The venue of Tang Qian's first dinner was in the small banquet hall of the famous "T" hotel next to the ark, and the time was urgent, and it was still up to several of Zhuang Shize's uncles to help, so this small banquet hall that needed to be booked a few months in advance was booked.

There weren't many people invited, only twenty people, so to speak, more like a small private party.

The T Hotel has a very special kitchen, which is reserved for the chef hired from Italy, and only he can use the kitchenette, which only he and his assistant can enter when he is working.

Tang Qian likes the T Hotel, mainly because of the kitchen, because of the good privacy. Although it only serves 20 guests, the waiter is indispensable, after all, it needs drinks, snacks, hot and cold dishes, etc.

This person comes and goes, and it is not convenient for Tang Qian to buy a dish from the "recipe".

But it's different if you use the small kitchen of the hotel, when she finishes cooking, and then she includes it in the "recipe", and then buys the finished dish from the "recipe", no one will see it.

The kitchenette has a special conveyor table, similar to the carousel table in a sushi restaurant, starting next to the stove, halfway around the kitchen, and ending in the delivery room outside the kitchen.

And when the chef cooks, he must be facing away from the window connecting the food room and the kitchenette, and the outside cannot see the situation inside, which is the most heartfelt design of Tang Qian.

However, the venue can't be a kitchenette.

It turned out that this kitchen was not allowed to be used by others, and the three brothers of the Lin family took turns to say to the most influential shareholders of the hotel that it was useless, and they said that the chef's character was like this, and if he didn't give it, he wouldn't give it.

After going back and forth, he finally told the chef that he was in a hurry, and he said that he would let him meet the chef who was going to cook here.

The chef didn't say that he wouldn't let the kitchen, but he was willing to meet people, which was always good.

When Tang Qian arrived at the T Hotel, he couldn't enter the small kitchen, but he was the chef who met in the big kitchen, and there was a translator and other busy work present.

The chef is a 1.8 meter strong man, with a small belly and a bald head, and he looks very happy.

When the bald chef saw that it was a little girl with hands and feet like a stick, he shook his head in disappointment. Just rushing at the back of his hand with thin skin and tender meat, he didn't feel like a cook.

He threw an eggplant melon on the plate next to the soup coriander, pointed to the stove next to him, and said a few words.

The translator said, "Miss Tang, the chef said that you should use the ingredients next to you to make a dish for him, and he said that if you make it delicious to him, he will lend you the kitchen." ”

This is a big kitchen, and there are other chefs in the kitchen who are busy, and everyone listens to the interpreter, although they are busy at hand, they all sweep the situation of the chef from time to time with the corner of their eyes.

The chefs and the chef had the same opinion, they all felt that such a weak little girl was not very good at cooking.

They had heard of this little girl's name, and they had also watched a cooking competition. But they discussed it in private, and felt that this little girl was just making clever dishes, and they couldn't tell if she had worked hard to learn.

Most of the chefs are suffering step by step, practicing day and night with the master, and they are actually not optimistic about winning the championship at the age of Tang Qian.

Tang Qian looked around the kitchen, and immediately had a recipe in his heart. She looked at the time, it was almost noon, and seeing that the dinner party was about to start on time at seven o'clock in the evening, she had to hurry.

She asked, "Can I use this pot of chicken soup next to me?"

After the translator spoke to the chef, the chef said a few more words, and the translator said, "The chef said that you can use any ingredient here, but the eggplant must be the main character...... Well, that's what it means. ”

Tang Qian nodded to show that she understood, took the apron prepared for her next to her, put the eggplant melon on the cutting board, cut the head and tail, and cut the eggplant melon into five sections.

The eggplant segments are erected separately and cut with a cross-shaped knife.

The bottom of the eggplant is not cut.

The chef who was closer to her took a closer look, and the girl was light and fast, and the eggplant strips under the cross knife were even, and she instantly felt that the girl had a little kung fu in her hands.

A few other chefs who were far away whispered, saying that this was all a showmanship, and this time they knew that they were going to make chrysanthemum eggplant, who wouldn't.

It's just a little surprising, this girl doesn't look like she has particularly good knife skills, but these few blows are indeed not fists and embroidered legs.

People with poor knife skills cut eggplant, always put two chopsticks on the table to hold the erected eggplant, so that it will not be cut to the end, nor will it be deep and shallow, so that the eggplant flowers will bloom beautifully.

