Jessica spread her hands: "I don't want to be biased against Chinese food, but the Mingfu family dinner I went to a few days ago did not meet my inner expectations at all."
Elena was also a little helpless: "I told you a long time ago that it is not the best Chinese food in Jingzhou."
Jessica: "But you are also disappointed, aren't you?"
Jano smiled and did not get too involved in the conversation between the two of them. He just served the dishes one by one according to the time schedule according to the previous plan.
It started with a very small appetizer, four seasons cold cuts.
The four-season cold appetizers include four appetizers, namely pickled cucumber, vegetarian goose, braised bamboo shoots and candied plums, with multiple flavors of sweet, sour and salty.
The next thing is shrimp floss wrapped in lettuce. Fresh shrimp, onions, celery and other ingredients are diced and stir-fried. Finally, they are mixed with golden and crispy fried dough sticks, and then wrapped in lettuce.
Then there is a very famous traditional dish, pagoda meat.
Elena is very skilled in using chopsticks, while Jessica is a little clumsy in using them, but this does not prevent her from enjoying the food.
Jiano introduced the characteristics and details of these dishes in English before serving them.
All introductions have been prepared long ago and are very concise.
If it is too short, it will be impossible to explain all the details contained in the dish; if it is too long, it may affect the customer's appetite.
After all, most Chinese food is just a hot bite when it is served. It will not taste good after a while, and customers have no time to distract themselves from listening to these complicated processes and steps when they are enjoying the food.
The result of multitasking is often that you neither taste the taste nor remember the details.
Therefore, the content introduced by Jano has been reviewed many times, and the time is controlled very accurately to ensure that the guests can understand the characteristics of the dishes without affecting the taste.
While listening, Elena calmly touched the edge of the plate.
For high-end restaurants, details will directly determine the experience.
Some high-end restaurants that do not pay attention to details will not even pay attention to wiping off all water stains after washing the goblets.
If the water stains are not wiped off, even if there is only a small amount of dust around, the water stains will leave traces on the cup after they dry up.
Of course, there are not many high-end restaurants that make this mistake.
Another very common problem is the temperature of the plate.
Use cold plates for cold dishes, and use hot plates for hot dishes. Once the serving time is slow and the plates of hot dishes are cold, it must be removed and redone.
Elena gently touched the edge of the plate with the three dishes that had been served, and she could immediately feel that the temperature of the dishes was within the optimal range, and everything was just right.
In addition, the presentation is also a point of concern for Elena.
Shape matching,The harmony of colors, the types of tableware... just like painting, the chef gives the dishes artistic conception and soul through plate presentation, and the presentation of these dishes can be called works of art, which makes Elena very satisfied.
As for Jessica, she didn’t know so many things, but she just felt that the Chinese food she ate today seemed completely different from what she had before.
The appearance is very similar, but the mysterious feeling is difficult to describe in words.
Jessica said in surprise while eating: "This so-called pagoda meat should be one of the two most complicated dishes we ordered, right?"
Irene Na shook her head: "Obviously not."
She looked at Jano: "Lucas, although the previous dishes are also excellent, I have also eaten them in other high-end private chefs. However, for example, the four-season cold cuts at the top were eaten at a top Chinese restaurant in Silicon Valley; and the pagoda meat was eaten at a top private chef in Ludao. They are different in terms of taste, but they are not inferior at all. The first two places haven’t convinced me yet.”
Jano smiled slightly: “Then you should have tasted the next Western dessert, its name is verjusinegg.”
Elena and Jessica looked at the new dishes in front of them.
That's... an egg.
Jessica was a little confused: "So, is it boiled eggs topped with verjus? Lucas, I remember you said this is a dessert."
Verjus is A kind of sour juice made from raw grapes, which is not common outside the UK and does not suit the taste of ordinary Chinese people, but it was a great surprise for Jessica and Elena.
To use an inappropriate example, it’s probably the same feeling as people in the Imperial City drinking Arctic soda in Silicon Valley.
Elena showed a surprised expression: "Yes, it is a dessert, everything on this plate is edible."
Jiano smiled Introduction: "Miss Elena should be familiar with this dish. It has nearly a hundred processes and more than 70 kinds of materials, and finally makes such a small 'egg'."
Elena reminded: "Jessica, you'd better eat its 'eggshell', 'egg yolk' and 'egg white' together. The taste is best mixed."
Jesse Ka tried to eat a small spoonful, and his eyes lit up instantly.
"Oh, this familiar smell! What are these things that look like eggs?"
