National Tide 1980.

Chapter 755
The five-person team of Tangong successfully saved this high-level and important banquet with five Chinese kitchen knives.

Their exquisite knife skills not only left a deep impression on the three French chefs.

At the same time, he also won the respect of Maxim's colleagues in the kitchen by virtue of his amazing hard skills.

After all, cooking is judged on the basis of craftsmanship, which is the same at home and abroad, as well as Chinese and Western food.

What's more, since the group of five in the altar palace has shown such a trick, their positions in the altar palace will also be exposed.

Maxim's chefs were surprised to learn that although these young people were young, none of them were ordinary chefs.

All of them are the team leaders of each group in the Altar Palace, at least equivalent to the management level of each area of ​​Maxim's kitchen.

In this way, there is a reasonable explanation for the excellence of these five people, and Maxim's western food chefs will not have such a strong sense of frustration and tension.

On the contrary, such a result is taken for granted.

I think that the altar palace attaches great importance to this learning exchange, so it will send such elites here.

It's even a bit embarrassing for them to do dirty and tiring work for a month without knowing it, like ordering broken reminders.

Then naturally, the resistance and rejection will disappear.

Instead, as the descendants of the dragon, the common Chinese blood makes these western chefs feel proud.

I am not only proud of these colleagues in the altar palace who can earn face for the Chinese people in front of foreigners, but also thankful for their ability to turn the tide.

After all, once the situation gets out of control, it will cause a big mess in the end, and no one will be in the best of luck.

So after only one day, the managers of the various divisions of the back kitchen came forward together, extending a hand of friendship sincerely.

On behalf of the chefs of the entire Maxim, they invited the five people from Altar Palace to have supper together after get off work.

Don't look at this year, there are not many places to eat at night in the capital.

The so-called supper, I just went to the nearby Qianmen Canteen, which serves passengers catching the train, and ordered some simple cold dishes, a few bowls of wontons, and a few plates of steamed buns.

But the good thing about the people in the kitchen is that they don't stick to small details, and they are full of quackery.

As long as we understand each other and give each other face, there will be no knots that cannot be untied.

In fact, everyone sat at the same table, toasted each other with a few glasses of wine, and said a few words such as "We are all brothers in the four seas, and the harmony of the five lakes is the most precious".

The holidays between each other are over, and no one cares about anything.

Afterwards, we talked about the experience in the kitchen, the difference between Chinese food and Western food, and jokes and anecdotes at work, each of which is not easy.

So when he left, Xiao Cha, who was drunk, hung his arms and called him brothers.

However, the grievances and misunderstandings between compatriots are easy to resolve, and it is not so easy for the Frenchman to pass.

After all, Dai Hong is the "perpetrator" in name, and it was a bit too much for Xiao Cha to stand up for her.

The crime that they almost caused losses to the kitchen cannot be completely cleared.

Although there is no inside story to pursue this matter, the two people seem to have some interest in flirting with each other because of this matter.

But according to the kitchen rules set by the French, the punishment that should be given still cannot be avoided.

Just after the cleaning day, the three Frenchmen held a meeting and announced the agreed solution.

It was decided to return both Dai Hong and Xiao Cha who had caused bad influence to the altar palace and replace them with others.

Needless to say, the seriousness of the result made the atmosphere in Maxim's kitchen suddenly turn bad again.

The other three people in the altar palace couldn't accept this, thinking that the punishment was too heavy.

After all, it didn't cause any real bad effect, so it would be so embarrassing to just go back like this.

How can Dai Hong and Xiao Chake explain to Manager Ning and old colleagues in Tangong who value them?
Maxim's chefs also felt guilty about this, so the district managers bit the bullet and pleaded with the two of them.

The clinker foreign devils are bad enough, and they are actually good at pretending to be garlic, so they feigned a shot when they came.

Seeing such feedback from the back kitchen, another alternative was proposed.

That is if the two can show amazing talent in cooking.

It is possible to launch several Western dishes that can impress French chefs within a week, and they can also be allowed to stay.

Needless to say, at first glance, this requirement is really quite high.

It seems that the Frenchman changed the soup without changing the medicine, perfunctory the big guy.

Dai Hong and Xiao Cha, they have learned for so few days, how could they make dishes that French chefs appreciate?

However, the executive chef "Bai Maoer" later added a statement, saying that he can not follow the standard menu of the restaurant and play as he pleases.

As long as it meets the basic requirements and eating habits of French cuisine.

At the same time, it is not forbidden for other chefs to help each other and help them to work together as a staff.

These few words express another meaning.

It is probably because the French chefs have developed an interest in the cooking skills of Chinese food, and they want to see what other wonderful performances the chefs of the altar palace can show.

Therefore, it can be understood that this is a disguised assessment method, and the French also want to find a step for everyone.

