Early the next morning, after Su Zifang was woken up by the alarm clock, he saw that the screen of his mobile phone was still a chat window with Ma Jiang, and he looked at it for a long time with sleepy eyes, refining the main meaning of Ma Jiang.

"Red Chamber Banquet, Innovation!"

"He, don't arrange dishes, understand?"

Of course, that's not the case in all seriousness.

"Chai Yutang's approach is to completely make the Red Chamber Banquet cheaper, even if they don't do this business, they can't let us take advantage of it. ”

"If we still introduce the original flavor as before, it will definitely make the diners feel that it is not worth it, and this time it is sniping at our soft underbelly, so there is only one way to innovate the menu. ”

There were some later, Su Zifang didn't look at them, and they were all about asking him to discuss the ideas of improving some dishes.

Su Zifang glanced at it and judged with his own experience that it was basically no fun.

Ma Jiang actually wanted to replace the original ordinary ingredients with high-end ingredients.

If you want to change the menu, you don't do it!

Especially for mature dishes, this is basically equivalent to changing and looking for death.

Either kill your peers, or you kill yourself.

Originally, the dishes of Codonopsis were exchanged for ginseng, and the price had to be increased by at least zero. And the original anchovy, replaced with saury, let alone reservation, I'm afraid I can't eat the limited number.

It's just that there is one that makes Su Zifang feel that it is still somewhat feasible.

"Add a representative image to the dish. ”

In fact, this article is not only a matter of enhancing the image, because the Red Chamber Banquet itself is a high-end banquet, and the presentation is not bad, and the meaning of Ma Jiang should be to increase memory points.

This is similar to what Su Zifang thought.

There are only two ways to make a dish memorable.

One is the special taste, and the other is the special appearance.

Some can't be delicious, but you can take another route, which is peculiar!

Canned herring, durian, and snail flour are all examples of this.

And the special appearance is relatively easy, as long as Qin Chang'an's success can be achieved, it is enough to mix in the food plating world.

As for Qin Chang'an's five successes, he can directly open a sect.

Ma Jiang said that he should work the taste, after all, a good knife master is really hard to find, and even if he finds it, he can't support his salary without a rotating banquet dish.

Although a few people in the Shibu shop now say that their strength is not bad, but when it comes to the skills of specializing in knife work, I am afraid that they can't even compare with Yu Guan.

Su Zifang suddenly remembered that his roommate almost became Qin Chang'an's disciple.

If only Yu Guan could come?

It's just that...... It seems that he has just been introduced to Qiao Xin for a few days, and now it seems that he is a bit digging into the wall when he comes over to Yu Guan.

As Uncle Qiao Xin, he can't open this mouth himself.

Finding other chefs may not be better than the existing strength of your own people, so you should simply think directly about how to improve the taste of the dishes.

When the business ended in the morning, Ma Jiang and Su Zifang met and invited Zhao Xiaoman to come over, and the three of them began to discuss ways to improve.

Su Zifang originally wanted to call other people over, but thinking that this was a unique dish of Ma Jiang, he didn't speak, and he was embarrassed to speak, so he couldn't help but say it.

Zhao Xiaoman's delicate mind naturally didn't mention this stubble, and they all listened to Ma Jiang's narration.

After some discussion, Su Zifang understood Ma Jiang's idea, he wanted to connect the dishes and characters on the basis of the original dishes, and at the same time introduce some new dishes to create new banquet dishes.

"For example, in the section of Daiyu's burial flowers, we can make plum blossom-shaped pastries. The eggplant is made into the shape of an eggplant......"

Ma Jiang mentioned a possibility, but Zhao Xiaoman frowned first.

"Molecular cuisine? or pictograms?"

Su Zifang suddenly felt that there was a possibility when he heard the name, and it was indeed a magical experience to try to make Chinese cuisine with molecular cuisine.

When he was in school before, Su Zifang also learned about some molecular cooking methods, such as the most classic and legendary Longyin strawberry.

The preparation alone takes two days, and it is possible to taste it by booking a month in advance.

In addition, many dishes in Western cuisine have molecular cuisines, such as frothy foie gras and rock candy-shaped truffles......

In terms of taste, it is not actually improved, or even just the original taste, but due to the different experience, diners still like this format.

"There is a restaurant in Shanghai that has molecular cuisine, which has always been very popular, but the other party is just doing it with recipes that are already available abroad, and there is no creativity. ”

"If we can improve these and make the whole Red Chamber Banquet a painting, it will definitely shock everyone. ”

"Even if we don't have to fight the price, we can keep diners on our side. ”

Ma Jiang's proposal made Su Zifang a little tempted, but he was confused when he looked at the photos he had taken before.

"Western food with a single ingredient is good for molecular cuisine. ”

"But how is the dish of the Red Chamber Banquet made?"

The three of them had no idea for a while, and many of the equipment needed for molecular cooking were not equipped with food, and it would be too luxurious to buy a full set of equipment for the purpose of researching the dishes.

But without equipment, many of these methods can't be done.

The three people who were full of interest before also showed a sense of powerlessness.

At this time, Ma Jiang stared at a dish and suddenly said softly: "Why don't we change the shape and shape first?"

As he spoke, his fingers landed on the rouge goose breast.

This dish is one of the twelve official dishes, and the original dish was just a rosette shape.

However, if you follow the method of molecular cuisine, this seems too straightforward, and you have to be creative.

Ma Jiang looked at the goose breast and suddenly spoke.

"Three-dimensional flower spelling!"

These four words came out, and Su Zifang was a little unsure of Ma Jiang's thoughts.

Flower platter is a kind of platter, mainly to put each ingredient into different shapes and shapes, the common is flat modeling, and the three-dimensional one is more difficult, requiring the use of special brackets and knives.

Su Zi's specialty dish before, if you don't consider the temperature, it can actually be regarded as a flower dish.

But what to do with the goose breast?

Ma Jiang immediately took a piece of chicken breast instead of goose breast and operated it directly.

The chicken breast slices are very thin, colored, and made into a shape similar to that of rouge goose breast, and the apple slices are placed under the chicken breast, and then all of them are inserted into it under the pretext of the knife work.

Looking at it from above, it looks like a rose, which is very attractive.

Zhao Xiaoman looked at the Red Mansion and lightly mentioned: "It's very similar to Fang Guan's personality, and there is no problem with this dish if it is made more finely." ”

Suzi put it in her mind and replaced the apple slices and goose breast with a thinned and processed appearance, which seemed to be able to be processed into a nine-point similar rose.

After the simulation, it was found that it was feasible, and I agreed with this method, and after making a few flowers, I also found that there was an advantage to this treatment.

It can make the flavor of the rouge goose breast reach its best, after all, even if it is thinly cut before, there will be a middle part that will not taste good.

And now after this treatment, there is almost no unflavored goose breast, and the evaluation in the system is actually higher than the previous one.

When I look at the other dishes, it is much more lively.