From a barbecue stand to a global gourmet tycoon

Chapter 212 Lu Chenyu's Family Banquet ([-])

After moving to a new home.

It hasn't been this lively for a long time.

Lu Chenyu was very happy today. She was wearing a home dress. It was very big and looked like a caterpillar. It was actually Chu Hao's sweater. She didn't wear pants underneath, just a pair of leggings. Because there was air conditioning at home, she wasn't afraid of the cold. .

And the visitors are all girls, so there seems to be nothing to avoid.

Chu Hao came out twice and blushed when he saw Lu Chenyu dressed like this, "Can you please wear some pants?"

Lu Chenyu hehe said: "What's the matter, we are all our own people, are you afraid of being seen?"

Chu Hao looked up and found that everyone was looking at this side, covering their mouths and giggling.

He had no choice but to grab Lu Chenyu's ponytail and drag her into the room.

"They're both so cute."

"I'm so loving...I'm envious."

"After Xiaoluzi resigned, will he stay at home with him every day?"

"No, that's because Chu Hao was injured in a car accident. Before that, he had to take care of the restaurant and was very busy. I heard from Xiao Lu that he only went home after closing the door every night, and he was not there during the day."

"Ah? Isn't Xiaoluzi lonely?"

After a while, the little deer was pulled out, wearing a pair of pants underneath.

Like a pendant, Chu Hao dragged her to the kitchen to serve food.

Half a crispy duck, old vinegar pot meat, fried mutton with green onions, old vinegar mandarin fish, and a plate of yellow rice dates.

It's all home cooking.

Although the dishes are small, the portions are large enough to feed so many people.

Moreover, Chu Hao also responded to Lu Chenyu's request, except for the staple food, it was all meat.

But it doesn't work if you don't order any vegetarian ones, it will be easy to get tired, so Chu Hao made a few large vegetarian vegetable paper buns, and they were still hot and fragrant when they were served on the table.

"Come and eat!"

Wearing an apron, Lu Chenyu walked out of the kitchen with dishes, as if she had fried the dishes.

Chu Hao stood beside him with black hair, setting up a stool.

Yuan Yuan came up and said with a smile: "I was on the Internet, and saw the ratings and news of the music here. I heard that your restaurant is going to be rated three diamonds for the Black Pearl?"

Chu Hao smiled and said, "Well, I'm just selected this year, and I won't be promoted until next year."

"Is this possible?" Yuan Yuan asked.

"If you have three diamonds, if you are selected, you will basically be rated. If you are selected with one or two stars, it has little value."

Yuan Yuan: "Yes, Xiao Luzi told us that you have a state banquet level. It is really hard for people to imagine that you opened a barbecue restaurant in the beginning."

Chu Hao rolled his eyes, "You look down on barbecue restaurants, don't you?"

Joke for a while.

Everyone comes to the table.

Looking up, he saw Chu Hao still standing by the table.

Lu Chenyu looked full of anticipation, and said with a smile: "Husband, explain it to us like a restaurant! Hurry up!"

Chu Hao smiled slightly.

When working in a restaurant, sometimes critics will go out to explain, which is also one of the characteristics of this place, but many restaurants will do this, but Chu Hao, as the head chef, can take the time to come out to explain in person, which is enough to prove that this place is happy sincerity.

Yuan Yuan and the others were also calm.

But people who have never seen it before, such as Wei Qiqi, Gu Zhen, etc., find it more novel.

They are not gourmets.

But through the explanation, you will have a more intuitive understanding of today's dishes, and the explanation is also to make the tasters feel more substituting for these dishes.

If you just eat, people who don't understand food will lack a lot of visual experience.

Because I didn't understand it.

But with explanation, it becomes much more intuitive.

"This bun is relatively large. I used medium-gluten noodles and clear noodles. This way, the shape will be better, it will not collapse, and it will be shiny and shiny."

Everyone took a closer look and saw that there were many big buns in the steamer.

Moreover, it is somewhat translucent like paper, and the materials inside can be clearly seen. In appearance, it has good plasticity and looks very beautiful.

I almost forgot that Chu Hao is still a pastry master.

"After boiling the water, scald the noodles. I used sweet potato vermicelli, blanch them in the water, absorb the water, it will be softer and better wrapped, put cold water, scramble eggs, stir-fry some thirteen spices with oil, and then fry Sweet potato flour."

"There are deep-fried dough sticks, dried tofu, and leeks in it. Add all the seasonings. The seasonings only include sesame oil, salt, chicken powder, and monosodium glutamate. The water surface is [-] grams. Vegetarian stuffing is easy to fall apart, so wrap more. Use [-] grams of bread with [-] grams of stuffing, fold a bag, and steam it in a basket. This kind of bun is also called Zhuangyuan Bao. It is relatively large, so be careful when eating it.”

