You Guiyuan seventeen hotels plus six restaurants, can barely get together a Hewanzhou does not ask for two or three, different flowers in different seasons are not only costly, and it is not easy to preserve, there are freeze-drying equipment but only two Guiyuan and Zeqing. Two years ago, the Dayuan Catering Association was invited to come, and it is estimated that it is to have the intention of playing the autumn breeze to mix and eat, but unexpectedly, a group feast, not only poured the invited celebrities, but also made the Guiyuan Flower Restaurant "Flower Master" famous, since then for the rich and leisure class in Dayuan and the surrounding area, I am afraid that the familiar is Guiyuan Resort. It is a great place to have both food and beautiful women, and it is said that there are many individual annual meetings and summary meetings. The first place to consider has been changed from the original five-star and nearby Duncun Leisure Village in Dayuan to this place: Guiyuan.

There is a way to be famous, in fact, it is difficult to deputy, our people's cottage consciousness has always been strong, the popularity of flower dishes has become popular in Guiyuan, but also red in the eyes of investors, many hotels and hotels have also played the name of flower dishes, and other common osmanthus fish, lotus duck, chrysanthemum snake silk These famous dishes are for the chefs in front of the pot in front of the furnace all year round, as long as the ingredients are proper and the materials are sufficient. Who can also learn a ** not far from ten, less than a year of hard work, the flowers here have a good and bad trend, and then the Guiyuan manager is far-sighted, the introduction of freeze-drying equipment. And the flower restaurant also opens the method of drying flowers into the flavor, flowers into the food, high-tech with the secret method, this hard thing is not to be imitated, but also finally let the flower restaurant win the competitive advantage and then the fame is even more, the choice of admiration is of course the flower restaurant, it is really full to choose other Zeqing, Kao, Meixiu and so on.

Half of the fame of the flower master and the flower restaurant is earned back by other people's level, and half is piled up with banknotes. In the eyes of the chef here, he can only sigh at the wealth and secret method of the Guiyuan Hotel, but for the layman, it is to see the excitement, in order to create this kind of hunting atmosphere, he will not show people with a heavy treasure, not to mention that the treasure itself is not a person. It's really hard to be a guest who wants to see the true face of the flower master, the cow manager in the flower restaurant has his own magic method, and sometimes the flower master is a delicate little girl. Sometimes it is a beautiful woman who still has charm, and even once pulled a local old man with a long beard and good looks, coming and going, not to mention outsiders. Even half of the people in Guiyuan don't know who this "flower master" is.

So, is there a flower master?

The answer, of course, is yes, otherwise this feast of pouring diners would not have been made by a machine, right? But there are few management who can see the salary table, and the discerning person sees that the monthly salary is more than 8,800, and the type of work is a column of chefs, and there is only one person who can vaguely guess Master Hua: Jian Fan.

That's right. It's Jian Fan.

There are only six of them, and the people's kitchen seems to be a little empty, and the fire is sitting, and the three assistant cooks of Daji, Navy, and Horse Shed are looking at the two pots. Some are stir-frying, some are residual juice, some are tasting, and occasionally scream. As soon as he stretched out his hand, the beanie of the side dish was immediately handed over, even if it was a slight leak, the black egg was waiting on the side of the case. Hands and feet quickly cut vegetables and cut strips and pieces immediately ready, two years of hard work, five, people have already been trained into an efficient assembly line for the production of food.

Right. What about the master? He was sitting leisurely by the desk, his hand stretched out in the water, and his fingers were moving in the slightly muddy water. Niu Haijun and the two stables would occasionally look at each other with envy, and began to sigh again that they didn't know when they would be able to catch up with the master's level.

