A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 708

Chapter 708 [Wealth and Honor]

 After Yuan Yongyi ran back, Zhao Wenzhuo and others also returned to the kitchen.

 Dai Long returned to Li Yi and praised with complex eyes: "You can cook this dish better than me."

"You're welcome."

 Li Yi smiled and said: "You did it according to the director's request, it doesn't count."

Dai Long didn't say anything, but he knew in his heart that Li Yi was just trying to save face for him.

 Even if he followed his own method, the [yellow croaker in soup] he made was not as good as Li Yi's version.

 Among the three major elements of color, smell and taste, it makes sense why color is ranked first.

 When people face food, most of them judge whether it is edible or not through vision, followed by the aroma and the taste in the mouth. This is the instinct of the human body.

 As far as cooking is concerned, the appearance of a dish has a much more important impact on the taste than people think.

Many dishes cooked at home are not as good as those in restaurants outside. In addition to the strong oil and fire, the restaurant will also consider the presentation and color of the side dishes, which is also a major factor.

 The more high-end restaurants, the more so.

 Dai Long is in the high-end catering business, and he knows this better than anyone else.

The same two dishes of [yellow croaker in soup], the one he made can sell for 10,000, and Li Yi's can sell for 20,000.

That 10,000 yuan is spent on the design of the dishes.

 In this version made by Li Yi, the composition of the dishes is artistic.

 Regardless of the level of artistic beauty, Dai Long is ashamed to say that he can make the dishes look like works of art.

 As a fellow chef, he is well aware of the power of creativity in dish design.

It's also taro. Some chefs only know how to steam it and eat it, but some chefs can think of stuffing taro into the pen holder and making it into the shape of a writing brush.

Ordinary taro sells for dozens of yuan, but if you put taro into a pen holder, you can sell it for hundreds of yuan.

 The taste of these two types of taro is the same, but a clever idea can increase its added value dozens of times.

This kind of creativity is what high-end catering needs most.

Creak~!

The small ticket machine in the kitchen was printing small tickets. Liu Yifei stepped forward and announced a list of dishes, including seven portions of "Yellow Croaker in Soup".

When Li Yi saw this, he smiled at Dai Long and asked, "Master Dai, can you help me?"

Dai Long thought for a moment, then nodded and rolled up his sleeves: "Okay."

As the chef **** of Xiangjiang who has been in the culinary world for decades, he also has his own arrogance.

 It was nothing more than [yellow croaker in soup] with a modified dish. It's not like he couldn't make it.

So, after washing his hands, he came forward and handled the yellow croaker.

Li Yi was not busy handling the yellow croaker, but came to the stove, took out a soup bucket, took a colander, and fished it into the bucket.

Following that, he fished out the cylindrical meat dumplings with two holes in the center, and piled them tremblingly in the colander, looking like bombs.

 “Brother Zhuo, Brother Xin, Teacher Luo, you guys come and be rich elephants!”

Li Yi poured the meat dumplings into a large tray and gestured: "These are all bone-free. As you know, just slice them into slices as thinly as you can."

Hearing Li Yi's words, Dai Long glanced curiously.

Seeing the meat dumplings on the tray, Dai Long couldn't help but be stunned for a moment, and then he laughed dumbly: "So you used a pig's nose as an elephant pluck?"

"yes!"

Li Yi smiled and said: "Put green onions in a pig's nose, pretending to be an elephant. They are all the same parts, and the taste is similar. They taste very close."

These meat cubes are all made by him using the beak of cooked pigs to remove the bones. They are all pure meat, tendons and collagen. Although it lacks the special aroma of geoduck itself, it can simulate a seventy-eight image, which is pretty good.

 After all, it is illegal to eat elephant dogs in China. As long as the appearance is similar, ordinary customers will not be able to tell the difference.

This recipe of "Wealthy Xiangba" is made by boiling it in boiling water.

However, Li Yi uses the white braised method. The flavor has already been marinated in the pig. All you need to do is slice it into pieces and dip it in the sauce he prepared to eat.

After quickly preparing a large basin of water, Li Yi turned around to deal with the yellow croaker, and quickly prepared seven portions of "Souped Yellow Croaker" and sent them out.

 Looking at the seven portions of [yellow croaker in soup] being brought out together, Dai Long smiled slightly and was in a good mood.

 He hasn't cooked so heartily for a long time.

 Since becoming the boss, he rarely goes into the kitchen.

 Since he replaced the chef at the age of 22 and worked as the head chef of a five-star hotel in Bandung, Indonesia, he has been scorned as a kitchen guy for decades, even though his salary is not low.

 Therefore, after becoming the boss, unless guests of the caliber of Li Jiacheng and He Hongsheng come to visit, he will not cook in the kitchen.

When being interviewed by the media, he would also cook a few dishes for a performance and listen to a few cheers.

He had not experienced the pure feeling of cooking like fighting in the kitchen for several years.

He suddenly became a little excited when such a scene happened.

 “Xiao Lei, prepare bear paws.”

Li Yi didn't rest and prepared the next dishes non-stop.

Hearing his voice, Dai Long glanced at him with a complicated expression.

This Yizi is really young!

 Incredible.

 In front of Li Yi, he suddenly felt like he was old.

His feeling came from when he had just made [Yellow Croaker Soup], no matter how he put the cabbage hearts and lotus leaves, he could not escape Li Yi's inability to put it on the plate.

He tried several times with the cabbage hearts and lotus leaves, but the positions were ugly and awkward.

Li Yi saw that he was delayed in placing the dishes, so he stepped forward and placed the cabbage hearts and lotus leaves at the bottom of the plate.

But the strange thing is that the position where Li Yi casually placed it is much more pleasing to the eye than the position where he moved it around for a long time.

This feeling is like the finishing touch, just a wave of your hand, and the beauty appears naturally.

This made Dai Long feel a sense of powerlessness that was almost struck by dimensionality reduction. He suddenly realized that he had been a chef all his life and could no longer arrange dishes.

However, what he didn't know was that Li Yi did not place those cabbage hearts and lotus leaves casually, but followed the layout theory of ancient ink painting and traditional Chinese painting to create an artistic feel.

 These are just some superficial painting techniques theories that Zhang Dongguan learned after cooking for Qianlong for nearly twenty years.

As Qianlong's favorite imperial chef, Zhang Dongguan also received stricter requirements than other imperial chefs.

In addition to the taste, Qianlong also asked him to make the dishes pleasing to the eye.

 And this is pleasing to the eye, which is more idealistic.

Although Qianlong's pursuit of aesthetics was criticized by later generations, he was said to have an earthy aesthetic. He liked clusters of flowers, gorgeous and complex patterns, splendid decorations, various gem inlays, and gold and silver engravings, making him look like a nouveau riche.

But as the son of Emperor Yongzheng who pursued simplicity and grandeur and the pursuit of white space for meaning, Qianlong also had a deep understanding of the beauty of this artistic conception.

 So, while Zhang Dongguan was cooking, he was also studying calligraphy and painting.

Although his writing skills are a bit poor, when cooking, he is able to make dishes that are either full of flowers or fresh and white, according to different aesthetics.

 This kind of plate placement is just the most superficial application.

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 (End of this chapter)

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