Hardcore Chef Dad

  After Su Jinrong and Feng Yifan led the people away, the two elderly people carefully looked at the dishes on the table, then smiled at each other and greeted everyone to eat together.

   "Well, let's try it."

  "Taste it, how is Su Ji's craftsmanship now?"

   Five-spice fish, oily chicken, cucumber, crystal meat.

   corresponds to the four major cuisines.

   When Su Quansheng hosted this state banquet, he also took into account the differences between the north and the south. Therefore, the choice of each dish was also very elegant.

  First, the eight cold dishes that were once the first banquet were reduced to four.

   and four candied fruit plates are added, which is considered as appetizing, and at the same time, it will not let the banquet guests eat a lot, and will not be taken away by the cold dishes.

   Moreover, the taste characteristics of the east, west, south, and north regions are also taken into consideration.

  Among them, the five-spice fish corresponds to the northern taste: mainly salty, and slightly sweet, but not particularly obvious.

  Youlin chicken is naturally a classic cold dish in Cantonese cuisine. The fragrance of compound soy sauce is also very attractive.

  Crystal meat is representative of the eastern Jiangnan region, and it is also a very classic cold dish.

  The last cucumber is the representative of Sichuan cuisine in western cuisine.

   is really four dishes, including some different flavors from east to west, north to south.

   The two old people moved the chopsticks first, and used the chopsticks to put the dishes into their respective bowls.

   Seeing the colors in the bowl, Zhang Lao smiled and said, "Oh? This bowl is really a bit particular? Where is the peony flower."

   Zhu Lao also took a look at it. Before picking up the vegetables, he glanced at the bottom of the bowl instead.

  "Hahaha, it really belongs to the porcelain capital."

   Zhuang Daozhong introduced: “These tableware were customized by Feng Yifan who specifically sought out the porcelain capital. In the past, Su Ji was criticized by some people on the Internet because of these tableware, saying that they did not meet foreign standards.

  But Feng Yifan also explained it very aggressively on the Internet. He said that the porcelain originated from us, so naturally it is necessary to support domestic porcelain, and this set of tableware is customized from Porcelain Capital. Those porcelain companies in foreign countries , It's really not customizable. "

  Lao Zhang immediately tapped the table and said, "Okay, that's right."

   Zhu Lao also said: "Yes, we should use our own things. Porcelain is a symbol of our country. How can we use foreign ones?"

   Zhuang Daozhong said with a serious expression: “It’s just that too many foreign restaurants come in today, and the country is also attracted by some star-rated restaurants, so everyone is trying to use other people’s standards to approach and meet their requirements. , This has to be said to be our own sorrow."

   The two old men looked at each other. At this moment, they seemed to understand why Feng Yifan wanted to establish a new set of standards.

   The old people also feel that it is true that they cannot always be close to the standards of others, and that they must have their own standards.

   Zhang Lao said: "Well, we really have to have our own standards."

   Zhu Lao said: "Yes, we must make our own things more suitable for our own market."

  After the two old people moved their chopsticks, they also let everyone taste it together.

  The elderly of the three families naturally feed them to the three little girls first.

  The little girls tasted the cold dishes, and they all thought it was very delicious.

  Of course, the little girls feel very intuitive, they still prefer to eat meat, and cucumbers are obviously not very popular with little girls.

  And what little girls like more than meat, it must be four kinds of honey.

   Feng Ruoruo raised her little hand eagerly, and whispered to her grandma: "Grandma, I want to eat that."

   Yang Xiaoxi also said to his grandma: "Grandma, I want to eat the fruit on that plate."

  Chen Yaofei didn't ask for it, but she also looked at the four honey fruits.

  Finally, the old people also clipped a piece of each for the little girls.

  After eating the preserves, the little girls immediately felt very happy.

  When the two old men saw this, they laughed.

  "Hahaha, kids still prefer sweets."

   "Yes, I really want to eat meat after eating sweets."

  The three little girls grinned and ate, and did not argue with the grandpa.

   While eating upstairs, Yang Zhiyi also rushed to Su Ji in a hurry.

  Seeing that there are many people inside and outside the door of Su Jimen, Yang Zhiyi was also a little surprised. After entering the door, he rushed to the cashier where Su Ruoxi was, and asked a little strangely.

  Su Ruoxi said: "Don't talk nonsense, you can go up first if you want to go upstairs."

  Yang Zhiyi glanced at the back kitchen and saw that Feng Yifan and Su Jinrong were busy in the back kitchen. He could also think of who was upstairs.

