Chapter 385： Go all out

The cooking Liu Huaxing has done so far is not so much that he can't use all his strength. If he is alone, he can make very delicate and high-end dishes, but these dishes are generally not replicated by chefs, and they don't know the reason for this, so they are useless.

Dishes that he can’t serve out without him are meaningless to a restaurant. Besides, when ordinary people taste it, it’s just a taste. They don’t understand the overall feeling, and ordinary people feel good when they eat it. They can't taste what is delicious and what is delicious, so he is currently more restrained in his level and materials.

After all, for Chinese people, many foreign spices such as curry leaves, basil, oregano and rosemary are not used very much, and naturally they don't know the taste. But there is a gourmet in front of her who has tasted the dishes of various well-known restaurants in the world. She knows that this is the world's highest delicacy, which makes Liu Huaxing a little eager to try.

What is my cooking skill? Liu Huaxing couldn't help but thought to himself. It is rare for him to feel eager to try when cooking for people outside his family.

Thinking of this, Liu Huaxing first began to think about how to create a taste that suits the world in the form of Chinese cuisine.

Generally speaking, French cuisine can be simply categorized into four steps: appetizer, soup, side dish, and main dish. However, some more luxurious restaurants will divide the steps in more detail, adding "pre-dinner wine" before the appetizer and before the soup. Adding "bread", and then adding "dessert" after the main course, is the real complete dish.

This kind of business method is only implemented in a few stores. There are basically no such restaurants in China, because the ordering process is too cumbersome, and there are too many types of dishes that require a lot of materials to be prepared in advance, which increases operating costs and leads to poor service. The number of guests will decrease, and high operating costs will only raise the price and pay for it, which is difficult to achieve in a fast-paced country like China.

After all, there is too much population and great competition in the catering category. It is difficult to survive in this environment in this way of operation.

But now, it doesn't matter if Liu Huaxing presents this full set of menus to express his gratitude to a certain customer. According to this process, Liu Huaxing began to think.

"Start with the main course..." Liu Huaxing pondered. For the world, China's most famous and recognized dish is actually Mapo Tofu, but this dish is not enough to be enjoyed as a main course because it lacks. Satisfaction".

In terms of the nature of the dishes, Mapo tofu is more inclined to side dishes. Side dishes are usually fish and shellfish that are protein-based and have no fat. They have high nutritional value and lack fullness. They can still be eaten after eating. main course.

However, Mapo tofu has another problem that prevents it from being used as a side dish, that is, the taste is too strong. The taste of watercress and spicy will make it depress any entrees that follow. So this dish can only be regarded as a satisfying dish. The side dish has the presence of the main dish, making it unsuitable for a full menu. Liu Huaxing ruled out this option.

Then, the main course can only be set as "meat". Since it is meat, what meat? Beef, lamb, pork?

"Dongpo meat?" Liu Huaxing recalled the first time he went to Yang Xiaoxiao's home to cook his own dishes, but then he shook his head: "Pork belly is feasible, but Dongpo meat is not necessary... By the way, Lion head."

After the main course is decided, the rest is easy to decide. The dessert after the meal should naturally be able to get rid of the greasy feeling, and the sweetness is just right and not too greasy... Thinking of this, Liu Huaxing looked at Yang Xiaoxiao who was busy beside him, and couldn't help but smile: "This is not a ready-made dessert. Is it? My little strawberry... sweet-scented osmanthus cake, improve it."

"What are you doing? You do your thing." Yang Xiaoxiao noticed his gaze and asked with a smile.

"Replenish the strawberry energy." Liu Huaxing leaned over and put his face on top of her head and rubbed a smile.

"Are you a magical girl still add strawberry energy?" Yang Xiaoxiao couldn't help but laugh a little, jokingly.

"Bold, dare to say that to me, be careful of family law." Liu Huaxing reprimanded seriously, then pinched her ear and said, "Little Strawberry, I need you to do me a favor."

"Let's talk about it." Yang Xiaoxiao replied simply, and Liu Huaxing explained: "Today I want you to make a dessert for me. It is almost the same as the sweet-scented osmanthus cake. Simply, I teach you..."

"Then you can't scold me if I did it." Yang Xiaoxiao pouted and said coquettishly. Liu Huaxing smiled, "If I did it, continue to do it."

After Yang Xiaoxiao was encouraged here, other dishes slowly emerged from Liu Huaxing's mind.

