206.【Black vinegar, grapefruit and sea urchin】(please vote for me)
He Beibei took a deep breath and exchanged glances with the others, asking the people next to him to slow down their production movements.
Then she quickly walked around the workbench.
Before she even reached the table, she saw the plain-cut chicken on the plate.
She frowned slightly and asked doubtfully
"Did something go wrong?"
There are only three pieces of plain-cut chicken. There is no possibility of not finishing it. Then something must have gone wrong and that’s why I didn’t finish it.
Li Xiao raised his chin slightly, gestured to the plain chicken in front of him and said
"Chef He, try this plain-cut chicken, dip it in ginger and green onion."
He Beibei frowned even more. Is there something wrong with the plain chicken?
No, this tone sounds more like there is a problem with the minced ginger and scallion, or there is a problem with the combination of minced ginger and scallion with plain-cut chicken?
She didn't hesitate. After all, the next dish was still being cooked. If it took too long, it might affect the quality of the subsequent dishes.
He picked up his chopsticks and picked up the last piece of white-cut chicken, which was covered with minced ginger and green onion, and then threw it into his mouth.
I saw He Beibei chewing twice, and his brows that had been relaxed wrinkled again.
However, she didn't say anything, but quietly swallowed the chicken in her mouth.
She took a deep breath, licked the oil on her lips, and then said embarrassedly
"It's because the ginger juice wasn't processed properly. It's probably because the spiciness of this batch of ginger is too strong..."
Before He Beibei could finish speaking, Li Xiao raised his hand to interrupt the other party. He picked up the chopsticks and opened the plate of ginger and scallion juice again, then stretched out his left hand, motioning for him to take a look at the bottom of the ginger and scallion juice.
He Beibei looked towards where Li Xiao signaled, and soon her face became a little ugly, and she immediately turned around and glanced behind her.
The kitchen was large and there were many people, but they were all familiar to her. Soon she found the figure she needed to find. He Beibei's tone was very cold.
"Zhao Quande, haven't I already said this? All ginger paste must be soaked in ice water before use and then drained. Why is there so much ginger juice in the ginger and scallion oil?"
The rest of the people's eyes immediately turned to Zhao Quande, whose name was called. Zhao Quande was a short young man with a height of only about 1.6 meters. When he heard the chef's call and criticism, he trembled and stood up quickly with a smile on his face.
with shame and fear
"Boss He, I'm sorry. I forgot. I really forgot. The portion I made before was relatively large, so the ginger juice was easily visible. Now this time I made it in a smaller portion. I forgot to clean it for a while.
, I’m really sorry.”
He Beibei looked at his shameful face and pursed her lips.
What the other party said may not be an excuse. The processes for mass production and small batch production are indeed somewhat different.
It's understandable that I forgot about it for a while, after all, it wasn't long before everyone accepted this chef.
After entering the market for a month, I have only used it a few times, so it is reasonable for problems to arise.
And this is not entirely the other party's fault. As a chef, I did not supervise everything during the food trial, and I also have a great responsibility.
She sighed softly and waved her hand to let her men retreat again.
She turned around with an apology on her face and bowed 30 degrees to her boss.
"This is my lack of supervision. They missed some steps during production, and I didn't discover it in time."
Li Xiao nodded. The other party's attitude towards admitting his mistake was quite good. He was not a picky person, and he did not pursue him, but reminded him.
"Although this kind of small flaws are not a big problem, once there are too many of them, it will make people disgusted, so we should try our best to standardize the production process. After all, even if you keep supervising, it is impossible to cater to every dish.
, there are always omissions, and there is a standardized process, which can at least prevent the kitchen staff from forgetfulness."
The squad leader also spoke beside him and said,
"In the past two days, before the business is opened, practice a lot. Don't be afraid of wasting materials, and make a process-oriented operation diagram."
He Beibei nodded quickly,
"Understood, I will pay special attention to this aspect in the past two days."