Following Chu Hao's explanation.

Lifting the steamer, everyone could smell the refreshing aroma of meat...

"Hey? It's obviously a vegetarian bun, so why does it smell like meat?" Wang Jiaying was a little surprised when she smelled it.

Chu Hao smiled and said: "Sweet potato powder fried with thirteen spices will naturally produce a smell similar to meat. Try it."

Everyone divided the buns, because they were too big, they broke into two halves, and the vermicelli inside fell apart. Afterwards, the aroma of thirteen incense and scallion oil blended into one.

Hot noodles tend to become dry and hard, but although Chu Hao blanched the noodles, he didn't burn them too much. He just waited for them to become softer, but the noodles still retained their strength and made them very pliable. If the chef cannot make it, the finished product will be dry and hard. Even the hot bread sold in some shops cannot avoid this problem.

"The bamboo drawer is used to make it steam without water vapor. If you use an iron pan or steel pan, there will be condensation water during steaming. If the bottom is reheated, the temperature above it is also low. Water dripping down will affect the appearance more.”

Everyone on the table held the big buns in their hands and ate them loudly.

Wei Jiajia felt very strange.

This was just a vegetarian bun, but it gave her the feeling of eating meat buns, and it tasted very good, better than those sold in many outside bun shops.

No, this should be the best vegetarian bun I have ever eaten.

Seeing that everyone was enjoying themselves, Chu Hao smiled slightly and continued to explain.

"I marinated the duck first, then steamed it, and then fried it to ensure the juice inside the duck meat, and the meat was steamed until it was rotten. This kind of steaming and frying technique cannot be picked up by hand. When frying, you need to use a shovel to pick it up. Get it up and put it in the oil pan to keep its shape, you can serve it with sesame seed cakes, stuff the duck meat and small ingredients in and eat it together, it tastes good.”

Everyone's eyes lit up.

This small sesame seed cake is round and white, and it is not a ready-made product sold outside. Looking at it, you can tell that it was made by Chu Hao himself. The shape is simple but very delicate. He even cut out the middle layer specially for them. Like a small purse, you can stuff duck meat into it and eat it.

Lu Chenyu swallowed and took a bite following Chu Hao's explanation. The duck meat was extremely crispy. There was a crunching sound when chewing in the mouth, and even the bones were crispy.

"Husband, your crispy duck is much more delicious than the one sold in the store downstairs!" Lu Chenyu praised without hesitation.

Yuan Yuan also nodded, "It's crispy and crispy, with plenty of juice, and the salty taste is also very precise, but it's different from the ones sold outside. Your brine must be different. Did you make it yourself?"

Chu Hao didn't expect Yuan Yuan to be able to taste this, so he nodded, "It's the brine I made when I opened a barbecue restaurant. I raise it to this day. When I braise ducks, I use old brine, so the taste is indeed the same as other stores. The first difference is that the formula is different. Of course, if you encounter the kind of old marinated shop with marinated paste that is more than 20 years old, the one I have is much different."

Everyone couldn't taste it. I didn't know it was the difference in brine, but it just felt different from what was sold outside.

This is the authentic taste of this place.

Others have to wait at least a week for an appointment to eat once.

But now, when you come to Lu Chenyu's house as a guest, you can eat Chef Le's craftsmanship anytime.

It is indeed good luck.

And what surprised them the most was the biscuits.

The small biscuits are made by Chu Hao himself, and they are served with duck. They complement each other and are not a foil at all. On the contrary, the biscuits are flexible and have sesame seeds on them. Eat duck meat, it is crispy and crispy, crispy and crispy, very fragrant, and not greasy to eat.

Jar of meat.

Chu Hao used Shanxi mature vinegar, and the pork was hand-selected by him.

Just by smelling it, everyone felt that the aroma of vinegar was very strong, and the stewed meat was very soft.

Sour, but a little sweet in the mouth.

Moreover, this vinegar is very fragrant and fragrant. It is not just the old Shanxi vinegar sold on the market, but a serious aged vinegar.

The acetic acid and vinegar aroma neutralize the only greasiness in the meat. On the contrary, the fat in the meat also makes the vinegar less sour.

Being able to play with jealousy to such an extent, if Qin Jiangyi came to eat a piece, he would definitely be highly praised.

Obviously, this dish already has the level of a state banquet.

But it was impossible for Chu Hao to say this to them in the original words.

And Yuan Yuan and the others couldn't taste it. Although the standard was very high, they had never eaten a state banquet, so they didn't have this concept in their minds.