So not only the chefs at Maxim decided to try their best to provide technical support, but the five people in Altar Palace also gained a certain amount of confidence.

In the next few days, as soon as they were free, the five people from the altar palace got together to discuss.

The first is the question of how many dishes to cook.

This is the simplest, and it doesn't need to be too complicated according to the common dining habits of French cuisine.

Under the counselors of Maxim chefs.

Everyone's consensus is that one soup, one appetizer, two main courses, and one dessert are almost enough.

but what to doHow to do it?Well worth thinking about.

Xiao Cha is a straight-forward, non-thinking master, but his thinking is simple.

"It's nothing. French cuisine has oyster soup, and we also have mullet egg soup. They have macaroni, and we also have fried lumps. Isn't France famous for baked escargot? Let's have conch with scallion oil. Doesn't the pan-fried foie gras also have it?" For the name, let’s make a point, we can also imitate the Burgundy red wine stewed beef, let’s have a tomato stewed beef..."

As soon as these words were said, the big guys burst into laughter immediately.

Quite a few were in tears of joy, which did a lot of damage to the seriousness of the scene.

Jiang Dachun was very unhappy and taught his younger brother a lesson.

"You kid, this is not intentional to make trouble. Do you still want to stay? The big guys are worried for you, but you are good, don't take it seriously! This is plausible. Oh, you can use home-cooked French dishes. Are you fooling around with the vegetables? Then what are you doing with conch in scallion oil? Wouldn’t it be easier to stir-fry the snails? Why can you do this? At the very least, the quality of the ingredients must match.”

What he said was a pragmatic consideration. Not only did Xiaocha accept the criticism with a smile, but also the director of the soup area of ​​Maxim's kitchen also spoke in agreement.

"Yes, French cuisine is very concerned about the texture of ingredients. Formal banquets, important banquets, often use many precious materials, such as foie gras, caviar, Parmesan cheese, Iberian ham, flowers of salt, champagne Crab, tuna, lobster, all kinds, all kinds. Your altar palace is the representative of court cuisine, and it is also the face of our capital people. You can’t be too different from others. Sea cucumber abalone, shark’s fin bird’s nest, more or less Gotta get some high-grade materials."

However, although most people nodded in agreement, Yang Feng offered another way of thinking.

"Of course you are right, but the problem is that the cost of cooking with expensive ingredients is too high. Who will pay for it? Let Maxim's kitchen bear it, and the cost will be high. The three French are very You can’t swallow us alive. The five of us can’t afford it by ourselves. So it’s not going to work so head-on, I’m afraid we have to think of some clever ways.”

"Actually, I think what Xiaocha said just now can't be said to be complete nonsense. At least the cooking methods of Western food, we all have Chinese food, and we can basically find the corresponding ingredients for similar ingredients. The biggest difference is just in the The processing of the ingredients, the way of collocation and the arrangement of the plate are on the table. As long as we make some improvements accordingly, so that the shape and color of the dishes are close to French cuisine, it may not be possible to replace them accordingly.”

"For example, this stewed elbow, braised fish, it can be said that everyone can cook Chinese food. But if you don't put soy sauce, put butter instead. It will immediately become a foreign taste. The cooking method is just stewing. , The cooking time and method are actually not much different from watercress. On the other hand, our fine dishes, stir-fried with wine, and beets, white table pasta, are not available in Western food."

"So the quality of raw materials, I think these things can be used to make up for it, that is, the skills and materials that we have in Chinese food. As long as we don't have it in Western food, we will use what we can. The French chef looks fresh, Maybe you can get confused, and you won’t care too much about the texture of the ingredients. This should be the most feasible way.”

When he said this, it was as if a bright light illuminated everyone's hearts.

Several chefs in Maxim's back kitchen were so excited that they almost jumped up and were greatly touched.

"Hey, let alone, this Western food is actually cooked in the same way as Chinese food. The main difference is the seasoning, ingredients processing and presentation." A Maxim chef scratched the back of his head and said.

"Yes, according to what you said, this Chinese food needs to be changed in seasoning and processing, and the presentation of the plate should be more particular, so that it can really be served in front of Western food. With Western food seasoning, isn't that the taste of Western food."

Another big slap from Maxim's chef.

"Haha, this is Chinese cooking in Western cuisine. I think this idea is okay. Hey, by the way, I think the ability to carve Chinese food can be bluffing, and French food doesn't have steamed vegetables or tofu. It's a place where you can play..." A district supervisor also strongly affirmed.

In this way, the basic direction has almost been settled.

What's more, Yang Feng remembered another thing.

"Hey, Dachuner, it is said that when our altar palace first opened, Mr. Pilkardon once booked a table with us to entertain the guests of the French embassy. I didn't seem to be transferred at that time. Do you still have any impression? You Remember what dishes are, which is very helpful for us to grasp their French taste."

