No one allowed "Zhang Dashao" to be polite. Master Chang Jing took the lead and everyone tried their best to invite him. They all gathered around and invited him into the kitchen.
What are you doing?
Nothing else, he must show his skills and teach everyone.
As for Hong Yanwu, who was watching, he was so happy in his heart, let alone mention it.
In fact, he had already noticed that what Master Chang Jing did today and what he said were a bit intentional, and they were clearly paving the way for the "Zhang Dashao" routine.
But then again, who makes "Zhang Dashao" always like to hide his secrets?
For this alone, he would be happy to see the success. Otherwise, he would not have the opportunity to see with his own eyes what this famous chef does on the stove?
Therefore, not only did he not stop him, but he also dragged Quanzi along and followed him in, helping to make fun of him and set up the rice seedlings.
Just wait for a while to open your eyes and feast your eyes.
Don't talk about it, experts will know whether it is there or not as soon as they take action.
"Zhang Dashao" really lived up to everyone's unanimous expectations.
I cooked a dish and everyone present was impressed.
And after that, no one dared to question the authority of "Zhang Dashao", and even their eyes showed admiration.
As half-amateurs, Hong Yanwu and Chen Liquan felt their hearts pounding when they saw it.
It's called worshiping "Zhang Dashao".
It is no exaggeration to say that he is completely regarded as the "God of Cooking".
You are so awesome, what kind of dish is it?
Golden Retriever Lionfish!
What is particularly interesting is that just before "Zhang Dashao" took action, he just announced in public that he wanted to make a dish with carp.
It's the "Xiao Hu" who just suffered a blow again, and he can't help but mutter under his breath.
What he probably meant was that there was nothing for the carp to do.
But I didn't expect that "Zhang Dashao" had a thief ear. Not only did he hear the truth, but the old man never suffered any loss.
I simply followed his words and gave a detailed explanation before getting started.
As a result, there was a sudden squeeze, which made this kid's face almost melt with embarrassment.
This is what "Zhang Dashao" said at that time.
"Yes, there is really nothing to do with carp. Anyone who knows a little bit about Shandong cuisine should know that braised in braised pork is a common meal, not a dish. The other ones are just a dish of 'sweet and sour carp' that can be served on the table. And then there is '
One fish is eaten three times, one side is fried and the other is stir-fried, and the head and tail are just made into soup. It’s very old-fashioned.”
"But my dish is different, it's a bit special. It was inspired by the 'Sweet and Sour Carp' of Shandong cuisine and the 'Baked Carp Noodles' of Henan style, combined with improvements. He has both
It has a similar taste to 'Sweet and Sour Carp', and at the same time, it uses fish meat to successfully simulate the shape of 'Dragon Beard Noodle Quilt'."
"But precisely because the styling requirements are higher than the "sweet and sour carp" that pays attention to "three turns and four twists", the difficulty of this dish is all focused on the knife skills and frying. It has almost strict requirements on the operating techniques.
.A lazy person who is unwilling to work hard will never be able to achieve anything in his life."
Yes, these words obviously meant something, especially the last few sentences, which struck a chord in "Xiao Hu"'s heart.
But he had no choice but to endure the pain, and there was nothing he could do.
Why?
Because this is not just "Zhang Dashao" leading the rhythm of public opinion. The key point is as the saying goes, just talk and don't practice fake moves, just practice and don't talk about silly moves, practice and talk about them is the real move.
This kid took a closer look and realized that "Zhang Dashao" had something real in his hands!
Apart from anything else, the way he sliced and shredded the fish in front of everyone was scary enough.
In less than three minutes, the meat on both sides of the carp, which weighed more than two kilograms, turned into thousands of strands like chrysanthemums under the hands of "Zhang Dashao", and it was neither broken nor broken.
According to what he said, the minimum technical requirement for this link cannot be thicker than a chopstick.
But the shredded fish he cut himself was only half as thick at most. Is it good or not?
But that's nothing. Then add some noodles to the fish, and when it's time to fry it in the pan and set it into shape, the "spoon-opening" technique is even more amazing.
Because at this time, he used his hands to grasp both ends of the fish bone, close to the oil surface, swing with the oil, and adjust at any time.
This ensures that the fish bones move their heads and tails, and the fish shreds are fluffy and exploded to achieve the perfect shape.
In this way, it is necessary to withstand the high temperature of more than 100 degrees on the oil surface for at least three minutes.
Who can stand it? Isn’t it just like exploding your own fingers?
But it is this kind of real skill and hard work that is difficult for ordinary people to achieve, which turns an ordinary carp into a "domineering" dish that can be used in every house.
Finally, at the last step, "Zhang Da Lao" pours the fried soup.
All you can smell at the scene is the fragrant aroma, and the color is bright and red. The fish shreds are fluffy in the shape of the finished dish, really like a lion hugging a hydrangea.
It's just shaking its head and tail, and its beard and hair are all stretched out!
Who can be dissatisfied? Who can be disrespectful?
As soon as the dish was put on the table, not only Master Chang Jing took the lead in applauding, but even "Xiao Hu" couldn't be convinced.
He didn't dare to say anything anymore, he just lowered his head, blushed, and clapped his hands along with everyone else.
