Return To 1977 Chapter 781: True style
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After that, there will be no nonsense after that.
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 foreshadowing the "Zhang Dashao" routine.
But then again, who makes "Zhang Dashao" always like to hide his secrets?
For this reason, he is also happy to see the results. Otherwise, he wouldn't have had 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.
Just wait for a while to open your eyes and feast your eyes.
Don't talk about it, experts will know if it is there 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", even their eyes showed admiration.
As half-amateurs, Hong Yanwu and Chen Liquan felt their hearts pounding when they saw this.
It’s called worship of “Zhang Dashao”.
It is no exaggeration to say that he is regarded as the "God of Cooking".
That’s 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 was the "Xiao Hu" who had suffered a blow just now, and couldn't help but mutter under his breath.
What he probably meant was that there was nothing for the carp to do.
Unexpectedly, "Zhang Dashao" not only heard the truth, but also 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 squeeze, which made this kid so embarrassed that his face almost melted.
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 sauce is a common meal, not a dish. The rest is nothing more than a 'sweet and sour carp' that can be served on the table. Again. It’s like eating one fish and eating it three times. One side is fried and the other side is fried, and the head and tail are just made into soup. ”
“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, and was combined and improved. He It not only has a taste similar to 'sweet and sour carp', but also successfully simulates the shape of 'dragon whisker noodle quilt' with fish meat. ”
"But because the modeling 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. I have a close understanding of the operating techniques. Harsh requirements. A lazy person who is not willing to work hard will never be able to achieve it."
Yes, these words obviously meant something, especially the last few sentences, which touched "Xiao Hu"'s heart.
But he had no choice but to endure the pain.
Why?
Because this is not just "Zhang Dashao" leading the rhythm of public opinion. The key point is that as the saying goes, just talk and don’t practice the fake moves. Just practice and don’t talk about the stupid moves. Practicing and talking is the real move.
This kid took a closer look and realized that "Zhang Dashao" had something real in his hands!
If nothing else, the way he slices and shreds the fish in front of everyone is 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.
However, the fish shreds he cut out by himself were only half as thick at most. Cow 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 "big spoon" technique is even more amazing.
Because at this time, he used his own hands to grasp both ends of the fish bone, close to the oil surface, swinging with the oil, and adjust at any time.
To ensure 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, you must be able to withstand the high temperature of more than 100 degrees on the oil surface for at least three minutes.
Who can bear 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 enter the house.
At the last step, "Zhang Dashao" pours the fried soup.
Only smell the aroma at the scene, and see you again in bright red color. The dish-shaped fish shreds are fluffy, really like a lion hugging a hydrangea.
It's shaking its head and tail, and its beard and hair are all spread out!
Who can be dissatisfied? Who can be disrespectful?
As soon as Duanpan was put on the table, not only Master Chang Jing took the lead in applauding, but even "Xiao Hu" couldn't be convinced.
I didn’t dare to say anything anymore, I just lowered my head, blushed, and clapped my 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 food! It’s something you eat in your mouth!
Pleasantness is only a secondary pursuit, the key is to withstand the test of the tongue!
But 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 the famous dish "Squirrel Mandarin Fish" at "Songhelou".
Everyone knows that carp has many thorns, but because the shreds are finely chopped and fried, there is no need to pick the thorns.
That’s not enough, isn’t it delicious?
So it was all sold out, and the place was filled with the sounds of people smacking their lips and savoring their taste.
Although 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 bellies 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 bill directly and included this meal in the "technical research fee".
It’s like you didn’t spend a fortune and had a meal in vain. It’s really one dish that’s worth five.
And in the end, Master Chang Jing personally sent "Zhang Dashao" and the others out as a gift, which is a respectable thing.
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."
"Do you understand?"
Facing the stunned expression of Master Chang Jing, "Zhang Dashao" sighed solemnly.
"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 meticulous workmanship and originality to please customers. It depends on these to support a restaurant. It’s okay, but it’s not going to work as a restaurant if you don’t have a real specialty.”
"In addition, these newly expanded staff are mixed, and they are easily arrogant when faced with a large number of guests, which makes bad habits in the kitchen prevail. It is inevitable that the skills will not be as good as each other day by day. I After looking at it, the dishes on the table in your restaurant can be said to be a big step down from before. This is cooking in flames. Can you still not be in a hurry?
"Also, among the eight people who ran the "Kingle" back then, you are the only one who is still here. Others think that you are now the technical manager of a large restaurant, and you are very prosperous. But how many years have we passed, I'm sure you'd still like 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' rot day by day while you stand by and watch. This is just a show, in name only. Leader. But why are you doing it? I understand everything after tasting your food... Oh, what a pity. From now on, the most authentic "Peach Blossom Pan" and "Jade Soup" will probably become obsolete. ”
"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 have nothing to repay, and you are in trouble. When the time comes, I naturally have to help you find a place to calm down the younger generations and let them know how high the sky is and how deep the earth is, right?”
After talking, Master Chang Jing was speechless. But looking like that makes me feel a little sad.
After a long while, she spoke again, which indeed confirmed the inference of "Zhang Dashao".
"You are really a sensible person. I can hide nothing from you. It is exactly what you said. I don't have to worry about anything else. It's just that young people nowadays take crafts very seriously and don't take them seriously. I want to learn from them. If you don’t learn anything, you just want quick success and are flashy. But if you say too much, you should be saying that you have too many things to do and are not following the past.”
"Just like 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. It was quite unpleasant because of this. Unexpectedly, when the matter came up, the superiors supported them. I tried hard to persuade them, but the catering company finally agreed not to change the restaurant, but the compromise was to change the restaurant into a restaurant. I feel that the "hall" is more foreign-style than the "guan", so it seems that it can be improved."
"I, if I sum it up, the disadvantage is that I am a woman. Otherwise, I would not be so dazzled so early that I could not get on the stove. I would not be looked down upon, and I would not be able to overpower others in the kitchen. , there is no prestige. It can be seen that this industry is still a man’s world.”
"Apprentice? I really asked you to tell me that I can't count on my apprentice. You said it's hard for me to do this for so many years... Hey, stop talking, no one wants to suffer this!"
A gust of wind blew, blowing the messy white hair on Master Chang Jing's temples.
Almost at the same time, under the clear autumn sky, a few more yellowed ginkgo leaves floated down from the treetops.
Under 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.