Food starts with Mapo Tofu

Chapter 598
The main reason is that none of the presentation methods that Chen Nian has mastered can help the dish continue to improve its appearance.

There are several common methods of arranging the plate. The first is to use plants such as radish and mint to carve or make a shape with its own shape as an embellishment in color.

The second is to put the food itself in a special shape, or to modify the ingredients when cooking, such as squirrel mandarin fish, which is the most classic way of arranging the food itself.

However, in addition to cutting out the squamous strips from the body of the mandarin fish, you can also control the degree of curling of the fish body when it is fried in oil.

There is also a third type that can be regarded as a fusion of the first two, and then a certain degree of elevation.

Just like the dish of brush cake, when it is served, at first glance, it looks like a real brush hanging on the shelf, and it is served with ink.

No matter how you look at it, it just feels true.

But in fact, the brush is edible, and the ink is also a specially made dipping sauce.

Of course, the tray and the shelf for the pens are real, but those can also be made with food, if the will is the will.

But this dish is called Maobi Crisp instead of Wenfang Sibao Crisp, so there is no need to get the point wrong.

The last is the more common plate arrangement techniques. For example, a lot of sliced ​​meat can be arranged neatly in a row, or they can be arranged in a circle along the circular tableware.

Or put it into other various shapes.

Generally speaking, food arrangement is in these ways.

But after thinking about it for a long time, it is not suitable to be placed on top of minced chicken and golden bamboo shoots.

Other things are fine, the main reason is that minced chicken is more difficult to make.

In this way, the aging was done for two days in a row, and even the last 99 was made up, reaching [-]%, but the aging on the plate still did not come up with any good plan.

This can't help but make Chen Nian fall into distress.

But just when he was going to talk to Xiao Huang again, if Xiao Huang couldn't come up with any solution, he would go to Mr. Huo.

Suddenly, a sentence Chen Nian heard while blowing the wind on the deck during non-business hours opened Chen Nian's mind.

Because the weather was good that day, Chen Nian didn't go back to his room after work, but went to the deck to cool off.

But when he was alone, he suddenly felt a few businessmen coming not far from him.

They seem to be chatting about products over there.

One of them said: "I have high-end customers. They must use more delicate things than ordinary people. You don't need to consider cost-effectiveness and size, as long as they are exquisite, because the money they give is far beyond the commodity itself.

Our brand and our design are the additional value given to the product. Do you know that this exists as a luxury? "

Although this was not said to Chen Nian, Chen Nian understood it on the spot after hearing it.

So that night, Chen Nian was not in a hurry to do it, but carefully thought about the ratio of each ingredient used.

Then the production started.

Although the bamboo shoots and minced chicken are still made in the same steps as before, it is not the same when it comes to the last step.

Aging did not put all the shredded bamboo shoots and fully minced chicken into the pot.

Instead, separate them.

Originally a large amount of aging was only used a little bit this time, not even 1/10.

After making it, Chen Nian directly put the 2-3 mouthfuls of minced chicken in the center of a very delicate plate with a diameter of about ten centimeters.

Because only the middle of this plate is white, it is surrounded by patterns of other colors for embellishment.

And under the minced chicken are some very thin shredded bamboo shoots that have been laid out in advance.

In this way, minced chicken and bamboo shoots will be available.

But looking at it this way alone, Chen Nian still felt that the decoration was not enough, so he put his thoughts on the gold wire again.

When making Yangzhou fried rice, eggs are needed to make egg floss.

Speaking of which, the shape and color of the egg pine are more like gold threads.

So Chen Nian fried some egg floss with eggs in the oil pan, took it out and removed the excess with scissors, and then put it on top of the minced chicken.

Finally, I did some color embellishment on the side.

"This looks much more pleasing to the eye." I said, how could the emperor eat such a big lump of meat for a meal?

No matter what the imperial chefs did, it was impossible for the imperial chefs to prepare such a dish. They spent a long time cooking it, but it was not good-looking and the quantity was large. Even if the emperor liked it, he would only eat three or four mouthfuls at most. "

At this time, Chen Nian looked at the proficiency of this dish again, and it has reached 99.87%.

