Chapter 1632 (1/2)

”Fast and accurate speed.” Wang Jike looked at Yuanzhou's cooking method and said secretly.

Like Wang Qiang, Wang Jike looked at Yuanzhou while cooking in Yuanzhou.

Among them, Wang Qiang pays attention to his father from time to time, because he knows that according to his father's preference, if he sees any small details of other people's problems, he will speak out and correct them.

This is a kitchen god shop. Wang Qiang is afraid that his father will speak loudly for a while. The five of them can't get out of the shop.

But until Zhou Jia brought up one dish after another, Wang Jike didn't speak, not even a comment.

Wang Qiang, who was trembling, suddenly realized that he was a little stupid because of his father's arrival. If there were still small details to be corrected in Yuanzhou, he would not be Yuanzhou.

”After all, Yuanzhou is known as the compass of cooking and can draw circles to measure the level of cooking.” Wang Qiang also has a lot of mental activities.

After people become famous, many rumors will change. For example, the compass is clearly because Yuan Zhou did things in a strict way, and then Yin Ya gave them a nickname of the compass.

Now it is said that ”compass” is because boss yuan has his own cooking skills and his skills are as accurate as compasses.

Before the dishes arrive, the fragrance comes first. The fragrance alone is enough to make people move their fingers.

When Wang Jike saw the Trident brought up in front of him without delay, he directly picked up chopsticks and ate it. The other two dishes focus on the baking process, and the seasoning is slightly inferior to that of barbecued duck and barbecued mandarin fish.

For great masters like him and Yuanzhou, it is impossible to have defects. Therefore, Wang Jike's first food is barbecued mandarin fish and roast square.

Wang Jike is very restrained. The roast recipe is eaten together according to the traditional sweet flour sauce, scallion, pepper salt and hollow pastry.

The pastry is soft and waxy. It tastes different with the crispy and oil-free pig skin baked inside and the soft, tender and rotten rib meat.

”Well, the heat, knife work and seasoning are excellent, just like me.” Wang Jike thought like this, restrained his impulse to take another bite, and then extended his chopsticks to the barbecued mandarin fish.

Naturally, the taste of this barbecued mandarin fish did not disappoint Wang Jike. It reached the peak that this dish can reach. The appearance is golden yellow like the noon sun, shiny and shiny. The fresh and tender fish inside is as jade in color and tastes delicious when opened.

Wang Jike first tasted the original flavor without saying anything. Then he picked up a piece of mandarin fish meat with belt meat and gently dipped it in soy sauce and vinegar in the side plate.

Fresh, tender and Crispy Fish dipped in soy sauce and vinegar tastes more delicious than crab.

”Good.” Wang Jike nodded secretly and then turned his eyes to the last roast duck.

In fact, at the beginning of eating Yangzhou trigeminal, the chef will first show the trigeminal to the sitting guests, and then take out the fork in front of the people and cut it into pieces on the spot to share the food.

Now Wang Jike rarely does this, but just now Yuanzhou did it in front of them in strict accordance with this old tradition.

The last dish is roast duck. In fact, Wang Jike has higher expectations for this dish.

The reason is that this dish needs to put pig fat in the duck. If not, the duck will be too firewood and lose its plump flavor.

However, due to the rapid progress of modern society and the rapid improvement of diet, people don't like oily food, so what this dish needs to solve is how to be plump, greasy and acceptable.

Of course, after so many years of research, Wang Jike has naturally solved this problem, but he wants to see how Yuanzhou solves this problem.

After all, barbecued duck not only needs pig fat between duck meat, but also needs to be wrapped in pig net oil and then fried before roasting.

Now the roast duck is sliced and placed on a plate with sweet flour sauce on one side and bright red tomato sauce on the other.

Wang Jike took a piece of roast duck between them and stuffed it into his mouth.

The outer golden crisp shell softens instantly when it meets the warm mouth, emitting the smell of fried eggs.

The outer layer of ”Cha Cha” becomes soft, but it tastes crispy, like the scorched edge of eating fried eggs. The smell of oil and eggs fills the mouth.

He soon chewed the duck wrapped in the inner layer. His tongue touched the tenderness and smoothness of the duck. At the same time, a burst of gravy burst out, filling Wang Jike's mouth with the taste of duck.

Although the duck is a tender duck as soon as you eat it, the more you chew it, the more fragrant it becomes. At the end of the meal, there is a faint mellow smell of Shaoxing wine.

It is this faint smell of Shaoxing wine that makes the taste of the whole roast duck look more mellow and perfect.

”It's delicious.” Wang Jike squinted and felt the aftertaste of the recipe seriously.

After a long time, he opened his eyes and looked at Yuanzhou.

Yes, after eating the three Yangzhou trigemines, Wang Jike understood the unspeakable difference his son Wang Qiang said.

Thinking of this, Wang Jike couldn't help looking at Wang Qiang.

”Dad, what's the matter?” Wang Qiang felt his father looking at him and immediately put his chopsticks on the table.

The other three didn't take any food. In fact, they had a tacit understanding. They didn't eat Trident. Only Wang Jike moved chopsticks alone.

”When will you learn chef yuan's five points?” Wang Jike spoke.

”This... That...” Wang Qiang instantly got stuck and didn't know how to answer.

”Forget it, when three points will be enough.” Wang Jike said, ”when the meeting is over, come back with me and close the door for special training.”

”No, no, No.” Wang Qiang shook his head again and again.

What is closed door special training? This is a method invented by Wang Jike to practice cooking.

Eat your own dishes every day, and then eat them all the time. After eating, you will maintain high-intensity exercise. When you are hungry, you can cook what you want to eat. Once Wang Qiang followed his father and trained like this for half a month, and people almost went crazy.

However, there was no room for discussion about what Wang Jike decided. He bowed his head and continued to eat the Trident. First, it was delicious. As a native of Jiangsu Province, he liked to eat it. Second, he had heard the rules of the shop before he came and had to eat all his food.

Wang Qiang couldn't tell where the difference was. Huang Fei, Liu Li and Hao Cheng couldn't feel it. It was because their cooking skills were not home.

It's really not a big difference, and it can't be a big difference.

Previously, it was said that Jiangsu cuisine can be commercialized so well all over the country because of the promotion of five tigers.

As one of the five tigers, Wang Jike participated in the improvement of the nationalization of Soviet cuisine. After all, the tastes of the whole country are different, so we should improve the taste to meet our own local taste and let outsiders get used to it.

Strictly speaking, the standard trident of Jiangsu Provincial hotel is almost improved according to Wang Jike, that is, Wang's trident. The improvement method is actually very simple, slightly reduce the greasiness, and pay more attention to the plump taste of Trident itself.

The Trident made by Yuan Zhou modulated the proportion of plumpness and greasiness exactly well, and did not remove the greasiness.

Yuanzhou is to find a balance between the two. Wang Jike is to weaken the greasy and plump, but it can't be said that whose trigeminal is better, and even most people can't eat high or low.

But local people in Jiangsu Province can easily eat it. Just like Wang Jike himself, he prefers to eat the Trident made by Yuanzhou.

This is because Wang Jike felt like eating Trident when he was a child.

”It taught me a lesson. Greasy is not a derogatory term. To be exact, greasy was not a derogatory term before.” Wang Jike said.

Now greasy, what greasy uncle, middle-aged greasy, are bad words, and greasy food is not a good word.