National Tide 1980.

Chapter 756

The second course is a cold appetizer made by Dai Hong.

This dish looks interesting.

Because the first step in cooking, Dai Hong first has to boil sugar, and use the technique of Tanghuaer to make a sugar flower basket.

Clear a space on the pure steel operating table, a sugar pot that is being heated, a small spatula, a small copper spoon, and a bundle of bamboo sticks, these are all the tools Dai Hong needs.

Although the operating tools are not complicated, Tang Huaer's craftsmanship needs to be "fast, accurate, and ruthless."

During the creation process, you need to stand in front of the operating table, hold the spoon in your hand, and quickly scatter the sugar solution in the spoon on the clean "drawing board".

After the fresh sugar painting has solidified, a bamboo stick can be used to pick up the finished part and complete it by gluing and splicing.

Dai Hong is very familiar with it, because this is not some whimsical idea, but the work of Tangong Restaurant.

It is used as decorations for sweet and sour pork ribs, sweet and sour pork tenderloin, glass balls, shredded yam, and these beets.

Put some radish flowers in it, it looks good and adds interest.

Before coming here, when she was working in the altar palace, almost every day she and the people in the cold meat group had to make a hundred and eighty ones, which was enough.

Then there is no possibility of missing.

So soon, under the inconceivable gazes of the three Frenchmen, a beautiful and traditional sugar flower basket was made by her skillful hands.

With this thing, the foundation of this dish has been laid.

Dai Hong then cut some colorful fruit and vegetable strips, as well as some sorrel and lettuce leaves, and stuffed them into the flower basket with bread sticks.

There was another small dish of salad dressing on the plate.

Finally, cut a hard-boiled egg into two and place it on the plate to complete.

Needless to say, the most eye-catching thing about this dish is the special decoration method of the sugar flower basket.

Regardless of the fact that sugar paintings are things used by folk craftsmen to tease children, they can be found all over the country, and the skill threshold is not very high.

It is used in the altar for desserts, but it has not been valued by the chefs

But it was the first time in my life to see the Frenchman, and it was an eye-opening surprise.

Therefore, a dish that was originally mediocre, in their eyes, immediately became more fashionable, full of Michelin taste, and became very expensive.

When Dai Hong finished cooking, none of the three French chefs was in a hurry to taste it, but watched it for a long time in admiration.

Not only "Bai Maoer" once again led everyone to applaud together, very appreciative.

That "happy fart" even ran back to the office specially to get the camera to take pictures.

He wants to keep this oriental style sugar flower basket as information.

And the "pull list" who is good at making desserts, because it looked interesting, he even pestered Dai Hong, wanting to take over those sugar painting tools, and try it himself.

This kind of reaction of "pulling the list" is actually quite normal, for laymen to watch the excitement.

Many people think that making sugar paintings is very simple, as if they can do it as long as they master some painting skills.

Let alone claiming to be an expert in fondant technology and a "pull list" of artistic cake masters.

He can use sugar and milk powder freely, and he is full of French artistic cells, so he can't help but try his skills in the end.

Unfortunately, sugar painting is very different from painting, and it is not the same thing as Western art cakes.

The difficulty of this skill is not in the pattern, but in the control of "sugar".

Too hot or too cold syrup will cause the shape to change, so the work should be completed in a suitable temperature range.
The heat, temperature, time, etc. when making syrup are even more particular.

Every step is smooth and error-free to produce a transparent amber syrup.

No matter how awesome the "pull list" is, he has never been in contact with our Huaxia fried sugar.

How can it be possible to succeed at the first attempt and master it skillfully?
To put it bluntly, he is not good enough to make candied haws or candied yams, let alone candy flower baskets.

For a full 5 minutes, the "pull list" is either thin or thick, and the sugar color is either hard to come out or burnt.

After trying several times, this yellow-haired old boy couldn't even make the raw materials. In the end, his confidence was exhausted, so he had no choice but to give up.

Probably the pastry master felt that he had lost face in front of everyone, was very depressed and unwilling, and then provoked the fault of this dish.

The stinginess of foreigners can be seen.

He pointed at the split egg in the cold dish, followed by chattering with two French colleagues, who also nodded.

There is a divisional supervisor who will quickly translate on his behalf.

That means that French chefs believe that this boiled egg is completely unnecessary.

Putting it in this dish is neither aesthetic nor harmonious. It is better to lay some fruit slices and sprinkle some honey juice.

At least it is a plant-based ingredient, and there is an echo.