"Okay, it seems that there is no problem with the direction. If you do the rest of the proficiency by yourself, you will probably be able to complete it." Chen Nian is still very satisfied with his improvement, the reason why he can't achieve 100% , Chen Nian felt that it was probably because he was not agile enough in the follow-up arranging the dishes, so it took too long and the dishes were a bit cold.

There is a saying in the Chinese food industry called "one hot top ten fresh", which is the truth.

But after having a direction, Chen Nian doesn't have to worry about it.

Anyway, there are still a lot of preserved bamboo shoots, and I haven't even used a catty in the past two days.

It's just that after eating today's supper, Chen Nian suddenly felt unsatisfied.

After all, I used to eat a large portion, but today the amount has shrunk by more than ten times.

Although the grade and delicacy have increased, it is a big deal that the stomach is not full.

Chen Nian is now used to eating late at night, and he can eat whatever he cooks. Now he is not full because of the sudden cold, so he is naturally not used to it.

So after tidying up the kitchen, Chen Nian went directly to the top without changing his clothes.

There is a midnight snack service on the Platinum Star.

You can ask the waiter to order directly, and then ask the waiter to deliver it to the room, or you can go to the open supper restaurant to eat by yourself.

As for Chen Nian himself, as a staff member on the ship, it is not easy to manipulate those colleagues.

It's just that when Chen Nian came here, the chefs working inside couldn't help feeling a little nervous when they saw Chen Nian.

I wondered if the youngest and most promising master on this ship was coming to test me?
Because there is a red-collar chef and three blue-collar chefs in the supper kitchen.

There is no help in the kitchen, and the ingredients are prepared by ourselves.

Everyone is responsible for their own dishes, except that the red-collar chef is responsible for the unified scheduling and management. In fact, in ordinary work, the red-collar chef is too lazy to take care of anything.

After all, not many people came to eat at night.

There are no more than twenty guests in total, and there are not many ingredients used, so there is nothing to manage.

So it's a little looser overall.

And the most important point is that they will not participate in the food selection, but not participating in the food selection does not mean that they will not go to the scene to watch.

They already knew the old faces on the boat, and they basically knew who was better at cooking and who was better at cooking which type of dishes, so they were more impressed by the new faces who appeared in these food selections. Be interested.

In addition, they heard some internal rumors that Mr. Huo seems to have accepted Chen Nian as an apprentice, and they are not usually in the same kitchen, so they always feel that Chen Nian is covered with a veil of mystery.

That's why I was nervous after seeing the vintage at night.

Maybe it was Mr. Huo who asked Chen Nian to see how their cooking skills were, or maybe it was Chen Nian himself who wanted to come and see if the cooking skills of the people in other kitchens were high or low.

Of course, Chen Nian himself didn't know this, so he came to the window to look at the menu.

"Master, please have a bowl of Yangchun noodles and add a marinated egg." Chen Nian quickly determined what he wanted to eat.

"Do you want chopped green onion?" The chef inside asked again after hearing it.

"Yes, more trouble."

Then Chen Nian sat aside and waited.

But he was sitting just right enough to see into the kitchen through the window.

I saw the chef inside putting the noodles into the pot very skillfully.

Then Chen Nian saw from a distance that the chef began to add ingredients to the bowl, finely chopped green onions, a little salt, a little sugar to enhance the taste, a spoonful of soy sauce, and half a spoonful of vinegar.

Chen Nian also saw that the other party dug out a small piece of white solid from the jar on the side. Chen Nian felt that it should be lard. In the end, the chef added a little sesame oil to it, and then poured half a bowl of broth. A glass of water.

At this time, the noodles were cooked, and the other party directly scooped up the noodles with chopsticks, as if the noodles had been neatly arranged, and the strips hung on the chopsticks in an orderly manner.

Finally put it neatly into the bowl.

After arranging the noodles, the chef took another saucer and fished out a marinated egg from another pot.

Finally, I took it out and put it on the old table.

