National Tide 1980

The second dish was a cold appetizer made by Dai Hong.

This dish looks a bit interesting.

Because in the first step of cooking, Dai Hong had to boil sugar and use sugar painting techniques to make a sugar flower basket.

There is a clear space on the pure steel operating table, a heating sugar pan, a spatula, a small copper spoon, and a bundle of bamboo skewers. 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 spread the sugar liquid in the spoon onto the smooth "drawing board".

After the fresh sugar painting has solidified, the finished part can be picked up with a bamboo skewer and completed by gluing and splicing.

Dai Hong is very familiar with it, because this is not a whim, but a job at Tan Gong Restaurant.

It is used as a garnish for sweet and sour pork ribs, sweet and sour pork loin, glass balls, shredded yam, and these beets.

Insert some radish flowers or something into it, it will look good and add interest.

Before coming here, when she was working at Tan Palace, she and the Lengxu team had to make a hundred and eighty of them almost every day, just to have enough.

Then there is no possibility of failure at all.

So soon, under the incredible gazes of the three French guys, an exquisite, traditional-shaped 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.

Another small dish of salad dressing was placed on the plate.

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

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

Although sugar paintings are just something that folk craftsmen use to amuse children, they can be found all over the country, and the skill threshold is not very high.

Even if it is used for dessert plating in Tan Palace, it has not received the attention of the chefs.

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

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

When Dai Hong finished cooking, none of the three French chefs were in a hurry to taste it. Instead, they stood around and admired it for a long time.

Not only "Baimao'er" once again led everyone to applaud together, they were very appreciative.

That "lucky guy" even made a special trip back to the office to get a camera to take pictures.

He wanted to keep this oriental-style sugar flower basket as a record.

As for "Pulling List", who was good at making desserts, because it looked interesting, he even pestered Dai Hong to take over those sugar painting tools and try them out himself.

The reaction of "drawing a list" is actually quite normal, just for the layman to watch.

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 those who claim to be experts in fondant technology and artistic cake masters.

He is able to use sugar and milk flowers with ease, and he is full of French artistic cells. It is inevitable that he can't help but try his skills.

But unfortunately, sugar paintings are very different from paintings, and they are not the same thing as Western art cakes.

The difficulty in this technique is not the pattern, but the control of the "sugariness".

If the syrup is too hot or too cold, it will cause the shape to change, so the work must be completed within the appropriate temperature range.

The heat, temperature, time, etc. when making syrup are even more particular.

Only when every step goes smoothly can you get a transparent amber syrup.

No matter how good he is at "making a list", he has never been exposed to our Chinese fried sugar.

How is it possible to succeed on the first try and master it skillfully?

To put it bluntly, he is not even good enough to make a candied haws or carrot yam, let alone a candied flower basket.

After five full minutes, the "pull list" was either too thin or too thick, and the sugar color was either not coming out, or it was burnt.

After trying several times, this yellow-haired old boy couldn't even make the ingredients. Finally, his confidence was exhausted and he had no choice but to give up.

Perhaps the pastry chef felt depressed and unwilling to lose face in front of everyone, and then started to cause problems with this dish.

The stinginess of foreigners is evident.

He pointed directly at the egg cut in two on the cold plate, and followed the two French colleagues who were chirping for a while, and the two people in question also nodded.

There was a division supervisor who quickly translated for me.

That means that French chefs believe that boiled eggs are completely unnecessary.

There is no beauty or coordination in this dish. It is better to lay some fruit slices and sprinkle some honey juice.

At least they are plant-based ingredients, and there is an echo.

However, Dai Hong smiled, pointed at the eggs, and the supervisor helped translate it again, asking all three French chefs to try it.

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

Especially the old boy "Pull List", his eyes were straight and dumbfounded, just like the surprise he showed when "Happy Fart" was drinking soup just now.

Just like the previous dish of carrot soup, this boiled egg is not that simple, it is equally mysterious.

What kind of egg is this?

Fake!

It was made using the techniques of palace vegetarian food, and was made using a clever method given by "Zhang Dashao".

The method is very simple. Use two round-bottomed cups and pour in the starch slurry added with vegetable juice.

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

After it cools down, take out the created "egg" and repair the marks left at the intersection of the two cups.

Just looking at the appearance of the eggs made this way, it is absolutely difficult to tell whether they are real or fake.

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

This kind of cooking technique has a name in the kitchen industry, called "natural meat shape".

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

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

But to be honest, this is still the easiest.

The vegetarian dishes in Chinese food were developed from the vegetarian cuisine of the temple. It can be said that it is a unique one, and the technique of imitating meat is very realistic.

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

In appearance, even the pores on the meat can be imitated very closely, and the taste is also very similar.

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

What does a fake egg mean?

Anyway, no matter what, I was completely convinced by "making a list" now, and I wiped the sweat from my forehead in embarrassment.