Without any greetings, the second dish, which had already been prepared at the monitor's signal, was served.
【Golden Tofu】
The dishes this time were also very exquisite. Three pieces of golden tofu, only about the size of mahjong, were arranged in a straight line and placed on a large light yellow round plate.
Li Xiao put his nose close to the golden tofu and fanned it. There was not much oily smell. He should have used rapeseed oil or olive oil for frying.
Li Xiao picked up the chopsticks next to him and picked up the golden tofu. Originally, he only wanted to pick up a small part of it. However, he easily picked up the whole piece of tofu. He raised his eyebrows slightly. The shell seemed a bit too hard?
Could it be that there was another production error?
He quickly picked up the spoon and dragged the golden tofu without putting the whole piece of tofu into his mouth.
After all, anyone with a little common sense will know that the temperature of such fried tofu must be very high, and one bite of it is no less than drinking a whole glass of boiling water.
After biting down a third of the piece of tofu, Li Xiao raised his head as soon as his upper and lower lips closed, and glanced at He Beibei, who had not left, with a little approval in his eyes.
Another quite amazing product, crispy on the outside and tender on the inside, with a two-layered crust.
It looks like a hard shell on the outside, but it's actually very fluffy.
Li Xiao's tongue flicked the tofu in his mouth slightly up and down, feeling the tofu sliding continuously in his mouth.
The skin is fried to a fluffy and crispy texture, the outermost layer is crispy and the innermost layer is just fluffy.
The golden outer skin isolates the high temperature, allowing the tofu inside to remain tender.
The tofu inside is not ordinary lactone tofu. The aroma of the tofu is very strong and you can even feel a slight milky taste. This is because milk is cleverly added to the water tofu.
No, Li Xiao immediately overturned his conclusion.
He used chopsticks to stir up the remaining half piece of golden tofu in the spoon, and immediately realized that it was not milk added to the tofu, but He Beibei cleverly embedded a square brick of milk in the tofu.
If you take off the golden coat of golden tofu, you can see a square milk brick sitting quietly in the middle of the tofu.
Li Xiao smiled and nodded with satisfaction. If he guessed correctly, the concept of this dish should be derived from the Hakka meat-filled tofu. Yes, it was the tofu he ate yesterday.
It's just that what he makes here is not meat filling, but milk cubes. The sweet and salty flavors match each other without any conflict.
Crispy on the outside, smooth and tender on the inside, with a distinct layered texture.
The most rare thing about this dish is that generally speaking, the outer shell of this dish, which contains a lot of water, will easily get wet after deep-frying, and then become soft and lose the crispy texture.
.
But it is handled very cleverly here, using a double-layer structure to seal in the moisture of the tofu and milk cubes to the maximum extent, preventing the moisture inside from softening the outer layer of puff pastry.
If the full score is 100 points, Li Xiao can give this dish a high score of 90 points.
Both the innovative flavors and texture of the dishes are quite good. Although it seems simple, it is ingenious and truly deserves the name of new Cantonese cuisine.
Seeing Li Xiao's satisfied look, the slight decadence on He Beibei's face immediately disappeared. This golden tofu was her proud work, and even her father had greatly praised it.
Li Xiao swallowed the remaining half piece of golden tofu into his mouth and said with a smile.
"Chef He, don't worry so much. This golden tofu tastes quite good, but I would like to remind guests to eat it as soon as possible."
"Although your shell is protected by double layers, there is still a risk that the pastry will become soft if guests take photos for too long."
"Once the pastry becomes soft, the dish will be completely ruined."
Originally, He Beibei was still smiling, but after hearing Li Xiao's reminder, the smile on his face softened a bit.
It is true that the pastry made using a special process can extend the crisping time, but the extension time is also limited. The longer the time, the more likely it is that problems will occur.
He pondered for a moment, and then spoke in a consultative tone.