And this girl, without chopsticks, and with fast hands.

With her speed, she doesn't cut evenly, and with her even, she doesn't cut evenly.

Less than the above, more than the bottom.

The chef also kept watching, but he was a little surprised, but he didn't expect this girl to look like a club.

The chefs had work at hand, and they didn't dare to keep watching, and they caught a glimpse of the soup coriander mixing salt water, and continued to fry the steak and the pan.

The chopped eggplant flowers are soaked in salted water, and the soup coriander takes a small bowl to spice the sauce.

Mix a large bowl of tomato sauce and sugar, then put light soy sauce and vinegar in advance, mix a small bowl of water starch, and then mix half a bowl of flour and starch dry powder.

After the sauce was adjusted, Tang Qian picked up the eggplant soaked in the salt water, squeezed out the water, and stacked it on the plate.

Wipe your hands, wear disposable gloves, grab a handful of mixed starch, gently sprinkle it into the eggplant, then mix off the excess powder, take a new plate, and re-stack the eggplant flowers stained with powder.

Next, we will fry the eggplant flowers.

Tang Qian chose a small deep pot and poured half a pot of oil.

Boil the oil, and as soon as the oil smokes, the eggplant flowers will be dropped.

After a while, the eggplant melon was fried slightly browned, and the cut eggplant strips were also slightly scattered.

If the freshly cut eggplant melon is a stamen, then after such a frying, the stamen slowly blooms in the oil.

She looked at the color of the eggplant, scooped up the oil control, and stacked it.

In another pot, add minced garlic and stir-fry until fragrant, add tomato sauce and sugar to make the sauce, stir well.

Then pour in light soy sauce and vinegar, add some chicken broth, water starch to thicken it, add a small spoonful of hot oil that has just been fried eggplant, mix evenly, the sauce is slightly thicker and slightly thicker.

The thick sauce is scooped into a sauté pan by the soup coriander, and the sauce is poured down with a gentle swing of the wrist, and the tomato juice slowly slides along the petals into the plate.

Then decorate the green onion in the middle of the stamen, and you're done.

When the soup was ready, an empty apprentice next to him hurriedly served the dish to the chef, and the other person watched the whole process of the chef smelling the fragrance and secretly swallowed his saliva.

Tang Qian originally wanted to wash the pot and plates, but was stopped and said that someone would clean it up.

The other chefs were still a little disdainful, and always felt that this little girl didn't even try the flavor when she mixed the sauce, which was very unreliable. Although most of the chefs who are very professional make sauces know how to mix the sauce, they still have to adjust the flavor in the end.

As for Tang Qian, I also know that I want to try it, but she is sometimes so arrogant, she just deliberately did it like this.

She must have no problem with the taste, and she will habitually try the taste when she wants to put it aside, but today, these people just expected her to make a fool of herself on this occasion, and she didn't want to do it very chic.

Her temper has been like this for a long time, Lin Huimin said that she is always easy to be hated like this, even if you have real skills, people can't get used to your attitude.

But after all, she is already like this, she thinks, I just have real skills, I just know it myself, I don't need you to say it, I just want you to see how good I am at this time.

Modesty? If you don't have some skills, people will really think you're a half-bucket of water.

Of course, her psychology is unknown to others, but she has not been short in this industry, and it is not a matter of a day or two for women to be looked down upon in this industry, she knows it in her heart. First, everyone always thinks that the kitchen is hard work, and then the kitchen is a pile of men, and women are not suitable for it, and thirdly, this is indeed physical work, and most girls are not competent, at least they can't cook for a long time.

This one goes down, and the chefs are mostly men.

The chefs here also secretly commented on the soup coriander, and the chef over there also tasted the chrysanthemum eggplant melon made by the soup coriander.

The petals are golden, very well shaped, and the roots are hung with a bright red sauce.

The chef took chopsticks and pinched a petal and put it in his mouth, it was crispy and refreshing, the sauce was rich and sweet, and there was a faint aroma of chicken soup.

The chef raised an eyebrow and re-examined Tang Qian - this pretty Asian girl looked thin and weak, and she didn't expect to actually know how to cook.

He watched it from the side just now, the knife skill must have been practiced, and it took no more than two minutes to change the knife, and people who have not practiced it really can't do it.