However, Dai Hong smiled, pointed at the egg, and the supervisor helped to translate it again, and asked the three French chefs to taste it.

As a result, after tasting it, the three Frenchmen were stupid again.

Especially the old boy "Pull List", his eyes were straightened and he was dumbfounded, which was exactly the same as the astonishment shown by "Happy Fart" when he drank the soup just now.

Dare to feel like a carrot soup, this boiled egg is not so simple, it is also very mysterious.

What kind of egg is this?

fake!

It used the technique of palace vegetarian food, and it was created in an ingenious way given by "Zhang Dashao".

The method is very simple, use two round-bottomed cups, pour the starch slurry with vegetable juice.

Then make a filling with carrot or chestnut puree, and put two small cups together.

After it cools down, take out the created "egg" and repair the marks left by the intersection of the two cup mouths.

The eggs made by this method are absolutely hard to tell from the real ones just by looking at their appearance.

If you use spinach juice to make starch paste, even preserved eggs can be made vividly.

And this kind of culinary skills has a name in the kitchen industry, which is called "quality meat shape".

These French chefs tasted the artificial boiled eggs in their mouths. The "egg white" was mixed with pear juice, while the "egg yolk" was a mixture of apple puree and carrot puree.

They had never seen such a dish before, far beyond their imagination, and they were naturally amazed by the miraculous skill.

But to be honest, this is still the easiest.

The vegetarian dishes in Chinese food are developed from the vegetarian dishes in temples. It can be said that they are unique, and the technique of pictorial imitation of meat is very realistic.

Not only eggs can be cooked, but all meat, seafood, and animal offal can be imitated by vegetarian dishes.

In appearance, even the pores on the meat can be imitated vividly, and the taste can also be closely matched.

Ordinary people will not feel any difference if they only taste a few mouthfuls.

A fake egg is nothing.

Anyway, no matter how you put it, this "pull list" is completely convinced, and I wiped the sweat from my forehead in embarrassment.

Each hand raises a thumb, which means there is no choice!

The third course is finally the turn of the barbecue dish.

This dish is strictly speaking the joint work of Yang Feng and Xiaocha.

Yang Feng is responsible for the overall design of the barbecue and dishes.

Xiao Chalai is responsible for making the accessories and decorations on the plate, as well as taking the barbecue out of the oven and placing it on the plate at the assessment site, cutting it and arranging it.

Since it was written by two male chefs, this dish not only regained its bold and rustic nature, but also closely combined with Chinese food elements.

Yang Feng's barbecue specially chooses local pork belly, which is obviously better than western pork in texture.

After he cleaned the meat, he used the Chinese knife technique to scratch the skin of the meat.

This is more delicious, and it is also convenient for the oil to secrete evenly when grilling.

The marinade is completely Western-style spices and pickling methods.

Yang Feng put fennel powder, dried chili, Chinese prickly ash, lemon zest and rosemary into a powder machine at the same time to make powder and spread it on the pork.

Then on top of the pork, layered garlic powder, black pepper and sea salt.

This is tied up and sent to the oven.

Then bake at 150 degrees for two hours, then bake at 230 degrees for another 10 minutes.

Of course, meat alone is not enough, and accessories are also essential.

This is where Yang Feng is most opportunistic.

He used steamed white rice, sprinkled with chopped green onion, and mixed a spoonful of soy sauce to make a base.

In this way, it is equivalent to placing the cut roasted pork belly on the rice, and all the fat will seep into the rice.

Then it becomes lard bibimbap.

Cai Lan listed it as the first thing on the "must eat list before death". Although it is cheap, its delicious taste is not in dispute.

To adjust the taste, Yang Feng also put fried pork skin aside, served with red wine sauce.

In this way, the taste of the roasted pork belly is charred on the outside and tender on the inside, accompanied by the crispy fried pork skin, and the mellowness of the lard bibimbap.

It can be said that the advantages of pork ingredients are fully utilized, and it can be called a taste trio for meat eaters.

No matter how the diners eat it, whether it is the feasting of barbecue, the sound of pork skin in the mouth, or the complementation of lard and rice, it is enough to bring people into the realm of taste buds.

To be honest, this main dish wins with its taste.

Not to mention eating, smelling the aroma of barbecue makes people salivate.

The sound of many bystanders swallowing and spitting could be heard at the scene.

When you really taste it, you will see the level even more.

Because it was the first time for the three French chefs to gorge on their food without any regard for their image, and gave them good reviews without any hesitation.

In particular, they are very appreciative of the method of applying the flower knife technique of Chinese food to roasted pork belly to enhance the taste and make it easier for spices to taste.

