MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 361 eight cold dishes

  Chapter 361 Eight cold dishes

  In the yard, the interview was orderly.

  In the back kitchen, the stove is in full swing.

  The time for the banquet is almost here, and the cold dishes have to be prepared in advance.

   Li Yi handed over the preparation of cold dishes to Wang Gang.

  He has already prepared the ingredients needed in advance.

  Wang Gang only needs to make the cold dish into the desired shape, and then hand it over to him for seasoning.

  For this banquet, Li Yi prepared eight cold dishes.

  The first dish [Cucumber Ear Slices], the main ingredients are cucumber and braised pig ears, of which the amount of cucumber is two-thirds.

   It's not that Li Yi is reluctant to put ear pieces, it's just that each subsequent hot dish is harder.

   As one of the few dishes with vegetables on the table, these cucumbers are used to relieve greasy.

  The second course is [Honey Sauce Char Siu] carefully grilled by Li Yi.

  This dish should actually be considered a hot dish, but after it comes out of the oven, there is no secondary processing except for the maltose, and it is not afraid of being cold, and it can be eaten cold, so it is included as one of the eight cold dishes.

  When it came out of the oven, it was just a test dish, and all the chefs eliminated four pieces of char siu pork.

  If Li Yi hadn't stopped him, the kitchen staff would have been able to finish all the char siu.

   The char siu made with the tenderest pork tenderloin is even more delicious than the fat and tender pork belly.

   Especially after being covered with maltose, the taste is even more wonderful.

   This is the easiest dish to handle. You only need to cut the char siew into three millimeter thick slices with an oblique knife.

  Compared with this dish, the follow-up [Garlic White Meat] and [Honeydew Melon Ham] have higher requirements for knife skills.

  [Garlic paste white meat] Fortunately, Li Yi only asked to cut the cooked rump meat into 1mm thick slices.

  But the ham used in [Honeydew Melon Ham], Li Yi requested that it be cut as thin as paper.

  This requirement is indeed a bit high for Wang Gang.

  However, he was not afraid of difficulties. After getting the ham, he followed Li Yi's instructions and began to cut it seriously.

  [Hotted Melon Ham] is to slice the ham that can be eaten raw, and eat it with the melon slices below. It is a very delicious dessert-style cold dish, very appetizing.

  But the curing of ham starts at the beginning of the year, and Li Yi has no time to marinate, so he bought a piece of Xuanwei ham.

  Among the domestically produced hams, there are only three top-level hams, known as the three famous hams.

  One is the ham produced in Jinhua, Zhejiang Province, known as the southern leg.

  One is the ham produced in Rugao, Jiangsu Province, known as the northern leg.

  The other one is Xuanwei Ham from Yun Province, known as Yun Leg.

  Among them, the salt content of Jinhua ham is the heaviest among the three kinds of ham, and the flavor is relatively thick, so it is generally used to hang soup, or put a few filaments when steaming fish or chicken, and use it as seasoning.

  Rugao ham has relatively little salt. It is generally used to make stews. It can also be fried and eaten. It will be healthier to make ham-based dishes such as honey sauce fire party.

   Xuanwei ham is quite special, and it is the most edible of the three types of ham.

  The top Xuanwei ham is the only domestic ham that can be eaten raw.

  Jinhua ham and Rugao ham are usually fermented for about one year before they can be used.

  But Xuanwei ham of raw food grade must be fermented for at least two years.

  After two years of fermentation, the lean meat of Xuanwei ham will be bright red or rose, the fat meat will be milky white, and the bones will be slightly pink, as if the blood is still moist.

  This kind of ham will have a special flavor. Whether it is eaten raw or paired with bread, honeydew melon, apples, or red wine, it has a unique flavor.

   But when it is eaten raw, it is best to cut it into thin slices.

   This is not pretending on purpose, or being reluctant to eat, but on purpose.

   The salt content of Xuanwei ham is not high, but compared with ordinary meat, it is also salty. If you eat too much, you can't stand it at all.

