1886 Secret technique-braised deer head

Therefore, Yuan Zhou's appearance naturally caused quite a lot of discussion in the knife sealing Hall.

"Hahaha old Ma, you look quite energetic. Why don't you introduce us?" An old man who was smiling like the Maitreya Buddha interjected with a smile to ease the situation.

It was head chef Yang's fault because Mr. MA had told him in advance, but he didn't tell anyone else.

To be precise, this was not a small matter for the saber-sealing banquet.

"You're a junior in terms of age, but not in terms of craftsmanship. The cooking circle also pays attention to the accomplished as the teacher." Mr. MA snorted coldly and directly hit the short and fat old man,"old man GE, with your skills, it's hard to say who will be better."

As soon as he said that, everyone shifted their gaze to Yuan Zhou.

"I say, old Ma, are you looking for a fight after not seeing you for so many years? You're mocking me the moment you see me. " The short and fat old man was the old GE that head chef yang had mentioned.

"You? I'll let you use both your hands and feet, and I'll kill you with my head. You can't beat me. " Mr. MA stated the facts and then said to Yuan Zhou,""Come, little Yuan, let me introduce you to old GE, one of the four families." Mr. MA didn't even pay attention to old GE's provocation. Instead, he turned his head and started to introduce people to Yuan Zhou.

"Hello, head chef GE." Yuan Zhou knew that this was head chef GE who was good at Lu cuisine.

"Yes." Old GE nodded in a reserved manner.

"Virtue!" Mr. MA totally looked down on old GE's behavior. He led Yuan Zhou to introduce the rest of the people to him.

The Maitreya-like old man was old Mo. Yuan Zhou had also met the four inheritors of the Royal chefs, the MA family, the mo family, the Yang family, and the GE family today.

Apart from that, there was also the famous chef of Zhejiang cuisine, Yingying, and so on that Yuan Zhou was quite familiar with.

In the end, not many people were invited to the knife-sealing banquet. Including Yuan Zhou himself, there were only 10 people in total.

"It's been cold recently, so venison is the best food. Some time ago, someone gave me a raised plum deer. " Said imperial chef GE.

Yuan Zhou listened to him. It wasn't even popular to send pigs or sheep now. Instead, he started to send plum deer. However, as a chef, deer antlers, fetus, penis, tail and dried deer were all expensive Chinese medicinal herbs and precious ingredients for Yuan Zhou.

"I've almost finished the rest, except for the deer head. One of my grandchildren suddenly had an idea and stewed it. He found it particularly unpalatable and sour, almost like an unripened apricot. Little Yuan, tell me how to make this deer head. " Old GE suddenly said after seeing the silence.

Old GE's thoughts were simple. Venison was not common, but it was not rare either. Ordinary chefs might not know, but the people brought by old Ma should not have any problem.

In fact, he was just being careful. He didn't look down on Yuan Zhou. Although imperial chef GE and Mr. MA almost fought each other when they met, they had a very good relationship.

Therefore, the question asked by Royal Chef GE was actually to give Yuan Zhou a way out and let him show his skills.

There were two people on the scene who were skeptical about Mr. Ma's introduction.

For example, head chef Wang of Zhejiang cuisine. He knew Yuan Zhou, but Yuan Zhou didn't even accept any Zhejiang cuisine as his in-name disciples, only Jiangsu cuisine!

"That's right." Royal Chef mo nodded."Just now, the few of us had a heated argument about this."

"Then I'll share my opinion." As a junior, Yuan Zhou was quite polite.

"Since ancient times, it has been said that deer meat is fresh and tender, even more so than deer meat. Compared to deer body, deer head has less meat and more skin. The most famous treatment for animal skin is definitely donkey-hide gelatin. Of course, deer head can't be treated the same way, but we can learn from it. I also think that it's better to braise it." Yuan Zhou said first.

He also chose to braise it? Imperial chef GE was a little surprised. In fact, he was not the only one surprised. The chefs present were also surprised.

Because the descendants of the four Royal Chef families were all chefs, if the descendants of Royal Chef GE didn't study marinating, it basically meant that the road of marinating was not feasible.

Therefore, Royal Chef GE's question was "how to make it" instead of "how to marinate it."

"It's different from the traditional marinating. You can't use too many spices, as it will cover up the freshness and tenderness of the venison. You can remove the star anise, use less cinnamon, bitter garlic, and fish fillet, and finally, pour out the marinade and sprinkle some sweet wine juice." The dried fish that Yuan Zhou mentioned was actually the wild mint.

"The specific amount depends on the size of the deer head. It should taste good." Yuan Zhou added at last.

As soon as he said that, everyone at the scene, including old GE who raised the question, fell silent. That was because it was obvious that none of them had heard of the method Yuan Zhou mentioned before. They looked at each other.

If he didn't ask, he wouldn't have known, but once he asked, a recipe appeared?

"Alright, alright. Don't we have a tea party tonight? we'll know when little Yuan cooks it. It's also luck. Today's knife-sealing banquet has prepared a dish related to venison. It's a deer that just arrived yesterday." Head chef yang immediately tried to smooth things over when he saw the awkward silence.

The knife-sealing banquet naturally wouldn't allow Yuan Zhou to cook. This had nothing to do with the level of culinary skills. This was the rule. They planned to chat more in the evening. By then, the knife-sealing banquet would have ended and Yuan Zhou could start cooking.

"Let's do this. " Old man GE looked around and made the final decision.

"Old GE, you're so troublesome. Just wait and see. I'll be waiting for your eyes to pop out." Although Mr. MA didn't usually speak well, he was quite confident in Yuan Zhou.

"Let's wait and see," Old GE wanted to argue with him, but he realized that it was getting late and he could not delay any longer, so he did not say anything.

"I'm fine with that. " Yuan Zhou said earnestly.

Yuan Zhou also agreed with him that he could show off his cooking skills in front of so many culinary experts.

Yuan Zhou's small hand was revealed. Let's not say whether it could be realized or not, but his steady attitude still won the approval of the chefs present.

"You guys continue chatting. I'll go in and prepare. It's time."

There was no clock in knife sealing Hall, so head chef yang looked at his own watch. Interestingly, head chef Yang's watch was always fast by five minutes.

After greeting the famous chefs, head chef yang walked in.

"Just in time, I'm also hungry," Mr. MA said.

"Head chef Yang's knife-sealing banquet will definitely be the best." Head chef Wang of Zhejiang cuisine sighed.

"Old Yang, do you want to cook your specialty, sand boat stepping on Emerald, today?" asked Ge Yu.

The gazes of all the chefs in the hall instantly gathered on head chef yang as they followed him to the backyard of knife sealing Hall.

The backyard was a small open courtyard with an open-air kitchen on one side and an open-air lounge on the other.

Head chef yang entered the kitchen and began to wash his hands and prepare. The others, including Yuan Zhou, all stood in the lounge. This was also a major feature of the knife-sealing banquet.

The knife-sealing banquet had another very remarkable feature. Everything had to be done by the chef himself. There was no assistant chef. Just like what Yuan Zhou usually did, he selected, washed, and cut the vegetables all by himself.

The small banquet and the big banquet were not differentiated by time. It was not that lunch was the small banquet and dinner was the big banquet.

After the small banquet, it would be the big banquet. Of course, this also tested the chef's ability in another aspect, especially the time difference between the last dish of the small banquet and the first dish of the big banquet, which needed to be grasped well.

Generally speaking, it was normal to have an interval of one to two hours between the two dishes. This could ensure the continuity of the two dishes and also fully display the ability of the chef.

……