In fact, the use of vinegar alone surpasses most chefs in the country, and Chu Hao's ability, [dialogue with food] makes this dish come alive, which has completely reached a super high level that is rarely seen in the world.

If Zhong Chenglin were to eat it, he would give it a thumbs up and praise it fiercely, and then skillfully attribute it all to himself.

"This dish is so delicious..."

"Yes, the combination of vinegar and meat is delicious!"

"The color is ruddy, fat but not greasy, and it has a delicate fragrance after eating."

"I can't stand the sweetness, it's so beautiful!"

"As far as I know, Jar Pork seems to be Shandong cuisine, and the authentic way of cooking it is without adding vinegar."

Chu Hao smiled slightly, and before he could speak, Lu Chenyu defended: "Why do you want to be so authentic, isn't it delicious?"

Wang Jiaying, who had just finished her review, quickly raised her hands when she saw this, "Yes, yes, I was wrong."

Lu Chenyu snorted and said, "My husband is very good. If he cooks it with traditional methods, it will definitely be delicious."

Yuan Yuan smiled at her aunt.

Then he raised his glass and said, "Xiaolu, you are too good at protecting food, Jiaying didn't say anything."

Chu Hao smiled and said, "She's right. The authentic pot meat doesn't add vinegar. I used vinegar in this hand. It was just a flash of inspiration on my part. For cooking, I can do as much as I like."

Wang Jiaying smiled bitterly and poked Lu Chenyu's forehead with her finger, "People say that a married daughter throws water away. You two haven't even gotten married yet, and your elbows are bent like this?"

Lu Chenyu exclaimed, covered his forehead and said aggrievedly, "That's right."

Anyway, she would not allow anyone to question her husband.

Yuan Yuan said: "It's fine, it's delicious anyway, this pot of meat should be at the level of a state banquet, right?"

Chu Hao scratched his head, but he wasn't embarrassed, and said, "It should be."

Yuan Yuan raised her glass and said, "Come on, let's have a drink together. Let's eat and drink happily today."

The beer I drank was frozen in the refrigerator for a while. It wasn't particularly cold, but it was still slightly cold.

The sisters had a good drink.

Wei Jiajia hurriedly followed her sister to clink glasses and take photos. She was a loyal little record-keeper at the table. She took a lot of photos and posted them on WeChat from the moment the dishes were served.

There are also some young girls who love to show off.

So I specially wrote a copy for the photo.

——"I was taken to her friend's house by my sister. The male host is the chef of the restaurant, and he has a state banquet standard. He will be selected for the Black Pearl Three Diamonds next year. The food is really delicious. I have to cook three bowls of rice today!"

There are a bunch of messages from little brothers and sisters below.

But he was a sophomore in high school.

"Wow, really?"

"What is the standard of the state banquet chef's cooking?"

"Holy crap, is this the male lead? Why is he so hot and handsome?"

"Mo, is this your sister's friend's boyfriend?"

It turned out that Wei Jiajia accidentally took the photo of Chu Hao.

It was only then that she realized that she hadn't noticed before, but now she was reminded and took a few sneaky glances.

Indeed... so handsome.

He doesn't seem to be turning 30 this year.

It's already that big of a chef.

And in Wei Jiajia's impression, all Chinese cooks are fat.

This is a bit of a stereotype.

But she is still young and has little knowledge.

Chu Hao came out and shattered many of her original concepts and ideas today.

Immediately, Chu Hao was associated with the chef in white who cooks western food in high-end restaurants.

Chu Hao continued to explain.

The next dish is scallion fried lamb.

"For this dish, I chose the leg of lamb. While removing the meat, remove the fascia, otherwise it will get old when frying. I also cut the green onion into sections, and put in Huadiao, soy sauce, pepper, and sesame oil. It smells like one direction."

"The so-called stir-frying method is to heat up the pot, add oil and add the meat. When the pot is steaming, it is considered stir-fry. After frying the onions, add the meat, and cook a layer of vinegar along the edge of the pot. The whole dish does not contain starch and Salt, please taste it."

The mutton is tender and tender, and is gently wrapped in sweet onion juice. You can only taste the aroma of vinegar, but not the sour taste.

Moreover, to relieve greasy and enhance fragrance, generally speaking, there will be a misunderstanding. The vinegar in this dish does not actually have the effect of removing fishy smell, but plays a role of enhancing color.

Just being fragrant but not sour, this skill cannot be achieved by ordinary chefs.

Moreover, the mutton itself is very fresh and tender, with a very soft and elastic taste, fresh and not smelly, thick oily juice, bright color, tangy aroma, full of fresh fragrance, crisp, tough and refreshing, and rich and tasty sauce. One plate, three bowls can be served with rice.

(End of this chapter)