  He thought about it seriously and said, "Should I not go up yet? You guys didn't go up. It's just me as a young man, but it's really a bit embarrassing."

  Su Ruoxi said: "You can go up, go to the next room, and entertain the two elderly entourage."

  Yang Zhiyi was taken aback for a moment and asked: "Why? Still drinking?"

  Su Ruoxi said, "What are you thinking about? How could it be possible to drink? I still have to rush back at night. Then you should wait downstairs. We may have to wait a while before going upstairs."

  Yang Zhiyi said: "You do not close the door like this, and you are doing business while receiving guests upstairs, but you are really bold."

  Su Ruoxi said: "What's wrong with this? People didn’t come here officially, and no one knew about it. So, don’t talk nonsense, otherwise, if something happens, I’m afraid you won’t be able to escape. of."

  Yang Zhiyi hurriedly covered his mouth, completely afraid to say anything.

  At the same time, Feng Yifan in the back kitchen has checked everyone's dishes and confirmed that there is no problem. This time he asked Shi Jiahui and Catherine to take them upstairs.

   "Master sister, Catherine, you two remember, this is an opportunity for you to show, don’t you waste this opportunity, after you go upstairs to serve, the master sister and Catherine have introduced the people. , And then let the others come down first, and you two will stay upstairs to introduce your dishes."

  After listening to Feng Yifan's arrangement, Shi Jiahui and Catherine are also relatively clear.

  In fact, Shi Jiahui also received some people when he was in Shanghai Hotel, so he knew some of the procedures.

   As for Catherine, she followed Feng Yifan to the royal banquet, so she would not be stage fright.

  Feng Yifan asked Shi Jiahui and Catherine to lead everyone, holding the dishes they were serving, and going upstairs one after another.

  For the guests of Su Ji, although they are a little curious, why did the chef go upstairs one after another?

  But seeing Feng Yifan still busy in the back kitchen, everyone didn't think there was anything wrong, just as if it was serving dishes to the guests.

   After all, Feng Yifan once served the guests himself.

  Shi Jiahui and Catherine led everyone upstairs, first knocked on the door, and then opened the door to enter the room.

   After entering the door, Shi Jiahui came to put the dishes, and Catherine helped to open the lid of each dish and took out the tray and handed it to Shi Jiahui to put it.

   Shi Jiahui puts on the dishes, while also giving a brief introduction to the dishes.

   "The crispy lobster is a special dish prepared by the sous chef of our Ruo restaurant for two of us today."

  "Sea cucumber grilled knuckles is a special dish I prepared today."

  "Golden Crab, Ma Xiaolong, a dish prepared by our chef and apprentice."

  "Broiled chicken in red wine, like a dish prepared by restaurant chef Hans."

  "The small cuttlefish with green onions, like a dish prepared by the restaurant chef Tom."

  "Mushroom stew with lentils, a dish prepared by chef Chen Xu from Su Ji."

  ……

   One dish was placed on the table, Shi Jiahui also introduced one dish to the two elderly people.

  The first six dishes were prepared by the chefs, and the last two dishes were interspersed by Feng Yifan into the menu, which is to make up for the lack of taste.

  "The last two dishes were prepared by the chef, "Stew and Stir-Fried Sanxian" and "Eggtail"."

  Hearing the name of the last dish, the two old men instantly sat up and looked at the plate curiously.

  Similarly, when they heard the name, the other old people looked at it curiously.

   Zhu Lao asked: "Eggard? Is it from the Dream of Red Mansions?"

  Zhuang Daozhong was also curious and asked: "Is it the one made with nine steamed and nine dried?"

   Zhang looked at the dishes on the plate and asked: "This is the eggplant?"

   Shi Jiahui and others did not expect that the report of the eggplant would cause the old people to be so excited.

   Chen Shoulin gave an explanation: "Don’t think that we are partial and biased towards your chef. It is really the dish of eggplant, which is really unusual for us elderly people. We have all tasted it carefully. Dream of Red Mansions, so I'm really curious about this eggfish."

   Shi Jiahui smiled and said: "Uncle Chen, I understand, but this eggfish may not be made exactly as written in the book. I heard that the chef made this dish after improvement. "

   Zhang Lao asked curiously: "How did it do it?"

   Shi Jiahui explained: "Actually, the chef used some methods of Babao Sauce. Actually, I don’t know exactly how to do it. You can wait for the chef to come up later, you can ask."

  Zhuang Daozhong then made a rounding round: "Okay, well, let's not talk about this eggfish."