When I was a master just now, it was just a simple carve of radish. Later, the chef learned a few hands, and when he knew how to carve, the master Jian Fan had already cultivated to a higher level. Cabbage, carrots, cucumbers, and potatoes can all be carved into beautiful flower-shaped human shapes, and the cooks have worked hard to broaden their horizons. Who knows that the master has been upgraded again, for example, just like now, it is a kind of legendary difficult carving, tofu carving. The process is all carried out in water, and the soft and tender tofu will be wasted if you are not careful. And the master's hand is like picking a shell in the water, and in the blink of an eye, the finished product the size of a thumb comes out, and there is no need to look at it, it is a variety of flower shapes.

"Master, are you going to start?"

, Mandarin Wan

Doudou in a white kitchen dress has a round face. Standing behind the cooks, several people turned their faces at the same time. Waiting for the master's comments to check the gains and losses of cooking, this is a necessary process for learning to cook, Jian Fan has never accepted apprentices, but he has become the master of these people in a daze.

There are four standing outside the door, and the little girl who passes the vegetables is waiting, while the first five stand respectfully, and the first five cold dishes are placed on the case: tender fried three buds, three threads of peony, Henglan bacon, Yueji tofu stuffed apples, and apricot blossom bamboo shoots.

Jian Fan shook the water in his hand, stopped, and looked along the five plates, looking at these apprentices. solemnly commented: "The old talk is still colorful." The method of falling into the hot water should be stable, and the hot water should be fast, and the bamboo shoot buds, dog berry buds, and spicy oak leaf buds will wilt after a long time of dipping in water, and they will not be fragrant if they lose their crisp taste; The flavor of this flower is a little faint from the black egg. The sesame oil is lightly tapped. If you lose the original flavor, you won't be able to serve the food,"

Basically passed, shouted Doudou's second brother put the food plate, and the food outside took over and went straight to the restaurant.

"Attention. The group is fragrant, and what you taste is the taste of the fragrance. instead of sesame oil, chicken essence, and monosodium glutamate", the reason why I chose flower dishes. It is because the flower food can best reflect the color, fragrance and taste of the ingredients, and the so-called color and fragrance are the natural color, natural fragrance and delicious taste, rather than the color of the seasoning, the fragrance of the ingredients and the deliberate cooking taste.

The first cold dish is served. Jian Fan sat down slowly and started the preparations again, there were already a bunch of tofu carved flowers in the small pot of seven or eight people, which were full and a little fat, which was almost the maximum that could keep the knife intent continuous. As soon as it interfered, it began to be fried step by step.

This slightly chubby Niu Haijun and the long stable were still a little worried when they first entered the oolong class, for fear of being ostracized. But after three months of coming in, I had the opportunity to take charge of the spoon, and I was grateful to the nominal master of Oolong, and I thought more about the full skill of the skill, and sat in an enviable position with a monthly salary of seven or eight thousand, but the more I felt that it was too far behind, both of them came out of the Northern Chef School, and they were accustomed to making big dishes that were also available in star-rated hotels. The crystal juice, and the fragrance of the lotus and peony, the horse shed has learned a lot of time, this carving is also skilled, the carved flowers have been gently twisted to the edge of the plate, and looked directly at the master. Asked softly: "Master"

The big hand was not slow, and the rouge hydrangea and night fragrant chicken slices were also served on the case at the same time.

Jian Fan raised his eyes and looked at it, he didn't see much of the cannon fish and Jiaoyu slices, and he took a second look at the rouge hydrangea made of chrysanthemums, and it was not difficult to put it bluntly. It was chrysanthemum petals and meat floss rolls and croquettes, and the aroma could be smelled two or three meters away, and the aroma of sauce and flavor did not suppress the fragrance of the flowers, which caused Jian Fan to nod slightly.

But the next action was to twist the carved flowers in the peony fish and say: "It's too stingy." Bigger "Beanie." ”

, a mouthful

As soon as he shouted Doudou, he basically threw the turnips, and in an instant, the big round radishes were handed over. In the eyes of everyone, the master is a little strange today, and he doesn't even joke, when the radish is in his hand, he thinks about it a little, and even puts down the carving knife, and the big knife with a net weight of six catties and seven taels and eight dollars is smoked with a few marks, followed by a circle of both hands. I don't know if it's the knife or the radish is spinning, but I see a lot of crumbs. After a few hard strokes, the flower shadow fell straight into the flower sauce pot, followed by a scoop and gently put it, and the carved flowers dipped in the light sauce suddenly turned into light red, red and attractive, and it was several times more atmospheric than throwing away the carrot carving. This is the first time I have seen the carving of this kitchen knife.

