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Jessica spread his hand: "I don't want to be prejudiced against Chinese food, but the Fu's family banquet I went to a few days ago did not meet my expectations at all."

Elena is also helpless: "I told you long ago that it was not the best Chinese food in Jingzhou."

Jessica: "But you are also disappointed, aren't you?"

Jianuo smiled, and did not participate too much in the two people's topic, but just according to the previous plan, each dish was served according to the schedule.

The ravioli started out as a small appetizer, served cold all season.

Four Seasons Cold Cuts includes four kinds of appetizers, namely pickled cucumbers, vegetarian goose, braised bamboo shoots and sugared plums.

The ravioli is followed by lettuce wrapped with shrimp loose, diced with fresh shrimp, onion, celery and other ingredients, stir-fried, finally mixed with golden crispy fritters, and then wrapped with lettuce.

Then came a very famous traditional dish, pagoda meat.

Elena is very skilled in using chopsticks, and although Jessica is a bit clumsy, it does not prevent her from enjoying the food.

Jia Nuo introduced the features and details of these dishes in English before serving.

All the introductory words are already prepared and very streamlined.

If it is too short, there is no way to explain the details contained in this dish; if it is too long, it may affect the appetite of customers.

After all, most Chinese food is served with the sigh of heat. After time has passed, it will not taste good, and customers enjoy the food when they have no time to distract and listen to these complicated processes and steps.

The result of the double-mindedness is that he neither tastes nor remembers the details.

Therefore, the contents introduced by Jia Nuo have been scrutinized many times, and the time control is very accurate to ensure that guests can understand the characteristics of the dishes without affecting the tasting.

Alina listened while touching the edge of the dinner plate calmly.

高端 For high-end restaurants, the details will directly determine the experience.

Some high-end restaurants that don't pay attention to details, even after washing the goblet, don't pay attention to whether all the water stains are wiped off.

If the water stains are not wiped clean, even if there is only a small amount of dust around, the water stains will leave marks on the cups after they have dried up.

Of course, high-end restaurants that make such mistakes are actually rare.

Another common problem is the temperature of the plate.

Use cold dishes for hot dishes and hot dishes for hot dishes. Once the serving is slow and the dishes of the hot dishes are cold, remove them and redo.

Elena gently touched the edge of the three-course plate, and immediately felt that the temperature of the dish was in the most suitable range, and everything was just right.

In addition, the display is also the focus of Elena.

Shape matching, color harmony, tableware types ... As with painting, the chef gives the dishes a mood and soul through the dishes, and these dishes are called artworks, which makes Elena very satisfied.

For Jessica, she doesn't understand so many ways, but just feels that the Chinese food she eats today seems completely different from the past.

Looks great, but the mysterious feeling is difficult to describe in words.

Jessica said with surprise, "This so-called pagoda meat should be one of the two most complicated dishes we ordered?"

Elena shook her head: "Obviously not."

She looked at Jano: "Lucas, although the first few dishes are also excellent, I have also eaten in other high-end private chefs, such as the first four seasons of cold meats, I used to be in a top class in Silicon Valley I have eaten in the restaurant; I once ate the pagoda meat at a top private chef in Ludao. From the taste, there are different advantages. Although you have not lost the previous two places at all, they have not convinced me completely. "

Jianuo smiled slightly: "Then you should have eaten this western dessert next time. Its name is verjusinegg."

Elena and Jessica looked at the new meal in front of each other.

That's ... an egg.

Jessica was a little confused: "So, is it boiled with verjus and boiled eggs? Lucas, I remember you said it was a dessert."

JuVerjus is a kind of strong sour juice made from raw grapes. It is not common outside the United Kingdom and does not meet the taste of ordinary Chinese, but it is very pleasant for Jessica and Elena.

Using a less appropriate example, it is probably like the feeling that the Imperial people drank the Arctic Ocean Soda in Silicon Valley.

Elena showed a surprised expression: "Yes, it is a dessert, everything on this plate is edible."

Jianuo introduced with a smile: "Miss Elena should be no stranger to this dish. It has nearly one hundred procedures and more than 70 materials, and finally made such a small 'egg'."

Elena reminded: "Jessica, you better eat its" egg shell "," yolk "and" protein "together, the taste will be perfect."

Jessica tried to eat a small spoon, and her eyes lit up instantly.

"Oh, this familiar flavor! What are these that look like eggs?"

