The goose yellow egg was so tender that one could squeeze out the egg liquid from the inside. Moreover, it was so broken that one could not even pick it up. It was like a plate of broken gold that was sparkling. It was soft and tender, and it was completely crushed by the mouth.
The fragrance of the eggs wrapped around the rice. It was hot from the oven and scalded his mouth. It was precisely because of this that he felt even warmer.
"Delicious!"
"The standard Egg-Fried Rice must be translucent and golden, so the selection of rice is also standard. It must be dry and flat.”
"The rice needs to be cooked overnight. Steam it a day in advance and store it in the refrigerator.”
"There are many kinds of Egg Fried Rice. If you can't make this kind of tender and smooth egg, you can just make it like a silk egg. That kind is simple."
While eating, Xu Ming told them about the things to take note of when cooking Egg Fried Rice.
Ye Lixuan hadn't put down the bowls and chopsticks to listen to Xu Ming's explanation.
Li Yong and Hu Haitao didn't listen to these words. They scooped rice into their mouths one by one.
Hot, hot, hot!
After taking a bite, the salty fragrance in his mouth erupted like a volcano.
His hot mouth was invaded by the fragrance of eggs, rice, and chopped green onions. When the heat in his mouth dissipated, he realized that the rice was actually chewy.
It was exceptionally dry when he chewed, and he couldn't stop at all. The murmuring fragrance of rice slid all the way into his stomach, making his empty stomach immediately feel satisfied.
After eating a big bowl of Egg-Fried Rice, the aftertaste lingered!
Then, the three of them each made a serving of Egg-Fried Rice according to Xu Ming's cooking method.
The appearance of the finished product was very different.
Only Ye Lixuan's was better because he made Yangzhou fried rice.
After Xu Ming tasted each one, he said,
"Li Yong, what are you cooking? Rice is rice, eggs are eggs. The taste is not fused at all, and you even added too much salt!”
"Hu Haitao, I only sprinkled a few drops of cooking wine just now to enhance the fragrance and remove the fishy smell of the eggs.”
"Although it's true that your culinary skills aren't up to standard and that you use more ingredients to improve the taste, it's meaningless. You won't be able to discover where your problem lies. Your basic culinary skills are fine, but you haven't found a way to combine the skills you know.”
Only now did Xu Ming realize that his tongue was so good. He could immediately tell the flaws of any dish with just a taste.
He could even find flaws in his own dishes.
That was why he wanted to know what the Intermediate Cooking Skill would be like after leveling up.
...
At noon, Ye Lixuan was busy in the small kitchen. When he turned around, he saw his grandfather lining up at the cafeteria window.
His eyes narrowed, but he didn't say anything. He continued to help Xu Ming.
Old Master Ye was already in his sixties this year, and he rarely went to the Ye family's restaurant to take charge.
Basically, he would go over every week to guide his disciples in cooking.
The Ye family's restaurant was also known as the Fragrant Leaf Pavilion in City A.
A meal in a private room cost a few thousand yuan, and a meal in the hall cost more than five hundred yuan.
The price was not cheap at all.
"Hello, what would you like?"
Old Master Ye came back to his senses and stopped looking at his grandson. He looked at the menu that was recommended today.
"Give me a braised chestnut chicken and a pork trotter soup.”
"Grandpa, can I give you a small portion? Otherwise, you won't be able to finish it all by yourself.”
"Alright, thank you."
...
Hu Haitao took the menu and reported it to Xu Ming. Xu Ming started to prepare.
After a while, Old Master Ye's dishes were ready. He came today mainly to taste Xu Ming's cooking and see if it was worth his grandson's time.
A plate of braised chestnut chicken was obviously a seasonal dish in autumn.
Their restaurant would also promote a dish related to chestnuts in autumn, and this dish was one of them.
Most people liked to eat the chestnuts in this dish. If the taste of the chestnuts was good, then this dish would definitely not be bad.
The old man picked up a chestnut with his chopsticks and threw it into his mouth.
The chestnuts tasted soft and sticky, and it was obvious that they were quite fresh.
Chestnuts were sweet by themselves, but when combined with the saltiness in the sauce, it did not stand out at all.
It could be seen that the chef's seasoning was very precise.
He took another bite of the chicken. It was smooth and delicious with a little spiciness. It was not dry at all. It was soft and not mushy. Instead, it was a little chewy.
The chicken must have been fried in a deep fryer, so the spiciness of the marinating process was completely locked in the chicken. That was why the chestnut did not taste the spiciness just now.
The soup was thick, and the heat control was just right. The chicken and chestnut meat had been simmered for at least half an hour, or else there would not be such a thick sauce.
The thick soup was absorbed by the fried skin on the outside of the chicken. After taking a bite, the soup on the skin of the chicken was very rich. It was salty and fragrant, and there was a slight sweetness of chestnuts.
This dish could be said to be better than the cooking of their Ten Years Old Chef of Fragrant Leaf Pavilion. He did not expect it to be made by a young man.
Looking at the pork trotter soup, just from the milky white soup, he knew that the taste was definitely not bad.
It seemed that his grandson had good taste. This chef's cooking skills were on par with his at such a young age. He must have something extraordinary. He was a powerful chef!
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