Several chefs have a kind of awe for Jian Fan, one is that the skills are too weird, many of them are unheard of, and the other is that the black egg knows some of the past. In private, he once said that this little master had killed people as a policeman before, and now the two cooks in Guiyuan are a little skeptical that this knife technique is practiced by killing.

The dish passed away, looking at the kitchen shed a little stupid, Jian Fan continued to comment on the work in his hands: "After the color and fragrance of the dish, it is the shape of the cultivation, the horse shed, your lack is in the form, the shape should not be simply understood as what kind of quality the dish is, this shape should be in your heart, and the shape of the heart is tangible to the eyes and hands, and you don't have to be limited to what kind of tools you have in your hands As for raising, I used to simply understand it as the nourishment of nutrition, and then I knew that it was wrong." ”

Every bit in the kitchen is kung fu, all skills, sometimes a few words of the master will benefit the new beginner a lot, and even have the miraculous effect of breaking through the bottleneck and awakening the empowerment, Dafeng also realized, and then Jian Fan's words asked: "What is raising".

Jian Fan explained while drying: "For diners, it is nutrition, and for cooks, it is to nourish the body, nature, and heart." There is no danger of uncleanness, and the hands, arms, head, and face are kept clean and clean, navy. Like you, a long head, you should be reasonable, black egg, as fierce as you smoke. You can never be a good cook and a big oak, don't drink too much, wine can destroy your taste nerves the most. ”

When it comes to the faults, it is everyone's common problem, and no one dares to refute it, so they are silent for a while. The second brother of coconut flower fish balls, yellow flower chickens, osmanthus yams, and rose fish strips came to the table, and Doudou still thought about what he had just said, and asked again: "Master, what is after recuperation?"

"Nourishment...... It's you and the black egg. ”

Jian Fan smiled, this smile made Da Zhu feel very familiar and kind, like the first pot master. I can't complain about the two father and son. Doudou knew that he was talking about the morning, so he smiled and stuck out his tongue embarrassedly, so he listened to the master: "Nourishment, irritability, irritability, and frizziness are the enemies of the kitchen, why didn't the black egg let you take charge of the spoon now, you should know, you can even smash the pot if you are angry", a, the temperament of a good chef should be like a pot of slow cooking. Warm and harmonious, slow work can be done carefully, good work, we take more than ten times longer than the time to cook every day from the level of water, washing vegetables, and soaking flowers. This is also one. In the process of nurturing nature, all the details are done well, and everything will be done naturally. ”

There is no time for professional education in the kitchen. Only by listening more, watching more, and learning more will make their cooking skills grow, and these people have developed a habit in the past two years, and they have maintained the habit of asking the master to comment on each dish after they have begun to take charge of the spoon, and they have to be convinced, whether it is color, aroma, taste or the appearance of the dish. The cooks themselves can see that the master's level is a grade lower; but whether it is washing dishes and brushing dishes or cutting vegetables and side dishes, the master can pick up everything, and whoever has something to ask for leave will not affect the normal opening of the meal, the reason, in the hearts of everyone, this master seems to be born to be a master general. And Dawei came from his hometown and knew that the little proprietor had been obsessed with the kitchen since he was five years old, and when he said it, he made Guiyuan and the others frightened.

said that he was alive, and he pulled out the pot again, it was the orchid oxtail that sounded the sound of oil, the plum-scented pigeon that was steaming, the steamed rabbit with roses, and the green jade cauliflower, Jian Fan smiled and nodded, waved his hand, and the second brother of the black egg passed the dish out. The three cooks also secretly like it, in the past two years, sometimes the master has taught it himself, and sometimes everyone has explored it together, and the level has indeed improved a notch unconsciously. Hei Dan asked again after preparing the dishes: "Brother Guo, what's the matter with raising your heart?"