"How about we just switch the golden tofu to the first course? In this way, even if the customer takes a long time to take pictures, they will move their chopsticks quickly because of the first course, thus shortening the guest's use time."
Although Li Xiao asked questions one after another, the questions he raised each time were not nit-picking, but went straight to the point.
This also made He Beibei's perception of Li Xiao change greatly, and his tone of voice became more polite.
And she even directly discussed the ordering of the menu with Li Xiao. In fact, this kind of thing was very exaggerated. You must know that the ordering of the menu is the soul of a set meal.
Usually only the chef can make decisions about this kind of thing, and even the sous chef and boss can only give some opinions at most.
Li Xiao squinted and looked at the two pieces of golden tofu left on the plate. Although setting the golden tofu to the first position would indeed make the guests use their chopsticks as quickly as possible.
However, this will cause another problem, because if the [Golden Tofu] is adjusted to the first, and the guests deliberately leave one or two pieces to eat at the end or in the middle, the taste of the dish will become worse, which is not appropriate.
method.
Wait, suddenly, a flash of inspiration flashed through my brain.
If it cannot be suppressed, then guide and unblock it.
He picked up the spoon and divided the golden tofu lying quietly on the plate into four pieces. Two streams of hot steam slowly emerged from the middle of the two pieces of golden tofu.
A smile appeared on his lips. He Beibei looked at Li Xiao's movements with some confusion, wondering what he was doing.
Li Xiao pointed at the rising white heat there with chopsticks and said to He Beibei
"I thought of another possibly better method. Cut the golden tofu in the middle. Then its heat and moisture will not escape from all directions, but will overflow from the break. The excess water vapor will only be
It will soften the crispy skin on the edge of the fracture a little, and the other aspects of the crispy skin will be well protected, which is called blocking rather than loosening."
Hearing Li Xiao's proposal, He Beibei secretly took a breath. This proposal seemed simple, but it solved almost all problems at once.
You know, in order to make the puff pastry last longer, she researched more than 300 times before successfully developing the double-layer puff pastry method of golden tofu.
However, after so many experiments, it was only possible to extend the duration of the puff pastry from four to five minutes to more than ten minutes.
However, even though she had not tried Li Xiao's proposal, she still felt that it was very feasible.
With such a channeling method, water vapor and heat will no longer accumulate in the tofu, and the time that the outer layer of puff pastry can stay crispy will definitely be greatly extended.
He Beibei looked at the smiling anchor in front of him and felt a little enlightened.
Only now did she really feel Li Xiao's unusual spending, and she also understood a little bit why Master He Rongsheng of the Sands Hall was so interested in the other party's proposal.
It was too fast and too accurate. The other party could make such a pertinent suggestion after just a taste. It was really shocking.
It is not difficult to solve the problem, but it is really difficult to solve the problem so quickly and easily. At least He Beibei, who has tried to solve the problem before, has quite a say in this.
Seeing He Beibei standing there blankly, the squad leader chuckled and quickly reminded
"Chef He, go ahead and continue. We'll call you if we have anything else."
He Beibei quickly came to his senses and walked behind the workbench in a daze.
Her mood is quite complicated now. She hopes that there will be no problems with the subsequent dishes, which will prove that her own dishes are perfect and that her own strength is quite good.
But she knows very well that her set of dishes can be said to be pretty good, but it is definitely impossible to say it is perfect.
After all, now that only two dishes have been served, the other party has come up with two different opinions, and they are two pretty good opinions.
This made him want to hear what kind of evaluation and improvement suggestions the other party would give in the future. Although she was a woman, she was not an unreasonable woman.
He is not a chef who is unwilling to listen to other people's opinions, otherwise he would not have been able to join the ranks of three-star senior chefs at such a young age.
On the contrary, what she likes to do most is to learn from the best of others. She will often delve into different factions of dishes, new, traditional, niche, popular, domestic, and foreign.
She likes to study, because every time she studies these different types of dishes, different ideas appear in her brain.
