Huang Bo was stunned: "Change the signature dish?"
He thought that his signature dishes tasted very good, and although the others were okay, they were not outstanding.
"But which of the other dishes can be considered a signature dish?"
Song Shiwei asked someone to bring her newly made menu.
Passed it to Huang Bo: "Take a look!"
When Huang Bo saw it, he was completely stunned.
What is going on?
Why do they all sound like reciting poetry?
A pair of roasted pigeons, with the inscription "I wish to be a pair of wings in the sky".
The dish called "Stir-fried Three Strawberries" is about the green swallow grass.
Green pepper beef fillet is called Qin Sang Di Lvzhi.
The five-spice roast chicken is called Phoenix Wandering on Phoenix Terrace.
The ham, lotus seeds and chicken soup made the yellow crane disappear forever.
The white fish and amaranth soup is called "White egrets fly over the vast paddy fields".
Fried shrimp chips sprinkled with a few fried small shrimp skins are called Snow Mountain Flying Fox.
........
There are many more on it. Anyway, this is the first time Huang Bo has seen such a menu in his life.
I was so shocked that I couldn't speak for a moment.
“This…this…”
Song Shiwei couldn't help but smile: "Chef Huang, how about this new menu?"
Huang Bo silently gave a thumbs-up and said excitedly, "Great, that's great! This name looks very unique! I'm afraid there won't be a duplicate in the entire Eastern Province!"
Song Shiwei pointed to a few dishes marked with stars and said to him, "Chef Huang, I want these to be our restaurant's specialties!"
Huang Bo looked at it and felt a little embarrassed: "But I don't know how to cook some of these dishes?"
Song Shi smiled and waved, "Come with me. These dishes are very simple to make. I'll teach you. I believe you'll be able to cook them after seeing them. It's absolutely no problem to make our restaurant's specialty dishes!"
Huang Bo quickly followed, wondering why she looked like she was heading towards the kitchen?
Could it be that Boss Song, despite being so young, is not only experienced in business, but can also cook?
His apprentices also had the same idea as him.
When the people in the kitchen saw Song Shiwei coming, they immediately stood up from their lazily lying or sitting, and quickly straightened their clothes and hats.
Especially when they saw Huang Bo following behind Song Shiwei, they stood in a very orderly manner and shouted, "Hello, Boss Song!"
Song Shi smiled and waved his hand: "Everyone, don't be so polite!"
After saying that, she rolled up her sleeves and prepared to cook.
But when the others saw her action, they were all stunned.
Huang Bo also hurried forward; "Boss Song? How about letting me come?"
Song Shiwei shook his head: "I can do it, Chef Huang, you just watch from the side, and..."
She turned her head and looked at Huang Bo's disciples behind her.
"You all come over and watch, I'll only do it once!"
After hearing her words, everyone was even more confused.
But they still gathered around obediently.
Song Shiwei reached out and took out a fish from the fish tank where live fish were kept.
"What I'm going to make now is our new signature dish, fish head tofu soup, also known as Man Jiang Hong!"
As she spoke, she skillfully handled the silver carp in her hand.
She scraped off the scales, gills and internal organs, and with a flick of the knife, the silver carp was cut in half from the head down. The fish head was split in half with one stroke, and the fish jaw was still connected. She completed this set of actions almost in one breath. Huang Bo, who was originally a little skeptical about her skills, changed his expression instantly.
You can tell whether he is a master chef by the way he handles the ingredients.
Song Shiwei's movements didn't look like something she had just learned, or was just pretending. She must have practiced them thousands of times to reach this level.
It seemed that those actions had become habits, almost instinctive to her.
Even Huang Bo admitted that he was not as good as him. If he were to do it, he might not be able to handle it so quickly and well.
Not to mention his disciples, who were almost dumbfounded by what they saw.
No one dared to look down on Song Shiwei anymore.
Everyone watched attentively.
Song Shiwei marinated the fish head with green onion, ginger and cooking wine, then grabbed a handful of safflower from the seasoning box, washed it, and set it aside.
Huang Bo's eyes fell on the red flowers and he understood instantly. No wonder she named this fish head and tofu soup Man Jiang Hong.
It turns out that this red is safflower!
Then Song Shiwei cut the tofu into cubes about four centimeters in size and placed them on a plate aside, also to be used later.
He picked up a cabbage that had just been delivered today from the vegetable basket, washed it, and cut it into small pieces about four centimeters long.
Ginger pine, cut green onion into sections.
Then he took a stew pot from the pot rack, placed it on the stove, put the fish head in, placed tofu and cabbage on both sides, and sprinkled washed safflower on top.
Then add salt, green onion, ginger, and pour in a lot of Shaoxing wine to remove the fishy smell and enhance the flavor.
Finally, add about 1,000 ml of chicken broth, bring to a boil over high heat, and then simmer over low heat for 50 minutes.
While the fish head was stewing, Song Shiwei did not stop, but turned around and took a soft-shelled turtle and a processed chicken from the side.
"Next, the dish I'm going to make is called Farewell My Concubine!"
Hearing this name, Huang Bo and his apprentices all widened their eyes.
"Farewell My Concubine? This is also a dish??"
"Yeah, Farewell My Concubine? How do you do that?"
Song Shi smiled and said, "Actually, this dish is a typical Huaiyang dish. I didn't come up with the name, but it does have a story behind it."
"To commemorate Xiang Yu, the Chu hero who made great contributions in overthrowing the tyrannical Qin Dynasty, and to remember Concubine Yu, the peerless beauty who cared deeply about the fate of the country and stood up for justice, the local people created the famous dish 'Farewell My Concubine', which has been passed down to this day."
After liberation, leaders and comrades who came to Huaiyang to inspect work tasted this famous dish and praised it. After improvements made by the chefs, the imagery of chicken and turtle was used to enhance the historical theme of Farewell My Concubine, making it more subtle and artistic.
"The chicken and turtle in this dish are tender and the broth is rich and flavorful. It's definitely a rare delicacy."
After her explanation, Huang Bo and his friends couldn't help but want to try this famous dish before they even saw her make it.
I wonder how delicious it must taste!
Song Shiwei knew they wanted to eat it, and said with a smile: "From now on, this dish will be one of our signature dishes. You can enjoy it every day. Now I will start to make this dish. I will only teach you once. Chef Huang, please watch carefully!"
As she spoke, she chopped off the turtle's head, drained its blood, removed its internal organs, and cleaned it. She then placed it in 80°C hot water for 2 minutes.
As she did so, she explained, "At this time, pour cooking wine into the pot to remove the fishy smell from the turtle. After taking it out, remove the membrane on the turtle. Be careful, there is membrane all over the turtle, so be sure to remove it all and then rinse it clean!"
"Then marinate for 20 minutes with cooking wine, light soy sauce, dark soy sauce, Chu Hou sauce, pepper, and shredded ginger to effectively remove the fishy smell!"
Although this soft-shelled turtle tastes delicious, it has a very strong earthy smell and must be handled properly, which tests the skills of a chef.
If it’s not handled properly, the dish will be completely ruined.
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