Jiano replied: "The egg whites are actually coconut-flavored custard, and the yolks are It's verjus boiled with spices, the eggshell is chocolate, the 'bird's nest' base is a dessert made of honey and syrup, and the surrounding garnish is kabosu jelly, a citrus fruit native to East Asian islands. ”
“This is a very complicated dish. Every step is like a chemical experiment. From the preparation of materials to the production, precision is required. There are many details.All details, such as the proportion of materials, temperature, heating time, etc., need to be carried out carefully according to laboratory standards. Otherwise, a small oversight, which may be just one or two degrees higher temperature, or one or two grams more material, will lead to failure. . ”
Elena added: “Even in the UK, restaurants that can make this dish are extremely rare. ”
This dessert obviously exceeded Jessica’s expectations. She said in surprise: “It’s so delicious. Thank you for bringing me such a surprise!” But...this dish also made me more firmly on the side of supporting Western food. "
If Chinese people eat this dish, they may not find it very delicious, but they will be surprised by the complexity of the craftsmanship and the exquisite appearance.
This "egg" "The eggshells, egg whites and yolks are completely fake and real, especially the eggshells are very thin, just like real eggshells.
However, Chinese people are not actually very adaptable to it. Taste, because verjus is too sour, most people are not used to it
But this taste has a hometown taste to Jessica
It was originally there. Two dishes with complex craftsmanship, but the first dish has already raised Jessica's taste threshold infinitely, and Elena can't help but worry about whether the next dish can hold the place.
If not, That would not help change Jessica's stereotype of Chinese food. Although she had a good meal, in Jessica's heart, it was obviously the verjusinegg's Western food that impressed her the most.
< p>The waiter brought a basin and placed it in the middle of the dining table.Elena's eyes widened slightly.
There were four or five pieces spread out in the basin. The leaves look like a large water lily... cabbage?
The stems and leaves have no trace of being cooked and blanched, and they look like raw cabbage.
There is clear soup in the basin. There is no oil and no color. It can only be seen that it is steaming. It seems to be no different from ordinary boiling water.
At first glance, this dish seems to be very satisfying. It felt like peeling a raw cabbage into the shape of a water lily and putting it in a basin, then pouring boiling water over it.
Elena was a little surprised, because she knew that cabbage was one of the cheapest ingredients. To describe something that is very cheap, one has to say it is "cabbage price."
Jiano did not rush to introduce how to make it, but raised his hand and said: "This dish is called 'boiled cabbage.' ', please taste it first, and I will explain it later. ”
Elena doubtfully picked up a small piece of cabbage leaf and put it into her mouth.
However, the cool and crisp texture she imagined did not appear, but instead a The taste is soft and tender, it is obviously fully cooked, but it is also unexpectedly fresh and tender. This refreshing and fresh flavor is completely different from anything I have tasted before.
Elena again! Gently scoop up a spoonful of soup, an indescribable and wonderful tasteIt stimulates the taste buds and is so exciting.
Jessica's expression also froze, obviously she could not imagine that this dish could taste so good.
Jia Nuo explained with a smile: "This dish was originally made from freshly rolled cabbage in the late autumn, after the ground begins to frost, and removed from the soil on the same day. Although the season is not right now, it can be passed through Precise control of the ambient temperature can also achieve this effect."
"Remove at least the outer two layers, leaving only the tender white stems of the inner leaves and the fist-sized parts, and put them in the prepared soup. Soak the root part of the cabbage to soften it. Peel off four or five pieces that bloom like water lilies. Place them flat on the drain. Then use a silver needle to prick the cabbage heart repeatedly and deeply to fill the cabbage with pores invisible to the naked eye from the inside out. . ”
“When making soup, choose a chicken that is neither fat nor tender. It must not be too oily or overcooked. Remove the belly fat from the whole chicken and wash it repeatedly to remove the blood. First, blanch it in boiling water. Pour boiling water, add abalone slices, shredded white mushrooms and other ingredients, simmer for four to five hours. When the soup tastes thick, take out the whole chicken, then add chicken fiber into the soup to absorb the oil, and add the chicken breast. Boil the minced meat in the soup, and finally strain out the soup with fine gauze."
"The most important step is to combine the soup with the cabbage. Two pots are required, and two pots are placed on top. For the cabbage drain, a pot of prepared soup is placed under the pot with the drain and kept warm over low heat. The fire for the soup should be smaller, so that the soup is always kept at 70-80 degrees Celsius without making any mistakes, and then use a large pot. Spoon the warm soup over the cabbage repeatedly. When the soup is almost finished, change the pot and pour it again until the outermost layer of vegetable stems is completely cooked and soft. Then put the cabbage into the basin and slowly scoop it out. Add hot soup. Only when you make it can you call it real boiled cabbage."