National Tide 1980.

Chapter 754

Needless to say, the collective action of the five people in the altar palace, although out of breath, has the intention of blatantly challenging it.

And it also broke the rules of Maxim's kitchen.

Don't forget, the most important thing in the kitchen under the Frenchman's control is that everyone must focus on the work in hand and not leave the post without authorization.

Naturally, this made the three French chefs feel that their authority had been challenged, which further stimulated their negative emotions.

He became more and more angry, and his face turned pale.

However, what the Frenchman didn't expect was that the person who broke the rules this time had a lot of guts.

He was even more angry than them!
Not only did he dare to stare at them and show his teeth, he even dared to yell at the entire kitchen.

Who is it?

Cha!

This kid has always been impulsive, otherwise he wouldn't have taken the lead in the scene where the altar palace opened up.

As soon as he came over, the Frenchman was not allowed to speak.

Instead, he stood in front of Dai Hong, pointed to the dining car on the ground, and yelled at the three Frenchmen to get on.

"Do you really think it's her fault? If the car is placed on a flat ground, it can be overturned by opening the door? This is a fucking conspiracy! It's framed!"

Then, he stretched out his hand and pulled away the "happy fart" and "pull the list" in front of him, and then got mad at other people in the kitchen.

"Hey! Whoever did it will stand up! You guys are so calculating about a girl, grandson is not a grandson! Be careful to have children without assholes!"

However, in a hurry, he didn't think about the way of speaking at all. This swearing was a big hit.

So it's okay if you don't scold, but when you scold, other people in the kitchen will also be angry.

They also hugged into a group, and began to scold Xiaocha, calling him nonsense!Pure slander!

The little boss in charge of the various areas of the kitchen is better, probably because he doesn't have dirty words on his identity.

But those low-level chefs didn't have so many worries, they all scolded their mothers directly!
Who is willing to accept this account?
The crowd is also outraged!

Seeing that the kitchen is about to get out of control, maybe the two groups of people who can handle the pot will fight.

The three foreign devils were all dizzy at this moment, and they had no idea what to do.

Because of the language barrier, no one could understand why the subordinates would suddenly confront each other.

So it is even more uncertain how to intervene at this time in order to control the situation.

What if it doesn't work out and both groups of people come at them?

Hey, to put it bluntly, foreign devils are paper tigers.

In this case, they are also afraid of getting burned.

Thanks to the manager of the restaurant who couldn't stand the chaos inside and ran over, the situation in the kitchen didn't continue to deteriorate.

It's not easy to say that this restaurant manager is really not easy.

While busy persuading the fight, he asked about the situation, and then he had to explain it to the Frenchmen in French.

In this way, the three French chefs roughly understand what the current situation is.

To be honest, any fool can understand the consequences of the internal strife in the kitchen at this time

This actually calmed down the three French chefs.

After all, they are the ones who are responsible if something goes wrong. If it really messes things up, they won't be able to mess around in the future.

They are all very clear that the immediate priority is to quell the dispute, and they must deal with today's banquet.

No matter who is responsible or what is going on, we can only put these grievances aside and focus on the overall situation.

Three French guys together, which cemetery does not bury unjust dead ghosts?
If you speak, you will ask Dai Hong, who caused the trouble, and Xiao Cha, who broke through for her and did not hesitate to confront the entire kitchen, to leave the kitchen.

He even said that if the other three people in Altar Palace had any objections, they would go together.

In this case, they can only rely on Maxim's regular employees, which are their hardcore troops.

However, to everyone's surprise, Yang Feng made a positive suggestion that they couldn't refuse through the mouth of the restaurant manager.

"No matter whose fault it is, trying to fix it is the most important thing. There is still half an hour before the 11:30 meal, and Curry has enough. Why don't you make [-] appetizers to make up? Let's do it , guarantee exactly the same, can you?"

"What? Are you going to do it again? It's exactly the same? How could it be too late?"

The three Frenchmen looked at each other in blank dismay after hearing the restaurant manager's message, not believing it at all.

The appetizer that was knocked over today is a small snack that everyone can't eat two bites, but it is not simple at all.

Not only does it use a lot of raw materials, but also the shape is very particular.

That was the result of the sous-chef "Le Gefu" who brought all the cold dishes, meticulously cut and arranged, sweating profusely, and the result of an hour and a half of hard work.

With these few novices who dared to do it for a few days, how could it be possible in such a short time?

However, Xu Chunyan also followed Yang Feng's saying that he could do it.

"That's right, we're quick, don't we only have eighty copies, I think it's pretty close. Anyway, it's like this, let's treat a dead horse as a living horse doctor..."

Her words were more realistic, which inevitably impressed the restaurant manager.

"Yeah, it can't be worse anyway, why not let them try? Since they say they can do it, they must be sure, let them try..."

In this way, with the persuasion of the restaurant manager, the three Frenchmen finally nodded.

At this point, the conflict in the back kitchen came to an end for the time being, and everyone focused on meal preparation again.