The pre-dinner wine Liu Huaxing prepared is "Rose Dew Rice Wine", which is similar to Osmanthus Rice Wine but uses rose dew instead of Osmanthus, which looks better, so as not to repeat the sweet-scented Osmanthus Dingsheng Cake made by Yang Xiaoxiao.

The appetizer is "crispy duck", of course not a whole one. Two slices of crispy duck topped with sour plum sauce are perfect appetizers. The later "bread" is the lotus leaf cake. It can be used alone. It can also be made into lamb buns with the mutton soup afterwards, but of course the amount will be controlled so that the lotus leaf cake will be full .

The side dish after the mutton soup is salt and pepper shrimp, which provides a spicy and firm taste in the entire menu, but the taste of the shrimp itself is not too heavy to overwhelm the protagonist, and then it is the main dish braised lion head. .

After eating all of them, the dessert is the sweet-scented osmanthus cake made by Yang Xiaoxiao himself. This is Liu Huaxing's full menu.

Of course, the menu is tentatively set here, and there must be some "little tricks" in it.

Relying on the dishes to form a full set of menus does not reflect the cooking skills. At most, it can prove that the chef has the experience and concepts of French cuisine. The true expression of the chef's skills is the "seasoning" of these dishes.

Liu Huaxing was busy taking the ingredients back and forth, while exhorting Yang Chengzhi: "Uncle, I lack some ingredients, you must find a way to buy them. If you don’t have one, go to a nearby western restaurant to order and ask them to send me some spices by the way. come."

Yang Chengzhi also knew that Liu Huaxing was really moving, and he wrote down what he wanted, and then hurriedly set off. Because French cuisine comes one by one, Liu Huaxing can start by preparing the ingredients.

When he washed the materials to be used and cut them and began to marinate, Yang Chengzhi also came back with the materials he wanted, and Liu Huaxing didn't care to speak, so he took over the materials and started the next step of production.

Soon the first pre-dinner wine was served, and Liu Huaxing immediately began to prepare the second dish, so that the second dish could be served when the other party was about to finish the first dish, and to maintain this rhythm.

Step by step, every dish was gradually put on the table, and finally after Yang Xiaoxiao's sweet-scented osmanthus cake was also brought out, Liu Huaxing breathed a sigh of relief and rested on the side of the stove for a while. Yang Xiaoxiao wiped his sweat on the side.

"Xingxing, is my sweet-scented osmanthus cake okay?" Yang Xiaoxiao asked a little worried.

Liu Huaxing smiled, and put his arms around her slender shoulders and asked, "What's the problem? I have tasted it myself. As long as my little strawberry is hard, everything can be done."

"Hmph, wear high hats to others, I hate..." Yang Xiaoxiao smiled happily and pinched him.

After a while, Yang Chengzhi hurried to the kitchen and urged Liu Huaxing: "Come here, the guest wants to see you!"

Under normal circumstances, it may be the guest who is making trouble, but this time Liu Huaxing knew that the other party wanted to see the chef and expressed her opinion about the meal. Therefore, Liu Huaxing washed his hands, cleaned himself up briefly, and followed Yang Chengzhi to the box.

Finally, I'm going to meet... Liu Huaxing thought to himself that this was the first time he had a heartbeat reaction when he was about to meet a woman other than Yang Xiaoxiao, but it was not because of his heartbeat, but because of excitement: how good is his cooking level? High?

Pushing the door open, Liu Huaxing suddenly looked at the woman sitting facing the door.

This woman looks quite young. It should be around thirty. This is actually a bit out of Liu Huaxing's surprise. It is not easy to have such a wide range of cooking experience at such a young age.

In terms of appearance, Feng Wendan has straight hair with straight sides, and her facial features are quite beautiful and soft. However, her face is slightly imperfect and her chin is not sharp enough. This type of face gives people a bloated feeling. Although she is quite slim, it makes people feel She is a little fat. However, this feeling of fatness is matched with the softness of her facial features, which is very rich, especially the taste of Oriental women.

"Oh, I finally met, our talented chef." Feng Wendan pursed his lips when he saw Liu Huaxing and clapped his hands, then took out the recorder from his pocket: "Do you mind if I give you a simple interview? "

"If you don't show your face, it's okay." Liu Huaxing smiled and reached out his hand, "Thanks for the help a while ago."