"There is no heart for fame and profit, no heart for self-interest that harms others, and no heart for flies. ”

Jian Fan said a few words nondescriptly, wiped his hands to complete the work of tofu carving, cleaned up a few pots of finished products, and put them in the pot full of flowers, turned on the fire, stared at the pot and said: "Don't think it's very profound, it's actually nothing" to put it simply. For example, in the stable, you don't want to get a raise and be promoted to be a foreman all day. Your cooking skills will definitely go further, such as the navy, don't go to the sauna center all the time, your kung fu will definitely improve faster than you are now, and there are black eggs and beanie. If you two don't think about going into the city for three days and two days. It's also a little stronger than now, "Cultivating the heart is to cultivate a concentration, and it is not necessarily a smart person to be a cook, but a smart person may not be a cook." If you don't concentrate, you can't get anything done. ”

If there is a mistake in the usual time, Jian Fan must have pointed it out to you unceremoniously, if you don't know how to ask, it's nothing. However, if you make a mistake when cooking, put the wrong pot and match the wrong ingredients, the master is unceremonious, and a big radish and potato are directly smashed as weapons.

When it comes to nourishing the heart, I mentioned it before. Xun understood, while talking and doing, even the cold and hot only passed through more than 20 ways, into the governor of Duzhou, the chicken shrugging gorse, tuberose fried loin, white-crowned crocodile, mast flower carp, perhaps because of the long time in the Zhilan room did not smell its smell. These treasures that make diners shine enough are commonplace for several people, and they are commonplace. Doudou, the little girl, passed the dishes with her hands and feet, and followed the chefs who stood beside the chefs and looked at the chefs who were busy with their backs.

It's spectacular. On the other side is the master's special stove, seven eyes of fire, seven fires at the same time. Cooking seven different kinds of flowers to taste, legend has it that there is a dish called Hundred Flowers in the Flower Restaurant, and only one person can make it, and this person is the flower master.

How good is it? Most people have never tasted it, but those who have tasted it must say that it is good, and the reasons for saying it are good are different.

Everyone in this kitchen knows that the flowers are just a gimmick, and I'm afraid that no one will believe the real ingredients. It's tofu.

Yes, it is a flower carved from tofu, which is enough to discourage the chefs of Guiyuan Resort. This is also the origin of the legend that Master Hua is a disciple of that family, after all, this tofu carving technique is too difficult, there is no one. People are stupid enough to learn such a thankless technique, after all, there are too few places to go.

No one can say whether it is smart or stupid, but this stupid method has a great reputation.

The big reinforcement, the navy, and the horses stood quietly, and they had learned a lot in two years of kung fu, at least they could do it when they went out now. Like a decent flower dish, the more you don't make it, the more you feel that it is too far away from the master's, at least at the same time, no one dares to try the level of the seven-eye kitchen fire and the seven-mouth pot.

Moving, it is the pot is moving, the pot is boiling loudly, I saw Jian Fan shuttling back and forth on the side of the seven pots, occasionally moving the ingredients in the pot to taste, the faint floral fragrance wafted out with the steam, this is at the same time with plum, orchid, chrysanthemum, cinnamon, lotus, Miffy, apricot blossom seven kinds of flowers into the flavor to make different tofu flowers, whether it is carving or flavor, the difficulty is quite large, ordinary people can not carve out so many edible flowers that are not much bigger than the nail cover, even if you can carve it, after the pot is fired. There may be defects, in that case, it will become a lower product out of the pot, and the difficulty of the heat is already great, and what is even more difficult is to control the heat of the seven-eyed fire at the same time.

