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

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

Dai Long returned to Li Yi and praised with complicated 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 [Soup-filled Yellow Croaker] 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 for cooking, the appearance of a dish has a much more important impact on the taste than people think.

Many home-cooked dishes are not as good as those in restaurants outside. In addition to the strong oil and fire, the restaurant will consider the presentation and the 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.

For 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 ten thousand dollars 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, when it comes to making dishes look like works of art, Dai Long is ashamed of himself.

As a fellow chef, he knows 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 stuffing taro into a pen holder can sell for hundreds of yuan.

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

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

Crunchy~!

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

It was nothing more than a modified dish of [yellow croaker in soup], and it’s not like he couldn’t make it.

So, after cleaning 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.

Then, 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 snout as an elephant pluck?"

"yes!"

Li Yi said with a smile: "Pig's snout is stuffed with green onions, pretending to be an elephant. They are all the same parts, and the texture is similar. They taste very close."

These meat dumplings are all made by removing the bones from the cooked pig. They are all pure meat, tendons and collagen.

Although it lacks the special aroma of geoduck itself, it can simulate a seven-eighth image, which is pretty good.

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

The recipe for this [Wealthy Xiangba] is boiled, that is, boiled in water.

However, Li Yi used the white brine method, and the flavor has already been marinated in the pig. All he had to do was slice it into slices and dip it in the sauce he prepared.

After quickly preparing a large basin of water for dipping, Li Yi turned around to deal with the yellow croaker, and quickly prepared seven portions of [yellow croaker in soup] and sent them out.

Dai Long smiled slightly and was in a good mood as he watched the seven portions of [Yellow Croaker in Soup] being brought out together.

It had been a long time since he had cooked so heartily.

Since becoming the boss, he rarely enters 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 Li Jiacheng or He Hongsheng's level come to visit, he will not cook in the kitchen.

When being interviewed by the media, he also cooked some dishes for a performance and listened to a few cheers.

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

Such a sudden event made him a little excited.

"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, his eyes a little complicated.

This Yizi is really young!

Incredible.

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

This feeling he had 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.

Seeing that he couldn't put it properly, Li Yi stepped forward and placed the cabbage sum and lotus leaves at the bottom of the plate.

But the strange thing is that the place where Li Yi casually placed it is much more pleasing to the eye than the place where he moved it around and left it 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, but he could no longer arrange dishes.

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

And these are just some superficial painting theory theories that Zhang Dongguan learned after cooking for Qianlong for nearly twenty years.

As Qianlong's favorite imperial chef, Zhang Dongguan's requirements were stricter than those of 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, and 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 was simple and elegant and pursued blank spaces for meaning, Qianlong also had a deep understanding of the beauty of this artistic conception.

Therefore, Zhang Dongguan is also studying calligraphy and painting while cooking.

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

And this kind of plating is just the most superficial application.

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