Each hand has a thumbs up, which means there is no choice!

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

Strictly speaking, this dish is the joint work of Yang Feng and Xiao Cha.

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

Xiao Chalai is responsible for making the ingredients and decorations on the plate, as well as taking the barbecue out of the oven and placing it on it, cutting it and setting it up.

Since it was created by two male chefs, this dish not only regains its bold and rustic nature, but is also closely integrated with Chinese food elements.

Yangfeng Barbecue specially uses locally produced pork belly, which has no unpleasant smell or fishy smell.

After he had cleaned the meat, he used the Chinese knife technique to slice and pull out the skin.

This will make it more flavorful and help the oil secrete evenly when grilling meat.

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

Yang Feng put fennel powder, dried chili peppers, Sichuan peppercorns, lemon zest and rosemary into a powder machine at the same time and beat them into powder and then spread them on the pork.

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

Then they were tied up and put into the oven.

Then bake at 150 degrees for two hours and 230 degrees for another 40 minutes.

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

Yang Feng's most opportunistic aspect lies in this aspect.

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

To spice things up, he served fried pork rinds on the side, served with red wine sauce.

In this way, the grilled pork belly is charred on the outside and tender on the inside, accompanied by the crispiness of the fried pork skin, and paired with the mellowness of the lard rice.

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 diners eat it, whether it's the feasting of barbecued meat, the popping sound of pork skin in the mouth, or the complementary combination of lard and rice, it's enough to bring people to the realm of taste buds.

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

Not to mention eating it, the smell of the barbecue makes people salivate.

You could hear many onlookers vomiting at the scene.

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

Because it was the first time that the three French chefs ate a bit regardless of their image, they praised it without any hesitation.

Even the pork bibimbap, they nodded with satisfaction.

It is even considered that this dish can be recommended to customers as Maxim's innovative dish.

So it seems that so far, the taste is closest to what Westerners like.

The only controversial point is that "Baimao'er" believes that this main dish is a bit greasy on its own and is really a meat dish.

If there is no appetizer, it should be paired with some apple puree or sauerkraut. This would be a perfect improvement.

Then, "Baimao'er" gave an order to cut the remaining uncut roasted pork belly and let all the chefs come and taste it.

For a time, the scene was cheering and everyone was enjoying the meal and praised it endlessly.

In fact, everyone is so happy, and having delicious food is the next best thing.

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

At this point, the atmosphere in the kitchen is already quite harmonious.

The fourth course was still the main course, and this time Dai Hong was in charge.

The girl's delicate thoughts make this dish a great contrast to the previous dish of the two rough men.

Dai Hong cooks fish. She doesn't use Western food methods at all. Instead, she uses sloppy fish fillets from Shandong cuisine.

This is a hot dish, but it is relatively easy among the hot dishes.

Because the fish meat is so delicate, it doesn’t matter if it’s a few seconds or ten seconds slower.

The focus of craftsmanship is only neatness.

After the fish fillet is cooked, it must not be broken, as the jargon is sharp.

If it is broken, it becomes rotten tofu.

If there is anything special about this dish of sloppy fish fillet, it is that Dai Hong tried his best to keep it close to the situation of Western food and put some thought into it.

Her auxiliary vegetables are asparagus grown in the Tan Palace greenhouse, which are similar to young young bamboo shoots in the West.

When fried, it is tender, crisp, and green in color.

And that's not all, Dai Hong finally made a small carp with mashed yam and placed it on the plate, and then poured a small glass of cherry liqueur on top.

In this way, the main dish of battered fish fillets resembles the fine white sand at the bottom of the river, the asparagus is placed on the plate like water plants, and there is a bright red koi that seems to be swimming.

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

Chinese inspiration and Western style are so ingeniously combined.

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

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

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

They never thought that each of today's dishes would be so creative and taste so good.

And everything from ingredients to cooking techniques incorporates Chinese characteristics.

For this reason, not only did their stereotypes about Chinese cooking being greasy and unhygienic completely disappear, but they also became extremely curious about Chinese cooking techniques and were eager to have more understanding and exchanges.

They all began to realize that the collision of East and West seemed to produce wonderful chemical effects and burst out wonderful inspirations.

Only in this way can we deduce new imaginations again and again today.

They couldn't help but be excited and excited about it.

You know, for any French celebrity chef, only constantly innovative dishes are the biggest guarantee for their future and the ability to win Michelin stars.

The insights and inspiration they gained today have 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 results really did not disappoint them.

The last dessert was indeed the highlight, and it completely impressed everyone.

It’s a very realistic peach made by Xu Chunyan, the dim sum team leader of Tan Palace.

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

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

When it comes to desserts, French chefs have always been more concerned about being healthy yet delicious.

So this dessert is very attractive to "pull list".

Before anyone expressed their opinions, he couldn't help but applaud and admire.

And he also took the initiative to give suggestions to the executive chef "Baimaoer".

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