"Where, I can't talk about helping, just share the delicious food I found." Feng Wendan smiled, then turned to the dishes on the table, and replied: "Then, let's talk about cooking? Rose rice wine, Crispy duck, lotus leaf cake, mutton soup, pretzel shrimp, braised lion head and sweet-scented osmanthus dingsheng cake... I will pick the ones I care more about first."

After groaning for a while, Feng Wendan pointed his chin to the mutton soup: "How is this mutton soup made? Why is there no smell? You know, I don't really like mutton, no matter how good it is, it will always There is a little taste. My sense of taste is very sensitive, and that taste will be particularly strong in my mouth, but this soup... does not have that phenomenon."

"I gave a piece of curry leaf in the soup." Liu Huaxing explained, "A very common method used to eliminate lamb in foreign countries is to make curry. The taste of curry leaf is stronger than curry, so I only gave one piece. But in order to prevent the curry leaves from completely covering the taste of mutton, I gave a little rosemary powder to reconcile it. The combination of these two spices and the green onions in the traditional mutton soup can achieve this effect."

"Yes, curry...I said there is a strange taste a bit familiar." Feng Wendan suddenly, Liu Huaxing pointed to the lotus leaf cake: "In addition, I added a little goat's milk cheese to the lotus leaf cake, if you If these two are mixed and tasted, it will further accentuate the aroma in the lamb without letting the taint prevail."

"Oh, it turned out to be like this." Feng Wendan gave a look of enlightenment, and then turned his attention to the lion head. "And this lion head, there is an indescribable deep sweetness in it. Did it give sage? "

"No, although sage is often used to remove the smell of meat and internal organs, it has a bitter taste. I gave'Tarragon', tarragon leaves. Its sweetness is used to alleviate the greasy taste and braised lion's head. The salty taste is appropriate." Liu Huaxing explained with a smile, "Do you have anything else to ask?"

"For individual dishes, no more." Feng Wendan smiled with a recorder holding his lips, "Then, finally, I can ask you why you choose these dishes as the full set of menus? What is your intention? "

Liu Huaxing said: "The purpose of choosing these Chinese dishes is of course to highlight that my Greater China dishes are also on the world stage. As for the choice of each dish, there are also separate reasons."

Speaking, Liu Huaxing looked at the dish in front of him and said: “The fragrance and sweetness of rose rice wine are both appetizing and romantic for women, creating an overall dining atmosphere. The taste of rose rice wine is relatively thick and ordinary. The first wine is different, so I chose the crispy duck meat for the second course. The sticky taste of rice wine can also make up for the shortcomings of duck meat."

"Later lotus leaf cake and mutton soup, these two are a combination in themselves, and also highlight the famous snack of mutton steamed bun in our country. After that, I had hesitated when choosing side dishes, but braised lion head also belongs to the taste. For softer foods, if you choose soft-tasting fish for the side dish, the whole set meal will feel a little bit chewy, resulting in decreased satisfaction."

"So I chose salt and pepper shrimp on the side dish. The crunchy and firm taste can provide satisfaction, and the lion head provides satiety. The last thing I served is the sweet-scented osmanthus made by my lovely girlfriend. The cake absorbs the excess water in the mouth, and the fragrance of osmanthus relaxes the taste of other spices in the mouth, and it also completes the whole meal."

"Bravo, not only considering the overall taste match, but also the concept of taste and satiety. It is obviously all Chinese cuisine but it feels like French cuisine." Feng Wendan applauded and said with a smile: "It's wonderful, I didn't expect this restaurant. The restaurant surprises me more than I thought. But why didn’t I see these set menus before?"

"Oh, this set meal is for me to thank you and play it on the spot." Liu Huaxing smiled, "I am actually just a part-time cook. Now I am still in college and only come here to work occasionally, so I can only When I come to work, I provide these "limited supply" dishes, and the rest of the time I can only rely on the average chef to complete the ordinary menu."

"So talented, but don't you choose to be a full-time chef? How many restaurants can I recommend to you?" Feng Wendan asked curiously. At this time, Yang Chengzhi hurriedly interjected: "No, this kid is my daughter's boyfriend, I I told him that I am now working full-time. He said that he didn't plan to be a chef in the future, but just came to help, so..."

"Huh... It turned out to be to please father-in-law." Feng Wendan squinted at Liu Huaxing and smiled.

At this time, Liu Huaxing finally couldn't help it, and asked: "Um...Excuse me, what do you think of my level? Among all the chefs' skills you have tasted?"

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