He thought about it comprehensively, and he had an unpleasant quarrel with the high-level officials, and the little girl also came to cook at his request, so he simply got off the donkey and agreed to lend the kitchen.

The kitchen matter was implemented, Tang Qian breathed a sigh of relief, and hurried home to prepare the ingredients.

She doesn't have to worry about the ingredients, she has already prepared insulated ice cubes and foam boxes at home, and then bought them from the "recipe", she only needs to click from the recipe, and the ingredients will be automatically transferred to the foam box.

Of course, she can't always be in the back kitchen at the dinner party, and she can't cook all the time, so her approach is to go over in the afternoon to prepare it first, and when the dishes are not enough in the evening, she can also buy the finished dishes from the "recipe".

The chrysanthemum eggplant melon she made today, the "recipe" rewarded three hundred yuan, and the best grade ingredients she bought from the "recipe" added up to only a few hundred yuan, which can also ensure freshness and no other problems.

She took Wang Qi and her mother over together, and the cooking process was very fast and smooth. After all the dishes were finished, she asked her mother to stay in the kitchen and keep an eye on the dishes, and she and Wang Qi went to the hotel to change their dresses in the room booked in advance.

After changing the dress, the time was almost up, and Tang Qian Tang Qian received a call from Zhuang Shize.

Tang Qian picked up the phone: "It's still midnight over there, why don't you sleep yet?"

"I miss you. Because of staying up late, Zhuang Shize's voice was a little hoarse.

The corners of Tang Qian's mouth turned up involuntarily, and her tone was still serious: "Go to sleep." ”

Zhuang Shize smiled on the other end of the phone.

Tang Qian was confused: "What are you laughing at?"

"Tang Qian......" Zhuang Shize still said with a smile, "You must be too happy to be happy now, don't think I don't know." ”

"Oh, you know me. Tang Qian tried to speak calmly again, but failed, and the end of the words was dyed with laughter, thinking that his careful thoughts were exposed, it was both sweet and a little annoying, "Just have to worry about you!"

Zhuang Shize was in a very happy mood: "Now do you think that if I stand in front of you, you can despise me with your eyes?"

Tang Qian: "Looks, I still want to despise you with the tips of the back of my head!"

Zhuang Shize laughed: "Then you just think slowly!"

After saying that, he hung up the phone.

Tang Qian couldn't help laughing at the phone that hung up, and then scolded, you're so beautiful!

The dinner started at seven o'clock, Tang Qian and Wang Qi were originally in the hall to greet the guests present, but Wang Qi was very nervous, and ran back to the kitchen with Tang Qian to check the ingredients again.

Both of them were highly concentrated, and Wang Qi occasionally stopped and closed his eyes.

Tang Qian knew that Wang Qi was worried and comforted her: "It is said that the arrow has to be sent on the string, but our arrow has already been sent, so don't think about the arrow that went out." ”

Wang Qi was obviously overly anxious: "Tang Qian, what if I suddenly can't hear the food?"

Tang Qian was a little nervous when Wang Qi said it, and her palms were slightly sweaty, so she had to comfort her: "Relax." ”

"My eyelids were pounding. Wang Qi glanced back and forth between the dishes with trepidation, "It always feels too smooth." ”

Tang Qian felt that Wang Qi's nerves were about to break, and quickly pulled her out of the kitchen and out of the banquet hall.

"It's okay inside. Tang Qian said, "We should keep an eye on the dishes outside, there is my mother in the kitchen, my own mother, and the people outside can't say for sure." ”

When Wang Qi heard this, he was shocked: "Yes! Why didn't I expect it!"

Then he began to wander around the banquet hall pretending to be relaxed.

Tang Qian looked at Wang Qi's tense back and sighed silently.

When I looked up, I saw a middle-aged man with a very gentlemanly demeanor, walking towards her with a red wine glass.

Tang Qian knew that this person had seen him in his previous life - Mr. Zhuo, whom Dola had mentioned to her before.

Tang Qian smiled and greeted her, and saw that Mr. Zhuo first took two steps towards her, then turned around slightly, and gently touched a lady in a red fishtail dress behind him.

The lady turned around, smiled and took Mr. Zhuo's arm, and walked towards Tang Qian together.

Tang Qian looked at the woman in the red dress, and her whole body was cold in an instant, and her feet were rooted, and she couldn't move half a minute anymore.