But here, even the thunderous applause is not over yet. Because don’t forget, what does “Zhang Dashao” do?
That’s a dish! It’s something you eat in your mouth!
Pleasantness is only a secondary pursuit, the key is to withstand the test of the tongue!
And everyone followed up and tasted it, and then they knew what an amazing delicacy is.
The soup and the deep frying are great.
So much so that an ordinary carp actually tastes like "Squirrel Mandarin Fish", a famous dish of "Songhelou".
Everyone knows that carp has a lot of thorns, but because the shreds are finely chopped and fried, there is no need to pick the thorns.
Isn’t that satisfying and delicious?
So it was all sold out, and the place was filled with the sounds of people smacking their lips and tasting the food.
Even though Hong Yanwu was a master of eating and drinking, he still had time to grab some and share them with Chen Liquan.
As for their personal feelings?
Anyway, if this fish is given to them, they can still eat it even though their stomachs are already crooked.
Of course, since this is the case, there is no need to pay for this meal today.
Master Chang Jing signed the order directly and included this meal in the "technical research fee".
It's like you didn't spend a fortune and had a free meal. One dish is worth five.
Moreover, in the end, Master Chang Jing personally sent "Zhang Dashao" and the others out as a gift, which is a great honor.
But what made Hong Yanwu unexpected was that when they walked outside the gate and said goodbye at the foot of the steps, Master Chang Jing actually apologized to "Zhang Dashao" in embarrassment.
This made Hong Yanwu finally understand the reason for "Zhang Dashao's" weird expression while eating.
"Master Zhang, I'm sorry for making you a villain today. But I have no choice but to help you..."
"Hey, why are you being polite to me? In fact, you don't need to say anything, I understand in my heart."
"Obviously, it is difficult for 'Kangle' to maintain this situation. It has been raised so high all of a sudden, but the original signature dishes were all ingenious dishes that relied on careful workmanship and originality to please customers. It is okay to rely on these to support a restaurant.
But there are some shortcomings when it comes to turning it into a restaurant. It will definitely not work if you don’t really put in the hard work to create famous dishes.”
"In addition, these newly expanded staff are mixed, and when faced with a large number of guests, they are prone to arrogance, which makes bad habits in the kitchen prevalent. It is inevitable that the skills will not be as good as each other day by day. I have probably read
Look, the dishes on the table in your restaurant can be said to be a big step backwards compared to before. This is cooking oil in a hot fire, in vain. Can you still not be anxious?"
"Also, out of the eight people who ran the 'Kangle' back then, you are the only one who is still here. Others think you are now the technical manager of a large restaurant, and you are very prosperous. But how many years have we been together? I am sure,
You still want to stay in the kitchen and do your crafts."
"Why? Because you are a practical person and have true feelings for 'Kangle'. You will never be happy to watch 'Kangle' die day by day, while you sit back and watch, being a leader in name only. But.
Why are you doing it? I understand everything after tasting your food. Your body... Oh, what a pity. From now on, the most authentic 'Peach Blossom Pan' and 'Emerald Soup' will probably become extinct."
"But I feel satisfied. After all, I have been able to satisfy my craving for more than ten years, and I can finally eat it again. This is blessing, the blessing you gave me. So I can't repay you. When you are in trouble,
Naturally, I have to help you find a place to set the tone for these young people, so that they know how high the sky is and how thick the earth is. I am right, old sister..."
After saying this, Master Chang Jing was speechless. But looking at him like that made him feel a little sad.
It took a long time before she spoke again, which indeed confirmed the inference of "Zhang Dashao".
"You are such a sensible person. I can't hide anything from you. It's exactly what you said. I don't have to worry about anything else. It's just that today's young people take crafts very seriously and don't even bother to learn.
, just seeking quick success and quick gain, and being flashy. But you still can’t say it. If you say too much, you should say that you have too many things to do and you are still living up to the past.”
"For example, in the past few days, these young people have been clamoring to change the name of 'Kangle'. They have to say that the restaurant is not grand and should be changed into a restaurant. I don't agree, saying that if we haven't reached that level, we can't brag about that. For this reason
It was quite unpleasant. Unexpectedly, when the matter was brought to the fore, the superior leaders actually supported them. I tried hard to argue, but in the end the catering company reluctantly agreed not to change the restaurant. But the compromise method was to change the restaurant into a restaurant. It seemed like
The dining room is more western-style than the pavilion, so it seems like it can be improved.”
"I, if I sum it up for myself, the disadvantage is that I am a woman. Otherwise, I would not have become too dazzled so early and couldn't get on the stove. I would not be looked down upon by others. I can't overpower people in the kitchen and have no prestige.
.It can be seen that this industry is still dominated by men after all."
"Apprentice? I really asked you to tell me that I can't count on my apprentice. You said that it's not easy for me for so many years...Hey, don't say it anymore, no one wants to suffer this!"
A gust of wind blew, blowing Master Chang Jing's messy white hair on his temples.
Almost at the same time, under the clear autumn sky, a few more yellowed ginkgo leaves floated down from the treetops.
At the bottom of the steps, there is a sad evening scene of two master chefs.
This scene also moved Hong Yanwu and Chen Liquan.
They seemed to also feel an unspeakable melancholy and loss.