"Thank you." Chen Nian quickly thanked him, and then looked at the steaming bowl of Yangchun noodles, smelling the fragrance of soy sauce and the faint smell of sesame oil, his appetite suddenly whetted.

Sure enough, I cook a lot by myself, but once I eat someone else's, it's different.

Not to mention the taste, just looking at it makes people feel very comfortable. The noodles are soaked in the soup. and emerald green onions.

Although it feels light, at this time, I feel that such a bowl of noodle soup is not inferior to a plate of crayfish in front of me.

He hasn't eaten yet, but just looking at the rising heat, Chen Nian can't help but feel comfortable all over.

"Master Chen, what do you think of our Yangchun noodles?"

As a result, the noodle maker did not leave after serving the noodle, but instead asked.

This made Chen Nian a little surprised, everyone is a blue-collar chef, why did you ask me how the noodles are doing?
Moreover, after coming to the Platinum Star, Chen Nian has never demonstrated his ability in white cases.

Although I don't know why the other party asked me this, but since people asked me, if Chen Nian answered in a perfunctory manner, firstly I would be sorry for my status as a chef, and secondly I would be sorry for his serious attitude at the moment.

"I'll try it."

Then Chen Nian took a sip of the soup.

Originally, Chen Nian didn't think much about it, but after drinking this soup, Chen Nian realized that he still underestimated this bowl of noodle soup.

It's just that this soup is not a simple broth, but seasonal winter bamboo shoots are added to hang fresh, and there is absolutely no MSG added to the soup.

This soup is completely natural and fresh, and the taste of lard can only faintly reverberate in the mouth when drinking it. After drinking such a mouthful of soup, Chen Nian only feels warm all over his body.

It's like being soaked in a bathtub filled with hot water.

When he lowered his head to drink the soup, Chen Nian realized that there was not too much soup in such a bowl of noodles. Instead, the noodles were slightly on top of the soup, and Chen Nian felt like this is the way to arrange the noodles just with a sharp point. , It seems to make this bowl of noodles more beautiful.

"The soup is delicious and refreshing. Although it has the taste of lard, it should be the lard you put in later. As for the broth, it should be broth made from bones, and in order to enhance the umami, there should also be some Some seasonal ingredients such as winter bamboo shoots.

Also, I tasted a relatively light scallion oil in it. If I guessed correctly, you should use scallion oil to boil the lard, which is quite good. "Chen Nian could not stop admiring.

Although the chef was happy to hear it, he was even more amazed, because Chen Nianguang tasted so many things after taking such a shallow sip.

No wonder Chen Nian was able to defeat those red-collar chefs three times in a row to enter the top ten.

That's the difference.

And he actually knew before that Chen Nian was mainly engaged in red cases, so the reason why he asked just now was to see if Chen Nian came on behalf of Mr. Huo.

As a result, when Chen Nian opened his mouth, he revealed the secret in his soup base.

It is easy to guess that it is boiled with bone broth, but it is not so easy to taste winter bamboo shoots.

Then Chen Nian picked another chopstick noodle, and ate it with a sip.

"The noodles are soft but not rotten, tough but not hard. They are handmade, and they are so thin, which shows that your level of white case is quite good." Chen Nian continued to boast, and after the boast, he tentatively guessed The ratio of flour, water and salt added to it.

As a result, when the chef heard it, he was even more shocked than before.

If you are not very familiar with the white case, it is absolutely impossible to know these ratios after eating a mouthful of noodles.

This is different from the soup base. Maybe some people have very thin tongues and can taste the taste of winter bamboo shoots, but the ratio of noodles, water and salt is not a fixed value. They need to adjust it according to the weather of the day. Adjust how much water you get.

Moreover, Chen Nian has only been on the ship for less than two months. Even if he knew some white dishes before, if a person can study Huaiyang cuisine and Shandong cuisine to a certain extent, then he will definitely not have the energy to study other white dishes. case.

So even if you understand it, you probably understand it a little bit, but from the land to the sea, the surrounding humidity gap is so large, Chen Nian can still tell the proportion in one go.

"Master Chen, you are amazing! I thought you were young before, but now I realize that you are a real genius!"

(End of this chapter)