However, what no one expected was that although the five members of Tangong said they could do it, they had their own unique ideas about how to do it.

After Yang Feng made a calculation with everyone, he asked the other four people to go to the cold storage to get the materials first, and left by himself.

Not long after, he came back with a basin in his arms, which contained five kitchen knives for Chinese food.

He took the initiative to ask the restaurant manager to explain to the French chefs for himself.

He said that in order to save time, he had to come as fast as possible.

They are more comfortable with Chinese food knives, anyway, the quality can be guaranteed in the end.

This statement undoubtedly made the three Frenchmen even more confused.

Because Chinese kitchen knives look too bulky, I don’t think they are as easy to use as French pointed kitchen knives.

Moreover, this kind of knife is boxy, and it seems that its use is very limited.

To put it bluntly, it makes them feel that there is no way to chop the dishes, not even minced onions.

While hesitating, even some of their subordinates laughed.

"Haha, it's so funny! Do you want to use kitchen knives to cook Western food? You don't think this is a Chinese restaurant, you really are not afraid of cooking!"

"I said, stop messing around, can you! It's really a joke for foreigners, and the people you lost are also people from our republic!"

This makes it even more difficult for the Frenchman to have confidence and no hope
However, just when they regretted that they had promised too casually, and wanted to stick to the kitchen rules, they expressed their rejection.

Yang Feng, who ignored the ridicule and criticism at all, was already a step ahead and handed out all the knives.

The five people from Tangong, whoever took the knife, cut it quickly without saying a word.

As a result, not only did the three Frenchmen swallow back all the words they wanted to say, but they were also dumbfounded, completely dumbfounded.

what happened?

Because they have never seen such a good knife work!
Whether it's the mushroom cubes cut by Yang Feng, the apple sticks cut by Xu Chunyan, or the mashed garlic that Dai Hong is in charge of, or the wild vegetable rolls that Xiao Chalai cuts, they are all cut out like flowing water.

This kind of knife and flower flying, the beauty and smoothness between the square inches, is so fast that it is dazzling, and the beauty is so beautiful that people can't take their eyes off it.

It was something that the three Frenchmen had never seen before and could not imagine.

And it's not just a visual enjoyment, the jingle, the sound of the knife hitting the chopping board is just like music.

It is completely different from the slow rhythm of Western food chefs.

But the most astonishing thing is the frozen strips of vegetable juice cut out by Jiang Dachun's knife.

It was like jelly.

"Happy fart" cut it, you must compare it with a ruler, use a long knife, and be careful, so that it can be horizontal and vertical.

Even when arranging the plate, use tweezers to handle it gently, and it will fall apart if you don't pay attention.

But it ended up in Jiang Dachun's hands, this kid is just like Qiebei Tofu.

Swipe left to pull a few knives, swipe right to pull a few knives, swipe up to pull a few knives, and swipe down to pull a few knives.

It was done so easily.

As a result, the size was measured, and it was not bad at all. It was unbelievably accurate.

Needless to say, at this moment, in the eyes of the three Frenchmen, the five people in Tan Gong are simply oriental swordsmen who have practiced kung fu.

Amazing!The magic is not like ordinary people!

But to be honest, this is actually all because they are rare and strange for foreigners.

You know, one of the key differences between Western food and Chinese food is that Western food is cooked but not cut, while Chinese food is cooked and cut simultaneously.

Cutting means cutting. The meat of Western food is mostly in large pieces, so it doesn't matter how cut it is.

Since the beginning of Chinese food in the Zhou Dynasty, there have been preliminary records and descriptions of cutting methods in "Book of Rites" and "Analects of Confucius".

In the Tang Dynasty, there was already the title of "Cicada Wing Cut", and the knife skills became more and more developed in the future.

Gradually formed the skills of cutting, chopping, peeling, gouging out, slicing, picking, scratching, leaving, cutting, dissecting, and spinning.

By the Ming and Qing dynasties, cutting and cooking had been separated, and there were more than one hundred famous cutting methods.

For example, in big restaurants and big rice farms, whatever is harvested is not cooked, and what is cooked is not cared for.

To put it bluntly, it means "don't care if you cut it, and don't care if you fry it".

Those in charge of cutting vegetables are called "the ones on the table", and those in charge of cooking are called "the ones on the stove".

It's not like a western kitchen at all, where one person cuts and frys all the work.

This kind of subdivision is very necessary, because if it is not cut correctly, it will definitely not taste good.

For example, if you want to cut the meat into vertical strips, it won't taste good no matter how you fry it.

Therefore, there are various cutting methods for various substances in Chinese food. Once the cutting is wrong, the taste will be bad.

Not to mention anything else, there are dozens of ways to cut onions.

Although there are blocks, segments, strips, slices, dices, shreds, powder, etc. when cutting, the same kind has its own use.

For example, there are squares, rectangles, oblique squares, elephant eye blocks, water chestnut blocks, chess pieces, sieve blocks, hob blocks, split blocks and so on.

Of course, it is precisely because of the advanced cutting methods that Chinese food can be faster, more tasty and more varied than Western food.