  Zhuang Daozhong pointed to the other dishes on the table and said: "Lao Zhang, Zhu Lao, these dishes are made by the chefs at Su Ji He Ruo restaurant. Each one of them created some original dishes. Please give me some advice. Pointing?"

   The two old men laughed and expressed that they were overestimating them.

   "Don't dare to be the guide, you are all very good chefs, the two of us can only be two ordinary diners."

  "Yes, we are just diners, so we dare not be instructed, we can only say taste the taste."

   Shi Jiahui also introduced several other dishes, how to cook them.

  It can be said that everyone’s dishes are actually cooked with a combination of Chinese and Western elements.

   Among the dishes of Catherine, Hans and Tom, it can be said that it has the most combination of Chinese and Western feelings.

  Catherine’s Crispy Lobster is an improvement from Feng Yifan’s previous lobster roll.

   changed the top scallops from sugar scallops to a vegetable scallops, and the part that supports the lobster on the bottom is also steamed vegetables.

  Finally, the lobster is made using a very Chinese method. First, it is cooked, and finally the surface is soaked with hot oil.

  So the lobster will have some taste as if it has been fried.

The taste of    also surprised everyone. It was obviously a lobster, but it tasted like stir-fried.

   Hans’s "Red Wine Braised Chicken" is not traditionally a foreign wine braised chicken.

  He uses Chinese spices. First, the chicken is marinated, and finally simmered with red wine. The marinade is added to the red wine juice, and the juice is poured on the chicken that is marinated and then braised.

  This dish is very popular with the little girls, because the chicken has been braised, soft and boneless.

  At the same time, after the alcohol evaporates, the whole dish presents a salty and sweet taste.

  The three little girls like it very much.

   The two old people also praised this dish for its boldness.

   "Such a dish is really a bold attempt."

   "Hahaha, I didn't expect that you, a foreign chef, would dare to use Chinese-style marinated ingredients."

   Hans was praised and thanked in Chinese: "Thank you."

  If Catherine and Hans are integrated into Chinese practices, they are essentially some Western food practices, and even the presentation is very Western.

  Then Tom is a thoroughly Chinese dish.

   "Scallion Popped Cuttlefish".

  This is already a Chinese dish.

  The key point is that Tom actually used green onion pops. When he saw it, even Feng Yifan was a little surprised.

  So Feng Yifan tasted this dish himself.

  I have to say, Tom is really doing very well.

  The green onion scent that bursts out of green onions is really very rich, and he also added some western spices to make the taste more complex, and it tastes really good.

  Of course, if you really want to say that this dish is certain, it is that after eating the little cuttlefish, you may need to brush your teeth carefully.

  The dishes presented by the three foreign chefs made everyone very satisfied.

   And the dishes of Shi Jiahui, Ma Xiaolong and Chen Xu are also what makes everyone's eyes shine.

   Shi Jiahui’s "Sea Cucumber Roasted Pork Knuckles" was originally considered a very traditional Shandong dish, but Shi Jiahui made some improvements. She used Western methods to stew the elbows, and then fried the sea cucumbers with green onions. We steamed it together.

The taste of the dishes produced by    is really very complicated. The key is that the taste breaks through the original dishes.

  The soft, bone-thick elbows have been roasted, boiled and finally steamed, and the unique flavor is very outstanding.

  The sea cucumber steamed together with the elbow after the onion is popped has a more complex flavor.

  Ma Xiaolong’s golden crab is to disassemble the crab, the crab powder and the crab yellow are processed separately, and finally all are stuffed into the crab shell.

  Crab shells were also processed by Ma Xiaolong and deep-fried in a frying pan.

  In this way, the crab shells with crab meal, crab roe, shrimp paste, and pork paste are finally stuffed, which can really be chewed directly and eaten crisply.

  It tastes like this ~www.readwn.com~ It really has a unique flavor, with a typhoon shelter flavor.

  With the anti-greasy sauce prepared by Shang Ma Xiaolong, it has a special flavor.

  Chen Xu’s dishes are the only vegetarian dishes among the few people, but this plate of "Mushroom Stew Lentils" is also very well fried, the mushrooms are very tasty, and the lentils are also crisp and taste very refreshing.

   let everyone get rid of the greasiness brought by other meat dishes at once.

  After the two old people had eaten, they asked a little bit puzzledly: "Does this seem to have a small portion?"

  Zhuang Daozhong smiled and said: "It's very rare, but it's because there are still vegetables coming. It is Su Jinrong and Feng Yifan Weng, both of whom will offer you the dishes of the old Mr. Su Quansheng."

   Hearing this, not only the two old people, but everyone present was very much looking forward to it.