Jano replied: "The protein is actually coconut-flavored custard, the egg yolk is verjus cooked with spices, the egg shell is chocolate, and the 'bird's nest' on the base is a dessert made of honey and syrup. The embellishment is kabosu jelly, a citrus fruit that is native to the islands of East Asia. "

"This is a very complicated dish. Each process is like a chemical experiment. It requires precise materials from preparation to production. Many details, such as the ratio of materials, temperature, heating time, etc., need to be carried out carefully using laboratory standards. Otherwise, a small oversight, maybe just a temperature or two, or a gram or two more material, will cause failure. "

Elena added: "Even in the UK, restaurants that make this dish are extremely rare."

This dessert clearly exceeded Jessica's expectations, she said in surprise: "It is so delicious, thank you for bringing me such a surprise! But ... this dish also made me stand firmer and support Western food. "

如果 If this dish is eaten by Chinese people, you may not feel delicious, but you will be surprised at the complexity of the process and the exquisite appearance.

的 The eggshell, egg white, and egg yolk of this "egg" are completely fake, and the egg shell is very thin, which is no different from the egg shell in reality.

However, Chinese people can't adapt to its taste very well, because verjus will appear too sour, and most people don't adapt.

But this taste has a hometown taste for Jessica.

There were originally two dishes with complicated craftsmanship, but the first dish had infinitely raised the threshold of Jessica's taste. Elena couldn't help worrying about whether the next dish could calm down the scene.

If you ca n’t, it wo n’t help Jessica's stereotype of Chinese food. Although she ate a good meal, in Jessica ’s heart, she is still most impressed by this Western food.

The waiter brought up a pot and placed it in the middle of the table.

Elena's eyes widened slightly.

In the pot, four or five leaves spread out to line a large water lily ... cabbage?

The stems and leaves of amaranth have no trace of cooking and scalding, and they look like raw cabbage.

The soup bowl is clear soup, there is no oily wire, no color, but it can be seen that it is heating, and it seems no different from ordinary boiling water.

At first glance, this dish feels like peeling a raw cabbage into the shape of a water lily and putting it in a pot, then pouring it with boiling water.

Elena is a little surprised because she knows that cabbage is one of the cheapest ingredients, so that to describe a thing as cheap, she has to say it is "cabbage price".

Jianuo did not rush to introduce it, but raised his hand to indicate: "This dish is called" boiling water cabbage ", please taste it first, and I will explain it later."

Elena suspiciously picked up a small cabbage leaf and put it in her mouth.

However, the imaginative cool and crunchy texture did not appear. Instead, it was a soft and tender iron. It was obviously fully cooked, but it had an unexpected tenderness. This refreshing and fresh fragrance was completely different. Any taste ever tasted!

Elena gently scooped up a spoonful of soup again, an indescribably wonderful taste that stimulated the taste buds. UU 看书 www． uukanshu.com is so touching.

Jessica's expression was also frozen, apparently she could never imagine that the taste of this dish could be so outstanding.

Jia Nuo explained with a smile: "This dish was originally intended to use cabbage that has just been rolled in cabbages after the autumn season and when the ground began to frost. It was removed from the soil that day. Although the season is not right now, through precise control of the ambient temperature, This effect can also be achieved. "

"To remove at least two layers from the outside, leaving only the white-stemmed, fist-sized parts of the leaves inside, soak the roots in the prepared soup to soften the stems and peel off four or five slices like water lilies blooming and lay flat on Above the net leak, use silver needles to repeatedly pierce the cabbage heart, so that the cabbage is filled with pores that are invisible to the naked eye from the inside to the outside. "

"To cook a soup, you need to choose chicken that is neither fat nor tender. It can neither be heavy nor simmered. Pick up the whole chicken and wash the blood water repeatedly. First, pour in boiling water, pour in boiling water, and add abalone slices. Ingredients such as shiitake mushrooms, shiitake mushrooms, stew for four or five hours. When the soup tastes strong, take out the whole chicken, then use the chicken skin to add oil to the soup. Roll the roulade made from chicken breast into the soup. Finally, Strain out the soup with gauze. "

"The combination of soup and cabbage is the most important step. You need two fires and two pots. One pot has a net drain with cabbage on it, one pot has a prepared soup, and the bottom has a net leak. The heat of the soup should be lower, so that the soup is always maintained at 70-80 degrees Celsius, and nothing can go wrong. Then use a large spoon to pour the hot soup on the cabbage repeatedly. When the soup is almost over, change the pot and pour Until the outermost layer of vegetable stems is completely ripe, you can put the cabbage in a tan bowl and slowly simmer it into the hot soup. Only by doing so can it be called real boiled cabbage. "