Chapter 495 Eight Flavors Welcome Cold Appetizer

"Yes, young and promising!"

Director Feng smiled and praised: "Then you can be regarded as a professional and technical talent! Haha!"

Seeing this, Shen Han hurried forward and explained: "Li Yi is the hottest chef in China in the past few months. He is the chef of our Hunan Variety Show "Chinese Restaurant". The country's traditional food has been loved by many audiences."

"Yeah?"

Feng Ju's mood was completely different when he heard Li Yi's identity this time.

He smiled and nodded encouragingly: "Yes, the best publicity is what the common people like to hear.

Come on, I will try your dishes later. "

After finishing speaking, he turned around and signaled to the several chef teams behind: "I believe everyone is very clear about the importance of this exhibition.

At that time, not only the provincial official leaders, but also the leaders of the Ministry of Commerce will participate.

As we all know, the recent Asian Games has been highly discussed, and Star City is also planning to bid for the next Asian Games.

If the bid is successful, the province will definitely give priority to the winners of similar events in the province for the catering project of the Asian Games.

Therefore, I hope that everyone can show their respective strengths and levels, and perform well! ah! Hahaha! "

Hearing Feng Ju's words, several chefs present couldn't help but get excited.

The Asian Games is an international event participated by dozens of countries, and nearly half of the world's people will watch it.

It would definitely be an honor to be able to participate in such a project.

As a result, several chefs were full of fighting spirit, eager to fight it out on the spot.

After delivering his speech, Director Feng left the back kitchen with his team and went to the conference room for a meeting.

Several chefs also returned to the stove, busy with work in full swing.

On the other hand, Li Yi took Xiao Zhang and the others, and still processed the ingredients step by step according to his own rhythm, without rushing.

Li Yi had sorted out the process in advance yesterday, he just needs to complete the production according to the planned schedule.

Time passed quickly, and it was already past 12 o'clock in a blink of an eye.

The banquet production of each chef has also come to the last critical moment.

The hotel manager has already called all the waiters in the restaurant to the first floor, divided them into six groups, and waited for the dishes to be served.

For this selection, each participating team will prepare a whole table of banquets for selection by the internal jury.

The so-called internal judging panel was actually the Star City officials and provincial officials, who selected 60 public officials from various departments.

Then, each group of ten people was divided into six tables to taste the six tables of banquets made by the six participating teams.

They will rotate according to a certain time, and come to taste the six tables of banquets one by one.

The planned banquet time is exactly one o'clock in the noon, but at 12:45, each team has already started serving cold dishes first.

At formal banquets, half of the cold dishes are eight or ten dishes, which are called eight flavors and ten flavors.

Because it was only a banquet for ten people, Li Yi prepared eight cold dishes.

The first dish is called [Sipin Douxiang], which is a platter of four local bean products in Hunan Province.

They are Youxian fragrant dried scallions, cold Pingjiang dried sauce, Xiangtan Quzi bean curd and Wanping five-spice tofu.

The second dish is [Spicy Dongjiang Fire Baked Fish], which is made of dried lake fish produced in Dongjiang. It tastes charred on the outside and tender on the inside, spicy and delicious.

The third dish is [Vinegar Sauce Scraping Jelly]. Yesterday Li Yi specially made a piece of jelly with pea flour just for this dish.

The fourth is the simplest, and it is [sour radish] from Xiangxi.

This dish is ready-made, and Shen Han bought the finished product made by local farmers in Chenxi.

Li Yi just took out the radish and mixed it with the secret red oil, it was already very hot and sour.

Li Yi had mixed this dish in advance, but Xiao Zhang and the others stole half of it if he didn't pay attention.

So, Li Yi had no choice but to mix another portion, and asked Chuan Caisheng to take it out.

The fifth cold dish made by Li Yi is Shaoyang Wugang's special [Wugang Braised Meat Platter].

Wugang lo mei is the source of Hunan province lo mei.

The characteristic of this kind of lo-mei is that "medicine is used as brine and sugar is used to color", and the final product will appear black or brown.

But this kind of black is different from the black bittern in Hubei Province.

The black brine in E province is colored by adding a lot of soy sauce to the brine soup.

However, Wugang lo mei uses caramel sugar color and dark stewed soup made from more than 20 kinds of Chinese medicinal materials to color the ingredients.

Authentic Wugang stewed copper goose and stewed tofu must be stewed more than five times.

The more times you marinate, the purer the taste.

This dish was the one that Li Yi spent the most energy on yesterday.

After preparing a pot of stewed soup, he put the cleaned ingredients into the stewed soup until they were ripe.

Afterwards, he took out the old goose and dried tofu and put them in the oven for slow roasting at low temperature.

After the surface moisture dries, he puts the ingredients into the stewed soup again for a second stew.

But in one afternoon, it was only enough for three times.

The remaining two times were just stewed in the morning.

After five times of marinating, the weight of the ingredients has shrunk by more than half, but the flavor is extraordinarily strong and the aroma of medicine is tangy.

There are various aromas mixed in the whole back kitchen, but the most prominent one is the medicinal aroma.

The remaining three cold dishes are [tomatoes mixed with sugar], [crisp pork bones in red oil] and [simmered pepper preserved eggs].

These three cold dishes are also cold dishes that people in Hunan Province often eat.

When the dishes were served, Xiao Zhang and the others couldn't help swallowing their saliva.

They have been busy all morning, and they haven't eaten yet.

Seeing the delicacies being taken away, their stomachs were already beating drums.

Now is the critical moment of serving food, and all the teams are cooperating intensively.

Dong Haiqiang, who was next to Li Yi's stove, was also preparing his own dishes deftly.

He only had time to glance at the dishes prepared by Li Yi when the dishes were served.

But after just a few glances, he was surprised to find that the cold dishes prepared by Li Yi were all authentic Hunan dishes.

The crispy pork bone dish even made him greedy.

Before, he thought that Li Yi's use of grouper to make [Chopped Pepper Fish Head] was a bit nondescript, and it was completely messed up by a non-local cook.

But as soon as these cold dishes came out, he immediately discovered that Li Yi's understanding of Hunan cuisine seemed to be no less than that of a serious Hunan cuisine chef like him.

When these cold dishes are put out, no one will doubt that they are produced by a themed restaurant that specializes in Hunan cuisine.

This also made him look forward to Li Yi's follow-up main course.

What would it be like to eat the [chopped pepper and fish head] made of grouper fish head?

Time passed quickly, and after the cold dishes of each family were brought out, there was not much left before the banquet at 1 o'clock.

Teng!

Li Yi suddenly turned on the fire on the stove.

For the banquet he designed, the first hot dish he prepared was a kung fu dish, which was also one of the representative dishes of Hunan cuisine.

【Hair blinds】.

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