How fragrant can a dish be?
Many people will have different answers after hearing this question.
Some people think that the dumplings made together as a family are the most delicious on that snowy New Year’s Eve.
Some people think that the bowl of soup sent by the kindhearted person is the most delicious on the day when they are hungry and cold.
Some people think that the abalone delicacies they eat taste the most delicious when they are proud of their spring breeze and have their horseshoes broken.
But for Wu Hexiang, the aroma of the most beautiful dishes in the world is the aroma of the dishes passed down from his family.
Among them is drunken cut chicken.
The most famous dishes of the Wu family are mostly steamed dishes, which are different from the popular steamed bowls.
The taste is salty, fragrant and fresh, and they pay great attention to seasoning.
In addition to the drunken cut chicken, there is also a braised beef dish.
The beef is soaked in Wu's homemade soy sauce and spices for dozens of days.
After the sauce soaks into every texture and muscle of the large beef, it is steamed in the pot.
These dishes are troublesome to make, and if they are slightly different, the taste will be completely different, but they taste really good.
Because it is troublesome to make, and in recent years, people like to eat fresh food and don’t like these old dishes.
In addition, it takes a lot of time to make, except for a few serious successors, no one else can taste this.
The Wu family has This dish does not appear on the menu of one's own restaurant, except for occasionally entertaining experienced diners.
However, today he actually smelled the smell of drunken cut chicken in this wilderness, which he had not smelled for almost half a year.
This must not be true.
Wu Hexiang understood how serious this matter was, stood up suddenly, and walked towards the stove with his hands behind his back and a serious face.
Su Ruotong was talking to Tao Xian, who was pounding garlic, with a bright and quiet face.
Wu Hexiang couldn't get angry with his future grandson-in-law, so he naturally felt that it was Tao Xian who was to blame.
"Xianxian, what does this smell like?
It smells strangely familiar."
Wu Hexiang said.
Tao Xian raised his head to look at Wu Hexiang and showed a stinking smile: "Grandpa Wu, noble man, how forgetful are you?
This is your Wu family's drunken cut chicken.
I remember you also said, when can you eat the Wu family cuisine I made?
, I gave that Damascus sword to my grandfather.”
"You did this."
Wu Hexiang showed an expression of disbelief and looked at the steamer.
Under the expensive glass pot cover that is transparent and waterproof, an almost invisible cut chicken is placed in the steaming tray, receiving the impact of clouds of white steam.
"I helped Brother Tao Xian make it."
Su Ruotong raised her beautiful black and white eyes and said to Wu Hexiang: "But he also did it."
Well, Tao Xian was responsible for pounding the garlic, and then poured the minced garlic on the chicken.
Just wear it on your body, you can’t go wrong with this.
Wu Hexiang frowned: "It's impossible to prepare this dish.
It takes at least ten hours.
The taste of your chicken is very good.
It has been marinated for at least one night.
Otherwise, the smell of wine and chicken would never be so fragrant. " If Tao Xian only told Su Ruotong the recipe, in Wu Hexiang's view, it really didn't matter.
Su Ruotong would marry into the Wu family in the end anyway, so it was considered a betrothal gift in advance.
But what he cared about was Tao Xian's commercial use of the recipe.
It stands to reason that Tao Xian would not be so short-sighted, and would not do such a thing just for the sake of friendship between the two families, but who can say it right?
Su Ruotong saw that Tao Xian was under suspicion and said, "Grandpa Wu, we really just made it, otherwise I will make it for you again."
After saying that, she immediately remixed the sauce with the seasonings that had not been put away.
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The ingredients of this sauce are the same as the list Tao Xian told her, but they are not exactly the same.
First of all, the weight is heavy, and several other seasonings are added.
Seeing Su Ruotong's effortless approach, Wu Hexiang pursed his lips and said nothing.
She searched in the food box next to her, but there were no whole chickens left, only one whole duck and one whole goose.
Su Ruotong looked at it and said to Tao Xian, who had pounded a small bowl of minced garlic next to him: "Brother Tao Xian, do you like duck or goose?"
"Duck meat."
Tao Xian looked at the sealed packaged whole bird held in Su Ruotong's hand.
Su Ruotong groaned, opened the package, and slashed three times, five times, two times, with the shiny thick cup knife, without even making a thunk sound as it hit the chopping board, the duck was cut into strips with almost the same width. , the fracture is completely vertical, and there is no distortion in the skin, meat or even the fat in the middle.
Wu Hexiang's pupils shrank a bit Many people think that good knife skills depend on how neatly the vegetables are cut, whether they are fast or not, and whether the shape is beautiful or not.
However, few people care about the skills of cutting whole chickens, whole ducks, or even chopping bones.
Especially in recent years, technology has In developed countries, places where a large number of bones are cut are usually equipped with a cutting machine, and no one cares about knife skills.
In the younger generation, Wu Hexiang has never seen such a good knife skill in cutting bones and meat for many years.
This Su Ruotong is so extraordinary.
She picked up the bowl of sauce, but instead of soaking the duck directly, she picked up the alcohol blowtorch next to it and sprayed it into the small stainless steel basin with the sauce.
Tongues of blue flames spurted out, instantly boiling the sauce.
In less than half a minute, more than half of the sauce in the bowl was gone, and the rest became slightly viscous.
