong Yu, who has eaten pickled noodles countless times, will be impressed by the taste of the bowl of pickled noodles in front of him.
“I kind of know why you’re excited.”
Zhong Yu thought that he had learned information about Nanzhi before coming here, and was filled with emotions.
But she was not a showy person, so she kept it quiet and didn't say anything.
Only commented at the end:
"It's a pity that the ingredients are slightly lacking."
Zhong Yu's comment, which was neither light nor serious, happened to fall in the ears of the audience. .
They suddenly became unhappy.
As if his son was bullied, he immediately retorted in the barrage:
[Who is this person? How about nitpicking? 】
But Zhong Yu had no idea about this.
In other words, if you know it, you won’t care.
At this time, her eyes were attracted by the new dishes -
"These Sixi Meatballs look very authentic. Did the chef learn Shandong cuisine?"
Zhu Jin shook his head and said have no idea.
He is just a eater who simply loves to eat, and the enjoyment of his taste buds is his first priority.
So, he cheerfully inserted his chopsticks into the meatballs the size of a baby's fist, and then scooped them into the bowl.
He opened his mouth and took a big bite, and Zhu Jin exclaimed happily:
“You really didn’t disappoint me!”
Zhong Yu saw it and picked up a meatball as well.
The Sixi meatballs in Shandong cuisine are similar to the lion's head, but slightly different -
Choose pork belly, chop it into small pieces, then add eggs, minced ginger, Season with soy sauce, salt and dry starch.
After mixing well, shape into four equal-sized meatballs, fry them in a pan until the surface is golden brown.
Then season with stock, add the fried meatballs, and cook over low heat until the flavor is thorough.
Finally, thicken the soup and pour it on the surface of the meatballs, while ensuring that the sauce is evenly red and bright.
The method is not particularly difficult, the difficulty lies in the details.
Zhong Yu took a bite and immediately commented:
"This is a very special frying."
The audience who listened carefully to this picky eater seemed a little confused.
Are you particular about frying? How should you pay attention to frying things?
Zhu Jin quickly understood:
"That's right! I would say that although Boss Nan's techniques are ancient, he has a lot of innovations in details, and it is not the kind of death that follows a script. Brain! ”
"Well, the Sixi meatballs she made are fried to a crispy texture but not greasy. There are some pores all over them, which are traces left by the fat of the pork melting away when exposed to high temperatures. This method is a bit like palace cuisine. The key is that she can ensure that the outer shell is crispy while the pork inside is still tender. This must be done over high heat to keep the balance of crispy and tender. A master walks a tightrope, and if he is not careful, he will lose everything. It seems that Boss Nan is not only very skilled, but also very confident!"
Zhong Yu's tone was full of appreciation.
The audience, who were originally ready to fight back, were stunned.
Huh?
No criticism?
Hearing Zhu Jin nod in agreement again:
“Well, Boss Nan’s cooking always makes me feel that she is proficient in more than one type of cuisine, but she only cooks home-cooked dishes, so she doesn’t express it clearly. I really want to try it. Let’s try dishes that bring her skills to the fullest.”
What Nanzhi cooks these days are popular dishes that are familiar to everyone and often appear on ordinary people’s tables.
Everyone feels friendly, but also cannot feel the difficulty.
Only gourmets like Zhu Jin and Zhong Yu, who have tasted the skills of top chefs, can get a glimpse of the difference.
As for what is a dish that can bring out the best in craftsmanship...
For example, a top-notch clear soup dish like chickpea pudding.