But it is not difficult for those who will be, it will not be difficult, the master is very relaxed, in the blink of an eye, he began to get out of the pot, and a shout was put on the plate, a large plate three or four times larger than the ordinary fish plate was spread in the center of the case, and in the first pot, a pinch of small flowers in the thick soup entered the food plate at the bottom of the petals, and became crimson. It looks like a budding rose; The golden color, which is the base material of wild honey, has shrunk to the tofu flower, like a pinch of chrysanthemum, and the third pot, the green color, the tofu flower is scattered and flower-like, and it is a lotus", or bright red, or turquoise, or tender white, or purple, and the same tofu has become seven kinds of flowers. Lie quietly around the plate. Next is to put on two layers of flower-shaped boxing pancakes, tender and yellow color, several people stared at the master's gestures, and the flowers fell one after another, followed by the flying of vegetable crumbs. In the blink of an eye, the large, thick radish turned into a huge flower. Dipping in the sauce and gently placing it on the cake, the green and translucent cucumber became a flower-shaped and leaf-shaped under the snort of the carving knife, and there were seven kinds of tofu flowers placed between them.

As a result, this plate is like a rose set off by a green leaf, which is natural. If you look closely. Every bit, every detail, is a flower.

"In ancient times, some people called this dish dark fragrance floating, and some people were fierce and strange, and now we call it a hundred flowers in the flower restaurant. Because there are one hundred and eight different flowers in it, to put it bluntly, it's nothing. It's just Maomo tofu, the taste is the simplest seven flavors, sweet, sour, bitter, spicy, salty, and hemp "served"

Jian Fan gently covered the food plate, and this lid must be amazing after it was lifted on the table. There are seven different flavors of tofu carved on a plate, and no one can forget it if they eat it. Although I have never enjoyed that kind of amazing gaze. But he knew it was unique. No one would be stupid enough to make their own tofu and then carve more than 100 tofu flowers.

Just like now, Niu Haijun and the horse shed drooped their lips, just like when they saw this hundred flowers before, and two drops of crystal hara flashed on the side of their lips. The amazement was followed by a great cult.

Da Feng didn't think it was anything unusual. Compared with Master Jian, his son Xiao Jane is a little too complicated with his lewd skills, and as for Hei Dan and Doudou, they are naturally worshipped.

Jian Fan wiped his hands and looked at everyone without moving. After thinking about it, he said: "In the past, we emphasized the color, fragrance, and taste. A little more advanced emphasis on the form, meaning, and nourishment, these. I've tried to teach you a part. Now I can tell you the last one, "Meaning, what is it?" The original meaning of cooking is to satisfy hunger, and by extension, the world is fundamental, and the people take food as the sky, and those who are cooks must understand one, "Meaning." "I tell you my understanding, whether it is a quick stir-fry or a famous dish, my meaning is that I regard every meal as a dish made for my dearest person, my favorite person or my favorite person, and I can see the surprise, joy, and happiness of my relatives and my lover when they taste it." So, I enjoyed it when I did it. Will put this kind of gratitude, miss in a meal and a dish "each, people have different preferences and thoughts, each chef has their own unique meaning, can be seen as your understanding of the kitchen, the so-called will and can not reach the gods, this is the charm of the flower cuisine and even the whole Chinese food, starting from Shennong's, after several generations of people. Strange competition. With a long history, no one can cross us, the past, the present and the future, too. ”

Applause, the applause of the five people who were not enthusiastic, snapped and sounded in this small kitchen, it was drummed for this little master, and it was a little deserted.

Kouwan

Applause. The same sound in the second floor of the spacious, quaint private room, in the face of the amazing flowers, is Shen Vice City and Jane's couple and their party were shocked and forgetful, accompanied by a few clicks of the camera after the camera Qin Guang came back to their senses, the lady with a foot injury was quite playful, leaning on this hundred flowers to leave a number of group photos, everyone was happy I don't know who took the lead in applauding, it was Song Jun, the manager of Guiyuan who was slightly bald, very enthusiastic.