Conversely, this aspect is precisely the short board of Western food, which limits the speed of cooking and the richness of dishes.

Think about it, no matter what the dish is, if you want to make a banquet, there will be relatively more types of ingredients.

Because Westerners do not have the concept of knife skills, they are too superstitious about material resources, and they have always followed the path of "to be good at work, you must first sharpen your tools".

They have created a variety of knives and pots according to different cooking needs. They look very professional, but they are bluffing to laymen.

As everyone knows, frequent replacement of knives and pots requires a lot of time and energy wasted.

Chinese chefs don't care much about the diversity of knives and pans, and only focus on improving their personal precise use skills to avoid wasting time due to changing utensils.

Although this knife and a pot look simple, they have the power to turn decay into magic.

In fact, Chinese chefs can use a kitchen knife to solve most of the cutting problems of ingredients by virtue of their own knife skills.

When cutting soft ingredients like tofu, it is very common for a few pinholes to pass through.

For meat and cucumbers, it is easy to see the sun on the opposite side after lightly scratching them.

Even if you are dealing with tough ribs, you can easily chop them into lengths you like by using only the second half of the kitchen knife.

Common carved patterns can also do the job.

Although too fine food carving also need to use other tools.

However, compared with Western food chefs who have to switch knives every time they change dishes, they are different.

In short, knife skills are the basic skills of Chinese chefs, if you can't pass this level, don't even think about cooking.

Knife skills must not only be fast, but also cut vegetables evenly and in different patterns.

There are very high requirements for chefs who have just entered the industry, let alone top chefs in major restaurants.

For people like Yang Feng and the others, being able to cut a hundred catties of potatoes in an hour is the minimum requirement.

Cutting potatoes into shreds and making shapes with fruits are all easy.

And because Jiang Dachun is the chef of Beihai Fangshan, and he is best at using vegetables to make characters, it is even more remarkable.

I really can't wait to cut two taels of meat from my own hands to practice the fine kung fu.

What is the matter in front of them, to them.

In the past, in order to practice their true knowledge, they had to keep it intact and earnestly study it to hide it.

The purpose is to figure out and experience bit by bit, without missing a bit, and strive to be on par with what the French do.

Now that you are applying what you have learned, of course you can give full play to your strengths.

In this way, it took a long time to be busy and troublesome for the western food chefs, but it was done by the Tangong five-person team in just 10 minutes.

The remaining ten minutes can be used to set the plate.

At this time, Xu Chunyan, who has been dealing with pastry all the year round, and Dai Hong, who was originally cold, showed better qualities than the three male colleagues.

They only asked Yang Feng, Xiaocha and Jiang Dachun to be responsible for squeezing the smoked fish mousse in a piping bag into the freshly made wild vegetable egg roll, smoothing it with a spatula, and pasting sorrel of different colors on both ends evenly and symmetrically .

Then throw the cut mushroom jelly cubes into the dry material box, and evenly fill them with spices.

And the two of them, relying on a pair of skillful hands, effortlessly scraped a little baked apple puree on the spoon on the plate, stuck the sautéed mushroom cubes on it smoothly, and sprinkled a few salt flowers on the top .

Then take out the frozen small bowls of broth, place the cut vegetable juice strips with tweezers at the same angle, position, and direction of each bowl.

It's 11 minutes before the meal starts at 30:3.

The five people in the altar palace made eighty appetizers quite perfectly.

And after the three Frenchmen reviewed it together, there was no problem, and the executive chef "Bai Maoer" actually took the lead in applauding excitedly.

"Happy Fart" and "Pull List" not only followed closely, but also provoked thumbs up.

For this reason, even the western chef in the kitchen, who was already hostile to the people in the altar palace, admired him quite a lot.

They are all ordinary Chinese chefs who diverted halfway.

No one expected that the mediocre Chinese knife skills would also have such a wonderful display when it meets the application of Western food.

Thinking of their sneer just now, they blush!

This time, the five people in the altar palace shocked Maxim's back kitchen!Also give the Chinese chef a share!
And then... and then nothing exciting happened, not even a moment to catch your breath.

Because the time is up, the banquet is on, and work waits for no one.

As "Bai Maoer" shouted to the waiter who was standing in the back kitchen holding a silver tray upright, "Service!"

Everyone is moving, and it is time for another battle to begin.

However, Jiang Dachun and Xiaocha still took some time to ask Yang Feng a question that they were quite curious about.

"Brother Yang, where did you get that kitchen knife? It's too timely! Not to mention, it sharpens really fast, and it fits your hand well."

"That's right, there's no Chinese restaurant in this Chongwenmen Hotel, and you can do magic tricks, you're amazing."

Yang Feng was amused by them.

"What's the matter! It's not worth mentioning at all. How did you forget? Where is the opposite of our road? Bianyifang! The unit I used to go to. Then I will call over, let alone ask them to send me a few Kitchen knife, help me. It's easy to call ten or eight Chinese cooks..."

(End of this chapter)