After trying three or four peaches and roughly grasping the sourness, sweetness and fragrance characteristics of the fruit, Su Qingluan had a general grasp of this batch of peaches, and did not forget to explain it at the same time.
"Later, I'm going to use these peaches to make a bright red sauce, so I chose peaches with bright red flesh and a sweet and sour taste. When you make dishes, you can also choose suitable fruits as ingredients for the sauce according to your specific needs."
Someone asked below: "What if there is no fruit with a perfect match of color, sweetness and sourness?"
Su Qingluan smiled and said, "Did you forget, little brother, that you still have seasonings like salt, sugar, and honey that can be used to adjust the sweetness and sourness?"
Everyone was stunned, then burst into laughter, before they realized that they had suddenly gotten into a dead end.
Although the peach sauce is very important, there is still something that needs to be prepared in advance - scallion and ginger water.
This seasoning is an indispensable raw material for marinating meat, so Hongfulou often prepares a lot of it in advance, and Su Qingluan can just use it directly.
So Su Qingluan carefully gutted the fish just like she did yesterday, took out the complete internal organs, carefully checked whether the gallbladder was ruptured and rinsed it clean, and then began to cut into the fish meat.
As the saying goes, "the layman sees the excitement, the expert sees the details." For the Su family, even Yang, who spent years at the stove, had never used the "flower knife" cooking technique. Therefore, while she knew her eldest daughter was a skilled cook, she had no clear idea of her specific skills.
However, these young chefs who are able to help in the kitchen of Hongfulou have gone through layers of screening, from apprentices in the tavern to kitchen helpers, and then to ordinary helpers in Hongfulou, and finally allowed to work in the kitchen. They can even withstand Xu Yuanwei's high-intensity requirements that are comparable to Sparta. Naturally, each of them has some skills.
So they knew at a glance how skilled Su Qingluan was at cutting the fish, even though she sliced the fish neatly without damaging the skin at all.
What's more, you have to turn the knife in a different direction to make the pattern, which can better demonstrate the exquisite knife skills.
The kitchen helpers who had some understanding of Su Qingluan's cooking skills reacted calmly, but the two or three new ones were really exaggerated. They stared at Su Qingluan with their mouths open, and their mouths opened and closed only making "Aba Aba" sounds.
When the people around saw how useless these newcomers were, they suddenly felt that they had become calm and dignified!
Not to mention these young kitchen helpers, even Xu Yuanwei just took a glance at first, but later he was attracted and unconsciously put down his knife and came over to watch Su Qingluan slice the fish.
After finally completing the most tedious part of the carving, Su Qingluan breathed a sigh of relief and carefully placed the fish into a large bowl filled with scallion and ginger water.
"Next, deal with the peaches."
As she spoke, Su Qingluan turned around, took out a cow-ear knife, and neatly removed the remaining peach pits from the peaches she had just tasted.
She held the peach in her hand, gently slashed the bright red flesh with a knife, and then used the back of the knife to push the tender and juicy flesh into a small bowl prepared in advance. Half of the peach flesh fell into the bowl. Su Qingluan used her thumb to gently remove the pale yellow core, and it fell into the palm of her other hand.
Since the pit of the peach occupies a large proportion of the entire flesh, the pure flesh of two pounds of peeled peaches can only fill a small bowl, and this is when they are not fried.
If the flesh shrinks due to heating, only about half a bowl will be left.
However, after looking at the mandarin fish meat that had been soaked in the onion and ginger water for a while, Su Qingluan felt that it should be enough.
"Next is the plating," Su Qingluan pointed to the large oval plate that was already placed on the table. "Although the plating decoration cannot affect the taste of the dish itself, it can enhance the appearance of the dish. Especially our Hongfu Restaurant is the premier restaurant here, so the plating cannot lose its grandeur."
After discussing the importance of plating and decoration, Su Qingluan continued, "Different fruits and vegetables ripen in every season. As long as they are available, any ingredient can become a raw material for plating and decoration. It all depends on whether you can use it flexibly."
As she spoke, Su Qingluan picked up a cucumber and a red radish.
"Whether it's cucumber or red radish, they are both very common ingredients. Using them to arrange dishes can ensure that the raw materials are sufficient and can be supplied smoothly regardless of the season."
As she spoke, Su Qingluan had already drawn out an even thinner knife.
After all, it wasn't a professional carving knife, so Su Qingluan wasn't very used to it. But she hadn't forgotten the basics, so even though the tool wasn't very handy, it wasn't completely unusable. It was just that her movements were slower and she needed to adjust more angles.
As time passed, the cucumber in Su Qingluan's hand became shorter, replaced by five light green leaves of different sizes and angles with dark edges.
Not only do the leaves have different shapes, but even the veins on them have clear textures, making them look lifelike.
Feeling that the number of leaves was almost enough, Su Qingluan casually handed the remaining cucumber to the young chef nearby: "Here, this one can be made into many more leaves. If you want to learn, you can practice while you still remember."
Then he turned around and started cutting the red radish again.
The young kitchen helper who took the cucumber and the two people next to him originally wanted to practice carving cucumber slices and green leaves, but when they saw Su Qingluan starting to "go big" again, they quickly pulled the other two people in the "cucumber group" and asked them to watch Su Qingluan first.
Su Qingluan didn't notice the little movements of the people below, and just concentrated on carving the radish in her hand.
At first it was just an ordinary looking piece of radish, but gradually the radish became angular and turned into the shape of a flower.
Soon, as Su Qingluan's knife slid off the radish pieces again and again, the shape of the flower became more and more obvious, and even the staggered growth relationship between the petals and the subtle serrations on the edges of the petals were clearly visible!
If Su Qingluan's knife skills in slicing fish meat just now amazed the onlookers, then this food carving that was so lifelike that it was indistinguishable from the real thing was even more astonishing.
At this time, someone who had previously listened to Su Qingluan's "simple plating" tutorial couldn't help but sigh, "Before, we brothers always thought that Madam Su was being modest when she said 'just teach us a few simple plating tricks'. After all, that 'beginner' plating was already very beautiful. Now, seeing it again today..."
The man didn't finish his words, but everyone who had listened to that "course", including Manager Liang and Xu Yuanwei, sighed in their hearts: Compared to this time, the plating skills taught by Professor Su Qingluan last time were really at the entry-level level as she said!
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