Zheng Ke chose to make this dish himself, but he actually took a big risk. Pen "Fun" Pavilion www.biquge.info

If he can succeed, everyone will be happy, but if he fails, he will leave a bad impression in front of the audit instructor.

However, as a chef, you should let diners enjoy the happiness brought by food, which is also the meaning of chef's existence.

With this in mind, Zheng Ke decided to make this dish. From a personal point of view,Even if there are some things that are not good enough in Yuanyue Academy,,Can't let an outsider talk about it。

Standing in front of the console, Zheng Ke also calmed down and began to think about how to start this dish.

Roasted pigeon with bacon, a typical Western dish.

The approximate method is to wrap the coloured pigeon in sliced bacon, put it in the oven, bake it in an oven at 180 degrees Celsius for 18 minutes, remove it, and pour the sauce over it.

The main reason why the pigeon is used in this dish is that compared to chicken, the taste of pigeon meat is more delicious, and it is nutritious and has certain health benefits, which are not comparable to chicken.

Recently, the Far Moon Resort has been in a semi-open state for the sake of training, and in order not to cause waste of ingredients, it has not prepared those ingredients that will not be used during the training process.

Suckling pigeon meat is one of them, and Zheng Ke can only think of replacing suckling pigeon meat with chicken.

Although it can't be compared with pigeon meat, chicken also has its advantages, the meat is delicate and delicious, and more importantly, chicken is an extremely common ingredient that ordinary kitchens will have enough of it, not to mention Yuanyue's restaurant.

Zheng Ke opened the refrigerator, took out a small chicken from it, chopped off the head and wings, and put it in hot water to thaw. On the other hand, Zheng Ke poured chicken stock, garlic, peeled grapes, and brandy into the pot to concentrate together.

Wait until there is only about 100 ml, remove from the pan, pour the concentrated soup into a small bowl, and marinate the chicken with white wine, salt and white pepper.

Next, it's time to think about what to do with the bacon meat.

Bacon is a type of bacon that is made by coating pork belly with spices and sea salt, and then drying it naturally, and is often used to roll up the filling and make an appetizer. However, this time it was not the stuffing that was rolled, but the chicken.

Just as Zheng Ke was processing the bacon meat, Bai Shi Longyi quietly walked over.

He wants to see how far the first-year students of Yuanyue School Park can do in the face of a sudden situation, and he is even ready to take over at any time, but seeing Zheng Ke's skillful movements, he has a trace of anticipation, what kind of cooking will this person who stays up all night practice cooking make.

His performance that day was just cramming, or has it always been like this?

"The students you trained are good. ”

At some point, Dojima Silver stood behind Ryuichi Shiraishi.

"Hehe, I also want to know why he made this dish. After all, being able to do and being able to do it are completely different realms. Teacher Shapelt should know about his existence, right?"

"No, I mean the dozens of people left. Your approach is interesting, but the cost is too great. ”

"Even if Yuanyue wants to go further, someone must sacrifice. ”

"Yes. But for now, the effect is not too bad. ”

Dojima Gin stuffed the menu to Ryuichi Shiraishi, and when he looked down, Zheng Ke's service was 9 points, Eizaya Edazaya's cuisine was 10 points, and Sugi Asami's score was 9 points.

"They...... It's not bad, indeed. Bai Shilong's eyes narrowed.

Zheng Ke wrapped the chicken with bacon meat, put it in the oven, and wrote down the time, only then did he breathe a sigh of relief, the clothes on his back were soaked with sweat, and he just picked up a hand towel to wipe the sweat off his forehead, but saw Dojima Silver and Shiraishi Ryuichi standing at the door.

"Senior......

"Leave us alone. Bai Shilong waved his hand.

Zheng Ke, who received the reply, picked up the tray, put the main dish and dessert that had just been made on it, and asked, "Which table?"

"Black pepper steak for 74 tables. ”

"38 tables of spice-grilled chicken thighs. ”

"16 tables of liqueur mousse. ”

When Zheng Ke delivered the food to the designated table, he took back a few empty plates from the table.

Seeing Zheng Ke busy in the cafeteria, Dojima asked in surprise, "Do all the students here require that you be able to take care of both sides?"

"How is it possible, although I would also like them to do both, but I have to say that many students are lacking in ability. Of the 25 waiters, he is the only one who can do both. ”

Ryuichi Shiraishi looked frustrated, he originally wanted to try to see if he could train a few generalists, but now it seems that there are not many people who can really meet this requirement.

Sending the tableware to the backstage, Zheng Ke glanced at the clock hanging on the wall, and in two or three minutes, he immediately prepared the dinner plate and knife and fork.

Everything is ready, and it's almost time to bake.

Zheng Ke put on cotton gloves, turned on the oven, took out the chicken surrounded by bacon slices, removed the cotton rope that tied the bacon meat, and poured the sauce made from the grapes - the bacon roast chicken was finally completed.

As soon as Bai Shilong saw that Zheng Ke was about to serve this dish, he immediately stopped Zheng Ke.

"Wait a minute, don't worry. ”

"Teacher, is there anything else?"

"Remember, don't think about getting it out as soon as you're done, especially if you're working in a big restaurant. ”

(I rubbed it, and I forgot about it.) ）

Zheng Ke secretly stuck out his tongue, before the chef serves the dishes, especially the dishes that have rarely been cooked, he must try them, so as not to serve the dishes with poor taste to the diners.

If it was training, Zheng Ke would definitely try it, and by the way, let the cooking notes give a score. But if there are guests waiting, Zheng Ke is thinking about how to let the guests eat the food in the first time, but he forgets this step.

Bai Shi Longyi didn't seem to care, and after walking into the restaurant, he picked up a pair of knives and forks and gently pressed them on top of the bacon meat, and the juice immediately escaped from the **.

The baking effect is okay, the chicken has more gravy in it, and it is elastic, which does not destroy the delicate meat quality of the chicken.

As soon as Bai Shilong picked up the soup spoon and scooped up the soup on the plate, a strong fragrance wafted into his nostrils.

The role of brandy manifested itself at this moment. When boiling the soup, adding brandy to the pot can enhance the flavor of the soup and make it mouth-watering and addictive. Especially after the soup is entered, the fresh flavor of the soup spreads quickly in the mouth with the aroma, and the richness of the chicken is wrapped in the sweetness and sourness of the grapes, which stimulates the taste buds of Shiraishi Ryuichi for a long time.

Although you can't cut a piece of chicken and taste the flavor of the chicken, Shiraishi can be sure that this is a highly finished dish.

"Go ahead, I don't think there's anything wrong with this dish. Bai Shilong patted Zheng Ke on the shoulder, "Tell those who haven't eaten anything what is the most delicious food." ”