She returned to the workbench and waved her hand, and everyone else immediately started working again. The preparation of the third dish was even simpler than the previous two dishes.
【Black Vinegar Yuzu Sea Urchin】
Take the Dalian sea urchin in season, break open the bottom, clean its internal organs, and drain the water by inverting it.
Use an atomizer to finely spray the special black vinegar juice.
Wash a piece of fresh yellow grapefruit peel, use the smallest grater to gently scrape off the crumbs of the grapefruit peel, spread the crumbs evenly into the inside of the sea urchin, and serve immediately.
Li Xiao raised his eyebrows when he saw the sea urchin ball in front of him.
The shape of this sea urchin is still very neat, round and quietly placed in a black granite bowl.
However, this was the first time that Li Xiao saw sea urchin cooked in this way. He had eaten sashimi before, and he had eaten a lot.
After all, there is this thing near the beach at Sanjiu's house.
He was a little curious about why the other party sprayed a fine layer of black vinegar on the originally orange-yellow sea urchin, because after spraying, the color of the far better-looking sea urchin turned dark brown.
Then it turns dark brown, with dots of yellow grapefruit peel sprinkled on top.
The appearance can no longer be said to be quite satisfactory, it can only be said to be below average.
However, considering that the main function is whether the food tastes good or not, not whether it looks good or not, Li Xiao did not continue to worry about its appearance.
Use a special gold spoon to scoop up a whole piece of dark brown sea urchin meat.
Before the sea urchin meat is stuffed into your mouth, the rich sour and sweet taste of black vinegar and the refreshing fragrance of grapefruit enter your nose first.
The taste is surprisingly comfortable. The fresh orange aroma suppresses the fermented smell of black vinegar. Moreover, this black vinegar seems to have been specially prepared to taste, and it does not have as strong acetic acidity as ordinary black vinegar.
Sure enough, for He Beibei to be willing to give up the food presentation, he must have made a choice elsewhere.
The dark brown sea urchin meat was put on the tongue without much thought. The black vinegar on the surface of the sea urchin was atomized, which changed the orange color of the sea urchin, but the amount used was actually very small.
After the original preparation, the original strong taste of black vinegar has become very weak, and the sweet and sour taste has become less obvious. However, this sweet and sour taste fully releases the fresh and sweet taste of sea urchin.
That thin layer of special black vinegar sauce is like a key, opening up the taste buds on the taster's tongue.
A little brandy is added to the black vinegar sauce, but the amount is very small.
But it is precisely this little brandy that gives the sea urchin sashimi a strong aroma of wine while covering up a little fishy smell.
The grapefruit peel sprinkled in at the end brings a very refreshing feeling. The slight bitterness of the grapefruit peel brings back a sweet taste to the sea urchin that was originally eaten in the mouth, and the layering is quite rich.
Li Xiao nodded with satisfaction. This dish is also quite good, but the appearance of the dish is a little bit worse. If you don't know better, you might think it is a bad sea urchin.
After all, the color of this sea urchin is very similar to that of the damaged sea urchin, so it must be explained clearly to the guests at that time, otherwise the possibility of conflicts is still very high.
But there was no need for He Beibei to make another trip for such a trivial matter. It would be too late to discuss this issue after the food tasting.
While He Beibei mixed the mashed potatoes and chicken, he paid attention to Li Xiao's expression. When he saw the surprise and satisfaction on his expression, he couldn't help but bring a smile to his lips.
This dish [Black Vinegar Grapefruit Sea Urchin] was also a dish she made out of inspiration.
My mother likes to buy oysters from the United States in the summer, and the way she eats oysters is still the same as before. She doesn't like to cook them, but likes to eat them raw.
After cleaning the oysters with the prepared light salt water, put the oyster meat back into the shell, drop black vinegar juice or lemon juice into the oyster shell, and eat it directly.
Of course, my father is very resistant to this way of eating. He still prefers the more traditional steaming or garlic barbecue.