Under his reminder, Jiang Dachun really remembered.

"That's right, that's right, I still remember it. At that table, the French people's favorite dessert was crabapple cakes. They didn't eat it, but they all said it was delicious when they saw it. The reporter also took a lot of photos. The clear soup Jasmine also let them They all applauded. They have never seen flower petals sprinkled into the soup. As for the taste? They like sweet and sour. Chef Chang's "Peach Blossom Pan" juice is poured on the soft fried tenderloin. None of them don't like it Yes. There are also Master Zhang’s milk pig and milk tofu, which shocked them too. I don’t know why, it seems that the French especially like the pork dishes in our altar palace.”

At this time, a chef from Maxim's restaurant answered and gave a correct answer.

"It's not surprising. It seems that their foreign pigs are not castrated. They are more aggressive than our pork, but they are bigger and leaner. Originally, we also used imported pork here. Later, we all objected, saying that it is more expensive. It’s not tasty. The French people took it too, and changed it later..."

In short, brainstorm.

After chatting back and forth like this, everyone's wisdom and experience are gathered together.

If there is a trick to make, and a trick to think, the question given by the Frenchman is really not that difficult.

After the seven days passed, Dai Hong and Xiao Zha turned in the answers with confidence, and they were all dishes that everyone worked out together.

So after the restaurant was closed that day, no one was in a hurry to leave, but all the people in the back kitchen stayed.

You have to witness the whole process of the French assessment, and see how the three Frenchmen reacted when they tasted Western food made with Chinese cooking methods.

This first dish is radish soup made by Xiaocha.

To be honest, in the eyes of the French, the cooking process of this dish is just like the name of the dish, which is too ordinary.

Just boil a pot of water and stew shredded white radish and some shredded bean curd.

Then after the soup comes out, the modification is also very simple.

The shredded radish in the soup bowl is just a little shredded chicken breast, and a green coriander is placed on the chicken breast to complete it.

It looks as simple as it needs to be.

This can't help but make the three Frenchmen shake their heads, feeling that there is really nothing to redeem.

For this reason, during the tasting, the two older Frenchmen didn't touch the spoons, so the sous chef "Happy Fart" took full power to do it for him.

As everyone knows, this bowl of soup is not as simple as they seem, but it actually has a lot of mystery.

The taste is not as bland as they imagined.

In fact, this "Le Ge fart" took a sip of the soup, and his eyeballs almost fell into the bowl.

All that's left is to smack the taste in your mouth.

Then he drank a few more sips, and then babbled, asking "Bai Maoer" and "La List" to have a taste too.

When the two Frenchmen drank it, they were equally surprised, because it was so delicious!
What's going on, it's actually very simple to tell the truth.

Why does the soup group in the altar palace hang soup all the time?

Isn't it because this is the best way to add the taste of the ingredients to the ingredients to increase the taste of the raw materials.

The radish soup is the same, in fact, it is boiled white radish in a large pot, and the condensed soup is brought by Xiao Cha.

Later, in front of the French, he cooked shredded radish with this condensed soup.

Can this taste be lightened?
The French thought they were drinking the soup made from the radish he cut, but it was actually the essence of [-] to [-] catties of radish.

And the tofu skin that Xiaocha uses is not a common thing, it is a leather stick.

What is a leather stick?
When making tofu, the wooden stick used to pick the tofu skin has been used for a long time, and a layer of tofu skin has condensed on it.

Soak the wooden stick in water, wait for the bean skin to penetrate, and then remove the wooden stick to become a leather stick.

This is the top-quality ingredient in soy products, and AH Yingjiang Temple is the most famous.

Use it to hang soup, the soup is as thick as milk and delicious as chicken soup.

So Xiaocha cooks it with shredded radish. This auxiliary material not only makes the soup more delicious.

And because it is also a vegetarian food, it will not make the soup greasy, overwhelm the guests, and cover the taste of white radish.

To be honest, these French people who have long labeled Chinese food as greasy never imagined that there would be such a pure and rich radish soup in this world.

If there is no chicken breast in the soup, it is completely vegetarian.

This kind of delicate and mellow delicacy is called "clear and rich in taste" in classical Chinese.

They couldn't concoct it even in their dreams, it's simply too unreasonable.

Can they not be surprised?
But to be honest, this soup is really nothing to Tan Gong, it's just a quick fix.

There are also different levels of real vegetarian broth.

The vegetarian soup in Tangong was used during the "fasting days" of the Qing Palace in the past.

The root of fresh bamboo shoots, stalks of shiitake mushrooms, mushrooms, soybean sprouts, broad beans and other materials should be boiled slowly.

The most exquisite, far more fresh than this radish soup.

(End of this chapter)