  And after thinning, the fat part of the ham will be easier to form a creamy texture that melts in the mouth, and the flavor will be more vivid.

Except that this dish has higher requirements for knife skills, the remaining four dishes [Crystal Knuckle], [Brine Platter], [Wanzi Spicy Tripe] and [Catching Immortal Whip] basically have no special requirements for knife skills. .

   [Crystal Elbow] was made by Li Yi in advance, and it only needs to be sliced.

  [Brine Platter] Li Yi also marinated it, cut everything as you like, and the chopsticks can hold it, and you can serve it.

  [Wanzi spicy tripe] It is a little more difficult. Whether it is tripe or side dishes, it must be cut into matchstick-thin shreds.

   But it is not too difficult for Wang Gang, his knife skills are more than enough for such dishes.

  As for the last [Catching the Immortal Whip], it sounds mysterious and domineering, but to put it bluntly, it is a cold dish of braised pig tail.

   As we all know, Bajie used to be the marshal of Tianpeng, and he led the 80,000 Tianhe navy, the heavenly soldiers and generals.

   And he was demoted to the mortal world, and after he was reincarnated as a pig, he also had an extra pig tail.

  In order to respect his old status as marshal of the canopy, the folks also called the pig's tail the fairy whip.

   Soon, Wang Gang, with the assistance of the Ivory Mountain Six, prepared the ingredients for cold dishes.

   "Brother Yi, get ready."

  After Wang Gang put down the knife, he invited Li Yi over.

  On the desk, there are rows of dinner plates, and each row of plates contains the same ingredients.

  Li Yi brought all the seasonings over with a tray, then took a basin, and began to add seasonings into it.

   After all kinds of sauces are prepared, it is time to wait for serving.

  Before serving, you only need to stir the sauce and ingredients evenly, or pour them directly on the ingredients, and then you can serve.

  After adjusting the sauce, Li Yi continued to prepare four cooking dishes without stopping.

  For this banquet, Li Yi prepared sixteen hot dishes, including four stir-fried dishes, four boiled dishes, four steamed dishes, and four miscellaneous dishes.

   In addition, there is a main dish and a soup dish, a total of eighteen dishes.

   Among them, four-cooked dishes and four-steamed dishes can be prepared in advance.

  This is the first time that the restaurant has to deal with ten tables full of guests at the same time. Li Yi is very strict about the time, so save as much as you can.

   But even so, when it was time to start the table, he still had a dish [Steamed Pork Ribs with Black Bean Fragrance] that had not been steamed for enough time.

  However, this does not affect the opening of the banquet, and it is completely in time to take out the steamer when it is time to serve this dish.

  So, when the time for the banquet arrived, Li Yi rushed forward to ask if the banquet could be held on time. Huang Xiaoming nodded, indicating that he could start the banquet.

  After receiving the exact information from Li Yi, Huang Xiaoming finally breathed a sigh of relief, turned around and came to the yard.

   "Grandpas and grandmas, thank you for coming to our "Chinese Restaurant Season 7" recording..."

   Huang Xiaoming spoke the opening remark, the old people in the audience were very supportive, and under the leadership of several people from Pirates of the Moon, they gave Huang Xiaoming a round of warm applause.

  Knowing that the old people present were already hungry, Huang Xiaoming said a few words briefly, then smiled and said: "The ancient palace held a banquet for thousands of old people, and old people from all over the country came to the capital to celebrate the emperor's birthday.

  Our program group doesn't have that much influence, and we don't have that much money to hold a banquet for thousands of people, so we can only hold a banquet for hundreds of people.

  But our Banquet for Hundreds of People is more sincere than the Banquet for Thousands of Seniors in ancient times, because we are holding this banquet for your grandparents.

  You are the masters of this banquet!

  So, don't be restrained, we are here today to have a lively meal and have a happy meal!

  Now, I want to announce one thing, and that is... serve! "

   4

  (end of this chapter)