Wu Hexiang seems to know what Su Ruotong is going to do I saw her twisting a brush, and quickly but carefully brushed it with a very fine steel nail used for cooking steaks.
It was covered with sauce, and she drove the rich sauce into the cut side of the duck row by row.
In the middle, her hands were so fast that she seemed to bring up the afterimage, but in just three minutes, she had finished cooking the entire duck.
The sauce seemed to have been soaked naturally for a day.
The deep color of the sauce could be seen on the cross-cut surface of the side, but there was no trace of sauce on the skin of the duck.
After it was rearranged, except for A slight difference can be seen in the small seams at the splicing, but the overall appearance is similar to that of the unprocessed whole duck.
Seeing this, Wu Hexiang understood in his heart that Su Ruotong's cooking method was really brilliant and could save a lot of time in one go.
However, the handler's technique is also very important.
The average chef will never be able to spread the sauce into the duck body so quickly and with such uniform coverage.
Thinking back to the many culinary masters I know, none of them could do this more than two slaps in the face.
An ordinary chef would not only be unable to bring out the flavor, but would also destroy the fiber and texture of the meat.
Wu Hexiang was really convinced.
After handling the duck, Su Ruotong tilted her head and thought for a moment, then poured a small bowl of Daughter's Red next to it and poured it on the duck.
The strong aroma of daughter's red covered the skin of the duck and dyed it light red overall.
This bottle of daughter's red wine is more than ten years old.
The wine is slightly viscous and pure in color, turning the duck into a bright cherry color.
"Why did you do this?"
Wu Hexiang couldn't help but ask.
"This duck is an adult male duck.
It was slaughtered this morning.
It is not fat.
In order to maintain the freshness, it cannot be blanched in advance.
Steaming the duck will make the duck's aroma more prominent, but the fishy smell will also be doubled. , this daughter's red is to remove the fishy smell from the duck, and in addition, it can also add color to it, which will make it look different from the drunken cut chicken that will be served later.
Otherwise, the two dishes will look similar and will be too monotonous. " Su Ruotong patiently explained, and Wu Hexiang applauded with his hands.
This girl's understanding of cooking is something he needs to look up to.
The Su family had to burn incense for several lifetimes before they could give birth to such a good heir, this granddaughter-in-law, he determined.
Tao Xian's eyes became brighter and brighter.
The more powerful Su Ruotong is, the more face he will have An hour later, Kuaishou Su Ruotong finished cooking seven dishes and two soups, and also cooked rice in the pot.
Everyone was full of praise for the food, especially the drunken cut duck, which amazed everyone.
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The bright red skin and the delicious duck meat are so tender that they are even more popular than the Wu family's traditional dish, drunken cut chicken.
There is something Wu Hexiang didn't dare to tell others.
In fact, his family also tried to cook other poultry using the recipe of drunken cut chicken, but the taste was very strange.
The duck meat is too fishy, even if you use a lot of ginger powder to remove the smell, the goose meat is too fat, and the steamed goose fat tastes disgusting.
It is not as delicious as chicken, nor as good as roast goose.
It's so fragrant, it's not as good as drunken and cut duck.
Wu Hexiang felt that since Su Ruotong could make drunken cut duck, he could also make drunk cut goose.
Now he blindly trusts Su Ruotong.
Even if she made a drunken cut turtle dove, he wouldn't find it strange.
If he gave Su Ruotong anything, she could get it drunk and cut it.
After a full meal, it was finally time to go home.
Wu Hexiang and Grandma Wu squeezed into Su Ruotong's car.
Although they left Su Ruotong's phone number, they still had to seize every opportunity to get closer to Su Ruotong.
The atmosphere in the car was very lively.
Su Ruotong's face was paralyzed, but he was not indifferent.
He basically answered all questions.
After repeated inquiries and learning a lot about Su Ruotong, Wu Hexiang and Grandma Wu could not be more satisfied with Su Ruotong.
She is a good girl, she is so outstanding, but the difficulty is not to show off herself.
This kind of mentality is basically not found among young people.
The car soon arrived at a place with a little traffic, and Su Ruotong's phone suddenly started ringing like crazy, and a dozen text messages were sent in a row.
Su Ruotong was stunned.
This situation was actually not unfamiliar to her.
She has enabled the missed call reminder.
If she cannot receive a call due to circumstances, she will receive a reminder text message after the phone is turned on or there is signal.
The place she went to just now was too remote, so the signal was probably too weak.
Several times, she saw the Tao family's life assistant making phone calls, and even went to the distant hillside to look for signals.
Su Ruotong parked the car on the side of the road, touched her cell phone, and was stunned.
These dozen missed calls were all from Su Changqing.
"Tongtong, what happened?"
Grandma Wu asked enthusiastically.
"My dad made many calls, and I called him back," Su Ruotong said.
After dialing the number there, Su Changqing said something quickly on the phone.
Su Ruotong nodded and said, "Dad, I'll be there right away."
"Tongtong, is your father okay?"
Grandma Wu and Wu Hexiang asked in unison.
Su Ruotong looked at Grandma Wu and Wu Hexiang in the car, as well as another couple who had a good impression of her.
These four were all big names in the culinary industry in the capital, and she had an idea in her mind
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