Even the pork bibimbap, they nodded in satisfaction.

I even think that this dish can be recommended to customers as Maxim's innovative dish.

So it seems that so far, after the chef from Tangong, the taste is closest to the dishes that Westerners like.

The only point of controversy is that "Bai Maoer" thinks that this main dish is still a bit greasy, and it is really a big dish.

If there is no previous appetizer, it should be served with some apple puree or sauerkraut, so that it will be perfect if it is improved.

After that, "Bai Maoer" gave the order to cut up the rest of the roasted pork belly that had not been cut, so that all the chefs could come and taste it.

For a moment, the audience cheered and jumped, everyone ate happily, and praised it endlessly.

In fact, everyone is so happy, there is delicious food next.

The key point is that everyone knows that once this dish comes out, even if the matter between Xiao Cha and Dai Hong is smoothed over, they will naturally feel at ease and relaxed.

So far, the atmosphere in the kitchen has been quite harmonious.

The fourth course was still the main course, and this time it was replaced by Dai Hong.

The girl's delicate thought made this dish show a great contrast with the last dish of the two rough men.

What Dai Hong cooks is fish. She doesn't use Western food at all, but uses the badly fried fish fillets from Shandong cuisine.

This is a fire dish, but it is relatively easy in a fire dish.

Because of the delicateness of the fish meat, it doesn't matter much if it is slow for a few seconds or ten seconds.

The focus of craftsmanship is only neatness.

After the fish fillet is cooked, it must not be broken, as the jargon speaks of sharp edges and corners.

If it breaks, it becomes rotten tofu.

If there is anything unique about this dish of fried fish fillets, it is that Dai Hong tried her best to stay close to the situation of Western food, and put some thought into it.

Her side dishes are asparagus from the altar greenhouse, which is similar to the small young bamboo shoots in the West.

It is tender and crisp when fried, and the color is green.

And that's not all, Dai Hong finally made a small carp out of yam paste, placed it on a plate, and poured a small glass of cherry liqueur on it.

In this way, the main course of fried fish slices resembles the white rocks and fine sand at the bottom of the river, the asparagus is placed on the plate like water plants, and there is a bright red koi swimming like it.

This dish also perfectly achieves the wonderful unity of color, flavor and shape, and also reflects the style of Chinese ink painting, becoming a vivid picture of swimming fish composed of delicious food.

The inspiration of Chinese style and the situation of Western style are simply too ingeniously combined.

And the taste is also indescribably good, the tenderness of the fish, the sweetness of the yam paste, and the crispness of the asparagus all work together.

Let this fish dish present a fresh and delicious taste, and wipe away all the greasyness caused by the roasted pork belly just now.

To be honest, so far, the culinary skills shown by Chef Tangong have greatly exceeded the expectations of the French chefs and brought them too many surprises.

They never thought that each of the few dishes today is so creative and tastes so good.

Moreover, Chinese characteristics are integrated from the ingredients to the cooking techniques, which they have never experienced before.

For this reason, not only did they completely disappear their stereotypes about greasy and unhygienic Chinese cooking, but they also developed great curiosity about Chinese cooking techniques, eager to have more understanding and exchanges.

They all began to realize that the collision of East and West seems to have produced a wonderful chemical effect and burst out wonderful inspiration.

In order to deduce today's new imagination again and again.

They couldn't help being thrilled, excited.

You know, for any famous French chef, only innovative dishes are the biggest guarantee for their future and winning Michelin stars.

The insight and inspiration they have gained today has greatly exceeded all their accumulation in the past few years.

It is with this mood that they are more and more eager to present the last dessert, and they can also see the unusual imagination.

The result really didn't disappoint them.

The last dessert was worthy of being the finale, and it completely moved everyone.

Dare to feel that it is a very realistic "peach", made by Xu Chunyan, the leader of the dim sum team of Tangong.

It looks pink and tender, like a real peach, and people can't bear to destroy its shape.

But after being cut open, the "peach" contains sweet and fragrant mousse, sweet peach jam, and real peach pulp.

For desserts, French chefs have always paid more attention to healthy and delicious desserts.

So this dessert is very attractive to "pull the list", making him look a bit like Monkey King when he first entered the Peach Garden.

Before anyone expressed his opinion, he couldn't help applauding and admiring.

And also took the initiative to suggest to the executive chef "Bai Maoer".

"It's amazing. I can't believe it. But I still think we have a new dessert to add to the official menu..."

(End of this chapter)